LAST YEAR ME AND MY FAMILY TRAVEL
TO FORTALEZA AND IN THE HOTEL HAS A PARK
ANS IS VERY FUNNY THERE BECAUSE HAVE A TOY
THAT IS VERY FUN!!!!
domingo, 26 de dezembro de 2010
segunda-feira, 6 de dezembro de 2010
cooking cupcakes
her name is kandee, and she is a great cook. just watch her making it and make one you too!!!
domingo, 5 de dezembro de 2010
luiza's doll
this is the doll that represents me, luiza. i'm 10 years old and i'm on 4th grade. i want to study on oxford when i grow up so that's why i want to learn british english. i'm a dancer ( jazz and hip-hop).
duda's doll
this is the doll that represents duda. she's really sweet and funny. she's one of my BFF'S. she is on 4th garde just like me and she is really smart. i love her, and the best thing, she is the most talented sportist i know.
isadora's doll
this is the doll that represents isadora pitta, duda's sister, one of our blog girls.
she is on 5th grade and she is really smart and funny. one of her bff's are louise. she is really nice too.
how to make an oreo cookie dessert
1 lb. pkg. Oreo cookies
1 stick butter
1 c. powdered sugar
1 (8 oz.) pkg. cream cheese
1 lg. container Cool Whip
1 sm. box chocolate instant pudding
1 sm. box vanilla instant pudding
3 c. milk
Nuts and chocolate syrup optional
LAYER #1:
Crumble 20-25 Oreo cookies. Add melted butter, press down into pan. Bake for 10 minutes at 350 degrees. COOL.
LAYER #2:
(In mixer) Mix cream cheese and powdered sugar--fold in half of the large container of Cool Whip. Smooth on 1st layer. Add 8-10 crumbled cookies and nuts.
LAYER #3:
(In mixer) Mix vanilla and chocolate puddings with 3 cups milk. Smooth on top of 2nd layer.
LAYER #4:
Smooth on the rest of the Cool Whip. Add 8-10 crumbled cookies, nuts, and drizzle chocolate syrup on top!
(If you are watching calories, use 2% milk, Cream Cheese Lite, and Cool Whip Lite.)
1 stick butter
1 c. powdered sugar
1 (8 oz.) pkg. cream cheese
1 lg. container Cool Whip
1 sm. box chocolate instant pudding
1 sm. box vanilla instant pudding
3 c. milk
Nuts and chocolate syrup optional
LAYER #1:
Crumble 20-25 Oreo cookies. Add melted butter, press down into pan. Bake for 10 minutes at 350 degrees. COOL.
LAYER #2:
(In mixer) Mix cream cheese and powdered sugar--fold in half of the large container of Cool Whip. Smooth on 1st layer. Add 8-10 crumbled cookies and nuts.
LAYER #3:
(In mixer) Mix vanilla and chocolate puddings with 3 cups milk. Smooth on top of 2nd layer.
LAYER #4:
Smooth on the rest of the Cool Whip. Add 8-10 crumbled cookies, nuts, and drizzle chocolate syrup on top!
(If you are watching calories, use 2% milk, Cream Cheese Lite, and Cool Whip Lite.)
how to make sugar cookies
2 cups sugar
1 cup butter
1 to 1-1/2 cups flour
3 eggs
1/2 cup milk
1 tsp. baking soda
2 tsp. cream of tartar
pinch salt
Cream together butter and sugar, then add in eggs and milk. Stir the remaining ingredients into a cupful of flour and mix in well. Add to creamed butter mixture. Add in sufficient additional flour to make a dough that can be rolled out. Do not add too much flour - just add enough to prevent the dough from being sticky. Do not over-mix.
Bake in a preheated 350°F oven for 10-12 minutes.
1 cup butter
1 to 1-1/2 cups flour
3 eggs
1/2 cup milk
1 tsp. baking soda
2 tsp. cream of tartar
pinch salt
Cream together butter and sugar, then add in eggs and milk. Stir the remaining ingredients into a cupful of flour and mix in well. Add to creamed butter mixture. Add in sufficient additional flour to make a dough that can be rolled out. Do not add too much flour - just add enough to prevent the dough from being sticky. Do not over-mix.
Bake in a preheated 350°F oven for 10-12 minutes.
how to make peanut butter cookies
1 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
1 cup peanut butter
2 cups all purpose flour
1/2 teaspoon salt
2 teaspoons baking soda
1 cup oats
Preheat oven to 350°F (175°C).
Cream together shortening and sugars (butter may be used as the shortening but cookies will spread more and brown more quickly).
Add eggs and beat well. Mix in peanut butter. Mix together flour, salt, baking soda and add to the creamed sugar mixture. Mix well.
Stir in oats. Form dough into 1 inch balls and place on cookie sheets. Flatten with a glass or the tines of a fork.
Bake for 12 minutes at 350°F (slightly underbaked is better than overbaked - so watch carefully or cookies will be dry).
1 cup sugar
1 cup brown sugar
2 eggs
1 cup peanut butter
2 cups all purpose flour
1/2 teaspoon salt
2 teaspoons baking soda
1 cup oats
Preheat oven to 350°F (175°C).
Cream together shortening and sugars (butter may be used as the shortening but cookies will spread more and brown more quickly).
Add eggs and beat well. Mix in peanut butter. Mix together flour, salt, baking soda and add to the creamed sugar mixture. Mix well.
Stir in oats. Form dough into 1 inch balls and place on cookie sheets. Flatten with a glass or the tines of a fork.
Bake for 12 minutes at 350°F (slightly underbaked is better than overbaked - so watch carefully or cookies will be dry).
how to make chocolate chip cookies
1 1/2 sticks butter (12 tablespoons)
1 cup light brown sugar, firmly packed
1/2 cup white granulated sugar
2 eggs, lightly beaten
2 1/4 cups sifted flour
1/2 tsp. salt
1 tsp. baking soda
1 1/2 tsp. pure vanilla extract
1 cup nuts, chopped
1/2 cup golden raisins, soaked in hot water (optional)
1 cup semi-sweet morsels
Preheat oven to 375°F.
In a mixing bowl, cream together butter and sugars. Add eggs.
Sift flour and measure out 2 1/4 cups. After measuring the sifted flour, sift again with remaining dry ingredients. Add the flour mixture to the creamed butter and sugar mixture.
Stir in vanilla, nuts and semi-sweet morsels. (We like Macadamia nuts and almonds, but walnuts, pecans or peanuts may be used). Add raisins, if using. Craisins make a nice variation.
Drop the cookie batter by tablespoonfuls onto a parchment or silicone lined baking sheet.
Bake for 10-12 minutes or until cookies are set and firm and only lightly colored. Do not allow cookies to brown.
Transfer to wire racks to cool. Store in an airtight container. Cookies may be wrapped well and frozen.
1 cup light brown sugar, firmly packed
1/2 cup white granulated sugar
2 eggs, lightly beaten
2 1/4 cups sifted flour
1/2 tsp. salt
1 tsp. baking soda
1 1/2 tsp. pure vanilla extract
1 cup nuts, chopped
1/2 cup golden raisins, soaked in hot water (optional)
1 cup semi-sweet morsels
Preheat oven to 375°F.
In a mixing bowl, cream together butter and sugars. Add eggs.
Sift flour and measure out 2 1/4 cups. After measuring the sifted flour, sift again with remaining dry ingredients. Add the flour mixture to the creamed butter and sugar mixture.
Stir in vanilla, nuts and semi-sweet morsels. (We like Macadamia nuts and almonds, but walnuts, pecans or peanuts may be used). Add raisins, if using. Craisins make a nice variation.
Drop the cookie batter by tablespoonfuls onto a parchment or silicone lined baking sheet.
Bake for 10-12 minutes or until cookies are set and firm and only lightly colored. Do not allow cookies to brown.
Transfer to wire racks to cool. Store in an airtight container. Cookies may be wrapped well and frozen.
how to make mexican rice
1 cup of rice
1 1/2 cup water
1 large onion, chopped
1 large green pepper, chopped
3 cloves garlic, minced
1/2 tsp. dried basil or 1 tbsp. fresh basil
pinch cayenne or red pepper flakes
1 can tomato sauce
1/3 teaspoon lemon pepper
3 tablespoons olive oil
In medium size cooking pan, heat olive oil, garlic, onion, green pepper brown rice, and add seasonings. Then add tomato sauce and water. Cook for about 20 to 25 minutes.
1 1/2 cup water
1 large onion, chopped
1 large green pepper, chopped
3 cloves garlic, minced
1/2 tsp. dried basil or 1 tbsp. fresh basil
pinch cayenne or red pepper flakes
1 can tomato sauce
1/3 teaspoon lemon pepper
3 tablespoons olive oil
In medium size cooking pan, heat olive oil, garlic, onion, green pepper brown rice, and add seasonings. Then add tomato sauce and water. Cook for about 20 to 25 minutes.
how to make ravioli soup
1 lb hot Italian sausage, browned and drained
45 oz chicken broth
2 14oz cans diced tomatoes
2 14oz cans Italian green beans
1 bag frozen cheese ravioli
1 bunch of green onions
Brown sausage, add the chicken broth, tomatoes and ravioli.
Cook over medium heat for about 20 minutes. Add green Beans and top with green onions.
Serves 8.
45 oz chicken broth
2 14oz cans diced tomatoes
2 14oz cans Italian green beans
1 bag frozen cheese ravioli
1 bunch of green onions
Brown sausage, add the chicken broth, tomatoes and ravioli.
Cook over medium heat for about 20 minutes. Add green Beans and top with green onions.
Serves 8.
how to make cupcakes (cherry)
1 (18.25 oz pkg) white cake mix
3 egg whites
1/2 cup light sour cream
2 tbsp. canola oil
1-3/4 tsp. cherry extract
3 tbsp. white and blue sprinkles
1 cup butter, room temperature
3 cups confectioners' sugar
3 tbsp. 1% milk
Royal blue concentrated food coloring
18 maraschino cherries with stems, from 10 oz jar
Preheat oven to 350°F. Line 18 muffin cups with liners. In bowl, with mixer on medium speed, beat cake mix, 1 cup water, egg whites and sour cream, oil and 1-1/2 teaspoon extract until blended. Stir in sprinkles.
Divide evenly among liners. Bake 25 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Transfer to racks, cool completely. In bowl, with mixer on medium-high speed, beat butter until fluffy. Gradually beat in sugar. Beat in milk and remaining 1/4 teaspoon extract until fluffy and smooth. Add food coloring, beat until blended.
Spread over cupcakes, top with cherries.
