Cinnamon mini-cheesecakes with pumpkin pie frosting. I’ve always said that I like a good balance of cooking and baking in my life. But man oh man, somehow I have gotten on a mega baking kick lately. And since I tend to prefer savory to sweet, the object of my affection as of late has been this epic 3-ingredient biscuit recipe that has pretty much changed my life.
Ok, at least it has changed my breakfast. I have already made it 3 times since and counting! That recipe is coming on the blog tomorrow. It’s fairly rare that I have a bag of self-rising flour sitting in my pantry, partly because it doesn’t stay fresh as long with that baking powder mixed in. So bookmark this recipe if you ever need it for the future. Read more Happy day, friends! I hope this finds you well, wherever you may be. Thankfully, life seems well here too. Most weeks, I tend to go-go-go. The weekend ahead looks a little more aflurry, with a local blogging conference kicking into gear tomorrow and friends new and old coming to attend. Read more Read more ¡Amigos! Read more. Www.bulkbarn.ca. You don't have to be a pro to make these delicious holiday pops. Impress the crowd, we have a fool proof recipe! Bulk Barn can supply you with all the ingredients and tools you need; cake mix, melting chocolate, sucker sticks, melting pot, parchment paper, cake pans, a cake pop instruction book and more!
Ingredients/Tools: 1 9 x 13 x 2 inch cake 1/2 cup icing Sucker sticks Merckens chocolate waffersDirections: Make cake in a 9 x 13 x 2 inch sheet pan - flavour of your choice! Cut cake into quarters. In a large bowl, use hands to crumble the cake until no large chunks remain. Add 1/2 cup of creamy icing. Blend icing completely with a spatula until it is combined and holds together cake crumbs.
*SMALL: 1 tablespoon makes a 1.25 inch diameter ball. *MEDIUM: 2 tablespoons make a 1.50 inch diameter ball. *LARGE: 3 tablespoon make a 1.75 inch diameter ball. Our selection, quality and value are sure to amaze you! Vertical Layer Cake Tutorial. I really need to preface this tutorial with... I am sorry. I am SURE there are easier ways to do a Vertical Layer Cake. But I was being a brat for my birthday. I wanted real cake, and not sponge cake.
I wanted two different flavors. (that might be a pregnancy thing) I wanted massive amounts of frosting. Hence, I bucked every traditional mold I had seen for a vertical layer cake and made my own. Sorry. The second time making the cake I was surprised by how quickly everything went. Huh. Anywho... Here is an important step... I then placed the cut parts together. The reason I do this is: 1. 2. 3. If you have a 5in deep cake pan and can successfully bake a 5in cake then just do that! Now! We will begin to cut out our layers! I simply used a cardboard cake round as my guide. I am now going to cut off the outside circle.
Place the template back on the cake. Follow the template as close as you can. You are going to do this with BOTH cakes. Now I cut off another circle and started the process again. 1. From the Editor: Psychedelic Cupcakes | Carbon Magazine. In addition to being fashion-obsessed, I happen to have a love for baking too and one of the items that I receive great feedback from are my tie-dye cupcakes. I adapted my version from Omnomicon.com who does a lovely job at showing pictures throughout the process. However here is my take on this popular treat with a modified recipe for ultimate deliciousness! Items needed: 1 box white cake mixBetty Crocker Gel food coloringVegetable oilSoy milkWaterMultiple bowlsCupcake tinCupcake liners How To: 1. 2. 3. 4. 5. 6. *To kick these (or any) cupcakes up a notch- try adding a graham cracker crust! Ladies and Gentlemen, the result: Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting.
I couldn't believe my eyes this week when I saw the ad for Pumpkin Spice Lattes in my local Starbucks. Pumpkin Spice already? But there's still a little more summer to be had, isn't there? Of course, it was impossible to stay upset for too long; after all, this is lovely pumpkin -- one of my favorite flavors of all time -- that we're talking about! So, I ransacked my pumpkin-flavored recipes to find this one for Pumpkin Cupcakes. Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting from AllRecipes Ingredients For cupcakes 2 1/4 cups all-purpose flour1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/2 teaspoon ground ginger1/2 teaspoon ground cloves1/2 teaspoon ground allspice1/2 teaspoon salt1 tablespoon baking powder1/2 teaspoon baking soda1/2 cup butter, softened1 cup white sugar1/3 cup brown sugar2 eggs3/4 cup milk1 cup pumpkin puree For frosting Instructions 1. 2. 3. 4. 5. 6. 7.
Image via shimelle/Flickr. Baked Pumpkin Doughnuts with Maple-Cinnamon Glaze | I’ve been having a hard time switching over into fall mode. I think it’s because the daytime temps here have still been in the 80s. While other people have been throwing out pumpkin and apple and comfort food, I’ve been hanging onto summer foods like crazy. But I guess the official first day of fall on Friday kicked me into fall mode, because all of a sudden I am going crazy with the pumpkin, and burning my vanilla spiced candles at home.
There definitely is hint of cooler temperatures in the air, and maybe now I’ll start feeling it with the scents of fall going through my house! Up first in a line of many upcoming pumpkin recipes are these doughnuts. If this is what fall is going to taste like this year, I’m regretting that I didn’t start earlier!! Baked Pumpkin Doughnuts with Maple-Cinnamon Glaze Ingredients Doughnuts Maple-Cinnamon Glaze 1 1/2 cups powdered sugar 1/2 teaspoon maple extract 1/2 teaspoon cinnamon 2 tablespoons milk Instructions Preheat the oven to 350F. More Pumpkin Goodness: Peanut Butter Pie. I made this pie today as a tribute to a fellow food blogger.
One whom I've never met, but who's blog, In Jennie's Kitchen, I've been reading for longer than I've had my own. Tragically, her husband passed away this past Sunday...suddenly, of a heart attack. The food blog community immediately took to the internet, reaching out, wanting to know what they could do to help her.
Amazingly, she posted to her blog this week, to talk about her husband and to ask her readers to make this pie today. It was something he loved, and making it is a way to celebrate his life. Those close to me will know why this tragedy has hit me deeply. She passed away after a sudden, rare illness and her death was a shock to us all. I've wanted to talk about my loss here...as it's been such a major event in my life. It's a celebration of life. Recipe via In Jennie's KitchenServes 10-12 Add the cookies to the bowl of a food processor and pulse into fine crumbs.