Desserts / Baking: What's Hot Now: Cupcake Tower

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Cupcake Tower Aug 20th 2011, 10:00 The Bottom Line If you like to entertain, The Cupcake Towerâ„¢ is just what you need. Not only can you display from 32 to 208 cupcakes, but you can also display 49 to 215 cake pops depending on the tower you purchase. The Cupcake Towerâ„¢ could also be used to display cakes and hors d'oeuvres or anything else you desire. Pros They are very sturdy and are easy to put together. Great versatility between cupcake tower and cake pop tower. They would be great used with hors d'oeuvres. They are covered in a thin laminate to make for easy cleaning. 10 percent of all their proceeds go to charity Cons They are a bit cumbersome, but that's what is needed for stability. At present, they're only sold in one place online. Description The Cupcake Towers come in round and square shapes with two to five layers. There is also an option to have a round cupcake tower that has the dual purpose of being a Cake Pop Tower. All of the towers fold flat for easy storage. The towers come in two to five layers. From 10 to 26-inch rounds to 11 to 28.75-inches squares measured on the diagonally. The towers range from 11 to 24-1/2 inches tall with 5-inches between layers. The round cupcake towers hold anywhere from 32 to 208 standard Guide Review - Cupcake Towerâ„¢ and Cake Pop Towers Cupcakes are happiness in a small package, and Cake Pops offer even more happiness in a smaller package. The Cupcake Towerâ„¢ is a wonderful way to display these happy cakes. The towers come with two and up to five levels. You also get to choose the ribbon color and/or design that covers the edges of the levels. On of my favorite features of The Cupcake Towerâ„¢ is that it folds flat for easy storage. Clean-up is a breeze, because there is a thin laminate coating on each level.

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Desserts / Baking: What's Hot Now: Babycakes Cake Pop Maker

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Babycakes Cake Pop Maker Aug 20th 2011, 10:00 The Bottom Line It's amazing how much fun can come out of such a small machine such as the Babycakes Cake Pop Maker. The decorating options are only limited by your imagination. Pros Very easy to use and to clean. The cake pops cook quickly. You can make cake without heating-up the kitchen. Kids of all ages will have fun decorating the cake pops. It is small enough for quick storage. Cons As the directions say, the Babycakes Cake Pop Maker gets very hot. I wish it would make more than 12 at a time. It's hard to decorate the cake pops when your family eats them right out of the machine. Description You can make 12 cake pops or donuts in minutes with the Babycakes Cake Pop Maker. It has a non-stick surface for easy clean-up. It comes with an instruction booklet, sample recipes, cake pop sticks, a fork tool and a cooling/decorating stand. You can eat the cake pops and/or donuts plain or decorate them first. You get about 3 dozen cake pops from a regular single layer cake recipe. Guide Review - Product Review - Babycakes Cake Pop Maker The Babycakes Cake Pop Maker is tons of fun in one little machine. I found it very easy to use once I got past the first batch of cake pops. I added too much batter and it overflowed a little. I also found it easier to use an iced tea spoon instead of using a pastry bag to add batter to the machine. The most difficult thing I found with the Babycakes Cake Pop Maker was keeping my family from eating the just-baked cakes. I had only a few cake pops left to decorate. The fun you can have with the Babycakes Cake Pop Maker is endless. Make up several batches of the cake pops ahead of time. Use them all at once or freeze some for later. Have decorating parties with your family or friends.

