Baking & Dessert Recipes & Videos - Joyofbaking.com *Tested Recipes* Cupcakes for Dinner and Mashed Potatoes for Dessert?!? April Fools!!! Oh yes, those are meatloaf cupcakes, my friends (with mashed potato frosting)! Who can resist a meatcake?!? The meatloaf is really good....scroll down for the recipe. And for dessert....mashed potato cupcakes! To make them, I followed the book's instructions for doctoring a cake mix. Once cooled, frost with vanilla frosting, mounding it in the middle. It was a fun April Fool's Day! Meatloaf Cupcakes:(adapted from Fine Furious Life) 1/2 lb. ground chuck1/2 lb. ground pork1 small carrot, chopped1/2 large onion, diced2 stalks celery, diced3/4 cup Italian-style breadcrumbs1/3 cup milk1/4 cup chopped parsley1/4 cup shredded Parmesan2 eggsSalt and pepper Preheat oven to 350F. Soak the breadcrumbs in the milk and set aside. Saute the vegetables in olive oil until softened. Mix the meat, eggs, breadcrumbs, parmesan, parsley, salt & pepper and vegetable puree in a large bowl with your fingers. For the frosting: Follow the instruction on the packages.
Conversion charts | SPLENDA® Use these measurement conversion charts when you want to cook and bake with the sweetness you love but without sugar’s unwanted calories. SPLENDA® No Calorie Sweetener, Granulated It measures cup for cup like sugar – so whatever amount of sugar your recipe requires just substitute the same amount of SPLENDA® Granulated Sweetener Sugar SPLENDA® Granulated Sweetener 1 cup 1 cup SPLENDA® Packets Sugar SPLENDA® Packets 2 tsp 1 packet 1 tbsp 1 1/2 packets 1/8 cup 3 packets 1/4 cup 6 packets 1/3 cup 8 packets 1/2 cup 12 packets 2/3 cup 16 packets 3/4 cup 18 packets 1 cup 24 packets SPLENDA® Sugar Blend It’s part SPLENDA® Brand Sweetener and part sugar. Sugar SPLENDA® Sugar Blend 1 tsp 1/2 tsp 1/4 cup 1/8 cup or 6 tsp 1/3 cup 8 tsp 1/2 cup 1/4 cup 2/3 cup 1/3 cup 3/4 cup 6 tbsp 1 cup 1/2 cup SPLENDA® Brown Sugar Blend It’s part SPLENDA® Brand Sweetener and part brown sugar.
Chocolate Cake In 5 Minutes! | Dizzy Dee So, Someone gave me a link to This Yesterday, and after reading the comments I decided to try this, but with modifications. I mixed together THROUGHLY: 1/2 tsp. Baking Soda 3 1/2 Tbsp. Flour 2 Tbsp. Cocoa Powder 4 Tbsp. Sugar in a microwave-safe bowl and in a separate bowl, mixed 1 Egg white and half of the yolk. I added the wet ingredients to the dry, and stirred it up until all of it was moistened(no major clumps of dry ingredients-some small though. which is fine, because it bakes out.)According to the comments, over-mixing it will make a tough and rubbery cake. Looking online, I found a Chocolate Sauce Recipe, and I 1/4th’d it. 1/4 Cup Sugar(I used normal, white granulated sugar) 1/2 Tbsp. I mixed the dry ingredients VERY THROUGHLY first, then added the wet. I believe while the cake is nuking you could easily make the sauce in time, assuming you put the ingredients in the saucepan first. It was JUST THE RIGHT AMOUNT of sauce for this cake!
