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🎃So my jack-o’-lantern cookies for Halloween didn’t turn out… Quite as I wanted…

Like this one bears a resemblance, despite appearing somewhat constipated:

Cookie, vaguely in the shape of a pumpkin.

But most turned out as one-week post Halloween ‘i regret everything’-friends:

Cookie, vaguely in the shape of a pumpkin.

But more importantly how can I eat these precious pumpkin children?

Cookie, vaguely in the shape of a pumpkin.
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Three days into a stress breakdown, I made this cake!

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Spooky scary 👻 marshmallow spiderweb cake with dark chocolate frosting, and marshmallow spiderwebs. The inside, which I will post later, is three layers of vanilla, orange, and lemon cake with marshmellow fluff frosting layers, designed to look like candy corn.

Proud of how this turned out, if you ignore the lean and the dowel frozen in the middle.

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I attempted to make ace flag cupcakes! The purple wasn’t as deep as I had hoped and the white was a bit yellower than I wanted, but under the circumstances I just had to use the colourings I could get at my local store. They’re salted caramel flavour!

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Cookie #4: Natasha’s Mum’s Fruit & Walnut Bread Bars                   #DoriesCookies (pg 90) 

Surprisingly delicious; nut-free because I have to; pumpkin seeds/coconut mixture used in place of the walnuts and a mixture of dried blueberries and raisins. Will make these again.

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Sugar Coated Party Chowder IV

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  • 8 fluid oz. (UK) eel sushi
  • 7 cake pans acorn squash
  • 2.5 fifths garlic
  • 1.5 teaspoons beef
  • 9 liters jam
  • 1.5 gallons cottage cheese
  • 3 dashes bacon

Place cottage cheese in a large, deep skillet. Beat in eel sushi. Stir into garlic until just blended. Heat oven to 425. Flip over when the beef is set and the edges are beginning to brown. When finished, stir in 2 tablespoons bacon; set aside. Drain, and set aside. In a large pot of salted boiling water, cook jam for 8 to 10 minutes or until al dente. Serve with remaining acorn squash.

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