kittensnacks:

Marshmallow Truffles. &recipe here.

kittensnacks:

Marshmallow Truffles. &recipe here.

thecakebar:

Crown Jewel Cake with Jaconde Sponge! (Broken Glass Cake)

A cake surrounded by sponge cake with an inside made of a delicious colorful gelatin mix!? Wut?! This goes in here  ——->   :O

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Recipe:

Gelatin cubes: 
Prepare 3 oz. flavored gelatin packages (I used 3 different colors/flavors of Jello brand) as directed on the box.  When set, cut into cubes and store in refrigerator for later use. 

Jaconde cake: 

  • 1/4 cup confectioners’ sugar for sprinkling tea towel
  • 1 cup almond flour
  • 3/4 cup confectioners’ sugar
  • 1/3 cup all purpose flour
  • 3 large eggs
  • 1 egg yolk
  • 3 egg whites
  • 1/4 cup extra fine granulated sugar
  • 2 tbsp butter, melted
  • 1/2 tbsp Wilton pink/rose gel food coloring -or- Americolor deep pink gel food coloring (do not use liquid food coloring)

Recipe continues here!

Need more help? contact me @thecakebar I love to help!

thecakebar:

Blow Pop Martini’s! 
 ingredients:
2/3 cup frozen lemonade, thawed
1 1/2 cup bubble gum flavored vodka
1 1/3 cup water
4 tbsp sour watermelon, sour apple, or berry blue sour liquer
12 lollipops to decorate the drink
Pop Rocks for the rim
Directions:
Combine liquid ingredients and shake.  
Cover martini glass rim with Pop Rocks.  
Pour liquids into glass.
Put a lollipop in each glass.
Serve immediately 
Recipe and Picture Credit
Need help? contact me @thecakebar I love to help!

thecakebar:

Blow Pop Martini’s! 

 ingredients:

  • 2/3 cup frozen lemonade, thawed
  • 1 1/2 cup bubble gum flavored vodka
  • 1 1/3 cup water
  • 4 tbsp sour watermelon, sour apple, or berry blue sour liquer
  • 12 lollipops to decorate the drink
  • Pop Rocks for the rim

Directions:

  • Combine liquid ingredients and shake.  
  • Cover martini glass rim with Pop Rocks.  
  • Pour liquids into glass.
  • Put a lollipop in each glass.
  • Serve immediately 

Recipe and Picture Credit

Need help? contact me @thecakebar I love to help!

justbesplendid:

Cookies and cream cheesecake by The Girl Who Ate Everything 
(adapted from Martha Stewart)
42 Oreos, 30 left whole and 12 coarsely chopped2 pounds (32 ounces) cream cheese, softened1 cup granulated sugar1 teaspoon vanilla extract4 large eggs, lightly beaten1 cup sour creampinch of saltPreheat oven to 275°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.Beat cream cheese at medium speed using an electric mixer. Gradually add the sugar, beating until combined. Beat in vanilla.Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies by hand.Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving. Best served really cold! You can garnish with fresh whipped cream and crumbled Oreos if desired. Makes 30 cheesecakes.

justbesplendid:

Cookies and cream cheesecake by The Girl Who Ate Everything 

(adapted from Martha Stewart)

42 Oreos, 30 left whole and 12 coarsely chopped
2 pounds (32 ounces) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs, lightly beaten
1 cup sour cream
pinch of salt

Preheat oven to 275°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.

Beat cream cheese at medium speed using an electric mixer. Gradually add the sugar, beating until combined. Beat in vanilla.

Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies by hand.

Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving. Best served really cold! You can garnish with fresh whipped cream and crumbled Oreos if desired. 

Makes 30 cheesecakes.

thecakebar:

Caramel Apple Cheesecake Pie!

Let’s have an early Thanksgiving shall we?! :D This is what you do in some modern chic household for thanksgiving. You come out with a a cooler version of a traditional apple pie! Even though we love our grandmother’s apple pie, there is just something about just saying the words caramel apple cheesecake pie that just makes me scream out… AWESOME!

Ingredients:

For the crust:
1½ cups graham cracker crumbs
3 tbsp. sugar
½ tsp. cinnamon
5 1/3 tbsp. unsalted butter, melted
½-¾ cup caramel
1 cup chopped pecans

For the apple filling:
5 tbsp. unsalted butter
½ cup light brown sugar, tightly packed
¼ tsp. salt
1 tsp. cinnamon
5-6 Granny Smith apples, peeled, cored and thinly sliced

Recipe Cont:

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Credits:

Apples

Graham Cookie Crust

wallofcupcakes:

Matcha cocoa cupcakes! recipe.

wallofcupcakes:

Matcha cocoa cupcakes! recipe.

cupcakes-for-breakfast:

Inside BruCrew Life | Chocolate Covered Pumpkin Twinkies
candlesinthesunshine:

Chocolate Grasshopper Cheesecake
{Click for recipe.}

candlesinthesunshine:

Chocolate Grasshopper Cheesecake

{Click for recipe.}

peetypassion:

Ingredients:

PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten

CINNAMON FILLING:
1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamon

CREAM CHEESE GLAZE:
4 Tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

Directions:

1. Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine).

2. In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. You don’t want this to remain super-liquidy. It’s best if it becomes a consistency similar to toothpaste.

3. In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract; set aside.

4. Heat large skillet over medium-low heat. Spray with nonstick spray. Scoop about 3/4 cup batter onto the skillet. Snip the corner of your baggie of filling and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.

5. When ready to serve, spoon warmed glaze onto the top of each pancake.

Tips:

*Keep the heat low or your pancakes might cook up too quickly. Don’t flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!
*It’s best if you pour the batter onto your skillet, wait a minute or so and then swirl the cinnamon onto the batter. That’ll give it a chance to set a little before you add the swirl.
*If your baggie of filling begins to get too thick, just pop it in the microwave for a few seconds to soften it up again. On that same note, it shouldn’t be too runny. The consistency of soft toothpaste is perfect. If it’s melty and runny, it will tend to run all over your pancakes. Once you micro it, let it sit on the counter at room temp for a while until it thickens slightly.

mochidesu:

Ingredients

1 cup glutinous rice flour (Mochiko)
1/2 cup tapioca flour or starch
Potato starch (Katakuri) for dusting purposes. You can use corn starch instead if you want
1/4 cup sugar
3/4 cup + 2 Tbs of water
Food colors red and green (optional)
Green tea ice cream 1 pint
Adzuki…