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Recipes
Pink Champagne Cupcakes
By srumbel
A dessert fit for every celebration, Pink Champagne Cupcakes with Cream Cheese Frosting are my favorite sweet treat
- For the frosting:
- 2 cups cake flour
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 1 1/2 cups granulated white sugar
- 3 egg whites, room temperature
- 1 large egg, room temperature
- 1 1/2 teaspoons vanilla
- 1 cup pink champagne
- 2 tablespoons sour cream
- Pink color gel
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 8-ounce packages cream cheese, room temperature
- 2 pounds (32 ounces) powdered sugar
- 1 teaspoon vanilla extract
Candy Corn Pretzel Fudge
By srumbel
A super yummy Halloween Fudge By Lil' Luna
- 1 cup candy corn
- 1 cup pretzels chopped
- 1/2 cup sugar
- 1/2 cup heavy cream
- 1/2 tsp. salt
- 1/2 cup butter
- 2 1/2 cups white chocolate chips
- 1 tub marshmallow fluff
Jack Jack Cookie Num Nums
By srumbel
Sharing my Jack-Jack Cookie Num Nums, Disneyland Copycat recipe today! These turned out absolutely delicious! Enj...
- 2 sticks salted butter softened
- 1 1/4 cups packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 2 tablespoons pure vanilla extract
- 3 cups all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 1/4 cups milk chocolate chunks
- 1/4 cup chocolate chunks for tops of cookies
Peanut Butter Balls With Rice Krispies
By srumbel
You’ll love these six ingredient Peanut Butter Balls with Rice Krispies
- 60 grams (1/4 cup or 1/2 stick) unsalted butter, room temperature
- 125 grams (1/2 cup) smooth peanut butter, plus extra for drizzling
- 190 grams (1 and 1/2 cup) icing or powdered sugar
- 30 grams (2/3 cup) Rice Krispies or Rice Bubbles
- 150 grams (1 cup) milk or dark chocolate
- 150 grams (1 cup) white chocolate
Blitz Bread: No-Fuss Focaccia
By srumbel
Warm, aromatic yeast bread, hot from the oven - with no kneading, AND in under 2 hours? Here it is
- 2 2 2 tablespoons olive oil (to drizzle into the pan)
- 1 1/2 1 1/2 1/2 cups warm water
- 3 3 3 tablespoons olive oil (for the dough)
- 1 1/4 1 1/4 1/4 teaspoons salt
- 3 1/2 3 1/2 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 1 1 tablespoon instant yeast
- 4 4 4 teaspoons Pizza Dough Flavor, optional
- 1/4 1/4 1/4 cup Vermont cheese powder, optional
- Pizza Seasoning, optional
Coconut Eclair Cake
By srumbel
Chocolate crackers and coconut pudding come together to make an impressive no bake dessert
- 1 box instant cream of coconut pudding (3.4 oz.)
- 1 3/4 cups milk
- 1 cup Cool Whip
- 1 cup shredded coconut
- 1 box of chocolate graham crackers (you will have some left)
- 1 cup canned chocolate frosting (I used the Betty Crocker Almond Joy)
- toasted coconut
- Almond Joy candy pieces
Chocolate, Caramel, Coconut Fudge (aka Samoa Fudge)
By srumbel
This fudge is my twist on a girl scout cookie
- 3/4 cup unsalted butter
- 3/4 cup heavy cream
- 1 1/2 cup granulated sugar
- 1 pinch kosher salt
- 1 pkg (11oz) white chocolate morsels
- 1 pkg (3oz) coconut cream JELL-O pudding mix
- 1 jar (7oz) marshmallow fluff
- 2 cup Kraft caramel bits
- 1 tsp heavy cream
- 3/4 cup semi sweet chocolate morsels
- 1 cup toasted coconut
Cake Mix Sour Cream Coffee Cake
By srumbel
Sour cream makes this coffee cake super moist and the best part is that it starts with a cake mix
- 1 package yellow cake mix (mix only, not prepared)
- 1 egg
- 1 cup sour cream (may sub plain greek yogurt)
- 1/4 cup butter, melted
- 1 teaspoon vanilla
- crumble topping
- 1 1/4 cups flour
- 2/3 cup brown sugar
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup butter (8 tablespoons), chilled and cut into cubes
White Chocolate Easter Chick Strawberries
By srumbel
White chocolate covered strawberries decorated to look like little Easter chicks
- 1 pound ripe strawberries
- 2 cups (1 – 12 ounce bag) high quality white chocolate chips
- Yellow and orange food coloring
- 1-2 tablespoons vegetable oil
- 1 tablespoon chocolate frosting
- 3 tablespoons cream cheese frosting, separated
- 3 small plastic bags
PB&J Chocolate Bars
By srumbel
Make the base: Line an 8-inch square baking pan with foil, extending it over the sides
- For the base:
- 1 stick unsalted butter
- 1/3 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 large egg, beaten
- 1 sleeve saltines (40 crackers, regular or whole wheat), finely crushed
- 3/4 cup finely chopped roasted peanuts
- For the filling and glaze:
- 1/4 cup grape jelly
- 7 tablespoons plus 1 teaspoon unsalted butter, softened
- 1/3 cup creamy peanut butter
- 1/2 cup confectioners' sugar
- 4 ounces semisweet chocolate, chopped