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BBQ Chicken Loaded Onion Rings

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BBQ Chicken Loaded Onion Rings
BBQ Chicken Loaded Onion Rings
Author:
Cuisine: American
Recipe type: Cake
Ingredients
BBQ RUB:
  • ½ tbsp paprika
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp mustard powder
  • 2 tsp sugar
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tbsp oil
BBQ SAUCE:
  • 400g ketchup
  • 150ml cider vinegar
  • 200g light muscovado sugar
  • 2 tsp smoked paprika
  • 200ml orange juice
  • 2 garlic cloves, crushed
  • 4 chicken breasts
  • 4 spring onions, chopped finely
  • 10 rashers bacon, cooked crispy and chopped
  • 4 large white onions, sliced into rings
  • 1 cup seasoned flour
  • 1 ½ cups buttermilk
  • 1 egg, whisked
  • 2-3 cups panko breadcrumbs
  • Oil for frying
Garnish:
  • Chopped tomatoes
  • Chopped spring onions
  • 1 cup mixed cheese, grated
Instructions
  1. Preheat oven to 180ºC.
  2. In a bowl, mix together all of the bbq rub ingredients. Coat the chicken breasts in the mixture well. Arrange on a tray and bake for 20-30 minutes until cooked through. Shred chicken when cooked.
  3. In a saucepan over medium heat, add all of the bbq sauce ingredients. Cook until it begins to boil then lower to simmer until thickened.
  4. Toss the shredded chicken with chopped spring onions and cooked bacon. Set aside.
  5. Add flour into a Ziploc bag with onion rings. Shake to coat well and evenly.
  6. Whisk the egg into the buttermilk. Dip each onion rings into the milk mixture and then into the panko breadcrumbs, pressing to coat.
  7. Heat oil to 170ºC in a large pot.
  8. Fry each onion ring until golden brown, set aside on a cooling rack to drain.
  9. Lay half of the onion rings and top with half of the bbq chicken mixture. Top with remaining onion rings and bbq chicken. Sprinkle evenly with cheese.
  10. Grill for 5 minutes until cheese has melted
  11. Garnish with chopped tomatoes and spring onions. Enjoy!

Watch the recipe video here:

BBQ Chicken Loaded Onion Rings

Posted by Twisted on Saturday, June 22, 2019

Cake Dessert

THE BEST CHOCOLATE CAKE RECIPE

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THE BEST CHOCOLATE CAKE RECIPE
The Best Chocolate Cake combines cocoa and coffee to create a chocolate lover’s dream. The rich buttercream frosting makes it perfect!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 cups sugar (400 grams)
  • 1¾ cups all-purpose flour (210 grams)
  • ¾ cup unsweetened cocoa powder (64 grams)
  • 2 tablespoons King Arthur Flour Black Cocoa, optional (11 grams)
  • 2 teaspoons baking soda (12 grams)
  • 1 teaspoon baking powder (4 grams)
  • 1 teaspoon kosher salt (6 grams)
  • 2 eggs
  • 1 cup buttermilk (240 mL)
  • 1 cup strong black coffee (I used Green Mountain Coffee’s Vermont Country Blend) (240 mL)
  • ½ cup vegetable oil (120 mL)
  • 2 teaspoons vanilla extract (4 grams)
  • Chocolate Buttercream Frosting
Instructions
  1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set aside. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.
  2. Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin.
  3. Pour batter evenly into prepared pans.
  4. Bake in preheated oven for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean.
  5. Cool 10 minutes; remove from pans to wire racks. Cool completely.
  6. Frost as desired. I used a simple and delicious Chocolate Buttercream Frosting from Savory Sweet Life. One batch was perfect for this chocolate layer cake.

Watch the recipe video here:

The Best Chocolate Cake with rich buttercream frosting! ?RECIPE: https://www.mybakingaddiction.com/the-best-chocolate-cake

Posted by My Baking Addiction on Friday, May 24, 2019

Cake

Four-Flavor Sheet Pan Pancakes

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Four-Flavor Sheet Pan Pancakes
Bake four kinds of pancakes on one sheet pan -- no flipping required! Preheating the oven to 500 degrees F may seem scary, but it mimics the heat of a hot cast-iron griddle, giving you an instant rise and golden brown color.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 2¾ cups buttermilk
  • 2 large eggs, beaten to blend
  • 1½ teaspoons kosher salt
  • 1½ teaspoons vanilla extract
  • ⅓ cup plus 1 to 2 teaspoons granulated sugar
  • 2¾ cups all-purpose flour (see Cook's Note)
  • 1 tablespoon baking powder
  • 1½ teaspoons baking soda
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons strawberry jam, preferably seedless, warmed
  • ½ cup sliced strawberries
  • ½ cup chocolate chips
  • 1 banana, halved crosswise and thinly sliced lengthwise
  • 2 tablespoons light brown sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons confectioners' sugar
  • Maple syrup and whipped cream, for serving
Instructions
  1. Position the oven rack in the center of the oven and preheat to 500 degrees F. Whisk the buttermilk, eggs, salt, vanilla and ⅓ cup granulated sugar together in a large bowl until completely combined. Whisk the flour, baking powder and baking soda together in another large bowl until completely combined. Fold the buttermilk mixture into the flour mixture with a silicone spatula until just combined (it's OK if there are a few lumps). Reserve 2 tablespoons of batter in small bowl and set aside.
  2. Brush 2 tablespoons butter on a 18-by-13-inch sheet pan and pour in the batter, using a spatula to smooth out the top. Tap the tray on the counter a few times to even out and flatten the batter.
  3. Stir the warmed jam in a small bowl until pourable. Imagine the batter in the pan divided into four sections (2 across and 2 down). Dollop the jam, about 1 teaspoon at a time, over the surface of one section. (You want to see red dots of jam sitting on top of the batter.) Using a toothpick or small skewer, swirl the jam into the batter, making a marbled pattern. Top with sliced strawberries.
  4. Sprinkle chocolate chips over a second section of the batter. Arrange banana slices in a herringbone pattern over a third section of the batter and sprinkle the fruit with the remaining 1 to 2 teaspoons granulated sugar.
  5. Mix the brown sugar, cinnamon and reserved batter together in a small bowl, and dollop, about 1 teaspoon at a time, over the last section of the batter. (You want to see a lot of brown dots sitting on top of the batter.) Using another toothpick or small skewer, swirl the cinnamon mixture into the batter, making a marbled pattern.
  6. Put the sheet pan in the oven and immediately reduce the temperature to 400 degrees F. Bake, rotating the sheet pan halfway through baking, until golden brown and a cake tester inserted into the center of the pancake comes out clean, 18 to 23 minutes.
  7. Brush the pancake with the remaining 2 tablespoons butter and let cool 15 minutes before cutting. Stir together the confectioners' sugar and 1 teaspoon water in a small bowl and drizzle over the cinnamon swirl quadrant.
  8. Serve the pancakes with maple syrup and whipped cream.
  9. Cook’s Note
  10. When measuring flour, we spoon into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Watch the recipe video here:

How to Make Four-Flavor Sheet Pan Pancakes

Forget flipping pancakes for a crowd when you can make the whole batch in a SHEET PAN! ??

Posted by Food Network on Sunday, April 15, 2018

Cake

Cookie Dough Layered ‘Box’ Cake

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Cookie Dough Layered 'Box' Cake
Cookie Dough Layered 'Box' Cake
Author:
Cuisine: American
Recipe type: Cake
Ingredients
CAKE
  • 1 box yellow cake mix, prepared
  • 2 cups chocolate chips (350 g)
COOKIE DOUGH
  • 4 cups flour (500 g)
  • 2 cups brown sugar (440 g)
  • 2 cups butter, softened (460 g)
  • 4 tablespoons milk
  • ½ cup chocolate chips (85 g)
  • 2 teaspoons vanilla
  • 2 teaspoons salt
  • ½ cup chocolate chips, chopped (85 g)
BUTTERCREAM
  • 2 ½ sticks butter, unsalted
  • 2 ½ cups powdered sugar (400 g)
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1 pinch salt
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. Prepare 1 box of yellow cake mix according to instructions on box.
  3. Add chocolate chips to the cake batter.
  4. Grease two 8-inch (20 cm) cake pans, and pour batter into each pan. Bake according to box instructions.
  5. Remove cake from pans and let cool.
  6. Prepare for the cookie dough by evenly spreading flour out on a baking tray and baking for 5 minutes. This will cook out any potential bacteria in the raw flour.
  7. In a large bowl, mix flour, sugar, butter, vanilla, milk, chocolate chips, and salt until combined evenly. If flour is clumpy after baking, use a siever to help get out the clumps.
  8. Take a cake pan and line it with plastic wrap. Then fill the pan with half of the cookie dough mixture.
  9. Take the other half of the cookie dough mixture, and roll it into small balls to be used as a garnish.
  10. Refrigerate cookie dough layer and dough balls for 30 minutes.
  11. In a large bowl, mix butter, powdered sugar, heavy cream, vanilla extract, and salt with hand mixer.
  12. Use a serrated knife to cut the round top off of the cake so the cakes are even and flat. Spread a light layer of buttercream at the center of the cake stand.
  13. Place the first cake on a cake stand, and spread a light layer of buttercream at the center.
  14. Remove cookie dough layer from the pan using the plastic wrap, and place layer on top of the cake. Spread a light layer of buttercream at the center of the cookie dough layer.
  15. Place second cake on top. Shave down the edges of the cake if necessary so that each layer evenly fits over the other. Add the remaining amount of buttercream to the top layer of cake, and frost the cake completely.
  16. Top with cookie dough balls.
  17. Slice and serve.
  18. Enjoy!

