Desserts With Benefits. Happy Saint Patrick’s Day!
To make this cake, all I did was copy my Red Velvet Cake recipe and swap a few ingredients. Tee hee, I’m a cheater ;) Super moist, flavorful and delicious, no need to be put off by the color. This recipe is perfect for Saint Patrick’s Day! Green Velvet Layer Cake with Vanilla Bean Frosting Ingredients Cake: 174g (3/4 cup) Egg Whites 1/2 cup Unsweetened Almond Milk 96g (1/2 cup) Granulated Erythritol (or dry sweetener of choice) 14g (1 tbs) Grapeseed Oil (or any other neutral oil) 2 tsp Stevia Extract2 tsp Vanilla Extract 216g (3/4 cup + 2 tbs) Unsweetened Applesauce 30g (packed 1/2 cup) Baby Spinach* 1 tbs Lemon Juice 4 tbs Natural Green Food Coloring (I used Natures Flavors) 2 tbs Natural Yellow Food Coloring (...) 15g (3 tbs) Regular Cocoa Powder 120g (1 cup) Oat Flour120g (3/4 cup) Brown Rice Flour30g (3 tbs) Corn Starch (preferably non-GMO) 1 tsp Baking Powder 1/2 tsp Baking Soda 1/2 tsp Salt 1 tbs White Vinegar Frosting: Instructions For the Cake: For the Frosting:
Andes Mint Cupcakes. I've been really into mint lately.
Not just the flavor, either. I've been into the color mint, and I've recently purchased some mint pants which I'm kind of obsessed with wearing. It's such a happy color! With St. Patty's day coming up tomorrow, I decided to make something with a little minty green. Andes Mints are the perfect marriage of silky smooth chocolate and cool mint. I'm obsessed. I had been craving them lately so I decided to make some Andes Mint cupcakes. Perfect Chocolate Cupcakes Yields: 18 cupcakes (I made 12 regular + 18 minis) 1 cup flour (I used 1 1/4 cups because I'm at high altitude) 3/4 cup sugar 1/2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1/2 cup unsweetened cocoa powder 1/2 cup oil (I used veggie oil) 1 cup hot water 1 egg 1 1/2 tsp vanilla 1. 2. Andes Mint Mousse Filling 2/3 cup whipping cream 1/3 cup Andes mints, melted (I used the Andes Creme de Menthe baking chips they came out with-- they're pre-broken up for you) Cream Cheese Buttercream Frosting Happy St.
Glazed Mint & Chip Cupcakes. Irish Tea Cake. Summer entertaining ~ Confetti+Cookies. By Karolina, 19th August 2012 I love having friends over for dinner, I really enjoy preparing bigger parties and I especially adore summer entertaining.
With long evenings, friendly weather and bountiful of produce summer entertaining is definitely the most enjoyable. I try to keep menu simple - nobody feels like eating roast dinner when it's hot outside! So I stick with salads, cold platters, cold soups (you'll see some later this week), fresh fruits. Today, I wanted to show you a classic... Watermelon + feta + basil The best of summer really - fresh sweet fruit, salty cheese which reminds us holidays in Greece and beautiful green basil. If I prepare a buffer I would just cube cheese and watermelon and hold them together with basil using a toothpick.
Don't you just love the colours? You can as well cut out different shapes out of watermelon, or prepare bigger portions if serving as a starter for dinner party. So, go on - prepare these tiny morsels of summer before it's gone! Shugary Sweets: Peanut Butter Fudge. I couldn't decide how I wanted to garnish this fudge. Even afterwards, both style's held a special place in my heart, and my stomach. The chocolate and peanut butter drizzle on the first one is just a classic combination. But the peanut butter drizzle alone? It's almost like a bag of reese's pieces. Love this fudge recipe? By Shugary Sweets For the Fudge: 3 cup granulated sugar 3/4 cup unsalted butter pinch of kosher salt 1 cup heavy cream 2 cup white chocolate morsels 3/4 cup peanut butter 7oz jar marshmallow cream For the Drizzle: 1/2 cup peanut butter morsels, melted 1/4 cup semi-sweet chocolate morsels, melted Line a 8x8 baking dish with parchment paper or foil.
In a large saucepan, heat granulated sugar, butter, salt and heavy cream until combined. Remove from heat. Remove from pan, remove lining. Milk and Honey: Croissants and Pan au Chocolat. Do you ever run 10 kilometres then come home and eat a brownie?
Do you ever unexpectedly bump into your arch nemesis from high school (you know, the popular, pretty one) and wish you'd applied lip gloss and mascara before you went out? Do you ever lose your phone, then look in the fridge and find it? Do you ever spend three days making a breakfast pastry just for fun? If the answer to any of these question is yes, then clearly, we should hang-out together.
