73
08 Feb 12 at 2 pm
Reblog

Black and White HOliday Bark with Cranberries

Source - http://pixelatedcrumb.com/2011/12/23/black-and-white-holiday-bark-with-cranberries/

Ingredients

  • 1 pound bittersweet chocolate, chopped, divided
  • 1 cup Rice Krispies cereal
  • 3/4 cup dried cranberries or dried cherries, chopped, divided
  • 1 pound white chocolate, chopped

Instructions

  1. Line an 8-inch square baking pan with aluminum foil, allowing at least a two-inch overhang on all sides. Measure out and set aside 2 tablespoons of bittersweet chocolate for the topping. Microwave the remaining bittersweet chocolate in a bowl at 50% power for 1 to 1 1/2 minutes. Use a spatula to scrape down the sides and stir. Continue to microwave the chocolate for 15 second intervals at 50% power, stirring between intervals, until just small lumps remain. Stir until smooth and pour into the prepared pan. Smooth the top and chill in the refrigerator until firm, about 30 minutes.
  2. Combine the Rice Krispies and 1/2 cup of dried cranberries and mix them together. Melt the white chocolate using the same method as the bittersweet chocolate, keeping in mind that white chocolate melts at a lower temperature than bittersweet chocolate. Gently fold the cereal mixture into the white chocolate until evenly incorporated. Spread over the bittersweet chocolate and smooth the top. Sprinkle with the remaining dried cranberries and return to the refrigerator to chill for another 30 minutes.
  3. Melt the remaining 2 tablespoons of bittersweet chocolate and pour into a small plastic bag. Cut a small hole in the corner and drizzle the chocolate over the bark. Allow the bark to warm up slightly, about 10 minutes, and pull it out of the pan using the aluminum foil overhang and transfer to a cutting board. Carefully peel away the foil and cut bark into small squares with a sharp chef’s knife. The bark will keep in an airtight container in the fridge for up to 2 weeks.
Black and White HOliday Bark with Cranberries
Source - http://pixelatedcrumb.com/2011/12/23/black-and-white-holiday-bark-with-cranberries/
Ingredients
1 pound bittersweet chocolate, chopped, divided
1 cup Rice Krispies cereal
3/4 cup dried cranberries or dried cherries, chopped, divided
1 pound white chocolate, chopped
Instructions
Line an 8-inch square baking pan with aluminum foil, allowing at least a two-inch overhang on all sides. Measure out and set aside 2 tablespoons of bittersweet chocolate for the topping. Microwave the remaining bittersweet chocolate in a bowl at 50% power for 1 to 1 1/2 minutes. Use a spatula to scrape down the sides and stir. Continue to microwave the chocolate for 15 second intervals at 50% power, stirring between intervals, until just small lumps remain. Stir until smooth and pour into the prepared pan. Smooth the top and chill in the refrigerator until firm, about 30 minutes.
Combine the Rice Krispies and 1/2 cup of dried cranberries and mix them together. Melt the white chocolate using the same method as the bittersweet chocolate, keeping in mind that white chocolate melts at a lower temperature than bittersweet chocolate. Gently fold the cereal mixture into the white chocolate until evenly incorporated. Spread over the bittersweet chocolate and smooth the top. Sprinkle with the remaining dried cranberries and return to the refrigerator to chill for another 30 minutes.
Melt the remaining 2 tablespoons of bittersweet chocolate and pour into a small plastic bag. Cut a small hole in the corner and drizzle the chocolate over the bark. Allow the bark to warm up slightly, about 10 minutes, and pull it out of the pan using the aluminum foil overhang and transfer to a cutting board. Carefully peel away the foil and cut bark into small squares with a sharp chef’s knife. The bark will keep in an airtight container in the fridge for up to 2 weeks.
 13
28 Dec 11 at 5 pm
Reblog

Peppermint Cookies 

Source - http://cookistry.blogspot.com/2011/12/peppermint-cookies.html

1 stick butter
1 cup all purpose flour
1/4 cup sugar
1 teaspoon vanilla
1/8 teaspoon peppermint extract
1/4 cup crushed candy canes

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

Put the butter, flour, sugar, vanilla, and peppermint extract in the bowl of your food processor. Pulse until the mixture becomes like wet sand, then run the processor until it begins clumping together. Add the crushed candy canes and run the processor until the candy is distributed in the dough.