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Desserts / Baking: What's Hot Now: Peach Slump

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Peach Slump Aug 20th 2011, 10:00 A Slump is similar to a Cobbler or a Grunt. They are all fruit covered with dough and baked in the oven. The only difference is that this slump is served inverted on a serving platter. Prep Time: 25 minutes Cook Time: 25 minutes Total Time: 50 minutes Ingredients: 8 cups peeled, pitted and thinly sliced peaches (about 8 medium peaches) 2 tablespoons light brown sugar 1/2 teaspoon almond extract 1/2 teaspoon nutmeg ----- 1-1/2 cup flour 2 teaspoons baking powder 2 tablespoons sugar 1/3 cup butter 1/2 cup milk 1/4 cup buttermilk 1 egg Preparation: Preheat oven to Preheat the oven to 400F. Lightly butter a 1-1/2 quart baking dish. Combine first set of ingredients. Spread in the bottom of dish. Stir together flour, baking powder, and sugar with wire whisk. Cut the butter into the flour mixture, until it forms coarse crumbs. Combine milk, buttermilk, and egg. Add to flour mixture. Do not knead; the dough will be sticky, stiff, and lumpy. Drop by the spoonful over the peaches. Bake for 25 minutes or until the top is golden and the juices are bubbling. Cool on a wire rack for about 5 minutes. Then loosen the biscuit from the sides of the pan and invert onto a serving platter.

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Desserts / Baking: What's Hot Now: Basic Cake Decorating Part 2

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Basic Cake Decorating Part 2 Aug 20th 2011, 10:00 Part One of Basic Cake Decorating covered all the tips necessary for make the right cake as well as frosting tips. This article, Part Two, features the basic icing recipe to use for all icing consistencies, as well as the basic icing tools to use to decorate a cake. Decorators' Buttercream Icing Recipe 1 lb. (1 box) confectioners 10X sugar (Domino was recommended) 1 tablespoon meringue powder 1 cup solid vegetable shortening (Snowdrift was recommended because it's the whitest) 2 tablespoons water, warm 1/2 teaspoon white popcorn salt 1 teaspoon clear vanilla extract 1 teaspoon light corn syrup icing colors Sift the confectioners sugar and meringue powder into a large mixing bowl and set aside. Cream the shortening. Dissolve the salt in the warm water. Add the water and extract to the shortening and mix. Gradually add the sugar, no more that 1 cup at a time, stopping to scrape the sides of the bowl. With a hand mixer, mix for 5 minutes on medium speed. With a stand-up mixer, mix on low for 2 minutes. Icing Consistencies STIFF: The above recipe will give you your stiff consistency. After mixing, remove 1 cup for make flowers. MEDIUM: To the remaining 2 cups add 2 teaspoons of water. Remove 1 cup for borders and flowers with petals that lie flat. THIN: To the remaining 1 cup add 1 teaspoon of light Karo syrup. This will give the icing more elasticity for icing the cake. COLORING ICING: You get much better colored icing by using icing pastes instead of the typical food coloring found in the grocery store. These colors are very concentrated and can be easily combined to make other colors. To use the colors, open the jar and take a flat toothpick to poke a hole through the foil. Streak your icing with the color from the toothpick. Use a different toothpick each time as to not contaminate the icing color jar. NOTES: To use entire recipe for icing, after mixing ingredients together, add an additional 2 tablespoon of liquid. Icing may be refrigerated for up to 2 weeks or frozen for 2 months. For a better tasting icing, substitute 1/2 of the shortening for butter. Substitute milk for the water. If this is for practicing, stick with all water and shortening, it holds better. To ice and decorate a two-layer 8-inch cake, double this recipe. Decorating Tips STAR TIPS I have tips # 16, 21 and 2010. Tips #16 and 23 came in the Course One decorating kit. These, by far, are my favorite tips. They are the most forgiving, you can easily correct your mistakes. The star tips are so easy to use. It's like taking dancing lessons. Fill your bag with medium icing. Hold your bag straight up and down. Squeeze to the count of 1-2-3. Stop squeezing and lift up. You get a perfect star every time. I bought tip #2010 also because it makes 3 stars at one time. With the star tip you can decorate an entire cake with nothing but stars, covering the cake completely. You can purchase everything you need to make cartoon character cakes. They are usually quite colorful, so there are also special icing colors to buy. The best thing about these cakes is that they are just a big pattern you fill in with stars. This tip is also used to make rosettes, shell and zigzag borders. DROP FLOWER TIP I have the #2D tip, which came in the kit. It looks similar to a star tip but it's much larger and the prongs on the end bend in towards the middle. Drop flowers are flowers that lay flat on the cake. ROUND TIPS I have tips #3 and 12. Tip #3 has a small round hole, which is perfect for writing and making stems. Tip #12 has a large round hole and is used to make a rose base. ROSE TIPS I have tip #104, which is used to make the petals on a rose. It's also used to make sweet peas (flowers that have three petals that fan-out) and bows. LEAF TIPS Tip #67 also came in my kit. This tip is for making leaves on your cake.

