Classic Whoopie Pies from Whoopie Pies 1 2/3 cups all-purpose flour 2/3 cup unsweetened cocoa powder 1 1/2 teaspoons

baking soda 1/2 teaspoon salt 4 tablespoons unsalted butter, softened 4 tablespoons vegetable shortening 1 cup packed dark brown sugar 1 egg 1 teaspoon vanilla 1 cup milk 1 teaspoon coconut extract (optional) Preheat oven to 350 degrees. Line baking sheets with parchment paper. In a bowl, sift together, flour, cocoa, baking soda, and salt. In another bowl, beat butter, shortening and sugar with a mixer on low until just combined. Increase speed to medium and beat for about 3 minutes. Add egg, vanilla, and coconut extract, beat for two more minutes. Add half of the flour mixture and half of the milk and beat on low until incorporated. Repeat with remaining flour and milk and beat until combined.Using a tablespoon, drop batter on baking sheet two inches apart. Bake for about 10 minutes each or until pies spring back when pressed gently.

Remove from oven and cool for about five minutes before transferring them to a rack to cool completely. Caramel Buttercream Frosting 2 sticks unsalted butter 1/2 teaspoon salt 3/4 cups packed brown sugar 2 teaspoons vanilla extract 1/3 cup prepared caramel 3 Tablespoons milk 6 cups powdered sugar 1 cup sweetened shredded coconut 1/4 cup milk chocolate chips Cream butter and brown sugar together in the bowl of an electric or stand mixer. Add vanilla, salt, caramel syrup, milk until combine. Begin adding in the sugar slowly and mixing thoroughly after each addition. Beat for about 4 minutes until smooth. To toast the coconut, spread the coconut onto a rimmed baking sheet (I used my stoneware bar pan). Toast in a 350°F oven, stirring frequently, until the coconut is an even brown color, about 10 minutes. Heat chocolate chips in a double boiler or microwave for about 30 seconds or until drizzling consistency.Drizzle the frosted cupcakes with melted chocolate and garnish with toasted coconut. Spoon the caramel buttercream into a decorators bag. Pipe caramel buttercream out onto whoopie. Top with toasted coconut.

Drizzle chocolate over coconut and immediately sandwich between two pies before chocolate sets. For added coconut, you may roll sides in flaked coconut to garnish. Samoa Cupcakes Cupcakes 2 cups flour 3/4 cup natural cocoa powder 1 1/2 sticks butter, room temperature 1 3/4 cups sugar 1/2 teaspoon salt 1 1/2 teaspoon baking soda 2 teaspoons vanilla extract 1/2 teaspoon coconut extract 4 large eggs, room temperature 1 1/2 cups milk Preheat oven to 350 F. Line muffin pan with paper liners. In a medium bowl, whisk together the flour and cocoa powder.In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, salt, baking soda, vanilla, and coconut extract until fluffy and light, at least 3-4 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. With mixer on low speed add in the dry ingredients in three batches, alternating with the milk beating just until combined.

Fill cupcake liners 1/2 full, making sure that the batter is divided evenly. Bake, rotating tins halfway through, until a toothpick inserted in centers comes out clean, 20-22 minutes. Tilt each cupcake in the muffin pan so it sits at an angle. Allow the cupcakes to cool in the pan at this angle for 10 minutes before transferring to a wire rack to cool completely. Caramel Frosting I added brown sugar and adapted this caramel frosting recipe. I think the brown sugar makes it a bit more rich with caramel flavor! 2 sticks unsalted butter 1/2 teaspoon salt 3/4 cups packed brown sugar 2 teaspoons vanilla extract 1/3 cup prepared caramel 3 Tablespoons milk 6 cups powdered sugar 1 cup sweetened shredded coconut 1/4 cup milk chocolate chips Cream butter and brown sugar together in the bowl of an electric or stand mixer. Add vanilla, salt, caramel syrup, milk until combine. Begin adding in the sugar slowly and mixing thoroughly after each addition. Beat for about 4 minutes until smooth. To toast the coconut, spread the coconut onto a rimmed sheet pan. Toast in a 350°F oven, stirring frequently, until the coconut is an even brown color, about 10 minutes.

Transfer the frosting to a pastry bag fitted with a decorative tip. Pipe a spiral of frosting, beginning at the outer edge and working inward. Heat chocolate chips in a double boiler or microwave for about 30 seconds or until drizzling consistency.Drizzle the frosted cupcakes with melted chocolate and garnish with toasted coconut. Recipe adapted from Sweet Pea’s Kitchen.

- 200 g de chocolat blanc (dans l'idéal, de couverture Ivoire) - 120 g de crème de coco (à défaut, de lait de coco) - 100 g de pulpe de mangue (pasteurisée ou fraîche) - 3 cs de noix de coco râpée Mousse légère passion - 150 g de chocolat blanc (dans l'idéal, de couverture Ivoire) - 120 g de pulpe de fruit de la passion - 1 feuille de gélatine (2 g) - 250 g de crème fleurette bien froide - le zeste d'un citron vert Chips de noix de coco séchée 1. Préparer la dacquoise plusieurs heures à l'avance (même la veille ou l'avant veille). Préchauffer le four à 180°C. Mélanger la noix de coco et le sucre glace. Ajouter le zeste de citron vert. Monter en neige ferme les blancs d'oeufs en ajoutant en deux fois le sucre semoule, pour permettre de les structurer. Incorporer délicatement le mélange coco-sucre glace-citron vert. Utiliser une spatule et mélanger par mouvements circulaires du bas vers le haut. 2. Etaler l'appareil (pâte à dacquoise) à 2 cm d'épaisseur dans un moule rond de 20-22 cm de diamètre ou dans un cercle à entremets posé sur une plaque couverte de papier cuisson. Parsemer de quelques chips de noix de coco. Cuire un quart d'heure environ. La dacquoise doit colorer et devenir plus ferme. Faire tiédir puis démouler. Cette pâte se garde bien un ou deux jours à température ambiante couverte de papier film. 3. Préparer la ganache à la mangue. Porter à ébullition la crème de coco avec la pulpe de mangue. Verser en 2-3 fois sur le chocolat blanc haché en mélangeant sans incorporer d'air (émulsion). Ajouter la noix de coco râpée, couvrir de papier film au contact direct et garder au réfrigérateur au moins deux heures.

Entremets coco mangue passion (pour 8 personnes) Biscuit dacquoise au coco - 80 g de noix de coco râpée - 80 g de sucre glace - 30 g de sucre en poudre - 3 blancs d'oeuf (90 g) - le zeste d'un citron vert Ganache mangue-coco

4. Enfiler la dacquoise dans un moule de 20 cm de diamètre et de 10 cm de hauteur couvert de papier film ou dans un cercle à entremets. Verser dessus la ganache à la mangue. Mettre au congélateur pendant une demi-heure. 5. Pendant ce temps, préparer la mousse légère au fruit de la passion. Mettre la gélatine à ramollir dans de l'eau froide pendant dix minutes. Porter à ébullition la pulpe de fruit de la passion puis la verser sur le chocolat blanc haché en deux fois. Mélanger sans incorporer d'air puis ajouter la gélatine bien pressée et le zeste de citron vert. 6. Fouetter la crème fleurette, d'abord à petite vitesse puis à vitesse moyenne jusqu'à ce qu'elle devienne mousseuse, presque ferme. L'incorporer délicatement au mélange précédent, par mouvements circulaires du bas vers le haut. Verser la mousse dans le moule au-dessus de la ganache à la mangue. Couvrir de papier film et mettre au congélateur au moins 4 heures. 7. Sortir l'entremets 2-3 heures avant de servir, le démouler et le garder au réfrigérateur. Décorer avec des chips de coco. Conseils : l'entremets se garde très bien au congélateur plusieurs jours. Il suffira de le sortir quelques heures à l'avance en le gardant au réfrigérateur.

Tropical Carrot Cupcakes Make the Pineapple Pudding
• • •

1 lb frozen pineapple chunks, thawed 1/2 cup frozen pineapple juice concentrate, thawed 6 TBSP cornstarch

Process the pineapple chunks and concentrate in the food processor until smooth. Transfer to a saucepan and whisk in the cornstarch. Simmer over medium heat, stirring constantly, until thickened, about 2 minutes. Transfer to a bowl and refrigerate, with plastic wrap pressed flush against its surface, until cold, at least 1.5 hours. Make the Cake
• • • • • • • • • • •

1 1/2 cups all-purpose flour 4 tsp pumpkin pie spice 1 TBSP baking powder 3/4 tsp ground ginger 1/2 tsp salt 5 carrots, peeled and cut into 1-inch chunks 1 cup sweetened shredded cocounut 1 1/4 cups granulated sugar 1/2 cup packed light brown sugar 4 large eggs 1 1/2 cups vegetable oil

Preheat the oven to 350 degrees and line 2 cupcake trays with paper liners. Whisk the flour, pumpkin pie spice, baking powder, ginger and salt together in a large bowl. Process carrots in the food processor until finely ground. Transfer to a large bowl and wipe the food processor dry. Process the coconut and granulated sugar until the coconut is finely chopped. Add the brown sugar and eggs and blend until the mixture is smooth, about 1 minute. With the machine running, slowly pour in the oil and process until combined. Transfer the mixture to the

mixing until just combined. Once mixed. Beat in the remaining 1 cup of pineapple pudding. Stir in the dry ingredients and 3/4 cup of the cooled pineapple pudding. about 3 minutes. top them with your tropical frosting and a sprinkle of toasted coconut. and beat until incorporated. Make the Frosting • • • • • Homemade Funfetti Cupcakes makes 12 cupcakes 1/2 cup butter 1 cup sugar 2 whole eggs 1 tablespoon vanilla extract 1 1/2 cups flour 1 teaspoon baking powder 1/3 cup milk 1/3 cup assorted brightly colored sprinkles + more for top of frosting Preheat oven to 350 degrees F. Cream butter and sugar in the bowl of an electric mixer until fluffy. about 3 minutes. stirring frequently to prevent burning. Refrigerate until ready to use. Fold in assorted sprinkles. Cool completely before frosting. beat the butter. Once your cupcakes are cooled. softened 3 cups confectioners sugar pinch of salt 16 ounces cream cheese. Add the cream cheese. Divide the batter evenly amongst the cupcake liners. Enjoy! • To toast the coconut. toasted* With an electric mixer. Add the milk. cut into 8 pieces 3 cups sweetened shredded coconut. or until a toothpick inserted into the center of one comes out clean. . add remaining dry ingredients. 12 TBSP (1. Add half of the dry ingredients. Bake cupcakes for 25-30 minutes. Add eggs and vanilla and beat until combined.5 sticks) butter.bowl with the carrots. spread it evenly on a baking sheet and bake it at 325 degrees for 5-10 minutes. It scoops the perfect amount of batter and it keeps everything very tidy! Highly recommend. one piece at a time. I recently purchased an icecream scoop which works really well for this. Combine dry ingredients in a bowl. confectioners sugar and salt on mediumhigh speed until fluffy.

