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Molten Lava Cakes

I love these little babies. Surprisingly, this has been the first time I’ve ever made them myself. While preparing these Chocolate Lava Cakes I learned that they are super-fun to make. They are also surprising. And, with the generous amount of chocolate they contain, I’m sure they are just super seductive. That all makes them the perfect dessert choice for Valentine’s Day, don’t you think? Now, let me invite you to my kitchen and show you how I prepared my version of these adorable sweet cakes… Here’s what we need. Couldn’t be simpler. 1. 2. I’ve used 6-ounce (180 ml) ramekins. 3. 4. 5. 6. 7. Let cool slightly. And be strong! 8. 9. 10. I only have two, so I had to bake in two batches. 11. 12. 13. Too long. Although nice and tasty, they weren’t that ‘molten’ in the center. I baked the second batch for only 10 minutes. That was much better. I really like the moist center. Aah, I love this game. 11 minutes would make them absolutely perfect. Enjoy, dear friends!

Caramel Apple Cupcakes September is finally here and all I can think about are all of the apple recipes I want to dig into. I’ve already lit my fall candles to get in the mood since we kind of have to fake the seasons over here in Florida. These caramel apple cupcakes smelled divine baking in the oven! Also, today my friend Micah from Micah Folsom Photography is having a photography giveaway. Ingredients Cupcakes: 1 (18.25-ounce) package spice cake mix 2 large eggs 1 cup sour cream 1/2 cup milk 1/3 cup vegetable oil 1 cup peeled, cored, and chopped Granny Smith apple (about 1 large apple) Caramel Sauce: 35 caramels 1/4 cup evaporated milk or heavy cream (or regular milk) 1/2 cup chopped pecans 24 wooden craft sticks Instructions Preheat oven to 350 degrees. Notes Source: America's Best Recipes

Marijuana Ice Cream Recipe | BudFacts.com Who can resist the comfort of an ice cream, more so, when it was added with the twist of marijuana? With this delectable piece, you will surely hit the kitchen and start creating your concoction. Consuming the drug in this form will surely remove you worries of the smoke that you probably are getting irritated at. And for those who have not tried cannabis, this would probably push you to taste some. Enjoy your first experience with Mary Jane with this marijuana ice cream recipe. Ingredients: 25 grams of butter 18 fluid ounces of single cream 75 grams of sugar A pinch of salt ¼ ounce crumbled hash or 10 grams crushed bud 15 ounces of bananas (peeled) 3 tablespoons of rum 5 tablespoons of honey Directions: •Heat the cream in a saucepan until before it boils. This recipe is ideal to serve six marijuana ice creams. Click here for tasty cannabis recipe’s

Monster Brownies If you know me, you know I’m crafty. I even have a separate blog just for my crafts. Halloween does something to me creatively each year. I give you Brownie Monster Treats! Here’s something fun too. So now, on with the show! Monster Brownie Treatsprintable version Boxed brownie mix Betty Crocker Cookie Icing in desired colors Cheerios, Cocoa Puffs, and Trix cereals Mini chocolate chips Pretzel sticks Red and black decorator gel 1/4 cup powdered sugar milk First prepare your brownies and allow them to cool. Make the Eyes It’s important to do this step first to allow adequate time for the glaze to dry. Drop a few Cheerios into the glaze coating the cereal. Place a mini chocolate chip, upside down, in the center of each glazed Cheerio. Icing Colors You could certainly use your own recipe for Royal icing, I have one myself as well. If you have to mix, like I did, you might find the easiest way to apply the mixed icing is with a new paintbrush. Then you eat them!

Chocolate Chip Cupcakes with Mint Buttercream « Baking with Basil December 16, 2011 by Brooke Are you chocolate and minted out yet?!?! I hope not because this one is a doozy as well. With that being said, I promise this is my last post about this delightful flavor combo. Even I am getting a bit overwhelmed by the sugary goodness. Head over to Stephanie’s blog for all the details to create your very own tasty cupcake at home. Thanks so much Stephanie for having me participate in your Holiday Food round up! Like this: Like Loading... Mint Chocolate Chip Cake Chocolate cake and I have had a very interesting romance. I started off with quite an intense dislike of chocolate cake. I KNOW. But try not to judge me too harshly, I had many bad experiences with store-bought dry, dense mudcakes covered in grainy baking chocolate icing. So every year when I asked Regex Man what cake he would like for his birthday and every year he replied me with "Chocolate. So this year for Regex Man's birthday I offered to do a chocolate cake even though he said it didn't have to be chocolate this year. I used David Lebovitz's devil's food cake recipe again, my new favourite chocolate cake since making it for my raspberry cupcakes when I launched the new site. Originally I was going to arrange the scoops of icing around the edge of the cake, but I realised I didn't have quite enough icing to do that so I ended up just doing a few of them in the middle. Mint Chocolate Chip Cake Mix together the coffee and milk. Happy Birthday Regex Man!

