oh woah it’s my birthday today!! 💥 I think the best gift is RT of my artworks 🤲❤ Thank you for following me!!
完成したエドーー！ 1期が私にとっては最初の鋼なので、1期エドを描くのが１番好きです っていうかそれ以外を描いてこなかったから描けん(´・_・`)
Recipe adapted from The Little Paris Kitchen by Rachel Khoo
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1272 views on Imgur: The magic of the Internet
Jill Y made me a birthday cake and it wasn’t even my birthday and now I have to try to figure out what I did wrong and it isn’t going to be easy because I do so many wrong things and wh…
The memory of Rome, and the illness that overtook me halfway across the Atlantic is still fresh in my mind and I'm frankly dreading getting on another
15 Sarcastic Birthday Memes For Anyone Who Hates The Fuss - Funny memes that "GET IT" and want you to too. Get the latest funniest memes and keep up what is going on in the meme-o-sphere.
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“When we learned to cook is when we became truly human, but we’ve lost touch with how that food got to our plates.” Michael Pollan in Cooked. As is so often the case with history, the “herstory” te…
Astrology can be counter-productive.
When my daughter requested a Percy Jackson themed party for her birthday I got a little giddy about combining a birthday party with awesome literature!
This is my mom's recipe for traditional SOUTH AFRICAN crumpets (little pancakes, or flapjacks). They are great for kids and they are melt in the mouth! My mom used to make a huge amount to send to school for birthdays - what a hit! They don't have yeast, so if you are looking for another type of crumpet, this isn't the recipe for you.
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Ever since my first pav in How To Eat, I have been something of a pavaholic. For me, acidity is key. So naturally, a lemon pavlova made perfect sense. You will note there are a lot of flaked almonds required: that is because they are the topping of the pav and not mere decoration; the crunch they offer is essential. I make this with a jar of shop-bought lemon curd, but obviously I wouldn’t stop you from making your own. Should you want, you can adapt my Passionfruit Curd recipe, omitting the passionfruit and adding the finely grated zest and juice of 2 unwaxed lemons to the butter at the melting stage. This recipe is also this month’s Cookalong. Bake and photograph it for a chance to win a personalised signed book of mine of your choice! Details of how to enter are on this link: Cookalong For US cup measures, use the toggle at the top of the ingredients list.
Happy Birthday to me! Yep, this was my birthday cake. And let me tell you, this is a dessert worthy of the name "cake". It was decadent. It was dreamy. It made my tastebuds do a happy dance. Then, it made me realize I had to get it out of the house. Stat. Did I get it out of the house? Not so much. Admittedly, I don't have a lot of cheesecake recipes on the blog. It's actually not my favorite dessert. Have I told my cheesecake story? It's actually not much of a story, but when I was in 5th grade and my parents were having some sort of dinner party, I ate an entire cheesecake. By myself. Do you know what happened next? I was sick all night long and it was a long, LONG time before I tried cheesecake again. Even the smell of it made me nauseous for years. The aversion is so bad, I can't even eat plain cream cheese on bagels. I can handle a salmon-flavored cream cheese on bagels, but that's a whole other story. I did try cheesecake again in college. I had one bite of a friend's, and I discovered it really wasn't so bad. Now today, I can handle a piece of cheesecake if it's done right. As in, the cream cheese flavor isn't overpowering. And this particular cheesecake? It's done right. The salted caramel topping has a lot to do with the sheer deliciousness of this cheesecake. This sauce is the bomb! I was surprised by how easy it was to make. If anyone remembers my trials and tribulations with my Cinnamon Sugar & Caramel Snack Mix where I had to make that caramel sauce, like, 5 times- this sauce is not that. This was 100% perfect on the 1st try. That's something people, that is something. I'm not sure what it is, but I did notice two differences right off the bat between the two sauces- 1. This salted caramel sauce utilizes white sugar while the snack mix uses brown sugar. 