Blue velvet cupcakes « One Particular Kitchen Ohai, cupcakes. I’m kind of at a loss for words with these. Can you imagine how good they were by looking at the pictures? Because let me assure you… they were BETTER than whatever you’re thinking. Kiddo and I wanted to do something lovely for our local police force because they are awesome. I found this recipe at the incredible Sprinkle Bakes. Ingredients For the cupcakes 2 cups sugar ½ pound (2 sticks) butter, at room temperature 2 eggs 1 tablespoon cocoa powder 1 Tbsp Wilton royal blue gel food coloring 1 small dab of violet gel food coloring (I dipped in a toothpick and used that much) 2 ½ cups cake flour 1 teaspoon salt 1 cup buttermilk 1 teaspoon vanilla extract ½ teaspoon baking soda 1 tablespoon vinegar For the frosting 1 pound cream cheese, softened 2 sticks butter, softened 1 teaspoon vanilla extract 4 cups sifted confectioners' sugar (I hate sifting; I whir it up in the food processor instead to aerate and get lumps out) Instructions Make the cupcakes Now make frosting!
Chocolate Chip Cookie Dough Peanut Butter Cups Soooooo… you know that episode of Sex and the City where Miranda has to dump dish soap on top of chocolate cake just so she will stop eating it?? Uh. Yeeeeeah. These are like… of that caliber. And that totally almost happened to me. I ate what felt like a million, then had a plate of 5-day old green bean fries from the fridge and called it lunch. I definitely recommend those. For lunch. Face? Inhale. Chocolate Chip Cookie Dough Peanut Butter Cups [cookie dough adapted from cookie dough dip] makes 24 cups 2 1/2 cups milk chocolate chips 1/2 cup unsalted butter 1/3 cup packed brown sugar 1 teaspoon vanilla extract 1/4 cup creamy peanut butter 3/4 cup powdered sugar 2 tablespoons all-purpose flour 1/4 teaspoon salt 1/2 cup mini chocolate chips In a small saucepan, heat butter until melted. Line a mini muffin with with liners. Remove muffin tin and cookie dough, then place 1 teaspoon of cookie dough (I somewhat rolled mine) into the chocolate cups. Sigh.
Japanese Cheesecake There are cakes which look absolutely stunning and gorgeous on the outside, but when it comes to the taste, it disappoints, and you just wished that it tasted as good as it looks. I've had a lot of those experiences, and in fact, I think I've made a few of cakes like that myself! What I love about a good Japanese cheesecake is that while in appearance it resembles a humble (and perhaps, plain or boring?) sponge cake, but the minute you put it into your mouth, you want to close your eyes and go 'hmmmmmmmmmmmmm'. We all go through phases, don't we?! Right out of the oven...hmmmmm. Japanese Cheesecake Recipe from The Cookbook Chronicles300g cream cheese 45g unsalted butter 57g egg yolk (this equals to 3 yolks)20g sugar11g cornstarch150g milk95g egg white (3 egg whites)55g sugarUse an 18 cm (7 in) cake pan with a fixed bottomCut a strip of parchment that is 3 cm higher than the height of the cake pan. Preheat the oven to 180°C. In a large bowl, melt the butter over a double boiler.
Homemade Cow Tales ® Every summer a little voice inside my head whispers (with sing-song inflection) "It's time to make caramel" ...to which I reply "It's 100 degrees outside". My idea of fun does not include standing over a pot of boiling caramel in the dog days of summer; however, I begrudgingly heed the call... and obey. That's sort of how these came about. For those not familiar, Cow Tales® (not Cow Tails) are a nostalgic treat; an 8" length of soft caramel and creme filling. As a kid, I loved them and was inclined to choose one over a lollipop. To beat the heat, I began my caramel endeavor in the a.m. I cannot wait to make these at Christmastime (1. for gift-giving, (2. in much cooler weather, (3. while enlisting some help from the ladies in my family. Edit 9/15/2012: A letter is received from Mitchell T. Homemade Cow Tales® Yield: approx 45-50 eight-inch length candies...probably more. 1. 2. 3. 4. 5. 6. 7. 8. 1. 2. 3. 4. 5. Note: Cover remaining creme filling with a damp towel so it doesn't dry out. 1.
