background preloader

The Ultimate Chocolate Layered Reeses Peanut Butter Cup Birthday Cake!

The Ultimate Chocolate Layered Reeses Peanut Butter Cup Birthday Cake!
First of all, thanks to everyone who participated in the Layer Cake Shop giveaway. I knew you all would love it just like I did. See the bottom of my post for the winner! What a fabulous Labor Day Weekend we had. During their stay, we celebrated my Dad’s aka “Teedo” birthday early so we could be a part of it. I’m excited for you all to give this fab birthday cake a try, trust me it’s incredible!! The Ultimate Chocolate Layered Reeses Peanut Butter Cup Birthday Cake 1 box Pillsbury Devils Food Cake Mix 4 large eggs 1/2 Cup canola oil 1/2 Cup water 8 oz sour cream 1 small box instant chocolate pudding mix 1 bag mini or regular chocolate chips 4 8oz packages softened cream cheese 2 sticks softened butter 16 oz bag powdered sugar (most of it) 1 Cup melted creamy peanut butter 1 bag of Reeses Peanut Butter Cup minis, halved (freeze bag for an hour before cutting, it’s much easier) 1. 2. 3. Here are some pics I snapped before and while we dug into this bad boy cake. Have a great new week!

Black Forest Boule-de-Neige Recipe at Epicurious photo by Mark Thomas yield Makes 14 servings Chocolate and cherry — the flavors of Germany's famous Black Forest torte — combine in this moist, fudgy cake. Cake Nonstick vegetable oil spray 1/3 cup cherry preserves 2 tablespoons kirsch (clear cherry brandy) 1 1/2 cups dried tart cherries (about 8 ounces) Kirsch whipped cream 2 cups chilled whipping cream 1/4 cup powdered sugar 4 teaspoons kirsch (clear cherry brandy) 1/4 teaspoon almond extract Preparation For cake: Position rack in lowest third of oven and preheat to 350°F. Melt chocolate with butter in heavy large saucepan over medium-low heat, stirring until smooth. Bake cake in bowl 30 minutes. For kirsch whipped cream: Using electric mixer, beat cream, powdered sugar, kirsch, and almond extract in large bowl until cream holds peaks. Invert cake onto platter. *Available at specialty foods stores and some cookware shops.

Bacon Egg and Cheese Ring I came across this recipe on Pinterest, and I just had to make it. Scrambled eggs, bacon, cheese, and crescent rolls?! Yes please! Everyone in this house loved it. This is another dish that you can really do a lot with. Well, I hope you all had a safe and exciting New Years Eve, and I look forward to all that 2012 has to offer. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~'Bacon Egg and Cheese Ring' Ingredients 1 can of crescent rolls 5 large eggs; scrambled 1 cup of shredded Colby and Monterrey jack cheese 8 slices of cooked bacon (I bought the pre-cooked stuff) 1 teaspoon of season salt Directions 1. on a parchment lined pizza pan in a star formation (the longer sides of each crescent on the inside with the pointed ends pointing out.) 2. 3.

Winter-Spiced Molten Chocolate Cakes with Rum-Ginger Ice Cream Recipe at Epicurious photo by Pornchai Mittongtare yield Makes 8 These cakes are great for parties because they can be completely assembled the day before and then quickly baked before serving, for the all-important "ooze" factor. Ice cream 1 pint vanilla ice cream, softened 2 tablespoons chopped crystallized ginger 1 tablespoon dark rum Cakes 14 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped 1 1/4 cups (2 1/2 sticks) unsalted butter 2 teaspoons ground coriander 2 teaspoons ground cardamom 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground white pepper 6 large eggs 6 large egg yolks 2 teaspoons vanilla extract 3 cups powdered sugar 1 cup all purpose flour Preparation For ice cream: Place softened ice cream in medium bowl. For cakes: Generously butter eight 3/4-cup soufflé dishes. Preheat oven to 425°F.

How to Make Boba & Bubble Tea at Home Previous image Next image Love bubble tea? Make it at home! Do you love bubble tea? Personally, I can't walk past a bubble tea shop without suddenly craving one of their sweet ice-cold beverages dotted with chewy boba tapioca pearls. This is a drink that originated in Taiwan in the 1980's and spread throughout Southeast Asia before finding its way to the US. You can find boba at almost any Asian grocery store or online. Boba are at their very chewiest best if used within a few hours of cooking. The sweet and creamy bubble teas you buy in the stores are usually flavored with special powders and sweetened condensed milk. What's your favorite kind of bubble tea? How to Make Boba and Bubble Tea What You Need Ingredients 1/4 cup dried boba tapioca pearls per serving (NOT quick-cooking boba)1-2 tea bags per serving, any kind1/2 cup water1/2 cup sugarMilk, almond milk, or sweetened condensed milkFruit juice or nectar (optional) Equipment SaucepanBowl for holding the cooked bobaMeasuring cups 1. 2. 3.

