Video. Whopper Brownies with Malted Vanilla Frosting. Confession, we've been Whoppers fans from day one. We have no idea how or when the infatution began, especially considering that the teeny British baker wo raised us was vehemently anti-candy when we were kiddies (thankfully she's loosened up now that we're, uh, not kiddies, seriously, the holiday colored peanut m&m situation is out of control). But somehow we managed to sample the marvelous malted milk balls (sleepover, movies, goody bag??) And from then on out we were lost causes. We're no fun at the movies. Popcorn? Disclaimer: We will of course eat other things (popcorn, sno-caps, etc etc) provided we have these things IN ADDITION to the Whoppers. And bulk candy stores?? Yes the section! Screw gummi peaches! So of course you can imagine how shocked we were while perusing the old Blue-Eyed Bakers archives to discover there were ZERO Whopper-centric recipes.
Obviously, we had to rectify that. We think you'll like them. Whopper Brownies with Malted Vanilla FrostingMakes 24 brownies. Chocolate pudding dump cake. Seriously…I don’t do this… I don’t want to give you the wrong impression. I’m honestly not like this… I’m a good girl. I go to bed early, drink more water than wine (well, sometimes), I floss every day and always wear my sunscreen. Oh, and once in 10th grade, I totally read my entire United States history textbook just for fun. Like I said…I don’t do this. Well, except for this one time. Like I said, I’m a good girl.
What are you waiting for? Chocolate Pudding Dump Cake Print this recipe! Ingredients: 1 chocolate boxed cake mix 1 small package chocolate pudding 1 1/2 cups milk 1 1/2 cups (large handful) chocolate chips Directions: Preheat oven to 350 degrees. Prepare the pudding with the milk according to package directions. Smooth batter into a greased 9 x 13-inch pan. Bake for 30 minutes, or until edges pull away from sides. Time: 40 minutes Tagged as: cake, chocolate, quick and easy. A Tasty Recipe: That’s the Best Frosting I’ve Ever Had – Tasty Kitchen Blog.
I’ve been intrigued with this frosting recipe for months, not just because of its alluring title, but also because if its ingredients. Five tablespoons of flour? In frosting? Let’s just say my interest was piqued. I finally got around to making it yesterday evening; Marlboro Man’s grandmother has some old friends staying at The Lodge and I wanted to take them a treat. So I whipped up this frosting, slapped it on some chocolate cupcakes…and wound up considering not sharing them with the guests because it was so delicious. You owe it to yourself to make this frosting sometime in your life. You’ll just have to trust me on this. Here’s how you make it: First things first: I made chocolate sheet cake cupcakes. Here’s the recipe: The Best Chocolate Sheet Cake (or Cupcakes!) Let your cupcakes (or cake) cool completely. Begin by pouring 5 tablespoons of flour into 1 cup of milk. After adding the flour, whisk it together until combined, then place the saucepan over medium heat. I’m bossy.
Cinnamon Doughnut Muffins. I made up these little gems this afternoon in the hopes we would have them for Sunday breakfast tomorrow morning. However, they are SO GOOD, I don’t anticipate them making it through the night. They will be devoured before bedtime. I know it. The town I live in does not sport a donut shop, can you believe that?
The grocery stores sell donuts, but I think we all know the taste is not thesame as a donut shop donut. Well, after making these, we no longer need a donut shop. These taste better. Light, airy and just perfectly, perfect, the recipe makes nine (which is perfect for breakfast) but five have already been eaten by hungry little (and big) mouths.I just know these muffinswill be searched out through the evening. Everyone will just have to be happy with eggs for breakfast because that’s all there will be! In a large bowl,sift flour, baking powder, salt, nutmeg and cinnamon; whisk to combine. In another bowl, combine sugar, oil, egg, and milk. Serve warm or room temperature.
