probs this one

(via Carrot Pulp Cake with Maple-Orange Cream Cheese Frosting |Carrot Pulp Cake with Maple-Orange Cream Cheese Frosting
Ingredients For the cake: 2 cups all purpose flour 2 teaspoons baking soda 1 teaspoon salt 1 tablespoon ground cinnamon (Vietnamese, if you have it) 1 teaspoon ground nutmeg 1 tablespoon finely grated fresh ginger 1 cup granulated white sugar 1 cup light brown sugar 1 1/4 cup extra virgin olive oil (use a nice fruity kind) 4 large eggs 4 cups carrot pulp from juicer 1 cup unsweetened applesauce
For the frosting: 16 ounces (2 packs) cream cheese 1/2 stick softened butter 1 cup heavy cream 2 tablespoons real maple syrup 1 tablespoon fresh orange juice zest of 1 whole orange, finely grated 3 cups powdered sugar
 Make the frosting first:
1. Using the electric mixer, beat cream cheese and butter in a large bowl until combined. Add the heavy cream and whip until soft and fluffy. Beat in the maple syrup, orange juice and zest. Add the powdered sugar bit by bit until completely combined (be careful as it tends to explode on your face if you add in too much at a time). Blend well then press a piece of plastic wrap over the frosting and place in the fridge to cool while you make the cake. (Note that the frosting should be a bit runny)
 For cake: 1.Preheat oven to 350°F. Butter two 9-inch-diameter cake pans. Line bottom of pans with waxed or parchment paper. Butter and flour sides of pan and tap out extra.
2. Sift together the flour, baking soda, salt, cinnamon, nutmeg in a medium bowl.
3. In the base of your electric mixture with the whisk attachment, whisk the sugar and oil until combined. Beat the eggs in one at a time.
4. Switch to the paddle attachment, and and add the flour mixture until all combined.
5. Add the carrot pulp and ginger and continue mixing. Divide the batter between prepared pans and bake for 40 minutes or until a tester inserted in center comes out clean. Flip the cakes out onto a wire rack and let cool completely.
When the cakes have cooled:
Place 1 cake layer on platter. Spread with 3/4 cup icing. Top with second layer. Spread remaining icing over entire cake. Let chill before serving so that the frosting has time to set (about 1-2 hours) Always Order Dessert)

(via Carrot Pulp Cake with Maple-Orange Cream Cheese Frosting |Carrot Pulp Cake with Maple-Orange Cream Cheese Frosting

Ingredients
For the cake:
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 tablespoon ground cinnamon (Vietnamese, if you have it)
1 teaspoon ground nutmeg
1 tablespoon finely grated fresh ginger
1 cup granulated white sugar
1 cup light brown sugar
1 1/4 cup extra virgin olive oil (use a nice fruity kind)
4 large eggs
4 cups carrot pulp from juicer
1 cup unsweetened applesauce

For the frosting:
16 ounces (2 packs) cream cheese
1/2 stick softened butter
1 cup heavy cream
2 tablespoons real maple syrup
1 tablespoon fresh orange juice
zest of 1 whole orange, finely grated
3 cups powdered sugar


Make the frosting first:

1. Using the electric mixer, beat cream cheese and butter in a large bowl until combined. Add the heavy cream and whip until soft and fluffy. Beat in the maple syrup, orange juice and zest. Add the powdered sugar bit by bit until completely combined (be careful as it tends to explode on your face if you add in too much at a time). Blend well then press a piece of plastic wrap over the frosting and place in the fridge to cool while you make the cake. (Note that the frosting should be a bit runny)


For cake:
1.Preheat oven to 350°F. Butter two 9-inch-diameter cake pans. Line bottom of pans with waxed or parchment paper. Butter and flour sides of pan and tap out extra.

2. Sift together the flour, baking soda, salt, cinnamon, nutmeg in a medium bowl.

3. In the base of your electric mixture with the whisk attachment, whisk the sugar and oil until combined. Beat the eggs in one at a time.

4. Switch to the paddle attachment, and and add the flour mixture until all combined.

5. Add the carrot pulp and ginger and continue mixing. Divide the batter between prepared pans and bake for 40 minutes or until a tester inserted in center comes out clean. Flip the cakes out onto a wire rack and let cool completely.