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About.com Desserts / Baking: Most Popular Articles: Cupcake Tower

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Cupcake Tower Aug 19th 2011, 10:14 The Bottom Line If you like to entertain, The Cupcake Tower™ is just what you need. Not only can you display from 32 to 208 cupcakes, but you can also display 49 to 215 cake pops depending on the tower you purchase. The Cupcake Tower™ could also be used to display cakes and hors d'oeuvres or anything else you desire. Pros They are very sturdy and are easy to put together. Great versatility between cupcake tower and cake pop tower. They would be great used with hors d'oeuvres. They are covered in a thin laminate to make for easy cleaning. 10 percent of all their proceeds go to charity Cons They are a bit cumbersome, but that's what is needed for stability. At present, they're only sold in one place online. Description The Cupcake Towers come in round and square shapes with two to five layers. There is also an option to have a round cupcake tower that has the dual purpose of being a Cake Pop Tower. All of the towers fold flat for easy storage. The towers come in two to five layers. From 10 to 26-inch rounds to 11 to 28.75-inches squares measured on the diagonally. The towers range from 11 to 24-1/2 inches tall with 5-inches between layers. The round cupcake towers hold anywhere from 32 to 208 standard Guide Review - Cupcake Tower™ and Cake Pop Towers Cupcakes are happiness in a small package, and Cake Pops offer even more happiness in a smaller package. The Cupcake Tower™ is a wonderful way to display these happy cakes. The towers come with two and up to five levels. You also get to choose the ribbon color and/or design that covers the edges of the levels. On of my favorite features of The Cupcake Tower™ is that it folds flat for easy storage. Clean-up is a breeze, because there is a thin laminate coating on each level.

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Desserts / Baking: What's Hot Now: Low-Fat Baked Cheesecake

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Low-Fat Baked Cheesecake Aug 16th 2011, 10:00 Low fat cream cheese, egg substitute and sugar substitutes are used in this recipe. Prep Time: 30 minutes Cook Time: 40 minutes Ingredients: 9-inch reduced fat graham cracker crust 2-8 ounce bars Fat Free cream cheese 2 tablespoons flour 1/4 C. skim milk 1/2 C. egg substitute 6 packets artificial sweetener (equal to 1/4 cup of sugar) 2 teaspoon lemon juice 1 teaspoon vanilla Preparation: Preheat oven 350 degrees F. Using mixer on low speed, combine flour and milk. Add cream cheese. Increase speed to medium, add egg substitute, artificial sweetener, lemon juice and vanilla. Pour into crust. Bake for 40 minutes or until center is set. Chill before serving.

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Desserts / Baking: What's Hot Now: Sugar Cookies

