@lorenzquestas: first oilpainting finished ⭐️ #deer #oilpaint #art #aesthetic

loreen ✰
loreen ✰
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Region: DE
Sunday 20 September 2026 08:14:08 GMT
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inkadia.art
✨Inkadia.Art✨ :
Mega gut geworden! 💕🥰
2026-09-20 09:51:35
1
l3yladky
leyla :
2026-09-20 10:28:48
2
teidanrakkain
”slenderman”🧏‍♀️ :
2026-09-20 13:59:58
1
hydy_00
its_hydy✨ :
Omg
2026-09-20 18:03:57
1
at.lindsay
at.lindsay :
2026-09-20 08:22:26
2
j._.pipe
dupipe :
2026-09-20 08:18:09
1
dorkuci_15
Dᥫ᭡ :
2026-09-20 09:14:41
1
sam.draws22
Sam F :
Wow
2026-09-20 08:52:49
1
longschlongdom
dom :
2026-09-20 08:15:38
1
lilgsch
lilgsch :
2026-09-20 09:05:29
1
maik.kosst
Maik :
wow
2026-09-20 10:06:47
1
marychris_2
Mary Chris 🖼️🖌️ :
Such a beautiful piece of artwork ❤️❤️love the idea behind it. I would love to know if it’s available for sales? Kindly send me a direct message thank you 🙏🙏
2026-09-20 22:52:18
0
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Sourdough Discard Coffee Cake Streusel Topping 105g (3/4 cup) all-purpose flour  165g (3/4 cup) brown sugar  4g (2 tsp) ground cinnamon  1g (1/4 tsp) kosher salt  84g (6 tbsp) cold butter Sourdough Coffee Cake 245g (1 & 3/4 cup) all-purpose flour  6g (1 & 1/2 tsp) baking powder 3g (1/2 tsp) kosher salt 113g (1/2 cup) butter, room temperature  100g (1/2 cup) granulated sugar  55g (1/4 cup) brown sugar 2 large eggs, room temperature 8g (2 tsp) vanilla extract  160g (2/3 cup) sour cream, room temperature  120g (1/2 cup) whole milk, room temperature 120g (1/2 cup) sourdough discard, room temperature Icing 130g (1 cup) powdered sugar 90g (6tbsp) heavy cream, room temperature  2g (1/2 tsp) vanilla extract Preheat the oven to 350F. Line an 8x8 metal square pan with parchment paper. Begin making the cake by whisking together the flour, baking powder, and salt until all the ingredients are incorporated. Set aside. Cream together the room temperature butter and sugars on medium speed until light and fluffy. Beat in the eggs until incorporated.  Mix in the sour cream, milk, sourdough discard and vanilla extract until smooth.  Add in the flour mixture and continue to mix until just combined.  Begin making the streusel topping. Whisk together the flour, brown sugar, cinnamon and salt until combined well. Cut the cold butter into the flour mixture until the mixture resembles wet sand. Scoop half of the batter into the prepared baking dish and spread evenly. Sprinkle half of the streusel mixture in an even layer. Next, pour the remaining batter on top and spread evenly again. Then sprinkle the rest of the streusel on top.  Bake for 50-55 minutes, or until a toothpick comes out with just a few crumbs. As the cake cools, begin making your icing. Whisk together the powdered sugar, heavy cream and vanilla extract until smooth. Drizzle as much or as little icing on top as you would like.   Enjoy!
 #sourdoughcoffeecake #sourdoughdiscardcoffeecake #sourdoughdiscardrecipes #sourdoughdiscardseries #discardrecipes
Sourdough Discard Coffee Cake Streusel Topping 105g (3/4 cup) all-purpose flour 165g (3/4 cup) brown sugar 4g (2 tsp) ground cinnamon 1g (1/4 tsp) kosher salt 84g (6 tbsp) cold butter Sourdough Coffee Cake 245g (1 & 3/4 cup) all-purpose flour 6g (1 & 1/2 tsp) baking powder 3g (1/2 tsp) kosher salt 113g (1/2 cup) butter, room temperature 100g (1/2 cup) granulated sugar 55g (1/4 cup) brown sugar 2 large eggs, room temperature 8g (2 tsp) vanilla extract 160g (2/3 cup) sour cream, room temperature 120g (1/2 cup) whole milk, room temperature 120g (1/2 cup) sourdough discard, room temperature Icing 130g (1 cup) powdered sugar 90g (6tbsp) heavy cream, room temperature 2g (1/2 tsp) vanilla extract Preheat the oven to 350F. Line an 8x8 metal square pan with parchment paper. Begin making the cake by whisking together the flour, baking powder, and salt until all the ingredients are incorporated. Set aside. Cream together the room temperature butter and sugars on medium speed until light and fluffy. Beat in the eggs until incorporated. Mix in the sour cream, milk, sourdough discard and vanilla extract until smooth.  Add in the flour mixture and continue to mix until just combined. Begin making the streusel topping. Whisk together the flour, brown sugar, cinnamon and salt until combined well. Cut the cold butter into the flour mixture until the mixture resembles wet sand. Scoop half of the batter into the prepared baking dish and spread evenly. Sprinkle half of the streusel mixture in an even layer. Next, pour the remaining batter on top and spread evenly again. Then sprinkle the rest of the streusel on top. Bake for 50-55 minutes, or until a toothpick comes out with just a few crumbs. As the cake cools, begin making your icing. Whisk together the powdered sugar, heavy cream and vanilla extract until smooth. Drizzle as much or as little icing on top as you would like. Enjoy!
 #sourdoughcoffeecake #sourdoughdiscardcoffeecake #sourdoughdiscardrecipes #sourdoughdiscardseries #discardrecipes

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