For all the flavor of the notorious Irish car bomb drink without the hangover, try this sweet stout- and whiskey-infused cupcake. Advertisement - Continue Reading Below 1 c. stout (such as Guinness) 1½ c. unsalted butter 2 tbsp. unsalted butter ¾ c. unsweetened cocoa powder (preferably Dutch-process) 2 c.
Looking ahead to Halloween and Thanksgiving, my mind is going completely nuts about what to make. There are so many options, but when it comes down to it-the only thing you need is pumpkin cheesecake. At least, that's what I tell myself. To make pumpkin cheesecake even better (if that's even possible!), I make it mini size.
What do you do when you see a recipe for a dessert that you absolutely, positively want to eat but you know that, if you make it, you will end up finishing the whole big pan, mostly by yourself? Well, first you try to forget about it but that doesn't seem to work so good.
I don't know if whoopie pies are normally associated with summer but they definitely are for me. I've heard they're a southern treat but Maine stakes a big claim to them as well. And it was in Maine that I first fell for these goodies.
I've gone bananas and there's no going back, my friends! This cake is pure banana bliss! I'm a southern girl and I was raised on banana pudding and pound cake, so this banana pudding pound cake was destined to happen one of these great days!
Both Adam and I are pretty easy going people. There really are not too many things that make our blood boil, usually we just let things roll off our backs and focus on the great things in our lives. With that said ... something has been bugging me ...
Easter is a month away! I love all of the pretty spring colors and gorgeous desserts to go along with the season. It has been a while since I've decorated a cake, so I decided to make an Easter cake.
Use chocolate-covered toffee bars to make this fuss-free and delicious cake. Advertisement - Continue Reading Below ½ c. butter ½ c. firmly packed brown sugar 2 c. finely crushed vanilla wafers 2 c. finely chopped pecans 1 c. butter 1¼ c. firmly packed dark brown sugar 1 c.
by Carol Arroyo Pan: Two 8" Round Layers Pan Prep: Greased and Floured Oven Temp: 350° Storage: Cover and Refrigerate Help: Cake Hints and Tips, Chocolate Types Shop for this Recipe: Measuring Cups, Spoons, Scales | Cake Pans | Parchment Paper | Mixing Bowls | Flour Sifters | Wire Whisks
These are delicious boozy Irish Chocolate bomb cupcakes that are inspired by this beer cocktail.