Turn out the dough, and form it into a cohesive ball.

Portion the dough into 12 pieces, then form each piece into a ball. Place the balls on the prepared baking sheet, then flatten them with the palm of your hand to about 1/4 inch thick. They will spread just a little more as they bake.

Bake at 350 degrees until the cookies are barely browned on the edges. Move them to a rack to cool.

Peppermint Cookies 
Source - http://cookistry.blogspot.com/2011/12/peppermint-cookies.html
1 stick butter1 cup all purpose flour1/4 cup sugar1 teaspoon vanilla1/8 teaspoon peppermint extract1/4 cup crushed candy canesPreheat the oven to 350 degrees and line a baking sheet with parchment paper.Put the butter, flour, sugar, vanilla, and peppermint extract in the bowl of your food processor. Pulse until the mixture becomes like wet sand, then run the processor until it begins clumping together. Add the crushed candy canes and run the processor until the candy is distributed in the dough.Turn out the dough, and form it into a cohesive ball.Portion the dough into 12 pieces, then form each piece into a ball. Place the balls on the prepared baking sheet, then flatten them with the palm of your hand to about 1/4 inch thick. They will spread just a little more as they bake.Bake at 350 degrees until the cookies are barely browned on the edges. Move them to a rack to cool.
Christmas Tree Cake Pops
Source - http://www.manusmenu.com/tips/cake-decoration/cake-pops/christmas-tree-cake-pops
 5
25 Dec 11 at 3 am
Reblog

Fruit Cake

Source - http://pickyin.blogspot.com/2011/12/fruit-cake.html

Cake recipe from my mother, possibly from the back of a Big Sister’s Fruit Mix box. Royal icing recipe adapted from Yossi Arefi-Afshar’s Apt. 2B - Baking Co.
Yield: 1 8-inch round cake

Notes: For this cake I didn’t use a boxed fruit mix but instead mixed up some dried blueberries, cranberries and sultanas. Though I’ve chosen to make an alcoholic version of this cake, my mother’s recipe is booze free and equally good. You can steep the fruit mix in a warm concoction of orange juice, star anise, vinegar and palm sugar to give it an extra kick. Fruit cakes are best made ahead and allowed to mature in flavor for at least 2 days.

  • 375 grams fruit mix
  • 500 milliliters rum
  • 9 ounces all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon all spice (five spice powder is also good)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 6 ounces light brown sugar
  • 7 ounces salted butter, at room temperature
  • 4 large eggs
  • 1 teaspoon pure vanilla extract


In a sterilized canning jar, soak the fruit mix of your combination in the rum, ensuring that the fruits are submerged completely in the liquid. Cover tightly and let it sit anywhere between 2 weeks to a month. When ready to make the cake, strain the fruits the night before and let stand to dry. Preheat oven to 190°C with a rack at the lower third. Grease and line an 8-inch round cake tin, set aside.

Sift flour and baking powder into a medium bowl, fold in the prepared fruit mix, making sure all of them are well coated with flour. In a stand mixer fitted with the paddle attachment, cream the butter and sugar till smooth and light. Add in eggs, one at a time, beating well after each addition. Scrape down sides and bottom of bowl well. Add in the spices and vanilla extract. Remove bowl from mixer. With a spatula, fold in the flour and fruit mixture gently. Pour batter into prepared tin.

Bake for 45 minutes or until cake is done. Cool on a wire rack completely before storage. Cake keeps up to a year in the freezer and 3 months in the refrigerator, wrapped well. 

Royal Icing

  • 1 egg white
  • 1 3/4 cups icing sugar
  • 1/2 teaspoons lemon juice


Combine all the ingredients in the bowl of a mixer with a whisk. Beat with hand or stand mixer until stiff peaks form. Use immediately to decorate, covering bowl with a damp dish towel to avoid icing from drying up.

