Soda-1

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Caffenol, #film

Fomapan 100, home made Caffenol developer.

So, I didn’t know about developing film in coffee until recently. Of course, I had to give it a go. Firstly, I’ve never used Fomapan, ever. I bought it because it was cheap. Then I forgot that a Canon EOS 5000 only takes DX coded films (no ISO adjustment), so god knows what ISO it was shot at (maybe 400 as that was the last DX film used in the camera).

5 tsp of Washing Soda, 1 ½ tsp of Vitamin C powder, ½ tsp of Iodized Salt, 5 tsp of Instant Coffee. 21 degrees C, 8 minutes. Water Stop Bath, Ilford Rapid Fixer.

anonymous asked:

If you can't afford an animal, then you shouldn't have one

I thought about having a really in depth discussion about how a person may purchase an animal while under entirely stable financial situations then befall tragedy outside of their control, still be able to appropriately care for an animals regular needs but may find the sudden accumulation thousands of dollars in medical costs out of their reach but then I remembered people like you don’t actually give a shit about other people to begin with so it wouldn’t have mattered anyway.

Instead here’s a recipe for banana bread:

  1. Cream together butter and sugar.
  2. Add eggs and crushed bananas.
  3. Combine well.
  4. Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.
  5. Pour into greased and floured loaf pan.
  6. Bake at 350 degrees for 60 minutes.
  7. Keeps well, refrigerated.

1 loaf serves about 10  

I like to add walnuts into mine

It’s Fridayyyy🙃 aka time to make these vegan 💫CINNAMON BUN CRUMBLE Muffins💫 🙊 (recipe adapted from the badass @minimalistbaker 🌻)

Ingredients
Muffins:
2 flax eggs
4 ripe bananas
½ cup coconut sugar
¼ cup vegan butter
1 tsp vanilla extract
2 tsp baking soda
½ tsp sea salt
1.5 cups whole wheat flour
½ cup rolled oats

Crumble Top:
¼ cup coconut sugar
1 tsp cinnamon
5 Tbsp flour
2 Tbsp vegan butter
Instructions
Preheat oven to 375 degrees.
Prepare flax egg.
Add banana and mash.
Add coconut sugar, baking soda.
Stir in vanilla, melted butter and mix.
Add flour and oats and stir.
Pour batter into 10 tins. Prepare crumble top by mashing ingredients together. Sprinkle this on top of the muffins.

Bake for 17-22 minutes or until tops are golden brown. Enjoy!💫

IG: @thelittleflowerpetal

Made with Instagram

Dad tried to throw out some bananas so I made 15 bananas worth of #vegan banana bread with a hint of lavender and earth balance butter 🍌🍌🍌

Recipie (per loaf):

  • 5 bananas
  • 2 cups of flour
  • 1 and ½ tsp salt
  • 1tsp baking soda
  • 1 tsp vanilla extract
  • 1 cup sugar
  • 2 Tablespoon lavendar

Bake for an hour at 325F

Koek (Spiced loaf)


A perfect spiced loaf that pairs with tea or breakfast. Easy recipe for any witch!

4 cups of flour

2 cups white sugar

1 cup brown sugar

1 tsp baking soda

1 tsp baking powder

2 tsp cinnamon (happiness, fertility, love)

1 tsp cloves (protection)

1 tsp nutmeg (luck)

1 tsp ginger (money)

2 cups of water

Mix everything in a bowl and voila! You have your batter. (sprinkle anise seed on top if you would like)

Bake at 300 F for 40-50 mins with the toothpick test. Bakes 2 loaves.

This is a nice mixture that you can add anything extra in (pumpkin puree, raisins, any nuts, etc.)  

