Another successful cake made by my parents.
Front: ☝️
Back: 👇
It contains oreo cookies @sofiathehooman
Reblog if you want to eat 'cause my parents spent a day arguing between each other to finish this.
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Wild Blackberry & Orange Cupcakes
For my daughter's fairy garden-themed party, I made one of the activities decorating some cupcakes. I bought powdered foods (beetroot, turmeric, spinach, and spirulina) to color the icing because I much prefer the softer, natural colors to normal food coloring. I think they ended up looking super cute!
She had so much fun decorating with me, her aunts, and my cousin. I also baked her a little heart cake that she could go wild decorating, and her love for red currants definitely shone through in her design. I made the muffins and cake the day before and then made the frosting right before we started decorating. Some toppings aside from the icing: edible wafer flowers, more blackberries, red currants, dried rose petals, dried lavender, and some little culinary gold flakes.
Definitely a really fun activity, and I will try to do this again for her next party! The cleanup was worth it.
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And here's the dessert for tonight! A pecan pie I made with help from my Supernatural cookbook!
(Please don't judge the pan I put it on; it's clean, I promise it's just well-used.)
(Quick note: The forty minutes is not enough for this pie to cook, at least not when it comes to my oven. I suggest starting with forty and then adding five to ten minutes until the center only jiggles slightly. And don't worry about the slight jiggle; once it cools off it will settle.)
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Sugar-Free Baklava
For when you need something sweet and elegant, but sugar hurts your joints.
Ingredients:
1 Cup Water
1 3/4 Cup Honey
2 tsp Orange Extract
1 whole Nutmeg
1 TBS Lemon Juice
6 oz Pistachios
6 oz Hazelnuts
6 oz Almonds
3 TBS Honey
1 pinch Nutmeg
16 oz Phyllo Dough
Up to 16 oz Sunflower Oil
First, the Sauce!
Combine the water, honey, whole nutmeg and orange extract in a pot and bring to a boil.
Reduce to a simmer and let cook for 25 minutes
Remove from heat and add lemon juice
Remove whole nutmeg
Let cool
Next, the Filling!
Chop the nuts together
Mix in the cinnamon and a pinch of nutmeg
Mix in 1-3 TBS Honey
Finally, the Phyllo!
Coat baking dish with oil
Lay down 2-3 sheets of Phyllo dough and use a pastry brush to coat with oil
Repeat step 2 until 1/3 of the Phyllo dough has been used
Cover evenly with 1/2 of the nut mixture
Repeat step 2 until 1/3 of the original Phyllo remains
Cover evenly with remaining nuts, reserving a few to sprinkle overtop the dish at the end
Repeat step 2 until there is no remaining Phyllo
Cut the uncooked baklava into rhombuses
Bake at 350 for 35-45 minutes, until golden and a toothpick comes out clean at the center
Pour cooled syrup over hot baklava
Allow to set and soak for 4-8 hours
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