Milk & Cookies cake

This beautiful cake and recipe from Style Sweet California is amazing!!

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Milk and Cookies Cake

Fluffy Vanilla Cake

adapted from Layered

5 large eggs whites

1 teaspoon vanilla extract

3/4 cup whole milk

2 1/2 cups cake flour

1 1/2 cups sugar

1 tablespoon baking powder

1/2 teaspoon salt

3/4 cup unsalted butter, softened

Pre-heat oven to 350 degrees.  Grease and flour three 6-inch cake pans and set aside

In a small mixing bowl or liquid measuring cup, stir together the egg whites, vanilla, and 1/4 cup milk and set aside.

Sift together the flour, sugar, baking powder, and salt into the bowl of an electric mixer.  With the paddles attachment, mix on low until combined.  Add the butter and remaining 1/2 cup milk and mix on low until the dry ingredients are moistened.  Turn the mixer to medium-high and mix until combined.  Stop the mixer and scrape down the bowl.

With the mix running on medium-low, gradually stream in the egg white mixture.  Work in about 3 batches, making sure everything is incorporated before adding in more liquids, scraping the bowl in between additions.  

Evenly distribute the batter between the prepared pans.  Bake for 24 to 26 minutes, or until a toothpick inserted into the center of the cake comes out clean.  Cool on a wire rack for 10 to 15 minutes before removing the cakes from their pans.

Cookie Dough Filling

adapted from Sprinkle Bakes

3/4 cup brown sugar

1/2 cup unsalted butter, softened

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1/4 teaspoon salt

1/4 cup milk

1/2 cup mini chocolate chips

In the bowl of an electric mixer, cream the brown sugar and butter together on medium until fluffy and combined.  Add in the vanilla, flour, and salt.  On low speed, mix until incorporated.  Gradually increase the speed and add in the milk until desired consistency is reached.  Fold in the chips until evenly distributed.

Milk Soak

1/3 cup milk

1/2 teaspoon vanilla extract

2 tablespoons sugar

Whisk together all of the ingredients until combined.

Whipped Vanilla Frosting

1/2 cup unsalted butter, softened

3 tablespoons cream cheese, softened

2 to 3 cups confectioner’s sugar

1 teaspoon vanilla bean paste or vanilla extract

2 to 4 tablespoons cream or milk

Using an electric mixer, beat the butter and cream cheese together on medium until smooth.  With the mixer on low, gradually add in the remaining ingredients.  Once the sugar begins to incorporate, turn the mixer up to medium-high and mix until light and fluffy (3 to 5 minutes).  Adjust the sugar and cream quantities until desired consistency is achieved.

Assembly

mini chocolate chips

Once the cakes have completely cooled, trim until even.  Generously brush each layer with the milk soak.  Place the bottom layer of cake on a cake plate or serving dish.  Spread on half of the filling.  Top with the next layer of cake and repeat.  Frost the cake with the whipped buttercream and decorate with mini chips (flat/bottom side out).

Sunflower summer gazpacho

Cant wait to try this recipe from Dolly & Oatmeal

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GOLDEN SUNFLOWER GAZPACHO | V

makes 4 servings | 

  • 1/4 cup raw sunflower seeds, soaked for at least 4 hours
  • 1 1/2 pounds yellow or sungold tomatoes (or a combination of both)
  • 3 ears fresh corn (about 2 cups)
  • 1 small onion (about 3/4 cup), diced
  • 1 large garlic clove, roughly chopped
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons extra virgin olive oil
  • fine sea salt & fresh pepper, to taste

toppings:

  • unsweetened coconut yogurt
  • fresh cilantro leaves
  • toasted sunflower seeds
  • nasturtium flowers
  • fresh pepper

METHOD

  1. drain and rinse the sunflower seeds and set them aside.
  2. core the tomatoes and place in the container of a high-speed blender (if you're using sungolds there is no need to core them).  cut the kernels away from each corn cob, and place in the blender as well.  to the blender add, the onion, garlic, vinegar, oil, sunflower seeds, and salt and pepper to taste. blend on high for 1-2 minutes, scraping down the sides as you go until you get a silky smooth consistency. taste and adjust the salt and/or vinegar. 
  3. refrigerate for at least 4 hours, or overnight.
  4. serve chilled with a dollop of yogurt, toasted sunflower seeds, cilantro, and a nasturtium bloom (optional).

enjoy!

