gimme some oven Un Goût de trop peu Miamourdises Sweet Potato Whoopie Pies with Maple Marshmallow Creme This may be a tiny bit early but I figure, school's in and the weather is changing... it's time. I've already started Autumnal baking. This means cinnamon scents and pumpkin flavored treats are well underway. Though I'm saving my pumpkin stash for goodies like this, I'll gladly take sweet potatoes as a very Southern stand-in. This was my first batch of Whoopie pies ever. With all the baking I've been doing lately for the book, there's always a bit of extra fondant or nonpareils hanging around here and there. Cakes: 3 cups all purpose flour 2 teaspoons ground cinnamon 1 ½ teaspoons baking powder 1 ½ teaspoons baking soda 3/4 teaspoon salt 6 tablespoons (3/4 stick) unsalted butter, room temperature 3/4 cup (packed) golden brown sugar 3/4 cup sugar ½ cup vegetable oil 3 large eggs 1 ¼ cups cooked and mashed sweet potatoes ½ cup milk Nonstick vegetable oil spray Sift first 5 ingredients into large bowl. Arrange 1 rack in bottom third of oven and 1 rack in top third of oven; preheat to 350°F.
Lottie + Doof evil chef mom Busy in Brooklyn In the Food for Love Just the Recipes - Something Edible Ingredients: For the Mints Proper 2 lbs powdered sugar 8 oz cream cheese (That's usually one standard package.) 1 tsp mint extract (Almond, peppermint, or orange works too.) food color gel As Needed. 1 1/2 cups granulated sugar (Give or take.) Special Equipment Flexible candy/mint molds read more > 1 1/2 cups brown sugar Packed. 1/2 cup butter Softened (That's a stick). 1/2 cup vegetable shortening 2 eggs 1/2 tsp salt 1/2 tsp cinnamon ground 1 Tbsp Bourbon wiskey 1/2 tsp baking soda 3 cups all-purpose flour (Measured using the scoop and sweep method). 2 cups Ass-Kickin' Peanuts (12 oz by weight; you might wanna chop 'em after you measure 'em out.) 2 cups semi-sweet chocolate chips That's a 12 oz. bag.read more > 4 oz individually wrapped caramels About 16 of 'em. 4 fluid oz milk A half cup. 4 oz creamy peanut butter Around a half cup. 1/2 tsp cinnamon Optional (but a pretty tasty change of pace).read more > Cake 1 cup butter Two sticks! Frosting Next Page
Tiny Urban Kitchen Baking & Dessert Recipes & Pictures - Joyofbaking.com *Fully Tested Recipes* Beyond [the Plate] | real food. real stories. Torchons & Serviettes Si vous êtes à la recherche d’une marinade qui sort de l’ordinaire pour vos blancs de poulet, côtes de porc, cuisses de lapin ou escalopes de veau, je vous propose cette recette très facile à préparer et qui donne un résultat à chaque fois succulent, pour l’avoir réalisée plusieurs fois… La marinade, sucrée grâce au jus d’abricot et au miel, pénètre moins vite. Il faut donc prévoir environ 2 heures de repos pour que les saveurs parfument votre viande. A la cuisson, le sucré reste à la surface et donne un délicieux goût caramélisé quelque soit votre mode de cuisson : plancha, barbecue, four & poêle. Ingrédients : 40 cl de jus d’abricot 2 branches de romarin 2 gousses d’ail 1/2 cuillère à café de curry 10 cl d’huile d’olive 3 cuillères à soupe de miel poivre du moulin Prévoir de tout préparer dans une boîte plastique ou un bocal qui se ferme : c’est plus pratique à conserver au réfrigérateur. Ajouter ensuite le curry, le miel, le jus d’abricot et terminer par l’huile d’olive.