lordbryndenrivers:

onlyalittlelion:

[x]

#is she at starbucks? #uh…venti caramel macchiato for…daenerys stormborn khaleesi liberator of astapor queen of meereen and the seven kingdoms mother of dragons?

Someone should go to Starbucks and order their drink for “a queen”

and then when they call it out stand up and declare “not a queen

a khaleesi”

#AND THEN HOPEFULLY SOME RANDOM GUY WILL STAND UP AND GO #KHAAAALEEEEESIIIIIIIIII

(Source: sansastarks, via winthro)

connerywrites:

Magnolia Bakery 

I want cake so badly right now

Look, it’s my Gram! Happy seventy-first birthday Gram!

starbuck’s pumpkin scones 

SCONES:

• 2 cups all-purpose flour
• 3/4 cup granulated white sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 cup canned pure (unsweetened) pumpkin
• 3 tablespoons half and half cream
• 1 large egg
• 6 tablespoons cold butter, cut into cubes

PLAIN GLAZE:

• 1/2 cup powdered sugar (sifted)
• 1 tablespoon milk (any kind)

SPICED ICING:

• 3/4 cup powdered sugar (sifted)
• 1 to 2 tablespoons milk (any kind)
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• pinch of ground ginger
• pinch of ground cloves

Directions:

1. Preheat oven to 425°F. Spray baking sheet with cooking spray or line with parchment paper. Give it a light dusting of flour on top of that.

2. In a large bowl, whisk together dry ingredients (through ginger).

3. In a separate bowl, whisk together pumpkin, half and half and egg.

4. Use a pastry cutter or two knives to cut butter into the dry ingredients. Continue cutting until the mixture resembles fine crumbs. (You may also use a food processor for this step. Pulse until the mixture resembles fine crumbs).

5. Fold wet ingredients into dry ingredients, then form the dough into a ball. The dough will be wet, but if it seems super sticky… just go ahead and sprinkle a little more flour into the dough until it’s easier to handle. Remember, you want it to be somewhat sticky, and that’s okay- but you also don’t want it to stick to the baking sheet. Pat out dough onto the lightly floured baking sheet and form it into a 1-inch thick rectangle that is about 9-inches long and 3-inches wide. Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal squares. Cut through the three squares diagonally so that you have 6 triangular slices of dough. Gently pull the triangles apart, leaving about 1/2-inch space between each one.

6. Bake 14 to 16 minutes on prepared baking sheet. Scones should begin to turn light brown.

7. While scones are cooling, prepare plain glaze by whisking ingredients in a medium bowl. Mix until smooth.

8. When scones are cool, use a knife to cut them apart and then pull them apart so that they are ready for glazing. Use a brush to paint a coating of the glaze over the top of each scone.

9. As the white glaze firms up, prepare spiced icing by whisking the ingredients in another medium bowl until smooth. Drizzle this thicker icing over each scone (or brush it on) and allow the icing to dry before serving.

(Source: itakemyteawithsugar)

Pumpkin Pancakes

Ingredients:

• 1 1/4 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/8 teaspoon nutmeg
• 1/8 teaspoon ground cloves
• 1 cup milk
• 6 tablespoons pumpkin puree
• 2 tablespoons butter, melted
• 1 egg

Directions:

1. Stir together the flour, sugar, baking powder, cinnamon, ginger, salt, nutmeg and cloves in a medium bowl.
2. Whisk together the milk, pumpkin, butter and egg in a separate bowl. Fold this mixture into the dry ingredients.
3. Melt butter in a skillet over medium heat.
4. Pour 1/4 cup batter for each pancake and cook approximately 3 minutes per side.
5. Serve with butter and maple syrup.

thecraving:

Boston Cream Pie Cake

Magnolia Bakery

Saturday night baking! This is my first attempt at Whoopie Pies. I made a standard chocolate cake cookie and filled it with an almond butter cream. I don’t know what made me do almond rather than vanilla or something more typical, but I don’t mind it. Next time I make them I’ll use buttermilk, the cookies are good but they’re missing that really rich flavor that buttermilk would have given them.

Ingredients:

• 1 sugar pumpkin, (about 1 1/2 pounds), peeled and seeded
• 1/2 cup Pumpkin Puree, or canned pumpkin puree
• 1 cup pecans
• 1 1/2 cups all-purpose flour
• 1 1/4 cups sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• Pinch of ground cloves
• 3/4 cup vegetable oil
• 4 large eggs
• 2 seven ounce packages almond paste
• Gel food color, orange, brown, and green
• Cream Cheese Frosting

Directions:

1. Preheat oven to 350 degrees. Line two muffin tins with paper liners. Grate pumpkin in a food processor or on the large holes of a box grater (you should have about 2 1/2 cups). Transfer to a medium bowl, and add pumpkin puree and pecans.
2. In the bowl of a food processor fitted with the metal blade, combine flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves; pulse to combine. With machine running, add oil and eggs; process until smooth, scraping sides of bowl as needed. Add pumpkin mixture; pulse to combine.
3. Spoon about 1/3 cup batter into each cupcake liner. Bake until a tester inserted in the center comes out clean, about 25 minutes. Transfer to a wire rack to cool.
4. Make the marzipan pumpkins: Tint two-thirds almond paste orange, adding food color a dab at a time until desired color is reached. Tint a quarter of remaining paste brown and the rest green. Shape into leaves, stems, and pumpkins (see instructions below).
5. Decorate cupcakes with frosting and marzipan pumpkins. Store in airtight containers at room temperature up to 2 days
6. Marzipan Pumpkin How-To: Using a small rolling pin, roll out green almond paste about 1/8 thick; use a leaf cutter to cut out leaf shapes. Roll brown into small ropes; cut and shape into stems. Using the palms of your hand, shape orange into three-quarter-inch globes. Use a toothpick to poke holes in tops of pumpkins and to press creases from top to bottom. Attach leaves and stems to tops with a bit of frosting.

gastrogirl:

classic cinnamon rolls with a cream cheese glaze.

(via nakie-time-deactivated20121229)

(Source: luxurious-perfection, via teacoffeebooks)

My friend Jonathan just got married. Look how amazingly beautiful his wedding was!

More pictures