How to Make Hard Butterscotch Candy
This tutorial shows you how to make hard butterscotch candy using a candy thermometer and a few readily available ingredients.
S'more Cupcakes
S'more Cupcakes Recipe
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Ingredients
Cupcakes:- 1 cup graham cracker crumbs
- 1/4 cup (1/2 stick) butter, melted
- 1/2 cup butter, at room temperature
- 1/2 cup light brown sugar
- 2 large eggs, at room temperature
- 1 1/3 cups all-purpose flour
- 1/3 cup graham cracker crumbs
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 2/3 cup milk
- 1 teaspoon vanilla
- 150g semi-sweet chocolate, cut into pieces
- 1/2 tablespoon butter, at room temperature
- 1 teaspoon vanilla extract
- 3 teaspoons milk
- 1/3 cup cold water
- 2 tablespoons unflavored gelatin
- 1 1/2 cups sugar (i used 1 cup)
- 2/3 cup light corn syrup
- 1/8 teaspoon salt
- 1/3 cup water
- 1 teaspoon vanilla extract
- Vegetable-oil cooking spray
How to make S'more Cupcakes
Cupcakes:
- Combine 1 cup of graham cracker crumbs and 1/4 cup of melted butter. Scoop a heaping tablespoon into each cupcake paper, pressing down to cover the bottom. Set aside.
- Beat 1/2 cup of butter on high speed until soft, about 30 seconds. Add in brown sugar. Beat on medium-high until light and fluffy, about 3 minutes.
- Add eggs one at a time, beat for 30 seconds after each . Set aside.
- Mix together flour, graham cracker crumbs, baking powder, and salt in a bowl.
- Measure out milk and vanilla together in a separate bowl.
- Add the flour and milk mixture to the butter/sugar mixture. Beat to combine.
- Fill cupcake cups with cake batter (they should be 2/3 - 3/4 full).
- Place muffin tins on the middle rack of a preheated 350 degree oven. Bake for approximately 20-22 minutes, rotating pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean.
- Remove cupcakes and let it cool down for 20 - 30 minutes.
- After the cupcakes have cooled, use a knife and cut a hole into the cupcakes. Fill with chocolate fudge filling . (you may put the top back on to prevent marshmallow frosting from seeping in)
- Top each filled cupcake with marshmallow frosting with a greased spatula. [if using homemade marshmallow frosting, remember to frost right after whipping for easy handling. ]
- Decorate with chocolate drizzles and graham cracker crumbs.
Chocolate Fudge Filling:
- In a double boiler, mix all ingredients together until fully combined.
- Allow to cool and fill each cupcake with a spoonful of fudge.
- Pour 1/3 cup cold water into bowl of an electric mixer. Sprinkle with gelatin; let mixture soften, about 5 minutes.
- Place sugar, corn syrup, salt, and 1/3 cup water in a medium saucepan. Cover; bring to a boil. Remove lid; cook, swirling pan occasionally, until syrup reaches 238 degrees.(soft-ball stage) on a candy thermometer, about 5 minutes.
- With mixer on low speed, whisk gelatin mixture , and slowly pour the syrup in a steady stream down the side of the bowl (to avoid splattering) .
- Gradually raise speed to high; beat until mixture is thick, white, and has almost tripled in volume, about 12 minutes.
- Add vanilla, and beat 30 seconds to combine .
- Frost the cupcakes right after beating with a greased spatula.
Chocolate, Coffee and Nut Cookies
Chocolate, Coffee and Nut Cookies Recipe
This work is licensed under a Creative Commons Attribution-Share Alike 3.0 License
Ingredients
- 1 cup sugar- 2 large eggs
- 1/2 cup old-fashioned oats
- 1 cup unsalted butter, room temperature
- 1 cup (packed) light brown sugar
- 2 1/4 cups all-purpose flour
- 1 cup hazelnuts, toasted, husked, and chopped
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- 4 ounces English toffee candy, finely chopped
- 1 (12-ounce) bag semisweet chocolate chips
How to make Chocolate, Coffee and Nut Cookies
Preheat the oven to 325 degrees F (180º C). Line 2 heavy large baking sheets with parchment paper. Finely chop the oats in a food processor. Transfer the oats to a medium bowl. Mix in the flour, baking powder, baking soda, and salt. Set aside. Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Beat in the eggs and vanilla. Add the flour mixture and stir just until blended. Stir in the toffee, hazelnuts, and chocolate chips. For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1-inch apart. Bake until the cookies are golden (cookies will flatten slightly), about 15 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely.
