Oreo Cupcakes. They are probably the best Oreo cakes I have ever tried. A lot of cake's that I have experimented with before are like a vanilla cake with bits of Oreo in them, which didn't really give them enough Oreo flavor. But these were a lot better. I used a dark chocolate fudge cake mix instead of just a regular chocolate cake mix, which went really well with the cookies and gave the cakes just a little more flavor. So, in this recipe there is Oreo's in the cake, in the frosting, and at the bottom is a Oreo surprise. That's right, you put a whole Oreo at the bottom of the cake. Ingredients 1 package Oreo Cookies, regular size 1 package Mini Oreo Cookies, for decoration (optional) 1 package chocolate cake mix (mix according to directions on box) 8 ounces cream cheese, room temperature 1/2 cup butter (1 stick), room temperature 3 3/4 cups powdered sugar 1 teaspoon vanilla extract cupcake liners Preheat oven to 350 degrees.
Cream together butter and cream cheese. Foodsnots.com. PASO A PASO PASTEL DE ZANAHORIA Y VARIEDADES. Hace un muy buen tiempo expuse un paso a paso de pastel de zanahoria en los foros de FM el cual muchas de ustedes conocen, hoy quiero regalarles el nuevo paso a paso con sus variedades para que se den cuenta que hay tantas maneras de decorarlo y así mismo podemos elaborar desde mini postres hasta pasteles para eventos especiales aquí se los dejo esperando que esto les sea de gran utilidad Ingredientes Horneo: 350ºTiempo de Cocción: Varía dependiendo el molde 2 tazas de harina de todo uso2 tazas de azúcar1 cucharita de polvos de hornear1 cucharita de bicarbonato1 cucharita de canela en polvo3 tazas de zanahoria finamente rallada1 taza de aceite para cocinar 4 huevos enteros En un tazón para mezclar ponemos nuestros ingredientes secos como lo son la harina, el azúcar, los polvos de hornear, el bicarbonato y la canela en polvo.
Mientras mezclamos perfectamente todos nuestros ingredientes secos hasta que estén perfectamente integrados Saludos. PASTEL DE ZANAHORIA. No Bake Chocolate Cake Recipe. I don't know about you, but I didn't accomplish much today. I slept in, halfheartedly ran a few errands, accumulated flowers wherever I went, and spent a good amount of time arranging poppies & peonies into a hodgepodge of mason jars and vases. Flowers aside, I dedicated ten minutes making this chocolate cake.
It's the ultimate lazy chocolate dessert. And while I think of it as a no bake chocolate cake, you wouldn't be far off if you called it a slice-able truffle. If you have a some dark chocolate, cream, and something to infuse the cream with, you're in business. This is the sort of thing I'll throw together if we're having friends over for dinner and I run out of steam on the dessert front. The choice of pan warrants a mention. Butter, to grease pan 8 ounces / 225 g 70% chocolate, well chopped 8 ounces / 225 g heavy cream 1/2 teaspoon allspice (optional) 2 teaspoons finely ground espresso (optional) 1/4 teaspoon fine grain salt cocoa powder, to serve Serves 12.
Print Recipe. Best cocoa brownies. People who really, really love chocolate are dubious about cocoa. Even if you buy the most resplendent cocoa in the world, baking things with it that taste as rich as treats with bars of 70% is a rarity. Thus, if you’d told me about a killer recipe for cocoa brownies a couple weeks ago, I wouldn’t have believed you, but since then, two things have happened. The first is that I had one. It was a tiny square, scattered among little tears of homemade marshmallows, near a puddle of homemade hot fudge sauce and carousel-ed around a cocoa nib buckwheat panna cotta at 10 Downing last week that nothing short of blew my mind because did you know that the opposite of sweet in the world of chocolate needn’t necessarily be bitter?
The second is that I looked up a well-regarded cocoa brownie recipe and the description did me in. The result is something that could convert those that believe the all roads to fudgy, dark and rich brownies must be paved bricks of tempered chocolate. Red velvet cake. There are so many things I don’t get about red velvet cake: One, that despite all claims of acid plus baking soda reactions to the contrary, that a color created by food dye is considered so exciting. It could just as easily be blue, and oh, it has been. The second thing I don’t get is that it is considered chocolate cake, when a good lot of the better-known recipes hover around one or two tablespoons of cocoa (and never over a half-cup), a barely distinguishable flavor distributed over a three-layer stack. The last thing I don’t get about red velvet cake is, if at least according to my husband, the frosting is the very best part, why that same vaunted cream cheese frosting couldn’t just be put on another cake, one with a distinguishable flavor and absence of egregious amounts of food dye.
