October 2011 ~ chocolate desserts recipes | Healthy chocolate recipes | Raspberry angel cakes

Monday, October 31, 2011

How To Make Halloween Cupcakes

How To Make Halloween Cupcakes

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Double-Layer Chocolate Cake

Double-Layer Chocolate Cake

This basic chocolate cake recipe provides a great starting point for your own culinary creation or one of our suggestions. The double layers make for a pretty presentation—the rest is up to you.
This recipe goes with Toffee Crunch Cake, Chocolate-raspberry Cake, Chocolate-orange Cake

Yield: Makes two 9-inch cake layers; 12 to 16 servings
* 1/2 cup (1/4 lb.) butter, at room temperature
* 1 1/2 cups firmly packed brown sugar
* 3 large eggs
* 4 ounces unsweetened chocolate, melted (see note)
* 1 teaspoon vanilla
* 2 cups all-purpose flour
* 3/4 cup Dutch-processed unsweetened cocoa
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup milk
* 3/4 cup sour cream
* 1. In a bowl, with a mixer on medium speed, beat butter and brown sugar until blended. Beat in eggs. Add melted chocolate and vanilla; beat until combined.
* 2. In another bowl, stir together flour, cocoa, baking powder, baking soda, and salt. In a small bowl, mix milk and sour cream.
* 3. Add flour mixture and milk mixture alternately to butter mixture, about a third of each at a time, beating after each addition until incorporated (batter will be very thick). Scrape batter equally into two buttered and floured 9-inch round cake pans and spread level.
* 4. Bake in a 350° regular or convection oven until a wooden skewer inserted in the center comes out clean, 25 to 30 minutes. Cool on racks in pans for 10 minutes, then invert cakes onto racks and remove pans. Cool completely before frosting.


To melt the chocolate, break it into small pieces and place in a small microwave-safe bowl; cook in a microwave oven at half power (50%), stirring occasionally, until smooth, 2 to 3 minutes.
JUNE 2003
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Chocolate raspberry Cake

Chocolate raspberry Cake

This four-layered chocolate raspberry cake features a tangy raspberry filling and a rich foolproof buttercream icing. Top the cake with fresh raspberries for a simple and elegant presentation.

Yield: Makes 12 to 16 servings
* Double-layer chocolate cake
* 1 cup raspberry jam
* 3 tablespoons raspbery-flavored liqueur, such as Chambord
* Foolproof buttercream
* Rinsed fresh raspberries (about 6 oz. total)


* Split the layers of the double-layer chocolate cake, making four total. Spread each of the first three with raspberry jam (about 1/3 cup on each). Stir raspberry-flavored liqueur into foolproof buttercream to frost cake. Garnish with raspberries.

Source :Sunset
JUNE 2003

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Pumpkin Lasagne

Pumpkin Lasagne

* Contributed by Quick from Scratch Vegetable Main Dishes


No need to roast fresh pumpkin for this dish (although you certainly could); using canned unseasoned pumpkin puree is much quicker, and it works just fine. Like most lasagnes, this one is easier to cut if left to set for ten minutes or so before serving.
Our Pairing Suggestion

The sweet pumpkin and rich Parmesan require a powerful white with some sweetness of its own. An Oregon Pinot Gris will be perfect.

Recipe: Pumpkin Lasagne

1. 2 tablespoons olive oil
2. 2 onions, chopped
3. 2 pounds Swiss chard, tough stems removed, leaves washed well and chopped
4. 2 1/4 teaspoons salt
5. 1 teaspoon fresh-ground black pepper
6. 1 teaspoon dried sage
7. 1/2 teaspoon grated nutmeg
8. 3 cups canned pumpkin puree (one 28-ounce can)
9. 1 1/2 cups heavy cream
10. 1 1/2 cups grated Parmesan
11. 1/2 cup milk
12. 9 no-boil lasagne noodles (about 6 ounces)
13. 1 tablespoon butter

1. In a large nonstick frying pan, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high and add the chard, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg. Cook, stirring, until the chard is wilted and no liquid remains in the pan, 5 to 10 minutes.
2. Heat the oven to 400°. In a medium bowl, mix together 2 cups of the pumpkin, 3/4 cup cream, 1/2 cup Parmesan, and the remaining 1 1/4 teaspoons salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg.
3. Pour the milk into an 8-by-12-inch baking dish. Top the milk with one third of the noodles, then spread half the pumpkin mixture over the noodles. Layer half the Swiss chard over the pumpkin and top with a second layer of noodles. Repeat with another layer of pumpkin, Swiss chard, and noodles. Combine the remaining 1 cup of pumpkin and 3/4 cup of cream. Spread the mixture evenly over the top of the lasagne, sprinkle with the remaining 1 cup of Parmesan, and dot with the butter. Cover with aluminum foil and bake for 20 minutes. Uncover and bake until golden, about 15 minutes more.
Source :http://www.foodandwine.com

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Marbled Pumpkin Cheesecake with a Brownie Crust

Marbled Pumpkin Cheesecake with a Brownie Crust

* Contributed by Grace Parisi
Recipe: Marbled Pumpkin Cheesecake with a Brownie Crust


1. 4 tablespoons unsalted butter
2. 2 ounces bittersweet chocolate, coarsely chopped
3. 1/4 cup sugar
4. 1 large egg, lightly beaten
5. 1/4 cup all-purpose flour
6. 1/2 teaspoon baking powder
7. 1/8 teaspoon salt
8. 1/4 cup finely chopped walnuts


1. 4 ounces bittersweet chocolate, chopped
2. 1 1/2 pounds cream cheese, softened
3. 1 cup sugar
4. 4 large eggs, at room temperature
5. 1 1/2 tablespoons cornstarch
6. 1 teaspoon pure vanilla extract
7. 2 cups canned pumpkin puree (1 pound)
8. 1/2 teaspoon cinnamon
9. 1/2 teaspoon freshly grated nutmeg
10. Pinch of ground cloves

1. MAKE THE CRUST: Preheat the oven to 325°. Lightly butter a 9-inch springform pan. In a medium saucepan, melt the butter with the chopped chocolate over low heat, stirring constantly. Remove the melted chocolate mixture from the heat and let it cool slightly, then stir in the sugar and the lightly beaten egg until blended.
2. In a small bowl, whisk the flour with the baking powder and salt. Add the dry ingredients to the melted chocolate mixture. Stir the chopped walnuts into the brownie batter. Spread the batter in the prepared springform pan and smooth the surface with a spatula. Bake for 10 minutes, or until risen and dry to the touch. Let cool completely. Wrap the outside of the pan in a large sheet of foil. Leave the oven on.
3. MAKE THE CHEESECAKE: In a medium glass bowl, melt the chopped chocolate in a microwave oven on high for about 1 minute, stirring halfway through. In a large bowl, using an electric mixer, beat the cream cheese until smooth. Add the sugar and beat until light and fluffy. Add the eggs, 1 at a time, beating well between additions. Beat in the cornstarch and vanilla. Add 1 cup of the cheesecake batter to the melted chocolate and stir until well blended. Beat the pumpkin puree and the cinnamon, nutmeg and cloves into the remaining cheesecake batter.
4. Pour three-fourths of the pumpkin cheesecake batter over the brownie crust. Pour the chocolate batter on top of the pumpkin cheesecake batter. If the chocolate batter is too thick to pour easily, heat it in a microwave oven on high for 10 seconds. Spoon the remaining pumpkin cheesecake batter on top of the chocolate batter. Use a table knife to make a few decorative swirls: Do not overswirl.
5. Set the springform pan in a medium roasting pan. Add enough hot water to the roasting pan to reach halfway up the side of the springform pan. Bake the pumpkin cheesecake in the hot water bath in the center of the oven for 1 1/2 hours, or until it is firm around the edges but slightly jiggly in the center. Turn the oven off, prop the door several inches open and let the cheesecake stand in the water bath in the warm oven for 1 hour, or until it is completely set.
6. Remove the marbled pumpkin cheesecake from the water bath and refrigerate it until thoroughly chilled, at least 4 hours or overnight. Remove the foil and springform pan ring from the cheesecake. Carefully transfer the cheesecake to a platter, cut into wedges and serve.

Make Ahead The baked cheesecake can be refrigerated in the springform pan for up to 4 days.

Source :http://www.foodandwine.com

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Friday, October 28, 2011

Classic Pumpkin Pie

Classic Pumpkin Pie

Refrigerated pie dough makes this classic pumpkin pie recipe simple to prepare. Bake the pie on a baking sheet in the lower third of the oven to encourage a crisp crust.

Yield: 12 servings (serving size: 1 wedge and about 1 tablespoon topping)

* 3/4 cup packed brown sugar
* 1 3/4 teaspoons pumpkin pie spice
* 1/4 teaspoon salt
* 1 (12-ounce) can evaporated low-fat milk
* 2 large egg whites
* 1 large egg
* 1 (15-ounce) can unsweetened pumpkin
* 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
* Cooking spray

* 1/4 cup whipping cream
* 1 tablespoon amaretto (almond-flavored liqueur)
* 2 teaspoons powdered sugar


* Position oven rack to lowest position.
* Preheat oven to 425°.
* To prepare filling, combine first 6 ingredients in a large bowl, stirring with a whisk. Add pumpkin, and stir with a whisk until smooth.
* To prepare crust, roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under and flute.
* Pour pumpkin mixture into the crust. Place pie plate on a baking sheet. Place baking sheet on lowest oven rack. Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes or until almost set. Cool completely on wire rack.
* To prepare topping, beat cream with a mixer at high speed until stiff peaks form. Add the amaretto and powdered sugar, and beat until blended. Serve with pie.

Rick Rodgers, Cooking Light

Thursday, October 27, 2011

Buttermilk Cake with Riesling-Poached Pears

Buttermilk Cake with Riesling-Poached Pears

* Contributed by Tory Miller

"We get these crazy organic pears that are ugly as sin," says Tory Miller of the Moon-glow variety he uses throughout the cold winter months. Peeling them, though, reveals a fruit so beautiful and juicy that he prefers a minimalist approach, either serving them raw or poaching them in wine, such as the Riesling he uses here.
Our Pairing Suggestion

When a recipe calls for a specific type of wine in the ingredients—in this case, Riesling—pairing the dish with the same type of wine tends to work quite well. For this tender cake, choose a sweet Riesling like a late-harvest bottling or an icewine.

Recipe: Buttermilk Cake with Riesling-Poached Pears


1. 2 cups cake flour
2. 1 tablespoon baking powder
3. 1/2 teaspoon salt
4. 1 stick unsalted butter, softened
5. 1/2 cup granulated sugar
6. 1/2 cup light brown sugar
7. 4 large egg yolks
8. Finely grated zest of 1 lemon
9. 1 1/2 teaspoons pure vanilla extract
10. 2/3 cup buttermilk


1. 5 Bartlett pears
2. One 750-milliliter bottle Riesling
3. 1 cup water
4. 1 cup sugar
5. 1/2 vanilla bean, split and seeds scraped
6. One 3-inch-long strip of orange zest
7. 3 star anise pods

Vanilla Crème Fraîche

1. 1 cup crème fraîche
2. 1 teaspoon pure vanilla extract
3. 1/2 vanilla bean, split and seeds scraped
4. 1/4 cup confectioners' sugar

1. MAKE THE CAKE: Preheat the oven to 350°. Butter a 9-inch cake pan and line it with a 9-inch round of parchment paper. Butter the parchment paper.
2. In a bowl, sift together the cake flour, baking powder and salt. In a large bowl, using a handheld mixer, beat the butter with both sugars at medium-high speed until light and fluffy. Add the yolks, one at a time, beating well between additions. Beat in the lemon zest and vanilla extract. At low speed, alternately beat in the flour mixture and the buttermilk until almost blended. With a rubber spatula, finish folding the mixture together just until smooth. Scrape the batter into the prepared pan and bake for about 35 minutes, until a cake tester inserted in the center comes out clean. Transfer the cake to a rack to cool completely.
3. POACH THE PEARS: Peel and halve the pears. With a spoon, scoop out the cores and discard. In a large saucepan, combine the Riesling, water, sugar, vanilla bean and seeds, orange zest and star anise pods. Bring to a boil, stirring to dissolve the sugar. Add the pear halves and simmer over moderate heat, turning once, until tender, about 5 minutes. Transfer the pears to a large plate. Discard the star anise, vanilla bean and orange zest. Boil the Riesling poaching liquid over high heat until reduced to 1 cup and syrupy, about 15 minutes. When the pears have cooled, slice them lengthwise 1/3 inch thick.
4. MAKE THE VANILLA CRèME FRAîCHE: In a small bowl, combine the crème fraîche, vanilla extract, vanilla seeds and confectioners' sugar.
5. Unmold the cake onto a plate and peel off the paper. Cut the cake into 10 wedges and transfer to plates. Place a sliced pear half alongside each cake slice. Spoon some of the Riesling syrup over the cake, top with some vanilla crème fraîche and serve.

Make Ahead The cake can be kept in an airtight container overnight. The pears, Riesling syrup and crème fraîche can be refrigerated separately overnight.

Source :http://www.foodandwine.com
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Wednesday, October 26, 2011

Crisp Crab Cakes with Chipotle Mayonnaise

Crisp Crab Cakes with Chipotle Mayonnaise

* Contributed by Patrick Clark and Preston Clark

These amazing, light and simple crab cakes are bound with fish, not cracker crumbs, for a deep seafood flavor.

Recipe: Crisp Crab Cakes with Chipotle Mayonnaise

Crab Cakes

1. 1/4 pound skinless cod or flounder fillet, cut into 1/2-inch pieces
2. 5 scallions, thinly sliced
3. 3 jalapeños, seeded and minced
4. 3 tablespoons fresh lemon juice
5. 1 tablespoon chopped parsley
6. 1/2 teaspoon cayenne pepper
7. 3/4 teaspoon kosher salt
8. 1/4 teaspoon freshly ground black pepper
9. 1/2 cup mayonnaise
10. 1 pound lump crabmeat, picked over
11. 1 1/2 cups panko bread crumbs

Chipotle Mayonnaise

1. 3/4 cup mayonnaise
2. 1 chipotle chile in adobo, seeded and minced
3. 1 tablespoon fresh lemon juice
4. 1 teaspoon Old Bay Seasoning
5. 1 teaspoon Dijon mustard
6. Salt and freshly ground pepper
7. Pure olive oil, for frying

1. MAKE THE CRAB CAKES In a mini food processor, puree the fish. Transfer to a large bowl and add the scallions, jalapeños, lemon juice, parsley, cayenne, salt, pepper and mayonnaise and mix thoroughly. Using a rubber spatula, gently fold in the crabmeat. Form the mixture into 8 cakes. Coat the cakes with the panko and refrigerate for 30 minutes.
2. MEANWHILE, MAKE THE MAYONNAISE In a small bowl, combine the mayonnaise, chipotle, lemon juice, Old Bay and mustard and season with salt and black pepper. Cover and refrigerate.
3. In a large nonstick skillet, heat 1/4 inch of olive oil until shimmering. Add the crab cakes and cook over moderate heat until browned and heated through, about 3 minutes per side. Serve the crab cakes with the chipotle mayonnaise.

Make Ahead The chipotle mayonnaise can be refrigerated for up to 3 days.

Source :http://www.foodandwine.com
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Tuesday, October 25, 2011

Easy Non-Microwave Chocolate Cake Recipe

Easy Non-Microwave Chocolate Cake Recipe

This Chocolate Cake is yummy, chocolatee.. and soft.

Preparation Time15 Min Cooking Time40 Min
Ready In 55 Min Difficulty Level Very Easy
Health Index Healthy++ Servings 4
Cuisine Indian Course Dessert
Specialty Christmas Main Ingredient Egg
Recipe Story

I made this cake in a electric rice cooker for the first time. Till the last minute, i did'nt know how it would be. But Mmm.. ya, cake was wonderful puffy..!


For the cake:

1. All purpose flour - 1 cup,

2. Cocoa powder - 4 tsp,

3. Eggs - 2,

4. Oil - 3/4 cup,

5. Milk - 3/4 cup,

6. Sugar - 1 cup,

7. Baking powder - 1 tsp,

For icing & decoration:

1. Raw chocolate - 1 cup(Melted),

2. Butter - 1/2 cup(Keep in room temperature to become soft),

3. Sugar - 1/2 cup(Powdered finely),

4. Almonds - few(or use anything cute based on ur imagination).


How to make the cake:
1. Take a bowl, seive the flour and cocoa powder, add the baking powder, sugar to it and mix well without lumps.
2. Now add the oil, eggs and milk one by one and blend smoothly. Grease a non-stick vessel/ceramic with butter, transfer the cake mix & seal with aluminium foil.
3. Boil 1/4 level water in the electric rice cooker vessel, place the cake mix vessel inside and cook for 1/2 an hour and cool.
4. Now remove the foil, check by porking with a knife on the cake, whether its cooked. If the knife comes out smoothly without nothing sticking, then its done.
5. Put a plate on top and turn the vessel upside down carefuly and the cake would be on the plate.

How to do icing:

1. Leave the cake to cool well/refrigirate. Now take the melted chocolate with a knife, spread it on the cake top, sides evenly(I used chocolate with choco chips).
2. Leave in refregirator for 20 mins. By the time, Put the butter and mix in to a smooth cream, now add the sugar and mix well smoothly.
3. Take a funnel with small hole/piper and fill with the butter icing, slightly press on the cake and pipe in to designs & decorate with almonds or any nuts on based your imagination.
4. Refregirate the cake till the icing holds on to the cake.

By Sanghi

Source :http://www.ifood.tv

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Monday, October 24, 2011

Chocolate Truffle Angel Cake

Chocolate Truffle Angel Cake

Yield: 1 (3-layer) cake
1 recipe Chocolate Cake
1 recipe Chocolate-Praline Truffles
1 recipe White Chocolate Buttercream Frosting
1 recipe Angel Shortbread Cookies
24 inches (1 1/2-inch-wide) wired fabric ribbon
1 (4-ounce) white chocolate bar, shaved

Prepare Chocolate Cake batter, and pour into 3 greased and floured 8-inch round cakepans.
Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.Prepare mixture for Chocolate-Praline Truffles, and spread a thin layer between cake layers and on top and sides of cake. Cover and chill at least 2 hours.
Reserve 1 1/2 cups White Chocolate Buttercream Frosting. Spread remaining frosting on top and sides of cake.
Spoon reserved frosting into a heavy-duty zip-top plastic bag; seal bag, and snip a 1/4-inch hole in 1 corner of bag. Pipe frosting around base of cake, creating a ruffle. Pipe about 1 teaspoon frosting on back of each Angel Shortbread Cookie. Press cookies against sides of cake, spacing evenly. (Wingtips should be about1/2 inch apart.)
Cut ribbon into 6 (4-inch) lengths; crumple slightly. Place each piece loosely against side of cake between each pair of angel cookies, inserting ends under angel waists. Sprinkle shaved white chocolate on top of cake. Store in refrigerator up to 2 days without cookies, up to 6 hours with cookies (which will soften if chilled longer). Remove up to 2 hours before serving; serve at room temperature.

Southern Living & http://www.myrecipes.com

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Sunday, October 23, 2011

Easy Cupcake Recipe

Easy Cupcake Recipe

This simple vanilla cupcake recipe creates a cupcake that is perfect background for your creative decorating ideas.


• 2 1/4 cups all purpose flour
• 1 1/3 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1 cup milk
• 1 teaspoon vanilla
• 2 large eggs

Easy Cupcake Recipe Directions

Preheat oven to 350 degrees. Line cupcake pans with paper liners.

Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add shortening, milk, and vanilla. Beat for 1 minute on medium speed. Scrape side of bowl with a spatula.

Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed.

Spoon cupcake batter into paper liners until 1/2 to 2/3 full.

Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.

Cool 5 minutes in pans then remove and place on wire racks to cool completely.

Once cupcakes are completely cooled, frost with your favorite frosting recipe or decorate as you desire.

Source :http://www.cupcakerecipes.com
Hundreds of gorgeous chocolate cake recipes for birthdays, dinner parties, Sunday dessert or... Tuesday nights! After all, who needs an excuse for chocolate cake?

Friday, October 21, 2011

Molten Chocolate Cake with Raspberry Filling

Molten Chocolate Cake with Raspberry Filling

* Contributed by Grace Parisi

More decadent than molten chocolate cake: one filled with warm raspberry, reveals F&W's Grace Parisi.
Recipe: Molten Chocolate Cake with Raspberry Filling
1. 1 stick unsalted butter, plus melted butter for brushing
2. 1 tablespoon unsweetened cocoa powder
3. 1/4 cup plus 1 tablespoon all-purpose flour
4. 6 ounces dark chocolate (70 percent cacao), chopped
5. 16 fresh raspberries
6. 4 teaspoons seedless raspberry preserves
7. 1/2 cup granulated sugar
8. 3 large eggs, at room temperature
9. Pinch of salt
10. Confectioners' sugar for sprinkling

1. Preheat the oven to 425°. Brush four 6-ounce ramekins with melted butter. In a small bowl, whisk the cocoa powder with 1 tablespoon of the flour; dust the ramekins with the cocoa mixture, tapping out the excess. Transfer the ramekins to a sturdy baking sheet.
2. In a medium saucepan, melt 1 stick of butter with the chocolate over very low heat, stirring occasionally. Let cool slightly.
3. In a small bowl, coarsely mash the raspberries with the seedless raspberry preserves.
4. In a bowl, using an electric mixer, beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, 3 minutes. Using a rubber spatula, fold in the melted chocolate until no streaks remain. Fold in the 1/4 cup of flour.
5. Spoon two-thirds of the batter into the prepared ramekins, then spoon the raspberry filling on top. Cover with the remaining chocolate batter. Bake in the center of the oven for 16 minutes, until the tops are cracked but the centers are still slightly jiggly. Transfer the ramekins to a rack and let cool for 5 to 8 minutes.
6. Run the tip of a small knife around each cake to loosen. Invert a small plate over each cake and, using pot holders, invert again. Carefully lift off the ramekins. Dust the warm cakes with confectioners’ sugar and serve immediately.


Wednesday, October 19, 2011

Peanut Butter Pound Cake S'mores

Peanut Butter Pound Cake S'mores

* Contributed by Grace Parisi

In this takeoff on the campfire classic, Grace Parisi replaces crunchy graham crackers with buttery store-bought pound cake, sandwiched with marshmallow fluff and peanut butter and served alongside a cup of warm melted chocolate for dipping.
Recipe: Peanut Butter Pound Cake S'mores

1. 2 ounces semisweet chocolate, chopped
2. 1/2 cup heavy cream
3. One 1-pound frozen pound cake, preferably Sara Lee, thawed
4. 1/4 cup creamy or chunky peanut butter (not natural)
5. 1/3 cup marshmallow fluff
6. 1 tablespoon unsalted butter, softened

1. Put the chocolate in a small heatproof bowl. In a small saucepan, heat the cream until hot to the touch. Pour the cream over the chocolate and let stand until melted. Whisk until smooth.

2. Preheat a griddle or large skillet. Using a serrated knife, trim off the top and bottom of the pound cake so that the cake is about 1 1/4 inches thick. Carefully split the pound cake in half horizontally. Spread the peanut butter on one half and the marshmallow on the other, leaving a 1/2-inch border all around. Sandwich the two halves together and spread the top and bottom with the butter. Place on the griddle and cook over high heat, turning once, until golden and nearly warmed through, about 2 minutes. Transfer to a work surface and cut the cake into twelve 3/4-inch-wide strips. Serve at once with the chocolate sauce.


Cranberry Streusel Cake

* Contributed by Nancy Olson
Cranberries usually appear on the holiday table as a condiment, but here they flavor a delicious cake, topped with a crumbly, buttery oat streusel.

Recipe: Cranberry Streusel Cake


1. 1 cup all-purpose flour
2. 1/2 cup plus 2 tablespoons sugar
3. 3/4 teaspoon baking powder
4. 1/4 teaspoon baking soda
5. 1/4 teaspoon salt
6. 1 stick unsalted butter, cubed and chilled
7. 3 large egg yolks
8. 1/2 cup sour cream
9. 1 teaspoon pure vanilla extract

Filling and Topping

1. 2 1/2 cups fresh or frozen cranberries (10 ounces)
2. 2 teaspoons fresh lime juice
3. 1 teaspoon freshly grated lime zest
4. 1/4 cup sugar
5. 2 tablespoons cornstarch
6. 1 teaspoon pure vanilla extract
7. Pinch of salt
8. 1/4 teaspoon freshly ground black pepper
9. 3/4 teaspoon cinnamon
10. 1/2 cup all-purpose flour
11. 1/2 cup rolled oats
12. 1/2 cup light brown sugar
13. 1 stick unsalted butter, cubed and chilled

1. MAKE THE BATTER Preheat the oven to 350°. Butter and flour a 9-inch-round springform cake pan. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Using an electric mixer at low speed, beat in the butter until it looks like coarse meal. In a small bowl, whisk the egg yolks with the sour cream and vanilla. Beat the egg mixture into the dry ingredients at medium-low speed just until incorporated, about 1 minute. Scrape the cake batter into the prepared springform pan.
2. MAKE THE FILLING AND TOPPING In a medium bowl, stir the cranberries with the lime juice, zest, sugar, cornstarch, vanilla, salt, black pepper and 1/4 teaspoon of the cinnamon. Spoon the mixture over the cake batter.
3. In another bowl, mix together the flour, oats and brown sugar, then stir in the remaining 1/2 teaspoon of cinnamon. Using a pastry blender or 2 knives, cut in the chilled butter until it resembles coarse meal. Sprinkle the topping over the cranberries and bake the streusel cake for about 1 hour, until a cake tester inserted in the center of the cake comes out clean. Let the cake cool completely, then remove the ring and serve.

Make Ahead The cranberry streusel cake can be kept covered at room temperature for up to 2 days.

