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Food. Deco. Music. Travel.

  • 15th May
    2012
  • 15
  • 15th May
    2012
  • 15
  • 28th March
    2012
  • 28
  • 28th March
    2012
  • 28
  • 26th February
    2012
  • 26
  • 26th February
    2012
  • 26
projecttastytreats: CAKE: 3 cups Flour 1/4 teaspoon Salt 1 cup Sugar 4 teaspoons Baking Powder 1 1/2 cups Milk 2 Eggs 2 teaspoons Vanilla 1/2 cup ( 1 stick)  Butter, melted TOPPING: 1 cup ( 2 sticks) Butter, softened 1 cup Brown Sugar 2 Tablespoons Flour 1 Tablespoon Cinnamon GLAZE: 2 cups Powdered Sugar 5 Tablespoons Milk 1 teaspoon Vanilla Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray. Set aside. In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well , slowly stir in the melted butter. Pour into the prepared 9×13 baking pan. For topping, In a large bowl mix the 2 sticks of butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake. Bake at 350 for 28-32 minutes or when a toothpick inserted near the center comes out nearly clean. FOR GLAZE:  In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.

projecttastytreats:

CAKE:
  • 3 cups Flour
  • 1/4 teaspoon Salt
  • 1 cup Sugar
  • 4 teaspoons Baking Powder
  • 1 1/2 cups Milk
  • 2 Eggs
  • 2 teaspoons Vanilla
  • 1/2 cup ( 1 stick)  Butter, melted

TOPPING:
  • 1 cup ( 2 sticks) Butter, softened
  • 1 cup Brown Sugar
  • 2 Tablespoons Flour
  • 1 Tablespoon Cinnamon

GLAZE:
  • 2 cups Powdered Sugar
  • 5 Tablespoons Milk
  • 1 teaspoon Vanilla
Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray. Set aside.
In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well , slowly stir in the melted butter. Pour into the prepared 9×13 baking pan.
For topping, In a large bowl mix the 2 sticks of butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
Bake at 350 for 28-32 minutes or when a toothpick inserted near the center comes out nearly clean.
FOR GLAZE:  In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.
  • 13th February
    2012
  • 13
supershrug: yea this is pretty much how i acted during my first haircut. In fact my mother actually had to sit in the chair while i sat in her lap bawling away. My old barber is more than happy to recount the whole thing like it was yesterday.

supershrug:

yea this is pretty much how i acted during my first haircut. In fact my mother actually had to sit in the chair while i sat in her lap bawling away. My old barber is more than happy to recount the whole thing like it was yesterday.

(Source: dark-youth)

  • 13th February
    2012
  • 13
  • 13th February
    2012
  • 13
Meatball with Korean Style Spicy BBQ Sauce (Yang-Nyeum-Tong-Dak Sauce) Sauce : Korean red pepper paste 1/2TS, Korean red pepper powder 1/2TS, Soy sauce 1TS, Sugar 1TS, Chopped onion 1TS, Minced garlic 1TS, Honey 1TS, Ketchep 3TS, Grape Jelly 1TS, Water 4TS. In a medium-low heat, cook onion and garlic with a lil bit of vegetable oil for about 2 mins, put the rest of ingredients then stir about 3mins. Mix with homestyle frozen Meatball and cook until the meatball is done. Enjoy!

Meatball with Korean Style Spicy BBQ Sauce

(Yang-Nyeum-Tong-Dak Sauce)

Sauce : Korean red pepper paste 1/2TS, Korean red pepper powder 1/2TS, Soy sauce 1TS, Sugar 1TS, Chopped onion 1TS, Minced garlic 1TS, Honey 1TS, Ketchep 3TS, Grape Jelly 1TS, Water 4TS.

In a medium-low heat, cook onion and garlic with a lil bit of vegetable oil for about 2 mins, put the rest of ingredients then stir about 3mins. Mix with homestyle frozen Meatball and cook until the meatball is done. Enjoy!

  • 3rd February
    2012
  • 03