Margarita Cupcakes (Lime Cupcakes with Tequila Lime Frosting and a hint of Salt) Ingredients For the Cupcakes 1 1/2 cups all-purpose flour 1 1/2teaspoons baking powder 1/4 teaspoon salt 1/2 cup butter, at room temperature 1 cup granulated sugar 2 eggs, at room temperature Zest and juice of 1 1/2 limes 1/2 teaspoon vanilla extract 1/2 cup buttermilk To Brush the Cupcakes 1 to 2 tablespoons tequila For the Tequila-Lime Frosting 1 cup unsalted butter, at room temperature 2 3/4 cups powdered sugar 1 tablespoon lime juice 2 tablespoons tequila Pinch of coarse salt Directions: Preheat the oven to 325F. Line a standard muffin tin with paper liners; set aside. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes). Divide the batter between the muffin cups. Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack. Print/PDF Version. Chocolate Mint Cupcakes | Cake and Allie.
Another birthday at work meant another round of birthday treats. This time my coworker’s pick was chocolate mint cupcakes. Chocolate and mint is a classic combination that comes in many different forms; mint oreos, york peppermint patties, grasshopper bars, and my favorite – Andes. I made this cupcakes last Christmas and they were well received then, so I knew I had a winning recipe to repeat. The base of the cake is a peppermint version of Hershey’s Perfectly Chocolate Cake.
A lot of food bloggers bash on this cake, but I think it’s the perfect amount of chocolate, plus it’s extra light and fluffy. Like I said earlier, my favorite chocolate and mint combo treat are Andes, so I chopped up a few to sprinkle on top of the frosted cupcakes which I think adds a bit of additional interest. Chocolate Mint Cupcakes (makes 24 cupcakes)Ingredients: Preheat oven to 350F.
In a large bowl whisk together sugar, flour, cocoa powder, baking powder, baking soda and salt. Friday Food Craft: Pretzel Rolls. Friday Food Craft time again, and this week's installment features pretzel rolls! If you tried your hand at my homemade bagel recipe, you will find that these are actually quite similar. These are even a little bit easier as far as forming into their final shape.
Also, if you like soft pretzels these will definitely get you your fix. I like to have these as burger buns, but you could just as easily eat them plain or with a dipping sauce, or make teeny tiny rolls as pretzel bites (watch the cook time If you try this, they won't need as long I am sure). For this recipe you will need: 3/4 cup warm water (about 110 degrees F) 1 1/4 tsp. active dry yeast (not instant yeast) 2 1/4 cup flour 2 Tablespoons unsalted butter, melted 1 tsp. sugar 1 tsp salt 1/4 cup baking soda (will be added to boiling water) 1 egg, beaten Salt to top rolls (I used kosher flake salt as I had it on hand, but you could certainly use Pretzel salt, which is larger and a bit stronger in salty flavor) Enjoy!
Homemade PopTarts. My kids love PopTarts, but I don’t love to buy them and one day it hit me that I could just make them, so I did. And wow, they are sooo good (unlike their rather cardboard-tasting store-bought counterparts), and surprisingly easy to make. In fact, they’ve made a PopTart believer out of me, and I’ve never been able to stand PopTarts from the store. These are also really fun to make with little (and big!) Kids because they can pick out their own flavors and help decorate them. Printer-FriendlyHow to make Homemade PopTarts: Use your favorite pie pastry, or try my Foolproof Pie Crust. Pastry: 4 cups all-purpose flour 1 3/4 cups shortening 1 tablespoon sugar 2 teaspoons salt 1 tablespoon vinegar 1 egg 1/2 cup very cold water Add flour, shortening, sugar, and salt to a large bowl.
