Well, our Christmas break is almost over... boohoo :-( It's been a fun couple weeks! It seems like every Christmas break we go through an entertainment trend. This year's trend was board games, especially the game Clue (we played it probably 10 times).
Brownie en cáscara de huevo No hace falta que os diga que me gusta bromear. Ya os conté las bromas que les gastábamos a los porteros en la residencia universitaria.
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They are probably the best Oreo cakes I have ever tried. A lot of cake's that I have experimented with before are like a vanilla cake with bits of Oreo in them, which didn't really give them enough Oreo flavor. But these were a lot better. I used a dark chocolate fudge cake mix instead of just a regular chocolate cake mix, which went really well with the cookies and gave the cakes just a little more flavor. So, in this recipe there is Oreo's in the cake, in the frosting, and at the bottom is a Oreo surprise.
Small Batch Sweets: Indulge in moderation Original recipes brought to you by Lindsay Ann "Bake your cake and eat it too" by indulging in moderation with my small batch dessert recipes.
Even though I am a huge chocolate lover, these are one of my favorite cupcakes! Baked right on top of a buttery brown sugar graham crust, stuffed with strawberry filling, topped with a smooth cream cheese frosting, and finished with a ripe juicy strawberry, these cupcakes the ultimate indulgence. The addition of tangy sour cream cream and lemon juice give the cupcake a nice, dense, cheesecake-y flavor. The best part about these cupcakes is you can swap out the strawberry for your favorite fruit flavor, like blueberry, raspberry or cherry. It's the perfect cupcake for a Sunday brunch or special occasion, great for children and adults alike!
Here are some of my go-to recipes that can be used as a filling or frosting for cakes, cupcakes, cookies, and more! They are incredibly versatile, with a variety of flavor variations and mix-in suggestions to create a gourmet twist. Classic Chocolate Buttercream Frosting Light fluffy cocoa frosting, a little less sweet than the vanilla buttercream. You will not be able to keep your fingers out of the bowl. This is one of my personal favorites.
This icing is rolled out and used as a covering for a firm cake such as pound cake which has been iced lightly with buttercream to seal in moistness. A light layer of apricot glaze may also be used. Cakes covered with chocolate rolled fondant can be decorated with royal or buttercream icing decorations. Step 1
I t's been VERY busy around my house lately. I've taken trips the last few weekends and my mother is coming into town this weekend...which makes me very aware of how much cleaning I need to do. But it also reminded me of chocolate making with my mother. My mother, Renee, owns an extensive collection of chocolate molds. I'm. Not.
I love Easter for a lot of reasons, but one big one is because in my family we traditionally eat ham . It's tasty and makes for some great leftovers, but most importantly -- it's so easy! Unlike Thanksgiving and that tiresome turkey, ham is a snap.
Expert: York Region Health Department Alice asked: My question is what are the government regulations regarding food preparation in home, for retail consumption? York Region Health Department answered: Thank you for submitting your question to us.
Hi Everyone, Here is a copy of the Health Protection and Promotion Act web page for food premises in Ontario. A Health Inspector from my Region provided me with this website. She said that these laws apply to all of Ontario. It took a while for me to get an answer about opening a home bakery (which I would love to do) so I thought I would post this and save some of my fellow Ontario bakers some time researching this topic. The Health Inspector also said (as others have mentioned on CC) that my home would have to be zoned and pass health and fire inspections.
There’s nothing worse than eyeballing an adorable cupcake that looks too good to eat….stuffing it in your face….and realizing that actually, it really was too pretty to eat and should have been left alone. If there’s one thing I hate doing, it is sacrificing taste for appearance. So imagine my joy to be able to share with you the only vanilla cupcake recipe I’ve been making for the last year. It is so moist, so delicious, and so perfect in any application.
Well BS’ers it looks like I’ve been challenged to another ‘Iron Chef’ recipe – to make Dr. Pepper flavoured cupcakes for a pregnant lady at work whose had non-stop cravings for DP. So L, these cupcakes are for you and the soon-to-be-Dr.Pepper’s-Number-One-Fan. All the best in the last few days of your pregnancy and can’t wait to meet the little turk! Let’s get to the recipe….