Fruit Cake
Source - http://pickyin.blogspot.com/2011/12/fruit-cake.html
Cake recipe from my mother, possibly from the back of a Big Sister’s Fruit Mix box. Royal icing recipe adapted from Yossi Arefi-Afshar’s Apt. 2B - Baking Co.Yield: 1 8-inch round cakeNotes: For this cake I didn’t use a boxed fruit mix but instead mixed up some dried blueberries, cranberries and sultanas. Though I’ve chosen to make an alcoholic version of this cake, my mother’s recipe is booze free and equally good. You can steep the fruit mix in a warm concoction of orange juice, star anise, vinegar and palm sugar to give it an extra kick. Fruit cakes are best made ahead and allowed to mature in flavor for at least 2 days.
375 grams fruit mix
500 milliliters rum
9 ounces all-purpose flour
1 teaspoon baking powder
1 teaspoon all spice (five spice powder is also good)
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
6 ounces light brown sugar
7 ounces salted butter, at room temperature
4 large eggs
1 teaspoon pure vanilla extract
In a sterilized canning jar, soak the fruit mix of your combination in the rum, ensuring that the fruits are submerged completely in the liquid. Cover tightly and let it sit anywhere between 2 weeks to a month. When ready to make the cake, strain the fruits the night before and let stand to dry. Preheat oven to 190°C with a rack at the lower third. Grease and line an 8-inch round cake tin, set aside.Sift flour and baking powder into a medium bowl, fold in the prepared fruit mix, making sure all of them are well coated with flour. In a stand mixer fitted with the paddle attachment, cream the butter and sugar till smooth and light. Add in eggs, one at a time, beating well after each addition. Scrape down sides and bottom of bowl well. Add in the spices and vanilla extract. Remove bowl from mixer. With a spatula, fold in the flour and fruit mixture gently. Pour batter into prepared tin.Bake for 45 minutes or until cake is done. Cool on a wire rack completely before storage. Cake keeps up to a year in the freezer and 3 months in the refrigerator, wrapped well. Royal Icing
1 egg white
1 3/4 cups icing sugar
1/2 teaspoons lemon juice
Combine all the ingredients in the bowl of a mixer with a whisk. Beat with hand or stand mixer until stiff peaks form. Use immediately to decorate, covering bowl with a damp dish towel to avoid icing from drying up.
 82
24 Dec 11 at 8 pm
Reblog

Hot Chocolate Pops

Source - http://easybaked.net/2011/12/17/hot-chocolate-pops/

Ingredients:

  • Wilton Candy melts.  You will need about one 14 oz. bag per 8 pops.
  • Marshmallows (one for every pop you intend to make!)
  • Stir sticks (I found these cute dowels at Michaels)
  • Small plastic cups (I used 3 oz. clear plastic cups by Solo)
  • Clear plastic bags or wrap and ribbon
  • Cute tags

Instructions:

  • Melt candy melts in the microwave in 30 second increments, stirring between until smooth.
  • Spoon melted candy into a zip-top bag and seal.
  • Clip a corner off and squeeze about a teaspoon of chocolate into the bottom of each cup.  Tap cup against counter to spread chocolate and remove bubbles.
  • Place cups in the refrigerator for about 5 minutes until chocolate is hard.
  • Press dowels or stir sticks into marshmallows
  • Squeeze about 2 teaspoons of chocolate (I used a contrasting color) into cup and while it is still melted, press marshmallow into cup (this will squeeze the chocolate up along the sides of the cup.) Tap to remove bubbles.
  • Top with chocolate until marshmallow is completely covered -or—
  • (If you are using contrasting chocolates) Refrigerate about 10 minutes until second layer is hard and then add contrasting chocolate over the top, completely covering marshmallow.
  • Place cups in fridge for about 30 minutes to an hour.
  • Clip top of cup with scissors and tear it down the side which will release the pop.
  • Serve or gift wrap!  Enjoy!!!
  • To eat pop: Use a BIG mug (20 oz.) and heat up about 10oz. of milk in it.  Place pop in hot milk and stir until smooth and creamy!
    Hot Chocolate Pops
Source - http://easybaked.net/2011/12/17/hot-chocolate-pops/
Ingredients:
Wilton Candy melts.  You will need about one 14 oz. bag per 8 pops.
Marshmallows (one for every pop you intend to make!)
Stir sticks (I found these cute dowels at Michaels)
Small plastic cups (I used 3 oz. clear plastic cups by Solo)
Clear plastic bags or wrap and ribbon
Cute tags
Instructions:
Melt candy melts in the microwave in 30 second increments, stirring between until smooth.
Spoon melted candy into a zip-top bag and seal.
Clip a corner off and squeeze about a teaspoon of chocolate into the bottom of each cup.  Tap cup against counter to spread chocolate and remove bubbles.
Place cups in the refrigerator for about 5 minutes until chocolate is hard.
Press dowels or stir sticks into marshmallows
Squeeze about 2 teaspoons of chocolate (I used a contrasting color) into cup and while it is still melted, press marshmallow into cup (this will squeeze the chocolate up along the sides of the cup.) Tap to remove bubbles.
Top with chocolate until marshmallow is completely covered -or—
(If you are using contrasting chocolates) Refrigerate about 10 minutes until second layer is hard and then add contrasting chocolate over the top, completely covering marshmallow.
Place cups in fridge for about 30 minutes to an hour.
Clip top of cup with scissors and tear it down the side which will release the pop.
Serve or gift wrap!  Enjoy!!!
To eat pop: Use a BIG mug (20 oz.) and heat up about 10oz. of milk in it.  Place pop in hot milk and stir until smooth and creamy!
     11
    24 Dec 11 at 5 pm
    Reblog

    CHOCOLATE DRIZZLED PEPPERMINT CUPCAKES

    Source - http://www.ohladycakes.com/2011/12/chocolate-drizzled-peppermint-cupcakes.html

    1 1/2 c. unbleached flour
    3/4 c. cane sugar
    1/4 tsp fine sea salt
    1/2 tsp baking powder
    1/4 c. vegan butter, melted
    1 c. soy milk
    1 1/2 tbsp soft silken tofu, blended
    1 tsp pure vanilla extract
    1/2 tsp pure almond extract1/2 c. vegan butter
    1/2 c. shortening shortening
    2 c. powdered cane sugar
    1 tsp pure vanilla extract
    1/4 tsp pure peppermint extract
    2 tbsp soy milk
    1/4 c. unbleached flour
    1 c. vegan chocolate chips, melted
    2 oz all natural candy cane, crushed

    Preheat oven to 350˚F. Line a 12 cup muffin pan with paper liners; set aside. In a large mixing bowl, whisk the flour, sugar, salt and baking powder. Create a well in the center of the dry ingredients and add the butter, milk, tofu, vanilla extract and almond extract; mix with a hand mixer, on high speed, for 45-60 seconds. Divide the batter evenly between the paper liners; about 1/4 cup of batter each. Bake at 350˚F for 20 minutes then transfer to a cooling rack. While the cupcakes are cooling, cream the butter, shortening, powdered sugar, milk, vanilla extract and peppermint extract. Sift in the flour and continue mixing until combined. Pipe or spread frosting onto cupcakes, then drizzle with chocolate and crushed peppermint. Store in an air tight container for up to three days.


    Yield: 12 cupcakes

    CHOCOLATE DRIZZLED PEPPERMINT CUPCAKES
Source - http://www.ohladycakes.com/2011/12/chocolate-drizzled-peppermint-cupcakes.html
1 1/2 c. unbleached flour3/4 c. cane sugar1/4 tsp fine sea salt1/2 tsp baking powder1/4 c. vegan butter, melted1 c. soy milk1 1/2 tbsp soft silken tofu, blended1 tsp pure vanilla extract1/2 tsp pure almond extract1/2 c. vegan butter1/2 c. shortening shortening2 c. powdered cane sugar1 tsp pure vanilla extract1/4 tsp pure peppermint extract2 tbsp soy milk1/4 c. unbleached flour1 c. vegan chocolate chips, melted2 oz all natural candy cane, crushed