After dough is chilled, roll out in two long strips six inches wide. Cut into three-inch sections. Place filling in the middle of the strips for the bottom layer. Filling: 1) Use a couple teaspoons jam of your choice. DIY: Homemade Pop Tarts. If you ever get the chance to take a cooking class with Rebecca Rather, you gotta do it. And the same holds true for being in the same room as David Lebovitz. You won’t be sorry. I’ve taken two cooking classes with The Pastry Queen recently and walked away from the last class with my husband’s new go-to breakfast: homemade pop tarts. At the Rather Sweet Bakery, homemade pop tarts are all the rage. They’re served as dessert with a scoop of ice cream. Yum! The Foodie Groom and I had a chance to chat with Rebecca Rather after class for a few minutes. I have been making half the batch peach and the other half fig.
Is there anything better than a warm, flaky pastry crust? Nothing beats a fresh, homemade pop tart filled with your favorite fruits and preserves. Ingredients Instructions Mix the flour, salt, and sugar in a large bowl. Notes Yields: 8 Servings Adapted from The Pastry Queen Estimated time: 4 hours Nutritional Information Calories: 275.8 | Fat: 23.1 | Fiber 2 WW Points: 7. Homemade Pop-Tarts. When I was a kid, I loved Pop-Tarts. My mom rarely bought them for us because of how unhealthy they are, but when I saw those babies in the pantry, I was pretty excited! My favorite was always strawberry, which is why I decided to make that version of these myself.
I’m no health nut, but that might be because I don’t buy a lot of pre-packaged foods. The only things of that nature that I stock my pantry with on a regular basis are low-fat popcorn, rice cakes, pretzels, the occasional tortilla chips, and every once in a while, I’ll buy ice cream. I wanted to make something kind of special for dessert a few weeks ago, and I remembered that I had seen other food bloggers making their own homemade Pop-Tarts.
Your ingredients. Cube the butter and the shortening (just a quick tip – I had a reader ask if there was another ingredient to use other than shortening because they found it to be unsavory, but not to worry! Bake at 425 degrees F for 8-10 minutes, until golden. Serve and enjoy! Homemade Pop-Tarts. Share this image Share It Pin It When I was little, I struggled with slumber parties. I loved the idea of sleeping away from home, curled up in blankets watching movies with friends, but I rarely made it through the night. Once everyone went to bed, I'd tiptoe to the phone and, in between muffled whimpers, I'd ask my dad to come pick me up. And he always did. Share this image Share this image. How to make your own homemade “pop tarts” Ok, these are not pop-tarts exactly, how about just-like-pop-tarts-but-without-the-stuff-you-can’t-spell (or say)?
It’s super easy, all you need is a good butter pie dough and delicious jam of your choice. And if you’re one of those who think a great pie is all about a good crust–I am of course one–these pop-tarts are perfect for you. They are filled with just enough delectable jam to punctuate the flavor without obscuring the buttery, flaky goodness of the crust. I’ve been having so much fun making them (and eating them) lately, I thought I’d share a few tricks I picked up along the way with you so your pop-tarts come out perfect every time. Start with the pie crust recipe you’re most comfortable with. Break off a piece about 75g by weight.
Roll the dough into 8″x6″ rectangle, working gently and slowly so you get a good rectangular shape. Brush off excess flour. Fold the dough in half, making sure they match the other edge perfectly. Trim off the excess, uneven dough edges. Et voila! The Darker the Berry, the Sweeter the Juice « The Cooking Bride. The Darker the Berry, the Sweeter the Juice There are certain cocktails out there that are more dangerous than others. You know the ones I’m talking about . . . they come in pretty colors and taste like fruit juice, masking the danger that lies beneath. They go down easy and before you realize it you’ve had tenthree. You wake up the next morning with a pounding headache and your memories from the night before are fuzzy at best. This is one of those cocktails. Blackberry Limeade 1 cup turbinado sugarPeel from 1 lime⅛ teaspoon nutmeg4 cups fresh blackberries½ cup lime juice2 cups ginger ale1 cup vodka (optional) Combine sugar, lime peel, and nutmeg in a small saucepan.