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Sugar Cookies Aug 16th 2011, 10:00 This is a recipe for the very best sugar cookies you'll ever make. Be sure to read entire recipe, most especially the notes at the bottom, before making these cookies. Be sure to check-out the page with photo instructions too. Prep Time: 3 hours, 25 minutes Cook Time: 8 minutes Total Time: 3 hours, 33 minutes Ingredients: 1-1/2 cups sugar 2/3 cup shortening or butter* 2 eggs 2 tablespoons milk 1 teaspoon vanilla extract 3-1/4 cups flour 2-1/2 teaspoons baking powder 1/2 teaspoon salt Preparation: Early in the day or the day before: In a large bowl cream the shortening and the sugar. Add the eggs, extract, and milk. In a medium bowl mix the dry ingredients with a wire whisk. Add the dry ingredients to the large bowl. Mix with mixer until well combined. With hands, shape dough into a ball. Wrap with plastic wrap and refrigerate for 2 to 3 hours. Preheat oven to 400 degrees F. Lightly grease cookie sheets. Roll** half or 1/3 dough at a time, keep the rest refrigerated. For crisp cookies, roll dough, paper thin. For softer cookies, roll 1/8 " to 1/4" thick. With floured cookie cutter, cut into shapes. Re-roll trimmings and cut. Place cookies 1/2 inch apart on cookie sheets. Decorate*** Bake 8 minutes or until very light brown. With pancake turner, remove cookies to racks; cool. Makes about 6 dozen cookies. *I've found that if you want "sturdy and tasty" cookies you should use 1/2 shortening and 1/2 butter. Shortening makes cookies sturdy and butter makes them tasty. ** Rolling Hints: Sue B. says: " Roll the dough out BEFORE chilling and then chill. I roll out my sugar cookie dough right after it is mixed up between 2 sheets of waxed paper, place it on to a flat baking sheet and put it in the fridge. Continue until all the dough is rolled out, stacking the dough sheets on top of the first one. You will go through a lot of waxed paper, but the convenience is worth it for me. When you're ready to cut them out, take out one sheet at a time, peel off the top waxed paper, lightly rub some flour onto the dough, replace the waxed paper and flip the dough sheet over. Peel off the now top sheet of waxed paper and you're ready to cut out your cookies. Collect the dough scraps in a plastic baggie so they don't dry out, re-roll when you have enough for a large sheet. I reuse some of the waxed paper sheets for re-rolling the scraps. A couple tips..... If the waxed paper slips on the counter while rolling, wipe the counter with a damp cloth. And while rolling the dough, sometimes the bottom waxed paper wrinkles, flip over the dough and waxed paper, release waxed paper and re-roll. This method of rolling out cookie dough has been a real time and mess saver for me." ShadoeRose says: "I have found that it is difficult to roll if attempting to do so immediately after taking out of the refrigerator. Take a portion of the dough out and put the rest back in the refrigerator as you don't want the dough to get to room temperature. Let the piece you are working with, warm slightly but keeping beneath room temperature. Experiment with different lengths of time of warming until you find the temperature you find the easiest to work with." ***To decorate with colored sugars: Prepare cookies by brushing with heavy cream or an egg white slightly beaten with 1 tablespoon of water. Sprinkle with decorative toppings. ***To decorate with food colors: Mix 1 egg yolk and 1/4 teaspoon water. Divide mixture among several custard cups. Tint each with different food color to make bright colors. (If paint thickens while standing, stir in a few drops of water.) Paint designs on cookies with small paint brushes. Instructions with Photos Other Enticing Cookie Recipes Almond Cookies Chocolate Chip Cookies Coconut Macaroons Kitchen Sink Cookies Neapolitan Cookies Peanut Blossoms Peanut Butter Cookies Snickerdoodles Thumbprint Cookies Bar Cookies Brownies Jar Mix Cookies

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Desserts / Baking: What's Hot Now: Orange Desserts

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Orange Desserts Aug 16th 2011, 10:00 Orange Desserts Oranges have always had a special place in my life. It started with growing up in south Florida in the late 60's. My father was a traveling salesman and we'd travel with him whenever we could. I recall stopping at many a fruit stand and getting to eat many varieties of those magnificent golden orbs. Even today we make sure to get our first glass of orange juice at the Florida Welcome Center as we are driving down to the beach. Orange juice is my daughter's favorite juice. She calls it "Papa Juice" because my dad drinks alot of it. The juice manufacturers have really made my life easier, too. Loretta is not a good milk drinker and the juice now comes fortified with calcium. Besides getting her calcium requirements, she also benefits from the vitamin C, potassium, folic acid, and the many other nutrients in orange juice. I just love the fresh and clean smell of oranges. Whenever we peel an orange, half of the rind goes in the trash can (to make it smell better) and the other half is saved for the garbage disposal to freshen that up also. I hope you enjoy these wonderful recipes made with oranges! Danish Orange Delights This recipe combines oranges with pound cake, chocolate, and nuts in an orange shell. Orange Preserves I like to use these on my waffles. Crepes Suzette NULSA offers this recipe for the restaurant standard speciality dessert. Florida Orange Meringue Pie More than a cream pie, this pie has orange sections in it. This recipe is from the Indian River Gift Company. Jenna's Orange Pull-Aparts My Menus gives us this recipe that uses fat-free already made rolls. Orange Breakfast Cake The Showcase of Citrus offers this coffee cake. Orange Ginger Cookies CMU offers this pressed cookie recipe that uses orange peel. Orange Popcorn The Popcorn Board offers this recipe that uses orange marmalade. Abbreviations: T. = Tablespoon t. = Teaspoon C. = Cup

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Desserts / Baking: What's Hot Now: Kataife Shredded Wheat

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Kataife Shredded Wheat Aug 16th 2011, 10:00 Anyone can make Kataife, a Greek Pastry, using Shredded Wheat cereal. Prep Time: 30 minutes Cook Time: 45 minutes Total Time: 1 hour, 15 minutes Ingredients: 3 lbs. shredded wheat cereal 6 cups walnuts chopped fine 2 reaspoons cinnamon 1-1/2 lbs. sweet butter melted 6 cups sugar 3-1/2 cups water juice of 1 lemon Preparation: Spread out half of the shredded wheat on a greased pan, 2 x 13, and pour half melted butter over it. Mix nuts and cinnamon together and sprinkle over shredded wheat. Add the remainder of the ingredients, and pour remainder of butter over top. Bake for 45 minutes in oven 300 degrees. Make syrup by combining sugar, water and lemon juice in saucepan. Cook for 20 minutes making sure sugar is completely dissolved. Allow to cool before pouring over kataife. Cool before serving. Serves 10-12.

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Desserts / Baking: What's Hot Now: Peanut Butter Cookies

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Peanut Butter Cookies Aug 16th 2011, 10:00 Peanut Butter Cookies are some of the first cookies I ever baked, and this is the recipe I used. How to Make Icebox Cookies with Photo Instructions All About Icebox Cookies More Recipes Made with Peanut Butter Prep Time: 1�hour, 15�minutes Cook Time: 12�minutes Chill Overnight or at least: 1�hour Total Time: 2�hours, 27�minutes Ingredients: 1/2 cup sugar 1/2 cup packed brown sugar 1/4 cup butter, softened 1/4 cup solid shortening 1/2 cup peanut butter, plain 1 egg, beaten 1 teaspoon vanilla 1-1/4 cup flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt Preparation: In a large bowl, cream sugars, butter, and shortening. Add peanut butter, egg, and vanilla. Mix thoroughly. Combine flour, soda, baking powder, and salt in a medium bowl. Gradually add to peanut butter mixture until completely combined. Cover bowl and chill for 1 hour or overnight. Preheat oven to 375 degrees F. Lightly grease cookie sheet(s). Shape dough into 1-inch balls. Place on cookie sheet 3 inches apart. Flatten balls in a criss-cross pattern with a fork dipped in flour. A flour-dipped cookie press or the flat bottom of a small glass may also be used. Bake 10 to 12 minutes. Store in a loosely covered container, like a cookie jar, for harder-crisper cookies. For softer cookies, store in an airtight container. Even More Cookie Recipes to Try - Butter Spritz Cookies Lintzer Cookies Rosette Cookies Neapolitan Cookies Thumbprint Cookies Pecan Tassies Sugar Cookies

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Desserts / Baking: What's Hot Now: Strawberry Cake

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Strawberry Cake Aug 15th 2011, 10:01 This recipe for Strawberry Cake is made with strawberry gelatin and frozen strawberries. Thanks to Marlow for submitting it. Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes Ingredients: One 18-1/4 ounce white cake mix One 3 ounce box strawberry gelatin 3 eggs 1/3 cup vegetable oil 3/4 cup water One 10 ounce box of frozen strawberries Frosting- 1/4 cup margarine or butter, softened 1 pound box powdered sugar One 10 ounce box of frozen strawberries Preparation: Preheat oven at 350 degrees F. Grease and flour 13 x 9 inch or 2 9-inch pans. Mix first set of ingredients except for strawberries. Beat for 3 minutes. Hand stir-in strawberries. Pour batter into prepared pan(s). Bake for 35 minutes or until done. Cool completely before frosting. For frosting: Cream butter and sugar. Add strawberries.

