Chex™ Lemon Buddies. Steps 1Into large bowl, measure cereal; set aside. 2In 1-quart microwavable bowl, microwave chips, butter, lemon peel and juice uncovered on High 1 minute; stir.
Microwave about 30 seconds longer or until mixture can be stirred smooth. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag. 3Add powdered sugar. Seal bag; gently shake until well coated. Tips Recipe/Ingredient Facts: Always read labels to make sure each recipe ingredient is gluten free.
Raspberry Sorbet - Creme De La Crumb. Lemon Sorbet Recipe. Melon Sorbet: Without an Ice Cream Machine. Yep, you read right.
You don't need an ice cream machine to make this super simple and refreshing dessert. You can also easily customize this to whatever fruit you might have on hand. I had a cantaloupe and some honeydew melons left over from a Mother's Day brunch I hosted with my SILs. Can't let that fruit go to waste! So I set out to make something sweet. Instead of melons you could easily use any kind of berries, peaches, or plums (skins removed). I lightly flavored mine with mint, but you can leave that out if you don't much care for mint.
But you're crazy in that case, because mint is awesome. Chocolate-Peanut Butter Munchies. Foolproof Jelly Roll Cake. Posted: October 6th, 2010 | Jessie | | Tags: cake, jelly, Red Ribbon | No Comments » Ages ago I read an article about Red Ribbon Bakery on Serious Eats and I finally made it there this weekend.
Red Ribbon is Filipino bakery chain that opened it’s first location in New York last winter. I was intrigued by the description of the cakes as “soft and moist”. I’m a sucker for light and airy cakes like angel food, chiffon, and sponge. The cakes I got from the bakery didn’t disappoint: the mango roll was moist and only subtly sweet and the coffee walnut bavarian was the rare layer cake that you can eat an entire slice of without feeling disgustingly full afterward.
About half of the cakes at Red Ribbon were roll cakes. And guess what? Seedless Raspberry Filling. A not-too-sweet, tangy, flavorful filling that keeps several days at room temperature, making it ideal for weddings.
Many brides choose the filling because it cuts the sweetness of traditional white wedding cake and frosting. Shown with CakeBoss White Velvet Cake. Ingredients 12 oz frozen unsweetened raspberries, thawed 1/2 cup sugar 1 tsp lemon juice 2 heaping tablespoons cornstarch 2 tbsp raspberry liqueur such as Razzmatazz by DeKuyper (optional but highly recommended) Method Thaw raspberries and strain juice from berries. In a small saucepan, combine raspberry juice/water, sugar, lemon juice, and cornstarch. With a fine wire strainer, use a spoon to press the raspberries so that the seedless pulp falls into a bowl below. To the cooled mixture in the saucepan, add 2 tablespoons raspberry liqueur and the raspberry pulp.
Eileen's Spicy Gingerbread Men Recipe. White Meringue Frosting. Speculoos Belgian Spice Cookies) Recipe. Speculoos Recipe. Want to bake your own Biscoff cookies?
Also known as Speculaas, Speculoos or Dutch Windmill Cookies, this easy recipe is perfect for the holidays! Back in 1989, when I was still a sophomore in high school and secretly listening to Debbie Gibson’s Electric Youth (though I told everyone that I was listening to New Order’s Technique) my parents dropped a bombshell on me. We were moving to The Netherlands for a year. My dad’s a science professor and he was taking a sabbatical year to do research in a different city. The last time this happened was a move to Chicago when I was in second grade and couldn’t verbalize my protests other than a temper tantrum or two. In truth, I never really thought about making speculaas cookies for myself, until my friend Caitlin over at Cooking with Caitlin contacted me and said she was teaming up with Kroger for their iPad Holiday Around the World issue of their MyMagazine app.
Making speculaas is super easy. By Irvin Lin Instructions1. Royal Icing Recipe. HERSHEY’S ’’Especially Dark’’ Chocolate Cake Recipe. 1.
Heat oven to 350°F. Grease and flour two 9-inch round baking pans or line 28 to 30 muffin cups (2-1/2 inches in diameter) with paper bake cups. 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. 3. Coconut-Vanilla Bean Cake with Coconut Meringue Buttercream Frosting. For the Cake: 2¼ cups cake flour 1¼ cups granulated sugar 2 teaspoons baking powder ½ teaspoon kosher salt ¾ cup unsalted butter, at room temperature, cut into 2-inch pieces 6 egg whites 1 cup coconut milk 1 cup sweetened shredded coconut 1 vanilla bean, split in half lengthwise For the Frosting: 1½ cups granulated sugar 6 egg whites 1½ cups unsalted butter, at room temperature, cut into 2-inch pieces 1 teaspoon vanilla extract ¼ teaspoon kosher salt ⅔ cup coconut milk.