Popsicles with Alcohol: Dessert for Grown-Ups. Cocktail hour is about to get a little happier, thanks to these boozy, woozy recipes for popsicles with alcohol. From bellinis to margaritas, give your favorite cocktail a cool kick for summer. Sip (or should we say slurp?) Away! Peach Bellini Popsicles bespangledjewelry.blogspot.com Sliced peaches, OJ, white wine, a popsicle mold and your freezer are all you need to make these cool treats. Get the recipe for Peach Bellini Popsicles Blueberry Julep Popsicles Lis Parsons/Poptails These julep pops from Laura Fyfe's Poptails call for mint and bourbon, but that's where the tradition ends. Get the recipe for Blueberry Julep Popsicles Pina Colada Popsicles courtesy of tutti-dolci.com Everyone's favorite barefoot-on-a-beach drink is even better when it's frozen and on a stick.
Get the recipe for Pina Colada Popsicles El Diablo Popsicles You're never too old for a Fudgsicle -- but you can definitely be too young for this rum-and-chili pepper-infused version from Poptails. Endlesssimmer.com. 33 Genius Three-Ingredient Recipes | Posted by on Mar 24, 2014 in Food Hacks | 12 comments If you are looking for some New recipes, some new ideas that will make you happy, than you are on the right place.
These 33 easy and amazing food recipes will make you happy and you will enjoy in your food. All you need to do is to chose one of this food ideas and try it, or you can try all of them. Divine Chocolate Velvet Cheesecake. Clara Coleman took the grand prize in Divine chocolate’s recipe contest with this decadent chocolate cheesecake. Crust: 1 1/4 cups crushed chocolate snap cookies or chocolate biscotti (about 25 cookies, about 5 3/4 ounces) 1/2 cup (2 ounces) pecans 1 tablespoon sugar 1 tablespoon unsalted butter, melted Filling: 2 (3.5-ounce) bars Divine 70% Dark Chocolate 1 (3.5-ounce) bar Divine Milk Chocolate 2 (8-ounce) packages cream cheese, room temperature 16 ounces mascarpone cheese, room temperature 1 cup (7 ounces) sugar 2 teaspoons vanilla extract 4 large eggs plus 1 egg yolk, at room temperature For the crust: Preheat the oven to 350°F.
Tightly wrap the outside of a 10" x 3" springform pan with three layers of heavy-duty foil. Note: you can use a 9" pan, but it has to be at least 3" tall; even then, you'll find the cheesecake comes perilously close to spilling over. Grease the sides of the pan. Finely grind the chocolate cookies, pecans, and sugar in a food processor. Bacon-Cheddar-Chive Scones. We usually think of scones as sweet, not savory. But these rich, tender scones are packed with chunks of Cheddar cheese and diced bacon, and accented with fresh chives. Serve them with soup or a salad for a satisfying meal. Read our blog about these scones, with additional photos, at Bakers' Banter. 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour or Perfect Pastry Blend 1 teaspoon salt 1 tablespoon baking powder 2 teaspoons sugar 4 tablespoons (1/2 stick, 2 ounces) cold butter 1 cup (4 ounces) very coarsely grated or diced cheddar cheese 1/3 cup (about 1/2 ounce) snipped fresh chives, or finely diced scallion tops (the green part, 3/4 ounce) 1/2 pound bacon, cooked, cooled, and crumbled (about 1 cup) 3/4 cup + 2 tablespoons (7 ounces) heavy cream or whipping cream, or enough to make the dough cohesive Preheat the oven to 425°F.
Lightly grease a baking sheet, or line it with parchment. 1) Whisk together the flour, salt, baking powder, and sugar. Ladyfingers. There is no comparison between a homemade ladyfinger and a store-bought. These are light and airy, and are extremely tasty eaten plain, or used in your favorite dessert. If you want ladyfingers to remain soft, wrap in plastic or store in an airtight container until ready to use. If you don't mind a crisp ladyfinger, just store on the counter, at room temperature. 3 large eggs, separated 9 tablespoons granulated sugar 1 teaspoon vanilla extract 1 tablespoon lemon juice (fresh is best, but bottled will do) pinch of salt 2/3 cup Round Table Pastry Flour confectioners' sugar Preheat oven to 350°F.
