Chocolate Fudge Cupcakes with Salted Caramel Frosting A shortcut chocolate cupcake recipe topped with creamy salted caramel frosting. Devil’s food chocolate fudge cupcakes with a salted caramel-infused buttercream frosting topped with caramel drizzle and a pretzel twist. I die. This frosting is on of the best frostings I’ve ever had. I did NOT want to stop eating it. I was contemplating making salted caramel cupcakes to pair with the salted caramel frosting, but I wanted a bit more of a flavor contrast. If you’d like to make a 100% from-scratch, homemade chocolate cupcake instead, I suggest using my homemade chocolate cupcake recipe. Today’s semi-homemade cupcakes incredibly moist, rich, and so incredibly chocolatey. But there’s a little secret behind using the cake mix. This magic combination produces the chocolatiest, most decadent chocolate cake and cupcake I’ve ever tasted. Now, many people do not think that boxed cake mixes produce “homemade tasting” cakes or cupcakes. Ingredients: Cupcakes Salted Caramel Frosting Directions:
Red Velvet Cake Recipe with Original Icing Made From Scratch This red velvet cake recipe is the original recipe made from scratch. This recipe also demonstrates how to make the original icing which is also made from scratch as opposed to cream cheese. If you have to know.. this is my most favorite cake in the world and my wife makes me one every year on my birthday.. can you say DELICIOUS! This red velvet cake recipe is worth a million dollars to me but I am so nice and I like to share so here it is… Red Velvet Cake Recipe Ingredients: 2 oz Red Food Coloring 2 TBS Cocoa 1/2 Cup Shortening (Crisco) 1-1/2 Cups Sugar 2 Eggs 1 Cup Buttermilk 2-1/4 Cups All Purpose Flour 1 tsp Salt 1 tsp Vanilla 1 tsp Vinegar 1 tsp Baking Soda Directions: The Red Velvet Cake Icing 3 TBS Flour 1 Cup Milk 1 Stick Butter (Softened) do not melt 3 TBS Shortening (Crisco) 1 Cup Sugar 1 tsp Vanilla There you have it.. the original red velvet cake recipe for your very own.
Top 10 No Egg Yeast Breads - Egg Free Bread Recipes Yes, you can bake breads without using eggs and still have a moist, delicious loaf to serve your family. Here are ten fabulous yeast bread recipes that are egg-free. 1. Easy White Bread Photo © Elizabeth Yetter This easy, beginner's bread recipe makes one loaf of delicious white bread without the use of eggs. 2. Don't feel like kneading bread dough, but still want the delicious taste of homemade yeast bread? 3. Made with wheat flour and sweetened with honey, this is a simple, delicious whole wheat bread that the whole family will enjoy. 4. A delicious bread with a fun history to its making, anadama bread requires no eggs. 5. This egg-free bread recipe is flavored with orange juice and zest to make a great breakfast or snacking bread. 6. A beautiful, no egg, herb bread! 7. Yes! 8. It's amazing what you can add to bread dough to make a unique and delicious bread. 9. A bit of lemon zest really brightens up this breakfast bread. 10.
Braided Spaghetti Bread » The official blog of America's favorite frozen dough We are carb lovers at our house, so when I saw the Braided Spaghetti Bread recipe in the Rhodes Home Baked Family Favorites with frozen dough cookbook I knew we would love it. This is a really simple recipe; it just takes a little planning for thawing the dough. It will take 2-3 hours for the bread loaf to thaw to room temperature or 1-2 hours for the rolls to thaw to room temperature. You will need: 1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature6 oz spaghetti, cooked 1 cup thick spaghetti sauce 8 oz mozzarella cheese, cut into 1/2 –inch cubes 1 egg white Parmesan cheese Parsley flakes Spray counter lightly with non-stick cooking spray (or use parchment paper). Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cook spaghetti according to package instructions. Remove wrap from dough. Make cuts 1 ½-inches apart on long sides of dough to within ½-inch of filling. Begin braid by folding top and bottom strips toward filling. This was fantastic!
