Chocolate Chip & Peanut Butter Glaze Pound Cake Recipe
Chocolate Chip & Peanut Butter Glaze Pound Cake Recipe Ingredients: cake: 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup creamy peanut butter (don’t use natural unless you have the no-stir kind) 1/2 cup butter, at room temperature 3 cups granulated white sugar 6 large eggs 2 teaspoons vanilla extract 1 1/2 cups bittersweet chocolate chips For the glaze: 1 1/2 cups sifted powdered sugar 1/4 cup milk 1/4 cup creamy peanut butter 1/2 teaspoon vanilla extract 1/4 cup mini chocolate chips Directions: Cake 1) Preheat oven to 325 degrees F. Spray 10-cup bundt pan generously with nonstick spray. 2) In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, use an electric mixer to cream together peanut butter and butter. Add sugar and beat an additional 5 minutes. Add eggs and vanilla; beat until well combined. Add dry ingredients a little at a time, beating just until incorporated. Stir in chocolate chips. 3) Scrape batter into prepared bundt pan. Tap it a couple of times on the counter to shake out any hidden air pockets. 4) Bake for 1 hour and 20 minutes to 1 hour 30 minutes, or until a skewer, sharp knife, or toothpick inserted into the center of the cake comes out clean. Check on the cake at 5) 1 hour to make sure it’s not browning too quickly on top. If it is, just place a piece of foil loosely over the top of the pan. Let the cake ...
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Nutella Stuffed Cinnamon Sugar Muffins Recipe
Nutella Stuffed Cinnamon Sugar Muffins Recipe Ingredients: 1 1/2 cups all-purpose flour 1/2 cup sugar 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup milk 1/4 cup vegetable oil 1 large egg 1 teaspoon vanilla extract 8 teaspoons Nutella FOR THE CINNAMON SUGAR TOPPING 1/4 cup sugar 2 teaspoons cinnamon 3 tablespoons unsalted butter, melted Directions: Preheat oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside. In a large bowl, combine flour, sugar, cinnamon, nutmeg, baking powder and salt. In a large glass measuring cup or another bowl, whisk together milk, vegetable oil, egg and vanilla. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Scoop a spoonful of batter evenly into the muffin tray. Drop 1 teaspoon Nutella into the center of each cup. Top with remaining batter to completely cover the filling. Place into oven and bake for 13-15 minutes, or until a tester inserted in the center comes out clean. To make the cinnamon sugar, combine the cinnamon and sugar. When the muffins are done, cool for 10 minutes and dip the muffin crown into the melted butter and then into the cinnamon-sugar mixture. Let cool on a wire rack....
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S’more Cupcakes Recipe
S’more Cupcakes Cupcakes 1 1/2 cups all-purpose flour 1 1/2 cups sugar 1 teaspoon baking powder 1 teaspoon baking soda 3/4 cup cocoa 3/4 cup graham cracker crumbs 1 cup milk 2 eggs 2 teaspoons vanilla 1/2 cup oil 6 jumbo marshmallows cut in half, plus more for decorating Graham Cracker Crumb topping 1/2 cup brown sugar 1/2 cup graham cracker crumbs 1/4 cup butter, melted Ganache 4 ounces semi-sweet chocolate 1/2 cup heavy cream 1/2 cup butter Directions: Preheat oven to 350 degrees F. In a bowl, mix flour, sugar, baking powder and baking soda together with a wire whisk. Separate the mixture in half into two bowls. Stir cocoa into one bowl and the graham cracker crumbs into the other. Add 1/2 cup milk, 1 egg, 1 teaspoon vanilla and 1/4 cup oil to the cocoa mixture and beat on medium until combined. Repeat adding the same ingredients to the graham cracker crumb flour mixture. Prepare the graham cracker crumb topping. Add the brown sugar and crumbs in a small bowl and pour on the melted butter. Stir until combined. Pour a little graham cracker cake batter into the bottom of your baking cups and then sprinkle the topping mixture lightly on the surface. Place a marshmallow half on top and then cover the marshmallow with the chocolate cake batter until it is about 3/4 full. Sprinkle with more topping mixture. Bake cupcakes for about 15 minutes. Place a cookie sheet underneath when you bake just in case. I had a little bit ...
