sugarcoatedvegan:

Lunch: Rice-less sushi with avocado paste and sliced carrots and cucumbers topped with spicy vegan mayo. 

There’s no real recipe to this just mash your avocado into a paste and layer it on the nori and then top with ingredients and roll like you would regular sushi! Enjoy! :)

wildfiremagazine:

Homemade Pineapple Fritters.

Back in NZ before I was veg I remember getting pineapple fritters from the Fish n’ Chip shop, If you have never had them before you would probably wonder why one would do such a thing to perfect pineapple… BUT they are so yummy!

I really want someone to open a vegan shop where they make pineapple fritters and donuts and other yummy NZ çhip shop foods! Please :-)

meaghanherself:

Tofu, red bell pepper, onion, roasted sweet corn stir fry using Frontera Key Lime Cilantro skillet sauce. 

stopwhitewashing:

 

alzati:

When Sandy Patangay left her home country of India to come to the United States, she never dreamed that she’d one day be able to bring something so special from her native culture to eager New York City consumers. After having completed her masters and begun working on Wall Street, she turned her sights away from the corporate world and began to channel her true passion - henna design - into a project that has become incredibly successful in an incredibly small amount of time. Transmuting traditional henna designs onto a whole new medium, Sandy creates beautiful cakes, cookies, and macaroons that have earned critical praise from some of the most renowned culinary experts. Thinking back on her decision to take this step in establishing her own business, she says:

So many times, I asked myself, whether this was a stupid move — walking away from a secure job to sell cakes. But now I can see I didn’t waste a single day. While I loved what I was doing on Wall Street, there’s only so much you can do to climb the corporate ladder. And how many people actually end up being the CEO? But when you follow your passion, the possibilities are endless.

Check out her website here.

wingapo:

Bacon and Eggs

Cool snack idea…definitely trying this!

shelovesasianfood:

Curry Puffs (by meyannie)

What is curry puff

“It is a small pie consisting of specialised curry with chicken and potatoes in a deep-fried or baked pastry shell, and it looks like the Portuguese stuffed bread called Empanada. ”

bakeddd:

chocolate caramel cups

• click here for recipe

nerdache-cakes:

Fandom Flavors: The John Watson (BBC Sherlock inspired cupcake)

Earl grey tea cake, filled with a refreshing mint cream, topped with creamy Ginger-Almond buttercream and finished with a simple fondant cable knit jumper.

Ingredients: (Makes 2 Dozen)

• 1 cup (1/2 lb) unsalted butter (Room Temperature)
• 2 cups sugar
• 4 eggs
• 3 cups self-rising flour
• 1 cup milk
• 2 bags or 2 tablespoons earl grey tea

1. Preheat the oven to 350 F. Fill 2 cupcake pans with paper liners. Something pretty! Or just use brown. I won’t stop you.
2. In a bowl (or with a stand mixer), beat the butter until creamy. Add the sugar and cream the butter with the sugar until it is light and fluffy. Like, super fluffy man.
3.  Add the eggs one at a time, beating each egg very well so that it is thoroughly combined before adding the next egg. Beat in half of the flour along with the tea. I know this may seem iffy, but what happens is that while the oven bakes your batter, it also makes a sort of moisture that creates great tea flavor!
4. Add the milk and the remaining flour, stirring until just combined. Note: I added a teeny drop of black food coloring, to give it a cool grey color. Shuddap, I wanted grey cake.
5. Fill the cupcake pans 2/3 full. This cake rises a lot. You don’t want that suckah to overflow! Bake 20-25 minutes, rotating the pans halfway through to ensure even baking. 

The Buttercream:

I love the flavor combination almonds and ginger. You could make this buttercream with a bit of ground almonds too, for crunch if you like!

