2 Stews: 1-2-3 Chocolate Microwave Mug Cake
Calling all Chocoholics! I will stop at nothing to bring you a fix! Last month I received an email "forward" from my brother-in-law with a recipe for a 5 Minute Chocolate Microwave Mug Cake. My first reaction as a long time baker was suspicious, but the concept was intriguing. The recipe kept buzzing around my head and I thought, what the heck, I'll just try it. I also don't like food to be cloyingly sweet, so I have a light hand with the sugar. 1-2-3 Chocolate Microwave Mug Cake 3 tablespoons unsweetened cocoa2-3 tablespoons sugar (according to desired sweetness)1 tablespoon flour3 tablespoons milk3 tablespoons vegetable oil, such as canola3 tablespoons egg white or plain Egg Whites in a carton1/4 teaspoon vanillaoptional:1 teaspoon chocolate chips *As a variation, substitute almond extract for the vanilla.Also, you can change the chocolate chips to any flavor chips you'd like. In a 1-1 1/2 cup microwave safe mug, blend cocoa, sugar, and flour together. Let cool until just warm
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Fondant, Marshmallow Fondant, How To Make Fondant, How To Make Marshmallow Fondant, Fondant Icing Recipe, Fondant Frosting Recipe, Marshmallow Fondant Recipe
Next, you need to sprinkle a bit of cornstarch on your counter to help prevent sticking (rub it in). Crisco coating. It will be pretty stiff when you try to knead it again, but it can be micro waved for 10 to 20 seconds, if necessary. Start off with 10 seconds (please be careful as items that have high sugar contents can get hot in the microwave very quickly). Now is the best time to add your food coloring. Pre-shape your icing into approximately the shape of your cake. OK, here is a point of controversy about the next step. I prefer the cornstarch myself, but during very dry atmospheric conditions, I have been known to use the shortening method. Most folks do not have a nonstick rolling pin, but if you do, now is the time to use it. The technique that I use is to gently roll the icing on the nonstick rolling pin like a piece of fabric. Quickly place the fondant icing at one bottom edge of the cake and unroll the rolling pin, holding it about 2 inches over the cake.
Martha Stewart's Cookies and Cream Cheesecakes Recipe
Posted by Grace Massa Langlois on Wednesday, 21st July 2010 I have yet to meet a person who doesn’t like Oreo cookies or Cream Cheesecake Cupcakes. Who could resist cream-filled chocolate sandwich cookies? Not Me! I went out yesterday to do my weekly shop, came home, and before I was able to bring in the first grocery bag Matt was hunting for the cookies and cream ice cream. One of Matt’s favourite desserts of all time is cherry cheesecake and I thought to myself why not Oreo Cookies and Cream Cheesecakes, that should satisfy his craving. Plus these cheesecakes are super easy to prepare, everything comes together in one bowl and there’s no crushing chocolate wafers with a rolling pin, then melting butter, baking the crust first and then baking a second time when filled. Drop an Oreo cookie into each muffin tin, make filling, add chopped cookies, bake, and enjoy, how easy is that? I can’t wait to try my hand at homemade Oreo cookies. (from Martha Stewart’s Cupcakes) Makes 30 Comments (225)
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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.
Cinnamon Cream Cheese Pound Cake | Evil Shenanigans - Baking & Cooking Blog
Is there anything better than a well made pound cake? Pound cakes are highly satisfying and wonderfully versatile. I’ve served pound cake for dessert with whipped cream, I’ve served them with fresh berries for breakfast to great acclaim, and nothing beats pound cake for an after work/school snack. Cream cheese is the miracle ingredient in this cake. Cinnamon Cream Cheese Pound Cake Serves 10-12 4 ounces, or 1/2 block, cream cheese, at room temperature 1 cup butter, at room temperature 1 cup white sugar 1 cup brown sugar 5 eggs, at room temperature 1 tablespoon vanilla 1 cup buttermilk, at room temperature 1 teaspoon cinnamon 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup all-purpose flour 2 cups cake flour Powdered sugar for dusting Fresh whipped cream for serving Heat the oven to 325 F and spray a 10 inch bundt or tube pan thoroughly with non-stick spray. Add the eggs one at a time, beating well between each addition, about one minute.
encyclopedia of spices
Spice Advice – how to make the most of spices, which spices to use with particular foods, when to add them, grinding, storage and more. Herbs and Spices Fight Disease — Most of us look at spices as a way to perk up the plate but are you aware of their potential to fight disease? Look here for some recent findings. All about Vanilla – and then some… history, curing, varieties, vanilla extract, essence, powder – even vanilla salt. How to cook with vanilla. including top 10 vanilla recipes! Cooking with Thyme – Getting the most of thyme in your cooking – including varieties of thyme, preparation, infusions, fresh vs. dried and many suggested uses for cooking with thyme.
Embroidery With Sprinkles (And Other Cuteness)
I love the look of embroidery and had been wanting to try and get that effect on a cake topper for a while. I knew that I wanted to use jimmy sprinkles for the "thread" and possibly have it on a royal icing disk but I couldn't decide on a pattern. I doodled a few designs and then got sidetracked by other recipes and projects and forgot about it all together. It wasn't until I came across the Polka and Bloom blog that I was remembered the cake idea. She has great designs that are so pretty, modern, and colourful. I had to go out and buy jimmy sprinkles but I could only find the colours that I wanted in mixed jars. Laying out the actual design was much more fun and I am really happy with how it looked in the end. The cake itself is pink lady cake made with pureed raspberries instead of strawberries and lemon swiss meringue buttercream. On a completely unrelated but equally sweet note: We have solved our cat-hair-on-the-furniture issue. Not anymore. Aww.