Preheat oven to 350˚F. Line a 12 cup muffin pan with paper liners; set aside. In a large mixing bowl, whisk the flour, sugar, salt and baking powder. Create a well in the center of the dry ingredients and add the butter, milk, tofu, vanilla extract and almond extract; mix with a hand mixer, on high speed, for 45-60 seconds. Divide the batter evenly between the paper liners; about 1/4 cup of batter each. Bake at 350˚F for 20 minutes then transfer to a cooling rack. While the cupcakes are cooling, cream the butter, shortening, powdered sugar, milk, vanilla extract and peppermint extract. Sift in the flour and continue mixing until combined. Pipe or spread frosting onto cupcakes, then drizzle with chocolate and crushed peppermint. Store in an air tight container for up to three days.
Yield: 12 cupcakes
     47
    24 Dec 11 at 2 pm
    Reblog

    Chocolate Roll with Peppermint Whipped Cream


    Ingredients

    For the Chocolate Roll

    6 eggs, separated, at room temperature
    6 tablespoons granulated sugar, divided in two
    6 tablespoons all-purpose flour
    1 1/2 teaspoons vanilla extract
    3 tablespoons unsweetened cocoa powder

    For the Peppermint Whipped Cream 

    2 cups heavy cream
    3 tablespoons sugar (add the sugar in gradually, and adjust to your liking)
    2-3 drops peppermint extract (it’s very concentrated, so be careful!)
    crushed peppermint candies

    Directions

    Preheat the oven to 400 degrees F.  Lightly spray a medium sized sheet pan (I used one that measured 15 by 10 inches) with baking spray, and line with waxed paper that has been cut to size.

    In the bowl of a standard electric mixer, beat the egg whites until stiff white peaks form.  Fold in the egg yolks, one at a time, with a rubber spatula.  Stir in the sugar in two additions, and then gently add in the flour, cocoa powder, and vanilla extract.  Stir gently to combine.  The batter will be thick! 

    Carefully pour the batter into the prepared pan, and with a spatula, spread it evenly across the pan and smooth over the top.  Firmly tap the baking sheet on your counter to eliminate any air bubbles that may have formed. Bake for 12 to 15 minutes. While the cake bakes, have ready a damp dish cloth, and place it over a flat surface. 


    After 15 minutes, remove the cake from the oven, and with a knife or small offset spatula, go around the edges of the sheet pan do loosen the sides of the cake from the pan.  Sprinkle the whole surface of the cake with powdered sugar, and immediately invert onto the damp dish cloth, and peel off the waxed paper.  Gently roll the cake onto itself, along with the dish cloth. Set the cake aside and allow to cool completely. 
    Chocolate Roll with Peppermint Whipped Cream
Source - http://www.ambrosiabaking.com/2011/12/chocolate-roll-with-peppermint-whipped_23.html

Ingredients
For the Chocolate Roll
6 eggs, separated, at room temperature
6 tablespoons granulated sugar, divided in two
6 tablespoons all-purpose flour
1 1/2 teaspoons vanilla extract
3 tablespoons unsweetened cocoa powderFor the Peppermint Whipped Cream 2 cups heavy cream3 tablespoons sugar (add the sugar in gradually, and adjust to your liking)2-3 drops peppermint extract (it’s very concentrated, so be careful!)crushed peppermint candies

Directions

Preheat the oven to 400 degrees F.  Lightly spray a medium sized sheet pan (I used one that measured 15 by 10 inches) with baking spray, and line with waxed paper that has been cut to size.

In the bowl of a standard electric mixer, beat the egg whites until stiff white peaks form.  Fold in the egg yolks, one at a time, with a rubber spatula.  Stir in the sugar in two additions, and then gently add in the flour, cocoa powder, and vanilla extract.  Stir gently to combine.  The batter will be thick! 
Carefully pour the batter into the prepared pan, and with a spatula, spread it evenly across the pan and smooth over the top.  Firmly tap the baking sheet on your counter to eliminate any air bubbles that may have formed. Bake for 12 to 15 minutes. While the cake bakes, have ready a damp dish cloth, and place it over a flat surface. 

