#epicurious

Funfetti Cheese Cake

ひとりチーズケーキ祭りの
フィナーレを飾るにふさわしい
本日のチーズケーキは、
カラフルなスプリンクルをあしらった
ファンフェッティ チーズケーキ

このチーズケーキは、
アメリカンベーキング教室の
Just Baked! しの先生のところの
WEB CLASSのレッスンで学びました 。
▶ @justbaked2008

Web Classもあるので
チェックしてみてくださいね
おうちでこんなに美味しいものが作れちゃうの？ってびっくりしちゃいますから！

このチーズケーキ生地の中に入っている
@celebakes.by.ck の
発色がよく生地に混ぜても色が落ちにくく細長いかたちのJimmies(ジミー)と
クリームの上にあしらう前に
すぐどっかに散らばっちゃう小粒の
Nonpareils(ノンパレル)でお祭り騒ぎ！
土台はショートブレッドです。

みんなにもおすそ分け！

serve!!!

#チーズケーキ #ベイクドチーズケーキ
#cheesecake #bakedcheesecake #cheese #feedfeed #foodforfoodies #foodblogger #foodblogfeed #thekitchn #huffposttaste #ellegourmet #livethelittlethings #feedfeed #eattheworld #shareyourtable #lifeandthyme #f52grams #epicurious #bakefromscratch #mywilliamssonoma #bakersofinstagram #tohfoodie #funfetti #jimmies #お菓子作り #お菓子作り好きな人と繋がりたい #おうちカフェ #暮らしを楽しむ #フーディーテーブル #おうちカフェ #マカロニメイト (Tokyo Japan)
https://www.instagram.com/p/CRfE8FSgomu/?utm_medium=tumblr

SEED: The Untold Story (Official Theatrical Trailer)fromCollective Eye FilmsonVimeo.

This is a new documentary that a film school friend of mine, Taggart Siegel, made. This looks like it’s going to be amazing. I can’t wait to see it. It’s coming to theaters across the country.

 I love seeds! They’re fascinating and are the most basic part of all of life. Please check it out if you can. This is a very important film because there are greedy bastage corporations, who, for the past several years have been trying to patent the entirety of seeds. They’re doing it so they can control the food supply. If you control the food supply, you control the people. Fuck that. Check out this very important and amazing looking film at a theatre near you! 

Sweetness and greed with the house @martel_chocolatier. Now, you know my favorite color
#chocolat #chocolate #greedy #greed #orange #tattoo #gourmandise #gourmande #gourmet #casadei #epicurious #selfie #tatouage
https://www.instagram.com/p/BxsL_SHigBl/?igshid=1sksr91fsw77

From Gastroposter Apostolos Papanastasiou, via Instagram:

Linguine con crema di gorgonzola dolce e noci

Rum, Raisin, and Banana Bread Pudding

A while ago, a friend of mine was going on vacation, and before she left, she gave me some food she had in her house that she didn’t want to go to waste while she was gone: some cream, eggs, and a lot of white bread.  So I decided to try to my my first bread pudding!

I did a quick search on epicurious, and ended up using this recipe: 

http://www.epicurious.com/recipes/food/views/Banana-Bread-Pudding-with-Rum-Sauce-509

But as usual, I made a few small changes! For one, I used a shallow cake pan instead of a loaf pan, and so the ingredients were spread out in fewer layers across the pan.  My oven is a little too cool, so this actually worked just fine with the same baking time.  Also, I didn’t use any nuts, and I added the mini chocolate chips on top. I was a little afraid they might burn but they didn’t!

I served it hot out of the oven with the rum and butter sauce (which is tasty but smells VERY strongly of rum and will make your whole kitchen and dining room smell quite boozy), and it was DELICIOUS!!  I didn’t save the rum sauce, but when I got some leftover pudding the next day out of the fridge, it was firm and cold and just as delicious!  

I can never find split peas in Japan, but I can get them frozen!  Here’s some pea soup I made using this recipe:

http://www.epicurious.com/recipes/food/views/Green-Pea-Soup-with-Tarragon-and-Pea-Sprouts-352029 

I left out the tarragon simply because I didn’t have any, and the texture is quite different from the recipe because my blender wasn’t working, so I used a food chopper instead and it didn’t get as smooth as it was meant to.  But it actually still tasted quite nice, although if I make it again I’ll probably experiment with adding other spices in place of the missing tarragon.  The yoghurt made it really nice though!

The other day I decided I really wanted to make a carrot cake, so for once I made a cake without using a Betty Crocker box.  I found this recipe on epicurious:

http://www.epicurious.com/recipes/food/views/Tropical-Carrot-Cake-with-Coconut-Cream-Cheese-Frosting-107949

But as usual I changed it a bit, only because I couldn’t actually find all of the ingredients at my local Japanese grocery store.  I couldn’t find any of the coconut flavored things, so the frosting is just cream cheese, butter, and powdered sugar, but it was plenty tasty, and I also only made a third of the amount of frosting the recipe called for.  Of course, I only made a one-layered cake (I actually made two, but there’s just one in the picture) as opposed to the three layers in the recipe.  There is no room in my fridge for chilling the cake so I just put the frosting on as is, so it’s a bit melty but really tasty.  All in all, this cake was delicious, although it’s really hard to bake it correctly in my poor excuse for an oven.  I imagine this would be awesome if baked in a proper oven!

This was definitely more of a production than most of my easy recipes, but it was made much simpler thanks to the food processor I got for Christmas!  Those carrots were done in seconds!