SHF, so horribly fluffy – S’more cupcakes I came across S’mores quite late in life. A Michael Recchiuti book. A tiny note at the bottom of a page. S’mores. A piece of chocolate and a marshmallow, sandwiched together in crisp graham crackers. As good as it may sound, I’ve never had the chance to taste S’mores – let alone graham crackers – in real life. I even thought of making a S’more tart. But well, I eventually forgot about it. When I started thinking about all the cupcakes I could put together for this month’s SHF, you can guess what came first. S’more cupcake. The S’more cupcakes were born. S’more cupcakes With a healthy dose of chocolate and fluffy marshmallow, those delicious cupcakes will make everyone happy. The cake is fragrant with brown sugar, cinnamon and vanilla; and has that slight saltiness I suspect graham crackers have (or maybe, I just see graham crackers as English digestives). You’ll have more gaanche than needed – but that’s only because you have to have enough to dip the cupcakes. s’more cupcakes
Hi Hat Cupcakes I did it. I finally made them. Hi Hat Cupcakes have consumed my cupcake thoughts since I first saw their tall chocolate dipped tops online after I started blogging. But, I have to tell you, I’ve been nervous to make them. They scare me. I knew for sure I would screw them up and end up with a melted mess. But this weekend, I tried them. So I decided to use the only recipe I remembered seeing. > Update: I just realized this recipe is also from the book, Cupcakes! Chopped chocolate. But even better with the frosting. If I had paid attention to the directions beforehand I don’t know if I would have been as eager to get started. 12 minutes later and a candy thermometer in check to make sure the frosting formed stiff peaks at the right temperature. Actually, it never made it to just the right temp, but after 12 minutes… I was over holding the hand mixer. So I took a leap of faith it would work and piped it on the cupcakes… as tall as I could get it. One bag of semi-sweet chocolate. Tasty. More…
Margarita Cupcakes Recipe | RecipeGirl.com These are fun for a Cinco de Mayo party, but they surely can be made for any festive, adult occasion…emphasis on adult. They do have a bit of tequila in them, so it’s probably best to keep them away from the little ones. CAKE:9 ounces Margarita Mixer, bottled liquid3 ounces tequila3/4 ounce Grand Marnier1 (18.25 ounce) box white cake mix3 large egg whites2 Tablespoons canola oil1 Tablespoon lime zest LIME BUTTERCREAM ICING:1 cup unsalted butter, at room temperature5 to 6 cups powdered sugar2 Tablespoons lime juice, freshly squeezed1/8 teaspoon salt1 teaspoon lime zest green food coloring, if desired small lime slices for garnish, if desired 1. 2. 3. 4. 5. *Conversions: 9 ounces = a little over a cup, 3 ounces = a little less than 1/3 cup, 3/4 ounce = 1 1/2 Tablespoons *Grand Marnier is an orange liqueur- sub another kind if you'd like or add in some orange juice.
Pumpkin Cupcakes with Maple Cream Cheese Frosting and Michelle Branch My family is kind of crazy. Our life is essentially one giant musical, we are constantly singing. Any word or phrase can set us off. You say close your eyes? We start singing The Bangles “Close your eyes...give me your hand, darling!” Another one in rotation is Michelle Branch’s Breathe. Yesterday night I noticed that I was gaining a lot of followers on twitter, and lots of hits on my blog. Although it’s great to hear a famous person likes my blog, I have to say I appreciate every comment, tweet, and email I receive from you guys, famous or not. In celebration of life’s unexpected joys I bring you Pumpkin Cupcakes. Pumpkin Cupcakes With Maple–Cream Cheese Frosting Adapted from David Leite via Smitten KitchenYield: 17 to 18 cupcakes Frosting Two (8-ounce) packages cream cheese, softened 1 stick unsalted butter, room temperature 2 cups confectioners’ sugar 1/4 cup pure maple syrup Make the cupcakes: 1. 2. 3.
SugarBlog - Homemade Hostess Cupcake Cake Balls This is not a lie... this is the truth... There are times when I will have lots of yummy, homemade baked goods in my house and I will drive to the gas station to get a Hostess Cupcake. They are my favorite. And they are adorable.... They are served in that really cute little tray. Now... you all know I love cake balls. Anyways... This whole thing is easy just a bit time consuming... several steps... but worth it! Now you know for the cake balls you will need to bake the cake and let it cool completely. Then add 1/2 container of cream cheese cake frosting and mix with hands. I used my trusty cookie scoop to make the balls. Then just hollowed them out with my finger :). Once this is done place them in the freezer while you are making the cream filling. Also... The hardest part to this recipe was finding an easy and tasteful cream filling recipe.. but I found one! Cream Filling You will need: 2 tsp very hot water, not boiling 1/4 tsp salt 1 jar marshmallow creme 1/2 cup shortening 1/2 tsp vanilla
cookie dough truffles | The Domestic Mama & The Village Cook Oh baby. Oh yes. You can have your dough and eat it too. No raw eggs here. WOOOOOO~HOOOOO! (spell-check hates it when I put my words in there) So, these are no-bake, addictive and may even help you win friends and influence people, rumor has it. It makes a lot, so be sure and share. I told you it makes a lot. You don’t have to dip them, either. But, I did dip some, too…. had to do something with all that chocolate. To make these you will need: Cookie dough truffles 1/2 cup softened salted butter 3/4 cup light brown sugar 1 tsp vanilla 1 (14oz) can of sweetened condensed milk 2 1/4 c flout * this is a word spell-check always gets me back with{grr} flour is a great substitute for flout-whatever flout is. 1/2 cup mini chocolate chips So easy: combine (in a bowl,) the butter, sugar,vanilla,and sweetened condensed milk. Now, you may be able to form this into balls at this point. Melt 12 oz chocolate chips with 1 tbs shortening or butter. So, drizzle or dip and store these babies in the fridge.
