Three Minute Cupcakes. [ Close Privacy Policy ] Privacy Policy / Your California Privacy Rights Revised and posted as of March 4, 2013 Prime Publishing, LLC and Ginsburg Enterprises Incorporated ("Company," "we" or "us") reserves the right to revise this Privacy Policy at any time simply by posting such revision, so we encourage you to review it periodically. In order to track any changes to this Privacy Policy, we will include a historical reference at the top of this document. This Privacy Policy will tell you, among other things: Your California privacy rights. ACKNOWLEDGEMENT/YOUR AGREEMENT Company websites are not intended for use by individuals under the age of 18 or those who are not legal residents of the United States.
HOW DO WE COLLECT INFORMATION AND WHAT INFORMATION DO WE COLLECT? Distribution Partners Website operators that license our ad serving technology pass information to us so that we may serve advertisements to you. We also collect information through our web server applications. Peanut Butter Chocolate Cupcakes. Nutter Butter Peanut Butter Pie. Nutter Butter- Peanut Butter Pie If you hadn’t heard already, our food blogging friend Jennie lost her husband Mikey last week. It was a sudden and unexpected loss.
The kind of loss that is unfair in every way. In the midst of grieving for her lost love, she asked the world to make a peanut butter pie (Mikey’s favorite) and share it with someone they love. In response, the world made pies. Lots of them. Todd and Diane even created a video tribute, showing how strong and supportive our food community truly is.
So here’s my Peanut Butter Pie, my tribute to Mikey and love to Jennie and her family, that I was able to share with my own family. I went with a Nutter Butter crust. If you’re not familiar with Nutter Butters- they’re pretty much just like an Oreo… with peanut butter cookie and peanut butter cream filling. As much as we love Nutter Butters, they had to be smashed into bits for the crust. This is a no-bake, perfect-for-summer kind of pie. …and smoothed on top. A bit of nostalgia and some delicious Peach Pie. I know it’s the end of October and most people can’t find fresh peaches anymore. But I live in Georgia……and apparently, peaches are in season year round here. Ha. But I was at the grocery store this past weekend and came across a whole pile of locally grown peaches…..all plump and full of color.
I just couldn’t resist. And the ironic thing, is that I actually looked for delicious local peaches all summer and couldn’t really find any that looked so perfect and plump as the crop I found this late in October. You see, I have a thing for perfect peaches. They must have plenty of peach-y aroma, be soft yet firm, have minimal fuzz, and offer a good amount of juice. But if I bite into it and my mouth is offended by any of that meal-y/grainy texture….forget it, I’m through. I guess growing up on a 10 acre plot of land in southern AZ, with a little mini orchard off to one side, doesn’t help the peach snobbery. Ah, those were the years. Back to the present. Peach pie. Like mother like son/daughter. To Die For Healthy Chocolate Cake. Love for Haiti. A heavy heart. I have tried not to think about it, actually keeping myself quite busy, but thoughts keep coming back. The complete devastation in Haiti is overwhelming.
The pictures on the news of the blood flowing down the street made my heart hurt and my stomach ache. I feel so powerless and have tried to ignore those nagging feelings to do something. So today I am frivolously baking again but today trying to make it worthy. Soule Mama I think said it best - “The most important thing, I think, is to do something – in whatever way is right for you! Please consider doing something –anything! To say thank you for your generosity, Steph at the DailyDigi and I have a special gift for you.
Individually we might seem small and powerless, but together we are big! Devil’s Food Cupcakes with Cream Filling and Whipped Chocolate Ganache Frosting Make your favorite chocolate cupcakes or prepare purchased cake mix. Creme Filling 1 – 7 oz container marshmallow cream 1/2 cup softened butter Ganache Frosting. Easy Apple Crumb Cake. March 8, 2010 | By Adam Roberts | 23 Comments A lot of people want to know: “Does Craig ever cook for you?” Normally the answer is “no, never, he just likes eating,” but last week the answer became: “Yes, but only when I slice my finger.” I blame the new peeler. Strangely, since moving to this apartment, I’ve lost not one but two peelers. The first I actually lost lost (it was a Y-shaped peeler, and one of my favorites); the other I accidentally broke when it mysteriously inverted itself so the peeler part was faced inwards and the non-peeling part was faced outwards.