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Desserts / Baking: What's Hot Now: Lemon Poppy Seed Muffins

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Lemon Poppy Seed Muffins Aug 15th 2011, 10:01 This recipe for Lemon-Poppy Seed Muffins and/or Quick Bread Loaf begins with a cake mix. Prep Time: 25 minutes Cook Time: 25 minutes Total Time: 50 minutes Ingredients: 2 large eggs 1 cup milk 1/2 cup oil or 1/2 cup butter, softened juice and zest of 1 lemon 1 18.25 ounce lemon cake mix 4 tablespoons poppy seeds Optional Lemon Glaze - 4 teaspoons lemon juice 1/4 cup powdered sugar zest of 1 lemon Preparation: Preheat oven to 350 degrees F. Grease 18 muffin cups or grease and flour 2-9" x 5" loaf pans. In a large bowl, with a hand mixer combine eggs, milk and oil. Add lemon juice and zest. Blend. Hand stir in cake mix and poppy seeds. Only stir until ingredients are moistened. There will be some lumps. Bake for 25 minutes or until tester comes out clean. Remove from muffin pan and cool on wire rack. If using glaze: Stir together juice, sugar and zest. Drizzle over warm muffins.

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Desserts / Baking: What's Hot Now: Pie Crust

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Pie Crust Aug 15th 2011, 10:01 This complete recipe makes enough pastry for a double crust pie. Single crust pie directions are at the bottom. Prep Time: 35 minutes Cook Time: 20 minutes Total Time: 55 minutes Ingredients: 2-2/3 cups flour 1 teaspoon salt 1 cup shortening 1/2 cup plus 2 tablespoons cold water Preparation: In a large bowl with a wire whisk stir together the flour and salt. Put the bowl in the refrigerator. Also place the measured shortening in the refrigerator. Measure out the water into a glass measuring cup. Place it in the refrigerator too. Chill all of these at least an hour. Remove the flour mixture and shortening from the refrigerator. Cut shortening into flour either using a pastry blender or two knives in a scissor fashion. (Food processors and stand mixers may work as well.) Once the flour/shortening mixture resembles pearls, stir in half of the water with a fork. Continue to add just enough water hold the pastry together to make two balls. One slightly larger than the other. Flatten balls into 1/2-inch thick round disks. Wrap in plastic and place back in the fridge for 30 minutes (or up until 2 days or frozen up to 3 months.) Flour your work surface and rolling pin. Roll out one ball at a time, leaving the other in the fridge. Rolling from the middle out, make a circle 2-inches wider than the inverted pie plate. Roll the dough onto the rolling pin. Unfurl it over the pie plate. The edge should be even with the pie plate rim. Fill pie. Roll second dough ball as first. Lay over top of filling. The top should have an 3/4-inch overhang. Seal top crust to bottom. Fold under overhanging dough. Flute edges as desired. Cut slits into top to vent steam. Bake according to pie recipe. Makes enough for one double deep dish 9-inch pie plate. For a Single Crust Pie: Half the ingredients. After putting the pastry in the pie pan, trim the edges to 3/4-inch. Fold under and flute. Bake as directed by pie recipe. A Photo Gallery of Pies A Small Sampling of Pie Recipes Apple Pie Blackberry Pie Blueberry Pie Cherry Pie Chocolate Chip Pie Dark Chocolate Chess Pie Dutch Apple Pie Fresh Strawberry Pie Fruits of the Forest Lemon Meringue Pie More Pie Recipes

