Coca-Cola Cupcakes I don’t drink coca-cola. But I do eat it. Weird. It’s way better eaten. There’s some dark and white sugar cooked with dark dutch processed cocoa powder…and a can of coke! There’s some the ol’ that pouring into this and this pouring into that. There’s some mixing. Take a little PAM and spray the liners–this is a sticky cupcake batter. UPDATED TIP ALERT: A few of you tried this recipe and sprayed them and the cupcake still stuck. These cupcakes are chocolately, decadent, rich and kind of amaze. This frosting isn’t frosting–it’s just whipped cream. And guess what? Next, cherries on top! P.S. Coca-Cola Cupcakes Recipe adapted from Baked: The New Frontier Yields 15 cupcakes Print this recipe! Cupcakes: 2 cups Coca-cola (do not use diet!) Whipped Cream Frosting: 1 1/2 cups of heavy whipping cream 4 tablespoons of powdered sugar 1/2 teaspoon of vanilla extract Maraschino cherries (for topping) Preheat the oven to 325 degrees F.
Cappuccino-Fudge Cheesecake | Handle the Heat Chocolate Caramel Tart Recipe Katie and I have been pretty excited about our first post for the Holiday Recipe Exchange. After months of organizing – we are ready to launch the series today with our first sponsor – Scharffen Berger. If you’ve heard of Scharffen Berger, you know their name and brand is pretty much synonymous with high quality dark chocolate. Scharffen Berger Chocolate Maker is the first bean to bar artisan chocolate maker established in the United States within the past 50 years. I came across this recipe for a Chocolate Caramel Tart months ago and knew immediately that this would be the recipe that I would be featuring for the Scharffen Berger Holiday Recipe Exchange. These tarts are not only decadent, rich and buttery, it’s knock-your-socks-off good! October 1st marked the the launch of Scharffen Berger Chocolate’s Elevate a Classic Dessert contest. For more Scharffen Berger deliciousness, be sure to check out Katie’s recipe for Dark Chocolate Orange Pudding. How To Participate Link Up Your Recipes:
The Pastry Affair - Home - Cauldron Cakes This is part II of my mini-series on Harry Potter snacks from the books brought to life (part I is on Honeydukes treats, part III features every wizard's favorite drink—butterbeer!— and part IV showcases decadent butterbeer cupcakes). When I was young, I wanted to grow up to be a writer. I also wanted to be a teacher, deep sea diver, and a cashier at McDonald's, but that's a different story. It would seem I had a bright future in writing, but all of this was cut short as soon as I entered fourth grade. For years, scarcely a sentence flowed from my pencil. Then Harry Potter entered my life. When I was fifteen years old, I became obsessed with the series. And the words began to flow from my pencil once more. Harry Potter inspired me to continue writing again. Since then, I've worked to keep writing a part of my life. While baking seems to come naturally for me, writing is still a challenge (and I imagine it will always be so). These Cauldron Cakes are the ultimate Harry Potter eye candy.
