Pumpkin Cinnamon Rolls Recipe If you happen to read MBA on a regular basis, you may remember me discussing my fear of yeast and my attempt to conquer that fear with the help of Amber from Bluebonnets and Brownies. Well since that post a couple of months back, I have been a bread baking fool and no longer doubt myself in the yeast department. In fact, I probably have more bread baking supplies and tools than some bakeries and with that came a serious addiction to the King Arthur Flour website. Since I’m no longer a yeast novice, you can imagine how excited I am to flaunt my newly developed skills for this week’s Holiday Recipe Exchange sponsored by Red Star Yeast. As soon as we gained Red Star Yeast as a sponsor, I knew exactly what I was going to make – Pumpkin Cinnamon Rolls. The pumpkin puree in the roll base creates a slightly denser dough, so these definitely are not as pillowy as a traditional Cinnamon Rolls – but they are just as delicious. How To Participate Link Up Your Recipes: This Week's Prize:
|Feistycook| SELF-FROSTING NUTELLA CUPCAKES When I bought the jar of Nutella last weekend I made a vow (yes I did) that part of the Nutella will be made into cupcakes. I’ve always planned to do that whenever I buy one but it never gets that far. Darn those nutella sandwiches and occasional spoon licking. Well, I finally made self-frosting nutella cupcakes and golly they were so beautiful and delicious. This self-frosting nutella cupcakes recipe was adapted from Connie of Pinoycook which she got from Baking Bites. 10 tbsp butter, softened 3/4 cup white sugar 3 eggs 1/2 tsp vanilla 1 3/4 cups sifted all purpose flour 1/4 tsp salt 2 tsp baking powder 1/3 cup Nutella Preheat the oven to 325°. Using a mixer, cream butter and sugar together Do this until light and creamy. Add one egg at a time. Beat the mixture after each egg. Add vanilla, then the flour, baking powder and salt. The mixture would be sort of lumpy like it would be hard to pour. Use an ice cream scooper to fill up the cups with the batter. Serve cool or a slightly warm. .
Cupcake Bites « Recipe Rhapsody Although this is a Bakerella original, I actually got the idea from a friend who learned about cake pops from me and has never even heard of Bakerella. She was going to make cake balls for her sister’s wedding, discovered that they are a pain to dip (I AGREE!! I WOULD LOVE MAKING CANDY IF IT DIDN’T EVER INVOLVE DIPPING THINGS IN CHOCOLATE! ARRRRG!) Anyway, cupcake bites are basically cake balls made to look like little cupcakes. What is a cake ball/pop you ask? OK, so to make these babies, just mix crumbled cake with frosting to make your cake ball centers. I'm recycling my old photo, which shows more frosting (probably 1/2-2/3 cup) than what I use now. Melt up a whole package of chocolate candy coating (chocolate flavored almond bark). Place the cake balls on top of the chocolate and press down gently until the chocolate comes up to the edge. They really shouldn’t be this high, but like I said I overfilled the chocolate. That’s it! Printable recipe Printable recipe with picture
Chocolate Chip Cookie Dough Truffles | annie's cooking lab Last weekend a friend I decided to neglect our school work and go for a hike in the snow followed by dinner and a movie at my house. I had all the ingredients on hand for some tasty Corn and Cheese Chowder which was perfect way to warm up after a cold hike. My friend said she’d be in charge of bringing ingredients for us to make dessert and I was so excited to see that she’d picked out these truffles! Eating the cookie dough is usually one of the best parts of making cookies, but then you feel bad because you’re supposed to be making cookies- not snacking on the dough! Chocolate Chip Cookie Dough Truffles Ingredients 1/2 cup butter, softened3/4 cup brown sugar, packed1 tsp. vanilla extract2 cups all-purpose flour1 (14 oz.) can sweetened condensed milk1 cup miniature chocolate chipsChocolate bark for melting (milk, semi-sweet, dark, or white chocolate)Chocolate chips, sprinkles, etc for decoration (optional) Directions Makes: 3-4 dozen Source: Recipe Girl Like this: Like Loading...
Key Lime Cupcakes I was flipping through old issues of Bon Appetit when I spied a colorful, playful looking green cupcake topped with a mound of icing. To say it looked delicious was a gross understatement. But would it really taste as good as it looked? Only one way to find out. . . Frankly, I think it’s better. These cupcakes remind me of lime sherbet, which I had a LOT of this summer. Key Lime Cupcakesadapted from Bon Appetit, Sept 2008 Print Recipe 1 ¾ cups cake flour ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 stick (1/2 cup) cool unsalted butter, cut into 8 pieces 1 ¼ cups granulated sugar 2 large eggs (room temperature) 2 ½ tablespoons key lime juice 1 tablespoon key lime zest 1 drop green food coloring paste ¾ cup buttermilk (room temperature) Icing: 1 stick cool unsalted butter, cut into 8 pieces 8 ounces cream cheese (room temperature), cut into 8 pieces 2 ¼ cups powdered sugar, sifted 1 tablespoon key lime zest Preheat oven to 350*F. Bake 20-25 minutes. Makes 12-14 cupcakes.
Chocolate Cupcakes with Flaming Strawberries Call me easily amused, but these little torch-topped cupcakes delight me. Besides being a cute novelty item for a party, I think they would add a little drama to the end of a romantic meal. I've been looking for something different to serve for Valentine's dessert, and this is definitely different. The strawberries are hollowed out and filled with a bit of liquor, then ignited with a match. For the cake portion, I chose a One Bowl Chocolate Cupcake recipe because 1. it's quick 2. it is easy, and 3. it fits my prerequisite for a light ending on date night. I should say, a light ending provided you don't eat too many. The cakes are just sweet enough, and have a light, fluffy crumb - the perfect vehicle for rich chocolate buttercream. Notes for flaming strawberries:Any alcohol below 80 proof will not ignite well. Shaina made a margarita version of this on Babble Food. Chocolate Cupcakes with Flaming Strawberries Yield: About 20 cupcakes [click to print]Cupcakes: Preheat oven to 350 degrees.
Cheeky Kitchen » Slow Cooker Gooey Chocolate Cake I’m meeting a new friend for lunch today. And an old friend for line-dancing tonight. And I’m feeling rather spoiled about it all. I mean, moms shouldn’t have TWO social events on the calendar for the same day, should we? Which brings me to the point of what moms should be doing anyway. For a long time, I measured myself by what I remember of my own mom. The odd thing is, I’ve now reached the age in my life where I am exactly as old as she was. Such is the fate of all moms. And I realized then that everyday is really a bit like living in an imaginary world. Because, ancient people don’t do lunch with new friends. And they definitely don’t join in a on rousing night session of line-dancing with old friends. They don’t make oatmeal in the morning in bare feet and spandex shorts. And ancient people DEFINITELY do not fill their day’s with a slew of other snappy, bodacious activities. See? I’m crazy hip. Whatever are my kids thinking? Ingredients: 4 eggs 1 cup brown sugar 3/4 cup cocoa powder
Mixed-Berry Chiffon Cake with Almond Cream Cheese Frosting Recipe at Epicurious For almond cream filling: Pour half and half into medium saucepan. Scrape in seeds from vanilla bean; add bean and bring cream to simmer. Remove from heat; cover and steep 15 minutes. Blend sugar and flour in medium bowl. Whisk in eggs, then warm half and half mixture; return to same pan. For cake: Preheat oven to 325°F. Bake cakes until tester inserted into center comes out clean, about 25 minutes for thinner cake and 30 minutes for larger cake. Place thinner cake on 9-inch-diameter tart pan bottom. Cut larger cake horizontally in half. For almond cream cheese frosting: Beat cream cheese, butter, sugar, and both extracts in large bowl to blend. Mound berries on top of cake.
WhipperDish How to Make Crêpes Without a Crêperie A brief tutorial on how to make crêpes at home, no crêperie required. Just you, your stove and a bit of batter and you’ll have a plate full of thin pancakes in no time at all. I’ve always wanted to live abroad, even if just for a short time. While the dream of leaving and exploring was there, the reality was and is that I remain fully rooted in the Midwest.In college I was a single parent. To the eggs and milk, add in flour, melted butter and a bit of salt. When it’s time to cook, heat a pan with rounded edges over medium-high heat. Cook the crêpe for 30 seconds or so. Slide the crêpes into a flat pile and let them cool a bit while you repeat the process and make more crêpes. And that’s it. If you’re wondering, no, I still have not been to France, nor have I ventured to Australia. 5 eggs 1 1/2 cups milk 1 cup water 2 cups flour 6 tablespoons melted butter 1/4 teaspoon salt extra butter for fryingIn a blender combine eggs, milk, water, flour and melted butter.