Print Recipe. Outrageous Oreo Crunch Brownies. Now these brownies are just dangerous. It made a huge 9x13 pan (and this was halving the recipe) and I ended up freezing most of them. And now for the past couple of months I've been slowly nibbling away at my stash. I love eating them frozen - they're so fudgey, rich and chocolatey. Yum yum dangerous. Of course they're delicious at room temperature too. Oh and guess what? If this sounds good, you might also like:Quintuple Chocolate BrowniesRich Chocolate CheesecakeChocolate Chunk Malt CookiesChocolate Fudge Souffle Bars Outrageous Oreo Crunch BrowniesAdapted from Ina Garten found on La cuisine d'Hélène 2 sticks (1 cup) unsalted butter1/2 pound semisweet chocolate, chopped3 ounces unsweetened chocolate, chopped3 eggs1 1/2 tablespoons instant coffee granules1 tablespoons vanilla1 cup + 2 tbsp sugar1/2 cup + 2 tbsp flour1/2 tablespoon baking powder1/2 teaspoon salt25 Oreo cookies, chopped Arrange a rack in the middle of the oven and preheat to 350°F.
Brownies, as they should be. Brownies that are better than Crack? My I-thought-I-had-an-original-idea ice cream cone cupcake pan. Don’t you hate it when you get all your ice cream cones filled with batter only to have them tip over and spill in the pan when you try to put them in the oven? I decided to make a pan prototype to bake my cones in to stop the spills and mess! Yup, I made a prototype. And I was going to mass-produce it and sell it on HSN and become a billionaire, er, or at least a thousand-aire. But my dreams were crushed when I realized someone else already designed one. And it was better than mine. And they already mass-produce them. So much for my big break. BUT considering I wasted so much time making my pan, I’m going to show you it anyway. I bought this cheap tin pan from the 99 cent store. I took a sharpie and measured out a 3 x 4 square grid.
Once my circles were cut out I just flipped it over and put it on a cookie sheet. Brilliant, right? And just for fun I took a picture of what it looks like from the underside. So there you have it. And now for a 2nd tutorial on how to make Cupcake cones. Chocolate Cheesecake Brownies | Evil Shenanigans - Baking & Cooking Blog. I’m something of a brownie junkie. That said, I am very specific about what I want in a good brownie, and I’m sad to admit I am not satisfied with most coffee shop or bakery brownies. Give me deep, dark, intense, and fudgy brownies and I am a happy woman. These needs do not change when the brownies in question are topped with a creamy cheesecake layer. In fact, I find I get even more picky when cheesecake is added.
I want my cheesecake layer creamy and light, but with distinct tangy flavor. As cheesecake brownies go, these are my ideal. Chocolate Cheesecake Brownies Yield 12 For the brownie layer: 1 1/2 ounces unsalted butter 1 ounce dark (65% or higher) chocolate, chopped 7 ounces sugar 2 ounces golden syrup or honey 1 1/2 ounces butter, melted and cooled 2 eggs 1 teaspoon vanilla 3 3/4 ounces cake flour 1/2 ounces Dutch-processed cocoa powder 1/2 teaspoon salt 1 1/2 ounces semi-sweet chocolate chips Heat the oven to 350 F.
Begin by preparing the cheesecake layer. Enjoy! Orange Cream Poke Cake Recipe from Betty Crocker. Lemon-Blueberry Yogurt Loaf. Lemon-Blueberry Yogurt Loaf Zingy Lemon-Blueberry Yogurt Loaf made with freshly squeezed lemon juice, lemon zest, yogurt and plump blueberries is lightly brushed with a lemon syrup then drizzled with a lemon glaze. Bursting with lemony flavor and fresh blueberries, this melt in your mouth will leave you begging for more. Serve a slice of this moist loaf with a cup of tea and start your morning off right. Zingy Lemon-Blueberry Yogurt Loaf made with freshly squeezed lemon juice, lemon zest, yogurt and plump blueberries is lightly brushed with a lemon syrup then drizzled with a lemon glaze.
