Origami Around
occasionally subtle
PUT YOUR BEARD IN MY MOUTH
@theartofmadeline
2025 on Tumblr: Trends That Defined the Year
ojovivo
Jules of Nature
Misplaced Lens Cap
Peter Solarz
we're not kids anymore.
No title available
KIROKAZE
Cosmic Funnies
No title available
Discoholic 🪩
h
#extradirty
hello vonnie
trying on a metaphor
Cosimo Galluzzi
seen from Germany
seen from United States
seen from United States
seen from United Kingdom
seen from TĂĽrkiye
seen from United States
seen from Germany
seen from South Korea
seen from Russia
seen from Bangladesh
seen from United States
seen from Kenya
seen from South Korea
seen from Ireland
seen from United States
seen from United States
seen from Syria
seen from TĂĽrkiye
seen from Netherlands
seen from Italy
@globalbakes
Mini Hoagie Rolls
Quick and easy to throw together and perfect for hot or cold sandwiches!
Sometimes I just feel the need to knead. I love all things bread. Kneading by hand is like therapy. I would do it daily if carbs weren’t an enemy to my waistline.
Because of life and work and commitments, I just don’t have time to make bread every day. But I do have to make dinner every day…well, almost. Take out is…
View On WordPress
Ricotta Mascarpone Honey Tart
Ricotta Mascarpone Honey Tart
It’s sad how the thing we love doing the most takes a back seat when we get busy and stressed. I haven’t had time to write even a quick blog post. No time to make new videos for my brand new youtube channel. I had a schedule. I had a plan for each recipe and technique that I would share. But then work and life got in the way.Â
Have you ever heard the saying that the thing you are doing when…
View On WordPress
Learn how to make easy and versatile Caramel Sauce!
Learn how to make easy and versatile Caramel Sauce!
Rich. Creamy. Ooey-gooey. Drizzle it on ice cream. Use as a filling between cake layers. Whip it into a ganache. Mix it into buttercream. What can you NOT do with caramel sauce?!
Caramel may seem like a difficult thing to make but, trust me, you can do it!
Rich, creamy caramel sauce for all occasions! A delicious topping or filling for any dessert!
Caramel is essentially just cooked…
View On WordPress
Cookie Scoops Cookie scoops are invaluable and are not just for cookies! I use these for cookies of all sizes as well as meatballs, cupcake batter, energy balls, truffles and biscuits. Ensuring that all of your items are the same size will allow for even baking!
OXO Pastry Mat This Pastry Mat saves so much time when you have to clean up! All of the flour, powdered sugar, dough and drips will roll up with the mat and wash right off. It features diameter outlines, unit conversions and ingredient substitutes. It's even dishwasher safe!
Nordicware Bakers Half Sheet
Nordicware Bakers Half Sheet
https://amzn.to/2UN3S8B
View On WordPress
7 of my favorite Foodie Blogs
7 of my favorite Foodie Blogs
As a true foodie, I love to visit new restaurants, snap pics of amazing plates and (of course) EAT! But I can also find myself falling down the rabbit hole of food blogs on the internet. There are so many inspirational bloggers out there and I love to peruse their latest recipes as well as read the stories they share openly with the world.
Blogging can be hard work! It takes time,…
View On WordPress
Home Baking Laws...and my experiences with it
Home Baking Laws…and my experiences with it
As a baker/blogger, I often asked about home baking laws. In fact, I am often asked the following questions:
Why don’t you bake full time?
Why don’t you open a bakery?
Why not just make a cake in my home kitchen and sell it from home?
While I love to bake and develop recipes, selling my baked items at this time is not an option. That is not for lack of trying, though!
You see, I work full…
View On WordPress
Oreo Bliss Cake
I don’t even eat Oreos!
The first thing you should know is that I don’t really like Oreos. Is that un-American?? Maybe, but I just don’t like them much. The crisp cookies are great but the filling is too sweet for me.
But I had a request for an Oreo cake so off I went to create a cake that Oreo lovers would want to devour. I thought about the possibility of a white cake with crumbled…
View On WordPress
10 Showstopper Desserts for your Christmas Table
10 Showstopper Desserts for your Christmas Table
The dessert table at any holiday gathering is where most people head first. But with all of the other things to be done, spending hours on dessert just isn’t possible!Â
Below is a collection easy, festive, delicious and stunning desserts for your dessert table! Try just one of them or make several!Â
Salted Caramel Gingerbread Cake with Orange Buttercream from The Butter HalfThis Gingerbread…
View On WordPress
Eileen Donan Castle in Gingerbread
Eileen Donan Castle in Gingerbread
One of my favorite castles. One of my favorite cookies. One of my favorite activities. All in one!
Playing with gingerbread and creating cool scenes is something that I look forward to doing around the holidays. This year I decided to make Eileen Donan Castle, which is in Scotland.
I used to live in Scotland and waited for 23 years for a chance to go back. That chance finally came in August…
View On WordPress
Authentic Shepherds Pie
I’ve been on the hunt for years to find the best Shepherds Pie. A Shepherds Pie that is as good and flavorful as the Shepherds Pie that I ate when I lived in Scotland and visited Ireland and England.
