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Cream Cheese Frosting II Recipe

Cream Cheese Frosting II Recipe

Salt water taffy Making taffy is super fun. I will warn you though, your arms will get quite the workout. Especially if you cook it to about 265. Mine got really tough after a few minutes and by the end of the 20 minutes of stretching I was starting to sweat and my arms were starting to shake. If the stretching part seems intimidating, don't let it! Salt water taffyYields approx. 50 pieces/1.5 poundsadapted from here. Prepare a heat safe dish by lightly buttering it. In a saucepan, sift together sugar and cornstarch. When cool enough to handle, grease hands and pull the warm candy with fingertips, pulling out to about 12 inches at first. p.s. the color of the taffy was identical to this pretty nail polish so i had to put them side by side.

Could macarons be the new cupcake? Part 3 French Macaron Tutorial As you all know, we are in LOVE with macarons!! We hope you had a chance to read our previous posts about the history of the French Macaron!Could macarons be the new cupcake? French Macarons1 cup confectioners sugar3/4 cup almond flour2 large egg whites (let eggs come to room temperature before you use them)pinch of cream of tartar1/4 cup superfine sugar Fillings can be seedless jam, buttercream or ganache Pre-heat your oven to 375 degreesLine your baking sheets with parchment paper Combine your almond flour and confectioners sugar then sift two times. This is what it should look like after the sugar and almond flour are combined correctly Whisk you egg whites with a mixer until foamy At this point you can add your cream of tartar and food coloring if you want to make them a certain color. Sift the flour mixture over the egg whites and fold in until the mixture is smooth and shiny. Let macarons cool for 2-3 minutes then transfer to a wire rack.

How to Make Deviled Eggs - Photos and Deviled Egg Recipes How To Make Delicious Caramel-Apple Jello Shots Metal Lids at Candle Soylutions Wholesale Supplies 8 oz Square Mason Jars AND Daisy Cut Pewter Lids - CASE of 12 THE JAR makes the cutest primitive candle and very popular now as drinking glasses at parties! 3 1/2 tall x 3" wide at sides about 3 5/16" across the corners and a 2 3/8" opening with Standard Mason jar threads. Candle wick testing suggestions...51-32-18 or HTP104 or HTP105 or 62-52-18. THE LID Use these for Smelly Jellies, Air Freshener Beads or Potpourri. NOTE: This lid has a variegated or slightly marbleized finish that may be hard to see in these pictures due to the Daisy Cut pattern. Lid Care: hand wash with mild dish soap, dry immediately Shipping- Candle Soylutions has a very modest $5 minimum order but we only ship within the United States and only ship UPS (on small orders your shipping is likely to cost more than your product) Please view our Shipping and Policies pages prior to ordering. 12 jars and 12 Daisy Cut Pewter lids per case1-9 Cases = $13.50/case 10-29 Cases = $12.75/case 30+ Cases = $12.50/case

Killer No-Cook Cheesecake : Sweet treats View Full Version : Killer No-Cook Cheesecake Welcome to the Active Low-Carber Forums Support for Atkins diet, Protein Power, Neanderthin (Paleo Diet), CAD/CALP, Dr. Bernstein Diabetes Solution and any other healthy low-carb diet or plan, all are welcome in our lowcarb community. UtahKat Sat, Oct-05-02, 17:07 Killer No-Cook Cheesecake 1 sm box Lemon Sugar Free Jello 2 8oz cream cheese, softened to room temperature. 1/2 cup sour cream 1 tsp vanilla Add Jello to 1 C boiling water, dissolve, add cream cheese, mix well, then add sour cream and vanilla. nancy30 Sat, Oct-12-02, 18:04 This sounds wonderful (would be perfect for the upcoming holidays, most of my family is on low carb now so...will come in handy) Thanks so much for sharing! Swt_T Sat, Oct-12-02, 18:10 Thanks alot Kat! This recipe is immediately going into my LC cookbook. Kemss Mon, Oct-14-02, 14:06 I have been wondering how in the world I am going to get through Halloween with no sweets... and I think I just might have to make this !

Glorious Treats Classic Buttercream Frosting Recipe When I used to bake and decorate wedding and birthday cakes, I would use different types of frosting depending on who was eating the cake. Most wedding cakes were frosted in egg based recipes such as Italian or French meringue but for children’s cakes or cupcakes I usually frost cakes in American buttercream frosting. Made with powdered sugar, butter, vanilla, and milk, this is a basic, easy recipe for classic vanilla buttercream frosting. It’s important to note that when preparing a batch of frosting you adjust the consistency of the buttercream for what you plan on using it for. This recipe is very forgiving. If you’re looking for a classic vanilla buttercream recipe, look no further. **I am also soliciting cake tutorial requests – just leave them in the comment section below** * Many of you have asked about how much frosting you need to make for cakes and cupcakes. **Someone emailed me wanting to know what tool I use to sift the powdered sugar. Classic Vanilla Buttercream Frosting

Microwave Bread Pudding With Cinnamon Sauce 4 c. French bread, torn into 1/2" pieces 2 1/2 c. milk 1/4 c. golden raisins 1 tbsp. butter 3 whole eggs 1 c. granulated sugar 1 tsp. vanilla 1 tsp. cinnamon 1/4 tsp. salt Put bread pieces in an 8 to 9 cup microwavable ring mold. Microwave the milk, raisins and butter on high for 3 1/2 minutes. Beat the eggs well with a fork, then beat in sugar, vanilla, cinnamon and salt. Slowly stir into the hot milk mixture. Microwave uncovered on high for 4 minutes. CINNAMON SAUCE (for Bread Pudding, Apple Pie, etc Mix 1 cup sugar, 4 tablespoons flour, 3 teaspoons cinnamon and 1/4 teaspoon salt.

Homemade Mozzarella Cheese Mozzarella is one of the easiest cheeses to make, it only takes 30 minutes and the taste can't be beat! The ingredients are simple although a couple of them you may have to search a bit for, but the end result is worth it--especially when you can say "I made it myself!" Homemade Mozzarella Cheese 1 gallon whole milk (just be sure that it is not Ultra-pasteurized, any other kind will work, store bought, fresh from the cow (or goat)) 1 tsp. citric acid* 1/4 rennet tablet* 2 tsp. cheese salt* A big pot Thermometer Slotted spoon (please ignore the mess in the background, we still haven't finished putting things back together after our wall project) Place milk in large pot with thermometer. Sprinkle 1 tsp. citric acid over milk and stir. Turn heat on med-low and heat milk to 90 degrees, stirring occasionally. While you are heating the milk, dissolve 1/4 rennet tablet in 1/4 C. cool water. When milk has reached 90 degrees, turn off heat. Milk should be like a thick gelatin.

Cinnamon Brown Sugar Pop-tarts | The Baker Chick As I’ve mentioned before, my Mom didn’t let us have junk food in the house. And I mean EVER. I think once we were allowed Cinnamon Toast Crunch to have as dessert but that’s pretty much it. In hindsight, I’m so thankful for her diligence, but at the time I was pretty bummed about it. I remember diving for the junk food every time I was at a friend’s house to the point of probably looking underfed. All these years later, I still haven’t forgotten how good those Cinnamon Brown Sugar Pop-tarts were. These pop-tarts are widely adaptable, easy, and so satisfying. Cinnamon Brown Sugar Pop-tarts Ingredients 1 recipe pie crust 1/2 cup (3 3/4 ounces) brown sugar 1 to 1 1/2 teaspoons ground cinnamon, to taste 4 teaspoons all-purpose flour 1 large egg, to brush on pastry before filling Instructions If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes.