Sugar&Spice

foodfuckery: Roasted Cherry Brownie Sundaes Recipe

erin-bv — Thu, 07 Jun 2012 18:18:09 -0400

Roasted Cherry Brownie Sundaes

Recipe

zakharoplasteio: Delicious, lemon cupcake with melt in your...

erin-bv — Thu, 26 Apr 2012 18:41:27 -0400

Delicious, lemon cupcake with melt in your mouth ruffled buttercream… dreamy.

http://www.facebook.com/pages/Ζαχαροπλαστείο-Παράδεισος/259989660743653

delishytown: Double Chocolate Chip Cookies You know the old...

erin-bv — Thu, 26 Apr 2012 18:41:06 -0400

delishytown:

Double Chocolate Chip Cookies

You know the old adage, “Chocolate is great. More chocolate is better.”

To make these: Use the recipe on the bag of chips. Swap out 1/4 cup of the flour for 1/4 cup cocoa powder. I also like to use dark chocolate chips.

yum!

foodfuckery: Gâteau au chocolat & sa sauce chaude Recipe

erin-bv — Mon, 19 Mar 2012 00:43:55 -0400

foodfuckery:

Gâteau au chocolat & sa sauce chaude

Recipe

foodfuckery: Baked Pasta with Roasted Peppers and...

erin-bv — Mon, 19 Mar 2012 00:38:44 -0400

foodfuckery:

Baked Pasta with Roasted Peppers and Zucchini

Recipe

foodfuckery: bakingexplosion submitted: fruity pebbles...

erin-bv — Sun, 04 Mar 2012 14:50:37 -0500

foodfuckery:

bakingexplosion submitted:

fruity pebbles treat

recipe

foodfuckery: bakingexplosion submitted: blueberry cream...

erin-bv — Sun, 04 Mar 2012 14:50:04 -0500

foodfuckery:

bakingexplosion submitted:

blueberry cream cupcakes

recipe

Snowflake Cookies <3

erin-bv — Tue, 28 Feb 2012 20:26:46 -0500

Ingredients

· 2-3⁄4 cups all-purpose flour (675 mL)

· 1⁄2 tsp cream of tartar (2 mL)

· 1⁄2 tsp baking soda (2 mL)

· 1⁄4 tsp salt (1 mL)

· 1⁄2 cup unsalted butter, softened (125 mL)

· 1⁄2 cup vegetable shortening (125 mL)

· 1⁄2 cup granulated sugar (125 mL)

· 1⁄2 cup confectioner’s (powdered/icing) sugar (125 mL)

· 1 egg

· 1 tsp vanilla extract (5 mL)

· 1⁄2 tsp almond extract (2 mL)

Icing

· 2 cups (confectioner’s (powdered/icing) sugar (500 mL)

· 2 tbsp unsalted butter, softened (25 mL)

· 2 to 3 tbsp half-and-half (10 percent) cream or milk (25 to 45 mL)

· 1⁄4 tsp vanilla extract (1 mL)

· 1⁄8 tsp almond extract (0.5 mL)

· Silver dragee candies (optional)

Cooking Instructions

1. Preheat oven to 375 degrees F (180 degrees C). Line several cookie sheets with parchment paper.

2. Cookies: In a bowl, whisk together flour, cream of tartar, baking soda and salt until well combined. Set aside.

3. In a large bowl, using an electric mixer on medium speed, cream butter, shortening, granulated sugar and confectioner’s sugar until light and fluffy, about 3 minutes. Add egg and beat well. Beat in vanilla and almond extract. Scrape down sides of bowl. On low speed or using a wooden spoon, gradually add flour mixture, beating just until blended.

4. Divide dough in half. Shape each portion into a flat disk. Tightly wrap each disk in plastic wrap and chill for at least 1 hour.

5. Preheat oven to 375 degrees F (190°C). Lightly dust a pastry board, clean countertop or other flat surface and a rolling pin with confectioner’s sugar or flour. Working with one dough disk at a time, unwrap dough and roll out to uniform thickness of 1⁄4 inch (0.5 cm). Halfway through rolling, rotate the dough a quarter turn and dust the board again to prevent dough from sticking.

6. Dip a 2-1⁄2-inch (6 cm) snowflake-shaped cookie cutter in confectioner’s sugar or flour and cut dough into desired shapes. Cut out as many cookies as possible from first rolling. Carefully transfer cutouts to prepared cookie sheets, placing 1 inch (2.5 cm) apart. Gather dough remnants into a ball, reroll, cut out more cookies and transfer to cookie sheets.

7. Bake one sheet at a time in preheated oven for 8 to 10 minutes or until edges start to turn lightly golden.

8. Immediately slide parchment paper onto a wire cooling rack. Cool cookies for 5 minutes, then transfer from parchment paper to cooling rack and cool completely.

9. Icing: In a bowl, combine confectioner’s sugar, butter, 2 tablespoons (25 mL) of the cream, vanilla and almond extract. Using an electric mixer on medium speed, beat until icing is smooth and spreadable. Add more cream as needed to achieve the desired consistency. Spread icing over tops of cooled cookies. Decorate with silver dragees, if you prefer.

Martha Stewart’s Chocolate-Coconut Bars

erin-bv — Tue, 28 Feb 2012 20:23:00 -0500

Ingredients

· 3 cups finely ground cookies (12 ounces), such as graham crackers or chocolate wafers, or a combination

· 1/4 cup sugar

· 3/4 cup (1 1/2 sticks) unsalted butter, melted

· 1 cup pecan pieces

· 1 cup semisweet chocolate chips or chunks

· 1 can (14 ounces) sweetened condensed milk

· 1 1/2 cups sweetened shredded coconut

Directions

1. Preheat oven to 375 degrees. Lightly splash a 15-by-10-inch rimmed baking sheet evenly with water, then line with parchment paper.

2. In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Evenly press onto bottom and up sides of prepared baking sheet. Bake, rotating halfway through, until firm, about 10 minutes. Transfer to a wire rack; cool, about 20 minutes.

3. Sprinkle cooled crust evenly with pecans and chocolate. Pour condensed milk over the top, spreading to cover completely (do not let it drip over the edges). Sprinkle with coconut.

4. Bake until coconut is toasted, 10 to 15 minutes. Transfer to rack; cool completely. Trim edges, if desired, and cut into equal-size bars.

Cook’s Note

Sweetened condensed milk is made by heating whole milk and sugar until much of the liquid has evaporated. Do not substitute evaporated milk, which is unsweetened.

featherloom: Did you know that by adding a little tonic water...

erin-bv — Tue, 28 Feb 2012 20:20:16 -0500

featherloom:

Did you know that by adding a little tonic water to your drinks you can make them glow in the dark under black light? Really! Here’s the site: Kids in the Kitchen. Ah, Pinterest, I love you.

beautyandcuriosity: SKINNY DOG TREATS My friend just started...

erin-bv — Tue, 28 Feb 2012 20:18:53 -0500

beautyandcuriosity:

SKINNY DOG TREATS

My friend just started making dog treats from top quality natural organic ingredients and are gluten-free. Try them out, dogs love them and people do too.

funniest10k: Follow this blog, you will love it on your...

erin-bv — Tue, 28 Feb 2012 20:16:08 -0500

funniest10k:

Follow this blog, you will love it on your dashboard

Photo

erin-bv — Tue, 28 Feb 2012 20:15:24 -0500

<3 The Ultimate Valentines Day Cupcake <3

erin-bv — Tue, 14 Feb 2012 15:12:00 -0500

The Cupcake:

-You need a box of Dunkin Hines (or other) cake mix !

-Just follow the steps with regards to pre-heating the oven, and making the batter, written on the box.

-then line your cup cake pan with the little paper cupcake holders.

-line the bottom of the holders with a bit of the batter, and place a Hershies Kiss chocolate on top. (optional, but it is a nice little surprise when you bite in)

-Then fill the holder almost all the way to the top.

- and Bake :)

- let them cool for 10-20 minutes after they come out of the oven

The Nutella (yes,I said Nutella) Icing:

Ingredients:

- 3/4 cup unsalted butter

- 3 cups sifted icing sugar

- 1/3 cup milk

- 1 teaspoon vanilla

- 1/2 cup Nutella

* Just mix them all together with an electric mixer.

* Let it cool in the fridge while the cupcakes are also cooling (~10-20 mins)

http://www.foodnetwork.co.uk/recipes/nutella-buttercream-icing-ru313044.html

The Perfect Hearts:

-This is made of a thicker icing (my homemade recipe) that looks like fondant, but tastes WAY better.

Ingredients:

- 1/4 cup butter

- 1/4 cup shortning

- 1 tsp Vanilla

- 2 cups sifted sugar

* Again just mix it all together.

* It is very thick (don’t worry)

* Put it on a board covered in parchment paper. Then put parchment paper over it, and roll it until it is flat with a rolling pin. The parchment paper in top stops the icing from sticking to the rolling pin.

* Use a heart cut out (if you have) or just take a knife and make little hearts.

Putting it together:

* Once your cupcakes have cooled completely ice them with the Nutella icing

* Then put the hearts on top

AND ENJOY <3

foodfuckery: Chocolate Popovers with Strawberries and Whipped...

erin-bv — Tue, 14 Feb 2012 12:23:10 -0500

foodfuckery:

Chocolate Popovers with Strawberries and Whipped Cream

Recipe

MINI AMARETTO CHEESECAKE

erin-bv — Tue, 14 Feb 2012 12:18:56 -0500

Ingredients:

1 cup graham cracker crumbs

3 tablespoons white sugar

3 tablespoons butter

2 (8 ounce) packages cream cheese

1 1/4 cups white sugar

3 tablespoons cornstarch

1 (16 ounce) container sour cream

1 1/2 teaspoons vanilla extract

5 tablespoons amaretto liqueur

1/2 teaspoon salt

4 eggs

Direction

Preheat oven to 350 degrees F (175 degrees C).

Mix together the graham cracker crumbs and the 3 tablespoons white sugar. Add the melted butter and mix well. Press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes, set aside.

In a large bowl, combine cream cheese, sugar, and cornstarch, and mix until smooth. Add sour cream, vanilla, amaretto liqueur, and salt. Mix until well blended. On low speed of an electric mixer, add eggs one at a time, mixing well after each addition. Pour batter over crust

Bake in preheated oven for 60 minutes. Remove from oven. Loosen around the edges with a knife and cool on a wire rack while still in pan. Refrigerate, remove from pan when completely chilled.

Photo

erin-bv — Tue, 14 Feb 2012 12:16:24 -0500

foodfuckery: Recipe

erin-bv — Tue, 14 Feb 2012 12:15:39 -0500

foodfuckery:

Recipe