http://www.browneyedbaker.com/2010/08/13/mocha-cupcakes-with-espresso-buttercream-frosting/
Kevin & Amanda This post is in partnership with French’s Sweet Yellow Mustard and Spicy Yellow Mustard. I received compensation to write this post through the Sweet and Spicy Influencer Program. All content, photos, and opinions are my own. Thank you for supporting sponsors that allow me to create new content for Kevin & Amanda! Today I’m partnering with French’s Mustard to bring you this fabulous Honey Garlic Shrimp. This quick and easy dinner is SO fresh and light for summer! Praline Pound Cake Recipe : Emeril Lagasse Directions Preheat the oven to 350 degrees F. Butter 2 (9 by 5 by 3-inch) loaf pans, using the heaping tablespoon of the butter. Cream the remaining butter and the sugar in the bowl of an electric mixer on low speed until light and fluffy. Scrape down the sides with a rubber spatula.
Peach Cupcakes with Peach Buttercream I bet you didn't think I'd be back this soon. Well, you were wrong! Booyah! Baked Marijuana French Toast: French Toasted Marijuana French toast? Yep, you read that right, and there’s no tastier way to completely ruin your early-morning motivation. (source: Dee Adams) Ingredients: 1 French baguette1 ½ tbsp. butter3 tbsp. cannabutter4 eggs1 cup milk¼ cup sugar3 tbsp. maple syrup1 tsp. vanilla extract½ tsp. saltpowdered sugar Directions: Cream Chz Pound Cake w Easy Caramel Frosting Last Saturday served as a perfect example of why I dread the coming winter. It was a frigid day filled with misty rain and capped by a gloomy, gray sky. The slick streets were inundated with horrible Charlotte traffic. Depressed by the lack of sunlight for taking photos, I was nevertheless trekking to the store and to my parents’ house to gather materials for a cake. If you’d caught a glimpse of me, you might’ve mistaken me for a little black raincloud; in fact, all I needed was to take Winnie’s cue and strap a balloon around myself for the illusion to be complete. I scowled about the drivers who neglected to use their turn signals, griped to myself about the parking situation at the store, stepped in a billion ice-cold puddles, and bought a plate for my cake only to find it was “not for food use.”
Tiramisu Cupcakes {For My Birthday Today!} Today I ring in the big 3-1. No longer am I merely 30, but I am in my 30′s. So weird, especially since I still don’t really feel too much like a grown up And as I like to do every year, I baked something new and different to celebrate with. It sort of reminds me of being a kid when you’d bring treats to school to share with the class on your birthday (did anyone else do this?). This is me bringing treats in for the class and sharing with all of you :) Since today I am en route to a Florida vacation with my Chief Culinary Consultant (woo!)
Life can be cruel….. So it is cruel irony that I made this cake and don’t get to eat it(dreaded diet). Fortunately this is something my husband will gladly eat. But enough about my sorrows. One of my favorite chefs of all time is Marcel Desaulniers. He is most known for his one cookbook, Death By Chocolate. Antique Caramel Cake Oh, my. This cake. *The* cake Last year's birthday cake was a coconut ingénue, drifting on a fluffy white cloud. The cake before that was a high-heeled chocolate minx in fishnet stockings: Sheer unadulterated decadence. I wanted something in between. Pumpkin Pie Cupcakes, Ohhh Yeah! 1 15 oz can pumpkin puree 1/2 cup sugar 1/4 cup brown sugar 2 large eggs 1 teaspoon vanilla extract 3/4 cup evaporated milk 2/3 cup all purpose flour 2 teaspoons pumpkin pie spice 1/4 teaspoon salt 1/4 teaspoon baking powder 1/4 teaspoon baking soda Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes. Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk.
caramel cake I know. I know what you’re thinking: this is out of control. This non-stopsugar/butter/egg/flourassault needs to stop. Our hips! Our abs! Oreo Cupcakes - The Melrose Family If your New Years Resolution was to eat healthier, this post will not help with that. I am pleased to introduce you to the very best Oreo cupcakes. Oh, they are SO good. What makes them extra good is the “frosting.” It is less like frosting and more like a fluffy cheesecake. Caramel Apple Bundt Cake When it comes to a glorious, awe-inspiring cake like this, all I can really say is: Um, For All That is Good and Righteous About Cakes, Make This Now. How’s that for awe-inspiring? Seriously, this cake (perfected by my crazy awesome brother, who made it for me before we moved from Wisconsin) is the culmination of all things to love about the fall season. The perfectly spiced, moist cake is studded with bits of juicy apple while ribbons of sweetened cream cheese swirl throughout. Drizzled with a creamy glaze and caramel sauce and you have me sitting here wondering why on earth this cake is not sitting in my kitchen right now.
Chocolate Peppermint Cake Boy did I get an earfull from the guys the day I brought this chocolate masterpiece into the office—I suppose I should have seen it coming, being the mother of three boys and all. They went on about how in the past seven years that we’ve been working together, I had never taken the time to make something like this for them. You would think the “guys” who usually get first dibs on everything else I bring into the office. ie. french macarons, cinnamon rolls, chocolate chip cookies, banana bread—practically 80-90% of what you will find on this blog has made it’s way into the office—would be OK with me making a special cake for a couple of non-IT birthday girls. The girls were even sweet enough to share the cake with everyone—thanks for sharing Michelle & Melissa! The Peanut Butter Cup All-In-One Cake Last Friday as a few of us Buy.com’ers said farewell to Mili, a very special Marketing Intern who after spending a short summer with us, will be returning to finish her senior year at Duke University. Typically our farewells are held at the local brewery, however since Mili isn’t of drinking age we went out for lunch instead. The restaurant everyone agreed upon was Opah, and although I’ve driven by it every almost weekday for the past seven years, this was my very first time eating there. A few minutes after being seated we were greeted with a couple of these… Then thanks to Melissa we all shared this incredible tower of sweet potato chips dusted with aged parmesan and served with a side of chipotle ranch dressing. The sweet potato fries alone were worth the visit!