Cute and Tasty Recipe Cards ~ Be Different...Act Normal

Cute and Tasty Recipe Cards ~ Be Different...Act Normal:

'via Blog this'

Skillet cookie « One Ordinary Day

Skillet cookie « One Ordinary Day:

'via Blog this'

Deni Speciality Appliances Yogurt Maker White and Blue at Cooking.com

Deni Speciality Appliances Yogurt Maker White and Blue at Cooking.com:

'via Blog this'

Mozzarella Cheese Kit

Mozzarella Cheese Kit:

'via Blog this'

King Arthur Flour home page

King Arthur Flour home page:

'via Blog this'

Homemade Yogurt | Make Yogurt, Recipes with Yogurt | Faithful Provisions

Homemade Yogurt | Make Yogurt, Recipes with Yogurt | Faithful Provisions

Blackberry Truffles » Annie's Eats

Blackberry Truffles » Annie's Eats

Chocolate Marshmallow Cookies | NoBiggie

Chocolate Marshmallow Cookies | NoBiggie

Dynasty Chinese Restaurant Tea Bag

Dynasty Chinese Restaurant Tea Bag

Crescent City Sweet Deals

Crescent City Sweet Deals

Glorious Treats: {Cupcake Basics} How to Frost Cupcakes

Glorious Treats: {Cupcake Basics} How to Frost Cupcakes

Chocolate Mocha Cupcake | Bakers Royale

Chocolate Mocha Cupcake | Bakers Royale

cream cheese cake mix frosting

1 stick of butter, softened
8 oz cream cheese, softened
1/2 teaspoon vanilla
2/3 cup powdered sugar
1 1/4 cup white cake mix.... straight from the box 1 Tablespoon milk

Beat cream cheese until lumps are gone. Add butter and vanilla, beat until smooth and combined. Add powdered sugar cake mix and beat on low until combined. Increase speed to medium-high and beat for 2 minutes. Add one tablespoon of milk and beat until combined. If you prefer a thinner frosting, add milk a splash at a time until you get your desired consistency. Use to frost what ever you like.

Dipping S mores

S mores  Dip

·                                 1½ cup semisweet chocolate chips

·                                 1 can (14 oz) sweetened condensed milk (not evaporated)

·                                 ½ cup marshmallow creme

·                                 1 box (13 oz) graham cracker honey sticks

Mix in  microwave chocolate chips and condensed milk on High 1 to 2 minutes, stirring occasionally, until chips are melted. Stir to mix well. Pour into 9-inch glass pie pan, spreading evenly.

 Drop marshmallow creme by tablespoonfuls randomly over chocolate mixture. Microwave on High about 30 seconds or until marshmallow creme is softened. Immediately with knife, make several small swirls through marshmallow and chocolate, creating a marbled appearance.

Brown Sugar-Cinnamon Popcorn

Brown Sugar-Cinnamon Popcorn: "Ingredient List

Serves 12

6 cups air-popped popcorn or plain, unsalted microwave popcorn
1/4 cup vegan margarine, melted
1/4 cup brown sugar
3/4 tsp. ground cinnamon
Directions

Toss popcorn with melted margarine. Sprinkle with brown sugar and cinnamon, and toss to coat."

Blondies in a jar

Buttery Blondies in a Jar with Butterscotch Icing

POSTED BY BROOKLYNSUPPER ON APRIL 4TH, 2011 AT 12:00 PM

Baked goods in a jar are all the rage right now, and to be completely frank, I was a little puzzled by the trend at first. It’s true that with less of the cake’s surface exposed to the air, it will last a little longer, but really, how often do you need a cake to last a really long time? But last week it all began to make sense to me. The problem with a lot of baked goods is that if you’re going to go to the trouble to make them, it’s because there’s a special event and that means transporting them to wherever they’re going and trying to keep them looking as good as they did in your kitchen. That’s what these blondies in a jar are perfect for.

Rich, buttery and moist, these blondies are perfect and when served in a jar, they look as good as they taste, especially with a nice dollop of creamy, caramel-y butterscotch icing. After they’ve cooled, put on some lids, take them to your party looking just as cute as they did when you iced them.

Blondies with Butterscotch Icing in a Jar

For the Butterscotch Icing

1/2 cup butterscotch chips melted
8 tablespoons butter
1 1/2 – 2 cups powdered sugar
2 tablespoons lemon juice
Up to 4 tablespoons cream
1 teaspoon vanilla extract

To make the frosting, heat the butterscotch chips in a double boiler over medium-low heat. Stir constantly–the sides may burn a little, but that’s fine. Set the melted butterscotch aside to cool slightly. 

