yummy in my tummy

1521 notes
Since February 12th 2013
reblog

gastrogirl: mint chocolate thumbprint cookies.

706 notes
Since February 12th 2013
reblog

caramel drizzled fluffy cheesecake

209 notes
Since February 12th 2013
reblog

star gingerbread cookies

1530 notes
Since December 12th 2012
reblog

chocolate cream brownies with shortbread bottoms

541 notes
Since December 12th 2012
reblog

coconut doughnuts

157 notes
Since December 12th 2012
reblog

missminifer: Salted Caramel Millionnaire’s Shortbread I have a confession to make - I’m terrible at sugar work. Simple syrup - no problem, but spun sugar, hard crack, praline - they are my kitchen nemeses. Nemesises? Which is why it made perfect sense to start the day making salted caramel, with no sugar thermometer. Follow these steps, and you too may only have to bin one batch of crystallised sugar….  For the shortbread, preheat your oven to 180 degrees C, then rub together 6oz flour, 4 oz butter and 2oz caster sugar until they look like fine breadcrumbs. Add other flavourings - rosemary, vanilla, orange zest - if wanted. Press the crumbs firmly into a buttered tin, and bake for about 20 minutes until the top is firm.  For the caramel, bring 120ml of milk to the boil with 40g butter. Take it off the heat. Take 200g caster sugar, and heat with half a mug of water on a low heat, stirring gently, until the sugar has dissolved in the water. Do not continue stirring after the sugar has dissolved - it will crystallise, and you will have to start over. Once all the sugar has dissolved, whack up the heat as high as it will go, and take the syrup to 155 degrees C (hard crack stage). Then take it off the heat, beat in the milk and butter mixture furiously, and return it to the heat until it reaches 127 degrees C (soft ball stage). Then take it off the heat again, beat in 20g butter, add sea salt to taste, and pour it over your cooled shortbread base. For the topping, melt 100-200g dark or milk chocolate, and pour it on top. Leave to set, then slice, and feel pleased with yourself for mastering caramel - at last!

2120 notes
Since December 12th 2012
reblog

kiyoaki: (vía Chocolate Cake with Peanut Butter Glaze | Naturally Ella)

150 notes
Since December 11th 2012
reblog

ice cream cheese cake stack drizzles in chocolate

34 notes
Since December 11th 2012
reblog

chocolate brownies

127 notes
Since December 11th 2012
reblog

rainbow cookies

111 notes
Since December 11th 2012
reblog

chocolate cake

182 notes
Since December 11th 2012
reblog

sporkme: Caramel Apple Pie I couldn’t tell you how I did this year with the apple pie I baked.  In fact, I’m not sure anyone could.  We ate so much food that it sat in the corner until about 10pm, when I caught someone eating the from the center of it with a fork.  I’m not sure that person remembers much.

385 notes
Since December 11th 2012
reblog

hungryhungrynhipyo: Tiramisu Yield:8 servingsPrep30 minCook10 min Ingredients 6 large egg yolks 3/4 cup sugar 3/4 cup whole milk Four 8-ounce containers mascarpone cheese, at room temperature 1 1/2 cups espresso or strong coffee, at room temperature 1/2 cup brandy or cognac 30 to 32 crisp Italian ladyfingers (savoiardi) 1/4 cup Dutch-process cocoa powder Bittersweet chocolate, for shaving Directions Line an 8-inch-square baking dish with plastic wrap, leaving a 3-inch overhang on all sides. Fill a large bowl with ice water. Make the custard: Whisk the egg yolks and sugar in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water) until the sugar dissolves. Slowly whisk in the milk and cook, whisking constantly, until the custard is light and foamy, about 10 minutes (a thermometer inserted into the mixture should register 170 degrees F). Remove the bowl from the saucepan and set in the bowl of ice water; whisk until the custard is cool, about 1 minute. Put the mascarpone in a large bowl. Fold the custard into the mascarpone with a rubber spatula until almost combined, then whisk until just smooth (do not overmix or the custard will be grainy). Combine the espresso and brandy in a shallow bowl. One at a time, dip the ladyfingers in the espresso mixture until soaked but not soggy; arrange 2 rows of about 5 biscuits each in the baking dish. Spread one-third of the mascarpone custard over the ladyfingers. Repeat with a second layer of espresso-dipped ladyfingers, arranging them in the opposite direction. Top with another one-third of the custard. Repeat with the remaining ladyfingers, alternating directions. Spread the remaining custard on top and dust with the cocoa powder. Cover with plastic wrap; refrigerate at least 4 hours, or overnight. Invert a plate on top of the tiramisu, then flip the tiramisu with the plate. Remove the baking dish and plastic wrap. Invert a serving plate on top of the tiramisu and flip again so it is cocoa-side up. Remove the remaining plastic wrap. Shave curls of chocolate on top with a vegetable peeler.

1980 notes
Since December 11th 2012
reblog

thecakebar: Mint Chocolate Slab