You would think that this would be easy! I mean, there is an Irish pub on every corner in the US now. Pub fare has become so popular that Shepherds Pie, Bangers and Mash and Sausage Rolls –…
View On WordPress
Cranberry Orange Coffee Cake
Cranberry Orange Coffee Cake
Cranberries. Oranges. Crumble topping. White chocolate glaze. All inside a tender cake.
I have found heaven!
Whether you need to make breakfast or dessert, this coffee cake will be a perfect fit. I mean, coffee cake is usually served for breakfast, right? So that means it’s OK to eat cake ANY TIME OF THE DAY!!
Tangy and sweet cranberry coffee cake!
There is a problem with this cake…
View On WordPress
 Stained Glass Pear decorations on the perfect pear, carrot and cranberry mini cakes!
Holiday baking is here and my kitchen is in full swing. I like to bake almost daily and take care packages to different people to share my treats and spread some holiday cheer – and also limit the number of calories that we consume! So my first baked treat this season is one of my FAVORITE cakes!
This cake is fruity and spicy and a little dense – but not too much! I have it on good authority that this cake has an amazing texture and is perfectly spiced. I’m not a professional baker – YET! – but I have made this cake for professional bakers and they absolutely loved it!
Even though the cake has 3 kinds of fruit in it, I wouldn’t class it as the much dreaded and loathed fruitcake (sorry to the fruitcake lovers out there!). There is enough batter mixed with all the fruit that you get mostly cake. The pears add moisture and a pit of mellow flavor but they seem to melt into the cake when you take a bite. There is some chew from the rum-soaked cranberries and the perfect amount of carrots.
This recipe started as my Carrot Cake recipe found HERE. That recipe had been tested over and over and over again to get exactly the right amount of moisture and spice, as you can see in the post!
Stained Glass Pear decorations on the perfect pear, carrot and cranberry mini cakes!
Stained Glass Pear decorations on the perfect pear, carrot and cranberry mini cakes!
Stained Glass Pear decorations on the perfect pear, carrot and cranberry cake!
Creating the technique and recipe
But I had seen a picture of a stunning pear decoration that I wanted to try. I’m a firm believer in the rule that if something is INSIDE a dish, then it should be somehow represented on the outside to let people know what they are eating. Well, the reverse is also true! If I put these beautiful pear decorations on the outside of the cake, I felt there should be pear INSIDE the cake as well!
So I set out to add pears to my carrot cake recipe and found I just needed a few changes to compensate for the extra moisture that pears would bring to the batter.
The resulting Pear and Carrot Cake was good but I still felt that something was missing. I just wanted a little bit of chewiness and maybe some tang.
Now there are two things that I turn to when I want to add tang to a recipe – raspberries and cranberries! They may be overused in some people’s opinions but there’s a reason for that! The reason is that they are sweet and tart and pair perfectly with so many other flavors. Raspberries were not what I was looking for in this particular cake so cranberries it is!
Stained Glass Pear decorations on the perfect pear, carrot and cranberry mini cakes!
Since I created this recipe in the late spring, fresh cranberries were not available in stores so I could choose frozen or dried. Frozen would have added even more moisture and would be as soft as the pear so I opted for dried. I always have dried cranberries in the house (they are awesome in oatmeal!) but I didn’t just throw a handful into the batter. Oh no! Gotta’ doctor them up a bit first!
In order to impart even more depth of flavor, I soaked the dried cranberries in some spiced rum while prepping the rest of the cake and décor. This helps to plump them up and hydrate them just enough to be soft but still a little chewy…the perfect addition to this cake!! If you prefer to leave out the alcohol, just use warm water with a little vanilla extract.
I have chosen to make this cake in sheet pans and cut them into small rounds, stacked and left completely naked on the outside. You could also make a full layer cake if you choose but since I like to give my bakes to several different people, individual servings is the best way to go! If you change the size of the pan, you will need to adjust the baking times as well.
Another option is to leave off the decorative pears. Actually, I’m not even including the recipe for the stained glass pears yet because I am still working on getting it perfect. I’ll post that recipe soon, after I play with it a bit more! I have been playing with it since I first saw that inspiration photo but have found very few recipes to make them. And all of the recipes that I have seen require baking overnight in VERY low heat and do not produce the see through, stained glass color that I am going for! So I am creating my own technique for them that is much faster and I will post it when it is foolproof and gives me the look that I am going for!
Stained Glass Pear decorations on the perfect pear, carrot and cranberry mini cakes!
Stained Glass Pear decorations on the perfect pear, carrot and cranberry cake!
I have paired this cake with a classic cream cheese frosting. If you are making a layer cake, you will want to double the frosting recipe as the recipe below is just enough for piping in between layers and on top of about 18 mini cakes. This frosting is DELICIOUS but be careful not to beat it too much as it will become too soft to pipe and hold up the décor if it is overmixed.
