cakes/cookies/cupcakes


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cakes/cookies/cupcakes

cakes/cookies/cupcakes

  • 23 Pins

King Arthur Flour is recreating the foods you love with their new Gluten-Free All-Purpose Baking Mix. Click the pin to get recipes, plus a chance at winning $500 in prizes!

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kingarthurflour.com

Yes, please! Quirky Ribbon Baking Pan can be molded into any shape, magnets that make it stick to the baking sheet!

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geekalerts.com

Cookie bowls! hillaryshea

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brit.co

ahhh I'm melting!!!!

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crazydomestic.com

making it happen

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juliasroomfordessert.blogspot.com

Brilliant. Cookie dough + upside down muffin tins= cookie cups!

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thedailybuzz.com.au

Cookie Dough Truffles

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crazyforcrust.com

Mehndi inspired cookies

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flickr.com

Grapefruit Sandwich Cookies (one of my favorite recipes)! Ingredients: Grated zest of 1 Ruby Red grapefruit, plus 1/4 cup freshly squeezed juice 1 cup sugar 1 1/2 cups all-purpose flour, plus more for work surface 3/4 cup cake flour (not self-rising) 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened 2 large egg yolks Grapefruit cream filling: 1/2 cup unsalted butter, softened 2 cups confectioners' sugar 1 tablespoon honey 3 tablespoons freshly squeezed Ruby Red grapefruit juice Directions: Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. In a small bowl, combine zest with 1 tablespoon sugar; set aside. In a medium bowl, whisk together both flours, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and remaining sugar on medium-high speed until light and fluffy, about 2 minutes, scraping down sides of bowl as needed. Add egg yolks, and beat until combined, scraping down sides of bowl as needed. Beat in reserved zest-sugar mixture. Add flour mixture in two batches, alternating with the juice, and beat to combine. Turn out dough onto a piece of plastic wrap, and shape into a 1-inch-thick disk. Wrap in plastic, and refrigerate until firm, about 30 minutes. On a lightly floured work surface, roll out disk to 1/8 inch thick using a lightly floured rolling pin. Using a lightly floured 2-inch round cookie cutter, cut out rounds and place about 1 inch apart on prepared sheet. Bake, rotating sheet halfway through, until edges are golden, 18 to 20 minutes. Transfer sheet to a wire rack to cool 5 minutes. Transfer parchment paper and cookies to rack to cool completely. Using an offset spatula, spread 1 tablespoon filling onto flat sides of half the cookies. Sandwich with remaining cookies, keeping flat sides down. Once filled, cookies can be kept in an airtight container in the refrigerator for up to 3 days. (FILLING): In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy, about 4 minutes. Beat in honey. Add juice, 1 tablespoon at a time, until filling holds together and is smooth and creamy, about 2 minutes. Transfer to a small bowl, cover, and set aside until ready to use.

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marthastewart.com

the pastry studio

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calligraphybyjennifer.net

Tips for wire weaving.

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cellocarrots.blogspot.com

Homemade Pop Tarts

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sorumblyinmytumbly.blogspot.com

Different types of frosting.

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realsimple.com

salted. browned butter. caramelized. rice krispie treats.

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smittenkitchen.com

Paisley Cookies

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flickr.com

Paisley

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passionate-cakes.blogspot.com

Bailey’s Irish Cream and Pistachio Fudge

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tastykitchen.com

gingerbread house

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quilting.craftgossip.com

Recipe for snowman cookies.

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trulycustomcakery.com

DIY Modular Gourmet Chocolates by sweetplay via thisiscolossal: Choose among three chocolate 'supports' and add two additional 'elements'(nut, fruit, liquid) . Slide a flavored wafer into the 'drawer'.

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thisiscolossal.com

Use this, not that list for healthier cooking... I need to write these down and post on my fridge!!

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bhg.com

Wow!

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flickr.com

cakes!

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thecakeparlour.com