Mint Chocolate Chip Cake - StumbleUpon Chocolate cake and I have had a very interesting romance. I started off with quite an intense dislike of chocolate cake. I KNOW. But try not to judge me too harshly, I had many bad experiences with store-bought dry, dense mudcakes covered in grainy baking chocolate icing. So every year when I asked Regex Man what cake he would like for his birthday and every year he replied me with "Chocolate So this year for Regex Man's birthday I offered to do a chocolate cake even though he said it didn't have to be chocolate this year. I used David Lebovitz's devil's food cake recipe again, my new favourite chocolate cake since making it for my raspberry cupcakes when I launched the new site. Originally I was going to arrange the scoops of icing around the edge of the cake, but I realised I didn't have quite enough icing to do that so I ended up just doing a few of them in the middle. Mint Chocolate Chip Cake Mix together the coffee and milk. Happy Birthday Regex Man!
How To Make Perfect Brownies I’ve tried lots of brownie recipes: Boxes, scratch, frosted, plain, nuts, chips, fudge … Each of them has something to like, but depending on my mood I might want a change of pace. Not any more. My wife found this recipe, and it’s perfect. I’m done looking. This is the brownie recipe that I’ll use from now on. Ingredients 1½ cups sugar ¾ cup flour ¾ cup cocoa powder (see note below) 3 eggs ¾ cup butter, melted ½ teaspoon salt (if using unsalted butter) ¾ cup semi-sweet chocolate chips (see note below) Directions A NOTE ON CHOCOLATE: You’ll notice the list of ingredients is very short. The assembly is about as easy as you can get. Do this by hand, until the dry ingredients are just incorporated into the wet, and stop. Stir in the chocolate chips. Line a 9×13 baking dish with parchment. Pour the batter and spread it out. Bake at 325° for 20-30 minutes. Very carefully lift the parchment out of the baking dish. Peel the edges and let cool for a few minutes before slicing. Like this recipe?
peanut butter pretzel bites & Two Tiny Kitchens Salty and sweet. Crunchy and melt-in-your-mouth. Peanut butter and chocolate. Dangerous and delicious (you know what I mean). One little bite, so much to experience. Peanut Butter Pretzel Bites recipe courtesy Foodaphilia.com Calorie estimate: 4,000 – 5,000 for complete recipe (depending upon dipping chocolate and pretzels used, etc.) Yield 60 – 80 pretzel bites Ingredients 1 cup creamy peanut butter 2 tbsp softened butter 1/2 cup powdered sugar (maybe more) 3/4 cup brown sugar (maybe more) Pretzels 1 bag semi-sweet chocolate chips Directions Combine peanut butter and softened butter in a large bowl with a fork or whisk, or in a stand mixer. Use a teaspoon measure to scoop the filling. Pour the chocolate chips into a microwave safe bowl and heat at 30-second intervals, stirring occasionally until completely melted.
The best new recipes from Smitten Kitchen | punchfork.com 28 Muffin Recipes You&ll Want to Try I love muffins. I love them even more than cupcakes. Probably because they are so quick to make. It’s almost instant gratification from the time the muffin idea pops in your head until you’re pulling them from the oven. Of course, not all muffins are the sweet variety. Here’s a list of muffin recipes gathered from this site and all around the web too. Snickerdoodle Muffins – Just like the cookie, only in muffin form. Peanut Butter and Jelly Muffins Cranberry Muffins with Orange Marmalade Glaze – The glaze would be really good on other kinds of muffins too. Chocolate Chip Muffins Blueberry Muffins with Orange Glaze Apple Brown Betty Muffins Poppy Seed Muffins Blueberry Sour Cream Muffins Graham Muffins Pumpkin Muffins Argan Banana Muffins from Maroc Mama Sweet Potato Spice Muffins from The Jammie Girl Pumpkin Muffins with Streusel Topping from Hoosier Homemade Banana Muffins with Tart Lemon Icing from Addicted to Recipes Apple Cinnamon Sugar Donut Muffins from Barbara Bakes Cheddar Muffins
simple cinnamon zucchini bread « the edible perspective You’re going to be seeing a lot of zucchini bread around here. I’ve made 7 loaves so far [all different, but 2 were fails], and have only used up HALF of the grated zucchini from last week. It’s like a never ending bowl of pasta. This morning’s recipe is similar to the savory zucchini herb bread . Well, besides that whole savory things. This is a “sweet” version. This bread is similarly nutrient dense, and great for on the go with a smear of your favorite nut butter. It’s also highly recommended to brown them in a pan with a little coconut oil, smash banana on top, and then smear with nut butter. This recipe took 2 trials. For round 2, I stuck with my 9” square pan and scaled back on the zucchini. In my testing, the best greasing method, is the grease + flour trick. All you need to do is spread butter or coconut oil [maybe Earth Balance or just any oil works too? I’ve never had a sticking problem with that method! Easy as pie. zucchini pie? This recipes is meant to be just barely sweet.
