Food Snots: Ghoulishly Glowing Cupcakes Hey Everyone!! I’m just gonna start out by saying, I am so stinking excited about this recipe! A couple of weeks ago I had a follower e-mail me about a frosting recipe that would glow in the dark. Or I should say almost glow in the dark. Specifically she needed a cupcake recipe that could glow under a black light, but the trouble was that I couldn’t find one on the internet to try, so I decided to try my hand at making one. Tonic Water! Then it dawned on me that if you make gelatin with tonic water the jello will glow. After a few dips and trips back into the freezer to set, the frosting glowed!! 1 black light24 prepared and cooled cupcakes White Glow In The Dark Frosting 7 cups confectioners’ sugar1 cup vegetable shortening1 teaspoon clear vanilla extract5 tablespoons tonic water {diet tonic water works too}mini chocolate chips morsels Extras Needed for Green Glowing Frosting Neon Food Color0.3 ounce package of either Lime or Orange Gelatin1 cup boiling water1 cup chilled tonic water
Banana Cream Pie This is the second week that I’ve started off with a dessert recipe, but during Winter, sometimes that’s all you need. And this being my birthday week, it’s even more justified. Banana Cream Pie is something I’ve been dying to try. As I’ve mentioned before, I have quite a fascination with American food and I’ve ventured into it just slightly. We only recently got The Food Network in South Africa and I’ve been kind of hooked on some of those shows. Some, I don’t care for as much but The Barefoot Contessa (Ina Garten – I love you!) But it takes a lot to put me off and so far I haven’t been. That’s why I decided to try (what I believe to be) an All-American Favourite, Banana Cream Pie. An easier dessert you won’t easily find and it can be made easier by using cookie crumbs as the base instead of pastry (I used a shop-bought short-crust pastry). Makes 1 pie (approximate 25cm) Place the biscuits in a food processor.
Red Velvet Crêpes I rolled my eyes at the red velvet cake trend, but now I can’t get enough. I’ll make any excuse to have ‘cake’ for breakfast– here’s my take on a classic. Red Velvet Crepes (Makes about 24, 8″ crepes) Ingredients: – 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 3 tablespoons sugar - 2 cups butter milk - 1 1/4 cup whole or lowfat milk - 1 large egg - 1 teaspoon vanilla extract - 1 1/2 tablespoons cocoa powder, sifted - 1 tablespoon red food color gel - 2 tablespoons unsalted butter, melted + 2 tablespoons cooking oil (for pan) *Update: Because the buttermilk lends to the acidity of this batter, do not substitute the baking soda for extra baking powder. Mascarpone Cream Filling- 500 mL heavy cream - 300 gr mascarpone cheese - 1/2 cup icing sugar - 1 teaspoon vanilla extract - zest of 1 orange (optional, but adds nice tang) + 1/2 cup raspberry jam (optional, for filling crepes) Directions: For the Mascarpone Filling:1. 2. 3. 4. 5. 6.
Oreo Stuffed Chocolate Chip Cookies — very culinary My pants are tight. Snug as a bug in a rug, people. And do my friends bring me carrot sticks or offer to run with me? I’m not one to place blame or name drop *cough* Rachel *cough*, since many of my friends do this. My advice to you – make these. Oreo Stuffed Chocolate Chip Cookies Makes 24 gigantic cookies Prep: 25 minutes Cook: 13 minutes Ingredients • 1 cup (2 sticks) softened butter • 3/4 cup packed light brown sugar • 1 cup granulated sugar • 2 large eggs • 1 tablespoon vanilla extract • 3 1/2 cups flour • 1 teaspoon salt • 1 teaspoon baking soda • 2 cups semi-sweet chocolate chips • 1 package Double Stuff Oreo cookies Directions Preheat oven to 350 degrees. In a large bowl, cream butter, brown sugar, and granulated sugar together with a mixer until well combined. In medium bowl mix the flour, salt, and baking soda. With a cookie scoop, form balls with the dough. Place one ball on top of an Oreo cookie, and another ball on the bottom. (from Amandeleine, originally from Picky Palate)
layer after layer after layer I really really really love cake. I don't make it that often, unless we have a special cake-like occasion. But this weekend, occasion or not, I just. wanted. cake. So why not make it with layer after layer of deliciousness! I have never made a cake larger than two layers--and I had so much fun dreaming this up and putting it together. It looks a little sloppy (it was), call it "rustic" if you will, but I think it adds to the edible-ness.....right? Chocolate Layer Cake with Whipped Vanilla Cream, Raspberries, and Chocolate Buttercream yes....it's a lot (this is the same chocolate cake recipe that i've posted a few other times on the blog--it always turns out and I have it memorized so it's easy for me to put together:) Chocolate Cake 2 ounces semisweet chocolate 3/4 cup unsweetened cocoa powder 3/4 cup boiling water 6 TBS butter, melted 1 1/2 cups sugar 2 large eggs 1 cup buttermilk 1tsp vanilla 1 1/4 cups cake flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt Preheat oven to 350°F.
