Mini Red Velvet Cheesecakes. - Sallys Baking Addiction Creamy chocolate chip cheesecake on top of a homemade, from-scratch red velvet cookie crust. Red velvet lover or not, these mini cheesecakes are irresistible! I’ve been thinking about this red velvet recipe for weeks. Watermelonade Recipe at Epicurious photo by Roland Bello yield Makes 1 gallon (serves 16) active time 30 min total time 30 min You would be hard-pressed to find something more refreshing than watermelon. This cooler is easy to make, beautiful to behold, and not too sweet.
LaSaGnA TiMpAnO I went to see tUnE-yArDs on Monday night with some friends, and as always we wanted to cook a meal that somehow related to the show we were heading to. Sometimes this is hard to do, but other times it seems to come naturally. Finding culinary inspiration in Merrill's lyrics seemed like it would be tough, but my sister knew what she wanted to make without hesitation. "How about something layered, because of all the vocal and instrument layering in the music?"
justJENN recipes » Princess Leia cupcakes These were a big hit when I made them for the Ultimate Star Wars party (here) It’s the ‘do that makes the woman. ingredients: cupcakes cream cheese frosting black frosting heart quins Oreos Cinnamon Sugar Pull-Apart Bread Looks yummy, right? And let me tell you, this cinnamon bread really is yummy! Immensely! How to Make the Best Buttercream How to Make the Best Buttercream that’s perfectly creamy, sweet, and can be made ahead of time. Plus tons of flavor customizations listed and a step-by-step video! There’s nothing worse than the sickeningly sweet and artificial-tasting frosting that comes prepacked or that’s loaded onto grocery store birthday cakes. I seriously despise that stuff and would rather eat nothing (which is saying something for this sweet toothed girl). That’s why making buttercream from scratch is the only way to go. It may seem complicated but it’s actually ridiculously easy and this post is all you’ll need to not just learn how make the best buttercream, but how to make it ahead of time and how to customize it with over a dozen flavor options.
Brazilian Lemonade This is my most favorite drink. Ever. Maybe I’d feel differently if I drank (as in alcohol), but there is nothing I love more than a warm, breezy afternoon and a pitcher of Brazilian lemonade. I didn’t try it for a long, long time because I was very put off by putting sweetened condensed milk in with citrus fruit. Parmesan Roasted Potatoes Ok fine. I’m officially ready to make the transition to fall. And I thought, what better way to do it than with my all time favorite Parmesan Roasted Potatoes! chocolate soufflé cupcakes with mint cream I’m clearly some sort of grinch, because when I think of flourless chocolate cakes I imagine giant discs of truffle so dense and overly rich that even a sliver of somehow feels excessive, the kind of throwaway dessert restaurants bust out when they’ve got no better ideas. “Add a couple out-of-season, eerily red raspberries and a tuft of whipped cream from a can and it will, without fail, sell,” I imagine sinister managers instructing kitchen staff. Like I said, I’m a total pill.
Cruft: Lasagna Cupcakes When Intelligentsia Coffee opened in Pasadena recently, I was intrigued the lasagna cupcakes they served. The cupcakes are made by Heirloom LA, a catering business. About the size of a muffin, a single lasagna cupcake was a delicious meal. After seeing how much my daughter enjoyed them (she ate my entire cupcake and I had to order a second one), I decided I had to try making them at home. After a bit of research, here is my method.