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Easy Homemade Bounty Bars Recipe
Easy Homemade Bounty Bars Recipe Ingredients 15 oz milk cooking chocolate 3 cups shredded coconut 1 cup sweetened condensed milk Directions In a medium bowl, mix coconut and sweetened condensed milk to make a thick and sticky paste. Using your hands, form some rectangles with the paste. Press firmly to make sure the rectangles will keep their shape. Every 3 or 4 rectangles, wash your hands and do not dry them completely. That way, the paste won’t stick on your hands. Arrange on a baking sheet lined with parchment paper and put in the freezer for about 20 minutes. This will make the candy easier to dip in chocolate. Don’t skip this part or it’ll be a mess! In the meantime, cut chocolate in pieces and put 2/3 of it in a microwave safe bowl. Microwave on medium power for 30 seconds, stir, then repeat in 15 seconds interval until the chocolate has melted. (If you prefer to melt chocolate on the stove top, place a heatproof bowl over a small saucepan filled with simmering water. On low heat, stir chocolate until melted (allow a few minutes). Ensure the chocolate avoids contact with water and steam whilst melting). Add 1/3 remaining chocolate and keep stirring until it is fully melted. It’s called tempering chocolate. It will allow the chocolate to have a glossy texture and to set correctly. It’s time for dipping now! Remove rectangles from the freezer. If you want to take you time, you can work with one rectangle at a time and ...
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Cannoli Tart Recipe
Cannoli Tart Recipe Ingredients: FOR THE CRUST: 2 cups Sifted Flour ½ cups Plus 1 Tablespoon Sugar ½ teaspoons Salt 1 teaspoon Cinnamon ⅓ cups Cold Butter 1 whole Egg 1 Tablespoon Milk FOR THE FILLING: 2-¼ cups Ricotta 1 whole Egg 2 teaspoons Sugar 2 teaspoons Amaretto ½ cups Chocolate Chips Or Chunks Directions: For the crust: If using a food processor, add flour, sugar, salt and cinnamon and pulse a few times. Add butter, and pulse until butter and flour have formed pea-sized crumbles. Add egg and milk and pulse until a large ball is formed. If mixing by hand, in a bowl combine flour, sugar, salt and cinnamon. Whisk a few times to mix up. Cut in butter until the mixture forms pea-sized crumbles. With your hands, mix in egg and milk and knead into a ball. Place the dough ball in between 2 pieces of parchment paper. Roll dough out large enough to fit a deep dish pie pan or deep dish tart pan. Grease pan with butter or nonstick cooking spray. Gently place the dough into pan. Refrigerate while you make your filling and your oven is preheating. For the filling: In a food processor or mixer, blend ricotta, egg, sugar, and amaretto until just combined. Stir in chocolate chips. Pour into crust. Bake at 350ºF for around 25-35 minutes, or until your crust has slightly browned and the filling has puffed a bit. Serve cold or at room temp sprinkled with powdered sugar or drizzled with chocolate....
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Tuxedo Cheesecake Recipe
Tuxedo Cheesecake Recipe Ingredients For the Fudge Cake 2 cups of flour 2 cups sugar 1 cup unsweetened cocoa powder 1 cup chilled buttermilk 1/2 cup vegetable oil 2 large, free range eggs, room temperature 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 1 packet Starbucks Via dissolved in 1 cup of near-boiling water For the Chocolate Swiss Buttercream Frosting 3 sticks of unsalted butter at room temperature 1/2 cup confectioners sugar 9 oz semisweet chocolate 4 egg whites For the White Chocolate Mascarpone Filling 16 oz mascarpone 6 oz white chocolate, chopped 1/2 cup heavy whipping cream 1/2 cup confectioners sugar For the Chocolate Buttercream Frosting 3 sticks unsalted butter, room temperature 9 oz semisweet chocolate Instructions For the Fudge Cake Preheat oven to 350 degrees. Grease and line four 8″ cake pans (or two if not divvying up into two cakes) with parchment paper, and lightly grease and dust with cocoa powder. In a bowl, sift and whisk together all the dry ingredients and set aside. In a stand mixer, combine eggs, buttermilk, and oil and whisk together until just combined. Using the paddle attachment, start mixing the wet ingredients on low speed while slowly adding the dry ingredients, ensuring all is properly incorporated. Add the cup of coffee and mix until just combined. Remove bowl from mixer and scrape down the sides and bottom with a rubber spatula, ensuring any hidden clumps of dry ingredients are found and dealt with. The batter will have a very thin consistency. Pour ...