When the cakes have cooled:

Place 1 cake layer on platter. Spread with 3/4 cup icing. Top with second layer. Spread remaining icing over entire cake. Let chill before serving so that the frosting has time to set (about 1-2 hours) Always Order Dessert)

(via Food Thinkers by Breville – Carrot Apple Ginger Tea Cakes from Juicer Pulp)

Carrot Apple Ginger Tea Cakes

    2 cups carrot/apple/ginger pulp
    1½ cups flour (all purpose or whole wheat pastry, or a combination)
    2 teaspoons baking powder
    ½ teaspoons cinnamon
    ¼ cup sugar
    ½ teaspoon salt
    1¼ cups milk or rice/soy milk
    ¼ cup canola oil
    1 teaspoon vanilla extract
    mini dark chocolate chips (optional)

    Preheat the oven to 400°F, and grease a 12-cup muffin tin.
    Combine the flour, baking powder, salt, cinnamon, and sugar in a large bowl and stir with a whisk or a fork.
    In a smaller bowl, combine oil, milk and vanilla. Pour the wet ingredients into the dry and gently combine, being careful not to over mix. Fold in the pulp and chocolate chips, if using.
    Scoop into muffin tins and bake for 18-22 minutes. Cool in pan for 10 minutes, before removing tea cakes to a cooling rack to cool completely

(via Food Thinkers by Breville – Carrot Apple Ginger Tea Cakes from Juicer Pulp)

Carrot Apple Ginger Tea Cakes

2 cups carrot/apple/ginger pulp
1½ cups flour (all purpose or whole wheat pastry, or a combination)
2 teaspoons baking powder
½ teaspoons cinnamon
¼ cup sugar
½ teaspoon salt
1¼ cups milk or rice/soy milk
¼ cup canola oil
1 teaspoon vanilla extract
mini dark chocolate chips (optional)

Preheat the oven to 400°F, and grease a 12-cup muffin tin.
Combine the flour, baking powder, salt, cinnamon, and sugar in a large bowl and stir with a whisk or a fork.
In a smaller bowl, combine oil, milk and vanilla. Pour the wet ingredients into the dry and gently combine, being careful not to over mix. Fold in the pulp and chocolate chips, if using.
Scoop into muffin tins and bake for 18-22 minutes. Cool in pan for 10 minutes, before removing tea cakes to a cooling rack to cool completely

strawberryheadforever:

I drew something today with only one goal in mind: to not care about whether the art was good or not. This was the result.

strawberryheadforever:

I drew something today with only one goal in mind: to not care about whether the art was good or not. This was the result.

(via mossey)

Tags: cats

au8:

yellowlovely:

listoflifehacks:

If you like this list of life hacks, follow ListOfLifeHacks for more like it!

Because everyone needs this 

Nutella belongs on everything and this post belongs on every blog

goddamnit

(via dj-nicatine)

Tags: food

preacollaborative:

PREA’s Trailer, Friday the 13th.

HOLY CRAP!

Tags: prea

monicalewinsky1996:

this video is the only good thing ive done w my youtube account

this. is. AMAZING.

taking all that time to set up a shot and then realizing it was set to video instead of photo. the selfie struggle.

evanisoline:

Photography by Evan Isoline
Fabric Sculpture by Katie Piatt
Model: Jung Min

petramakes:

Please join us for an evening of problematic cupcakes, performance, and participation.
July 26, 2014  /  6-9p  /  Surplus Space, 3726 NE 7th Ave, Portland, OR, InFATuation is a collaborative show between Katie Piatt and Petra Fortes-Schramm investigating and reclaiming the space in which (fat) female bodies reside.As body-positive movements have come into public discourse, fat-acceptance and fat-positive movements have been met with increasing scrutiny and animosity, most often wrapped in paternalistic concern for fat peoples’ health. What kinds of agency can fat parties claim? What sort of sizeist conversations are occurring? Are we adding to the fat/skinny binary? In what ways can we challenge, even break, the beauty/health standard?Through personal narrative, video and sculpture, Katie Piatt will address inherited bodily commands aimed at her habitus. Petra Fortes-Schramm’s in-process digital and analog research aims towards creating a fat pedagogy in partnership with online and IRL audiences that will culminate in a manifesto.Performance will occur at 7:30.
With a background in music, art, and community service, Petra Fortes-Schramm seeks out collaborations with other artists and socially conscious individuals to work toward trans-disciplinary, intersectional endeavors. When not laughing at cat videos or making stuff called “art”, Petra can be found sharing in domestic banalities with their wife to ensure they both survive graduate school. Upon completing the Master of Arts in Liberal Studies program at Reed College in Portland, Oregon, petra plans to work towards making the arts and opportunities for alternative and higher education more accessible in the Salinas Valley in California.Katie Piatt is an artist living, playing dress-up, and telling jokes in Portland, Oregon. She has begun exploring the ideas of gender, body, sizeism, and identity not only with her background in soft sculpture and seamstress skills – but also with her new endeavors in performance. Through the art of spoken word, facial expression, body language and costume, she describes the history and effects of her upbringing in the conservative, religious Ozark Hills of Missouri in humorous albeit cringingly honest anecdotes and situations. Katie is a current MFA - Visual Studies student at PNCA. She received a BFA in painting from Missouri State University in 2012.

