Craft Blog / How To Make A Rainbow Cake! by COLOURlovers So I did mention something about health and/or diet food in my last post, and while this recipe is the latter, it is most certainly not to be confused with the former. The cool thing is that if you’re making something so distractingly colourful, people will think it’s delicious no matter what. This presents me with the option to use an old Weight Watchers trick—the one-point cupcake. Except I’m making a cake and I created my own frosting. Kinda. This cake is suitable for many occasions: A child’s birthday Your mom’s birthday Coming out to your conservative parents If you’re a lesbian, they’ll be thrilled that you won’t be forgoing your feminine kitchen duties. If you’re the kind of gay dude who makes cakes for your parents, they were probably on to you anyway. Coming out to your conservative parents on your mother’s birthday Your friend’s jam band CD release party . . . so I’m sure you’ll find a use for this recipe soon. Oh yes, and do me a favour: DOUBLE THE RECIPE AS PHOTOGRAPHED HERE!! </i>*}
cookie dough truffles « Oh baby. Oh yes. You can have your dough and eat it too. No raw eggs here. WOOOOOO~HOOOOO! So, these are no-bake, addictive and may even help you win friends and influence people, rumor has it. It makes a lot, so be sure and share. I told you it makes a lot. You don’t have to dip them, either. But, I did dip some, too…. had to do something with all that chocolate. To make these you will need: Cookie dough truffles 1/2 cup softened salted butter 3/4 cup light brown sugar 1 tsp vanilla 1 (14oz) can of sweetened condensed milk 2 1/4 c flout * this is a word spell-check always gets me back with{grr} flour is a great substitute for flout-whatever flout is. 1/2 cup mini chocolate chips So easy: combine (in a bowl,) the butter, sugar,vanilla,and sweetened condensed milk. Now, you may be able to form this into balls at this point. Melt 12 oz chocolate chips with 1 tbs shortening or butter. Now, you can dip the balls using a spoon- or fill pastry bags with the melted chocolate and drizzle. [/print_this]
Avocado Egg Salad Before Radd and I had kids, there would be nights that we weren’t able to have dinner together. School, work, and friends sometimes just got in the way of sitting down for a full meal with each other. Now if I happened to be home on one of those nights, there was absolutely no doubt about what my dinner plan would be– egg salad. Wild, right? You see, I was never able to make egg salad for the both of us because– and I still don’t understand this– Radd despises hard-boiled eggs. Here, I’ve swapped out mayonnaise for a mashed avocado. The Recipe: Avocado Egg Salad (Serves 1) 2 hard-boiled eggs, diced, preferably organic/local 1/2 ripe avocado, mashed 1 1/2 tablespoons red onion, diced 1 1/2 tablespoons fresh chives, finely chopped juice of 1/4 of a small lemon kosher salt and freshly cracked pepper How to make perfect hard-boiled eggs: In a sauce pan, place the eggs in a single layer. Have a wonderful weekend, friends! Laurie Like this: Like Loading...
