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Serves 10 to 12 8 ounces chocolate cookies 4 tablespoons butter, melted 4 ounces finely chopped chocolate or semi-sweet chocolate chips
Small local businesses and many nonprofit organizations have unique challenges in online marketing, largely due to their restricted budgets. Facebook is a marketing platform many believe, at first, to be “free.” As they inevitably learn, nothing in life or business is free.
I swear buttermilk is magic. I’ve dwelled on this before. Buttermilk seems to turn everything to gold. Super-moist, super-delicious gold. Anyway, I needed a simple, summery, breakfasty, cake-like-but-not-dessert-like recipe to make this morning.
So it turns out this cake has more ingredients than any cake I have ever made! And when I started to write the cake description in the blog title, I realized that there are 18 words and two ampersands in the name. Yep.
Bring 1/4 cup water to a rolling boil in a small saucepan over medium-high heat. Add butter, 1 piece at a time, whisking to combine after each addition. Remove from heat; stir in chocolate until completely melted.
So… I didn’t just make one outrageous cinnamon roll last weekend. I clearly made two. I think this is the end of the cake batter era. Unless I come up with something even more ridiculous to create with a cake batter flavor, I’m pretty cake battered out.
This time I decided to make it with those mini fruit flavored marshmallows. I had to sort them by colour first. I figured they would add a little bit of flavor to the fondant so I wouldn't have to add much flavoring oil. I use gel colours to dye my fondant but regular food colouring will work too. You won't be able to get really dark colours without making your fondant sticky, but for lighter colours you can just even it out with more icing sugar.
This just may be my new favorite Chocolate Chip Cookie. It’s made with butter AND cream cheese. It’s dense, chewy, chocolatey and very delicious. I had half a package of cream cheese that needed to be used up and I really wanted chocolate chip cookies so I figured surely there must be a recipe… a quick google blog search led me to baking blonde and a really delicious recipe that’s definitely being added to my regular cookie repertoire! Cream Cheese Chocolate Chip Cookies recipe from BakingBlonde 4 oz cream cheese, softened (recipe called for 5-6 but I only had 4) 3/4 cup unsalted butter, melted and cooled 1 cup brown sugar 1/2 cup granulated sugar 2 tsp vanilla extract 1/2 tsp baking soda 1/2 tsp salt 2 cups plus 3 tbsp all purpose flour 1 1/2 cups semi sweet chocolate chips
You guys aren't messin around. When I placed the idea out there.. the idea that I would create three different cakes from one decorators tip... I had NO idea what I was thinking. The most commonly requested tip was Wiltons #233.
If there is a befitting time for a cake it would be today. Not only are we gathering the last of the summer harvest anticipating the turning of seasons but we find ourselves in a fit of celebration. Eighteen months of praying, wondering, researching and being challenged to our core all lead up to this day. This morning my husband took one less pill than he did yesterday. Next week he will take another less and so on until by the end of this month my husband will be medicine free for the first time in ten years.
This beautiful swirled torte is almost too pretty to eat. Almost. The Martha Stewart Show, May 2007 http://www.marthastewart.com/255854/strawberry-torte Ingredients
I have been experimenting with different mug cakes every since I heard about them about a year ago. None of them have been winners. They were either too chewy, too dry, or not sweet enough. Well, I continued experimenting, and thought why not add some decadent Nutella into the mix.
I use this recipe when making my rose cake, my hydrangea cake, or any cake that I want the frosting to be able to hold its shape!
Muffins & cupcakes