Devil’s Food Cake With Mocha Frosting

Devil’s Food Cake With Mocha Frosting

Ingredients

  • CAKE:
  • 4 ounces bittersweet chocolate baking bar, broken or chopped into 1″ pieces
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup firmly packed light or dark brown sugar
  • 1 tablespoon light corn syrup
  • 1 cup all-purpose flour
  • 1/4 cup unsweetened Cocoa
  • 1/2 teaspoon baking soda
  • 2 large eggs, beaten
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup whole milk
  • MOCHA FROSTING:
  • 4 ounces milk chocolate baking bar, broken or chopped into 1″ pie
  • 1 tablespoon instant freeze-dried coffee
  • 1/4 cup boiling water
  • 2 cups heavy cream
  • Sugar pearls, silver almonds, and chocolate for garnish

Directions:

  • Preheat the oven to 325 degree F.
  • Butter the bottoms and sides of two 9-inch round cake pans, and line with parchment paper
  • To make the cake, place on the top of a double boiler or on a heatproof bowl (like I did in this recipe) over barely simmering water, melt together the bittersweet chocolate, butter, sugar, and corn syrup, stirring occasionally until smooth. Remove from the heat and set aside.
  • In a medium bowl, sift together the flour, cocoa, and baking soda. Gently mix in the melted chocolate mixture– the recipe doesn’t tell you to use a mixer but it works better for the mixture.
  • Add eggs, one at a time, vanilla, and milk and beat it at medium high speed until blended.
  • Divide the mixture evenly between the two prepared pans,
  • Bake for 25-29 mins, until firm to the touch. Check by poking a toothpick in it– if it comes out clean, then you’re good!
  • Remove from the oven and cool on wire racks. When cool, turn out of the pans.While the cake is cooling, make the frosting. Melt the milk chocolate on the top of a double boiler or in a heatproof bowl over barely simmering water, stirring until smooth.
  • Dissolve the coffee in the boiling water. If you don’t have instant coffee. use 1/4 cup espresso instead.
  • Add the coffee all at once to the chocolate stirring continually until smooth. Cool completely.
  • In a large bowl, beat the cream at high speed until stiff peaks form. Gently fold the chocolate mixture into the whipped cream. Be VERY CAREFUL here; I overbeat the cream the first time and it seemed like it passed the stiff peak stage. The cream became bad. I had to redo it. The second time I got it right! Yippee!
  • Chill in the freezer for 10 mins before assembling the cake.
  • To assemble the cakes, place one layer on a serving plate (if you have one). I don’t have one so I assembled them on a parchment paper :( . Spread one third of the frosting on top of one cake layer, then set the second layer on top, apply frosting, then the third layer, apply frosting, and finally add the forth layer of cake. Use the remaining frosting to spread over the top and sides of the cake assembly. The final step is to garnish the cake! That’s the fun part ;)

Yield: 16.0
Recipe Source

How to Make Butterfly Cupcake Designs

Learn how to make butterfly cupcake designs from the experts at Butter Lane Bakery in this Howcast food video.

Leek Muffins

Leek Muffins

Ingredients

  • 50 grams of leek, sliced
  • 1/2 onion, sliced
  • 100 grams of ham, cubed
  • 200 grams of wheat flour
  • 20 grams of oat flakes
  • 2 teaspoons of baking powder
  • salt
  • black pepper, ground
  • 1/2 teaspoon of grounded cumin
  • 1 egg
  • 3 tablespoons of oil
  • 50 grams of grated cheese
  • 150 ml of milk
  • Fry onion and leek, cool.
  • In separate bowl, beat egg, oil and milk.
  • In separate bowl, sift flour, mix with baking powder, oat flakes, cumin, salt, black pepper.
  • Add dry ingredients, bit by bit into egg mixture.
  • In the end add fried leek and onion, ham and grated cheese.
  • Grease muffin baking pan, pour in dough.
  • Bake about 25 min, in preheated oven, in 180 C degrees.

Recipe source

Hershey’s Brownie Pie

Hershey’s Brownie Pie

Ingredients

  • 6oz. Hershey’s Cookies ‘n’ Creme Chocolate Candy Bar
  • ½ cup butter
  • ½ cup sugar
  • ½ teaspoon baking powder
  • pinch of salt
  • 1 cup flour
  • ½ teaspoon vanilla
  • 2 lightly beaten eggs
  • 7oz. sweetened condensed milk
  • ¾ cup mini semi sweet chocolate chips

Directions:

  • Preheat oven to 350 degrees.
  • Melt butter over medium-low heat.
  • Mix in ½ teaspoon vanilla and 2 lightly beaten eggs.
  • Add ½ teaspoon baking powder, pinch of salt and 1 cup flour and stir until smooth.
  • Grease 9″ springform pan and pour the mixture in it.
  • Bake for 20 minutes in the preheated oven.
  • When ready remove from oven and top brownies with 7oz. sweetened condensed milk.
  • Spread 3/4 cup mini semi sweet chocolate chips over the condensed milk.
  • Let cool.
  • Serve and enjoy!

