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#home baking
fuck-yeah-food · 4 months ago
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Red Velvet Cheesecake Brownies
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Ingredients:
Red Velvet Brownies
1/2 cup (1 stick/115g) unsalted butter, melted
3 tablespoons (20g) unsweetened cocoa powder
1/4 teaspoon salt
3/4 cup plus 2 tablespoons (175g) granulated sugar
2 large eggs
3/4 teaspoon vanilla extract
1/2 teaspoon apple cider vinegar (or distilled white vinegar), optional
2-3 teaspoons red food colouring (I use gel)
2/3 cup (95g) all purpose flour
Cream Cheese Layer
8 ounces (225g) full-fat cream cheese, room temperature
1/4 cup (50g) granulated sugar
1 large egg
1/2 teaspoon pure vanilla extract
Instructions:
Preheat the oven to 350°F/180°C. Line an 8×8-inch baking pan with parchment paper.
Make the brownie batter: In a large heat-proof bowl, place butter, cocoa powder, and salt. Microwave in 30-second intervals, stirring in between each interval, until melted. Add sugar and whisk until combined. Add the eggs, vanilla extract, and vinegar, and whisk until combined. Add red food coloring, until desired color is reached. Add flour and fold, using a rubber spatula, just until combined. Set aside 1/3 cup of the batter and pour the rest into the prepared pan. Smooth the top.
Make the cheesecake batter: Using a mixer or hand whisk, beat the cream cheese and sugar (on medium speed if using a mixer) until smooth. Scrape the sides and bottom of the bowl as needed. Add egg and vanilla extract and beat until combined. Dollop spoonfuls of the cheesecake mixture over the brownie batter.
Take the reserved 1/3 cup of brownie batter and spoon dollops over the batter. With a knife or a skewer, gently swirl the two batters together, to get a marble effect.
Bake for 25-30 minutes until the cheesecake filling is set, slightly puffed and a toothpick inserted into the center of the brownies comes out with moist crumbs (from the brownie batter), not dry. Let the brownies cool completely and then refrigerate for at least 2 hours until they are firm enough to cut. Once firm, lift them out of the pan using the parchment paper and cut into squares. The brownies taste even better the day after they're made.
Store brownies in the fridge in an airtight container for up to 5 days.
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petermorwood · 3 months ago
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Last night @dduane​ made Aberdeen Buttery Rowies - ”roll-ies” wi’ an accent - think of them as Scottish croissants.
ETA: the recipe link at European Cuisines!
Make a dough, roll it out, spread 2/3 with lard and butter, then fold.
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Chill it for half an hour then repeat. Chill for another half-hour and repeat.
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You now have about 27 layers of laminated dough that can cut through any other...
Sorry. Thinking about something else. ;->
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Cut into squares.
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Fold in the corners.
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Put on a baking sheet and transfer to the oven.
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They bake up crisp, flaky and delicious.
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Eat them, as in the header photo, with butter and jam.
YUM!
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thatstudyblr-on-tea · 24 days ago
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November 15, 2021
Reading contemporary literary masterpieces cozily in bed, baking turned-out-delicious biscuits with my sister, listening to the sound of the rain pouring heavily on my windows. I just can't get enough of this book and its writing style, which is a great thing – it's part of my English Lit course and I need to finish it by next Tuesday. Luckily for me, but unluckily for many, today's rain causing flooding and damage in the whole region meant that uni will be closed tomorrow, and I'll have even more time for reading. Bittersweet, I know. But the day was good, and I'm thankful for it.
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theworldoffostering · 2 months ago
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I sold another chocolate chip cookie dough cake today. This is a triple layer chocolate chip cookie cake with cookies baked into the cake layers. It is filled and iced with chocolate chip cookie dough buttercream, and then topped with dark chocolate ganache and edible cookie dough.
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shoku-and-awe · 4 months ago
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So I did the folds drunk and was worried I was too rough, but the crumb on this loaf didn’t turn out too bad! The scoring is getting interesting too.