Enjoy the Cookies.
Liquid Nitrogen Ice Cream
Liquid Nitrogen Ice Cream Recipe
This work is licensed under a Creative Commons Attribution-Share Alike 3.0 License
Ingredients
Food items you will need:- Milk - (1 cup)
- Cream (Half and Half or whipping cream) - (2 cups)
- Sugar (1 cup)
- Flavoring (can be Vanilla, chocolate syrup, cocoa, or whatever you like) - (about 8 tbsp. if using vanilla)
- Other things to mix in (candy, peanut butter cups, chocolate chips)
- Stainless steel mixing bowl (plastic may break)
- Wooden spoon (again plastic may break)
- gloves and eye protection
- Liquid Nitrogen (probably close to 5 gallons, but depends on each situation)
How to make Liquid Nitrogen Ice Cream
- Mix all of the ingredients in the bowl until sugar has dissolved.
- Slowly poor in the Liquid Nitrogen while mixing with wooden spoon until the ice cream has frozen to the desired consistency. (Do not poor any left over Liquid Nitrogen down the sink. It could freeze the pipes!)
- Enjoy!
Frozen Chocolate Bananas
Frozen Chocolate Bananas Recipe
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Ingredients
2.5 oz Chocolate, roughly chopped3 Tablespoons cream or evaporated milk
1/2 cup almonds, chopped
2 bananas, sliced into rings
How to make Frozen Chocolate Bananas
Bring about 1 inch of water to boil in a small sauce pan. Once it boils, reduce the heat and cover with a heat safe bowl (double-boiler). Into the bowl add the chocolate and milk or cream. Let it sit for a minute and then stir until it is smooth. Holding the banana rings by the edges (the cut sides are very slippery), carefully dip each one into the chocolate and then the almonds. Place on a baking sheet covered with parchment paper. When all are complete, cover them with another sheet of parchment paper and freeze for 4 hours. You can then transfer them to a bag or bowl for the freezer.
Chocolate & Graham Cracker Covered Bananas
Chocolate & Graham Cracker Covered Bananas Recipe
This work is licensed under a Creative Commons Attribution-Share Alike 3.0 License
Ingredients
- 4 small or medium sized bananas
- 1 bag Your preferred melting chocolate chips/bar
- 1 cup crushed graham crackers**
**Other variations:
- crushed oreos
- chopped nuts
- shredded coconut
How to make Chocolate & Graham Cracker Covered Bananas
- Use double boiler to melt chocolate(I use a metal bowl placed on top of a pot of bowling water)
- Do not let the moisture/water get to the chocolate.
- Room temperature needs to be below 72 degrees.
- Once chocolate is melted take off the heat.
- You can use skewers to hold the banana.
- Coat banana with chocolate
- Roll or sprinkle with crushed graham crackers
- Place on wax paper to cool down, can be placed into refrigerator for faster cooling.
Mini Chocolate Covered Cupcakes
Mini Chocolate Covered Cupcakes Recipe
This work is licensed under a Creative Commons Attribution-Share Alike 3.0 License
Ingredients
The materials needed are:- Peanut butter cup candy molds
- Betty Crockers Devil's Food Cake
- 1 can chocolate cream frosting
- 1 bag of Pink Candy Melts (you won't need
to use the entire bag, so a small bag works fine) - 1 bag of White Candy Melts (optional)
- 1 bag of Brown Candy Melts
- 1 pack of edible Pen Markers (optional)
- Sprinkles (optional)
- Lollipop sticks (optional)
- 1 bag of original M&Ms
How to make Mini Chocolate Covered Cupcakes
If you liked this recipe, please visit:
http://www.flyingricecooker.blogspot.com
I first saw these on Bakerella. These mini cupcakes were just SO adorable I couldn't resist making them! To be honest, I'm not an avid baker, because I don't really like to eat the final product; not because it's not tasty, but because I am not a sweets-lover. So when I decided to make these little treasures, I had to run out to my nearest crafts store and buy most of the materials; such as the molds, the chocolates, the sprinkles, and the edible writing pen. In the end, the results of these cute cupcakes were well worth the money spent on them. And even though I didn't eat more then two of them, I loved sharing them with others, who thoroughly enjoyed them (I think).