Japanese Iced Coffee

Lovely recipe from Local Milk Blog

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cardamom + rose iced latte

INGREDIENTS

for cardamom rose creamer

for japanese style ice coffee

  • seeds from 10 cardamom pods (about 1 1/4 tsp), lightly crushed
  • 2 tablespoons dried rose petals
  • 360 grams (1 1/2 cups) organic valley half and half
  • 2-4 tablespoons organic cane sugar (depending on how sweet you like it)
  • small dash of rose water (optional)
  • 400 grams bottled or filtered water, heated 195-205°f (or bring to boil and let stand 3-5 minutes)
  • 40 grams freshly ground (medium-fine, consistency of brown sugar) coffee
  • 160 grams ice cubes (made from filtered or bottled water)

INSTRUCTIONS

  1. make creamer. heat all ingredients except the rosewater over medium and bring to a simmer, stirring occasionally to dissolve sugar. once simmering, remove from heat and cover.
  2. steep 15 minutes to overnight, tasting occasionally. if steeping overnight steep until it reaches room temperature, and then place in the fridge to continue steeping.
  3. when the strength you desire is reached, strain through a fine mesh sieve. add a small dash of rosewater if desired for more rose flavor. i add a drop or two (very little) of the concentrated kind for baking (not the kind sold in middle eastern groceries, which is more diluted. you can use that too but would add a bit more to get the same effect)
  4. now make your coffee. heat the water to 195-205°f. if you don't have a thermometer bring the water to a boil and let stand 3-5 minutes.
  5. meanwhile grind your coffee on the medium fine setting on your grinder, and place the filter in your brewer.
  6. rinse the paper filter with hot water and discard the water before proceeding.
  7. place ice cubes in the carafe, and place the grounds in the filter.
  8. bloom the coffee grounds by pouring approximately 50 grams of the hot water over the grounds (or simply just covering the grounds) and let stand for 30-45 seconds.
  9. proceed to slowly pour half of the water in concentric circles over the grounds. let the water level brew down and refill it to the original water line until there is no more water left.
  10. once brewed if there are any unmelted pieces of ice, give the carafe a gentle swirl. ice should dissolve completely within a few minutes.
  11. serve over ice with 1-2 ounces of creamer (to your taste) to every 6 ounces of coffee.

http://localmilkblog.com/2016/07/cardamom-rose-iced-latte-japanese-ice-coffee.html

Mini ice cream waffle sandwiches

Beautiful and super dreamy recipe from Flourishing Foodie

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Berry Compote:

2 cups mixed berries (fresh or frozen)

1/4 cup granulated sugar

1 tbsp orange juice

1 tbsp corn starch

Belgium Waffles (makes 4 waffles):

1 1/2 cups whole wheat flour

2 tsp baking powder

1/2 tsp sea salt

2 tbsp granulated sugar

1 large egg

1 1/2 cups lukewarm milk

1/3 cup butter, melted

2 pints of vanilla ice cream

For the berry compote:

In a medium sauce pan on medium heat, bring the berries, sugar, and orange juice to a low boil. Continue to cook for 5 minutes, mashing the berries with a spoon against the side of the pan, until the berries are soft and half of the mixture is juice.

Add a tbsp of cold water to the corn starch and whisk. Add the corn starch slurry to the fruit and quickly whisk, preventing any lumps from forming. Turn the heat to high and boil until the sauce has thickened, roughly 1 minute.

Remove the berries from the stove and place into a bowl. Place into the fridge until cool.

For the waffles:

Preheat the waffle iron to the medium darkness setting.

In a large bowl, combine the flour, baking powder, sea salt, and sugar.

In a medium bowl, whisk the egg, milk, and butter.

Add the wet ingredients to the dry and stir until just combined.

Cook the waffles as per your waffle iron directions.

Remove the waffles from the iron, and cut each into 4 squares.

For the sandwiches:

Cut a slit down the side of the ice cream container. Peel away the container until you are left with only the ice cream. Lay the ice cream on its side and with a sharp knife, slice it into 4 - 1/2 inch rounds. Place a waffle on top of the ice cream round and cut it into a square.

While the waffles are still warm, assemble the sandwiches. Place a tbsp of berry compote on top of the ice cream, and then squish the waffle together. Serve immediately. Waffle sandwiches do not store well. 

Deconstructed Sushi roll

Can you even believe how pretty this is?? From Wild greens and sardines

I cant wait to try this, I might add some edible flowers.

