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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).

A Taste of Koko: Hot chocolate Uncategorized “There’s nothing better than a good friend, except a good friend with Chocolate” Linda Grayson This is my take on ‘Hot Chocolate’. Instead of the typical cup of steaming hot chocolate, these cups are made 100% out of chocolate. Perfect for a party to entertain your guests. You get a cold creaminess from whipped cream, sweetness and crunch from chocolate cup, and heat from the cayenne pepper. Prepare to have your taste buds dancing to a sweet and spicy tune! I seem to be doing more social media now a days but I still enjoy baking up a storm in the kitchen. Chocolate cups. To make these chocolate cups, melt about 4 ounces to make 3 cups. I suggest using a high quality melting chocolate. Place the chocolate covered balloons on a pan covered with parchment paper. You can either let the balloon sit for 30 minutes or stick them into the fridge to harden up faster. Chocolate Mousse.Adapted from Alton Brown Chill 1/2 cup whipping cream in refrigerator. Fill first with chocolate mousse

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.

Homemade Girl Scout Cookies: Samoas Bars & Baking Bites I love the look of the original Samoas Girl Scout Cookies, but making them from scratch can be a little bit time consuming. This is largely because the dough must be rolled out, cut out and then each of the cookies has to be handled individually for topping. The results are well worth it, in my opinion, but we don’t always have time to make a labor-intensive recipe – no matter how bad a craving for Girl Scout cookies gets. Bar cookies are the perfect solution. This is basically a shortcut recipe that still delivers all the great samoas flavor without some of the more tedious parts of cooking making. These bars have a buttery shortbread base that is topped with the caramel-coconut samoas topping and chocolate. The final step is to dip these in chocolate once the topping has set. Homemade Samoas BarsCookie Base: 1/2 cup sugar 3/4 cup butter, softened 1 large egg 1/2 tsp vanilla extract 2 cups all purpose flour 1/4 tsp salt First, make the crust. Preheat oven to 300. Makes 30 bar cookies.

We love soft pretzels! Elsie and I always loved going to the mall with our mom growing up, even before we loved fashion. Our mom would always get us a soft pretzel at Auntie Ann's to share and it was always a fun treat. I still sometimes get a soft pretzel when I'm at the mall, as it reminds me of all those trips with our mom. Plus, soft pretzels are AWESOME! So we thought it would be fun to try and make our own at home. Soft Pretzels makes 8-12. Needed: 1 1/2 cups warm water, 1 1/8 teaspoon active dry yeast, 2 tablespoon sugar, 1 1/8 teaspoon salt, 1 cup bread flour, 3 cups (all-purpose) flour, 3-4 tablespoon melted butter, course sea salt, cinnamon and sugar, 1 cup warm water, 1 tablespoon baking soda. Dissolve the yeast in the 1 1/2 cups warm water. For the sweet butters: Combine 1 stick of softened (nearly melted) butter with either honey + nuts or raspberry jam. We hope you love these homemade pretzels as much as we do!

Southwest Quinoa Sliders with Avocado Cream Sauce Healthy, hearty and such a crowd-pleaser! Ugh, I have the Monday blues. It doesn’t matter that this is a short work week – Mondays will always be Mondays. Speaking of Thanksgiving, I am so grateful that I have a menu finalized! Now you’re probably wondering why on earth I would post quinoa sliders today. And that’s exactly what this recipe does. Southwest Quinoa Sliders with Avocado Cream Sauce Healthy, hearty and such a crowd-pleaser! Ingredients 2 cups cooked quinoa 1/4 cup grated Parmesan 1/4 cup panko 2 tablespoons all-purpose flour 1 teaspoon cumin 1 teaspoon garlic powder 1/2 teaspoon chili powder 1-2 tablespoons pureed chipotle peppers, in adobo sauce 1 tablespoon freshly squeezed lime juice 2 large eggs 1/2 cup whole kernel corn 1/2 cup canned black beans, drained and rinsed Kosher salt and freshly ground black pepper, to taste Olive oil 12 split slider buns, toasted, for serving 2 cups arugula, for serving 2 Roma tomatoes, thinly sliced, for serving For the avocado cream sauce

sweet saturday: one minute peanut butter cake Picture this scene: it’s 8:30 in the evening. The sky is just starting to get dark outside your living room window. You ate a delicious, healthy and veggie-filled dinner a few hours ago and now you are ready to sit down to the most recent episode of So You Think You Can Dance and dive into a decadent plate of dessert. Oh wait, you have no dessert. No chocolate, no cookies, no ice cream, no cake, no pie, not even a Jordan almond. Well she’s to go to her microwave. You can make a delicious, fluffy, moist peanut butter cake in your microwave in about one minute (30 seconds mixing, 30 seconds zapping). The options are also pretty endless. One Minute Peanut Butter Cake Print This Recipe Serves One Like my peanut butter microwave cake? Ingredients: 1 egg, beaten1 tablespoon brown sugar1/2 teaspoon baking powder1 heaping tablespoon flour2 tablespoons peanut butter1 teaspoon milk1 tablespoon powdered sugar (give or take) Directions:

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.

Smurfs' Ice Cream Baked Cheesy Chicken Bake Today’s recipe is a cheesy baked pasta that I found over at Our Best Bites . Sara based the recipe on a Martha Stewart recipe. This yummy dish consists of a cheesy pasta blended with chicken, sun-dried tomatoes, and mushrooms. Now I know the sun-dried tomatoes aren’t something most of you probably keep on had, so you could just leave them out if you like. Another great thing about this recipe is it makes two – 2 quart dishes. When I made this recipe I also decided to try it with some pasta samples that I had received from Ronzoni . Finally, the winner of the “Nourish Your Inner Goddess” giveaway from Yoplait and MyBlogSpark is: Kate who said: I always love any kind of berry yogurt. Congrats Kate! Baked Cheesy Chicken Penne Freezer instructions: To freeze, prepare through step 4 and then let pasta cool. Be Sociable, Share!