Homemade Hostess Cupcakes Well, our Christmas break is almost over... boohoo :-(It's been a fun couple weeks! It seems like every Christmas break we go through an entertainment trend. This year's trend was board games, especially the game Clue (we played it probably 10 times). Here are some pictures of our holiday break... Now, on to the cupcakes! Cupcake Ingredients1 box Devil's Food Cake Mix (and the oil, water, eggs to prepare it)1 large jar Marshmallow Fluff Ganache Ingredients1 (12 ounce) bag chocolate chips1/2 cup milk Icing Ingredients1 stick butter1 1/2 - 2 tablespoons milk2 cups powdered sugar1/4 teaspoon vanilla Cupcake DirectionsPosition a rack in the center of the oven and preheat to 350. Spoon the marshmallow fluff into a pastry bag... this is the hardest part because the fluff is so sticky (get a helper to hold your bag while you try to fill it). Ganache DirectionsIn a tall cup or bowl (I use a 2-cup measuring cup) add the milk and chocolate chips. Store in the refrigerator, they are yummy cold!
Tartaletas de chocolate, mascarpone y frambuesas Hace ya varios meses Carlos de No más ——– de mamá me invitó a jugar con él al cadáver exquisito. El cadáver exquisito, además de cuando el pollo asado te queda muy bueno, se refiere a un juego colectivo inventado por los surrealistas a principios del siglo XX. Se juega entre un grupo de personas que escriben o dibujan una composición en secuencia. En este caso, aplicado al ámbito gastronómico, se trataba de ir eligiendo ingredientes para una receta, uno por vez, sin saber el ingrediente que va a elegir el otro a continuación… Nuestros ingredientes fueron, por este orden: frutos rojos (yo)guindilla (Carlos)alcohol (yo. Pues bien, tal y como Carlos planeó (sin ninguna mala fe, estoy segura. El hecho de añadir vodka a la masa quebrada viene de una publicación de “The Cook’s Illustrated”. Y después de más de dos semanas sin poder publicar, por aquí todo sigue sin novedad. Y si os parece, vamos ya con la receta. Preparación: 20 minutos (más tiempo de enfriado) Cocción: 15 min Ingredientes
maangchi Taragon Vinegar Making tarragon vinegar is really easy and makes a great looking gift. What you’ll need: - As many bottles as you have gift recipients for. The year we did it, my husband had been drinking Lorina French Lemonade wine in lovely glass bottles, so we developed quite a collection. It’s also a great excuse to drink a lot of wine.· - A bunch of tarragon. To begin, make sure the bottles are thoroughly clean. Ideas for use: - Add to mayonnaise (and chicken salad). More ideas: You can use any other herbs you like, and/or garlic.
Red Velvet Rice Krispies Treats Hearts for Valentine’s Day You may have noticed I share a lot of Rice Krispies Treats, especially around the holiday. Can you blame me though? They’re sweet, gooey and oh-so-good! And these red velvet treats are to die for! Had it not been for my kiddos little sweet happy fingers, I wouldn’t have found the restraint to not eat them all. If you’re making these to just eat, no need to get fancy but if you’re making them for a special occasion like Valentine’s Day, you’ll want to check out Wilton’s selection of cookie cutters. In a small jelly roll pan you can press the treats thin enough to cut with the heart shaped cutters. With a piping bag (or plastic sandwich bag) you can frost these with pretty designs in a cream cheese frosting that makes them even sweeter. Share ‘em, eat ‘em, whatever you do, don’t leave them unattended and expect to find anything left but crumbs left over. Red Velvet Rice Krispies Treats Hearts Author: Cat Davis Type: Dessert Serves: 8 Ingredients Instructions
Galettes des rois individuales Galette des rois ¡Feliz año a todos! ¿Cómo habéis pasado las Navidades? Los que me seguís por Facebook o Twitter ya sabéis que nosotros lamentablemente hemos pasado unos días muy tristes por el fallecimiento de mi abuela (la que os conté que me preparó los pañitos de ganchillo para hacer las galletas grabadas). Eso explica este “silencio” de casi 2 semanas… No quiero que este sea un post triste, pero no quería dejar pasar la oportunidad de daros las gracias por vuestras muestras de cariño estos días, habéis sido un gran apoyo! Este año voy a repetir la misma receta de roscón que el año pasado, así que he decidido compartir con vosotros otra receta tradicional en estas fechas, pero en Francia: la Galette de Rois. Sobre la receta en sí, encontraréis muchas versiones que llevan únicamente crema de almendras como relleno, y en algunos casos incluso la denominan frangipane. Normalmente con estas cantidades se prepara una sola galette des rois que se corta en porciones. Gracias por estar ahí