2. The snack mix sauce has you melt the brown sugar and butter together. With the salted caramel, you melt the sugar, then add the butter. Do those differences account for the disparity between the two sauces? They must. The cheesecake has a lovely Oreo cookie crust. You could crush your cookies in the food processor to get a more fine crumb, but you know what? My dishwasher was full and I didn't feel like hand washing the food processor. After all, this was my birthday cake. So I got out a Ziplock bag and my mallet. A little smashy-smashy later and I had my crust. Ah, stress relief. It's hard to tell from this picture, by my cheesecake actually split. Argh! I hate when that happens. Luckily, for this cake, it didn't matter. I sprinkled some chocolate chips in the crack- Then I spread the caramel sauce on the top. Voila! You can't even tell there was once a crack. FYI- There's a couple of techniques to use to keep your cheesecake from cracking. First of all, it's super important to completely grease your pan. Completely. Stick-age is the enemy here. As for baking the cheesecake, one technique is to bake your cheesecake in a water bath. Another technique is to simply run a thin knife around the edge of the cheesecake when it first comes out of the oven. The reason the cheesecake cracks is that the sides of the cheesecake stick to that pan while the cake is sinking a bit, causing it to crack. Running a knife around the edge of the pan will remedy that problem. Did I mention how completely scarf-able this cheesecake is?? 100% Scarf-able :-) So, I've just got tell all of you- I'm not sure who is sharing my Chicken Fajita Casserole but dang you guys! I've been getting crazy traffic for that recipe. I'd already had 750 hits by the time I woke up this morning! For those of you not in the know, I normally get about 200 hits a day so this extra traffic is always welcome. And surprising! I had 1500+ hits yesterday, which just blew my mind. I'm going into the weekend pretty happy, to say the least! :-) Have a great weekend everyone! Recipe adapted from: Sally's Baking Addiction Ingredients: Sauce- 1 cup granulated sugar 6 tbsp salted butter, cut into 6 pieces 1/2 cup heavy cream 1 tsp salt Cake- 1 cup Oreo cookies, finely crushed 3 tbsp unsalted butter, melted 3 (8 oz) packages of cream cheese, softened 1 (14 oz) can sweetened, condensed milk 3 large eggs, room temp 2 tsp vanilla extract 1 cup mini chocolate chips (plus more for topping) sea salt (optional-for topping) Directions: 1. Make the caramel sauce- in a small saucepan, heat sugar over medium heat. Use a heat-resistant spatula to continually stir the sugar. It will start to melt and from brown clumps. Keep stirring! Once the sugar is melted, add the butter. Be careful to keep stirring as the caramel will bubble up when you add the butter. Stir the butter until completely melted, 2-3 minutes. Continue stirring as you slowly drizzle the cream in. Keep stirring again, because the caramel will bubble up again when you add the cream. Allow the mixture to boil for 1 minute, then remove pan from heat. Immediately stir in the salt. Set sauce aside and allow to cool before using. Store in a glass jar for ease of use, keep sauce in the fridge. 2. Preheat oven to 300º. Thoroughly grease a 9-inch springform pan. Set aside. 3. In a mixing bowl, combine Oreo's and butter. Press mixture evenly into the springform pan. 4. Prepare the filling- place cream cheese in a stand mixer or mixing bowl to use an electric beater on in. Beat the cream cheese until fluffy, 2-3 minutes. Beat in the condensed milk. Beat in the eggs, one by one until thoroughly mixed. Mix in the vanilla. Add chocolate chips to the bowl, and fold in gently with a spatula. Pour filling into springform pan. Top with a handful of mini chocolate chips. 5. Bake in preheat oven for 40-50 minutes, or until the cheesecake is set and jiggles slightly in the center. Run a thin knife around the edge of the cheese cake (but leave it in the pan) and place on a cooling rack. Allow cheese cake to cool before chilling in the fridge in the springform pan overnight. 6. Before serving, heat caramel sauce in the microwave for 10-15 seconds. Pop springform pan off cheesecake. Pour enough caramel sauce over the top of the cheese cake to cover it. Top with more chocolate chips and a sprinkle of sea salt, if desired. Slice, and serve immediately. *A note about the caramel sauce- Caramel is extremely temperamental during the spring and summer months when the humidity is high. A more experienced baker than I told me that they never make caramel sauce in the summer because it almost always seizes. I can testify to that. A good work around for me in the summer is to cheat with the caramel sauce. I take a bag of packaged caramels (like Werther's), place them in a saucepan, and add 2-3 tbsp of heavy cream. Heat the pan over medium heat, stirring constantly. When the caramels have melted and the cream is incorporated, add the salt to taste. Start with 1/2 tsp. Only add another 1/2 tsp of salt if you need it. Use as you would the other sauce. *A note about baking time- My oven is a convection oven, which bakes about 20% faster than a normal oven. If you are using a regular oven, baking time may take longer, about 60-70 minutes. Check your cheesecake every 5 minutes or so after 50 minutes by jiggling the pan. Printable Recipe If you liked this recipe, you may enjoy these- Mini Blackberry Swirl Cheesecakes Carmelitas Cookies & Cream Cake Linked to: Create It Thursday, Thank Goodness It's Thursday, Weekend Potluck, Foodie Friday, Foodie Friends Friday Linky Party, Snickerdoodle Sunday, Treasure Box Tuesday SaveSave SaveSave
White chocolate cheesecake on a lamington finger base. Perfect for Australia Day, or any special occasion. Delicious.
