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#Heavy Cream
awitchymood · 2 hours ago
I’ve never been with a skinny guy 😂 always thought I would squish him 🥴
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ms-march · a day ago
What did I have for breakfast as a person with lactose intolerance? A slice of tres leches cake with whipped cream frosting and tea with milk.
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shiny-self-shipping · a day ago
Imagine being with your f/o during a power outage. If you're scared, they help you calm down and light some candles. If you think it's fun, they suggest playing hide and seek in the dark for an extra thrill (just make sure not to trip on anything).
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hoardingrecipes · 4 days ago
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Caramel Apple Mini Galettes
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unwritrecipes · 4 days ago
Yogurt Cake with Berries and Cream
Sending you off into the weekend with this gorgeously seasonal Yogurt Cake with Berries and Cream! If you ❤️ strawberry shortcake, this is its lighter, less labor intensive cousin. One bite and I guarantee you’ll find yourself making this on repeat all summer long!
That’s because, in addition to being super delicious, it’s also super easy to whip up!
The cake comes together in just a matter of minutes with no need for an electric mixer—
And the berries and cream take only minutes to prepare too!
And oh, what deliciousness this trio delivers!
The cake, bolstered by both yogurt and milk, is light, fluffy and not too sweet!
The berries, which get macerated in a little sugar, add just the right amount of tart/sweetness that only fresh, seasonal berries can bring—
And the vanilla whipped cream rounds everything out in that pillowy, creamy, heavenly way!
Major yum!
I hope, hope, hope you can find the time to put this together over the weekend. I promise it won’t disappoint! Have a wonderful one my friends!!xoxo
Yogurt Cake with Berries and Cream
Makes 8-10 servings
Prep Time for Cake: 10 minutes; Bake Time: 35-45 minutes; Prep Time for Berries: 30 minutes; Prep Time for heavy cream: 2-3 minutes
For the cake
Softened butter for greasing the pan
1 ½ cups unbleached, all-purpose flour, plus a little extra for the pan
2 teaspoons baking powder
½ teaspoon kosher salt
1 cup sugar
½ cup plain full-fat yogurt
½ cup canola oil
¼ cup whole milk (you could use 2% too)
2 large eggs
1 teaspoon vanilla extract
For the berries
1 quart fresh strawberries, hulled and sliced (feel free to sub in any berries you prefer or mix them together)
¼ cup sugar
For the whipped cream
1 cup heavy cream
2 tablespoons confectioners’ sugar
½ teaspoon vanilla extract
The Recipe
1. Preheat oven to 350º. Butter and flour an 8 or 9-inch cake pan and line the bottom with a round of parchment paper. Set aside.
2. To make the cake: Whisk the flour, baking powder and salt together in a medium bowl and set aside.
3. In a large bowl, whisk together the sugar, yogurt, oil, milk, eggs and vanilla until smooth. Use a rubber spatula to gently fold the dry ingredients into the wet ones until just combined—do not over mix.
4. Scrape the batter into the prepared pan and smooth the top. Bake the cake for 35-45 minutes until the top looks golden and a tester inserted into the center comes out completely clean. Let the cake cool for about 20 minutes in the pan on a wire rack, then invert, remove paper and let cake continue to cool completely. You can definitely make the cake a day before and keep it well wrapped at room temperature.
5. To make the berries: About 30 minutes before you are ready to serve the cake, place the sliced berries and sugar in a medium bowl and stir well to combine. Let sit and stir a few times to help the juices release from the berries.
6. Right before you are ready to serve the cake, prepare the whipped cream. Use an electric mixer to beat the cream, sugar and vanilla together on high speed until peaks form.
7. Slice the cake into wedges, top with a dollop of whipped cream and a generous spoonful or two of berries.
Note: Recipe adapted from The Minimalist Kitchen by Melissa Coleman. I tinkered with ingredients and proportions.
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poebrey · 5 days ago
@ canadians idk how popular the natrel brand is up there but I am jealous regardless that you have such nice lactose free options
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hoardingrecipes · 6 days ago
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Meyer Lemon Scones
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fluffytransmasc · 6 days ago
it’s already afternoon and all i’ve done all day is sit around and snack for hours on end. I wish every day was like this. Constantly feeling my stomach pushing against the top button of my pants, always a little full and yet still somehow a little hungry.
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nbkaiju · 6 days ago
yeah maybe drinking hot chocolate in 88 degree weather isn't a good idea but i live to spite the gods
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listsofrecipes · 7 days ago
Homemade Chicken Fettuccine Alfredo
Homemade Chicken Fettuccine Alfredo
Homemade Chicken Fettuccine Alfredo – Should you haven’t had homemade Chicken Fettuccine Alfredo, you have not lived! Actual, creamy, from-scratch Alfredo sauce is really among one of the most delicious items; store purchased Alfredo pales in comparison. Pair your scrumptious creamy sauce with pasta and completely seared, juicy chicken for a decadent and easy meal recipe, carried out in about…
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I’m the type to complain about my weight then won’t ever refuse food and won’t stop putting heavy cream in my iced matcha latte
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unwritrecipes · 8 days ago
Baked Asparagus, Pepper and Zucchini Frittata
Baby it’s hot out there! Not that I’m complaining—I actually love it, but I thought that with all the steaminess, we’d start off the week with something nice and light and summery like this Baked Asparagus, Pepper and Zucchini Frittata. Welcome to warm weather eating my friends!!
This easy frittata would be lovely served for even your fanciest brunches but I really love it as a simple but satisfying dinner entree. We do so love our eggs—you’d all probably laugh to see how many nights it’s just fried eggs and salad for dinner around here so it’s nice to sometimes kick it up a notch and make a more special, but still not too exerting, eggy dish.
Especially when it’s this delicious!
And so bright and cheerful!
And versatile!
Here I’m using asparagus, yellow peppers and zucchini, but you could honestly swap in any seasonal veggies you have on hand—your imagination (and veggie bin) are the only limits!
Every bite is full of veggies and the eggy custard bakes up fluffy and light with just the right amount of cheesiness from the Parm you sprinkle on right before baking.
You can totally make this early in the day and then just serve it room temp or reheat right before you’re ready to serve. Add a nice green cool salad for a stress-free summer meal that’s guaranteed to make you feel good (and leave room for dessert!) Happy Monday!
Baked Asparagus, Pepper and Zucchini Frittata
Makes about 10 servings
Prep Time: 20 minutes; Bake Time: 35-40 minutes
2 pounds asparagus (try to get them on the thinnish side), trimmed and cut on the diagonal to ¼-inch slices
2 large peppers (I used yellow), seeded and cut into thin strips
3 shallots, minced (you could also use 1 large red onion)
1 large zucchini, halved lengthwise and cut into half-moons
4 scallions, cut thinly
2 tablespoons unsalted butter, plus a little extra for greasing the pan
10 large eggs
½ cup heavy cream (you could also use milk—it’ll just be a little less creamy)
Large handful of freshly chopped herbs (I used parsley and chives)
1 teaspoon kosher salt
½ teaspoon black pepper
½ cup freshly grated Parmesan for sprinkling on top
The Recipe
1. Preheat oven to 350ºF and grease a 9x13-inch baking dish. Set aside.
2. Heat the 2 tablespoons of butter in a large, heavyweight skillet and cook the asparagus, peppers and shallots together over medium-low heat, until the asparagus and peppers are tender but not mushy—about 10-12 minutes, stirring often.
3. Meanwhile in a large bowl, whisk the eggs, cream, herbs, salt and pepper together. When the veggies are cooked, stir them into the egg mixture, along with the zucchini and scallions and then pour the entire thing into the prepared baking dish. Smooth the top so the veggies are evenly distributed and then sprinkle the Parmesan cheese across the top.
4. Bake for 35-40 minutes until the top is golden and the frittata is set. Let sit a few minutes to allow for neater slices and serve. You can definitely make this earlier in the day and serve at room temperature. Store leftovers in an airtight container in the fridge for a few days and reheat in the microwave.
Note: Recipe adapted from an old issue of Gourmet Magazine. I tinkered with ingredients, proportions and techniques to simplify things.
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