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Recipe: two (exactly two!) chocolate cupcakes

Recipe: two (exactly two!) chocolate cupcakes
I have a strange relationship with sweets. I’m kind of obsessed with making them, but I’m not really that much into eating them. I don’t have a big sweet tooth (I’ll take wine and cheese over cookies almost any day of the week). And when I do get hit with a sweets craving, it’s usually short-lived. Like, if I bake a batch of something sweet, I usually take one bite of it and I’m done. And since I live alone, that usually means I’m left with a whole lot of something sweet on my hands. It has always been my dream to come up with a recipe that would bake just a teeny tiny something, just a single serving of a delicious homemade treat–just enough to scratch the itch and nothing more, nothing less. This seemed like an impossible dream, but I decided to give it a try. I believe this may be the greatest thing I have ever done in my life. First things first, don’t even bother getting out your measuring cups. While you’re at it, leave the mixing bowl in the cupboard too.

Mint Julep Cupcakes Wednesday, April 29, 2009 Mint Julep Cupcakes I may live in Tennessee now, but I lived a full 22 years of my life as a Kentuckian. You can’t live in Kentucky, and not be aware of the Kentucky Derby! I grew up surrounded by traditions leading up to the race. It’s such a fun tradition, with the festive hats & festive drinks. I’ve had my eye on these cupcakes since before Derby last year. As a bit of advice warning, I have heavily re-written the original cupcake recipe from it’s source.

Braided Nutella Bread Making a delicious desert is so hard because you are tempted to eat it before you actually finish the product. Take this test of patience and skill, in order to enjoy a slice of delicious chocolate bread. It’s a lot easier to make than it looks and even if you’re not a specialist in the kitchen, you will surely make your friends drool when they see what tasty bread you made. Make sure you have: 450g /1lb of Bread Flour70g / 1/3 of a cup of Sugar2 Teaspoons of Active Dried YeastA pinch of Salt30g / 1oz of melted Unsalted Butter180ml / 3/4 of a cup of warmed Milk2 Egg Yolks (keep the whites to glaze the bread)1 cup of Nutella 1.Start by dissolving yeast in ¼ cup warm water in a small bowl. while you let the yeast rest for 10 minutes. 2. Video –> Braided Nutella Bread

Coca-Cola Cupcakes I don’t drink coca-cola. But I do eat it. Weird. Yeah, I dunno. 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.

How to make Oreo lasagna Colin Joliat Oreo lasagna is a perfect alternative to cake, or lasagna, or pretty much any food. It’s easy enough that even I could figure out how to make it. Step your food game up with this dish fit for the internet. I come across a lot of things that make me say, “I should definitely try that.” Let the fun begin. Layer 2 is a crazy concoction of cream cheese, milk, sugar, and cool whip. The third layer is where things started to go wrong. The penultimate layer is fancy talk for next-to-last. Finally, just add chocolate chips. Throw the whole thing in the freezer for an hour, have a few cocktails, and in no time you’re ready for the finest Oreo lasagna the internet has to offer. The one question you’ll probably have is, “What aisle is Cool Whip in?” DIRECTIONS 1. The recipe has been all over, but the oldest place I can find to credit is FoodAddict.

Champagne Cupcakes with Sweet Champagne Buttercream Recipe Champagne Cupcakes With Sweet Champagne Buttercream Frosting It’s a new year! Time for new cupcakes!! I was a little curious about how these would turn out, but I’m pleased to say that they…um…ROCK. :) Yep. Here’s a toast to another year of great food, and of course, hopefully more great cupcakes! Ingredients Cupcake Ingredients: 2 3/4 cups all-purpose flour 3 tsp. baking powder 1 tsp. salt 2/3 cup butter 1 1/2 cups white sugar 3/4 cup champagne (the sweeter the better - even strawberry would be great!!) Sweet Champagne Buttercream Frosting Ingredients: 3 1/4 cups powdered sugar 1 cup butter, at room temperature 1/2 teaspoon vanilla extract 3 tablespoons champagne, at room temperature Method Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together butter and sugar until very light and fluffy. In another large clean bowl, beat egg whites until stiff peaks form. Bake at 350 degrees F (175 degrees C) for 20 minutes, or until a toothpick inserted into the cake comes out clean.

