Pinoy Food Fads

Photo Courtesy of | Timpla - Yahoo! News

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Shawarma Forever!? Pinoy Food Fads | Timpla - Yahoo! News: "- Sent using Google Toolbar"

Many thanks to Timpla - Yahoo! News

Broken Sonnet by Hale

Kung Wala Ka by Hale

Hale - The Day You Said Goodnight

Hale - Bahay Kubo (Official MV) HD

Sweet art cakes presentation

I Dream of Cake

Master Class: Art and the Cake by Margaret Braun

Cakewalk: Adventures In Sugar With Margaret Braun

"Celestial Blue" Fondant Cake

fondant alphabet name blocks for cake decoration

Feature: Inspired By Michelle Cake Designs

Cake Decorating Designs

Wedding Cakes Ideas

Birthday Cake Ideas

1st Birthday Cake Designs

christening baptism first holy communion cakes

baby christening 1st birthday cake ideas

21st birthday cake ideas

birthday cakes and novelty cakes

More decorated birthday, wedding, cupcakes and christening cakes

Decorated Cupcakes

Sugar Peonies

How to make a sugar peony rose part 1 Inspired by Michelle Cake Designs

How to make a sugar peony rose part 2 Inspired by Michelle Cake Designs

Chocolate Ganache Cakes

how to make chocolate ganache for decorating cakes Part 1 of 3 Inspired by Michelle Cake Designs

how to ganache a cake with straight sides Part 2 of 3 Inspired by Michelle Cake Designs

how to get sharp edges when covering a fondant cake Part 3 of 3 Inspired by Michelle Cake Designs

My Version: Missing Depok's Morning Scrambled Egg with Sambal....

Dilis (Anchovies), Sinangag (Garlic Fried Rice) at Sukang sawsawan

This world is no match for your Love....

This world is no match for your Love. Being away from you is death aiming to take my soul away. My heart, so precious, I won't trade for a hundred thousand souls. Your one smile takes it for free. ~Rumi ♥

Sting - Fragile

Fragile

If blood will flow when flesh and steel are one
Drying in the colour of the evening sun
Tomorrow's rain will wash the stains away
But something in our minds will always stay
Perhaps this final act was meant
To clinch a lifetime's argument
That nothing comes from violence and nothing ever could
For all those born beneath an angry star
Lest we forget how fragile we are....

On and on the rain will fall
Like tears from a star like tears from a star
On and on the rain will say
How fragile we are how fragile we are....

On and on the rain will fall
Like tears from a star like tears from a star
On and on the rain will say
How fragile we are how fragile we are....
How fragile we are how fragile we are....

Quickies: : Classic Chocolate Cake and Coconut Chocolate Cake with Mocha Frosting

David Lebovitz's "Ready for Dessert: My Best Recipes"

Lie With Me (original) by Mikey Bustos

A song about the law of attraction and intimacy... (lyrics by Mikey Bustos/Kashif "Kid Klassic" Majeed) Woah... yeah... woah... mmm... Oh... I lie awake with thoughts of you on my mind I've been waiting all day long it's about that time I'm calling you to tell you, you light my fire And without you here the night's so cold it don't feel right When the world has retired babe Come and lie next to me Got me inspired babe Feel your serenity Your candy kiss-kiss-kisses so sweet My angel my everything to me Come sleep with me You're tender touch. I want you love all around me Kiss you to sleep. Can't get enough heaven's so far when you're not around me When you walk through that door. We'll be good for one night more and you make me sing Woah-woah come over, come over, babe Woah-woah come over and lie with me My mind is blank oh Can't find the words no I can't express how I feel everything's in slow mo Under the covers we can go to cloud nine It's the law of attraction that helped us find this love When the world has retired babe Come and lie next to me Got me inspired babe Feel your serenity No one takes me to that place that you do When I'm lying next to you, babe And if you're ever apart from me Baby, I will meet you in your dreams Nobody could keep me, nobody could hold me from you For the rest of my life every morning You're the first thing I wanna wake up to Come sleep with me You're tender touch. I want you love all around me Kiss you to sleep. Can't get enough heaven's so far when you're not around me When you walk through that door. We'll be good for one night more and you make me sing Woah-woah come over, come over, babe Woah-woah come over and lie with me.

la morte nn lo vuole proprio

Grilled Corn | Rufus' Food and Spirits Guide

Grilled Corn | Rufus' Food and Spirits Guide: "- Sent using Google Toolbar"

Many thanks Rufus! This is mouthwatering....!

