Chocolate Nutella Cupcakes Welcome to 52 Kitchen Adventures, your source for creative & delicious desserts! See my Recipe Index for more. Don't want to miss another recipe? Subscribe via RSS or email. Hey, remember when I said I’d be posting healthy recipes in July? These cupcakes were made in honor of my 300th Facebook fan, Rachel. I took the “better than sex” chocolate cupcakes (think moist, very chocolatey cake) and topped them with my own Nutella buttercream. Thank you to all my fans, subscribers, supporters, and readers. Recipe: “Better than Sex” Chocolate Nutella Cupcakes Makes 15-16 cupcakes Edited to add: some people rave about this recipe, yet some have issues with them deflating. 1/2 C butter, room temperature1 1/4 C sugar2 large eggs, room temperature3/4 C flour1/2 t baking powder1/4 t baking soda1/4 t salt1/2 C unsweetened cocoa powder1/2 C milk1 t vanilla Preheat oven to 350°F. In a mixing bowl, beat butter until softened and smooth. Nutella Buttercream Beat butter until smooth.
Onion Soup with Loads of Thyme and Giant Gruyère Crostini Recipe at Epicurious photo by Caren Alpert Whenever the weather begins to get cold, I begin to fantasize about that perfect bowl of French onion soup. The top is golden and crisp, the cheese has blistered and fallen and is completely melted, and gooey bits are stuck to the outer sides of the bowl. When I cut through the cheese, the bread is slightly crisp, but mushy at the same time. Preparation In a heavy 5-quart pot melt the butter over low heat. Preheat the oven to broil. Place the ciabatta on the middle rack of the oven and toast until crispy, about 2 to 3 minutes per side. Remove the bay leaf and thyme sprigs from the soup and discard. From Cooking for Two: Perfect Meals for Pairs by Jessica Strand.
Pretzel Bread Baking bread, whether as an occupation or as a hobby, is extremely satisfying. Bakers have almost complete control over their bread, requiring little more than some very simple ingredients, time and the willingness to get his or her hands a little messy. Pretzel bread is not quite a simple as flat bread or dinner rolls, but the loaves come out of the oven with a deep, brown pretzel crust and a slightly sweet, tender center. But now for the bread. Makes : 2 small loaves. Prep time : 3-4 hours (including rise time). Ingredients : 1 packet dry active yeast, or 2 tsp. 2 cups warm (110F) water. 1 tbsp dark brown sugar. 1 tbsp honey. 2 tbsp half-and-half. 3 tbsp unsalted butter. 1.5 tsp salt. 3-3.5 cups bread flour. 3 tbsp baking soda. Dark Chocolate Guinness Cake with Bailey’s Buttercream Makes an 8″ layered cake So here we are, cooking the world A-Z… and I come across this epic Irish cake. I make this adaptation and… just like that – my life is complete. I don’t have time to do my hair or makeup, but – I promise you – I’ll always have time for this cake. It’s rich and dark, like an Irish sky at midnight… brightened by sweet, sweet Bailey’s buttercream, which gilds everything like moonlight. The perfect pair. Especially for breakfast. (Possibly with a big cup of Irish coffee). Don’t worry – the alcohol cooks off, and the Bailey’s frosting? So, go for it, take a bite of Irish nighttime. NOTE: You may find it easiest to bake the cake and do the frosting “crumb coat” one day, then the next day decorate it with the final layer of frosting. Update, March 2013: I added more powdered sugar to counterbalance all that butter. Update, March 2014: Want to learn how to serve this cake in a beer mug? Ingredients: For the buttercream: Method: Blarney Castle. Then, preheat the oven to 350F.
Delicious Meliscious - a cooking blog by Melissa: Cheesecake Stuffed Strawberries Not being a fan of chocolate covered strawberries, I was happy to find these CHEESECAKE stuffed strawberries on The Novice Chef. You only need a few ingredients to put these together and they turn out to be quite impressive. Try them - you won't be disappointed! Ingredients:2 quarts of fresh Strawberries1 box Jello No Bake Cheesecake (I used this box mix and it came with the graham cracker crumbs. This was good, but next time I think I'd try making my own filling - just to compare.)Crushed Graham CrackersMilk Chocolate for drizzling (I also used white chocolate because I had some) Directions:Wash the berries and hollow out the centers.