Please share photos of your creations if you use this recipe! I would love to see what you create with it! Tag me on instagram @globalbakesbytanya or post in the comments below!
Here is the recipe!
For the Cake:
65 mL Dark Spiced Rum
100 grams dried cranberries
1 large or 2 small Bartlett pears – 160 grams peeled and chopped for cake
200 grams grated carrots, About 4 or 5 medium carrots
340 grams light brown sugar
113 grams granulated sugar
200 mL Coconut Oil
3 large eggs, at room temperature
285 grams unsweetened applesauce
1 1/2 teaspoons pure vanilla extract
335 grams all purpose flour
2 1/4 teaspoons baking powder
1 teaspoons baking soda
1/2 teaspoon table salt
3/4 Tablespoon ground cinnamon
1 teaspoons ground ginger
1 teaspoons ground cardamom
1 teaspoons ground nutmeg
1 teaspoon ground cloves
For the Frosting:
170 grams unsalted butter, cool room temperature
8 ounces Philadelphia brand full fat cream cheese, cut into small pieces
240 to 275 grams icing sugar, sifted
Zest of one Lemon
For Candied Pecans:
50 grams light brown sugar
113 grams shelled pecans, chopped
1/2 teaspoon ground nutmeg
Preheat oven to 350°F/176°C.
Pour rum over dried cranberries in a small bowl and set aside.
Spray 2 10Ă—15 in jelly roll pans with cooking spray and line with parchment paper. Set aside.
Peel, core and dice 2 pears and measure out 160 grams diced pieces. Clean carrots, remove ends and process through food processor with the grater blade.
In a LARGE bowl, mix together the light brown sugar, granulated sugar, eggs, coconut oil, applesauce and vanilla.
In a separate bowl, mix together the flour, baking powder, baking soda, salt and all spices. Whisk together briefly and then sift the dry ingredients into the wet ingredients.
Stir by hand until all of the dry ingredients are incorporated. Strain the cranberries and add to the batter. Add the pears and carrots to the batter. Mix just until evenly distributed.
Add 1/2 of the batter to each lined pan.
Bake at 350°F/176°C for 18-22 minutes. Check for doneness. Remove from oven when cake springs back when gently pressed in the center. Let cool in pan for 5 minutes and then turn out onto parchment paper. Set aside to cool.
Make the icing. Beat butter in a stand mixer for about 1 minute. Butter should be a bit cool to make sure that the cream cheese doesn’t get warm when mixed in.
Turn mixer to lowest setting and add cream cheese in small chunks.
When the mixture is smooth, add in half of the powdered sugar and mix until incorporated. Add in the remaining powdered sugar and the lemon zest. Mix until creamy but do not overmix or the cream cheese will become too runny to pipe.
Scoop the icing into a piping bag fitted with the piping tip of your choice. Place in refrigerator for about 10 minutes.
In a small saucepan, toast the chopped pecans for 1 to 2 minutes. Add brown sugar and nutmeg and stir while heating for another 3 minutes. Pour out onto a piece of parchment paper to cool.
When cakes are cool, cut circles with 2 inch biscuit cutter.
Remove icing from refrigerator and pipe around the border on the half of the cake rounds. Place another cake round on top. Place cakes in the refrigerator while completing the decorations.
Remove the mini cakes from the refrigerator and pipe a large dollop on the top of each. Apply decorations of your choice and a sprinkle of candied pecans.
I will post HERE when the pear decoration recipe is complete! Please check back often!
Holiday baking is here and my kitchen is in full swing. I like to bake almost daily and take care packages to different people to share my treats and spread some holiday cheer - and also limit the number of calories that we consume!Â
Dia de los Muertos Cake
Dia de los Muertos Cake
Dia de los Muertos – the Day of the Dead – from Oct 31 to Nov 2 is a time of festivities in Mexico.
Athough it is celebrated at the same time as Halloween, it is VERY different! The celebration of Dia de los Muertos is to demonstrate love and respect for deceased family members. People in towns and cities throughout Mexico don funky makeup and costumes, hold parades and parties, sing and dance,…
View On WordPress
All the Classic Christmas Cookie Recipes in one place!
All the Classic Christmas Cookie Recipes in one place!
Next week is Halloween and most people are thinking about candy and costumes. Since my kids are older and don’t dress up anymore or go trick-or-treating, I’m not as focused on Halloween as I used to be.
Since it’s never really been one of my favorite holidays to decorate or bake for, I tend to buy a few bags of candy and just enjoy the little kids coming to my door, afraid to even say “Trick or…
View On WordPress
Turkey Burgers with Pineapple Salsa
Turkey Burgers with Pineapple Salsa
In my last post for Butternut Squash Soup with Sweet Italian Sausage , I was ready to fully embrace fall.
But now I’m rebelling. I’ve decided to hang on to summer as long as possible! The weather may be cooling off but that doesn’t mean that I have to switch my menu to just soups and stews.
A burger is good anytime of year, of course, and turkey burgers are just as amazing as beef burgers. Even…
View On WordPress