New Year, New Dessert: Chocolate Pecan PieCake Goes to 11 | Making Life... For the past 10 years, ever since my eldest daughter was a baby in a bucket, my family has spent New Year’s Eve with our good friends The Millers. That first year, we could all fit around their small dining room table. Now their party has grown into a crowded affair, with more children than adults, but it is still just as much fun. The party theme this year was “It goes to 11″. Nigel Tufnel: The numbers all go to eleven. So how to interpret this theme? Hmmmm… Pecan pie is fantastic, chocolate cake is scrumptious, chocolate and pecans are good together…ding ding ding. I’m not the first person to bake a pie into a cake. It’s 1/1/11. Chocolate Pecan PieCake CAKE, etc.Cake portion adapted from a recipe from The Buttercup Bake Shop Cookbook Print-Friendly Recipe 8 ounces bittersweet or semisweet chocolate, chopped into small pieces3/4 cup heavy creampinch of sea salt1/2 cup pecans, toasted and chopped 8 or 9-inch pie tin, preferably disposable (you may need to cut it)10 X 3 inch cake pan Wow!
Homemade Confetti Cake with Cotton Candy Cloud Frosting Can we just real talk for a minute? Ever since I found out I was having a girl (almost exactly a year ago!), I’ve been planning birthday parties. Is that weird? I mean…I’ve planned some super cool parties for Jon David in the past, but boys are a liiiiiiitle boring. Meh. Anyways. Hello, last I checked, miniature Mason jars full of punch never stop being cute. I know we are all supposed to be over the Pinterest thing by now (I mostly am. Dessert table? Shabby chic bunting? Paper straws? Get your party hats on, people because…it’s happening. And what is one of the most important parts of a Super Winning at Pinterest Girly Girl Birthday Extravaganza? A cake. This cake has been on my mind for some time, and I was so glad to finally see it come to life. And the frosting… Marshmallowey Cotton Candy flavored perfection. Do it. Homemade Confetti Cake with Cotton Candy Cloud Frosting Ingredients Instructions Preheat oven to 350. Notes If you’re interested, I used THIS cotton candy sugar. Aaack!!
Best Baking Recipes - Kiwi Baking green I love The Muppets (and I mean I really love The Muppets). It’s hard not to be smitten with this great cover by Variety Magazine — flip an iconic face (and colour scheme) and a whole new perspective is born. I particularly love how Kermit’s collar layers over the Variety cover title type… (photograph via coverjunkie) Somehow the entire month of March passed in one blur. (photographs via anthropologie) The very best of design combines aesthetic beauty with vibrant thinking and powerful solutions. (video via ogilvy paris, images via/spotted on designboom & dezeen) How did 2012 end so quickly? (photographs via: dezeen, spin, elle, style, vogue, munaluchi bridal (cutouts); abriwin, moffat, fashion week berlin, hello sandwich (holograms); design work life, we heart, paul smith (emerald)) Yep, today is kind of like the Oscars of Colour. Pantone has declared their choice, “”Lively. (photographs because i am fabulous, j.crew, pantone, wardrobe oxygen, style carrot and design*sponge)
Sallys Baking Addiction Banana Chocolate Chip Crumb Cake Super-moist banana crumb cake layered with cinnamon, brown sugar, and chocolate chip streusel. Not one piece of this lip-smacking cake will be leftover! Today’s recipe was completely unplanned. Ok, let me rewind. For dessert, Kerry made this with strawberries on top. Kevin didn’t tell me about brunch with his family until 4pm the day before. Because, I couldn’t possibly go empty handed. After the crumb cake received rave reviews from his family, I knew I had to share the recipe with you. This coffee cake/crumb cake recipe actually comes from my best friend Amy. Wanna see proof? Amy and her family enjoy this banana chocolate chip crumb cake every year on Christmas. First thing’s first. The crumb cake is left fabulously moist from all three moistening-agents: mashed ripe bananas, yogurt, and creamed butter. The streusel! The streusel is heavy on the chocolate chips and heavy on the cinnamon. So many melty chocolate chips in every bite. The cake’s texture isn’t dense like banana bread.
Mint Chocolate Chip Cake - Semisweetie, A geeky baking and recipe blog Thank goodness I have a mother-in-law with good taste in birthday cakes. This past week we traveled to my in-laws to celebrate her birthday. Brad gave me some tips on what she might like for her cake – I was stoked to create something minty and chocolatey for her. Mint Chocolate Chip Cake (makes one 9-inch two-layer cake, originally adapted from David Lebovitz’s Devil’s Food Cake recipe) For the cake: 9 tbsp unsweetened cocoa powder 1 1/2 cups cake flour (not self-raising, I just used plain flour and replaced 3 tbsp with cornstarch) 1 1/2 tsp salt 1 tsp baking soda 1/4 tsp baking powder 1 stick unsalted butter, at room temperature 1 1/2 cups caster sugar 2 large eggs, at room temperature 1/2 cup water 1/2 cup milk For the icing: 2.5 sticks unsalted butter 3 cups icing sugar 1 tsp peppermint essence, adjust to taste 150g semisweet chocolate, very finely chopped or pulsed through a food processor (I chopped mine) green food coloring nonpareils (snow caps) Mix together the water and milk.