Caramel Apple Cream Cheese Cookie Bars! Good Thursday! Phew what a week, school started Tuesday for the boys and we are all still trying to get used to the new schedules. The earlier bedtime has been the trickiest. I have to admit, it’s been 7 years since I’ve had 4 hours to myself in the mornings. I hardly know what to do with myself, ok that was a joke. It’s great and I’m finding plenty to do. Once September hits, I seem to go into “Fall” mode. Caramel Apple Cream Cheese Cookie Bars 3 Tablespoons melted butter 3 Cups Golden Graham Cereal, ground in food processor 1 Roll Pillsbury Sugar Cookie Dough or 2 pkgs Betty Crocker Sugar Cookie Dough Mix prepared and divided into 2 equal parts 8 oz softened cream cheese 1/4 Cup sugar 1 teaspoon vanilla 21 oz can apple pie filling 1.5 oz package Nature Valley Oats N’ Honey Crunchy Granola Bars (2 count), crushed (I use a rolling pin to crush them right in the bag before opening) 9.5 oz Kraft Caramels 1/2 Cup half and half 1. 2. 9 squares Have a wonderful rest of the week!!
Buttermilk Spice Cake with Pear Compote and Crème Fraîche Recipe at Epicurious For pear compote: Mix sugar, lime juice, and salt in heavy large saucepan. Add pears and toss gently to coat. Cover and cook over medium-low heat until pears are just tender, stirring occasionally, 10 to 12 minutes. Transfer mixture to bowl. DO AHEAD: Can be made 1 day ahead. For buttermilk spice cake: Preheat oven to 350°F. Bake cake until beginning to brown on top and tester inserted into center comes out clean, about 30 minutes. Cut around pan sides to loosen cake. * A brown, star-shaped seedpod that’s available in the spice section of some supermarkets and at specialty foods stores and Asian markets. ** Available at most supermarkets and at specialty foods stores. Test-kitchen tip: Grind the star anise pods in a spice mill, then strain through a fine sieve. Per serving: 362.9 kcal calories, 50.3 % calories from fat, 20.3 g fat, 12.5 g saturated fat, 105.4 mg cholesterol, 41.8 g carbohydrates, 2.5 g dietary fiber, 25.6 g total sugars, 39.3 g net carbohydrates, 4.2 g protein
Thai-Style Beef with Noodles Recipe at Epicurious photo by Romulo Yanes yield Makes 4 servings active time 40 min total time 40 min Don't be intimidated. Preparation Mix together soy, honey, 1 tablespoon fish sauce, and 1/4 teaspoon salt in a shallow baking dish, then add steak and turn to coat. While steak marinates, heat 2 tablespoons oil in a small heavy saucepan over medium-high heat until it shimmers, then cook shallots, stirring occasionally, until browned well, about 8 minutes. Heat grill pan over medium-high heat until hot, then lightly oil. Meanwhile, toss bell pepper and scallions with remaining tablespoon oil, then grill, turning frequently, until softened, about 5 minutes. While steak stands, cook noodles in a pasta pot of boiling unsalted water until al dente, 4 to 7 minutes.
