PrettyGirlFood. Ingredients Prep Time: 15 minsCook Time: 30 minsServings: 12 cupcakes For the Cupcakes1 1/4 cups sifted cake flour1/4 teaspoon baking powder1/4 teaspoon salt1 tablespoons regular or Dutch-processed cocoa powder1/4 cup unsalted butter, at room temperature3/4 cups granulated white sugar1 large egg1/2 teaspoon pure vanilla extract1/2 cup buttermilk1 tablespoon liquid red food coloring1/2 teaspoon white distilled vinegar1/2 teaspoon baking soda For the Cream Cheese Frosting8 ounces cream cheese, room temperature1/2 teaspoon pure vanilla extract1/2 cup confectioners’ (icing or powdered) sugar, sifted2/3 cup cold heavy whipping cream MethodPreheat oven to 350 degrees F (175 degrees C) and line 12 muffin tins with red paper cupcake liners.
In a large bowl sift together the flour, baking powder, salt, and cocoa powder. In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). In a measuring cup whisk the buttermilk with the red food coloring. Chocolate Chip Cookie Dough Dip - What Megans Making - StumbleUpon.
Chocolate Chip Cookie Dough Dip It’s time for a little confession. I realize this may get me shunned (especially in my hometown of Pittsburgh!) , but….I don’t like football. I don’t like to watch it, I never liked playing football with my friends, I don’t even like playing catch with a football. I saw this recipe on Jessica’s blog and made it the very next day. *Note: Jessica also has variations of this dip on her blog. Chocolate Chip Cookie Dough Dip Ingredients:1/2 cup butter 1/3 cup brown sugar 1 8-ounce block of cream cheese, softened 3/4 to 1 cup powdered sugar (*to taste) 1 teaspoon vanilla extract 3/4 cup mini chocolate chips, plus extra for sprinklingDirections:In a small saucepan, melt the butter over medium heat. Twix Cheesecakes – Gingerbread Bagels - StumbleUpon. Cake Batter & Sprinkle Bark. I think I’ve found my sugar & sprinkles soul sister recently.
I really do. The funny thing is, I had popped by Jessica’s blog from time to time when I would spot her yummy treats linked by friends on twitter, but I didn’t really get a chance to sit down and really take a good long look through her recipes until this past week. That’s when I came across the sprinkled masterpiece of epic proportion: her cake batter chocolate bark. Much like Jessica, I wasn’t what I’d really consider a “bark person” until this recipe came along, but what’s so fabulous about it, aside from the obvious delightfulness, is that it took me 5 minutes active time to make this (and about 5 to eat it–whoops). That’s the incredible thing about this, and about bark recipes in general: you take existing chocolate (of any kind, but the better the chocolate, the better it will be, since it’s really the only ingredient), melt it down, spread it out, add some bits & bites of yumminess, set it, break it and . . . ta-da!
New York Times Chocolate Chip Cookies. New York Times Chocolate Chip Cookies I am always in search of the best chocolate chip cookie. I have made more than my fair share of cookies over the years, but I am still not ready to declare a favorite. I have a couple recipes that are at the top of my list, but the search isn’t over. I am always looking for a new recipe to try. I decided to give the New York Times Chocolate Chip Cookies a chance.
I don’t know why it has taken me so long to try these cookies, they have been getting rave reviews for awhile now. You are supposed to chill the dough for 36 hours before baking-this recipe will test your patience:) After the dough has chilled, you measure the dough in a 1/3 measuring cup to create cookies that are about 5″. I tried to stick to the exact recipe. I was definitely impressed. So yes, the NYT Chocolate Chip cookies are very delicious. If you haven’t read the New York Time’s cookie article, click here for more information. If you like these cookies, you might also like: The Brownie That Will Change Your Life. Let me start off by saying that viewer discretion is advised for today’s post. OK now with the story that preludes possibly the greatest brownie I have ever sunk my teeth in thus far in my life.
Last Saturday Mrs. Zesty had a baby shower to attend and she was designated for a dessert/sweet treat for the girls. Last week was a bit of a zoo and I think I forgot about prepping this dessert until Friday afternoon at work. I knew time was tight and I didn’t want to spend all night Friday night to prep a dessert. This recipe, I cannot take any credit for and nor will I try as it is compliments of Nestle Toll House and as you can see from the reviews…. Ingredients 1 pkg. (18.25 oz.) chocolate cake mix1 cup chopped nuts ( Optional )1 cup Evaporated Milk1/2 cup (1 stick) butter or margarine, melted35 (10-oz. pkg.) caramels, unwrapped2 cups (12-oz. pkg.) Method Preheat oven to 350° F.Combine cake mix and nuts in large bowl.
Drop remaining batter by heaping teaspoon over caramel mixture. Thanks zesty. Warm Toasted Marshmallow Smore Bars. Healthy Chocolate Cake with a Secret. Lick My Spoon » Banana Boats. Once Upon a Plate: Samoas ~ The Girl Scout Cookie Clone. Rose Cake Tutorial.
SO excited to share with you how easy it is to make the rose cake. Seriously, once you see you are going to run right out, buy a 1M tip, and make one. That or go back to work. Or bed. Or whatever it was you were doing before I interrupted you. Ok, here we go! There were two main components to this cake. The vertical layer interior and the frosting rose exterior. I am going to do a vertical layer tutorial at a different time, (updated: you can see it HERE) as I did not get any pictures of it this go around and it is IMPOSSIBLE to explain without pictures. Now for the frosting rose tutorial! I promise you, this could NOT be easier. (I need to mention... before I froze my cake I poured a simple syrup over it. Start with your cake. Put your 1M tip (or any large open star tip) into the pastry bag then fill it up with buttercream frosting.
If you have an appropriately sized coupler you can use that, or you can just insert the tip into the bag and cut off the excess. At least, I hope so anyway. :) 1. Individual Molten Chocolate Cakes : The Bites Site. My FAVORITE Chocolate Chip Cookie. I have experimented with countless recipes searching for that perfect chocolate chip cookie. The characteristics of the perfect cookie are a very personal matter, and here are my preferences: texture: chewy w. medium thickness --- everyone has their preference, and this is mine!
Chocolate to cookie ratio: 50/50 --- I really enjoy having a lot of chocolate in every bite chips vs. chunks: chunks --- I like sizeable pieces of chocolate in my cookie. type of chocolate: bittersweet --- I like using Valrhona 61% extra bitter nuts or other add-ins: NONE!! With the above criteria in mind, this recipe is the closest I've come to experiencing CCC perfection. . - Don't substitute the pastry and bread flours w. . - Hand chopped chocolate chunks, NOT premade chips - I will purchase a hunk of the best bittersweet chocolate that I can afford and hand cut them into chunks.
. - Chill the cookie dough at least 24 hours (I let my dough sit anywhere from 2-3 days) before baking.