After 15 minutes, remove the cake from the oven, and with a knife or small offset spatula, go around the edges of the sheet pan do loosen the sides of the cake from the pan.  Sprinkle the whole surface of the cake with powdered sugar, and immediately invert onto the damp dish cloth, and peel off the waxed paper.  Gently roll the cake onto itself, along with the dish cloth. Set the cake aside and allow to cool completely. 
     9
    23 Dec 11 at 5 pm
    Reblog

    Chocolate Fudge Brownie Recipe

    Source - http://picturetherecipe.com/index.php/recipes/cute-easy-mini-santa-hat-brownies/

    Makes: 48 mini muffin sized brownies or 24 regular muffin sized brownies.

    Fudge Brownie Recipe Ingredients:
    250gms (2 1/2 Sticks) Butter
    250gms (approx. 2 cups) Chocolate Chips or chunks
    12 oz (1 1/2 Cup) fine Sugar
    1 tsp Vanilla extract
    2 Cups of all purpose Flour
    2 tsps Baking Powder
    6 large Eggs
    1 Cup of chopped Walnuts or Almonds (optional)

    Method:
    1. Melt the butter gently in a sauce pan, on medium heat.
    2. Add the Chocolate and stir till it’s completely melted.
    3. At this point, you can add the nuts and stir in the vanilla.
    4. Holding a sieve or sifter over the pan, put the flour along with the 2 tsps of baking powder in and sift into the chocolate mix. Stir mixed.
    5. Turn down the heat to low and start adding the eggs one at a time and stir till each one is incorporated into the mixture. With each egg the batter should get smoother and glossier.
    6. Turn off the heat and spoon the batter into sprayed mini muffin trays or regular muffin moulds. Fill each mould only 3/4th way full to compensate for the batter rising.
    7. Bake in an oven pre-heated to 360F for around 12-15 minutes. When checking on the brownies it’s ok if the center is still a little sticky.

    For the Mascarpone Buttercream icing Recipe:
    Ingredients:
    1/2 cup (1 stick) unsalted butter, room temperature
    8 ounces mascarpone cheese, room temperature
    2 cups confectioners powdered sugar
    2 teaspoons vanilla extract
    pinch of salt

    Method:
    1. In a KitchenAid or stand up mixer with a paddle attachment, beat butter and mascarpone cheese until light and creamy, about 2 minutes.
    2. Add vanilla extract and salt. And then add 2 cups of sugar, half a cup at a time and continue beating until smooth. Add more sugar, if you have a sweeter tooth than I have. Turn off the mixer when you reach your desired consistency and sweetness.

    To assemble the mini santa hat brownies:
    - Start by filling a piping bag or icing gun with the frosting.
    - Cut a little off the top of the mini brownies to stand them upside down.
    - Pipe a ring of icing around the top.
    - Place a starberry upside down on each brownie, pushing slightly to secure in place.

