Red Velvet Cake Truffles Recipe Valentine’s Day is coming soon, and what says “love” better than a box of truffles? How about a box of handmade truffles? And what if those truffles weren’t your regular run-of-the-mill chocolate truffles, but were instead composed of moist, tangy red velvet cake and cream cheese frosting? If you’re looking for the perfect homemade Valentine’s Day candy, have I got the recipe for you: Red Velvet Cake Truffles. Red Velvet Cake Trufflesyield: about 4 dozen Ingredients 1 9×13 pan of red velvet cake, baked and cooled1 can (16 oz) prepared cream cheese frosting1 lb candy coating (white chocolate, dark chocolate, or both)Assorted red decorations, like:Red pistachiosRed candy beadsRed M&MsRed Cinnamon HeartsRed sprinklesMaraschino cherries I hope you’re ready to get your hands dirty, because this recipe really works best with some serious hands-on action. Now add about three-quarters of the cream cheese frosting. While the chocolate is still wet, decorate your truffles!
Meatloaf Cupcakes Remember when I posted these, and wrote about the instant aversion my kids have towards meatloaf? They can’t get enough meatballs, but when I use that same recipe and make a loaf out of it, something happens. Well, I just solved the problem for all the mothers out there looking to get their kids to eat meatloaf. MEATLOAF CUPCAKES!!!! The other week a friend of mine at work came by to tell me about this awesome bakery in Chicago, called the MeatLoaf Bakery. So – for all your Moms out there – this one is definitely for you. Ingredients Meatloaf 1 teaspoon olive oil1 cup finely chopped onion1/2 cup finely chopped carrot1 teaspoon dried oregano2 garlic cloves, minced1 cup ketchup, divided1 1/2 pounds ground beef, extra lean (raw)1 cup bread crumbs2 tablespoons prepared mustard1 teaspoon Worcestershire sauce1/4 teaspoon freshly ground black pepper2 large eggsCooking spray Mashed Potatoes Garnish 3 tablespoons chopped chives4 pieces of bacon cooked and them chopped Preparation Preheat oven to 350°.
Butterbeer Cake March 18, 2011 | Print | E-mail | Filed under cake This year for my sister’s birthday celebration, I was worried that my cake wouldn’t live up to last year’s puffle cake. Every idea I came up with just didn’t seem good enough. Then, I thought back to when she visited us during her winter break, and I immediately knew that I had to make something related to Harry Potter. You see, until then, I had somehow managed not to read a single one of the books or see a single one of the movies. But my sister LOVES them, and when she found out that I had been previously isolated from the Harry Potter world, a movie marathon went on our list of things to do…and I have to say, I really enjoyed them! For the cake: 2 cups flour1/2 tsp baking soda1 1/2 tsp baking powder1 stick unsalted butter, softened1/2 cup granulated sugar1/2 cup brown sugar, packed3 eggs1 tsp vanilla extract1/2 cup milk2 Tbsp butterscotch topping (I used Smucker’s)1/2 cup cream sodaExtra butterscotch topping, for decorating
Mom’s Scones My mom has made “scones” my whole life. If you ask any of my siblings what favorite foods they think of when they think of mom and scones will be high on the list. They are family tradition that brings back many warm memories. Even today, Nan still makes her famous scones that are a favorite with all of the grandchildren. So imagine my surprise when I found out that the “scones” we love to eat are not what the rest of the world calls a scone. What!? The scones in Utah are a raised white bread dough deep fried in hot oil, much like Sopapillas or Navajo Fry Bread. But whatever you call them, I call them divine. Here’s how to make them: Combine 1 cup of warm milk and 1 cup of warm water. Add one tablespoon of yeast. Give the yeast a quick stir. Allow the yeast to activate about 10 minutes. You can allow your yeast to activate right in you mixing bowl, but the pyrex was better for showing activated yeast in a photo. Add one tablespoon of salt. And flour. Cut your dough out with a pizza cutter.
Slutty Brownies Now I don’t want to over sell this, so I’m going to be conservative and simply say, that these are… The Best Brownies In The WORLD. I know, big statement. They’re called Slutty Brownies because they’re oh so easy, and more than a little bit filthy. They’re best served warm from the oven, with good quality vanilla ice cream (devastatingly I didn’t have any in the freezer this time, so I guess I’ll just have to make them again). They take about 45mins to make, including baking time. The ultimate comfort food, whipped up within the hour. You will need… 1 Box of cookie mix, 1 Box of brownie mix, 2 Eggs, 2 Packs of Oreos (double stuffed ones are even better if you can find them) Some oil & your favourite ice-cream (optional) Preheat your oven to 350F, 180C, gas mark 4. Line a baking tray with grease proof paper. Squidge (technical term) the cookie dough into a lined baking tray, until it covers the bottom. Cover this layer with your Oreos. Mix up your brownie batter. & pour over your Oreos. Bake for 30mins.
