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DIY Cupcake Frosting Color Chart

DIY Cupcake Frosting Color Chart
The May issue of Food Net­work Mag­a­zine has one of the coolest fea­tures ever inside: a cup­cake icing color chart! The chart shows you how to make lovely pas­tel frost­ing shades in every color using a basic food col­or­ing kit (red, yel­low, blue, and green). The mag­a­zine also includes a recipe for white frost­ing to use as a base for the col­ors and a vanilla cup­cake recipe. Want to make the col­ors pop even more? For those who missed out when the issue hit the news­stands, Food Net­work posted the frost­ing color recipes on their web­site. Need help adding tex­ture to your col­or­ful new treats? Be sure to let me know how your new & improved cup­cakes turn out! Related Related:  Dessert Recipesfood guides

Brown Butter Double Fudge Chocolate Chip Cookie Dough Cookies Little bit of a mouthful there. But it’s like a cookie on top of another cookie! Yeah. Like total dirty cookie on cookie action. Except these ones down below wanted to try a few different positions. I dunno… they’re all mixed up. In order to solve a common I-want-a-chocolate-CHOCOLATE-cookie-but-he-wants-a-plain-chocolate chip-cookie dilemma that happens like, every single weekend here… I made both. Some of them smashed up against each other while others sat on top of each other but in the end, they all tasted… fantabulous. And then they tasted extra delicious after I spent two hours cleaning out the contents of our bar (take that as you will), after he spent three hours organizing the pantry (that was weird) and after we both needed to severely eat our emotions immediately post-Boardwalk Empire finale. WHAT was that. ??????? Why??? Then I tried to dunk a cookie in milk and failed. I need cookie dunking lessons, a redo on season 2 (thanks HBO), and a salad. [from giant rainbow cookies]

Kitchen Cheat Sheet Guide On Basic Cooking Techniques | Sodapic.com Diffеrеnt people likе tо eat diffеrеnt ways. Yоu саn spend tens оf thousands оf dollars оn kitchen equipment, оr уоu саn spend a couple hundred bucks, thеn lеt уоur cooking style dictate hоw tо expand уоur collection. Yоu’ll spend mоrе timе in preparation thаn асtuаl cooking.The wау уоu prepare food hаѕ a direct impact оn hоw it cooks. Onсе in a whilе уоu might make a blunder thаt renders ѕоmеthing inedible. Thе ability tо improve uроn аn оld recipe оr create аn exciting nеw recipe iѕ a talent a vеrу ѕресiаl fеw саn accomplish with littlе оr nо training, but аlmоѕt аnуbоdу with thе proper training аnd a genuine interest in excellent food аnd itѕ preparation саn bесоmе аn exceptional imaginative chef. Thеѕе kitchen posters аrе meant tо bе uѕеd аѕ a guide аnd аѕ a tool in knowing thе essentials оf endless variations оf mixing techniques. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. Food News Around the Web Foxnews 2. Yumsugar

No Bake Cake Batter Truffles Take 2 Be sure and join me on Facebook for the latest updates on new recipes! After making those first cake batter truffles, I went on the look out for more! I dare say I like this recipe for Cake Batter Truffles better than the last (maybe it’s the sprinkles!) Try them out and test them for yourselves! *Disclaimer Side note: These truffles are eggless, but I have had some readers tell me that there can be a small risk with consuming raw flour, so eat at your own risk :) By Chef in Training September 24, 2011 Be sure and join me on Facebook for the latest updates on new recipes! Ingredients Print This Recipe1/2 cup unsalted butter softend1/2 cup sugar 1 tsp. vanilla 1 1/2 cups flour 1/8 tsp. salt 1 cup yellow cake mix dry3 Tbsp. milk more if needed to reach dough consistency2 Tbsp. sprinkles 16 oz white dipping chocolate Instructions In a large bowl, beat together butter until well combined. Enjoy! recipe from: The Girl Who Ate Everything Linking up to these parties and here

One-pan meals including Duck cassolet From My Father’s Daughter: "I first had duck confit with my dad on a trip to Paris at a place called Josephine Chez Dumonet. I never realized how delicious, tender, and yet crispy duck could be. When I discovered cassoulet (in which duck confit is the star) I was transported. When I stopped eating pork and red meat, I couldn’t indulge in it anymore, so I set out to make my own. This pork-free version is rich and deeply flavored—a great one-pot weekend supper. ingredientsmakes 4 preparation 1.Combine the beans, leek leaf, 1 crushed clove garlic, a large pinch of salt, and the bouquet garni in a large saucepan. 2.In a large heavy pot, cook the duck bacon over medium-high heat for 3 minutes, or until beginning to render and brown. 3.Meanwhile, put the duck legs in a large frying pan and set it over medium heat. The recipe is excerpted from My Father's Daughter by Gwyneth Paltrow.