3 egg whites
1/2 cup light sour cream
2 tbsp. canola oil
1-3/4 tsp. cherry extract
3 tbsp. white and blue sprinkles
1 cup butter, room temperature
3 cups confectioners' sugar
3 tbsp. 1% milk
Royal blue concentrated food coloring
18 maraschino cherries with stems, from 10 oz jar
Preheat oven to 350°F. Line 18 muffin cups with liners. In bowl, with mixer on medium speed, beat cake mix, 1 cup water, egg whites and sour cream, oil and 1-1/2 teaspoon extract until blended. Stir in sprinkles.
Divide evenly among liners. Bake 25 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Transfer to racks, cool completely. In bowl, with mixer on medium-high speed, beat butter until fluffy. Gradually beat in sugar. Beat in milk and remaining 1/4 teaspoon extract until fluffy and smooth. Add food coloring, beat until blended.
Spread over cupcakes, top with cherries.
how to make cupcakes (strawberry)
1 (1 lb pkg) pound cake mix, such as Betty Crocker
2/3 cup half & half
2 eggs
1/4 cup butter, room temperature, cut into 1" chunks
1 tsp. vanilla
1 (8 oz pkg) frozen whipped topping, thawed
1/4 cup seedless strawberry preserves
1 tbsp. strawberry syrup
12 strawberries, halved
Preheat oven to 350°F.
Line 12 muffin cups with liners. In a bowl, with mixer on med-high speed, beat cake mix, half & half, eggs, butter, and vanilla until thick and smooth. Divide among liners.
Bake for 25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes. Transfer to wire rack. Cool completely. Spread whipped topping onto cupcakes.
In a small bowl, stir together preserves and syrup. Drizzle over whipped topping. Garnish with strawberries.
2/3 cup half & half
2 eggs
1/4 cup butter, room temperature, cut into 1" chunks
1 tsp. vanilla
1 (8 oz pkg) frozen whipped topping, thawed
1/4 cup seedless strawberry preserves
1 tbsp. strawberry syrup
12 strawberries, halved
Preheat oven to 350°F.
Line 12 muffin cups with liners. In a bowl, with mixer on med-high speed, beat cake mix, half & half, eggs, butter, and vanilla until thick and smooth. Divide among liners.
Bake for 25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes. Transfer to wire rack. Cool completely. Spread whipped topping onto cupcakes.
In a small bowl, stir together preserves and syrup. Drizzle over whipped topping. Garnish with strawberries.
how to make cupcakes (cinnamon spiced cappuccino)
1 3/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup butter
3/4 cup sugar
2 eggs
1/2 brewed coffee, the stronger the coffee the more coffee
flavor
1 1/2 teaspoon instant coffee, more for stronger flavor
1 teaspoon vanilla
1 cup white frosting
chocolate covered coffee beans (optional)
Heat oven to 350 degrees. Put cupcake papers in muffin tin.
In bowl mix flour, baking powder, allspice, cinnamon and salt.
In large mixing bowl beat butter and sugar til light and smooth. Add eggs and beat well. On low speed add flour mixture alternately with coffee. Fill cupcake papers evenly, about 1/3 cup each.
Bake for 25 minutes or until toothpick inserted in center comes out clean.
Meanwhile in a small bowl, mix instant coffee, vanilla and 1 teaspoon warm water. Stir until coffee is dissolved. Mix in white frosting. Spread on cupcakes. Top with coffee bean.
1 1/2 teaspoons baking powder
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup butter
3/4 cup sugar
2 eggs
1/2 brewed coffee, the stronger the coffee the more coffee
flavor
1 1/2 teaspoon instant coffee, more for stronger flavor
1 teaspoon vanilla
1 cup white frosting
chocolate covered coffee beans (optional)
Heat oven to 350 degrees. Put cupcake papers in muffin tin.
In bowl mix flour, baking powder, allspice, cinnamon and salt.
In large mixing bowl beat butter and sugar til light and smooth. Add eggs and beat well. On low speed add flour mixture alternately with coffee. Fill cupcake papers evenly, about 1/3 cup each.
Bake for 25 minutes or until toothpick inserted in center comes out clean.
Meanwhile in a small bowl, mix instant coffee, vanilla and 1 teaspoon warm water. Stir until coffee is dissolved. Mix in white frosting. Spread on cupcakes. Top with coffee bean.
how to make cupcakes (coconut)
150gram (1/3 lb.) unsalted butter
220gram (1/2 lb.) caster sugar
250gram (1/2 lb.) self raising flour
2 large free-ranged eggs
200gram (1/2 lb.) Greek style thick yoghurt
50ml (3-1/2 tbsp.) milk
1 teaspoon vanilla essence
50gram (1/8 lb.) creamed coconut (not tin of coconut milk)
1 teaspoon bicarnate of soda
1 teaspoon baking power
Pre-heat oven to 180°C / 355°F / Gas mark 4
Place butter (soften but melted) and caster sugar in deep bowl. Use electric mixer to beat butter and sugar until pale and fluffy.
Add one egg at a time to butter and sugar mixture, beat in with electric mixture.
Using a wooden spoon, mix in yoghurt, vanilla essence, creamed coconut. Mix well.
Sieve flour, bicarbonate of soda and baking power. Mix in these dry ingredients a litlte at time and mix well. If mixture become too thick, thin the with some milk. Mixture should be thick enough for mixture not to drip when place upside down.
Place cupcase case in muffin tin. Spoon mixture into individual cupcake case.