Submitted by: Ann James

Oreo Cookie Cupcake

Oreo Cookie Cupcake

Ingredients

  • 24 Oreo halves, with cream filling attached
  • 1 tsp. baking powder
  • 8 tbsp. unsalted butter, at room temperature
  • 3 large egg whites, at room temperature
  • 1 cup milk
  • 8 oz. cream cheese, at room temperature
  • 2 tbsp. heavy cream
  • 24 Oreo cookie halves
  • 2¼ cups all-purpose flour
  • ½ tsp. salt
  • 1⅔ cup sugar
  • 3 tsp. vanilla extract, divided
  • 20 Oreo cookies, coarsely chopped (I quarter them)
  • 6 tbsp. unsalted butter, at room temperature
  • 4 cups confectioners’ sugar, sifted
  • Oreo cookie crumbs

Directions:

  • Preheat oven to 350 degrees F.
  • Line two 12-cup muffin pans with paper liners.
  • Place in the bottom of each paper liner an Oreo halve cream side up.
  • Combine the flour, salt and baking powder in a medium bowl. Stir with a fork until well blended. Set aside.
  • Beat butter and sugar with an electric mixer on medium-high speed until the mixture is fluffy and light. It takes about 2 minutes.
  • Add the egg whites one by one and beat well after each addition. Mix in 2 tbsp of the vanilla extract.
  • Beat in half of the dry ingredients with the mixer on low speed until incorporated. Add in the milk and beat. Mix in the remaining dry ingredients.
  • With a rubber spatula gently fold in the chopped Oreos until evenly mixed. Be careful not to over mix.
  • Divide the batter evenly between the muffin cups.
  • Bake for about 20 minutes until a toothpick inserted in the center comes out clean. Rotate the pans halfway through baking.
  • When ready remove from oven and let cool in the pan for 10 minutes then transfer to a wire rack and let cool completely.

Frosting:

  • Combine butter and cream cheese and beat with an electric mixer on medium-high speed about 1 minute until smooth. Mix in 1 tbsp of the vanilla extract.
  • Add the confectioners’ sugar and beat until smooth and incorporated 1-2 minutes.
  • Beat in the heavy cream on medium-low speed until blended.
  • Whip for 4 minutes on medium-high speed until fluffy and light.
  • Frost the cupcakes.
  • Garnish with Oreo crumbs and top with Oreo halves.
  • Enjoy!

Yield: 24

Submitted by: Rebecca Morris
 

How to make brownie pizza and decorate brownies

Your family loves your brownies, but they seem a little too simple to take to a party, right? Here are two great ideas from Betty Crocker Kitchens to add some pizzazz. Baker and author Liv Hansen shows you how to make festive brownies using frosting and sprinkles, and how to make a brownie ‘pizza’ topped with summertime fruit.

Flantastic Pumpkin Flan

flantastic-pumpkin-flan

Ingredients

  • 1 1/4 cups granulated sugar, divided
  • 1/4 cup water
  • 1 12-ounce can evaporated milk
  • 1 14-ounce can sweetened condensed milk
  • 6 ounces cream cheese, softened
  • 1 cup pumpkin puree
  • 5 eggs
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 2 teaspoons vanilla extract
  • Boiling water

Directions:

  • Preheat oven to 300 degrees F.

For the Caramel:

  • Combine 1 cup sugar and water in medium, deep, heavy saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved, about 2-3 minutes. Increase heat to medium-high, and boil, without stirring, until caramel turns a copper brown color, anywhere from about 10-15 minutes.
  • Using oven mitts, quickly and carefully pour the caramel over bottom and sides of a 10-inch metal pie plate or a flan mold. That caramel will be screaming hot!

For the custard:

  • Combine the evaporated milk, sweetened condensed milk, cream cheese, pumpkin puree, 1/4 cup sugar, eggs, cornstarch, spices and vanilla in a blender. Blend until smooth.
  • Strain custard mixture through a sieve over the caramel, into the pie plate or mold. Arrange in a large roasting pan lined with a clean dish towel.
  • Pour boiling water into the roasting pan until it comes about halfway up the side of your flan vessel. Bake for 50-60 minutes or until knife inserted near center comes out clean. The center of the flan should still jiggle a little when nudged. Cool for about 30 minutes. Chill in the fridge for several hours or overnight.
  • To unmold, run a sharp knife around the rim of the mold and gently shake to loosen. Invert onto a serving plate.