Beat the egg yolks, 6 tablespoons granulated sugar, vanilla extract, lemon juice and salt until light in color, and most of the sugar has dissolved. In another bowl, beat egg whites until soft peaks form. Fold half the flour into the egg yolk mixture. Transfer the batter to a pastry bag fitted with a half-inch plain round tip. Mini Chocolate Indulgences. This cake is so rich, a small serving is plenty for even the most confirmed chocoholic. The recipe makes a baker’s dozen small cakes, perfect for serving warm with whipped cream or ice cream (mocha chip, perhaps?). 1 pound semisweet or bittersweet chocolate (2 2/3 cups semisweet chocolate chips or chopped chocolate) 1/2 cup (1 stick, 4 ounces) unsalted butter 1/4 teaspoon salt 1 teaspoon espresso powder 1 1/2 teaspoons King Arthur Unbleached All-Purpose Flour 2 teaspoons sugar 1 teaspoon hot water 1 teaspoon vanilla extract 4 large eggs, separated Preheat the oven to 400°F.
Lightly grease a dozen silicone muffin cups. In a double boiler, or in a microwave, heat together the chocolate and butter till just melted. Beat the egg whites until stiff but not dry. Bake the cake for 12 minutes. Grease the silicone cup you’ve just used, and fill it, along with the remaining cups, using a scant 1/4 cup batter in each. Flourless Chocolate Cake. 1) Preheat the oven to 375°F. Lightly grease an 8" round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of the pan. 2) To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft.
Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl. 3) Stir in the sugar, salt, espresso powder, and vanilla. 4) Add the eggs, beating briefly until smooth. 5) Spoon the batter into the prepared pan. 6) Bake the cake for 25 minutes; the top will have formed a thin crust, and it should register at least 200°F on an instant-read thermometer inserted into its center. 7) Remove it from the oven, and cool it in the pan for 5 minutes. 8) Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate.
Yield: 8" cake, 8 to 12 servings. Tender White Cake. 1) Preheat the oven to 350°F. Prepare two 8" x 2" or 9" x 2" round pans; a 9" x 13" pan; or 2 standard cupcake pans (20 to 24 cupcakes) by greasing and flouring; or lining with parchment, then greasing the parchment. Note: Make sure your 8" round pans are at least 2" deep; if they're not, use one of the other pan options. 2) Mix all of the dry ingredients on slow speed to blend. Add the soft butter and mix until evenly crumbly, like fine damp sand. It may form a paste, depending on the temperature of the butter, how much it's mixed, and granulation of the sugar used. 3) Add the egg whites one at a time, then the whole egg, beating well after each addition to begin building the structure of the cake. Scrape down the sides and bottom of the bowl after each addition. 4) In a small bowl, whisk the yogurt (or milk) with the vanilla and almond extracts. 5) Pour the batter into the prepared pans.
Yield: Two 8" or 9" round layers; one 9"x 13" x 2" sheet cake, or 20 to 24 cupcakes. Golden Vanilla Cake. Velvet Pound Cake. Bake Sale Fudge Cupcakes. Note: As a result of some of the reader reviews below, this recipe has been amended as of 12/2/12. The baking soda has been reduced to 1 teaspoon; the melted butter has been replaced by vegetable oil, and the baking time has been reduced by several minutes.
The result will be cupcakes that are moister, and that rise more evenly. Thanks for your input, readers, as always! 1) Preheat the oven to 350°F. Line two standard 12-cup muffin pans with paper or silicone muffin cups, and grease the cups. 2) In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt, Cake Enhancer, and chocolate chips. 3) In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla, oil, and vinegar. 4) Spoon the batter into the prepared muffin pans, filling the cups about 3/4 full. 5) Bake the cupcakes for 20 to 22 minutes, or until a cake tester or toothpick inserted in the center of one of the middle cupcakes comes out clean.
