Random food pictures of food I didn't bake

Ice cream cupcakes

So, easy peasy and people get all excited. But it's just pouring cupcake batter into ice cream cones. And despite Daddy's fear- they do not burst into flames in the oven.

scone love

i'm in love with scones. seriously. in love. esp cranberry orange scones. commercially available scones are crap, as well. so dense. so chewy. yuck. but fresh homemade scones. hot, flaky, delicious. america's test kitchen's recipe is easy, delicious and all things wonderful. does call for heavy cream, which a. don't always have b. don't want to use. substituted buttermilk and it's a very tasty scone. yay! oh, also added orange zest. i recently acquired the best kitchen gadget ever. the microplane grater. it's amazing! it zests just the orange bit in like 2 seconds. not gonna lie, i am in love with my microplane grater.

Posing on the stairs, Paul's 40th

fabulous

so, found the best place today. sanderson safety. yup, they sell safety equipment. everything one might need to be safe. gloves, boots, papr, all kinds of ppe. (personal protective equipment) cpr masks- what i bought. steel reinforced boots. signs. eye wash stations. love it. i made mean cookies today. for mailing. here's the recipe, so it will be preserved for all time. or at least until the apocalypse.
Mean Cookies (so named for their awesomeness)
2.5 c oatmeal
1 c sugar
1 c brown sugar
2 c flour
2 c coconut (or however much you want)
1 c chocolate chips (or however much you want)
1 c pecans (or however much you want)
1 t baking soda
1 t salt
1 c veg. oil
2 eggs
2 t vanilla
Mix all together. Sqeeze into cookie sized balls. Bake at 325 for 15 minutes.
This makes a double batch, but a single batch is unsatisfying in it's quantity.
It's the sort of recipe that lends itself to throwing together leftover portions of chocolate chips. Chunks, different flavors. Different nuts. Could sub raisins for chocolate chips. Or both.

Made a lemon layer cake for John's birthday. From the Magnolia Bakery cookbook. Not typing another recipe. And probably a copyright infringement. Cake itself is tasty- fragile though. Recipe calls for 3 layers, i'd go with 2 chunkier layers. Definitely need wax paper bottoms. And I'd add more lemon juice/zest for a more lemon-y cake. The lemon buttercream is pretty intense. Very sweet and tart at the same time. I definitely want to try the lemon curd- but 12 egg yolks and 2 days is a huge commitment. Well, pre-planning. And a use for 12 freakin' egg whites.

pumpkin!

So, it's the season for pumpkins. Winter squash, etc. I made this pretty good cake the other day. http://www.marthastewart.com/recipe/pumpkin-spice-cake-with-honey-frosting?autonomy_kw=pumpkin%20cake
The icing was tasty- now i'll use it for all kinds of cake. Honey is way better than confectioner's sugar.
I also made some good pumpkin cupcakes- complete with marzipan pumpkins. http://www.epicurious.com/recipes/food/views/Pumpkin-Spice-Bundt-Cake-with-Buttermilk-Icing-233011
Next, pumpkin cheesecake!