Sourdough Danish Pastries Tutorial {You must click link for FULL tutorial/recipe}
I’m salivating just looking at these pictures.
(via sleep-eat-paint-repeat)
California-native, femme writer, theorist and feminist who likes pretty things. Bloodstream of ink, lyric heartbeat. I queer everything.
-
There is absolutely no reason why you can’t cook every single meal of the day in a mug, in the microwave.
(via mysunshinesammy)
via BuzzFeed➜ -
Double-chocolate cake with raspberry jam and walnuts (by anna-mavritta)
I’d love to find a vegan recipe of this somewhere. Chocolate and raspberries and walnuts? *Melting*
(via books-cats-coffee)
via flickr.com➜ -
Ingredients:
1 ¼ cup AP flour
½ tsp baking powder
¾ tsp baking soda
¾ tsp salt
½ tsp cinnamon
¼ tsp nutmeg
7 tablespoons oil
1 ¼ cups sugar
¾ cup pumpkin puree, approx half of a normal can
2 eggs, room temp
7 tablespoons water
¼ cup pecans, toasted and choppedPreheat the oven to 350F. Coat a loaf pan with butter or nonstick spray, and sift the dry ingredients together (flour through nutmeg). Combine oil, sugar, pumpkin, eggs, and water in a medium bowl and gently blend until incorporated. Add the sifted dry ingredients and blend just until homogenous, making sure the sides are scraped. Add the nuts, stir, and pour into your prepared pan. Bake for approximately an hour, until the loaf pulls away from the sides of the pan and a cake tester comes clean. Cool completely before slicing.
This sounds properly autumn-y. Good with warm glass of almond or coconut milk. I’m going to have to try it before the end of the holiday season. :)
via notjamesdean➜