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Deconstructed Sushi Roll from

http://www.wildgreensandsardines.com/

The possibilities are limitless, here are a few suggestions:

Quinoa (or rice, brown or white), cooked

Avocado, sliced or diced

Watermelon radish, thinly sliced

Microgreens (any variety); or, grow your own, refer to this post for step by step instructions

Sheets of Nori, briefly toasted over an open flame, on a gas stove (10 seconds or so), cut into strips

Crispy fried shallots (shallots, thinly sliced, and fried in oil until golden brown and crispy)

Fried quail eggs, so cute (or substitute chicken or duck eggs)

Bonito Flakes -- dried, aged, and smoked tuna (tastes better than it sounds)

Scallions, green parts, thinly sliced on a bias

Toasted sesame seeds

Fish/Seafood of your choice (seared, raw, or cooked)

A sprinkling of Shichimi Togarashi

Yuzu Vinaigrette (recipe below)

To crisp the shallots: Thinly slice (3 large) shallots.  Pour 1/4 inch of [olive or grapeseed] oil in a high-sided, medium skillet.  Heat over moderately high heat until hot, but not smoking.  Fry the shallots, stirring occasionally, until the shallots are golden brown and crispy.  With a slotted spoon, transfer to paper towels to drain.  Sprinkle with salt.  

To assemble the sushi bowl: Distribute cooked quinoa or rice amongst bowls.  Top with assorted toppings and drizzle with vinaigrette. 

Yuzu Vinaigrette

makes about 1 cup

6 tablespoons extra-virgin olive oil

5 tablespoons *yuzu juice 

2 tablespoons, finely diced shallot

3 tablespoons soy sauce/tamari

1 teaspoon yuzu kosho (or pinch of cayenne)

Whisk all the ingredients until well combined.

*Note: If you can't find yuzu, substitute equal parts [Meyer] lemon and grapefruit juice or a combination of grapefruit and orange and lemon if you can't find Meyer lemon, and a pinch of cayenne for the yuzu kosho.

Note:  For those of you in the D.C. area, I find both yuzu and yuzu kosho (along with many other interesting items) at Hana Japanese Market at U and 17th. 

Baby blue Gowns and Hot Chocolate...

A little Oscar De La Renta and Nutella Hot chocolate recipe

Jacqueline Clark knows her recipes!

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INGREDIENTS

  1. 1 1/2 cups milk
  2. 3-4 Tbsp. nutella, depending on how chocolatey you like it
  3. 1/8 tsp. vanilla

INSTRUCTIONS

  1. Place 1/2 cup of the milk and nutella in a small saucepan over medium heat and whisk until incorporated.
  2. Stir in vanilla.
  3. Add remaining milk, turn heat up slightly and whisk constantly until warmed through.
  4. Pour into mug and top with your choice of delicious toppings!

NOTES

  1. Whipped cream, mini marshmallows and chocolate shavings are always a good idea.

BY LARK & LINEN

Go ahead, make the recipe and then come watch some Oscar Bridal gowns walk the runway. See you in a bit.

[youtube=://www.youtube.com/watch?v=EZOxdWQQBk4&w=854&h=480]

PUMPKIN GRANOLA CUPS

What should I eat for breakfast today is a BEAUTIFUL recipe site for breakfast ideas. Check it out!! These granola cups are stunning!

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You will need (for 6):

  • ¾ cup rolled oats
  • ½ cup coconut flakes
  • pinch of salt
  • 1/3 cup chopped walnuts
  • ¼ cup sunflower seeds
  • 5 tbsp pumpkin puree
  • 2 tbsp olive oil
  • 1 tbsp agave nectar

For serving:

  • soy yogurt
  • fruits
  • fresh mint

Heat an oven to 175*C. Mix all the ingredients in a bowl. Grease muffin form and divide mix between 6 forms. using a spoon or your finger form a cup with it (push it in the middle).Bake for about 15-20 minutes.

When cups are baked, let it cool and then remove from the muffin form. Serve with soy milk and fruits. Or pieces of chocolate. Everything works here.

Enjoy, Marta

Boozy Lucky Charms Cereal Milkshakes

This Recipe from How Sweet Eats is AMAZING!

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Boozy Lucky Charms Cereal Milkshakes with Marshmallow Frosting

YIELD: SERVES 4 APPROPRIATELY, 2 OBNOXIOUSLY

PREP TIME: 30 MINUTES

ingredients:

1 1/2 cups lucky charms marshmallows

2 cups milk

4 cups vanilla ice cream

1/3 cup marshmallow vodka

1 teaspoon vanilla extract

a batch (or extra leftover) marshmallow frosting

extra cereal for topping

directions:

Add the marshmallows to a food processor and blend until powdery. It's okay if a few larger pieces remain. Add the milk to a large bowl and pour in the blended marshmallows. Stir to combine, then let sit at room temperature for 30 minutes. 

