Steve's Violin Restoration

10/15/2024

The British Museum, London, United Kingdom
Photo By: [IG]

10/15/2024

10/15/2024

10/15/2024

05/25/2023

Lemon Sour Cream Pound Cake – the most AMAZING pound cake I’ve ever eaten! So easy and delicious! Top the cake with a lemon glaze for more yummy lemon flavor.
GET THE RECIPE--> https://buff.ly/3f5nwb2

05/25/2023

Blueberry Sour Cream Coffee Cake ❤️
Ingredients:
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup sour cream
2 eggs
1 teaspoon vanilla extract
1 cup fresh blueberries
Topping:
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, at room temperature

Instructions:
Preheat the oven to 350 degrees F (175 degrees C) and grease and flour an 8×8 inch baking pan.
In a medium mixing bowl, combine flour, 1/2 cup sugar, baking powder, baking soda, and salt.
In a separate mixing bowl, cream together butter and sour cream.
Beat in eggs and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
Gently fold in the blueberries.
Pour the batter into the prepared baking pan.
In a small mixing bowl, combine 1/2 cup flour, 1/2 cup sugar, and cinnamon. Cut in butter until mixture resembles coarse crumbs.
Sprinkle the topping evenly over the batter.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool completely before serving.

Enjoy!!

05/25/2023

The Picture of the Century. Nature Defeats Technology.

05/25/2023

Apple Fritter Cake - OMG😱 DON'T LOSE THIS😋
INGREDIENTS
FILLING
2 cups peeled and large diced Granny Smith Apples (about 2 medium)
1/3 cup granulated sugar
1/2 teaspoon cinnamon
2 tablespoons cornstarch
2 teaspoons water
1/2 cup dark brown sugar
1/2 teaspoon cinnamon
CAKE
1/3 cup butter, room temperature
3/4 cup granulated sugar
1/2 cup applesauce
1 teaspoon vanilla
2 eggs
2 1/4 cups flour
1 teaspoons baking powder
1 teaspoons baking soda
1/2 teaspoon kosher salt
1 teaspoon cinnamon
1 cup Greek yogurt or sour cream
GLAZE
2 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla
INSTRUCTIONS
FILLING
In a medium saucepan combine apples, granulated sugar, cinnamon, cornstarch and water.
Heat on medium heat for 5-6 minutes until apples soften and the liquid thickens. Set aside to cool.
Mix the dark brown sugar and cinnamon in a small bowl and set aside.
CAKE
Preheat oven to 350°F. Coat a 9×13 pan with nonstick spray. Set aside.
In the bowl of your stand mixer, fitted with the paddle attachment mix the butter and sugar together for 3 minutes until fluffy.
Add the applesauce, vanilla, and eggs and mix on medium until combined, scraping the sides of the bowl as necessary.
In a separate bowl whisk together flour, baking powder, baking soda, salt, and cinnamon.
Add the dry mixture and the Greek yogurt in alternating parts, starting and ending with the dry. Mix until just combined.
Spread 1/2 of the cake batter in the bottom of the prepared pan. Top with the apple mixture, spreading carefully to cover the batter. Then top with 2/3 of the brown sugar, sprinkling all over the apple mixture.
Cover with the remaining batter and sprinkle the remaining 1/3 of the brown sugar all over the top.
Bake 35-40 minutes, or until the center of the cake is set.
GLAZE
When the cake has only a few minutes left baking, prepare the glaze by mixing the powdered sugar, milk and vanilla in a medium bowl until smooth.
When cake is done, immediately poke holes in the cake using a butter knife, about 30 pokes.
Pour the glaze over the top of the cake spreading to cover it completely. Let the glaze set up for about 20 minutes before serving.