(Do this slowly and as few times as you possible to combine. Gradually increase mixer speed and add vanilla. whipped* 36 vanilla wafers 3 medium bananas. Cold & Creamy Banana Pudding 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk 1 1/2 cups cold water 1 (3. add milk 1 teaspoon at a time until desired consistency is reached If it’s too thin.) . sliced and dipped in lemon juice • • • • In a large mixing bowl. Let cool. Fold in whipped topping.5 ounce) package instant pudding and pie filling 2 cups (1 pint) whipped cream. Frost cupcakes and top with sprinkles. then beat for 23 minutes. scraping down sides and bottom of the bowl. softened 2 1/2 cups powdered sugar 1 tablespoon vanilla extract 1 tablespoon of milk.Pour into cupcake tins and fill 2/3 of the way full. if needed Cream butter in the bowl of an electric mixture until completely smooth and creamy. Add pudding mix and beat until well blended. With the mixer on low speed. If frosting is too thick. Chill 5 minutes in refrigerator. then frost. combine sweetened condensed milk and water. Bake for 18-20 minutes. add sugar gradually until it thickens. add in powdered sugar slowly. Vanilla Buttercream 2 sticks of butter. so the mixture will retain its thickness.

which I can’t. whipped” means. and repeating until graham crumbs were gone. Garnish as desired. It may work even better if you let it thaw in the fridge before using. It will be good! Recipe from Great American Favorite Brand Name Cookbook. Melt butter and mix in graham crumbs and salt. Top with 1/3 each of wafers. Mix until moistened. Spray 4 mason jars with non-stick spray and press graham crust into jars. pinch of salt Preheat oven to 350 degrees. Repeat twice.com) makes 4 16-ounce mason jar cakes for crust: 1 1/2 cups graham cracker crumbs 1/2 stick butter 1/2 cup butter. I began by adding a tablespoon to each. They don’t need to look perfect. I pressed the crumbs down firmly with the flat bottom of a clean screwdriver. for cake: (from peanut butter hot fudge cupcakes) 1 1/8 cups all purpose flour 1/4 cup dark cocoa powder 1 1/4 teaspoon baking soda 1/2 teaspoon salt 3/4 cup brown sugar 1 egg 1 teaspoon vanilla extract 1/2 cup milk 1/2 cup + 1 tablespoon heavy cream S’mores Cake in a Jar (howsweeteats. melted 2 tablespoons sour cream for topping: 1 bag of large marshmallows . 1993. then that’s it. Either way. but I just used Cool Whip and let it thaw slightly before I started to fold. You can also layer in individual serving dishes. bananas and pudding. Update – I’ve learned it may also be heavy whipping cream that is whipped. If you can find Borden whipping cream. * I’m not quite clear what “whipped cream. Chill thoroughly. Refrigerate any leftovers.• • • • Spoon 1 cup pudding mixture into 2 1/2 quart glass serving bowl.

Bake for 30 minutes. Do not take your eyes off them! Serve immediately. There is no set number of marshmallows to use.25) package Funfetti Cake 2 eggs 1/3 cup vegetable oil 2 tablespoons milk 1 teaspoon vanilla extract Preheat oven to 375 degrees F. Add milk. being careful not to burn yourself. and make a really great dessert for two people to share with two spoons… but can still be eaten by one. just make a few cupcakes. cream. Again – don’t worry if it is perfect. Stir in sour cream.In a bowl. *These are pretty rich and sweet. Mix until batter is smooth. This is normal. Very Vanilla Frosting recipe by Baked Perfection 1 stick of butter. never going over half way. Funfetti Sandwich Cookies recipe from Baked Perfection makes approximately 24 sandwich cookies 1 (18. and the batter should work evenly for 4 jars. brown marshmallows for about 1-2 minutes. Frost bottom side of half the cookies. butter and vanilla. You only want to fill them up about half way. add batter to mason jars one scoop at a time. The cake it still more than halfway to the top. I pressed down as many as I could. Pour cake mix into a large bowl. Top with unfrosted cookie. cool completely before assembling. The bottoms will be light brown. Remove cake from the oven and press large marshmallows down on top. Using a 1/4 cup measure. oil. about 4-5 each. but it is actually really easy! *When you put the marshmallows on top and broil. Stir in eggs. Place mason jars in a baking dish and add about 1 1/2 cups of water to the bottom. or until cake is set. Drop teaspoons of dough onto an ungreased cookie sheet. If you have too much batter. milk. . whisk egg and sugar until smooth and no lumps remain. softened 3 cups powdered sugar pinch of salt 1 1/2 tablespoons vanilla extract 2 tablespoons milk Notes *The recipe looks really long. *You can use other sizes of jars. just use your eye to decided how much batter to use. Roll edges in assorted sprinkles. Move cookies to a cooling rack. Sift dry ingredients together and add to wet mixture. they may sink down below the edges of the chocolate cake. and mix until combined. and vanilla until combined. Heat the broiler on your oven and watching carefully. Bake 7-9 minutes in the preheated oven. or until golden brown.

Check the cupcakes to make sure a toothpick inserted into the center comes out clean. Gently fold in the egg whites. com) Ingredients For the Cupcakes: • • • • • • 2 cups all-purpose flour 1 ¼ tsp.Beat butter and vanilla until creamy. taking care not to over work the batter. 8. until golden brown. 3. 5. Then alternate adding the dry mixture and the coconut milk until the mixture is smooth. Place under the broiler for 1-2 minutes. Line muffin tins with paper liners. 2. baking powder 1 heaping cup shredded coconut 3/4 tsp. 7. cream the butter and sugar together until light and fluffy. Scrape the bowl and mix again. Add powdered sugar 1 cup at a time. whip the egg whites and ¼ tsp. until they are all well blended. salt until firm. Using an electric mixer. Scrape the bowl and add the egg yolks one at a time. Spread one cup of coconut over a baking sheet. salt. Add milk 1 tablespoon at a time until you reach desired consistency • • • 1 cup unsweetened coconut milk 5 eggs yolks 4 egg whites For the Topping: • • 1 large or 2 small jars of Nutella 1 cup shredded coconut. toasted Instructions 1. Mix the first three dry ingredients and remaining salt in a bowl. set aside 4. It helps the Nutella spread over the top a bit. Add salt. and 18-22 minutes for regular cupcakes. Then pop them out of the muffin tins immediately. Recipe: Coconut Nutella Cupcakes (aspicyperspective. Use a piping bag (or a plastic bag with the corner snipped off) pipe a dollop of Nutella in the center of each cupcake. With the mixer. 10. It’s ok if they are still a little warm. 6. Preheat the oven to 350 degrees F. Set aside for later. Fill the liners 2/3 full and bake: 1012 minutes for minis. divided 2 sticks (1 cup) softened butter 1 ½ cups sugar . beating until combined. 9.

Golden Delicious. McIntosh. return to microwave and defrost for another 30 seconds. make 2 parallel slices almost all the way down both sides of the core. remove from the freezer.com) makes 1 1 Braeburn apple. place on a greased plate and return to the freezer to chill. white candy melts 1 1/2 tablespoons light brown sugar 3 dashes cinnamon Remove the apple stem if necessary and insert a popsicle stick down the core. using a spoon if necessary to get the caramel up the sides. Melt the caramel in the microwave at 50% power for one minute. To serve. leaving the bottom 1/4" intact.blogspot. mix the brown sugar and cinnamon. Once the caramel on the apple is not sticky anymore (but before it is frozen!). Remove from microwave and stir. In another small microwave-safe bowl. Put in the apple in the freezer for at least 5 minutes but no more than 15 minutes to chill. using a spoon if necessary to get the candy up the sides. or Granny Smiths) 10 pieces of caramel 2 oz. try to push any caramel that has pooled to the bottom back onto the apple. microwave again at 50% power for another 20 seconds. Unwrap the caramels and put them in a small microwave-safe bowl along with 1 teaspoon of water. Dip the apple into the melted caramel. Rotate 90 degrees and make 2 more similar parallel slices to give you 8 slices you can break off and the core in the middle. If the caramel is not completely melted. If not completely melted. making sure to crumble any lumps. . On a small plate. roll in the cinnamon sugar mixture. Once the apple is covered. If necessary. Apple Pie Apple (the-cooking-ofjoy. Place the apple in the refrigerator for a few minutes to allow the white candy to harden. Remove from microwave and stir. Preparation time: 15 minute(s) Cooking time: 22 minute(s) Number of servings (yield): 8 dozen minis or 2 dozen regular cupcakes. Sprinkle the cooled coconut over each cupcake. melt the white candy melts in the microwave using the defrost option. Dip in the white candy melts. Before the white candy sets.DO NOT take your eyes off the coconut—it burns FAST! 11. washed and dried (can also use Fuji.

