Blueberry Cheesecake

Source: Gourmantine's Blog

Garden Variety Goodies

Aren't these adorable?

Click on Source Link below for the recipe and steps to make them!

Source: Mybakingdom

Peeps!

I absolutely loathe the taste of Peeps, but even I have to admit these are adorable.

source: i am baker

Bunny Creme Puffs

These are just too bunny-licious!

Bunny Creme Puffs (Taken from Sweet Kat's Kitchen)

Ingredients
Cream Puffs
1 c. water
1/2 c. Land O Lakes butter
1 c. all-purpose flour
4 lg. eggs

Filling
1 (3.3 oz.) pkg. white chocolate instant pudding
1 1/4 c. cold milk
1 c. whipping cream, whipped

Decorations
Large marshmallows
Decorative sugar
Toothpicks
Vanilla flavored candy-coating, melted
Mini semi-sweet chocolate chips
Black string licorice, cut into thin 3/4 inch strips
Small round pink candies, such as mini candy-covered chocolate pieces
Powdered sugar, if desired

Heat oven to 400 degrees F. Combine water and butter in saucepan. Cook over medium heat until mixture comes to a full boil. Reduce heat to low, stir in flour vigorously until mixture leaves sides of pan and forms a ball. Remove from heat. Beat in 1 egg at a time until mixture is smooth.

Drop dough by 1/4 cupfuls, 3 inches apart onto ungreased baking sheet. Bake for 35 to 40 minutes or until puffed and golden brown. Pierce each puff gently with fork to allow steam to escape. Cool completely.

Prepare pudding mix using 1 1/4 cups milk, as directed on package. After pudding is set, gently stir in whipped cream. Cover; refrigerate until serving time.

To create bunnies, cut off cream puff tops. Cut large marshmallows crosswise into 3 pieces. Dip cut sides into decorator sugar for ears. Using toothpicks, attach marshmallows into top of cream puff for ears. Use melted candy coating to attach chocolate chips for eyes.

Just before serving, fill bottom half of cream puff with 1/3 cup filling. Press licorice strips for whiskers and pink candies for nose into filling. Place decorated cream puff top over filling. Sprinkle with powdered sugar, if desired.


Source: Sweet Kat's Kitchen

Blackberry Fool

Taken from Sea salt with food (link below)

Ingredients

2 ½ Cups Fresh Blackberries
2 Cups Whipping Cream, chilled
¼ Cup Confectioners’ Sugar
1 Tbsp Brandy
1 tsp Vanilla Extract

Method

In a blender or food processor, puree 1 ½ cup of the blackberries. Using a rubber spatula, press the puree through a fine-mesh sieve into a small bowl. Discard the seeds.

In a large bowl, using an electric mixer on medium-high speed, beat together the cream, sugar, brandy and vanilla until firm peaks form.

Using a rubber spatula, gently fold the blackberry puree and the remaining whole blackberries into the whipped cream. Spoon the fool into glass and serve immediately.

Serves 8

Source: Sea salt with food

Blackcurrant Panna Cotta

Taken from Carina forum (The recipe is not in English)

400 ml double cream
200 ml semi-skimmed milk
50 ml liqueur Crème de Cassis
2 gelatine leaves (3,5 - 4g)
150 g fresh (frozen) blackcurrants
2 tsp caster sugar

Combine the blackcurrants, sugar and liqueur in a food processor then purée until smooth.
Pass the resultant purée through a fine-meshed sieve (this removes seeds and skin) then set the resultant liquid aside to rest for 20 minutes in the refrigerator.

Leave the gelatine in the water to soak

In the meantime, combine the milk and cream in a pan and slowly bring to a boil, take off the heat

Squeeze the excess water from the softened gelatine then add the gelatine leaves and mix slowly until dissolved.

When the gelatine has fully dissolved pass the cream mixture through a fine sieve then set aside to cool to room temperature.

Stir in the blackcurrant purée and mix thoroughly until smooth (adjust the sugar levels to taste, at this point).

Divide the mixture between about 4-6 moulds or ramekins then transfer to the refrigerator and chill for about 3-4 hours, or until set.

Once set, gently place the ramekin in hot water for a few seconds.

Invert the mould onto a plate an allow the panna cotta to come out.

Serve with fresh blackcurrants and fresh mint.

Source: Carina forum

Look at what I found!

