peanut butter pretzel bites « Two Tiny Kitchens Salty and sweet. Crunchy and melt-in-your-mouth. Peanut butter and chocolate. Peanut Butter Pretzel Bites recipe courtesy Foodaphilia.com Calorie estimate: 4,000 – 5,000 for complete recipe (depending upon dipping chocolate and pretzels used, etc.) Yield 60 – 80 pretzel bites Ingredients 1 cup creamy peanut butter 2 tbsp softened butter 1/2 cup powdered sugar (maybe more) 3/4 cup brown sugar (maybe more) Pretzels 1 bag semi-sweet chocolate chips Directions Combine peanut butter and softened butter in a large bowl with a fork or whisk, or in a stand mixer. Use a teaspoon measure to scoop the filling. Pour the chocolate chips into a microwave safe bowl and heat at 30-second intervals, stirring occasionally until completely melted.
Double Chocolate Chip Giant Cookies Recipe ~ Look What I Made « A Thrifty Mom – Extreme couponing the right way Thanks to The Lawrance Family <3 for passing along this recipe for Double Chocolate Chip Giant Cookies. If you are a lover of all things chocolate then you are going to want to try this recipe! The look SO yummy! If you would like to be a featured guest post on Look What I Made , watch for our weekly post each Tuesday called A Thrifty online craft fair, link up and you may be selected for our weekly feature post. Yield: 12 very large cookiesIngredients:1 cup (2 sticks) cold, unsalted butter, cubed {mine was almost room temp}1¼ cup sugar2 large eggs½ cup dark cocoa powder {i used regular–hence the lighter color of my cookies}2¼ cups all-purpose flour¼ tsp. coarse salt {i used kosher}1 tsp. baking powder2½ cups semi-sweet chocolate chips {i might have overloaded the cups} Preheat the oven to 350? Tagged as: Chocolate cookie recipes, Double Chocolate Cookies Disclaimer: This post may or may not contain affiliate links.
Hi-Hat Cupcakes I believe it was a year or two ago, before I started my little blog, that I first heard of Hi-hat Cupcakes. I then found a recipe for them on Martha Stewart's site. I then searched a bit more and found quite a few people had terrible issues with the recipe on that site (which doesn't surprise me, as the recipes there tend to be hit and miss) and had worked out their own way of making them from trial and error. Chocolate Blackout Cake (makes 20 cupcakes, or one nice 9x12" pan o' cake) This recipe first appeared on my blog here 2 cups sugar 1 1/4 cup all-purpose flour 1/2 tsp salt 1 cup cocoa powder (natural, not dutch-processed) 1 tsp baking powder 1 tsp baking soda 2 tsp vanilla 1 cup buttermilk 4 ounces melted butter 1 cup brewed coffee (I used instant espresso powder in one cup boiling water) 3 large eggs _____________________________ -Preheat oven to 350f -Prepare 2 muffin tins by lining with 20 or 21 muffin liners. The first coil goes on like this: and a third coil: Chocolate coating:
Red Velvet Cake Recipe — Pinch My Salt Red Velvet Cake. Until I met my husband, I had never even heard of a red velvet cake. Since it seems to be a southern specialty, I guess it’s not surprising that I never ran across one growing up in California. But thanks to the California cupcake boom, it seems like there’s now a cupcake shop on every corner and every single one of them features some version of miniature red velvet cake. But that’s not why I made this cake. And partly because I was tired of waiting, but mostly in celebration of a momentous occasion, I decided to take matters into my own hands, and give this cake a try myself. You see, right before we left Sicily last year, my husband was promoted. I even toyed with the idea of a Black Forest Cake, another one that gets requested from time to time (maybe next time, Justin). Now, I won’t lie. Sure enough, lots of Red Velvet Cake recipes require the same amount of food coloring. Especially my hands. I thought this really was a great cake. Save Recipe Print Recipe Ingredients
Baking: Grain-free Chocolate Hazelnut Cookies I’ve been going crazy with the hazelnuts lately. I still dislike them in their natural form but grind them up, add sugar and chocolate and it’s all good. I admit that these cookies don’t taste like your typical buttery chocolate cookie and they certainly don’t taste like Nutella cookies (I had high hopes!) but they’re still awesome. Really. They’re chewy and don’t taste too healthy. You know what? If you’re a coconut fan, you might want to toss in some extra coconut because these don’t have a strong coconut taste, although it’s there. * One time in college I abandoned my bedroom for over a week because I saw a cockroach in there. I’ve been fiddling with grain-free recipes lately. The chocolate chips are optional. Ingredients: Preheat your oven to 350ºF / 190ºC.
