Homemade Hostess Cupcakes - What Megan's Making Cupcakes 1 1/4 cups unbleached, all-purpose flour 2 teaspoons baking soda 2 teaspoons baking powder 1/4 teaspoon coarse salt 1 1/4 cups granulated sugar 4 ounces unsweetened chocolate, chopped 1 stick unsalted butter, cut into pieces 2 teaspoons pure vanilla extract 2 large eggs, lightly beaten Filling 4 tablespoons unsalted butter, at room temperature 1 cup powdered sugar 2 teaspoons pure vanilla exrtact 3 tablespoons heavy cream 1 cup marshmallow creme Ganache 6 ounces bittersweet chocolate, chopped 1/2 cup heavy cream 1 tablespoon unsalted butter 2 teaspoons pure vanilla extract Icing 1 stick unsalted butter 1 1/2 - 2 tablespoons milk 2 cups powdered sugar 1/4 tsp vanilla Place oven rack in the center of the oven and preheat to 350. Cupcakes Place sugar and 1 cup of water in a saucepan. Sift together the flour, baking soda, baking powder and salt in a bowl. Beat the eggs into the chocolate with a mixer, then stir in the dry ingredients. Store cupcakes in the refrigerator.
The Best Macaroni & Cheese Ever The Best Macaroni & Cheese Recipe Ever The best macaroni and cheese recipe ever. Seriously. Creamy, cheesy, straightforward, ooey, gooey – this macaroni and cheese will knock your socks off. This recipe for classic baked macaroni and cheese is far and away the most popular on Kitchen Treaty. It’s super creamy – not dry like some homemade mac and cheese can get. I say it’s the best macaroni and cheese recipe ever not because I have tried every single macaroni and cheese recipe in the world (though I have tried many) (and wouldn’t it be an incredibly noble cause to try every single one?!). I can also say it’s the best macaroni and cheese recipe ever because this one is not really even my recipe. Macaroni and cheese is pretty much my all-time favorite food. One of my first-ever memories is of sitting down in front of the TV with a bowl full of macaroni and cheese and watching Emergency! I should probably stop there. So back to Bev. Bev is probably totally creeped out now too. Ingredients:
iso-pineapple-upside-down-cake-recipe-from-scratch-76348-2 This was my grandmother's recipe and my Mom used to make it all the time. The cake is very similar to a "Lazy Daisy Cake" and lends itself perfectly to this. Old Fashioned Pineapple Upside Down Cake Topping: 3 tbsp butter 1/2 cup brown sugar 4 whole or six 1/2 slices pineapple Maraschino cherries Melt butter and put in bottom of an 8" square or round cake pan. Cake: 2 eggs 1 cup sugar 1 tsp vanilla 1 cup flour 1 tsp baking powder 1/4 tsp salt 1/2 cup milk 1 tbsp butter Beat eggs until thick and add sugar while still beating. Heat the milk and butter just to boiling and add all at once to the batter, beating well.
