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KEY LIME FILLING
Place 1st layer on a serving plate and lightly layer with frosting. Spread 1/3 of the cooled key lime filling over layer. Place 2nd layer on top and repeat until last layer has been placed on top. Frost entire cake (top and sides) with buttercream frosting. Crush a few graham crackers and gently press the crumbs along the sides of thecake.
CARAMEL CREAM CUPCAKES DIRECTIONS: Make cake mix according to box, but after adding cream to centers, spoon a little caramel ice cream topping into centers as well. For frosting: Melt butter and stir in brown sugar. Carefully add milk and bring to a boil. Remove from heat and CHEESEHEAD CUPCAKES! Bake at 350F degrees for 15-18 minutes. Allow cupcakes to cool completely. Make frosting by placing butters, powdered sugar and vanilla in a large bowl and beating on high for 3-4 minutes until light and fluffy. Divide frosting in half and color one half gold and the other half green. MALTED MILKSHAKE CUPCAKES Make cake mix according to box and bake in 24 cupcake liners placed in muffin tins. Cool cupcakes completely. Put Dream Whip, milk, cocoa powder, malt powder and powdered sugar into a mixing bowl and blend together. Using a mixer, beat until stiff peaks form (3-4 minutes) Add extra powdered sugar if needed, to desired consistency.CANDY TEA SPOONS!
DIRECTIONS: Place unwrapped candy into a zip-top bag and using a mallet or hammer, smash those candies up! Make sure to do this on a safe surface that can’t be damages by hammer hits! Preheat oven to 300F degrees. Place mold on a cookie sheet. Spoon candy pieces into mold and heap them up (as they melt, they settle). HOW TO CUT SHAPES OUT OF STORE-BOUGHT MARSHMALLOWS DIRECTIONS: Liberally butter the bottom and sides of a sheet cake pan. In a small bowl, mix together the powdered sugar and cornstarch. Place about 1/2 of this mixture into a sugar shaker or sifter (I love my Pampered Chef one!) and coat entire pan with mixture. Liberally butterthe inside of
HONEY COOKIES (MEDOVNIKY) IN FUN FALL COLORS! Heat the sugar, water and honey in a sauce pan until the sugar dissolves, stirring constantly. Stir in the butter, salt, cinnamon, ginger and cloves. Once the butter has melted, let the mixture cool. In a large bowl, combine the flour, baking powder and baking soda. Pour the sugar-spice mixture over it FUDGE COOKIES FOR GENDER REVEAL PARTY! for decorating as desired. DIRECTIONS: Soften Philadelphia cream cheese in microwave until completely smooth. Melt chocolate chips in microwave in 30 second increments, stirring well in between. Add cream cheese to melted chocolate and blend well. Add flour and vanilla and stir into a thick dough consistency. BEST FROSTING RECIPES 1c. finely chopped pecans. 1 t. vanilla extract. Directions: In saucepan combine sugar, evaporated milk, butter and egg yolks. Cook over low heat (stir constantly!) until this thickens considerably (took me about 8 minutes). Remove from heat and stir in pecans and coconut. Chill until thick enough to spread. HOW TO MAKE A CAKE ROLL FROM A BOX MIX Add the dark chocolate chips and cover for 5-10 minutes. Stir until smooth and creamy. For the buttercream: Place (softened) butter, powdered sugar and vanilla in a large mixing bowl and beat on high until very fluffy and creamy. After chilling for one hour, remove cake roll from fridge and gently unroll on a flat surface.KEY LIME FILLING
Place 1st layer on a serving plate and lightly layer with frosting. Spread 1/3 of the cooled key lime filling over layer. Place 2nd layer on top and repeat until last layer has been placed on top. Frost entire cake (top and sides) with buttercream frosting. Crush a few graham crackers and gently press the crumbs along the sides of thecake.
CARAMEL CREAM CUPCAKES DIRECTIONS: Make cake mix according to box, but after adding cream to centers, spoon a little caramel ice cream topping into centers as well. For frosting: Melt butter and stir in brown sugar. Carefully add milk and bring to a boil. Remove from heat and CHEESEHEAD CUPCAKES! Bake at 350F degrees for 15-18 minutes. Allow cupcakes to cool completely. Make frosting by placing butters, powdered sugar and vanilla in a large bowl and beating on high for 3-4 minutes until light and fluffy. Divide frosting in half and color one half gold and the other half green. MALTED MILKSHAKE CUPCAKES Make cake mix according to box and bake in 24 cupcake liners placed in muffin tins. Cool cupcakes completely. Put Dream Whip, milk, cocoa powder, malt powder and powdered sugar into a mixing bowl and blend together. Using a mixer, beat until stiff peaks form (3-4 minutes) Add extra powdered sugar if needed, to desired consistency.CANDY TEA SPOONS!
DIRECTIONS: Place unwrapped candy into a zip-top bag and using a mallet or hammer, smash those candies up! Make sure to do this on a safe surface that can’t be damages by hammer hits! Preheat oven to 300F degrees. Place mold on a cookie sheet. Spoon candy pieces into mold and heap them up (as they melt, they settle). HOW TO CUT SHAPES OUT OF STORE-BOUGHT MARSHMALLOWS DIRECTIONS: Liberally butter the bottom and sides of a sheet cake pan. In a small bowl, mix together the powdered sugar and cornstarch. Place about 1/2 of this mixture into a sugar shaker or sifter (I love my Pampered Chef one!) and coat entire pan with mixture. Liberally butterthe inside of
HONEY COOKIES (MEDOVNIKY) IN FUN FALL COLORS! Heat the sugar, water and honey in a sauce pan until the sugar dissolves, stirring constantly. Stir in the butter, salt, cinnamon, ginger and cloves. Once the butter has melted, let the mixture cool. In a large bowl, combine the flour, baking powder and baking soda. Pour the sugar-spice mixture over it FUDGE COOKIES FOR GENDER REVEAL PARTY! for decorating as desired. DIRECTIONS: Soften Philadelphia cream cheese in microwave until completely smooth. Melt chocolate chips in microwave in 30 second increments, stirring well in between. Add cream cheese to melted chocolate and blend well. Add flour and vanilla and stir into a thick dough consistency.PHOTO GALLERY
They say a picture is worth a thousand words.so here’s a few thousand. Just click on a picture to be taken directly to the recipe. How fun is that?!? Enjoy! r- MALTED MILKSHAKE CUPCAKES Make cake mix according to box and bake in 24 cupcake liners placed in muffin tins. Cool cupcakes completely. Put Dream Whip, milk, cocoa powder, malt powder and powdered sugar into a mixing bowl and blend together. Using a mixer, beat until stiff peaks form (3-4 minutes) Add extra powdered sugar if needed, to desired consistency. BLOOMING MARSHMALLOWS FOR COCOA! MAKE YOUR OWN! Liberally butter the inside of a large mixing bowl. Place marshmallows in bowl and melt in microwave for 30 seconds, stir and melt again for 30 seconds- until completely smooth. Pour marshmallow mixture down the center of the pan and sprinkle top with sugar/starch mixture. Coat your hands liberally in the powdered sugar/corn starch mixture andKRAFT CARAMELS
Place unwrapped caramels into a medium saucepan with sweetened condensed milk and butter. Heat on medium/high, stirring constantly, until caramels are completely melted and smooth. Place cake on serving plate. Pour caramel sauce over the bundt cake, allowing it to run down the sides. Immediately sprinkle with nuts and chocolate chips. CREAM-FILLED DOUGHNUT CUPCAKES These cream-filled, chocolate glazed, doughnut-flavored cupcakes combine two favorites into one incredible dessert! Use a fun mini-doughnut pan to make adorable decorations to top these yummy cupcakes! Ingredients: (makes 16- 18 cupcakes) Cupcakes: 1/2 c. butter, softened 1/2 c. sugar 1/2 c. brown sugar (packed) 2 t. vanilla 2 eggs 2 1/3 c. flour 2CANDY TEA SPOONS!
DIRECTIONS: Place unwrapped candy into a zip-top bag and using a mallet or hammer, smash those candies up! Make sure to do this on a safe surface that can’t be damages by hammer hits! Preheat oven to 300F degrees. Place mold on a cookie sheet. Spoon candy pieces into mold and heap them up (as they melt, they settle). PATTERN INSIDE A CAKE Spray 3 – 6″ round pans with non-stick spray and set a circle of parchment paper in the bottom of each one (to keep your layers pretty!) Spread a thin layer of batter in the bottom of each pan, place cake balls on top in any pattern you choose and divide remaining batter over the top of the balls so they are completely covered. CLASSIC CHEESECAKE WITH SOUR CREAM TOPPING Preheat oven to 350F degrees. In a medium bowl, combine crust ingredients together until well combined. Press into a 9″ spring form pan, pressing crumbs into bottom and about 1 1/2″ up sides of pan. For the filling, combine the sugar and softened cream cheese in a large mixing bowl and beat together until smooth. CINNAMON ROLL CHEESECAKE WITH CREAM CHEESE FROSTING Cinnamon Roll Batter: Using a mixer, cream together the butter and sugar. Add egg, milk, and vanilla. Beat for about one minute, scraping down bowl. Add flour, baking powder, and salt to the creamed ingredients. Mix on low speed until throughly combined. HONEY COOKIES (MEDOVNIKY) IN FUN FALL COLORS! Heat the sugar, water and honey in a sauce pan until the sugar dissolves, stirring constantly. Stir in the butter, salt, cinnamon, ginger and cloves. Once the butter has melted, let the mixture cool. In a large bowl, combine the flour, baking powder and baking soda. Pour the sugar-spice mixture over it BEST FROSTING RECIPES 1c. finely chopped pecans. 1 t. vanilla extract. Directions: In saucepan combine sugar, evaporated milk, butter and egg yolks. Cook over low heat (stir constantly!) until this thickens considerably (took me about 8 minutes). Remove from heat and stir in pecans and coconut. Chill until thick enough to spread. HOW TO MAKE A CAKE ROLL FROM A BOX MIX Add the dark chocolate chips and cover for 5-10 minutes. Stir until smooth and creamy. For the buttercream: Place (softened) butter, powdered sugar and vanilla in a large mixing bowl and beat on high until very fluffy and creamy. After chilling for one hour, remove cake roll from fridge and gently unroll on a flat surface.KEY LIME FILLING
Place 1st layer on a serving plate and lightly layer with frosting. Spread 1/3 of the cooled key lime filling over layer. Place 2nd layer on top and repeat until last layer has been placed on top. Frost entire cake (top and sides) with buttercream frosting. Crush a few graham crackers and gently press the crumbs along the sides of thecake.