Watch the recipe video here:

Cookie Dough Layered Cake

Are you a cookie dough lover? This cake is for you ?!FULL RECIPE: https://tasty.co/recipe/cookie-dough-layered-box-cake

Posted by Tasty on Saturday, October 20, 2018

Cake

Strawberry Surprise Cake

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Strawberry Surprise Cake
Since this has real strawberries inside, we get to have a second slice, right?
Author:
Cuisine: American
Recipe type: Cake
Ingredients
For the pound cake:
  • 4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 3 sticks butter, softened at room temperature
  • 2 cups sugar
  • 8 large eggs, at room temperature
  • 1 cup whole milk
  • ¼ cup strawberry purée
  • 2 teaspoons vanilla
For decorating:
  • 1 cup vanilla buttercream
  • 12 strawberries
  • 3 cups red buttercream
  • ½ cup green buttercream
Instructions
Make the pound cake:
  1. Preheat the oven to 350 degrees. Line three 6-inch round pans and three 6 by 6-inch square pans with baking spray and parchment.
  2. In a large bowl, sift flour, baking powder and salt together. Set aside. In a separate large bowl, cream butter and sugar with a hand mixer until light and fluffy. Add eggs one at a time. Alternate between adding flour mixture and milk until fully incorporated. Stir in vanilla and strawberry purée and divide batter evenly between all cake pans. Bake for 20 to 25 minutes until a cake tester comes out clean. Allow cakes to cool completely before assembly.
Assemble the cake:
  1. Begin by placing one square cake on a large platter at an angle to resemble a diamond. Cut a cake round in half and place on top of the diamond to create a heart. Line the heart with vanilla buttercream, and repeat this by stacking two more squares and rounds on top of each other. Using a large round cookie cutter, cut through one layer of the heart. Remove the cake and fill with strawberries. Top with remaining cakes and cover with a thin layer of red buttercream. Place remaining red buttercream in a piping bag with a small star tip. Cover the entire cake with dots to resemble a strawberry. Top with green buttercream to resemble the greens of a strawberry. Slice and serve to reveal hidden strawberries!

Watch the recipe video here:

