* an explosion of creativity *

Text

As it stands now, that teaching position isn’t looking all that promising. It’s heartbreaking, really. I’m determined to make this entire plan work, but it’s going to be difficult without proper funding. Everything in today’s society is so money based — which I understand but loath at the same time. It’s all so frustrating. Not to mention expensive. In lieu of that teaching position (which I’ll still call back on within the next week regardless of availability), however, I have gone through the interview process at that craft store as I mentioned earlier. Thankfully, the pay is better than where I am working now, but it won’t be full time for a while which means I have to wait for even better pay. But I suppose that’s okay and something I’ll just have to deal with.

In the mean time, I’ll keep cooking, keep scheming and dreaming, and working on those notebooks I mentioned earlier. I think I’ve figured out the perfect way to make them, now I just need to post a few on etsy and see what happens. 

Maybe if I keep pushing I’ll be able to be a teaching assistant and close at the craft store; fingers crossed. That would be more than ideal, but life tends to be difficult. Looks like I’m in for the long haul though. I’m ready.

lovelylovelyfood:

Spiced Apple Sauce Cake With Cinnamon Cream Cheese Frosting 

Must. Find. Recipe. <3

lovelylovelyfood:

Spiced Apple Sauce Cake With Cinnamon Cream Cheese Frosting 

Must. Find. Recipe. <3

(via lovelylovelyfood-deactivated201)

Source: gourmet.com

soooyummy:

Lemon cheesecake with blueberry sauce (by Yogi Studio)

Yum. :3

soooyummy:

Lemon cheesecake with blueberry sauce (by Yogi Studio)

Yum. :3

Source: Flickr / yogistudio

fetishforfood:

tarts with fresh berries (by The Little Squirrel)

These look pretty spiffy; and potentially easy. But at the same time, making all these things with fresh berries can be a bit expensive. Well damn.

fetishforfood:

tarts with fresh berries (by The Little Squirrel)

These look pretty spiffy; and potentially easy. But at the same time, making all these things with fresh berries can be a bit expensive. Well damn.

(via thenommables)

Source: flickr.com

adtothebone:

Behold, the Guinness milkshake.
Somehow, it works.

What. The. Hell? Should I include milkshakes in my future endeavors? I&#8217;ve got friends who drink Guinness like it&#8217;s going out of style. Perhaps they would appreciate this. c:

adtothebone:

Behold, the Guinness milkshake.

Somehow, it works.

What. The. Hell? Should I include milkshakes in my future endeavors? I’ve got friends who drink Guinness like it’s going out of style. Perhaps they would appreciate this. c:

Source: adtothebone

Notions & Notations of a Novice Cook: Making Carrot Cake with Cream Cheese Frosting

peegaw:

We’re taking a short break from the vegan challenge to make up for an unfulfilled food wish. A friend of mine sent in a request to my tumblr inbox using Yahoo!mail

and apparently I didn’t get or missed the notification and so did not read it until I scrolled down a bit a few days ago….

Even though I’m not a huge fan of carrot cake, my boyfriend’s parents just proved that other people are. Haha. So, I’d have to learn to make things that, even though I dislike them, my potential customers will like. Therefore, this recipe is being taken note of. I hope I will have a big enough display case.

Source: peegaw

fattiesdelight:

The Seductive Swan1.5 oz Russian Standard Vodka5 blackberries3 oz LemonadeMuddle four blackberries in bottom of a tumbler. Add ice, Russian Standard Vodka and lemonade. Garnish with remaining blackberry.

Sounds rather delicious.

fattiesdelight:

The Seductive Swan
1.5 oz Russian Standard Vodka
5 blackberries
3 oz Lemonade
Muddle four blackberries in bottom of a tumbler. Add ice, Russian Standard Vodka and lemonade. Garnish with remaining blackberry.

Sounds rather delicious.

Source: entrenous.typepad.com

ffoodd:

Banana Rosemary Baby Bundt Cakes w/ Rosemary Brown Butter Icing (by Alejandra of Always Order Dessert)

Good lord. These sound so good. I love rosemary.

ffoodd:

Banana Rosemary Baby Bundt Cakes w/ Rosemary Brown Butter Icing (by Alejandra of Always Order Dessert)

Good lord. These sound so good. I love rosemary.

Source: Flickr / nandita2483

goddessofscrumptiousness:

LEMON-BUTTER COOKIES
These lemony and buttery cookies are light and luxuriously melts in the mouth because of cornstarch. I find these absolutely delightful munched and chased with a cup of tea, or made into a cookie sherbet sandwich for a cool summer sweet snack. :)
Ingredients:
2 cups all-purpose flour
1 cup powdered/confectioner’s sugar
1/2 cup cornstarch
1 cup softened butter
1 eggyolk
juice of 1 lemon
zest of 1 lemon
Procedure:
1. Preheat oven to 350’F. In a large bowl, sift together; flour, confectioner’s sugar and cornstarch.
2. Using a spatula, fold in softened butter into the flour mixture.
3. Add lemon juice, lemon zest and egg yolk and continue to gently stir all ingredients until mixture resembles a soft and thick batter.
4. Line cookie sheets with baking parchment. Using a small ice cream scooper, scoop cookie batter 2 inches apart onto the lined cookie sheets.
5. Bake cookies for 12-15 minutes or until edges begin to brown.
6. Transfer cookies to wire racks to cool.
To store: Place cookies in layers separated by waxed or parchment paper in an airtight container. Store at room temperature for 3 days. Or can be frozen for up to 3 months.
Makes 24 cookies.


These too, every cafe needs some bakery treats, right? My list is growing!

goddessofscrumptiousness:

LEMON-BUTTER COOKIES

These lemony and buttery cookies are light and luxuriously melts in the mouth because of cornstarch. I find these absolutely delightful munched and chased with a cup of tea, or made into a cookie sherbet sandwich for a cool summer sweet snack. :)

Ingredients:

2 cups all-purpose flour

1 cup powdered/confectioner’s sugar

1/2 cup cornstarch

1 cup softened butter

1 eggyolk

juice of 1 lemon

zest of 1 lemon

Procedure:

1. Preheat oven to 350’F. In a large bowl, sift together; flour, confectioner’s sugar and cornstarch.

2. Using a spatula, fold in softened butter into the flour mixture.

3. Add lemon juice, lemon zest and egg yolk and continue to gently stir all ingredients until mixture resembles a soft and thick batter.

4. Line cookie sheets with baking parchment. Using a small ice cream scooper, scoop cookie batter 2 inches apart onto the lined cookie sheets.

5. Bake cookies for 12-15 minutes or until edges begin to brown.

6. Transfer cookies to wire racks to cool.

To store: Place cookies in layers separated by waxed or parchment paper in an airtight container. Store at room temperature for 3 days. Or can be frozen for up to 3 months.

Makes 24 cookies.


These too, every cafe needs some bakery treats, right? My list is growing!

Source: goddessofscrumptiousness

justbesplendid:

Italian sodas by Sugar and Charm

Must learn to make these for my non-existent cafe! They sound delicious.

justbesplendid:

Italian sodas by Sugar and Charm

Must learn to make these for my non-existent cafe! They sound delicious.

Source: justbesplendid