MALTED MILKSHAKE CUPCAKES Make cake mix according to box and bake in 24 cupcake liners placed in muffin tins. Cool cupcakes completely. Put Dream Whip, milk, cocoa powder, malt powder and powdered sugar into a mixing bowl and blend together. Using a mixer, beat until stiff peaks form (3-4 minutes) Add extra powdered sugar if needed, to desired consistency. BLOOMING MARSHMALLOWS FOR COCOA! MAKE YOUR OWN! Liberally butter the inside of a large mixing bowl. Place marshmallows in bowl and melt in microwave for 30 seconds, stir and melt again for 30 seconds- until completely smooth. Pour marshmallow mixture down the center of the pan and sprinkle top with sugar/starch mixture. Coat your hands liberally in the powdered sugar/corn starch mixture and CARAMEL CREAM CUPCAKES DIRECTIONS: Make cake mix according to box, but after adding cream to centers, spoon a little caramel ice cream topping into centers as well. For frosting: Melt butter and stir in brown sugar. Carefully add milk and bring to a boil. Remove from heat and HOW TO CUT SHAPES OUT OF STORE-BOUGHT MARSHMALLOWS DIRECTIONS: Liberally butter the bottom and sides of a sheet cake pan. In a small bowl, mix together the powdered sugar and cornstarch. Place about 1/2 of this mixture into a sugar shaker or sifter (I love my Pampered Chef one!) and coat entire pan with mixture. Liberally butterthe inside of
FUDGE COOKIES FOR GENDER REVEAL PARTY! for decorating as desired. DIRECTIONS: Soften Philadelphia cream cheese in microwave until completely smooth. Melt chocolate chips in microwave in 30 second increments, stirring well in between. Add cream cheese to melted chocolate and blend well. Add flour and vanilla and stir into a thick dough consistency. RASPBERRY CONFETTI KISSES Spoon or pipe into small circles on a cookie sheet covered in parchment paper. Sprinkle with confetti sprinkles or jimmies. Bake at 250 degrees for 25 minutes, turn oven off and allow to sit for an additional 20 minutes. Remove from oven and allow cookies to coolcompletely.
CLASSIC CHEESECAKE WITH SOUR CREAM TOPPING Preheat oven to 350F degrees. In a medium bowl, combine crust ingredients together until well combined. Press into a 9″ spring form pan, pressing crumbs into bottom and about 1 1/2″ up sides of pan. For the filling, combine the sugar and softened cream cheese in a large mixing bowl and beat together until smooth. HOW TO MAKE A CAKE ROLL FROM A BOX MIX Add the dark chocolate chips and cover for 5-10 minutes. Stir until smooth and creamy. For the buttercream: Place (softened) butter, powdered sugar and vanilla in a large mixing bowl and beat on high until very fluffy and creamy. After chilling for one hour, remove cake roll from fridge and gently unroll on a flat surface. BEST FROSTING RECIPES 1c. finely chopped pecans. 1 t. vanilla extract. Directions: In saucepan combine sugar, evaporated milk, butter and egg yolks. Cook over low heat (stir constantly!) until this thickens considerably (took me about 8 minutes). Remove from heat and stir in pecans and coconut. Chill until thick enough to spread.KEY LIME FILLING
Place 1st layer on a serving plate and lightly layer with frosting. Spread 1/3 of the cooled key lime filling over layer. Place 2nd layer on top and repeat until last layer has been placed on top. Frost entire cake (top and sides) with buttercream frosting. Crush a few graham crackers and gently press the crumbs along the sides of thecake.
BLOOMING MARSHMALLOWS FOR COCOA! MAKE YOUR OWN! Liberally butter the inside of a large mixing bowl. Place marshmallows in bowl and melt in microwave for 30 seconds, stir and melt again for 30 seconds- until completely smooth. Pour marshmallow mixture down the center of the pan and sprinkle top with sugar/starch mixture. Coat your hands liberally in the powdered sugar/corn starch mixture and MALTED MILKSHAKE CUPCAKES Make cake mix according to box and bake in 24 cupcake liners placed in muffin tins. Cool cupcakes completely. Put Dream Whip, milk, cocoa powder, malt powder and powdered sugar into a mixing bowl and blend together. Using a mixer, beat until stiff peaks form (3-4 minutes) Add extra powdered sugar if needed, to desired consistency. CARAMEL CREAM CUPCAKES DIRECTIONS: Make cake mix according to box, but after adding cream to centers, spoon a little caramel ice cream topping into centers as well. For frosting: Melt butter and stir in brown sugar. Carefully add milk and bring to a boil. Remove from heat and HOW TO CUT SHAPES OUT OF STORE-BOUGHT MARSHMALLOWS DIRECTIONS: Liberally butter the bottom and sides of a sheet cake pan. In a small bowl, mix together the powdered sugar and cornstarch. Place about 1/2 of this mixture into a sugar shaker or sifter (I love my Pampered Chef one!) and coat entire pan with mixture. Liberally butterthe inside of
FUDGE COOKIES FOR GENDER REVEAL PARTY! for decorating as desired. DIRECTIONS: Soften Philadelphia cream cheese in microwave until completely smooth. Melt chocolate chips in microwave in 30 second increments, stirring well in between. Add cream cheese to melted chocolate and blend well. Add flour and vanilla and stir into a thick dough consistency. RASPBERRY CONFETTI KISSES Spoon or pipe into small circles on a cookie sheet covered in parchment paper. Sprinkle with confetti sprinkles or jimmies. Bake at 250 degrees for 25 minutes, turn oven off and allow to sit for an additional 20 minutes. Remove from oven and allow cookies to coolcompletely.
CLASSIC CHEESECAKE WITH SOUR CREAM TOPPING Preheat oven to 350F degrees. In a medium bowl, combine crust ingredients together until well combined. Press into a 9″ spring form pan, pressing crumbs into bottom and about 1 1/2″ up sides of pan. For the filling, combine the sugar and softened cream cheese in a large mixing bowl and beat together until smooth.PHOTO GALLERY
They say a picture is worth a thousand words.so here’s a few thousand. Just click on a picture to be taken directly to the recipe. How fun is that?!? Enjoy! r- NO-BAKE EASTER NEST COOKIES Measure sugar, milk, margarine, and cocoa into a large saucepan. Heat until boiling (stirring constantly) and then boil for 2 minutes. Add peanut butter and vanilla. Stir until smooth. Take off heat, and add Shredded wheat, stirring until it is completely coated. MALTED MILKSHAKE CUPCAKES Make cake mix according to box and bake in 24 cupcake liners placed in muffin tins. Cool cupcakes completely. Put Dream Whip, milk, cocoa powder, malt powder and powdered sugar into a mixing bowl and blend together. Using a mixer, beat until stiff peaks form (3-4 minutes) Add extra powdered sugar if needed, to desired consistency.KRAFT CARAMELS
Place unwrapped caramels into a medium saucepan with sweetened condensed milk and butter. Heat on medium/high, stirring constantly, until caramels are completely melted and smooth. Place cake on serving plate. Pour caramel sauce over the bundt cake, allowing it to run down the sides. Immediately sprinkle with nuts and chocolate chips. CLASSIC CHEESECAKE WITH SOUR CREAM TOPPING Preheat oven to 350F degrees. In a medium bowl, combine crust ingredients together until well combined. Press into a 9″ spring form pan, pressing crumbs into bottom and about 1 1/2″ up sides of pan. For the filling, combine the sugar and softened cream cheese in a large mixing bowl and beat together until smooth. DULCE DE LECHE CARAMEL SAUCE Make sure it is covered by at least one inch of water and remains covered throughout the entire process – this is VERY important otherwise it could explode. Cover the pan with a lid and bring to a boil. Reduce heat and simmer for three hours. Continually check to make sure the can is completely covered with water.”. Yes, it couldexplode.
EDIBLE FISHING BOBBER Swirl the 2 colors together (don’t mix too much!) and scoop into 24 cupcake liners placed in a baking tin. Bake according to package and cool cupcakes completely. Make frosting by placing butters, powdered sugar and vanilla into a large bowl and beating on high until light and fluffy. Divide frosting in half and color one half blue. BAILEYS IRISH CREAM CUPCAKES In a large bowl mix together the dry ingredients: flour, baking powder, salt, and cinnamon. In a large bowl, use a mixer to cream together the sugar and butter for about 3 minutes until light and fluffy. Add eggs once at a time until incorporated and then mix in vanilla. Add flour mixture in 3 additions, alternating with theBailey’s Irish
CINNAMON ROLL CHEESECAKE WITH CREAM CHEESE FROSTING Cinnamon Roll Batter: Using a mixer, cream together the butter and sugar. Add egg, milk, and vanilla. Beat for about one minute, scraping down bowl. Add flour, baking powder, and salt to the creamed ingredients. Mix on low speed until throughly combined. CARAMEL TURTLE BUNDT CAKE Allow cake to cool for 5-10 minutes in pan, and then tip onto a wire cake rack to finish cooling. While cake cools, make caramel. Place unwrapped caramels into a medium saucepan with sweetened condensed milk and butter. Heat on medium/high, stirring constantly, until caramels are completely melted and smooth. Place cake on servingplate.
BEST FROSTING RECIPES 1c. finely chopped pecans. 1 t. vanilla extract. Directions: In saucepan combine sugar, evaporated milk, butter and egg yolks. Cook over low heat (stir constantly!) until this thickens considerably (took me about 8 minutes). Remove from heat and stir in pecans and coconut. Chill until thick enough to spread. HOW TO MAKE A CAKE ROLL FROM A BOX MIX Add the dark chocolate chips and cover for 5-10 minutes. Stir until smooth and creamy. For the buttercream: Place (softened) butter, powdered sugar and vanilla in a large mixing bowl and beat on high until very fluffy and creamy. After chilling for one hour, remove cake roll from fridge and gently unroll on a flat surface.KEY LIME FILLING
Place 1st layer on a serving plate and lightly layer with frosting. Spread 1/3 of the cooled key lime filling over layer. Place 2nd layer on top and repeat until last layer has been placed on top. Frost entire cake (top and sides) with buttercream frosting. Crush a few graham crackers and gently press the crumbs along the sides of thecake.
CHEESEHEAD CUPCAKES! Bake at 350F degrees for 15-18 minutes. Allow cupcakes to cool completely. Make frosting by placing butters, powdered sugar and vanilla in a large bowl and beating on high for 3-4 minutes until light and fluffy. Divide frosting in half and color one half gold and the other half green. MALTED MILKSHAKE CUPCAKES Make cake mix according to box and bake in 24 cupcake liners placed in muffin tins. Cool cupcakes completely. Put Dream Whip, milk, cocoa powder, malt powder and powdered sugar into a mixing bowl and blend together. Using a mixer, beat until stiff peaks form (3-4 minutes) Add extra powdered sugar if needed, to desired consistency. BLOOMING MARSHMALLOWS FOR COCOA! MAKE YOUR OWN! Liberally butter the inside of a large mixing bowl. Place marshmallows in bowl and melt in microwave for 30 seconds, stir and melt again for 30 seconds- until completely smooth. Pour marshmallow mixture down the center of the pan and sprinkle top with sugar/starch mixture. Coat your hands liberally in the powdered sugar/corn starch mixture andCANDY TEA SPOONS!