Strawberry Surprise Cake

Oh, you love strawberries? Prove it.Taste for Yourself: https://taste.md/2Ljri0t

Posted by Tastemade on Sunday, June 3, 2018

Cake

The Best Gooey Salted Caramel Brownies

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The Best Gooey Salted Caramel Brownies
If you love salted caramel, then these gooey brownies are the best ever! ?✨
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • nonstick cooking spray, for greasing
  • ¾ cup (175 g) unsalted butter, 1½ sticks, melted
  • 1 cup (200 g) granulated sugar
  • ½ cup (110 g) brown sugar
  • 3 large eggs
  • ¾ teaspoon vanilla extract
  • 1 ½ cups (190 g) all purpose flour
  • ¼ cup (30 g) unsweetened cocoa powder
  • 1 teaspoon salt
  • ½ cup (85 g) semi-sweet chocolate chips
  • 3 cups (985 g) soft caramel candy
TOPPING
  • 1 ½ cups (490 g) soft caramel candy
  • ¼ cup (60 mL) heavy cream
  • flaky sea salt, for sprinkling
Instructions
  1. Preheat the oven to 350°F (180°C). Grease an 8x8-inch (20x20-cm) baking pan and line with parchment paper.
  2. Make the brownies: in a large bowl, whisk together the melted butter, granulated sugar, and brown sugar. Add eggs and vanilla extract. Whisk until thoroughly combined. Sift in the flour, cocoa powder, and salt, and fold to incorporate. Fold in the chocolate chips.
  3. Pour half of the batter into the baking pan and spread to cover the bottom. Arrange the caramel candies in a single layer over the batter. Pour the rest of the batter over the caramel candies and spread to cover.
  4. Bake for 35 minutes or until center is cooked through. Remove the brownies from the oven and let cool.
  5. Make the topping: combine the caramel candies and heavy cream in a medium heat-proof bowl. Microwave for 1 minute in 30-second intervals, stirring between each until the mixture is thick and velvety.
  6. Pour the caramel topping over the brownies. Let set for 10 minutes. Sprinkle with sea salt.
  7. Slice and serve.
  8. Enjoy!

Watch the recipe video here:

The Best Gooey Salted Caramel Brownies

If you love salted caramel, then these gooey brownies are the best ever! ?✨FULL RECIPE: https://tasty.co/recipe/the-best-gooey-salted-caramel-brownies

Posted by Tasty on Thursday, May 31, 2018

Cake Dessert

Crispy Rice Cereal Chocolate Cheesecake

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Crispy Rice Cereal Chocolate Cheesecake
You won't believe how deliciious this crispy rice cereal chocolate cheesecake is! ???
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • ¼ cup (60 g) unsalted butter, ½ stick
  • 10 oz (285 g) mini marshmallows
  • 6 cups (180 g) crispy rice cereal
  • 8 oz (225 g) semisweet chocolate
  • ¼ cup (60 mL) heavy cream
  • 16 oz (455 g) cream cheese, softened
  • ½ cup (100 g) sugar
  • 1 teaspoon vanilla
  • 2 ½ cups (150 g) whipped cream, divided
  • chocolate bar, for shaving
Instructions
  1. In a large saucepan over medium heat, melt the butter.
  2. Add the marshmallows and stir until melted. Add the crispy rice cereal and stir to coat.
  3. While the crispy rice cereal mix is still warm, transfer them to a greased 10-inch (25 cm) springform pan.
  4. Using a greased measuring cup, press down into the cereal to form to the pan. Press the edges against the springform pan to create walls. Set aside.
  5. Place the chocolate in a small microwave-safe bowl and pour the heavy cream on top. Microwave in 30-second intervals, stirring until melted, about 1 minute.
  6. In a large bowl, mix the cream cheese, sugar, and vanilla until smooth.
  7. Pour in the melted chocolate and stir to incorporate.
  8. Add 1½ cups (90 g) of whipped cream to the chocolate mixture and fold with a spatula until combined.
  9. Pour the cheesecake mixture into the crispy rice base and smooth the top with a spatula.
  10. Refrigerate for 3-4 hours or overnight, until the cheesecake is set. Release the springform.
  11. Put the remaining cup of whipped cream in a piping bag fitted with a star tip and decorate the top of the cheesecake.
  12. Use a vegetable peeler to shave the chocolate into the middle of the cheesecake.
  13. Slice and serve.
  14. Enjoy!

Watch the recipe video here:

Crispy Rice Cereal Chocolate Cheesecake

You won't believe how deliciious this crispy rice cereal chocolate cheesecake is! ???FULL RECIPE: https://tasty.co/recipe/crispy-rice-cereal-chocolate-cheesecake