How to Pipe Icing Roses I baked this spring bouquet of cupcakes for my Weekend Baker post on the Cooking Channel blog. I was limited in space and wanted to go into a bit lot more detail on how to pipe the icing roses. Creating these flowers is not at all difficult, but it helps to have some simple tricks of the trade. With a little practice and the right tools you can easily recreate these flowers. You can find my recipe for the cupcakes on the Cooking Channel Piping Icing (This recipe is easy to pipe with and it has lots of body, so the flowers will have structure and not flop over. (makes about 8 large roses. 8 tablespoons unsalted butter, softened 2 tablespoons shortening (This gives a little insurance that it won’t melt in your hands as you are piping) 4 cups confectioners’ sugar pinch salt 4 to 6 tablespoons cream (you can also use sour cream, which cuts the sweetness a bit) 1/4 to 1/2 teaspoon extract (use an extract that is clear, so it won’t interfere with the colors you are piping) Food Coloring (Ateco #914)

10 AWESOME Nutella Recipes | Mommy Musings Ten awesomely delicious recipes using your favorite chocolate hazelnut spread, Nutella: Nutella Rice Krispy Treats get thisNutella Rice Krispy Treats Stefanie FauquetNutella Recipes Nutella Cupcakes get thisnutella cupcakes Nutella Macaroons get thisNutella Macaroons by foodjetaime13 Nutella Hot Chocolate get thisNutella Hot Chocolate Nutella Doughnuts get thisNutella Doughnuts Nutella Fudge with Sea Salt get thisNutella Fudge with Sea Salt by CookinCanuck Nutella Ice Cream get thisNutella Ice Cream Nutella Nanaimo Bars get thisNutella Nanaimo Bars Nutella Butterball Cookies get thisvanilla nutella butterball cookies Nutella Souffle get thisNutella Souffle

Butter converter | Stick | Gram | Cup | Ounce | equivalent amounts conversion Calculator for converting butter amounts between weight and volume equivalent measurements from sticks of butter into grams, ounces, pounds, cups, kilograms. Enter Butter Amount: Precision: Choose a butter From unit: Choose a butter To unit: This automatic butter weight versus volume conversion calculator lets you instantly convert measurements of butter and margarine from cups (US and Metric), sticks, grams g, ounces oz, pounds lb, tablespoons tbsp, teaspoons tsp and from/to dekagrams dkg or dag amounts into scale needed.You may enter whole numbers, decimals or fractions ie: 7, 29.35, 15 3/4 Butter or Margarine volume vs. weight conversions Block of butter of sizes Width 75mm x Depth 50mm x Height 35mm weights exactly 125 grams and, 125g or any other measure in ounces - grams of butter equals how many cups? Tutorials

Hungarian Sour Cherry Strudel Hungarian sour cherry strudel Although I've spent the majority of my life in the US, I was actually born in Budapest. My mother was a great cook, and I grew up eating all sorts of Hungarian dishes. Strudels filled with apples, cherries, or sweetened farmer's cheese were a popular dessert at our table. With the wide availability of frozen phyllo dough, strudels are easier to make than pie, can be assembled ahead of time, and held in the freezer until you are ready to bake. Ingredients:1 package frozen phyllo dough, defrosted 1 stick butter, melted 1 cup walnuts, ground ½ cup sugar, or to taste1 cup plain, dry bread crumbs 3 cups sour cherries, pitted and stemmed (use frozen if out of season) Equipment: 2 dampened tea towels, excess water squeezed out Pastry brushSharp knife Directions:Preheat oven to 400F. Lay the other tea towel in front of you. Brush the rolled up struel logs with melted butter.

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