    Chocolate Fudge Brownie Recipe
Source - http://picturetherecipe.com/index.php/recipes/cute-easy-mini-santa-hat-brownies/
Makes: 48 mini muffin sized brownies or 24 regular muffin sized brownies.
Fudge Brownie Recipe Ingredients:250gms (2 1/2 Sticks) Butter250gms (approx. 2 cups) Chocolate Chips or chunks12 oz (1 1/2 Cup) fine Sugar1 tsp Vanilla extract2 Cups of all purpose Flour2 tsps Baking Powder6 large Eggs1 Cup of chopped Walnuts or Almonds (optional)
Method:1. Melt the butter gently in a sauce pan, on medium heat.2. Add the Chocolate and stir till it’s completely melted.3. At this point, you can add the nuts and stir in the vanilla.4. Holding a sieve or sifter over the pan, put the flour along with the 2 tsps of baking powder in and sift into the chocolate mix. Stir mixed.5. Turn down the heat to low and start adding the eggs one at a time and stir till each one is incorporated into the mixture. With each egg the batter should get smoother and glossier.6. Turn off the heat and spoon the batter into sprayed mini muffin trays or regular muffin moulds. Fill each mould only 3/4th way full to compensate for the batter rising.7. Bake in an oven pre-heated to 360F for around 12-15 minutes. When checking on the brownies it’s ok if the center is still a little sticky.
For the Mascarpone Buttercream icing Recipe:Ingredients:1/2 cup (1 stick) unsalted butter, room temperature8 ounces mascarpone cheese, room temperature2 cups confectioners powdered sugar2 teaspoons vanilla extractpinch of salt
Method:1. In a KitchenAid or stand up mixer with a paddle attachment, beat butter and mascarpone cheese until light and creamy, about 2 minutes.2. Add vanilla extract and salt. And then add 2 cups of sugar, half a cup at a time and continue beating until smooth. Add more sugar, if you have a sweeter tooth than I have. Turn off the mixer when you reach your desired consistency and sweetness.
To assemble the mini santa hat brownies:- Start by filling a piping bag or icing gun with the frosting.- Cut a little off the top of the mini brownies to stand them upside down.- Pipe a ring of icing around the top.- Place a starberry upside down on each brownie, pushing slightly to secure in place.
     5
    22 Dec 11 at 8 pm
    Reblog

    Gingerbread Popcorn 

    Source - http://www.anediblemosaic.com/?p=7714

    (Flavor inspired by Speculaas cookies and recipe adapted from my recipe for Butter Toffee Popcorn)

    Yields about 12 to 15 servings

    12 cups air-popped popcorn (1/2 cup popcorn kernels)

    1 cup toasted sliced almonds

    1 teaspoon baking soda

    1 teaspoon cinnamon

    1 teaspoon ginger

    1/2 teaspoon nutmeg

    1/4 teaspoon cloves

    1/2 cup (1 stick) unsalted butter

    1 cup light brown sugar, lightly packed

    2 tablespoons molasses

    1 tablespoon water

    Pinch salt

    1 teaspoon pure vanilla extract

    Toss together the popcorn and nuts in a large bowl; set aside.  Line a large baking sheet with parchment paper or a silpat liner; set aside.  Sift together the baking soda, cinnamon, ginger, nutmeg, and cloves in a small bowl; set aside.

    Cook the butter, sugar, molasses, water, and salt in a medium-sized, thick-bottomed saucepan over medium heat until the temperature reaches 305F (hard crack stage), stirring occasionally.  Carefully stir in the vanilla and baking soda/spice mix, and pour over the popcorn/nut mixture. 

    Use two heat-safe rubber spatulas to toss the popcorn around to distribute the toffee throughout.  Spread the popcorn out onto the prepared baking sheet.  Let it cool and then break it apart; store in an airtight container at room temperature.

    Gingerbread Popcorn 
Source - http://www.anediblemosaic.com/?p=7714
(Flavor inspired by Speculaas cookies and recipe adapted from my recipe for Butter Toffee Popcorn)
Yields about 12 to 15 servings
12 cups air-popped popcorn (1/2 cup popcorn kernels)
1 cup toasted sliced almonds
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup (1 stick) unsalted butter
1 cup light brown sugar, lightly packed
2 tablespoons molasses
1 tablespoon water
Pinch salt
1 teaspoon pure vanilla extract
Toss together the popcorn and nuts in a large bowl; set aside.  Line a large baking sheet with parchment paper or a silpat liner; set aside.  Sift together the baking soda, cinnamon, ginger, nutmeg, and cloves in a small bowl; set aside.
Cook the butter, sugar, molasses, water, and salt in a medium-sized, thick-bottomed saucepan over medium heat until the temperature reaches 305F (hard crack stage), stirring occasionally.  Carefully stir in the vanilla and baking soda/spice mix, and pour over the popcorn/nut mixture. 
Use two heat-safe rubber spatulas to toss the popcorn around to distribute the toffee throughout.  Spread the popcorn out onto the prepared baking sheet.  Let it cool and then break it apart; store in an airtight container at room temperature.
     8
    22 Dec 11 at 3 am
    Reblog

