Now youre cooking with comics. - StumbleUpon. Peppermint Fudge Cupcake Jars {& striped frosting tutorial} AKA: “Why yes, you may have that raise” cupcake jars, or “Oh my gosh I think I love you” cupcake jars, or “Yes of course we should agree to a ceasefire, in fact let’s do dinner tonight” cupcake jars. You get my point, right? I have no other words, these are amazing. It’s like Christmas in a jar. It’s a rich fudgy cupcake filled and topped with a creamy and decadent peppermint ganache. Then topped off with a cool,sweet layer our favorite frosting (also peppermint spiked) and sprinkled with crushed candy canes. And striping the frosting is just icing on the cake! The cupcake itself is out of this world. It starts with melted butter and chocolate. And like I mentioned, just stir in the dry ingredients by hand. Fill up your cute little jars. Pop those in the oven, and you can prepare your ganache while they’re baking.
Take your cakes out to cool, and your ganache will be setting up/thickening at this point as well. It’s really up to you. The last step is the frosting. Peppermint Ganache. Peppermint Simple Syrup for Peppermint Mochas. I am a big fan of peppermint white mochas. In fact, once the cool weather comes around, that’s pretty much the only espresso drink I want. They just seem so festive, and I can’t resist the peppermint and white chocolate combination. Since we have an espresso maker at home, it seems silly to always run out to a coffee shop whenever the craving hits. Since not much was going on here Sunday, I decided to make peppermint simple syrup so that I can have peppermint white mochas whenever I want. This is both a good and very bad thing. Simple syrup is just that – simple. I was unsure about storage and looked up how to store simple syrup. Peppermint Simple Syrup Ingredients: 1 cup water 1 cup sugar 1 teaspoon pure peppermint extract 1/2 teaspoon candy cane pieces, optional Directions: In a small saucepan, bring sugar and water to a boil.
Cook Like a Champion original, inspired by one of my favorite Starbucks drinks. Homemade Peppermint Marshmallow Recipe: Cocoa Christmas Holiday Gift. Aren’t marshmallows just so FUN?! These are even more so with their two toned colors, the perfect treat for the holiday season. Peppermint Candy Cane Marshmallows are as fun to eat out of hand as they are floating & melting in steamy hot chocolate. I visited quite a few blogs to learn how to make marshmallows, two great references were Smitten Kitchen & the Cilantropist. We also once made marshmallows at my favorite Blackmarket Bakery where I take occasional baking classes. I got all playful with the color. The long drive to school inspires a lot of my creative thoughts.
How fun would it be to add a few spoonfuls of hot chocolate mix, chocolate chips & peppermint marshmallows to make a steamy cup of hot cocoa. The true spirit of the winter holidays in one single cup of greatness. These marshmallows are rolled in a mix of confectioners sugar & pulverized candy canes to give ‘em a bit more kick.
White chocolate or milk chocolate chips, or a mix would be fun in these jars. Ingredients Method. Double Chocolate Pumpkin Cake with Pumpkin Spice Buttercream. 1 box devils food cake mix 1 small box instant chocolate pudding 1/2 cup canola or vegetable oil 1/2 cup buttermilk or milk 4 large eggs 1/2 cup sour cream 15 ounce can pumpkin (reserving 2 Tablespoons for buttercream) 2 cups semi-sweet chocolate chips Pumpkin Spice Buttercream 2 sticks unsalted butter, softened 2 tablespoons reserved pumpkin 1/4 teaspoon ground cinnamon 4 to 5 cups powdered sugar 2 to 4 tablespoons milk 1. 2. 3. Makes 16 servings. Bloody Band-Aid Cookies. It’s that time of year of again…where gross food is welcomed by the little boys that inhabit my house.
Nothing brings a smile to their face like something bloody, goopy, poopy or oozy when Halloween is in the air. They love it. I saw these cookies and thought, my kids need to be welcomed home from school with these somewhat authentic looking bloody band-aids. Sure enough, they were a hit. And really, these are not even a recipe, I mean there is nothing to their construction, but they got rave reviews.
So put these on your Halloween menu…the kids will love the grossness. Bloody Band-Aid CookiesFrom Making Memories with Your Kids Graham Crackers White Frosting Red Decorator’s Gel Break graham crackers into eight sections. Serve on a plate with real Band-Aids. Two Years Ago: Blue Cheese Dip with Caramelized Onions. Halloween Recipes. Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever. Recipe - Al... - StumbleUpon.
In Dreams: Cotton Soft Japanese Cheesecake. I've been daydreaming about this cheesecake ever since I laid eyes on it a few months ago. The ingredients are simple: cake flour, fresh milk, eggs, sugar, cream cheese. It is proof positive that ordinary pantry items can be transformed into something extraordinary when handled just so. To clairify -this cheesecake is a textural masterpiece. Yes, those are bold words for a cheesecake, but entirely true.
Like the name indicates, it is light and cottony and its sponginess will have you tearing it apart with your bare hands just to examine the beautiful interior. Ordinarily, cheesecakes need a water bath to set properly. I have converted the recipe to cup-and-spoon measures so casual home bakers (in the US) can enjoy this recipe, but if you are an avid baker or otherwise inclined to use a scale for measurements, you can find the original recipe (in grams/oz.) here. Cotton Soft Japanese Cheesecake Yield: One 8" cheesecake 9 oz. cream cheese (one 8 oz. brick plus 1 oz. of another brick) Notes: Salsa roja (roasted red salsa) « One Particular Kitchen. I eat a lot of salsa. A LOT. I am rather notorious for this, in fact. My friend’s boyfriend once innocently asked if I had anything he could snack on — maybe some chips and salsa?
My friend nearly fell on the floor laughing at the thought of me not having chips and salsa in the house. There is no risk of that. So when my awesome world-traveling chef cousin came to town for a few days, she offered to teach me how to make roasted red salsa and tamales (more on that later). And people, this salsa. Note that this makes a lot — a big mixing bowl full. 16 full size tomatoes, or nearly a produce bag full of roma tomatoes (we used roma)2-3 yellow onions20-25 Serrano peppers (remove caps) Note: this many peppers makes it hot. Let it all cool a bit, then run through the food processor with salt and cilantro (we had to do this in two batches)Stir it all together and eat with abandon.