The dough should rest for at least 2 hours before baking. The method: For the cookie: 1. but feel free to leave it overnight. Set aside. For the icing: • • • • • 8oz cream cheese ½ cup unsalted butter at room temperature 1 1/2 cups confectioners sugar ¾ teaspoon vanilla extract ½ cup finely chopped walnuts. To keep the icing firm you may wish to store these in the refrigerator. nutmeg. 2. baking soda.). Do not try to remove them from the tray too soon. Sift together the flour. Cream together butter and both sugars on medium speed until light and fluffy (about 2 ½ min. and ginger. cinnamon. To reduce some of the moisture try squeezing some of the liquid out of the grated carrots by placing them in cheesecloth or some paper towels.The ingredients: For the cookie: • • • • • • • • • • • • • • • • 2 ½ cups all purpose flour / 330g 1 teaspoon baking soda 1 teaspoon baking powder ¼ teaspoon salt ¾ teaspoon cinnamon ½ teaspoon ground nutmeg ½ teaspoon ground ginger 1 cup sugar / 200g 1 cup brown sugar / 230g 1 cup (2 sticks) unsalted butter at room temperature 2 eggs at room temperature 1 teaspoon vanilla 1 ½ cups grated carrot (3-4 medium) / 195g 1 cup raisins / 155g 1 ¼ cup chopped walnuts / 165g 1 cup rolled oats / 85g Carrot Cake Cookies (todaysnest/com) Before you start: These are soft cookies. salt. Mix thoroughly. baking powder. It will prevent some spreading of the cookie. 3. Whisk to fully blend. . Chilling the dough balls before baking is critical. Add eggs and vanilla.

7. salt 1 tbsn.com For the cake: 3/4 cup + 2 tbsn. 9. With mixer on lowest speed. walnuts. Cool completely before icing. softened. raisins. matcha powder 1/2 cup unsalted butter. 4. but allow cookies to sit on tray for 2 minutes before transferring to wire rack. vanilla For the custard: 1 small box of instant vanilla pudding 1 cup whole milk 3/4 cup heavy cream 1 tsp. Green Tea & Strawberry Cupcakes with Custard Filling Yields: 12 cupcakes Adapted from sweetestkitchen. 3. Remove from oven. Mix until smooth and creamy. 11. to your taste) For the SMBC: 2 large egg whites . Cream together the cream cheese and butter. Using a cookie scoop. Mix just until incorporated. Bake for 10-12 minutes or until cookies are lightly browned. 5. and oats. Chill for 15 minutes before baking. 8. gradually add flour mixture and mix only until moistened.4. place dough on parchment lined baking sheets. Add the confectioners sugar and vanilla.15 large strawberries. Apply to the top of the cookie with an offset spatula. 5. For the icing: 1. baking powder 1/2 tsp. Add carrot. cut into 1-inch cubes 2 large eggs 1/2 cup whole milk 1/2 tsp. 6. Preheat oven to 350 degrees. washed and hulled (more or less. 2. cake flour 1/2 cup + 2 tbsn. Cover dough and let it rest in the refrigerator for at least 2 hours. Sprinkle on the finely chopped nuts. 10. all purpose flour 1 cup sugar 1 1/2 tsp. vanilla extract 10 .

Transfer to a wire rack and let cool completely. Add the butter. it will take some time for it to come together. put the egg whites and sugar into the bowl of an electric mixer. To make the custard. Place some paper towels on top and place in the refrigerator to allow the water from the strawberries to seep out. л. With the mixer on medium speed. one piece at a time.10 minutes until everything comes together. тёмного рома 2 ст.1/2 cup sugar 1/2 tsp. Beat until it becomes white and doubles in size. Once most of the water has been released. about 3 5 minutes. Add the strawberry puree or preserves until desired berry taste. making sure it is well mixed after each addition. mixing until the cubes of butter are peanut sized or a little smaller. л. Stir the egg whites until the sugar is dissolved. and place onto a paper towel lined plate. then add the butter. Divide the batter evenly among liners. In the bowl of an electric mixer fitted with the paddle attachment. fold the strawberries into the custard and continue to refrigerate until ready to use. filling about 2/3 full. whisk together the eggs. Remove from the heat and place into the mixer stand. cut into 12 pieces Strawberry puree or preserves Preheat the oven to 325 F. Bake until an inserted toothpick comes out clean. baking powder. vanilla 1 1/2 sticks of butter (12 tbsn. Mix on low speed until combined. beat until ingredients are incorporated but do not overbeat. salt and matcha powder. Add the vanilla on low speed.). вот. получаются всегда и очень вкусные. To make the frosting. пшеничной муки (объем стакана = 250 мл) 3 средних куриных яйца 3 ст. sugar. Spread/ pipe/ smother onto your cupcakes and enjoy!! ТОРТ ИЗ ШОКОЛАДНЫХ БЛИНЧИКОВ СО СЛИВОЧНОШОКОЛАДНЫМ КРЕМОМ Первый раз я сделала шоколадные блины еще в 2009. about 10 minutes. In a large glass measuring cup. Place the bowl over a pot of boiling water making sure the bottom does not actually touch the water. add the wet ingredients in 3 parts. Chop the strawberries into small dices. 17 20 minutes. whip the first four ingredients together until it is well combined and begins to thicken. Place in refrigerator to let chill and thicken some more until ready to use. milk and vanilla. scraping down the sides of the bowl before each addition. пропорции идеальные. Continue beating for 5 . combine flours. диаметром 19 см 80 г горького шоколада (72%) 500 мл молока 1 и 1/4 ст. ну а торт из них просто невероятно вкусный! 12 порций для 20 блинов. Line a cupcake tin with liners and set aside. Do not worry if it looks curdled. рецепт очень понравился. сахарной пудры . аромат волшебный.

сливочного масла 1 ст. пока не закончится тесто. какао-порошка щепотка морской соли растительное масло для выпечки блинов Для крема: 600 мл сливок (жирность 33%) 200 г белого шоколада 2 ст. Тщательно перемешать и отставить на 2– 3 часа. до устойчивых пиков. Перед тем как разрезать торт. Белый шоколад растопить на водяной бане. сахарной пудрой и солью. нанести тонкий слой крема. постепенно добавляя ванильный сахар. дать полностью остыть. л. here's a recipe very much. with a diameter of 19 cm 80 g dark chocolate (72%) 500 ml milk 1 and 1 / 4 tbsp. and always obtained a very tasty flavor of magic. л. коктейльными вишнями и листьями мяты. dark rum 2 tbsp. посыпать тёртым шоколадом. очень маленькая:) Cake Chocolate Pancakes with Cream and Chocolate Cream The first time I made chocolate pancakes back in 2009. Готовые блины переложить в посуду с крышкой. flour (Volume = 250 ml cup) 3 medium chicken eggs 3 tbsp. Украсить оставшимся кремом верх торта при помощи кондитерского шприца с насадкой "звездочка". чтобы тесто растеклось по всей поверхности. Ввести взбитые в пену яйца и перемешать. Сливочное масло растопить и добавить в тесто вместе с ромом и растопленным шоколадом. cocoa powder pinch of sea salt . В этот раз осталось немного лишнего крема. л. Для крема взбить охлажденные сливки миксером. ванильного сахара Для украшения: 100 г горького шоколада (натереть) коктейльная вишня листья мяты по желанию Растопить шоколад на водяной бане и влить 250 мл теплого молока. Охлаждать торт не менее 3-4 часов. смазать ее небольшим количеством растительного масла.2 ст. сделать сковородой круговые движения. повторить так со всеми блинами. l. Сборка торта. ставлю его на 30 минут в морозилку. Выпекать блины. накрыть блином. какао-порошком. Выложить один блин на сервировочную тарелку. кофейная чашка. Налить 1 половник теста. well and cake are just incredibly delicious! 12 servings for 20 pancakes. Перевернуть лопаткой блин на другую сторону и готовить 30 сек. perfect proportions. l. butter 1 tbsp. Разогреть сковороду. но это не обязательно. Обмазать верх и бока торта кремом. l. продолжая взбивать крем на самой маленькой скорости миксера. Оставшееся молоко взбить с 1 стаканом просеянной муки. Ввести растопленный шоколад в сливки. l. powdered sugar 2 tbsp. готовить 1 минуту.

Melt the butter and add to batter along with melted chocolate and rum.vegetable oil for baking pancakes For the cream: 600 ml cream (fat content 33%) 200 g white chocolate 2 tbsp. coffee cup. Vanilla Sugar To decorate: 100 g dark chocolate (grate) Cocktail cherries mint leaves if desired Melt the chocolate in a water bath and pour in 250 ml of warm milk. vanilla. . Before you cut the cake. make circular motions with a frying pan. spread a thin layer of cream. brush it with a small amount of vegetable oil. Melt white chocolate in a water bath. Ready to pass the pancakes in a bowl with a lid to cool completely. l. Enter the eggs whipped to a froth and stir. Stir well and set aside for 2-3 hours. Cool cake at least 3-4 hours. cocoa powder. gradually adding sugar. cover with a pancake. Enter melted chocolate into the cream. to stable peaks. Assembling the cake. Put a pancake on a serving plate. Beat chilled cream cream mixer. cocktail cherry and mint leaves. put it on for 30 minutes in the freezer. Turn the pancake spatula on the other side and cook for 30 seconds. sugar and salt. Preheat oven according to package directions. continuing to whisk the cream on the lowest speed mixer. but it is not necessary. Mix the remaining milk with 1 cup of sifted flour. so again. Pour one ladle test. Coat with top and sides of cake with cream. a very small:) Peep Stuffed Brownies (thefamilykitchen blog) What you’ll need: Makes 6 brownies 1 box of brownie mix {+ ingredients to make} I used Betty Crocker Triple Chunk 3 Peeps – cut in half What to do: 1. sprinkle with grated chocolate. Preheat a frying pan. Decorate with remaining cream cake top with pastry syringe with a nozzle "star". Mix brownies according to package directions. This time. cook for 1 minute. it remains a little too much cream. with all the pancakes. Bake the pancakes until all the dough. the dough flowed across the surface.