Green apple sorbet I first made green apple sorbet was about a year and a half ago and it wasn't anything to write home about. I'd just received a stand mixer and an ice cream bowl attachment and I was super excited about using it. I picked a recipe and started making it. Not knowing anything about making ice cream and sorbet I didn't realise just how smooth a puree needs to be to make creamy ice cream. I neither pureed the apples enough nor strained them. The result was a gritty sorbet with a weird, weird texture. One and a half years later, with fond memories of the taste of my ill-fated sorbet, I've given it another shot. There are a few things I liked about the original recipe that, unfortunately, didn't carry over into the second attempt. Essentially this recipe is much better than my first attempt and I'm just being picky. If you make this, don't freak out if your apple mixture is super bright green prior to it being frozen in the ice cream machine - it's perfectly normal. Green apple sorbet
Dangerous Peanut Butter Chocolate Chip Cookies “Can I have a cookie for breakfast?” That is the question I asked Ben the morning after I first baked these cookies. I loved them that much. There are few cookies in my recipe collection that I deem my ultimate favorite, and it’s usually hard to convince me to add to this list. Ben called these “dangerous” and said I should title them as such. Peanut Butter Chocolate Chip Cookies 8 tablespoons unsalted butter 1/3 heaping cup creamy peanut butter 1 cup brown sugar 1/2 cup granulated sugar 1 egg + 1 egg yolk, at room temperature 2 teaspoons vanilla extract 2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup chocolate chips Preheat oven to 325 degrees F. Melt the butter and peanut butter in a microwave safe bowl at 50% power until mostly melted. In a mixing bowl fitted with the paddle attachment (or using a wooden spoon), mix the cooled peanut butter and butter mixture with the sugars until fully incorporated. Source: Adapted from How Sweet It Is
The Pastry Affair - Home - Butterbeer This is part III in a mini-series of Harry Potter snacks from the books brought to life (part I is on Honeydukes treats, part II is all about the cauldron cakes, and part IV showcases decadent butterbeer cupcakes). Last August, my family made the two thousand mile journey to the Wizarding World of Harry Potter at Universal Studios. Orlando has always been one of my family's favorite vacation destinations. On the big day, we woke up at an obscene hour to a bright dawn. This was my moment. When I entered the park, I was immediately swept away by the architecture and the detail. I'm pretty sure I had a grin on my face a mile wide. Believe it or not, "window shopping" was one of my favorite sights in the park. Cauldron shops, music stores, clothing boutiques—I just wish they had all been real. After riding the attractions, it was time to sample everything Hogsmeade had to offer. The recipe for Butterbeers I've posted here features a less sweet version than you'll find at the park.
Cinnamon Toast Crunch Cupcakes New Photo from my cookbook “Your Cup of Cake” The Story: Whenever I see cinnamon sugar, I tend to laugh at myself a little bit. When I was 10 years old, I remember being in the kitchen on a Saturday morning and making myself a piece of cinnamon sugar toast. But our little glass jar of cinnamon sugar was empty. I promptly walked down the long hallway to my brother in the TV room and asked, “Paul, how do you make cinnamon sugar?” And he said, “Think about it.” Cinnamon Toast Crunch Cupcakes Ingredients Cinnamon Cake: 3 eggs 1/3 cup oil ¾ cup buttermilk 1 teaspoon vanilla extract ¾ cup sour cream Vanilla Cake Mix (not white cake mix) 1 ½ teaspoon cinnamon (There used to be cereal pieces in the batter, but that has been removed due to comments saying it's better without it) Cinnamon Toast Crunch Buttercream: 8 oz cream cheese, softened ½ cup butter, softened 1 teaspoon vanilla 3 cups powdered sugar 2/3 cup Cinnamon Toast Crunch powder (Crush the cereal in a bag and then sift out 2/3 cup) Directions 1. 2. 3.
Raspberry Cheesecake Cupcakes If you enjoy cheesecake, then you will love these cupcakes. They consist of cheesecake with a graham cracker crust, a layer of homemade raspberry jelly, and are topped with cream cheese whipped cream. Can you say yum? Ingredients: Cheesecake (3) 8 Ounce Packages Cream Cheese 4 Eggs 1 Cup Sugar 1/3 Cup Heavy Whipping Cream 1 Tablespoon and 1 Teaspoon Flour 1 Teaspoon Lemon Juice 1 Teaspoon Vanilla Extract Fresh Raspberries for Garnish Cream Cheese Whipped Cream 2 and 2/3 Cups Heavy Whipping Cream, liquid not already whipped 3 Tablespoons Cream Cheese, softened Raspberry Jelly 1 and 1/3 Cups Raspberries, fresh or frozen 3/4 Cup Sugar 1/4 Cup Water Graham Cracker Crust 1 Cup Graham Cracker Crumbs 1/3 Cup Butter, melted 2 Tablespoons Granulated Sugar 1 Teaspoon Brown Sugar 1/2 Teaspoon Cinnamon
House 344: Where We Learned to Live, Love, and Cook: Oreo Layer Dessert... ...Or should I say HEAVEN!? I used to make this dessert all the time years ago. I haven't made it such a long time, because believe it or not, I got Oreo Layered OUT! I made it so much because it is just so dang yummy. Oreo Layer Dessert 1 pkg of regular Oreos 1/2 c. of butter 1 lg box of instant chocolate pudding 2-8 oz cool whips 8 oz. of cream cheese, softened 1 c. powdered sugar Crush the whole package of cookies either with a food processor, or in a bag and a rolling pin. Hope you enjoy this dessert as much as my family does.
