Hairstyle Wedding: dessert

Tampilkan postingan dengan label dessert. Tampilkan semua postingan

Jumat, 11 April 2014

Pretty Stuff

Liza Hirst flickr

viaacompletelife

via:noperfectdayforbananafish

Whoa!

MadebyMary

via:queenofthegnomes

via:modernhepburn

via:noperfectdayforbananafish

Valentino Backstage

Gem Storm Lulu Frost

via:periwinkleliving

via:4himglory

via:noperfectdayforbananafish

via:dustjacketattic

via:carolmmarques

6-Layer (Or 3) Coconut Covered Chocolate Peeps Cake

recipe: HalfBakedHarvest.com

Kelli Elizabeth

Jumat, 04 April 2014

Chocolate Treat So Sweet!

Chokladcupcakes (Chocolate Cupcakes)

via:call-me-cupcake.blogspot.com

"I know what you're thinking. Cherries in rum? Who the heck eats that? The first thing I think of is the chocolate praline filled with preserved cherries from the chocolate box Aladdin (which we usually eat around christmas in Sweden) which are always the only ones left in the box (except when my brother is around). But I promise, in this case they are delicious! If you know you don't like them, simply exclude them and replace with something else. They really do taste great in this recipe though!

Other than that I'm just looking for excuses to take pictures of cherries. They are so beautiful and very gratifying to photograph!"

Chocolate cupcakes

Makes approx. 10

•200 g flour

•2 tbsp cocoa powder

•0,5 tsp baking soda

•180 g sugar

•50 g butter, at room temperature

•1 large egg

•0,5 tsp vanilla powder

•0,5 dl canola oil

•0,5 dl buttermilk

Filling:

•Preserved cherries in rum (optional)

Preheat oven to 150 degrees C. Mix dry ingredients in a bowl. With an electric mixer, cream the butter and sugar until light and fluffy. Add oil and egg beating well.

Add flour mixture and buttermilk in three additions, beginning and ending with the flour. Scrape down sides of bowl. Fill paper liners about 2/3 full and bake for about 25-30 minutes. Let the cupcakes cool while you make the frosting. Cut a hole in the center of each cupcake and fill with a (or more if you want to) preserved cherry.

Whipped cream cheese frosting

•150 grams cream cheese

•1,5 dl heavy whipping cream

•0,5 teaspoon vanilla extract

•1 dl powdered sugar

Whip the cream in a large bowl. Mix cream cheese, powdered sugar and vanilla in another bowl. Mix everything together and whip until smooth. If the frosting is runny, put the bowl in the fridge for a while.

via:call-me-cupcake.blogspot.com

Kamis, 06 Maret 2014

Dreamy Dessert

Chocolate Devil’s Food Cake with Marshmallow Frosting

Ingredients (8-inch 3-layer cake):

Chocolate Devil’s Food Layer Cake

3 cups cake flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup boiling water

3/4 cup Dutch-processed cocoa powder

3 sticks unsalted butter, softened

2 cups packed light brown sugar

4 large eggs, room temperature

1 cup buttermilk, room temperature

1 tablespoon vanilla extract

Marshmallow Frosting

2 cups sugar

6 large egg whites

2 teaspoons vanilla extract

2 tablespoons water

Directions:

-Preheat oven to 350F. Grease three 8-inch round cake pans, and line the bottoms with parchment paper.

-In a large bowl, whisk the flour, baking powder, baking soda and salt.

-In another bowl, whisk the boiling water and cocoa powder until smooth.

-Beat butter and sugar together on medium speed in a bowl of a standing mixer until light and fluffy. Beat in eggs, one at a time. Beat in buttermilk and vanilla extract.

-Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the chocolate mixture. Repeat with another 1/3 of the flour mixture and the remaining chocolate mixture. Beat in the remaining flour mixture until just incorporated.

-Divide the batter and pour into the prepared pans, smoothing the surface with a spatula. Bake 20 to 25 minutes or until a toothpick inserted into the cake comes out clean.

-Place the cakes (in the pans) on a wire rack to cool. Then invert the cakes onto a greased rack. Cool completely before frosting.

-To prepare frosting, in a large heatproof bowl, combine sugar and egg whites. Using a handheld electric mixer, beat on high speed until foamy for 1 minute. Set bowl over a pan of barely simmering water. Beat on high speed until frosting form stiff peaks, about 10 minutes.

-Remove from heat, stir in vanilla and water, and beat for another 2 minutes until frosting thickens.

-To assemble the cake, place one cake layer on your serving plate and spread with 1/3 cup frosting. Place another cake layer on top, and gently press down a little bit. Spread with another 1/3 cup frosting. Place the last layer of cake on top, smear the remaining frosting on the top and sides of the cake.

-Leave it at room temperature and serve the cake in the same day, as over time the frosting will become grainy.

Beautiful!

recipe via Oh Sweet Day

Rabu, 05 Maret 2014

whoa, more chocolate please.

