Saturday, March 23, 2019

Caramel Cake

Caramel Cake | #Chocolateeclaircakenobake #Carmelcakerecipe #Nobakechocolateeclairdessert #Cinnamonrollshomemadeeasy #Chocolateeclairrecipe #Yellowcakerecipe #Caramelcakerecipe #Birthdaycakeformen #Yellowcakerecipe #Saltedcaramelcakerecipe #Carameldripcake #Carmelcakerecipe

Ingredients

  • 1 cup butter softened
  • 3¼ cups cake flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2½ cups sugar
  • 2 teaspoons vanilla extract
  • 4 eggs room temperature
  • 1¼ cups milk I used whole milk
  • Frosting
  • 1 cup butter divided
  • 2 cups dark brown sugar
  • 1/2 cup evaporated milk
  • 1 1/2 tsp vanilla
  • 6 cups powdered sugar

Instructions

  1. Preheat oven to 350?F.
  2. Spray three 8-inch pans generously with baking spray and flour. Cut circles of parchment paper or wax paper to fit pans and place one in the bottom of each pan.
  3. Combine cake flour, baking powder, and salt together; set aside.
  4. (If you are using the extra fine cake flour you won't need to sift the flour, if not put the flour, baking powder and salt through a sifter.)
  5. Beat butter and sugar in the bowl of an electric mixer until light and fluffy.
  6. Add vanilla and then eggs one at a time, beating after each addition.
  7. Add flour mixture and milk alternately in 3 batches, beating until smooth after each addition.
  8. Divide batter between prepared pans.
  9. Bake until golden, 25-30 minutes.
  10. Let cool on a rack for 10 minutes; invert cakes onto a cooling rack; let cool completely.
  11. Brush off crumbs from sides and top of cake.
  12. Place one cake layer on a plate or cake stand.
  13. Add icing and spread to cover. Repeat with remaining layers.
  14. Frost entire cake with a generous layer of icing.
  15. Frosting :
  16. Place 1/2 cup butter, brown sugar and evaporated milk into a microwave safe bowl. Microwave for 1 minute, stir. Return to microwave and cook on high for 2-3 more minutes or until the mixture is smooth and no longer gritty. Can also be done in a saucepan on the stovetop. Heat until ingredients are combined and no longer gritty.
  17. Cool mixture for 15 minutes.
  18. Place in mixer and add in powdered sugar and mix on low until incorporated.
  19. Turn to medium high and mix for another minute.
  20. Add in 1/2 cup of softened butter and vanilla and mix on medium high for 3-4 minutes or until light and fluffy.
  21. Frosting should be a nice spreadable consistency. Add more milk if too stiff or more sugar if too thin.
  22. Frost cake.

recipe adapted >>>>>  here

Friday, March 22, 2019

The Best Butterbeer Cupcakes

The Best Butterbeer Cupcakes | #Butterbeercookies #Harrypottertreats #Frostingrecipeseasy #Buttercreamfrostingrecipe #Goldensnitchcakepops #Harrypottercakepops #Butterbeercupcakes #Butterbeercookies #Dessertrecipes #Cupcakecakes #Cakerecipes #Cupcakerecipes

Ingredients

  • FOR THE ZOODLES:
  • 1 tablespoon extra virgin olive oil for cooking
  • 1-2 cloves garlicminced or ran through a press
  • 1-2 zucchini spiralized, to taste
  • FOR THE MARINARA-MASCARPONE SAUCE:
  • 1/4-1/2 cup marinara sauce
  • 2-3 tablespoonsmascarpone cheeseto taste
  • kosher salt to taste
  • TO GARNISH:
  • Parmesan cheesefreshly grated
  • pecans roughly chopped to taste
  • fresh basil ribboned
  • black pepper freshly ground

Instructions

  1. Preheat oven to 350 degrees F. Line 2 muffin pans with about 18 paper liners; set aside.
  2. In a large bowl, combine the cake mix, eggs, oil, vanilla creme soda, brown sugar and dry pudding mix. Beat with an electric mixer for about 2 minutes or until combined. Portion the batter evenly among the muffin cups, filling about ¾ full.
  3. Bake the cupcakes for approx. 15-17 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
  4. In the bowl of a stand mixer, combine the butter, butterscotch sauce, brown sugar, butter and vanilla extracts with the paddle attachment until creamy, about 30 seconds. Add in the powdered sugar, one cup at a time, until frosting is light and fluffy, streaming in the heavy cream if needed (if frosting is too thick).
  5. Pipe the frosting onto the cooled cupcakes. If piping the frosting as high as in my photos, you may want to double the recipe. Drizzle with caramel or butterscotch sauce.