While looking for a new color of the week on google, look what I found

Flan the Fantastic

Flan is such an underestimated dessert! And while the top of it is the only part that meets the color requirements, it was too good looking to pass up.


Taken from Basil Kitchen

Ingredients
• 1 can sweetened condensed milk (14 oz)
• 1 can evaporated whole milk (12 fl oz)
• Whole milk, fill empty 14 oz can above
• 3 whole eggs
• 5 egg yolks
• Pinch of salt
• 12 tsp regular granulated white sugar
• Boiling water, ready to use

Directions


Preheat oven to 400° F. Ready 8 (6oz) ramekins. We are going to pre-caramelize a layer of sugar into the bottom of each ramekin. Line ramekins evenly with 2 tsp sugar each. Arrange them evenly on a removable wire rack that can go into the oven, giving some space between each other. The wire rack is used for easy-in-easy-out access to the oven. This will allow for the ramekins to get equal heat exposure all at once and maintain open airflow, unlike a baking sheet. (If you only have a baking sheet, you may use it instead, but it will take longer to caramelize.)

Boil water. Keep on low heat and ready to use.

When oven temperature reaches 400° F, place the wire rack with sugar-lined ramekins centrally on the lowest oven rack. Keep a close eye on the sugar and do not go anywhere. (This process is better done with a see-through oven door with oven light turned on so you don't have heat escaping.) When you've got a nice golden brown color, remove the entire wire rack with ramekins from the oven. (If your oven has uneven heat distribution, you can remove just the ones which look ready and give the others more time, but again, keep a close eye. Once they turn a golden brown color, they can burn very quickly afterward.) Your new caramel glaze will start to harden and crackle as they cool. That's expected, but not to worry, the hardened caramel will liquify again once you bake your flan. Turn oven temperature down to 325° F.

Whisk the three kinds of milk and salt together. Whisk eggs and egg yolks in a separate bowl. Then combine the milk and egg mixtures and mix well. Strain the mixture through a sieve to eliminate clumps. Divide mixture evenly into the individual caramel-lined ramekins.

Evenly distribute ramekins into a baking pan leaving space around each one. Fill baking pan with boiling water to halfway up the ramekins. Bake in this water bath on the lower middle oven rack for 40-45 minutes until set but still jiggly in the center.

Remove flan and cool for 30 minutes. Individually cover each ramekin with plastic wrap making sure it's air-tight. Chill for 8 hours or overnight.

When you're ready to serve, uncover the plastic wrap and loosen the sides of the ramekins by running a paring knife around the edges. Invert flan onto a pretty dessert plate, letting all the caramel sauce drip out. Serve and enjoy!

Source: Basil Kitchen

Frosty treats

I know its quite cold to be thinking about these, but summer is only a few months away!

Source: Cuisine Paradise

Orange Cheese?

Despite the combo sounding a little weird to me, these orange cheese tarts sound good... For some reason I can fathom Lemon or Lime with cheese but not other citrus fruit. Weird...

Source: delicious inspiration

Cupcakes!

These are adorable! So adorable I included TWO pictures!

Source: clarzzique

Lavender and Lemon Love Affair 3

You can't really see the Lavender in it, but this sounds really good so I'll cheat and just count the ingredient included instead of actually being able to see the color...

Source: Adventures in Cooking

Lavender and Lemon Love Affair 1

Round 1 of Lemon/Lavender Macaroons!

This one has a Lemon Curd filling

Source: the sweet spot

Two Toned Type of Tasty

Doesn't that look amazing? My mouth is watering at the picture alone!

Source: La Kocinera

Custard... so simple yet delightful

Vanilla Custard is so yummy!


Source: A Little Zaftig

Russet is Super!

A wonderful blend of chocolate and coffee... yum!!

Source: petitekitchenesse

Russet is Sticky

This time its sugary, sweet, and sticky!

Source: Campfire Delight

Russet is Sweet

Russet is found in the peanut butter cups... yummy! And also in the background color somewhat!

Source: Glorious Treats

Are they a Muffin or a Cupcake?

The author calls them a muffin, I think they're cupcakes... Either way these Banana Nut beauties look amazing!

http://www.cakeandallie.com/2011/01/banana-nut-muffins/

Cupcake Time!

Cupcakes are something that I love making... and these little beauties are almost too cute to eat! They are rocking Silver Peony very well!

Source