Vanilla Cupcakes For Two Let’s face it: sometimes we all need a dessert that only makes two servings. Sometimes we just can’t handle 12 servings. Sometimes we eat them all by ourselves. Sometimes we eat them all by ourselves in two hours. FYI: I have no idea what that is like. Haven’t you always wished you could make just enough dessert for yourself? Or… just yourself? Me too. But more often than not, I’ve found it to be a hassle to drag out the mixer, cream the sugar and butter, sift the dry ingredients and all that fun stuff for a measly two cupcakes. What can I say? Well, I was lazy. It is definitely your typical white cake; fluffy and soft, full of vanilla flavor, and the perfect vehicle for some fluffy white frosting. And it only takes one bowl! I think what I love most about these cupcakes is their customizability. [print_this] One Bowl Vanilla Cupcakes for Two serves 2 1 egg white 2 tablespoons sugar 2 tablespoons butter, melted 1 teaspoon vanilla (yes, a full teaspoon – they are super vanilla-y!) 1/4 cup flour
Chocolate-Zucchini Muffins Recipe | Happy Herbivore Nutritional Information Servings Per Batch: 12 Calories 90 Fat 1g Carbohydrate 20g Dietary Fiber 2g Sugars 10g Protein 2g Total Time Cook Time Prep Time Instructions Preheat oven to 350F. Chef's Note: These muffins store well both in the fridge and freezer & the raw sugar in this recipe may be reduced to 1/2 cup. Martha Stewart's Cookies and Cream Cheesecakes Recipe Posted by Grace Massa Langlois on Wednesday, 21st July 2010 I have yet to meet a person who doesn’t like Oreo cookies or Cream Cheesecake Cupcakes. Who could resist cream-filled chocolate sandwich cookies? Not Me! I went out yesterday to do my weekly shop, came home, and before I was able to bring in the first grocery bag Matt was hunting for the cookies and cream ice cream. One of Matt’s favourite desserts of all time is cherry cheesecake and I thought to myself why not Oreo Cookies and Cream Cheesecakes, that should satisfy his craving. Plus these cheesecakes are super easy to prepare, everything comes together in one bowl and there’s no crushing chocolate wafers with a rolling pin, then melting butter, baking the crust first and then baking a second time when filled. Drop an Oreo cookie into each muffin tin, make filling, add chopped cookies, bake, and enjoy, how easy is that? I can’t wait to try my hand at homemade Oreo cookies. (from Martha Stewart’s Cupcakes) Makes 30 Comments (225)
Chocolate Chip Cookie Dough Dip Chocolate Chip Cookie Dough Dip It’s time for a little confession. I realize this may get me shunned (especially in my hometown of Pittsburgh!), but….I don’t like football. I don’t like to watch it, I never liked playing football with my friends, I don’t even like playing catch with a football. I saw this recipe on Jessica’s blog and made it the very next day. *Note: Jessica also has variations of this dip on her blog. Chocolate Chip Cookie Dough Dip Ingredients:1/2 cup butter 1/3 cup brown sugar 1 8-ounce block of cream cheese, softened 3/4 to 1 cup powdered sugar (*to taste) 1 teaspoon vanilla extract 3/4 cup mini chocolate chips, plus extra for sprinklingDirections:In a small saucepan, melt the butter over medium heat.
The Ins-n-Outs of an In-N-Out Double-Double, Animal-Style Gone animal. [Photographs: Kenji Alt] And all that before we even mention In-N-Out, perhaps the second most compelling reason to move out west like my wife would like me to*. I've been a rabid, if underexposed fan of the cult-ish fast food burger joint since I tried my first Double-Double (that's two patties, two slices of cheese) a couple years back. It's a bomb that's rigged to hit every pleasure center on my brain's taste analyzation terminal Sure, the fresh-never-frozen patties are tasty enough, but the sandwich is more than that. Order the burger "Animal Style" off of their not-so-secret menu, and you bring the party to a whole new level. But here's the thing: I've had my share of regular In-N-Out burgers, but never an Animal Style. Of course, the biggest problem with In-N-Out is that due to their commitment to freshness, they have a policy of never opening up a location that's not within a day's drive of their meat processing plant in Baldwin Park, California. Fresh Frozen Spread 'em
Rainbow Cake in a Jar I’ve always had a penchant for sunshine in a jar. Doesn’t the very phrase itself, “sunshine in a jar,” roll off your tongue and fill your mouth with magic? While I’ve never yet found myself a sunshine in a jar, I think we may have just concocted it in our kitchen tonight. In this simple recipe, a basic white cake is turned into a slew of bright colors, baked to perfection, then topped with a creamy white frosting. Cakes baked in jars can be topped with traditional metal canning lids and stored in the fridge for up to five days. They make a great treat to ship to someone, so long as you can ensure delivery to it’s final destination within 3 days. Rainbow Cake in Jar 1 box white cake mix made according to package instructionsNeon food coloring in pink, yellow, green, turquoise, and purple3 one-pint canning jars1 can vanilla frostingRainbow sprinkles Preheat oven to 350 degrees. Scoop about 1/2 cups of cake batter into five small bowls.