Posted by Proper Tasty on Wednesday, August 1, 2018

Cake

Magic Mushroom Cake

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Magic Mushroom Cake
Mushrooms are magical in more than one way. This cake, for starters.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
Cake
  • 350g all-purpose flour
  • 450g caster sugar
  • 100g cocoa powder
  • 1 tsp bicarbonate of soda
  • 1 tsp salt
  • 350g unsalted butter, softened
  • 4 large eggs, at room temperature
  • 350ml milk
  • 300g chopped mint slice cookies
Frosting
  • 2 batches chocolate Swiss meringue buttercream frosting
Magic mushrooms
  • 1 batch American buttercream frosting
  • 1 tbsp cocoa powder
  • 5 drops red food gel
Grass Frosting
  • 1 batch American buttercream frosting
  • Light green Frosting: 4 drops green food gel
  • Green frosting: 4 drops green food gel + 2 drops blue food gel
  • Dark green frosting: 4 drops green food gel + 2 drops blue food gel + 3 drops purple food gel
Flowers
  • ¼ batch American buttercream frosting
  • 2 drops blue food gel
  • 2 drops pink food gel
  • 2 drops yellow food gel
  • 2 drops orange food gel
Chocolate Bark
  • 500g dark chocolate (melted)
  • 300g white chocolate + 100g dark chocolate (melted together)
Instructions
Magic mushrooms
  1. To make magic mushrooms set aside 2 tbsp of white frosting in a small bowl. Add cocoa powder to the rest of the frosting and mix until well combined. Split the frosting in half and add the red food gel into the frosting. Mix until evenly coloured.
  2. Fit the end of a piping bag with a large round tip and pipe long upright stalks of light cocoa frosting onto a baking tray lined with baking paper. Chill
  3. Fit the end of another piping bag with a large round tip and pipe low, wide bulbs of red frosting. Add little blobs of white frosting to make the little white spot details. Chill the stalks and mushroom heads for about 40 min. Get them really chilled.
  4. Once the stalks are chilled use a very sharp knife to cut off the very top, creating a nice flat surface. Add a little dab of frosting on top of the stalk and stick the mushroom head on top. Keep chilled until ready to use.
Chocolate Bark
  1. Add a long piece of baking paper on a flat work surface. Drizzle the melted dark chocolate on top and use a large offset spatula to spread out the chocolate. Give it time to completely set. Use a fork to add some grooves in the set chocolate before you add some random light chocolate on top. Use the back of a tablespoon to spread it around. Let that second layer set completely before you use a sharp knife dipped in boiling water to cut different shaped rectangles of the bark. Kind of like random sized pieces of wood flooring.
Cake
  1. Please note: this chocolate cake recipe makes 1 batch. You’ll need two batches of chocolate cake to make this 6 layered cake. All other ingredients in the recipe are measured up to make the full 6 layer cake.
  2. Preheat a fan-forced oven to 140C (280F) or 160C (320F) for a conventional oven. Spray three 8” cake tins with oil spray and line the bottom with baking paper.
  3. Add the flour, sugar, cocoa powder, bicarb soda and salt to a large mixing bowl and mix together using a hand mixer to combine.
  4. Next add the softened butter and mix on low speed until mixture reaches a crumbly sand like texture.
  5. Add the eggs and milk and mix on low speed until no dry ingredients are showing. Scrape down the bowl and mix for another 20 seconds.
  6. Fill three 8” cake tins with batter. I find using an ice cream scooper to help me do this makes it easy to distribute the batter evenly so that everything bakes at the same time.
  7. Bake for 50-60 min or until a toothpick inserted comes out clean. If the pick comes out with wet batter, bake for a further 10 min at a time until baked fully. Allow the tins to cool for 2 min and then carefully flip the cake tins over on to a cooling rack to cool completely before using. Chilling your cakes overnight before decorating means they’ll be easier to trim and decorate. So I bake my cakes the day before I trim them.
  8. To trim your chilled cake use a cake leveller or large serrated knife to carefully trim the first layer of cake by trimming it in half. Then trim the crust off the second layer so that you end up with two layers from each baked cake. When trimming make sure you aim to get both layers of cake the same height. Keep that in mind when trimming the first layer so the next layer will still be the same height as the first when trimming the crust off. Once you’re done trimming your three baked cakes you should end up with 6 layers of cake altogether.
  9. To prepare crumb coat, add a dab of chocolate Swiss meringue buttercream frosting onto an 10” cake board or serving plate. Add the first layer of cake. Pipe a ring of frosting around the first layer and fill the centre of the cake with more frosting. Use a small offset spatula to spread around a little before adding some chopped mint slice cookies. Add the second layer of cake and repeat with the remaining layers. Add more frosting around and top of the cake. Use a your small spatula to smoothen out the top and bottom of the cake before using a cake scraper (otherwise known as a bench scraper) to smoothen out the frosting. Get it as neat as you can. This should just be a neat thin layer of frosting which is aimed at trapping any cake crumbs so that random bits of cake crumbs don’t show up on the outside of the cake. Chill for 2 hours or overnight.
  10. Add a fresh layer of frosting using a small offset spatula. Use a cake scraper to smoothen out the frosting around the sides. Then smoothen out the top using the cake scraper.
  11. Stick the chocolate bark all around the cake.
Grass Frosting
  1. Split the frosting up into 3 bowls. Use the colour formulations to colour the three different shades of frosting.
  2. Fit the end of a piping bag with a grass tip. Line half of the inside of your bag with the dark green frosting. Line the other half with the green frosting. Fill the centre with the light green frosting
  3. Pipe grass on top of the cake and around the bottom.
Flowers
  1. Split the frosting up into 5 bowls. Use the colour formulations to colour the 5 different shades of frosting. Fit the end of four separate piping bags with very small round tips. For the pink flowers fit the end of a piping bag with a small star tip. Pipe random mini blobs of each colour in the grass.
  2. Add the buttercream mushrooms on top to finish.

