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Microwave Condensed Milk Cake with Tutti-Frutti

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Today’s post is yet another simple microwave recipe. Yeah I know what you may be thinking off….These days I am experimenting a lot with microwave and I love doing it so…Today’s recipe is one of the recipe which I tried in the process of pantry cleaning. I had some all purpose flour left with me and some condense milk. I had so many recipes in mind taking these two ingredients, but finally I set my mind to make a microwave cake recipe…which is simple and yum…. If you remember in my previous post where I had mentioned about a cake which I made and took with me on a long and tiring train journey? Then this was the cake I was talking about. It stayed fresh all through the day and we enjoyed eating it. I advice you to grease the microwave bowl with the butter and then dust it with flour. This process helps you in unmoulding the cake easily. You can even line with butter or parchment paper before pouring in the batter. You should be little cautious while making microwave cakes, as the micro…

CHOCOLATE COFFEE DESSERT RECIPE How To Cook That Ann Reardon

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Hi I am Ann, How to Cook Join me for creative cakes, chocolate & desserts

DIPPED DRIED FRUIT

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INGREDIENTS For Dipping: 1 bag dried fruit of your choice (apricots, apples, pineapples, peaches) 12 oz Ghirardelli Dark Melting Wafers 12 oz Ghirardelli White Melting Wafers DIRECTIONS For Dipping: Place Ghirardelli Melting Wafers in a microwave‐safe container and microwave at half power or defrost setting for 30 seconds. Stir thoroughly (product keeps its original shape until stirred). If not completely melted, continue to microwave in 15 second intervals and stir until smooth. Overheating can cause wafers to burn. Hold each piece of fruit near the edge and dip into melted wafers. Place coated fruit on waxed paper. Cool in refrigerator for 10‐15 minutes, or until hard. Note: You can substitute Ghirardelli Dark Melting Wafers with Ghirardelli 60% Cacao Bittersweet 2/5/2015 Dipped Dried Fruit http://www.ghirardelli.com/recipes/dipped­dried­fruit/ 2/2 REVIEWS There are no review matching the selection. Chocolate Chips and Ghirardelli White Melting Wafers with Ghirardelli Classic White…

How to Make a Triple Chocolate Mousse (Dessert Recipe)

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Lemon Meringue Cupcakes

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Welcome to this month’s Sweet Adventures Blog Hop. As I am sure you all know this month’s theme is lemons. We’re looking for your best lemon dessert, and while the blog hop kicks off today, you have until April 23 to submit your entry if you’re running a little behind. As soon as we settled on this months theme I began thinking of ideas, but the one idea I kept coming back to was Lemon Meringue Pie.  Lemon Meringue Pie would have to be one of my all time favourite desserts, and surprisingly I haven’t made one for the blog yet.   While I thought about making a pie, I eventually settled on Lemon Meringue Cupcakes. These Lemon Meringue Cupcakes melt in your mouth and are an absolute explosion of lemony goodness – crumbly soft cake, tangy lemon curd filling and all topped off with a fluffy marshmallow meringue topping. It’s a party in your mouth and as a result I have to say, these cupcakes didn’t last long in our house. Speaking of parties, on Friday it was my Grandmothers 75th birthday…

Moist Chocolate Cupcakes with Prague Frosting

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Moist Chocolate Cupcakes with Prague Frosting
These cupcakes are moist, decadent, ultra-flavorful and easy. I baked a batch for a family dinner this past Sunday and they were a big hit with my sisters and all the kiddos. I recreated them today with some chocolate decorating ideas to impress your sweetheart :). The frosting recipe makes enough to cover 24 cupcakes or 1 cake. It’s a good idea to go ahead and double the cupcakes recipe and just make 24 (you won’t regret making extra). I’ve worked 7 of the past 8 days (ouch!; literally I’m a little achey) so I haven’t been cooking and posting recipes as often as I’d like. The good news: I’m off for 9 days!  The cupcakes were adapted from Simply Recipes. The frosting is from the prague chocolate cake. Ingredients for 12 cupcakes:
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 cup granulated sugar
1 tsp baking soda
1/2 tsp salt
1 cup warm coffee (freshly brewed,  instant coffee in 1 cup water or 3 espresso shots in enough w…