Meanwhile, beat the butter, with the paddle attachment if using a stand mixer, until light and fluffy. Slowly incorporate the warm butterscotch, and then the sugar. Mixture will be quite thick. Add the lemon juice, and then gradually add the cream until the frosting achieves the desired consistency.

For the Blondies (adapted from The Joy of Cooking)
makes 12 – 15 blondies in a jar

8 tablespoons butter
2/3 cup brown sugar
2 tablespoons granulated sugar
1 cup all-purpose flour
1 teaspoon ground ginger
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1 egg plus 1 egg yolk
1 tablespoon light corn syrup
1 1/2 teaspoons vanilla extract

Preheat oven to 350 degrees. Liberally grease 12 – 15 half-pint jars and set aside.

In a small, heavy-bottomed saucepan heat the butter over medium heat. Stir frequently as it bubbles and froths. Just as the butter begins to smell nutty, remove from heat and stir to cool. Add the sugars and stir well. Set the butter and sugar mixture aside to cool.

Meanwhile, in a medium mixing bowl, combine the flour, ginger, baking powder and soda, and salt. When the butter mixture has cooled, add the eggs, corn syrup, and vanilla, and then pour into the dry ingredients. Stir just until combined, spoon into the prepared jars, arrange on a rimmed baking sheet, and bake for 23 – 25 minutes. Just until the top is crackled and the sides have set, and a toothpick inserted in the center comes out clean.
Remove from oven, and allow blondies to cool completely. Add a dollop of frosting and a butterscotch chip to each blondie, and seal. Blondies should keep sealed for several days at room temperature.

Great frosting Bag Tip

Tip: The Best Tip EVER for filling a pastry bag!!

Since Mother's Day is coming up this weekend and some of you might be making cakes, cupcakes or cookies, I thought I would share this great tip for filling a pastry bag with icing (either buttercream or royal icing). I've been using this technique now for a few months and have managed to save a ton of $$ on bags and just made things a lot easier on myself.

Here is how it work:

You need a plastic pastry bag, tip and coupler.

You also need plastic wrap

First step is to cut a sheet of plastic wrap.

Then, plop some frosting right in the center.

Starting on one side, carefully roll up the frosting. Another great thing about using this method is that the plastic wrap hugs the frosting and eliminates air pockets.

Now, twist both ends tightly.

Pull back the pastry bag and insert the plastic wrapped frosting.

Gently pull the plastic wrap taut.

Snip off the excessive plastic wrap at the base of the coupler.

Screw on the tip.

Add a pastry bag tie thingy if desired (but not necessary)

TADA!! You are now ready to pipe and frost.

When you are done, clean up is a breeze. Simple remove plastic wrapped frosting and save or discard. Wash the frosting tip and rinse out the pasty bag if needed. Mess free....got to LOVE it!!

Stuffed brownie truffles...

Love this recipe from
cookies and cups: More stuffed brownie truffles...
It uses this Egg free cookie dough too
So check the site out for more...

Make your egg-free cookie dough:

1 c. butter, softened
1 c. packed light brown sugar
1/2 c. granulated sugar
4 Tbsp. milk
2 tsp. vanilla extract
1 t. salt
2 c. all-purpose flour
1 1/2c. mini semi-sweet chocolate chips

Print Morning Kisses | Just A Pinch Recipe Club

Print Morning Kisses | Just A Pinch Recipe Club: "INGREDIENTS
- 1 c ricotta cheese
- 2 eggs
- 1/2 c flour
- 1 1/2 tsp baking powder
- 1/8 tsp salt
- 1/2 tsp nutmeg
- 2-3 Tbsp sugar
- 1 Tbsp orange zest
- 1 tsp orange extract
- 1/2 tsp vanilla extract
- safflower oil
- 2 Tbsp powdered sugar

DIRECTIONS

1.   In a medium bowl, combine ricotta and eggs, mix until smooth. Add flour, baking powder, salt, nutmeg, sugar, orange zest, orange extract and vanilla. Combine until smooth.

2.   Fill a large, shallow skillet with approximately 3/4 inch of safflower oil.

3.   Place over medium-high heat. (You will know when the oil is hot enough when a bit of batter sizzles when dropped in.)

4.   Drop small rounded teaspoons of batter into the hot oil, 8 to 10 at a time.

5.   The batter will puff and undersides will turn golden brown, after about 1 to 2 minutes, flip the "kisses" over and cook for 1 to 2 more minutes until golden brown.

6.   Place cooked " kisses" on a tray lined with paper towels. Continue making them until all the batter is gone.

7.   Place these delicate little puffs on a serving plate and sprinkle liberally with powdered sugar. Serve immediately.

Recipe For Cooking Chocolate Chip Meringue Bars

Recipe For Cooking Chocolate Chip Meringue Bars: "Chocolate Chip Meringue Bars
1 (18.25 oz.) box fudge cake mix
1/2 C. melted margarine
2 eggs
1 pkg. fluffy white frosting mix
1/2 C. chopped pecans
1/2 C. semisweet chocolate chips

Combine first 3 ingredients, stirring by hand. Pat dough into a 13 x 9-in. baking pan.

Prepare frosting as directed and spoon onto cake batter, leaving a 1 1/2 to 2-in. space from edge of pan free of frosting. Sprinkle pecans and chocolate chips on top.
Bake at 350 degrees F 
for 25 to 30 minutes"

Lemon Burst Cookies

"Lemon Burst Cookies

Yield:

1 (18.25-ounce) package lemon cake mix
2 eggs
1/3 cup vegetable oil
Zest of 2 lemons
2 Tablespoons lemon juice
½ teaspoon lemon extract
1/3 cup confectioner’s sugar

1. Preheat oven to 375 degrees F. Line baking sheet with parchment paper or silicone baking mat.

2. Pour cake mix into a large bowl. Stir in eggs, oil, lemon zest, lemon juice and lemon extract until well blended.

3. Place confectioner’s sugar in a bowl.

4. Drop heaping tablespoonfuls of dough into balls and roll in confectioner’s sugar until lightly coated and place on baking sheet.

5. Bake for about 10 minutes or until the edges are lightly browned. Cool for 2-3 minutes on the cookie sheet and then transfer to a wire rack to cool completely."

Lemon-Hazelnut Torte Recipe | Garden Guides

Lemon-Hazelnut Torte Recipe | Garden Guides

Traditional German Easter Bread

ingredients

• 1/2 cup lukewarm water
• 3/4 cup plus 1 tsp. granulated sugar
• 2 (1/4 oz.) packages active dry yeast
• 2 sticks (1/2 lb.) unsalted butter, at room temperature, plus extra for serving
• 6 large eggs
• 1 tablespoon grated lemon peel
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 4 cups all-purpose flour, sifted
• dust with powered sugar

• 
  
• Mix ingredients together
• Than transfer to a buttered a bowl. Cover with a towel, and let rise until doubled in bulk, 1 1/2 to 2 hours. Punch dough down and stir in almonds. Transfer dough to prepared pan, cover with a towel and let rise until dough is within 1/2 inch of top of mold, 45 minutes to 1 hour.
• Preheat oven to 475°F. Bake Kugelhopf until golden, about 8 minutes. Reduce heat to 350°F and bake until a cake tester comes out clean, 30 minutes. Let Kugelhopf cool for 5 minutes, then turn out of pan onto a rack to cool completely. Dust with confectioners' sugar; slice with a serrated knife; serve with butter.

How to Make a Crock Pot Marble Cake: 8 steps (with video) - wikiHow

How to Make a Crock Pot Marble Cake: 8 steps (with video) - wikiHow

Cup cake in a jar

I love it!

Tips from

angry chicken: it's like a virus

Chocolate Mousse in Chocolate Easter Egg Shell | How Does She...

Chocolate Mousse in Chocolate Easter Egg Shell | How Does She...

Must make this!

Snickerdoodle Pie

Yum Yum From:

cookies and cups: I'm "liking" the Snickerdoodle Pie

Pam - Helps You Pull It Off

How to make sugar water and string baskets

The economical cook book: a ... - Google Books

A Old Old book

Kinda cool to see the now artful design and recipes too

The economical cook book: a ... - Google Books

Fun Easter Crafts and Handmade Gifts - Country Living

Fun Easter Crafts and Handmade Gifts - Country Living: "Edible Easter Ornament
To transfer a vintage postcard design onto a cookie, reduce it to 65 percent of its original size on a standard color photocopier. Bring this smaller image to a bakery where it can be reproduced with edible inks on thin, sticker-like sheets of paper made from rice, potatoes, or cornstarch.

Instructions: Edible Easter Ornament"

Gifts

Gifts: "



The Wine Bottle Plant Nanny"

Soda bread as it's really made in Ireland: Peter's Mum's Soda Bread Recipe (with video tutorials) | European Cuisines

Soda bread as it's really made in Ireland: Peter's Mum's Soda Bread Recipe (with video tutorials) | European Cuisines

A little soda bread history

Irish baking over the centuries has been affected by two main factors. The first is our climate. The influence of the Gulf Stream prevents either great heat in the summer or cold in the winter. As a result, hard wheats, which need such heat and cold, don't prosper. Those wheats make flour with a high gluten content that responds well to being raised with yeast. But soft wheats do grow well here.

