The Cayenne and Serrano Chili peppers are adjustable ingredients, so add them to taste. Recipe adapted from the cupcakeryblog. 2 cups all-purpose flour 1 teaspoon baking soda 1 cup (2 sticks) unsalted butter, softened 1 cup granulated sugar 1 cup firmly packed light brown sugar 4 large eggs, at room temperature 6 ounces unsweetened chocolate, … Continue Reading →
Your palate, your preference, so use any beer you enjoy. Keep a wet towel near to wipe your hands between each truffle for ease of rolling. Recipe from bakersroyale.com. 9 ounce dark chocolate (65-percent cacao) ½ cup heavy cream 3 tablespoons of beer 1/3 cup unsweetened cocoa powder, Dutch process Place chocolate and heavy cream … Continue Reading →
Recipe from Taste of Home 12 thick-sliced bacon strips (about 1 pound) 12 wooden skewers (12 inches) 6 ounces white candy coating, chopped 1 cup semisweet chocolate chips 1 tablespoon shortening Optional toppings: chopped dried apple chips, apricots and crystallized ginger, finely chopped pecans and pistachios, toasted coconut, kosher salt, brown sugar, cayenne pepper and … Continue Reading →
Recipe from Chris Macias, Sacramento Bee. 1/2 pound fresh cranberries 1 apple (pippin, Granny Smith or Gala), peeled, seeded and chopped into 1/4-inch pieces 1 tablespoon orange zest 1 teaspoon lemon zest 1/4 cup orange juice 1/2 cup sugar 1 teaspoon pure vanilla 1 cinnamon stick 1 teaspoon crystallized ginger, minced 1-1/4 cups water, divided … Continue Reading →
From “Radically Simple” by Rozanne Gold. If you don’t have an ice-cream maker, you can prepare this as a granita, by freezing the mixture and stirring it with a fork until slushy. Grated zest and juice of 3 large lemons Grated zest and juice of 2 large oranges 2/3 cup sugar 1/4 teaspoon pure vanilla … Continue Reading →
Recipe from Alison Ladman, Associated Press. Want to get a jump on this the night before? Prepare the sandwiches up to the step of soaking them in the egg mixture. Refrigerate them until morning, then proceed as directed. You’ll have delicious French toast on the table in less time than it takes for the kids … Continue Reading →
Recipe from Alison Ladman, Associated Press. Cardamom gives this simple crisp a sweet-spicy flavor and aroma. Though we prefer old-fashioned rolled oats, feel free to use the “quick” variety if that’s what you happen to have. For the topping: 1/2 cup (1 stick) butter, room temperature 1/2 cup packed brown sugar 3/4 cup all-purpose flour … Continue Reading →
These gorgeous cupcakes have a sweet surprise inside: They’re filled with a dollop of raspberry jam. Half of the cupcakes have a pale yellow lemon glaze; the rest are topped with a pink raspberry-lemon glaze. Recipe from Bon Appetit. 3/4 cup (12 tablespoons) unsalted butter, room temperature 3 cups powdered sugar, divided 4 1/2 teaspoons … Continue Reading →
Peanut butter, cinnamon and bacon. Believe it or not, these seemingly mismatched ingredients come together in perfect harmony — and are positively irresistible. (Bake these as regular-size cupcakes at your own risk.) From “Tiny Food Party.” Spice cake: 2 cups cake flour 1 tablespoon cinnamon 2 teaspoons baking powder 1/2 teaspoon ground allspice 1/4 teaspoon … Continue Reading →
From “Tiny Food Party” by Teri Lyn Fisher and Jenny Park. The recent news that Hostess would be closing it’s bakery caused a run on the iconic Twinkies and Hostess cupcakes. Never fear, here’s a fun take on that beloved American dessert. These pint-size cupcakes are filled with Marshmallow Fluff instead of the traditional … Continue Reading →