Homemade Fondant that Tastes like Buttercream | The Baking Beauties. Welcome here! Never miss a recipe by signing up to receive new gluten-free recipes directly in your inbox or to receive our updated RSS feed. Be sure to browse the Recipe Index for something to tantalize your taste buds before you leave. Thanks for stopping by! ~ Jeanine I baked birthday cupcakes for me son, t’ little guy be into everythin’ pirate. Alright, enough pirate talk.
Last year I used a homemade fondant to decorate the boy’s Cars cake, and I really enjoyed working with it. Looking through the recipes, I came across one for a Homemade Fondant that Tastes Like Buttercream.I’m in! Homemade Fondant that Tastes like Buttercream Grease the inside of a large microwave safe bowl with butterPlace marshmallows, vanilla & butter flavoured extracts, salt and water in the bowl. Cookies & Cream Cheesecake Cupcakes | Handle the Heat. Warm Toasted Marshmallow S'more Bars. Hi ZestyCook readers! It’s Megan from Megan’s Munchies. Since Zesty tends to be a meat loving guy, I decided his blog needed a little extra sweetness. Browsing through the recipes on the Betty Crocker website, I found the perfect recipe to do the trick. Who can’t resist graham crackers, melted chocolate, and warm gooey marshmallows?
This recipe requires very few ingredients and is easy to make. I guarantee these bars would be a hit at any party. They are amazing served warm right out of the oven. Warm Toasted Marshmallow S’more Bars Ingredients: 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix1 cup graham cracker crumbs1 cup butter or margarine, melted3 cups milk chocolate chips (18 oz)41/2 cups miniature marshmallows Directions Heat oven to 375°F. Zesty Tip: When slicing these squares, try running your knife in hot water to ensure a nice clean cut for your friends. Thanks Megan for a great recipe, I cannot wait to try them. Take care zesty Tagged as: bars, chocolate, marshmallow, smore. Chocolate! Cinnamon Sugar Pull-Apart Bread. I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face.
It’s not fair. I know it’s not fair. I know that now you’re craving cinnamon rolls, and cream cheese frosting and chili fries and hot dogs. I am too… and I already ate half of this warm bread. You don’t deserve this sort of torture. This bread hits all the comfort spots in my soul. I’m sorry and you’re welcome and I love you. Let’s start at the beginning. I did this all without the use of a stand mixer and dough hook. This dough can be made and left to rise , then refrigerated overnight for use in the morning. This is the dough just before it’s left to rise. After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour. This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight. A Tasty Recipe: Stuffed French Toast – Tasty Kitchen Blog. Since Ree is somewhere in D.C. right now with her gushing armpits (sorry for that visual on a cooking blog), we’ve invited a very special guest to host the Tasty Recipe post this week.
Quite coincidentally, this lovely lady was also our very first member featured here in the Tasty Kitchen blog. She’s fabulous in so many ways, and we’re so glad to have her here. And boy, has she picked a great recipe to share with us today. Take it away, Alice! French toast is one of my most favorite foods to eat any time of the day. Here’s a list of everything you need: a loaf of French or Italian bread, eggs, milk, butter, cream cheese, cinnamon, and jam or fresh fruit (if you’re like me, you’ll use both). Before you can invite me over for breakfast, you’ll need to know how to make this. I decided to go with strawberries for the filling. Wash the strawberries, remove the stems, and cut slices in each one. Next, macerate the strawberries, which is fancy way of saying add a little sugar and mix it in. Big Red Kitchen: Rainbow Cupcakes.
So when it came time for our school’s bake sale a week ago, I thought Rainbow Cupcakes would be fun for a change. I was right, they were the first ones to go because children cannot resist color and lots of it. They even beat out the luscious chocolate cupcakes I made. It is Rainbow Cupcakes from now on! This is simple to do by dividing the batter equally among six small bowls- I used yellow cake mix for deeper hues. Layer colored batter in the order of a rainbow’s colors into cupcake liners and bake according to the package directions. I wanted the frosting to go in a swirl of rainbow colors too so I used a technique Ma taught me years ago from her cake decorating classes.
Unfortunately I did not have jewel toned frosting colors to match the cupcakes, so I did mix jewel tones with pastels. At the bake sale we placed each cupcake in a 9 ounce plastic punch cup and invited the children to decorate the cupcakes they had purchased. I can’t wait to find an excuse to make these again. Rainbow Jello Recipe. June 22, 2010 When I was young, rainbow Jello would always be one of the offerings on the dessert table. I used to peel the layers of Jello apart and eat them one by one, my favourite being cherry.
I have a lot of fond memories of rainbow Jello, but like most things from my childhood, rainbow Jello slowly disappeared without much fanfare. I don’t eat Jello much, but when I do, I prefer eating rainbows. I also have a thing for quirky, retro desserts, so when we planned a father’s day barbecue on Sunday, I made a small container of rainbow Jello. It’s funny because people are still impressed by rainbow Jello! Rainbow Jello Recipe adapted from The Food Librarian5 small packages of Jello (I used cherry, grape, blueberry, lime and lemon) 4 1/2 tablespoons of unflavoured gelatin 1 can sweetened condensed milkMix the cherry Jello with 1/2 tablespoon of gelatin.