Cinnamon Apple Pecan Crumb Bars Mmm... gooey apple cinnamon deliciousness! We’re eating cinnamon apple pecan crumb bars made with local fuji apples and drizzled with cream cheese cinnamon icing. Every year apple season (aka fall) brings with it a wave of nostalgia, and I can’t help but reminisce about the autumns of my youth. Growing up in Virginia fall meant the leaves turned from green to lovely shades of vibrant orange, red, yellow and deep purple. Along with the cool air, fall also brought with it loads of glorious apples. The house I grew up in had 2 apple trees, 2 peach trees, 2 cherry trees and 2 seckel pear tree in the front yard, thus we never had a shortage of fresh fruit to feast on throughout the growing season. Cinnamon Apple Pecan Crumb Bars For the apples: 3 medium fuji apples, peeled, cored and cut into a 1/2" dice 1/2 cup chopped pecans 1/4 cup flour 1/4 cup brown sugar 1 1/4 tsp ground cinnamon 1/2 tsp kosher salt Preheat oven to 350 degrees. Place all ingredients for the apples into a mixing bowl.

Cheesecake Recipes - Easy Cheesecake Recipes at WomansDay.com Whipped, mixed, baked or frozen, at one point or another, most of us have lingered in our love affair with cheesecake. Here, we have 15 suggestions that might pull you back into a dangerous remission, glistening in all their creamy glory. We've got something for everyone, from raspberry-swirled to peanut butter-flavored; from no-bake fruitcake to bite-size bars; from tiramisu to pie. Recipes: Caramel Macchiato Cheesecake Mocha Cheesecake Bars Layered Pumpkin Cheesecake Orange-Chocolate-Swirl Cheesecake Bars Brownie Cheesecake Mini Peanut Butter Cheesecakes Tiramisu Cheesecake Triple Chocolate Cheesecake Almond Cheesecake with Three Sauces No-Bake Berry-Orange Cheesecake Pie Raspberry Cheesecake Bars Cappuccino Cheesecake Cherry Cheesecake Pie Mango, Lime, and Ginger Cheesecake Lemon Cheesecake

Pumpkin Pie Cheesecake December 13th, 2009 by katie We couldn’t decide between cheesecake or pumpkin pie and while I would generally just make both, Pumpkin Cheesecake just seemed like the perfect solution! This cross between a creamy, fluffy cheesecake and a spicy pumpkin pie goes great over a pecan crust topped with caramel sauce and candied pecans. Pumpkin Cheesecake 16 oz cream cheese (2 bars)1 cup pumpkin1 cup sugar3/4 cup brown sugar2 tsp vanilla3 eggs3 tbsp cornstarch1 tbsp pumpkin pie spice1 1/2 cups whipping cream1/2 tsp salt2 tbsp lemon juicepecan crust or graham cracker crust prepared in a 10 inch springform panPrepare crust in a large spring form pan. Preheat oven to 325°F.Using a stand mixer or high power hand mixer, cream the cream cheese, pumpkin, sugars, and vanilla together.With mixer running add eggs one at a time, fully incorporating each one before adding the next. You can bake this in a waterbath if that’s your thing. Pecan Crust Candied Pecans These are great made ahead.

Spring Battenburg Cake This was my first time making Battenburg cake, and it certainly will not be my last. I'm smitten! I love the bright almond flavor the cake imparts, and I can't help but smile at the colorful two-by-two checked pattern. Traditionally the cuboid cakes are pink and yellow, but I've always thought pink and green conveyed the feeling of spring more perfectly. I had a difficult time finding good step-by-step instructions for this recipe, so I am including my own in this post. I didn't have the two 7" square pans called for in the original recipe, so I had to work around that. I ended up using a 10 x7 stoneware dish with the parchment divider and it worked great. As a final touch, I dressed the cake in white fondant and added pearl dragees. Spring Battenburg Cake [click to print] Serves 6-8 Preheat oven to 350 degrees. Line the pan: Fold a piece of parchment paper in half, then, while folded, trim the edges to fit the length of the pan. Store in an airtight container or wrap in cling film.

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