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Desserts / Baking: What's Hot Now: Sweet and Salty Treats

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Sweet and Salty Treats Aug 15th 2011, 10:01 "They" (whoever -they- are) say that when you crave sweets, you're looking for love. When you crave salt, "they" say you're angry. That being said, I don't have a clue what "they" have to say about us girls (some guys too, I'm sure) that love that sweet and salty combination. Please enjoy these Sweet and Salty Treat Recipes just for you, and me, too. Please share your thoughts (and special treat) if Sweet and Salty Treats Do "It" for You. 1. Barking Crackers a.k.a. Easy Bark Recipe Photo © 2009 Carroll Pellegrinelli, licensed to About.com, Inc. Barking Crackers is a simple candy made with soda crackers and chocolate that is similar to a traditional toffee or bark recipe. 2. Sweet and Salty Fudge Photo © 2009 Carroll Pellegrinelli, licensed to About.com, Inc. You know how you just need something that's sweet and salty? It's even more appealing when the sweet involves chocolate. That's how I felt when I came-up with this ever-so-satisfing combination. 3. White Trash 2009 White Trash Sweet Snack Photo by Carroll Pellegrinelli, licensed to About.com. Here is the perfect sweet snack for your next party. Everyone has a hard time keeping their hands off of White Trash. 4. Pretzel Salad Photo © 2008 Carroll Pellegrinelli, licensed to About.com, Inc. Pretzel Salad can be found on many buffets and at lots of potluck dinners. Many people enjoy this sweet (strawberries) and salty (pretzel) combination. Try this pretzel salad frozen for a different summer dessert. 5. Chocolate-Peanut Clusters a.k.a. Chocolate Covereed Peanuts Photo © 2009 Carroll Pellegrinelli, licensed to About.com, Inc. I'll admit it. I just can't leave a recipe alone. I've got to "fine-tune" it. The first moment I heard about this candy, I knew it was what we'd be using as teacher gifts. Well, not only was it a hit with the teachers, but visiting family have devoured them. Thanks Betty for the original recipe. Be sure to check out the Gourmet Version of this recipe. 6. Popcorn Treats 2009 Popcorn Treats Photo by Carroll Pellegrinelli, licensed to About.com This tasty recipe for Popcorn Treats only has three ingredients. 7. Chocolate Nut Bars 2009 Chocolate Nut Bars Photo by Carroll Pellegrinelli, licensed to About.com. If you enjoy that chocolate and nuts combination, you'll just love this very tasty cookie recipe for Chocolate Nut Bars. 8. Watermelon and Feta Photo © 2006 Carroll Pellegrinelli, licensed to About.com, Inc. If you're someone who likes combining the flavors of sweet and salty. Watermelon and Feta is just for you. It's so simple, yet so fabulous. You can't get better than the sweet juiciness of the watermelon and the salty, creaminess of the feta. 9. Ginny's Peanut Brittle Photo © 2009 Carroll Pellegrinelli, licensed to About.com, Inc. Everyone just loves my sister-in-law's recipe for Peanut Brittle. The last time I made the brittle I made it with cashews. Fabulous. 10. Make Your Own Mixture - Sweet and Salted Nuts Photo © 2009 Carroll Pellegrinelli, licensed to About.com, Inc. This is really two recipes. One for the Sugared Nuts and one for the Salted Pecans. You can make them both the same kind of nut (pecans being my favorite) and either put them in the same bowl or sitting side-by-side for the perfect sweet and salty treat.