Croissants and Pains au Chocolat slightly adapted from Paul Allam and David McGuinness's Bourke Street Bakery Makes 20 portions (you can make all croissants, all pains au chocolat or a mixture of both like I did) For the Ferment: 100g baker's flour 55 ml full-cream milk 5g brown sugar 1/2 teaspoon salt 1 teaspoon dried instant yeast 20 g unsalted butter, softened For the Egg Wash: 1 egg 100ml milk a pinch of salt 100g dark chocolate (or as much as needed) to make Pan au Chocolate - optional Make the Ferment: Make the Dough:
Chocolate Pie « In the Wabe. Chicken spaghetti, cheesey green beans, and chocolate pie hold the spot as the best things of my childhood (what can I say?
I am really devoted to food). Chocolate pie is the best! Rich and Southern–the chocolate has a really distinct taste. I always expect to to taste something like chocolate pudding, but it’s nothing like it! I’m not sure what makes the chocolate taste so wonderful. This is the first time I’ve made it on the stove (Option A below), and even though I’ve made it many times it wasn’t quite thick enough! This is my grandmother’s recipe card I stole from my parents’ old cookbook. Chocolate Pie1 prepared pie crust (I always use this one1 c sugar Â¼ tsp salt Â¼ c cornstarch Â¼ c cocoa 2 c milk 2 egg yolks, whites reserved for meringue 1 Tbs shortening 1 tsp vanilla4 Tbs sugar (for meringue)Stir together sugar, salt, cornstarch, and cocoa.
S'mores Cookies. Yesterday was busy with swimming, BBQing, and relaxing.
My Laundry Monday turned into Laundry Tuesday topped with an additional load of damp swimming towels. Being the good parents we are we counted swimming as baths for the kids and sent them to bed smelling of sunblock. Then as I snuggled on the couch to write a post about these cookies I brought to our BBQ I just…could not…keep…my eyes…open. *Snooze* These S’mores Cookies are a perfect hello to summer. These cookies have a graham cracker base with a chocolate chip cookie sprinkled with chocolate and marshmallows topping it. Ingredients 11 Tablespoons unsalted butter, softened 1 cup brown sugar, packed ½ cup granulated sugar 2 large eggs 1 teaspoon vanilla 1 teaspoon baking soda ½ teaspoon sea salt (optional) 1 teaspoon cinnamon 2 ½ cups flour 1/2 cup semi-sweet chocolate chips 1 cup mini marshmallows 3 regular sized Hershey’s bars, broken into pieces 1-2 packages graham crackers, broken into squares Instructions Notes.
Chocolate Yogurt Cakes. Your Cup of Cake: Hot Chocolate Truffles. The Story: Truffles have always scared me. They just seem like something you get during the holidays from fancy stores, not something I could do myself. But I gained some confidence when I went to my boyfriend’s sister’s house and saw her making these sweet things. I thought, “Hm, maybe I can do this.”
So here you go. Just because Christmas is over, it doesn’t mean hot chocolate season is over too! Ingredients 2 3/4 cups semi-sweet chocolate chips 1 cup heavy cream 1 tablespoon sugar ¼ teaspoon salt 2 teaspoons vanilla extract cocoa powder, crushed candy canes, mini chocolate chips for rolling Directions 1. 2. 3. 4. 5. 6. 7. Copyright Â© YourCupofCake Photo Directions: Rainbow Pinwheel Sugar Cookies Recipe. Healthy Deep Dish Cookie Pie. And than a warm chocolate chip cookie?
If you answered, “Katie, is better than a warm chocolate chip cookie,” you’ve obviously never met a cookie pie. (Above, topped with a super-healthy ice cream recipe I’ll post next week.) This pie is everything you’d want in a cookie. Except, oh yes, it happens to be ! I could sit here and tell you about how I was in charge of dessert for our neighborhood Memorial Day party.
But really, you don’t want to know all of this, do you? Side note: If you make 1/4 of the recipe, you can put it in a mini springform pan for a baby pie, like the one above. (gluten-free!) One of my Special Diet Recipes . 2 cans white beans or garbanzos (drained and rinsed) (500g total, once drained) 1 cup quick oats (or certified-gf quick oats) 1/4 cup unsweetened applesauce 3 tbsp oil (canola, veg, or coconut) 2 tsp pure vanilla extract 1/2 tsp baking soda 2 tsp baking powder 1/2 tsp salt 1 and 1/2 cups brown sugar (EDIT: click for a Sugar-Free Version .) 1 cup chocolate chips. Marshmallow Brownie Cookies. I know you want one =).