Funky Junk Interiors Sallys Baking Addiction Lemon Blueberry Layer Cake Sunshine-sweet lemon layer cake dotted with juicy blueberries and topped with lush cream cheese frosting. Take a bite and taste the bursts of bright flavors! What on earth is a lusciously fruit-filled recipe like this doing on my kitchen table in February? While I know the east coast hasn’t been hit nearly as hard as the midwest, we’ve had more snow than we know what to do with. Share Video I love the snow, but someone pass me a fork. I made this cake for my girlfriends, Megan and Erin. On top of all of that, I brought over a few slices of this cake and a fresh batch of oatmeal cookies. Megan’s husband said the cake reminded him of a super moist sponge cake. Making a tall layer cake shouldn’t be overwhelming. Make sure you use fresh lemons. * How to choose lemons at the store? Use buttermilk. * Did you know? Fresh or frozen blueberries are OK. * Why not? More lemon-y recipes for you! Ingredients: Cake Directions:
Peanut Butter and Jelly Cupcakes Recipe From decadent Peanut Butter Trifles to Amber’s Peanut Butter Snickeroos, I filled up the week with pure peanut butter goodness, so I knew I had to wrap up the week with something extra special. The idea for Peanut Butter and Jelly Cupcakes has been filed away in my recipe notebook for months just waiting to debut in spectacular style. I have forever been a fan of peanut butter and jelly sandwiches, especially when fluffy white bread is involved. I know, I know, this is certainly not the most nutritious bread choice, but hey, this is My Baking Addiction, so I am giving the white bread some love to go along with this week’s peanut butter love. I get on food kicks a lot, meaning I’ll eat the same thing over and over again until I simply can’t stand the thought of it, but somehow, I never tire of PB&J sandwiches and I often eat them for dinner when Brian works late… sometimes I even get fancy and actually toast the bread! If you enjoyed this recipe, you may like...
Flower Applique Headband Ooh… wouldn’t this be great for a wedding accessory? This shade of white is perfect for winter! Start with an appliqué that you like and apply it to any color material (I used plain ‘ol cotton) as per the instructions on its package. Using scissors, trim the excess material along the appliqué border. And that’s it! The Real Deal: It cost me $5 to make this. Go and be pretty,
Peanut Butter Pound Cake Chocolate Chip- Peanut Butter Pound Cake with Peanut Butter Glaze It’s Chocolate Chip Week here on the Recipe Girl blog. It’s not official or anything, but since pretty much everything tastes better with chocolate chips added to it, I thought it might be fun to share some of my favorite chocolate chip treats with you. The cake is solidly a peanut butter cake , and it’s dotted with milk chocolate chips throughout. Of course you must douse any sort of cake like this with a decadent glaze. …topped with chocolate chips, of course. You know what the best thing about pound cakes is? This cake is definitely a pound cake… it’s dense and wonderful and lovely to slice and have with a cup of tea… or coffee… or a big jug ‘o milk. Print Recipe Save Recipe Chocolate Chip Peanut Butter Pound Cake w/ Peanut Butter Glaze Yield: 12 to 14 servingsPrep Time: 25 min Cook Time: 1 hr, 20 min A dense and wonderful slice of cake to have with a cup of coffee.
60 Second Chocolate Chip Cookie A la Mode I had so much fun developing this recipe. Talk about kinda dangerous though. This baby is baked in 60 seconds, no lie!! The cookie dough recipe is prepared right in your ramekin, so we are also talking about minimal dishes. Win win, right? You know those fabulous pizzookie’s you order at certain restaurants? In any case, Enjoy my friends!! Start by creaming your butter and sugars right in your ramekin. Just like so, light and fluffy. You’ll add a couple tablespoons of beaten egg next. A splash of vanilla please. Give another good stir of the spoon until combined. Once combined, add your dry ingredients right to the ramekin. Flour, salt and baking soda all set! Give a few stirs then…. Time for some fabulous chips! Oh yah! Top with a lovely scoop of vanilla ice cream and drizzle with my homemade magic shell! Mmmmm. To share or not to share? 60 Second Chocolate Chip Cookie A la Mode Ingredients Directions Place butter and sugars into a 2-cup ramekin, beat with spoon until well combined.