My name is Chester, I live on the border of North Dakota and Minnesota. I am a "foodie." I travel quite a bit and love experiencing new food. I also co-own a local restaurant where I live.

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Reblogged from topheriskris  5 notes
topheriskris:

Soft-baked sugar cookies… all cookies should be soft-baked really, but too many of them are not.
This recipe will fix that:
For the cookies:
4 ½ cups all purpose flour
4 ½ teaspoons baking powder
½ teaspoon salt
3 sticks butter, room temperature
1 ½ cups sugar
3 large eggs
5 teaspoons vanilla extract
For the frosting:
5 cups powdered sugar
⅓ cup unsalted butter, melted
1 tablespoon vanilla extract
7-8 tablespoons milk
Preheat oven to 350 degrees F; line sheets with parchment.
1. In a medium bowl, combine flour, baking powder, and salt.
2. In an electric mixer, beat butter and sugar on medium speed until light and fluffy. Add eggs, one at a time, scraping down the bowl after each addition. Beat in vanilla until blended. Gradually add flour mixture and beat on low just until incorporated. Cover and chill at least 1 hour.
3. When ready to bake, scoop into 1-ounce balls (about 1 tablespoon) and gently press down center to flatten a little bit. Bake 10 – 12 minutes until set, they should not be browned at all. Allow cookies to cool on baking sheet, then transfer to wire rack to cool completely.
4. To frost the cookies, sift powdered sugar into a medium bowl. Add melted butter, vanilla, and milk to the bowl, whisking until smooth. If frosting is too thick, whisk in additional milk as necessary, 1 teaspoon at a time. If frosting is too thin, add additional powdered sugar.
* To save for later, scoop into 1-ounce balls, flatten slightly, then freeze to bake at a later date. Add a couple extra minutes to the baking time if baking from frozen.
*Baking in 1-ounce balls, this batter will make up to 4 dozen cookies
(via FoodBeast)  

topheriskris:

Soft-baked sugar cookies… all cookies should be soft-baked really, but too many of them are not.

This recipe will fix that:

For the cookies:

  • 4 ½ cups all purpose flour
  • 4 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 3 sticks butter, room temperature
  • 1 ½ cups sugar
  • 3 large eggs
  • 5 teaspoons vanilla extract

For the frosting:

  • 5 cups powdered sugar
  • ⅓ cup unsalted butter, melted
  • 1 tablespoon vanilla extract
  • 7-8 tablespoons milk

Preheat oven to 350 degrees F; line sheets with parchment.

1. In a medium bowl, combine flour, baking powder, and salt.

2. In an electric mixer, beat butter and sugar on medium speed until light and fluffy. Add eggs, one at a time, scraping down the bowl after each addition. Beat in vanilla until blended. Gradually add flour mixture and beat on low just until incorporated. Cover and chill at least 1 hour.

3. When ready to bake, scoop into 1-ounce balls (about 1 tablespoon) and gently press down center to flatten a little bit. Bake 10 – 12 minutes until set, they should not be browned at all. Allow cookies to cool on baking sheet, then transfer to wire rack to cool completely.

4. To frost the cookies, sift powdered sugar into a medium bowl. Add melted butter, vanilla, and milk to the bowl, whisking until smooth. If frosting is too thick, whisk in additional milk as necessary, 1 teaspoon at a time. If frosting is too thin, add additional powdered sugar.

* To save for later, scoop into 1-ounce balls, flatten slightly, then freeze to bake at a later date. Add a couple extra minutes to the baking time if baking from frozen.

*Baking in 1-ounce balls, this batter will make up to 4 dozen cookies

(via FoodBeast)  

Reblogged from cubgrub  6 notes
cubgrub:

Mexican Chocolate Snickerdoodles
 Topping:
1/3 Cup Sugar
1 Tsp. Cinnamon
Cookies:
1/2 Cup Canola Oil
1 Cup Sugar
1/4 Cup Pure Maple Syrup
3 Tbs. Non-Dairy Milk (This is out of a vegan cookie book, So you can sub. regular milk)
2 Tsp. Vanilla Extract
1 2/3 Cups All Purpose Flour
1/2 Cup Unsweetened Cocoa Powder (Regular, Not Dutch Processed)
1 Tsp. Baking Soda
1/4 Tsp. Salt
1/2 Tsp. Cinnamon
1/2 Tsp. Cayenne
Directions
Preheat oven to 350. Line baking sheet w/ parchment.
Mix Topping Ingredients in shallow bowl.
In medium size bowl, Mix first 5 ingredients vigorously.
Sift in the remaining ingredients, stirring as you add them.
Mix until you have a pliable dough. (Its ok if its a bit crumbly, it will come together when you form them)
Roll the dough into walnut sized balls, pat balls into the topping, flattening them slightly.
Transfer balls onto baking sheet, sugar side up.
Bake for 10-12 minutes.
This recipe also is really easy to make different variations of… like Instead of the cinnamon and cayenne, I did 1 tsp. Mint extract, and cut the vanilla in half, and then topped them with white chocolate after they baked.  (Thanks to Edwinflame for the recipe!)

cubgrub:

Mexican Chocolate Snickerdoodles


Topping:

  • 1/3 Cup Sugar
  • 1 Tsp. Cinnamon

Cookies:

  • 1/2 Cup Canola Oil
  • 1 Cup Sugar
  • 1/4 Cup Pure Maple Syrup
  • 3 Tbs. Non-Dairy Milk (This is out of a vegan cookie book, So you can sub. regular milk)
  • 2 Tsp. Vanilla Extract
  • 1 2/3 Cups All Purpose Flour
  • 1/2 Cup Unsweetened Cocoa Powder (Regular, Not Dutch Processed)
  • 1 Tsp. Baking Soda
  • 1/4 Tsp. Salt
  • 1/2 Tsp. Cinnamon
  • 1/2 Tsp. Cayenne

Directions

  1. Preheat oven to 350. Line baking sheet w/ parchment.
  2. Mix Topping Ingredients in shallow bowl.
  3. In medium size bowl, Mix first 5 ingredients vigorously.
  4. Sift in the remaining ingredients, stirring as you add them.
  5. Mix until you have a pliable dough. (Its ok if its a bit crumbly, it will come together when you form them)
  6. Roll the dough into walnut sized balls, pat balls into the topping, flattening them slightly.
  7. Transfer balls onto baking sheet, sugar side up.
  8. Bake for 10-12 minutes.

This recipe also is really easy to make different variations of… like Instead of the cinnamon and cayenne, I did 1 tsp. Mint extract, and cut the vanilla in half, and then topped them with white chocolate after they baked. (Thanks to Edwinflame for the recipe!)