Peelers in my kitchen don’t stand a chance. My newest peeler is from Williams Sonoma and it’s a hardcore peeler. This recipe is astoundingly easy. And, as if to prove how easy it is, if you slice your finger while peeling one of the apples? While I was bleeding profusely, Craig pinched together the streusel topping. This is the cake that brings people together! Easy Apple Crumb Cake from Gale Gand’s “Brunch” by Gale Gand. New York Coffee Cake. Ahhh, coffee and cake. Possibly our two favorite words in the English language. Both spectacular on their own, the combination of the two is pretty much a force of nature. Really, could anything be better? Ok maybe cheese and bread. Or peanut butter and chocolate. Did we already say cheese and bread? Shoot, alright. And this cake? It's insanely good. We're just not thinking about that last bit too much. And try not to think about that part of the recipe that instructs you to hand roll the crumb topping into marble-sized pieces.
Do it. Think about how unbelievable a hand rolled crumb topping will be. Yes, think about all those other lovely things instead. New York Style Crumb CakeAdapted from Cook's IllustratedServes 8 to 10 Print Recipe For the crumb topping:1/3 cup sugar 1/3 cup dark brown sugar 3/4 teaspoon ground cinnamon 1/8 teaspoon salt 1/2 cup butter (1 stick), melted and still warm 1 3/4 cups cake flour Begin by making the crumb topping. Preheat oven to 325 F. Dark Chocolate Mousse Pie. June 19, 2009 | Print | E-mail | Filed under chocolate, pie If you’re looking for an easy, no-bake dessert recipe, you’ve come to the right blog post. If you also love chocolate – this is your lucky day! This pie is quick and easy, and there’s no baking required. This is a very good thing. You’re going to need: 1 graham cracker crust2 Tbsp cold water1 envelope unflavored gelatin1/3 cup boiling water1/2 cup dark cocoa powder1 cup sugar1 and 1/2 tsp vanilla extract2 cups heavy whipping cream First, pour the cold water into a small bowl, and empty the contents of the gelatin packet into it.
Boil the other 1/3 cup of water. Mix together the cocoa powder and sugar, and then add in the vanilla and the whipping cream. Beat on medium-high speed until the mixture forms peaks. Pour in the gelatin mixture, and then mix on medium-high speed again until well-blended. Pour the chocolate filling into the crust… …and then let the gelatin set in the refrigerator for 2 hours. Leave a Reply. Blueberry Muffins. April 6, 2010 | Print | E-mail | Filed under blueberry, muffins Last weekend, I was craving some good old fashioned blueberry muffins for breakfast. I couldn’t believe how expensive blueberries were at the grocery store, but I bought them anyway. I’m just in that funk I guess, where I’m tired of winter dishes but the fresh summer fruits and vegetables I’m craving aren’t quite here yet. I have big plans to start shopping at the farmer’s market in a couple weeks though, where I can stock up on local, fresh produce that’s incredibly cheap compared to the grocery store.
For now though, I’ll savor every bite of these blueberries! 6 Tbsp unsalted butter, melted1/2 cup milk1 large egg1 tsp vanilla extract1 ½ cups flour1 1/2 tsp baking powder3/4 cup sugar1/2 tsp salt1/8 tsp nutmeg1 1/2 cups blueberries (7 1/2 oz) Topping: 2 Tbsp butter½ cup flour2 Tbsp sugar Preheat oven to 375 degrees and grease a muffin pan with cooking spray. Add in the milk mixture and stir just until combined. Serve warm. 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. Pancake Cupcakes with Maple-Bacon Frosting.
So, bacon is all the rage right now. Bacon and chocolate, bacon and popcorn, bacon and… pretty much anything. Bacon, bacon, bacon. I’m actually not sure why it’s so trendy now; I mean, isn’t bacon something that most people (aside from vegetarians and vegans) have loved since they were a kid eating breakfast on Saturday morning? I, personally, am one of those lifelong bacon lovers. BLT’s, bacon cheeseburgers, bacon and eggs, bacon and pancakes, bacon in mac n’ cheese, bacon and… pretty much anything. Love. And so these cupcakes? The cupcakes are made from a homemade pancake batter and baked up in a muffin tin. Next time I think I’m going to make a few extra pieces of bacon, crumble them up, then drizzle some maple syrup over, toss together to coat, and then fold into the cupcake batter before filling the muffin cups. What’s your favorite bacon “dish”? Peach Crumble.
French toast and bacon cupcakes. Rocky Road Pudding Cake. [ Close Privacy Policy ] Privacy Policy / Your California Privacy Rights Revised and posted as of March 4, 2013 Prime Publishing, LLC and Ginsburg Enterprises Incorporated ("Company," "we" or "us") reserves the right to revise this Privacy Policy at any time simply by posting such revision, so we encourage you to review it periodically. In order to track any changes to this Privacy Policy, we will include a historical reference at the top of this document.
