These patriotic Fourth Of July Cupcakes are layered cupcakes filled with buttercream frosting and topped with washi tape flags. Monday is Memorial Day already and before we know it Independence Day will be here. These Fourth of July Cupcakes can be made for either of those occasions and any time throughout the summer.
Chocolate and peppermint are the perfect combination for holiday desserts! This Chocolate Peppermint Torte recipe is a layer cake filled with peppermint cream frosting. With Christmas just around the corner, it is time for a holiday version of one of my favorite desserts: a torte (or cream filled layer cake).
Comfort food starts to make a comeback around this time of year- roasts in the oven, stews on the stove, and dinners in the slow cooker. Cookies fall within the Comfort Food category too, just look at the list below of Comfort Food Cookies that the #CreativeCookieExchange has baked this month.
As promised, I'm sharing the Blueberry Mini Cheesecake with you today. It's mini cheesecakes made with Blueberry Syrup and fresh blueberries. I would have to say that blueberries are my favorite berries. I know that everyone loves strawberries. I like them as well, but I ate way too much of them when I was a kid.
Not-too-sweet ingredients furnish this cake with its delicate taste and texture. Vanilla icing coats this four-layer temptation. Advertisement - Continue Reading Below ½ c. unsalted butter 1½ c. sugar 4 large egg yolks 3 tbsp. red food coloring 1½ tsp. vanilla extract ¼ c. cocoa 1 tsp. salt 1 c.
This traditional Italian dessert originated in northern Italy in the region Emila-Romagna although it can now be found throughout northern and central Italy. Although its true origins are unknown, it is thought that it first appeared in the sixteenth century in the kitchens of the Dukes of Este in Ferrara.
by Carol Arroyo Fresh Strawberry Cupcakes Pan: Two Standard 12-Cup Muffin Pans Pan Prep: Paper Liners Oven Temp: 350° Yield: 36 Cupcakes Storage: Cover and Refrigerate Help: Cake Hints and Tips Shop for this Recipe: Measuring Cups, Spoons, Scales | Muffin, Cupcake, Popover Pans | Baking Cup Liners | Mixing
by Carol Arroyo Pan: One 9" Bundt or Fluted Tube Pan Prep: Greased and Floured Oven Temp: 350° Storage: Covered, Room Temperature Help: Cake Hints and Tips Shop for this Recipe: Measuring Cups, Spoons, Scales | Bundt and Fluted Tube Pans | Mixing Bowls | Flour Sifters | Wire Whisks
As the kids start heading back to school, I have teamed up with Dixie Crystals to give you a fun recipe that they will love for after school snacks: Cookies and Cream Brownies. These are serious soooo delicious that I may just make a batch to enjoy myself because I deserve it right?
Aren't these so fun? I love the checkers so much that I had to break out the chess pieces for the photo. The dark checkering here is a chocolate espresso dough, and the light is a basic vanilla dough, and I really love eating the two together like this.