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Your Tuesday treat in the making!#orange #cranberry #BTS

Hi friends! Hope you've all enjoyed the weekend. We had cold, rainy weather, and today I finally had a chance to do some baking. But first, I'd like to do a shoutout to my lovely friend Thea @thea.green for making the Chickpea Frittatas I posted a while back. Thea and I are fairly new friends, and she is a sweet young mom from Canada who posts delectable recipes and beautiful photos of everything she lovingly makes from scratch. I have several of her recipes bookmarked to try. If you haven't met Thea, go check out her page and be inspired!

These Pumpkin Ginger Snap cookies from Vegan Richa are absolutely delicious 😋 All of her recipes that I've tried are top-notch 🔝 I'll be making these again for Christmas. If you are vegan and haven't heard of her, you should check out her website and cookbooks! I got a Baker's dozen out of this recipe, and it makes very large soft cookies. She has the nutrition information figured out, as well as other notes, if you want to check it out online. My 2nd photo shows how thick these cookies are, & the 3rd photo shows the inside of one after taking a bite. I love the beautiful crackle tops!Here's how I made them:

SOFT PUMPKIN GINGER SNAPS

Wet ingredients:
1/3 cup pumpkin puree 🌱
1/4 cup neutral oil
1 tablespoon ground flaxseed
1/2 teaspoon vanilla
2 tablespoons molasses
1/2 cup sugar (I used 1/4 cup organic cane sugar + 1/4 cup coconut sugar)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Dry ingredients:
1 cup gluten-free flour blend
1/2 cup almond flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon sea salt

Preheat oven to 350F. In a large bowl, mix all the wet ingredients. Add all the dry ingredients. Mix well. Form a large ball. Line a baking sheet with parchment. Flour your hands a little. Using a tablespoon, roll large balls of dough and flatten slightly while in your hands. You should get 12-14 cookies. Bake 11-13 minutes. For crisper cookies, bake 1-2 minutes longer. Cool 5 minutes on baking sheet, then transfer to a plate. Store on the counter for the day, then refrigerate up to 5 days. ENJOY!!!

You’ll never know dear how much I love you 🎤 So let me bake you a pie todaaaay 🎶 🎶❤️❤️

It's that time of year.... Eggnog cookies! #eggnogg #cookies #yummy

Getting in my sewing groove with these cookies!

It’s decorative gourd season... And these RAW VEGAN SUGAR-FREE PUMPKIN SPICE CHEESECAKES will be on the blog this afternoon! No one could believe that these were secretly healthy! I’ll be serving these at my thanksgiving feast—that’s how you know it’s real, y’all.
#food52 #f52grams @food52
#feedfeed @thefeedfeed @thefeedfeed.vegan @thefeedfeed.baking
#bonappetit @bonappetitmag

MOST RECENT

My first time making sweet potato muffins was a huge success! Absolutely delicious with some butter. #sweetpotato #sweetpotatomuffins #muffins #baking #instabaking #bakersofig #sweetpotatoes #homemade #delicious #recipetesting #newrecipe #instabaker #firstbatch #freshbaked

What sets us apart from other bakeries is our commitment to AUTHENTICITY. Pumpkin cheesecake is what you want? I’ll bake a pumpkin pie to fill your macaron with, no “flavoring” here!
#mallorysmightymacarons
#pumpkinpieeverything
#utahbakeries

[ Collaboration with @healthygourmetsg ]
Vanilla Custard & Strawberry Jam Tarts
Christmas 🎄 is a month away, and I created this dessert which could be put together easily, yet visually appealing for the upcoming festive celebrations 🎉 This is a healthier dessert which uses organic products and less sugar.
Love the different textures & tastes - rustic crunch from tart shell, natural fruity sweetness from jam, creamy & lovely scent from vanilla custard, fruity tang from raspberry & blueberry and finally mint leaf to refresh the palate.
Check out my blog for recipe (link in my profile) ☝️
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#healthygourmet #healthygourmetsg #alcenero #nomu #healthydesserts #nomuvanillapaste #wholewheatflour #demerarabrownsugar #organicproducts #organicstrawberryjam #healthyproducts #fruittarts #vanillacustardtart #vanillacustard #tarts #colourfulfood #flatlaylove #flatlayforever @flatlay #christmasdesserts #foodstyling #foodphotography #dessertstagram #dessertpornsg #sgfoodie #foodiesg

Something sweet, yummy and fancy that melts the heart

When the baker gets asked to bring a vegetable dish 🙄

sunday baking 😁✌🏼 #macarons

3.5 dozen sugar cookies for my family thanksgiving that had to be postponed due to me getting food poisoning 😑 #foodie #food #bakers #bakersofig #momswhobake #momswhocook #stayathomemom #cookies

Hi friends! Hope you've all enjoyed the weekend. We had cold, rainy weather, and today I finally had a chance to do some baking. But first, I'd like to do a shoutout to my lovely friend Thea @thea.green for making the Chickpea Frittatas I posted a while back. Thea and I are fairly new friends, and she is a sweet young mom from Canada who posts delectable recipes and beautiful photos of everything she lovingly makes from scratch. I have several of her recipes bookmarked to try. If you haven't met Thea, go check out her page and be inspired!

These Pumpkin Ginger Snap cookies from Vegan Richa are absolutely delicious 😋 All of her recipes that I've tried are top-notch 🔝 I'll be making these again for Christmas. If you are vegan and haven't heard of her, you should check out her website and cookbooks! I got a Baker's dozen out of this recipe, and it makes very large soft cookies. She has the nutrition information figured out, as well as other notes, if you want to check it out online. My 2nd photo shows how thick these cookies are, & the 3rd photo shows the inside of one after taking a bite. I love the beautiful crackle tops!Here's how I made them:

SOFT PUMPKIN GINGER SNAPS

Wet ingredients:
1/3 cup pumpkin puree 🌱
1/4 cup neutral oil
1 tablespoon ground flaxseed
1/2 teaspoon vanilla
2 tablespoons molasses
1/2 cup sugar (I used 1/4 cup organic cane sugar + 1/4 cup coconut sugar)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Dry ingredients:
1 cup gluten-free flour blend
1/2 cup almond flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon sea salt

Preheat oven to 350F. In a large bowl, mix all the wet ingredients. Add all the dry ingredients. Mix well. Form a large ball. Line a baking sheet with parchment. Flour your hands a little. Using a tablespoon, roll large balls of dough and flatten slightly while in your hands. You should get 12-14 cookies. Bake 11-13 minutes. For crisper cookies, bake 1-2 minutes longer. Cool 5 minutes on baking sheet, then transfer to a plate. Store on the counter for the day, then refrigerate up to 5 days. ENJOY!!!

You're getting hungry.... Very hungry... For these Snickerdoodle Cupcakes. Vietnamese Cinnamon is my favorite spice of all time. Happy and nostalgic. I even add it to my chocolate chip cookies. But don't tell anyone. It's a secret! 🤐🙊

Delicious chocolate cake with creamy chocolate buttercream topped with Maltesers.

Didn't get to take a better picture, but these blueberry cupcakes with a lemon zest buttercream came out delicious! These are to celebrate passing a flight test with little fondant airplanes!
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#cupcake #cupcakes #cupcakesofinstagram #cupcakesofig #bake #baker #bakers #bakestagram #bakersofinstagram #bakersofig #borntobake #wilton #wiltonbaker #wiltonbaking #planes #airplanes #fondant #tracycakespa

Say it with a sweet pun! These will always be my favorite cookie designs.

Crafted Orange Vanilla Cookies

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