Big Red Kitchen: Rainbow Cupcakes So when it came time for our school’s bake sale a week ago, I thought Rainbow Cupcakes would be fun for a change. I was right, they were the first ones to go because children cannot resist color and lots of it. They even beat out the luscious chocolate cupcakes I made. It is Rainbow Cupcakes from now on! This is simple to do by dividing the batter equally among six small bowls- I used yellow cake mix for deeper hues. Layer colored batter in the order of a rainbow’s colors into cupcake liners and bake according to the package directions. I wanted the frosting to go in a swirl of rainbow colors too so I used a technique Ma taught me years ago from her cake decorating classes. Unfortunately I did not have jewel toned frosting colors to match the cupcakes, so I did mix jewel tones with pastels. At the bake sale we placed each cupcake in a 9 ounce plastic punch cup and invited the children to decorate the cupcakes they had purchased. I can’t wait to find an excuse to make these again.
How to Make Fancy Dipped Oreos You are going to love to make these. I've been making these fun dipped oreos with pattern tops for a while now and everyone wants to know how to make them and no one can believe how easy they are. There are a few different methods for making these kinds of oreos and I think I have gotten it down to the easiest method with the best result. I'm going to give you links to where you can buy the materials you need to make these and I'm writing this post early enough in case you want to do these for Christmas. I put a three-tiered plate stand out full of these last year on my Christmas Eve buffet in a variety of holiday patterns and they were really cute (and got devoured). You can make these oreos for any occasion because the patterned transfer sheets that you need come in all kinds of themes and colors. The chocolate transfer sheets can be found online from many places. this is what the transfer sheets look like Besides the chocolate transfer sheets, you need an Oreo mold .
Chocolate Chip Cookie Dough Truffles Oh. My. God. If you could take perfection, roll it in a ball, and dip it chocolate, this would be it. I’m not joking here folks. I’d strongly advise you to put down the mouse and get your butt to the kitchen, stat. My apologies to the New Years’ resolution folk. The cookie dough itself is egg-free, and potentially dairy free AND vegan if you get picky about what you coat them with. Take it or leave it (but I strongly suggest you take it. Update: Since it was first posted in 2010, I’ve updated this recipe and included it in my new cookbook, The Cookie Dough Lover’s Cookbook (Quirk Books, 2012). You may also like... Mennonite Girls Can Cook: Raisin Pudding I got my inspiration for this recipe from the Christian Home Cookbook. This pudding would be really good with a dollop of whipped cream or a scoop of ice cream. Sometimes this pudding is called 'Poor Man's Pudding'.. Ingredients: 1 cup flour2 tsp baking powder2 tsp sugardash of saltdash of cinnamondash of ground nutmeg..I like to grate my own3 tbsp butter3/4 cup raisins..next time I shall add chunks of apple with the raisins 1/2 cup buttermilk or milk 1. Sauce: Whisk together:3/4 cup brown sugar1 tbsp butter1 3/4 cups boiling water Bake in preheated oven at 375º for 30 min.Let cool in baking dish for 15 min before serving.
Devil's Cake Balls If you haven’t heard of cake balls yet, I recommend that you check out Bakerella’s website to see what the fuss is all about. Cake balls are a great little invention; cooked cake batter crumbled and mixed with cream cheese frosting, rolled into balls, then dunked into melted chocolate. Don’t just make these for the health benefits though, they taste pretty darn good too. The recipe says to use any boxed cake mix for the type of flavor you want. Devil’s Cake Balls (makes 45-50) – adapted from Bakerella.com Ingredients: 1 Box Devil’s Cake Mix1 16 oz. can cream cheese frosting*1 16 oz. bag of chocolate chipswax paper * To make homemade frosting: combine 8 oz. cream cheese (softened), 1 stick butter (softened), and 2 cups powdered sugar. Directions: 1. After cake is cooked and cooled completely, crumble into large bowl. Powdered sugar, stick of butter, and package of cream cheese. 3 ingredients for a healthy dessert. Mix thoroughly with 1 can cream cheese frosting. Chill for several hours.