Silky Bingsu refers to a style of bingsu (the famous Korean shaved ice dessert) distinguished by an incredibly fine, ribbon-like, and smooth consistency. Instead of crunchy crushed ice, it is made by shaving frozen blocks of milk or flavored cream into thin, fluffy, snow-like flakes that melt instantly on the tongue.

Think Chick-fil-A Frosted Lemonade in tres leches form. 🍋💛 Vanilla sponge cake soaked in a creamy lemon tres leches mixture and topped with whipped cream, white chocolate, and lemon iced galletas.

This little lady went on vacation before I ever remembered to post her. 😆🍋☀️
She survived a 6-hour trip to Florida in an ice chest. The cookie icing may have melted a little, but she still made it there delicious and ready to celebrate!

Second photo is a Frosted Lemonade Tres Leches with lemon iced galletas and white chocolate on one side and a Strawberry Lemonade Tres Leches with strawberry iced galletas!🥰

Meijer Pancake Cake: It’s no secret that I love a good stack of pancakes, especially when they're topped with a bunch of cake like toppings such as whipped cream, frosting, chocolate sauce, and cookies. What if instead of making my pancakes more cake-like, I just got a pancake cake? Meijer solved my dilemma by offering this cake at my local store. Though it creates the new dilemma of, should it be called a pancake cake or pan-cake? Joking aside, it is a white cake covered in copious amounts of vanilla buttercream frosting. I had been debating picking one up for a while, but I couldn’t pass up the opportunity when I spied it on sale for a measly $6! Cutting into the cake revealed that there’s also a layer of frosting separating the top and bottom portions of the cake. Starting with the “syrup”, which is piping/frosting gel, it adds an interesting texture to the cake, but sadly no maple flavor. To be fair, maple flavor was not advertised nor expected, but it would have been a unique touch. I found the white cake to be relatively average as it was not quite as moist as some of the better cakes I’ve encountered. Lastly is the delectable vanilla buttercream frosting. It reminds me of a line from one of my favorite movies (Star Wars). “He’s more machine than man”, except in this case, it’s the cake is more frosting than cake. It’s thick, creamy, rich, and oh so sweet. The artistry of this cake was phenomenal, but the body of the cake falls short of something I’d get from Nothing Bundt Cakes. Considering the appearance and price, for a grocery store bakery, this flap jack doppelganger is Doughboy approved 😋

Doughboy_Food_Reviews

i like this type of cake - recipe second photo

Incredible.

Cinnamon sugar cookie cups filled with bourbon peach cobbler filling and topped with whipped cream. Still in the R&D phase, but this rainy night experiment was a hit with the family. ❤️☔

A custard-based homemade Earl Grey ice cream made with whipping cream infused with real Earl Grey tea.

Full recipe and instructions here:
https://bastecutfold.com/earl-grey-ice-cream/

I reaalllyyyy waannaa eat smth chocolatyyy but not just straight up chocolateeee

Anyy ideas?
Anyone?

Wanted this to be a tangy cake, but I also didn't want the citric acid to affect the efficacy of the baking soda. Still pretty good.

First time making macarons in a shape other than a circle! Definitely need to practice, but these were rlly fun to make n super yummy! 😋

MinimalistBaker’s recipe. Straight 10/10.

what would you rate from 1-10?

Ingredients
3 cups (540 g) white chocolate chips
14 oz (396.89 ml) can sweetened condensed milk
Pinch of salt
1 1/2 tsps vanilla extract
2 tbsps granulated sugar
1 1/2 tsps ground cinnamon
Method
1. ⁠Line an 8 inch square pan with foil, allowing excess to hang over the sides. In a small bowl, stir together the cinnamon and sugar.
2. ⁠Combine the white chocolate chips, sweetened condensed milk, and salt in a medium saucepan over low heat. Stir frequently until melted and smooth (the mixture will be on the stiff side), then remove from the heat and stir in the vanilla extract.
3. ⁠Transfer the mixture to the prepared pan and smooth into an even layer. Sprinkle the cinnamon-sugar mixture evenly over the fudge. Refrigerate for at least 2 hours.
4. ⁠Using the aluminum foil, lift the fudge from the pan, then cut into squares. The fudge can be stored in an airtight container at room temperature for up to 2 weeks. You can store the fudge up to 1 month in the refrigerator up to 1 month or 2 months in the freezer.
Michelle Lettrich browneyedbaker.com

My therapy food

Chocolate after dinner is just a blessing 😋