Dessert

Red Velvet Cupcakes Recipe. DIY Peace Cake. What’s bet­ter than a slice of cake?

A slice of cake with a sur­prise baked inside! This tie-dye cake is a cinch to make and can be cus­tomized with any shape. For the past cou­ple of years, I’ve been exper­i­ment­ing with desserts that have hid­den sur­prises. I’ve tried a num­ber of dif­fer­ent ways to bake shapes inside of cakes, and this one has deliv­ered the best results by far. (For­tu­nately, my fam­ily enjoys eat­ing all of my failed attempts.)

At first glance, this Peace Cake might not seem like a “piece of cake” to cre­ate. What You Need For a 6-inch by 8-inch cake, I used: Step 1 Spray pans with non­stick bak­ing spray and dust with flour. Step 2 Mix one box of pound cake mix with 2/3 cup milk, 1/4 cup but­ter, and 2 eggs. Step 3 Cut off the bot­tom tips and begin swirling the bat­ter into the pans, alter­nat­ing col­ors often. Step 4 Bake 35 to 40 min­utes. Step 5 Spray pans with non­stick bak­ing spray and dust with flour. Step 10 Allow the cakes to cool. Salted caramel cupcakes [Vegan] These are super moist and light, with a surprisingly airy texture.

The frosting is the rich part, a thick, sweet and creamy decadence. The sprinkle of Fleur de sel on top is the perfect salty counterpart to the sweetness. As a friend proclaimed after trying them, "They're so fluffy and un-vegan tasting. " So in other words, you can feed these delicious cupcakes to your non-vegan friends and totally get away with it. © Jaymi Heimbuch You can try a gluten-free option by using cup-for-cup style multi-blend gluten-free flour.

This recipe is inspired by Parade. Ingredients for the cupcakes: 1 1/2 cup unbleached all-purpose flour1 cup natural cane sugar1 tsp baking soda1/2 tsp salt3/4 cup unsweetened original almond milk (or rice milk)1/2 cup vegetable oil2 tbsp apple cider vinegar1 tbsp pure vanilla extract Fleur de sel, for sprinkling 1. 2. 3. 4. 5. Brown Butter and Cheddar Apple Pie recipe on Food52.com. Author Notes: I figured if I was going to pay top dollar for a bag of beautiful local apples at the farmer’s market, I wanted them to be the star of my pie.

So, I skipped the (potentially overwhelming) traditional spices and just tossed the apples with sugar and browned butter, not unlike the filling for Nancy Silverton’s apple crumble in her great baking book Pastries from the La Brea Bakery. Next, I turned to Frank Mentesana and Jerome Audureau’s Once Upon a Tart cookbook to riff on their killer tart crust, adding a handful of grated cheddar cheese and a bit of lard (yep, lard) for good measure. - Midge (less)Author Notes: I figured if I was going to pay top dollar for a bag of beautiful local apples at the farmer’s market, I wanted them to be the star of my pie. So, I sk (…more) - Midge Food52 Review: Midge's pie is an homage to apples in their purest form. Serves 8-10 filling pie crust Popular on Food52 and Provisions Tags: apple pie, cheddar, dinner party, fall. Recipe: Chocolate Banana Pops. By Katie Goodman School is out in most places and warmer weather has arrived.

The sounds of the street are filled with children’s laughter and the catchy jingle of the ice cream man. Stop there parents — you won’t need to shell out for overpriced and unhealthy treats anymore. Instead, try this cheaper make-at-home cold summer treat, a great way to get healthy fruit into our kids with a little something special. Chocolate Cupcakes with Flaming Strawberries. Call me easily amused, but these little torch-topped cupcakes delight me.

Besides being a cute novelty item for a party, I think they would add a little drama to the end of a romantic meal. I've been looking for something different to serve for Valentine's dessert, and this is definitely different. The strawberries are hollowed out and filled with a bit of liquor, then ignited with a match.

For the cake portion, I chose a One Bowl Chocolate Cupcake recipe because 1. it's quick 2. it is easy, and 3. it fits my prerequisite for a light ending on date night. I should say, a light ending provided you don't eat too many. The cakes are just sweet enough, and have a light, fluffy crumb - the perfect vehicle for rich chocolate buttercream. Iced chocolate. Hard as it is to believe, I have a few extra chocolates lying around.

Because it’s almost summer and I’m getting ready for my very own mash-up – An American Under a Hot Zinc Roof in Paris – I need to start using up all of my chocolate, pronto, before the annual summer meltdown commences. Sometime a while back, I recall reading about a Frrrozen Hot Chocolate served at Serendipity in New York City. The recipe was published in a variety of places, and what stood out for me was the fact that it called for using ‘chocolates’ in their beverage. As in dipped chocolates, not chopped up chocolate. Unlike other people who wax nostalgic, I don’t have any memories of Serendipity, fond or otherwise, but I imagine they came up with the idea of using chocolates in a beverage as a way of taking care of scratched or dented leftover chocolate they might have had around.