Fairy Cakes. We love the oh-so-cute size and shape these cakes take—reminiscent of a fairy toadstool—when made in a mini cheesecake pan. You'll have enough leftover batter to make one or two conventional-size cupcakes if you use the mini pan. The recipe also fits a standard-size muffin tin perfectly. Frost the cakes with brightly colored buttercream and garnish with homemade fondant butterflies (directions follow). Sugar flowers work as a garnish as well. Cake 3/4 cup unsalted butter, at room temperature 3/4 cup sugar 1 tablespoon orange, lemon, or lime zest 1 1/2 cups King Arthur Unbleached All-Purpose Flour 1/2 teaspoon salt 2 teaspoons baking powder 2 tablespoons fresh orange, lemon, or lime juice 1/4 cup milk 3 large eggs Frosting 1/3 cup unsalted butter 1/3 cup shortening (or use all butter) 1/8 teaspoon salt 4 to 5 cups glazing or confectioners' sugar 2 teaspoons vanilla extract, or the flavor of your choice 1/4 to 1/3 cup milk or cream food color, if desired Preheat the oven to 375°F.
Bumble Bee Recipe | Healthy Recipes from BumbleBee. Bumble Bee Recipe | Healthy Recipes from BumbleBee. French Dip Crescents with Easy Au Jus. I love a French Dip. I love a Crescent Roll. The two together? Marriage made in food heaven. No joke, folks. This is a good one. French Dip Crescents for the win! French Dip Crescent Ingredients:2 packages crescent rolls, 8 count1 pound deli roast beef, thinly sliced4 ounces Swiss or provolone cheese, cut in 16 equal sized piecesoptional: Horseradish Sauceoptional: Au Jus for dipping (click here for my Easy Au Jus recipe!)
------------------ Are you like me? Banana Honey Blue Cheese Crescents. Guinness Chocolate Cheesecake. St. Patrick's day is coming up and this weekend I started working on my meal plan. Normally I do not start with the dessert but when I came across this recipe for a Guinness chocolate cheesecake I knew that I would be making it immediately. Last year I made a Guinness chocolate cake and I discovered that the combination of Guinness and chocolate is a wonderful one and I could not resist using it in one of my favourite treats, a cheesecake! This recipe for the Guinness chocolate cheesecake is a pretty basic chocolate cheesecake recipe with the addition of the Guinness but the similarities stop there. The addition of the Guinness changes the texture and properties of the cheesecake making it more souffle like. Normally you can tell when a cheesecake is done by shaking it a bit and if only the center wiggles it is done but the entire surface of this cheesecake will wiggle the whole time, even after 2 hours of baking.
Guinness Chocolate Cheesecake Servings: makes 6+ servings Printable Recipe. Black Velvet Cupcakes Pumpkin Tutorial - Java Cupcake. It’s Halloween… so yeah, I’m making Black Velvet cupcakes. Are they any different from red velvet, white velvet or green velvet… not really, but they sure are spookier! This Black Velvet Cupcakes Pumpkin Tutorial will make your next Halloween party super sweet! Supplies Large round tip + piping bag Pretzel sticks Green decorating icing (small tube you can get in the baking isle at the grocery store) Orange frosting (I used cream cheese frosting above and tinted it orange with food coloring) Technique Attach the large round tip to your pastry bag and fill with orange frosting.Pipe a tall/wide mound of frosting onto your cupcake.Break a pretzel stick in half and place in the top of the frosting until about 2/3 cm is showing.With the green decorators icing, pipe on the vine in a curly q pattern.Enjoy!
Ingredients Black Velvet Cupcakes Cinnamon Cream Cheese Frosting Instructions Beat the powdered sugar, cinnamon, and butter together in the bowl of a stand mixer fit with a paddle attachment. 8 ballin brownie recipes you have to make. What could be better on a cold winter’s day than some delicious, warm brownies? Not only are they super easy and quick, but they’re also versatile. You can do pretty much anything with a brownie and it’ll still be amazing. We’ve got brownie recipes from all across the spectrum here; from the simple to luxurious, you can find the perfect brownie for you. Now go forth and bake! 1. You will need: For the brownies > 180g all-purpose flour > 1 tsp salt > 2 tbsp dark unsweetened cocoa powder > 310g dark chocolate, coarsely chopped > 225g unsalted butter, cut into 1-inch pieces > 1 tsp instant espresso powder > 225g granulated sugar > 80g packed light brown sugar > 5 eggs, at room temperature > 2 tsp vanilla extract For the Peanut Butter Swirl > 8 tbsp unsalted butter, melted > 225g icing sugar > 375g creamy peanut butter > ½ tsp salt > 1 tsp vanilla extract Directions: 1.Preheat the oven to 170 degrees C. 2.In a medium bowl, whisk the flour, salt, and cocoa powder together. 2. 3.
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