thecakebar:

Yayyyy! how did I miss this??? and look what I found online to help us make this! YOU WELCOME!

yaydrienne:

thecakebar:

DIY Starbucks Holiday Drinks!  {Click pictures for extra large view}

  • Peppermint Mocha
  • Gingerbread Latte
  • Eggnog Latte
  • Chai Tea Latte
  • Caramel Brulee Latte
  • Pumpkin Spice Latte

These can be expensive, so do them at home instead! :D

thecakebar:

DIY Latte Art TUTORIALSSSS!

dulceetdecorus:

No Bake Cake Batter Fudge

dulceetdecorus:

No Bake Cake Batter Fudge

Grocery list →

thathealthyveggiekid:

My Vegan Grocery List :)

Cupboard Staples;

  • lentils - red and green
  • rice - wild, brown and red
  • pasta - wholewheat, spinach and tri-colour (i like to eat a rainbow!)
  • couscous
  • quiona - red and white
  • bulgerwheat
  • wholewheat noodles
  • avocado oil
  • truffle infused oil
  • oilve oil
  • instant porridge oats
  • bread sticks
  • wholewheat bread rolls
  • granola
  • cornflakes
  • cashew nuts
  • flaked almonds
  • wholewheat pitta breads
  • rice cakes
  • baked beans

(yes i have all this in my cupboard at uni - yes my housemates think i’m insane)

Fruit:

  • Banana
  • apple
  • strawberries
  • raspberries
  • blueberries
  • pomegranates
  • clementines
  • lemon
  • lime
  • pear
  • grapes
  • kiwi
  • melon - honeydew, watermelon, cantaloupe
  • dried fruit - goji berries, cranberries, rasins

(only ever buy these in season!)

Veggies:

  • tomato
  • cucumber
  • romaine lettuce
  • spinach
  • kale
  • carrots
  • butternut squash
  • sweetcorn
  • frozen peas (fresh if i can but they’re not often in season)
  • swede
  • potato
  • sweet potato
  • courgette
  • celeriac
  • bell peppers
  • sprouts

(again, only when they’re in season! potatoes are only bought very occasionally)

Other Essentials:

  • soy milk
  • soy yogurt
  • hummus
  • tofutti cream cheese
  • tofudogs
  • ketchup
  • egg free mayonnaise
  • dairy free ice-cream
  • egg replacer
  • coconut water
  • bottled water
  • dairy free parmasan
  • vegetable bouillon powder
  • peanut butter

photojojo:

Cocoagraph are your photos transformed into chocolate!

The Philly-based company will print any of your photos on artisan chocoate, and the image itself is edible.

Cocoagraph, Your Photos as Chocolate

Psst! If you’re jonesing for more edible photos, check out our DIY tutorial on Photo Cupcakes.

via Laughing Squid

thecakebar:

 How to Freeze Bananas (being Dominican this is like second nature to me LOL)
It never fails. You buy a bunch of bananas while they still have some green, eat a couple, and the rest turn black and mushy before you get to them. 
Before you throw away that banana, try freezing it. Black-skinned bananas, although soft and very sweet, are still good for a variety of uses in the kitchen. 
Bananas with sugar spots can become chocolate covered treats on a stick, and green bananas can be fried to add a Caribbean flair to any meal.

thecakebar:

 How to Freeze Bananas (being Dominican this is like second nature to me LOL)

It never fails. You buy a bunch of bananas while they still have some green, eat a couple, and the rest turn black and mushy before you get to them.

Before you throw away that banana, try freezing it. Black-skinned bananas, although soft and very sweet, are still good for a variety of uses in the kitchen.

Bananas with sugar spots can become chocolate covered treats on a stick, and green bananas can be fried to add a Caribbean flair to any meal
.



thecakebar:

5 minute vegan fudge

justanerdyfoodie:

DIY: Homemade Nutella - recipe here

justanerdyfoodie:

DIY: Homemade Nutella - recipe here

gastrogirl:

cinnamon roll cookies.

gastrogirl:

cinnamon roll cookies.

gastrogirl:

hot chocolate dippers.

gastrogirl:

hot chocolate dippers.

thecakebar:

