Vanilla Cupcakes Recipe Step 1 Preheat oven to 180°C. Line 24 1/3 cup (80ml) muffin pans with patty cases. Step 2 Cream the butter, sugar and vanilla bean paste with an electric mixer. Add the eggs, one at a time, and beat until just combined. Add the flour and milk in alternate batches and stir with a wooden spoon until just combined. Source Notebook: - April 2008 , Page 19 Recipe by Sarah Hobbs Photography by Rob Palmer Decorating tips: Colour: Add colouring gradually until you've reached the desired shade. Cookie Dough Dip Go put on your stretchy pants. Seriously. Do it now. Some days, I find that certain recipes speak to me. This is the situation I found myself in late Monday evening. Or the couch from which I was laying on after eating 16 snickerdoodles. You can only imagine what I did first thing yesterday morning. So let’s hit all the major points: 1. 2. 3. Or you can do dirty things like eat it with a spoon. Cookie Dough Dip makes about 1 1/2 cups 1/2 cup butter 1/3 cup brown sugar 1 8-ounce block of cream cheese, softened 1/2 cup powdered sugar 1 teaspoon vanilla extract 3/4 cups chocolate chips Melt butter in a small saucepan over medium heat. Cream together cream cheese and powdered sugar for 60 seconds. Garnish with additional chopped chocolate. Oh! I think I love this girl.
Baking & Dessert Recipes & Videos - Joyofbaking.com *Tested Recipes* Thin Mint Chunky Chocolate Brownies | Gluten Free Canteen When something fell out of the freezer and landed on my foot I knew it might be a message. No. Not to clean the freezer. To bake something. Thankfully the package that fell on my foot was a lightweight. Make these Ultra Minty Thin Cookies and hang on to a 1/3 cup of the dough (about 4.5 oz). You can leave out the Thin Mint base and it’ll still taste swell. If you want a brownie that is unadorned – try Ada’s Brownies. Sometimes simple is a good thing and other times a little bling is just right. Thin Mint Cookies marries a brownie and invites a marshmallow and peppermint patty to the party. Ingredients 128 grams Ultra Thin Minty cookie dough (4.5 oz or about ⅓ cup)100 grams unsalted butter (3.4 oz) or (7 tablespoons)87 grams semisweet chocolate chips (3 oz.) Instructions Preheat oven to 350.
Red Velvet Cake Recipe Red Velvet Cake: Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside. In a mixing bowl sift together the flour, salt, and cocoa powder. In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). In a measuring cup whisk the buttermilk with the red food coloring. In a small cup combine the vinegar and baking soda. Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Cream Cheese Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth. Assemble: With a serrated knife, cut each cake layer in half, horizontally. Serves 10 - 12 people. Note: You must use a brand of heavy cream that whips very easily to stiff peaks. View comments on this recipe on YouTube
Free Gingersnaps Recipe This time of year simply begs for gingersnaps- the classic and humble cookie that tastes old fashioned and elegant and post new wave all at once. A subtle, spicy, gingery bite that snaps with a crunch to awaken satiated taste buds soaked in a holiday sea of egg nog, cheese logs and peanut butter balls. Fancy cookies, these are not. Slathered with green icing and star sprinkles? Not exactly. Though, you could, I suppose. The choice is yours. Go old fashioned and let the gingersnap goodness tingle on its own. Or go wild. And get your frosting on. It's your party. Originally published December 2010. The dough for these gluten-free gingersnaps lends itself beautifully to rolling out and cutting into shapes. Ingredients: Supplies you'll need: A large baking sheet. Instructions: Preheat the oven to 350ºF. Whisk together the dry ingredients in a large mixing bowl. Use a whisk attachment or pastry cutter to cut in the shortening and molasses. Add the coconut milk one tablespoon at a time. Recipe Notes:
Pumpkin Pie Recipe Short Crust Pastry: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Add 1/8 cup (about 2 tablespoons) water and process just until the dough holds together when pinched. If necessary, add the remaining water. Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. Pecan Gingersnap Layer: Toast pecans in a 350 degree F (180 degree C) oven for 8 minutes or until lightly browned and fragrant. Increase the oven temperature to 375 degrees F (190 degrees C) and place rack in bottom third of the oven. Make the Pumpkin Filling: In a large bowl lightly whisk the eggs. Place the baked pie on a wire rack to cool. Makes one 9 inch (23 cm) pie. Make the Maple Whipped Cream: Place the heavy whipping cream and maple syrup in bowl of your electric mixer. Adapted from:
(Gluten Free) Buttermilk Donut Holes I've never been happier to have a donut. Really. Who knew that gluten free doughnuts would actually be delicious? The flavor and texture of these donuts reminded me of the donut holes, aka "Munchkins", at Dunkin Donuts. (Gluten Free) Buttermilk Donut Holes recipe adapted from Food Donuts: 1 eggs, beaten 1 cup buttermilk 1/8 cup butter, melted 2 1/2 cups gluten-free all purpose flour mix (I used Bob's Red Mill brand) 1/2 cup sugar 1/2 teaspoon nutmeg 1/4 teaspoon cinnamon 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon salt 1 teaspoon xanthan gum Coating: 1/4 cup white sugar 1 tablespoon ground cinnamon Beat the eggs, buttermilk, and melted butter in a 2 cup measuring cup with a fork. In a separate large bowl, combine dry ingredients. Let the dough rest for 15 minutes. Heat 2-3 inches of canola oil in the bottom of a pot until very hot (375 degrees F). Using a small scoop, scoop out a few balls of dough and carefully drop each donut in hot oil, being cautious not to splash oil.
