Eclair Cake. I'm pretty sure this "cake" goes down in history as, by far, one of the easiest desserts to make. And you know what? People go nuts for it! It shows up at just about every potluck around and it is one of the first things to go. It is delicious and it is so darn easy. No baking is required for this dessert! Ingredients: 1 (3.5 oz) package of instant vanilla pudding mix ½ (8 oz.) container of Cool Whip, thawed 1 ½ cups of milk 1 package of graham cracker squares 1/2 tub of chocolate frosting Directions: In a medium bowl, mix together the pudding mix, milk and Cool Whip. Spread half of the pudding mixture on top of the crackers. When pudding has set up, put the tub of chocolate frosting in the microwave for about 15-25 seconds to soften (remove lid and aluminum foil top before microwaving).
Remove plastic wrap from dish and evenly spread chocolate frosting all over the top layer of graham crackers. Cook’s Note: This dessert does not take long to prepare but it definitely needs time to set up. Lemon Custard Cakes. I love anything with lemon, and I've been eyeing this recipe in the Everyday Food since I got the book, and this morning I was in the mood to whip a few up!! They are so easy to make, and yum (I just ate one for morning tea!) Unsalted butter at room temperature for custard cups 3 large eggs, separated 1/2 cup granulated sugar 2 tablespoon all purpose flour 2-3 tablespoons grated lemon zest 1/4 cup fresh lemon juice 1 cup milk (I used skim) 1/4 teaspoon salt Confectioners' sugar for dusting Preheat the oven to 350F. Set a kettle of water to boil. Butter six 6-ounce custard cups, and place m in a roasting pan or baking dish lined with a kitchen towel (I sprayed the cups with Pam and I didn't use the towel and everything was fine - I took the risk of the cups sliding in the baking dish) In a large bowl, whisk together the egg yolks and granulated sugar until the mixture is light; wish in the flour.
With an electric mixer, beat the egg whites and salt until soft peaks form. House and Hone: Hone-made Amish Caramel ♥ yummy treat! Have you ever wanted to make your own caramel but weren't sure what to do? Well this post will show you how to do just that! The full recipe is at the bottom of the post! :) And there you have it! Amish Caramel everyone will love! Amish Caramel 2 c. white sugar 2 c. heavy cream 1 3/4 c. corn syrup 1 c. butter 1 tsp. vanilla Boil together sugar, syrup, butter, and a little cream. Are you in the mood for caramel??? Chocolate Cake Batter Milkshake. Chocolate Cake Batter Milkshake Drinking a whole chocolate cake batter milkshake sure beats the one or two measly licks of the batter that’s on the beaters after making a chocolate cake.
Then again I’ve never met a batch of cake batter, brownie batter, or cookie dough that I didn’t love to snag a few tastes of. Plus, it’s summer and it’s hot. And I’d rather drink my cake than turn on the oven and bake one. Have your cake and eat it, too. Have your cake and drink it, too. But it really doesn’t have to be summer to drink cake batter. Cake batter is a food, or drink, for all seasons. There’s a generous scoop of ice cream and a cup of whole milk in the milkshake making it plenty creamy and very rich. Gather your all-star lineup of ingredients.
You could likely use cocoa powder, granulated sugar, and flour in proper ratios totaling one-half cup to approximate cake mix (see recipe notes) instead of using actual cake mix. Only if you’re interested. Print Save Prep Time: 2 minutes Cook Time: 0 minutes. No Bake Vanilla Cake Batter Chocolate Truffles. No-Bake Vanilla Cake Batter Chocolate Truffles If you like: cake batter chocolate no-bake recipes 5-ingredient recipes …Then this one’s for you.
And if you don’t like those things, you’re reading the wrong blog. The Process: Stir all ingredients together except for chocolate chips. Remove Dough from freezer & Roll into balls I recommend rolling these balls much smaller than you think they should be because once you dip them in chocolate, they almost double in size. Dip balls into melted chocolate and allow to set up in freezer. Try not to eat them all at once. They satisfy the craving for cake batter and chocolate, all in one. Nothing is “too rich” for me. These are not too rich but they are definitely rich. Impress your friends with these. You’ll be happy you did. Print Save These easy-to-make, no-bake truffles with just 5 ingredients have a vanilla cake batter filling and are coated in rich semi-sweet chocolate.