) 4. Press peeps down into brownie mixture {1/2 peep per brownie section} Spread remaining 1/4 of brownie mixture on top. Mine took 1 /2 minutes. 3. Whisk well with a fork until smooth. Combine all ingredients in a large coffee mug. Top with whipped cream and a little chocolate sauce if desired. Bake brownies according to package directions.2. Method 1. Place 3/4 of the brownie mix into pan. Microwave on high for 1 1/2 – 3 minutes.com [1] 1 box brownie mix (I used Ghirardelli Double Chocolate brownie mix) Eggs & oil (as called for by the brownie mix) 1 heaping half cup (6 oz) cookies & cream . (Time depends on microwave wattage. 3. 2. Allow to cool completely prior to slicing. Nutella Mug Cake (thefamilykitchen blog) Ingredients • • • • • • • 4 tablespoons self rising flour 4 tablespoons sugar 1 egg 3 tablespoons cocoa powder 3 tablespoons Nutella 3 tablespoons milk 3 tablespoons olive or vegetable oil Cookies ‘n’ Cream Oreo Fudge Brownies Recipe source: kevinandamanda. Spray an 8×8 oven proof dish with cooking spray.

vanilla. In a large mixing bowl. and oil as directed on the back of the box. To assemble Take a cupcake and. eggs.com) Yields 12 cupcakes Coconut Cupcake 2/3 cup sugar 1/2 cup (1 stick) butter. Pour half of the brownie batter into the baking dish. . beating well after each addition. Fill the cupcake liners about 3/4 full. you can use a cupcake corer if you have one. Add ice cream and hot fudge to the brownie batter and stir to combine. Combine brownie mix. Allow to cool completely before filling. whisk together the flour. room temperature 2 eggs 1 teaspoon vanilla extract 1 1/2 cup all purpose flour 1/2 cup sweetened flaked coconut 2 teaspoons baking powder 2/3 cup coconut milk Preheat oven to 350 degrees F. Bake for 40-50 minutes or as directed on the back of the box. and baking powder. Spoon the filling into the cupcake until the filling just reaches the top. Preheat oven according to box directions & spray an 8×8 baking dish generously with cooking spray. Beat 1/3 of the flour mixture into the wet ingredients. 3. or until coconut is lightly browned) In a small bowl.ice cream 1/4 cup hot fudge topping (chilled or room temp) Double Stuf Oreos 1. mix together the coconut cream and toasted coconut. Alternatively add the flour mixture and coconut milk to the wet ingredients. Whipped Cream Frosting 1 cup heavy whipping cream 1 teaspoon vanilla extract 1 tablespoon sugar Beat together the heavy whipping cream. flaked coconut. then top with remaining batter. Coconut Cream Cupcakes (thepastryaffair. layer with Oreos. Cut off the interior of the cupcake you've removed and place back on the top. Bake for 18-22 minutes. using a sharp knife. 2. Beat in the vanilla extract. 4. while always pointing the knife towards the center of the cupcake. blending until smooth after each addition. cut out a cavity in the center of the cupcake. and sugar until soft peaks form. Add the eggs one at a time. Alternatively. bake in the oven at 350 degrees F for 7-11 minutes. cream the butter and sugar until light and fluffy. Set aside. but do not add the water. or until a toothpick inserted into a cupcake comes out clean. Toasted Coconut Filling 1/2 cup coconut cream (not coconut milk!) 1 cup toasted coconut flakes (to toast coconut yourself. Line or grease a cupcake tin. The cavity should be coned shaped. I run the knife in a circular motion. In another bowl.

You will be using it to bake the finished braid. Apple Braid (eatliverun. Pipe or spread the whipped cream frosting on top of the cupcakes. Spray a rolling pin with cooking spray and roll the dough out into a large rectangle. begin preparing the bread dough. Spread the apple filling down the middle third of the dough. . Remove from the oven and set aside. about 12inches by 16-inches in size. Make the Apple Filling: Peel. crisscrossing the filling by alternating strips from each side.com) For the Apple Filling 3 medium-size Granny Smith apples 3 tablespoons granulated sugar 1 1/2 teaspoons cinnamon 2 teaspoons lemon juice For the Bread 2 1/2 cups bread flour 1/4 cup granulated sugar 1 tablespoon instant yeast (I prefer SAF Instant Yeast) 3/4 teaspoon salt 1 cup warm water Spray a smooth clean surface with cooking spray and turn the dough out onto the surface. and lemon juice. Enjoy! 2 1/4 teaspoons vegetable oil For the Glaze: 1/3 cup confectioner’s sugar. cinnamon.pressing down so it becomes flush with the cupcake. sifted 5 teaspoons whipping cream 1/2 teaspoon vanilla extract Pinch of kosher salt Pinch of nutmeg Preheat the oven to 350 degrees Fahrenheit. Toss the apple pieces with the sugar. leaving the center third of the dough uncut.) Make the Bread: While the apple filling is baking. Sprinkle with extra toasted coconut flakes. Knead the dough briefly to give it a smooth surface (this will only take several turns of the dough to accomplish). (Note: Do not turn the oven off at this point. Add the water and oil and mix the dough for 6 minutes using an electric mixer on medium-high speed. Using a pizza cutter or sharp knife. cut each side into strips about 1-inch wide down each side. then cut the slices in half. Lift onto a greased baking sheet. and slice the apples into thin slices. core. Fold strips of dough into the center. Mix the dry ingredients together in a large mixing bowl. Bake the apple filling in an 8-inch square baking pan (or 9-inch pie tin) for 15 minutes.

Each banana should give you around 5 to 6 pieces. Transfer to the freezer for about an hour until hardened (or over night). 5. Slice and serve. to straighten.Lightly press ends to seal. Make the Glaze: Whisk together the glaze ingredients in a small bowl until blended and smooth. Cut up the bananas into good-sized chunks. Then sprinkle the unsweetened coconut flakes on top. Set out a large plate or bowl with a piece of parchment or wax paper on it. 2. Dip the banana pieces in the chocolate-peanut butter mixture. . if necessary. Carefully transfer the braid to a cooling rack set on a baking sheet (to catch drips) to finish cooling and prevent the bottom of the braid from becoming soggy from sitting in any pooling glaze. Then stir until smooth. or until golden brown. Remove from the oven and let the braid cool for several minutes.com) • • • • 2 large bananas 1/4 to 1/3 cup vegan chocolate chips 1/4 to 1/3 cup natural peanut butter Unsweetened coconut flakes 1. use the remaining mixture to spoon over the tops (for even more chocolate-y goodness). 4. and straighten out the braid with your hands. Frozen Banana Bites (neverhomemaker. Lay them out leaving some space between them on the parchment/wax paper. Bake the braid in the oven for 25 minutes. Then when you’ve “covered” them all. 3. Heat the peanut butter and chocolate chips in the microwave on high for about a minute. Brush the glaze in a thick coat over the entire surface of the apple braid while it is still cooling.

Bring just to a boil and pour over the nutella.Nutella Cookies (52kitchenadventures. Stir in the sea salt and brandy. Whisk until smooth. Press down firmly with your palm and push marshmallows into the middle of the cookie. If you’re using it to top a cake. Bake for 10-12 minutes.net) Makes about 12 servings What You Need: 3/4 cup Nutella Hazlenut Spread (about half a jar) 1/2 cup heavy cream 1 teaspoon coarse sea salt 1 tablespoon brandy (optional) How-To: Place the nutella into a medium bowl. at room temperature . Stir together Nutella. Let the ganache to cool slightly before pouring over a cake. Mix in marshmallows and/or chocolate chips if using. sugar and egg until thoroughly combined. Form dough into 1 inch balls and place on cookie sheet. start at the center and work outward. until set.com) • • • • • • 1 cup Nutella 1 cup flour 1/2 cup sugar 1 egg 1/8 cup marshmallows (optional) 1/8 cup chocolate chips (optional) Nutella Ganache Covered Cheesecake (kitchenconfidante. INGREDIENTS For the crust: • • • Preheat oven to 350°F. For the filling: • 5 8oz packages cream cheese. Heat the cream in a small sauce pan over medium heat. 1 1/2 cups graham cracker crumbs (10 crackers) 1 tablespoon sugar 6 tablespoons (3/4 stick) unsalted butter. if desired. melted For the ganache: Nutella Ganache (ingoodtasteblog. cupcakes or ice cream. flour.com) You will need a 9-inch spring-form pan.

Use just enough (about 1/3 cup) to lightly coat the crust. if you wish. Cool to room temperature. Pour into pan. pressing down with fingers or measuring cup. via Food Network. If you don’t have a food processor. starting in the center and allowing the ganache to move outwards and over the edge and sides of the cake. Bake in the oven for about 8 minutes. Add butter and sugar. you can also place the crackers in a resealable bag and crush with a rolling pin. Pour into the refrigerated crust. Make the filling. Make the Chocolate Nutella Ganache. a couple at a time. Wrap in plastic wrap and refrigerate overnight. Lower the mixer speed to medium and add the eggs and egg yolks. Optional garnish: • Ferrero Rocher Fine Hazelnut Chocolates METHOD Preheat the oven to 350°F. Lower the mixer speed to low and add the sour cream. Raise the oven temperature to 450°F. Turn down the oven to 225°F and bake for 1 hour and 15 minutes.• • • • • • 1 1/2 cups sugar 5 whole large eggs.blogspot. Carefully remove the cheesecake from the oven and allow it to cool completely at room temperature for three hours. lemon zest and vanilla extract. and combine. scraping down the bowl periodically. carefully remove the cheesecake out of the pan: run a wet knife along the edge of the pan then unlatch the sides to remove. Carefully and slowly pour the ganache over the cheesecake. In a bowl of an electric mixer. The following day.com) Adapted from Simply Hanushi Makes an 18-cm tube cake Ingredients • • 3 egg yolks 40 g castor sugar . Green Tea Chiffon Cake (greencilantro. Garnish with Ferrero Rocher Chocolates. process graham crackers till fine. Bake for 15 minutes. Stir the ganache to soften. Return to refrigerator and chill until the ganache is firm before serving. at room temperature 1/4 cup sour cream 1 tablespoon grated lemon zest (2 lemons) 1 1/2 teaspoons pure vanilla extract Place the pan on a foil covered baking sheet in the oven. Let the cheesecake sit in the opened oven untouched for 30 minutes. Turn the oven off and open the oven door. Cheesecake recipe adapted from Ina Garten’s Raspberry Cheesecake. The mixture should be light and fluffy. at room temperature 2 large egg yolks. Place in the refrigerator while you make the filling. cream the cream cheese and sugar on medium-high speed for about 5 minutes. In a food processor or blender.