Dead Easy Cream Cheese This is the very first effort in my foray into cheesemaking! Aside from the fact I was attempting to make ricotta, it turned out pretty damn well. It's a perfect spreadable texture. Look how it held the texture from the tea towel it was wrapped in! It's so creamy and the salt & vinegar give it so much tastiness. Also leaving it out at room temperature for a day gives it an extra little background flavour of cheesy funk that sounds gross in words but is delicious in your mouth. Home Made Cream Cheese Yield: 450g+Time: 2 days, 20 minutes of actual workCost: $ Hardware: - medium, heavy bottomed pot - thermometer - measuring cup - fine mesh seive - cheesecloth / clean tea towel - clean string or twine - wooden spoon - tall jar or pot Software: - 1 1/2 litres of heavy cream - 1/3 cup white vinegar - Splash of balsamic vinegar - 2 tsp salt Heat cream + salt in a clean, heavy bottomed sauce pan on medium heat until it reaches 180F on a thermometer.
Cinnamon Sugar Pull-Apart Bread I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face. It’s not fair. I know it’s not fair. I know that now you’re craving cinnamon rolls, and cream cheese frosting and chili fries and hot dogs. I am too… and I already ate half of this warm bread. You don’t deserve this sort of torture. This bread hits all the comfort spots in my soul. I’m sorry and you’re welcome and I love you. Let’s start at the beginning. I did this all without the use of a stand mixer and dough hook. This dough can be made and left to rise , then refrigerated overnight for use in the morning. This is the dough just before it’s left to rise. After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour. This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight.
Strawberry Cheesecake Cupcakes Even though I am a huge chocolate lover, these are one of my favorite cupcakes! Baked right on top of a buttery brown sugar graham crust, stuffed with strawberry filling, topped with a smooth cream cheese frosting, and finished with a ripe juicy strawberry, these cupcakes the ultimate indulgence. The addition of tangy sour cream cream and lemon juice give the cupcake a nice, soft, cheesecake-y flavor. The best part about these cupcakes is you can swap out the strawberry for your favorite fruit flavor, like blueberry, raspberry or cherry. It's the perfect cupcake for a Sunday brunch or special occasion, great for children and adults alike! Strawberry Cheesecake Cupcakes Yield: 14-16 standard cupcakes or 2-3 dozen minis Ingredients 3/4 cup graham cracker crumbs, plus extra for garnish3 tablespoons brown sugar 3 tablespoons unsalted butter, melted Vanilla Sour Cream Cupcakes Directions Prepare Crust: Combine graham cracker crumbs, brown sugar and melted butter. Prepare Cupcakes: Assemble:
Mousse de fresa con menta. Receta Mi horno en el invierno echa humo de lo que trabaja, pues por lo general está encendido día si día también, pero ahora que entramos en primavera reconozco que ya me da más pereza usarlo y tiendo a preparar postres sin él, como esta mousse de fresa y menta que os traigo hoy y que se prepara solo con un cacito y una batidora. En esta receta, las fresas van cocinadas durante un ratito, lo que le aporta a la mousse un sabor mucho más profundo a esta fruta, que como el plátano y la pera al ser cocinados saben mucho más que en fresco. Después el toque refrescante se lo aporta un picadillo de hojas de menta, que le dan un sabor muy original y apropiado para un postre de verano. Ingredientes para cuatro vasitos 250 g de fresas, 60 g de azúcar, 200 ml de nata líquida para montar, 1 y 1/2 hojas de gelatina, 4 hojas frescas de menta. Cómo hacer mousse de fresa con menta Comenzaremos remojando las hojas de gelatina en un vaso con agua fría, las dejamos durante quince minutos para que ablanden bien.
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