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Raspberry Cheesecake Cupcakes

Raspberry Cheesecake Cupcakes
If you enjoy cheesecake, then you will love these cupcakes. They consist of cheesecake with a graham cracker crust, a layer of homemade raspberry jelly, and are topped with cream cheese whipped cream. Can you say yum? Ingredients: Cheesecake (3) 8 Ounce Packages Cream Cheese 4 Eggs 1 Cup Sugar 1/3 Cup Heavy Whipping Cream 1 Tablespoon and 1 Teaspoon Flour 1 Teaspoon Lemon Juice 1 Teaspoon Vanilla Extract Fresh Raspberries for Garnish Cream Cheese Whipped Cream 2 and 2/3 Cups Heavy Whipping Cream, liquid not already whipped 3 Tablespoons Cream Cheese, softened Raspberry Jelly 1 and 1/3 Cups Raspberries, fresh or frozen 3/4 Cup Sugar 1/4 Cup Water Graham Cracker Crust 1 Cup Graham Cracker Crumbs 1/3 Cup Butter, melted 2 Tablespoons Granulated Sugar 1 Teaspoon Brown Sugar 1/2 Teaspoon Cinnamon

Death By Oreo Cupcakes They are probably the best Oreo cakes I have ever tried. A lot of cake's that I have experimented with before are like a vanilla cake with bits of Oreo in them, which didn't really give them enough Oreo flavor. But these were a lot better. I used a dark chocolate fudge cake mix instead of just a regular chocolate cake mix, which went really well with the cookies and gave the cakes just a little more flavor. Ingredients 1 package Oreo Cookies, regular size 1 package Mini Oreo Cookies, for decoration (optional) 1 package chocolate cake mix (mix according to directions on box) 8 ounces cream cheese, room temperature 1/2 cup butter (1 stick), room temperature 3 3/4 cups powdered sugar 1 teaspoon vanilla extract cupcake liners Preheat oven to 350 degrees. Cream together butter and cream cheese. foodsnots.com

Skeleton Gingerbread Men Cookies Who says gingerbread men are just for Christmas? (Really, who does say that? I’m assuming someone does) It’s time to rip off the lederhosen and get ready for a Halloween edition. You certainly could use our Gingerbread Cookie recipe, but I’m going for Chocolate. With one little twist. Cinnamon and Orange give these chocolate cookies a warm, spiciness that seems fitting for spooky little Halloweeny people. I’m also using royal icing. You want to start with your icing at a nice piping consistency. I switched to a larger tip for my bones (a #5) so I just started using that one for my faces as well. I know that after looking at these cookies you will all be shocked to know that I am not an expert in human anatomy. Then add some little bone shaped bones (bone shaped bones? After you’ve finished piping all your cookies to this point, you can fill in your faces. and then used that same toothpick to spread it around into all of the open spots. I know; I’m getting too attached. Royal Icing

Nutella Cinnamon Rolls May 10, 2011 | Print | E-mail | Filed under bread, nutella There are some days that I just lose my appetite. It might be because of my mood, or that nothing sounds good, or that I’m in a food rut again and need to spice things up a bit. When my appetite comes back though, what I’m inevitably craving is some sort of comfort food. Yesterday happened to be one of those days, and by the end of the day all I could think about was a warm cinnamon roll fresh from the oven. 2 cups whole milk1/2 cup vegetable oil1/2 cup sugar2 1/4 tsp active dry yeast5 1/2 cups flour, divided1/2 tsp baking powder1/2 tsp baking soda1/2 tsp salt1 stick butter1/2 cup nutellaCinnamon For the glaze (for three 8″ pans of rolls): 3 cups powdered sugar6 Tbsp milk In a large pot, whisk together the milk, vegetable oil, and sugar. Next, add in the baking powder, baking soda, and salt. Spread the nutella and butter mixture over the rolled out dough and follow with a sprinkling of cinnamon. Spray three 8? Leave a Reply

Cupcake Push Pops Here's a fun and different way to serve cupcakes! I really love cupcake push pops because they are so easy to transport and are fun for kids to enjoy! Simply use your favorite mini cupcake and frosting recipes, we used this one. Supplies needed: mini cupcakes, frosting, pastry bag, push pop containers Step 1: Pipe a thin layer of frosting in the bottom of the container. Enjoy! Coca-Cola Cupcakes - StumbleUpon I don’t drink coca-cola. But I do eat it. Weird. It’s way better eaten. There’s some dark and white sugar cooked with dark dutch processed cocoa powder…and a can of coke! There’s some the ol’ that pouring into this and this pouring into that. There’s some mixing. Take a little PAM and spray the liners–this is a sticky cupcake batter. UPDATED TIP ALERT: A few of you tried this recipe and sprayed them and the cupcake still stuck. These cupcakes are chocolately, decadent, rich and kind of amaze. This frosting isn’t frosting–it’s just whipped cream. And guess what? Next, cherries on top! P.S. Coca-Cola Cupcakes Recipe adapted from Baked: The New Frontier Yields 15 cupcakes Print this recipe! Cupcakes: 2 cups Coca-cola (do not use diet!) Whipped Cream Frosting: 1 1/2 cups of heavy whipping cream 4 tablespoons of powdered sugar 1/2 teaspoon of vanilla extract Maraschino cherries (for topping) Preheat the oven to 325 degrees F.

Oreo and Peanut Butter Brownie Cakes Well these naughty little treats are well….naughty but oh so necessary. There are a bit like my Brownie Covered Oreo’s from last Christmas but enhanced with layers of peanut butter and a double decker stack of Oreos in each little brownie cake. They are simply prepared in cupcake liners. Hope you enjoy this ultra sweet little cake Ok, I have to brag about this brownie mix from Trader Joes for a second. Break out 24 Oreo Cookies. Some of your favorite peanut butter. Spread a teaspoon of peanut butter over Oreo #1. Press a second Oreo right on top One more teaspoon right on top. Place the little stack right into a cupcake lined muffin cup. Like so Take your brownie mix…. …and spoon a couple tablespoons right over top, letting it run around the edges of the cookies. Mmmm! Ahhhh, wait until you cut them in half. Oreo and Peanut Butter Brownie Cakes 1 box brownie mix, 8×8 inch size 24 Oreo Cookies 1/2 cup creamy peanut butter 1. 2. Makes 12 servings Enjoy! Other recipes you may enjoy...

Green apple sorbet I first made green apple sorbet was about a year and a half ago and it wasn't anything to write home about. I'd just received a stand mixer and an ice cream bowl attachment and I was super excited about using it. I picked a recipe and started making it. Not knowing anything about making ice cream and sorbet I didn't realise just how smooth a puree needs to be to make creamy ice cream. I neither pureed the apples enough nor strained them. The result was a gritty sorbet with a weird, weird texture. One and a half years later, with fond memories of the taste of my ill-fated sorbet, I've given it another shot. There are a few things I liked about the original recipe that, unfortunately, didn't carry over into the second attempt. Essentially this recipe is much better than my first attempt and I'm just being picky. If you make this, don't freak out if your apple mixture is super bright green prior to it being frozen in the ice cream machine - it's perfectly normal. Green apple sorbet

Chuckwagon Apple Fritters | Scarletta Bakes I’ve been thinking about the Good Humor truck a lot lately. Like, a lot. This happens to me almost every summer. I get super hot. Every summer when I was a kid, we would spend our days at the local pool. I was a champion eater. Around 11:19 a.m., I’d start to get excited. Waiting. And then, in the far-off distance, I heard it… Diddly ding da ding da ding ding-a-ling a ding dongggggggggggggg (Whatever. I have to be first in line. Wait – who is that chubby girl standing on curb, sobbing and clutching two melted Push Pops? Sigh. Why am I talking about the Good Humor truck? Seriously, these fritters are simple and simply amazing. I came into the kitchen and found A. sitting next to an empty fritter bowl. M.: “Hey, what’s that chile sugar all over your face?” A.: “It’s not chile sugar. For reals. Chuckwagon Apple Fritters Prepare the apples by peeling all 5, shredding 2 of the apples, and roughly chopping 3 of the apples. Meanwhile, heat your peanut oil in a large, heavy-bottomed pan. 1.

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