Recipes
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on September 05, 2018
Yogurt and Popcorn
Ingredients:
Yogurt
Popcorn
Instructions:
1. Pick up Popcorn
2. Dip in Yogurt See More
3. EAT
Ingredients:
Yogurt
Popcorn
Instructions:
1. Pick up Popcorn
2. Dip in Yogurt See More
3. EAT
on September 04, 2018
on September 04, 2018
Chocolate Marshmallow a'la Mode
Ingredients:
1-2 Marshmallows
1 Hershey's Chocolate Bar
Mexican Vanilla Ice Cream (Or Ice Cream of your choice)
Instructions:
1. Heat up a marshmallow with the consistency of a s'more marshmallow. See More
2. Grab Plate and put melted marshmallow on it
3. Grab Chocolate Bar and brake it into a 2x2 Hershey's bar.
4. Surround the marshmallow with the pieces of chocolate
5. Scoop up some Ice Cream and smother the chocolate marshmallow with it.
6. EAT THAT AMAZING WORK OF ART.
Ingredients:
1-2 Marshmallows
1 Hershey's Chocolate Bar
Mexican Vanilla Ice Cream (Or Ice Cream of your choice)
Instructions:
1. Heat up a marshmallow with the consistency of a s'more marshmallow. See More
2. Grab Plate and put melted marshmallow on it
3. Grab Chocolate Bar and brake it into a 2x2 Hershey's bar.
4. Surround the marshmallow with the pieces of chocolate
5. Scoop up some Ice Cream and smother the chocolate marshmallow with it.
6. EAT THAT AMAZING WORK OF ART.
on September 04, 2018
Red velvet cupcakes
• 2 1/2 cups all purpose flour
• 2 cups sugar
• 1/2 cup baking cocoa (powdered)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon baking soda See More
• 2 sticks butter at room temperature
• 5 large eggs
• 1 cup buttermilk (see note at bottom)
• 1 teaspoon vanilla
• 1 teaspoon red food coloring
Red Velvet Cupcake Recipe Directions
Combine flour, cocoa, baking powder, baking soda and salt in a mixing bowl. Sift dry ingredients three times.
Cream together butter and sugar until light and fluffy. Add eggs one at a time, making sure to beat well after each egg.
Add 1/4 of dry ingredients to creamed mixture then approximately 1/4 of buttermilk alternating until mixed well. Mix in vanilla and food coloring.
Fill lined cupcake pans 1/2 full of red velvet batter. Bake in a preheated 350 degree oven for approximately 20 minutes or until a toothpick inserted in the center comes out clean.
Cool cupcakes in pans for 5 to 10 minutes then remove from pans. Cool completely on wire racks before frosting.
NOTE: If you don't happen to have buttermilk on hand you can try this simple substitution. Place one tablespoon of lemon juice or white vinegar in an empty one cup measuring cup. Fill with milk to 1 cup. Let stand for 5 minutes then use in any cake recipe that calls for buttermilk.
• 2 1/2 cups all purpose flour
• 2 cups sugar
• 1/2 cup baking cocoa (powdered)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon baking soda See More
• 2 sticks butter at room temperature
• 5 large eggs
• 1 cup buttermilk (see note at bottom)
• 1 teaspoon vanilla
• 1 teaspoon red food coloring
Red Velvet Cupcake Recipe Directions
Combine flour, cocoa, baking powder, baking soda and salt in a mixing bowl. Sift dry ingredients three times.
Cream together butter and sugar until light and fluffy. Add eggs one at a time, making sure to beat well after each egg.
Add 1/4 of dry ingredients to creamed mixture then approximately 1/4 of buttermilk alternating until mixed well. Mix in vanilla and food coloring.
Fill lined cupcake pans 1/2 full of red velvet batter. Bake in a preheated 350 degree oven for approximately 20 minutes or until a toothpick inserted in the center comes out clean.
Cool cupcakes in pans for 5 to 10 minutes then remove from pans. Cool completely on wire racks before frosting.
NOTE: If you don't happen to have buttermilk on hand you can try this simple substitution. Place one tablespoon of lemon juice or white vinegar in an empty one cup measuring cup. Fill with milk to 1 cup. Let stand for 5 minutes then use in any cake recipe that calls for buttermilk.
on April 18, 2015
3/4 cup butter, softened
1/3 cup butter-flavored shortening
1 cup granulated sugar
2/3 cup firmly packed dark brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour See More
2/3 cup unsweetened cocoa (personally I use sweetened :P)
1 teaspoon baking soda
1/4 teaspoon salt
2 cups cream-filled chocolate sandwich cookies, coarsely chopped (16 cookies)
3 (1.75-oz.) Mounds bars, chilled and chopped
1 to 2 cups semisweet chocolate morsels
Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugars, beating until light and fluffy. Add eggs and vanilla, beating until blended.
Combine flour and next 3 ingredients; gradually add to butter mixture, beating until blended. Stir in cookies, candy bars, and desired amount of chocolate morsels. Chill dough 30 minutes.
Drop dough by 1/4 cupfuls 2" apart onto baking sheets lined with parchment paper. Bake at 350° for 10 to 12 minutes or until barely set. Cool on baking sheets 10 minutes.
1/3 cup butter-flavored shortening
1 cup granulated sugar
2/3 cup firmly packed dark brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour See More
2/3 cup unsweetened cocoa (personally I use sweetened :P)
1 teaspoon baking soda
1/4 teaspoon salt
2 cups cream-filled chocolate sandwich cookies, coarsely chopped (16 cookies)
3 (1.75-oz.) Mounds bars, chilled and chopped
1 to 2 cups semisweet chocolate morsels
Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugars, beating until light and fluffy. Add eggs and vanilla, beating until blended.
Combine flour and next 3 ingredients; gradually add to butter mixture, beating until blended. Stir in cookies, candy bars, and desired amount of chocolate morsels. Chill dough 30 minutes.
Drop dough by 1/4 cupfuls 2" apart onto baking sheets lined with parchment paper. Bake at 350° for 10 to 12 minutes or until barely set. Cool on baking sheets 10 minutes.
on April 06, 2015