Recipe Source

Fried Oreos

fried-oreos

Ingredients

  • double stuffed oreos
  • 1 1/4 cup pancake mix
  • 1 tablespoon canola/veggie oil
  • 1 cup milk
  • pinch of salt
  • 1 egg

Directions:

  • Heat the stove to 350 degrees F. Put a pot of oil and wait to get the exact temperature.
  • Combine oil, egg and milk and beat perfectly.
  • Put a pinch of salt in the pancake mix and then add it to the mixture. Whisk until well combined.
  • To prepare the batter mix 50/50 pancake mix and milk. For best result add 1/4 cup of pancake mix more.
  • Soak the oreos in the batter until well covered and fry 3 – 4 at a time for two – three min.
  • So quick and so tasty!
  • Enjoy!

 

Brandy-Apple Mini Pies With Cornmeal Crust

Brandy-Apple Mini Pies With Cornmeal Crust

Ingredients

  • 1 cup flour
  • 3/4 cup yellow cornmeal
  • cup powdered sugar
  • 1 teaspoon salt
  • 1 cup vegetable shortening
  • 5 tablespoons ice water
  • 4 large tart green apples, peeled and diced
  • 1/4 cup unsalted butter
  • 1 teaspoon Tb.+ 2 flour
  • 2 tablespoons Brandy
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1 teaspoon pumpkin pie spice
  • of salt

Directions:

  • Add the flour, cornmeal, powdered sugar, and salt to the food processor. Pulse a couple times. Then cut the shortening in to cubes and pulse it into the dry mixture.
  • Add 3 Tb. of ice water and pulse until the dough comes together. Add a little more water if needed.
  • Dump the dough onto a sheet of plastic wrap and divide it into a large and small piece–80/20. Shape the dough into two disks, then wrap both pieces and place in the fridge for at least 30 minutes.
  • Peel and dice the apples. Preheat the oven to 425 degrees F.
  • In a small sauce pan, add the butter and remaining six ingredients over medium heat. Stir and bring to a simmer. Pour the syrup over the apple and toss.
  • Take the larger disk of dough out of the fridge. Roll it out on a well-floured work surface to approximately 1/8 inch thick. Using a drinking glass with a 3 ½ -4 inch wide rim, cut out dough circles. Press the dough circles into muffin tins—if you gather the extra pieces and re-roll, you should be able to get 14-16.
  • Fill each crust with an equal portion of apple mixture.
  • Roll out the smaller piece of dough. Using a 2-3 inch decorative cookie cutter, cut out “tops” for each pie. Place each top on the pies and Brush them with the remaining syrup from the apple bowl.
  • Bake the mini pies for 15 minutes. Then reduce the heat to 350 degrees F, and bake another 15 minutes. If the tops are golden after the first 15 minutes, lay a sheet of foil over them.
  • Allow the pies to cool completely before trying to remove them from the muffin tins.
  • NOTES~ Silicone muffin pans make it extremely easy to extract the pies. If using metal muffin tins, run a small sharp knife around ONE rim at a time, and gently dump one pie out into your hand, before moving on to the next.
  • If you would like to make this as a whole 9 inch pie, make the crust as directed and split the dough into equal pieces. Then DOUBLE the amount of apples and syrup mixture. Bake the pie for 30 minutes at 425, then 30 minutes at 350!

Yield: 16
Recipe Source

Baked Banana Crumble

baked-banana-crumble

Ingredients

  • 3/4 cup Orange juice
  • 1 teaspoon Vanilla
  • 4 Ripe bananas, peeled
  • 1/2 cup Flour
  • 1/2 cup Quick-cooking oatmeal
  • 3/4 cup Brown sugar
  • 1/2 teaspoon Nutmeg
  • 1/2 teaspoon Salt
  • 6 tablespoons Cold butter, cut into 6 pieces

Directions:

  • Combine orange juice and vanilla; set aside.
  • Slice bananas lengthwise and place cut side up in four buttered baking dishes.
  • Combine flour, oatmeal, brown sugar, nutmeg and salt. Add butter. Using a pastry blender or two knives, blend until mixture resembles small peas.
  • Drizzle bananas with orange juice mixture. Spoon crumble mixture over fruit.
  • Bake at 375F for 15-20 minutes.
  • Serve warm with vanilla ice.

Recipe Source