Crunchy Milk Chocolate-Peanut Butter Cake. I immediately noticed this Nancy Olson recipe in the latest issue of Food and Wine.
According to the article it's "the brilliant marriage of her mother's chocolate, peanut butter, and Rice Krispie-topped brownie...and Pierre Herme's 'sweet pleasure'. " Chocolate Espresso Cupcakes. At the risk of being so last year (or even so last year's last year) it's another cupcake recipe from me.
Caramel Apple Bundt Cake. When it comes to a glorious, awe-inspiring cake like this, all I can really say is: Um, For All That is Good and Righteous About Cakes, Make This Now.
How’s that for awe-inspiring? Seriously, this cake (perfected by my crazy awesome brother, who made it for me before we moved from Wisconsin) is the culmination of all things to love about the fall season. The perfectly spiced, moist cake is studded with bits of juicy apple while ribbons of sweetened cream cheese swirl throughout. Caramel cake. I know.
I know what you’re thinking: this is out of control. This non-stopsugar/butter/egg/flourassault needs to stop. Chocolate Layer Cake with Dulce de Leche Frosting. Antique Caramel Cake. Oh, my.
This cake. *The* cake. Southern Praline Cake With Southern Praline Icing Recipe. Praline Pound Cake Recipe : Emeril Lagasse. Directions Preheat the oven to 350 degrees F.
Butter 2 (9 by 5 by 3-inch) loaf pans, using the heaping tablespoon of the butter. Cream the remaining butter and the sugar in the bowl of an electric mixer on low speed until light and fluffy. Scrape down the sides with a rubber spatula. In a separate mixing bowl, beat together the egg yolks with the vanilla until light and frothy. In another bowl, combine the flour, baking powder, and salt. Divide the batter equally between the pans. The cakes can be stored by wrapping them in waxed paper, then plastic wrap, then in foil. Creamy Pralines: Cream Chz Pound Cake w Easy Caramel Frosting. Last Saturday served as a perfect example of why I dread the coming winter.
It was a frigid day filled with misty rain and capped by a gloomy, gray sky. The slick streets were inundated with horrible Charlotte traffic. Depressed by the lack of sunlight for taking photos, I was nevertheless trekking to the store and to my parents’ house to gather materials for a cake. If you’d caught a glimpse of me, you might’ve mistaken me for a little black raincloud; in fact, all I needed was to take Winnie’s cue and strap a balloon around myself for the illusion to be complete. Chocolate peanut butter cake. Chocolate Salted-Caramel Mini Cupcakes To make the cupcakes: Preheat oven to 350°.
Line mini muffin pans with paper liners. Whisk together flour, cocoa, sugar, baking soda, baking powder, and salt. Add eggs, buttermilk, oil, vanilla, and water. Using an electric mixer on low speed, mix until smooth. Fill muffin pans about 2/3 full. Cupcakes can be stored overnight at room temperature or frozen in an airtight container for up to a month. To make the filling: Heat sugar, water, and corn syrup in a heavy saucepan over high heat. Boil, gently swirling pan occasionally, until mixture is caramelized and temperature just reaches 360°. Remove from heat. Chocolate Peppermint Cake. Boy did I get an earfull from the guys the day I brought this chocolate masterpiece into the office—I suppose I should have seen it coming, being the mother of three boys and all.
They went on about how in the past seven years that we’ve been working together, I had never taken the time to make something like this for them. You would think the “guys” who usually get first dibs on everything else I bring into the office. ie. french macarons, cinnamon rolls, chocolate chip cookies, banana bread—practically 80-90% of what you will find on this blog has made it’s way into the office—would be OK with me making a special cake for a couple of non-IT birthday girls. The girls were even sweet enough to share the cake with everyone—thanks for sharing Michelle & Melissa! On a lighter another note… let’s talk about this delicious Chocolate Peppermint Cake. The Peanut Butter Cup All-In-One Cake. Last Friday as a few of us Buy.com’ers said farewell to Mili, a very special Marketing Intern who after spending a short summer with us, will be returning to finish her senior year at Duke University.
Typically our farewells are held at the local brewery, however since Mili isn’t of drinking age we went out for lunch instead. The restaurant everyone agreed upon was Opah, and although I’ve driven by it every almost weekday for the past seven years, this was my very first time eating there. A few minutes after being seated we were greeted with a couple of these… Then thanks to Melissa we all shared this incredible tower of sweet potato chips dusted with aged parmesan and served with a side of chipotle ranch dressing. The sweet potato fries alone were worth the visit!