Strawberry Banana Bread I love banana bread and adding strawberries to an already good thing makes it that much better. When I saw a recipe for Strawberry Bread at Evan’s Eat Laugh Love for my Secret Recipe Club of the month assignment, I knew I wanted to play around with that recipe and see what I could come up with, and this was the lucky loaf. If there’s one thing I despise, it’s dry baked goods. Muffins and bread can be among the worst offenders in the dry baked goods category, so I was especially careful to make sure this bread stayed moist. I did that by adding some brown sugar because brown sugar tends to keep baked goodies moist. And bananas make anything moist and dense and such was the case with this loaf. Don’t you just want to bite off the very top layer? It’s the muffin top principle. I promise the entire loaf of bread tastes like a muffin top, so you don’t have to go cherry-picking off the best parts. Or strawberry-picking, or banana-picking, in this case. [print_this] 1 1/4 cups all-purpose flour
Nutella Mug Cake Bring Your Child's Favorite Characters to Life with These Disney-Themed Lunches Healthy Mickey-Shaped PB&J Muffins: A Breakfast the Whole Family with Love A Yummy Instant Pot Chicken and Rice Recipe Even the Pickiest Eaters Will Love This 3-Ingredient Coffee Fudge Is the Best Morning Pick-Me-Up Friday Favorites - Lauren Conrad Happy Friday everyone! I hope you had a lovely week (and an even lovelier weekend). As always, here are a few of my weekly favorites… Favorite Fall Dress (If you know where the dress is from, let me know! Favorite Shoes: Favorite Dessert Idea (It’s a cake made from ice cream sandwiches! Favorite Necklace (It’s available on ModCloth.com!) Favorite Color Scheme (courtesy of good old Mother Nature): What are your favorites this week? P.S. Photos: pinterest, stylemepretty, realsimple, modcloth, afinidades-eletivas
Red Velvet Cake Truffles Recipe - Oh Nuts Blog Valentine’s Day is coming soon, and what says “love” better than a box of truffles? How about a box of handmade truffles? And what if those truffles weren’t your regular run-of-the-mill chocolate truffles, but were instead composed of moist, tangy red velvet cake and cream cheese frosting? If you’re looking for the perfect homemade Valentine’s Day candy, have I got the recipe for you: Red Velvet Cake Truffles. Red Velvet Cake Trufflesyield: about 4 dozen Ingredients 1 9×13 pan of red velvet cake, baked and cooled1 can (16 oz) prepared cream cheese frosting1 lb candy coating (white chocolate, dark chocolate, or both)Assorted red decorations, like:Red pistachiosRed candy beadsRed M&MsRed Cinnamon HeartsRed sprinklesMaraschino cherries I hope you’re ready to get your hands dirty, because this recipe really works best with some serious hands-on action. Now add about three-quarters of the cream cheese frosting. While the chocolate is still wet, decorate your truffles!
Strawberry Banana Ice Pops The boyfriend loves “popsicles” (I guess I should refer to them as ice pops). Apparently, 2 ice pops a day keeps the belly away (he says this about doughnuts too). But he buys those plain ice pops that are basically sugar water with artificial flavoring and colour – you know the ones…they come in grape, orange, and cherry flavors. So I made these fruit and yogurt ones that are way more nutritious (and tastier) than those sticks of frozen sugar. You get your vitamin C from the strawberries, potassium from the bananas, and calcium from the yogurt! Seriously, those store bought ones can’t compete! Check out the verdict at the end of the post! Strawberry Banana Ice Pops Makes 4. Ingredients 1 heaping cup of strawberries ½ cup of yogurt 2 Tablespoons agave syrup (or honey, maple syrup, or nothing) ½ banana Directions 1. 2. 3. 4. Verdict: These were very tasty!
How To Make Perfect Brownies I’ve tried lots of brownie recipes: Boxes, scratch, frosted, plain, nuts, chips, fudge … Each of them has something to like, but depending on my mood I might want a change of pace. Not any more. My wife found this recipe, and it’s perfect. I’m done looking. This is the brownie recipe that I’ll use from now on. Ingredients 1½ cups sugar ¾ cup flour ¾ cup cocoa powder (see note below) 3 eggs ¾ cup butter, melted ½ teaspoon salt (if using unsalted butter) ¾ cup semi-sweet chocolate chips (see note below) Directions A NOTE ON CHOCOLATE: You’ll notice the list of ingredients is very short. The assembly is about as easy as you can get. Do this by hand, until the dry ingredients are just incorporated into the wet, and stop. Stir in the chocolate chips. Line a 9×13 baking dish with parchment. Pour the batter and spread it out. Bake at 325° for 20-30 minutes. Very carefully lift the parchment out of the baking dish. Peel the edges and let cool for a few minutes before slicing. Like this recipe?