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Two-Ingredient Soda Pop Cupcakes

Two-Ingredient Soda Pop Cupcakes
It doesn't get any easier than two-ingredient cupcakes! For best results, use a fruit-flavored carbonated beverage, such as orange, grape, strawberry or lemon-lime.
Cuisine: American
Recipe type: Dessert
  • 1 box Betty Crocker™ Super Moist™ white cake mix
  • 1 can (12 oz) carbonated beverage of choice
  1. Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  2. In large bowl, beat dry cake mix and carbonated beverage with electric mixer on low speed 1 minute, then on medium speed 2 minutes, scraping side of bowl. Divide batter among cups.
  3. Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove to cooling rack to cool completely, about 1 hour. If desired, frost with Betty Crocker™ frosting.

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It doesn't get any easier than two-ingredient cupcakes! Two-Ingredient Soda Pop Cupcakes recipe:…

Posted by Betty Crocker on Sunday, June 2, 2019


Salvadoran Pupusas As Made By Curly And His Abuelita

Salvadoran Pupusas As Made By Curly And His Abuelita
Salvadoran Pupusas As Made By Curly And His Abuelita
Cuisine: American
Recipe type: Dessert
  • ½ head green cabbage, cored and shredded
  • 1 small white onion, sliced
  • 2 medium carrots, grated
  • 4 cups boiling water (960 mL)
  • 1 cup distilled white vinegar (240 mL)
  • 1 tablespoon dried oregano
  • 2 teaspoons kosher salt
  • 1 teaspoon vegetable oil
  • 1 lb boneless pork shoulder (455 g), cut into 1-inch (2-cm) cubes
  • 1 teaspoon salt
  • 1 medium tomato, diced
  • ½ green bell pepper, diced
  • 1 small white onion, diced
  • 4 cups masa harina (450 g)
  • 2 teaspoons salt
  • 3 cups cold water (720 mL)
  • 1 cup grated mozzarella cheese (100 g)
  • 1 cup refried bean (240 g), cooked
  • 1 tablespoon vegetable oil, for frying
  1. Make the curtido: In a large bowl, combine the cabbage, onion, and carrots. Pour the boiling water over the vegetables and toss. Let sit for 10 minutes, then drain.
  2. In a liquid measuring cup or small bowl, combine the vinegar, oregano, and salt. Pour over the slaw and toss to coat. Once thoroughly mixed, transfer the curtido any any leftover liquid in the bowl to an airtight jar or container.
  3. Chill for at least 20 minutes in the refrigerator, or chill overnight for best results.
  4. Make the chicharrón: Heat the vegetable oil in a large pan over medium-high heat. Add the pork shoulder and salt. Cook for 15 minutes without disturbing. If the pork is browning too quickly, reduce the heat to medium. Turn the pork over and let cook on the other side for 10 minutes more, or until crispy and golden brown.
  5. Transfer the pork to a food processor and add the tomato, green bell pepper, and onion. Pulse until a thick paste forms. The mixture should not be watery. Set aside.
  6. Make the pupusa dough: In a large bowl, whisk together the masa harina and salt, then add the water. Use your hands to mix until the dough comes together with a clay-like texture.
  7. Fill a small bowl with water and a bit of oil and set near your work station. You’ll wet your fingers with the mixture as you work to keep the dough from sticking to your hands.
  8. Take a golf ball-sized portion of dough and roll into a ball, then flatten into an even round.
  9. Fill the dough round with ½ tablespoon chicharrón paste, 1 teaspoon refried beans, and 1 teaspoon mozzarella cheese. Fold the dough over the filling until it’s completely sealed. Then, pat out the ball between your hands until flat. If the pupusa cracks, patch it with a bit of dough and a little oil. Repeat with the remaining ingredients.
  10. Heat a large pan or griddle over medium heat. Brush with vegetable oil, then place 2-3 pupusas on the pan and cook for 2-4 minutes, or until the bottoms are golden brown. Flip and cook on the other side for 2-4 minutes more, until golden brown and warmed through. Repeat with the remaining pupusas.
  11. Serve the pupusas with curtido.
  12. Enjoy!

