![]() The Ultimate Candy Cookbook - Bruce Weinstein The South Beach Diet Quick & Easy Cookbook - Arthur AgatstonĪ Taste of the Caribbean - Angela Spenceley Jeni's Splendid Ice Creams at Home - Jeni Britton BauerĬookbook of Healthy Mediterranean Cuisine The South Beach Diet Cookbook - Arthur AgatstonĪrtisan Bread in Five Minutes a Day - Hertzberg & Francois The Sweet Book of Candy Making - Elizabeth LaBau New Complete Book of Breads - Bernard Clayton The Bread Bakers Apprentice - Peter Reinhard - Portuguese Sweet Bread Pasta - Williams-Sonoma - Rigatoni with Pepperoni, mozzarella and arugula Hand-Crafted Candy Bars - Norris & Heeger Gelati & Sorbetti - Anna Prandoni (Italy)įat Witch Brownies - Patricia Helding - Hazelnut Cream Cheese Brownies The Smitten Kitchen Cookbook - Deb Perelman - Harvest Chicken with Grapes, Olives & RosemaryĪll-New Complete Cooking Light Cookbook - Whole Wheat Pasta with Cabbage & Leeks - February 14 ![]() The New Food Processor Bible- Norene Gilletz Recettes pour Mini-Cocottes- Jose Marechal Small Plates & Sweet Treats- Aran Goyoaga The SONO Baking Company Cookbook - John Barricelli - Apricot-Raspberry Cobblers SprinkleBakes - Heather Baird - Neapolitan Cake Making Artisan Chocolates - Andrew Garrison Shotts The Little Paris Kitchen- Rachel Khoo - Asperges a la parisienne MaTootsie Roll Pops - Chocolate taffy coated in Grape Hard candy September 25 - Donuts - Brownie Donuts with Peanut Butter FrostingįebruMoon Pies - Classic Vanilla Moon Pies July 31 - Snickers with Homemade peanut butter nougat and from-scratch caramel! July 17 - Girl Scout Thin Mints - Thin Mints (From 2013) May 22 - Chipwich - Chocolate Cookies with Mint Ice Cream March 27 - Jelly Beans - Attempted 3 times! So many failures. March 13 - Cadbury Creme Eggs - Half-Shell Creme Eggs January 16 - Wheat Thins - Parmesan Crackersįebruary 13 - Girl Scout Samoas (aka Caramel Delights) - Dark Chocolate - Salted Caramel Samoasįebruary 27 - Twinkies - Gourmet Snack Cakes ![]() Here's to mastering candy and chocolate once and for all! Are there any recipes on this list that you would like to see me tackle first?Īnyone want to join me on this journey? I promise to pair it up with an exercise routine, or a fool proof way to pawn off your treats on others! Kitchen Sink Bars - Completed - August 29, 2011 Peanut Butter Nougat - Completed - September 16, 2011īuttercreams - Completed - April 12, 2011 Marshmallows - Vanilla-Honey Marshmallow - Completed March 26, 2015Ĭhocolate Nougat - Completed - May 6, 2011 Pecan Pralines - Completed - July 24, 2012 Peanut Butter Taffy - Completed - February 12, 2013 Serve at room temperature.Peanut Brittle - Completed - July 27, 2011Ĭhocolate Taffy - Completed - August 27, 2011 To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. ![]() Place the second layer on top, top side up, and frost the top and sides. To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Add the confectioners' sugar and mix until just smooth (don't whip!). ![]() Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.įor the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Pour the batter evenly into the 2 pans and smooth the top with a knife. Fold in the 4 ounces of coconut with a rubber spatula. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. In a separate bowl, sift together the flour, baking powder, baking soda and salt. The mixture might look curdled don't be concerned. Add the vanilla and almond extracts and mix well. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Grease them again and dust lightly with flour. Grease 2 (9-inch) round cake pans, then line them parchment paper. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |