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Chocolate Malted & Toasted-Marshmallow Layer Cake

Chocolate Malted & Toasted-Marshmallow Layer Cake
Recipe: Sweetapolita's Campfire Delight Total time: 4 hours Ease: Intermediate Unusual ingredients: malted milk powder, whipping cream, marshmallows, marshmallow fluff, unsweetened cocoa powder, coffee Marshmallows. Malt. Heavenly moist chocolate cake. Thus was my Saturday. I knew this was going to be a time investment. The cakes themselves were perfect. Toasting the marshmallows was easy in the oven, but when I added them to the mixture of fluff, butter and icing sugar, things got quite a bit messy! The chocolate malted frosting is absolutely delightful. Related Posts: Related:  sweet

lemon blueberry scones It is time, once again, for me to give in to my cravings… I’ve been craving something cakey, something flakey, something sweet but not too sweet… I’ve been craving a scone! After doing my recipe research, I decided to use the basic bones of this recipe but I changed it to be lemon blueberry flavor and to have icing on top instead of sprinkled sugar (I like sprinkled sugar on scones a lot but I had a whole lemon full of juice that couldn’t be wasted). Scones are great because they are super easy (pretty much like the basic biscuits) and they can be made into just about any flavor that you’d like. Add dried fruit and nuts, fresh fruit, spices, WHATEVER! Plus, they’re made of pantry staples which means you probably have all of the ingredients on hand to make them RIGHT NOW! Lemon Blueberry Scones lemon blueberry scones Total Cost: $2.16 Cost Per Serving: $0.27 Serves: 8 Ingredients Instructions Preheat the oven to 450 degrees. Enjoy your scone with a hot cup of coffee or tea! Step By Step Photos

italian sodas June 30, 2011 | Sweet Recipes | Comments Growing up, these Italian sodas were my favorite!! My mom and I would always stop by a little coffee shack on our road trips to Oregon. I remember ordering the blueberry Italian soda in the summer instead of ice cream because they were so refreshing. I hadn’t had one of these since I was a kid, so I wanted to recreate the easy recipe. I even made my own blueberry and strawberry syrup instead of using Torani. Photo Credit: Sugar and Charm Lemon Bars Lemon Bars These are the lemon bars indeed. I just baked them in a tart pan. And I had my reasons for doing so. When I baked them in a square 9-inch pan lined with foil, I had to trim the edges to get perfectly looking bars. This is an adaptation of Alice Medrich’s recipe. Makes about 14 bars For the crust: 8 tbsp (1 stick) unsalted butter, melted¼ cup sugar¾ tsp pure vanilla extract¼ tsp salt1 cup all-purpose flour For the filling: 1 cup sugar3 tbsp all-purpose flour3 large eggsFinely grated zest of 1 lemon on lime, preferably organic½ cup strained fresh lime or lemon juicePowdered sugar for dusting (optional) Make the crust: Position a rack in the lower third of the oven and preheat the oven to 350 F. In a bowl, combine the melted butter with the sugar, vanilla, and salt. Place the tart pan on a cookie sheet and bake for about 20-25 minutes, or until the crust is fully baked and deep golden brown; press it down with the back of a spoon or prick it with a fork if it bubbles up.

28 Muffin Recipes You’ll Want to Try I love muffins. I love them even more than cupcakes. Probably because they are so quick to make. Of course, not all muffins are the sweet variety. Here’s a list of muffin recipes gathered from this site and all around the web too. Snickerdoodle Muffins – Just like the cookie, only in muffin form. Peanut Butter and Jelly Muffins Cranberry Muffins with Orange Marmalade Glaze – The glaze would be really good on other kinds of muffins too. Chocolate Chip Muffins Blueberry Muffins with Orange Glaze Apple Brown Betty Muffins Poppy Seed Muffins Blueberry Sour Cream Muffins Graham Muffins Pumpkin Muffins Argan Banana Muffins from Maroc Mama Sweet Potato Spice Muffins from The Jammie Girl Pumpkin Muffins with Streusel Topping from Hoosier Homemade Banana Muffins with Tart Lemon Icing from Addicted to Recipes Apple Cinnamon Sugar Donut Muffins from Barbara Bakes Chocolate Chip Banana Muffins from Mommy Hates Cooking White Chocolate Pineapple Muffins from Mommy Hates Cooking Pear Muffins from The Happy Housewife

Princess cake demystified (prinsesstårta) On my first trip to Sweden in 1998 I fell in love with prinsesstårta (PRIN-sess-TOHR-tuh). The spongy layers of cake alternating with jam, vanilla custard and whipped cream topped with a thin layer of bright green marzipan had me hooked from the first bite. But it wasn’t until recently that I really started to wonder about this cake and it’s origins. So the search began for more information on prinsesstårta. I wasn’t able to find any definitive information about why the books were called the princess cookbooks or why the princesses agreed to have their images on the cover other than the fact that Jenny Åkerström was their teacher and the princesses were seen as role models. Being a preservation gal at heart, I couldn’t resist going online and finding a first edition of the Prinsessornas Kokbok. As far as the name of prinsesstårta, it’s certainly more appealing than “green cake.” Aside from all of the historical background, I was curious how prinsesstårta is made. Make the cake 1. 2. 3.

