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Perfect Buttercream

Perfect Buttercream
You know the scene – you’re at a party, and it’s time for the cake to be served. The cake sure looks beautiful, but the frosting … well, you never can tell with frosting. On the cake it all kind of looks the same. The flavor is a mystery. Will it send you running for your toothbrush with its sweetness? Or even worse, will it taste like a dollop of butter? Both can ruin a good cake and cause people to doubt the skills of the cake baker. Last week I was roped into asked to coordinate last-minute baby shower for one of our temps whose last day was Friday. Megan’s Perfect Buttercream makes enough to fill and frost a 9-inch two-layer cake 2 sticks (8 ounces total) butter, softened 6 cups sifted powdered sugar 4 tablespoons milk (I use whole) 1 tablespoon vanilla extract 1 teaspoon almond extract Dump everything into a large bowl (preferably stand mixer bowl with whisk attachment). Related:  Desserts/sweets

Doughnut Muffins with Vanilla Pastry Cream “The Pros and Cons of the Doughnut” by Cybidon (that’s me!) Pros: Ridiculously adorable. So crazy easy to make. Taste AMAZING (don’t lie and say you’ve only ever eaten just one, it’s impossible and everyone knows that). You can wear them on your fingers as rings. Like way better Ring Pops. Cons: Is it “doughnut” or “donut”? You cannot use a doughnut as a bullet proof vest. Don’t waste time worrying about doughnuts. Or donuts? Doughnut Muffins makes 12 from King Arthur Flour 1/4 cup (1/2 stick) unsalted butter, softened 1/4 cup vegetable oil 1/2 cup sugar 1/3 cup brown sugar, packed 2 eggs 2-2/3 cups flour 1-1/2 tsp baking powder 1/4 tsp baking soda 1 tsp nutmeg 3/4 tsp salt 1 cup milk for topping: 3 tbsp unsalted butter, melted 3 tbsp cinnamon-sugar* 1. 2. 3. 4. 5. *Good cinnamon-sugar ratio: 1/4 cup white sugar + 1 tbsp cinnamon Vanilla Pastry Cream from SprinkleBakes 2 tbsp cornstarch 1 cup whole milk 1 egg 2 egg yolks 6 tbsp sugar 2 tbsp unsalted butter, softened 1 tsp vanilla extract 1. 2.

High Protein, Low-Carb Breakfast Recipes: Pancakes & Cinnamon Rolls! | Slim and Strong Breakfast doesn't offer too many options for those looking to keep a low-sugar diet with a decent amount of protein. Aside from egg sandwiches, omelets and fritattas, slow-cooking oatmeal with Greek yogurt and protein shakes, the options aren't always obvious. Here are the best 3 high protein - low carb recipes I've come across in the past week. They're the fat burning versions of the fat storing originals we all sometimes crave. I hope you enjoy them! Cinnamon Coconut Pancakes (Recipe for 3 pancakes) 3 egg whites 1/4 cup almond milk (or regular milk) 1/4 cup of coconut flour 1 tbsp cinnamon Stevia (if you need sweetness) In a bowl mix the coconut flour, cinnamon and stevia and then add the almond milk. Nutrition info for 3 pancakes: Calories: 182 Carbs: 17g Protein: 15g Fat: 4g Fiber: 10g Sugar: 2g Protein Cinnamon Rolls 5 egg whites 10g coconut flour Vanilla Whey protein (30g) 10g Apple Fiber (pectin) 1 packet stevia 1 tbsp Cinnamon Combine the ingredients.

How to: Decorate with Royal Icing How to Decorate with Royal Icing I have posted many times about sugar cookies I have decorated with royal icing. I just don’t think you can beat the gorgeous detailing and smooth finish that royal icing provides. Though I have done my best to share all my tips and tricks in other posts, many readers have requested a “how to” post with step-by-step photos. Once you have all your supplies together, invert the pastry bags so that they will be ready to be filled with icing. Divide the batch of royal icing between the various airtight containers and color each as desired. Transfer the colored icings to the prepared pastry bags. Pipe outlines around the edges of your cookies. Let the icing outlines set for at least one hour before proceeding. With any of the piping bags that are not in use, store them upright in a drinking glass with a very small amount of water in the bottom. Now that the cookies have been outlined, we will make the thinned icing to flood the centers of the cookies.

