Red Velvet Cupcakes with Cream Cheese Frosting Recipe. The Alchemist: Really Moist Lemon Cupcakes for Lemon Lovers. "If we had no winter, the spring would not be so pleasant; if we did not sometimes taste of adversity, prosperity would not be so welcome.
" - Anne Bradstreet Hi everybody! I'm happy to be back to blogging! I've missed you. French Lemon Poppy Seed Loaf. Is it already April?!
Irish Car Bomb Cupcakes Recipe. As I mentioned on Friday, I have been doing some experimentation with the beer and chocolate combination.
The Guinness-chocolate ice cream that I made totally kicked butt, so I couldn’t wait to see how I liked beer and chocolate in my cake. The answer? Chocolate Stout Cake with Bailey's Cream Cheese Frosting. Charm City Cakes West. Banana Split Bombe Recipe. Sticky toffee cupcakes. 1.
Preheat the oven to 180ºC/fan170ºC/gas 4. 2. Place the paper cases into a 12 hole cupcake tin. 3. In a heatproof bowl, pour 180ml boiling water over the dates and leave to soak for 20 minutes. with a fork, gently break up the dates and stir in the vanilla. 4.
Welcome to the Vegan Society Website. Caramel Banana Cupcakes. E Cooks: Banana Coffee Cake. It’s been a long time since my daughter has helped me out with a recipe, so yesterday when E volunteered to assist me with breakfast, I eagerly set her to work measuring and stirring.
I had the recipe all worked out on paper, so I didn’t think there’d be much opportunity for her to contribute creatively. As she does with any endeavor, she asked a thousand questions: “What’s the difference between baking powder and baking soda?” “Why do you add salt when cake isn’t salty?” “Why do you call it ‘flax egg’ when there isn’t any egg in it?” Though she often takes her interrogations to ridiculous extremes (“If we shot the batter into space…”), on this particular occasion she asked a lot of good questions that gave me the chance to educate her a little on baking–or at least the little I know about baking. When it came time to add the banana to the cake, she stopped me with a question: “What, only one banana? It’s creamy. Ingredients Instructions. Vanilla Bean Cupcakes With Chocolate Ganache.
November 16, 2010.
Chocolate Mousse Cupcakes. June 30, 2010 Chocolate Mousse Cupcakes by IsaChandra Makes 12 cupcakes A rich chocolate cake with a creamy mousse topping, this is a classic cupcake combo for chocolate lovers.
Of course, you can use this cupcake without the mousse for all your basic chocolate cupcake needs. For the mousse: 12 oz semi-sweet chocolate chips (one package is usually 12 ounces) 12 oz extra firm silken tofu (the vacuum packed kind) 1/4 cup plain soy milk 2 tablespoons agave syrup or maple syrup 1 teaspoon pure vanilla extract. Chocolate Cake For Two. Since it’s just me and my husband (for now) in our family, I’m always looking for small desserts.
This way, I won’t be eating brownies for 8 days straight. Not that I would mind that! You see, this and this were begging me to be eaten. Your wish is my command! Pineapple Right Side Up Cupcakes Recipe - Food.com - 440832. Pineapple Upside Down Cake Recipe. Method 1 Start by making the caramel topping.
Take brown sugar and butter and combine and melt in a saucepan on medium heat until sugar dissolves and the mixture is bubbly, this should take several minutes. (After sugar melts, don't stir.) Pour mixture into a 10 inch diameter stick-free cake pan with 2 inch high sides. Arrange pineapple slices in a single layer ontop of the caramel mixture. 2 Preheat oven to 325 degrees F. 3 Bake cake until tester inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Makes 12 to 14 servings. * Note an alternative topping that my father is favoring these days. 2 cups granulated sugar, 1/2 cup water, 1/4 cup butter. Chocolate-Blueberry Cake. There’s something peaceful about picking blueberries, even when you have to stand on a ladder to do it.
If you get up early enough, before the sun has a chance to set itself on Broil and the air still has a hint of morning cool, you can enjoy the bird songs as you hunt for the elusive “bigger berries” among the top branches of a 15-foot-tall bush/tree. For about 15 minutes. Then the realization sets in that the berries haven’t even reached the 1-quart line in your gallon bucket, the shady sides of the bushes have the fewest berries, and that bird whose nest you’re picking around sounds mad, really mad. Still, picking berries is something E and I look forward to every summer, more so this year because we missed last summer after our favorite pick-your-own farm went out of business. We managed to pick a gallon apiece, which seemed a good idea until I got home with 3 gallons of blueberries and nothing to do with them. Raspberry Chocolate Cake. Sorry I didn’t get E’s birthday cake recipe posted yesterday.
It’s been a busy weekend, and I never found the time. Thanks for waiting! Now, to continue where I left off. . . . First a warning: This is not a fat-free or even low-fat recipe. It’s possible to make the cake lower in fat, but the frosting won’t work without the margarine. And there is something very decadent about the combination of chocolate and raspberries. Ingredients 3 cups flour (cake flour works best) 1 1/2 cups sugar 2 tsp. baking soda 1 tsp. salt 1/2 cup cocoa 1/4 cup oil 1/2 cup raspberry “all-fruit” preserves (reserve the remainder of the jar for the filling) 1 tsp. vanilla 4 ounces unsweetened apple sauce 2 tbsp. vinegar mixed with 2 cups water Instructions Preheat the oven to 350 F.
Mix the first 5 dry ingredients together. Allow the cakes to cool for 10 minutes; then invert onto wire racks and allow to completely cool. Preparation time: 10 minute(s) | Cooking time: 30 minute(s)