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KAREN’S CHRISTMAS PUNCH

Wed, 31 Dec 2014 02:58:47 PST



This is a truly lovely drink, perfect for when you feel just a little bit chilly or in need of a comforting hug. And what’s more, the ingredients are super-simple and super-cheap – hurrah!
SERVES: 2-3 makes about 1 pint of punch
EQUIPMENT
Juicer, Blender
(image) INGREDIENTS
3 apples
4 oranges
½ lemon
Cinnamon (to taste)
Five spice (to taste)
Slices of lemon and orange for decoration
DIRECTIONS
  1. Juice the apples, oranges and lemon (including lemon peel) and pour into a blender jug.
  2. Add in the cinnamon and five spice to the jug and blend until spices are thoroughly mixed into the juice.
  3. When fully blended, pour into pretty glasses and serve with fruit pieces floating on top.
Raw Coach Top Tips:
  • If you’d like to, you can gently heat this drink in a pan on a very low temperature. It won’t necessarily make it taste any better, but if you’re used to hot drinks or love them, then this will really perk you up!




FoodBlogs

Thu, 07 Mar 2013 19:40:43 PST

Here are the latest headlines on FoodBlogs.com. To see all the headlines, click here FunBites International Giveaway! I'll away from Mar 9 on a trip to review couple of hotels in Penang. While I'm enjoying myself with my family there, I've arranged a Giveaway for you during my absence, & it's Open to All Worldwide! Read more » Luxury Haven - 03/07/2013 10:23 AMReflections: (Not So) Picture-Perfect Reflections: (Not So) Picture-Perfect I don’t know what’s worse. Having too much time on your hands and being bored out of your gourd or not having enough hours in the day to catch up on all the stuff you’ve got … Continue reading →The post Reflections: (Not So) Picture-Perfect appeared first on Picture-Perfect Meals.Picture-Perfect Meals - 03/07/2013 10:22 AMHow to make Bell Peppers (Capsicum) digestible to everybody Maybe not everybody knows that bell peppers, also known as sweet peppers or capsicum, are not very digestible, so even if they’re really good, contain high quantities of vitamin C and add great taste to dishes they can mess you … Continue reading → Related posts: How to make garlic more digestible and cure bad breath How to prevent sliced bananas from browning Too salty? here’s the tip to fix it! Ilaria's Perfect Recipes - 03/07/2013 10:13 AMGadgets: Excalibur Dehydrator I never thought I needed a dehydrator. I mean, I can buy prunes ... um, I mean dried plums, at the grocery store. Dehydrators are large. They're not something you'd keep on your counter all the time, and unless you have huge cabinets, storage might not be convenient. So why are they so popular? I know a lot of people who have dehydrators. Some of them don't have food processors. My first foray into doing any sort of food dehydrating was with the stove I got a few years back that has a Cookistry - 03/07/2013 10:00 AMCleanse Day 4: Wonder Soup Cleanse Day Four: Today you will eat as many as eight bananas and drink three glasses of milk. This will be combined with the special...The post Cleanse Day 4: Wonder Soup appeared first on 2 Broke Cooks.2 Broke Cooks - 03/07/2013 10:00 AMWilton Two-Tone Cupcake Inserts When you think of a two-tone cupcake, you probably picture a marble cupcake where two different colors or flavors of batter are swirled together. Wilton’s new Two-Tone Cupcake Inserts allow you to make a cupcake where just the center is a completely different flavor from the outside. The advantage to a two-tone cupcake like this [...]Baking Bites - 03/07/2013 09:59 AMChocolate Stout Beer I have nothing against cakes, tarts, pies, or delightful frozen treats. But sometimes, okay maybe more often than not, I simply want to drink my dessert. And I’m not talking about milkshakes or hot chocolate, although I do love those things too. I’m talking about beer: rich, creamy, chocolate, milk stout brewed with cocoa powder [...]©2013 Love and Olive OilLove and Olive Oil - 03/07/2013 09:30 AMMeyer Lemon Risotto Recipe It's this time of the year when my husband Lulu brings me lots and lots of citrus from our garden. I'm always most excited about the lemons from our Meyer lemon tree. If you go to the market, you'll noticed how expensive this variety of lemon is. It was such a treat when Lulu came inside a couple of days ago with about 50 Meyer lemons. It’s a small dwarf tree and hasn’t produced nearly as much in the past, but boy did it make up for it! In honor of our bounty, I have a few recipes IPham Fatale - 03/07/2013 09:17 AMIrish Brown Bread - Irish Soda Bread Delightful Repast - 03/07/2013 09:15 AMWELCOME! Welcome to the San Francisco Bay Area. Welcome to My Bay Kitchen! Growing up in Baguio City, Philippines, I learned most of my cooking from my late mother,  just watching her in the kitchen.  She had no recipe books or cheat sheets, just the skills and knowledge  gained from my grandmother and great grandmother. I […]My Bay Kitchen - 03/07/2013 09:14 AMVanilla Cider Pork with Pears  Well, March certainly has roared in lik[...]