Obviously, I am way too analytical and quite probably, no fun at all. Nonetheless, I do know one thing well: People go ape shit over red velvet cake, and I aim to please. It’s My Part-ay! 1. 2. 3. 4. Everyday chocolate cake. Chocolate gets stiffed every summer in my kitchen and this one has been no different. Apparently, the only time I have come near chocolate with a ten foot pole this summer was more than six weeks ago, when I made some impromptu chocolate doughnut holes in the lull between rhubarb/strawberry season and every awesome fruit since. And I love chocolate like some people love bagels. This isn’t right. It’s just that every time I think about making something with chocolate in it, I push it back to the fall, and then the winter. I almost felt like I was cheating on my berries and stone fruits when I made this simple chocolate cake this week, save one thing: this isn’t a dead-of-winter, blanket-of-snow, stuck-inside kind of chocolate cake.
One year ago: Roasted Carrot and Avocado SaladTwo years ago: Blueberry Pancakes, Huevos Rancheros, Blueberry Crumb Bars and Napa Cabbage Salad with Buttermilk DressingThree years ago: Quick Zucchini Sauté Preheat the oven to 325°F. Red Velvet Cake Recipe. Red Velvet Cake. Until I met my husband, I had never even heard of a red velvet cake. Since it seems to be a southern specialty, I guess it’s not surprising that I never ran across one growing up in California. But thanks to the California cupcake boom, it seems like there’s now a cupcake shop on every corner and every single one of them features some version of miniature red velvet cake. But that’s not why I made this cake.
My husband’s family LOVES Red Velvet Cake. His sister Katie gets it every year for her birthday, but they all love it. From hearing Justin, Katie, and Daniel talk about it, I began to think that this mysterious red cake had magical powers. And partly because I was tired of waiting, but mostly in celebration of a momentous occasion, I decided to take matters into my own hands, and give this cake a try myself. You see, right before we left Sicily last year, my husband was promoted. Now, I won’t lie. Especially my hands. I thought this really was a great cake. Cake: 1. Cinnamon Rolls 101.
Hey! I have a great idea. Why not start a holiday tradition of delivering these delicious cinnamon rolls to your friends and cohorts? Growing up, my mom always made them for her good friends at Christmastime, and you could literally hear the primal groans of pure joy rising from the rooftops of our town. I’ve carried on the tradition through the years and have won friends and influenced people just by delivering these rolls.
A warning. Let’s start by making the dough. Mix 1 quart of whole milk, 1 cup of vegetable oil, and 1 cup of sugar in a pan. When the mixture is lukewarm to warm, but NOT hot, sprinkle in 2 packages Active Dry Yeast. Let this sit for a minute so the yeast gets all warm and moist and happy. Then add 8 cups of all-purpose flour. Stir mixture together. After an hour, the dough will look like this. Now add 1 more cup of flour… 1 heaping teaspoon baking powder… And 1 "scant" (less than a full) teaspoon baking soda and 1 heaping tablespoon of salt. Stir mixture together. Microwave Cupcake.
This is a 2 minute wonder. Another fantastic recipe for kids to do with very little help. Another of my Cheater Recipes… I am the kind who uses the microwave only for heating & defrosting. Rarely do I cook in the microwave. But this particular day, after lunch the kids proclaimed with sad faces that they wished they had some chocolate cake for dessert. UPDATE (or rather a WARNING): I have had this recipe a many times by others. I needed to update this post and it with the same things I have mentioned below and after the recipe, but I get a feeling most people do not read through the post and head straight to the recipe. Have it right away, and NOT by itself.
Please read the instructions and adjust sugar, cocoa and other flavorings to your taste. Few Notes about this cake before I go to the recipe: This is not like an oven baked cake; it is far from moist & dense, but pretty hollow & spongy in texture. Microwave Cup Cake Some ways to serve this: Serve warm with Ice Cream Melon Boats. Caramel Sauce Recipe. Method 1 First, before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients.
If you don't work fast, the sugar will burn. Safety first - make sure there are no children under foot and you may want to wear oven mitts; the caramelized sugar will be much hotter than boiling water. 2 Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. 3 As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. 4 Once the butter has melted, take the pan off the heat. 5 Whisk until caramel sauce is smooth.
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