Inside Out Apple Pies This dessert is part of a larger meal "A Taste of Autumn" where every single dish was made using "edible" or natural "bowls." That post is my entry for Project Food Blog Round 6. You can check out the post and vote for me here. I'm not a baker. Bakers are precise, careful, planned, and detail-oriented people. I'm more of a throw-it-all-together-without-measuring type cook, which can often lead to failures if you're trying to get cake to be a certain texture, a crust to be flaky, or dough to rise properly. This was my first time ever making any pie from scratch. This recipe is a twist on the traditional apple pie because it's sort of an inverted apple pie. The Crust Your goal in a pie crust is to make a flaky crust. The key is to use really cold butter - like frozen butter. At this point you use your hands and try to form a ball with the mixture. The next day (or, an hour later), roll out the dough until it's about 1/8 inch thick. The Apples Meanwhile, slice up apples. The Outer Apple
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.
Butter Chicken (Indian Chicken in Tomato Cream Sauce) Recipe : Directions To make the spice blend: Stir the ingredients together in a small bowl and set aside. To make the sauce: Melt the butter in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until the pieces just begin to turn gold, about 5 minutes. Add the garlic, tomato paste and spice blend, and cook for 1 minute, stirring constantly to prevent burning. Shake any excess water from the peas. Variation: If you prefer shreds of chicken to whole pieces, remove the skin from the chicken and pull the meat into large chunks by hand.
Irish Car Bomb Cupcakes Recipe As I mentioned on Friday, I have been doing some experimentation with the beer and chocolate combination. The Guinness-chocolate ice cream that I made totally kicked butt, so I couldn’t wait to see how I liked beer and chocolate in my cake. The answer? I like it, a whole heck of a lot. This was my first time doing Guinness-chocolate cakes, and I was totally optimistic that I would love it, and I was definitely right. These cupcakes consist of a Guinness-chocolate cake base, which has a wonderful depth of flavor and is also supremely moist. While you can’t really taste the beer in the cupcakes (it serves as more of a flavor enhancer for the chocolate), you can definitely taste the alcohol in the filling and the frosting. I think I need to start converting more drinks into baked goods, this was too much fun (and way delicious!). Two year ago: Sour Cream Coffee CakeThree years ago: Pot Roast in the Crock Pot
The Infamous Jacques Torres Chocolate Chip Cookies Now, I have a chocolate chip cookie recipe that I swear by. I love it, I think it is incredible, and I haven’t changed my mind about that. However, as much as it pains me to say it, these chocolate chip cookies by Jacques Torres are absolutely, without a doubt, the best chocolate chip cookies that I have ever made or tasted in my entire life. Either way, I made these and everyone that tried them went nuts. Edit: For more Jacques Torres deliciousness, check out my Jacques Torres Chocolate Mudslide Cookies! Your ingredients. Whisk together the cake flour, bread flour, baking soda, baking powder, and salt. Beat together the butter and sugars, until light and fluffy, at least 3 minutes. Beat in the eggs, one at a time, followed by the vanilla. Add in the flour mixture, very gradually, until just moistened. Fold in your chocolate. Now, press plastic wrap down onto the top of the dough, being sure it is completely covered, and refrigerate for a minimum of 24 hours. Author: The Crepes of Wrath
My I-thought-I-had-an-original-idea ice cream cone cupcake pan Don’t you hate it when you get all your ice cream cones filled with batter only to have them tip over and spill in the pan when you try to put them in the oven? I decided to make a pan prototype to bake my cones in to stop the spills and mess! Yup, I made a prototype. And I was going to mass-produce it and sell it on HSN and become a billionaire, er, or at least a thousand-aire. But my dreams were crushed when I realized someone else already designed one. So much for my big break. BUT considering I wasted so much time making my pan, I’m going to show you it anyway. I bought this cheap tin pan from the 99 cent store. I took a sharpie and measured out a 3 x 4 square grid. Once my circles were cut out I just flipped it over and put it on a cookie sheet. Brilliant, right? And just for fun I took a picture of what it looks like from the underside. So there you have it. And now for a 2nd tutorial on how to make Cupcake cones. Fill the cones with batter. Rearing and ready to go.
Tomato Soup So Good, Youll Never Go Back The moment the thermometer drops below 50 degrees, I practically run to my recipe box and aim straight for the soups. On a cold day, there’s nothing better than filling your belly with some warm lovin’. My immediate favorite has to be this Cream of Tomato Basil soup. When a dear friend in Florida invited us over for “tomato soup” I almost graciously opted out due to visions of a red blob sliding from a can, whisked with some milk and served with stale saltine crackers. Never in my wildest culinary dreams did I imagine a soup so ethereal and flavorful with a surprising crispness to it. It would be too easy to selfishly hoard this recipe all to myself, but there’s so much love in it that just begs to be passed along and shared in your kitchen, around your dinner table, with your friends and loved ones. Here is the recipe for the BEST Tomato Soup I’ve ever had: (Forewarning: this soup is a little time-consuming, but oh-so-worth it!) Cream of Tomato Basil Soup Ingredients Instructions