Foodbuzz 24, 24, 24: Chinese Buffet at Home It is no secret that I have an obsession with Chinese cuisine. The place that started it all was a local Chinese buffet here in Michigan. After frequent visits to the buffet over the years, I finally decided to take a stab at cooking my own Chinese dishes at home. In this article I will explain how to create your own Chinese buffet at home. The Menu:Main course- Sesame Chicken Orange Chicken Kung Pao Chicken Meat on a Stick (Chicken Skewers)Appetizers- Crab Rangoons Egg RollsSide Dishes- Garlic Green Beans Fried Rice Egg Drop SoupDessert- Buffet Style Doughnuts The Recipes: Sesame Chicken- Cooking Instructions: Step 1: Cut chicken breasts into 1” chunks and in a glass bowl combine all of the marinade ingredients and mix well. Orange Chicken- Step 1: Combine flour, salt, and pepper. Kung Pao Chicken- Step 1: combine the chicken and cornstarch in a small bowl and toss to coat. Meat on a Stick (Chicken Skewers)- Step 1: Cut chicken breasts into long strips. Cooking Instructions: Egg Rolls-
Burn fat fast Bari Lieberman – Our secret for preventing weight gain during the busy holiday season: multitasking body-weight moves that combine cardio and strength training for a metabolism-revving workout you can do anywhere. (Coupled with our tips on how to prevent winter weight gain, of course.) "Incorporating exercises that require multiple muscles boosts heart rate and burns more calories in less time," says Jarett Perelmutter, owner and head trainer at Brick Sport Performance Training in Los Angeles and the creator of this routine. To perform: Do each move for 1 minute. Without sacrificing form, complete as many reps as possible. More from Prevention: Torch Calories In Less Time Speed SkaterTargets: Butt and thighs Stand with feet hip-width apart, arms by sides. More from Prevention: Love Your Lower Body Mountain ClimberTargets: Abs, shoulders, back, and butt Begin in plank position, wrists directly under shoulders and body in straight line from head to ankles.
chocolate chip cookie dough fudge. Last month, I made Cake Batter Fudge and everyone who tasted it went nuts. I obviously went nuts too because it was fudge. That tasted like straight-up cake batter. Sweet, silky, NO-BAKE, and overflowing with sprinkles. After my cake batter binge, I ordered Lindsay Landis’ newest masterpiece. Lindsay’s cookbook is FULL of recipes devoted to chocolate chip cookie dough. I had NO IDEA fudge was so easy to make. This fudge comes together so easily, that you will honestly wonder what you did wrong. The fudge doesn’t have cookie dough chunks in it. With how EASY this recipe is, there is no excuse not to make it! Ingredients: Cookie Dough 1/3 cup unsalted butter, soften to room temperature1/4 cup sugar1/4 cup light brown sugar1/2 tsp vanilla extract1/8 tsp salt2 Tbsp half-and-half (or milk or cream)1/2 cup all-purpose flour Fudge Directions: Line 8x8 square baking pan with aluminom foil or parchment paper. For the Cookie Dough, combine butter and sugars in the bowl of a stand or handheld mixer.
apple spice cupcakes with salted caramel frosting. Moist & flavorful apple spice cupcakes finished with a salted caramel frosting. It’s that time of year again. Apples, pumpkin, cinnamon spice, and everything nice seem to take over the kitchen. And there’s no way I’d rather have it. Try and try as I might, I really would like to convince you that non-chocolatey sweets are my dessert of choice. Oatmeal raisin cookies grab the spotlight over chocolate chip any day and you might as well just butterscotch my everything because an oatmeal scotchie is the bees knees in my world. I digress. Today’s cupcakes are why I believe that sometimes less is truly more. The cupcake itself is made with melted butter and brown sugar. They’re incredibly moist like banana bread, soft and fluffy like a muffin, rich and decadent like a chocolate cupcake. The cupcakes pack enough flavor that you wouldn’t even need to adorn them with frosting. What I love most about today’s cupcakes is that there’s no mixer required! Ingredients: Cupcakes Salted Caramel Frosting