Banana Cream Layer Cake

Wed, 22 Aug 2012 19:49:19 PDT

Banana Cream Layer Cake


Here we layer delicate banana-buttermilk cake with a fluffy Bavarian-style cream that’s made low-fat by combining nonfat milk with a reasonable amount of whipping cream. The rich taste makes it hard to believe that this cake has only 300 calories and 3 grams of saturated fat per slice.


width="420" height="315" src="http://www.youtube.com/embed/pe_Rx_OLpxU" frameborder="0" allowfullscreen>

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New cake recipes

Fri, 17 Aug 2012 06:52:01 PDT







Wed, 15 Aug 2012 05:39:20 PDT

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Mom's Chocolate Gravy

Tue, 31 Jul 2012 19:51:12 PDT

(image)


Mom's Chocolate Gravy
By Redneck Epicurean
Source :food.com

When Mom and Pop got married, Pop had to call Mamaw to get this recipe.

When he was growing up, they were really poor (Papaw was a Baptist preacher and worked at various jobs.
Back then life was hard for a preacher with 4 kids).
This was one of their "desserts". Mom also made this when we were growing up and to this day, I still love a big hot heapin helpin.
One might ask how do you eat "chocolate gravy"? With homemade "cat-head" biscuits (Mamaw called them this because she made them "big as a cat's head") or canned country-style (Do not try this with one of those flaky-type canned biscuits - it just isn't the same.) and a chunk of butter about the size of the tip of your thumb. Let it kinda melt, then eat away. This is just like any other gravy, other than the addition of the butter at the table. I eat this with milk or coffee as the beverage, as nothing else tastes good. This is Redneck comfort food at its finest! **Times and yield are approximate. Please z-mail me with what you come up with.**

Ingredients:

Serves: 6

Yield: 1.5


1 cup granulated sugar or 1 cup Splenda sugar substitute

1 tablespoon butter

1 1/2 cups milk 2 tablespoons flour

3 tablespoons unsweetened cocoa powder (we prefer Hershey's)

Directions:

1 Mix all the dry ingredients in a heavy saucepan with a whisk. Using a whisk blends everything better than a spoon. Stir in the milk.

2 Cook over medium heat stirring constantly. Remove the pot when the mixture is thick like pudding.

3 Add the butter. Stir in until completely melted. Serve over biscuits with a teaspoon of butter dolloped on top.


Nutritional Facts for Mom's Chocolate Gravy Serving Size:
1 (102 g) Servings Per Recipe: 6

Amount Per Serving % Daily Value
Calories 200.6
Calories from Fat 40 20%
Total Fat 4.5 g 6%
Saturated Fat 2.8 g 14%
Cholesterol 13.6 mg 4%
Sodium 47.7 mg 1%
Total Carbohydrate 39.7 g 13%
Dietary Fiber 0.9 g 3%
Sugars 33.3 g 133%
Protein 2.8 g 5%

Read more at: http://www.food.com


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Jack-O'-Lantern

Tue, 26 Jun 2012 19:03:29 PDT

Jack-O'-LanternEpicurious | October 2008by Matthew MeadCakes for Kidsyield: Makes one 6- x 7-inch cake; serves 12 to 16Editor's note: This recipe is adapted with permission from Cakes for Kids, by Matthew Mead.Bake this cake for a Halloween party and your guests will be trick-or-treating at your house for years to come. If you wish to serve this cake in a compote or other shallow bowl as we did, be sure to place it on a cardboard base first so you'll be able to set it in the compote without disturbing your work.Skill Level: MediumIngredients2 tablespoons shortening2 tablespoons flour1 recipe Chocolate Cake Batter1 recipe Creamy White FrostingGreen gel or paste food colorOrange gel or paste food color1 small waffle ice cream cone4 ounces (1/2 cup) black fondantBlack decorating sugar, for sprinklingEquipment:Two 6-inch half-sphere cake pans (such as Wilton Sports Ball set) or two 1 1/2-quartovenproof bowlsWaxed or parchment paperToothpicksWire cooling racksGlass measuring cupSmall offset spatulaCake plate or 4-inch round cardboard base (optional)Plastic straw2 decorating bags, #70 leaf tip, and #5 round tipRolling pinSmall, sharp knifeSmall plateCompote or shallow bowl, for servingPreparation1. Preheat the oven to 350°F. Lightly grease the bottom of each cake pan, then line it with waxed paper or parchment paper and lightly grease and flour the bottom and sides. Divide the batter between the pans and bake the cakes until a toothpick inserted in the center comes out clean, 30 minutes. Cool the cakes completely in the pans on cooling racks and then turn them out onto the racks.2. While the cakes are cooling, transfer 1 cup of the frosting to a glass measuring cup. Tint it green (see Decorating Tips). Tint the remaining frosting orange.3. Using an offset spatula, spread a thin layer of the orange frosting over the flat surface of 1 cake. Invert the second cake on top of the first, joining the flat surfaces of both domes together. Transfer the assembled cake to the cardboard base, if using, or a cake plate. Cover the cake completely with the rest of the orange frosting.4. To make rib indentations as shown in the photo, hold a plastic straw against the cake, curving it from bottom to top. Lift it off, reposition it, and press again. Repeat all around the cake. (Gently incise the ribs with a skewer if you don't have a straw.)5. For the stem, invert the ice cream cone and, using a clean spatula, cover it with the green frosting; add more frosting at the top to give the stem a curved tip. Place the stem on the top of the cake.6. Fit a decorating bag with a coupler and the leaf tip; add 1 cup of the green frosting to the bag. Referring to the photo, pipe several leaves around the base of the stem. Hold the bag at an angle next to the stem. Squeeze out some frosting, allowing it to fan into a wide base, then decrease the pressure and slowly pull the tip away, lifting slightly, to form a point.7. Remove the leaf tip and replace with the round tip. Pipe tendrils around the stem and leaves. Place the tip where you want the tendril to begin. Using even pressure, squeeze out some frosting and move the tip to draw the tendril. Release the pressure and lift the tip when the tendril is the desired length.8. Using a rolling pin, roll the fondant to 1/8 inch thick. Referring to the photo and using a small, sharp knife, cut out the features. For the eyes, cut 2 triangles about 1 1/2 inches wide at the base and 1 1/2 inches tall at the center. For the nose, cut another triangle a little smaller than the eyes. Cut the smile to be about 4 inches from tip to tip. You can draw a paper pattern first if you like.9. Spread the black sugar on a small plate (large enough to hold the smile) using the back of the spoon. Press each cutout into the sugar and then invert the coated cutout onto the pumpkin to form the face, pressing it into the frosting. Transfer the c[...]



