A Pinterest Recipe
This recipe can also double as pumpkin muffins!
Ingredients
1 and 3/4 Cups of All-Purpose Flour
1 tsp of Baking Soda
1 tsp of Baking Powder
1/2 tsp of Salt
1 and 1/2 tsps of Ground Cinnamon
1/4 tsp of Ground Nutmeg
1/4 tsp of Ground Cloves
1/4 tsp of Ground Ginger
1/4 tsp of Allspice
2/3 Cup of Packed Dark Brown Sugar
2 Large Eggs
1 Cup of Pumpkin Puree (Not Pumpkin Pie Filling)
1/2 Cup of Vegetable Oil
1/3 Cup of Milk
1 tsp of Vanilla
Directions
Preheat oven to 350 degrees. Line cupcake pan with liners. Combine the flour, baking soda, baking powder, salt, and spices in a large bowl. In a medium bowl, mix the brown sugar and eggs together. Add the pumpkin puree, oil, milk, and vanilla to the sugar and egg mixture. Pour wet ingredients into dry ingredients. Mix until just combined, to avoid overmixing. Fill cupcake liners and bake for 17-18 minutes. Allow cupcakes to cool before piping the frosting on top of the cupcakes.
Monday, August 7, 2017
Sunday, February 26, 2017
Nutella Truffles
A Pinterest Recipe
Ingredients
7 oz. of Semi-Sweet Chocolate, Chopped
6 oz. of Heavy Cream
1/4 Cup of Nutella
Cocoa Powder or Chopped Hazelnuts for Coating -You can be as creative as you want with the coating for the truffles. Chopped hazelnuts and cocoa are just two frequently used choices.
Directions
Place the chocolate and heavy cream in a medium bowl. Microwave at 50% power for one minute, stir. Microwave again at 50% in additional 30 second intervals, stirring after each, until the ganache is smooth. You can also melt the chocolate and heavy cream together in a double boiler. However, for this method, you must stir constantly until the mixture is smooth. Remove from heat once it is smooth. Stir in Nutella into the warm ganache until it is incorporated and smooth. Place Nutella chocolate ganache into the refrigerator to firm for about two hours. Spoon ganache onto a baking sheet and roll into tablespoon sized balls. Coat with the cocoa or chopped hazelnuts. Keep truffles in the fridge, for up to a week.
Ingredients
7 oz. of Semi-Sweet Chocolate, Chopped
6 oz. of Heavy Cream
1/4 Cup of Nutella
Cocoa Powder or Chopped Hazelnuts for Coating -You can be as creative as you want with the coating for the truffles. Chopped hazelnuts and cocoa are just two frequently used choices.
Directions
Place the chocolate and heavy cream in a medium bowl. Microwave at 50% power for one minute, stir. Microwave again at 50% in additional 30 second intervals, stirring after each, until the ganache is smooth. You can also melt the chocolate and heavy cream together in a double boiler. However, for this method, you must stir constantly until the mixture is smooth. Remove from heat once it is smooth. Stir in Nutella into the warm ganache until it is incorporated and smooth. Place Nutella chocolate ganache into the refrigerator to firm for about two hours. Spoon ganache onto a baking sheet and roll into tablespoon sized balls. Coat with the cocoa or chopped hazelnuts. Keep truffles in the fridge, for up to a week.
Friday, February 3, 2017
"Xtra-Special" Celebration Cake (Depression Cake)
From Alpha-Bakery, By Gold Medal All-Purpose Flour
This recipe yields a moist chocolate cake, and doesn't use any eggs! The recipe is written for a double layer chocolate cake, but you can use the same recipe for cupcakes. Don't forget to adjust the baking time as needed if you plan on making cupcakes. I usually do 18-20 minutes for regular sized cupcakes and 13-16 minutes for mini sized cupcakes.
Ingredients:
3 Cups of Flour
2 Cups of Sugar
1/2 Cup of Cocoa
2 tsps of Baking Soda
1 tsp of Salt
2/3 Cup of Vegetable Oil
2 tsps of Vinegar
1 tsp of Vanilla
2 Cups of Cold Water
Directions:
Preheat oven to 350. Grease 2 round pans, 9x1 1/2 inches; dust with flour. Mix flour, sugar, cocoa, baking soda, and salt in a large bowl. Mix oil, vinegar, and vanilla. Stir oil mixture and water into flour mixture until well blended, about 1 minute. Immediately pour batter into pans, dividing evenly. Bake until wooden pick inserted in center comes out clean, about 35 minutes; let cool approximately 10 minutes. Remove from pans; let cake cool completely. Fill and frost cake as desired.
This recipe yields a moist chocolate cake, and doesn't use any eggs! The recipe is written for a double layer chocolate cake, but you can use the same recipe for cupcakes. Don't forget to adjust the baking time as needed if you plan on making cupcakes. I usually do 18-20 minutes for regular sized cupcakes and 13-16 minutes for mini sized cupcakes.
Ingredients:
3 Cups of Flour
2 Cups of Sugar
1/2 Cup of Cocoa
2 tsps of Baking Soda
1 tsp of Salt
2/3 Cup of Vegetable Oil
2 tsps of Vinegar
1 tsp of Vanilla
2 Cups of Cold Water
Directions:
Preheat oven to 350. Grease 2 round pans, 9x1 1/2 inches; dust with flour. Mix flour, sugar, cocoa, baking soda, and salt in a large bowl. Mix oil, vinegar, and vanilla. Stir oil mixture and water into flour mixture until well blended, about 1 minute. Immediately pour batter into pans, dividing evenly. Bake until wooden pick inserted in center comes out clean, about 35 minutes; let cool approximately 10 minutes. Remove from pans; let cake cool completely. Fill and frost cake as desired.
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