Red Velvet Cheesecake Recipe I sampled a piece, and I have committed every single, creamy, decadent bite to my taste memory. I'll tell you with great confidence that I think this cheesecake is A.M.A.Z.I.N.G. CRUST:17 oreo cookies, crushed finely1/4 cup butter, melted1 Tablespoon granulated white sugar CHEESECAKE:3 (8 ounce) packages cream cheese, at room temperature1 1/2 cups granulated white sugar4 large eggs, lightly beaten3 Tablespoon unsweetened cocoa1 cup sour cream1/2 cup buttermilk2 teaspoons vanilla extract1 teaspoon distilled white vinegar2 ounces red food coloring (two 1-ounce bottles) FROSTING:3 ounces cream cheese1/4 cup butter, at room temperature2 cups powdered sugar, sifted1 teaspoon vanilla extract fresh mint sprigs, for garnish heavy duty foil 1. 2. 3. 4. 5. 6. *You may sub 1 1/2 cups chocolate graham cracker crumbs for the crushed oreos.

How to make Oreo lasagna Colin Joliat Oreo lasagna is a perfect alternative to cake, or lasagna, or pretty much any food. It’s easy enough that even I could figure out how to make it. I come across a lot of things that make me say, “I should definitely try that.” Let the fun begin. Layer 2 is a crazy concoction of cream cheese, milk, sugar, and cool whip. The third layer is where things started to go wrong. The penultimate layer is fancy talk for next-to-last. Finally, just add chocolate chips. Throw the whole thing in the freezer for an hour, have a few cocktails, and in no time you’re ready for the finest Oreo lasagna the internet has to offer. INGREDIENTS 1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies 6 Tablespoon butter, melted 1- 8 ounce package cream cheese, softened 1/4 cup granulated sugar 2 Tablespoons cold milk 1- 12 ounce tub Cool Whip, divided 2 – 3.9 ounce packages Chocolate Instant Pudding. 3.25 cups cold milk 1.5 cups mini chocolate chips DIRECTIONS 1.

Root Beer Float Cake Before I made this cake on Sunday afternoon, I sat down with a nice, tall root beer float. Sure, it was 10:30 in the morning. I suppose that technically that means I had a root beer float for breakfast. Something about a root beet float puts me on a conveyor belt back to some really random childhood memories. But cake!? Answers and cake, just a click away. Here’s what you should know about the Root Beer Float Cake. The cake doesn’t have the same memory inducing effects as a real root beer float. Try this cake. Root Beer Float Cake Baked: New Frontiers in Baking Print this Recipe! 2 cups root beer (don’t use diet) 1 cup dark unsweetened cocoa powder 1/2 cup unsalted butter, cut into 1/2 inch cubes 1 1/4 cup granulated sugar 1/2 cup dark brown sugar 2 cups all-purpose flour 1 1/4 teaspoons baking soda 1 teaspoon salt 2 large eggs Preheat even to 325 degrees F. In a small saucepan, heat the root beer, cocoa powder and butter over medium heat until butter is melted. Chocolate Root Beer Frosting

Cheesecake with Whiskey Butter Sauce. Yes, Really. Cheesecake. With whiskey? And butter? And…sauce? Oh my heavens, YES. My husband’s most favorite food in all the land is cheesecake. My husband likes his cheesecake with peanut butter and chocolate drizzled on top, but this time I decided to live a little and change it up with this whiskey butter sauce. The first rule of cheesecake baking is to get all of your ingredients to room temperature. Oh, and don’t forget to pre-heat your oven to 350 degrees. While we’re waiting let’s make the crust. Pull out two little packages of crackers (16 crackers total). Um, I mean 15 crackers total. If you have a food processor, go ahead and put that baby to use. Put half of the crackers in a gallon size bag. Seal the bag tight and crush the heck out of those crackers. Dump the crumbs into a medium sized bowl and pour four tablespoons of melted butter over the top. Now get out your 9 inch springform pan and grease it up. Yep. Just fold the foil up around the sides of the pan. Mm. Oh, lordy. Alright, now.

Raspberry Vanilla Smash Lemonade One thing I don’t want to hear about at the moment: fall. No. Just no. I’m not ready. I don’t want to hear about pumpkins or yellow leaves or sweaters. One thing I do want to talk about: ways to not be miserably hot. Thirdly, lemonade of all kinds. This recipe is not really a recipe. You basically smash three awesome things together: raspberries, vanilla/sugar and lemon juice. Do you ever notice that when you add vanilla bean caviar to a liquid it just stays clumped together? I like to mix the vanilla bean with the sugar. Very important. (P.S. The raspberry flavor is tart, as is the lemon, so I made this recipe a little bit sweeter than I usually do. This lemonade is pretty and tart and has the most lovely smell. Delicious! Raspberry Vanilla Smash Lemonade Print this recipe! 3/4 cup white granulated sugar 1/2 vanilla bean, split and scraped 1 1/2 cups raspberries, rinsed 5 lemons, juiced (about 1 1/4 cup of lemon juice) Pinch of salt 3 cups water 1. 2.

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