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Darkest Chocolate Crepe Cake

Darkest Chocolate Crepe Cake

Not Derby Pie Buy Tea Online: Green tea, Oolong tea, Black tea, White tea, Herbal tea and more! Chocolate Custard Pots with Peanut Cream I guess it goes without saying that this past month has been the hardest but it’s getting much easier by the day. I also have to thank you all from the bottom of my heart for all your comments, emails and messages. Your kind words have been immensely healing and I couldn’t be more grateful. Cake and candy for all! :D These days I’ve been in full Operation Find-a-Pooch mode. Off the soapbox I go and onto dessert! I’ve kept it uber simple; chilled chocolate custard pots with a layer of panna-cotta-esque peanut cream and topped with grilled bananas. Chocolate Custard Pots with Peanut Cream Serves 4 200ml milk 120ml cream 4 egg yolks 1 Tbl caster sugar 1/2 tsp vanilla extract 220g good quality dark chocolate, melted pinch of vanilla salt (or regular sea salt flakes) 220ml cream (35% fat content) 60g roasted peanuts, chopped (about 1/3 cup) 1/2 tsp gelatin powder 1 Tbl cold water 60g white chocolate, chopped For chocolate custard layer, gently bring the milk and cream to a simmer.

Chocolate Chip Oreo Cookies Chocolate Chip Oreo Cookies I procrastinate from my homework the best when I’m baking. Seriously. Instead of writing a 1000 word paper, I browse through my bookmarks on my computer and decide what I want to bake. After figuring out my next culinary mission, I get right to it and start mixing my little heart away. Were these cookies worth it? Chocolate Chip Oreo Cookies Ingredients 1 stick softened butter 6 Tablespoons sugar 6 Tablespoons brown sugar 1 egg 1 teaspoon vanilla 1 ¼ cup flour ½ teaspoon baking soda ½ teaspoon salt 11 broken pieces Oreo Cookies 1 cup chocolate chips Directions Preheat oven to 350 degrees F.Cream butter, and sugars until well combined.Add egg and vanilla until mixed well.

How To Make Cake Pops | Apartment Therapy The Kitchn Cake balls, cake pops, cakesicles — have you tried them? They swept the internet like a tidal wave over the last few years, thanks in part to the delightful and amazing creations of Bakerella and other creative cooks. We finally decided to try them, and while ours don't achieve the heights of more talented confectionery artists, they tasted pretty darn good! Cake pops are basically little smushed balls of cake and frosting (kind of like when you used to smash your birthday cake all in pieces, maybe with ice cream, and eat it as goop). They're terribly cute, and they're also a great way to use up leftover cake. These are incredibly delicious, over the top little morsels. Here's how to do it yourself, and do it from scratch, too. Cake Ball Mix What you need 1 batch Dark Chocolate Cake 8 ounces cream cheese, softened 2 cups confectioner's sugar 4 tablespoons butter 1 tablespoon milk (or more, as necessary) Bake the cake and let it cool completely on a rack. Making Cake Pops

Autumn Delight Cake So it turns out this cake has more ingredients than any cake I have ever made! And when I started to write the cake description in the blog title, I realized that there are 18 words and two ampersands in the name. Yep. Okay, ready? The Autumn Delight cake is a 4-Layer Sweet Potato & Ginger Layer Cake with Toasted Marshmallow Filling, Candied Pecans and Brown Sugar & Cinnamon Buttercream. What I love about this recipe is how moist, creamy, and unexpected some of the elements are. So think about it this way: Every bite is crunchy, then brown sugar creamy, then dense, moist & spicy, then sweet and crispy, oh, and then crunchy, and then dense, moist & spicy, and then sweet and crispy, and oh, yet again crunchy, then dense, moist & spicy, then, alas, sweet and crispy, and then dense, moist & spicy. If the sweet potato thing is throwing you off your dessert-loving game, well, don’t fear. Ingredients For the Cake Layers: For the Filling: For the Buttercream: For the Candied Pecans: Instructions

Contract with America The Contract with America was introduced six weeks before the 1994 Congressional election, the first mid-term election of President Bill Clinton's Administration, and was signed by all but two of the Republican members of the House and all of the Party's non-incumbent Republican Congressional candidates. Proponents say the Contract was revolutionary in its commitment to offering specific legislation for a vote, describing in detail the precise plan of the Congressional Representatives, and marked the first time since 1918[citation needed] that a Congressional election had been run broadly on a national level. Furthermore, its provisions represented the view of many conservative Republicans on the issues of shrinking the size of government, promoting lower taxes and greater entrepreneurial activity, and both tort reform and welfare reform. Content of the Contract[edit] Government and Operational Reforms[edit] Major Policy Changes[edit] Implementation of the Contract[edit] In some cases (e.g.