DIRECTIONS: Place unwrapped candy into a zip-top bag and using a mallet or hammer, smash those candies up! Make sure to do this on a safe surface that can’t be damages by hammer hits! Preheat oven to 300F degrees. Place mold on a cookie sheet. Spoon candy pieces into mold and heap them up (as they melt, they settle). HOW TO CUT SHAPES OUT OF STORE-BOUGHT MARSHMALLOWS DIRECTIONS: Liberally butter the bottom and sides of a sheet cake pan. In a small bowl, mix together the powdered sugar and cornstarch. Place about 1/2 of this mixture into a sugar shaker or sifter (I love my Pampered Chef one!) and coat entire pan with mixture. Liberally butterthe inside of
HONEY COOKIES (MEDOVNIKY) IN FUN FALL COLORS! Heat the sugar, water and honey in a sauce pan until the sugar dissolves, stirring constantly. Stir in the butter, salt, cinnamon, ginger and cloves. Once the butter has melted, let the mixture cool. In a large bowl, combine the flour, baking powder and baking soda. Pour the sugar-spice mixture over it FUDGE COOKIES FOR GENDER REVEAL PARTY! for decorating as desired. DIRECTIONS: Soften Philadelphia cream cheese in microwave until completely smooth. Melt chocolate chips in microwave in 30 second increments, stirring well in between. Add cream cheese to melted chocolate and blend well. Add flour and vanilla and stir into a thick dough consistency. BEST FROSTING RECIPES 1c. finely chopped pecans. 1 t. vanilla extract. Directions: In saucepan combine sugar, evaporated milk, butter and egg yolks. Cook over low heat (stir constantly!) until this thickens considerably (took me about 8 minutes). Remove from heat and stir in pecans and coconut. Chill until thick enough to spread. HOW TO MAKE A CAKE ROLL FROM A BOX MIX Add the dark chocolate chips and cover for 5-10 minutes. Stir until smooth and creamy. For the buttercream: Place (softened) butter, powdered sugar and vanilla in a large mixing bowl and beat on high until very fluffy and creamy. After chilling for one hour, remove cake roll from fridge and gently unroll on a flat surface.KEY LIME FILLING
Place 1st layer on a serving plate and lightly layer with frosting. Spread 1/3 of the cooled key lime filling over layer. Place 2nd layer on top and repeat until last layer has been placed on top. Frost entire cake (top and sides) with buttercream frosting. Crush a few graham crackers and gently press the crumbs along the sides of thecake.
CHEESEHEAD CUPCAKES! Bake at 350F degrees for 15-18 minutes. Allow cupcakes to cool completely. Make frosting by placing butters, powdered sugar and vanilla in a large bowl and beating on high for 3-4 minutes until light and fluffy. Divide frosting in half and color one half gold and the other half green. MALTED MILKSHAKE CUPCAKES Make cake mix according to box and bake in 24 cupcake liners placed in muffin tins. Cool cupcakes completely. Put Dream Whip, milk, cocoa powder, malt powder and powdered sugar into a mixing bowl and blend together. Using a mixer, beat until stiff peaks form (3-4 minutes) Add extra powdered sugar if needed, to desired consistency. BLOOMING MARSHMALLOWS FOR COCOA! MAKE YOUR OWN! Liberally butter the inside of a large mixing bowl. Place marshmallows in bowl and melt in microwave for 30 seconds, stir and melt again for 30 seconds- until completely smooth. Pour marshmallow mixture down the center of the pan and sprinkle top with sugar/starch mixture. Coat your hands liberally in the powdered sugar/corn starch mixture andCANDY TEA SPOONS!
DIRECTIONS: Place unwrapped candy into a zip-top bag and using a mallet or hammer, smash those candies up! Make sure to do this on a safe surface that can’t be damages by hammer hits! Preheat oven to 300F degrees. Place mold on a cookie sheet. Spoon candy pieces into mold and heap them up (as they melt, they settle). HOW TO CUT SHAPES OUT OF STORE-BOUGHT MARSHMALLOWS DIRECTIONS: Liberally butter the bottom and sides of a sheet cake pan. In a small bowl, mix together the powdered sugar and cornstarch. Place about 1/2 of this mixture into a sugar shaker or sifter (I love my Pampered Chef one!) and coat entire pan with mixture. Liberally butterthe inside of
HONEY COOKIES (MEDOVNIKY) IN FUN FALL COLORS! Heat the sugar, water and honey in a sauce pan until the sugar dissolves, stirring constantly. Stir in the butter, salt, cinnamon, ginger and cloves. Once the butter has melted, let the mixture cool. In a large bowl, combine the flour, baking powder and baking soda. Pour the sugar-spice mixture over it FUDGE COOKIES FOR GENDER REVEAL PARTY! for decorating as desired. DIRECTIONS: Soften Philadelphia cream cheese in microwave until completely smooth. Melt chocolate chips in microwave in 30 second increments, stirring well in between. Add cream cheese to melted chocolate and blend well. Add flour and vanilla and stir into a thick dough consistency.PHOTO GALLERY
They say a picture is worth a thousand words.so here’s a few thousand. Just click on a picture to be taken directly to the recipe. How fun is that?!? Enjoy! r- CHEESEHEAD CUPCAKES! Bake at 350F degrees for 15-18 minutes. Allow cupcakes to cool completely. Make frosting by placing butters, powdered sugar and vanilla in a large bowl and beating on high for 3-4 minutes until light and fluffy. Divide frosting in half and color one half gold and the other half green. BLOOMING MARSHMALLOWS FOR COCOA! MAKE YOUR OWN! Liberally butter the inside of a large mixing bowl. Place marshmallows in bowl and melt in microwave for 30 seconds, stir and melt again for 30 seconds- until completely smooth. Pour marshmallow mixture down the center of the pan and sprinkle top with sugar/starch mixture. Coat your hands liberally in the powdered sugar/corn starch mixture and MALTED MILKSHAKE CUPCAKES Make cake mix according to box and bake in 24 cupcake liners placed in muffin tins. Cool cupcakes completely. Put Dream Whip, milk, cocoa powder, malt powder and powdered sugar into a mixing bowl and blend together. Using a mixer, beat until stiff peaks form (3-4 minutes) Add extra powdered sugar if needed, to desired consistency.CANDY TEA SPOONS!
DIRECTIONS: Place unwrapped candy into a zip-top bag and using a mallet or hammer, smash those candies up! Make sure to do this on a safe surface that can’t be damages by hammer hits! Preheat oven to 300F degrees. Place mold on a cookie sheet. Spoon candy pieces into mold and heap them up (as they melt, they settle). PATTERN INSIDE A CAKE Spray 3 – 6″ round pans with non-stick spray and set a circle of parchment paper in the bottom of each one (to keep your layers pretty!) Spread a thin layer of batter in the bottom of each pan, place cake balls on top in any pattern you choose and divide remaining batter over the top of the balls so they are completely covered. CREAM-FILLED DOUGHNUT CUPCAKES These cream-filled, chocolate glazed, doughnut-flavored cupcakes combine two favorites into one incredible dessert! Use a fun mini-doughnut pan to make adorable decorations to top these yummy cupcakes! Ingredients: (makes 16- 18 cupcakes) Cupcakes: 1/2 c. butter, softened 1/2 c. sugar 1/2 c. brown sugar (packed) 2 t. vanilla 2 eggs 2 1/3 c. flour 2 HONEY COOKIES (MEDOVNIKY) IN FUN FALL COLORS! Heat the sugar, water and honey in a sauce pan until the sugar dissolves, stirring constantly. Stir in the butter, salt, cinnamon, ginger and cloves. Once the butter has melted, let the mixture cool. In a large bowl, combine the flour, baking powder and baking soda. Pour the sugar-spice mixture over it CLASSIC CHEESECAKE WITH SOUR CREAM TOPPING Preheat oven to 350F degrees. In a medium bowl, combine crust ingredients together until well combined. Press into a 9″ spring form pan, pressing crumbs into bottom and about 1 1/2″ up sides of pan. For the filling, combine the sugar and softened cream cheese in a large mixing bowl and beat together until smooth. CINNAMON ROLL CHEESECAKE WITH CREAM CHEESE FROSTING Cinnamon Roll Batter: Using a mixer, cream together the butter and sugar. Add egg, milk, and vanilla. Beat for about one minute, scraping down bowl. Add flour, baking powder, and salt to the creamed ingredients. Mix on low speed until throughly combined. HOW TO MAKE A CAKE ROLL FROM A BOX MIX Add the dark chocolate chips and cover for 5-10 minutes. Stir until smooth and creamy. For the buttercream: Place (softened) butter, powdered sugar and vanilla in a large mixing bowl and beat on high until very fluffy and creamy. After chilling for one hour, remove cake roll from fridge and gently unroll on a flat surface. BEST FROSTING RECIPES 1c. finely chopped pecans. 1 t. vanilla extract. Directions: In saucepan combine sugar, evaporated milk, butter and egg yolks. Cook over low heat (stir constantly!) until this thickens considerably (took me about 8 minutes). Remove from heat and stir in pecans and coconut. Chill until thick enough to spread.KEY LIME FILLING
Place 1st layer on a serving plate and lightly layer with frosting. Spread 1/3 of the cooled key lime filling over layer. Place 2nd layer on top and repeat until last layer has been placed on top. Frost entire cake (top and sides) with buttercream frosting. Crush a few graham crackers and gently press the crumbs along the sides of thecake.
CARAMEL CREAM CUPCAKES DIRECTIONS: Make cake mix according to box, but after adding cream to centers, spoon a little caramel ice cream topping into centers as well. For frosting: Melt butter and stir in brown sugar. Carefully add milk and bring to a boil. Remove from heat and BLOOMING MARSHMALLOWS FOR COCOA! MAKE YOUR OWN! Liberally butter the inside of a large mixing bowl. Place marshmallows in bowl and melt in microwave for 30 seconds, stir and melt again for 30 seconds- until completely smooth. Pour marshmallow mixture down the center of the pan and sprinkle top with sugar/starch mixture. Coat your hands liberally in the powdered sugar/corn starch mixture and MALTED MILKSHAKE CUPCAKES Make cake mix according to box and bake in 24 cupcake liners placed in muffin tins. Cool cupcakes completely. Put Dream Whip, milk, cocoa powder, malt powder and powdered sugar into a mixing bowl and blend together. Using a mixer, beat until stiff peaks form (3-4 minutes) Add extra powdered sugar if needed, to desired consistency. HOW TO CUT SHAPES OUT OF STORE-BOUGHT MARSHMALLOWS DIRECTIONS: Liberally butter the bottom and sides of a sheet cake pan. In a small bowl, mix together the powdered sugar and cornstarch. Place about 1/2 of this mixture into a sugar shaker or sifter (I love my Pampered Chef one!) and coat entire pan with mixture. Liberally butterthe inside of
FUDGE COOKIES FOR GENDER REVEAL PARTY! for decorating as desired. DIRECTIONS: Soften Philadelphia cream cheese in microwave until completely smooth. Melt chocolate chips in microwave in 30 second increments, stirring well in between. Add cream cheese to melted chocolate and blend well. Add flour and vanilla and stir into a thick dough consistency.HOMEMADE MALLO CUPS
Spoon carefully into a large zip-top bag and seal well. Clip a corner off the bag of chocolate and pipe a little chocolate (about 1 tablespoon) into each cup. Tip and/or tap each cup until chocolate covers the entire bottom of the cup. Refrigerate for about 5 minutes until hard. Carefully spoon marshmallow into a second zip-top bag andseal well.