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Desserts / Baking: What's Hot Now: Chocolate Cream Pie

Desserts / Baking: What's Hot Now These articles that had the largest increase in popularity over the last week

Chocolate Cream Pie Aug 14th 2011, 10:00 Cool and creamy, smooth and dreamy, it's a Chocolate Cream Pie. Prep Time: 30�minutes Cook Time: 15�minutes Total Time: 45�minutes Yield: One 9-inch Pie Ingredients: 9-inch prepared graham cracker, chocolate cookie or pastry crust 1/2 cup milk 16 large or 1-1/2 cups mini marshmallows 10 ounces bittersweet chocolate 1 pint whipping cream 1/3 cup sugar Preparation: In a double boiler over medium heat, heat milk, marshmallows and bittersweet chocolate. Stir occasionally until marshmallows and chocolate are melted. Remove from heat and cool for 20 minutes. Place pan into refrigerator to cool completely, an hour or more. In a large bowl, whip cream and sugar until stiff peaks form. Remove 3/4 of the whipped cream from the bowl. Scrape chocolate mixture into whipped cream bowl. Using a mixer, beat until cream and chocolate are mixed. Hand fold in one third of the remaining whipped cream. Don't over fold, but mix until white disappears. Place chocolate mixture into prepared pie shell. Top with remaining whipped cream. Decorate with optional chocolate shavings. Chill for 3 hours before serving. More Chocolate Recipes Just for You! Three Layer Chocolate Cake Chocolate Fudge Cake Dark Chocolate Molten Lava Cake Scotch Chocolate Cake Dark Chocolate Chess Pie Chocolate Silk Pie Chocolate Peanut Clusters Chocolate Truffles Extremely Easy Chocolate Fudge

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Desserts / Baking: What's Hot Now: Raspberry Cream Pie

Desserts / Baking: What's Hot Now These articles that had the largest increase in popularity over the last week

Raspberry Cream Pie Aug 14th 2011, 10:00 Thanks to Aileen for this recipe for Raspberry Cream Pie. Prep Time: 35 minutes Total Time: 35 minutes Yield: Makes One - 9-inch Pie Ingredients: Bottom Layer - 18 ounce jar Seedless Red Raspberry Jam 3 tablespoons raspberry liqueur, juice or water 1 cup fresh raspberries, rinsed and dried 9-inch baked pie crust ---- Creamy Layer 3 tablespoons raspberry gelatin powder 3 tablespoons boiling water 3 ounces cream cheese, softened 2-1/2 cups cold whipping or heavy cream, divided ---- Top Layer remaining cream 2 tablespoons sugar Preparation: Bottom Layer - Place jam into microwave-safe dish. Heat for 15 seconds. Stir. Keep heating 15 seconds at a time until jam is melted. Stir in liqueur. Set aside 1/3 cup jam. Stir fresh raspberries into melted jam. Spread into bottom of prepared pie crust. Creamy Layer - Dissolve dry raspberry gelatin in boiling water. Blend in cream cheese and reserved jam. Add 1 cup cream. Beat just to incorporate. Increase speed and beat until soft peaks form. Spoon over bottom layer. Top Layer - An hour before serving Raspberry Cream Pie, whip remaining cream while adding sugar. Refrigerate Raspberry Cream Pie until ready to serve.

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Desserts / Baking: What's Hot Now: Peanut Butter Pie

Desserts / Baking: What's Hot Now These articles that had the largest increase in popularity over the last week

Peanut Butter Pie Aug 14th 2011, 10:00 Here is a homemade cream pie recipe for Peanut Butter Pie. More Recipes Made with Peanut Butter Prep Time: 15 minutes Prepare Ahead and Refrigerate: 6 hours Total Time: 6 hours, 15 minutes Yield: Makes One 9-inch Pie Ingredients: 8 ounces cream cheese, softened 1/2 cup creamy peanut butter 1/2 cup powdered sugar, sifted 16 ounce container whipped topping, thawed OR - 2 cups heavy cream, sweetened and whipped - divided 1 9-inch chocolate crumb crust Chocolate syrup 6 large peanut butter cups, frozen and cut into quarters Preparation: Early in the day or the night before - In a large mixing bowl, beat cream cheese until fluffy. Add peanut butter and continue beating. Beat in powdered sugar until mixture is smooth. Fold in 1/2 whipped cream. Spoon into the prepared crust. Top with remaining whipped cream. Drizzle top with chocolate syrup and arrange peanut butter cups on top of that. Refrigerate at least 6 hours or overnight.

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