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Chocolate Chunk Cookie Dough Frozen Yogurt Recipe
Chocolate Chunk Cookie Dough Frozen Yogurt Recipe Ingredients ½ cups Unsalted Butter, Softened ½ cups Packed Dark Brown Sugar ¼ cups Granulated Sugar 2 teaspoons Vanilla Extract 1 cup All-purpose Flour ¼ teaspoons Baking Soda ¼ teaspoons Salt ¾ cups Mini Chocolate Chips Or Chunks 1 cup Vanilla Yogurt Instructions In a mixing bowl of a stand mixer, beat the butter and both sugars together until light and fluffy. Add vanilla and beat until combined. In a small mixing bowl, whisk together the flour, soda and salt. Add the chocolate chips or chunks and stir. Add the flour and chocolate mixture to butter mixture and fold in gently. Add yogurt and stir again. Place in a container and cover with lid. Freeze until set, preferably overnight. Cookie dough recipe adapted from Better Homes and Gardens Bridal Edition Cookbook. Makes about 2 cups. ...
Irish Whiskey Brownies Recipe
Irish Whiskey Brownies Recipe Ingredients: Brownies 2 boxes Betty Crocker® Original Supreme Premium brownie mix 1/2 cup water 1/2 cup vegetable oil 2 eggs 1 bag (8 oz) toffee bits Frosting 3/4 cup butter 1/2 cup unsweetened baking cocoa 1 teaspoon salt 1 tablespoon vanilla 1/2 cup Irish (single-malt) whiskey 5 1/2 cups powdered sugar Directions: Heat oven to 350°F. Spray 13×9-inch pan with cooking spray. Make brownie batter as directed on box, using water, oil, eggs and stirring in toffee bits. Pour into pan. Bake 45 to 55 minutes. Place pan on cooling rack. When brownies come out of oven, in 2-quart saucepan, melt butter over medium heat. Stir in cocoa, salt, vanilla and whiskey. Heat to boiling, stirring constantly. Slowly, beat in powdered sugar with whisk. Cook 5 minutes longer. With bamboo skewer or knife, poke holes in brownies. Pour hot frosting over warm brownies; spread over top until smooth. Cool at least 2 hours before cutting. For bars, cut into 8 rows by 4 rows....
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Boston Cream Doughnut Holes Recipe
Boston Cream Doughnut Holes Recipe Ingredients: 1 Container of Pillsbury grands Flaky layers biscuits 1 Box JELLO instant Vanilla Pudding (OR you can make your own Pastry Cream) Chocolate Almond Bark..(1/2 Cup when melted) Oil for frying Directions: Cut each biscuit into four pieces and roll each piece into a ball. Fry them up in batches of 4, making sure to turn them so they fry evenly Make the Vanilla Pudding according to the instructions..set aside. Melt the Chocolate according to the product instructions..set aside. Fill them with some of the Vanilla Pudding/Pastry Cream, and then drizzle them with some of the melted Chocolate Let them set up for a few minutes...
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Chocolate Filled Crescents Rolls Recipe
Chocolate Filled Crescents Rolls Recipe Ingredients: 12 HERSHEY’S BLISS® Milk Chocolates, divided 1 can (8 oz.) Pillsbury® refrigerated quick crescent dinner rolls Directions: Heat oven to 375°F. Remove wrappers from chocolates. Chop 4 chocolates into small pieces; place in small microwave-safe bowl. Set aside. Unroll dough to form 8 triangles. Place 1 chocolate at center of wide end of each triangle. Starting at wide end, roll to opposite point; pinch edges to seal. Place rolls, pointed side down, on ungreased cookie sheet. Curve into crescent shape. Bake 10 minutes or until lightly browned; remove from cookie sheet to wire rack. Meanwhile, microwave reserved chopped chocolates at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. Drizzle melted chocolate over warm crescents; allow to cool slightly. Serve while still slightly warm. 8 crescents....
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