CLASSIC CHEESECAKE WITH SOUR CREAM TOPPING Preheat oven to 350F degrees. In a medium bowl, combine crust ingredients together until well combined. Press into a 9″ spring form pan, pressing crumbs into bottom and about 1 1/2″ up sides of pan. For the filling, combine the sugar and softened cream cheese in a large mixing bowl and beat together until smooth. HOW TO MAKE A CAKE ROLL FROM A BOX MIX Add the dark chocolate chips and cover for 5-10 minutes. Stir until smooth and creamy. For the buttercream: Place (softened) butter, powdered sugar and vanilla in a large mixing bowl and beat on high until very fluffy and creamy. After chilling for one hour, remove cake roll from fridge and gently unroll on a flat surface. BEST FROSTING RECIPES 1c. finely chopped pecans. 1 t. vanilla extract. Directions: In saucepan combine sugar, evaporated milk, butter and egg yolks. Cook over low heat (stir constantly!) until this thickens considerably (took me about 8 minutes). Remove from heat and stir in pecans and coconut. Chill until thick enough to spread.KEY LIME FILLING
Place 1st layer on a serving plate and lightly layer with frosting. Spread 1/3 of the cooled key lime filling over layer. Place 2nd layer on top and repeat until last layer has been placed on top. Frost entire cake (top and sides) with buttercream frosting. Crush a few graham crackers and gently press the crumbs along the sides of thecake.
CARAMEL CREAM CUPCAKES DIRECTIONS: Make cake mix according to box, but after adding cream to centers, spoon a little caramel ice cream topping into centers as well. For frosting: Melt butter and stir in brown sugar. Carefully add milk and bring to a boil. Remove from heat and BLOOMING MARSHMALLOWS FOR COCOA! MAKE YOUR OWN! Liberally butter the inside of a large mixing bowl. Place marshmallows in bowl and melt in microwave for 30 seconds, stir and melt again for 30 seconds- until completely smooth. Pour marshmallow mixture down the center of the pan and sprinkle top with sugar/starch mixture. Coat your hands liberally in the powdered sugar/corn starch mixture and MALTED MILKSHAKE CUPCAKES Make cake mix according to box and bake in 24 cupcake liners placed in muffin tins. Cool cupcakes completely. Put Dream Whip, milk, cocoa powder, malt powder and powdered sugar into a mixing bowl and blend together. Using a mixer, beat until stiff peaks form (3-4 minutes) Add extra powdered sugar if needed, to desired consistency. HOW TO CUT SHAPES OUT OF STORE-BOUGHT MARSHMALLOWS DIRECTIONS: Liberally butter the bottom and sides of a sheet cake pan. In a small bowl, mix together the powdered sugar and cornstarch. Place about 1/2 of this mixture into a sugar shaker or sifter (I love my Pampered Chef one!) and coat entire pan with mixture. Liberally butterthe inside of
FUDGE COOKIES FOR GENDER REVEAL PARTY! for decorating as desired. DIRECTIONS: Soften Philadelphia cream cheese in microwave until completely smooth. Melt chocolate chips in microwave in 30 second increments, stirring well in between. Add cream cheese to melted chocolate and blend well. Add flour and vanilla and stir into a thick dough consistency.HOMEMADE MALLO CUPS
Spoon carefully into a large zip-top bag and seal well. Clip a corner off the bag of chocolate and pipe a little chocolate (about 1 tablespoon) into each cup. Tip and/or tap each cup until chocolate covers the entire bottom of the cup. Refrigerate for about 5 minutes until hard. Carefully spoon marshmallow into a second zip-top bag andseal well.
CLASSIC CHEESECAKE WITH SOUR CREAM TOPPING Preheat oven to 350F degrees. In a medium bowl, combine crust ingredients together until well combined. Press into a 9″ spring form pan, pressing crumbs into bottom and about 1 1/2″ up sides of pan. For the filling, combine the sugar and softened cream cheese in a large mixing bowl and beat together until smooth.PHOTO GALLERY
They say a picture is worth a thousand words.so here’s a few thousand. Just click on a picture to be taken directly to the recipe. How fun is that?!? Enjoy! r- MALTED MILKSHAKE CUPCAKES Make cake mix according to box and bake in 24 cupcake liners placed in muffin tins. Cool cupcakes completely. Put Dream Whip, milk, cocoa powder, malt powder and powdered sugar into a mixing bowl and blend together. Using a mixer, beat until stiff peaks form (3-4 minutes) Add extra powdered sugar if needed, to desired consistency. APRIL FOOL’S!!! (A COLLECTION OF OUR BEST “FOOLED-YA Next up are our Spaghetti and Meatball Cupcakes! The first time I made these, I set them down on the table and the kids were all like, “Ewwww!!!” because they thought I’d put actual spaghetti on a cupcake. Which is a *win* on April Fools. If you want a dinner laugh, find the recipe here . CLASSIC CHEESECAKE WITH SOUR CREAM TOPPING Preheat oven to 350F degrees. In a medium bowl, combine crust ingredients together until well combined. Press into a 9″ spring form pan, pressing crumbs into bottom and about 1 1/2″ up sides of pan. For the filling, combine the sugar and softened cream cheese in a large mixing bowl and beat together until smooth. RASPBERRY CONFETTI KISSES Happy New Year!!!! Nothing says New Years Eve like confetti, and these crisp melt-in-your-mouth raspberry cookies will be everyone's party favorite!!! INGREDIENTS: 3 egg whites 1/8t. salt 3 1/2 T. raspberry Jell-O 3/4 c. sugar 1T. vinegar Confetti sprinkles INSTRUCTIONS: Preheat oven to 250 degrees Beat egg whites with salt until foaming.Add Jell-O and
EDIBLE FISHING BOBBER Swirl the 2 colors together (don’t mix too much!) and scoop into 24 cupcake liners placed in a baking tin. Bake according to package and cool cupcakes completely. Make frosting by placing butters, powdered sugar and vanilla into a large bowl and beating on high until light and fluffy. Divide frosting in half and color one half blue. RASPBERRY FUDGE LAYER CAKE Divide the bag of chocolate chips into 2 separate microwave-safe bowls. Add the stick of butter to one, and the whipping cream to the other. Melt each bowl of chocolate, one at a time, in the microwave, stirring every 30 seconds until melted and smooth. Set aside the butter/chocolate glaze. Lay the bottom layer of the pound cake on abaking
MAPLE HEDGEHOG CUPCAKES! Make cake mix according to package and bake as cupcakes for recommended time and temp. Cool completely. Place frosting into a small bowl and heat for just 15-20 seconds in the microwave until soft. Add maple flavoring and stir until combined. Dip tops of cooled cupcakes into frosting and pull into a slight “point” on one endof the cupcake
BUBBLE GUM CUPCAKES
A perfect dessert for kids! Fun blue cupcakes topped with creamy pink bubble gum frosting and a gum ball! Remember bubble gum ice cream? When I was a kid, one of our summer treats was to go to Cornwell’s Turkey Farm near Marshall, MI. It wasn’t too far from home and you got turkey sandwiches (the chunky “thanksgiving left-over” kind of sandwich) for lunch and then an ice cream cone CINNAMON ROLL CHEESECAKE WITH CREAM CHEESE FROSTING Cinnamon Roll Batter: Using a mixer, cream together the butter and sugar. Add egg, milk, and vanilla. Beat for about one minute, scraping down bowl. Add flour, baking powder, and salt to the creamed ingredients. Mix on low speed until throughly combined. HOW TO MAKE A CAKE ROLL FROM A BOX MIX Add the dark chocolate chips and cover for 5-10 minutes. Stir until smooth and creamy. For the buttercream: Place (softened) butter, powdered sugar and vanilla in a large mixing bowl and beat on high until very fluffy and creamy. After chilling for one hour, remove cake roll from fridge and gently unroll on a flat surface. BEST FROSTING RECIPES 1c. finely chopped pecans. 1 t. vanilla extract. Directions: In saucepan combine sugar, evaporated milk, butter and egg yolks. Cook over low heat (stir constantly!) until this thickens considerably (took me about 8 minutes). Remove from heat and stir in pecans and coconut. Chill until thick enough to spread.KEY LIME FILLING
Place 1st layer on a serving plate and lightly layer with frosting. Spread 1/3 of the cooled key lime filling over layer. Place 2nd layer on top and repeat until last layer has been placed on top. Frost entire cake (top and sides) with buttercream frosting. Crush a few graham crackers and gently press the crumbs along the sides of thecake.
CARAMEL CREAM CUPCAKES DIRECTIONS: Make cake mix according to box, but after adding cream to centers, spoon a little caramel ice cream topping into centers as well. For frosting: Melt butter and stir in brown sugar. Carefully add milk and bring to a boil. Remove from heat and BLOOMING MARSHMALLOWS FOR COCOA! MAKE YOUR OWN! Liberally butter the inside of a large mixing bowl. Place marshmallows in bowl and melt in microwave for 30 seconds, stir and melt again for 30 seconds- until completely smooth. Pour marshmallow mixture down the center of the pan and sprinkle top with sugar/starch mixture. Coat your hands liberally in the powdered sugar/corn starch mixture and MALTED MILKSHAKE CUPCAKES Make cake mix according to box and bake in 24 cupcake liners placed in muffin tins. Cool cupcakes completely. Put Dream Whip, milk, cocoa powder, malt powder and powdered sugar into a mixing bowl and blend together. Using a mixer, beat until stiff peaks form (3-4 minutes) Add extra powdered sugar if needed, to desired consistency. HOW TO CUT SHAPES OUT OF STORE-BOUGHT MARSHMALLOWS DIRECTIONS: Liberally butter the bottom and sides of a sheet cake pan. In a small bowl, mix together the powdered sugar and cornstarch. Place about 1/2 of this mixture into a sugar shaker or sifter (I love my Pampered Chef one!) and coat entire pan with mixture. Liberally butterthe inside of
FUDGE COOKIES FOR GENDER REVEAL PARTY! for decorating as desired. DIRECTIONS: Soften Philadelphia cream cheese in microwave until completely smooth. Melt chocolate chips in microwave in 30 second increments, stirring well in between. Add cream cheese to melted chocolate and blend well. Add flour and vanilla and stir into a thick dough consistency.HOMEMADE MALLO CUPS
Spoon carefully into a large zip-top bag and seal well. Clip a corner off the bag of chocolate and pipe a little chocolate (about 1 tablespoon) into each cup. Tip and/or tap each cup until chocolate covers the entire bottom of the cup. Refrigerate for about 5 minutes until hard. Carefully spoon marshmallow into a second zip-top bag andseal well.
