Recipes
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Recipe: Witches’ Hats Halloween Cookies
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Speculoos Cookie Tart Crust
Ingredients:175 grams speculoos cookies65 grams salted butter
Satisfyingly Simple Cookies and Cream Shake
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Daisy Cupcakes
Ingredients:30 marshmallows1/3 cup yellow nonpareils12 cupcakes with vanilla frosting
Poppy Cupcakes
Ingredients:12 long fruit leather rolls12 cupcakes with vanilla frosting1/4 cup dark chocolate frosting12 chocolate kisses
Fourth of July Cupcake Flag
Using the cupcake mixes, prepare the cupcake batters and bake the cupcakes according to the package instructions. Let cool completely. To make the cream cheese frosting, in the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on medium speed until smooth and fluffy, 2 to 3 minutes. Add the butter…
Monster Paw Cupcakes
Ingredients:36 mini pink fruit chews1 16-ounce container dark chocolate frosting12 chocolate cupcakes, unfrosted1 cup black decorating sugar48 almond slices
Cappuccino Cupcakes Recipe
Dead simple and a coffee fiend’s dream come true, these cupcakes start with a base of fragrant espresso cake and a light “foam” frosting made of Swiss meringue and subtly flavored with milk powder. And if you’re really feeling fancy, you can even draw a little latte art on top! Note: If you are making…
Chocolate Zucchini Cupcakes Recipe
What I love about this recipe is its extreme cocoa flavor. It’s not too sweet with a texture that’s dense and fudgy yet light, with wickedly delicious crunchy edges. Baked as cupcakes, the large shreds of zucchini are clearly visible in the middle, but undetectable upon consumption. Instead of a rich frosting, I opt for…
Fun Children’s “Cupcakes/Muffins”
Ingredients:Vanilla Buttercream4 ounces butter, room temperature4 cups icing sugar1/4 cup milk1 teaspoon vanilla extractCupcakes/Muffins1 3/4 cups all purpose flour2 teaspoons baking powder1/2 teaspoon salt2/3 cup sugar2 large eggs beaten4 ounces unsalted butter (1 stick butter)1/2 lemon – juice1 cup milk
Monster Mouth Cupcakes
Ingredients:2 rolls red fruit leather tape1 1/4 cups vanilla frosting12 chocolate cupcakes, unfrosted6 marshmallows36 mini marshmallows1 16-ounce container dark chocolate frosting
Christmas Tree Cupcakes
Preheat oven to 325 degrees. Invert two 9 1/2-by-3-inch disposable round foil baking pans. Using a craft knife or a paring knife, cut six X shapes in bottom of each, spacing them evenly, to make 1 1/2-inch openings. Fit a waffle cone snugly into each opening, standing the cones upright. Line each cone with parchment…
Strawberry Shortcake Cupcakes Recipe
For the Cupcakes: Adjust oven rack to middle position and preheat oven to 350°F (180°C). Line cupcake tin with liners and lightly coat with baking spray. Whisk flour, baking powder, baking soda, and salt together in medium bowl; reserve. Combine buttermilk and vanilla in liquid measuring cup; reserve. Beat butter and sugar on medium speed…
Biscoff Chocolate Chip Cookies
Prep time 7 minutes Cook time 10 minutes Makes 28 medium sized cookies Author Notes These CCC’s have big chunky pieces of Biscoff cookies, a mix of white and dark chocolate chips. It’s the perfect texture of cookie— crispy on the edges, soft and tender in the center, crunchy from the biscoff, sweet but has…
Lemon Ricotta Pudding with Blueberries and Amaretti Cookies
Prep time 15 minutes Cook time 1 hour Serves 8-10 Author Notes This summery pudding combines fresh and roasted blueberries with creamy ricotta and lemon zest. Initially I wanted to make a no bake cheesecake that combined crushed amaretti cookies with a stiffer ricotta condita (essentially cannoli filling). However as I was making the recipe,…
Coconut Meringue Cakes
Preheat oven to 175 degrees. Line 4 baking sheets with parchment. Trace nine 3 1/2-inch circles onto each sheet. Turn parchment marked-sides down. Heat sugar, egg whites, and salt in a heatproof bowl set over (not in) a pan of simmering water, whisking constantly, until warm to the touch and sugar is dissolved, about 3…
Sticky Pumpkin Cake With Hard Cider Caramel Recipe
Why It Works Egg yolks give this layer cake a rich color and custard-like flavor, like a cross between yellow cake and pumpkin pie.A blend of pumpkin purée and milk ensures the batter is flavorful, but not too thick.The unique pH and starch behavior of bleached cake flour keep this cake fluffy and light; other…
Caramel Cake
I use the word “favorite” too often. But this time I think I mean it. This cake is the cake I make for myself. I don’t share it. I don’t bring it to work. I don’t even let Bryan have a slice unless he begs or I am feeling particularly enamored with him. It is…
Sour Cherry Chai Butter
Author Notes This year when my family picked 10 lbs. of blueberries, I used the last several cups to make some blueberry syrup with the juice and some blueberry butter with the pulp. I am a total fan of using every last bit of something so it was a perfect recipe for me. And it…
Pistachio and Cherry Mexican Wedding Cakes
I’ve been making these cookies for years. They’re a favorite in my house. Instead of using dried cherries I use Craisins that I rehydrate with either warm orange juice or hot water. Let sit for a few minutes , drain well, and pat dry. I usually double or triple the recipe and freeze some of…
Quinoa Cakes
The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of…
Jelly & custard trifle squares
Make up 1 pack of jelly following pack instructions, then leave to cool for 30 mins. Pour half over the custard, scatter over the berries, pour over the rest of the jelly and put in the fridge for 1 hr. Make up the remaining jelly, leave to cool, then pour over and put back back…
Peanut butter brownies
Set aside 50g each of the peanut butter and chocolate. Heat oven to 180C/160C fan/gas 4 and line a 20cm square baking tin with baking parchment. Gently melt remaining peanut butter, chocolate and all the sugar in a pan, stirring occasionally, until the sugar has just about melted. Transfer mix into a bowl to cool…
Nut Brownies
The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of…