Line muffin tins with paper baking cups. Notes If you enjoyed this recipe, be sure to check out our free eCookbook, Fast & Fun Cupcakes: 18 Best Cupcake Recipes. 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. 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. A nice layer of hot fudge is then spooned on top. Then it’s topped with the peanut butter cream filling… …and smoothed on top. Almost-Famous Molten Chocolate Cake Recipe : Food Network Kitchens. Directions Preheat the oven to 350 degrees F.
Make the cakes: Brush four 1 1/4-cup brioche molds (or use 10-ounce ramekins or jumbo muffin cups) with the 2 tablespoons melted butter. Dust the molds with cocoa powder and tap out the excess. Whisk the flour, baking soda, baking powder and salt in a small bowl. Bring the milk and 3/4 cup water to a simmer in a saucepan over medium heat; set aside. Combine the vegetable oil, 4 tablespoons room-temperature butter and the sugar in a stand mixer and beat with the paddle attachment on medium-high speed until fluffy, about 4 minutes, scraping down the bowl and beater as needed. With the mixer on low speed, gradually beat in the flour mixture, then the hot milk mixture.
Transfer the molds to a baking sheet and bake until the tops of the cakes are domed and the centers are just barely set, 25 to 30 minutes. How To Assemble the Cake: Use the tip of a paring knife to gently loosen the cakes from the molds, then invert the cakes onto a cutting board. 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.
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. Asking him now how he felt about helping me make this coffee cake, he offers this inspiring response: “Micromanaged.” Easy Apple Crumb Cake 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. 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. Fill the cones with batter. 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.
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. 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. Homemade Funfetti Cupcakes. Chocolate Covered Strawberry Cake Truffles and Pink Velvet Cake Truffles. Dark Chocolate Cupcakes with White Chocolate Ganache and Candied Bacon.