Yield: 20 to 30 truffles Prep Time: 20 minutes Cook Time: 0 minutes Ingredients: Directions: Peanut Butter-Chocolate Banana Cream Pie recipe. Supper Club: Chocolate Peanut Butter Surprise Cookies. I saw this post over at Sweet Pea’s Kitchen, and realized that I had everything I needed to make these beautiful cookies for our Supper Club’s annual cookie swap. These turned out fantastic! The chocolate cookie is just soft enough, and the peanut butter filling is creamy and delicious. It’s like a buckeye candy but in cookie form. My only complaint about this recipe is that it didn’t make nearly enough cookies! I got less than 3 dozen out of this dough. Chocolate Peanut Butter Surprise CookiesSweet Pea’s Kitchen 1 1/2 cups all-purpose flour 1/2 cup unsweetened cocoa 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup granulated sugar (plus more for rolling) 1/2 cup packed brown sugar 1/2 cup unsalted butter, softened 1 cup creamy peanut butter, divided 1 teaspoon vanilla extract 1 egg 3/4 cup powdered sugar 1. 2. 3. 4. 5. 6.
Big Flavors Rating: 5 Stars. Sweets & Treats. Cheesecake In A Blender | Cake Recipes | Blessed1. Recipes Using Cake Mix. Cake mixes aren’t just for making cakes. They are incredibly versatile, they save time, and generally speaking, when using cake mix in a recipe, the chances of the recipe “turning out” are incredibly high. The cake mix companies have been in business for a hundred years for a reason: cake mixes work.
Not to mention, certain flavors are incredibly hard to recreate on your own and even if you could, it’s a bit like re-inventing the wheel. Perfect yellow cake, Funfetti, strawberry, and devil’s Food cake come to mind. The texture, the lightness, the flavor, the balance of flavor intensity to sweetness are all trade secrets are hard to nail perfectly. 15 of my favorite recipes using cake mixes: and none of them actually make cake Bars Coconut Peanut Butter Magic Cake Bars Coconut Spice Cheesecake Bars Cookie Butter Funfetti Triple Chip Bars Creamy Mixed Berry White Chocolate Crumble Bars White and Dark Chocolate Cream Cheese Chocolate Cake Bars White Chocolate Vanilla Marshmallow Cake Bars Cookies Popcorn.
Tide and Thyme » Peanut Butter Cookie Cupcakes. When Annie posted these a couple of weeks ago, I immediately put them at the top of my “to-do” list. At first glance, I thought I wouldn’t really be into them. Never been much of a cookie gal. But, when I realized that the “cookie” on top was in fact frosting? Like I said, right to the top of my list! Rich and chocolatey, these cupcakes really pack a punch. Moist chocolate cake, enrobed with a bittersweet chocolate ganache. And, the pièce de résistance – the cookie frosting. Peanut Butter Cookie Cupcakes For the cupcakes:1½ cups hot brewed coffee¾ cup unsweetened cocoa powder2¼ cups all-purpose flour1½ tsp. baking soda¾ tsp. baking powder½ tsp. salt12 tbsp. (1½ sticks) unsalted butter, at room temperature1½ cup packed brown sugar¾ cup granulated sugar3 large eggs 1 tbsp. vanilla extract For the ganache:6 oz. bittersweet chocolate, finely chopped ½ cup heavy cream To make the cupcakes, preheat the oven to 350 degrees.
Source: Savory Sweet Life Cookbook; via Annie’s Eats. Peanut Butter and Fleur de Sel Brownies. Peanut butter and chocolate have a unique relationship. And most of the time, it’s bliss. Candy? Reese’s are my all time favorite. Ice cream? Pretty please with a cherry on top. Not sure if it is the texture of cake that just doesn’t quite mesh with the peanut butter, but it’s just not the same for me. Luckily, these chocolate brownies are so dense and rich, not cakelike at all, that they fall into the realm of heaven in a square. I made these particular treats for a Nashville food blogger potluck last month. Peanut Butter and Fleur de Sel Brownies Yield: 16 browniesTotal Time: 1 hour Ingredients:For Brownies:10 tablespoons (1 1/4 sticks) butter1 cup sugar3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)1/4 teaspoon salt1/2 teaspoon pure vanilla extract2 cold large eggs1/2 cup all-purpose flourFor Frosting:6 Tablespoons (3/4 stick) softened butter3/4 cup peanut butter1 cup powdered sugar1 teaspoon Maldon or Fleur de Sel.
You may also like... Banana Pudding Poke Cake. If you follow this blog at all, you'll know all about my adoration for poke cakes. So far I've got: As you can see, I love me some poke cakes. And now I'm adding another to the list. The inspiration for this next poke cake actually started out at work. I was talking to my good buddy Amanda. This is made without slices of bananas, however, you could certainly add those on there if you like. Ingredients:1 box yellow cake mixingredients needed to make cake (eggs, oil & water)2 (3.4 oz.) packages instant banana pudding4 cups milk1 (8 oz.) tub frozen whipped topping, thawed20 vanilla wafers, crushed Directions:Prepare cake mix according to package directions for a 9x13 cake.Once cake comes out of the oven, allow it to cool for just a couple of minutes.Then, with a wooden spoon handle or some other similarly-sized object, begin poking holes in the cake.
