Key lime macarons with lime curd filling, December 2018

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@midnightbakery
Key lime macarons with lime curd filling, December 2018
Christmas cookies!
December 2017
Go Gators! My grandma got me cookie molds for my birthday, and this is my first project with them! I think Wilton envisioned Christmas cookies, but this is my take on it. I used the Betty Crocker buttery spritz cookie recipe so they would hold their shape. October 2015.
Chocolate macarons with Grand Marnier orange peel buttercream filling. May 2015.
August 2014
Cherry-peach oatmeal cobbler. I think the recipe is originally from a Quaker Oats container.
Christmas cookies I just whipped up in like 30 min.
December 2011
Three Thanksgiving pies. Er, 2 pies & half of third because that was our appetizer/lunch. Foreground left: pumpkin pie. Made with almond milk, fresh grated ginger. Sure, the pumpkin was canned, but we used pure pumpkin, not "pie filling." Butter crust with sugar, brushed with sugar-egg mixture. Foreground right: ginger peach & tart cherry oatmeal tart. Made with fresh grated ginger, canned peaches & canned tart cherries --- but used peaches in juice, not syrup, and tart cherries in water, not corn-syrup-and-red-dye pie filling. Crust is oatmeal-flour-butter-sugar. Baked in springform pan, hence shape. Background half-pie: apple turnover / freeform tart. Organic apples, fresh ground nutmeg. Same butter crust as pumpkin pie; brushed generously with sugar-egg, walnuts in center drizzled with sugar-egg, so it's crunchy. My mom & I also made curry pumpkin soup, sausage stuffing, cranberry-orange relish, mixed greens & spinach salad w/ homemade vinaigrette dressing, and baked yams. :) And... a cooked rotisserie chicken from Costco. Priorities.
September 2011.
Good news: the cake is **not** a lie! Bad news: …your friend is made of cake.
The process of making Portal Companion Cube cupcakes.
Only the white details are fondant - and that is marshmallow fondant at that (marshmallows, butter, cornstarch/p-sugar, almond extract). The gray main part is buttercream, which I got to a smooth consistency by a variety of application methods, all of which involved using the microwave. And the red hearts are strawberry Fruit Roll-Up.
And yes, they were delicious!
(From my main account.)
September 2011.
Cupcakewiches! Had leftover batter and glue-buttercream from another project.
August 2011.
Quatrefoil cupcakes!
My first attempt at Italian meringue buttercream. A little flat.
May 2011.
Cupcakes made for my friend's brother's birthday. How old was he turning? 27.
February 2011.
Fruit sugar cookies, in blueberry (purple), peach (peach), and raspberry (alizarin). I modified my favorite soft cookie recipe to replace the egg and oil with pureed fruit. I realized about a day later that I had accidentally just made vegan cookies! If only I had whole wheat flour then, I could have made them even *healthier*!
Recipe: Drop Sugar Cookies (from Taste of Home "Cookies" cookbook)
Ingredients:
1-1/3 c pureed fruit (original recipe: 2 eggs + 2/3 c vegetable oil)
3/4 c sugar
2 tsp vanilla extract
2 c flour
2 tsp baking powder
1/2 tsp salt
Total pureed fruit volume will be 1-1/3 c, which is a 1:1 ratio of liquid for fruit. Extensive Internets research* confirmed the same 1/4 to 1/3 volume for a "large"-size egg. I used to buy liquid egg for ease of breakfast-making, and the package said to use 1/3 liquid egg for baking, so I applied that here. They turned out great.
Instructions:
Preheat oven to 350F.
Beat fruit puree, sugar, and vanilla until blended;
Combine flour, baking powder, salt in separate bowl;
Gradually beat flour mixture into liquid ingredients;
Drop rounded teaspoons / roll onto greased baking sheets, flatten;
Bake 7-10 minutes or until edges are lightly browned; let cool 1-2 minutes before removing to wire racks.
* Extensive research, here, means about 10 minutes of scrolling through the first 20 pages of Google search results that all said the same thing.
September 2010.
Fondant, tiered mini-cakes for my friend's birthday! Colors via Wilton gel colors. The cake part was actually gluten-free Betty Crocker chocolate cake, with extra cocoa.
This was my first fondant work! ...It is a lot easier to work with than red clay; fondant is substantially more resilient.
September 2010.
"Radioactive" cupcakes for my brother's birthday. Idea gained from the following exchange:
Brother: "HEY [BFF]! WHAT HAPPENED TO THE NUCLEAR WARHEAD?" BFF: "I THINK IT'S UPSTAIRS!"
At this point, Brother runs upstairs from basement; he & BFF run back downstairs with a neon yellow Nerf rocket with a radiation symbol drawn on it in black sharpie... with a little x-mas sized light inside, which made the radiation symbol glow. In the dark. It was pretty much awesome.
Anyway, it's white cake, buttercream, and a lot of gel food coloring. Symbols made from white chocolate with food color, via a combination of a Photoshop, parchment paper, an icing tip, and the freezer.
Fun facts: parchment paper, obviously by its nature, does not easily tape down to anything.
June 2010.
Tetris caramels. Coated in powdered sugar for ease of eating.
June 2010.
Tres leches cake. Second picture is to show how soaked the cake part was.
June 2010.
Les macarons citron & chocolat! That's right - ONE "O"!
Lemon: Filled with homemade lemon curd, courtesy of my co-chef Melanie. I do not recall which recipe we used, but translated from French, it called for "one robot with knife" (food processor).
Chocolate: Filled with chocolate ganache. It is much easier than lemon curd. Used David Lebovitz recipe.