Luckily for me, I caught my boyfriend taking a bite out of one, so I yelled, "OMG come over!! I have to take a picture!" So this is how the inside looks like.
When you make these, I suggest taking your time and not rushing like me. A lesson I need to learn better is to never rush food. You should always take your time to make it, enjoy it, and it will turn out wonderful. If you rush through it, it will taste just like that. And that, my friends, would be a waste!
Anyway, these little things are essentially devils food cake (chocolate) covered with multicolored chocolate; a brown chocolate that makes up the cupcake base, and a different, more brilliant color that makes the cupcake tops. They're super cute! Aren't they?
You only really need one color of candy melts for the top of the cupcake, and this can be any color you want; it does not necessarily need to be white or pink. As for the lollipop sticks, Bakerella actually has a different way of making the cupcake so that you can stick the lollipop sticks into it easily. Her websitehas some beautiful pictures with wonderful step-by-step instructions on how to do this, if you're interested in this process. These have become such a hit that they were all over Martha Stewart's website at one point. I wasn't able to make them because the cupcakes above were more then enough work for me for one night.
Anyway, get ready, because here are some instructions! (I'll try to make them as detailed as I can, to make up for the lack of pictures.)
Cooking instructions:
- Bake the cake mix as instructed on the box.
- When the cake is complete, take out of oven and crumble thoroughly. I used two forks to help me do this.
- Throw in the can of frosting and continue to crumble and combine the ingredients.
- Use your hands and compress the cake into tiny balls. I used the molds to help me with the sizing of the cake balls. Of course, they should be small enough to fit into the mold, leaving only a tiny space between the mold and the cake (because, don't forget the chocolate that's supposed to fill in the mold later).
- After you've completed your cake balls, cover them and place them in the fridge for a couple hours to let it harden. (**Or, if you're in a hurry, you can place them, covered, inside your freezer for 15 minutes).
- Once you have decided that your cake balls have hardened, melt the brown chocolates according to the directions on the back of the bag. (I used a microwave, and boy did it work well! But be sure not to over-do it and burn the chocolate, like I did on my first try. Boo me!)
- Now that your chocolate is melted, fill the molds with brown chocolate (a little more then half way per mold) and place cake balls snugly inside the mold. This should cause the chocolate to rise up and cover at least half of your cake ball, which is what you want!
- Place cake ball with mold, inside the fridge again for at least an hour. (**Or, to speed up the process you can place it in the freezer for 10 minutes).
- Melt the pink chocolate chips. Pop the cake balls out of the mold and dip the top half into the other colored chocolate. (Try to dip it in deep enough so that the pink color engulfs the entire top half of the cake ball, while also slightly touching the brown chocolate cup).
- Add sprinkles and an M&M on top.
- Set inside the fridge to harden. (**If you want to draw faces on them, wait until you take them out of the fridge to do so.)
Chocolate treats Recipe
Chocolate treats Recipe
This work is licensed under a Creative Commons Attribution-Noncommercial 3.0 License
Ingredients
- Dark chocolate (70%)
- Small knob of butter (approx 10g to make the choclate really shiny!)
- Walnuts
- Raisins
How to make Chocolate treats
- Chop the walnuts but keep the nutty chunks fairly big
- Melt the chocolate over low heat - preferably in a bowl placed above boiling water
- Add the walnuts, raisins and the butter
- Mix and place a spoonful of the mixture on to baking sheets. Repeat until the mixture is finished and you have a LOT of small chocolate heaps
- Leave to cool
Chocolate Peppermint Pretzels
Chocolate Peppermint Pretzels Recipe
This work is licensed under a Creative Commons Attribution-Share Alike 3.0 License
Ingredients
4 cups pretzels1 cup chocolate chips
1 tablespoon Crisco, butter flavor
1/2 cup peppermints, crushed
How to make Chocolate Peppermint Pretzels
1. In a microwave safe bowl, mix chocolate chips and Crisco. Melt in 20 second intervals in a microwave, stirring frequently.