petramakes:

Please join us for an evening of problematic cupcakes, performance, and participation.

July 26, 2014  /  6-9p  /  Surplus Space, 3726 NE 7th Ave, Portland, OR,

InFATuation is a collaborative show between Katie Piatt and Petra Fortes-Schramm investigating and reclaiming the space in which (fat) female bodies reside.
As body-positive movements have come into public discourse, fat-acceptance and fat-positive movements have been met with increasing scrutiny and animosity, most often wrapped in paternalistic concern for fat peoples’ health. What kinds of agency can fat parties claim? What sort of sizeist conversations are occurring? Are we adding to the fat/skinny binary? In what ways can we challenge, even break, the beauty/health standard?
Through personal narrative, video and sculpture, Katie Piatt will address inherited bodily commands aimed at her habitus. Petra Fortes-Schramm’s in-process digital and analog research aims towards creating a fat pedagogy in partnership with online and IRL audiences that will culminate in a manifesto.

Performance will occur at 7:30.


With a background in music, art, and community service, Petra Fortes-Schramm seeks out collaborations with other artists and socially conscious individuals to work toward trans-disciplinary, intersectional endeavors. When not laughing at cat videos or making stuff called “art”, Petra can be found sharing in domestic banalities with their wife to ensure they both survive graduate school. Upon completing the Master of Arts in Liberal Studies program at Reed College in Portland, Oregon, petra plans to work towards making the arts and opportunities for alternative and higher education more accessible in the Salinas Valley in California.

Katie Piatt is an artist living, playing dress-up, and telling jokes in Portland, Oregon. She has begun exploring the ideas of gender, body, sizeism, and identity not only with her background in soft sculpture and seamstress skills – but also with her new endeavors in performance. Through the art of spoken word, facial expression, body language and costume, she describes the history and effects of her upbringing in the conservative, religious Ozark Hills of Missouri in humorous albeit cringingly honest anecdotes and situations. Katie is a current MFA - Visual Studies student at PNCA. She received a BFA in painting from Missouri State University in 2012.

(via petrathinks)

Aaaand my et$y shop is closed!

I wish I could get to this level

I wish I could get to this level

(Source: z-kitsch, via dj-nicatine)

Mexican Hand Pies
Chai Tea
Pan Bread
Wraps
Vegan Tacos (cabbage leaf shell)
Pita Bread
Flat Bread
Salad Rolls
Noodle Vegetable Stir Fry
Vegan Filipino Coconut Rice Pudding
Caramel Milky Cake

foods4me:

Vegan Biko (Filipino Coconut Rice Pudding)

It’s just “Biko” thanks. You don’t need to qualify it as “vegan.”

Also, it’s not fucking “rice pudding.”  There’s nothing pudding-like about it. It’s is Biko. BIKO.

foods4me:

Vegan Biko (Filipino Coconut Rice Pudding)

It’s just “Biko” thanks.

You don’t need to qualify it as “vegan.”

Also, it’s not fucking “rice pudding.” There’s nothing pudding-like about it. It’s is Biko. BIKO.

(via dj-nicatine)

apocalypsecanceled:

TODAY’S SPECIAL (2009)

(via totallytaba)

(via Que Chula 8x8 Art Piece by mariapetra on Etsy) - - -
Half off everything today, July 19, the last day my etsy shop will be open!* Use code “adiosetsy” *excludes shipping

(via Que Chula 8x8 Art Piece by mariapetra on Etsy)
- - -

Half off everything today, July 19, the last day my etsy shop will be open!*
Use code “adiosetsy”
*excludes shipping