Dance, Mother Fucker!



(From ToTT)

2 (.25 ounce) envelopes active dry yeast (or 2 Tablespoons)

1/4 cup warm water (105 to 115 degrees)
1 1/2 cups lukewarm milk
1/2 cup white sugar
1 teaspoon salt
2 eggs
1/3 cup shortening
5 cups all-purpose flour
1 quart vegetable oil for frying
  For the glaze:           
1/3 cup butter
2 cups confectioners’ sugar
1 1/2 teaspoons vanilla extract
4 tablespoons hot water or as needed


  1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
  2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
  3. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
  4. Melt butter in a saucepan over medium heat. Stir in confectioners’ sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
  5. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.

*When I’m running short on time or glaze… I will put sugar in a large bowl and dip some of the donuts in the sugar while they’re still hot.  You can also add cinnamon to the sugar and dip them in that.  I have also rolled out the dough and cut it into squares and fried the squares.  Then add maple flavoring to the glaze and some extra powdered sugar to thicken it and have maple bars.  The options are endless!  Don’t forget to let the kids help you with the donut holes!  They love them! :)

Posted on August 2, 2013 with 103 Notes / Reblog



Yandere Cupcake


1 Can white frosting
1 Box Red Velvet Cake Mix

Sugar Glass:
2 cups water
1 cup light corn syrup
3 1/2 cups white sugar
1/4 teaspoon cream of tartar

Edible Blood:
1/2 cup light corn syrup
1 tablespoon cornstarch
1/4 cup water, or more as needed
15 drops red food coloring
3 drops blue food coloring

Prepare Red Velvet Cake Mix According to box, line cupcake tins with paper cupcake liners.

Divide cake batter between lined cupcake tins.

Bake according to box instructions. Let cool and frost cupcakes with white frosting.

Make the sugar glass. Mix 2 cups water, 1 cup corn syrup, white sugar, and cream of tartar in a large saucepan; bring to a boil. Use a candy thermometer and boil sugar syrup until temperature reaches 300 degrees (hard ball), stirring constantly. The mixture will thicken as water evaporates. When sugar reaches 300 degrees, quickly pour onto a metal baking pan. Cool until completely hardened. Break into “shards” using a meat mallet.

Make the edible blood. Mix together 1/2 cup corn syrup and cornstarch in a large bowl. Slowly stir in the 1/4 cup of water, adding more if necessary, until the corn syrup mixture has thickened to the consistency of blood. Stir in the red and blue food coloring.

Stab each frosted cupcake with a few shards of broken sugar glass. Drizzle on drops of “blood” to complete the effect.

Source: Tamra Hermosillo

O_O whoa

Posted on July 22, 2013 with 38388 Notes / Reblog


Triple Chocolate Mousse Cake Tutorial {you must click link for full tutorial}

Posted on July 12, 2013 with 22729 Notes / Reblog




Apple Pie Cookies Tutorial {click link for full recipe and tutorial}


Damn you.

Posted on July 3, 2013 with 58152 Notes / Reblog


(Source: emo--queen)

Posted on July 1, 2013 with 232251 Notes / Reblog



Whoever wants to eat cookie dough and not get salmonella. Here ya go!

This is incredible, thank you very, very, very, very, very, very, very, very, very, very, very, very, very, very, veyr, very, very, very, very, very, very, very much.

Posted on June 27, 2013 with 260787 Notes / Reblog


Giant Donut Cake Tutorial

Posted on June 12, 2013 with 1253 Notes / Reblog


Traditional Battenburg Cake Tutorial

Posted on June 10, 2013 with 5141 Notes / Reblog


Cheese Breadsticks

Read More

Posted on June 8, 2013 with 2058 Notes / Reblog



The Walking Dead: Episode 2 – St. John’s Dairy Farm Biscuits

Difficulty - 3 Hearts

Having managed to survive, the party agree to take solace at the St. John’s Dairy Farm. The promise of food, wide open spaces, and of course good defences, are too tempting to turn down.

On arrival we’re greeted by Brenda St. John, and a basket of freshly baked goods which appear to be some classic, home-made, Southern biscuits. You need fresh milk and butter to make those; a rare thing these days.