RECIPE ADAPTED  >>>>>  here

Tuesday, March 19, 2019

Boston Cream Pie Cupcakes

Boston Cream Pie Cupcakes | #Keylimecupcakes #Blueberryicing #Keylimebuttercreamfrosting #Keylimepiecupcakes #Cupcakecakes #Cupcakefrosting #Pumpkinpiefrosting #Cinnabonfrostingcopycat #Buttercream #Cupcakefrosting #Cupcakecakes #Icingrecipe

Ingredients

  • VANILLA CUPCAKES :
  • 6 tbsp (84g), unsalted butter, room temperature (I use Challenge Butter)
  • 3/4 cups (155g) sugar
  • 6 tbsp (86g) sour cream, room temperature
  • 2 tsp (10ml) vanilla extract
  • 3 large egg whites, room temperature
  • 1 1/4 cups (163g) all purpose flour
  • 2 tsp (8g) baking powder
  • ¼ tsp salt
  • 6 tbsp (90ml) milk, room temperature
  • 2 tbsp (30ml) water, room temperature
  • PASTRY CREAM FILLING :
  • 2 egg yolks
  • 6 tbsp (78g) sugar
  • 1 1/2 tbsp cornstarch
  • 1 cup + 2 tbsp (270ml) milk
  • 1 tbsp (14g) salted butter
  • 1 tsp vanilla extract
  • CHOCOLATE GANACHE :
  • 12 oz (338g) semi sweet chocolate chips
  • 2 tbsp (30ml) light corn syrup
  • 3/4 cup + 2 tbsp (210ml) heavy whipping cream

Instructions

  • 1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
  • 2. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
  • 3. Add sour cream and vanilla extract and mix until well combined.
  • 4. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  • 5. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
  • 6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  • 7. Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
  • 8. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
  • 9. While the cupcakes cool, make the pastry cream. Put the egg yolks in a medium sized bowl and gently beat them together. Set aside.
  • 10. Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.
  • 11. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
  • 12. Reduce heat to medium and simmer for 2 minutes. Remove from heat.
  • 13. Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don’t cook the egg yolks.
  • 14. Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
  • 15. Remove from heat and add butter and vanilla extract. Stir until smooth, then set aside to cool to room temperature.
  • 16. While the cupcakes and cream are cooling, make the chocolate ganache. Put the chocolate chips and corn syrup in a large bowl.
  • 17. Bring the heavy cream to a boil, then pour over the chocolate chips. Allow to sit for 3-5 minutes, then whisk until smooth.
  • 18. Place the chocolate ganache in the fridge until completely cool and firm, 1-2 hours.
  • 19. Once everything is cooled and ready, cut out the centers of the cupcakes. I use a cupcake corer, but a knife would work as well.
  • 20. Divide the pastry cream between the cupcakes and fill in the centers.
  • 21. Top the cupcakes with the chocolate ganache. I used Ateco tip 844 (Wilton 2D or 1M would work as well) to pipe roses on top. To make the roses, start the piping in the center then create a swirl moving outward. Complete 2-3 rotations until the cupcake is covered, then release pressure and pull the piping bag away.
  • 22. Refrigerate cupcakes until ready to serve. Cupcakes are best for 2-3 days.