Better-than-Brownies Chocolate Cookies | Brown Eyed Baker

Photo Courtesy of browneyedbaker.com

Better-than-Brownies Chocolate Cookies | Brown Eyed Baker

Better-than-Brownies Chocolate Cookies

Makes 24 large cookies

2 2/3 cups (about 16 ounces or 466g) bittersweet chocolate, chopped
4 tablespoons unsalted butter, at room temperature
4 eggs
1 1/3 cups granulated sugar
1 teaspoon vanilla extract
½ cup all-purpose flour
½ teaspoon baking powder
1 cup semisweet or bittersweet chocolate chips

1. Preheat the oven to 350°F. Line two large baking sheets with parchment paper of a silicone baking mat.

2. Put the chocolate and butter in a heatproof bowl and set it over a saucepan of barely simmering water, stirring occasionally, until completely melted and smooth.

3. In the meantime, stir together the eggs, vanilla and sugar in a medium bowl. Set aside.

4. In a small bowl, sift together the flour and baking powder.

5. Add the melted chocolate mixture to the egg mixture and stir to combine well. Slowly add the dry ingredients, folding them into the batter. Once all of the flour is incorporated, stir in the chocolate chips.

6. Scoop 1½ tablespoons of dough (a medium cookie scoop’s worth) onto prepared baking sheets. Bake for 10-12 minutes or until they are firm on the outside. Like brownies, do not overbake! Leave to cool completely on the baking sheets.

- Sent using Google Toolbar"

Many thanks BrownedEyedBaker!

Photo Courtesy of mybakingaddiction.com

Chocolate Almond Cake Recipe

Photo Courtesy of hotpolkadot.com

Chocolate Almond Cake Recipe | The White Library

INGREDIENTS:

2 cup unsalted butter
1 vanilla bean
2 heaping cup almonds, blanched and toasted
2 2/3 cup powdered sugar
2/3 cup flour
12 large egg whites
6 tbsp granulated sugar
8 ounces semisweet chocolate, chopped
3/4 cup heavy cream
2 tbsp unsalted butter
1 cup Almond Butter for filling
Sliced almonds for garnish
Chocolate covered almonds for garnish

DIRECTIONS:

Preheat the oven to 350 degrees and position a rack in the center. Butter two 9 inch spring form or cake pans then fit the bottom of each with a circle of parchment paper and butter that as well.

Slice open the vanilla bean and scrape out the seeds with the edge of the knife. Combine the vanilla seeds, empty pod and butter in a small sauce pan then melt it on medium heat. Let it simmer for about 10 minutes until the foam subsides, the butter turns amber brown and it smells nutty. Take it off the heat and set it aside to cool to room temperature.

Combine the toasted almonds and powdered sugar in a food processor and grind it until the almonds are finely ground. Blend in the flour until the mixture is consistent.

In a large bowl with an electric mixer fitted with the whisk attachment beat the egg whites and granulated sugar until stiff peaks form. Alternate folding the almond mixture and browned butter into the egg whites in thirds until the batter is smooth.

Divide the batter into the two prepared cake pans and bake them for 30 – 40 minutes until the tops are golden brown and a toothpick inserted into the middle comes out clean. Transfer then to a cooling rack and let them sit for 10 – 15 minutes in their pans. Turn them out of their pans and let them cool completely before frosting.

While the cakes are cooling make the Whipped Ganache Frosting.

Put the chopped chocolate in a heatproof bowl and set it aside. Combine the cream and butter in a small sauce pan and heat it on medium heat until the butter melts and the cream just reaches a boil. Pour it over the chocolate and let it sit covered for a few minutes before stirring it until it’s smooth.

Let the ganache reach room temperature before whipping it with an electric mixer until it lightens in colour and before light and fluffy. Fill a small pastry bag fitted with a round tip with about a cup of the frosting.

To assemble the cake place the bottom layer on a cake plate. Pipe a circle of frosting around the inside edge of the cake to act as a dam to keep the Almond Butter it. Fill that ring with a generous helping of Almond Butter and place the other cake layer on top. Liberally frost the cake with the rest of the Whipped Chocolate Ganache. Decorate the finished cake with flowers made of chocolate covered almonds and sliced almonds.

Enjoy!

- Sent using Google Toolbar"
Many thanksWhiteLibrary.com and HotPolkaDot.com!