Cheesecake Stuffed Strawberries. What? Yes! - SugarBlog - SugarDerby Um... ok. Why didn't I think of this?!?!?! Of course you can hollow out a strawberry and stuff it full of cheesecake. Of course you can!!! And just in time for Valentine's Day... perfect excuse to make them! Cheesecake Stuffed Strawberries Here's what you need: About 20 strawberries... this was a little over one carton for me. 8 oz pkg softened cream cheese 1/2 cup powdered sugar 1/2 tsp vanilla 1 sleeve of graham crackers 1/2 cup mini chocolate chips (optional) First you will want to wash the strawberries and cut off the tops. Now core them! A thin ended apple peeler.... And a small knife.... I liked the knife better! The easiest way to core the strawberries is to hold the entire berry in your hand (wrap your fingers around it) and literally just core out the center. Um... Now to make the filling.... Beat the cream cheese. Now to fill the strawberries!!! I didn't want to hurt my zip lock baggies feelings so I used one to crush the graham crackers in. Oh man.... these are so cute. So......

Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting I couldn't believe my eyes this week when I saw the ad for Pumpkin Spice Lattes in my local Starbucks. Pumpkin Spice already? But there's still a little more summer to be had, isn't there? Of course, it was impossible to stay upset for too long; after all, this is lovely pumpkin -- one of my favorite flavors of all time -- that we're talking about! Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting from AllRecipes Ingredients For cupcakes 2 1/4 cups all-purpose flour1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/2 teaspoon ground ginger1/2 teaspoon ground cloves1/2 teaspoon ground allspice1/2 teaspoon salt1 tablespoon baking powder1/2 teaspoon baking soda1/2 cup butter, softened1 cup white sugar1/3 cup brown sugar2 eggs3/4 cup milk1 cup pumpkin puree For frosting 1 (8-ounce) package cream cheese, softened1/4 cup butter, softened3 cups confectioners' sugar1 teaspoon vanilla extract1 teaspoon ground cinnamon Instructions 1. 2. 3. 4. 5. 6. 7. Image via shimelle/Flickr

How to Make a Rose Apple Tart I love pie. Love it. LOVE it. I was inspired by classic French apple tarts. This was more of a technique than a recipe, really, but I'll list out the ingredients I used, too. Rose Apple Tart Recipe single pie crust recipe Four or five large apples, sliced thinly 1/3 cup sugar 1 t cinnamon 2 t lemon juice 2 T butter, melted First thing's first: make your dough. Press the dough into your tart pan and brush with melted butter. Pin It Next up, core and slice your apples. Use this technique for coring your apples. Pin It Slice your apples thinly. Pin It Now it's time to start forming the roses. To create the center of the rose, roll one apple slice in a tight coil. Pin It Do you see what I mean about using the coring technique I linked to above? Pin It Fill in any gaps between the large roses with little rosebuds--just one or two apple slices coiled exactly like the centers of the large roses. Pin It This apple tart was delicious just as it was.

root beer float cupcakes It never takes long into the first hot week of the summer for me to get swept up in some sort of dorky nostalgia for a time or place I never knew, in this case, Main Street, U.S.A. with its drugstore soda counters counters, elaborate marble and stainless steel fountains manned by soda jerks serving five cent Cherry Cokes and root beers to bright-eyed youths that always said things like “Sir” and “Ma’am”. Of course, modern times call for modern formats, don’t they? Something you can pack up and bring to a barbecue or picnic? Thus I quickly became consumed with the idea of turning a root beer float into a cupcake; what I struggled to work out were the logistics. I started with a root beer cupcake, which was actually a chocolate root beer cupcake, adapted from the Root Beer Bundt Cake in one my favorite cookbooks that I so, so eagerly anticipate the follow-up to this fall, Baked. I then spent a ridiculous amount of time pondering the frosting. And then more whipped cream… Eat immediately.