CLASSIC CHEESECAKE WITH SOUR CREAM TOPPING Preheat oven to 350F degrees. In a medium bowl, combine crust ingredients together until well combined. Press into a 9″ spring form pan, pressing crumbs into bottom and about 1 1/2″ up sides of pan. For the filling, combine the sugar and softened cream cheese in a large mixing bowl and beat together until smooth. HOW TO MAKE A CAKE ROLL FROM A BOX MIX Add the dark chocolate chips and cover for 5-10 minutes. Stir until smooth and creamy. For the buttercream: Place (softened) butter, powdered sugar and vanilla in a large mixing bowl and beat on high until very fluffy and creamy. After chilling for one hour, remove cake roll from fridge and gently unroll on a flat surface. BEST FROSTING RECIPES 1c. finely chopped pecans. 1 t. vanilla extract. Directions: In saucepan combine sugar, evaporated milk, butter and egg yolks. Cook over low heat (stir constantly!) until this thickens considerably (took me about 8 minutes). Remove from heat and stir in pecans and coconut. Chill until thick enough to spread.KEY LIME FILLING
Place 1st layer on a serving plate and lightly layer with frosting. Spread 1/3 of the cooled key lime filling over layer. Place 2nd layer on top and repeat until last layer has been placed on top. Frost entire cake (top and sides) with buttercream frosting. Crush a few graham crackers and gently press the crumbs along the sides of thecake.
CARAMEL CREAM CUPCAKES DIRECTIONS: Make cake mix according to box, but after adding cream to centers, spoon a little caramel ice cream topping into centers as well. For frosting: Melt butter and stir in brown sugar. Carefully add milk and bring to a boil. Remove from heat and BLOOMING MARSHMALLOWS FOR COCOA! MAKE YOUR OWN! Liberally butter the inside of a large mixing bowl. Place marshmallows in bowl and melt in microwave for 30 seconds, stir and melt again for 30 seconds- until completely smooth. Pour marshmallow mixture down the center of the pan and sprinkle top with sugar/starch mixture. Coat your hands liberally in the powdered sugar/corn starch mixture and MALTED MILKSHAKE CUPCAKES Make cake mix according to box and bake in 24 cupcake liners placed in muffin tins. Cool cupcakes completely. Put Dream Whip, milk, cocoa powder, malt powder and powdered sugar into a mixing bowl and blend together. Using a mixer, beat until stiff peaks form (3-4 minutes) Add extra powdered sugar if needed, to desired consistency. HOW TO CUT SHAPES OUT OF STORE-BOUGHT MARSHMALLOWS DIRECTIONS: Liberally butter the bottom and sides of a sheet cake pan. In a small bowl, mix together the powdered sugar and cornstarch. Place about 1/2 of this mixture into a sugar shaker or sifter (I love my Pampered Chef one!) and coat entire pan with mixture. Liberally butterthe inside of
FUDGE COOKIES FOR GENDER REVEAL PARTY! for decorating as desired. DIRECTIONS: Soften Philadelphia cream cheese in microwave until completely smooth. Melt chocolate chips in microwave in 30 second increments, stirring well in between. Add cream cheese to melted chocolate and blend well. Add flour and vanilla and stir into a thick dough consistency.HOMEMADE MALLO CUPS
Spoon carefully into a large zip-top bag and seal well. Clip a corner off the bag of chocolate and pipe a little chocolate (about 1 tablespoon) into each cup. Tip and/or tap each cup until chocolate covers the entire bottom of the cup. Refrigerate for about 5 minutes until hard. Carefully spoon marshmallow into a second zip-top bag andseal well.
CLASSIC CHEESECAKE WITH SOUR CREAM TOPPING Preheat oven to 350F degrees. In a medium bowl, combine crust ingredients together until well combined. Press into a 9″ spring form pan, pressing crumbs into bottom and about 1 1/2″ up sides of pan. For the filling, combine the sugar and softened cream cheese in a large mixing bowl and beat together until smooth.PHOTO GALLERY
They say a picture is worth a thousand words.so here’s a few thousand. Just click on a picture to be taken directly to the recipe. How fun is that?!? Enjoy! r- MALTED MILKSHAKE CUPCAKES Make cake mix according to box and bake in 24 cupcake liners placed in muffin tins. Cool cupcakes completely. Put Dream Whip, milk, cocoa powder, malt powder and powdered sugar into a mixing bowl and blend together. Using a mixer, beat until stiff peaks form (3-4 minutes) Add extra powdered sugar if needed, to desired consistency. APRIL FOOL’S!!! (A COLLECTION OF OUR BEST “FOOLED-YA Next up are our Spaghetti and Meatball Cupcakes! The first time I made these, I set them down on the table and the kids were all like, “Ewwww!!!” because they thought I’d put actual spaghetti on a cupcake. Which is a *win* on April Fools. If you want a dinner laugh, find the recipe here . CLASSIC CHEESECAKE WITH SOUR CREAM TOPPING Preheat oven to 350F degrees. In a medium bowl, combine crust ingredients together until well combined. Press into a 9″ spring form pan, pressing crumbs into bottom and about 1 1/2″ up sides of pan. For the filling, combine the sugar and softened cream cheese in a large mixing bowl and beat together until smooth. RASPBERRY CONFETTI KISSES Happy New Year!!!! Nothing says New Years Eve like confetti, and these crisp melt-in-your-mouth raspberry cookies will be everyone's party favorite!!! INGREDIENTS: 3 egg whites 1/8t. salt 3 1/2 T. raspberry Jell-O 3/4 c. sugar 1T. vinegar Confetti sprinkles INSTRUCTIONS: Preheat oven to 250 degrees Beat egg whites with salt until foaming.Add Jell-O and
EDIBLE FISHING BOBBER Swirl the 2 colors together (don’t mix too much!) and scoop into 24 cupcake liners placed in a baking tin. Bake according to package and cool cupcakes completely. Make frosting by placing butters, powdered sugar and vanilla into a large bowl and beating on high until light and fluffy. Divide frosting in half and color one half blue. RASPBERRY FUDGE LAYER CAKE Divide the bag of chocolate chips into 2 separate microwave-safe bowls. Add the stick of butter to one, and the whipping cream to the other. Melt each bowl of chocolate, one at a time, in the microwave, stirring every 30 seconds until melted and smooth. Set aside the butter/chocolate glaze. Lay the bottom layer of the pound cake on abaking
MAPLE HEDGEHOG CUPCAKES! Make cake mix according to package and bake as cupcakes for recommended time and temp. Cool completely. Place frosting into a small bowl and heat for just 15-20 seconds in the microwave until soft. Add maple flavoring and stir until combined. Dip tops of cooled cupcakes into frosting and pull into a slight “point” on one endof the cupcake
BUBBLE GUM CUPCAKES
A perfect dessert for kids! Fun blue cupcakes topped with creamy pink bubble gum frosting and a gum ball! Remember bubble gum ice cream? When I was a kid, one of our summer treats was to go to Cornwell’s Turkey Farm near Marshall, MI. It wasn’t too far from home and you got turkey sandwiches (the chunky “thanksgiving left-over” kind of sandwich) for lunch and then an ice cream cone CINNAMON ROLL CHEESECAKE WITH CREAM CHEESE FROSTING Cinnamon Roll Batter: Using a mixer, cream together the butter and sugar. Add egg, milk, and vanilla. Beat for about one minute, scraping down bowl. Add flour, baking powder, and salt to the creamed ingredients. Mix on low speed until throughly combined.RSS Feed
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TOILET PAPER CAKE
Posted on April 10, 2020by Ruthanne
_Can’t find TP at the grocery? This cake will NOT solve that problem for you, but it might make you and your family laugh- and that counts for a lot right now! _Well, here we are. About a month into this craziness called Coronavirus. First of all, for my readers and fellow bakers that have been directly affected by this pandemic- hugs to you. We all have been affected to some degree, but some of you have been ill with it, had family ill with it, and maybe even lost someone close to you. My husband and I were just talking about how numbing the numbers are each day. We keep saying things like, “oh- look only 14 deaths in our state today!” And then we remember that those 14 people were deeply loved members of families, and it hits home. This recipe is fun, and maybe even funny, but I don’t want to make light of the terrible situations that many of you are living through right now. Just a month ago, my husband and I celebrated our one year anniversary with a long weekend trip to Florida. We had a wonderful meal at a beach-side restaurant and walked the beach afterwards, picking up seashells. Yesterday was exactly one month later and it felt like 5 months had passed. So much has changed in one little month! I knew I wanted to make a cake for my hubby for our 13 month celebration (we celebrate everything!) and this little TP cake- celebrating a whole month of TP concern- made us both smile. Here’s the deal: I am NOT(!!!) a cake decorator! I cannot even frost a layer cake without it looking super homemade. Cupcakes? Yes. Cake? NO WAY. So I thought about just trying to frost the cake and adding the little cut-out for the center of the roll, but when it was all finished the frosting looked terrible. I’d made fondant for the little grey circle on top, so I rolled the rest of it out, cut it to the height and circumference of the cake, and slapped it on the outer edges. It looks messy- but in a genuinely toilet-papery kind of way How’d I make the pattern on it? While sewing masks earlier this week, I caught a glimpse of my pattern marking wheel,
and decided I could roll this over the fondant to make those littleserration marks.
The cake is coconut, with toasted coconut filling (YUM!!)- but you can use any flavor or type of cake with this. Here is how I did mine: INGREDIENTS: (CAKE/FILLING) * 1 WHITE CAKE MIX (WITH WATER, OIL AND EGGS TO MAKE ACCORDING TOBOX)
* 1 CUP OF TOASTED COCONUT * 1 STICK OF BUTTER, SOFTENED * 1/2 CUP POWDERED SUGAR * 2 TEASPOONS COCONUT FLAVORING * ABOUT 1/2 CUP CREAM OF COCONUT (OPTIONAL- JUST MAKES CAKE MOIST AND ADDS MORE FLAVOR) DIRECTIONS: (cake/filling) Make cake according to package and bake in three 6″ pans accordingto package.
Remove cakes from pans and cool completely. PLACE BUTTER, POWDERED SUGAR, AND COCONUT FLAVORING IN A MIXING BOWL AND BEAT ON HIGH UNTIL LIGHT AND VERY FLUFFY (ABOUT 2 MINUTES). FOLD IN THE TOASTED COCONUT AND SET ASIDE. WHEN CAKES ARE COOL, PLACE ONE ON SERVING PLATE AND DRIZZLE WITH CREAMOF COCONUT.
TOP THIS WITH 1/2 OF THE FILLING MIXTURE AND SPREAD TO EDGES. REPEAT THIS WITH THE NEXT LAYER, AND SET CAKE ASIDE. INGREDIENTS: (frosting) * 1 STICK (1/2 CUP) BUTTER (SOFTENED)* 1/2 CUP CRISCO
* 1 TSP CLEAR VANILLA (OR ANY FLAVORING YOU MIGHT WANT!) * 4 C. POWDERED SUGAR * 1 TABLESPOON OF HALF-AND HALF CREAM. DIRECTIONS: (FROSTING) BEAT TOGETHER BUTTER, CRISCO AND VANILLA WITH A MIXER UNTIL SMOOTH. ADD POWDERED SUGAR GRADUALLY AND MIX UNTIL COMBINED AND A LITTLECRUMBLY.