Grasshopper Brownie Bars | Love and Olive Oil For the brownie base: 3/4 cups flour 1/2 teaspoon salt 1 tablespoon dark unsweetened cocoa powder (like Valrhona) 5 ounces good quality dark chocolate (60 to 72%), coarsely chopped 1/2 cup (1 stick) butter, cut into 1 inch cubes 3/4 cups sugar 1/4 cup firmly packed light brown sugar 3 large eggs, at room temperature 1 teaspoons vanilla extract For the buttercream: 3/4 cups sugar 2 tablespoons flour 3/4 cup milk 2 tablespoons heavy cream 1 1/2 sticks (3/4 cup) butter, softened but still cool, cut into small cubes 3 tablespoons creme de menthe 1 teaspoon peppermint extract For the chocolate glaze: 6 ounces good-quality dark chocolate (60 to 72%), coarsely chopped 1 teaspoon light corn syrup 1/2 cup (1 stick) unsalted butter, softened, cut into cubes To make the brownie base: Preheat the oven to 325 degrees F. Butter the sides and bottom of a glass or light-colored metal 9-by-13-inch pan. Configure a large size double boiler. Sprinkle the flour/cocoa/salt mix over the chocolate.
Cinnamon Cream Cheese Pound Cake | Evil Shenanigans - Baking & Cooking Blog Is there anything better than a well made pound cake? Pound cakes are highly satisfying and wonderfully versatile. I’ve served pound cake for dessert with whipped cream, I’ve served them with fresh berries for breakfast to great acclaim, and nothing beats pound cake for an after work/school snack. Cream cheese is the miracle ingredient in this cake. Cinnamon Cream Cheese Pound Cake Serves 10-12 4 ounces, or 1/2 block, cream cheese, at room temperature 1 cup butter, at room temperature 1 cup white sugar 1 cup brown sugar 5 eggs, at room temperature 1 tablespoon vanilla 1 cup buttermilk, at room temperature 1 teaspoon cinnamon 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup all-purpose flour 2 cups cake flour Powdered sugar for dusting Fresh whipped cream for serving Heat the oven to 325 F and spray a 10 inch bundt or tube pan thoroughly with non-stick spray. Add the eggs one at a time, beating well between each addition, about one minute.
90 second nutella chocolate cake Earlier in the week, I promised I was going to bake a cake for my blog. I lied. While I did make a cake, I certainly didn’t bake it. I microwaved it! When I posted my one minute peanut butter cake last month, I got a huge response! And a lot of those responses were, “Well, that’s great! I took a little bit of flack last time for not including a warning about raw eggs (someone even asked if I was trying to kill people, sheesh). So now that that’s out-of-the-way, let’s talk about this cake! Do as I say, not as I show. 90 Second Nutella Chocolate Cake Remember that microwave power varies drastically. Serves 1-2 Print this recipe Ingredients: 1 tablespoon Nutella1 egg, beaten1 heaping tablespoon flour1/2 teaspoon baking powder1 teaspoon cocoa powder1 tablespoon brown sugar Directions: Whisk together all ingredients in a bowl until well combined.Pour the batter into two greased ramekins or one large grease microwavable bowl or mug.Microwave on 70% power for 30 seconds.
Quick Migas Ok, so I must let you know that up until now I have never tried migas. I have seen the on The Pioneer Woman’s site and I have seen Rachael Ray make them, but I just haven’t gotten around to trying them until now. I came across a recipe for quick and easy migas at Budget Bytes. They were too easy not to try. Migas are a Tex-Mex breakfast dish that usually consists of eggs, onions, chile peppers, tomatoes, cheese and corn tortillas. Also,congrats to Marci who said, “I have never heard of Xagave before but am intrigued! Quick Migas 6 large eggs1/4 cup milk1 cup salsa1/2 cup shredded cheddar cheese5 oz.thick tortilla strips (1 oz. is about 12 strips)1 Tbsp. butter1/4 bunch cilantro, chopped3 chopped green onionssalt and pepper, to tasteSaute the green onions in 1 Tbsp of butter over medium heat until they are soft (2-3 minutes). This recipe was tested with Mission tortilla strips.