Watch the recipe video here:

Salvadoran Pupusas as Made by Curly and His Abuelita ❤️Get the recipe:

Posted by Tasty on Monday, June 3, 2019


Cookies and Cream Whoopie Pies

Cookies and Cream Whoopie Pies
Looking for sandwich cookies? Then check out these cookies made using Betty Crocker® sugar cookie mix – a wonderful dessert treat!
Cuisine: American
Recipe type: Dessert
  • 1 pouch Betty Crocker™ sugar cookie mix
  • ⅓ cup unsweetened baking cocoa
  • 2 tablespoons Gold Medal™ all-purpose flour
  • ⅓ cup sour cream
  • ¼ cup butter or margarine, softened
  • 1 teaspoon vanilla
  • 1 egg
  • ½ cup sugar
  • 8 creme-filled chocolate sandwich cookies, crushed
  • 1 cup Betty Crocker™ Whipped fluffy white frosting (from 12-oz container)
  • ½cup marshmallow creme
  1. Heat oven to 350°F. In large bowl, stir together cookie mix, cocoa and flour. Add sour cream, butter, vanilla and egg; stir until stiff dough forms.
  2. Shape dough into 28 (1¼-inch) balls. Roll in sugar. On ungreased cookie sheets, place balls 2 inches apart. Press each ball to flatten slightly.
  3. Bake 8 to 9 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  4. In small bowl, stir filling ingredients until well mixed. To make each whoopie pie, spread about 2 teaspoons filling on bottom of 1 cookie. Top with second cookie, bottom side down; gently press cookies together. Store between sheets of waxed paper in tightly covered container.

Watch the recipe video here:

These easy sandwich cookies are the perfect weekend treat.Cookies and Cream Whoopie Pies recipe:…

Posted by Betty Crocker on Friday, April 26, 2019


Galaxy Mirror Glazed ‘Box’ Cake

Galaxy Mirror Glazed 'Box' Cake
Galaxy Mirror Glazed 'Box' Cake recipe.
Cuisine: American
Recipe type: Dessert
  • 2 chocolate cake mixes, 2 boxes, prepared according to package
  • 2 cups butter (460 g), softened
  • 2 teaspoons vanilla
  • 1 tablespoon milk
  • 6 cups powdered sugar (720 g)
  • 1 ¼ cups water (300 mL)
  • 1 ½ cups sugar (300 g)
  • 15 oz sweetened condensed milk (395 g), 1 can
  • 15 sheets gelatin
  • 26 oz white chocolate (740 g), chopped, over 30% cocoa butter
  • black food coloring
  • navy blue food coloring
  • light blue food coloring
  • purple food coloring
  • pink food coloring
  • white food coloring
  1. Prepare the cakes according to the package, or use your favorite cake recipe.
  2. To make the buttercream, mix the butter, vanilla, milk, and powdered sugar in a bowl with a hand mixer.
  3. Once the cakes are baked and cooled, place one cake on a turntable. If you don't have one, you can use a plate. Slice the top off the cakes to create a flat surface.
  4. Place a large dollop of the buttercream on the cake and spread to create an even middle layer of frosting.
  5. Place the second cake over the layer of buttercream.
  6. Frost the entire cake to create the crumb layer, creating a smooth surface.
  7. Place the cake in the freezer to keep cold.
  8. For the glaze, boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.
  9. Bloom the gelatin in 8 cups (2 liters) of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture.
  10. Pour the sugar mixture over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.
  11. Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high.
  12. Pour the glaze through a sieve into a large bowl to remove any excess bubbles.
  13. Separate the glaze into 5 different bowls (one medium-sized bowl and four smaller bowls).
  14. Color the biggest bowl of glaze with black and navy blue food coloring, stir the coloring with the glaze until the color is distributed evenly.
  15. In the next bowl, add the navy blue food coloring and stir.
  16. In the next bowl, add the lighter blue food coloring and stir.
  17. In the next bowl, add the purple food coloring and stir.
  18. In the next bowl, add the pink food coloring and stir.
  19. When you are ready to use the glaze, make sure each one is around 90-96°F (32-35°C). Microwave if necessary. Pour the colored glazes back into the biggest bowl of black and blue glaze. Swirl them gently with a spoon.
  20. Place the cake on a stand over a sheet tray to catch any excess glaze. Carefully pour the glaze over the cake.
  21. Dip a brush into the white food coloring and fling it onto the cake to create stars.
  22. Enjoy!

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This galaxy cake is out of this world 💫Get the recipe:

Posted by Tasty on Tuesday, June 4, 2019


Chocolate Mashed Potatoes

Chocolate Mashed Potatoes
As the kids say—YOLO.
Cuisine: American
Recipe type: Dessert
  • 1 cup chocolate milk
  • ⅓ cup water
  • 2 tablespoons powdered sugar
  • 1 tablespoon unsweetened cocoa
  • ⅛ teaspoon kosher salt
  • 1⅓ cups instant potato flakes Chocolate syrup, optional
  1. Whisk together chocolate milk, water, powdered sugar, cocoa, and salt in a small saucepan over medium-high; bring mixture to a boil. Remove from heat; stir in potato flakes. Add 1 to 2 tablespoons of water, if needed, for desired consistency. Chill 1 hour. Serve with chocolate syrup, if desired.

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Definitely not a first-date dessert 😉 (via Well Done)GET THE RECIPE:

Posted by MyRecipes on Thursday, February 14, 2019