Devil's Food Cake with Chocolate-Orange Buttercream Recipe at Epicurious photo by Brian Leatart yield Makes 12 servings A subtle hint of lavender accents this lovely dessert. It can also be left out if you prefer. Cake 4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped Buttercream frosting 8 ounces bittersweet or semisweet chocolate, chopped 1/2 cup unsweetened cocoa powder 7 tablespoons (or more) water Preparation For cake: Position rack in center of oven and preheat to 325°F. Sift flour and next 4 ingredients into medium bowl. Bake cakes until tester inserted into centers comes out clean, about 30 minutes. For buttercream frosting: Stir 8 ounces chocolate in top of double boiler set over simmering water until smooth. Beat butter, 1/3 cup powdered sugar, and orange peel in large bowl to blend. Place 1 cake layer on platter. *Dried lavender blossoms are available at natural foods stores and at some specialty foods stores and farmers' markets.

Cauliflower Crust Pizza & Stick a Fork in It I came across this cauliflower crust pizza on Pinterest, and was instantly intrigued. A low-carb pizza? Sign me up! I was skeptical, of course, but curious enough to try it and see how it tasted. I was pleasantly surprised by the results. My husband isn’t a huge fan of cauliflower, so I planned on making the pizza before he got home from work. So the general conclusion…Healthy, tasty and husband-approved? Cauliflower Crust PizzaYields: 1 serving* Ingredients: 1 cup cooked, riced cauliflower 1 cup shredded mozzarella cheese* 1 egg, beaten 1 tsp dried oregano 1/2 tsp crushed garlic 1/2 tsp garlic salt Olive oil (optional) Pizza sauce Mozzarella cheese, shredded Other additional toppings of your choice *Many people have commented and said that the amount of cheese can be reduced by half, and still taste just as good! Directions: To rice your cauliflower, take 1 large head of cauliflower, remove the stems and leaves, and chop the florets into chunks. *The original recipe makes 1-9 inch pizza.

Peppermint Ice Cream Candyland Cake Recipe at Epicurious For cake: Preheat oven to 350°F. Butter 15x10x1-inch baking sheet; line with parchment. Butter parchment. Whisk first 4 ingredients in large bowl. Bake cake until tester inserted into center comes out with some moist crumbs attached, about 22 minutes. Place 1 cake strip on platter. For candy brittle: Place 20-inch-long sheet of foil on work surface. Being very careful (syrup is extremely hot), pour boiling syrup in wide zigzag lines across foil. Starting at 1 end of brittle, break off irregular pieces, peeling foil as you go. For chocolate sauce: Bring water to simmer in small saucepan. Slice cake and serve with sauce.

Chocolate-Peanut Butter Cake with Cream Cheese and Butterfinger Frosting Recipe at Epicurious photo by Mark Thomas yield Makes 12 servings Begin preparing the cake one day ahead. Filling 2 1/4 cups heavy whipping cream 1/2 cup (packed) golden brown sugar 12 ounces bittersweet or semisweet chocolate, finely chopped 1/2 cup old-fashioned (natural) chunky peanut butter Cake 2 1/2 cups all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature 1/2 cup old-fashioned (natural) chunky peanut butter 1 pound golden brown sugar 4 large eggs 1 teaspoon vanilla extract 1 cup buttermilk Frosting 1 1/2 8-ounce packages cream cheese, room temperature 2 cups powdered sugar, divided 6 tablespoons (3/4 stick) unsalted butter, room temperature 1 teaspoon vanilla extract 3/4 cup chilled heavy whipping cream Butterfinger candy bars, coarsely chopped Glazed peanuts Preparation For filling: Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar. For cake: Preheat oven to 350°F.

Mile-High Chocolate Cake Recipe at Epicurious Make cake: Preheat oven to 350°F with rack in middle. Butter cake pans, then line bottom of each with a round of parchment paper and butter parchment. Flour pans, knocking out excess. Melt chocolate with butter, then cool. Sift together flour, cocoa powder, baking soda, baking powder, and salt. Beat eggs, sugars, and vanilla in a large bowl with an electric mixer at medium speed until pale and thick, 3 to 5 minutes. Bake until cakes pull away from sides of pans and a wooden pick inserted in center of each comes out clean, 40 to 50 minutes. Cool in pans on a rack 10 minutes, then run a knife around edges of pans. Make frosting and assemble cake: Whisk together sugar, flour, cocoa powder, and a pinch of salt in a small heavy saucepan over medium heat, then add milk and cook, whisking constantly, until mixture boils and is smooth and thick, 3 to 5 minutes. Cut each cake horizontally into 2 layers with a long serrated knife. ·Frosting can be made 2 days ahead and chilled, covered.

Semisweet Chocolate Layer Cake with Vanilla Cream Filling Recipe at Epicurious photo by Tina Rupp yield Makes 10 to 12 servings Cake 6 ounces semisweet chocolate, chopped Cream filling 1 teaspoon unflavored gelatin Ganache 1 cup heavy whipping cream 2/3 cup light corn syrup 18 ounces semisweet chocolate, chopped Preparation For cake: Preheat oven to 325°F. Whisk all purpose flour and next 4 ingredients in medium bowl. Bake cakes until tester inserted into center comes out clean, about 23 minutes. For cream filling: Place 2 tablespoons cold water in small bowl. Bring 1/2 cup cream to boil in heavy small saucepan. Place remaining 1 cup chilled cream, powdered sugar, and vanilla extract in medium bowl. Place 1 cake on 8-inch cardboard round or tart pan bottom. For ganache: Bring cream and corn syrup to simmer in heavy small saucepan. Place cake on rack set in large rimmed baking sheet. Cut out paper heart shapes of differing sizes and arrange atop cake.

Chocolate. Cherries. Whipped Cream. I find myself pondering the things in life that I simply could not do without. Everyday ordinary things that somehow have become integral to my very existence. Like my iPhone. If I couldn't check my Twitter every hour you might find me shaking in a corner somewhere in a cold sweat. Or if I just couldn't play Tap Tap Revenge I'd probably start obsessively drumming three fingers on every and any surface I could get my rhythm deprived hands on. My camera. My laptop. My hair straightener. Burt's Bees pomegranate rosemary lip balm. My fella, of course! Chocolate. Cherries. Whipped cream. Lucky for me this cake has all three of those last things. Swiss Black Forest Cake Source: Adapted from Rose Levy Beranbaum's The Cake Bible. 4 ounces semisweet chocolate, chopped 1/2 cup boiling water 4 eggs 1/2 cup granulated sugar 3/4 cake flour (or substitute) 2 1/2 tsp powdered gelatin 1/3 cup water 3 cup whipping cream 3 tbsp granulated sugar 1 1/2 tsp vanilla 1 454g can pitted bing cherries 3 tbsp spiced rum

Devil's Cake Balls If you haven’t heard of cake balls yet, I recommend that you check out Bakerella’s website to see what the fuss is all about. Cake balls are a great little invention; cooked cake batter crumbled and mixed with cream cheese frosting, rolled into balls, then dunked into melted chocolate. Don’t just make these for the health benefits though, they taste pretty darn good too. The recipe says to use any boxed cake mix for the type of flavor you want. Devil’s Cake Balls (makes 45-50) – adapted from Bakerella.com Ingredients: 1 Box Devil’s Cake Mix1 16 oz. can cream cheese frosting*1 16 oz. bag of chocolate chipswax paper * To make homemade frosting: combine 8 oz. cream cheese (softened), 1 stick butter (softened), and 2 cups powdered sugar. Directions: 1. After cake is cooked and cooled completely, crumble into large bowl. Powdered sugar, stick of butter, and package of cream cheese. 3 ingredients for a healthy dessert. Mix thoroughly with 1 can cream cheese frosting. Chill for several hours.

Want To Learn How to Make Gordon Ramsay's Favourite Dessert?-Hot Chocolate Fondant Posted by Grace Massa Langlois on Friday, 16th July 2010 Gordon Ramsay and his thoughts on Hot Chocolate Fondant – “Whenever I’m asked for my favourite recipe, this is the one. It has a divine melting texture and the liquid centre is sublime.” This recipe happens to be one of my favourites as well. I’ve tried countless recipes for these molten lava cakes but non have compared to this one. When I’ve made these cakes in the past the most difficult part of the recipe was slipping the cakes out of the ramekins without them falling part. You can prepare the dessert ahead of time, chill it in the fridge, and then pop in the oven for 12 minutes just before serving and enjoy (that’s the best part)! Are you planning a romantic dinner for 2? (from Gordon Ramsay Make It Easy) Serves 4 Comments (62) Leave a Reply

Related: