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Dark Chocolate Sea Salt Cupcakes with Vanilla Bean Frosting
This recipe was inspired by one of my favorite treats, dark chocolate bars with little grains of sea salt in them. Because dark chocolate is not terribly sweet, the sea salt adds a warm tang to the chocolate, emphasizing the subtle sweetness for a tasty dessert.
Get the awesome recipe at Vegan Yack Attack!
(via ffoodd)
Typeverything.com - Peanut Butter & Jelly (by David Schwen)
(via thortillas)
Working with fondant: fondant owl! (tutorial)
I love submissions! this one is a buttermilk chocolate coffee cake and the recipe was found here! so lovely eh… she has a good cam :D
I made this cake about a month ago, its like a Boston cream pie chocolate cake.
Let’s name it the Sweet-Baby-Jesus-Custard-Chocolate-Cake.
I liked it, i thought the custard in the middle went well with the chocolatey-ness.
RECIPE
CHOCOLATE CAKE RECIPE -Basically the same but it’s the best i’ve tried.
Smash Cake!
Do you know what a ‘smash cake’ is???… you don’t?!
well let me tell ya….. it’s a molded chocolate pinata!!! It’s exactly the same concept as a mexican pinata with the added fact that Smash Cakes are hallow just like the bunny chocolates you’ve eaten at Easter time and you can stuff them with all kinds of candies, truffles.
In order to get to the truffles/candy you have to smash into it just like a mexican pinata!!! (in this case you smash into it with a wooden malet)
They have them all sizes, from large to small!
GOOD TIMES!
BTW, i saw this on barefoot contessa…. very awesome TV show. On the show they had the really big one! :D
chocolate peanut butter fudge! (recipe)
check the technique: ruffles of buttercream
flourless mexican chocolate cake! (recipe/tutorial)
mexican peanut bread! (recipe/tutorial)
Jason’s Favorite Peanut Butter Cookies
- 1/2cup granulated sugar
- 1/2cup packed brown sugar
- 1/2cup peanut butter
- 1/4cup shortening
- 1/4cup butter or margarine, softened
- 1egg
- 1 1/4cups all-purpose flour
- 3/4teaspoon baking soda
- 1/2teaspoon baking powder
- 1/4teaspoon salt
Heat oven to 375ºF.
Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.
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