The other factor has been the abundance of fuel.Ireland's various medieval overlords could never exercise the tight control over forest land that landowners did in more populous, less wild areas, like England and mainland Europe. This meant that Irish people had less trouble getting their hands on firewood. Where there was no wood, there was almost always heather, and usually turf too. As a result, anyone with a hearthstone could bake at home whenever they wanted to, rather than needing to use a communal bake-oven to conserve fuel.

These two factors encouraged the Irish householder of the past two centuries to bypass yeast for everyday baking. The primary leavening agent became what's now known here as bread soda -- just plain bicarbonate of soda, to US and North American users. Hence the name soda bread. But for a long time, most bread in Ireland was soda bread: "bakery bread" was only available in big cities. Soda bread was made either in a pot or casserole over the fire, or else baked on a bakestone, an iron plate usually rested directly in/on the embers. From these two methods are descended the two main kinds of soda bread eaten in Ireland, both north and south, to the present day.

Tender scones

Ingredients
2  cups  all-purpose flour (about 9 ounces)
3  tablespoons  granulated sugar
1 1/2  teaspoons  baking powder
1/2  teaspoon  salt
5  tablespoons  chilled butter, cut into small pieces
1/2  cup  fat-free milk
1/4  teaspoon  vanilla extract
1  large egg white
1/3  cup  dried currants
2  teaspoons  fat-free milk
2  teaspoons  turbinado or granulated sugar

Preparation
Preheat oven to 425°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons granulated sugar, baking powder, and salt in a bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Combine 1/2 cup milk, vanilla, and egg white in a bowl. Add milk mixture to flour mixture, stirring just until moist (dough will be soft). Turn dough out onto a lightly floured surface. Sprinkle surface of dough with dried currants. With floured hands, knead 4 times or just until the currants are incorporated.

Pat dough into an 8-inch circle on a baking sheet lined with parchment paper. Cut dough into 12 wedges, cutting into, but not through, dough. Brush 2 teaspoons milk over surface of dough; sprinkle with 2 teaspoons turbinado sugar. Bake at 425° for 17 minutes or until golden. Serve warm, or cool on a wire rack.

Guinness Chocolate Cake :: Linda Isaacs [YogisMom] :: Featured :: Justapinch.com

Guinness Chocolate Cake :: Linda Isaacs [YogisMom] :: Featured :: Justapinch.com

Guinness Chocolate Cake :: Linda Isaacs [YogisMom] :: Featured :: Justapinch.com

Guinness Chocolate Cake :: Linda Isaacs [YogisMom] :: Featured :: Justapinch.com

In Search of Fluffy White | The Food Section - Food News, Recipes, and More

In Search of Fluffy White | The Food Section - Food News, Recipes, and More

A Yummy Cake from Zucchero Dolce

Yellow Cake (adapted ever so slightly from Shirley Corriher's Bakewise)

4 tbsp unsalted butter cut in 1 tbsp pieces
1 1/2 cup sugar
2 tsp vanilla
1/3 cup canola oil
3 large egg yolks
2 large eggs
1 3/4 cup cake flour
1 3/4 teaspoon baking powder
1/2 teaspoon salt
1/3 cup buttermilk
1/2 cup heavy cream


Preheat the oven to 350F at least 20 minutes before baking.  Spray 2 6" pans with baking spray, line with parchment, and spray again.  (You can also make a single 9" layer.)


Soften the butter in a mixer on medium speed.  Beat until light in color, about 3 minutes (warning: it's not so easy to beat such a small amount of butter, but give it your best).  Add the sugar, and beat until very light.  Keep the bowl cool, and scrape the sides of the bowl occasionally (or use a beater blade).


Beat in the vanilla.  On medium, mix in the oil.


On low, beat in the yolks, then the whole eggs, one  at a time, mixing just until combined.  


Whisk together the flour, baking powder, and salt until fully combined.  Add about half the dry ingredients to the batter, and mix on low until just combined.  Add in half the buttermilk, still on low, and add the rest of the dry ingredients until just combined.  Finish with the remaining buttermilk.  