ADD HALF AND HALF CREAM AND MIX ON LOW. YOU MIGHT NEED TO ADD A LITTLE MORE UNTIL FROSTING IS A THICK BUT SMOOTH CONSISTENCY. INGREDIENTS: (FONDANT) * 4 CUPS MINI MARSHMALLOWS (HALF OF A 16 OZ. BAG) * 4 CUPS POWDERED SUGAR- PLUS A LITTLE FOR DUSTING.* 2 TSP WATER
* 1/2 TEASPOON OF CLEAR VANILLA * BLACK GEL COLOR TO MAKE CENTER OF ROLL * BROWN GEL COLOR IF YOU WANT TO ADD A POO OR TWO DIRECTIONS: (FONDANT) PLACE YOUR MINI MARSHMALLOWS AND WATER INTO A LARGE MIXING BOWL AND MICROWAVE ON HIGH FOR ABOUT ONE MINUTE- UNTIL THEY ARE PUFFY ANDMELTED.
STIR THEM TOGETHER WITH A RUBBER SPATULA UNTIL THEY ARE COMPLETELY SMOOTH (IF NOT MELTED COMPLETELY, PUT THEM BACK IN THE MICROWAVE ON HIGH FOR 5-10 SECONDS). ADD CLEAR VANILLA AND MIX WELL. ADD ABOUT 1/4 OF THE POWDERED SUGAR, STIR UNTIL SMOOTH, ADD ANOTHER 1/4 AND STIR. IT WILL BECOME DIFFICULT TO STIR AND VERY STICKY. POUR THE REST OF THE POWDERED SUGAR ONTO A CLEAN COUNTER OR CUTTINGBOARD.
SCRAPE THE STICKY FONDANT MIXTURE OUT OF THE BOWL AND ONTO THE POWDERED SUGAR AND BEGIN TO KNEAD IT TOGETHER WITH CLEAN (POWDER SUGAR COATED!) HANDS. IT WILL GRADUALLY BECOME LIKE A SMOOTH CLAY CONSISTENCY. USE A METAL SCRAPERTO
KEEP IT FROM STICKING TO THE COUNTER/ BOARD. THIS CAN NOW BE COLORED WITH GEL, ROLLED OUT AND CUT, OR STORED (TIGHTLY WRAPPED) IN THE FRIDGE FOR ABOUT ONE WEEK. WANT A PICTURE TUTORIAL OF THIS PROCESS? CHECK OUT THIS POST.
ASSEMBLY: (THE FUN PART!) USE THE FROSTING TO PLACE A THIN, SMOOTH LAYER OVER THE ENTIRE CAKE. LET THIS HARDEN A BIT WHILE YOU PREPARE YOUR FONDANT. COLOR A SMALL BALL OF FONDANT A GREY COLOR. ROLL THIS OUT ON A CLEAN AND POWDER-SUGARED COUNTER AND USE A SMALL CIRCLE COOKIE CUTTER TO CUT THE CENTER OF THE ROLL OUT. SET ASIDE. ROLL THE REMAINING WHITE FONDANT OUT INTO A LARGE FLAT RECTANGLE. MEASURE YOUR CAKE HEIGHT AND CIRCUMFERENCE AND THEN TRIM THE RECTANGLE INTO THIS SIZE USING A RULER AND KNIFE. I MADE MINE A TINY BIT LONGER SO IT WOULD DRAPE OFF THE END LIKE TP DOES. FROST THE CAKE AGAIN WITH A THICKER LAYER, MAKING SURE IT IS AS SMOOTH AS POSSIBLE. GENTLY FOLD THE FONDANT STRIP A COUPLE OF TIMES SO IT IS EASIER TO HANDLE, AND THEN CAREFULLY PRESS IT AGAINST THE SIDES OF THE CAKE, LINING THE TOP EDGE UP WITH THE TOP OF THE CAKE. ONCE YOU ARE ALL THE WAY AROUND, GENTLY LAY THE EXTRA ACROSS THE FRONT AND ON THE PLATE. MINE WASN’T EVEN CLOSE TO PERFECT- IT WAS BUMPY, AND WRINKLY. NORMALLY, I WOULD SMOOTH THIS OUT, BUT I LEFT IT BECAUSE IT LOOKED MORE LIKE TP — ALL MESSY! PLACE THE GREY CENTER ON THE CAKE’S TOP, AND USE A TOOTHPICK TO DRAW A SPIRAL IN THE FROSTING OUT FROM THE CENTER TO THE EDGES. FINALLY, (IF YOU HAVE ONE!) USE A PATTERN MARKING WHEEL TO MAKE THE PATTERN ON YOUR FONDANT RESEMBLE TP. YOU COULD ALSO USE A TOOTHPICK- BUT THAT SEEMS LIKE A LOT OF WORK? BRAINSTORM IDEAS FOR AN ITEM YOU MIGHT HAVE LYING AROUND THAT COULD DO THIS OTHERWISE. I HAD EXTRA FONDANT, SO I COLORED IT BROWN, ROLLED IT INTO A LITTLE POO AND ADDED IT TO THE SIDE OF THE CAKE- WITH A LITTLE FLAG. THEN, I STEPPED BACK AND LAUGHED. WHICH WAS GOOD FOR MY SOUL _My thoughts: There are ways to make this easier. You could buyfondant
,
you could skip the fondant entirely and decorate with frosting (if you are gifted in cake decorating skills), you can skip adding the little poo… I know this cake is a little more complicated that what I usually share, but it seems like we all have a little extra time these days to fuss over a cake- especially one that makes us all smile. __Enjoy! ~r_
Other fun baking ideas for your shelter-in-place time:SHARE THIS:
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Posted in Cakes , Complicatedrecipes , Fondant
, frosting
and tagged coconut cake, fondant poo
, fondant poop
, fondant toilet paper , funny toilet papercake , layer cake
, poo cake
, poop cake
, Quarantine cake
, Quarantine dessert, Quarantine toilet
paper cake ,
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PEPPERMINT MOCHA COOKIES Posted on February 1, 2020by
Ruthanne
*
_Brighten up your February with these cheery peppermint mocha cookies!_
_Sweet peppermint icing over dark chocolate coffee cookies? Yesplease!_
*
Just in time for Valentine’s Day, these cookies didn’t last long in our house, and my husband is already hoping I will make them again. Not too sweet, but full of rich espresso and peppermint. I thinkyou’ll love them.
Want to know how to make them? Here you go. (printable recipe)
INGREDIENTS: (MAKES 36 MEDIUM COOKIES)COOKIES:
* 2 STICKS (1 CUP) BUTTER, SOFTENED* 1 1/2CUPS SUGAR
* 2 EGGS
* 3 TEASPOONS VANILLA EXTRACT * 3 teaspoons instant Espresso Powder * 2/3 CUP UNSWEETENED COCOA POWDER* 3 CUPS FLOUR
* 1/2 TEASPOON SALT
* 1/2 TEASPOON BAKING POWDERICING:
* 4 CUPS POWDERED SUGAR* 3/4 CUP WATER
* 3 TABLESPOONS MERINGUE POWDER * 1/2 TEASPOON PEPPERMINT EXTRACT * A LITTLE PINK FOOD COLORING GEL * SPRINKLES OR WHITE CHOCOLATE TO MAKE THE DESIGN ON TOPDIRECTIONS:
COOKIES:
* CREAM TOGETHER BUTTER AND SUGAR IN A LARGE MIXING BOWL. * MIX IN EGGS AND THEN COCOA. * PLACE VANILLA AND ESPRESSO POWDERTOGETHER
IN A SMALL CUP UNTIL COFFEE DISSOLVES. ADD THIS MIXTURE TO THE BATTER AND MIX UNTIL COMPLETELY INCORPORATED. * GRADUALLY ADD DRY INGREDIENTS AND MIX UNTIL SMOOTH (USE CLEAN HANDS AT THE END, TO KNEAD INTO A SOFT BALL OF DOUGH) * WRAP IN PLASTIC AND CHILL FOR AT LEAST ONE HOUR. * ALLOW COOKIE DOUGH TO SOFTEN A LITTLE AT ROOM TEMPERATURE * PREHEAT OVEN TO 350F DEGREES. * ROLL OUT COOKIE DOUGH ON FLOURED COUNTER. * CUT INTO CIRCLES AND PLACE ON A PARCHMENT-LINED BAKING SHEET. * BAKE FOR 8 TO 11 MINUTES UNTIL THE EDGES ARE FIRM. * GENTLY SLIDE PARCHMENT PAPER OFF OF COOKIE SHEET AND ONTO A FLAT SURFACE. COOL _COMPLETELY_ BEFORE REMOVING COOKIES FROM PAPER.ICING:
* BEAT TOGETHER ALL INGREDIENTS AND ADD POWDERED SUGAR UNTIL IT BECOMES A THICK GLAZE CONSISTENCY. * PLACE IN A ZIP-TOP BAG FITTED WITH A SMALL ROUND PIPING TIP. * PIPE ICING AROUND EDGES OF COOKIE AND ALLOW THIS TO HARDEN. * FILL CENTER OF COOKIE WITH ICING, SPREADING IT TO THE EDGES THATHAVE HARDENED.
* TO MAKE COFFEE OR HEART DESIGN, PIPE LINES ON TOP OF COOKIE WITH WHITE CHOCOLATE, AND PULL A TOOTHPICK THROUGH TO FORM DESIGN. OTHERWISE (MUCH EASIER!) SPRINKLE WITH SOME CRUSHED PEPPERMINT ORHEART SPRINKLES!
* LET ICING HARDEN AND ENJOY!!! My thoughts: These are easy to make, and they keep in an air-tight container for at least a week (and freeze well). I spent way too much time making coffee froth designs on the top, and when I make them again they will just have sprinkles. I really hope you get a chance to try these!!! Enjoy! ~r Other cute Valentine’s Day ideas to try (click on photo to seerecipe):
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FALL PEANUT BUTTER CRISPS Posted on November 1, 2019by
Ruthanne
_These beautiful fall cookies are special– not just because they are salty, sweet, crispy deliciousness– but because they USE UP YOUR KIDS’ HALLOWEEN CANDY!!!!_ So… Halloween is over, and you are likely in possession of more candy than you know what to do with. The chocolate will be gone in days, and then the name-brand candy will slowly get picked away at. But there are always those candies that sit in the bottom of the plastic pumpkin until Thanksgiving. For me, those candies were always Bit-o-Honey and the bright orange and black-wrapped “Peanut ButterKisses
“.
These are a candy that only seems to make an appearance at Halloween. A combination of taffy and peanut butter, they just always seem to make the left-over candy list. But not any more!!! Go ahead, dig through all of that Halloween candy and pull these little guys out- they make the _best_ filling for these beautiful cookies! You can also grab other candies to fill these cookies with- rolos, kisses, peppermint patties, mini snickers… all work in this recipe! I actually began making these crisp cookies with Rolosabout 5 years
ago at Christmas.
Want the recipe? Here it is!! (printable version)
INGREDIENTS: (MAKES 20 COOKIES)* 40 RITZ CRACKERS
* 20 PEANUT BUTTER KISSES (OR OTHER SMALL CANDY THAT MELTS AT A LOWTEMPERATURE)
* 1 BAG OF WILTON’S DARK CHOCOLATE CANDY MELTS * 1 CHOCOLATE TRANSFER SHEET (I USED 12×16″, AND I GOT MINE HERE).