Anyway, do you ever have to let someone into your apartment and you’re worried that it has a weird smell but you’re the only one who can’t perceive it because you’re there all the time? Bake bread! Then your apartment’s smell is bread smell. Problem solved.
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octobersociety · a year ago
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Celestial pie!
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fuck-yeah-food · 3 months ago
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Peaches And Cream Cake Recipe
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Ingredients:
peach filling
1 lbs peaches, chopped (450g)
½ cup granulated white sugar (100g)
1 tbsp freshly squeezed lemon juice (15ml)
cake
3 ½ cups all-purpose flour, spooned and leveled (420g)
2 ½ tsp baking powder
¾ tsp salt
½ cup unsalted butter, room temperature (113g)
½ cup canola or mild vegetable oil (120ml)
1 ½ cups granulated white sugar (300g)
4 large eggs, room temperature
3 vanilla beans* (or 3tsp=1tbsp vanilla extract)
1 ½ cups buttermilk, room temperature (360ml)
whipped cream
3 cups heavy whipping cream (360ml)
¼ cup granulated white sugar (50g)
Instructions:
Peach filling
Place all ingredients in a large saucepan and bring over medium heat to a boil. Cook for 5-8 minutes until the peaches get soft. Stir constantly. Blend peaches with an immersion blender roughly.
Cook another 5-8 minutes or until the filling has thickened and reduced by about ⅓. Stir constantly. Remove from heat and let cool to room temperature. It will thicken as it cools.
Cake
Preheat oven to 350°F / 175°C. Line the bottom and the sides of two 8" (20cm) baking pans with parchment paper. Set aside.
In a medium bowl combine flour, baking powder, and salt and stir to combine. Set aside.
In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat butter, oil, and sugar until creamy for about 2-3 minutes. Add 1 egg at the time and mix until fully incorporated. Add vanilla* and stir to combine. Alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients. Stir just until combined.
Divide batter into the two prepared baking pans equally. Bake for 30-33 minutes or until a toothpick in the center comes out clean. Don't overbake or the cake will be dry. Let cool to room temperature.
Whipped cream
In a large mixing bowl, whisk heavy whipping cream until soft peaks form. Add sugar and whisk until stiff peaks form.
Assembling
Cut a thin layer off the tops of your cakes to create a flat surface. Then cut each cake in half horizontally.
Place one cake layer on a cake stand or serving plate. Spread ¼ of the whipping cream over the cake. Layer with ⅓ of the peach filling. Repeat two more times.
Place last cake layer on top and top with remaining whipped cream. Refrigerate 4 hours. Store leftovers in an airtight container in the fridge up to 2 days.
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anthropocore · 10 months ago
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Here are some of my recent home baking attempts.
I regularly use Hugh Fearnley-Whittingstall’s “Magic Dough” recipe - which can be seen here - for bread rolls and pizza bases, but this has been my first time putting it in a dutch oven to make a loaf and I was surprised by how well it worked! 
There is nothing better than hot, fresh, doughy white bread, smeared with salted butter.
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heylookitsmoe · 4 months ago
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Blueberry bread 😋
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itsybitchylittlewitchy · 3 months ago
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Yes, I spent just under 6 hours making cinnamon buns from scratch because Loki asked me to last night.
No, I don't have anything better to do with my time, and yes, they are delicious thank you
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gargelyfloof118 · 4 months ago
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I woke up this morning to rain so heavy that I couldn't see past the front deck. Meaning that the outside chores were put on hold until tomorrow. Today became a cherry processing day!
48 cups of processed cherries later, I have 4 pies in the freezer.
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When I went looking for aluminum pie pans at the store, they only had 2 quart casserole dishes. These each held a double batch of cherry filling. That's double the pie babey!!
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bonfires-n-hares · 10 months ago
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blueberry muffins by seedthymeandharvest
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