Sweet n lovely
Get flash to fully experience Pearltrees
Halloween is a big deal at our house. My husband has always had a fine appreciation for all things creepy and I have to admit that I didn’t love Halloween until I married him. I’ve always loved everything about the fall season (like the menu and the wardrobe), but just not the Halloween holiday itself. But that has changed over the years and now I can honestly say that I love Halloween! Almost 5 years ago we brought our first baby boy home from the hospital on Halloween day. Since my little guy’s birthday is so close to the holiday, the last couple of years, we’ve had Halloween-themed birthday parties and I’ve made quite a collection of easy kid-friendly party food.
The 78 (St. Germaine, champagne, grapefruit juice - our version of the oft-riffed French 75) The Bramble (Lemon, gin, flavored gelatin, blackberry liqueur)
September 23, 2011 | Print | E-mail | Filed under bread , pumpkin Monkey bread. It’s almost as much fun to say as it is to eat, and with the arrival of autumn, I couldn’t stop thinking about taking my usual recipe and kicking it up a notch with the addition of pumpkin – so, of course, I did. Making monkey bread has always brought with it feelings of nostalgia for me, which makes it one of my favorite sweets to share with family and friends. In fact, the day after I made it, I invited a good friend over so that I could share it with her, along with some apple cider – a lovely way to spend an autumn afternoon, if you ask me!
Whipped, mixed, baked or frozen, at one point or another, most of us have lingered in our love affair with cheesecake. Here, we have 15 suggestions that might pull you back into a dangerous remission, glistening in all their creamy glory. We've got something for everyone, from raspberry-swirled to peanut butter-flavored; from no-bake fruitcake to bite-size bars; from tiramisu to pie. Go ahead—but don't say we didn't warn you.
How cute is this cake?! Not only does it look awesome, it is so easy to make! No cake decorating skills required. I made this for a co-workers birthday.
I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face. It’s not fair. I know it’s not fair. I know that now you’re craving cinnamon rolls, and cream cheese frosting and chili fries and hot dogs. I am too… and I already ate half of this warm bread.
Cake balls, cake pops, cakesicles — have you tried them? They swept the internet like a tidal wave over the last few years, thanks in part to the delightful and amazing creations of Bakerella and other creative cooks. We finally decided to try them, and while ours don't achieve the heights of more talented confectionery artists, they tasted pretty darn good! Cake pops are basically little smushed balls of cake and frosting (kind of like when you used to smash your birthday cake all in pieces, maybe with ice cream, and eat it as goop).
Wet Talk: No. I’m not baking nor eating cupcakes today! Instead I’m joining a trek to Sebako waterfalls - which I think is a fine cupcake of an idea. Whatever. Cupcakes Decorations by Encik Jala; Photos by Encik FH2o I love cupcakes, eating them that is; but I have never seen nor had paid too much attention to cupcake decorating ideas until the other day in my office when I saw some really fun cupcake ideas!
1M Swirl Rating: 4.9 out of 5 Here is another quick way to decorate your cupcakes or cakes. It just takes minutes to pipe a fancy iced swirl and add colorful sprinkles. Difficulty: Easy Adding Mix-Ins to Batter
Chocolate Nutella Scotcheroos This spin on the classic Rice Krispies Treats is kicked up with the addition of peanut butter , chocolate , Nutella and butterscotch . These delicious no-bake Chocolate Nutella Scotcheroos cookie bars are the perfect answer to those of us who want a little indulgence but don’t want to turn on the oven during this scorching heat. Central Illinois is under another heat wave and with tomorrow’s temperatures heading towards 98 degrees, there is no way I am turning on the oven.
Pre-heat the oven 180 degrees Celsius. Grease and flour a Battenberg tin. My Battenberg tin was 8inches x 6inches and had 4 individual sections to put the different colours.
This is such a TERRIBLE idea. Saw this and tried it. The chocolate needed to be melted, and the heat of it popped the balloons, made SUCH A MESS. A few stubborn attempts later, we had 2 chocolate balloons that hadn't popped. After cooling, we attempted to pop the balloons out of the chocolate cups and they stuck to the inside leaving balloon bits stuck to the chocolate. We ended up throwing it all away.
I really need to preface this tutorial with... I am sorry. I am SURE there are easier ways to do a Vertical Layer Cake . But I was being a brat for my birthday . I wanted real cake, and not sponge cake. I wanted two different flavors.