background preloader

A Tasty Recipe: That’s the Best Frosting I’ve Ever Had

A Tasty Recipe: That’s the Best Frosting I’ve Ever Had
I’ve been intrigued with this frosting recipe for months, not just because of its alluring title, but also because if its ingredients. Five tablespoons of flour? In frosting? Let’s just say my interest was piqued. I finally got around to making it yesterday evening; Marlboro Man’s grandmother has some old friends staying at The Lodge and I wanted to take them a treat. So I whipped up this frosting, slapped it on some chocolate cupcakes…and wound up considering not sharing them with the guests because it was so delicious. You owe it to yourself to make this frosting sometime in your life. You’ll just have to trust me on this. Here’s how you make it: First things first: I made chocolate sheet cake cupcakes. Here’s the recipe: The Best Chocolate Sheet Cake (or Cupcakes!) Let your cupcakes (or cake) cool completely. Begin by pouring 5 tablespoons of flour into 1 cup of milk. After adding the flour, whisk it together until combined, then place the saucepan over medium heat. I’m bossy.

Related:  Frosting and FillingsOther desserts

Cookie Pixie: Best Royal Icing Recipe, Step by Step In order to make fabulous cookies, you have to have fabulous Royal Icing. I've tried countless Royal Icing recipes in the past three months, and this is what I've discovered: 1) Meringue powder really is superior to using egg whites. If you can't find it at a local store like Michaels, order some through the Internet, for example through Amazon. It makes a frosting that is fluffier, puffier, shinier, and stretchier. Homemade Pop-Tarts When I was a kid, I loved Pop-Tarts. My mom rarely bought them for us because of how unhealthy they are, but when I saw those babies in the pantry, I was pretty excited! My favorite was always strawberry, which is why I decided to make that version of these myself. I’m no health nut, but that might be because I don’t buy a lot of pre-packaged foods.

TGI Fry-Day: 'Thrice Cooked Chips' at The Breslin Who doesn't love french fries? We've long been looking for New York's best, and decided that the city's fries deserved more than a post—they needed a column of their own. Here's TGI Fry-Day, your weekly dose of deliciousness. Got a nomination? Let us know. —The Mgmt. 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. That is what you find out when you dig into them.

Cinnamon Doughnut Muffins I made up these little gems this afternoon in the hopes we would have them for Sunday breakfast tomorrow morning. However, they are SO GOOD, I don’t anticipate them making it through the night. They will be devoured before bedtime. I know it. The town I live in does not sport a donut shop, can you believe that? The grocery stores sell donuts, but I think we all know the taste is not thesame as a donut shop donut. Ganache I hadn’t intended to include a ganache recipe, ganache is more ratio than recipe: equal parts cream and chocolate, some vanilla and a pinch of salt thrown in for bonus points. But I had several people e-mail me to ask for it, so here it is. I figure if you know how to make ganache you’re not reading this. If you don’t know how to make ganache, then we’ve probably got a lot to talk about. Yeah.

I’m rich, I’m rich! Thousand Dollar Bars Have you ever baked something that made you do the Daffy Duck? You know, the cartoon scene where Daffy runs about yelling, “I’m rich, I’m rich, whoop, whoop, yippee, I’m rich!” He’s bouncing around on his head, feet, hands, and rump in a spastic outpouring of sheer joy.

Save These 15 Creative Grilled Cheese Recipes Hey there! Have you downloaded the latest version of Springpad yet? To learn about the updates in Springpad 3.0, check out this blog post: “The New Springpad Makes It Fun and Easy to Share.” With the two simple core ingredients of bread and cheese, the grilled cheese sandwich innately lends itself to added bells and whistles. 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! These are super simple using a doctored cake mix but taste just like fall. Outrageous Oreo Crunch Brownies Now these brownies are just dangerous. It made a huge 9x13 pan (and this was halving the recipe) and I ended up freezing most of them. And now for the past couple of months I've been slowly nibbling away at my stash. I love eating them frozen - they're so fudgey, rich and chocolatey.

German Buttercream Swiss meringue buttercream has become the gold standard of professional baking, but it’s not the only fabulous European style buttercream out there. Of course there are French buttercreams (made with egg yolks) and Italian buttercreams (made from pouring boiled sugar syrup over meringue) too, but lesser known is German. German buttercream is perfect for those wanting to graduate from powdered sugar based frosting, but not ready to jump on the Swiss bandwagon. When making or eating Swiss buttercream for the first time, “it tastes like pure butter” is a common complaint. Though kind of ironic (um, yes, it is called a buttercream…), it’s a valid observation.

Easy Homemade Ice Cream without a Machine July is National Ice Cream month, and I’m so excited to show you how making your own homemade ice cream is easier than you may think! No ice cream maker? No problem. Out of rock salt? Don’t need it! You can make this ice cream in just four easy steps.

Involtini: Feta & Prosciutto Rolls - David Lebovitz I was having drinks at a friend’s house last night, who is a cuistot, the French slang for a cook. I don’t think you’d say cuistat for a woman, but whatever you want to call us, the conversation pretty much stayed on one topic: Food. We talked literally for hours while we drank brisk sauvignon blanc and picked apart an amazing wedge of 30 month-old Comté cheese from a giant wedge on a cutting block positioned strategically between us. For some reason, the conversation turned to food intolerances and allergies, which aren’t all that well-known in France.

Related:  dessertsRecipes