Bursting with lemony flavor and fresh blueberries, this melt in your mouth will leave you begging for more. Ingredients: Directions: Preheat the oven to 350 degrees F. Recipe Notes: This recipe will also yield about 12 standard muffins or 36 miniature muffins, baking time adjusted. Can’t get enough freshly baked breads? Lemon Loaf Raspberry Lemon Loaf Orange Pound Cake Peanut Butter Banana Bread Pumpkin Bread. Cake batter blondies. | girl meets life. I don’t say this very often. But this is one of the most delicious things I’ve ever eaten. Remember how I made dense, fudgy brownies by using a boxed chocolate cake mix?
Well, let’s just say that I haven’t been able to stop imagining doing the same with a yellow cake mix ever since. I thought, if this method can get me to actually love chocolate, how insanely good would a cake version be?? So, chocolate-lovers, this isn’t entirely for you. Cake batter blondies. ingredients: 1 box yellow cake mix1/4 cup canola oil1 egg, beaten1/4 – 1/2 cup milk1/4 cup rainbow sprinkles1/2 cup white chocolate chips (optional) directions: Preheat oven to 350 degrees. Notes: I should mention that because I don’t have any bakeware yet, I actually baked this batch in a casserole dish (I’m classy like that, what can I say?).
**edited to add: I made these again in an 8-inch cake pan, and they came out perfectly! **also edited to add: I made the blondies successfully without using eggs! Chocolate Chip Cookie Dough Cheesecake. Best Brownies Recipe. Pumpkin and White Chocolate Muffin Recipe. Yellow Butter Cake with Chocolate Malt Buttercream Frosting. Japanese Strawberry Shortcake, Recipe Japanese Strawberry Shortcake. The Japanese do some amazing things with cake and pastry. They have embraced many Western desserts and made them uniquely their own in many ways. I love a good Japanese sponge cake—moist, light and airy, and not overly sweet. A while back I received an email from Eliane, an LFM reader, who asked me to share a Japanese sponge cake recipe. At the time, I didn’t have a favorite recipe, but told her that I would work on it.
After a bit of looking around and not finding anything I was happy with, I turned to a trusted recipe source, my friend Noriko. She came to my rescue with a recipe that she uses all the time. First you make the cake, which is a simple process of beating egg whites and sugar together until stiff and glossy, and then gently folding in the rest of the ingredients. After the cake is made you make your whipped cream. After your whipped cream is ready, all you have to do is cut up some fresh strawberries and slice your sponge cake into slices (2 or 3), and then frost it!
1. 2. Mile-High Chocolate Cake Recipe at Epicurious. Make cake: Preheat oven to 350°F with rack in middle. Butter cake pans, then line bottom of each with a round of parchment paper and butter parchment. Flour pans, knocking out excess. Melt chocolate with butter, then cool. Sift together flour, cocoa powder, baking soda, baking powder, and salt. Beat eggs, sugars, and vanilla in a large bowl with an electric mixer at medium speed until pale and thick, 3 to 5 minutes.
Bake until cakes pull away from sides of pans and a wooden pick inserted in center of each comes out clean, 40 to 50 minutes. Cool in pans on a rack 10 minutes, then run a knife around edges of pans. Make frosting and assemble cake: Whisk together sugar, flour, cocoa powder, and a pinch of salt in a small heavy saucepan over medium heat, then add milk and cook, whisking constantly, until mixture boils and is smooth and thick, 3 to 5 minutes. Cut each cake horizontally into 2 layers with a long serrated knife. ·Frosting can be made 2 days ahead and chilled, covered. Fluffy Vanilla Cake with Whipped Vanilla Bean Frosting. 8640 minutes, 144 hours, 25 loads of dishes, 7 recipes, 8 pounds of butter, a few tears, a couple of happy children, and 1 relieved husband later, I have finally found it: a new favourite classic vanilla cake recipe! The perfect fluffy vanilla cake and creamy vanilla frosting–sounds simple, right? Well, yes and no.