DIRECTIONS:
* PREHEAT OVEN TO 350F DEGREES. * PLACE 20 RITZ CRACKERS ON A COOKIE SHEET, BOTTOMS UP. * UNWRAP ALL 20 PEANUT BUTTER KISSES, AND SET ONE ON EACH RITZCRACKER.
* PLACE COOKIE SHEET IN OVEN FOR ABOUT 4-5 MINUTES- CHECK! CANDY SHOULD BE SOFT BUT NOT COMPLETELY MELTED. * REMOVE FROM OVEN, AND PLACE RITZ CRACKER, BOTTOM SIDE DOWN, ON TOP OF CANDY AND PRESS TO SPREAD CANDY TO EDGE. * PLACE ENTIRE TRAY IN FREEZER TO CHILL FOR A FEW MINUTES. * MELT CHOCOLATE CANDY MELTS IN A BOWL IN THE MICROWAVE FOR ABOUT 2-3 MINUTES, STIRRING ONCE EVERY 30 SECONDS, UNTIL COMPLETELY MELTEDAND SMOOTH.
* PLACE PARCHMENT PAPER ON A COOKIE SHEET (THAT FITS IN YOURFREEZER!)
* CUT CHOCOLATE TRANSFER SHEET INTO 20 SQUARES. * TAKE A COOKIE, PLACE IT IN THE MELTED CHOCOLATE AND COVER IT COMPLETELY. USE A FORK TO PICK IT UP AND TAP ON THE SIDE OF THE BOWL UNTIL ALL EXCESS CHOCOLATE DRIPS OFF THE BOTTOM. SLIDE BOTTOM ALONG EDGE OF BOWL, AND USING FORK, SLIDE ONTO PARCHMENT PAPER. * IMMEDIATELY PLACE CHOCOLATE TRANSFER SHEET SQUARE ON TOP OF THE MELTED CHOCOLATE (YOU’LL NEED TO PUT THE ROUGH SIDE DOWN- THE SMOOTH SIDE UP) AND GENTLY PRESS IT INTO CONTACT WITH THE ENTIRE TOP OF THE COOKIE. REPEAT 20 TIMES. * PLACE ENTIRE COOKIE SHEET INTO THE FREEZER FOR 5 MINUTES OR SO. AS SOON AS YOU REMOVE IT, GENTLY PEEL OFF THE TRANSFER SHEET FROM EACH COOKIE- AND ENJOY!!! _My thoughts: There are three things that I love about thesecookies…_
* _They are EASY to make- they take almost no time but look sofancy!_
* _They are CHEAP to make- the Ritz crackers and peanut butter candies are really inexpensive (I got mine at the Dollar Store), the chocolate isn’t too costly, and the transfer sheet is like $4.40, but SO worth it! (you could use sprinkles instead, to cut the costeven more though!)_
* _They keep for a long time. Put these little guys in cello bags, tie them up, and use them to decorate your place settings atThanksgiving! _
_They also can use a variety of candies up- and you can decorate them so many fun ways! _ Go – find your kids’ candy and re-purpose it into these beautiful, crunchy, deliciously salty but sweet treats! Need other ideas for using up that Halloween candy? This is a project we have a few ideas for! Click on a photo to see the recipe.SHARE THIS:
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TIE DYE SLIME CAKE FOR HALLOWEEN! Posted on October 19, 2019by Ruthanne
_This deliciously scary layer cake has all the fun colors of Halloween, with green slime oozing out of the layers!_ I think that of all the desserts I create all year long, the October ones are my favorite. There is just something fun about the purples and greens and oranges this time of year- and the “yuck” factor that actually tastes amazing. This cake has all the colors, all the feels, and that slimy green layer? It is actually white chocolate pudding that is _absolutely delicious._ This filling is inspired by our Toxic Slime Cupcakesfrom a
few years ago. I loved the flavor of the pudding slime so much that I wanted to use it in something else. The cake-of-many-colors is inspired by our Tie Dye cake recipe from a few years back. Put the two together and you have this Franken-dessert mash-up. Just in time for Halloween! Want to know how we made it? Here you go: (printable recipe)
INGREDIENTS:
* ONE WHITE CAKE MIX (PLUS EGGS, OIL AND WATER TO MAKE ACCORDING TOPACKAGE)
* ONE CHOCOLATE CAKE MIX (PLUS EGGS, OIL AND WATER TO MAKE ACCORDINGTO PACKAGE)
* FOOD COLORING GELS IN ORANGE, GREEN, PURPLE AND BLACK * TWO LARGE BOXES OF INSTANT WHITE CHOCOLATE PUDDING MIX (PLUS MILK TO MAKE ACCORDING TO PACKAGE) * 2 STICKS OF SALTED BUTTER * 2 STICKS OF UNSALTED BUTTER * 3 CUPS OF POWDERED SUGAR * 2 TEASPOONS OF VANILLA * HALLOWEEN SPRINKLESDIRECTIONS:
* MAKE TWO CAKE MIXES ACCORDING TO PACKAGE. * USE BLACK FOOD COLORING GEL TO MAKE CHOCOLATE CAKE A BLACK COLOR * DIVIDE WHITE CAKE BATTER INTO THREE BOWLS AND ADD COLOR GELS TO MAKE THEM ORANGE, GREEN AND PURPLE. * SPRAY THREE 9 INCH PANS WITH COOKING SPRAY AND CUT A ROUND PIECE OF PARCHMENT PAPER TO FIT IN THE BOTTOM OF EACH. IF YOU DON’T HAVE THREE PANS, BAKE LAYERS ONE AT A TIME. * STARTING WITH BLACK, PLACE A CIRCLE OF BATTER IN THE MIDDLE OF EACH PAN. TAP IT TO MAKE IT SPREAD OUT A BIT (BATTER SHOULD NOT BE AT THE EDGES YET). ADD A CIRCLE OF GREEN IN THE CENTER OF THE BLACK, TAP UNTIL BOTH COLORS SPREAD A LITTLE. REPEAT WITH ORANGE AND THEN START AGAIN WITH BLACK AND REPEAT ALL COLORS, ENDING WITH BLACK (BECAUSE YOU HAVE MORE BATTER IN THAT COLOR). * PLACE CAKES IN A 350F DEGREE OVEN AND BAKE ACCORDING TO PACKAGE (MINE TOOK ABOUT 25 MIN). * REMOVE FROM OVEN, TIP OUT OF PAN, AND COOL COMPLETELY ON A CAKERACK.
* TRIM THE TOP OF EACH LAYER SO THAT IT IS FLAT. * MAKE 2 BOXES OF PUDDING ACCORDING TO PACKAGE, AND USE GREEN FOOD COLOR TO TINT IT A SLIMY SHADE OF GREEN. * MAKE FROSTING BY PLACING THE BUTTER (AT ROOM TEMP), POWDERED SUGAR AND VANILLA INTO A LARGE BOWL AND BEATING IT ON HIGH UNTIL LIGHT ANDFLUFFY.
* DIVIDE FROSTING INTO 3 BOWLS- ONE BOWL FOR THE PURPLE SHOULD HAVE ABOUT 3/4 OF THE FROSTING, THE OTHER TWO SHOULD HAVE THE REST SPLIT IN TWO FOR ORANGE AND GREEN. USE FOOD COLOR GELS TO COLOR THESE. ASSEMBLY OF THE CAKE: * PLACE PURPLE ICING IN A LARGE ZIP-TOP BAG FITTED WITH A LARGE ROUND (2A) WILTON DECORATING TIP. PIPE ICING AROUND THE TOP OF A LAYER TO FORM A “WALL” TO HOLD THE PUDDING SLIME ON THE CAKE. * SPOON 1/2 OF THE GREEN SLIME PUDDING ON TOP OF THE CAKE, AND SPREAD IT TO THE FROSTING EDGES. * GENTLY PLACE A CAKE LAYER ON TOP OF THE PUDDING AND REPEAT THE PROCESS ONCE MORE, ENDING WITH THE TOP LAYER OF CAKE. * FROST THE ENTIRE CAKE IN PURPLE AND THEN, USING A ROUND (2A) WILTON TIP, PIPE ROUND DOTS ALL OVER THE TOP OF THE CAKE IN THE 3COLORS.
* FINISH WITH A SPRINKLE OF EYEBALLS AND BONES- OR ANY OTHER FUNHALLOWEEN CANDY.
* ENJOY!
_My thoughts: YUM!!! This cake is so good with that white chocolate pudding as a filling. Goodness. You could make this recipe easier by doing either one element or the other (make a purple cake with slime- or make a tie-dye cake with regular filling). Also- you will have a little left-over black batter. I went a little heavier on the black layers to make up the difference, but still had a little left. I really hope you get a chance to try this recipe! Enjoy!! ~r_ Other fun Halloween recipes to try:(click on photo to open recipe)SHARE THIS:
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PEANUT BUTTER SPIDER COOKIES! Posted on October 2, 2019by
Ruthanne
_These deliciously creepy little spider cookies are special…. because the peanut butter cookies they sit on only take THREE ingredients, and are the best peanut butter cookies I’ve evertasted!_
I’ve seen these cute little guys pop up online, and I’ve wanted to make them with my favorite (super-easy!) peanut butter cookies for more than a few years. They are a cute addition to any Halloween party, delicious, and sooooo easy to make. Want to know how? Here you go: (printable recipe)
INGREDIENTS: (MAKES ABOUT 24 COOKIES) * 2 CUPS PEANUT BUTTER (CREAMY) * 2 CUPS GRANULATED SUGAR* 2 EGGS
* 24 LINDT CHOCOLATES * 1 CUP OF WILTON CANDY MELTS IN MILK OR DARK CHOCOLATE* 48 CANDY EYES
INSTRUCTIONS:
* PREHEAT OVEN TO 350F DEGREES * PLACE PEANUT BUTTER, SUGAR AND EGGS INTO A MIXING BOWL AND STIR UNTIL WELL COMBINED. * USE A COOKIE SCOOP TO PLACE 2 INCH BALLS ONTO A COOKIE SHEET COVERED IN PARCHMENT PAPER. * BAKE AT 350F DEGREES FOR ABOUT 12 MINUTES (COOKIES WILL STILL BE SOFT IN THE MIDDLE). * REMOVE FROM OVEN AND USE A TART SHAPER OR THE ROUNDED BACK OF A MEASURING SPOON TO PRESS A SMALL ROUND INDENTATION INTO THE CENTER OF THE COOKIE (SO THE CHOCOLATE SPIDER HAS A PLACE TO SIT!). * BAKE ANOTHER 2-4 MINUTES AND REMOVE FROM OVEN. SLIDE PARCHMENT PAPER OFF COOKIE SHEET WITH THE COOKIES STILL ON TOP AND COOLCOMPLETELY.
* MELT CANDY MELTS IN THE MICROWAVE IN 30 SECOND INCREMENTS,STIRRING BETWEEN.
* USE A TOOTHPICK TO PUT A LITTLE MELTED CHOCOLATE ON THE BACK OF YOUR CANDY EYES AND ATTACH THEM TO THE LINDT CHOCOLATE. ALLOW THESE TOHARDEN.