Pin It. Baked BBQ Potato Chips. Baked Doughnuts. Oh, yes. I am totally going there. So, if I haven’t talked about it enough already, I am taking a ginormhugegantous (I know that’s not a real word-I am just being overly dramatic) test in less than 2 weeks. Like, a 2-day, 16-hour total-long test for which I have to fly across the country and stay in an overpriced hotel for three days. I’m finally taking my grown-up doctor boards. I’ve taken all my medical school boards, but now this test is the mac-daddy of them all. Am I thankful to FINALLY be at this point in my training? A few of my friends have suggested that during my study breaks, I bake. So I might be stressed. And, if you’ll excuse me, I must get back to the books now. Baked Doughnuts Servings: approximately 16 doughnuts Ingredients For the doughnuts: 1 and 1/3 cups warm milk (I used whole milk, because that is what I had on hand) 2 and 1/4 teaspoons active dry yeast (or one packet) 2 tablespoons unsalted butter 2/3 cup granulated sugar 2 eggs 5 cups all-purpose flour 1 teaspoon salt 1. 2.
Orange Cheese Danish Pastry. Orange Cheese Danish Pastry Usually, I just have some cereal and fruit for breakfast, but on mornings when I want something warm and sweet, I’ll bake up a batch of cinnamon rolls, muffins, or a danish pastry like this one. It’s fluffy, super flavorful with a mixture of ricotta and orange zest, and a cinch to whip up for a delicious morning meal… especially if you’re feeding a crowd! The recipe for this decadent and yummy cheese danish is originally from Sargento, but I have also included it below. After whisking together a combination of egg, sugar, butter, flour, vanilla and Sargento Part-Skim Ricotta Cheese, the filling was ready in no time. Plus, with some shiny new, commercial-grade kitchen tools provided to me by Smart & Final, the process of putting the pastry together was easier than I imagined.
Who knew that their First Street line carried such nice kitchen equipment? … Cutting the puff pastry dough! Exciting stuff. Print Save Yield: Makes 2 danish pastries; Serves 10 Ingredients: Cochonettes. So, if you add cream inside a choux pastry puff, we call it a cream puff. If you add cheese, we call it gougeres. But what do you call it when you add meat? Well. If there is a term, I don't know know it. If you know it, please tell me. For now, I am christening them cochonettes.
George, over at the Salisbury 2011 BBQ Festival had this great idea for putting BBQ into a cookie years ago. Now, getting a pig in the mail sounds a little rediculous. Cochonettes 1/2 cup Butter 1/2 cup Water 1/2 cup milk 1/2 tsp Salt 1 cup All-Purpose Flour, sifted 4 Large Eggs 1/2 tsp Black Pepper ½ tsp. bbq pork rub 1/2 cup pulled pork (no sauce) 1 cup cheddar jack cheese, shredded Preheat the oven to 400°. Combine pork and cheeses in a food processor.
In a medium saucepan, combine the water, milk, butter and salt and bring to a boil. Transfer to a stand mixer and add the eggs one at a time, mixing thoroughly between each addition, until all are fully blended. Tex-Mex Slow Cooker Chicken. Ground Steak Taquitos & Salsa. I looove taquitos. When I first moved into my own place my first year of college, I was pretty poor like most college kids, and I practically lived off frozen boxed foods like pizza rolls and taquitos. These taquitos are reminiscent of the ones I used get way back when. However, these are baked so they are much healthier than their boxed counterpart. I used eye of round steak that I cooked and then ran through a food processor, but you could always use ground sirloin if you don't have a food processor or you just want to simplify the recipe a bit. I am also going to share with you my recipe for my husband's quick restaurant salsa. It goes great on everything! Ground Steak Taquitos 1/2 pound eye of round steak steak seasoning 1 onion, diced 1 9oz can hot bean dip 3 tbs sour cream 3 tbs salsa 1 1/2 cups mexican cheese blend, shredded salt, to taste yellow corn tortillas cooking spray 1.
