Vanilla Crème Brûlée

• 1 cup(s) light cream or half-and-half
• 1 cup(s) heavy or whipping cream
• 1 1/2 teaspoon(s) vanilla extract
• 5 large egg yolks
• 1/3 cup(s) granulated sugar
• 2 tablespoon(s) dark brown sugar

Directions

1. Preheat oven to 325 degrees. Into 13” by 9” metal baking pan, pour 3 1/2 cups hot tap water; place in oven.
   
   
2. In microwave-safe 2-cup liquid measuring cup, heat creams in microwave on Medium (50% power) 5 minutes. Remove from microwave; stir in vanilla.
   
   
3. Meanwhile, in 4-cup liquid measuring cup (to make pouring easier later) or bowl, whisk egg yolks and granulated sugar until well blended. Slowly whisk in warm cream until combined; with spoon, skim off foam.
   
   
4. Partially pull out oven rack with baking pan. Place six 4-ounce ramekins in water in pan in oven. Pour cream mixture into ramekins. (Mixture should come almost to tops of ramekins for successful broiling later.) Carefully push in rack and bake custards 30 minutes or until just set but centers jiggle slightly. Remove ramekins from water and place on wire rack; cool 30 minutes. Cover and refrigerate until custards are well chilled, at least 4 hours or overnight.
   
   
5. Up to 1 hour before serving, preheat broiler. Place brown sugar in coarse sieve; with spoon, press sugar through sieve to evenly cover tops of chilled custards. Place ramekins in jelly-roll pan for easier handling. With broiler rack at closest position to source of heat, broil custards 2 to 3 minutes or just until brown sugar melts. Refrigerate immediately 1 hour to cool custards and allow sugar to form a crust.

Nutella Mug Cake

Ingredients

4 tablespoons self rising flour
4 tablespoons white granulated sugar
1 egg
3 tablespoons cocoa powder
3 tablespoons Nutella
3 tablespoons milk
3 tablespoons olive or vegetable oil

Method

1. Combine all ingredients in a large coffee mug. Whisk well with a fork until smooth. Microwave on high for 1 1/2 – 3 minutes. (Time depends on microwave wattage. Mine took 1 /2 minutes.) Top with whipped cream and a little chocolate sauce if desired.

2. Top with whipped cream and chocolate syrup. Enjoy!

Krispy Kreme Doughnuts

2 Eggs, Vegetable Oil

5 cups of all-purpose flour

2 packages of regular or rapid rise yeast

¼ cup of warm water

1 ½ cups of slightly warmed milk

2/3 cup of sugar

1 tsp of salt

1/3 cup of shortening

and a Creamy glaze

If you choose to make your own creamy glaze, to match the Krispy Kreme recipe, you’ll want to get these ingrediants:

{1/3 cup of butter, 2 cups of powdered sugar, 5 tsps of hot water, and 1 ½ tsp of vanilla}

Time to start baking:

Step 1: Start by dissolving the yeast in warm water in a 2 ½ quart bowl.

Step 2: Add the eggs, milk, shortening, 2 cups of the flour and salt.

Step 3: Grab your electric mixer, and beat the mixture on a low speed for about 30 seconds to a minute. Continue to beat on a medium speed for about 90 seconds to 2 minutes.

Step 4: Pour in the remainder of flour.

Step 5: Cover and allow the mixture to rise in a warm place for about an hour. (You know its read y when you push slightly on the dough and the indentation doesn’t fill in again)

Step 6: Put the dough on a well floured surface and roll around lightly in order to cover with flour.

Step 7: Carefully roll the dough into a ½ inch thick with a well floured rolling pin.

Step 8: Cut with a floured doughnut cutter.

Step 9: Cover again, and continue to allow the dough to rise, until it’s doubled its height. This will take about 45 minutes.

Step 10: Heat up the vegetable oil in a deep fryer and make sure the temperature reaches 350 degrees.

