Love in Multicolor

Horno 3

swinty81:

Klaroline in 4x23

alive-still-need2live:

lunches of aprill

pondwilliams:

With you…

snap snap snap snap snap snap
                                    snap
                               snap
                          snap
                    snap

            snap

    snap

snap snap snap snap snap snap

writingjenna:

meggannn:

Michael Gary Scott as the Doctor’s worst/best ever companion

#I DONT EVEN WATCH DOCTOR WHO BUT THIS IS BEAITUFL

Something I never knew I wanted.

(Source: nobleknope)

doctorwho:

“That’s someone who looks like you’re boyfriend.”

Doctor Who Series 7: The Crimson Horror

(Source: oswwin)

Emma Watson at the MET Gala (May 6,2013)

thecakebar:

A Macaron Troubleshooting Guide: Useful Tips and Advice

Index

• What should a “perfect macaron” look like?

About the ingredients

• What size of egg whites should I use?
• What is the average weight of a large egg white?
• Can I use ‘Egg Beaters’ or ‘Simply Egg Whites’ or other pre-separated egg whites sold in cartons?
• If I can’t use egg beaters, what do I do with all the leftover egg yolks?
• What type of food coloring should I use?
• Is the use of cream of tartar necessary?
• Is the use of powdered sugar necessary? Can I use a substitute? Can I reduce the sugar quantity?
• What about powdered sugar, do all brands work? Is it ok if it contains cornstarch?
• What is almond meal? Is it the same as almond flour?
• My almond meal/flour looks wet/oily. Can I still use it?
• Can I use nuts other than almond to make macarons?
• Can I grind my own almonds/nuts?
• What if I’m allergic to nuts? Can I still make macarons?

About the equipement

• Parchment paper or Silpats?
• Can I use butter instead of parchment paper?
• Can I use wax paper / aluminum foil?
• Which pastry tip is best?
• What pastry bags do you use?
• Do I really need to use a stainless steel bowl? Will aluminum or plastic bowls do?
• But, won’t my electric beater scratch the stainless steel bowl?
• What kind of baking sheet is best? Do I need to buy an expensive one?
• Why do I need to double the baking sheets?

General macaron-making questions

• There is so much sugar in macarons! How much calories is there in a macaron? Can I make them lighter?
• What does “aging egg whites” mean?
• Is there a shortcut to aging egg whites?
• What does it mean to dry or rest macarons before baking? What should they look/feel like after drying? What happens if I skip this step?
• Can I make macarons even if it’s raining/really hot/humid outside?
• What is the size of the “perfect” macaron?
• How can I make sure my macaron shells are all the same size?
• How is the flavor incorporated into macarons?
• Making macarons seems so time-consuming! How long does it really take to make them?

Making macarons

• What should the beaten egg whites look like?
• I’ve overbeaten my egg whites. Help!
• My meringue stays loose, it won’t become firm. Why?
• How delicately/vigorously should I fold the almond/sugar mixture into the meringue?
• When should I add food coloring or flavorings?
• What is the right batter consistency?
• My batter is too thin/runny. What happened/what should I do?
• What is the right oven temperature? Why isn’t there a definite ‘universal’ temperature everyone can use?
• My batter becomes watery or runny during the resting period. Why?
• My macarons are spreading unevenly / are not round / are not equal in size. Why?
• Can I skip the resting period to make my macarons more quickly?
• The shells remain pointy after piping. Why?

Aesthetic problems after baking

• No feet / crown
• Uneven feet / Feet bursting
• Hollow shells
• Cracked shells
• Thin shells (thin cap with feet)
• Shells that puff, then deflate
• Warped / uneven shells
• Bumpy / lumpy shells
• Shells are too soft
• Shells seem too dry or crunchy
• Shells look greasy or “wet”
• Brown or dark shells
• Sticky on the bottom
• Uncooked insides
• Inconsistent batch (some are perfect, others are not)
• My shells are not cooked through even after 15 minutes in the oven. What should I do?

Additional info

• Preserving macarons
• Books
• Recipes
• Links to more troubleshooting, tips and advice resources

****Click the main link above for FULL details (there is a lot more info!)

thecakebar:

Cinco De Mayo Skinny Margarita Popsicles

(Source: ppeetamellark)

thecakebar:

Tropical Papaya Batido Tutorial (Papaya Shake)

garden-of-vegan:

Garden of Vegan - Breakfasts from April

lumos5000:

says everyone who has ever shipped two characters

(Source: misteroswald)

thecakebar:

Classic Rugelach Cookies Tutorial

They’re buttery, flaky, and just the right amount of sweet. You can fill them with anything from ground nuts and honey to peanut butter and chocolate 

The only real constant is using cream cheese to make a super-tender dough. Here’s how you can make them at home.