DebTheLocavore : An 8x2 plot has a forest of... How to frost a rose on a cupcake, video. Chocolate Snacking Cake recipe. Portion size 20 squares Ingredients 1-1/3 cups 1-1/3cups(325 mL) (325 mL) all-purpose flour1/2 cup 1/2cup(125 mL) (125 mL) unsweetened cocoa powder1 tsp 1tsp(5 mL) (5 mL) baking powder1 tsp 1tsp(5 mL) (5 mL) baking soda1/2 tsp 1/2tsp(2 mL) (2 mL) salt1 cup 1cup(250 mL) (250 mL) packed brown sugar1/2 cup 1/2cup(125 mL) (125 mL) buttermilk1/2 cup 1/2cup(125 mL) (125 mL) water1/4 cup 1/4cup(60 mL) (60 mL) vegetable oil1-1/2 tsp 1-1/2tsp(7 mL) (7 mL) vanillaicing sugar, (optional) This recipe's ingredients have been scaled and recalculated for your automated grocery list.
The method still refers to the original recipe amounts. RECIPES HAVE BEEN TESTED USING ORIGINAL AMOUNTS ONLY, AND SCALED RESULTS MAY VARY. Preparation In large bowl, sift together flour, cocoa powder, baking powder, baking soda and salt. Bake in 350°F (180°C) oven for about 35 minutes or until tester inserted in centre comes out clean. Recipe Recommendation: Victoria Sponge Cake. When we think of summer desserts, visions of Victoria sponge cake tempt us into the kitchen.
The Victoria sponge isn't strictly a warm weather cake, but our favorite addition of fresh strawberries makes it especially appealing this time of year. Named after Queen Victoria, the cake, also known as a Victoria sandwich, is a classic at British teatime. Light and simple, it's a lovely, versatile dessert to add to one's repertoire, as it can accommodate a range of fillings, from jam to fresh fruit to cream and anything else you can imagine. We've tried several recipes for Victoria sponge cake, and our preferred one is from UK cooking doyenne Delia Smith. Her recipe may seem a little more complicated than others – mixing in one teaspoonful of egg at a time and patiently sifting and folding in small amounts of flour, for example – but her instructions are clear and ensure a good, fluffy sponge cake.
Like most European cooks, Smith lists measurements by weight rather than volume. Peanut Butter Cup Stuffed Chocolate Chip Cookies — The Kitchen Magpie. The Teaspoon The Chocolate Chip Cookie Dilemma. My childhood memories are studded with chocolate chips. Chocolate chip cookies are the old standby. I have been making them for 25+ years. I have probably made (and eaten) thousands of chocolate chip cookies in my life so far. And I am STILL on the hunt for the perfect recipe. The problem is that everyone has their own favorite style of chocolate chip cookies and what they think makes a cookie “perfect”. The crispy and thin cookie. The cakey cookie. The crunchy cookie. And my personal favorite: the dense and chewy cookie. In recent years, a new problem in the world of chocolate chip cookies has emerged. The “gourmet” cookie. Which just served to muddy up the recipe waters a little more. The most popular version of these gourmet cookies involves letting the dough rest for 24-72 hours in the refrigerator and adding copious amounts of sea salt to the cookies to give them that sweet/salty kick.
I’m a bit of a purist in that way. So last week, I was babysitting my nieces and we made cookies together. Chocolate Peanut Butter Whoopie Pies. I will never get sick of the chocolate and peanut butter combination.
I was reminded of this fact the other day at Trader Joe’s, when they were sampling peanut butter cups that were about fifty thousand times better than Reese’s. We almost bought some, but baking whoopie pies just seemed like a better idea. Plus I had a friend’s bachelorette party to go to, and nothing says “you’re getting married!” Like whoopie pies. Or that’s what I told myself. These are pretty straightforward: you just mix up the batter, pipe it with a large, plain round tip into whatever size cookie you want, and put a nice thick layer of frosting in between each pair. An American Cupcake in London. - These are great snacks for Thanksgiving!
The genius of Reese’s Peanut Butter Cup but with the filling that tastes like Pumpkin Pie! Airy Angel Food Cupcakes with Naturally Pink Icing. So I turned back to one of my original ideas: Angel food cupcakes.
I did try dying these with beet powder, but again — beety taste. No go. But alone, angel food cake is a true simple pleasure. If you have only had those styrofoam approximations of angel food cake from the grocery, dry and gritty in the mouth, then try again with a homemade recipe. You don't even need a tube pan; these bake up in cupcake form. Here I turned again to egg whites and whipped up a simple meringue. For a final touch, a note of toasty marshmallow, I toasted the tops of some of the cupcakes with my kitchen torch. Airy Angel Food Cupcakes makes between 12 and 15 cupcakes 1/2 cup confectioners sugar2/3 cup cake flour, sifted1/4 teaspoon salt8 egg whites from large egg whites, at room temperature1/4 cup water1 teaspoon vanilla extract1/4 teaspoon cream of tartar1/2 cup granulated sugar Heat the oven to 325°F. Homemade Twix. It’s that time of the month again… Secret Recipe Club!
This month I was assigned Andrea of Adventures in All Things Food. Haven’t heard of Secret Recipe Club? Interested in joining? Get all the details here. When I was looking through Andrea’s blog I found quite a few tasty recipes. The ones that really caught my eye were her s’mores cupcakes with homemade marshmallows and the white chocolate panna cotta with raspberry gelee. Brookies. A while ago I won the Clinton St.
Baking Company Cookbook from a blog. For the life of me I can NOT remember which blog it was from, and for that I am deeply sorry. The cookbook however is great! If you like down home, family friendly food this is the book for you! The cover has the most delightful pancakes, topped with chocolate chunks. The recipe calls for 'high quality chocolate', the Kitchen Witch used Ghiradelli 62% cacao double chocolate chips.
The brookies mix up quick and easily, heck the Witch didn't even use the KitchenAid for this one! Fudgy Chocolate Cakelets with a Pinch of Glamour. Recipe Review: One Bowl Mascarpone Brownies. Previous image Next image We have an indecisive sweet tooth.
We hold the same passion for desserts that are ridiculously fussy and complicated, as we do for ones that involve a single bowl and whisk that can be whipped up in a jiffy. This recipe combines the best of both worlds and creates a dessert that sounds ridiculously fussy, but can be made mainly from basic pantry staples. They're dense, delicious and ridiculously easy to make! This recipe can be put over the top by using higher quality ingredients.