Recipe adapted >>>>>  here

Saturday, March 16, 2019

FLOURLESS PEANUT BUTTER BANANA MUFFINS

FLOURLESS PEANUT BUTTER BANANA MUFFINS | #Glutenfreesnacks #Glutenfreesoftpretzelrecipe #Glutenfreeappetizers #Glutenfreemeals #Dessertrecipes #Muffinrecipes #Flourlesspeanutbutterbananamuffins #Blendermuffinsbanana #Healthysnacks #Healthyrecipes #Paleobreakfast #Healthybreakfast



Ingredients

  • 2 ripe bananas peeled
  • 2 large eggs
  • 1 cup creamy peanut butter
  • 1/4 cup maple syrup
  • 2 tablespoons honey
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 cup mini semi sweet chocolate chips


Instructions

  1. Preheat oven to 400 degrees. Grease a regular size muffin pan with cooking spray, set aside.
  2. Add all of the first 7 ingredients to the blender except for the chocolate chips. Blend until creamy and smooth, 2 minutes.
  3. Fold in the chocolate chips by hand.
  4. Divide the batter between the 12 muffins, they should be 3/4 of the way full (or a bit more).
  5. Bake for 12-15 minutes or until the tops are set and a toothpick comes out mostly clean. (I slightly under bake mine because they continue to bake in the pan as they cool.)
  6. Allow the muffins to cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.

recipe adapted  >>>>>  here


Thursday, March 14, 2019

Red Velvet Brownies With Cream Cheese Frosting

Red Velvet Brownies With Cream Cheese Frosting |  These are AMAZING! #M&mcookies #Cookingrecipes #Dessertrecipes #Deliciousdesserts #Sweetrecipes #Dinnerrecipes #Brownierecipeswithcocoapowder #Lemonrecipes #Chocolatebrownieswithcocoapowder #Lemonblondies #Chewyfudgebrownies #Softbrowniesrecipe



Ingredients

  • 1 (4-oz.) bittersweet chocolate baking bar, chopped
  • ¾ cup butter
  • 2 cups sugar
  • 4 large eggs
  • 1½ cups all-purpose flour
  • 1 (1-oz.) bottle red liquid food coloring
  • 1½ teaspoons baking powder
  • 1 teaspoon vanilla extract
  • Cream Cheese Frosting:
  • 1 (8-oz.) package cream cheese, softened
  • 3 tablespoons butter, softened
  • 1½ cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. reheat oven to 350 degrees. Line a 9x9 or 7x11 inch pan with aluminum foil allowing 2 inches to hang over the sides. Lightly grease.
  2. In a microwave safe bowl melt the chocolate and butter stirring after 30 seconds each time being careful not to burn the chocolate. Whisk in the sugar and add the eggs one at a time until blended. Add the flour, red food coloring, baking powder, and vanilla. Stir until fully incorporated.
  3. Pour into the bottom of your prepared baking pan and bake for 40-44 minutes or until toothpick comes out clean with moist crumbs. Cool completely.
  4. TO make the cream cheese frosting: Beat together the cream cheese and butter until smooth. Add the powdered sugar and vanilla and continue to beat until creamy. Frost the cooled brownies.

RECIPE ADAPTED  >>>>>  here


Wednesday, March 13, 2019

SICILIAN CHICKEN SOUP RECIPE

SICILIAN CHICKEN SOUP RECIPE | #Easypeachcobblerwithfreshpeaches #Cheeseburgerdip #Peachcobblerwithcannedpeaches #Easyfreshpeachrecipes #Peachcobblerwithcakemix #Cannedpeachcobblerrecipe #Chickensouprecipes #Carrabbaschickensoup #Poblanopepperrecipes #Sicilianchickensoupcarrabbas #Tuscanysoupolivegarden #Mamamandola'ssicilianchickensoup

  Ingredients

  • 2 1/2 lbs. split chicken breast with ribs, skin removed
  • 1 medium yellow onion, chopped
  • 3 celery ribs, diced
  • 3 medium carrots, peeled + diced
  • 1 large green bell pepper, cored + diced
  • 2 medium russet potatoes, peeled + diced
  • 1 (14.5 oz) can diced tomatoes (I used no salt added)
  • 2 dry bay leaves
  • 2 large (or 4 small) garlic cloves, chopped
  • 1/2 cup chopped fresh parsley
  • 1/2 cup dry ditalini pasta
  • salt and pepper