Bake in oven for 20-30 mins. Cupcake should have risen by about 1/3 and turned golden brown on top. Use a skewer check if cupcakes are ready. Insert skewer into middle of cupcake and it should come out clean if cake is cooked.
Remove cupcake from tin, and place them on cooling tray.
Icing:
100gram (1/4 lb.) full fat cream cheese
250gram (1/2 lb.) icing sugar
100gram (1/4 lb.) dessicated coconut
Mixture cream cheese and icing sugar in deep bowl and mix well. (For those who are calorie conscious, omit icing)
Spread or pipe icing onto cupcake. Sprinkle dessicated coconut on the icing.
220gram (1/2 lb.) caster sugar
250gram (1/2 lb.) self raising flour
2 large free-ranged eggs
200gram (1/2 lb.) Greek style thick yoghurt
50ml (3-1/2 tbsp.) milk
1 teaspoon vanilla essence
50gram (1/8 lb.) creamed coconut (not tin of coconut milk)
1 teaspoon bicarnate of soda
1 teaspoon baking power
Pre-heat oven to 180°C / 355°F / Gas mark 4
Place butter (soften but melted) and caster sugar in deep bowl. Use electric mixer to beat butter and sugar until pale and fluffy.
Add one egg at a time to butter and sugar mixture, beat in with electric mixture.
Using a wooden spoon, mix in yoghurt, vanilla essence, creamed coconut. Mix well.
Sieve flour, bicarbonate of soda and baking power. Mix in these dry ingredients a litlte at time and mix well. If mixture become too thick, thin the with some milk. Mixture should be thick enough for mixture not to drip when place upside down.
Place cupcase case in muffin tin. Spoon mixture into individual cupcake case.
Bake in oven for 20-30 mins. Cupcake should have risen by about 1/3 and turned golden brown on top. Use a skewer check if cupcakes are ready. Insert skewer into middle of cupcake and it should come out clean if cake is cooked.
Remove cupcake from tin, and place them on cooling tray.
Icing:
100gram (1/4 lb.) full fat cream cheese
250gram (1/2 lb.) icing sugar
100gram (1/4 lb.) dessicated coconut
Mixture cream cheese and icing sugar in deep bowl and mix well. (For those who are calorie conscious, omit icing)
Spread or pipe icing onto cupcake. Sprinkle dessicated coconut on the icing.
how to make cupcakes (oreo)
2 cups all purpose flour
2 cups sugar
1 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
1/2 cup shortening
1 cup water
2 large eggs
1 1/2 tsp. vanilla
1/2 cup cocoa powder
1 pkg Oreo cookies
FROSTING:
1 container of store bought vanilla frosting
(Crush remaining Oreos and mix them with the vanilla frosting to top the cupcakes)
Preheat oven to 350°F.
Mix the flour, sugar, baking powder, salt, and cocoa powder in large bowl. Slowly add 2 eggs, water, and vanilla. After mixed well put 1 spoonful of batter in cupcake holder and then add 1 Oreo and fill the cupcake holder ONLY 3/5ths full. Repeat the process with the rest. Make sure there is enough room between the bottom of the cupcake tins and the Oreo.
Bake in preheated oven for 20-25 minutes or until the middle of the cupcake is cooked and a toothpick inserted in center of cupcake comes out clean.
Let cool for 10 minutes in pan then remove and fully cool before frosting
2 cups sugar
1 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
1/2 cup shortening
1 cup water
2 large eggs
1 1/2 tsp. vanilla
1/2 cup cocoa powder
1 pkg Oreo cookies
FROSTING:
1 container of store bought vanilla frosting
(Crush remaining Oreos and mix them with the vanilla frosting to top the cupcakes)
Preheat oven to 350°F.
Mix the flour, sugar, baking powder, salt, and cocoa powder in large bowl. Slowly add 2 eggs, water, and vanilla. After mixed well put 1 spoonful of batter in cupcake holder and then add 1 Oreo and fill the cupcake holder ONLY 3/5ths full. Repeat the process with the rest. Make sure there is enough room between the bottom of the cupcake tins and the Oreo.
Bake in preheated oven for 20-25 minutes or until the middle of the cupcake is cooked and a toothpick inserted in center of cupcake comes out clean.
Let cool for 10 minutes in pan then remove and fully cool before frosting
how to make cupcakes (chocolate)
2 sticks unsalted butter (8 ounces)
1 cup granulated sugar (7 ounces)
1 cup light brown sugar (7-3/4 ounces)
4 large eggs (one at a time)
6 ounces unsweetened chocolate
2 cups cake flour (9-1/4 ounces)
1 teaspoon baking soda
1 cup buttermilk (room temperature)
1 teaspoon pure vanilla extract
Note: In this recipe, measurements for dry ingredients are given both by volume (cups) and by weight (ounces). Professional chefs tend to use weight measures, while home cooks usually use volume.
Cream together:
2 sticks unsalted butter (8 ounces)
1 cup granulated sugar (7 ounces)
1 cup light brown sugar (7-3/4 ounces)
Add:
4 large eggs (one at a time)
6 ounces unsweetened chocolate (chocolate should be melted, then cooled for approximately 15 minutes before being added)
Add and alternate:
2 cups cake flour (9-1/4 ounces)
1 teaspoon baking soda
With:
1 cup buttermilk (room temperature)
1 teaspoon pure vanilla extract
Place cupcake paper into each cup of 2 muffin pans (each pan yielding 12 muffins). Then fill each cup with 1 leveled off scoop of an ice cream scooper.