The St. John’s are lucky to also have some fresh herbs growing here, which can be blended with a little butter and served over the warm biscuits.

Let’s just hope things don’t turn out to be too good to be true…

Click ‘Read More’ for the full recipe!

Read More

Does it have humans in it? (Inside joke)

Posted on June 7, 2013 with 591 Notes / Reblog

(Source: )

Posted on June 7, 2013 with 15665 Notes / Reblog

<< Coolest Food Hacks

Posted on June 6, 2013 with 97 Notes / Reblog


Blueberry-Lemon Muffins with Blueberry Jam

Yields 12 muffins


  • 2 cups blueberries, divided
  • 3/4 cup and 1 tablespoon sugar, divided
  • 2 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup buttermilk
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the lemon sugar topping:

  • 1/4 cup sugar
  • Zest of 1 lemon


Preheat the oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside.

In a medium saucepan, combine 1 cup blueberries and 1 tablespoon sugar. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until sauce has thickened, about 5 minutes. Let cool 10-15 minutes.

To make the lemon sugar topping, combine the sugar and lemon zest, rubbing the zest into the sugar with your fingertips; set aside.

In a large bowl, combine the flour, remaining 3/4 cup sugar, cinnamon, baking powder and salt.

In a large glass measuring cup or another bowl, whisk together the buttermilk, butter, vegetable oil, eggs and vanilla.

Pour mixture over dry ingredients and stir using a rubber spatula just until moist.

Add the remaining 1 cup blueberries and gently toss to combine.

Scoop the batter evenly into the muffin tray. Top each muffin with 1 teaspoon blueberry jam, swirling into the batter using figure eight motions. Sprinkle with lemon sugar mixture.

Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean.

Remove from oven and cool on a wire rack.

Posted on June 4, 2013 with 616 Notes / Reblog


swiss black forest cake with brandied cherries.

Posted on May 28, 2013 with 1303 Notes / Reblog


Rainbow Cake in Jar

  • 1 box white cake mix made according to package instructions
  • Neon food coloring in pink, yellow, green, turquoise, and purple
  • 3 one-pint canning jars
  • 1 can vanilla frosting
  • Rainbow sprinkles

Preheat oven to 350 degrees. Thoroughly wash and dry the inside of each canning jar. Spray the inside of each jar thoroughly with nonstick cooking spray. Set aside.

Scoop about 1/2 cups of cake batter into five small bowls. It doesn’t have to be perfect, don’t panic if you get a little more of less of one color than another.  Tint each bowl of cake batter with the food coloring until very vibrant.

Spoon about 3 tablespoons of the purple batter into the bottom of each jar.  Spoon equal amounts of turquoise batter, then green, yellow, and pink.  Place the jars in a shallow baking dish, add about 1/4″ in water in the baking dish. Place the baking dish in the oven and bake for 30-35 minutes.

Remove jars and allow to cool completely before scooping a small portion from the top of your cake and adding a hefty dollop of vanilla buttercream to the top. Sprinkle & serve, or cover with a lid and store in the fridge or pop into the mail & surprise someone you love!

POST EDIT: Several commenters have indicated that the cake is not cooking all the way through in the 30-35 minutes indicated in the recipe.  This was enough time for our cake, but I’m cooking at high altitudes, and my oven tends to bake hot.  So, I’d recommend baking the cake for 40 minutes, then return it to the oven if it still doesn’t spring back to the touch when you check to see if it’s finished.  As for the cake puffing up and out of it’s bottle, ours did that a bit, as well.  Easy fix. We just scooped a bit of the cake out to make room for the frosting and wiped the outside of our jars clean.  Several people have indicated that the wide-mouthed mason jars work a little better for this purpose.  I’ve not yet baked with wide-mouthed. What you see above is what was baked in my kitchen according to the recipe instructions, and what came out of the oven when it was all.   Of course, if you’re feeling wildly impatient, you can also zap the cake in the microwave for 2 minutes.  It’s going to bubble up, for sure, but you can scoop the top part of that cake out, frost it, and no one will ever be the wiser. Good luck, everyone! This is such a fun cake. My kids went nuts over it, and I hope it works as beautifully for you as it did for us!

Posted on May 16, 2013 with 2181 Notes / Reblog