Beginnings of a Baker

"A Blog Once About A Girl Starting Her Career As A Pastry Chef." Now it's a blog that belongs to a new mom and wife that showcases different recipes and sweets. Along with the occasional original recipe post.

[injuries-in-dust]

[urbanfantasyinspiration]

“A sugar cookie with a bachelor’s degree” how do you come up with this stuff Dylan???

[retrogamingblog2]

Pokemon Inspired Cakes made by Josué Luciano

[homofied]

[thestarswelcomeyou]

[jadedaceofspades-deactivated202]

Potato Candy from 1933

[jadedaceofspades-deactivated202]

@disparatepeace got another good one!!!

[peacesmovingcabaret]

I saw the word mayonnaise and I immediately saw red.

[skiplo-wave]

Honey you can NOT dilute a war crime

[cipheramnesia]

Every one of these videos is like an Idiots To Lovers speed run.

[young-anxiety]

who is this mans??

[cipheramnesia]

a minor genius loci

[retrogamingblog2]

A group of artists and chefs created a recipe book called Hyrule Taste of the Wild with illustrated instructions on how to make meals from the game

[mornington-the-crescent]

@i-am-the-broken-bride

[gholateg]

Why.. why is link licking a chicken leg?

Like.. excuse me.

IS my boy licking.. a frozen chicken leg?

[the-izel-cometh]

Excuse me, that’s a cucco leg

[beginningsofabaker]

[moonlitmorphos]

Look, I don't make the rules but you're legally required to watch this.

TikTok

[atomskdluffy]

The dude is having an existential crisis at the end and I UNDERSTAND

[geekstudio]

This is the cutest thing in the world and I want a bunch with every Pokémon inside!

(From @cookingwithamyy on TikTok)

[ibakesouffles]

stop everything, this is bitty doing research for his thesis

there's more lmao, unhinged bitty energy

[thunder28]

I lost it at- should be pale- and he fucking compared it to his own pasty arm. Legend

[thatdisasterauthor]

This guy is easily one of my favorite TikTokers. A+ content.

[r-ochoa]

@msragdoll​ this is all I want for my birthday.

[ricepisspee]

im gonna make garlic meringues

[lemondropleaf]

or you could reconsider?

[ricepisspee]

no like legit!! I could totally just, skip the sugar, add a little salt and some raw garlic/garlic powder, set that shit to 225 and bake for 75 minutes. I honestly don’t see why this wouldn’t work

[ricepisspee]

shit man I could do all KINDS of flavors. Italian sausage. Rosemary. Salt. Add food coloring to differentiate what’s what. im SO doing this later

[bea2me]

Savory meringue? I'm going to need follow up on this. I'm guessing it will be like fleeting croutons but enquiring minds

[ricepisspee]

everyone give me flavor ideas. this is gonna be just like that time I tried to use drink mix in meringues but worse <3

[ricepisspee]

as it turns out, salt breaks down egg whites. the only ones that worked were the garlic ones and they tasted like garlic dirt so I tossed them. do not try this

[bea2me]

Thank you for the sad but important update. Now we know why these don't already exist. My last savory experiment proved that garlic ice cream hasn't gone mainstream because it tastes like frozen Alfredo sauce, so you can file that under time saved

[zoi-no-miko]

.... This exchange is magical

[thebibliosphere]

It's 1 am, who wants to learn how to make maple candy?

[thebibliosphere]

Things you will need: maple syrup, a large-ish heavy set pot, a candy thermometer, silicone spatula, and a candy mold of some sort.

I'm making a reasonably large batch, so I am using approximately 28-30 fluid ounces. Which is roughly two and three quarter cups if you do not own a set of measuring scales.

The thermometer I am using in this instance is a wired one with a probe on the end, but you can also use one of these bad boys:

Just make sure it's intended to be used for the high temperatures of candy, as not all food thermometers are made equal.

Step one pour your desired amount of maple candy into a heavy set pot. I am using a 4 quart pot for this, as this amount of syrup can bubble over easily.

Next set your pot on a medium heat. Not high. Medium. We’re in this for the slow burn.

Make sure to monitor the heat of your candy at all times. We are aiming for a boiling 235’f (or 112 in Celsius) anything below that it won't harden, anything above that you'll either turn it into hard candy and burn the shit out of it and your pot and may need to explain to your local fire department why you're making candy at 1am. Don't ask me now, I know this.

