mandaplz

ps-imadethis:

Gems are truly truly outrageous, even more so when they satisfy not only your eye, but your sweet tooth, too.  Diamonds are a girl’s best friend and glitter is a crafty girl’s ultimate go-to. There’s simply no such thing as too much sparkle, so dress up your desserts and wow the guests at your next fancy fete with a decadent and elegantly edible DIY.    

To create:  dust candy mold with different shades of edible glitter, using a clean paint brush. It magically sticks to all sides! Melt white chocolate following the package’s specific directions. Use a small spoon to pour the melted white chocolate into the mold.  Place the filled mold into the refrigerator for at least a few hours until set completely.  Once hardened, carefully remove from the mold. You may want to add a little extra hint of glitter on the bottoms or on sides.

(via samirows)

thecakebar:

Over 200 Creative Cupcake Recipes You’ll Love! (click links below)

• Banana Oat Cupcakes
• One Bowl Spumoni Cupcakes
• A Taste of Serenity - Rose Hip Cupcakes
• Cantaloupe Cupcakes
• Orange Creamsicle Cupcakes With Orange Salted Caramel Buttercream
• Riesling Cupcakes with Pear Mascarpone Frosting (gluten-free)
• Chocolate Chip Cookie Cupcakes
• Canelé Cupcakes with Spiced Rum Caramel Frosting
• Vanilla Malt Cupcakes
• Green Smoothie Cupcakes
• Spam Cupcakes - A Sweet and Salty Delight
• Limoncello Float Cupcakes
• Cupcakewurst
• French Toast Cupcakes Stuffed with Peaches and Mascarpone
• Potato and Egg Cupcakes
• Chocolate Tamale Cupcakes for Cinco de Mayo
• Hummingbird Cupcakes with Pineapple Almond Butter Cream Cheese Frosting  (gluten-free)
• Hot Cross Buns Stuffed with Chocolate and Strawberries
• Matzoh Brei Cupcakes for Passover
• Coffee and Doughnut Cupcakes Three Ways
• Easter Egg Cupcakes with “Yolk” Centers
• Paleo Diet Carrot Cupcakes - A Caveman or Cavewoman’s Dream (gluten-free and dairy-free)  
• Savory Potato Rosemary Cupcakes with Irish Cheddar Frosting
• Lasagna Cupcakes Two Ways
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• Passion Fruit Cupcakes with White Chocolate Frosting
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• Sweet Potato Casserole Cupcakes 3 Ways
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• Steamed Salted Caramel Cupcakes, or Salted Apam Gula Hangus, or Werther’s Original Cupcakes: How to Make Cupcakes in a Steamer
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• Golden Glow Cupcakes: Back to School Time
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• Coffee Cupcakes: The Magic of Meringue
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• Orange Carrot Cupcakes with Maple Frosting and Maple Cookies: The Goodbye and Hello Cupcakes
• Inauguration Cupcakes - Sweet Potato Pie Cupcakes
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• Chocolate with Tangerine Frosting: It’s no Golden Glow
• Margarita Cupcakes: Can a Cupcake be Dangerous? (vegan) 
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(via samirows)

i want this in me now

(via samirows)

theyummyfood:

Oreo Cheesecake Cupcake

Ingredients
30 Whole Oreo’s and 12 Chopped Oreo’s (I also added some extra crushed mini oreo’s in the batter)
2 lbs Cream cheese = 4 (8oz) 1/3 reduced fat cream cheese
1 Cup Sugar
1 teaspoon vanilla extract
4 Large Eggs (beaten)
1 Cup light Sour Cream
pinch of salt

Directions
Preheat the to 275 degrees
Line a cupcake tin and place a whole Oreo in each cupcake liner.
Beat the cream cheese in a electric mixer on medium high speed until smooth, gradually add your  sugar. Add the vanilla, mix until combined and slowly add the beaten eggs. Add your sour cream and salt beat until combined.  Stir in your crushed oreos. Fill your cupcake liner to almost the top. Bake for 22-25 minutes rotating the pan once half way through.  Cool on a wire rack and place in the fridge for 4 hours to set or over night.