plus 3 tablespoons. 8. 2. beat egg whites with an electric mixer until mixture becomes frothy and foamy. Add in the tea powder and mix well. softened 1 cup granulated sugar. Sift cake flour. set aside. divided 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 2 teaspoons cream of tartar cream filling: • • • • 1 2 1 2 egg white tablespoons milk teaspoon vanilla cups powdered sugar . Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter. each time folding gently with a spatula until just blended. Bake in a preheated oven at 170°C for 45 – 50 minutes or until the cake surface turns golden brown. add sugar in 3 separate additions and with a manual whisk. Repeat the same with the water. 6. Remove from the oven and invert the pan immediately.com) (makes about 3 dozen cookies / 18 whoopie pies) pumpkin snickerdoodles: • • • • • • • • • • • 1 cup (2 sticks) unsalted butter. 3. 1. plus 1 1/2 tablespoons. dry mixing bowl. 9. Gradually beat in the sugar and beat on high speed until stiff peaks form. 4. and a skewer inserted into the centre comes out clean. Place egg yolks in a mixing bowl. In a clean. whisk till the mixture becomes sticky and turns pale. 7. divided 1 egg 1 teaspoon vanilla 1 cup canned pumpkin puree 2 1/2 cups all-purpose flour 1 teaspoon cinnamon. Add the beaten egg white into the egg yolk batter in 3 separate additions.• • • • • • • • 100 g cake flour 1 tsp baking powder Pinch of salt 2 tbsp good quality Green Tea powder 50 ml vegetable oil 75 ml water 3 egg whites 40 g castor sugar 10. whisking at the same time till the mixture is well combined. Drizzle in the oil. Pour batter into an ungreased 18-cm tube pan. 5. baking powder and salt together. Add in the flour mixture and whisk until flour mixture is fully incorporated into the batter. Let it cool completely before unmold. Pumpkin Snickerdoodle Whoopie Pies (curlygirlkitchen.

• 1 stick plus 2 tablespoons (10 tablespoons) unsalted butter. Place the balls 2 inches apart on a cookie sheet lined with a Silpat baking mat or parchment paper. Add the milk and vanilla and beat for another 2 minutes. Preheat the oven to 350 F. Refrigerate any leftovers. Make the cream filling. softened minutes until cream filling is very light and fluffy. Add the egg and vanilla and beat for 1 minute. In a small bowl. beat the egg white for 2 minutes until foamy. whisk together the flour. Using the whisk attachment on your mixer. Mix just until combined. Add 1 cup of powdered sugar and the butter and beat for several minutes to combine. Cover the mixing bowl with plastic wrap and refrigerate dough for two hours. In a separate bowl. baking powder and cream of tartar. Add the remaining cup of powdered sugar and beat for 8-10 Strawberry Layer Cake print} Yield: 3 x 8″ round layers Ingredients: {click to 1 3/4 cups (12 oz/350 g) granulated sugar 1 (3 oz/85 g) package strawberry flavored gelatin (such as Jell-O) 1 cup (8 oz/227 g) butter. Bake for 12 minutes. baking soda. Spoon dollops of the filling onto the underside of half the cooled cookies and top with another cookie. Slide the Silpat or parchment paper off the cookie sheet and cool cookies completely. combine 3 tablespoons granulated sugar with 1 1/2 tablespoons cinnamon. softened . Form the dough into 1 1/2 inch balls and roll in the cinnamon/sugar mixture. Add the pumpkin and beat until well combined. salt. Turn the mixer to low speed and add the dry ingredients by spoonfuls to the batter. 1. beat the butter and 1 cup sugar on medium speed for about 5 minutes. 2. Make the cookies: In a mixing bowl. 1 teaspoon cinnamon.

4 eggs (room temperature) 3 cups (10. Stir to ensure it is nice and smooth and not icy. Bake 25-30 minutes or until a cake tester comes clean when inserted into the center. set the timer for 2 minute intervals. Wrap tightly and store at room temperature for up to 2 days. Divide the batter in three. 10. Place into food processor and puree the strawberries until smooth. to ensure 3 even layers. tapping out the excess. If you have a kitchen scale. and the vanilla.5 oz/130 g) strawberry puree made from frozen strawberries (puree itself should be closer to room temp. 2. Set aside. 8. strawberry puree. Butter. but not before. weigh each pan filled with batter. Madagascar Bourbon Vanilla Extract ) 1/4 cup (2 liquid oz/4. combine and stir the milk. and once you feel it’s almost ready. and butter on medium speed until light and fluffy–about 5 minutes. refrigerator for up to 5 days. mixing well after each addition and scraping down the sides of the bowl with spatula. 9. 3. so the tops are up and cool completely. spreading it evenly with a small offset palette knife. not frozen or icy) Method: 1.5 oz/300 g) sifted cake & pastry flour 1 tablespoon (15 mL/17 g) baking powder 3/4 teaspoon (3. Measure out 1/4 cup for cake and 3 tablespoons for frosting. Be so careful to not overbake. Sift and whisk dry ingredients together in a medium bowl. Preheat oven to 350°F (180°C). Add the eggs. cream the sugar. In the bowl of an electric mixer fitted with the paddle attachment. Set aside. and freeze the remaining puree for another use. softened and cut into cubes . but not overmix. Add the wet & dry ingredients to the creamed mixture by alternating–beginning and ending with dry ingredients and mixing just enough after each addition to incorporate. 6. *Adapted from allrecipes. shall we call it Strawberry Ice Cream Frosting?) Ingredients: 3 sticks + 2 tablespoons (13 oz/375 g) unsalted butter. one by one. Let cool on racks for 10 minutes before loosening the sides with a small metal spatula. gelatin. Gently turn cakes back up. and set aside. 4. or frozen for up to 2 months. Check cakes at 20 minutes. and flour three round 8-inch pans. 7.75 mL/5 g) salt 1 cup (236 ml/8 liquid oz) whole milk. line with parchment. remove frozen strawberries (about 2 handfuls) from freezer and place in a single layer in a flat dish to thaw slightly. If you’re making your own strawberry puree. Best eaten day one. In a medium bowl or measuring cup. room temperature 1 tablespoon (15 ml) pure vanilla extract (I always use Nielsen-Massey Vanillas 8-oz.com Whipped Strawberry Frosting (or. and invert onto greased wire racks. 5.

then on medium speed for 6 minutes. you can put the puree through a sieve before adding to frosting) Method 1. caramel. Use a bench scraper to achieve very smooth sides. but not frozen or icy) and mix until incorporated. Place final layer. Place a generous scoop of frosting on top. 6. Fold it in 1/2. Repeat step 1-2. As with most cakes. Remove paper and keep for next time. it’s best eaten day 1. Frosting will be very light. 2.” where the whipped cream will go. Add strawberry puree (can be cool. A little tip to help make evenly spaced whipped cream (or other decoration) touches: Take a cake pan the same size and shape as your cake. Finish with any decorations of choice. trace onto a piece of parchment paper and cut it out. or in refrigerator for up to 5 days. except strawberry puree. and gently place onto top of chilled cake. Place 1 cup of frosting on top. Place a cake layer face-up on cake plate or 8″ round thin cake board.4 cups sifted (18 oz/500 g) confectioners’ sugar (icing. and using a toothpick make a little mark in the centre of each “slice. Madagascar Bourbon Vanilla Extract pinch of salt 3 tablespoons (45 mL) strawberry puree made from frozen strawberries (if you want the frosting seed-free. I used stabilized whipped cream (1 cup whipping cream whipped with 1/4 tsp unflavoured gelatin) and Jelly Belly’s “Our Strawberry Blonde” jelly beans (combines the flavour strawberry ice cream. whip butter for 8 minutes on medium speed (I use “4″ on my KitchenAid). face-down (bottom of cake layer is facing out). or frosting borders. Butter will become very pale & creamy. then again. 3. yummy!) You can buy them here: Our Strawberry Blonde Jelly Belly – 16 oz 7. and spread evenly with a small offset palette knife. spreading evenly with a small offset palette knife and working your way down the sides until you have a thin layer of frosting over the entire cake. graham cracker pie crust. Best used right away. and once more for 8 servings. 5. Add remaining ingredients. Strawberry Layer Cake Assembly 1. 4. and whipped cream…um. creamy. and fluffy. In the bowl of an electric mixer fitted with the paddle attachment. Pipe your whipped cream overtop of each mark. 8. but can be covered in an airtight container at room temperature for a day or so. Remove from refrigerator and cover with a final layer of frosting. 4. Store in a cake keeper at room temperature for up to 2 days. Unfold. Chill until set — about 30 minutes. powdered) 1 tablespoon (15 mL) milk 1 1/2 teaspoon (7. strawberries.5 mL) pure vanilla extract — I use Nielsen-Massey Vanillas 8-oz. 3. 2. . and mix on low speed for 1 minute.

lemon zest. Pink Lemonade Confetti Cupcakes (skinnytastes. 97 calories per serving.com) • • • • • • • • 18. Stir together the water and pink lemonade powder. pink lemonade mixture. Cool completely on wire racks before serving. 2. mix until all the ingredients are thoroughly combined. 4. In a clean. optional Chewy Chocolate Meringues (adapted from Home Baked Comfort) Salty Tart Bakery 1 cup (8 fl oz / 250 ml) large egg whites – about 7 2 cups (1 lb / 500 g) sugar 5 tbsp (1 oz / 30 g) natural cocoa powder 4 oz (125 g) bittersweet chocolate. applesauce. Pour the batter into the prepared cupcake pans. 3. Line cupcake tins with 24 paper liners. Add sprinkles if using and bake in the oven for 22 minutes. whisk together egg whites and sugar. or until a toothpick inserted into the center of the cupcakes comes out clean. Preheat the oven to 350 degrees F. Makes 24 servings.coloring and oil in a large bowl and with an electric mixer. food Preheat oven to 350 degrees. Combine the cake mix. finely chopped 4 oz (125 g) cocoa nibs* • • • Directions 1.25 oz box confetti cake mix 2 1/2 tsp powdered sugar-free pink lemonade mix 1 cup water 1 tbsp vegetable oil 1/4 cup unsweetened applesauce lemon zest from half of a lemon 2 drops pink food coloring (optional) confetti sprinkles. Set . Line baking sheets with parchment paper. dry heatproof bowl.

