Chocolate Cream Roll Recipe 6 tbsp. flour 6 tbsp. cocoa 1/2 teaspoon baking powder 1/4 teaspoon salt 4 medium eggs, divided 3/4 cup sugar 1 teaspoon vanilla Confectioner's sugar Whipped Cream Sift flour, cocoa, baking powder, and salt, three times, onto a sheet of waxed paper. Beat egg whites until thick and fluffy. Add sugar gradually while beating, and then add yolks and vanilla. Mixture should be thick and lemony. Sift dry mixture over egg mix and fold in gently. Prepare an edged cookie... Read Full Story
Holiday Poke Cupcakes Recipe Holiday Poke Cupcakes Recipe These cupcakes are very moist and delicious, but they were alot of work because I made a double batch. Definitely only fill the cups 1/2 full, it makes spooning the jello on them much less messy. Next time I will just make a cake instead of cupcakes Ingredients of Holiday Poke Cupcakes Recipe 1 pkg. (2-layer size) white cake mix 1 cup boiling water 1 pkg. (3 oz.) JELL-O Gelatin, any red flavor 1 tub (8 oz.) COOL WHIP Whipped Topping... Read Full Story
For Thanksgiving, I was in a mood to make a Red Velvet cake; that is because I have made two pumpkin pies in the last two weeks and I haven't baked a cake in almost a month. I actually planned on making only red velvet cupcakes but there is always batter left over, so I used my heart shaped pan for the cake. The picture above is a slice of the red velvet cake with cream cheese icing and raspberries on top - so pretty! and really good. The picture at the top is a slice of the red velvet cake... Read Full Story
SWEET Cupcake Bakery, Harvard Square location. SWEET Cupcake Bakery introduced their brand new holiday flavors yesterday so we, of course, were invited to be among the first to review the selection with our panel of cupcake gourmets. Remember, SWEET does cupcakes and cupcakes only. The new flavors include: Gingerbread, Candy Cane, Chocolate Ganache, Snowball, Black Forest, Butterscotch, Chocolate Pomegranate, Chocolate Raspberry, Chocolate Mint, Pumpkin Ginger and Eggnog. The flavors are... Read Full Story
Here is my outrageous Double chocolate chip cookie recipe.
Double chocolate chip cookies
1 (24 ounce) package chocolate chips (4 cups)
1 cup butter or margarine — softened
1 cup brown sugar
1 tspn vanilla
2 eggs
2 1/2 cups all-purpose flour
1 1/2 tspns baking soda
1/2 tspn salt
1 (6 ounce) package white baking bars — cut into 1/4- to 1/2-
inch chunks
1 cup pecan or walnut halves
Method
Pre-Heat the oven to 350º. Heat 1 1/2 cups of the chocolate chips in 1-quart
saucepan... Read Full Story
I made the carrot and gingerbread cupcakes with the cream cheese frosting and the fondant harvest leaves. They came out awesome!
Below is the photo tutorial that I promised.
Supplies that you will need:
Fondant
Corn starch for dusting if the fondant gets sticky
orange color paste
burgundy color paste
brown color paste
Gold edible dust or airbrush color
Leave cutters 2 different shapes make a very interesting design.
Large pastry bag
Large round tip or star tip
Fall... Read Full Story
Patty Labelle has a cookbook that is filled to the brim with some fabulous recipes as well….I had the pleasure of trying her pound cake recipe as well. Her story goes….My mother in law’s recipe is the perfect “plain” cake. It’s delicious on its own with a glass of milk, but it is really great “shortcake-style,” with some sliced peaches and strawberries. Honestly I am not sure which recipe I am going with this Thanksgiving season…..too many delicious choices?
This recipe makes about... Read Full Story
This is the best chocolate pie I have ever tasted!
1 ¾ cups whole milk
1/4 cup cream
1/3-cup cornstarch
1 ¼ cup sugar
2 T. cocoa powder
4 oz. chopped bittersweet chocolate bar (Calebut)
1 T. butter
¼ t. salt
3 large egg yolks
1 t. vanilla extract
Mix cornstarch, sugar, butter, eggs yolks, chopped chocolate, cocoa, milk and cream in saucepan. Cook until thick, stirring constantly. Remove from heat. Add vanilla. Pour into baked pie shell or graham cracker crust pie shell. Top... Read Full Story
Chocolate, chocolate, chocolate! I thought that might just get your attention. I’m a big fan of Bundt cakes. They just scream “homemade” and “small town.” Plus, Bundt Cakes provide plenty of servings so they are great to cut in half, keep some on hand for immediate use, and freeze the other half for later! This one is my favorite.
Milk Chocolate Bundt Cake
serves 12 – 14
1 (7 oz) milk chocolate candy bar
1/2 cup chocolate syrup
1 cup butter or margarine, softened
1 1/2 cups... Read Full Story
LEMON SPONGE CAKE A nice sponge cake recipe to try ! INGREDIENTS 6 eggs 1 cup sugar 2 tablespoons freshly squeezed lemon juice zest of 1 lemon 1 cup flour 1/4 teaspoon salt 1/2 cup chopped pecans INSTRUCTIONS Preheat oven to 325°F. Beat yolks of eggs until thick and lemon colored. Gradually beat in the sugar, grated lemon rind, and juice. Fold in half of the stiffly beaten egg whites. Cut in sifted flour and salt, add nuts, and remaining egg whites. Bake in a slow oven for about one hour or... Read Full Story
