Sweet Avenue Pastries

God Save→Brownie

A chocolate brownie is a flat, baked square or bar developed in the United States at the end of the 19th century and popularized in both the U.S. and Canada during the first half of the 20th century. The brownie is like a cross between a cake and a cookie in texture. Brownies come in a variety of forms. They are either fudgy or cakey, depending on their density, and they may include nuts, frosting, whipped cream, chocolate chips, or other ingredients. A variation that is made with brown sugar and no chocolate is called a blondie.

oohhhbaby: chocolate doughnuts

Thu, 19 Jul 2012 17:24:05 -0400

oohhhbaby:

chocolate doughnuts

thewayweate: Strawberry Shortcake - Gourmet: July 1983

Thu, 19 Jul 2012 17:23:29 -0400

thewayweate:

Strawberry Shortcake - Gourmet: July 1983

f0o0od: Ferrero Rocher - Nutella Cupcakes

Thu, 19 Jul 2012 17:23:14 -0400

f0o0od:

Ferrero Rocher - Nutella Cupcakes

mandysloan: S’more bites! So good! Dip marshmallows in...

Thu, 19 Jul 2012 17:22:37 -0400

mandysloan:

S’more bites! So good! Dip marshmallows in chocolate, roll in graham cracker crumbs, let chocolate set for a few minutes (or not) then eat!

Lavender Apricot Tart(Makes one 8-inch tart)Honeyed Lavender...

Thu, 19 Jul 2012 17:22:18 -0400

Lavender Apricot Tart
(Makes one 8-inch tart)

Honeyed Lavender Apricots
5-6 ripe apricots - thinly sliced
1 teaspoon dried lavender flowers
1/4 cup raw honey

Arrange the apricots on a Teflex-lined dehydrator tray. Mix lavender and honey together in a small dish. Gently warm this mixture placing the dish in a larger bowl with hot water. Sprinkle or brush the apricots with lavender honey. Dehydrate at 115F for 2-4 hours.

Crust
1 cup almonds - soaked overnight
1/2 cup cashews - soaked for 4 hours
1/4 cup coconut flakes
1/2 cup soft dates - pitted, more if needed
1 teaspoon vanilla extract
pinch of sea salt

Combine all the ingredients in a food processor until thoroughly mixed and sticking together when pressed between fingers. Then evenly press the mixture into the bottom of an 8-inch spring form and create an about 1 1/2-inch wall on the sides.

Vanilla Cream Filling
1 1/2 cups cashews - soaked for 4 hours
1/2 cup meat of fresh young Thai coconut
1/2 cup almond milk - homemade if possible
seeds of 1vanilla bean
1/2 cup light agave syrup
1/2 cup coconut oil

Combine all the ingredients in a high speed blender until smooth and creamy. Fill the tart crust and place in a freezer for 30 minutes to an hour. Once the surface is firm, arrange the apricot slices on top.

Orange Honey Glaze
1/2 cup freshly squeezed orange juice
about 1/4 cup (1/4 ounce) Irish moss - thoroughly washed and soaked in hot water for at least 10 minutes
1 tablespoon honey or agave syrup

Blend all the ingredients in a high speed blender until completely smooth. Pour over the apricots on the tart and refrigerate until firm.

passionateaboutbaking: Fresh Cherry Wholewheat Chocolate...

Thu, 19 Jul 2012 17:22:05 -0400

passionateaboutbaking:

Fresh Cherry Wholewheat Chocolate Cakelets

passionateaboutbaking: Quintessential : Black Forest Cake

Thu, 19 Jul 2012 17:21:58 -0400

passionateaboutbaking:

Quintessential : Black Forest Cake

eatyourchow: After an incredible four-course dinner at The...

Thu, 19 Jul 2012 17:21:28 -0400

eatyourchow:

After an incredible four-course dinner at The Cooks’ House, we walked down the street and into exactly what I’ve always pictured heaven to look like: a table piled high with pies upon pies—and someone standing next to it handing me a fork. Grand Traverse Pie Company (my new favorite place on Earth) treated us to every one of their pies, and even let us taste test some new concoctions they’re working on. Two words: APPLE BACON.

The shop’s story is just as sweet as its goods. When approaching their forties, Mike and Denise Busley realized something was missing. On a quest for “inner satisfaction, purpose, and passion,” they quit their jobs, packed up their family, and moved from San Diego to Northern Michigan to follow their dream of opening a pie shop. Sixteen years and as many locations later, the Busleys are living their dream daily, while also giving back to the community in a major way.

If you’re a regular reader, you know I love many (aka, every) desserts. But when I really think about it, pie is my absolute favorite. I especially love Blueberry and Key Lime, and Grand Traverse Pie Company makes the best ones I’ve ever tasted in both categories. Spoiler alert: these pies were the highlight of my entire trip.

veganfood: Chocolate Stout Donuts (by AsstroGirl)

Thu, 19 Jul 2012 17:21:12 -0400

veganfood:

Chocolate Stout Donuts (by AsstroGirl)

bakeddd: biscoff brownie cake click here for recipe

Thu, 19 Jul 2012 17:20:45 -0400

bakeddd:

biscoff brownie cake

click here for recipe