Putting dark chocolate icing on my chocolate chip cupcakes (recipe here)
This is a really simple process—all you need is a white cake recipe and red, orange, yellow, green, blue, and purple food dye. My little siblings loved it, and it was definitely delicious.
Red velvet cupcakes ready for their icing (Taken with instagram)
Check out the recipe here.
Martha Stewart’s Devil’s Food Cupcakes with Vanilla Icing.
Simple and super tasty. Check out the recipe here.
May 27 2 notes
1 1/2 large Hershey bar with almonds
1/2 pint Whipping Cream
Pinch of salt
1 teaspoon vanilla
1/2 pint Cool Whip
6 teaspoon cold water
2 pie crusts (meringue, graham or oreo)
- Break the bar into small pieces.
- Melt the chocolate in a double-boiler or on medium heat in the microwave, carefully so as not to scorch.
- When finished melting, add and the cold water.
- Let the chocolate cool for a few minutes.
- Whip the cream with the vanilla.
- Stir the chocolate and then fold this and the cream together.
- Fill the pies and serve.
I have that pie dish. I miss baking so much.
Simple recipe and absolutely delicious. I recommend this to ANYONE. Thanks again, Ms. Martha.
Pumpkin Brown Butter Cupcakes
From Martha Stewart Cupcakes, Makes 15
1. Preheat oven to 325 F. Brush standard muffin tins with butter; dust with flour, tapping out excess. In a saucepan, melt the butter over medium-low heat. Add the sage, if desired, and continue to cook, swirling occasionally, until butter turns golden brown. Skim foam from top, and remove from heat. Pour into a bowl to stop the cooking, leaving any burned sediment behind; let cool.
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for tins
- 1 2/3 cup all-purpose flour, plus more for tins
- 1/4 cup fresh sage leaves, cut into chiffonade (optional)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground cloves
- 1 cup canned pumpkin puree (not pie filling)
- 1 cup packed light-brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- Brown Butter Icing (Recipe follows)
2. Whisk together flour, baking powder, salt cinnamon, nutmeg, and cloves. In another bowl, whisk together the pumpkin puree, both sugars, eggs, and brown-butter mixture. Add flour mixture and whisk until just combined.
3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cake tester inserted in center comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
4. To finish, dip top of each cupcake in icing, then turn over quickly and let set. Cupcakes are best eaten the day they are glazed, keep at room temperature until ready to serve.
Brown Butter Icing
Makes 1 cup
1. Melt butter in a small saucepan over medium heat, swirling pan occasionally, until nut-brown in color, about 10 minutes. Remove from heat, and pour butter into bowl, leaving behind any burned sediment.
- 1/2 cup (1 stick) unsalted butter
- 2 cups sifted confectioners’ sugar
- 2 teaspoons pure vanilla extract
- 2 tablespoons milk, plus more if needed
2. Add confectioners’ sugar, vanilla, and 2 tablespoons milk to brown butter, stir until smooth. If necessary, add more milk (up to 2 tablespoons) a little at a time, just until icing is spreadable. Use immediately.
Today’s my brother’s birthday and we made dirt instead of a birthday cake.
The photo isn’t mine. And Ms. Martha’ s recipe is a little different than ours, but here!
- 1 package Oreo cookies (16 ounces)
- 12 ounces cream cheese, room temperature
- 6 tablespoons unsalted butter, room temperature
- 4 packages (3.9 ounces each) instant chocolate pudding
- 4 3/4 cups milk
- 1 16-ounce carton frozen whipped topping, thawed
- Candy, for decorating
If using a flowerpot with a drainage hole, reserve 1 cookie to place over hole to prevent leaking. Place remaining cookies in the bowl of a food processor. Process until mixture resembles dirt. Set aside.
In a large bowl, combine cream cheese and butter, and stir until creamy. Set aside.
In another large bowl, whisk together instant-pudding mixes and milk; stir until well blended. Using a rubber spatula, fold pudding mixture into cream-cheese mixture. Fold in whipped cream.
- In a flowerpot or bucket with a 5-quart capacity, alternate layers of cookie “dirt” and pudding mixture, starting and ending with cookie “dirt.” Chill at least 4 hours or overnight before serving. Garnish with candy.
We use vanilla pudding instead. And Gummy worms are the best candy for the top. ENJOY!