FFFFOOD

Triple Chocolate Cake Mark’s Kitchen, Tacky Park

shawnblog — Sat, 26 May 2012 22:56:15 -0400

Triple Chocolate Cake

Mark’s Kitchen, Tacky Park

Adobo and fresh lemonsito.

shawnblog — Fri, 25 May 2012 18:29:25 -0400

Adobo and fresh lemonsito.

Photo

shawnblog — Wed, 23 May 2012 00:52:55 -0400

Photo

shawnblog — Wed, 23 May 2012 00:33:02 -0400

Photo

welcometoyouthinkofme — Fri, 18 May 2012 21:22:26 -0400

adeandabet: Not a bad 5 minute lunch: avocado, lightly dressed...

shawnblog — Wed, 16 May 2012 12:47:02 -0400

adeandabet:

Not a bad 5 minute lunch: avocado, lightly dressed tuna, ramp vinaigrette (Taken with instagram)

blua: fridgebook:Get it here.

shawnblog — Fri, 11 May 2012 22:12:14 -0400

blua:

fridgebook:Get it here.

wild garlic pesto + mushroom soup + rocket salad

milio — Thu, 10 May 2012 09:46:29 -0400

http://wecantcookbutwedontreallycare.tumblr.com/post/21033749075

Photo

shawnblog — Tue, 08 May 2012 16:49:02 -0400

Photo

shawnblog — Tue, 08 May 2012 16:43:44 -0400

arnelle: Thank you to my boo @tony_corleone7 for introducing me...

shawnblog — Tue, 08 May 2012 16:22:15 -0400

arnelle:

Thank you to my boo @tony_corleone7 for introducing me to this healthy probiotic heaven in a bottle. Strawberry cultured milk smoothie = delicious. (Taken with instagram)

thehungryjedi: When the lady is sick, the dude makes soup....

shawnblog — Tue, 08 May 2012 16:21:06 -0400

thehungryjedi:

When the lady is sick, the dude makes soup. (Taken with instagram)

vinh: I put this into my mouth today.

shawnblog — Sun, 06 May 2012 08:40:53 -0400

vinh:

I put this into my mouth today.

Photo

shawnblog — Sat, 05 May 2012 20:42:45 -0400

healthmaniac: Grilled chicken and vegetables with mango...

shawnblog — Thu, 03 May 2012 23:32:01 -0400

healthmaniac:

Grilled chicken and vegetables with mango salsa-Healthy Eating!

Photo

shawnblog — Thu, 03 May 2012 01:20:16 -0400

Photo

shawnblog — Thu, 03 May 2012 01:10:43 -0400

phoods: (via Bright and Yellow, Humble Pie-o |)

arazor — Wed, 02 May 2012 18:29:12 -0400

phoods:

(via Bright and Yellow, Humble Pie-o |)

When you can’t decide if you want fish or hashbrowns,...

thechickpeachickadee — Fri, 27 Apr 2012 12:11:00 -0400

When you can’t decide if you want fish or hashbrowns, have….

Potato Crusted Salmon!

Stenciled Cake

noraleah — Fri, 27 Apr 2012 12:08:24 -0400

When I found this cake recipe, I decided to try a stenciled cake. The recipe itself was delicious! I found this letter J stencil online. I printed it on regular computer paper.

Cake Batter

1 cup unsalted butter, softened

2 cups sugar

4 large eggs, at room temperature

1 1/2 cups self rising flour

1 1/4 cups all-purpose flour

1 cup milk

1 teaspoon vanilla

Buttercream Frosting

1 cup unsalted butter, very soft

8 cups confectioners’ sugar

1/2 cup milk

2 teaspoons vanilla

Directions:

1 Preheat oven to 350°.

2 Grease and lightly flour three 9 inch round cake pans, then line the bottoms with waxed paper.

3 In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.

4 Add the sugar gradually and beat until fluffy, about 3 minutes.

5 Add the eggs one at a time, beating well after each addition.

6 Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.

7 Divide batter among the cake pans.

8 Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean.

9 Let cakes cool in the pans for 10 minutes.

10 Remove from pans and cool completely on wire rack.

11 If you’re making cupcakes, line two 12-cup muffin tins with cupcake papers.

12 Spoon the batter into the cups about three-quarters full.

13 Bake until the tops spring back when lightly touched, about 20 to 22 minutes.

14 Remove cupcakes from pans and cool completely on a rack before icing.

15 When cake has cooled, ice between the layers, then ice top and sides of cake.

16 To make the icing - place the butter in a large mixing bowl.

17 Add 4 cups of the sugar and then the milk and vanilla.

18 Beat until smooth and creamy.

19 Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may very well not need all of the sugar).

20 If desired, add a few drops of food coloring and mix thoroughly.

21 Use and store icing at room temperature, as icing will set if chilled.

22 Can store in an airtight container for up to three days.