http://soupbelly.com/2010/05/26/devils-cake-balls/
Want To Learn How to Make Gordon Ramsay's Favourite Dessert?-Hot Chocolate Fondant Posted by Grace Massa Langlois on Friday, 16th July 2010 Gordon Ramsay and his thoughts on Hot Chocolate Fondant – “Whenever I’m asked for my favourite recipe, this is the one. It has a divine melting texture and the liquid centre is sublime.” This recipe happens to be one of my favourites as well. I am a huge chocolate lover and this one definitely delivers in deep-chocolate flavour, the oozing centre is my favourite part.
Sweet filled buns I did a quick search so as not to clutter this board with redundant posts but only found post about savory filled buns. Here are some pictures and instructions for Swedish-style filled buns. Wrapping the dough around the filling of these is a considerable hassle but the end result is worth the trouble! You'll need: about 2 1/2 cups of flour (you'll need to judge the exact amount by the dough's consistancy), 3/4 cup whole milk, an egg, 5 tablespoons butter, 25 grams cake yeast, 3 tablespoons sugar.
Better-Than-Crack-Brownies I’m sorry for doing this to you. I really am. But see, last Friday while I was on a 10-hour road trip heading for vacation, I received this recipe from a reader named Liz. Chocolate. Cherries. Whipped Cream. I find myself pondering the things in life that I simply could not do without. Everyday ordinary things that somehow have become integral to my very existence. Like my iPhone. If I couldn't check my Twitter every hour you might find me shaking in a corner somewhere in a cold sweat. Or if I just couldn't play Tap Tap Revenge I'd probably start obsessively drumming three fingers on every and any surface I could get my rhythm deprived hands on. My camera.
Cake Batter Truffles Spring is here, or at least it’s kind of here. I’m still waiting for Mother Nature to get the memo. Easter is also right around the corner and my kids are counting down the days for the Easter Bunny! I couldn’t wait to try this recipe I created, so Easter came a little early in the treat department at our house! What Easter Bunny wouldn’t love these cute little Cake Batter Truffles?! ricotta muffins These muffins are a labor of love, which is what I think you are supposed to call things that take a bit more work than you’d originally anticipated. I’m not sure if this muffin is to blame, however. You see, we’ve come to expect that muffins, or so-called “quick breads” are indeed speedy to put together so when one takes the smallest amount more time, it may feel like a chore.
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 Gifts : Description: What an attractive way to give a special gift! Perfect for cash or a gift card. Craft Link: Fabric Envelope Read More: Gifts or Home
strawberry brown butter bettys Me and strawberries are going through the wringer this week. It started with a large, plank-like shortcake with cream cheese, sour cream and a buttered center. It was a dud, an all-caps level DUD. I should have known better than to try a recipe from a dubious source, and also to mess with a perfect thing. Mile-High Chocolate Cake Recipe at Epicurious Make cake: Preheat oven to 350°F with rack in middle. Butter cake pans, then line bottom of each with a round of parchment paper and butter parchment. Flour pans, knocking out excess. Melt chocolate with butter, then cool. Sift together flour, cocoa powder, baking soda, baking powder, and salt.
Oreo Cookies Made From Scratch - Just Like the Ones From the Box, Only Better Oreo cookies seem to be pervasive in this country. Oreo cookies showed up at every party while I was growing up, and they are still used in countless desserts. My personal favorite is Oreo cheesecake (not to slight my Oreo cupcakes). Oreo cheesecake was in the dessert cycle in our cafeteria on Semester at Sea and I just couldn’t resist it! I’ve always liked the Oreo, but since I could read and understand product labels, I’ve never been a fan of their ingredients.
brown butter brown sugar shorties There are cookies, and there are cookies. There are melted toffee bits and pound-of-chocolate brownie-like discs that require half a glass of milk for a single bite and there are snappy little sables called Punitions. There are peanut butter cookies with chocolate pieces, peanut butter pieces and tiny chunks of peanuts in them and there are toasty little twice-baked shortbreads with scraped vanilla beans inside. There are pecan squares on shortbread bases boasting nine sticks of butter and two pounds of pecans and there are these: brown butter, brown sugar shorties.
Chocolate-Peanut Butter Cake with Cream Cheese and Butterfinger Frosting Recipe at Epicurious photo by Mark Thomas yield Makes 12 servings Begin preparing the cake one day ahead. Filling 2 1/4 cups heavy whipping cream 1/2 cup (packed) golden brown sugar 12 ounces bittersweet or semisweet chocolate, finely chopped 1/2 cup old-fashioned (natural) chunky peanut butter Cake 2 1/2 cups all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature 1/2 cup old-fashioned (natural) chunky peanut butter 1 pound golden brown sugar 4 large eggs 1 teaspoon vanilla extract 1 cup buttermilk Frosting 1 1/2 8-ounce packages cream cheese, room temperature 2 cups powdered sugar, divided 6 tablespoons (3/4 stick) unsalted butter, room temperature 1 teaspoon vanilla extract 3/4 cup chilled heavy whipping cream Butterfinger candy bars, coarsely chopped Glazed peanuts Preparation For filling: Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar.
25 Vintage Baking Tips: Timeless Wisdom I’ve collected these snippets of baking tips from vintage cookbooks and magazines dating from the 1940′s through the 1950′s…the Timeless Wisdom collection is a regular feature on Tipnut where I organize and share all kinds of tips from the past. Vintage Rolling Pin, Eggs & Flour Butter and sugar can be creamed easily when butter is hard by warming the sugar slightly.Light-colored molasses can be darkened to make dark gingerbread by adding a teaspoonful of melted chocolate to each cup of molasses.Cream which is hard to whip will whip quickly by adding a few drops of lemon juice.Molasses can be prevented from sticking to the measuring cup if the cup is first greased with butter or lard.Shortening can be measured exactly.