Tumblr is where tens of millions of creative people around the world share and follow the things they love.Sign up to find more cool stuff to follow
How to bake a cake at 2am
THINGS YOU WILL NEED:
~Tablespoon of butter or oil
~2 packs of hot chocolate mix
~3 tablespoons of flour
Get a bowl or mug and put the butter in there and shove it into the microwave for 15 seconds on high.
Punch the egg with the butter and stir it like crazy. Then add the mix and flour.
STEP THREE (OPTIONAL):
Add sugar, pumpkin spice, and cinnamon. Or whatever good stuff you want in there.
Microwave everything for about 2 minutes.
And this is how you bake a cake, for one, at 2am.
QUESTIONS FOR THE CHEF
What’s the best way to measure flour for making pie (or any pastry)?
I think the best way to measure flour is to use a scale. Unfortunately most cookbook recipes are not written in weights. Here is the next best thing:
It’s best to always use the same method for measuring your dry ingredients, especially flour. The three methods I know - dip, spoon & sift all have different weights so if you differ your method your results will never be the same. Here’s an example of what I mean…
New Baking Blog Launched!
I’m so excited to share with you some big news: I’ve just launched my second blog! Pastries & Pearls is the brainchild of my best friend and I who want to share our ridiculous baking experiences with you. So pull up a chair, bust out the Oreos and milk and enjoy!
(Click the image above to visit the new blog or simply Click Here)
A great cheesecake recipe!
As a lot of you know, I like to bake. So here’s a great cheesecake recipe. I’ve only made this twice, but man oh man was it good. Enjoy folks. If you make this one, send a pic of it.
White Chocolate Raspberry Cheesecake
Prep Time: 40 minutes
Cook Time: 1 hour 5 minutes
Yield: 1 (10-inch) cheesecake
For the crust:
1 cup slivered almonds
2 cups graham cracker crumbs (7 ounces)
1/2 stick (1/4 cup) unsalted butter, melted
8 ounces fine-quality white chocolate
4 (8-ounce) packages cream cheese, softened
1/2 cup plus 2 tablespoons sugar
4 whole large eggs
2 large egg yolks
2 tablespoons all-purpose flour
1 teaspoon vanilla
2 cups fresh raspberries (11 ounces)
Fresh raspberries, for garnish
Make crust: Finely grind almonds and crumbs in a food processor and add butter, blending until combined. Press over bottom and 2/3 up side of a 10-inch springform pan.
Make filling: Preheat oven to 350 degrees.
Melt chocolate in double boiler or a large metal bowl set over a saucepan of barely simmering water, stirring until smooth, and remove from heat.
Beat cream cheese with an electric mixer at medium speed until fluffy, then beat in sugar. Add whole eggs and yolks, 1 at a time, beating well at low speed and scraping down bowl after each addition.
Beat in flour and vanilla until just combined, then add melted chocolate in a slow stream, beating until filling is well-combined. Arrange berries in 1 layer over crust and pour filling into crust. Bake in the middle of the oven until cake is set 3 inches from edge but center is still wobbly when pan is gently shaken, 45 to 55 minutes.
Run a thin knife around edge of cake to loosen, then cool completely in pan on a rack. (Cake will continue to set as it cools.) Serve at room temperature or chilled.
- Me: You can never go wrong with sugar cookies
- Jasmin: haha unless you burn them
- Me: then you cover it with icing
- Jasmin: lol and say shhhh
- Me: yess xD ... that's the way to bake
- Jasmin: that's the main thing i picked up from baking lessons with sterling
- Me: ahahaha xD ... i am glad you learned something
- Jasmin: ahaha it can also be applied to life lol
Not Everything Turns out Great
I just posted a recipe on my website for little Anise Cookies that my Grandma used to make. I have made them before, and they turned out great. I altered the way the recipe was made and they turned out all wrong.
Well, maybe not all wrong. They taste fantastic, and just like I remember. I have seen these little cookies on the internet. They form a cookie base and a puffed meringue-like top. They seem to be German recipes, in general, though my Grandmother was from Slovakia. I never actually saw my Grandma make these cookies, though they were there served often when we visited. I have made these in the past, as I said, but I saw a recipe out there somewhere and its directions were different. I tried to adapt the directions to my recipe and that’s where things went a little wrong.
The cookies are made and the batter dropped onto greased cookie sheets and left to dry for 12 to 18 hours before baking. I knew I was in trouble when I dropped the batter and there was no spreading at all. They stayed put just like I left them. Rather than coming out into pretty little rounds with a smooth top, I got a lot of very irregular cookies and hardly a smooth top in the bunch.
I have been baking for a long time, and this just goes to show that you never know how altering a recipe will change things. I used all the ingredients, in the amounts called for, but something about the method for mixing was all off, at least for this recipe. I am going to remake them and see whether doing it the right way gives better results. It’s been a long while since I made them.
I like anise seeds in things like these cookies, plus they are great for digestion. So many people really do not care for anise however, so that is partially why I haven’t made these for a long time. Stay tuned. I will be trying them again really soon. I want photos of these that would make Grandma proud.
My name is Chris Rawstern and I have been on a cooking and baking journey for 42 years. Many people have asked what A Harmony of Flavors means. Have you ever had a meal where the visual presentation was stunning, the smells were incredible, the taste was so remarkable that you ate slowly savoring every bite, wishing the experience would never end? Then you have experienced what a truly harmonious meal can be like.
My passion is to teach people how to create a Harmony of Flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own.