• 1 cup (2 sticks) unsalted softened Butter
• 3 Cups Powdered Sugar
• 1 Tbsp Freshly Ground Candied Ginger
• 1 1/2 Tsp Almond Extract
• 1 Egg White
• 1/2 Cup Heavy Whipping cream

1. Cream your butter on medium high speed. Add your powdered sugar in measured doses on low speed.
2. Add your egg white, whipping on medium-high speed again. Slowly add your almond extract and your ground ginger.
3. Mix on High for 3-5 minutes. Add your heavy cream slowly. Continue beating for 2-3 minutes.

For John’s jumper, I rolled out fondant 1/4 inch thick and etched some lines into it using a sculpting tool. Following your lines, indent smaller hatched lines going in opposite directions continuing all the way down your piece of rolled fondant. Using a small knife or cutting tool, cut out a jumper shape. Then, roll out 3 thin peices of fondant, about 3 inches long. Braid them together and gently roll them in your palm. Do this 3 times to create a the collar and wrist holes. ‘Glue’ together with a bit of water applied with a paintbrush.

This cake is light and fluffy, but the ginger frosting gives it a bit of a kick. John is no push over, ok? He was in the war. He needs a frosting with some jolt. The filling is minty and oh so british. He is one tasty cake.

Facebook / www.nerdachecakes.com

bakeddd:

grapefruit curd ice cream

• click here for recipe

bakeddd:

peach oolong almond milk bubble tea

• click here for recipe

bakeddd:

strawberry bubble tea

• click here for recipe

thecakebar:

5 minute vegan fudge

candyexpress:

Filled Pate a Choux Swans (by Sugar for the brain)

Recipe here!

nerdache-cakes:

Fandom Flavors: Pretty Soldier (Sailor Moon inspired cupcake)

This tasty cupcake is just as pretty as the Sailor Senshi themselves- And the first in our Fandom Flavors category! 

‘Pink Berry’ cake- cherries, raspberries, and strawberries- filled with a light whipped cream and tossed in sanding sugar for a sparkly covering, all topped with a lemonade whipped buttercream and a fondant heart.

Ingredients: (Makes 2 Dozen)

• 1/4 Cup Fresh Raspberries
• 1/4 Cup Fresh Strawberries
• 1/4 Cup Canned Cherries
• 1 Tsp Vanilla Extract
• 1 Tsp Raspberry Extract
• 2 Cups Sugar
• 3 Cups self-rising Flour
• 3/4 Cup Vegetable Oil
• 4 Large Eggs

1. Pre-heat oven to 325 Degrees. Set up cupcake wrappers in your favorite colored wrappers. (I did yellow. Sue me.)
2. Puree’ your berries. Like, in small sized chunks. They look really pretty in your cupcake.
3. Prepare the cake batter; in a large bowl, combine self-rising flour, sugar, oil,  your pureed berries (Save 1/4 of a cup of your mix), vanilla, raspberry extract, and eggs.
4. Fill cupcake wrappers 3/4 of the way full. Sprinkle your saved berry mixture on to the tops (Don’t go nuts or else those puppies won’t bake properly!)
5. Bake 15-18 minutes or until toothpick comes away cleanly when poked through the centers. 

The Buttercream:

• 1 Cup room temperature Butter (2 Sticks)
•  1/4 Cup Heavy Cream (Cold)
• 1 Tsp Vanilla Extract
• 1 Tbsp Cold Lemonade
• 1 Cup Powdered Sugar
• Fresh Lemon Zest
• 1 Egg White
• 2 Drops Yellow Food Color

1. Cream your butter on medium high speed. Add your powdered sugar in measured doses on low speed.
2. Add your egg white, whipping on medium-high speed again. Slowly add your vanilla and lemonade.
3. Mix on High for 3-5 minutes. Add your heavy cream slowly.
4. Mix again for another 2 minutes, finishing with a liberal zesting of your lemon. Oh my gosh, that sounds dirty. 

For the little toppers, I just cut out a pink heart out of some fondant and dusted it in pink luster dust. I then cut out a crescent moon, dusted that in gold luster dust and finished it off with an edible sugar pearl. Ant is sometimes capable of pretty things.

Facebook /www.nerdachecakes.com