Well hey there! Boy, do I have a treat to share with you today. Yesterday it rained here for the first time since May. And when I say "rained", I mean FREEZING rain. It felt like mid-January, not the beginning of October. I loved it.
Roald Dahl wrote a book called Matilda and now I'm eating chocolate cake for breakfast. Welcome to my life. By the way, this is not just any chocolate cake. Try more like a perfectly dense and moist flourless (almost) chocolate cake that only requires 5 ingredients and can be baked into bars and is topped with the world's best and most chocolatey and most simple frosting.
A classic combo, chocolate and vanilla pair perfectly in these rich and tender chocolate cupcakes topped with a dreamy vanilla bean buttercream frosting. I'm glad I get to open this years's chocolate party with this classic combo. A perfectly domed fluffy chocolate cupcake piled-high with a swirly vanilla bean buttercream frosting.
I made this recipe for Chocolate Raspberry Tartlets featuring BROOKSIDE Crunchy Clusters as part of a sponsored post for Socialstars #DISCOVERBROOKSIDE Last week, I told you about how I've been enjoying raspberries lately and I discovered that I'm not the only one. Several of you told me that you are into them right now as well.
I'm not a big candy maker, mostly because of all that waiting and stirring. I didn't even own a candy thermometer until I saw these caramels over at A Farmgirl's Dabbles. I went out and bought one that very day! If you love cinnamon, especially soft and chewy cinnamon (think cinnamon bears or Hot Tamales) you'll love these.
SERIOUSLY, what is with the ridiculous winter this year? If I hear the term "Polar Vortex" one more time, I just might lose it. Listen, I get that I live in the Midwest, and normally I am all about the changing seasons, but this winter has been particularly brutal and un-lovely.
Patriotic Trifle Dessert and a Giveaway... Ingredients 2 cups heavy cream ½ cup white sugar 2 cups milk 2 (3.4 ounce) packages instant cheesecake pudding mix 2 teaspoons lemon juice ½ cup sour cream 2 (10.75 ounce) packages prepared pound cake 2 (16 ounce) carton strawberries, sliced strawberries for garnish blueberries for garnish Instructions In a medium bowl, combine cream and white sugar and beat until stiff peaks form.
These Salted Caramel Apple Cups are chewy blondies topped with cinnamon apples, salted caramel, and a sweet crumble. They taste like little bites of apple pie. I often long to be more adventurous in the kitchen. I have crazy recipe ideas that rarely come to fruition. Why? Turns out, I hate failing.
Cake 1 1/2 cups cake flour 1 cup whole-wheat flour, preferably white whole-wheat (see Note) 2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup granulated sugar 1/2 cup honey 1/3 cup canola oil 3 tablespoons butter, melted 3/4 cup nonfat buttermilk or milk 2 tablespoons coconut rum or dark rum
Ingredients 2 cups flour 1 teaspoon baking soda 1 teaspoon salt 1/2 cup shortening 1/2 cup butter 2 cups sugar 1 teaspoon vanilla 1 cup buttermilk 1-1/2 cup flaked coconut, lightly toasted 6 eggs whites --- Frosting: 8 ounces cream cheese, softened 1 pound powdered sugar 1/2 cup butter, softened 1teaspoon vanilla 1 cups chopped pecans, lightly toasted Preparation Preheat oven to 350 degrees F.