Deep-Dish Chocolate Chip Cookie for One By Lauren Zembron, on July 20th, 2012 I know, I know… it seems as though I’ve been posting sweet recipe after sweet recipe (with a little something cheesy thrown in); but you see, after what seemed like a long time during which sweets were unappealing during my first trimester, (what can I say, pregnancy does some strange things to your body!), they’re apparently back with a vengeance on my appetite’s menu. Sooooo if you’re a sweet freak like me, all I can say about my recent recipe post pattern is: you’re welcome. And if you’re not? I’m sorry. Now let’s get to this deep-dish cookie. Jenny from Picky Palate recently posted a recipe for a microwavable chocolate chip cookie made in a ramekin that looked so unbelievably delicious I had to make my own (slightly healthier) version. I cut out half of the sugar, subbed in whole wheat pastry flour, and used grain-sweetened chocolate chips (which have less sugar than semi-sweet chips). Now I’m under no delusion that even my version is healthy.

One Bowl Vanilla Cupcakes For Two Let’s face it: sometimes we all need a dessert that only makes two servings. Sometimes we just can’t handle 12 servings. Sometimes we eat them all by ourselves. Sometimes we eat them all by ourselves in two hours. Sometimes we eat them all by ourselves in a matter of minutes. FYI: I have no idea what that is like. Haven’t you always wished you could make just enough dessert for yourself? Or… just yourself? Me too. But more often than not, I’ve found it to be a hassle to drag out the mixer, cream the sugar and butter, sift the dry ingredients and all that fun stuff for a measly two cupcakes. What can I say? Well, I was lazy. It is definitely your typical white cake; fluffy and soft, full of vanilla flavor, and the perfect vehicle for some fluffy white frosting. And it only takes one bowl! I think what I love most about these cupcakes is their customizability. [print_this] One Bowl Vanilla Cupcakes for Two serves 2 1 egg white 2 tablespoons sugar 2 tablespoons butter, melted 1/4 cup flour

tiramisu light Fazer e comer um bolo não tem de resultar em sentimentos de culpa. Existem muitas receitas saudáveis, menos calóricas, e ótimas para manter a linha. Esta é uma delas: Recheio 2 gemas10 c. de sopa de leite condensado light3 c. de sopa de chocolate magro em pó2 c. de sopa de rum1 chávena de chá de queijo light para barrar½ chávena de chá de café em infusão½ chávena de chá de leite magroAdoçante q.b. Misture o café, o leite e o rum. Bata as gemas com o adoçante, até obter um creme. Coloque a massa numa forma e leve ao lume em banho-maria. Pão de ló 3 claras1 gema6 c. de sopa de farinha maisena5 c. de sopa de farinha de trigo1 c. de sopa de manteiga lightAdoçante em pó Ligue o forno em temperatura média. Peneire a farinha de trigo com 5 colheres de farinha maisena e reserve. Bata as claras em castelo e junte a gema, batendo durante um minuto. Junte os ingredientes secos peneirados,s misturando cuidadosamente. Despeje o creme (2) e espalhe-o com ajuda de uma colher.

Ingredients of a 20something: Cookie dough cupcakes, peanut butter chocolate cookies and cake pops It seems like the farther I get away from college (and the more free time I have...there's a connection), the more I get into movies. Which is why Oscar season is exciting. I saw The Artist a couple days after the Best Picture nominees were announced, and I have to say, it's totally great. I've been really into basic cookies lately. A few friends who will remain nameless (but who LOVE cake pops) requested these a couple weekends ago, and for the first time I enlisted my dad and stepmom's help making them. And with another classic, I made these chocolate chip cookie dough cupcakes from Annie's Eats.

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