Bake at 350°F in regular oven for 20 to 25 minutes or until tester comes out clean.
Yields 24 to 27 cupcakes
1 cup granulated sugar (7 ounces)
1 cup light brown sugar (7-3/4 ounces)
4 large eggs (one at a time)
6 ounces unsweetened chocolate
2 cups cake flour (9-1/4 ounces)
1 teaspoon baking soda
1 cup buttermilk (room temperature)
1 teaspoon pure vanilla extract
Note: In this recipe, measurements for dry ingredients are given both by volume (cups) and by weight (ounces). Professional chefs tend to use weight measures, while home cooks usually use volume.
Cream together:
2 sticks unsalted butter (8 ounces)
1 cup granulated sugar (7 ounces)
1 cup light brown sugar (7-3/4 ounces)
Add:
4 large eggs (one at a time)
6 ounces unsweetened chocolate (chocolate should be melted, then cooled for approximately 15 minutes before being added)
Add and alternate:
2 cups cake flour (9-1/4 ounces)
1 teaspoon baking soda
With:
1 cup buttermilk (room temperature)
1 teaspoon pure vanilla extract
Place cupcake paper into each cup of 2 muffin pans (each pan yielding 12 muffins). Then fill each cup with 1 leveled off scoop of an ice cream scooper.
Bake at 350°F in regular oven for 20 to 25 minutes or until tester comes out clean.
Yields 24 to 27 cupcakes
how to make cupcakes (maws)
1/2 cup Crisco
1 cup sugar
2 eggs
2 cups flour
2 teaspoons baking powder
1 cup milk
Beat together Crisco and sugar. Add eggs, beating after each addition.
In a separate bowl or on a piece of waxed paper for easy pouring, stir together flour and baking powder. Pour 1/3 of the dry mixture into the bowl containing the beaten Crisco and sugar, beating slowly; add half the milk, and continue to alternate adding the wet and dry ingredients (1/3 more flour mixture, then the other half of the milk, then the rest of the flour mixture). Beat after each addition, but briefly only; do not overmix.
Separate the batter into portions and add food coloring to different batches if desired, then swirl together with a spatula to make rainbow cup cakes - a big hit with the kids!
Bake 350°f 20 minutes.
Makes 2 dozen.
1 cup sugar
2 eggs
2 cups flour
2 teaspoons baking powder
1 cup milk
Beat together Crisco and sugar. Add eggs, beating after each addition.
In a separate bowl or on a piece of waxed paper for easy pouring, stir together flour and baking powder. Pour 1/3 of the dry mixture into the bowl containing the beaten Crisco and sugar, beating slowly; add half the milk, and continue to alternate adding the wet and dry ingredients (1/3 more flour mixture, then the other half of the milk, then the rest of the flour mixture). Beat after each addition, but briefly only; do not overmix.
Separate the batter into portions and add food coloring to different batches if desired, then swirl together with a spatula to make rainbow cup cakes - a big hit with the kids!
Bake 350°f 20 minutes.
Makes 2 dozen.
how to make cupcakes (reeses's)
1 box devil's food or chocolate cake mix
24 mini Reese's cups
chocolate frosting
Reese's Mini Peanut Butter Chips
Make cake mix as directed on box.
Fill cupcake molds 1/4 full, drop mini Reese in center, fill molds until 3/4 full. Bake, remove, cool.
Frost, and garnish with peanut butter chips.
24 mini Reese's cups
chocolate frosting
Reese's Mini Peanut Butter Chips
Make cake mix as directed on box.
Fill cupcake molds 1/4 full, drop mini Reese in center, fill molds until 3/4 full. Bake, remove, cool.
Frost, and garnish with peanut butter chips.
how to make cupcakes (mini red velvet)
1 box devil's food cake mix
1 1/4 cup water
3 eggs
1/2 cup canola or vegetable oil
a tube of gel red food coloring
Preheat oven to 350°F.
Mix all ingredients and set aside. Place foil mini cupcake liners on a cookie sheet and lightly spray with cooking spray. Fill each cup about half way and bake. Baking times vary between 10-15 minutes. Cupcakes will rise in oven. Test for doneness by inserting a toothpick in center. Cupcakes are done if toothpick comes out clean.
Frost with cream cheese frosting, if desired. Enjoy!
1 1/4 cup water
3 eggs
1/2 cup canola or vegetable oil
a tube of gel red food coloring
Preheat oven to 350°F.
Mix all ingredients and set aside. Place foil mini cupcake liners on a cookie sheet and lightly spray with cooking spray. Fill each cup about half way and bake. Baking times vary between 10-15 minutes. Cupcakes will rise in oven. Test for doneness by inserting a toothpick in center. Cupcakes are done if toothpick comes out clean.
Frost with cream cheese frosting, if desired. Enjoy!
how to make cupcakes (blizzard)
chocolate cupcake mix of your choice
Cool Whip
confectioners' sugar
Bake the cupcakes as directed on the box. Cut a hole at the top of the cupcake and place a spoonful of Cool Whip (or even pudding filling) into the hole. Replace the top. Sprinkle the confectioners' sugar over the cupcake.