Summer Recipe: No-Bake Strawberry Icebox Cake | Apartment Therapy The Kitchn See this? This is such an easy dessert. It looks a little fancy, doesn't it? I am a huge fan of icebox cakes (I even wrote a book about them!). Icebox cakes do usually call for some store-bought ingredients, but I like to tweak classic recipes to avoid boxed puddings and use simpler whipped cream or homemade custard. We recently gave you a basic formula for making a no-bake cake out of graham crackers, whipped cream, and any fruit. → Read More: How To Make a No-Bake Icebox Cake This particular icebox cake is just as simple as it gets, inspired by the buckets of strawberries at the markets in late spring, and by my favorite dessert: strawberry shortcake. The whole cake is drizzled with a quick, simple chocolate ganache, and garnished with whole strawberries. If you like icebox cakes, I'd love to share my book with you. → Buy Faith's Book! Serves 8 to 12 Take out a few of the best-looking strawberries and set them aside for the garnish. Recipe Notes
how to make potstickers - from scratch! 2 lbs of ground pork* 1 bunch of Chinese chives** 1 bunch of green onions 1 pieces of ginger 1 egg (optional) some uncooked shrimp (optional) 3 packs of dumpling wrappers*** some all-purpose flour soy sauce sesame oil rice vinegar garlic (optional) chili paste (optional) *The preferred of pork for this recipe is pork butt, which has a higher fat content than most other cuts of pork. Leaner cuts can be substituted, but the filling will taste more dry. **Also known as garlic chives or Chinese leeks. Chinese chives are in season during the summer. ***Dumpling wrappers should be relatively easy to find in most Asian supermarkets. Cupcake Rampage: Hummingbird Cakes I know what you’re thinking: Hummingbird cake? WTF? That’s okay, I’d never heard of it, either. You could call this the third leg of a twisted Triple Crown of Southern-style baking, following the Kentucky Derby day mint julep cupcakes and the beloved red velvet ones before that. Get it? Hummingbird cake is another creation peculiar to the Deep South with an even more convoluted and obscure history. What all this has to do with a cake, no one seems to know. Vegan Hummingbird Cupcakes I adapted and veganized this recipe from the original that appeared in Southern Living. Dry Team: 1 cup unbleached all-purpose flour1/4 cup pastry flour1 teaspoon ground cinnamon1/2 teaspoon baking soda1/4 teaspoon salt Wet Team: 1/2 to 3/4 cup mashed ripe banana (about 1 medium-sized banana or 1 1/2 small ones)1/2 cup (one 8 oz. can) crushed pineapple, drained and juice reserved1 cup sugar1/2 cup canola or other neutral-tasting oil1 teaspoon vanilla extract Plus: 1/2 cup pecans, finely chopped
Nutella Cinnamon Rolls May 10, 2011 | Print | E-mail | Filed under bread, nutella There are some days that I just lose my appetite. It might be because of my mood, or that nothing sounds good, or that I’m in a food rut again and need to spice things up a bit. When my appetite comes back though, what I’m inevitably craving is some sort of comfort food. 2 cups whole milk1/2 cup vegetable oil1/2 cup sugar2 1/4 tsp active dry yeast5 1/2 cups flour, divided1/2 tsp baking powder1/2 tsp baking soda1/2 tsp salt1 stick butter1/2 cup nutellaCinnamon For the glaze (for three 8″ pans of rolls): 3 cups powdered sugar6 Tbsp milk In a large pot, whisk together the milk, vegetable oil, and sugar. Next, add in the baking powder, baking soda, and salt. Spread the nutella and butter mixture over the rolled out dough and follow with a sprinkling of cinnamon. Starting at the opposite end, begin rolling the dough toward you, keeping it as tight as possible. Spray three 8? Leave a Reply
Food Librarian Chocolate-Caramel-Banana Upside-Down Cake The upside-down cake is a big favorite of mine. After the Bundt, of course. And no worries...I'm not going to make 30 days of upside-down cakes. Because people who do that kind of thing are just crazy. Chocolate.Caramel.Bananas.Perfect! This is from the cookbook, Cake Keeper Cakes: 100 Simple Recipes for Extraordinary Bundt Cakes, Pound Cakes, Snacking Cakes and Other Good-To-The-Last-Crumb Treats by Lauren Chattman. Some brown sugar and butter is heated to make caramel. After baking, let it sit for 5 minutes and then flip onto your serving tray. I want to try David Lebovitz's Banana-Chocolate Chip Upside Down Cake next! Chocolate-Caramel-Banana Upside-Down CakeClick here for printable recipeAdapted from Cake Keeper Cakes by Lauren Chattman (2009), page 58. Topping:1 stick butter3/4 c light brown sugar3 ripe bananas, cut into 1/4-inch slices(I thought the caramel was a little too much. 1.