Make Your Own Wedding Cake

Thu, 31 May 2012 18:26:50 PDT

Make Your Own Wedding CakeBake and decorate your own three-tiered creation with our videos, step-by-step instructions, and tipsBy Lauren SalkeldGetting started I f you've decided to make a wedding cake recipes at home, congratulations on your bravery! Now, relax: We've got everything you'll need to create a masterpiece. We've enlisted Melissa Murphy, owner of the Sweet Melissa Patisseries in Brooklyn, New York, to help, and she's designed an elegant three-tiered cake decorated with delicate rosebuds and filled with luscious lemon curd and fresh raspberries. To help you reproduce it successfully, our do-it-yourself guide has multiple parts: Start with Murphy's recipes for baking the cake, then move on to our printable step-by-step assembly and decoration instructions. Or, if you prefer, skip right to Murphy's demonstrations in our videos.Assembly1. Setup1 day ahead: Use Murphy's recipes to bake the cakes and assemble and frost each tier separately. (There will be one 12-inch, one 9-inch, and one 6-inch tier.) Chill the tiers for 24 hours to firm them up.Either 1 day ahead or on the day of decorating: Make the third batch of buttercream and tint as follows: 2 1/2 cups pale-yellow for swag, 1 1/2 cups sage-green for leaves, 2 cups bright-yellow for roses, and 1 cup raspberry-pink for roses. This leaves 2 cups of white buttercream, which will be used to finish the seams on the cake.2. Measure the tiers for even positioningStarting with the 12-inch tier, measure 1 1/2 inches from the cake's edge and make a discreet but noticeable mark with a toothpick. Think of this as the 12 o'clock position and repeat at the 9 o'clock position. Measure and mark the 9-inch cake in the same way.3. Mark the tiers for even positioningCenter an empty 9-inch cake pan over the 12-inch tier, lining it up with the toothpick marks, then gently press pan into the surface. Use an empty 6-inch cake pan to mark the 9-inch cake in the same way.4. Insert dowels for supportStarting with the 12-inch tier, hold a dowel above the tier 3 inches from the edge and at the 12 o'clock position. Insert the dowel downward all the way into the tier and use a pen to mark where the cake meets the dowel. Carefully remove the dowel and cut 1/8 inch below the mark so that the dowel is just shorter than the height of the cake. Wipe the dowel clean and insert it back into the 12-inch tier. Repeat 3 more times, placing dowels in the 3 o'clock, 6 o'clock, and 9 o'clock positions, making sure to keep each dowel 3 inches from the edge. Repeat on the 9-inch tier, using only 3 dowels, positioning them 2 1/2 inches from the tier's edge, and placing them at the 12 o'clock, 4 o'clock, and 8 o'clock positions. Use buttercream to fill in any holes and smooth any surfaces.5. Assemble the tiersFor best results, place your base or platter on a cake turntable. Spoon 1 tablespoon of buttercream onto the base and center the 12-inch tier on top. Spoon 1 tablespoon of buttercream onto the top center of both the 12-inch and 9-inch tiers. This will help glue the tiers together. Have an offset spatula ready nearby. Using both hands, hold the 9-inch tier, centered, 1 inch above the 12-inch tier. Carefully removing one hand, allow one edge of the 9-inch tier to gently drop and rest on the 12-inch tier. With the other hand, pick up the offset spatula, slip it under the 9-inch tier next to where you're holding it, and carefully remove your other hand. Using the spatula, slowly lower the tier, quickly sliding the spatula out from underneath at the last moment. Use the same method to place the 6-inch tier on the 9-inch tier.6. Finish the seamsFit a pastry bag with a #6 round tip and fill the bag with white buttercream. Pipe small dots along the seams between the cake tiers and along the seam where the bottom tier meets the base. Try to keep the dots uniform in size and shape, and pipe dot[...]