Praline Paste Perfectly smooth, commercially-made praline paste is ubiquitous in many parts of Europe. Here in the States it’s virtually unknown. However once you taste it I have no doubt it will quickly attain a place of prominence in your spread pantheon — alongside nutella, peanut butter, jam and, for you Aussies and Brits, vegemite and marmite. Then make the caramel. …and swirl over high heat until it’s the darkness you prefer. Anyhow…pour the caramel over the nuts and allow the caramel to cool completely. When cool, break up the praline and put the pieces in your food processor (you can also first break down the praline by putting it in a plastic bag and hitting it with a mallet, that will save some wear and tear on your food processor blades if you decide you want to do this a lot — thanks to reader Ed for the tip!). Start processing the praline. Another 30 seconds or so and you should have something that resembles home-made peanut butter.

Oreo Chocolate Chip Cookie Caramel Brownies |&The Angieriver Show - StumbleUpon OMG! It's been awile since I made something new and especially a cake from scratch. It's also been awhile since I've raved about a dessert. This pound cake is AMAZING! I've never made pound cake before. Pound cake recipe from taste of home Semisweet Chocolate Layer Cake with Vanilla Cream Filling Recipe at Epicurious photo by Tina Rupp yield Makes 10 to 12 servings Cake 6 ounces semisweet chocolate, chopped Cream filling 1 teaspoon unflavored gelatin Ganache 1 cup heavy whipping cream 2/3 cup light corn syrup 18 ounces semisweet chocolate, chopped Preparation For cake: Preheat oven to 325°F. Butter three 8-inch-diameter cake pans with 1 1/2-inch-high sides. Whisk all purpose flour and next 4 ingredients in medium bowl. Bake cakes until tester inserted into center comes out clean, about 23 minutes. For cream filling: Place 2 tablespoons cold water in small bowl. Bring 1/2 cup cream to boil in heavy small saucepan. Place remaining 1 cup chilled cream, powdered sugar, and vanilla extract in medium bowl. Place 1 cake on 8-inch cardboard round or tart pan bottom. For ganache: Bring cream and corn syrup to simmer in heavy small saucepan. Place cake on rack set in large rimmed baking sheet. Cut out paper heart shapes of differing sizes and arrange atop cake.

Cake Batter Cinnamon Rolls So… I didn’t just make one outrageous cinnamon roll last weekend. I clearly made two. I think this is the end of the cake batter era. Unless I come up with something even more ridiculous to create with a cake batter flavor, I’m pretty cake battered out. Even the glaze is a cake batter glaze! These are just as simple as the regular cinnamon rolls, and perhaps simpler than the cookie dough stuffed version. In all of this cake batter madness I’ve had going on lately, there is one thing I haven’t been able to master: the cake batter flavor without the actual cake mix! So these tasted just how they look – over the top. Holy sugar rush. Of course I find them wildly fun with all of the sprinkles going on. [print_this] Cake Batter Cinnamon Rolls rolls recipe from The Pioneer Woman (with a few additions) makes 4 pans of cinnamon rolls 2 cups whole milk 1/2 cup vegetable oil 1/2 cup sugar 1 package dry yeast (or 2 1/4 teaspoons) 4 1/2 cups all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda

22 Homemade Christmas Gift Ideas for Your Boyfriend Lend me a yuletide ear, ladies: I have the perfect homemade gift ideas for your boyfriend. Power tools, a ski pass and "Call of Duty: Black Ops" can be defined as homemade, right? No? As a man, I know guys can be difficult to buy gifts for during the holidays. Truth is, you know what your boyfriend will use or toss. With this in mind, I've compiled the following list of 22 man-centric homemade Christmas gifts, each with a touch of inspiration, substance and heart. 1. 2. 3. 4. 5. A plain picture frame can be found for relatively cheap at Walmart, Hobby Lobby, Target and tons of other stores. 6. 7. 8. 9. 10. 11. If you have years of corporate presentation experience, harness your old buddy Powerpoint and meld photos with music, videos and animation, then burn it to a disc. 12. 13. 14. 15. 16. This could be tacky, but if your boyfriend enjoys tinkering with gadgets himself, buy the roaster supplies and let him construct the beast. 17. 18. 19. 20. 21. 22.

Marjolaine Since opinion is divided on which version of marjolaine is superior, the one made with sponge cake or the one made with meringue, I decided to demonstrate both: For Sponge Cake Layers You’ll need: 6 egg whites 3 ounces (1 cup) toasted, sliced almonds 4.5 ounces (1 cup) toasted hazlenuts 7 ounces (1 cup) sugar 1.25 ounces (1/4 cup) flour Begin by preheating your oven to 450. Now put six room-temperature egg whites into the bowl of your mixer fitted with the whip. Whip on medium-high to about the soft peak stage and add 1/4 teaspoon cream of tartar to help stabilize the foam. Whip until stiff (but not dry). Now start folding in your nut mixture in three or four additions. You’ll have something that looks about like this when you’re done. Speaking of which, get a little fussy about this step. Bake the batter for 7-9 minutes until it turns a golden brown, a bit longer if you’d like your layers a little firmer and drier. Let the finished layer cool in the pan. For Meringue Layers

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