Watch the recipe video here:

Magic Mushroom Cake

Mushrooms are magical in more than one way. ?✨Taste for Yourself: https://taste.md/2LSsqfl?: The Scran Line

Posted by Tastemade on Wednesday, August 1, 2018

Cake

Pull-Apart Pool Cupcake Cake

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Pull-Apart Pool Cupcake Cake
It's everybody into the pool for this fun summer dessert that requires little more than box cake mix, frosting and colorful supermarket candy.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • Cupcakes:
  • One 15.25-ounce box vanilla cake mix (plus required ingredients)
  • Three 16-ounce tubs vanilla frosting
  • Blue food coloring, as needed
  • Decorations:
  • 6 ounces blue candy-coated chocolates, such as M & M's
  • 14 ounces white candy-coated chocolates, such as M & M's
  • One 3-ounce package blue sweetened powdered gelatin (1/4 cup)
  • 1 striped sour candy belt
  • 11 graham cracker bears
  • 2 candy necklaces
  • 1 small jawbreaker
  • 2 gummy ring candies, such as Lifesavers Gummies
  • 1 chocolate chew candy, such as Tootsie Roll
  • 1 white flat taffy candy strip, such as Airheads
  • 1 green flat taffy candy strip, such as Airheads
Instructions
  1. Special equipment: two 12-cup muffin pans; 24 cupcake liners; a pastry bag fitted with a large round tip; an offset spatula; 2 drink umbrellas
  2. For the cupcakes: Line two 12-cup muffin pans with cupcake liners. Prepare the cupcakes according to the package directions. Transfer to cooling racks and cool completely.
  3. In a clean mixer bowl, combine 1½ tubs of the frosting and about ¼ teaspoon blue food coloring. Beat until smooth and no streaks remain, adding more color if needed to make a light blue frosting.
  4. Dollop a tiny bit of blue frosting on the bottom of the liner of one of the cupcakes (this will help anchor it to the serving tray), then dollop a generous amount on top of the cupcake. Anchor the cupcake to a serving tray large enough to hold all 24 cupcakes. Repeat with the remaining cupcakes, arranging them in a 4-by-6 cupcake grid with the edges touching.
  5. Using an offset spatula, smooth the blue frosting across the tops of the cupcakes, adding more as necessary, so it appears as 1 layer and the individual cupcakes are no longer visible. Smooth the remaining blue frosting on the sides to cover the cupcakes but not the liners.
  6. Put the remaining 1½ tubs white frosting in a pastry bag fitted with a large round tip. Pipe the outline of a rectangle in white (about 5 by 7 inches) closer to one short edge of the cupcake grid to make the pool. Pipe around the outline of the rectangle all the way to the edges of the cupcake grid with white, leaving the inside of the pool blue. Smooth the white frosting with an offset spatula.
  7. For the decorations: Arrange a row of blue candy-coated chocolates on the white frosting around the perimeter of the pool, then arrange another row of blue candy-coated chocolates around the outer perimeter of the cupcake grid. Fill in between the 2 blue rows with rows of white candy-coated chocolates to make the pool deck. Chill the cake 30 minutes to set the frosting inside the pool.
  8. Meanwhile, bring ½ cup water to a boil in a small saucepan. Stir in the blue gelatin until dissolved. Combine a mixture of water and ice in a measuring cup to make ½ cup. Stir into the dissolved gelatin until the ice melts. Chill the gelatin mixture while the cake chills. After 30 minutes, pour the gelatin into the pool. Chill until completely set, about 2 hours.
  9. Cut 2 strips of sour candy belt, each slightly larger than a graham bear, to make beach towels. Lay 1 bear on each towel and arrange them to relax by the pool. Add a drink umbrella over each to shade them from the sun.
  10. Cut the candy necklaces open where they tie to make 2 long strips. Cut 2 strips the same size as the length of the pool and arrange them over the gelatin for lanes. Gently pull out and discard the strings, keeping the candies in straight lines. Arrange 3 bears around a jawbreaker in the pool to play a game of volleyball. Stick a bear in each gummy ring candy for floaties and add to the pool.
  11. Cut the chocolate chew into 4 pieces crosswise to make legs for the diving board. Cut a 1½-inch piece from the white taffy and attach it to the legs to make a diving board. Set at the deep end of the pool and press a bear at the end, ready to dive in.
  12. Cut the green taffy into a rectangle a little larger than a bear. With the back of a paring knife, score lines in the taffy to resemble the puffy parts of a blow-up raft. Stick a bear on the raft and add him to the pool. Stick the remaining bears in the pool to hang out.