Use a scoop to drop even amounts of batter onto prepared baking sheets about two inches apart. Rotate the pans and bake for another 8-9 minutes until the cookies are fluffy and full of cracks. simmering water in a saucepan. . The recipe says it makes about 2 dozen meringues. baked until crisp) Garnish: chocolate shavings Whisk 3 cups cream and the mascarpone in a chilled bowl until soft peaks form. Whisk until mediumstiff peaks form. (I tested to make sure I didn’t feel any sugar granules.) Beat the eggs on high using your mixer fitted with the whisk attachment. Whisk constantly until the sugar is completely dissolved and remove from heat. Place 2 * I omitted the cocoa nibs because I didn’t have any on hand and the cookies still came out beautifully. fold together gently with a spatula until combined. but I ended up with about 60 using a 1. to wire racks to cool. Ingredients: 4 cups cold heavy cream 8 ounces mascarpone cheese 2 tablespoons sugar 1 tablespoon whiskey (optional) 8 dozen chocolate chip cookies (2 ¼ inches. Add sugar and whiskey. CHOCOLATE CHIP COOKIE ICEBOX CAKE (thefamilykitchen blog) Active Time: 50 Min. Total Time: Overnight Makes: One 9-inch cake Serves: 10 The cake starts out sturdy but then softens overnight in the fridge. Sprinkle chopped chocolate (and cocoa nibs if you’re using) on top. At that point.• • • • • • • over. but not touching. Transfer the cookies.5 inch scoop. Refrigerate until ready to use (or up to 3 hours). Sift cocoa over the meringue. I also used a scale to measure my ingredients exactly. it can be sliced into pieces like a traditional cake. Then. Beat until stiff and glossy. leaving them on the parchment paper. Bake for about 8-9 minutes. Arrange 9 cookies in a circle (with cookies touching) on a cake stand or plate.

Procedure To make the Chocolate Beer Cupcakes Preheat the oven to 350 degrees F. whisk together flour. cocoa. lightly draped with plastic wrap. In a large bowl. and salt. brown sugar. almond. Repeat to form 7 more layers. overnight. Garnish with shavings. almond.cookies in center. Chocolate Beer Cupcakes • • • • • • • • • 1 ½ cups all-purpose flour (or gluten-free all-purpose flour plus ¾ teaspoon xanthan gum) 1 cup packed brown sugar 1/3 cup cocoa powder 1 teaspoon baking soda ½ teaspoon salt 1 cup stout beer (I use Trader Joe's oatmeal stout) ½ cup canola oil 2 tablespoons white or apple cider vinegar 1 tablespoon pure vanilla extract Irish Whiskey Buttercream • • • • • 1 cup non-hydrogenated shortening (I use Spectrum Organics) 3 cups powdered sugar 1 teaspoon pure vanilla extract 2 to 5 tablespoons soy. Refrigerate. Whisk remaining cup cream until soft peaks form. and vanilla. or rice milk Chocolate Beer Cupcakes with Irish Whiskey Buttercream (ChefChloe. vinegar. Carefully spread 1 cup cream mixture evenly over cookies. Pour the wet mixture . oil. or rice milk 3 to 4 teaspoons Irish whiskey Caramel • • • 1 cup packed brown sugar ¼ cup vegan margarine 4 teaspoons soy. whisk together stout. baking soda. Line 2 (12-cup) cupcake pans with 14 cupcake liners. leaving a slight border.com) Makes 14 Cupcakes Ditch the green eggs and ham this year and celebrate St. Patty’s Day pub-style with beer and chocolate! These moist chocolatey cupcakes are laced with a rich stout flavor and topped with a sweet ‘n’ boozy buttercream. Spread over top of cake just before serving. In a separate bowl. ending with cookies (you’ll have a few cookies left over).

until it begins to boil and the bubbles move into the center of the caramel. Feel free to do this with any vegan graham cracker or wafer cookie. You may not need to use all of the nondairy milk. Beach Cookies (chefchloe. Remove from heat. Beat on high for 2 more minutes until light and fluffy.x13-inch baking pan. over medium heat. heat brown sugar. stirring frequently. or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. With the mixer running on low. as needed. 1 teaspoon at a time. margarine. Bake for 16 to 18 minutes.) 1 cup canned coconut milk. beat the shortening until smooth. until frosting reaches a spreadable consistency. Sprinkle graham cracker crumbs evenly into . add powdered sugar. toasted (optional) Procedure Preheat oven to 350 degrees F. Drizzle warm caramel over cupcakes using a fork or a squeeze tube. To make the Irish Whiskey Buttercream Using a handheld or stand mixer. and 1 tablespoon nondairy milk at a time. vanilla. melted • To make the Caramel In a small saucepan. Pour margarine into a 9.com) Serves 15 to 20 Ingredients ½ cup vegan margarine. mixed well before measuring ¼ cup agave or maple syrup 1 teaspoon pure vanilla extract 1/8 teaspoon sea salt 2 tablespoons cornstarch or arrowroot 1 ½ cups shredded coconut 2 cups semisweet chocolate chips (dairy-free) ½ cup chopped walnuts. and nondairy milk. Do not over mix. until desired taste. Fill the cupcake liners about two-thirds full with batter. To assemble the cupcakes: Frost cooled cupcakes with buttercream and dust with cocoa powder.into the dry mixture and whisk until just combined. Cool the cupcakes completely before frosting. Swirl the margarine around until the bottom of the pan is completely coated. Once mixture comes together. Caramel will be easier to work with while warm. Add whiskey. increase heat to medium-high and let cook for one to two more minutes. • • • • • • • • 2 cups graham cracker crumbs (I buy Health Valley Graham Crackers and pulse them into fine crumbs in the food processor.

If your pan has six cups. Let this cool for 15 to 20 minutes to thicken. Pat down lightly with your hands. then turn all of the cakes out of the pan. 2. With the palm of your hand. vanilla.the pan until the bottom of the pan is completely coated in crumbs. use a sharp paring knife to cut out a 1½-inch diameter cylindrical chunk in the center of the bottom (now the top) of each cake. Bake for 25 to 30 minutes in the preheated oven. Stir. Preheat the oven to 350 degrees F. cut into bar cookies. and then refrigerate for a few hours or overnight.be my guest! cream one 16-ounce box frozen strawberries in syrup (sugar added). Let the cakes cool for 15 minutes.25-ounce box Duncan Hines Moist Deluxe Butter Recipe Golden Cake Mix 2⁄3 cup water ½ cup (1 stick) butter. The hole should be about 1½ inches deep. softened 3 eggs 18 ounces (3 cups) white chocolate chips ¼ cup plus 2 teaspoons heavy 1. Drizzle this mixture evenly over the graham cracker layer. thawed 8 scoops vanilla ice cream White Chocolate Molten Cake like Chili's from Todd Wilbur-Top Secret Recipes one 18. then layer chocolate chips and walnuts. bake the cakes in two batches of 4 cakes each. salt. 3. After cutting straight down . A serrated knife works best for this. then microwave for 30 seconds more. so you may have to slice a bit of the domed top off each cake to help it lay fl at when inverted. Using a sharp knife. gently pat the top of the cookie pan so that the chocolate chips cement into the rest of the cookie. measure 9 ounces or 1½ cups of white chocolate chips into a microwave-safe glass or ceramic bowl. Let cool. Bake for 20-30 minutes. and cornstarch. or until a toothpick stuck into the center of one cake comes out clean. In a small bowl. While the cakes cool. After you’ve fl ipped over all of the cooled cakes. 4. The cakes will be served upside down. Make the cake batter following directions on the box and pour ½ cup of batter into the greased cups of a large (Texassize) muffi n pan. The textures and flavors of this cookie really work best after refrigeration. but if you're like me and gotta dig in right away. agave. whisk together coconut milk. Add the heavy cream and microwave on high temperature for 30 seconds. Sprinkle the shredded coconut into the pan. or until center looks thick and slightly bubbly with lightly browned edges.

blogspot. Shake until well blended. melt some Wilton’s Melts chocolate. then store the cakes in a sealed container in the refrigerator. remove from heat and whisk in agave nectar and vanilla beans. scoop out the chunk of cake with a teaspoon and discard (or eat) the piece. amaretto. pull them out of the fridge. vodka. Chill well before using in drinks. In a martini shaker add the ice. This is where you will hide the white chocolate fi lling. 5. and serve! *Vanilla Bean Syrup: 1/4 cup water 1/4 cup agave nectar seeds of one vanilla bean Heat water until boiling. Pour through a strainer into a chilled martini glass. and coconut milk. until nectar is dissolved. and get your ice cream ready… Heat your cakes up in the microwave. Makes 1/2 cup syrup Birthday Cake Martini (fragrantvanillacake. spread nonpareils out on a small plate. 1 oz amaretto 2 Tbsp vanilla bean syrup* 1/4 cup full fat coconut milk To make rim. vanilla bean syrup. When it’s time to enjoy your molten cakes. top with ice cream then drizzle with melted white chocolate. Coat the rim of the martini glass with the agave syrup by dipping it into it on a plate. Spoon 2 to 3 tablespoons of white chocolate fi lling into each of the holes you’ve made in the cakes. and place top on shaker. then dip the agave coated rim into the sugar and set aside.com) Makes 1 For rim: 2 Tbsp nonpareils 1 Tbsp agave nectar 4-6 large ice cubes 1 tsp pure vanilla extract 3 oz Prairie Organic Vodka Whole Wheat Banana Pancakes with Warm Maple Glaze adapted from How Sweet it is .into the cake in a circle.

Place Oreo cookies in food processor (or crush in a large Ziploc bag with a rolling pin) and pulse until crumbly. Pour over pancakes for Sugary Heaven! Warm Maple Glaze 1/2 cup maple syrup 2/3 cup powdered sugar 1 teaspoon vanilla extract In a large bowl. and set aside. Chewy No-Bake Cookies & Cream Bars . allowing the foil to hang over the edges. vanilla and mashed banana. combine flours. egg. simply warm the syrup and butter and whisk in the powdered sugar and vanilla until smooth. Flip and cook for a minute or two more. walnuts and the decadent warm Maple Glaze! To make glaze. In a smaller bowl whisk together the brown sugar.1 cup whole wheat flour (I used 3/4 cup Spelt and 1/4 cup whole wheat flour) 1 cup all purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 cup brown sugar 1 egg 1 1/2 to 1 3/4 cup milk (we used fat free) 1 tsp vanilla extract 3 large ripe bananas. and nutmeg. Serve with diced bananas. oil. Ladle batter into onto the hot cooking surface and cook until bubbles form on top – about 2-3 minutes. mashed 2 Tbs canola oil diced bananas (optional) chopped walnuts (optional) mix. Add the wet ingredients to the dry ingredients. adding more milk if the batter is too thick for your preference. milk. but not ground. cinnamon. stirring until just combined being careful not to over 1 (16-ounce) package of Oreo cookies 5 cups (1 bag) of large marshmallows 4 tablespoons butter Line an 8x8-inch baking dish with aluminum foil. whisking to combine. Repeat with remaining batter. Heat a skillet or griddle to medium heat. salt. baking powder.

Garnish with a pinch of cinnamon and chocolate shavings on top. Remove bars out of pan by the foil edges. but not ground. Cut. serve. foil. then transfer to a 8x8-inch baking dish lined with (blissfullydrunk tumblr) 1 oz of Rum 1/2 oz of Dark Godiva Liqueur 1/2 oz of Sweetened Condensed Milk Shake the ingredients with ice well and strain into a chilled cocktail glass. Remove and pour in ground cookies. Remove and pour in ground cookies. Allow to set for 10-15 minutes. and enjoy! Source: Picky Palate. Remove bars from pan by foil edges. then transfer to baking dish. and enjoy! Source: Adapted from Picky Palate. and enjoy. serve. Quickly stir to combine.Melt marshmallows and butter in a large microwave-safe bowl until puffy. about 1 1/2 to 2 minutes. Cut. about 1 1/2 to 2 minutes. chewy cookies) 5 cups (1 bag) of large marshmallows 4 tablespoons of butter Dulce de Leche Martini Place chocolate chip cookies in food processor (or smash in a large Ziplock bag with a rolling pin) and pulse until crumbly. Quickly stir to combine. . Melt marshmallows and butter in a microwave-safe bowl until puffy. Allow to set for 10 to 15 minutes. Chewy No-Bake Chocolate Chip Cookie Treats One 16-ounce package of crispy chocolate chip cookies (the bars won't stay together if you use soft.

until fluffy. and salt. on medium-high speed. In a large bowl. at room temperature 1 cup granulated sugar 2 large eggs. 2. In the bowl of your standing mixer fitted with the paddle attachment. and prepare a cupcake pan with your desired paper liners.1/2 cup Cherry 7-Up. . combine the butter and sugar together and beat. at room temperature Pinch salt 2 and 1/2 cups powdered sugar 1/4 teaspoon vanilla extract 1/4 teaspoon almond extract 1 teaspoon fresh lemon juice Shirley Temple Cupcakes (thecurvycarrot. Set aside.com) Servings: 12 cupcakes Ingredients For the cupcakes: 1 and 1/2 cups plus 1 tablespoon all-purpose flour 1 teaspoon baking powder 1/2 teaspoon sea salt 1/2 cup (1 stick) unsalted butter. For the cupcakes: Preheat the oven to 350 degrees. baking powder. at room temperature 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 1 tablespoon maraschino cherry juice Red food coloring For the Buttercream frosting: 1/2 cup (1 stick) unsalted butter. 3. about 2-3 minutes. whisk together 1 and 1/2 cups of flour. at room temperature 1 tablespoon maraschino cherry juice For garnish: 12 maraschino cherries with stems Instructions 1.

. mixing well after each addition. about 2-3 minutes. Reduce the mixer speed to low and add the pinch of salt. Bake for 15-20 minutes. Let cool completely before frosting. powdered (confectioners’) sugar. making sure not to mix the two batters. or until a cake tester inserted in the middle comes out clean. Add the eggs. 2. 7. Let rest for 15 minutes. one at a time. evenly distribute the remaining cupcake batter among the cupcake liners. four eggs and the melted butter in a blender and blend on high for 30 seconds. 8. gently smoothing out the batter to make sure it is flat. cream the butter until light and fluffy. Once the red batter is in place. about 1-2 teaspoons per cupcake. from Everyday Food • • • • • • • • • 1 cup flour 1 tablespoon sugar 1/4 teaspoon salt 1 1/2 cups milk 4 large eggs 3 tablespoons melted butter 9 thin slices ham 9 eggs Chopped fresh parsley 1. milk. 6. and alternate adding half of the flour mixture and half of the Cherry 7-Up. 10. Add 1/3 cup batter and swirl to completely cover skillet. lemon juice. Reduce the mixer speed to low. Combine flour. mixing well and scraping down the sides of the bowl as necessary. 9. Evenly distribute the red cupcake batter among your prepared liners. maraschino cherry juice. Place about 3/4 cup of the cupcake batter in a separate small bowl and add the remaining 1 tablespoon of flour. 13. and red food coloring (to your desired tint). Add the vanilla and almond extracts. 12. Cook until underside of crepe is very lightly starting to brown. adding more powdered sugar as necessary for your desired piping consistency. about 2 minutes. Ham and Egg Crepe Squares. mixing well. sugar. Heat a 12 inch non-stick skillet over medium heat and lightly coat with butter. salt.4. Repeat until the flour and Cherry 7-Up are completely added to the batter. 11. For the Buttercream Frosting: In the bowl of your standing mixer fitted with the paddle attachment. Pipe as desired onto your cooled cupcakes and garnish with a maraschino cherry. vanilla and almond extracts. 5. and maraschino cherry juice.

You should have about 9 when you are done. then stir in the remaining 1 tsp of vanilla. using the egg white as a kind of glue. about 2 minutes. Do not overmix. just until combined. Sprinkle with chopped parsley and serve at once. Red Velvet Brownies with White Chocolate Buttercream Frosting . In a small bowl. Place crepes on a rimmed baking sheet (you can fit 3-4 per sheet). With the mixer off. and 1 tsp vanilla into a thick paste until no lumps of cocoa remain. 4. Place am slice in center of crepe and carefully crack egg onto ham. add in the cocoa mixture. mixing well after each addition. about 10-12 minutes. Set aside. divided 1/2 cup (8 tbsp) unsalted butter.com) source: adapted from How Sweet It Is For the brownies: 3 tbsp unsweetened cocoa powder 2 oz red food coloring (this is one small bottle or a scant 2 tbsp) 2 tsp pure vanilla extract. then turn the mixer to medium and beat the two mixtures together until they are one uniform color. lift it up and flip it over. at room temperature 2 1/2 cups powdered sugar 1 tsp pure vanilla extract 4 oz good-quality white chocolate (not chips). Add eggs one at a time. at room temperature 1 1/4 cups all-purpose flour 1/4 tsp salt For the white chocolate buttercream frosting: 1/2 cup (8 tbsp) unsalted butter. slowly stir together the cocoa powder. Repeat until all crepes are done. food coloring. (Smells-like-home. at room temperature 1 1/2 cups granulated sugar 2 large eggs. melted – I recommend Callebaut 1 – 2 tbsp heavy cream To make the brownies: Preheat the oven to 350 degrees F. In the bowl of a stand mixer fitted with the paddle attachment. Butter and flour an 8″x8″ baking pan. Season with salt and pepper and bake until egg white is set. Cook another minutes and then slide out of skillet onto wax paper. beat together the butter and sugar on medium speed until light and fluffy. Loosen edge of crepe with spatula and then either using large spatula or your fingers.3. Fold edges of crepe toward center. Preheat oven to 350. Slowly add in the flour and salt and mix on medium-low speed.

beat on medium speed for 30 seconds and scrape down the sides of the bowl. Pour the batter into the prepared pan and bake for 30-40 minutes or until a toothpick comes out clean when inserted into the center of the brownies. and with a melon baller. To quickly harden the chocolate. Frost brownies in the pan. allow the sugar to mix in before adding the next 1/2 cup. . Fill each well with ice cream (I filled mine with vanilla chocolate chip) and top with whip cream and a maraschino cherry. about 45-60 minutes. or remove the entire batch from the pan to a cutting board. Once all of the sugar has been added. With the mixer on low. Add in the melted white chocolate and beat on medium speed until incorporated.com) • • • Use firm bananas and cut into 1 inch sections. place dipped bananas in the freezer for five minutes. Leave the peel on for easy handling. Banana Split Mini Bites (bakersroyale. and serve. slowly add in powdered sugar 1/2 cup at a time. and serve.Remove the bowl from the mixer and stir up the batter with a rubber spatula once or twice just to ensure all of the flour has incorporated from the sides of the bowl and there isn’t anything stuck on the bottom of the bowl. You’ll want one uniformly colored (red) batter. To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment. cut into 12 bars. Allow brownies to completely cool in the pan on a baking rack. With the mixer on low speed. cut into 12 bars. Melt chocolate in the microwave and dip the bottom portion of the banana in chocolate and then dip it once again in either non-pareils or chopped peanuts. frost. add in heavy cream 1 tbsp at a time and beat at medium speed until the frosting has reached your desired consistency. dig a well in the middle of each banana section. cream butter until soft and fluffy then beat in the vanilla.