More: White Christmas Cake
Source :http://www.foodandwine.com

Tuesday, October 18, 2011

White Christmas Cake

White Christmas Cake

By: Nancy Reichert
"'Wow!' is the reaction from family and guests when they see and taste this lovely three-layer cake from Nancy Reichert. 'White chocolate, coconut and pecans make the cake so delicious,' notes the Thomasville, Georgia cook."

Prep Time:
30 Min
Cook Time:
25 Min
Ready In:
55 Min

Servings:Original Recipe Yield 10 servings


* 1/2 cup water
* 4 ounces white confectioners coating or vanilla chips
* 1 cup butter or margarine, softened
* 2 cups sugar
* 4 eggs, separated
* 1 tablespoon vanilla extract
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 cup buttermilk
* 1 cup flaked coconut
* 1 cup chopped pecans
* 1 (8 ounce) package cream cheese, softened
* 1/2 cup butter or margarine, softened
* 1 teaspoon vanilla extract
* 3 3/4 cups confectioners' sugar
* 1 tablespoon milk


1. In a saucepan, bring the water to a boil. Remove from the heat; stir in confectionery coating until melted. Cool for 20 minutes. Meanwhile, in a mixing bowl, cream butter and sugar. Add egg yolks; mix well. Beat in coating and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Mix well. Stir in the coconut and pecans. Beat egg whites until stiff peaks form; fold into the batter. Pour into three greased and floured 8-in. square baking pans. Bake at 350 degrees F for 25-30 minutes or until cake tests done. Cool in pans 10 minutes; remove to wire rack to cool completely.
2. Combine frosting ingredients in a mixing bowl; beat well. Frost tops of two layers; stack on serving plate with plain layer on top. Frost top and sides of cake.


Previous post : Christmas Wreath Cake

Thursday, October 13, 2011

Desserts Buccaneer Cake

Desserts Buccaneer Cake

total time 2 hr 35 min
prep 1 hr
servings 12 servings

Recipe :
What You Need
1 pkg. (2-layer) chocolate cake mix
1-1/2 cups thawed COOL WHIP Whipped Topping, divided
1 pkg. (3.9 oz.) JELL-O Chocolate Fudge Flavor Instant Pudding
1/4 cup powdered sugar
1 cup cold milk
1 piece red string licorice
1 piece black string licorice, cut into 1-inch lengths
1/2 square BAKER'S Semi-Sweet Chocolate, grated
1 Mini OREO Bite Size Cookie
Make It

PREPARE cake batter and bake as directed on package for 2 (9-inch) round pans. Cool cakes in pans 15 min. Remove from pans to wire racks; cool completely.

CUT cake as shown in diagram. Discard cake trimmings or reserve for snacking. Place head piece on platter; frost with 1 cup COOL WHIP.

BEAT dry pudding mix, sugar and milk with whisk 2 min. Assemble hat pieces near head as shown in photograph; frost with pudding mixture. Spoon remaining COOL WHIP into resealable plastic bag. Cut small corner off bottom of bag. Squeeze bag to pipe COOL WHIP onto hat as shown in photograph.

CUT eye patch out of piece of sturdy colored paper or cardboard. Cut 14-inch length from red licorice. Use to "attach" eye patch to cake. Use remaining red licorice to form mouth. Decorate cake with remaining ingredients as shown in photo. Keep refrigerated.

Source :http://www.kraftrecipes.com

Wednesday, October 12, 2011

Raspberry Angel Cake

Raspberry Angel Cake

total time
3 hr 20 min
20 min
16 servings

What You Need
3 cups boiling water
2 pkg. (3 oz. each) JELL-O Raspberry Flavor Gelatin
1 pkg. (12 oz.) frozen red raspberries (Do not thaw.)
1 pkg. (7.5 oz.) round prepared angel food cake, cut into 21 thin slices
1 cup thawed COOL WHIP Whipped Topping

Make It

ADD boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Add berries; stir until thawed. Pour into 9-inch round pan sprayed with cooking spray.

ARRANGE cake slices in concentric circles over gelatin, with slices overlapping as necessary to completely cover gelatin.

REFRIGERATE 3 hours or until gelatin is firm. Unmold onto plate; top with COOL WHIP.

Source :http://www.kraftrecipes.com

Related :Pumpkin-Spiced Whoopie Pies with Ginger Cream

Desserts Dirt & Worm Cakes

Monday, October 10, 2011


Sunday, October 9, 2011

How to Make Spiderman Cupcakes

When you are throwing a party for someone who loves Spiderman, allow the theme to carry through all aspects of the event, including the cake. Cupcakes are a personalized, bite-size spin on a traditional cake. Give your cupcakes some personality with cute Spiderman decorations. You don't have to have a lot of baking experience to create perfect cupcakes.

Things You'll Need

* 1 box white cake mix
* Red food coloring
* Blue food coloring
* Red and blue cupcake liners
* 2 cans white frosting
* Black food coloring
* Fine tip
* Pastry bag
* Spider-web rings


1 Follow the instructions on a box of white cake mix to make the batter. Separate the batter equally into two bowls.

2 Put drops of red food coloring in the batter in one of the bowls. Stir the batter, and keep adding food coloring until you get the bright red color you desire. Repeat the process with the batter in the other bowl and blue food coloring.

3 Line your cupcake pan with paper cupcake liners, half red and half blue.

4 Fill the blue cupcake liners with red batter, and fill the red cupcake liners with blue batter. Bake the cupcakes as directed on the box of cake mix.

5 Frost the cupcakes with one can of white icing when they have completely cooled.

6 Squeeze black food coloring into the second can of white frosting. Stir the icing, and keep adding food coloring until you achieve a deep black color.

7 Fit a fine tip into a pastry bag, and then fill the bag with the black icing. Pipe a spider-web design onto each cupcake.

Wash and dry a package of plastic spider-web rings. Place a ring onto the top of each cupcake. The rings will look cute and serve as a party favor.




1. Recipes
2. Cake Recipes
3. Cupcakes

Friday, October 7, 2011

Rolo Cupcakes

by Jamie on June 27, 2011

Rolo Cupcakes

Yield: 24 cupcakes
For the cupcakes

1 (18.25 ounce) package Devil’s Food Cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs; lightly beaten
1/2 cup warm water
1 teaspoon of vanilla
24 frozen Rolos (freeze for at least 2 hours)
For the frosting

4 sticks unsalted butter; room temperature
2 teaspoons pure vanilla extract
¼ teaspoon fine sea salt
⅓ cup caramel syrup
1 1/2 pounds confectioners’ sugar
For the ganache

4 oz bittersweet chocolate, chopped into very small pieces
1/2 cup heavy whipping cream
2 tablespoons honey
2 tablespoons light corn syrup
2 teaspoons vanilla

24 Rolos for garnish
For the cupcakes

1. Preheat oven to 350 degrees F.

2. Line (2) 12 cup muffin tins with paper liners or spray with nonstick cooking spray.

3. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, beaten eggs, water and vanilla until well combined and smooth.

4. Evenly divide the batter amongst the prepared pans. {I use a large cookie scoop from OXO to scoop my batter; it holds 3 tablespoons}.

5. Gently push a frozen Rolo into the center of the batter and smooth the surface making sure to cover the candy with batter.

6. Bake for 18-22 minutes, or until top is springy to the touch. A small divot may appear in the center of the cupcake, no worries though because you’ll cover that with frosting.

7. Cool cupcakes thoroughly on wire rack.
For the frosting

1. Cream the butter in the bowl of an electric or stand mixer. Add the vanilla extract, salt and caramel syrup and combine well.

2. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more caramel syrup. For thicker frosting you can gradually add in a little more sugar.
For the ganache

1. In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.

2. Place chocolate pieces in a heat safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth and thoroughly combined. Whisk in the honey, corn syrup, and vanilla. Allow to cool for about 15 minutes. Do not let the glaze sit for too long or it will harden up before you spoon it over the frosting.

3. Spoon the glaze on the tops of the frosted cupcakes, allowing it to drip down the sides a little bit. Don’t add too much glaze or it will drip all over your liners.

4. Top each cupcake with a Rolo.

5. Store cupcakes in the refrigerator. Remove them to room temperature one hour before serving.


Thursday, October 6, 2011

Chewy Chocolate Chip Cookie Bottomed Vanilla Cupcakes

Sometimes life is confusing.

You know.

Do blueberries taste good in mojitos?

Wait, really… did I buy these skinny jeans?

Do people really drink that wine after squishing the grapes between their stubby toes? Really… ?

What’s gonna happen to Vincent Chase come September?

Do I want a cookie or a cupcake?

What was I smoking when I bought those jeans?

Can I get away with both a cookie and a cupcake?

How much longer must I ellipticize tomorrow if I have a cookie and a cupcake?

Or… two cookies.

And a cupcake.


Why didn’t the sales associate warn me that these skinny jeans came with the Fat Booth app built in?

Ahhh. Life is darling.

And since I’m not quite prepared to discuss jeans that make you shimmy and shake and turn water into wine just to get a leg in or the impending finish of Vincent Chase we’re going to chat about these cupcakes.

I like these cupcakes. They have split personalities.

I made them look cute with bright sprinkles in a non-orderly fashion. And even cuter with a chewy cookie chunk shoved atop their fat frosting. Because they deffffinitely needed more calories. They have a chocolate chip cookie butt too. I like I like I like.

They were made for thatguyIlivewith* who promptly ate three after his well-balanced lunch of a double burger + a side of protein bar. And thatguyIlivewith* ate seven burgers this weekend. I’m requesting a new life insurance policy for thatguyIlivewith.*

Chewy Chocolate Chip Cookie Bottomed Cupcakes

makes 18-20 cupcakes

cookie layer:

1/2 cup butter, softened

3/4 cup brown sugar, loosely packed

1 egg

1 teaspoon vanilla extract

1 1/3 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

3/4 cup chocolate chips

Preheat oven to 350 degrees F. Sift flour, baking soda, and salt together and set aside in a bowl.

Beat butter and sugar together in the bowl of an electric mixer until it’s light and fluffy. Add egg and vanilla and beat until combined. Add in dry ingredients and mix until just combined. Fold in chocolate chips. Line a muffin tin with liners and give each a quick spritz of non-stick spray. Using a spoon also sprayed with non-stick spray, press about 1 1/2 tablespoons of cookie dough into the bottom of each liner.

cake layer:

1/2 cup butter

1 cup white sugar

2 whole eggs

1 tablespoon vanilla extract

1 1/2 cups flour

1 teaspoon baking powder

1/3 cup milk

Preheat oven to 350 degrees F.

Cream butter and sugar in the bowl of an electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and beat until combined.

Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients. Using an ice cream scoop, drop batter on top of cookie dough mixture. Bake cupcakes at 350 degrees for 15-18 minutes.

Top with you favorite frosting, sprinkles, and chocolate chip cookies.

Note: Vanilla frosting recipe HERE. I double the chocolate chip cookie recipe above and used the second half to bake cookies. That is what I threw on top of the frosting.

Source :http://www.howsweeteats.com

Previous post : Rainbow Clown Cake
Children's Birthday Cakes
Chocolate Fudge Cake with Vanilla Buttercream

Tuesday, October 4, 2011

Rainbow Clown Cake

By: lovestohost

"I went a little overboard creating a fun confetti-ish cake for a student teacher and deemed the result 'Clown Vomit Cake.' Despite its nickname, it's a popular request now with my colleagues! Frost with your favorite frosting and top with colored sugar."
Prep Time:30 Min|Cook Time:30 Min |Ready In:1 Hr

Original Recipe Yield 1 8-inch cake


* 3 egg whites
* 1 (18.25 ounce) package white cake mix
* 1 1/3 cups water
* 2 tablespoons canola oil
* red paste food coloring
* orange paste food coloring
* yellow paste food coloring
* green paste food coloring
* blue paste food coloring
* purple paste food coloring


1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
2. Beat the egg whites with an electric mixer until frothy, about 1 minute. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed.
3. Divide the cake batter into six separate bowls. Use a toothpick to scoop a dab of food coloring into one bowl of batter and stir; add more food coloring, if necessary, to reach the desired shade. Repeat with the remaining colors and bowls of batter.
4. Scoop spoonfuls of batter into the prepared pans, alternating the colors. Use a toothpick to gently swirl the colors for a marbled effect.
5. Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 30-35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.


Editor's Note
Food coloring gels and pastes are more concentrated than liquid food colorings and are necessary for this cake. They are available at craft stores and specialty kitchenware stores.

Source :http://allrecipes.com

Previous cake recipe :
Chocolate Fudge Cake with Vanilla Buttercream Frosting
Children's Birthday Cakes
Pound Cake with Vanilla Ice Cream

Children's Birthday Cakes

Chocolate Fudge Cake with Vanilla Buttercream Frosting and Chocolate Ganache Glaze

Recipe courtesy Sara Campbell
Total Time:
1 hr 1 min
45 min
1 min
15 min
6 servings



* 3 cups packed brown sugar
* 3/4 cup canola oil
* 3 eggs
* 2 2/3 cups flour
* 2 1/4 teaspoons baking powder
* 2 1/4 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1 tablespoon vanilla extract
* 1 1/2 cups milk
* 1 1/2 cups water
* 1 1/8 cups cocoa powder


* 1 1/2 pounds sweet butter, soft
* 3 cups sifted powdered sugar
* 2 tablespoons vanilla extract
* 1 pinch salt


* 1 1/4 cups semisweet chocolate chips
* 3/4 tablespoon light corn syrup
* 3/4 cup heavy cream


To make the cake: Preheat the oven to 350 degrees F. Oil 3 (10-inch) cake pans and line the bottom with parchment paper. Alternately, oil the pans and then flour them.

In the bowl of an electric mixer, combine the brown sugar and oil. Turn on the mixer to a low speed and mix in the eggs. Let the sugar, oil, and eggs mix while sifting together the flour, baking powder, soda, and salt in a separate bowl. Set this mixture aside.

In another small bowl, mix the vanilla into the milk and set this aside as well. Bring the water to a boil and pour over the cocoa and whisk it until it is smooth. To the egg mixture, alternately add the flour mixture and the milk mixture beginning and ending with flour. With the mixer off, scrape down the sides of the bowl after each addition. With the mixture at a low speed add the cocoa. Scrape down the sides of the bowl and pour this mixture into the prepared cake pans. Bake the cake for approximately 15 minutes or until tester comes out clean. When cake layers have cooled, remove from pans and refrigerate until cold.

To make the frosting: In an electric mixing bowl place the soft butter and beat it on a low speed while adding powdered sugar. When all the sugar is mixed in, turn off the mixer and scrape down the sides of the bowl. Add in the vanilla and salt and let the mixer beat for 5 to 7 minutes on a medium speed. Fill and frost the cake and refrigerate it for 10 to 20 minutes to set up the frosting.

To make the ganache: In a heatproof bowl, place the chocolate chips and the corn syrup. Bring the heavy cream to a full boil. Pour the cream over the chocolate and whisk it until smooth then set it aside.Pour ganache over the top of the cake and, with a cake spatula, smooth the top of the cake and allow ganache to spill over the sides. Refrigerate for 20 minutes or longer.

Serve the cake cold or allow it to come to room temperature before serving.

Related recipes;
Pound Cake with Vanilla Ice
Olive Oil–and–Sauternes Cake with Roasted Pears

Pound Cake with Vanilla Ice Cream and Chocolate Sauce

Recipe courtesy Rachael Ray
Total Time:
5 min
5 min
4 servings

This is our old standby dessert on Sundays. Yummy!

* 4 slices pound cake, 1-inch thick
* 1 pint vanilla bean ice cream
* Chocolate syrup (recommended: Hershey brand)


Top pound cake slices with a generous scoop of softened vanilla bean ice cream and drizzle liberally with chocolate syrup.


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