Homemade Snickers Bars Insanity. That’s what this is. Pure In.San.It.TEEEEE. You know those days when you’re in desperate need of sugar and you’ve already downed more gummy vitamins than recommended while seriously considering how many more you can ingest without causing severe harm to your internal organs? Well… in that case you should make some homemade snickers bars. And I KNOW you know what I’m talking about. I spent the majority of my pre-pubescent and adolescent years scheming just how I would be able to steal my brothers’ Halloween candy. Then I went through a SERIOUS phase of those Snickers ice cream bars. And that you can eat a million of them. These days, it’s rare that I crave actual candy, often preferring some chewy cookies or super rich cheesecake or a bar of amazing chocolate that costs thrice as much as the recent organic meyer lemons I purchased. They are the peanut butter to my jelly. The salt to my pepper. The broccoli to my… wait, no. But now Nikki is like my bestest friend ever. nougat layer
Inspired Recipe: Cardamom Creme Brulee - PAPER/PLATES There are few things I find as satisfying as the crack of a creme brulee. That sharp snap means a lot of things. On the light side, it means you’re about to delve into a pot of sugary, creamy, eggy goodness, or that your next few minutes will be spent savoring shards of burnt sugar and creamy custard. Read our recommendation of In the Shadow of the Banyan. (Click images to enlarge.) Though a classic creme brulee uses vanilla bean, swapping this out for cardamom gives the dessert a warmer, deeper flavor that transports you east. Cardamom Creme Brulee Serves 8 An eastern twist on Julia Child's classic creme brulee recipe. 3 cups heavy cream1 teaspoon freshly ground cardamom6 large egg yolks1/2 cup granulated sugar1/2 cup confectioner's sugar Toast about 1 tablespoon of cardamom pods in a dry skillet for 2-3 minutes. PAPER/PLATES Though I always knew I wanted to do a creme brulee, the idea for using cardamom came from Epicurious.
Cinnamon Roll Pancakes Updated 9/22/11 to Add: If you’re coming here to sample these delicious Cinnamon Roll Pancakes, you just might like the latest recipe that I’ve posted for Pumpkin Cinnamon Roll Pancakes too. And Gingerbread- Cinnamon Roll Pancakes too. Enjoy! Here’s a short video sharing how to make these delicious pancakes: If you’ve ever thought you needed a reason to eat pancakes, today is the day: National Pancake Day! How do you like your pancakes? But recently I started dreaming about mixing cinnamon rolls and pancakes together… and this is what I came up with- my new favorite pancake: Cinnamon Roll Pancakes. I have a wonderfully fluffy pancake batter that I like to use (recipe below) so I swirled a bit of cinnamon roll filling into the pancake. And they cooked up just like a pancake- fluffy, but with craters of crusty, sugary cinnamon swirled within. You might find three of these stacked in a fancy breakfast restaurant, but I’m gonna tell you that one pancake is all you need. Oh yeah. Ingredients:
Cinco de Mayo piñata cookies Video how-to: Pinata Cookies Ingredients: 1 cup sugar1 cup powdered sugar1 cup butter1 cup vegetable oil2 eggs1 teaspoon cream of tartar1 teaspoon salt 1 teaspoon almond extract1 teaspoon baking soda5 cups flour1 tablespoon vanillaMini M&M candies1/2 cup powdered sugar (frosting)2 teaspoons milk (frosting) Directions to make piñata sugar cookies: Cream sugars with butter. Split dough into five, even-sized balls and one smaller ball (this will be the black one). Use a container the same approximate width of your donkey/burro piñata cookie cutter, and line it with plastic food wrap. Cover the layered dough and freeze for four hours or overnight. Remove the dough from the container and unwrap from the plastic. Immediately after you take them out of the oven, use your burro piñata cookie cutter to cut the cookie shapes. Create the hidden pocket For the middle cookies in each set, cut off the ears and legs, and cut out the center where the M&Ms will go. Assembling the piñata cookies
Better-Than-Crack-Brownies I’m sorry for doing this to you. I really am. But see, last Friday while I was on a 10-hour road trip heading for vacation, I received this recipe from a reader named Liz. Liz, I love you. That’s all I have to say. I was tortured by this recipe for a full 8 days before I could make it. So it was the first thing I made when I returned home. These are an absolute sin. I really don’t have any words, other than you must try them. They may also change your waistline too. But that’s okay. It’s all in the name of chocolate. Better-Than-Crack Brownies 1 batch brownies (boxed mix or oooey gooey brownies) 1/2 cup salted peanuts (if don’t have salted, add sea salt) 1 cup chopped Reese’s peanut butter cups 1 1/2 cup milk chocolate chips 1 1/2 cup creamy peanut butter 1/2 tablespoon butter 1 1/2 cups Rice Krispies Cereal Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish. While they are finishing baking, melt chocolate chips, peanut butter and butter. Mr.
Peekaboo pumpkin pound cake Peekaboo pumpkin pound cake with brown butter pecan icing Ingredients: For the pound cake 1 (14-ounce) box pumpkin bread mix1 (16-ounce) box pound cake mixOrange food coloring For the icing 8 tablespoons (1 stick) butter3-1/2 cups powdered sugar3 tablespoons evaporated milk1 teaspoon vanilla1/2 cup chopped pecans (optional) Directions: Mix up pumpkin bread ingredients according to the directions on the box. Bake in a 9 x 5-inch loaf pan according to directions. Align them down the center of a lightly greased and floured 9 x 5-inch loaf pan. Mix up your pound cake batter according to the directions on the box. Meanwhile, prepare the brown butter pecan icing. Put powdered sugar in a mixing bowl. Remove from heat. Remove baked and cooled pound cake from pan and top with brown butter icing. Cut into slices and delight your guests with the pumpkin-shaped surprise that peeks out from inside! More food crafts Edible teacup cookiesChocolate and gummy candy kabobsPoison apple party dip