~Blessed Be~

Berry Chocolate Cake by @myberryforest 💙

Recipe:
Ingredients
Chocolate cake
2 c plant based milk (e.g. organic soy milk)
2 tsp Apple Cider Vinegar
1 ½ c coconut sugar
¾ c melted coconut oil
1 tsp vanilla extract
1 ½ c glutenfree flour
½ c cocoa powder
1 ½ tsp baking soda
1 tsp baking powder
¼ tsp salt
Frosting
¼ c organic apple juice or juice of choice to moisten the cake
3 c Plant based whipped cream e.g. soy (oat and soy cream used)
2 tsp agave nectar or sweetener of choice
¼ c raspberry (or other berry) jam
Decorate with berries and vegan dark chocolate flakes
1.Oven 350F / 175C. Combine plant milk and ACV and let sit for a while. Add coconut sugar, coconut oil and vanilla extract to the plant milk + ACV mix and whisk together well for a few minutes.
2.Mix dry ingredients (gf flour, cocoa powder, baking soda, baking powder and salt) in a separate bowl. Add dry ingredients into wet ingredients little by little gently folding the batter.
3.Line an 8 inch cake tin with a baking sheet in the bottom and grease sides with a little coconut oil + dust with gl flour. Pour batter into the baking tin and bake for 40 minutes - 1h 15 minutes in the bottom rack of the oven. Baking time varies depending on the oven and gluten free flour mix used. Test with a tooth pick after 40 min, and continue baking if toothpick doesn’t come out clean. Be careful not to bake too long (cake becomes dry).
bestofvegan
5.For the frosting: Whip cream in a bowl, add agave nectar and set aside 1/3 of the cream. Mix ¼ c raspberry jam into 2/3 of the cream.
6.Once the cake has cooled completely, cut it into three layers.
7.Moisten the bottom layer with apple juice by pouring it evenly with a teaspoon all around the layer. Spread half of the raspberry cream on the cake. Put the second layer on top of the bottom layer, moisten with apple juice and spread the other half of the raspberry cream. Put the top layer on the cake and spread the remaining whipped cream (without raspberry jam) on top of the cake. Decorate with berries and chocolate flakes. Enjoy! #letscookvegan

Made with Instagram
Karkat's Chocolate Chip Cookies

@nubbymcshouts submitted:

Here’s the recipe I was talking about! I wish you could submit from a sideblog, but if anyone’s looking for my kinblog its shoutysmalls. ANYWAY here is the recipe!

Wet Ingrediants:
2 sticks melted butter
1 cup brown sugar
½ cup white sugar
1 tsp vanilla extract
2 egg yolks
¼ cup honey (pro tip: grease your measuring cup)

Dry Ingrediants:
2 ¼ cup flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt

Other Ingrediants:
12 oz bag of chocolate chips (equivalent to 2 cups)

1. Use this time to put on your apron, set out your ingredients, and set your oven to 350° F

2. Put all your wet ingredients into a mixing bowl and mix them at a slow speed until combined.

3. Put all of your dry ingredients into a separate bowl. I like to sift them first, but if you’re having a low spoon day or just don’t want to, it’s no necessary! Just mix these ingredients together.

4. Add a small amount of your dry mix to the wet mix and mix it slowly until combined. Keep adding and stirring bits of dry mix into the wet mix until all of it is combined into one bowl. Be sure to mix slowly so you don’t get flour all over you like I did!

5. Add your chocolate chips and slowly stir until combined.

6. Scoop your cookie dough on a greased or lined pan about an inch or so apart. I use a greased tablespoon measure to scoop mine. (Here’s a process picture)

7. Put your pan of cookie dough in the oven! I cook mine for about 10 minutes, but my oven cooks quickly. Therefore, it may need to cook for a longer or shorter amount of time for others so keep an eye on them.

8. Let them cool and enjoy your cookies! Hopefully you ate some dough along the way, because it’s delicious but be sure not to get a tummy ache (like I did oops)!

This made about 31 cookies for me, so be sure to half or double your recipe according to what you need. These cookies are chewy and, if cooled completely or refrigerated, taste of honey. In my opinion they’re great to make for any occasion or even just for yourself, a friend, or a quadrantmate. I’d love to see what everyone thinks, so if anyone makes these, they should come tell me or send me a picture @shoutysmalls or nubbymcshouts


HAPPY BAKING! C:B

Thank you so much! I can’t wait to try this recipe out! They sound absolutely heavenly.

Thanks for contributing to my ever growing recipe list, dear! <3

BANOFFEE BREAD PUDDING w/ icecream & date caramel sauce by @eat.drink.shrink 💛

Recipe:
Bread
½ cup coconut oil
¾ cup Better Body Foods coconut sugar (additional for topping) (or to cut sugar, use 5-7 drops of liquid stevia)
½ banana (mashed)
½ banana diced and additional for topping
1 ½ cups all purpose flour
1 tsp baking soda
1.5 tsp baking powder
1 shot espresso
1 tsp salt
1 cup grated zucchini (about 1 large zucchini) -
1 tsp maple extract
½ cup toasted walnuts
Walnut Streusel
½ cup walnuts
½ cup flour
½ cup coconut sugar or brown sugar
½ tablespoon cinnamon
4 tablespoons cold Earth Balance butter, cubed
Date caramel
20 pitted dates - If dried out, soak in hot water for 5-7 mins
½ cup water, almond milk or coconut milk
.
Instructions
Preheat oven to 350 degrees and coat 1 8 ½" x 4 ½" bread pan with coconut oil. In a large bowl, cream together melted coconut oil (room temp), maple extract and coconut sugar. Once combined, add ½ mashed banana, combine again. In a separate bowl, sift together flour, baking powder, baking soda, salt.
Add dry ingredients into wet ingredients, and mix just until combined.
Add in shredded zucchini, shot of espresso, and stir. Scrape down sides and gently add diced banana to mixing bowl and blend by hand. Pour batter into prepared loaf pan and place remaining bananas and walnuts over top gently smoothing into batter.
Bake for 50 minutes, or until a cake tester comes out clean.
Then combine the streusel ingredients and bake for an addition 5-7 minutes. Allow to cool at least 10-20 minutes before removing from the pan and placing on a cooling rack. Top with vegan ice cream, fresh banana and vegan date caramel.
.
Date caramel
20 pitted dates - If dried out, soak in hot water for 5-7 mins
½ cup water, almond milk or coconut milk. Enjoy! #letscookvegan

Made with Instagram

anonymous asked:

so i ended up making banana lavender walnut bread. It came out fucking bomb.5 bananas, 2 1/3 cups of flour, tsp salt, tsp baking soda, 1 cup of sugar, 2 or more tablespoons lavender, 1 cup walnuts. bake for 60 minutes at 325

Omg I’m going to make this it sounds so good

9

Almond Blondies 

The way blondies should be done: crisp on the outside, moist and gooey on the inside and packed with flavor and texture.

Ingredients

2 cups + 3 tbsp flour 

1 ¼ cup + 1 tbsp light or dark brown sugar (I prefer dark)

1 cup (2 sticks) (unsalted) butter  

2 eggs 

1 ½ tsp vanilla extract 

½ tsp baking soda 

1 cup sliced or chopped almonds (you will not use all of these unless you want to) 

Pinch of salt

Directions 

Preheat your oven to 350 degrees Fahrenheit and line a 9x13 inch baking dish with parchment paper or spray generously with non-stick spray.

In a small bowl, set aside a handful of almonds and coat them in flour so that they do not sink the bottom when baked. 

In a small bowl or sauce pan, melt the butter and set aside to cool.

In a large mixing bowl or stand mixer fitting with paddle attachments, add in your melted butter and brown sugar and combine until all sugar is incorporated and the mixture is smooth. 

Once the sugar mixture is combined, add in the eggs and vanilla and mix on low speed until incorporated. 

½ cup at a time, incorporate the dry ingredients, making sure to scrape the sides of the bowls. Do not over-mix. 

Once incorporated, add in the almonds and fold into the batter by hand. 

Spread the batter in an even layer into the baking dish and top with more almonds if desired.

Bake for 20 minutes (more or less) until the center is moist – a few crumbs are present when stuck with a toothpick or dry piece of spaghetti. 

Cut into 12 squares and dust with powdered sugar (optional). 

Enjoy! 

Lemon protein squares! Super delish and perfect for a snack or addition to a meal!
This recipe makes around 16 squares
Recipe:
Dry ingredients:
•1 cup almond meal
•2 Sachets of lite lemon jelly
•2 scoops vanilla protein powder
•1/2 tsp baking soda
•1/4 tsp salt

Wet ingredients:
•2 tubs 100% organic apple purée
•115ml water
•4 egg whites
•1/3 cup stevia

Method:
1. Preheat oven to 160 degrees celcius fan forced
2. Spray and line a baking tray
3. Mix dry ingredients in one bowl and wet ingredients in another
4. Combine wet and dry ingredients and mix well
5. Pour into baking tray and bake for 20-25 minutes
6. Take out of oven and allow to cool

Note: if you want to add an icing just mix protein powder and water together until desired consistency then spread on top! (This step is optional)

((-stares into the void- do you think clint is like ten times harder on himself then the other avengers because there’s nothing that makes him “special” he has no powers he has no money he’s just there with his bow and arrows and he has to really work on it so any mistake that he makes he criticizes himself for more then he would ever criticize his teammates for because they’re allowed that mistake because they’ve all done so much but he hasn’t done nearly enough))

Ginger Beer and Pineapple Pisco Cupcakes

Cupcakes:

  • 1 ½ cups flour
  • 1 cup granulated sugar
  • 2 tsp. ground ginger
  • ½ tsp. baking soda
  • ½ cup (1 stick) butter, melted
  • ½ cup ginger beer
  • 2 Tbsp. pineapple juice
  • 2 Tbsp. pisco
  • 1 egg
  • ¼ cup buttermilk


Pineapple Curd:

  • ½ cup fresh pineapple juice
  • 3 Tbsp. granulated sugar
  • 2 egg yolks
  • 1 Tbsp. cornstarch
  • pinch of salt
  • 1 Tbsp. butter
  • 1 Tbsp. pisco


Whipped Cream:

  • 1 cup heavy cream
  • ¼ cup + ⅛ cup (6 Tbsp.) granulated sugar
  • 1 Tbsp. vanilla
  • ¼ cup pisco


Cupcakes:

  1. Preheat the oven to 350 degrees F. Line a standard cupcake pan with 12 cupcake liners.
  2. In a large bowl, whisk together the flour, sugar, ginger, and baking soda. Pour in the melted butter, ginger beer, pineapple juice, and pisco, and stir to combine. Add in the egg, then the buttermilk, beating well after each.
  3. Fill each cupcake liner about ⅔ full and bake for approximately 18-24 minutes, until a toothpick inserted comes out clean. Cool on wire rack.


Pineapple Curd:

  1. In a small saucepan, whisk together the pineapple juice, sugar, egg yolks, cornstarch, and salt over medium heat. Keep whisking until the mixture is thick enough to coat the back of a spoon (about 5-10 minutes). Remove from heat and stir in the butter and pisco until combined.
  2. Pour into a bowl, and place a piece of plastic wrap on top of the curd to prevent a skin from forming. Chill in refrigerator until ready to use.


Whipped Cream:

  1. Whip the heavy cream and sugar on high until soft peaks form. Add the vanilla and pisco, and whisk until combined.


Assembly:

  1. Cut a hole out of the top of the cooled cupcakes (an apple corer works well for this). Fill the cupcakes with pineapple curd. Pipe or spoon the whipped topping onto the cupcakes.