Or no and yes. Or not at all. As a matter of fact, I think I need a hug. I must confess: I baked and frosted a delightful vanilla cake last Tuesday with every intention on blogging about it that night. After I baked, frosted, and then ate some (it’s been known to happen) of each cake, I thought I’d succeeded in finding a really light and fluffy cake, but, then upon second taste, I was a bit disappointed with them and I wasn’t inspired to share them with you for that reason. This method is found in many of the cakes in Rose Levy Beranbaum’s book entitled The Cake Bible , and it really does yield an incredibly fluffy cake. Transporting Cakes 1. . 2. 2. 3. . 4. 1. 2.
Ingredients. A brownie by any other name… Love brownies. Love their shiny, flaky top that shatters into micro-thin shards that shower onto your fingers as you eat. Love their dark, gooey center. Their “chocolate nirvana” flavor. Sometimes can’t deal with the bake, wait to cool, cutting into squares messiness and fuss of brownies. Want something I can enjoy within 5 minutes of its exit from the oven. Something I can put on a plate and take with me – fast. Want Fudge Drops. Every time I make these cookies (which, truth be told, is quite often), I think of a former colleague, Ana, who left King Arthur last year in order to be a full-time mom to her 2-year-old twins.
The test kitchen bakers loved Ana. Ana still visits occasionally, 2-year-olds in tow. And when she does, she’ll invariably nose out any chocolate, and treat us to her classic reaction: “Perfect! These cookies are basically brownies: flat, round, 2 ½” brownies. First task: Combine the chocolate and butter. Melt in the microwave till softened… …then stir till smooth. Flourless Chocolate Brownie Cookies....so easy & so good!! | Creative Kitchen. I know it’s hot out and the last thing you want to do is turn on your oven. I get it! But for these little gems I think it’s worth it. These flourless cookies popped up on my radar this past spring when I was really at the height of my low carb experiment. I found them over at Recipe Girl and added them to my long list of recipes to try. So when vacation time rolled around last month I figured it was the perfect opportunity to make these.
Let’s just state something I’m sure most of you already know……wax paper is NOT the same thing as parchment paper. Ten minutes later we were wondering why there was an awful lot of smoke pouring out everytime I opened the oven door. The girls still devoured them though they were STUCK to the wax paper. I didn’t let that deter me though, and the next day I set to making them again. So you know when I got home the next week I just had to tackle this once and for all. Flourless Chocolate Brownie Cookies Author: Slightly adapted from Recipe Girl Prep time: Joan’s on Third Nutella Pound Cake. You know what's cruel? Pound cake. Well specifically pound cake in Los Angeles. We know we know. You're confused already. Let us explain. Whenever we go to L.A. we try really hard to sunny ourselves up. We mesh well with the East Coast. So when we head out west we try to leave the black behind and bring out the color.
And we gussy ourselves up every single day. Goodness it’s exhausting. And then we go to Joan’s on Third. Stop laughing. We go to Joan’s for our iced tea and apple, and it just so happens to be World Nutella Day. Well guess what they’ve made for the special occasion. And we see those colorful, apple-eating Blue-Eyed’s fade away, replaced by the East Coast versions who want to eat as much of this glorious, Nutella-ribboned pound cake as humanly possible while wearing their stretchy black “workout” pants (also, who are we kidding, those are eating pants).
So you see, pound cake in L.A. is just cruel. Nutella Swirl Pound Cake Makes 1 loaf Inspired by Joan’s on Third Print Recipe. Truffle Torte. Root Beer Float Cake. Homemade Hostess Cupcakes - What Megan's Making. Supernatural brownies « one cake two cake. Chocolate Chip Cookie Fudge Bars - ThatsSoYummy.com. ~CaKe~ Elvis Presley's Favorite Pound Cake Recipe at Epicurious. Chocolate Chip Cookie Dough Brownies. Twix Caramel Brownies. Cookie_monster_cupcakes.jpg (JPEG Image, 500x400 pixels) Pink Lemonade Layer Cake Recipe : Paula Deen.