Chocolate-Orange Cookie Stacks

Tue, 15 May 2012 19:46:47 PDT

(image)


Chocolate-Orange Cookie Stacks
Bon Appétit | March 2007

yield: Makes 8 servings
These have a finished, pastry-shop look but require astoundingly little effort. The stacks need to chill at least six hours, so get started early in the day — or the night before



Ingredients:

1 cup chilled heavy whipping cream
2/3 cup frozen orange juice concentrate, partially thawed


40 chocolate wafer cookies (about one 9-ounce package)


Finely grated orange peel


Preparations:

Using electric mixer, beat cream and orange juice concentrate in medium bowl until stiff peaks form.

Place 8 cookies on rimmed baking sheet, spacing apart. Spoon about 1 level tablespoon whipped orange cream atop each cookie, then top each with second cookie and another tablespoon cream. Repeat 2 more times with cookies and cream, creating 8 stacks of 4 cookies with 4 layers of orange cream. Top each stack with fifth cookie. Transfer remaining orange cream to small bowl; cover and chill cream. Cover and chill stacks at least 6 hours or overnight (cookies will soften).

Carefully transfer 1 stack to each of 8 plates. Rewhisk reserved orange cream, if necessary, until stiff peaks form. Spoon dollop of orange cream atop each stack, sprinkle with grated orange peel, and serve.

Source:epicurious

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The Ever Famous Rolex Watch

Sat, 12 May 2012 20:28:19 PDT

(image)
The Ever Famous Rolex Watch

The Rolex watch is a very famous piece of jewelry and a staple in the timepiece genre. You must keep in mind that when attempting to sell my Rolex watch, or if you are a vendor in general and need to learn to sell Rolex, there are many thoughts necessary to seal the sale and obtain the resale value. Two of my personal favorite models of the Rolex company include the bamford model and the DLC Rolex. In general, you should obtain a good number of black Rolex watches since they are so popular and seem to constantly be a consumer favorite. They are designed perfectly and will match perfectly with any outfit of your choosing. For example, try the Rolex Mens Stainless Steel Daytona Black Dial. This black rolex watch is a favorite and is rated very high on consumers lists of favorite watches. Whether you are decked out in a suit or are in a casual polo tee on a Friday, this black rolex watch will constantly increase your style meter and will make you appear both professional and show your great tastes. The amount that you spend on obtaining this watch will be greatfully paid off with a steady flow of compliments from co-workers, friends and family alike. It has absolutely stunning features such as having what authorities are calling "one of the top ten best movements ever", the Calibre 4130. The Calibre 4130 uses less components than other models and is extremely durable. You could drop it as much as you like (although please don't do that), and the watch will still be in fantastic condition. Rolex watches are a wonderful and beautifully-crafted collectors item and are truly treasured by those who earn them. As men spend thousands of dollars on diamond rings for their wives, men should be able to spend just as much on a nice watch for himself as well. The value of these watches steadily increases over time, and so does the consumer want/desire for the watches. Even if you get put on an extensive waiting list, the wait is always worth it. But if you aren't patient, feel free to go out and find a seller who will help you get your new personal Rolex! Rolex is extremely popular amoung people of all ages and genders. Make sure that the Rolex watches you are selling are top notch!



China Moon Salmon

Thu, 19 Apr 2012 20:03:10 PDT

China Moon Salmon

By: JADESTAR

"You'll love the intense flavor of Asian ingredients that infuses this oh-so-easy salmon dish. And, the salmon is prepared in a steamer so it's healthy too! Serve with steamed rice and stir-fried vegetables."

Prep Time:15 Min

Cook Time:12 Min

Ready In:27 Min

Original Recipe Yield 4 servings

Ingredients

1 teaspoon olive oil
1 dash sesame oil
2 cloves garlic, minced
1 tablespoon julienned fresh ginger
1 tablespoon Chinese black bean and garlic sauce
1 teaspoon red pepper flakes
1/2 cup chicken broth
4 (4 ounce) fillets salmon
salt and pepper to taste

(image)




Directions

Begin heating water in the bottom of steamer pot.
Heat olive oil and sesame oil in a saucepan over medium heat. Saute garlic and ginger for 1 minute. Stir in black bean sauce and red pepper flakes. Cook for 5 minutes. Remove from heat, and stir in chicken broth; set aside.
Rinse salmon, and pat dry. Season each side lightly with salt and pepper. Place in a small shallow pan. Spoon black bean mixture over salmon. Place in steamer pot over boiling water.
Steam for 10 to 12 minutes, or until salmon flakes easily with a fork.

Nutritional Information:

Amount Per Serving Calories: 235 | Total Fat: 14g | Cholesterol: 68mg


Source:allrecipes

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Sugar Free Brownies

Tue, 17 Apr 2012 19:52:53 PDT

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Sugar Free Brownies

By: JUDYDOTCOM

"These are just what a diabetic needs to fill a sweet tooth but no sugar is added!"

