Coca-Cola Cupcakes I don’t drink coca-cola. But I do eat it. Weird. It’s way better eaten. There’s some dark and white sugar cooked with dark dutch processed cocoa powder…and a can of coke! There’s some the ol’ that pouring into this and this pouring into that. There’s some mixing. Take a little PAM and spray the liners–this is a sticky cupcake batter. UPDATED TIP ALERT: A few of you tried this recipe and sprayed them and the cupcake still stuck. These cupcakes are chocolately, decadent, rich and kind of amaze. This frosting isn’t frosting–it’s just whipped cream. And guess what? Next, cherries on top! P.S. Coca-Cola Cupcakes Recipe adapted from Baked: The New Frontier Yields 15 cupcakes Print this recipe! Cupcakes: 2 cups Coca-cola (do not use diet!) Whipped Cream Frosting: 1 1/2 cups of heavy whipping cream 4 tablespoons of powdered sugar 1/2 teaspoon of vanilla extract Maraschino cherries (for topping) Preheat the oven to 325 degrees F.
Chocolate Caramel Tart Recipe Katie and I have been pretty excited about our first post for the Holiday Recipe Exchange. After months of organizing – we are ready to launch the series today with our first sponsor – Scharffen Berger. If you’ve heard of Scharffen Berger, you know their name and brand is pretty much synonymous with high quality dark chocolate. Scharffen Berger Chocolate Maker is the first bean to bar artisan chocolate maker established in the United States within the past 50 years. I came across this recipe for a Chocolate Caramel Tart months ago and knew immediately that this would be the recipe that I would be featuring for the Scharffen Berger Holiday Recipe Exchange. These tarts are not only decadent, rich and buttery, it’s knock-your-socks-off good! October 1st marked the the launch of Scharffen Berger Chocolate’s Elevate a Classic Dessert contest. For more Scharffen Berger deliciousness, be sure to check out Katie’s recipe for Dark Chocolate Orange Pudding. How To Participate Link Up Your Recipes:
The Pastry Affair - Home - Cauldron Cakes This is part II of my mini-series on Harry Potter snacks from the books brought to life (part I is on Honeydukes treats, part III features every wizard's favorite drink—butterbeer!— and part IV showcases decadent butterbeer cupcakes). When I was young, I wanted to grow up to be a writer. I also wanted to be a teacher, deep sea diver, and a cashier at McDonald's, but that's a different story. It would seem I had a bright future in writing, but all of this was cut short as soon as I entered fourth grade. For years, scarcely a sentence flowed from my pencil. Then Harry Potter entered my life. When I was fifteen years old, I became obsessed with the series. And the words began to flow from my pencil once more. Harry Potter inspired me to continue writing again. Since then, I've worked to keep writing a part of my life. While baking seems to come naturally for me, writing is still a challenge (and I imagine it will always be so). These Cauldron Cakes are the ultimate Harry Potter eye candy.
Dangerous Peanut Butter Chocolate Chip Cookies “Can I have a cookie for breakfast?” That is the question I asked Ben the morning after I first baked these cookies. I loved them that much. There are few cookies in my recipe collection that I deem my ultimate favorite, and it’s usually hard to convince me to add to this list. Ben called these “dangerous” and said I should title them as such. Peanut Butter Chocolate Chip Cookies 8 tablespoons unsalted butter 1/3 heaping cup creamy peanut butter 1 cup brown sugar 1/2 cup granulated sugar 1 egg + 1 egg yolk, at room temperature 2 teaspoons vanilla extract 2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup chocolate chips Preheat oven to 325 degrees F. Melt the butter and peanut butter in a microwave safe bowl at 50% power until mostly melted. In a mixing bowl fitted with the paddle attachment (or using a wooden spoon), mix the cooled peanut butter and butter mixture with the sugars until fully incorporated. Source: Adapted from How Sweet It Is
Cinnamon Toast Crunch Cupcakes New Photo from my cookbook “Your Cup of Cake” The Story: Whenever I see cinnamon sugar, I tend to laugh at myself a little bit. When I was 10 years old, I remember being in the kitchen on a Saturday morning and making myself a piece of cinnamon sugar toast. But our little glass jar of cinnamon sugar was empty. I promptly walked down the long hallway to my brother in the TV room and asked, “Paul, how do you make cinnamon sugar?” And he said, “Think about it.” Cinnamon Toast Crunch Cupcakes Ingredients Cinnamon Cake: 3 eggs 1/3 cup oil ¾ cup buttermilk 1 teaspoon vanilla extract ¾ cup sour cream Vanilla Cake Mix (not white cake mix) 1 ½ teaspoon cinnamon (There used to be cereal pieces in the batter, but that has been removed due to comments saying it's better without it) Cinnamon Toast Crunch Buttercream: 8 oz cream cheese, softened ½ cup butter, softened 1 teaspoon vanilla 3 cups powdered sugar 2/3 cup Cinnamon Toast Crunch powder (Crush the cereal in a bag and then sift out 2/3 cup) Directions 1. 2. 3.