How To Frost Cupcakes Happy Cupcake Monday! Glory of Glorious Treats here with some simple tips and techniques to help you make beautiful cupcakes. Kim and I are both often asked about the pastry tips we most commonly use to frost cupcakes. If you have ever been curious about the pretty, ruffly swirls… I’m hear to show you how simple it really is! Piping frosting on cupcakes is actually quicker than spreading it on, and the results are much fancier! Ready to make some beautiful cupcakes? You’ll need… A large pastry bag A Wilton 2D or 1M tip (the 2D is a closed star, the 1M is an open star, the end results are similar, with the 2D being slightly more ruffly) A batch of delicious, thick icing (like my American Buttercream) Baked and cooled cupcakes Directions: 1. 2.-3. 4.-5. 6. Voila! A few notes… the most common problem people seem to have with piping frosting on cupcakes is the frosting not being thick enough to hold it’s shape. Perfect Vanilla Cupcakes Chocolate Cupcakes How to bake Cupcakes
Red Velvet Crêpes I rolled my eyes at the red velvet cake trend, but now I can’t get enough. I’ll make any excuse to have ‘cake’ for breakfast– here’s my take on a classic. Red Velvet Crepes (Makes about 24, 8″ crepes) Ingredients: – 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 3 tablespoons sugar - 2 cups butter milk - 1 1/4 cup whole or lowfat milk - 1 large egg - 1 teaspoon vanilla extract - 1 1/2 tablespoons cocoa powder, sifted - 1 tablespoon red food color gel - 2 tablespoons unsalted butter, melted + 2 tablespoons cooking oil (for pan) *Update: Because the buttermilk lends to the acidity of this batter, do not substitute the baking soda for extra baking powder. Mascarpone Cream Filling- 500 mL heavy cream - 300 gr mascarpone cheese - 1/2 cup icing sugar - 1 teaspoon vanilla extract - zest of 1 orange (optional, but adds nice tang) + 1/2 cup raspberry jam (optional, for filling crepes) Directions: For the Mascarpone Filling:1. 2. 3. 4. 5. 6.
Cookie Dough Mini Pies « The Summer Olympics Games are one of my favorite things in the world. In fact, this August I’m going on my dream vacation to London to spectate the games! Although I could only afford one ticket to a session of track + field events, I am still ecstatic to be present for such an incredible event. This year, I am lucky enough to actually know some of the athletes personally that will be competing. This weekend, potential Team USA athletes are vying for their ticket to London at the Track & Field Olympic Trials in Eugene Oregon. I can’t wait to see some of my favorite Gators representing their country at the 2012 Summer Games!! That being said, I couldn’t pass up the chance to compete in a baking-themed version of the games – the Cookie Dough-Lympics! For my entry, I made cookie dough mini pies. Egg-less Cookie Dough From: Cookie Dough Lover’s Cookbook Directions: 1. 2. 3. 4. Photos: Zac Wolf Like this: Like Loading...
Lemon Cheesecake Cupcakes : Cafe Fernando – Food Blog - cheesecake recipe - lemon - lemon cheesecake - lemon cheesecake recipe - Cheesecake September 01st, 2009 | Category: Cheesecake, Muffins and Cupcakes Why haven’t I thought of this before? Individual servings of creamy and tangy lemon cheesecake. But most importantly, why haven’t I seen these before? Someone must have discovered cheesecake cupcakes decades ago, right? Has the time come? Or is it just about turning the right page (or clicking the right link) at the right time? When I saw the individual cheesecakes recipe in delicious. magazine’s June 2009 issue, I didn’t just mark the page and continued reading. The beauty of this recipe is that you don’t need to go through the process of a water bath, which is quite scary especially for cheesecake virgins. Believe me, it is very hard to screw up with this recipe. I love it when I get to salvage leftovers from a previous baking adventure. OK, all the time. Thanks to this lemon cheesecake cupcakes, there opened some space to be filled in my freezer. If you liked this recipe, then you’ll definitely like these, too: Filling:
Three-Cheese Macaroni Recipe : Food Network Kitchens Directions Whisk the egg, evaporated milk, cayenne, nutmeg, and salt and black pepper to taste in a bowl. Toss the grated cheeses in a separate bowl. Bring a large pot of salted water to a boil. Combine the egg mixture and the grated cheeses in the empty pot and cook over medium-low heat, stirring constantly, until the cheeses melt and the sauce begins to thicken. Toss the pasta in the sauce; season with salt and black pepper. Per serving (about 1 1/3 cups): Calories 403; Fat 17 g (Saturated 10 g); Cholesterol 85 mg; Sodium 517 mg; Carbohydrate 41 g; Fiber 2 g; Protein 20 g Photograph by Kate Mathis
Chocolate Chip Cookie Dough Truffles Oh. My. God. If you could take perfection, roll it in a ball, and dip it chocolate, this would be it. I’m not joking here folks. My apologies to the New Years’ resolution folk. The cookie dough itself is egg-free, and potentially dairy free AND vegan if you get picky about what you coat them with. Take it or leave it (but I strongly suggest you take it. Update: Since it was first posted in 2010, I’ve updated this recipe and included it in my new cookbook, The Cookie Dough Lover’s Cookbook (Quirk Books, 2012). You may also like... Oreo and Peanut Butter Brownie Cakes Well these naughty little treats are well….naughty but oh so necessary. There are a bit like my Brownie Covered Oreo’s from last Christmas but enhanced with layers of peanut butter and a double decker stack of Oreos in each little brownie cake. They are simply prepared in cupcake liners. Hope you enjoy this ultra sweet little cake Ok, I have to brag about this brownie mix from Trader Joes for a second. Break out 24 Oreo Cookies. Some of your favorite peanut butter. Spread a teaspoon of peanut butter over Oreo #1. Press a second Oreo right on top One more teaspoon right on top. Place the little stack right into a cupcake lined muffin cup. Like so Take your brownie mix…. …and spoon a couple tablespoons right over top, letting it run around the edges of the cookies. Mmmm! Ahhhh, wait until you cut them in half. Oreo and Peanut Butter Brownie Cakes 1 box brownie mix, 8×8 inch size 24 Oreo Cookies 1/2 cup creamy peanut butter 1. 2. Makes 12 servings Enjoy! Other recipes you may enjoy...