After 30 minutes, add the ice cream, marshmallow milk, vodka and vanilla extract to a blender. You can add extra cereal if you'd like! Blend until combined and pour into glasses. Top with frosting (or whipped cream!) and some extra marshmallows.

Caramel Apple martinis for fall

YUM!! Getting in the fall mood.

Here

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Ingredients

1 oz. Baileys Irish cream

1/2 oz. apple schnapps

1/2 oz. butterscotch schnapps

2 oz. half-and-half or whole milk

coarse sugar

ground cinnamon

Instructions

1. Rim glass with coarse sugar mixed with cinnamon.

2. For each cocktail, pour all ingredients into a drink shaker. 

3. Fill shaker with ice then shake and strain cocktail into a chilled glass, with or without ice.

Fall recipes: Beet pasta from delicious shots blog

Beet pasta with kale and spicy Italian sausages

Checkout her blog for more beautiful recipes!!

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Recipe from her blog:

"As I mention above, I had about 3 cups of braised kale, I will share the recipe but it might be too much for this recipe, use what you need and keep the rest. 

Ingredients: 

1 bunch of kale, steam discarded 

and leaves coarsely chopped

4 tomatoes, diced 

1 small red onion, finely sliced 

2 garlic cloves

2 cups vegetable or chicken broth

4 tbsp olive oil

salt and pepper

Heat the olive oil in a large pot. Add the onions and cook for 4 minutes then add the garlic and cook for 2 minutes more. Add the tomatoes, stir well and cook for 5 minutes. Add the kale, stir well and cook for 5 minutes more. Finally add the vegetable stock, salt and pepper. Cover and cook for 30 minutes. Check once in a while to see if it has enough liquid. 

For the final dish:

½ pound spicy Italian sausage (or sweet), casing removed.

3 cups of braised kale

Parmigiano, Grana Padano orPecorino Romano for serving

Place the sausage in a pan and cook until browned (break the sausage down to small pieces with a spoon). Once ready, add the kale and let it cook for 2 minutes then toss in the pasta, serve immediately."

Twinkie Cupcakes

Hell yes! From The Domestic Rebel

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Twinkie Cupcakes *Twinkie filling adapted from Andie’s recipe at Can You Stay For Dinner

1 box yellow cake mix, plus ingredients on back of box

1 small box sugar free/fat free instant French vanilla pudding mix

1 jar (7 oz) marshmallow fluff

1/2 cup butter

1/3 cup powdered sugar

1/2 tsp vanilla extract

1/4 tsp salt

2 teaspoons very hot water

Marshmallow Buttercream (recipe & ingredients follow)

1. Preheat oven to 350 degrees F. Line two muffin tins with about 20 paper liners. Set aside.

2. Prepare cake mix according to package directions, stirring the box of pudding mix into the cake batter to blend. Portion batter evenly among muffin cups, about 2/3 full, and bake for approx. 15-18 mins or until golden and a toothpick inserted in the center comes out clean. Cool completely, the core out the cupcake’s middles with a sharp, small paring knife, careful not to cut through the entire cupcake. Eat or discard centers.

3. First, dissolve the salt into the hot water and allow to cool. In the bowl of a stand mixer, beat together the marshmallow cream, butter, powdered sugar and vanilla extract until fluffy. Beat in the salt water. Mixture should be light but not as stiff as frosting.

4. Scoop filling into a resealable plastic bag, seal tight, and snip off a corner of the bag. Pipe the filling into each cored cupcake, filling just to the top. Refrigerate cupcakes while you prepare the frosting.

Marshmallow Buttercream

1 jar (7 oz) marshmallow fluff

2 sticks butter, softened

1 tsp vanilla extract

About 1 bag (32 oz) powdered sugar

1. In the bowl of a stand mixer, beat together the fluff, butter and vanilla until combined & creamy, about 2 mins. Gradually begin adding powdered sugar in, about one cup at a time, until frosting is light and fluffy.

2. Pipe frosting onto cooled cupcakes, careful to cover the filled center with frosting. Store frosted cupcakes airtight, preferably in the fridge. They’re super good cold! If desired, garnish with thin slices of Twinkies.