SavvyGirl Foods Vanilla Extract It’s that time of year when you’re baking A LOT. And MANY recipes call for Vanilla Extract. I’m pretty particular about my Vanilla Extract. I like the Madagascar Pure Vanilla Extract (PLEASE PLEASE don’t evah use imitation, it’s so pshew ~ well just please don’t use it) and well it’s not cheap. You’re seriously NOT going to believe how simple it is to make your own Vanilla Extract! Now, since it ONLY has two ingredients you need to buy THE BEST quality you can find. & was quite pleased with their quality. So perfect in fact, that I’m giving these away as Christmas gifts this year! Baci e’ Buon Natale! Disclaimer: This post contains affiliate links. What You Will Need: Vanilla Beans – 3 per jar good quality Vodka small jars w/tight fitting lids- I used 4oz Mason Jars What To Do: For each 4 ounce jar of vanilla extract you would like to make: slice three vanilla beans down the center careful not to cut through them so that they will release their seeds. Copyright Paula Jones with bellalimento
Crepes I had been putting off making crepes because I thought they were difficult to make. I decided to try making them and they turned out to be pretty easy. A small no-stick pan and a thin spatula that could get under the edge of the crepe to turn it over came in pretty handy. They are pretty good all by themselves when still warm from the pan though they are normally stuffed with goodies. I look forward to trying more recipes with crepes in the future. Get 5 Closet Cooking cookbooks in a bundle for a 30% discount over buying them individually. Crepes Light, paper thin crepes just waiting to be filled with something tasty. Servings: makes 4 8 inch crepes Prep Time: 5 minutesCook Time: 10 minutesTotal Time: 15 minutes Printable Recipe Ingredients 1/2 cup flour1 egg3/4 cup milk1/8 teaspoon salt1 tablespoon butter, melted Directions Similar Recipes:Whole Wheat Crepes
Homemade Potato Chips Recipe [donotprint]A few years ago a friend of mine taught me how to make potato chips in a microwave. I thought she was kidding because I couldn’t imagine a microwave producing crispy chips. After cooking them for 5 minutes they were done, crispy, and wonderful! Ideally, a mandoline works best to cut the potatoes paper thin. Homemade Potato Chips Ingredients: 1 russet potato Non stick spray Parchment paper or glass plate Salt and Pepper Directions: Cut a piece of parchment paper to fit the inside of your microwave. **WARNING** Some people have had their microwaves short cut, plates shatter, and potatoes go up in flames. **UPDATE** I’ve made several batches of this over the weekend. Tagged as: Gluten-Free, microwave, Snacks, Vegan, Vegetarian
Crazy Domestic: Melted Snowman Cookies - StumbleUpon I saw a picture of these the other day on Allrecipes.com and thought it was such a cute idea, I had to try it. After googleing it, I found a good tutorial on Stacy's Sweet Shop. I modified a few things to make it more simple for me (less homemade more store bought). Here's what I used: •1 package Betty Crocker Sugar Cookie Mix•10 large marshmallows•Betty Crocker Cookie Icing (white and orange)•Wilton Decorating Icing Tubes in Black, Red, Green, Blue and Pink***it would have been a lot cheaper if I had just made the icing myself, see Stacy's tutorial for a good recipe)*** Here's what I did: •Mix cookie mix according to directions, or prepare your favorite cut out sugar cookie recipe, then just grab a golf ball sized chunk and squish it down until it's about 1/4-1/2 inch thick. •Once the cookies are cool, load them up with the cookie icing and spread it around with the back of a spoon, let some dribble over the edge for a "puddle" look.
Bacon, Egg and Toast Cups » Annie's Eats Bacon, Egg and Toast Cups Cooking View Oh, how I LOVE these little cuties! What an ingenious idea – bacon, eggs and toast all wrapped up in a cute little muffin-sized package. Even better, these take next to no time to throw together so they are perfect for a lazy weekend breakfast, or a quick breakfast-for-dinner night. If you don’t like a runny yolk, simply bake your eggs longer until they are cooked to your preferred doneness. CakeSpy The Finger Test to Check the Doneness of Meat Print Photography Credit: Elise Bauer There are two basic methods to test for how done your meat is while you are cooking it—use a meat thermometer, or press on the meat with your fingertips. The problem with the meat thermometer approach is that when you poke a hole into the meat with a thermometer, it can let juices escape, juices that you would rather have stay in the meat. For this reason, most experienced cooks rely on a “finger test” method, especially on steaks (whole roasts are better tested with a thermometer). My mother has been trying to get me to test meat with my fingertips for years, and for years, being somewhat of a scaredy cat (won’t it burn my fingers?) Then my friend David showed me up. Now the point of this story is not to embarrass David (though that would be fun, if it were even possible) but to encourage you, if like me, you’ve been shying away from trying this approach. This is one of those things that gets easier with practice. MethodHide Photos Hello!
bakerella.com A Tasty Recipe: That’s the Best Frosting I’ve Ever Had I’ve been intrigued with this frosting recipe for months, not just because of its alluring title, but also because if its ingredients. Five tablespoons of flour? In frosting? Let’s just say my interest was piqued. I finally got around to making it yesterday evening; Marlboro Man’s grandmother has some old friends staying at The Lodge and I wanted to take them a treat. So I whipped up this frosting, slapped it on some chocolate cupcakes…and wound up considering not sharing them with the guests because it was so delicious. You owe it to yourself to make this frosting sometime in your life. You’ll just have to trust me on this. Here’s how you make it: First things first: I made chocolate sheet cake cupcakes. Here’s the recipe: The Best Chocolate Sheet Cake (or Cupcakes!) Let your cupcakes (or cake) cool completely. Begin by pouring 5 tablespoons of flour into 1 cup of milk. After adding the flour, whisk it together until combined, then place the saucepan over medium heat. I’m bossy.