Homemade Iced Mocha Latte’s!
Sometimes it’s fun to go out with friends to your favorite cafe and have your favorite drink, but sometimes that’s not possible due to the economy etc… But we still have to enjoy the little things in life like a good cup of coffee. What to do… What to do… Problem solved: DIY@home!
Recipe/Directions:
Ice cubes, but on this occasion we add that in the end.
Next you need will be to brew 4 double espresso and blend this with brown sugar till the sugar melts. 
Take the espresso and add 3 tablespoons of chocolate sauce and stir it appropriately. 
Place it away for a time and let it cool down, then put it in the refrigerator making it cold.
After it’s chilled down, add half teaspoon of vanilla flavor and 2 cups of cold milk in the coffee. 
 Add everything in a big pitcher and blend it till it is mixed correctly. 
Pour the coffee into 4 large glasses then add ½ cup of crushed ice to every glass. 
Add whipped cream and sprinkle some chocolate garnish. 
Add a straw and you will be ready to enjoy!
Recipe continues here
~~~~~~~~~~~~~~~~~~~~~~~~~~~
Help Section:
**my tips: Always use brown sugar to sweeten, that’s the secret weapon of YOUR favorite cafe’s.
Also If you want to blend it like a Starbucks Frapp add all ingredients to the blender WITH some extra whip cream. (then use more whip cream to garnish later)
Adding whip cream to the blender will make it creamy and more like the Starbucks brand.  Also, I would add a TBSP of Vanilla, specially if you have a really good brand.
Need more help? contact me @thecakebar I love to help!

thecakebar:

Homemade Iced Mocha Latte’s!

Sometimes it’s fun to go out with friends to your favorite cafe and have your favorite drink, but sometimes that’s not possible due to the economy etc… But we still have to enjoy the little things in life like a good cup of coffee. What to do… What to do… Problem solved: DIY@home!

Recipe/Directions:

  • Ice cubes, but on this occasion we add that in the end.
  • Next you need will be to brew 4 double espresso and blend this with brown sugar till the sugar melts. 
  • Take the espresso and add 3 tablespoons of chocolate sauce and stir it appropriately. 
  • Place it away for a time and let it cool down, then put it in the refrigerator making it cold.
  • After it’s chilled down, add half teaspoon of vanilla flavor and 2 cups of cold milk in the coffee. 
  •  Add everything in a big pitcher and blend it till it is mixed correctly. 
  • Pour the coffee into 4 large glasses then add ½ cup of crushed ice to every glass. 
  • Add whipped cream and sprinkle some chocolate garnish
  • Add a straw and you will be ready to enjoy!

Recipe continues here

~~~~~~~~~~~~~~~~~~~~~~~~~~~

Help Section:

**my tips: Always use brown sugar to sweeten, that’s the secret weapon of YOUR favorite cafe’s.

Also If you want to blend it like a Starbucks Frapp add all ingredients to the blender WITH some extra whip cream. (then use more whip cream to garnish later)

Adding whip cream to the blender will make it creamy and more like the Starbucks brand.  Also, I would add a TBSP of Vanilla, specially if you have a really good brand.

Need more help? contact me @thecakebar I love to help!

photojojo:

Have your photo apps and eat them, too. 

How to Make Instagraham Cookies

via Craft

thecakebar:

If Pictures Could Speak 

Or should I say ‘teach’. This is a visual instructional on how to dye your cakes. Obviously the above cake is a Fourth of July theme. But you can use food coloring that suits your next birthday or party theme! How awesome is this?! 

Try it and send me pictures of what you’ve done and I can post them :D

Questions on how to do this correctly? contact me @ TheCakeBar

Pictures Credit

hipsterfood:

make your own strawberry jam
this is the simplest version of strawberry jam i could find, and i’m glad i tried it!  i couldn’t have made this delicious spread without the help of this guide. this post is based off of that one, except i’m not going to go through the whole canning process, or give you a pectin version and a sugar free version. go there to see that!
first, thoroughly rinse and de-stem four cups of strawberries. i cut mine in halves and quarters, as well, to make them easier to break apart later.

squash all of the berries with your hands, until this consistency:

you can break them apart even further, but i like my jam to have pieces of berry in it. don’t leave the berries fully whole, though. when you break them apart, the natural thickeners in the fruit come out more easily, giving you a thicker jam.
from there, add in two cups of sugar. i used beet sugar because it’s the closest thing to white granulated sugar we have on hand.
put your pot on the stove and turn the heat to medium. once the sugar is fully dissolved, let it boil for a minute or two, continuing to stir. using a cold spoon (leave it in some ice water while you’re stirring the pot), spoon out some strawberry liquid. let that sit for a minute, and see how gelatinous your mixture has become. check the guide to see what to do if it’s still very liquidy.
if it’s a good consistency, turn off the heat and let the pot sit for 15-20 minutes. stir, and pour into your containers. 4 cups strawberries will make a good amount of jam - we got three small/medium sized jars.

you can leave the jam in the refrigerator for a week or so, but try to use it as soon as you can. we’ll be making a few recipes in the next week for ideas as to how you can use all this jam.
try out this pretty easy staple, and see how it works for you. good luck!

hipsterfood:

make your own strawberry jam

this is the simplest version of strawberry jam i could find, and i’m glad i tried it!  i couldn’t have made this delicious spread without the help of this guide. this post is based off of that one, except i’m not going to go through the whole canning process, or give you a pectin version and a sugar free version. go there to see that!

first, thoroughly rinse and de-stem four cups of strawberries. i cut mine in halves and quarters, as well, to make them easier to break apart later.

squash all of the berries with your hands, until this consistency:

you can break them apart even further, but i like my jam to have pieces of berry in it. don’t leave the berries fully whole, though. when you break them apart, the natural thickeners in the fruit come out more easily, giving you a thicker jam.

from there, add in two cups of sugar. i used beet sugar because it’s the closest thing to white granulated sugar we have on hand.

put your pot on the stove and turn the heat to medium. once the sugar is fully dissolved, let it boil for a minute or two, continuing to stir. using a cold spoon (leave it in some ice water while you’re stirring the pot), spoon out some strawberry liquid. let that sit for a minute, and see how gelatinous your mixture has become. check the guide to see what to do if it’s still very liquidy.

if it’s a good consistency, turn off the heat and let the pot sit for 15-20 minutes. stir, and pour into your containers. 4 cups strawberries will make a good amount of jam - we got three small/medium sized jars.

you can leave the jam in the refrigerator for a week or so, but try to use it as soon as you can. we’ll be making a few recipes in the next week for ideas as to how you can use all this jam.

try out this pretty easy staple, and see how it works for you. good luck!