You want the holes to be fairly big so that the pudding has plenty of room to get down in there. Pour pudding over cake. Enjoy! Boston Cream Poke Cake. Sometimes I think this website should be called, "I Dream of Cake". Because, in a way, it's kinda true. I'm always thinking of ways to make cake. Especially fun cakes that can be made with cake mix. And this is a fun cake. Ingredients: 1 box yellow cake mix ingredients needed to make cake; eggs, oil and water 2 (3.4oz) boxes instant Vanilla or French Vanilla pudding 4 cups milk 1 tub Chocolate Frosting Directions: Make cake mix according to directions and bake in a well-greased 9x13 pan. When cake is finished, while still warm, poke holes all over cake (about 1-inch) intervals using a wooden spoon handle or other similar size object.
For the life of me, I could not found my round wooden spoon. So I went with my knife sharpener. In a bowl, add milk to pudding mixture and continue to whisk until most of the lumps are removed. Pour pudding on top of warm cake. Taking care to pour straight into the holes in the cake. Take a spoon and spread it out. (about 2 hours) Spread frosting to evenly cover cake. The Way the Cookie Crumbles & Blog Archive & cook's illustrated's perfect chocolate chip cookies. If you’re at all familiar with my blog, you must have known that I would be all over Cooks Illustrated’s new chocolate chip cookie recipe. Not because it might become my new favorite – I knew beforehand that it wouldn’t. The thing is, I’m a major cookie dough eater. To me, the baked cookies are just a bonus dessert; the dough is the reason I make chocolate chip cookies. And I don’t like dough made with melted butter. No, the real reason I wanted to try this recipe is because it has some interesting tricks in it, and I thought I might learn something.
First, a portion of the butter is browned. Then the sugar is mixed into the melted butter and left to set for 10 minutes, which apparently dissolves the sugars and gives them more opportunity to caramelize in the oven. It also makes the recipe very easy – you just melt the butter, whisk in a few more ingredients, let it set, then stir in the remaining ingredients. One year ago: Spinach Feta Pine Nut Tart and Dorie’s Perfect Party Cake 1. 2. Apple Cheese Danish. This may be a total shocker to some of you, but in third grade I was not the cool girl. Definitely not the cool girl. But I also wasn’t the weird girl, the girl that smelled nor the girl that was super jockey and athletic.
I was just way normal. Like really normal. Too normal for my own good. So I’m pretty sure I just kinda faded into the background… The cool girls were the sprightly blond ones. I was like, the antithesis of the situation you just read. My dad thought it was a genius idea to buy me boys’ tennis shoes because he thought they were “designed” better. And my lunch…ugh…my lunch was always kind of lame. But now…I’m a totally different person. Despite who you were in third grade, everyone can braid this cheese danish. Let’s talk frozen puff pastry. You’ll be able to spot it because puff pastry should only have a few ingredients: flour, water, salt and BUTTER.
I found my puff pastry at Whole Foods for $10 for two sheets. A little pricey…but the quality was amazing. P.S. Chocolate Cheesecake Cake. Chocolate Cheesecake Cake You know how some people really don’t get along well with their In-Laws? How visits with them are stressful and awkward and generally awful for many people? Yeah, not me. I got kinda lucky on that whole “in-law” thing. And I’m not just writing this to kiss-up to my in-laws because I know there’s a good chance they’re reading this.
I actually truly enjoy being around my in-laws. And I’m pretty sure they like me too. It happened to be my dear Father-in-Law’s birthday last weekend. If you followed my blog over the holidays, you may have seen me make that oh-so-yummy Red Velvet Cheesecake Cake. I always, always bake my cheesecakes in a “water bath.” That baked cheesecake is popped into the freezer and allowed to freeze up nice and firm. In case you’re wondering how I got my cake layers to bake up so even and flat… nope, I did not trim them.
The frosting recipe I used is also from the Piece of Cake cookbook- Sour Cream Chocolate Frosting. I guess I have to say it. Double Chocolate Bread with Peanut Butter Spread & Buns In My Oven. I’ve been wanting to making this chocolate bread with peanut butter spread for a long time now and for a couple of reasons. The number one reason, obviously, is because it rhymes. Say it with me – Chocolate Bread with Peanut Butter Spread. That’s just fun. The second reason is because it sounds yummy. It’s chocolate bread, for the love of Pete. The one thing holding me back, however, has been my husband. Every couple of weeks I’d mention this bread. Yes. Today, I told him that I just couldn’t live like this anymore and I made the dang bread.
I’m sorry. The original recipe called for dark chocolate chunks to be mixed through the bread, but I used half dark and half semi-sweet. Either way, this was yummy. Double Chocolate Bread with Peanut Butter Spread Ingredients For the bread: For the peanut butter spread: 3 ounces cream cheese, softened 3 tablespoons peanut butter 1/3 cup powdered sugar Instructions Preheat the oven to 350 degrees.
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