    Cupcake Elves

    Source - http://abittersweetwife.blogspot.com/2011/12/cupcake-elves.html

    Makes: 24 cupcakes  | Prep time: 30 minutes  | Cook Time: 14 minutes
    This cupcake recipe is adapted from cupcakeproject.com “The Ultimate Vanilla Cupcake”

    Ingredients For Cupcakes
    1 1/2 cups granulated sugar
    2 2/3 cups all purpose flour
    1 3/4 tsp baking powder
    3/4 tsp baking soda
    3/4 tsp salt
    1/3 cup unsalted butter, room temperature
    3 large eggs,  room temperature
    1/2 cup full-fat sour cream
    1/3 cup canola oil or vegetable oil
    11/2 tbs pure vanilla extract or concentrate
    3/4 cup whole milk 

    Ingredients for Decorating
    24 Waffle Ice Cream cones
    1 1/2 oz Green Edible Spray Dye
    24 red hots
    48 cashews
    black decorating gel 
    16 oz icing


    1. Spray cones with edible food dye. Let dry.

    2.Preheat oven to 350 degrees. In a mixer, mix together sugar, flour, baking powder, baking soda, and salt. Then add the butter and mix till crumbly.

    3. In a medium size bowl whisk together eggs, sour cream, oil and vanilla extract until smooth. Slowly pour egg mixture into the crumbly flour mixture. 

    4. Once well combined, gradually add the milk. The batter will be liquid, similar to pancake batter. Line 24 cupcake spots in a cupcake pan and fill 2/3 of the way up with batter. Bake for 14 minutes, check with a toothpick. If not done, check every minute after that. Cupcakes should not brown. 

    5. When done remove liners and let cool completely. Then take your icing and place in a piping bag. Pipe a small circle on the top of the cupcake to hold the cone in place. Next pipe fluff around the bottom of the cone and a little on the tip of the cone. Adhere the cashews to the sides of the cupcake by pushing them into the frosting. Then create a face with the gel and a red hot for the nose. 

    Cupcake Elves
Source - http://abittersweetwife.blogspot.com/2011/12/cupcake-elves.html
Makes: 24 cupcakes  | Prep time: 30 minutes  | Cook Time: 14 minutesThis cupcake recipe is adapted from cupcakeproject.com “The Ultimate Vanilla Cupcake”Ingredients For Cupcakes1 1/2 cups granulated sugar2 2/3 cups all purpose flour1 3/4 tsp baking powder3/4 tsp baking soda3/4 tsp salt1/3 cup unsalted butter, room temperature3 large eggs,  room temperature1/2 cup full-fat sour cream1/3 cup canola oil or vegetable oil11/2 tbs pure vanilla extract or concentrate3/4 cup whole milk Ingredients for Decorating24 Waffle Ice Cream cones1 1/2 oz Green Edible Spray Dye24 red hots48 cashewsblack decorating gel 16 oz icing
1. Spray cones with edible food dye. Let dry.2.Preheat oven to 350 degrees. In a mixer, mix together sugar, flour, baking powder, baking soda, and salt. Then add the butter and mix till crumbly.3. In a medium size bowl whisk together eggs, sour cream, oil and vanilla extract until smooth. Slowly pour egg mixture into the crumbly flour mixture. 4. Once well combined, gradually add the milk. The batter will be liquid, similar to pancake batter. Line 24 cupcake spots in a cupcake pan and fill 2/3 of the way up with batter. Bake for 14 minutes, check with a toothpick. If not done, check every minute after that. Cupcakes should not brown. 5. When done remove liners and let cool completely. Then take your icing and place in a piping bag. Pipe a small circle on the top of the cupcake to hold the cone in place. Next pipe fluff around the bottom of the cone and a little on the tip of the cone. Adhere the cashews to the sides of the cupcake by pushing them into the frosting. Then create a face with the gel and a red hot for the nose.