VIETNAMESE-COFFEE CUPCAKES Musical pairing – The Sound Of Sunshine by Michael Franti & Spearhead I made these Vietnamese-Coffee Cupcakes about a year ago and I’ve had visions of them dancing in my head ever since . . . like crack-cocaine, these are completely addictive!! Needless-to-say, The Professor and I have no-problemo finishing a batch of these babies off by ourselves! Having had no experience with Vietnamese cooking, I wasn’t sure what made this particular recipe ‘Vietnamese’ . . . little cakes which are glazed and frosted with a mixture of cream, sweetened condensed milk and espresso. A call out to Twitter and I had my answer: Kim tweeted back ‘the Viet people have a VERY strong French influence. The espresso/condensed milk is a true Viet concoction.’ The cake is a sponge-type of cake – made light and airy by whipping the egg whites before adding the yolks; the flour is sifted and gently folded into the batter before pouring into liners and baked. VIETNAMESE-COFFEE CUPCAKES TastingTable Makes 12 cupcakes
Rose Cake Tutorial SO excited to share with you how easy it is to make the rose cake. Seriously, once you see you are going to run right out, buy a 1M tip, and make one. That or go back to work. Or bed. Or whatever it was you were doing before I interrupted you. Ok, here we go! There were two main components to this cake. The vertical layer interior and the frosting rose exterior. I am going to do a vertical layer tutorial at a different time, (updated: you can see it HERE) as I did not get any pictures of it this go around and it is IMPOSSIBLE to explain without pictures. Now for the frosting rose tutorial! I promise you, this could NOT be easier. (I need to mention... before I froze my cake I poured a simple syrup over it. Start with your cake. Put your 1M tip (or any large open star tip) into the pastry bag then fill it up with buttercream frosting. If you have an appropriately sized coupler you can use that, or you can just insert the tip into the bag and cut off the excess. At least, I hope so anyway. :) 1.
MAGAZINE ENVELOPES 18K+ Well I got this idea from our friend Nina. She was making these super cute envelopes out of scrapbook paper and I really wanted to make some! So I came home and made some! They are so so SO simple and add a personal touch to your envelopes. You will need: An old magazine, scissors, an envelope, a glue stick and a Sharpie. Tear out some magazine pages that you like. Carefully pull the envelope apart. Trace the envelope on a magazine page. Cut the envelope shape out. Turn the envelope over as well as the magazine cut-out. Unfold everything and separate the magazine cut-out from the envelope. Glue the bottom flap down to the two side flaps. And you've made your own envelope! The great thing about making these envelopes our of magazine pages is that the envelopes have a character all of their own.
Lemon Yogurt Cake Lemon Yogurt Cake This morning I woke up and for some reason I could just smell and taste pound cake. But not any ordinary pound cake, one infused with lemon. I thought about making my old tried and true Baptist pound cake recipe, but I didn’t really want to make such a heavy buttery rich cake today. This is such a delicious recipe, and so versatile. Lemon Yogurt Cake Ingredients 1 1/2 cups AP flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 1 cup plain, unsweetened yogurt 1 1/3 cups sugar (I used stevia baking blend) 3 extra-large eggs the zest and juice from 2 large lemons, equaling 1/3 cup lemon juice 1/2 teaspoon vanilla extract 1/2 cup olive oil Method 1. 2. Adapted from Ina Garten’s Lemon Yogurt Cake
My FAVORITE Chocolate Chip Cookie I have experimented with countless recipes searching for that perfect chocolate chip cookie. The characteristics of the perfect cookie are a very personal matter, and here are my preferences: texture: chewy w. medium thickness --- everyone has their preference, and this is mine! chocolate to cookie ratio: 50/50 --- I really enjoy having a lot of chocolate in every bite chips vs. chunks: chunks --- I like sizeable pieces of chocolate in my cookie. type of chocolate: bittersweet --- I like using Valrhona 61% extra bitter nuts or other add-ins: NONE!! With the above criteria in mind, this recipe is the closest I've come to experiencing CCC perfection. - Don't substitute the pastry and bread flours w. - Hand chopped chocolate chunks, NOT premade chips - I will purchase a hunk of the best bittersweet chocolate that I can afford and hand cut them into chunks. - Chill the cookie dough at least 24 hours (I let my dough sit anywhere from 2-3 days) before baking.