Fluffernutter Cookies, 3 Ingredients! Phew, what a whirlwind this week has been! I need one of these cookies while I unpack! More about my trip later, we’ve got to talk cookies! Seriously, wait until you try this recipe. I have had this idea in my head for over a week now and had NO idea how they would turn out. Grab a tall glass of milk and treat the family to these way too easy and oh so fun cookie gems! Yes, you heard me right….3 ingredients! Mix, mix, mix Ready to bake! Bake 12-15 minutes Fluffernutter Cookies 1 Cup creamy peanut butter 1 large egg 1 cup marshmallow cream 1. about 18 cookies Have a great rest of your week and weekend! Other recipes you may enjoy... Valentine Shortbread Cookie SandwichesMini Peanut Butter and Chocolate Buttercream Cookie SandwichesNutter Butter White Chocolate Chip CookiesChocolate Cherry Chip Cookies!

Vanilla Heat Beignets Today I am sharing with you a recipe I made as part of the Secret Recipe Club - and I'm also going to be sharing a piece of my heart with all of you, all of my blogging friends, some I have known since the beginning of my (and your) blogging days, and you, my readers. My match today is someone I have known from the beginning of our blogging days. She may not realize what she means to me. Today, I want everyone to know that our blog friends, our internet friends, those people we never may meet but get to know so personally from our blogs really do mean something to me. I became very emotional when I had to go back to Holly's blog to decide what recipe of hers I was going to make for SRC. I really love these Beignets I made from her blog. One more thing before you get to the recipe and the links to other SRC posts for this week. Vanilla Heat Beignets recipe slightly adapted from Phemomenon Add flour, 1 cup at a time and mix on low until all 3 cups have been incorporated.

crème brûlée french toasts Filed under the very large category of Things Pretty Much Every New Yorker Already Knew About But Was News To Me (don’t bother trying to hail a cab after noon on a Friday, filthy stoops are irresistible for the chill-minded set, etc.), the City Bakery on 18th Street has some astoundingly good French toast on Sunday mornings. It’s also astoundingly expensive, as things will go at a bakery with sweets like you can’t find anywhere else and an iron grip on its original recipes. Their version is a ridiculously thick wedge of battered bread with a caramelized lid that requires no syrup or other accompaniment — well, except maybe some crispy salty strips of bacon — to make it sing. Of course, I’m not trying to make their French toast, I would leave that to their expertise. The snafu me and my poor little middle fingertip — leading to countless, “Look what I hurt today!” Crème Brûlée French Toasts Makes 6 servings Topping 2/3 cup granulated sugar Preheat oven to 325.

Easy Peanut Butter Snickers Hand Pies - Back for Seconds These Easy Peanut Butter Snickers Hand Pies are incredibly scrumptious! They can be made in a matter of minutes and take just 3 ingredients! Never miss a recipe – follow Back For Seconds on Blog Lovin These Easy Peanut Butter Snickers Hand Pies are freakishly delicious. Especially warm…the chocolate, peanut butter, and caramel get all gooey and melty, and it really takes some restraint to keep from eating the whole batch. Yesterday I shared a this photo on Instagram: I could tell I needed to get it together and share this recipe ASAP. These hand pies are as easy as 1-2-3. 1. 2. 3. See? Follow Back for Seconds and never miss a post! Facebook|Pinterest|Twitter|Google+|Blog Lovin|Instagram Easy Peanut Butter Snickers Hand Pies These Easy Peanut Butter Snickers Hand Pies are incredible easy and super scrumptious! Ingredients 1 can crescent rolls 8 tablespoons creamy peanut butter 8 fun size snickers chocolate and caramel sauce (for drizzling on top, if desired) Directions More easy desserts:

The Brownie That Will Change Your Life Let me start off by saying that viewer discretion is advised for today’s post. OK now with the story that preludes possibly the greatest brownie I have ever sunk my teeth in thus far in my life. Last Saturday Mrs. I knew time was tight and I didn’t want to spend all night Friday night to prep a dessert. This recipe, I cannot take any credit for and nor will I try as it is compliments of Nestle Toll House and as you can see from the reviews…. Ingredients 1 pkg. (18.25 oz.) chocolate cake mix1 cup chopped nuts ( Optional )1 cup Evaporated Milk1/2 cup (1 stick) butter or margarine, melted35 (10-oz. pkg.) caramels, unwrapped2 cups (12-oz. pkg.) Method Preheat oven to 350° F.Combine cake mix and nuts in large bowl. Bake for 15 minutes.Heat caramels and remaining evaporated milk in small saucepan over low heat, stirring constantly, until caramels are melted. Drop remaining batter by heaping teaspoon over caramel mixture. Bake for 25 to 30 minutes or until center is set.Cool in pan on wire rack.

A CUP OF JO Today is World Nutella Day! You can eat it straight from the jar but, if you want to get fancy, I'm excited to say that we'll be featuring ridiculously delicious Nutella recipes this month. First up: Zoë of Zoë Bakes shares her recipe for Nutella banana bread. Nutella Swirled Banana Bread By Zoë François of Zoë Bakes I fell for Nutella 23 years ago while staying with a French family in Paris. Recipe: Nutella Swirled Banana Bread Makes 2 loaves You'll need: 3 large or 4 medium (2 cups mashed) bananas, yellow with brown speckles 1 cup brown sugar, packed 4 oz. (1/2 cup) unsalted butter, melted 1/2 cup milk 2 large eggs 2 tsp. vanilla extract 1 tbsp. rum, optional 3 cups all-purpose flour 2 tsp. baking powder 1 1/2 tsp. baking soda 1 1/2 tsp. salt 1/2 cup Nutella What to do: Preheat oven to 350°F. Mash the bananas with a potato masher, so they still have some small lumps, set aside. In a stand mixer fitted with the paddle attachment, combine the sugar, butter, milk, eggs, vanilla and rum.

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