Puppy to Adult Dog in 40 Seconds

Cake Story - A Love Affair With Cakes

Cake Timelapse

Swedish Cinnamon Rolls - Baking is fun!

Cookie Baking Timelapse

Cake baking Timelapse

high speed dough

HD Time Lapse - Bread Rising and Baking

Bread Timelapse

Time Lapse: Baking Bread

Carrot Cake with Marshmallow Fluff Cream Cheese Frosting

Photo Courtesy of  ~ Mrs. Regueiro's Plate

Carrot Cake with Marshmallow Fluff Cream Cheese Frosting ~ Mrs. Regueiro's Plate

Carrot Cake with Marshmallow Fluff Cream Cheese Frosting
Adapted from Bobby Flay

Ingredients:
¼ cup melted unsalted butter, cooled, plus more for buttering pan
1 cup pineapple chunks, drained
3 large eggs
½ cup canola oil
2 teaspoons vanilla extract
1 pound carrots, peeled and grated on the small holes of the grater (about 3 cups, lightly packed)
2 teaspoons freshly grated ginger
2 cups all-purpose flour
1 ½ cups organic cane sugar
1/2 cup lightly packed brown sugar
2 teaspoons baking soda
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
⅛ teaspoon freshly grated nutmeg
1 teaspoon salt
⅓ cup finely diced crystallized ginger
¾ cup coarsely chopped toasted pecans
Cream Cheese Marshmallow Frosting, recipe follows

Preparation:

Preheat the oven to 350 degrees. Butter and flour 2 (8-inch) round cake pans and line the bottoms with rounded parchment paper. Butter the parchment well too.

In a food processor, pulse the pineapple until it is finely chopped. In the bowl of the stand mixer, add and beat the eggs for 10 seconds until combined. Combine the oil, ¼ cup melted butter, vanilla, carrots, chopped pineapple and grated fresh ginger and mix until combined.

In a large bowl, whisk together the flour, sugars, baking soda, cinnamon, ginger, nutmeg and salt until combined. Add the dry ingredients with the wet ingredients and beat on low speed just until combined. Remove and fold in the crystallized ginger and pecans. Divide the batter evenly between the 2 cake pans.

Bake for 40 to 55 minutes, or until golden brown. Place a toothpick in the center to make sure it comes out with few crumbs. Let the cakes cool in the pans for 15 minutes, then invert them onto a wire rack and let them cool completely. Remove the parchment from the bottoms of each cake. Cool completely before frosting.

Cream Cheese Frosting:3 tablespoons water
½ cup plus 2 tablespoons light corn syrup
⅓ cup plus 2 tablespoon granulated sugar
½ vanilla bean, seeds scraped and reserved or vanilla bean paste
2 large egg whites
Pinch salt
Pinch cream of tartar
8 ounces cream cheese, slightly softened
1 stick unsalted butter, slightly softened
1 pound organic powdered sugar, sifted twice
2 cups Fluff
1 teaspoon vanilla extract

In a small saucepan fitted with a candy thermometer, bring the water, corn syrup, 1/3 cup plus 1 tablespoon sugar and vanilla bean to 246 degrees. Before adding the syrup to the egg whites below, carefully remove the vanilla bean. (Or add in the vanilla bean paste).

While the sugar warms up, whip the egg whites in the bowl of the stand mixer with the whisk attachment. Add the egg whites, salt and cream of tartar until creamy and foamy, about 2 minutes. Still whisking, sprinkle in the remaining 1 tablespoon of sugar and continue to whisk until the whites hold very soft peaks, about 2 minutes. While mixing on slow speed, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes. Turn the mixer to low and whisk in the reserved vanilla seeds. Scrape the fluff into a bowl. Wash the bowl and whisk and return them to the machine.

Combine the cream cheese and butter in the bowl of the mixer and mix until light and fluffy. Add the powdered sugar and mix on low until combined. Increase the speed and whip until light and fluffy. Add about 2 cups of Fluff and the vanilla and whip until combined. Refrigerate for 30 minutes until ready to frost the cake.

When ready to frost the cake, slice the top layers of the cake so they are even. Place one layer on your cake plate. Add a big dollop of frosting, and spread evenly. Add the top layer and evenly distribute the rest of the frosting on the top and on the sides of the cake.

Decorate with candied marzipan carrots, or sprinkles.

- Sent using Google Toolbar"
Many thanks to MrsRegueiro.com!