Last but not certainly not least, we celebrated cute Nora's birthday. She had picked Pegasus as the theme she wanted for her birthday. hmmmm Pegasus, how do you throw a Pegasus themed party ....? well scroll through the pictures and we will show you! We went in a Greek plus mount Olympus plus clouds plus mythology sort of direction, and combined all those elements to make one amazing party. This theme was right up my ally, I LOVE Greek mythology! We also included lots of feathers since Pegasus' wings are an important part of what sets him apart from unicorns and just regular old horses... As usual bethy brought fun and unique balloons. Balloons really make any party super festive. This time some of the balloons had big gold confetti in it .... They kind of look like Greek coins to me And she had them put feathers in others, how cool is that! Nora's Greek birthday girl throne Grammy let Nora open one present early.... A super awesome stuffed representation of the horse himself! Gold star confetti On one of my numerous visits to the craft store I found some edible gold spray paint. Can you say amazing!! I snatched up a bottle when I found it and have been waiting for any excuse to use it. Bethy thought it would be cool to spray paint bunches of grapes to make edible center pieces ... How neat are they?! This is the product itself, it is so fun to use! I found it at Michael's craft store. Bethy made these cute little favors to put at everyone's place at the table. So if you look at my blog often you know that Jens makes the most amazing birthday cakes for all of her kids' parties. Here is the cake she made for this party ... I was obsessed with it. I thought it was GORGEOUS! and just so awesome in every way, so I took a bazillion pictures of it. Look how cool that ombre is! The buffet was all Greek inspired food, SO GOOD! Jens even found ground lamb for the gyros, she really goes the extra mile to make her parties amazing for her kiddos. It was like being right back in the center of Athens I had a little spy teasing me while I ate ... After dinner it was time for presents!! I love how the siblings get just as {or maybe even a little bit more} excited when the presents are revealed! Sam would steal a little sit on the throne whenever he could. Some of the presents had gold tinsel inside, and boy the little kids LOVED it! Tinsel EVERYWHERE!!! Nora got right to work on one of her presents. These scratch art things were one of my favorite crafts as a child. I had the hardest time not taking it away from Nora and completing it myself haha After presents it was time to dive into that delectable cake! Nora's birthday in on May 31st and Marolynn's birthday is on June 1st. So Jens made a special batch of chocolate GF cupcakes for Marolynn. Politely and patiently waiting for her cake ... Nora had requested for her cake to be cherry flavored, so that is what her sweet mom made for her. Then it was time for our Grecian photo booth. We got some really fun pictures! "We are the muses. Goddesses of the arts and proclaimers of Heroes ...." Random candid photo that I thought was funny Jenny had prepared a little fun short quiz for that last activity of the night. The questions were all about Greek mythology and Greek art and architecture. She had visuals from the Disney movie Hercules for every question. Since we were at a kids approved birthday party, Jens asked for the Disney answer rather then the real myth answer on some questions since we all know those myths could get a little risque ..... haha She did a really great job on it, it was so fun! We were all divided into teams and were awarded medals according to where we placed. Beth, Reece and Evie got the gold Mike, Marilyn and I got the silver Mom, Dad and Nora got the bronze. All the Griffin parties have been so great this year! Birthday season at their house is always a fun time of year! Thanks Griffin family for being so awesome!
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Over the years, I’ve made many different cakes for my children’s birthdays, but for some time now this has been the chosen one, the cake of cakes, elected to celebrate many special occasions, and with good reason. The cake itself is dark, damp and divinely chocolatey — and an easy, melt-everything-in-the-pan number — but it's the icing that truly makes it, as my daughter says “the cake of dreams’. It’s a simple enough buttercream but what makes it so spectacular is the length of time you whisk it for, and the cream you add to it, which turns it gloriously light and moussy. Don’t worry if you don’t have the very shallow tier-cake tins (sometimes called easy-layer tins): I made this for a long time as a regular double-decker layer cake; indeed I have presumed that that is how most people will make it. Should you want to make the high-rise version, you will need to double all the quantities for the buttercream. What I don’t advise doing is making two layers and attempting to split each layer into two; these cakes are too tender for that. And while I’ve topped the cake here with dry-roasted peanuts, as I love the saltiness and crunch they provide, you can ignore me and decorate with chocolate curls, sprinkles, or anything else you fancy. Or, indeed, add nothing: left unadorned, the cake does have an undeniably elegant splendour. For US cup measures, use the toggle at the top of the ingredients list.
I have always desired a lightweight, pliable version of porcelain and stained glass, to bring my creations to the next level, so I took it upon myself to create Porcelain 2—my own lightweight wearable porcelain and stained glass.
On February 25, 1956, a 23-year-old Sylvia Plath met Ted Hughes and her world changed forever. But before they met, there were a long list of others for Sylvia.