How to Make Marshmallow Fondant This time I decided to make it with those mini fruit flavored marshmallows. I had to sort them by colour first. I figured they would add a little bit of flavor to the fondant so I wouldn't have to add much flavoring oil. I use gel colours to dye my fondant but regular food colouring will work too. You won't be able to get really dark colours without making your fondant sticky, but for lighter colours you can just even it out with more icing sugar. I also had lemon oil and coconut flavoring on hand.. oh la la the value brand (which still works fine). Step One: Take a couple of handfuls of marshmallows and put them in a microwave safe bowl. I like to make smaller batches because its easier to add the colour to the melted marshmallow than it is to work the colour into the fondant later. Step Two: Stick the marshmallows in the microwave for ten seconds at a time until the are puffed up and easily stir into a goo with a wooden spoon. Step Three: Step Four: Fondant with the icing sugar kneaded in.
Asian Salad « Yes, I want cake. Let’s talk about lunch, shall we? I eat a salad every single day. That might change as the weather gets cooler – but for now, I’m on a salad kick and I can’t be stopped. My lunch salads generally fall into two categories: Asian or Mexican Today was decidedly Asian. lettuce, mushrooms, sugar-snap peas, sprouts, roasted almonds, tofu, and chow mein noodles For the tofu: I generally press, marinate, and cook a batch at the beginning of the week and keep it in the fridge for quick salad building. As for the dressing, I’m pretty much sold on anything that tastes like peanut dipping sauce. 2 T peanut butter 2 T reduced sodium soy sauce 2 T water 1 t garlic powder 1 T maple syrup Yes, I want salad. Do you have a favorite lunch these days?
How to Pipe Icing Roses I baked this spring bouquet of cupcakes for my Weekend Baker post on the Cooking Channel blog. I was limited in space and wanted to go into a bit lot more detail on how to pipe the icing roses. Creating these flowers is not at all difficult, but it helps to have some simple tricks of the trade. With a little practice and the right tools you can easily recreate these flowers. The contrasting color that tips the petals is one of those easy tricks that takes them from ordinary roses to extraordinary. Here is how I did it: You can find my recipe for the cupcakes on the Cooking Channel Piping Icing (This recipe is easy to pipe with and it has lots of body, so the flowers will have structure and not flop over. (makes about 8 large roses. 8 tablespoons unsalted butter, softened 2 tablespoons shortening (This gives a little insurance that it won’t melt in your hands as you are piping) 4 cups confectioners’ sugar pinch salt Food Coloring (I prefer gel or paste for intense colors) (Ateco #914)
When French Toast Met Pancakes If you ever want me to like you, just make me a light, fluffy stack of pancakes. I’ll blush, I’ll smile a lot, I might propose–it’ll be weird and cute. Promise. Just when I thought pancakes couldn’t get any better, I stumbled upon this recipe by Tasty Kitchen member frecklesandsunshine. The title: When French Toast Met Pancakes…and Fell In Love totally made me giddy with butterflies in my stomach. I was in love way before the batch was whipped up. What makes this recipe so unusual (and delicious) is how the French toast is coated in a very thin pancake batter, creating an amazing crust around the bread. Let’s dive in, shall we? You’ll need some ingredients. I used brioche because I wanted something that would be able to take the heavy batter. In a large bowl, add the eggs and beat ‘em until they’re light and fluffy. Next, we’re just going to add all of the ingredients (minus the bread) one at a time. The baking powder … The vegetable oil … Vanilla extract (having fun yet?) Brown sugar …