not martha - Leprechaun Trap Cake This may look like a perfectly innocent cake meant to lure a leprechaun to the top but it has a few secrets. Secret #1: Beneath the pile of gold coins are fragile bars, when the leprechaun approaches to grab the coins he’ll fall into the pit and be trapped. Secret #2: There is a rainbow hiding inside the cake. The leprechaun will discover this as he eats his way to freedom. Have you heard of Leprechaun traps? I decided that my angel food cake pan, with the hole in the middles, would make an excellent shape for a leprechaun trap. To read the complete how-to for this cake please click on MORE. To form the rainbow in this cake I used the method shown here at Omnomicon which is very simple — separate your cake batter, color each section, then pour it into your cake pan one color on top of the next. You can see this effect in the image above from Omnomicon, the color poured in last is much more prominent than the color that went first, which is squeezed and spread around the bottom. Notes:
PERFECT Chocolate Chip Cookies Recipe In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer (hand mixer in my case) fitted with the paddle attachment, combine the butter with both sugars, beat on medium until light and fluffy. Reduce speed to low, add the salt, vanilla and eggs. Beat until well mixed, about 1 minute. Cover and refrigerate for 36 hours or so. Drop heaping tablespoon size balls of dough about 2 inches apart on baking sheets lined with parchment paper. Remove from oven and let cool on baking sheet 1 to 2 minutes. Makes 3 dozen. Fluffy Vanilla Cake with Whipped Vanilla Bean Frosting 8640 minutes, 144 hours, 25 loads of dishes, 7 recipes, 8 pounds of butter, a few tears, a couple of happy children, and 1 relieved husband later, I have finally found it: a new favourite classic vanilla cake recipe! The perfect fluffy vanilla cake and creamy vanilla frosting–sounds simple, right? Well, yes and no. Or no and yes. Or not at all. After I baked, frosted, and then ate some (it’s been known to happen) of each cake, I thought I’d succeeded in finding a really light and fluffy cake, but, then upon second taste, I was a bit disappointed with them and I wasn’t inspired to share them with you for that reason. The thing is, I couldn’t help but wonder if there was a recipe out there that yields a fluffy vanilla cake, you know, one that is as close as can be to the boxed white cake we all love so much (yep, I said it!). This method is found in many of the cakes in Rose Levy Beranbaum’s book entitled The Cake Bible , and it really does yield an incredibly fluffy cake. 1. . 2. 2. 3.
Parmesan Fish Sticks Recipe Directions Fish sticks Dipping Sauce For the Fish Sticks: Preheat the oven to 450 degrees F. Rinse the salmon fillet and pat dry with paper towels. Place the flour in a medium bowl and season with the salt and pepper. Coat the salmon pieces in the seasoned flour and pat to remove any excess flour. Mix the mayonnaise, yogurt, Dijon mustard, and parsley (or chives, if using) in a small dipping bowl. Arrange the fish sticks on a serving platter and serve with the dipping sauce. Cook's Note: The fish sticks can also be dipped in ketchup, marinara sauce, pesto, ranch dressing or vinaigrette. Recipe courtesy Giada De Laurentiis, 2008 Hoisin Beef Stir-fry Recipe Step 1 Combine hoisin sauce, shao hsing wine, ginger and garlic in a bowl. Place beef in a glass or ceramic bowl. Add half the sauce mixture. Toss to coat. Cover with plastic wrap. Source Super Food Ideas - March 2012 , Page 52 Recipe by Claire Brookman Photography by Cath Muscat Tip: You could replace the beef with 500g sliced lamb leg steaks or 500g mixed mushrooms.
Mini Fruit Pies & Simple Organized Living I love pie. I love eating pie, I love making pie, I love nearly all vartities of pie! The only problem with pie is that the crust always seems to get soggy before we can eat it all — there are just 2 of us you know. So today — as I was contemplating whether or not I should make a pie (and knowing that my husband would definitly want me to make a pie) — I decided to try something new… … mini pies! I figured that if I made mini pies, I could make as many as we needed and I could customize the filling so everyone got their favorite pie. Not sure why I didn’t think of this sooner? Anyway, mini pies are extremely easy and take less than 20 minutes to bake (half that of most full pies) Ingredients: Pie Crust Dough — I used store bought refrigerated crust but feel free to use homemadeFilling — choose your favorite pie fillings and make mini batches of each one (or use canned filling) Directions: Use a biscuit cutter to create mini pie crusts — cut as many or as few as you want What is your favorite pie?
Turtle Cheesecake Recipe Preheat oven to 450 degrees. Crush cookies in a food processor, pulsing until smooth crumbs. Combine crumbs and butter in a small bowl. Press crumb mixture into the bottom of your springform pan. Use your fingers to evenly mash down the crumbs. In a mixing bowl, beat cream chees, sugar and vamnilla until smooth and creamy. Add in flour and eggs one at a time, blend well. Pour mixture over the crust and bake 12 minutes at 450 degrees then lower the temperature to 200 degrees and bake for an additional 35 minutes or until set. Once removed from the oven, let cool for 10 minutes. Melt the chocolate chips in your microwave for about 60 seconds. In a small saucepan, combile caramels and cream. Melt over medium-high heat, stirring constantly till smooth. Enjoy!! Colleen