Cool Whip
confectioners' sugar
Bake the cupcakes as directed on the box. Cut a hole at the top of the cupcake and place a spoonful of Cool Whip (or even pudding filling) into the hole. Replace the top. Sprinkle the confectioners' sugar over the cupcake.
how to make cupcakes (shamrock)
1 1/2 cups all purpose flour
3/4 cup sugar
1/3 cup milk
1/4 cup butter (room temperature)
2 large eggs
1 teaspoon baking powder
1/4 teaspoon salt
4-5 drops green food coloring
1 16 oz can vanilla or mint frosting
1/4 cup green decorating sugar
1 small shamrock shaped paper stencil
Preheat oven to 350F.
Grease and flour a 12 cup muffin pan (or line with cupcake baking liners. These may be found in seasonal patterns and colors at supermarkets and craft stores).
In the bowl of an electric mixer, stir together flour, sugar, baking powder and salt until well mixed. Add butter, eggs and milk; beat on low speed just until ingredients are moistened.
Add several drops of green food coloring until the mixture is desired color (a very pale green - just a few drops!). Beat for 2 minutes at medium speed.
Pour batter into prepared muffin pan filling each cup until 2/3 full. Wipe off any spilled batter using a damp cloth so that it doesn't bake onto pan. Bake until tops are golden and a toothpick inserted in center comes out clean (about 16-20 minutes).
Remove from oven and allow to cool for 2-3 minutes; loosen edges gently using a butter knife or spatula. Cool on a wire rack.
Spread cooled cupcakes with lightly tinted vanilla or mint frosting.
Trace a shamrock shape on a piece of wax or freezer paper and cut out (or use a purchased stencil or cookie cutter). Place stencil over the center of each cupcake and sprinkle on green decorating sugar in the shape of the shamrock.
3/4 cup sugar
1/3 cup milk
1/4 cup butter (room temperature)
2 large eggs
1 teaspoon baking powder
1/4 teaspoon salt
4-5 drops green food coloring
1 16 oz can vanilla or mint frosting
1/4 cup green decorating sugar
1 small shamrock shaped paper stencil
Preheat oven to 350F.
Grease and flour a 12 cup muffin pan (or line with cupcake baking liners. These may be found in seasonal patterns and colors at supermarkets and craft stores).
In the bowl of an electric mixer, stir together flour, sugar, baking powder and salt until well mixed. Add butter, eggs and milk; beat on low speed just until ingredients are moistened.
Add several drops of green food coloring until the mixture is desired color (a very pale green - just a few drops!). Beat for 2 minutes at medium speed.
Pour batter into prepared muffin pan filling each cup until 2/3 full. Wipe off any spilled batter using a damp cloth so that it doesn't bake onto pan. Bake until tops are golden and a toothpick inserted in center comes out clean (about 16-20 minutes).
Remove from oven and allow to cool for 2-3 minutes; loosen edges gently using a butter knife or spatula. Cool on a wire rack.
Spread cooled cupcakes with lightly tinted vanilla or mint frosting.
Trace a shamrock shape on a piece of wax or freezer paper and cut out (or use a purchased stencil or cookie cutter). Place stencil over the center of each cupcake and sprinkle on green decorating sugar in the shape of the shamrock.
how to make cupcakes ( st. patrick's day)
1 3/4 c. all-purpose flour
1 (4 serving) pkg. instant pistachio pudding mix
3/4 c. miniature semi-sweet chocolate pieces
2/3 c. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
2 beaten eggs
1 1/4 c. milk
1/2 c. cooking oil
1 tsp. vanilla
1/2 of 16 oz. can cream cheese frosting (1 c.)
green colored sugar
1/2 c. candy-coated milk chocolate pieces
In a large mixing bowl, stir together flour, pudding mix, chocolate pieces, sugar, baking powder and salt.
In a small bowl, combine eggs, milk, oil and vanilla. Stir into flour mixture just until combined. Fill greased or paper bake cup lined muffin cups 2/3 full.
Bake in a preheated 375°F oven for 18 to 20 minutes or until golden brown. Cool on a wire rack.
Frost with cream cheese frosting; sprinkle with green sugar, then milk chocolate pieces.
Makes 18
1 (4 serving) pkg. instant pistachio pudding mix
3/4 c. miniature semi-sweet chocolate pieces
2/3 c. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
2 beaten eggs
1 1/4 c. milk
1/2 c. cooking oil
1 tsp. vanilla
1/2 of 16 oz. can cream cheese frosting (1 c.)
green colored sugar
1/2 c. candy-coated milk chocolate pieces
In a large mixing bowl, stir together flour, pudding mix, chocolate pieces, sugar, baking powder and salt.
In a small bowl, combine eggs, milk, oil and vanilla. Stir into flour mixture just until combined. Fill greased or paper bake cup lined muffin cups 2/3 full.
Bake in a preheated 375°F oven for 18 to 20 minutes or until golden brown. Cool on a wire rack.
Frost with cream cheese frosting; sprinkle with green sugar, then milk chocolate pieces.
Makes 18
how to make cupcakes (lemon meringue)
1 box lemon cake mix (Betty Crocker Supermoist)
1 box lemon pudding/pie mix (My-T-Fine)
*graham crackers for garnish
*cream of tartar for meringue
Follow instructions on boxes for Cake and Filling. Have eggs at room temperature.
Meringue topping:
Beat 2 egg whites and 1/4 teaspoon cream of tartar until foamy. Gradually beat in 1/4 cup sugar, beating until soft peaks form.
