The most indisp…

“The most indispensable ingredient of all good home cooking; love for those you are cooking for” – Sophia Loren

How to make a giant rainbow layer cupcake

This video will show how to make a giant rainbow layer cupcake , I hope this video helpfull 😀

Strawberries and Cream Ice Cream Cake

Go grab a pound cake, some strawberry ice cream, heavy whipping cream, and some berries… I’ll be right here waiting for ya.

ENJOY!

Whipping Cream

Author: Kate @ Diethood

Ingredients

• 1 cup cold heavy whipping cream
• 1 teaspoon pure vanilla extract
• 1 tablespoon sugar

Instructions

1. In your mixer’s bowl, combine cream, vanilla, and sugar.
2. Beat the mixture on high until stiff peaks form; about 2 to 3 minutes.
3. Put it in the fridge until ready to use.

Strawberries and Cream Ice Cream Cake

Serves: 4

Ingredients

• Whipping cream
• 1 all-butter pound cake (I use Sara Lee), cut into 8 slices
• 2 cups strawberry ice cream
• 10 whole strawberries, sliced

Instructions

1. Line a 9×5 loaf pan with aluminum foil, leaving an overhang on opposite sides to lift the cake out.
2. Place half of cake slices in a single layer in bottom of prepared pan.
3. Using an offset spatula, spread the ice cream over cake.
4. Layer sliced strawberries over ice cream.
5. Spread half of the whipping cream over the strawberries.
6. Place the rest of the cake slices over the whipping cream.
7. Spread the rest of the whipping cream on top of the cake slices.
8. Let cake set in the freezer for at least 6 hours or overnight.
9. When ready, lift the cake out of the pan, cut and serve.

S’more Pie Pops Recipe

 

 

Cut a 4.4 oz XL Hershey’s chocolate bar into segments.

Unroll a premade Pillsbury pie crust onto a lightly floured surface. Cut the pie crust circle into a rectangle and cut out six rectangles of dough using the Hershey’s bar pieces as a guide for the size. Take the dough scraps, knead them together and roll it out to cut out two more rectangles. I was able to make four large S’more Pie Pops from one crust.

Put three Hershey’s chocolate bar segments on four of the rectangles of pie crust. Top the Hershey’s bars with Kraft Jet Puffed mini marshmallows.

Put another rectangle of dough on top of the marshmallows and add a lollipop stick.

Fold up the edges of the dough and press to seal.

Use a fork to crimp the edge together.

Brush the s’more pie pops with a beaten egg white.

Bake at 375°F for 14-17 minutes. The mini marshmallows will puff up and disappear but the crust will keep the shape of them. Some of the liquid marshmallows leaked out of the pie pops but it didn’t matter. When the s’more pie pops come out of the oven, let them cool for a couple of minutes and then press the lollipop sticks down into the chocolate. That way, once the chocolate hardens the stick will be embedded in it. My kids absolutely loved these pie pops. The like them even more than the peanut butter cup pie pops and said they tasted just like s’mores!

 

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S’more Pie Pops Recipe

 

 

Ingredients

• 1 pie crust
• 4.4 oz Hershey’s XL Milk Chocolate Bar
• 2 cups mini marshmallows
• 1 egg white – beaten
• Pinch of flour

Instructions

1. Preheat oven to 375°F.
2. Unroll pie crust onto a lightly floured surface.
3. Cut chocolate bar into segments.
4. Cut crust into rectangles.
5. Knead and roll dough scraps to cut out more rectangles.
6. Put 3 chocolate bar segments and about 10 mini marshmallows on a rectangle of dough.
7. Top with another rectangle and add a lollipop stick.
8. Roll edges and crimp with a fork.
9. Place pie pops on baking sheet and brush with egg white.
10. Bake at 375°F for 14-17 minutes.
11. Allow pie pops to cool for a couple of minutes before pressing the lollipop stick down into the chocolate bar to stabilize it.

 

Pie Pops

{Store bought pie crust makes things easier}

{Fill the pie with the filling up to the edge}

{Add the popsicle stick}

{I used a lollipop stick to seal the edges}

{Brush egg wash and dust with sanding sugar}

{I thought popsicle sticks were nostalgic}

{I couldn’t wait for it to cool}

Berry Pie Pops

• 1 package Pillsbury Pie Crusts
• 1 egg beaten
• Flour for dusting
• Sanding sugar
• Berry pie filling (see below)
• Popsicle sticks
• 2 1/2 inch cookie cutter

Berry Pie Filling

• 1 1/2 cups fresh strawberries, blueberries, & raspberries (I used frozen berries)
• 1/4 cup sugar
• 1 1/2 tablespoons cornstarch
• 1 teaspoon fresh lemon juice

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.

Over medium heat, place berries, cornstarch, sugar, and lemon juice in a sauce pan and bring to a boil until thick. Cool in refrigerator for about 15 minutes.

Roll out dough on a floured surface.  Cut out 16 rounds for 8 pops. Place about 1 tablespoon of the berry pie filling in the center of 8 rounds, leaving a border about 1/4-inch from the edges. Place the popsicle stick in the middle of the 8 rounds through the filling and almost to the top of the rounds. Brush the edges of all the rounds with the egg wash. Place the 8 rounds on top of the filled rounds, egg wash side down. Press the edges together gently with your finger and then crimp the edges with a lollipop stick to make sure the edges are completely sealed. Brush the tops of each pie pop with egg wash and sprinkle with sanding sugar. Use a paring knife to cut small vents in each pop.

Bake for 20 minutes.

Red Eye Devil’s Food Cake

 

 

INGREDIENTS

• For the cake
• 3 cups (12.75 ounces, 363 grams) all-purpose flour
• 2 teaspoons (10 grams) baking soda
• 1/2 teaspoon (2.45 grams) baking powder
• 1/2 teaspoon (2.5 grams) salt
• 1 cup (3.2 ounces, 92 grams) Dutch-processed unsweetened cocoa powder
• 2 cups (16 ounces, 460 grams) strong brewed coffee
• 1/2 pound (8 ounces, 227 grams) unsalted butter, softened, plus more for the pans
• 3 cups (21 ounces, 600 grams) granulated sugar
• 4 large (6.8 ounces, 193 grams) eggs, at room temperature
• For the ganache
• 14 ounces (397 grams) coarsely chopped extra-bitter chocolate (minimum 70 percent cacao content)
• 3 cups (24.36 ounces, 696 grams) heavy cream
• For decorating and serving
• About 1/2 pound block bittersweet chocolate for chocolate curls for decorating, optional
• Whipped cream for serving, optional
• Fresh berries for serving, optional

