More Food Crafts: Chocolate Covered Strawberry Mallow Candies Rainbow Cupcakes with Rainbow Frosting Candy Cake T he title of this post sounds like a term of endearment someone may bestow on a cute little child, but no, the photo is a shot of my Little Peach Cakes made this morning for when my niece and nephew come over to play. My own children were amazed at how real these little cakes appeared. They were almost too cute to cut into and eat but everyone loves a fresh peach right? I had spotted these in a magazine years and years ago (maybe Southern Living?) and just today thought to make them.
Preheat oven to 350 degrees. Place eight 6-ounce (3 1/2-inch diameter) ramekins on a rimmed baking sheet, and coat with cooking spray; set aside. Stir flour, cocoa powder, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer.
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.
Pink Heart–Filled Cupcakes with Strawberry Taffy Frosting These vanilla bean cupcakes really have heart. Cut or bite into one to see how much love went into them.
I have been experimenting with different mug cakes every since I heard about them about a year ago. None of them have been winners. They were either too chewy, too dry, or not sweet enough. Well, I continued experimenting, and thought why not add some decadent Nutella into the mix. I modified the classic mug cake recipe, added Nutella, and a little more milk and oil than I had been using before. The results were beyond amazing.
By IrishCentral.com Staff Writer Published Friday, October 23, 2009, 11:37 AM Updated Tuesday, May 10, 2011, 9:18 AM Guinness and Bailey’s Irish cupcakes
I’ve been in a mini-mood lately when it comes to baking and these bite-sized pies met my big craving. They are really, really easy. Let me show ya. Of course, it didn’t hurt that I used ready to roll refrigerated pie crust.
The moment I saw these cupcakes I knew I HAD to make them. Unfortunately, I have this feeling about almost every cupcake recipe I see (not to mention all other desserts). I am saving recipes at an alarming rate, but thankfully, I have a wonderful outlet for my baking – the teachers’ lounge at Ben’s school! I can bake my little heart out, sample the results, and send the rest to school with Ben.
Posted on Wednesday, 21st July 2010 by Grace Massa Langlois I have yet to meet a person who doesn’t like Oreo cookies or Cream Cheesecake Cupcakes . Who could resist cream-filled chocolate sandwich cookies ? Not Me! Especially the double-stuffed Oreo cookie , it’s one of the best cookies for dunking into a cold glass of milk.
Who doesn’t love Strawberry Shortcake? No, not that Strawberry Shortcake. Although, she is awfully cute!
I’ve always had a penchant for sunshine in a jar. Doesn’t the very phrase itself, “sunshine in a jar,” roll off your tongue and fill your mouth with magic? While I’ve never yet found myself a sunshine in a jar, I think we may have just concocted it in our kitchen tonight.
These are individual-sized pies made in little glass jars that can go straight from your freezer to your oven to your mouth. SO cute. You can make these with store-bought crust and canned filling or jazz it up with homemade like we do. And just for added cuteness we teamed up with crafting expert Lolly for some personalized tags.
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.
As I mentioned on Friday, I have been doing some experimentation with the beer and chocolate combination. The Guinness-chocolate ice cream that I made totally kicked butt, so I couldn’t wait to see how I liked beer and chocolate in my cake. The answer? I like it, a whole heck of a lot. This was my first time doing Guinness-chocolate cakes, and I was totally optimistic that I would love it, and I was definitely right.
This dessert is part of a larger meal " A Taste of Autumn " where every single dish was made using "edible" or natural "bowls." That post is my entry for Project Food Blog Round 6. You can check out the post and vote for me here . I'm not a baker. Bakers are precise, careful, planned, and detail-oriented people.