Prep Time:20 Min
Cook Time:25 Min
Ready In:45 Min
Original Recipe Yield 25 squares

Ingredients

1/2 cup margarine
1/4 cup unsweetened cocoa powder
2 eggs
1 cup granular sucrolose sweetener (such as Splenda®)
3/4 cup all-purpose flour
1/8 teaspoon salt
1/4 cup skim milk
1/2 cup chopped walnuts (optional)

1 (1.4 ounce) package sugar free, chocolate fudge flavored instant pudding
1 cup skim milk

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
In a small saucepan over medium heat, melt margarine and cocoa together, stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, beat eggs until frothy. Stir in the sucrolose sweetener. Combine the flour and salt; stir into the egg mixture then mix in the cocoa and margarine. Finally stir in the 1/4 cup of milk and if desired, the walnuts. Pour into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean. To make frosting, Mix together the sugar free chocolate pudding mix and 1 cup skim milk using an electric mixer. Mix for about two minutes or until thick. Spread over cooled brownies before cutting into squares.

Nutritional Information:

Amount Per Serving Calories: 78 | Total Fat: 5.7g | Cholesterol: 17mg

Source:allrecipes

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Mini Pineapple Upside-Down Cakes

Tue, 17 Apr 2012 19:33:55 PDT

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Mini Pineapple Upside-Down Cakes

By: Cindy Colley
"These individual pineapple upside-down cakes are an eye-catching addition to my holiday dessert table. A boxed cake mix recipe makes them easy to bake anytime."

Prep Time:20 Min
Cook Time:20 Min
Ready In:40 Min


Original Recipe Yield 24 servings

Ingredients

2/3 cup packed brown sugar
1/3 cup butter, melted
2 (20 ounce) cans sliced pineapple
1 (18.25 ounce) package yellow cake mix
3 eggs
1/3 cup vegetable oil
12 maraschino cherries, halved

Directions

In a small bowl, combine the brown sugar and butter; mix well. Spoon into 24 greased muffin cups. Drain pineapple, reserving the juice. Trim pineapple to fit the muffin cups; place one ring in each cup.
In a large mixing bowl, combine the cake mix, eggs, oils and 1-1/4 cups of the reserved pineapple juice; mix well. Spoon over pineapple, filling each cup two-thirds full. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean.
Immediately invert onto wire racks to cool. Place a cherry in the center of each pineapple ring.

Source:allrecipes
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Maharani Cupcakes

Tue, 17 Apr 2012 19:34:15 PDT

Maharani CupcakesBy: mkecupcakequeen "Named for a queen in India, these coconut cupcakes with curry lemon curd and a sweet basil cream topping will wow your friends and family. They have sweet but exotic flavors and a stunning presentation. The cupcakes take time to create, but the final product is worth it! The lemon curd and basil cream need time to chill, so they can be made the night before."Prep Time:30 MinCook Time:20 MinReady In:4 Hrs 30 MinOriginal Recipe Yield 2 dozen cupcakes Ingredients Sweet Basil Cream: 1 1/2 cups heavy whipping cream 1 bunch fresh basil, washed and dried Sweet Curry Lemon Curd: 1 cup white sugar 2 eggs, lightly beaten 2 tablespoons mild curry powder 3/4 cup fresh lemon juice 3 lemons, zested 1/4 cup unsalted butter, melted Coconut Cupcakes: 1 (18.25 ounce) package white cake mix 1 cup sweetened flaked coconut 1 1/4 cups water 3 eggs 1/3 cup vegetable oil 2 tablespoons coconut extract 6 cups confectioners' sugar, divided 1/2 (8 ounce) package cream cheese, room temperature 1 tablespoon silver dragees decorating candyDirections To make the sweet basil cream, heat the whipping cream in a saucepan until hot; do not boil. Turn off the heat and add the basil, stems and all, to the cream and allow it to steep for 1 hour. Refrigerate the cream for 3 hours or overnight. Strain and discard the basil. Meanwhile, make the sweet curry lemon curd. Use a large microwave-safe bowl: the curd will expand to twice its volume as it cooks. Whisk together the white sugar, two eggs, and curry powder until smooth. Stir in the lemon juice, lemon zest, and butter. Cook in the microwave, stirring at one-minute intervals, until the mixture is thick enough to coat the back of a metal spoon. Pour the cooked curd through a sieve and refrigerate for at least three hours or until set. The mixture will have the consistency of soft pudding. Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with cupcake liners. Combine the white cake mix and coconut flakes in a mixing bowl. Stir in the water, three eggs, vegetable oil, and coconut extract. (For an extra-light texture, separate the egg whites from the yolks and beat the whites until medium-stiff peaks form. Fold the beaten egg whites into the cake batter.) Scoop the cake batter into the prepared pans, filling the cups 2/3 full. Bake in the preheated oven until the edges are golden brown and a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Cool completely. In a chilled bowl, whip the cold basil-infused cream and 3 cups of confectioners' sugar until stiff peaks form. Refrigerate. Beat the cream cheese and remaining 3 cups of confectioners' sugar until smooth and soft. Fold in the whipped cream and mix gently until fully combined. To decorate the cupcakes, spread a tablespoon of the lemon curd on top of each cupcake, followed by a dollop of the basil cream. Sprinkle with dragees.Nutritional InformationAmount Per Serving Calories: 393 | Total Fat: 16.3g | Cholesterol: 69mgSource:allrecipes-----------------------------------------------------------------------More recipes Raspberry Angel CakeChocolate cake recipesRaspberry Angel Cake recipeshealthy cake recipes[...]



Easy Mexican Casserole

Tue, 17 Apr 2012 19:34:33 PDT

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Easy Mexican Casserole

By: ANDREALF63

"This is an easy and very tasty dish. I often substitute ground turkey and low fat dairy products and it is still delicious! Serve with chips, salsa and green salad."

Prep Time:20 Min
Cook Time:30 Min
Ready In:50 Min
Original Recipe Yield 6 servings

Ingredients

1 pound lean ground beef
2 cups salsa
1 (16 ounce) can chili beans, drained
3 cups tortilla chips, crushed
2 cups sour cream
1 (2 ounce) can sliced black olives, drained
1/2 cup chopped green onion
1/2 cup chopped fresh tomato
2 cups shredded Cheddar cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.
Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.
Bake in preheated oven for 30 minutes, or until hot and bubbly.

Nutritional Information :

Amount Per Serving Calories: 632 | Total Fat: 43.7g | Cholesterol: 119mg

Source:allrecipes

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smile pockets

Thu, 05 Apr 2012 04:04:35 PDT

The smile pockets a rattling controversy

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CINfully Delicious Chocolate Cupcakes

Tue, 17 Apr 2012 19:35:23 PDT

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CINfully Delicious Chocolate Cupcakes

By: lovestohost Supporting Member

"My favorite flatmate gave me a recipe for snickerdoodle cupcakes which I transformed into these chocolate cinnamon delights since I'm not a big fan of snickerdoodles. Garnish with cinnamon sugar or cocoa and enjoy!"

Prep Time: 20 Min
Cook Time: 15 Min
Ready In: 1 Hr 5 Min

Original Recipe Yield 2 dozen cupcakes

Ingredients

1 (18.25 ounce) package chocolate cake mix
1 cup milk
3 eggs
1/2 cup butter, melted
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 teaspoon cinnamon sugar, or as needed

1/2 cup butter
1/2 cup butter-flavored shortening
1 pinch sea salt
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
1 tablespoon unsweetened cocoa powder
3 cups confectioners' sugar
1/4 cup milk
2 cups confectioners' sugar, or more as needed

Directions

Preheat an oven to 350 degrees F (175 degrees C).
Line 24 muffin cups with paper liners.
Beat together the chocolate cake mix, 1 cup milk, eggs, 1/2 cup melted butter, 1 teaspoon cinnamon, and 1 teaspoon vanilla extract in a bowl with an electric mixer on low speed until moist. Beat for 2 more minutes on medium speed.
Fill each muffin cup about 2/3 full of batter.
Sprinkle the cupcakes with cinnamon sugar.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.
Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Cream together 1/2 cup butter and shortening in a bowl until smooth.
Stir in sea salt, 1 teaspoon vanilla extract, 1 tablespoon cinnamon, cocoa powder, and 3 cups confectioners' sugar.
Stir in milk.
Mix in 2 more cups confectioners' sugar or as needed until desired consistency is achieved.
Spread the frosting on the cooled cupcakes.

Nutritional Information:

Amount Per Serving Calories: 320 | Total Fat: 16.4g | Cholesterol: 48mg

Source:allrecipes

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Easter Flower Cupcake

Sat, 31 Mar 2012 05:21:14 PDT

Easter Flower CupcakeTotal Time:27 minPrep15 minInactive12 min Yield: 1 cupcake Level: Easy Ingredients 1 vanilla cupcake, recipe follows2 to for 4 tablespoons White Fluff Frosting, recipe followsPink and yellow sanding sugar5 pink candied Jordan almonds1 red jujube1 piece green fruit-by-the-foot Directions Frost the cupcake. Top with pink sanding sugar. Place Jordan almonds on top in a flower petal pattern. Press a jujube candy in the center of the flower. Cut the fruit-by-the- foot to make the flower stem, press onto the cake. Vanilla Cupcakes: 2 2/3 cups sugar1 cup (2 sticks) unsalted butter, cut into 1-inch pieces2 large eggs2 large egg yolks2/3 cup milk2/3 cup water2 1/2 teaspoons pure vanilla extract2 2/3 cups all-purpose flour1 1/3 cups cake flour4 teaspoons baking powder1/2 teaspoon fine salt Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside. Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend. Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes. Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting. Yield: 24 cupcakes Prep Time: 20 minutes Cook Time: 25 minutes Inactive Prep Time: 30 minutes Ease of preparation: easy Fluff Frosting: 1/4 cup whole milk2 teaspoons pure vanilla extract10 tablespoons unsalted butter, softened5 cups confectioners' sugar1/2 cup marshmallow fluffPinch fine salt Whisk the milk and vanilla extract together in a small bowl. Slowly beat the butter and sugar, in another medium bowl, with an electric mixer until incorporated. Raise the speed to high and mix until light and fluffy, about 5 to 7 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.) Add the fluff and salt and reduce the speed to low. Add the milk and vanilla mixture, scrape the bowl down, and mix until fully incorporated. Raise the mixer to high and beat briefly until fluffy, about 1 to 2 minutes. Frost cupcake immediately. Yield: 3 3/4 cupsSource:From Food Network Kitchens------------------------------------------------------------------------------------------------More recipes from our sitesRaspberry Angel CakeChocolate cake recipesRaspberry Angel Cake recipeshealthy cake recipes[...]



