The Girl With A Curl » Blog Archive » Jar Cakes. Perfect Peanut Butter Cupcakes w/ Dark Chocolate. First things first!
Have you entered the competition to win your own Scanpan IQ 32cm frying pans yet? Scanpan 32cm IQ Frying Pan – RRP $310With just a week to go till the competition closes, all you need to do is show me a picture of your battered frying pan that needs replacing! Visit this post for more information Two years ago, I started developing a recipe for peanut butter cupcakes. Not using an essence or anything like that, but just as a sort of challenge. I got the recipe to a point where I was fairly happy with it. They still weren’t perfect. So I told myself that I would continue to work on the recipe, tweaking it to the point where it would be where I wanted it to be. You see, in my opinion a cupcake should be light, fluffy and resemble a sponge in terms of texture.
And then a week rolled by. Then last month, I received an email from the RSPCA reminding me that RSPCA Cupcake Day was just around the corner! Then I took notes, made a few more tweaks and tested the recipe again. 1. Chocolate Malted & Toasted-Marshmallow Layer Cake - Semisweetie, A geeky baking and recipe blog - StumbleUpon. Recipe: Sweetapolita's Campfire Delight Total time: 4 hours Ease: Intermediate Unusual ingredients: malted milk powder, whipping cream, marshmallows, marshmallow fluff, unsweetened cocoa powder, coffee Marshmallows.
Malt. Heavenly moist chocolate cake. Thus was my Saturday. I knew this was going to be a time investment. The cakes themselves were perfect. Toasting the marshmallows was easy in the oven, but when I added them to the mixture of fluff, butter and icing sugar, things got quite a bit messy! The chocolate malted frosting is absolutely delightful. Related Posts: Watermelonade Recipe at Epicurious.com - StumbleUpon. Photo by Roland Bello yield Makes 1 gallon (serves 16) active time 30 min total time 30 min You would be hard-pressed to find something more refreshing than watermelon.
This cooler is easy to make, beautiful to behold, and not too sweet. Garnish: lemon slices; mint sprigs. Family Kitchen - StumbleUpon. 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. In this simple recipe, a basic white cake is turned into a slew of bright colors, baked to perfection, then topped with a creamy white frosting. Cakes baked in jars can be topped with traditional metal canning lids and stored in the fridge for up to five days. They make a great treat to ship to someone, so long as you can ensure delivery to it’s final destination within 3 days. Rainbow Cake in Jar 1 box white cake mix made according to package instructionsNeon food coloring in pink, yellow, green, turquoise, and purple3 one-pint canning jars1 can vanilla frostingRainbow sprinkles Preheat oven to 350 degrees. Scoop about 1/2 cups of cake batter into five small bowls. Scalloped Hasselback Potatoes.
“Scalloped” is an attractive word, isn’t it?
When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. I can think of no better place to exist, actually. So when I came across TK member Shelbi Keith’s recipe for Scalloped Hasselback Potatoes, I knew we were going to become fast friends. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter.
Start by scrubbing your potatoes good and clean.