Skeleton Gingerbread Men Cookies Who says gingerbread men are just for Christmas? (Really, who does say that? I’m assuming someone does) It’s time to rip off the lederhosen and get ready for a Halloween edition. You certainly could use our Gingerbread Cookie recipe, but I’m going for Chocolate. With one little twist. Cinnamon and Orange give these chocolate cookies a warm, spiciness that seems fitting for spooky little Halloweeny people. I’m also using royal icing. You want to start with your icing at a nice piping consistency. I switched to a larger tip for my bones (a #5) so I just started using that one for my faces as well. I know that after looking at these cookies you will all be shocked to know that I am not an expert in human anatomy. Then add some little bone shaped bones (bone shaped bones? After you’ve finished piping all your cookies to this point, you can fill in your faces. and then used that same toothpick to spread it around into all of the open spots. I know; I’m getting too attached. Royal Icing
40 Crock Pot Slow Cooker Dessert & Candy Recipes {Saturday Inspiration & Ideas} I love breaking out the slow cooker this time of year to ‘fix and forget’ some warm comfort meals. While I have used my crock-pots and slow cookers for many convenient dishes, I have never really thought about using them to make any tasty desserts. So this week’s Saturday Inspiration and Ideas is a collection of 40 different crock pot slow cooker recipes. Have you ever made any tasty treats using your slow cooker or crock pot? Hope everyone is having a fabulous weekend ~ Enjoy! p.s.
chocolate whiskey and beer cupcakes Folklore says that if you order an Irish Car Bomb in an Irish bar, you’ll either be greeted with a smile and a drink or a black eye, so proceed at your own risk. The way the drink is made (I figure the black eye is self-explanatory) is that a shot glass with a mix of Baileys Irish Cream and Jameson’s Irish whiskey is dropped into a three-quarters full pint of Guinness and the insane person who brought this upon themselves it must chug this whole foaming mess down quickly. Before it curdles. Hey, don’t look at me — I don’t think I have ever been wasted enough to invent something so utterly brilliant. How exactly this cocktail came to pass in baked good form was that I was finally going to get to meet my friend Jocelyn’s cross-country fiance at her New Year’s Eve party last month and to give him a proper introduction to the Smitten Kitchen, I asked her what he liked. Yes, I made these on New Years Eve. Two years ago: Asparagus, Artichoke and Shiitake Risotto Makes 20 to 24 cupcakes
Dark Chocolate Cupcakes with Peanut Butter Frosting I have a secret that I’m about to blab. It’s about me. And it’s a doozie. I don’t really like cake… Shhh… Can you believe it? These cupcakes are insanely rich and moist, and are made using the same type of method used for making brownies – melted chocolate is added to a whisked mixture of eggs and sugar, and then flour is stirred in. And the frosting. Note: To make the swirls of icing, I use a 1M icing tip. One year ago: Sweet and Sour ChickenTwo years ago: Fresh Strawberry Tart More chocolate & peanut butter deliciousness: Chocolate-Covered Peanut Butter Crisp SquaresMarshmallow Crunch Brownie BarsChocolate Peanut Butter TortePeanut Butter-Fudge CheesecakeNo-Bake Cookies
These came out awesome! I was afraid it would be too minty but it was just enough. The only thing I'll do differently next time is put in more filling. =) by mightyhedgehog Jul 16