When I first began to create the recipe for this cookie I started with a chocolate cookie dough made from scratch. I hated the taste the cocoa left behind, or something. So, after 2 previous failed attempts at the perfect chocolate cookie (and lots of cookie dough tossed in the trash), I now have the perfect chocolate cookie. This recipe starts with a brownie mix and they are amazing to say the least! If you like chocolate or brownies you will love this cookie (and I mean come on who doesn’t like chocolate and brownies? Marshmallow Brownie Cookies Yields about 3 dozen Ingredients: 1 (18.3 oz) pkg brownie mix (I used Betty Crocker fudge brownie mix) 1 1/4 cups all-purpose flour 1/4 cup packed light-brown sugar 1/4 tsp salt 2 large eggs 2 Tbsp milk 1/2 cup unsalted butter, melted 1 tsp vanilla extract 2 cups mini marshmallows 3/4 cup semi-sweet chocolate chips 3 Tbsp butter 3 Tbsp water Directions: Preheat oven to 350 degrees.
Peanut Butter-Pretzel Truffles. Once again, Pinterest is amazing.
If not for my little virtual bulletin board, I probably wouldn’t have stumbled across these gems. They are peanut butter-pretzel truffles, or as I aptly named them – Chubby Hubby Truffles, after the famous Ben & Jerry’s ice cream. I consumed more pints of that stuff than I care to admit during my college days. It was a staple in our little mini-fridge’s (even mini-ier) freezer.
Being the peanut butter lover that I am, there is absolutely no way I could resist chocolate-covered, peanut butter-filled pretzels swirling around in ice cream. These are made very much like the traditional buckeyes – a mixture of peanut butter, butter and powdered sugar rolled into balls and then dipped in chocolate (a Christmas staple!).
These are super easy to make – no special equipment needed. Red Velvet Whoopie Pies « Recipes Remembered. Today, 1 December 2011, is World AIDS Day.
Having lived and worked in Kenya, East Africa with one of the most comprehensive HIV treatment programs in the world and assisted an amazing Pediatric HIV Researcher here in the U.S., this issue is one close to my heart. Instead of writing about my experiences (as they are limited), I will refer you to a few other resources you might find interesting: RVExpeditions – a Pediatric HIV Researcher’s blog. This week she is sharing a story each day of a child to commemorate World AIDS Day.The IU/Kenya Partnership and AMPATH – Kenya’s comprehensive initiative to combat HIVThe United Nations’ World AIDS Day Campaign - Provides information and resources for you to learn more about World AIDS Day, the “Getting to Zero” Campaign and the UN’s goals for 2015 Red Velvet Whoopie PiesPrinter-Friendly Version Yield: about 15 pies (depending on the size you made them) 1. 2. 3. 4. 5. 6.
Source: adapted from Annie’s Eats Like this: Like Loading... Cake Pops Tips and Tricks. My fiance invited me to his co-workers house the other night to play tons of boardgames. I volunteered to make cake pops for everyone. I learned a few tricks and tips to making cake pops more easy, since I made tons. 1. Use a styrofoam block to hold the pops after dipping. Attempting to hold it in a cup will make it dry and tilt sideways. 2. 3. 4. 5. 6. 7. 8. 9. 10. I hope these tips and tricks help you make beautiful cake pops! If you don't know how to make cake pops, here is my previous blog on how to:
Pesto Palmiers (Basil Pesto Elephant Ears. Preheat the oven to 425°F. Dry toasted pine nuts: Lightly dry toast the pine nuts in a small skillet over medium high heat until slighted golden. You have to be very careful; otherwise the pine nuts could burn easily. Transfer to a plate. Keeping a bright green color: Blanch (dip for 10 seconds in boiling water then transfer to an ice-cold bath) the basil, drain, then dry thoroughly of all water, pat dry on a paper towel. Roughly chop - you'll get approximately 1 cup of greens. How to make basil pesto: In a mini-food processor or mini-blender, combine 1 cup of (10-second blanched) sweet basil, 1 clove of garlic, 4 tablespoons of (toasted) pine nuts and 4 tablespoons of parmesan cheese.
Spreading the pesto: For each rectangle of puff pastry, roll the dough out so that it increases in size a bit, but most important, so the puff pastry becomes more pliable. Baking time: Slice the logs into about ⅓-inch thick pieces. Bon appétit! Blog Archive » Recipe: Candy Cane Truffles. Do you like candy canes? I never seem to get through a whole one, even when I was a kid.
I would just suck on it until the end became sharp and spikey…then I would prod and torment my little brother with it. Candy Canes…so sweet, so dangerous. I do, however, like them crushed up so they become minty, crunchy, candy-cane-y sprinkles. That’s the best way to eat a candy cane in my opinion, sprinkled over some other sweet treat. I’ve been planning on making these truffles for weeks now so I could stir them into a glass of hot milk for instant hot chocolate, but I’ve been waiting for our first snow and now that it’s here, it’s truffle hot chocolate time. And, I like pretty. Candy Cane Truffle Hot Chocolate I originally saw the idea to make truffles for hot chocolate here on Pinterest. 4 ounces heavy cream 8 ounces semi-sweet or bittersweet chocolate (chopped or chips) 1/2 teaspoon vanilla extract 1/2 teaspoon peppermint extract 3 candy canes, crushed hot milk (6-8 ounces per serving) Easy Parmesan Knots.