Cupcakes:
Total cook time: 20 Minutes
Bake for 7 minutes, remove from oven and place 1 teaspoon of lemon pie filling on/in center of cupcake. Spread 1 tablespoon of meringue topping over top of pie filling/cupcake. Continue to bake for another 13 minutes.
Stick graham cracker pieces into cupcakes while still warm.
Variation: After spreading 1 tablespoon of meringue topping over cupcake, sprinkle crushed graham crackers onto the top. Both ways are very attractive.
1 box lemon pudding/pie mix (My-T-Fine)
*graham crackers for garnish
*cream of tartar for meringue
Follow instructions on boxes for Cake and Filling. Have eggs at room temperature.
Meringue topping:
Beat 2 egg whites and 1/4 teaspoon cream of tartar until foamy. Gradually beat in 1/4 cup sugar, beating until soft peaks form.
Cupcakes:
Total cook time: 20 Minutes
Bake for 7 minutes, remove from oven and place 1 teaspoon of lemon pie filling on/in center of cupcake. Spread 1 tablespoon of meringue topping over top of pie filling/cupcake. Continue to bake for another 13 minutes.
Stick graham cracker pieces into cupcakes while still warm.
Variation: After spreading 1 tablespoon of meringue topping over cupcake, sprinkle crushed graham crackers onto the top. Both ways are very attractive.
how to make cupcakes (carrot)
1 3/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup packed brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon salt
3 Granny Smith (or other) apples, peeled and cored
1 cup finely shredded carrots
3/4 cup applesauce
1/3 cup vegetable oil
1 large egg
1 teaspoon rum
1 16 oz pkg. cream cheese frosting
shredded coconut
PREHEAT oven to 350°F.
Note: This recipe is quick and easy using a food processor. No need to wash processor bowl between steps. If a food processor is not available, use applesauce from a jar instead and grate the carrots using a box grater or Microplane.
Select a 12-count muffin tin and brush insides of cups with vegetable oil; dust lightly with flour and shake out excess. Alternatively, line muffin cups with buttered paper or foil cupcake liners.
In the bowl of a food processor, combine flour, baking powder, baking soda, brown sugar, ginger, cinnamon and salt. Dump contents of processor bowl out onto wax or parchment paper.
Wash, peel and core apples. Wash and peel carrots; remove and discard both ends. Puree apples in food processor until smooth; measure out 3/4 cup (applesauce from a jar may be substituted). Add egg, oil and rum (1/2 teaspoon vanilla may be substituted for the rum, if desired); process contents for 5 seconds. Remove contents of food processor to a bowl.
Fit food processor with shredding disc and process carrots until 1 cup is obtained.
Add shredded carrots to applesauce mixture in the bowl and stir only until combined. Stir in flour mixture until all ingredients are mixed. Pour the batter into muffin cups until the cups are filled 2/3 full.
Bake in a preheated 350°F oven for 20-25 minutes or until a wooden toothpick inserted in center comes out clean. Remove from oven and let pan cool on wire rack for 5 minutes. Remove cupcakes and allow to sit for 30 minutes. Frost with cream cheese frosting and sprinkle tops with grated coconut.
1 teaspoon baking powder
1 teaspoon baking soda
1 cup packed brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon salt
3 Granny Smith (or other) apples, peeled and cored
1 cup finely shredded carrots
3/4 cup applesauce
1/3 cup vegetable oil
1 large egg
1 teaspoon rum
1 16 oz pkg. cream cheese frosting
shredded coconut
PREHEAT oven to 350°F.
Note: This recipe is quick and easy using a food processor. No need to wash processor bowl between steps. If a food processor is not available, use applesauce from a jar instead and grate the carrots using a box grater or Microplane.
Select a 12-count muffin tin and brush insides of cups with vegetable oil; dust lightly with flour and shake out excess. Alternatively, line muffin cups with buttered paper or foil cupcake liners.
In the bowl of a food processor, combine flour, baking powder, baking soda, brown sugar, ginger, cinnamon and salt. Dump contents of processor bowl out onto wax or parchment paper.
Wash, peel and core apples. Wash and peel carrots; remove and discard both ends. Puree apples in food processor until smooth; measure out 3/4 cup (applesauce from a jar may be substituted). Add egg, oil and rum (1/2 teaspoon vanilla may be substituted for the rum, if desired); process contents for 5 seconds. Remove contents of food processor to a bowl.
Fit food processor with shredding disc and process carrots until 1 cup is obtained.
Add shredded carrots to applesauce mixture in the bowl and stir only until combined. Stir in flour mixture until all ingredients are mixed. Pour the batter into muffin cups until the cups are filled 2/3 full.
Bake in a preheated 350°F oven for 20-25 minutes or until a wooden toothpick inserted in center comes out clean. Remove from oven and let pan cool on wire rack for 5 minutes. Remove cupcakes and allow to sit for 30 minutes. Frost with cream cheese frosting and sprinkle tops with grated coconut.
how to make cupcakes (chocolate with peppermint buttercream)
CHOCOLATE CUPCAKES WITH PEPPERMINT
BUTTERCREAM
Read more about it at www.cooks.com/rec/view/0,176,129188-250196,00.html
Content Copyright © 2010 Cooks.com - All rights reserved.