House 344: Where We Learned to Live, Love, and Cook: Oreo Layer Dessert... ...Or should I say HEAVEN!? I used to make this dessert all the time years ago. I haven't made it such a long time, because believe it or not, I got Oreo Layered OUT! I made it so much because it is just so dang yummy. Oreo Layer Dessert 1 pkg of regular Oreos 1/2 c. of butter 1 lg box of instant chocolate pudding 2-8 oz cool whips 8 oz. of cream cheese, softened 1 c. powdered sugar Crush the whole package of cookies either with a food processor, or in a bag and a rolling pin. Hope you enjoy this dessert as much as my family does.
40 Crock Pot Slow Cooker Dessert & Candy Recipes {Saturday Inspiration & Ideas} I love breaking out the slow cooker this time of year to ‘fix and forget’ some warm comfort meals. While I have used my crock-pots and slow cookers for many convenient dishes, I have never really thought about using them to make any tasty desserts. So this week’s Saturday Inspiration and Ideas is a collection of 40 different crock pot slow cooker recipes. Have you ever made any tasty treats using your slow cooker or crock pot? Hope everyone is having a fabulous weekend ~ Enjoy! p.s.
Dark Chocolate Cupcakes with Peanut Butter Frosting I have a secret that I’m about to blab. It’s about me. And it’s a doozie. I don’t really like cake… Shhh… Can you believe it? These cupcakes are insanely rich and moist, and are made using the same type of method used for making brownies – melted chocolate is added to a whisked mixture of eggs and sugar, and then flour is stirred in. And the frosting. Note: To make the swirls of icing, I use a 1M icing tip. One year ago: Sweet and Sour ChickenTwo years ago: Fresh Strawberry Tart More chocolate & peanut butter deliciousness: Chocolate-Covered Peanut Butter Crisp SquaresMarshmallow Crunch Brownie BarsChocolate Peanut Butter TortePeanut Butter-Fudge CheesecakeNo-Bake Cookies
Lane’s Honeybun Cake We have a VERY SPECIAL guest blogger today – my seven year old nephew, Lane! Let me tell ya, no one has ever been prouder to be on Southern Plate than him. I had no idea that he wanted to post until my sister said a few weeks ago “Lane thinks if he makes his Honey Bun Cake and takes pictures you’ll put him on Southern Plate.” My immediate response was “Well of course, I will!” My mother helped him make this cake and she took all of the photos. Lane often goes with his mother to a small coffee shop for breakfast as a special treat before school. The really is a great coffee cake. ~Mama Nothing thrills me more than knowing that kids read this site. All of your kids are welcome on Southern Plate. Hello Lane!! Here are the ingredients for Lane’s Honey Bun Cake: 1 Box yellow cake mix, vegetable oil, eggs, sour cream, brown sugar, pecans, cinnamon, honey. For the glaze you’ll also need: Confectioner’s sugar, Milk, and Vanilla. Mix together: Cake mix, Eggs, Oil, and Sour Cream. Take a bite… Filling
Peanut Butter & Nutella Swirl Cookies I learnt something the hard way this week. Once you start baking with Nutella, you can't stop. This time around was nutella cookies. I don't think I have to tell you how fantastic they were. Were. ::shame:: Just the words nutella and cookie should be an easy sell. Plus, as husband mentioned, nutella is good for you. Doesn't matter to me, I'll do whatever husband says. I love the way that man thinks. Peanut Butter & Nutella Swirl Cookies Adapted from: Sweetest Kitchen Ingredients 1/2 cup unsalted butter, softened 3/4 cup smooth peanut butter 1/2 cup white sugar 1/2 cup packed brown sugar 1 egg 1/2 teaspoon vanilla extract 3/4 teaspoon baking soda 1/4 teaspoon salt 1 3/4 cups all-purpose flour Approx. 1/4 cup Nutella Directions Preheat oven to 350° F. Combine butter, peanut butter, sugars, egg, and vanilla. Add flour, baking soda and salt. Chill dough 15 minutes in the refrigerator. Allow to rest 2 minutes on cookie sheet before transferring cookies to a cooling rack.