Watch the recipe video here:

How to Make A Pull-Apart Pool Cupcake Cake

Recipe of the Day: Pull-Apart Pool Cupcake Cake ? Save this recipe: http://bit.ly/2MnoPDh.

Posted by Food Network on Friday, June 22, 2018

Cake Dessert

Parks & Rec Treat ‘Yo Self Cinnamon Roll Crêpe Cake

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Parks & Rec Treat 'Yo Self Cinnamon Roll Crêpe Cake
Treat yo' self like Tom and Donna with this gloriously decadent crêpe cake, and watch Parks & Rec on Hulu during cooling times! #ItsAllOnHulu
Author:
Cuisine: American
Recipe type: Cake
Ingredients
Batter
  • * 2 ¼ cups all-purpose flour
  • * 1 ½ teaspoons cinnamon
  • * 1 teaspoon salt
  • * ¾ cup brown sugar
  • * 5 eggs
  • * 1 ½ cups milk
  • * 1 ½ cups water
  • * 4 ½ tablespoons butter, melted
Filling
  • * 10 oz cream cheese, softened
  • * 1 ¼ cups powdered sugar
  • * 1 ½ teaspoons vanilla extract
  • * 1 teaspoon salt
  • * 2 tablespoons milk
  • * 4 cups whipped cream (made from 2 ½ cups heavy cream)
Topping
  • * 2 tablespoons butter
  • * ½ cup brown sugar
  • * 1 teaspoon cinnamon
  • * 1 tablespoon heavy cream
  • * 1 cup candied pecans
  • * ¼ cup reserved filling
  • * 2-3 tablespoons milk
Instructions
  1. Place flour, cinnamon and salt in a large bowl. Sift in the brown sugar. Whisk to combine.
  2. In another bowl, whisk together eggs, milk, water, and melted butter. Pour wet
  3. ingredients into the dry, whisk to fully combine and remove all big lumps. Batter will still have tiny lumps from butter, this is okay.
  4. Heat a 8-inch nonstick skillet over medium-low heat. Pour in a scant ¼ cup amount of batter. Tilt pan in a circular motion, so that the batter coats the pan in an even circle. Cook for 1 minute. Flip and cook other side for 30 seconds. Remove from pan. Repeat with the rest of the batter. Set aside crepes to cool.
  5. Filling: Beat cream cheese and powdered sugar together using a hand mixer. Once combined, add in vanilla, salt and milk. Beat until smooth, then add in whipped cream. Continue to beat until combined and uniform.
  6. Place the first crepe on a cake stand. Spread a layer of filling on to the crepe, then top with another crepe. Repeat until all the crepes have been used up. Reserve a ¼ cup of filling. Refrigerate cake for at least 4 hours or overnight.
  7. In a small pot, heat butter, brown sugar, and cinnamon. Once bubbling and syrupy, stir in the heavy cream. Remove from heat.
  8. Whisk reserved filling with 2 tablespoons of milk. You should be able to drizzle this, but if it is too thick, add another 1 tablespoon of milk.
  9. Drizzle cinnamon sugar syrup over crepe cake. Pile candied pecans on top and drizzle with more syrup. Drizzle with thinned filling drizzle. Slice and serve.

Watch the recipe video here:

Treat yo' self like Tom and Donna with this gloriously decadent crêpe cake, and watch Parks & Rec on Hulu during cooling times! #ItsAllOnHulu

Posted by Tasty on Saturday, July 28, 2018