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Recipes
Hi Hat Cupcakes
By idocakes
1) Prepare, bake, and cool 18 chocolate cupcakes
- Marshmallow topping
- 3/4 cup boiling water
- 1/2 cup granulated sugar
- 1/4 cup meringue powder
- Chocolate dip
- 2 cups chopped chocolate
- 3 tablespoon vegetable oil
- Cupcakes18 chocolate cupcakes, baked from your favorite mix or recipeMarshmallow topping6 ounces boiling water3 1/2 ounces granulated sugar1 1/2 ounces meringue powderChocolate dip12 ounces chopped chocolate1 1/4 ounces vegetable oil
Mini-Raspberry Cupcakes Recipe
By idocakes
1. Heat oven to 350ºF. Line mini– muffin pans with paper liners
- 1 stick (1⁄2 cup) unsalted butter, softened
- 3 ⁄4 cup sugar
- 11 ⁄2 tsp baking powder
- 1 ⁄4 tsp salt
- 2 large eggs
- 1 tsp raspberry or vanilla extract
- 1 ⁄2 cup milk
- 11 ⁄3 cup all-purpose flour
- Raspberry Buttercream
- 1 stick (1⁄2 cup) unsalted butter, softened
- 4 cups confectioners’ sugar
- 4 Tbsp milk
- 1 tsp raspberry or vanilla extract
- 1 ⁄2 tsp salt
- Red or pink gel or liquid food color (optional)
Russian Cherry Cake
By idocakes
January 6, 2011 by NatashasKitchen
- Ingredients for Russian cherry cake:
- 15 large eggs, whites and yolks separated, at room temperature
- 1 and 1/2 cups sugar
- 1 and 3/4 cups unbleached all-purpose flour
- 3 tbsp cocoa powder (I used dutch cocoa)
- Ingredients for Syrup:
- 21 oz country cherry pie filling/ topping
- 1 3/4 cups cold water
- 1 tbsp sugar
- Ingredients for Frosting:
- 1 can sweetened condensed milk (boiled 1 hr)
- 3 cups cold heavy whipping cream
- Chocolate shavings and cordial cherries for decor, optional
Corn on the Cob Cupcakes,
By idocakes
Working with 3 cupcakes at a time, spread yellow frosting on top of each
- For these simply line up a trio of jelly bean-studded cupcakes to resemble corn on the cob and top with butter pats made of fruit chews. It’s a novelty cupcake recipe sure to impress.
- Ingredients
- 24 vanilla cupcakes baked in white paper liners
- 1 (16-ounce) can vanilla frosting
- Yellow food color
- cups About 3-1/2 cups small jelly beans in assorted yellow, cream and white colors (such as Jelly Belly)
- 4 pieces yellow fruit chews (such as Laffy Taffy, Starburst)
- 1 tablespoon each black and white decorating sugars (see Note)
- 8 sets corn holders
- Instructions
- Tint vanilla frosting pale yellow with the food color.
Crustless Punkin Pie
By idocakes
Combine all ingredients and beat until smooth
- 1 can pumpkin (15 oz)
- 1 can evaporated skim milk (12 oz)
- 3/4 cup egg substitute (or 3 egg whites)
- 1/2 tsp salt
- 3 tsp pumpkin pie spice
- 1 tsp vanilla
- 2/3 C. Splenda (or sugar) or to taste
Aunt Peggy's Sweet Potato Souffle
By idocakes
Souffle: Preheat the oven to 400 degrees F
- Topping:
- 3 cups cooked and mashed sweet potatoes, from about 2 to 3 small baked potatoes
- 1 cup granulated sugar
- 3 eggs, beaten
- 1/2 cup milk
- 8 tablespoons unsalted butter, about 1 stick, melted
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1 cup packed light brown sugar
- 4 tablespoons unsalted butter, about 1/2 stick, cubed, at room temperature
- 1/2 cup self-rising cake flour
- 1 cup chopped pecans
Traditional Osso Buco
By idocakes
Dust the veal shanks lightly with flour
- 2 pounds veal shanks, cut into short lengths
- 1/4 cup all-purpose flour
- 1/4 cup Butter
- 2 cloves garlic, crushed
- 1 large onion, chopped
- 1 large carrot, chopped
- 2/3 cup dry white wine
- 2/3 cup beef stock
- 1 (14.5 ounce) can diced tomatoes
- salt and pepper to taste
- 1/2 cup chopped fresh parsley
- 1 clove garlic, minced
- 2 teaspoons grated lemon zest
LEMON CURD
By idocakes
Melt butter in a 700watt microwave on High of 1 minute
- 125 g (4oz) unsalted butter
- 2 medium eggs
- 2 egg yolks
- 250 g (8oz) caster sugar
- 3 lemons, finely grated rind and 125ml (4fl oz) juice
- small, clean dry jars
Streusel Coffee Cake
By idocakes
German yeast dough: Scald the milk in a small saucepan over medium heat – you will see steam rising from the su...
- Streusel:
- ½ recipe German yeast dough (recipe follows), risen, deflated, shaped into a ball and allowed to rest for 10 minutes
- ¾ cup (105g) unbleached all purpose flour
- 6 tablespoons confectioners’ sugar
- 6 tablespoons (¾ stick/84g) cold unsalted butter, cut into tablespoon-sized pieces
- vanilla confectioners’ sugar, for sprinkling – I used regular confectioners’ sugar
- German yeast dough
- ½ cup (120ml) whole milk
- 1 package (2 ¼ teaspoons) active dry or rapid–rise yeast
- ¼ cup (50g) granulated sugar
- 2 ¼ cups (315g) unbleached all purpose flour, plus more as needed
- 4 tablespoons (½ stick/57g) cold unsalted butter, cut into 4 tablespoon-sized pieces
- finely grated zest of 1 lemon
- 2 large eggs, at room temperature
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