Family tree of the Greek gods Homemade Mocha Coconut Iced Coffees. Let me tell you something. When I was a freshman in college, I once ventured to Starbucks. This wasn’t a frequent happening because 1. I didn’t like coffee whatsoever except when loaded with tons of crap and heavy cream… sort of like now, and 2. there wasn’t a Starbucks on campus. One night my friends and I somehow hitched a ride (not literally, but you know) to Starbucks and that’s when I saw it on the menu: mocha coconut frappuccino. I.almost.died. Two of my FAVORITE ingredients combined?! I ordered one. I sipped. I almost fainted. I slurped it to the bottom. I almost wet myself from excitement. I literally almost wet myself from drinking 48 ounces of diuretics and sugar. I became poor. [I should also mention that this was the same year I bought a $98 sparkly black belt with my dad's credit card. Starbucks became my new favorite place. Until one day I walked in and… it was off the menu. What the what?! Or… just make my own. Homemade Mocha Coconut Iced Coffees makes 1 serving 1 teaspoon sugar
Warm Toasted Marshmallow Smore Bars How To Mix Chalkboard Paint in Any Color We love using chalkboards as backdrops for displays and parties (like this one here!). So we were super excited to learn that you can create your own custom colors-and it's really easy! We first learned how from Martha Stewart whose tutorial you can read here. She recommends that you use latex paint, but we tried it out with acrylic paints with much success. Here's how you too can create your own chalkboard paint... Supplies: 1/2 cup acrylic paint (choose any color you like, or mix colors together to make the perfect shade!) 1. 2. Once your chalkboard has fully dried be sure to slate the surface before using it for the first time. Have fun creating any color combination you like!!
Coca-Cola Cupcakes I don’t drink coca-cola. But I do eat it. Weird. Yeah, I dunno. It’s way better eaten. There’s some dark and white sugar cooked with dark dutch processed cocoa powder…and a can of coke! There’s some the ol’ that pouring into this and this pouring into that. There’s some mixing. Take a little PAM and spray the liners–this is a sticky cupcake batter. UPDATED TIP ALERT: A few of you tried this recipe and sprayed them and the cupcake still stuck. These cupcakes are chocolately, decadent, rich and kind of amaze. This frosting isn’t frosting–it’s just whipped cream. And guess what? Next, cherries on top! P.S. Coca-Cola Cupcakes Recipe adapted from Baked: The New Frontier Yields 15 cupcakes Print this recipe! Cupcakes: 2 cups Coca-cola (do not use diet!) Whipped Cream Frosting: 1 1/2 cups of heavy whipping cream 4 tablespoons of powdered sugar 1/2 teaspoon of vanilla extract Maraschino cherries (for topping) Preheat the oven to 325 degrees F.
The Brownie That Will Change Your Life Let me start off by saying that viewer discretion is advised for today’s post. OK now with the story that preludes possibly the greatest brownie I have ever sunk my teeth in thus far in my life. Last Saturday Mrs. I knew time was tight and I didn’t want to spend all night Friday night to prep a dessert. This recipe, I cannot take any credit for and nor will I try as it is compliments of Nestle Toll House and as you can see from the reviews…. Ingredients 1 pkg. (18.25 oz.) chocolate cake mix1 cup chopped nuts ( Optional )1 cup Evaporated Milk1/2 cup (1 stick) butter or margarine, melted35 (10-oz. pkg.) caramels, unwrapped2 cups (12-oz. pkg.) Method Preheat oven to 350° F.Combine cake mix and nuts in large bowl. Bake for 15 minutes.Heat caramels and remaining evaporated milk in small saucepan over low heat, stirring constantly, until caramels are melted. Drop remaining batter by heaping teaspoon over caramel mixture. Bake for 25 to 30 minutes or until center is set.Cool in pan on wire rack.