In a separate bowl (make sure it's cold), whip the cream to soft peaks.  Beat just a little longer.  Stir in 1/4 of the whipped cream into the cake batter to lighten.  Gently fold in the rest of the whipped cream.  Pour into the prepared pans.  Drop the pans (just a few inches) to knock out air bubbles.


Bake for 35-40 minutes until a toothpick just comes out clean.  The cake should just pull away from the sides when you remove it from the oven.  Cool in pan, on a rack, for about 10 minutes, then invert onto parchment paper and remove pan.  Cool completely.

Freeze one cake layer for another time. 




Nutella Mousse  (The Scotto family)


1 jar (13 ounces) Nutella
1/2 cup mascarpone cheese
1 cup heavy cream
1 ounce Frangelico


Beat together the Nutella and mascarpone on high for several minutes until very smooth.


In a separate bowl, whip the heavy cream and Frangelico to stiff peaks.  Fold cream into the Nutella/mascarpone mixture.  Chill for at least a half hour (longer in warm weather).  If it's very lumpy when you remove it from the fridge, you can beat it for 30 seconds or so to smooth it out. 
 

Assembly

1 package Pepperidge farms chocolate hazelnut pirouette cookies 



Cut one cake layer into three equal layers.  Place one layer on a cardboard cake round.  Spread with about one-fourth of the mousse.  Top with a second layer of cake, and spread another one-fourth of the mousse on top.  Top with the remaining layer, and brush off as many crumbs as you can from the top and sides of the cake.  Spread another one-fourth of the mousse on top, and the remaining mousse around the edge.  It doesn't have to look pretty, but you need something for the pirouette cookies to cling to.  Cut cookies in half, and place around the outside of the cake.  
ever-and-best

bakingsheet: Cooking School: Self Frosting Cupcakes

bakingsheet: Cooking School: Self Frosting Cupcakes: "Nutella Frosted Cupcakes
10 tbsp(140 grams) butter, softened
3/4 cup white sugar
3 eggs
1/2 tsp vanilla
1 3/4 cups (200 grams) sifted ap flour
1/4 tsp salt
2 tsp baking powder
Nutella, approx. 1/3 cup

Preheat oven to 325F. Line 12 muffin tins with paper liners.
Cream together butter and sugar until light, 2 minutes. Add in eggs one at a time, until fully incorporated. Don't worry if the batter doesn't look smooth. Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains.
Using an ice cream scoop, fill each muffin liner with batter. They should be 3/4 full, if you're not using a scoop. Top each cake with 1 1/2 tsp Nutella. Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the nutella.
Bake for 20 minutes.
Remove to a wire rack to cool completely.
Makes 12."

Meringue Cake A Must Try

Meringue Cake With Nutella Buttercream

Recipe from: Priya's Easy N Tasty

Our this month Sweet Punch challenge goes for bakes with meringue, most of us know that meringue is prepared with egg whites, sugar with cream of tartar,my choice went for a simple meringue cake which is prepared with yellow butter cake baked directly with a meringue on the top, i prepared as per the recipe went for but instead of using whipping cream and strawberries as in the original recipe,i prepared a nutella buttercream to make a sandwich cake, they tastes terribly irresistible and my teddies loved it much, the butter cake was absolutely excellent,the technique of baking a cake batter and meringue in the same pan at the same time is quite unique, but the result was extremely delicious and while tasting this cake, u will definitely forget the efforts u put for making the beautiful meringue cake..Thanks to Sweet Punch team for choosing this delicious cake.We loved it..



Cake Batter:
4nos Egg yolks
1cup Cake flour
1tsp Baking powder
1/2cup Butter
1/2cup Sugar
1tsp Vanilla extract
1/4cup Milk

Meringue Layer:
4nos Egg whites
Pinch of Salt or 1/4tsp Cream of tartar
1/3cup Sugar
1/2tsp Vanilla extract

Nutella Buttercream:
2tbsp Nutella spread
1cup Confectioner's sugar
1/4cup Butter
1tsp Milk

Beat the nutella spread,butter together until they turns soft,add the confectioner's sugar,milk and turn everything as a smooth nutella buttercream, arrange this buttercream in fridge for atleast two hours..

My Nutella Frosting

 1/2 cup (1 stick) unsalted butter, at room temperature

1 cup smooth Nutella

1 (8-ounce) package cream cheese
4 cups powdered sugar
1 tablespoon heavy cream (or milk)

Beat the butter until smooth.  Add the cream cheese, and continue to beat until smooth and fully combined with the butter.  Add the peanut butter and beat until well combined. Slowly add the powdered sugar and continue to mix until the frosting is smooth. Add in the cream, and beat another 30 seconds.  Frost cupcakes.