Bake about 3 hours or until dry and crisp. Turn off the oven and let the meringues cool in the oven for an hour longer. 2. beat the egg whites on medium speed until foamy. Using a pastry bag fitted with a large star tip. glossy peaks form. 4. baking soda and salt. It's worth heading over there just to read the way Eric writes the recipe. Continue beating while gradually adding in half of the powdered sugar. thanks to Miranda McElhiney's suggestion on my Facebook page. 3. In another medium-sized bowl. Wine and Cheese Cupcake Recipe (cupcakeproject. Mix in the eggs one at a time and beat until incorporated. Makes about 3 dozen cookies. Sift the powdered sugar twice to remove any lumps. The recipe originally came from Food and Wine magazine and was inspired by Anne Willan’s Cooking with Wine. Beat until firm. Serve immediately. about an inch apart. cheese. Sprinkle with the chopped candies. 5. pipe swirled kisses 1 1/2″ wide and 2″ high on tot he parchment paper. Mix in the vanilla.com) I created this recipe by modifying a chocolate red wine cake recipe that I found on Eric Hazzard's Wine Hazard. Fold the remaining powdered sugar into the meringue. room temperature 4 oz Camembert cheese 1 3/4 C sugar 2 large eggs 1 tsp vanilla extract 1 1/4 C dry red wine (I was looking for a wine that would pair well with Camembert and ended up using a Shiraz. whisk the flour. In a medium-sized bowl. and divide in half. Increase speed to medium-high and beat until the egg whites hold soft peaks. Add in the extract. It's different and fun. and sugar until light and fluffy. Alternately mix the dry ingredients and the red wine into the butter mixture until just combined. . beat the butter. cocoa powder. Here is my adaptation of the recipe: Yield: 16 cupcakes • • • • • • • • • • • 2 C all-purpose flour 3/4 C unsweetened cocoa powder 1 1/4 tsp baking soda 1/2 tsp salt 1/2 C unsalted butter.) 1 C walnut halves 1. In a medium bowl. Feel free to experiment with other wines.Peppermint Meringue Kisses (Desserts 4 Today by Abigail Johnson Dodge) • • • • 1 cup powdered sugar 2 egg whites 1/8 tsp peppermint extract 1/3 cup finely chopped peppermint candies Preheat the oven to 175 degrees and line a cookie sheet with parchment paper. or cover and store at room temperature for up to one week.

Slowly pour in the wine and mix thoroughly. Mix in melted chocolate. Microwave for 10 seconds and then remove and stir. or eat by the spoonful. packed 4 large eggs 2 teaspoons vanilla extract 1 cup all-purpose flour COOKIE DOUGH (EGG FREE!): 3/4 cup butter 3/4 cup light brown sugar. mix butter and brown sugar with an electric mixer.) 7. 6. 5. finely chopped 1 cup butter. 8. Fill cupcake liners 3/4 full. use as a dip. Blend in flour and mix just until combined . Directions: 1. optional 1/2 C unsalted butter 2 oz red wine (I used a Shiraz) 1.6. In a large mixing bowl. Set aside to cool slightly. Spread on cupcakes. chopped into a few pieces • • Chocolate Chip Cookie Dough Brownies Yield: 32 brownies Prep Time: 30 min + cooling time Cook Time: 25 min These brownies are a major treat for cookie dough lovers… Ingredients: BROWNIE: 4 ounces unsweetened chocolate. melt chocolate in the microwave in short bursts of 30 seconds. but I liked the nice big chunks. Prepare the brownies: Preheat oven to 325 degrees F. Bake at 350 F for 20 minutes or until cupcakes bounce back when lightly touched. Place in the refrigerator until it hardens enough to easily spread (about 10 minutes). at room temperature 2 cups light brown sugar. In a medium glass bowl. Spray a 9x13-inch pan with nonstick spray. 2. Repeat step 2 until the chocolate is all melted. Fold in the walnuts. 3. stir after each burst and remove from microwave when melted and smooth. Place the chocolate and the butter in a microwave-safe bowl. (You can chop them if you prefer. packed 3/4 cup granulated white sugar 3 Tablespoons milk 1 1/2 teaspoons vanilla extract 1 1/2 cups all-purpose flour 1 1/2 cups mini chocolate chips 1/2 cup semisweet chips + 1 teaspoon shortening for drizzle. Beat in eggs and vanilla extract. Red Wine Chocolate Ganache 2 oz dark chocolate. 4.

It’s okay to speed up the process and place it in the freezer too. The firmer the dough. If you’d like to add chocolate drizzle on top. if desired. 2. Spread cookie dough over the cooled brownies. Squeeze the bag to drizzle the chocolate on top of each brownie. You may need to wipe the knife off with a paper towel in between cuts since the fudgy brownies and cookie dough will tend to stick to the knife a bit. Prepare the cookie dough: In a medium bowl. the easier it will be to cut into neat squares.(don’t over-mix). 4. Using a stand mixer. These brownies are best to serve placed inside cupcake papers and served with a fork. Mix in milk and vanilla. at room temperature ¼ cup granulated sugar 1 egg ¼ tsp. vanilla extract ¼ cup sour cream 1 cup Funfetti Cake Mix Preheat oven to 275F. Pour into prepared cupcake liners. and cake mix. Spread batter into prepared pan. Sprinkle additional chocolate chips on top. Bake 25 to 35 minutes. . sour cream. beat until fully incorporated. Use a sharp knife to cut the brownies. Scoop the melted chocolate into a zip baggie and snip off the corner. stir until smooth. Funfetti Cheesecake-Cakes (culinaryconcoctionsbypeabody. Add vanilla. beat cream cheese and sugar on medium-high speed for about 5 minutes. use an electric mixer to combine butter. Let cool completely. Mix in flour just until combined. melt 1/2 cup chocolate chips with 1 teaspoon of shortening in the microwave. Add egg and beat. Watch closely and remove from oven when toothpick inserted into the center comes out clean.com) 8 ounces cream cheese. Line muffin tins with cupcake liners. 3. Refrigerate until the dough is quite firm. brown sugar and white sugar. Stir in chocolate chips.

salt. put them in a plastic bag. sugar. Adapted from Martha Stewart’s Cupcakes by Martha Stewart Directions: 1) In the bowl of a standing mixture beat together the egg whites. Remove from oven and let cool to room temperature. Graham Cracker Pancakes: Ingredients: • 1 C flour • 1 T sugar • 1 T baking powder • 1/2 t salt • 3/4 C graham cracker crumbs (about 8 crackers) • 1 egg. 4. and cream of tartar on low speed. beaten • 2 T butter. melted • 1 1/4 C milk (I used light vanilla soy. rotating half way through.I was going for self-control. Top with whipped cream and more sprinkles if desired. Recipe makes about 8…. Pour a couple tablespoons of batter onto . baking powder. and milk into the flour mixture and mix until blended. 3) Keep stored in refrigerator for up to 10 days. until combined. Chill in fridge in muffin tins for at least 4 hours or overnight. melted butter. Your mixture will have started clear. it will turn bright white. 2) Mix in the powdered sugar. corn syrup. but any kind should do) S'mores Pancakes S'mores Pancakes from We are not Martha Marshmallow Fluff: Ingredients: • 2 egg whites • 1 C corn syrup • 1/4 t salt • 1 1/2 C powdered sugar • 1 T vanilla • 1/4 t cream of tartar Directions: 1. until they're in fine crumbs.Bake for 22 minutes. 3. and whack them with something like a meat tenderizer. vanilla. but after beating. and salt on high speed for 4-5 minutes until it thickens quite a bit. 2. Whisk together the flour. and graham cracker crumbs until well combined. Add whisked egg. Take about 8 graham crackers.

softened 450g sugar 4 eggs. room temperature 1 cup milk 1 teaspoon vanilla extract 3 tablespoons green tea powder Method Add both flours. Green Tea Cream Cheese Frosting Assembly: 1. In a separate bowl. cream the butter until smooth and add sugar gradually. With each addition. with another pancake. one at a time. and more chocolate. Combine the dry ingredients with the wet in three parts. 2. beating well after each addition. 4.com) Yields approximately 24 cupcakes Ingredients 170g self raising flour 170g plain flour 225g butter. Spread marshmallow fluff on the top of one pancake. Next add the eggs. Chocolate Topping: Ingredients: • 1 bar Hershey's Milk Chocolate Directions: 1. more fluff. Repeat. alternating with the milk and vanilla. a fourth pancake. Or assemble in any way you please! Serves about 2 very hungry (greedy) people . Bake at 180’ for 20 minutes. beat until the ingredients are incorporated but do not overmix. stir to combine and set aside. 3. Put second pancake on top and spread with chocolate sauce. filling about ¾ full. Spoon the batter into the cupcake liners.blogspot. Beat until fluffy. Break the chocolate up and put the chocolate in a double broiler (or in a pan over another pan of boiling water) and stir it until melted. Green Tea Cupcakes with Green Tea Frosting (nish-whips-up-adish.the griddle and let cook about a minute on each side.

. . then beat in food coloring. Beat butter and cheese at medium speed until creamy and add half of the sugar. Add cream cheese in pieces to dough and mix briefly until just swirled. . . Portion out by tablespoonfuls onto cookie sheet and bake 10-12 minutes.Ingredients 200g cream cheese 110g butter 300g icing sugar (rough estimate) Seeds from half a vanilla pod or 1teaspoon vanilla extract 1 tablespoon green tea powder Method Bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours. and cocoa powder and mix until just combined. Beat in egg and vanilla. Add flours. Beat until combined.com) Ingredients • • • • • • • 1 15-ounce can Pure Pumpkin 4 ounces Cream Cheese. Sift powdered sugar into a bowl. . softened . 1/4 teaspoon salt 1/3 cup cocoa powder 3 tablespoons Neufchatel or reduced fat cream cheese.com) Makes about 22 small cookies . salt. and the vanilla. softened 2 Tbsp Brown Sugar 1 tsp Cinnamon 1/8 tsp Ginger 1/8 tsp Nutmeg 1 cup Heavy Cream . the green tea powder. 1/2 cup unsalted butter 1/3 cup sugar 1/4 cup brown sugar 1 egg 1 teaspoon vanilla 1 teaspoon red food coloring 1 cup all purpose flour 1/2 cup white whole wheat flour 1 teaspoon baking soda Pumpkin Gingersnap Parfaits (thegourmandmom. baking soda. Gradually add remaining sugar (more if you have to) until you get to the consistency and sweetness you like. Preheat oven to 375ºF. Cool on cookie sheets. Red Velvet Cookies with Cream Cheese Swirl (Amybites. Cream butter and sugars together until fluffy and well-combined.

Top with the remaining whipped cream. divide half of the pumpkin mixture into four cups. and spices until evenly combined. Garnish each parfait with a gingersnap cookie. Spoon the remaining pumpkin over the gingersnap crumbs. Spoon about half of the whipped cream over the gingersnaps in the four cups. Beat together the pumpkin.• • 2 Tbsp Sugar 12 Gingersnap Cookies Directions Crush 8 of the gingersnap cookies. cream cheese. To assemble the parfaits. beat together the heavy cream and sugar until thickened. In a separate bowl. Sprinkle with the remaining gingersnap crumbs. Sprinkle half of the gingersnap crumbs over the pumpkin. brown sugar. Serves 4 .

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