Kitchen Cakes and Frosting-Chocolate Rum Cake Recipe-Cakes, Cookies, Brownies Recipe and Desserts. Every Day Should Pop! A C&C Christmas: Chocolate Peppermint Bars. Recently, I received an email with a message that was short and succint: “Hi there, loving all your Christmas recipes so far but where’s all the chocolate?!” Apparently this lovely reader of mine has always thought of yours truly as a chocolate fiend as well as a massive citrus lover and she has noticed the lack of chocolate recipes in the past couple of months. My response? “Patience, my friend. Ok not my exact words but that was the basic gist of it. Peppermint is another favourite Christmas flavouring and it certainly was mine judging by all the candy canes I must’ve consumed in the last, oh, 20 years?
So my dear friends, with 1 month to go, are you all excited about silly season? Chocolate Peppermint Bars Ingredients 200g of good quality dark chocolate, chopped roughly 125g butter, chopped 110g caster sugar 2 eggs, lightly beaten 180g plain flour 240g icing sugar 1 tsp butter, softened 1/4 tsp peppermint essence approximately 30ml (2 Tbl) of milk Method Preheat oven to 180°C. To make icing: Cake filled peanut butter cups. Wouldn't this be a fabulous gift for the upcoming holidays? Imagine the look on their faces when they bite into one of these? Priceless. They'd say "oh my gosh there's cake inside my peanut butter cup! " That's reason enough to make them.
Cake filled peanut butter cups recipe by vanillasugarblog.com print recipe Cook notes: I only made 12 (regular size muffin tins) with this. Cake filling: 1 box devil food cake mix 1 can cream cheese frosting Peanut butter filling: 1 cup of plain or crunchy peanut butter (use a pb that is not runny or too oily) 2 TB confectioners sugar 3 TB of crushed graham crackers, finely crushed Milk chocolate cups: About 2-3 cups of melted milk chocolate Pastry brush Bake cake according to directions on box. Black Bottomed Mini Caramel Pumpkin Cheesecake Bites. It’s Pumpkin Spice Hershey Kiss time again! I quickly snatched up a bag at Target last week and was so excited to whip up another Fall recipes with them.
You are going to love these caramel pumpkin mini cheesecakes. I wish I would have snapped pictures of my husband and boys fighting over the last few bites of these that didn’t last long at all. Animals! I love a good Oreo Cookie crust on my cheesecakes. It goes perfectly with the pumpkin spice and caramel. Not a whole lot of ingredients in this recipe, which makes it all the more tempting. Black Bottomed Mini Caramel Pumpkin Cheesecake Bites 8 whole Oreos, finely ground in food processor 1 1/2 Tablespoons melted butter 8 oz softened cream cheese 1/2 Cup granulated sugar 1/2 Cup pumpkin puree (I used Libby’s) 1 large egg 1 teaspoon vanilla 1/2 teaspoon cinnamon 1/4 teaspoon fresh ground nutmeg 3 Litehouse Lowfat caramel dip (comes in a package of 6 20z little cups) 12 Pumpkin Spice Hershey Kisses, unwrapped 1. 2. 3. 12 mini cheesecakes. Chocolate mousse with Grand Marnier.
I don’t know about you, but I always tend to think that recipes that have been with you for a long time are kind of old friends. The ones you know inside out and could make even woken up in the middle of the night, or so I thought. This chocolate mousse recipe is the one I’ve been making for years. Nicolas Boussin, who was in 2000 named the best pastry chef of France, developed this recipe for Grand Marnier, and I since I’ve tried it first time, I’ve never looked at any other chocolate mousse recipe ever again. Naturally, when I set out on this chocolate mousse marathon, I had secretly hoped, that the recipe I always use will win. One of the cakes I was making for photo shooting that weekend had to be re-made, because in the midst of frantic cooking I realized I left out the eggs (rather essential ingredient for a cake…) and somewhere along the way of making this chocolate mousse I’ve forgot to add the butter… Nicolas Boussin chocolate mousse Author: Nicolas Boussin Recipe type: dessert.
Deep Dish Fruit Pizza. My sister-in-law Missy first introduced me to the concept of fruit pizza years and years ago, and here’s how: she brought one to my house and I proceeded to eat the whole thing. But it was small. And I was nursing. My mammary glands made me do it. I whipped up a whopper of a fruit pizza a couple of weeks ago using my good ol’ standby sugar cookie recipe…and it was so darn good in such a naughty, naughty way. Feel free to halve the recipe below and press into a smaller pan, or just split the full recipe in half and roll out two thinner pizzas. This is one of those fun, throw-together treats that’s perfect for everything from a slumber party to a baby shower. Sorry I said mammary glands. The Cast of Characters: my sugar cookie dough (recipe below), marshmallow creme, cream cheese, peaches, kiwi, blueberries…and whatever other fruit you’d like! Now, you could divide the dough in half, then roll out each half into thin, round pizzas.
Or you could do what I done did… I love this pebbly texture. Churro Tots. Happy Wednesday, beautiful people.Factoid for you: Getting my car serviced stresses me.To deal, I totally made Churro Tots. Throw in stress eating and calls to dad, and it some how made everything okay. I encourage it! Last week I went to a cookbook release party at Border Grill and they had churros…in tot form! I was blown away by their cuteness–had to replicate it stat for you all.I basically made a tweaked and adjusted version of this pate a choux recipe.
And then fried small balls of the dough. It was a breeze. Messy, but a breeze.I’m not a really clean cook. Grab a baking sheet, line it with some paper towels. Recipe adapted from Dorie GreenspanPrint this recipe! Banana Split Bites. Banana Split Bites ~ A classic ice cream dessert gets mini for some bite size fun.
And yes, there is actually a tiny scoop of ice cream tucked inside and underneath the whip cream of those little darlings. Banana Split Mini Bites For once I made something mini for portion control and not just for the cute factor. My little guy had some friends over the other day and of course with a mom who is a baker, the expectation is dessert will not only be good but it will be fun. And I was asked, by friend Caroline, not to let her boys eat too much dessert. Keeping all things in mind what I served is what you see here. Here’s what wasn’t a hit and what I learned. Impromptu play dates with four kid’s ages 3-5 year olds after a full work day –not a good idea.Know in advance what other kids will and won’t eat. Luckily, dessert made all things right. No recipe just a few notes: Use firm bananas and cut into 1 inch sections. Leave a Comment. Peanut Butter Mousse in Tuile Cookie Spoons. Recently a friend asked me to bake for an upcoming party she's having, so I've been researching all kinds of bite-sized dessert canapés.
One recipe that caught my attention is from BHG; a rich mousse that is served in the bowl of a teaspoon. The mousse sounds inviting, but I'm not sure I want to commit a good portion of flatware to the project (32 spoons!). The idea of a disposable plastic spoon came to mind, but for a single bite - well, that would be environmentally unsound and just too wasteful. Then, it came to me suddenly. Edible spoons! Do they exist? Can I make them? I've wanted to try stencil paste (or tuile batter) for some time, and now I had the perfect opportunity! The tuile batter recipe comes from my new favorite cookbook, Le Cordon Bleu Complete Cooking Techniques.
I'm happy to say that the stencil paste is very uncomplicated. These bake for only a short time. ...and onto the curve of a rolling pin. The hardened spoons will have a crisp texture. My one complaint? P.S.