Step 11: Place all of the doughnuts into the oil very carefully to avoid splattering burns, and to make sure the mixture stays in the doughnut shape.

Step 12: Fry the doughnuts until they reach a golden brown color, which will take about 1 minute on each side.

Step 13: Remove very carefully from the oil, and place on a draining spoon.

Step 14: Dip the doughnuts into the glaze, and then set aside to dry and cool.

Here are the directions to making the creamy glaze:

Step 1: Melt the butter in a sauce pan.

Step 2: Remove from the heat and stir in the powdered sugar, and then add the vanilla.

Step 3: Stir until smooth, and then slowly add in the water 1 tbs at a time. You can make the mixture thicker by adding less water.

Magnolia’s Vanilla Cupcake

Ingredients

Cupcakes:

• 1 1/2 cups self-rising flour
• 1 1/4 cups all-purpose flour
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups sugar
• 4 large eggs, at room temperature
• 1 cup milk
• 1 teaspoon vanilla extract

Icing:

• Vanilla Buttercream, recipe follows

Directions

Vanilla Buttercream:

Laduree’s Macaroons

Ingredients:
2 cups confectioner’s sugar (480g)
1 cup plus 3-1/2 tablespoons ground almonds (280g)
7 egg whites
An appropriate filling (or, try more than one filling with a particular meringue flavor to see what combinations you prefer—for example, pistachio with pistachio buttercream versus chocolate ganache or white chocolate ganache)

A few drops of flavoured food coloring, such as raspberry

Directions:
1. Preheat the oven to 355°F (180°C). Line two baking trays with parchment paper.
2. If using whole almonds, pulse in a food processor until very finely ground, 2 to 3 minutes.
3. Add the confectioner’s sugar and process to a fine powder. Sift to remove any lumps.
4. Beat the egg whites in bowl with an electric mixer at medium speed, adding the food coloring as you go until you reach the desired shade. Then increase speed to high and continue to beat until the whites just hold stiff, glossy peaks.
5. Quickly and carefully add the almond-sugar powder. (Meringue will deflate.)
6. With a wooden spoon, mix from the center of the bowl outwards, turning the bowl as you go. You want to achieve a smooth, lightly colored mixture.
7. Spoon batter into a piping bag with a 1/4-inch round tip. If you don’t have a piping bag, use a plastic freezer bag, pressing out excess air. Snip off one corner to create a 1/4-inch opening. Pipe inch-wide macaroons onto the baking trays, about 1-1/2 inches apart. You should have peaked mounds of batter, about the size of a chocolate kiss.
8. Cook for eight to nine minutes, leaving the door of the oven slightly ajar.
9. Remove the macaroons from the oven. Pour a little water between the baking tray and the parchment paper; this makes the macaroons easier to lift off when they have cooled. Cool completely on racks, about 30 minutes.
10. Cassis MacaroonsCarefully peel macaroons from parchment; they are fragile. Sandwich a thin layer of fillings between two macaroons—ganache, marmalade, jam or whipped cream. The two bottoms face the filling.
11. If you can, leave the finished macaroons in the refrigerator for 24 hours. This allows the flavors and texture to develop and intensify.
12. Whipped cream macaroons must be stored in the refrigerator; others can be kept in airtight tins at room temperature for up to three days after production.

weekly theme XXX; sweet tooth and secret recipes

(Source: myworldrealworld)

yoonaddictcom:

YOONA - Love Rain

sadness.

(Source: kimhyoyeonjjang)

artpixie:

Snickers Milkshake recipe via Spoon Fork Bacon

OMG! cant wait for episode 13! gah

yoona

awww such heartbreaking episodes! 😭

*sobs* still in tears after mustering up my courage to watch this week’s episodes. such heartbreaking each moment they lay their eyes on one another. call me biased. who cares if i fast forward any in ha and yoon hee bit! i really hope joon and hana stays together, not be on the same path just like their parents boo 😭