This Privacy Policy will tell you, among other things: Your California privacy rights. ACKNOWLEDGEMENT/YOUR AGREEMENT Company websites are not intended for use by individuals under the age of 18 or those who are not legal residents of the United States. HOW DO WE COLLECT INFORMATION AND WHAT INFORMATION DO WE COLLECT? Distribution Partners Website operators that license our ad serving technology pass information to us so that we may serve advertisements to you. We also collect information through our web server applications. Raw Chocolate Mousse Layer Cake Recipe | Real Raw Health.
Normally I am not a chocolate fanatic, but this chocolate cake is one of my favorite raw creations. It’s not too sweet, but it is super rich so save it for a special occasion. And don’t forget to enjoy how the simple the ingredients are. The cake has two main parts, the chocolate cake and the mousse. Make them separate then put it all together Chocolate cake 2 cups pecans1-2 cups maple syrup1 cup filtered water1 tbsp vanilla2 cups raw cacao3 cups hazelnut flour (or other nut)¼ tsp sea salt If you want to make your own nut flour, just grind the nuts down to a fine powder.We used hazelnuts but feel free to substitute whatever you can find raw and organic.
Blend the pecans, maple syrup, water and vanilla on high until very smooth. In a large bowl mix together the dry ingredients (cacao, flour, salt). This needs to be dehydrated for 15-20 hours. Mousse Blend everything except the coconut butter in your blender until very smooth. To Make it Pretty We love this cake with our Berry Coconut Sauce. Cherry Hand Pie Recipe.
Oh yes. Single serving pastries. The stuff dreams are made of. I really like single serving pastries because then its SUPER clear whats mine, and super clear what is yours, and you won’t be eating any of mine. It prevents a hog situation from arising, yet still satisfies everyone. So apart from that, they are also super cute. Its like a puppy with huge paws, or a baby giraffe that stands crooked. Cherry Hand Pies Makes 12 Ingredients:pie dough:2 cups all purpose flour¼ teaspoon baking powder¼ teaspoon salt¾ cup cold unsalted butter, cut into cubes¼ cup cold cream cheese, cut into cubes2 Tablespoons buttermilkfilling:3 cups cherries, pitted and quartered2/3 cup granulated sugar3 tablespoons minute tapioca2 teaspoons ground cinnamon1/8 teaspoon salt2 tablespoons lemon juice2 teaspoons almond extractegg wash:1 egg1 tablespoon heavy creamcherry icing:½ cup powdered sugar, sifted2 tablespoons Kirshwasser1 tablespoon heavy cream1 teaspoon vanilla extract Directions: 1.
HoHo Cake. Not hoho as in Santa, but hoho as in Hostess. But the name sure is fitting for the holidays, no? If you’re looking for a non-cookie holiday dessert, you’re in luck. It’s delicious and chocolatey and fun and frisky. Oh, and it’s really healthy too! The cake is very simple, but there are a few steps to follow. Don’t complain though – it just means that you have more bowls and beaters to lick. I gotta tell you… I am not a fan of hoho’s. So I had no intentions of loving this cake. It definitely does do it for me. The cake covers all bases. I made it for my brother’s birthday on Sunday, and of course I had to sample a piece before the party. I kept thinking, just one more bite. Oaky, maybe another. HoHo Cake Your favorite chocolate cake (either boxed mix or from scratch + ingredients) Preheat oven to 350. Remove cake and let cool for 30 minutes. 1 cup butter 3 cups powdered sugar ½ cup milk 1 tablespoon vanilla extract ¼ teaspoon salt ½ cup butter ¾ cup cocoa 1 teaspoon vanilla Cream butter and vanilla.
Homemade Funfetti Cupcakes. So… this whole sprinkles thing. It’s kind of getting annoying, right? Look at me! I’m obsessed with sprinkles! Wah wah wah. I need attention. Yeah. Not cool. So sprinkles it is. They are sort of like trashy gossip tabloids. And making homemade funfetti cupcakes. Don’t mind my crumbs. Homemade Funfetti Cupcakes makes 12 cupcakes 1/2 cup butter 1 cup sugar 2 whole eggs 1 tablespoon vanilla extract 1 1/2 cups flour 1 teaspoon baking powder 1/3 cup milk 1/3 cup assorted brightly colored sprinkles + more for top of frosting Preheat oven to 350 degrees F.
Vanilla Buttercream 2 sticks of butter, softened 2 1/2 cups powdered sugar 1 tablespoon of milk, if needed Cream butter in the bowl of an electric mixture until completely smooth and creamy. If you come vacuum the trillions of sprinkles off my floors, I’ll love you forever. Chocolate Covered Strawberry Cake Truffles and Pink Velvet Cake Truffles. Dark Chocolate Cupcakes with White Chocolate Ganache and Candied Bacon.