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Recipes
Chocolate Chip Angel Cupcakes
By Mistyrain
To prepare cupcakes, lightly spoon flour into a dry measuring cup; level with a knife
- CUPCAKES:
- Ingredients
- 1/2 cup sifted cake flour
- 3/4 cup sugar, divided
- 6 large egg whites
- 1/2 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 teaspoon fresh lemon juice
- 1/3 cup semisweet chocolate minichips
- FROSTING:
- 1/2 cup sugar
- 2 tablespoons water
- 1/8 teaspoon cream of tartar
- Dash of salt
- 2 large egg whites
- 1/2 teaspoon vanilla extract
- REMAINING INGREDIENT:
- 1/4 cup flaked sweetened coconut, toasted
- Preparation
- Preheat oven to 325°.
Foolproof Chocolate Frosting
By Mistyrain
You really can't mess up this recipe for Foolproof Chocolate Frosting
- 20 tablespoons (2 1/2 sticks) unsalted butter, softened (60 to 65°F)
- 1 cup confectioners' sugar (4 ounces)
- 3/4 cup Dutch-processed cocoa
- Pinch table salt
- 3/4 cup light corn syrup
- 1 teaspoon vanilla extract
- 8 ounces milk chocolate, melted and cooled to 85 and 100°F
Rolled Buttercream Fondant
By Mistyrain
"Great rolled fondant recipe for cakes or cookies
- 1 cup light corn syrup
- 1 cup shortening
- 1/2 teaspoon salt
- 1 teaspoon clear vanilla extract
- 2 pounds confectioners' sugar
Quick Pour Chocolate Fondant
By Mistyrain
"This is a great Chocolate Fondant recipe
- 6 cups confectioners' sugar, sifted
- 5 fluid ounces water
- 2 tablespoons light corn syrup
- 3 (1 ounce) squares unsweetened chocolate, chopped
- 1 teaspoon almond extract
Spicy Chipotle Shrimp Salad
By Mistyrain
Shrimp salad is an easy make-ahead meal
- Ingredients
- 1 1/2 pounds peeled and deveined large shrimp
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Cooking spray
- 1/4 cup finely chopped celery
- 2 tablespoons finely chopped red onion
- 2 tablespoons chopped fresh cilantro
- 3 tablespoons canola mayonnaise
- 1 tablespoon chopped chipotle chile, canned in adobo sauce
- 2 teaspoons fresh lime juice
- 1/2 teaspoon ground cumin
- 8 Boston lettuce leaves