Quick Restaurant Salsa 1. Chocolate Fondue. This year I decided I want to serve chocolate fondue for dessert at our seder. It is fun and festive without being too heavy after a large meal. Plus, it is a fun play on the seder theme of dipping our food. Why stop with dipping the karpas(vegetables) and the maror (bitter herbs)? We can dip our dessert too! Developing a tasty recipe for parve fondue on Passover turned out to be far more challenging than I had thought. I tried all kinds of different combinations of chocolate and liquid trying to imitate the ratios in a classic chocolate fondue and all of them either had a strange texture or tasted funny. The method for making this chocolate fondue is nothing like a classic fondue. I am glad I didn’t give up on the idea. Chocolate Fondue Makes approximately 1 cup 3 eggs 1 ½ cups powdered sugar ½ lb. semi-sweet chocolate 1 teaspoon vanilla cookies, cake, marshmallows or fruit for dipping Place all the ingredients in a heatproof bowl set over a pan of simmering water.
Recipes « Can You Stay for Dinner? Recipes Appetizers Buffalo Chicken Rolls Barbecue Chicken Rolls Chicken Parmesan Wraps Petite Lasagnas Tuna Rangoon Homemade Tater Tots Tuna Cakes with Scallions and Lemon Breakfast Whole Wheat Sour Cream Pancakes S’Mores Pancakes with Marshmallow Sauce Strawberry Banana Pancakes Healthier Morning Glory Muffins Warm and Spicy Baked Pumpkin Doughnuts Chocolate Glazed Pumpkin Doughnuts Toasted Coconut and Pineapple Granola Tomorroats (Overnight Oatmeal) Peanut Butter Banana Smoothie Bacon Cornmeal Pancakes Irish Soda Muffins Homemade Mini Cinnamon Buns Chewy Cherry Almond Granola Bars Apple Walnut Cinnamon Roll Cupcakes Cinnamon Sugar Crusted Coffee Cake Muffins Cranberry Corn Muffins with Sweet Milk Drizzle Pop Tarts Desserts Peanut Butter and Nutella Cheesecake Bars Rainbow Sprinkles Blondies The Chewiest Chocolate Chip Cookies 250 Calorie Banana Cupcakes with Cream Cheese Frosting Chewy Double Chocolate Coconut Blondies Light as a Cloud White Cake Fluffy Yellow Cake Nutella Cream Cheese Frosting Twinkies Hostess Cupcakes.
Easy-Peasy Pickles. Cheddar-Scallion Biscuits. Five Spice Cider & Buttermilk Pop Tarts. Friday Food Craft: Bagels. Cassie Craves. Pecan Pie Pops Recipe. How to make chinese chicken chopped salad. Spiced Beet Soup | Cara's Cravings. And Now for Something Completely Delicious: Easy Buttermilk Biscuits. A Food Blog: Recipes. Chez Us.
Collaborative Curry: Peter Reinhart's Buttermilk White Bread. Super Easy DIY Pockets. Recipes. 1080 Recipes. Molten Chocolate Cakes | Culinary Covers. About Arthur King. Cookin’ For College With Arthur King. Fennel Two Ways: Fresh and Baked. Breakfast - Confections of a Foodie Bride. Coconut & Lime. The Most Popular Cookie Recipe On The Internet. Snickerdoodles. Orange muffins with passion fruit and poppy seeds - by Carina.
Best Soup Recipes - Easy Homemade Recipes for Soup. Cookies on Friday. Country Pride Meats. Lemon Whoopie Pies « The Curvy Carrot. Chocolate Raspberry Cupcakes with Raspberry Truffles « The Curvy Carrot. “Churros-Style” Mini Muffins - Cook Shoot Blog. Arab Table Lentil and Chard Stew. DIY: Homemade Pop Tarts. Pork & Green Bean Lettuce Wraps Recipe with Sesame Hoisin Sauce. Creme brulee cheesecake cupcakes | Eat My Charlotte. The Crepes of Wrath.