It goes without saying, but please be careful handing this mixture. Hot sugar can be extremely dangerous and the burns quite severe so please take your time and don't panic. It the pot burns the pot burns. It's better than burning you.

Stir often to help increase the granulation process. It may not look like much is happening at first but you will soon start to see some activity on the surface.

The heat will soon start to pick up rather quickly at this point and it should start to look something like this:

And now I'm at the pic limit so see you on the reblog.

[thebibliosphere]

At this point your candy will be at about 225ish. And it's going to feel like it stays that way FOREVER as it struggles to get up that final ten degrees but do not be tempted to increase the heat or walk away. That's when it gets you and you're saying hi to Ron from the fire department. Again.

Keep stirring and don't be alarmed if it starts to rise up the side of the pot, it's meant to.

You can if necessary turn the heat down to keep it from overflowing, but I find keeping up a steady stirring pace helps to keep it in the pot.

Once it hits 235’f let it sit there for a hot minute, all the while keeping an eye on the thermometer.

If it starts hitting 236’f remove it from the heat and allow it to cool until it reaches 175’f or 79’c.

This will take approximately 10-15 minutes, or in my case the time it took eat a gluten-free cornbread waffle cause it's now 1:20 am, and I'm hungry.

Bone Ape Petite. 💀 🧇 😘👌

Once it's cooled to approximately 175’f, it's time to start stirring like a court bard with gossip to spread. I'm short so I had to move to the kitchen table to do this so my arms wouldn't fall off.

Before you do that though, take your thermometer out. And there's a little trick, you'll know you had the mixture hot enough if it's already starting to form a skin like this:

And also if it clings a little to the thermometer:

Mmmmm viscous.

Now start stirring. It's going to take approximately five minutes of constant stirring. Yes I'm serious. This is a workout. Be sure to scrape down the sides of the pot. We wouldn't want to lose any of the precious syrup. It will start to lighten in color as you go. So here are the stages it may look like:

And I'm at the image limit again so brb.

[thebibliosphere]

Once your mixing utensil is coated in the mixture like so:

It's time to pour that delicious mixture into your candy mold. Do not attempt to film this step one-handed or your significant other may wake up from a dead sleep demanding to know with inhuman instincts for dangerous shenanigans ”what bullshit you're up to”

If you left it a little too long cause you're trying to take pictures on your own, don't worry, the mixture should still be malleable enough to smoosh out with your spatula. If you have accidentally solidified it into a substance harder than diamond and can't get it out the pot, you can return it briefly to a low heat until it remembers the primordial state of ooze from whence we all came. Leave it to cool, throw some warm water in your pot to dissolve the sugar you couldn't scrape out even with a chisel.

When you can press lightly against it without leaving a dent, your mixture is cool enough to pop them out of your mold and into a preferably airtight storage container.

Lament that you took this picture the wrong way round, but concede it is now 2:22 am, and you don't care enough to fix it.

And there you have it, maple candy! They should last approximately four weeks in an airtight container. But, if you are anything like me, you are already halfway through them and careering not-so-gently towards a sugar-induced ADHD blackout because nothing else is helping you focus, you're a week behind on a deadline, and you can't have caffeine any more, so sugar is your only hope.

Remember, kids, eat sugar responsibly and do as I say, not as I do.

See you on the other side.

[theweirdwideweb]

[foodnetwork-fandom]

i’m watching guy’s ranch kitchen superbowl special show thing you know and he is just … so good at what he does. he’s so good at working with literally anyone on screen and like, answering the questions he knows his audience has, even if the guest is oblivious to it. anyway i just love him and he’s just great at his job and that’s that and i really would like to meet him someday

[ampervadasz]

Unmute !

[turing-tested]

guess who just found out the difference between wax paper and parchment paper the hard way

[vraska-theunseen]

wait what’s the difference?

[turing-tested]

one you can use in the oven safely and the other you can also use in the oven if the thing you are trying to make happens to be fire

[josef-tribbiani]

Idk what hes saying but i agree

[increasedenthalpy-deactivated20]

rural america, rural china, and rural russia all have the exact same energy and acknowledging this is how we will achieve world peace

[therogueprofessor]

@uncle-beanbag

[uncle-beanbag]

Rednecks are worldwide

[brattylikestoeat]

That is ridiculously tender.

Follow @brattylikestoeat for more.