Instructions

  1. In a large soup pot, at least 6-quart, combine chicken, onions, celery, carrots, bell pepper, potatoes, garlic, tomatoes, bay leaves, and salt.
  2. Add chicken stock and water. Season to taste with black pepper. Cover and bring to a boil. Reduce heat to low and simmer, partially covered, for 30 minutes or until chicken is tender and easily falling off the bones. Remove chicken from the pot with a pair of tongs.
  3. Add pasta to the soup pot and continue cooking for 13-15 minutes, partially covered, until pasta is tender. Don’t forget to stir the soup couple times so the pasta does not stick.
  4. Meanwhile shred the chicken with two forks, discarding the skin and bones. Return shredded chicken to the pot. At this point, the soup will almost be done. Taste the veggies, especially the potatoes for doneness.
  5. Discard the bay leaves. Stir in parsley and serve

RECIPE ADAPTED >>>>>  here

Friday, March 8, 2019

EASY CHEESY CROCKPOT CHICKEN

EASY CHEESY CROCKPOT CHICKEN | #Cookingrecipes #Crockpotdinner #Crockpotcooking #Crockpotslowcooker #Crockpotdishes #Dinnerrecipes #Easycrockpotrecipescheap #Crockpotmealschicken #Slowcookercheesychickenpenne #Easycheapcrockpotmeals #Cookingrecipes #Crockpotdinner

Ingredients

  • 1 1/2lb chicken breasts
  • 1 can cream of chicken soup
  • 1/2lb baby carrots
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon lemon pepper
  • 1/2 teaspoon dried oregano
  • salt (to taste)
  • 1 cup milk
  • 3 cups cooked rice
  • 2 cups shredded cheddar cheese

Instructions

  1. Step 1
  2. Place everything except milk, cheese, and rice in the crock pot. Cover and cook on low 8 hours or on high 4 hours.
  3. Step 2
  4. Shred the chicken and stir in milk, cheese, and rice and serve.

RECIPE ADAPTED >>>>>  here

Monday, March 4, 2019

Bacon-Wrapped Corn on the Cob

Bacon-Wrapped Corn on the Cob | #Carrotrecipes #Macaroniandcheese #Cornonthecobintheoven #Honeyglazedcarrots #Stovetopcarrots #Camocake #Easyappetizers #Chickenkabobsonthegrill #Fingerfoodpartyappetizers #Grilledchickenrecipes #Bakedbeansrecipecrockpot #Easydinnerrecipesfortwo

Ingredients

  • 3 pounds/1.36 kilograms bacon slices
  • 1 bunch basil (leaves only)
  • 2 jalapeño peppers (thinly sliced)
  • 8 ears corn (shucked)
Bacon-Wrapped Corn on the Cob | #Carrotrecipes #Macaroniandcheese #Cornonthecobintheoven #Honeyglazedcarrots #Stovetopcarrots #Camocake #Easyappetizers #Chickenkabobsonthegrill #Fingerfoodpartyappetizers #Grilledchickenrecipes #Bakedbeansrecipecrockpot #Easydinnerrecipesfortwo

Instructions

  1. Line a baking sheet with parchment paper.
  2. Lay a 13-by-18-inch piece of parchment paper on your countertop and lay 6 or 7 slices of bacon alongside each other, slightly overlapping one another, fat-side against meat-side, to form a rough rectangle that is as wide as an ear of corn is long.
  3. Cover with another sheet of parchment paper and pound lightly with a meat mallet or small sauté pan to flatten the bacon and press it together.
  4. Remove the top parchment sheet and decorate the bacon with 10 to 12 small pieces of basil (you can tear up the larger leaves) and a few slices of jalapeño pepper.
  5. Lay 1 ear of corn across the bottom of the rectangle and roll the corn up in the bacon.
  6. Transfer the bacon-wrapped corn to the prepared baking sheet, laying it seam side down on the parchment paper.
  7. Repeat the process with the remaining 7 ears of corn (you can use the same 2 pieces of parchment paper) until all are wrapped in bacon. Cover with plastic wrap and refrigerate for at least 8 hours and up to 24 hours.
  8. Preheat a grill to medium heat. If you have a larger grill with an upper rack, use that to cook the bacon.
  9. Grill the corn, starting with the bacon seam side down.
  10. Give them a quarter turn every 5 minutes until all of the bacon is crisp and caramelized and the corn is tender, 25 to 30 minutes total.
  11. This bacon-wrapped corn on the cob is delicious served ​with a charred lime crema.

recipe adapted >>>>>  here