Cupcakes:
1-1/4 cups flour
3/4 cup unsweetened cocoa powder
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1-1/2 cups sugar
2 eggs
1/2 cup whole
1 teaspoon vanilla extract
Peppermint Buttercream:
1/2 cup unsalted butter, softened
2-1/2 cups powdered sugar
2 tablespoons heavy cream
1 teaspoon peppermint extract
2-3 drops green food coloring (optional)
1. Preheat oven to 375°F.
2. In a large mixing bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
3. In a separate mixing bowl, cream together butter and sugar until sugar is fully dissolved. Add eggs, one at a time, and stir until completely mixed.
4. Add dry ingredients to wet ingredients, 1/2 cup at a time, stirring until all clumps of flour have been dissolved.
5. Add milk and vanilla, and stir until batter is smooth and velvety. Pour into greased or lined muffin tins and bake for 15-17 minutes, or until a toothpick inserted in center comes out clean. Remove from heat.
6. Let cool for 15 minutes in tins, then remove and let cool outside of tins for at least 1 hour.
7. For Peppermint Buttercream, cream butter for 45-60 seconds. Add powdered sugar, and beat by hand, or with an electric mixer until mixture comes together and makes peaks. Add cream, peppermint extract, and food coloring if desired, and beat for 45-60 more seconds. Refrigerate until ready to use.
9. Once cupcakes are fully cooled, add Peppermint Buttercream. Serve with coffee or milk.
*These are good to serve on St. Patrick's day, or on Christmas. For Christmas, double the recipe, and for second batch of buttercream, use red food coloring instead of green.
BUTTERCREAM
Read more about it at www.cooks.com/rec/view/0,176,129188-250196,00.html
Content Copyright © 2010 Cooks.com - All rights reserved.
Cupcakes:
1-1/4 cups flour
3/4 cup unsweetened cocoa powder
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1-1/2 cups sugar
2 eggs
1/2 cup whole
1 teaspoon vanilla extract
Peppermint Buttercream:
1/2 cup unsalted butter, softened
2-1/2 cups powdered sugar
2 tablespoons heavy cream
1 teaspoon peppermint extract
2-3 drops green food coloring (optional)
1. Preheat oven to 375°F.
2. In a large mixing bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
3. In a separate mixing bowl, cream together butter and sugar until sugar is fully dissolved. Add eggs, one at a time, and stir until completely mixed.
4. Add dry ingredients to wet ingredients, 1/2 cup at a time, stirring until all clumps of flour have been dissolved.
5. Add milk and vanilla, and stir until batter is smooth and velvety. Pour into greased or lined muffin tins and bake for 15-17 minutes, or until a toothpick inserted in center comes out clean. Remove from heat.
6. Let cool for 15 minutes in tins, then remove and let cool outside of tins for at least 1 hour.
7. For Peppermint Buttercream, cream butter for 45-60 seconds. Add powdered sugar, and beat by hand, or with an electric mixer until mixture comes together and makes peaks. Add cream, peppermint extract, and food coloring if desired, and beat for 45-60 more seconds. Refrigerate until ready to use.
9. Once cupcakes are fully cooled, add Peppermint Buttercream. Serve with coffee or milk.
*These are good to serve on St. Patrick's day, or on Christmas. For Christmas, double the recipe, and for second batch of buttercream, use red food coloring instead of green.
sábado, 4 de dezembro de 2010
how to make cupcakes ( blueberry )
1 1/4 cups flour
1/2-3/4 cup sugar (depending upon sweetness desired)
1 3/4 teaspoons baking powder
1/4 teaspoon salt
1/3 cup butter
1 egg, beaten
3/4 cup milk
1/2 teaspoon vanilla
2/3 cup blueberries
1/3 cup chopped unblanched almonds, toasted
Sift dry ingredients together to mix well. cut in the butter until mixture resembles coarse crumbs.
Whisk egg vigorously to incorporate air and make the eggs light. Stir in egg, milk and vanilla and combine thoroughly. Add to dry mixture and stir together (some lumps should remain) and add the blueberries.
Fill well greased muffin tins with batter until two thirds full.
Bake in a preheated 350°F oven for 20 minutes or until done.
Makes 18 large muffins.
how to make cupcakes ( vanilla)
2 1/4 cups sifted cake flour
1/4 tsp. salt
3 teaspoons baking powder
1 cup sugar
1/2 cup melted butter (no substitutes)
3/4 cup milk
2 eggs, beaten
1 1/2 teaspoons vanilla
These cupcakes have a delicate crumb because cake flour is used.
Preheat oven to 375°F. Grease muffin cups well or line with buttered paper cups (use any size muffin tins for this recipe).
Sift flour and other dry ingredients together.
In a separate bowl, combine butter, milk, eggs and vanilla. Stir into the flour mixture.
Fill prepared muffin tin with batter, filling 2/3 full.
Bake in a preheated oven until a toothpick inserted in center comes out clean or for 10-20 minutes (depends upon size of muffins).
Frost tops with vanilla frosting. Sprinkle tops with coconut, if decided. Or frost with chocolate frosting and sprinkle tops with chopped nuts.
luiza's vacation
on january, i'm going to travel to orlando, florida and new york. i'm going to all disney parks and record videos to show you. and the best, i'm going to all the interesting restaurants and take photos and i'm going to make a review of each one i go. i'm so excited that even on the plane i'll tape a video. now i have to go, kisses and hugs,
luiza
our first post
hi, we are duda, isadora and luiza. we created this blog for you to enjoy funny videos, to be tuned in the news and to know about us. please comment our posts and give us ideas for our blog to be better. so please enjoy our blog but don't write mean things. ok???
Assinar:
Postagens (Atom)