Nutella Sandwich Cookies Hello there A Beautiful Mess readers, I'm Emma, Elsie's sister and the gal behind Food Coma. At Elsie's wedding last week I had the opportunity to try Nutella for the first time. Now I'm obsessed. So I've been trying to dream up different ways to use this magical new-to-me spread and I thought that in between two cookies might be the perfect place for Nutella. Along with on top of toast. Like, every morning. You can enjoy these cookies in the late afternoon along with some coffee or in the evening with some milk while watching the latest episode of Glee. Nutella Sandwich Cookies, makes 10-12. Ingredients: 1/2 cup softened butter, 1 cup granulated sugar, 1/4 cup brown sugar, 1 egg, 1 teaspoon vanilla extract, 2 cups flour, 1 teaspoon (aluminum-free) baking powder, 1/2 teaspoon salt and plenty of Nutella. Cream together the butter and sugars, stir in egg and vanilla. Now form into small round disks, about 2-3 inches in diameter and uniformly thick. xo.
Healthy Cookie Dough Dip If you received an email from Pinterest saying I didn’t want you to pin my recipes, this is NOT true! I am so sorry for this and have no idea why they would send such messages out! Please accept my apologies… I’m so honored when people pin things from my site or follow my Chocolate Covered Katie Pinterest Board. Healthy Cookie Dough Dip… it’s like an unbaked form of those popular White Bean Chickpea Blondies. I don’t know about you, but when I make the blondies, quite a bit of the raw dough gets consumed in the process! So I figured, why bother baking them at all? But will “normal” people like it? Often, I’m unsure if a recipe with which I am in love will be a hit with the general population of people who aren’t used to healthy food. The following is directly from my About Chocolate Covered Katie page. I refuse to believe one must give up delicious food in order to be healthy… Healthy food can taste incredible when it’s prepared the right way. Something amazing happened… Ingredients
Chocolate Chip Cookie Dough Dip - What Megans Making - StumbleUpon Chocolate Chip Cookie Dough Dip It’s time for a little confession. I realize this may get me shunned (especially in my hometown of Pittsburgh!), but….I don’t like football. I don’t like to watch it, I never liked playing football with my friends, I don’t even like playing catch with a football. I saw this recipe on Jessica’s blog and made it the very next day. *Note: Jessica also has variations of this dip on her blog. Chocolate Chip Cookie Dough Dip Ingredients:1/2 cup butter 1/3 cup brown sugar 1 8-ounce block of cream cheese, softened 3/4 to 1 cup powdered sugar (*to taste) 1 teaspoon vanilla extract 3/4 cup mini chocolate chips, plus extra for sprinklingDirections:In a small saucepan, melt the butter over medium heat.
Death By Oreo Cupcakes - StumbleUpon They are probably the best Oreo cakes I have ever tried. A lot of cake's that I have experimented with before are like a vanilla cake with bits of Oreo in them, which didn't really give them enough Oreo flavor. But these were a lot better. I used a dark chocolate fudge cake mix instead of just a regular chocolate cake mix, which went really well with the cookies and gave the cakes just a little more flavor. Ingredients 1 package Oreo Cookies, regular size 1 package Mini Oreo Cookies, for decoration (optional) 1 package chocolate cake mix (mix according to directions on box) 8 ounces cream cheese, room temperature 1/2 cup butter (1 stick), room temperature 3 3/4 cups powdered sugar 1 teaspoon vanilla extract cupcake liners Preheat oven to 350 degrees. Cream together butter and cream cheese. foodsnots.com
Nutella Mug Cake | Family Kitchen - StumbleUpon Bring Your Child's Favorite Characters to Life with These Disney-Themed Lunches Healthy Mickey-Shaped PB&J Muffins: A Breakfast the Whole Family with Love A Yummy Instant Pot Chicken and Rice Recipe Even the Pickiest Eaters Will Love This 3-Ingredient Coffee Fudge Is the Best Morning Pick-Me-Up