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Recipes
Old-Fashioned Yellow Cake
By idocakes
1. Preheat oven to 350 degrees F
- 2 cups all-purpose flour, sifted
- 1 + 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup butter, softened
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 eggs
Peanut Butter Toffee Cookies
By idocakes
1.Preheat oven to 350. In a medium bowl, whisk together flour, baking soda, and salt
- 3/4 cup all-purpose flour (spooned and leveled), plus more for fingertips
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 4 tablespoons unsalted butter, room temperature
- 1/2 cup sugar
- 1/2 cup smooth peanut butter
- 1 large egg
- 2 chocolate-covered toffee candy bars (1.4 ounces each), chopped
Chocolate Cupcakes with Peanut Butter Icing
By idocakes
Preheat the oven to 350 degrees F
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 2/3 cup granulated sugar
- 2/3 cup light brown sugar, packed
- 2 extra-large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk, shaken, at room temperature
- 1/2 cup sour cream, at room temperature
- 2 tablespoons brewed coffee
- 1 3/4 cups all-purpose flour
- 1 cup good cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
Remy's Chocolate Rabbits
By idocakes
Roll about 1/2 teaspoon modeling chocolate into a 1/2-inch ball; set aside
- Modeling Chocolate
- 3 pounds (about 9 1/2 cups) bittersweet chocolate couverture, finely chopped
- 1 pound, 2 ounces (about 3 1/2 cups) white chocolate, finely chopped
Death by Chocolate
By idocakes
Preheat oven and bake brownie batter in a 9" x 13" baking pan according to package directions; allow to cool comple...
- 1 (19- to 21-ounce) package brownie mix, batter prepared according to package directions
- 1/4 cup coffee-flavored liqueur (see Options)
- 2 (2.8-ounce) packages instant chocolate mousse, prepared according to package directions (see Options)
- 8 (1.4-ounce) chocolate-covered toffee candy bars (such as Skor or Heath), coarsely crushed
- 1 (12-ounce) container frozen whipped topping, thawed
Mini Chocolate Peanut Butter Bundt Cakes
By idocakes
Instructions: 1. Preheat the oven to 350 degrees F (180 C)
- Ingredients:
- 1 1/4 sticks (5 oz/141g) unsalted butter
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch of salt
- 2 cups granulated sugar
- 2 large eggs
- 4 ounces unsweetened baking chocolate, melted
- 1 teaspoon pure vanilla extract
- 1 cup plus 6 tablespoons milk
- 2 cups peanut butter chips
- Chocolate Glaze (recipe follows)
Sugar and Nut Glazed Brie
By idocakes
In a small bowl stir together the sugar, nuts, and brandy
- 1/4 cup packed brown sugar
- 1/4 cup chopped macadamia nuts or pecans
- 1 tablespoon brandy
- 1 (14-ounce) round brie
- Apple wedges, for serving
- Pear wedges, for serving
- 2 to 3 tablespoons lemon juice
- Crackers, for serving
Best Carrot Cake
By idocakes
Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper
- Truly our best-ever carrot cake recipe, make this classic favorite for a crowd and you might not have any leftovers to bring home.
- Yield: 1 (9-inch) cake
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 large eggs
- 2 cups sugar
- 3/4 cup vegetable oil
- 3/4 cup buttermilk
- 2 teaspoons vanilla extract
- 2 cups grated carrot
- 1 (8-ounce) can crushed pineapple, drained
- 1 (3 1/2-ounce) can flaked coconut
- 1 cup chopped pecans or walnuts
- Buttermilk Glaze
- Cream Cheese Frosting
CreepCrawler Halloween Cupcakes
By idocakes
To make the cupcakes, preheat an oven to 350°F
- For the cupcakes:
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 3/4 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 4 Tbs. (1/2 stick) unsalted butter, at room temperature
- 1 egg, at room temperature
- 1 tsp. vanilla extract
- 1/2 cup lukewarm water
- 1/4 cup buttermilk
- For the milk chocolate glaze:
- 1/2 cup heavy cream
- 1 Tbs. light corn syrup
- Pinch of salt
- 8 oz. milk chocolate, chopped
- For the vanilla glaze:
- 1 cup confectioners’ sugar, plus more as needed
- 2 Tbs. milk, plus more as needed
- 1 tsp. vanilla extract
- 12 gummy or licorice spiders (see no
Petit Fours
By idocakes
For the Cakes: In a large mixing bowl, cream the butter, shortening and sugar
- For the Cakes:
- 1/4 cup butter or margarine, melted
- 1/4 cup shortening
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1-1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup milk
- 3 egg whites
- For the Glaze:
- 2 pounds confectioners' sugar
- 2/3 cup plus 2 tablespoons water
- 2 teaspoons orange extract
- For the Frosting:
- 6 tablespoons butter or margarine, softened
- 2 tablespoons shortening
- 1/2 teaspoon vanilla extract
- 3 cups confectioners' sugar
- 3 to 4 tablespoons milk
- Gel, liquid or paste food coloring