Make This: Kahlua Cake I first wrote about this cake 4 years ago. I made it over the weekend and was reminded just how good it is and decided to revamp my original post. Kahlua Cake A cake that Sandra Lee could be proud of. There's 4 parts to this cake. 1. Bake a chocolate cake. 2. Make chocolate mousse. 3. Pretty explanatory. 4. My favorite candy to use is Skor bars, but they're hard to find. Assemble Any deep bowl is acceptable. Work with what you've got. Start with a layer of cake cubes. Easy Peasy
Reader Recipe: Root Beer Float Cupcakes This weekend I was checking out the recipes on TeamSugar and noticed that lately, you all have a been a bit cupcake crazy. There's been a bunch of innovative cupcake recipes like: sarahkushner's Red Wine & Chocolate Cupcakes, minko's Pear & Blue Cheese Cupcakes and Lychee Lemon Coconut Cupcakes, as well classics like laurafox's Red Velvet Cupcakes with Cream Cheese. However since today is National Root Beer Float Day, I thought I'd share TeamSugar member sarahkushner's recipe for Root Beer Float Cupcakes. These babies look fantastic, does anyone else want to lick their screen too?!? To check out the recipe, read more Root Beer Float Cupcakes submitted by TeamSugar member sarahkushner EDIT: It would appear that my little cupcake madness has been popping up all over the net! So here is my Edit. 1. 2. 3. 4. --------------- Root beer floats are one of those things that my brothers and I loved as kids. Enjoy! Root Beer Float Cakes Cake Ingredients Root Beer Glaze Directions 1.
Heart-Healthy Desserts When you have a craving for a comforting dessert, try this pudding cake, which forms its own rich-tasting sauce as it bakes. The coffee flavor is subtle, but it adds complex depth to the cake's flavor. Recipe: Chocolate-Fudge Pudding Cake Egg-Free Microwave Brownie...in less than 5 minutes! Okay, I have my moments when I'm really REALLY craving for a chocolate brownie topped with a big scoop of vanilla ice cream and I don't want to wait. I don't want to preheat, measure, mix, pour, bake and then cool. It's been a long crazy day, I'm dead tired and all I want is a warm gooey brownie and I want it NOW! Well, thank goodness I have my emergency microwave brownie to the rescue. I even have a premixed bag in my cupboard so all I have to do is add the wet ingredients and zap it in the microwave. Aaaaaaahhhh....CHOCOLATE HEAVEN :-) Egg-Free Microwave BrownieMakes one servingAllergy Note: contains wheat and dairy ingredients* 2 Tbs. melted butter or allowed margarine 2 Tbs. milk or water 1/4 tsp. vanilla extract 4 Tbs. sugar 2 Tbs. cocoa powder 2-3 Tbs. flour 2 Tbs. semisweet chocolate chips pinch of salt For vegan alternatives: use vegetable oil instead of butter and instead of regular chocolate chips, you can use Enjoy Life or Chocolate Dream brand chocolate chips.
These came out awesome! I was afraid it would be too minty but it was just enough. The only thing I'll do differently next time is put in more filling. =) by mightyhedgehog Jul 16