DIRECTIONS

• Make the cake
• 1. Position a rack in the center of the oven. Preheat the oven to 350°F (176°C). Butter two 9-inch round cake pans with unsalted butter. Line the bottoms of the pans with parchment or waxed paper rounds and butter the rounds.
• 2. Sift the flour, baking soda, baking powder, and salt onto a piece of parchment or waxed paper. Set aside.
• 3. Place the cocoa in a small bowl and whisk in the coffee, a little at a time, until smooth.
• 4. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until fluffy, then beat in the sugar. Mix on high speed until very light and fluffy, 6 to 8 minutes.
• 5. Add half of the flour mixture to the butter mixture and mix on low speed just until incorporated. Add the eggs, 1 at a time, beating to incorporate after each addition. Add the cocoa-coffee mixture and beat to incorporate. Add the remaining flour mixture and mix just until incorporated.
• 6. Divide the batter evenly between the 2 pans and bake on the center rack, turning the pans from back to front during the baking, until a cake tester inserted into the middle of the cakes comes out completely clean, about 45 minutes.
• 7. Let the cakes cool in the pans on racks for about 30 minutes. Slide a thin knife or offset spatula around the sides of the pans and turn them over to unmold the cakes onto the racks. Carefully peel the parchment or waxed paper rounds from the bottoms of the cakes and allow the cakes to cool completely, at least 30 to 40 minutes more. Cover and refrigerate the layers. This will make the cake less crumbly and easier to slice when cutting the layers.
• Make the ganache
• 8. While the cakes cool, place the chocolate in a heatproof bowl.
• 9. In a medium saucepan over medium-high heat, bring the cream to a boil. Pour the hot cream over the chocolate and let it sit for 3 minutes. Whisk until the cream and chocolate are thoroughly combined and smooth and slightly cooled. Cover tightly with plastic wrap and refrigerate for at least 4 hours. Once the ganache is chilled, whisk just until fluffy.
• Assemble the cake
• 10. Using a long, serrated knife, cut each cake horizontally into 4 thin layers. To do this, place 1 hand flat on top of a cake. Slice into the cake about 1/2 inch from its top and use a sawing motion to slowly move the knife into the cake about 1 inch. Then, still slicing back and forth, turn the cake (counterclockwise if you are right-handed, clockwise if you are left-handed) on the table, going around the circumference of the cake but not cutting into its center. After the first full outer circle is complete, hold the knife level, dig into the cake another inch, and turn the cake again in the same direction. Repeat until you have sliced all the way through the cake. Carefully remove this top layer and repeat to obtain 4 layers from each of the 2 cakes.
• 11. Place 1 of the bottom cake layers on a serving platter and spread a thin layer of ganache over the top. Repeat with the rest of the layers. Use some of the remaining ganache to apply a very thin coat on the sides of the cake, giving it a “crumb coat” that seals in the crumbs and prevents them from appearing on the outside of the finished cake. Refrigerate the cake with its crumb coat for an hour, then slather the cake with the remaining ganache.
• 12. Finish by sprinkling the chocolate curls on the top of the cake and gently pressing them against the sides. Voila.

HERSHEY’S CHOCOLATE CAKE

 

INGREDIENTS

• For Hershey’s Chocolate Cake
• Butter for the pans
• 2 cups granulated sugar
• 1 3/4 cups all-purpose flour, plus more for the pans
• 3/4 cup Hershey’s Cocoa
• 2 tablespoons instant espresso
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup mild vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• For Hershey’s Chocolate Frosting
• 2 sticks (8 ounces) unsalted butter, melted
• 1 1/3 cups Hershey’s Cocoa
• 2 teaspoons instant espresso
• 3 1/3 cups confectioners’ sugar
• 2/3 cup whole milk
• 1 1/2 teaspoons vanilla extract

DIRECTIONS

• Make Hershey’s Chocolate Cake
• 1. Position a rack in the middle of the oven and crank up the heat to 350°F (176°C). Butter and flour two 9-inch round baking pans, tapping out any excess flour.
• 2. With a wooden spoon (surely you have one, yes?), stir together the granulated sugar, flour, cocoa, espresso powder, baking powder, baking soda, and salt in a large bowl.
• 3. Plop or pour in the eggs, milk, oil, and vanilla and, using a handheld electric mixer (oh c’mon, surely you still have one of those, too?!), beat the ingredients on medium speed for 2 minutes. Stir in the boiling water. The batter will be wicked thin but fear not, that is as it should be. Pour the batter into the prepared pans.
• 4. Bake the cakes for 30 to 35 minutes, until a toothpick or cake tester inserted in the center comes out clean. Cool the cake in the pans on a wire rack for 10 minutes. Invert the cakes onto the wire racks and let them cool completely.
• Make Hershey’s Chocolate Frosting
• 5. In a bowl, stir together the butter, cocoa, and espresso powder.
• 6. First add some confectioners’ sugar and then add some milk, beating with a handheld electric mixer (see how handy it can be?!) after each addition. Continue to add the ingredients alternately and beat until you achieve a thick but spreadable consistency. If a less stiff consistency is desired, add small amounts additional milk. Stir in the vanilla.
• 7. Place a cake layer on a serving platter and spread a layer of frosting over the top. Place the second layer on top of the first and finish by frosting the sides and the top of the cake. Cut into gargantuan wedges and serve.