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Tiramisu Donuts Now Exist

Brooklyn's Lilia Ristorante, when it isn't popping out stunning pasta dish after pasta dish, serves up some of the most ridiculous donuts:

The Tiramisu Donut.

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Actually,the more I look at it it's disgusting really.:-)
Yuck! I hate tiramisu.That donut is huge too! :-)
What's tiramitsu?
the very first picture looks like it's sticking out it's tounge
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Making BabyCakes NYC's Gluten-Free Chocolate Chip Sandwich Cookies
Erin McKenna's BabyCakes bakery in New York's Lower East Side is a much beloved destination among the vegan foodie community - so much so that after much demand, she opened yet another similar and completely successful sister bakeries, simply named Erin McKenna's, is both Los Angeles and Orlando. What makes these baked goods so popular? Well, first off, everything in the bakery is vegan - and that's not all! From cupcakes to waffles to even freshly baked doughnuts, Erin makes sure there's something available for every diet or possible allergy, never using refined sugars, gluten/wheat, soy, dairy, or egg. Somehow, magically, they're amazing! Don't believe me? Her cookbook, BabyCakes Covers The Classics, is a continuous bestseller! When I went to BabyCakes NYC for the first time in 2009, I went for the cupcakes, but ended up falling completely in love with their chocolate chip sandwich cookies. They were two large chocolate chip cookies sandwiching candy-colored frosting in a way that was equally light and indulgent. What I love is that, in this aforementioned cookbook, Erin gave fans the recipe for making this at home. She even stopped off on Martha Stewart's television show to demonstrate! Try this out at home, as this is a terrific recipe on its own or used as a base to freestyle with your own different flavors. The frosting for this one will be vanilla, but in the past, BabyCakes has offered ones with mint flavor or peanut butter inside. This recipe makes 36 cookie sandwiches, so even if you steal a bunch for yourself (which you'll want to), there's still plenty to share! ------------------------------------------------------------------------ BabyCakes NYC's Gluten-Free Chocolate Chip Sandwich Cookies For the Cookies: 1 cup coconut oil 6 Tablespoons homemade applesauce or store-bought unsweetened applesauce 1 teaspoon salt 2 Tablespoons pure vanilla extract 1 and 1/4 cups evaporated cane juice 2 cups Bob's Red Mill gluten-free all-purpose baking flour 1/4 cup flax meal 1 teaspoon baking sode 1 and 1/2 teaspoons xanthan gum 1 cup vegan chocolate chips For the Frosting: 3/4 cup rice milk or unsweetened soy milk 3/4 cup dry rice milk powder or dry soy milk powder 1 tablespoon coconut flour 1/4 cup agave nectar 1 tablespoon pure vanilla extract 1 1/2 cups coconut oil, melted and cooled 2 tablespoons fresh lemon juice 1. Preheat the oven to 325. Line two baking sheets with parchment paper. 2. In a medium bowl, mix together the oil, applesauce, salt, vanilla and cane juice. In another medium bowl, whisk together the flour, flax meal, baking soda and xanthan gum. Using a rubber spatula, carefully add the dry ingredients to the wet mixture and stir until a grainy dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough. 3. Using a melon baller, scoop the dough onto the prepared baking sheets, spacing the portions 1 inch apart. Gently press each with the heel of your hand to help them spread. Bake the cookies on the center rack for 15 minutes, rotating the sheets 180 degrees after 9 minutes. The finished cookies will be crisp on the edges and soft in the center. 4. Let the cookies stand on the sheets for 10 minutes, then transfer them to a wire rack and cool completely before frosting. 5. In the jar of a blender or bowl of a food processor, combine soy milk, soy powder, coconut flour, agave nectar, and vanilla. Blend ingredients for 2 minutes. With machine running, slowly add oil and lemon juice, alternating between the two until both are fully incorporated. 6. Frost the underside of a cookie and sandwich it with the other. Optionally, roll these cookies in sprinkles or miniature chocolate chips!
Homemade Pop-Tarts? Oh Hells Yeah!
I never want to eat a store bought Pop-Tart again. Not after looking at this recipe, which uses real, flaky butter pastry (instead of crumbly cardboard dough) and your favorite fruit preserves (instead of sugar mixed with red dye 40). The homemade frosting and cheerful rainbow sprinkles are the icing on the cake! Photo and recipe credit go to Jaclyn over at Cooking Classy, an awesome cooking and baking blog that you need to check out! For now, here's the recipe for your new favorite breakfast (or anytime) treat. Homemade Pop-Tarts Prep Time: 20 mins. Chill Time: 3 hours. Cook Time: 30 mins. Difficulty: Medium Makes 8 pop-tarts What You'll Need For the pastry: 2 cups + 2 Tbsp all-purpose flour, plus more for rolling 1 tsp salt 1 tsp granulated sugar 1 cup unsalted butter, cold and diced into 1/2-inch cubes 4 - 5 Tbsp ice water 3/4 cup strawberry preserves, divided (or other preserve of choice) For the icing: 1 cup powdered sugar 2 Tbsp half and half, plus more as needed 1/4 tsp vanilla extract What To Do 1. Make the pastry dough: Pulse together flour, salt and granulated sugar in a food processor. Add butter and continue to pulse until the butter is broken up, and the mixture has a mealy texture. Add 4 tablespoons of water and pulse a few times until it comes together into dough; if it fails to come together, add another tablespoon of water and pulse again. 2. On a clean surface, divide dough into two portions. Shape each into a 5-inch dish, cover with plastic wrap, and chill in the fridge for 1 hour. Meanwhile, line two rimmed cookie sheets with parchment paper. 3. Remove one disk from the fridge; leave the other one to chill. Roll out the dough disk into a rectangle measuring approximately 13 inches by 11 inches. If edges crack, just stick them back together and keep rolling. Trim edges just so, so you have a 12"x10" perfect rectangle. Cut this into 8 5"x3" rectangles. 4. Arrange 4 rectangles evenly spaced on the parchment-lined cookie sheet; spread 1 and 1/2 tablespoons of jam evenly down the center of each rectangle. Seal edges with fingertips, then reseal with a fork. Use a tooth pick to poke the top of each tart 4 times. Let chill in the freezer for at least 2 hours, or up to one week. 5. Repeat process with second disk of dough. 6. Preheat oven to 375°F. With one rack in the upper third of the oven and one in the bottom third, bake frozen tarts until golden, rotating racks halfway through baking. It will take about 25-30 minutes in all. Allow to cool on the cookie sheet for several minutes, then transfer to wire rack. 7. Make the icing: Whisk together all ingredients, then add additional half and half a 1/2 teaspoon at a time until you reach the desired consistency. Spread over cooled pop-tarts, then dust with rainbow sprinkles. Allow to set at room temperature. Store in an airtight container. Enjoy! A little bit of a process, but totally worth it, don't you think? I can't wait to try these sweet treats in my own kitchen! :D
Caramel Stuffed Chocolate Chip Cookies
These look simply incredible. Two of my favorite things, chocolate chip cookies and caramel, combined into one heavenly cookie creation. I was looking for more caramel recipes (because that's what I do in my spare time, duh) when I found this recipe from Table for Two. I mean, can you even imagine anything more perfect?!? Look at that gooey, warm caramel. Those molten chocolate chunks. That perfectly chewy cookie. Imagine how good these are fresh out of the oven. Caramel Stuffed Chocolate Chip Cookies Prep Time: 10 min. Cook Time: 13 min. Difficulty: Easy Recipe adapted from Table for Two Ingredients 3 sticks (1½ cup) unsalted butter, softened 1½ cup dark brown sugar, packed ½ cup granulated sugar 2 eggs 4 tsp. vanilla extract 2 cups all-purpose flour 2 cups bread flour (you may use all-purpose flour instead if you don't have it on hand) 4 tsp. cornstarch 2 tsp. baking soda 1 tsp. salt 1½ cups chocolate chunks ½ cup dark chocolate, finely chopped 18 caramel candies, cut in half to give you 36 Directions 1. Preheat oven to 350°F. Line baking sheets with parchment paper. In a large bowl, whisk together the flours, cornstarch, baking soda, and salt. In another mixing bowl, cream together butter and sugar until fluffy (about 2 mins). Add eggs and vanilla. Beat 2 more mins. 2. Gradually add flour mixture, beating until fully incorporated. Fold in chocolate chips with a spatula. To form the cookies, take a spoonful of dough, and use your thumb to make a small hole and press the caramel into the center. Re-roll the ball to cover the caramel candy. 3. Bake for 11-13 minutes. They may look quite soft at this point, but remember they will continue to cook after you remove them from the oven. Allow them to cool completely on baking sheet, or else they'll break and caramel will ooze everywhere. Enjoy, my fellow cookie monsters!! This one's for @JPBenedetto – maybe you could find a way to work in some oatmeal here, for a little extra chew? :D <3 @Luci546 @MooshieBay @InPlainSight You guys might like this one as well :)
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Studio Ghibli Film Festival in NYC!
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The Christmas Latte to Rule Them All
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