2. Dip pretzels in chocolate, covering all sides. Lay on a wax paper covered baking sheet.
3. Sprinkle tops of pretzels with peppermint candy.
4. Place in fridge and let chocolate set, approximately 30-60 minutes.
Caramel-Pecan Bars Recipe
Caramel-Pecan Bars Recipe
This work is licensed under a Creative Commons Attribution-Share Alike 3.0 License
Ingredients
Crust:2 1/4 cups all-purpose flour
1/2 cup sugar
3/4 teaspoon salt
1 1/2 sticks cold unsalted butter, chilled and cut into cubes
1/4 cup ice water
1 tablespoon distilled white vinegar Topping:
1 1/2 sticks unsalted butter
1 1/4 cups light brown sugar
1/2 cup honey
1/2 teaspoon salt
1/4 teaspoon curry powder (optional)
1 cup heavy cream
1 pound pecan halves
How to make Caramel-Pecan Bars
Crust: In a food processor, pulse the flour with the sugar and salt, then add the butter and process until the mixture resembles coarse meal. Sprinkle the water and vinegar, process until the crumbs are evenly moistened. Turn the crumbs out onto a sheet of wax paper and knead just until the dough comes together. Pat the dough into a disk, wrap in plastic and refrigerate until slightly chilled, about 15 minutes.
Preheat the oven to 375 and line the bottom of a 9-by-13-inch baking pan with parchment paper (to help lift out later). Roll out the dough between 2 sheets of wax paper to fit in the bottom of the pan (about 1/3 inch thick). Place it in the baking pan and refrigerate the dough until firm, about 30 minutes.
Line the dough with parchment paper and fill with pie weights or dried beans. Bake for about 20 minutes, until the dough is just set. Remove the parchment paper and weights and bake the crust for about 12 minutes longer, until lightly golden and set. Let cool.
Topping: In a large saucepan, combine the butter, brown sugar, honey and salt and cook over moderate heat, stirring, until foamy and slightly thickened, about 10 minutes. Add the curry powder (optional) and cream and cook, stirring occasionally, until a candy thermometer inserted in the caramel registers 240 (soft ball stage), about 10 minutes longer. Add the pecans and cook for 2 minutes more and pour the filling over the crust, spreading it evenly. Bake for about 15 minutes, until the crust is golden and the topping is bubbling. Let cool completely. Slide the parchment onto a cutting board. Cut into the bars and serve.
* The bars can be stored in an airtight container at room temperature for up to 1 week.
Peppermint Chocolate Sandwich Cookies Recipe
Peppermint Chocolate Sandwich Cookies Recipe
This work is licensed under a Creative Commons Attribution-Share Alike 3.0 License
Ingredients
1 tube prepared sugar cookie dough1/4 cup flour
2 cups chocolate chips, divided
1/4 cup heavy cream
1 teaspoon peppermint extract
1 teaspoon vegetable oil
6 peppermint candy canes, crushed
How to make Peppermint Chocolate Sandwich Cookies
1. Preheat oven to 350.
2. Combine sugar cookie dough and flour. Roll out on a lightly floured surface to 1/4 inch thick. Cut symmetrical circles of dough. (Make an even number.)
3. On a parchment paper lined sheet, bake cookies for 8-10 minutes or until golden.
4. As cookies cool, set up a double boiler or place a heat-resistent bowl on top of a larger pot of simmering water. Combine 1 cup chocolate chips and cream and stir until melted. Add peppermint extract and refrigerate for an hour.
5. Once chocolate has cooled, spoon a bit on the flat sides of half the cookies. Press another cookie on top to distribute the chocolate evenly.
6. Place all sandwiches on a parchment paper lined baking sheet and freeze for 20-30 minutes or until chocolate filling sets.
7. Using same previous set up over simmering water, combine remaining chocolate chips and vegetable oil and stir until melted.
8. Dip top of cookie sandwiches into chocolate and spread over top evenly.
9. Top each cookie with candy cane sprinkles and refrigerate until firm.
No Bake Peppermint Pie Recipe
No Bake Peppermint Pie Recipe
This work is licensed under a Creative Commons Attribution-Share Alike 3.0 License
Ingredients
1 graham cracker crust (store bought and no baking required) *homemade recipe below24 large marshmallows
½ cup milk
1 tsp vanilla extract
1/8 tsp salt
6 peppermint or mint extract drops
6-7 drops of red or green food coloring
2 cups Cool Whip (*homemade whipped cream recipe below)
2 tbsp crush peppermint or spearmint candy
Crust:
1 2/3 cup graham crackers
¼ cup sugar
¼ cup plus 2 tbsp butter, melted
Whipped Cream:
2 cups heavy cream
¼ cup sugar
1 tbsp vanilla extract
How to make No Bake Peppermint Pie
Over low heat in a saucepan, mix marshmallows and milk, stirring constantly until melted. Remove from heat and add vanilla, salt, extract and coloring.
Refrigerate for 15 minutes and then add Cool Whip or homemade whipped cream and half of the crushed candy. Pour into 9-inch pie crust or individual pies and freeze for 4 hours (for 9-inch, less for smaller pies) or refrigerate for 8 hours. Sprinkle the remaining crushed candy over the top.
Crust:
Mix all ingredients together and press into 9-inch pie plate
Whipped Cream:
Beat all ingredients together until soft peaks form and refrigerate until needed.
Custard Candy
YEMA (Custard Candy) Recipe
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Ingredients
- 2 cans of condensed milk
- 3 egg yolks
- 1 tablespoon of melted butter
- 3 tablespoons of chopped jack fruit
- 3 tablespoons of chopped nuts
How to make YEMA (Custard Candy)
Procedure:
In a bowl cream the egg yolk and condensed milk. Then pour in a casserole and cook slowly over medium fire. You should continue mixing it to avoid sticking. Cook it until it thickens. Add your chopped nuts and jack fruit. Let it cool and form the shape you want.
2 cans of condensed milk
plastic cellophane for wrapping
Directions:
- You will have to use a regular frying pan to get the best result, not the non-stick one.
- Pour the condensed milk in pan and put on medium heat.
- Using a metal spatula, stir the milk as if you are scraping the bottom of the pan.
- This must be done continuously to avoid burning the milk and to prevent it from sticking at the bottom of the pan. This will also ensure that it is cooked evenly.
- You can tell that the yema is done if your condensed milk sticky.
- Let it cool and wrap in cellophane cut outs for easy serving
Molly's Ice Cream Cone Cupcakes Recipe
Molly's Ice Cream Cone Cupcakes Recipe
This work is licensed under a Creative Commons Attribution-Noncommercial 3.0 License
Ingredients
- 1 box cupcake mix (I used Betty Crocker Party Rainbow Chip mix, but you can use any flavor you like!)
- water, vegetable oil, and egg whites or egg substitute (as called for on the mix box)
- 24 flat-bottom ice cream cones
- 1-2 containers of frosting
- sprinkles, nuts, cherries, candies, gummies, mini chocolate chips (whatever you like on your ice cream cone!)
How to make Molly's Ice Cream Cone Cupcakes
Preheat the oven to 350F.
Unwrap the cones, and make sure they all have totally flat bottoms. You might have to scrape off some of the excess ‘cone’ material to ensure the cones stand upright. Place the cones on a cookie sheet, standing upright.
Mix the cupcake batter according to the box directions.
Spoon the batter into the cones, filling only 2/3 of the way to the top of the cone. Be sure not to over-fill, as the batter will puff up! Also, be sure not to spill any excess batter onto the cones, as it will burn quickly, leaving unsightly marks on your cones!
Once all the cones are filled, carefully slide into your preheated oven. The cones will be top-heavy, so be very careful not to topple them!
Bake for 18-25 minutes, or until the mix is puffy and golden and a toothpick inserted into the center of the cone comes out clean. Remove from the oven and allow to cool completely. Frost each cupcake and dress with sprinkles as you go. If you wait until you frost them all to start sprinkling, your sprinkles won’t stick well.
Here’s where you can get creative – use green frosting and chocolate chips for a ‘mint’ ice cream look, use white frosting with crushed walnuts and a cherry on top for a ’sundae’ look, use light orange frosting with a swirl of white frosting for a ‘creamsicle’ look, or frost pink, chocolate, and vanilla stripes for the ‘Neapolitan’ look! Have fun…
Aunt Carole's Cookie Candy Bar Pops! Recipe
How to make Aunt Carole's Cookie Candy Bar Pops!
- Prepare your candy bars by piercing through one end with either a Popsicle or lollipop sticks
- Once your dough is prepared, as per your recipe of choice, take 2 tbs. sized pieces of dough, and form them into a rectangular shape, lying flat
- Place your candy bar in the center of the dough, and fold edges over the sides (the more dough on bottom, the better!)
- After they come out of the oven looking beautiful, let them cool for while, if there wasn’t enough dough below the candy bar, it might have seeped through onto the pan!
- Lastly, I wrap them in clear cellophane or something equivalent, and tie near the base of the cookie to seal them like a lollipop! You can get really creative with your packaging, I just ended up taking the simple route!
Abonnieren
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