Cookies ‘N Cream Oreo Fudge Brownies

via:kevinandamanda.com

Cookies ‘N Cream Oreo Fudge Brownies

1 box Brownie Mix

eggs & oil (as called for by the brownie mix)

1 heaping half cup (6 oz) Cookies & Cream ice cream

1/4 Cup hot fudge topping (chilled or room temp)

1 pkg Oreos (regular, Double or Mega Stuffed! Your choice!

Preheat oven according to directions on the box and spray an 8×8 baking dish generously with cooking spray. Combine brownie mix, eggs, and oil as directed on the back of the box, but do not add the water. Add ice cream and hot fudge to the brownie batter and stir to combine. Pour half of the brownie batter into the baking dish, layer with Oreos, then top with remaining batter. Bake for 40-50 minutes or as directed on the back of the box.

recipe via: kevinandamanda.com

Minggu, 09 Februari 2014

Chocolate Covered Strawberry Hi Hat Cupcakes

Ohhh, a yummy treat just in time for Valentine's Day!

Chocolate Covered Strawberry Hi Hat Cupcakes (Gluten Free)

via:pineappleandcoconut

Author: Shanna

Recipe type: Valentine’s Day, Cupcake, Gluten Free

Prep time: 60 mins

Cook time: 18 mins

Total time: 1 hour 18 mins

Serves: 20

Chocolate Dipped Strawberry Hi Hat Cupcakes (Gluten Free) Makes 20 cupcakes

Ingredients

For the cupcakes

1 cup all purpose gluten free flour

¾ cup granulated sugar ( I use Zulka)

½ tsp salt

¾ tsp baking soda

4 ounces dark or bittersweet chocolate, chopped

½ c cocoa powder ( not hot chocolate mix)

½ cup water

½ cup strong coffee

2 large eggs, room temperature

⅓ c coconut oil, melted

3 tsp white vinegar (not white wine)

1½ tsp vanilla extract

For the ganachen filling

4 ounces dark chocolate, chopped

4 ounces heavy cream

¼ c strawberry jam

⅓ cup fresh strawberries, finely diced

For the Frosting

3 large egg whites

1½ cup sugar

¼ tsp cream of tartar

¼ tsp salt

⅓-1/2 cup strawberry puree

For the chocolate coating

12 ounces dark chocolate, chopped

3 tbsp coconut oil

Instructions

Preheat oven to 350 Deg. F

Prepare two cupcake pans with 20 cupcake liners

Make the Ganache

Place the chopped dark chocolate in a small non-reactive bowl ( preferably stainless steel) and set aside. Heat the cream until small bubbles form on the edges, but not boiling. Pour the cream over the chopped chocolate and let sit for 5 min. Stir until all the chocolate is melted and the mixture is very smooth. Add in the strawberry jam and diced strawberries and stir again. Chill until firm enough to scoop spoonfuls, about 30 minutes.

Make the Cupcakes

In a large bowl combine the flour, sugar, salt and baking soda. Set aside.

In a small bowl add the chopped chocolate and cocoa powder. Heats the coffee and water until steaming and pour over the chocolate cocoa mixture, stir until all the chocolate is melted, and set aside to cool a few minutes. In a small bowl whisk together the eggs, coconut oil, vinegar and vanilla. Add this to the chocolate mixture and mix well. Combine the wet mixture with the flour mixture and mix until well combined. Let sit for 5 minutes. Scoop out 20 rounded teaspoon sized balls of the ganache and set aside.

Divide the batter between the prepared cupcake pans, about ⅔ full. Bake for 8 minutes, the tops will still be liquidy, and quickly open the oven and without removing the pans, place one ganache ball in each of the cupcakes and push it in slightly. Bake for 10 more minutes. Remove from the oven and let cool in the pans for 5 minutes. Remove from the pans and let cool completely before frosting.

Make the frosting

Set a pan of water over medium heat and bring to a simmer. In a bowl of a stand mixer combine the egg whites, sugar, cream of tartar and salt. Set the bowl over the pan of simmering water, making sure the bottom doesn’t touch and whisk the mixture for 7 minutes or until 160 Deg F on a candy thermometer.

Place the bowl on the stand mixer and whisk for 2 minutes on high using the whisk attachment. Add in the strawberry puree one tablespoon at a time until you reach desired flavor. Whip again on high 2 minutes or until stiff peaks form.

Quickly add the frosting into a pastry bag fitted with a large round tip and pipe swirls onto the tops of the cupcakes, about 2 inches high. Place the cupcakes in the freezer to firm up the icing.

In a double boiler or microwave, melt the chocolate and coconut oil and mix until smooth. Place in a small deep bowl. Dip the frozen cupcakes one at a time, just enough that almost all of the frosting is dipped. Place on a tray and repeat with remaining cupcakes. Chill in refrigerator or freezer until ready to eat. Serve at room temperature.