Carrot Cake with Cream Cheese Frosting

Fri, 30 Mar 2012 06:51:26 PDT

Awesome Carrot Cake with Cream Cheese Frosting
By: Tracy Kirk
"A moist, dense and delicious cake."

Prep Time: 30 Min
Cook Time: 40 Min
Ready In: 1 Hr 40 Min

Original Recipe Yield 1 - 9x13 inch cake

Ingredients
• 3 cups grated carrots
• 2 cups all-purpose flour
• 2 cups white sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 4 eggs
• 1 1/2 cups vegetable oil
• 1 1/4 teaspoons vanilla extract
• 1 (8 ounce) can crushed pineapple with juice
• 3/4 cup chopped pecans

• 3 1/2 cups confectioners' sugar
• 1 (8 ounce) package Neufchatel cheese
• 1/2 cup butter, softened
• 1 1/4 teaspoons vanilla extract
• 1 cup chopped pecans
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
4. To Make Frosting: In a medium bowl, combine confectioners' sugar, Neufchatel cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 1 cup chopped pecans. Spread on cooled cake.
Nutritional Information

Amount Per Serving Calories: 430 | Total Fat: 26.5g | Cholesterol: 53mg

Source:Allrecipes.com



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SPICY CRAB CAKES

Thu, 29 Mar 2012 04:43:01 PDT

SPICY CRAB CAKES

2 lg. eggs

1/2 lb. fresh lump crabmeat

1 c. ricotta cheese

1 c. (4 oz.) shredded Monterey Jack

cheese with jalapenos

3 tbsp. snipped chives

3/4 c. fine seasoned dry bread crumbs

1/4 c. salad oil

1 (7 oz.) jar roasted red peppers,

drained

1/3 c. mayonnaise

In medium bowl, whisk eggs until blended. Stir in crab, cheeses, chives and 1/4 cup bread crumbs. Form heaping tablespoonfuls of crab mixture into 1/4 inch thick cakes; on sheet of waxed paper, coat cakes with remaining bread crumbs. Preheat oven to 325 degrees. Line baking sheet with paper towels. In large skillet, heat oil over medium-high heat. In hot oil, fry crab cakes, a few at a time, until golden on both sides, about 3 minutes in all. As cakes cook, remove from pan, drain on prepared baking sheet and keep warm in oven. In food processor, process red peppers with mayonnaise until smooth. Serve with crab cakes. 12 servings.


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MUSHROOM PHYLLO TARTS

Thu, 29 Mar 2012 04:38:56 PDT

MUSHROOM PHYLLO TARTS


3/4 c. dairy sour cream

1 (3 oz.) pkg. cream cheese, softened

1/4 c. dry bread crumbs

1 tbsp. dried dill weed

1/2 tsp. salt

1-2 tbsp. lemon juice

1 (4.5 oz.) jar Green Giant sliced

mushrooms, drained

1 garlic clove, minced

1/2 c. butter or margarine

8 (18 x 14 inch) frozen phyllo pastry

sheets, thawed

1 (4.5 oz.) jar Green Giant whole

mushrooms, drained

Heat oven to 350 degrees. In small bowl, combine sour cream, cream cheese, bread crumbs, dill weed, salt and lemon juice; blend well. Stir in sliced mushrooms. Set aside. To make garlic butter, in small skillet over low heat, cook garlic in butter until tender, stirring constantly. Coat 16 muffin cups with garlic butter. Set aside. Brush large cookie sheet with garlic butter. Unroll phyllo sheets; cover with plastic wrap or towel. Brush one phyllo sheet lightly with garlic butter; place on buttered cookie sheet. Brush second phyllo sheet lightly with garlic butter; place on top of first buttered sheet. Repeat with remaining phyllo sheets. With sharp knife, cut through all layers of phyllo sheets to make 16 rectangles. Lightly press each rectangle into garlic buttered muffin cup. Spoon heaping tablespoonful sour cream mixture into each cup. Top each with whole mushroom, pushing stem into filling. Drizzle with remaining garlic butter. Bake at 350 degrees for 18-20 minutes or until light golden brown. 16 appetizers.


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London Broil

Wed, 28 Mar 2012 18:55:13 PDT

London Broil

By: Stella
"A zesty and flavorful summertime favorite. This recipe should marinate a 1 to 1 1/2 pound cut. Triple the recipe for four pounds."

(image)




Prep Time:10 Min

Cook Time:10 Min

Ready In:4 Hrs 20 Min

Original Recipe Yield 3 to 4 servings

Ingredients

1 1/2 pounds top round, London Broil cut
1 tablespoon meat tenderizer
1/3 cup vegetable oil
2 teaspoons lemon juice
2 teaspoons seasoning salt
1/4 teaspoon lemon pepper
2 cloves garlic, minced
4 teaspoons chopped fresh parsley
2 teaspoons tarragon vinegar

Directions

Score top and bottom of meat with a 1 1/2 inch square pattern, and score the side. Sprinkle meat liberally with unseasoned meat tenderizer, then pierce with fork 1/8 inch apart and at least half-way through the meat on both sides. Sprinkle lightly with water, and rub in tenderizer. Place on a plate, cover, and set aside for an hour.
In a small bowl, mix together oil, lemon juice, seasoned salt, lemon pepper, garlic, parsley, and tarragon vinegar. Pour marinade over meat, reserving a portion to be used for brushing (Note: DO NOT mix the reserved marinade with the meat; set aside for later). Pour remaining marinade over meat, recover dish and refrigerate for three hours, turning every half hour.
Preheat grill for hot heat.
Lightly oil grate, and position it 2 inches above the coals. Place meat on grill, and cook for 5 minutes. Turn meat over, brush with marinade, and cook for another 5 minutes.

Nutritional Information:

Amount Per Serving Calories: 487 | Total Fat: 32.5g | Cholesterol: 113mg

Source:http://allrecipes.com

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"Zuccotto" Cupcakes

Tue, 27 Mar 2012 18:28:22 PDT

"Zuccotto" CupcakesBy: Kayla "These cupcakes are a little labor-intensive, but the end product is definitely worth the effort! Even though they don't have a liqueur incorporated with the cake, I call them zuccotto cupcakes because of the whipped cream filling and ganache topping. I made them for my own wedding, and have had to give out the recipe as well as make them for others' special events many times since!"Prep Time:45 MinCook Time:15 MinReady In:3 HrsOriginal Recipe Yield 2 dozen cupcakes Ingredients For Cupcakes: 1 (18.25 ounce) package white cake mix with pudding 1/3 cup vegetable oil 3 egg whites 1 1/4 cups water 6 ounces bittersweet chocolate, chopped fine For Filling: 1 cup cold heavy whipping cream 2 tablespoons confectioners' sugar 1/2 cup frozen unsweetened raspberries 1/4 cup chocolate-coated toffee bits 1/2 cup finely chopped toasted hazelnuts, skins removed For Ganache: 1/2 cup heavy cream 6 ounces semisweet chocolate, chopped For Frosting: 1 (12 ounce) package white chocolate chips 1 cup unsalted butter, at room temperature 2 (8 ounce) packages cream cheese, softened 2 teaspoons vanilla extract food coloring, if desired (optional)Directions Preheat an oven to 350 degrees F (175 degrees C). Line muffin tins with 24 cupcake liners. Combine the cake mix, oil, egg whites, and water in a mixing bowl. Beat with an electric mixer on low speed for 30 seconds, then increase the speed to medium and beat for 2 minutes, scraping down the sides of the bowl. Stir in the chopped bittersweet chocolate and scoop the batter into the cupcake liners, filling them two-thirds full. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes. A toothpick inserted into the center of a cupcake should come out clean. Remove the cupcakes from the pans and cool completely on wire racks. Beat 1 cup cold whipping cream on medium-high speed until the cream has thickened, about 1 minute. Add confectioners' sugar and beat until stiff peaks form. Stir in the frozen raspberries, toffee bits, and chopped toasted hazelnuts. Remove the centers of the cupcakes using an apple corer or paring knife, cutting out the middles in a funnel shape by holding the knife at a 45-degree angle. Spoon or pipe the filling into the cupcakes. Refrigerate the cupcakes while you prepare the ganache. Place the semisweet chocolate pieces in a heat-safe bowl. Bring 1/2 cup heavy cream to a boil. Pour the hot cream over the chocolate; cover the bowl and set aside for 5 minutes. Whisk the chocolate and cream until well combined; allow the ganache to cool until it reaches a spreadable consistency, about 1 hour. Spread a spoonful of ganache evenly over each cupcake. Refrigerate the cupcakes while you prepare the frosting. Melt the white chocolate chips in a microwave-safe bowl by heating for 1 minute, stirring after 30 seconds. Allow the white chocolate to cool until almost room temperature but still fluid. Cream the butter and cream cheese together. Blend in the melted white chocolate, vanilla extract, and food coloring (if using). Spread the frosting on the cupcakes. Serve immediately, or refrigerate until serving.Footnotes Cook's Notes If toasted hazelnuts aren't available at your local grocery or health food store, simply roast raw hazelnuts in a 350 degree F oven (175 degrees C) until the skins crack[...]