* PLACE THE REST OF THE MELTED CHOCOLATE INTO A ZIP-TOP BAG. SEAL IT UP AND CUT A SMALL CORNER OFF. SQUEEZE THE BAG AND PIPE LEGS ON THETOP OF EACH COOKIE.
* ADD A BIT OF CHOCOLATE IN THE CENTER OF EACH COOKIE AND SET A LINDT “SPIDER BODY” ON TOP. * ALLOW ALL CHOCOLATE TO HARDEN AND ENJOY! _My thoughts: What’s not to like about these?!? A super-easy peanut butter cookie, plus chocolate? SO fun! Too busy for spiders? Just make the cookie part. You could have warm peanut butter cookies in like 20 minutes from RIGHT NOW. Aaaand…. go!_ Looking for other fun Halloween treats? Here are a few- just click the photo to see the recipe!SHARE THIS:
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EPIC MONSTER COOKIES! Posted on September 8, 2019by Ruthanne
Every once in awhile I run into a dessert that I simply HAVE to try making. These cookies are that dessert. Recently, my husband and I were invited to be a part of a good friend’s wedding in Georgia. At the rehearsal, the groom’s mom handed out little bags filled with these cookies… and the rest is history. I’ve had monster cookies before… but I’ve never had ones that tasted this good! Thick and full of oats- kind of like the oatmeal no-bake cookies… but better. Seriously– you need to try them! So I got the recipe from Debbie Howard, mom of my recently married friend Josh. It was a really old recipe in one of those church cookbooks where everyone submits recipes. It had alterations scribbled all over the recipe, so it took me three tries, but I finally perfected the recipe. You need to make these exactly as instructed though- or they won’t work as well- and believe me- when they work….? Epic. Cookies. My biggest mistake was not refrigerating the dough before scooping them out- and they flattened into thin crispy puddles You need to refrigerate- so give yourself at least 2 hours extra time for that. Otherwise, they are fairly easy cookies and worth every bit of effort!! Want the recipe? Here you go! (printable recipe)
INGREDIENTS:
* 1 CUP SUGAR
* 1 CUP BROWN SUGAR
* 1 STICK OF BUTTER (SOFTENED TO ROOM TEMPERATURE)* 3 EGGS
* 1 ½ CUPS OF EXTRA CRUNCHY PEANUT BUTTER* ¾ TSP SALT
* 2 TSP BAKING SODA
* 5 CUPS OATMEAL (OLD-FASHIONED KIND- NOT INSTANT!)* ½ CUP M&MS
* ½ CUP CHOCOLATE CHIPS * ½ CUP CHOPPED PECANS* 1 TSP VANILLA
DIRECTIONS:
* IN A LARGE BOWL, BEAT BUTTER AND SUGARS TOGETHER AND ADD EGGS AND VANILLA. BEAT UNTIL SMOOTH. * ADD PEANUT BUTTER AND BEAT TOGETHER UNTIL WELL COMBINED. * IN A SEPARATE LARGE BOWL, TOSS SALT, BAKING SODA, OATS, PECANS, M&MS AND CHOCOLATE CHIPS TOGETHER. * ADD BOWL OF DRY INGREDIENTS TO WET AND MIX WELL. * COVER AND REFRIGERATE FOR ABOUT TWO HOURS (YOU MUST DO THIS, OR THE COOKIES WILL SPREAD THIN AND CRUNCHY WHEN BAKED). DOUGH SHOULD BE JUST HARD ENOUGH TO STILL SCOOP, SO TEST THE TIME A BIT, AS REFRIGERATORS VARY IN TEMPERATURE. * PREHEAT OVEN TO 365F DEGREES. * USE A LARGE COOKIE SCOOP OR ICE CREAM SCOOP TO PLACE COOKIE DOUGH ON A PARCHMENT PAPER- COVERED COOKIE SHEET. ROLL THEM SMOOTH WITH YOUR HANDS AND THEN FLATTEN THEM A LITTLE BIT BEFORE BAKING. LEAVE ROOM BETWEEN COOKIES TO ALLOW THEM TO SPREAD A LITTLE. * BAKE AT 365F DEGREES FOR 10-12 MINUTES. THEY SHOULD BE JUST TURNING BROWN ON TOP WHEN YOU REMOVE THEM. * SLIDE COOKIES OFF SHEET, STILL ON PARCHMENT PAPER, AND ALLOW THEM TO COOL ON COUNTER- THEY WILL SEEM FRAGILE UNTIL THEY COOL AND HARDENUP.
* ENJOY!
_My thoughts: Well, I already said this once, but these are really delicious cookies. They are thick and chewy and so peanut-buttery! Store them in an air-tight container and they keep for a long time (we are still eating ours a week later!) Enjoy! ~r_ We have other epic cookies here- click on a photo to see the recipe!SHARE THIS:
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CHOCOLATE CAKE ROLL WITH A CINNAMON CARAMEL FILLING Posted on August 16, 2019by Ruthanne
I love my pumpkin roll recipe. It’s one of my
favorite parts of baking in the Fall. I’ve been highly unsuccessful, however, in finding a CHOCOLATE cake roll recipe that I love- either it tastes great but cracks like crazy, or it rolls well buts tastes like cardboard. One of my goals over the past 2 years of blog-absence was to create a chocolate cake roll recipe that works AND tastesgreat.
This is it! It rolls beautifully (I had only one small crack) and tastes like a rich, but not-too-sweet, fudge brownie. Perfect! Of course you can fill this roll with a multitude of things, but I chose a creamy Dulce de Leche caramel filling with cinnamon. Ready to try this? Here’s the recipe: (printable version)
INGREDIENTS:
CAKE:
* 2/3 CUP FLOUR
* 1/3 CUP UNSWEETENED COCOA POWDER * 1 ½ TEASPOON BAKING POWDER * 1 ½ TEASPOON SALT* 5 EGGS
* 2/3 CUP SUGAR
* 3 TABLESPOONS VEGETABLE OIL * 2 TEASPOONS VANILLAFILLING:
* 3 STICKS (1.5 CUPS) OF SALTED BUTTER, SOFTENED TO ROOM TEMPERATURE * ONE CAN (13.4 OZ) DULCE DE LECHE (I USED NESTLE’S LA LECHERA) * 1 1/2 TEASPOONS OF CINNAMONTOPPING:
* 1 TABLESPOON OF CINNAMON * 2 TABLESPOONS OF COCOA POWDER (MIX THEM TOGETHER IN A SMALL DISH)DIRECTIONS:
CAKE:
* HEAT OVEN TO 350 DEGREES F AND LIGHTLY SPRAY A 17 X 12 INCH JELLYROLL PAN
WITH NON-STICK COOKING SPRAY. LINE THE PAN WITH PARCHMENT PAPER WITH ABOUT AN INCH OF EXTRA PAPER ON THE 17-INCH SIDES (SO YOU CAN LIFT THE CAKE OUT OF THE PAN EASILY ONCE IT BAKES). _NOTE: MAKE SURE YOUR PAPER IS NICE AND FLAT- THE NON-STICK SPRAY WILL HELP HOLD IT DOWN. MINE FOLDED A LITTLE AND YOU CAN SEE A FEW BUMPS ON MY ROLL WHERE THE BATTER BAKED OVER THE FOLD._ * ADD FLOUR, COCOA POWDER, BAKING POWDER, AND SALT IN A MEDIUM BOWL STIRRING GENTLY UNTIL JUST COMBINED. * IN A LARGE BOWL, BEAT EGGS AND GRANULATED SUGAR FOR ABOUT 1 MINUTE UNTIL THICK. ADD IN THE OIL AND VANILLA EXTRACT, AND BEAT TOGETHER UNTIL COMBINED. * ADD DRY INGREDIENTS TO WET, AND MIX GENTLY UNTIL JUST COMBINED. THE BATTER WILL BE LIKE A RUNNY BROWNIE BATTER. * SPREAD THE BATTER EVENLY INTO PREPARED PAN, AND BAKE FOR 12-16 MINUTES, OR UNTIL TOP OF CAKE SPRINGS BACK WHEN TOUCHED. * CAREFULLY LIFT THE PARCHMENT PAPER AND CAKE OUT ONTO A FLAT (AND HEAT-SAFE) SURFACE. THEN SLOWLY, USING YOUR HANDS (CAREFUL, IT WILL BE HOT!), ROLL THE CAKE – ROLLING FROM ONE SHORT (12-INCH) END TO THE OTHER— UNTIL IT IS COMPLETELY ROLLED UP. * WRAP TIGHTLY IN A TOWEL AND PLACE IN REFRIGERATOR UNTIL COMPLETELY COOLED (AN HOUR OR SO). * WHILE THE CAKE IS COOLING, MAKE THE CARAMEL AND CINNAMON FILLING(SEE BELOW).
* ONCE THE CAKE HAS COOLED COMPLETELY, PLACE IT ON A FLAT SURFACE, REMOVE THE TOWEL, AND UNROLL IT CAREFULLY UNTIL IT IS FLAT AGAIN (IT’S OK IF THE ENDS CURL UP A BIT). FILLING: (MAKE WHILE CAKE COOLS) * PLACE BUTTER IN MIXING BOWL AND BEAT ON HIGH UNTIL WHIPPED ANDSMOOTH.
* ADD DULCE DE LECHE AND CINNAMON TO BUTTER AND BEAT ON HIGH FOR ABOUT 2 MINUTES UNTIL SMOOTH AND CREAMY.ASSEMBLY:
* SPREAD THE FILLING EVENLY OVER UNROLLED CAKE, LEAVING A SMALL BORDER ON ALL SIDES (THE FILLING WILL SPREAD OUT AS YOU ROLL IT BACK UP). THEN CAREFULLY RE-ROLL THE CAKE, GENTLY PEELING AWAY THE PARCHMENT PAPER AS YOU ROLL UNTIL YOU CAN COMPLETELY REMOVE AND DISCARD IT. TIGHTLY WRAP THE CHOCOLATE ROLL IN PLASTIC WRAP OR PRESS-N-SEAL AND REFRIGERATE AT LEAST ONE HOUR UNTIL COMPLETELY SET. * LIGHTLY DUST WITH COCOA POWDER AND CINNAMON MIXTURE (YOU COULD ALSO ADD A CHOCOLATE GLAZE TO THE TOP IF YOU HAVE CRACKS OR YOU WANT THE DESSERT TO BE SWEETER). * TO SERVE, REMOVE AND UNWRAP THE CHOCOLATE ROLL, TRANSFER IT TO YOUR SERVING DISH AND SLICE. * KEEP LEFTOVERS TIGHTLY WRAPPED AND REFRIGERATED FOR UP TO 4 DAYS. _My thoughts: Yum! I loved this cake roll- I almost feel like it should be called a brownie roll because it is so dense and rich. This is not a super sweet dessert- my husband said it would be better with a sweet chocolate glaze on top- but I loved the rich cocoa/cinnamon flavor. If you like a not-so-sweet but rich and cocoa-y dessert, this one’s for you! Enjoy!! ~r_SHARE THIS:
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