(via samirows)

foodordeath:

chocolate macarons 

Ingredients

• 90 grams (3 ounces) of egg whites (equal to whites of 3 large eggs), at room temperature
• 125 grams (4 ½ ounces) of ground almonds or almond flour
• 125 grams (4 ½ ounces) of icing sugar
• 25 grams (1 ounce) unsweetened cocoa powder (optional)
• 125 grams (4 ½ ounces) of caster sugar (superfine sugar) divided into two equal portions
• 125 grams (4.5 ounces) bittersweet chocolate
• 100 ml (3.4 fluid ounces) heavy cream
• 25 grams (1 ounce) unsalted butter

Directions

• Pulse the almond powder, icing sugar and cocoa powder in a food processor just until a fine powder is obtained. Then sift the mixture into a large bowl. If using almond flour, you may simply sift the almond flour and icing sugar together.

• Place the egg whites in a bowl and add half of the caster sugar. Begin beating the whites and sugar at low-medium speed. After 2 minutes, when the mixture starts to rise and holds its shape, increase the mixer speed. Continue beating at medium speed until firm peaks are obtained. Add the rest of the caster sugar and beat until all the sugar is dissolved.

• Transfer the beaten egg whites to a larger bowl (if necesssary) and add all of the almond powder mixture. Using a spatula, gently fold the mixture until the dry ingredients are completely incorporated, taking care not to overmix. The batter should be smooth and glossy and have a lava-like consistency. It should form a ribbon when dripped from the spatula.

• Line two baking trays with parchment paper. Fill a large pastry bag half full with batter and, using a 2-cm (1/2 inch) tip, vertically pipe the mixture into small mounds about the size of walnuts. The batter should be fluid enough that the macarons slowly flatten themselves out. Tap the trays against a hard surface a couple of times to remove any air bubbles.

• Allow to the macarons to sit for 20 to 30 minutes until a “skin” forms and they are no longer wet when lightly touched.

• Bake at 160 degrees C (325 degrees F) for 12 to 14 minutes. Shells should be smooth and shiny, with the characteristic “foot” or ridge underneath. You can tell when they’re done by very lightly tapping the side with a knife or fork. The macaron top should not slide but remain firmly on its foot.

• Remove macarons from the oven. Cool for a few moments and remove with a lifter. They should come off easily.

For the filling

• Place finely chopped chocolate in a heat-resistant bowl.

• Bring the cream to a boil in a saucepan. Remove from heat and pour over the chocolate. Stir until melted and smooth. Add the butter and stir well. Allow to cool until thickened.

• Using your thumb, carefully make a small opening on the flat side of one macaron shell. Place about a teaspoon of filling over the opening. Cover with another shell and twist until filling is evenly spread.

(via quaintra)

thecakebar:

peanut butter cup cheesecake

(via samirows)

arubboth:

kitsuneleah:

• 1 tbsp. butter, melted 
• 1 tbsp. white sugar 
• 1 tbsp. brown sugar 
• 3 drops of vanilla 
• pinch of salt 
• 1 egg yolk 
• 1/4 c. flour 
• 2 tbsp. chocolate chips

In a bowl, mix together the butter, sugars, vanilla, and egg yolk. Add in the flour and salt. Mix until combined. Add in the chocolate chips. Put the dough into a small microwaveable bowl, ramekin, or coffee cup. Microwave for 40-60 seconds or until the cookie looks done. Best served warm… Enjoy!

oops nevermind I’m trying this now

GET INSIDE OF ME

(via samirows)

littleredqueen:

dietkiller:

Fried Chicken and Waffle Grilled Cheese

can…can we—can we please make this??

365daysofhalloween:

Candy Corn JelloL

Prepare a flexible silicon pyramid mold by spraying lightly with PAM cooking spray, or wiping each mold cavity with a little vegetable oil. Follow by wiping each mold cavity with a clean paper towel. This method will leave the slightest reside which will aid in un-molding the gelatin without affecting the taste or appearance of your gelatin.

Place the mold on a stable, movable flat surface, such as a cookie sheet or cooling rack (make sure it fits into your refrigerator).

Prepare milk layer.

Milk layer
1 cup water
2 envelopes Knox gelatin
1/2 can sweetened condensed milk (14 oz can)

Pour water in a small saucepan, and sprinkle with the gelatin. Allow to soak for a minute or two. Heat over low heat until gelatin is dissolved, about 5 minutes. Remove from heat and stir in the sweetened condensed milk.

Transfer the mixture to a microwave safe bowl. Spoon 1/2 teaspoon of the condensed milk mixture into each mold cavity. Place the mold in the refrigerator and chill until fully set, about 30 minutes. Make sure you over the bowl with the remaining milk mixture with cellophane. Wrap a towel around the bowl to further conserve heat.

Prepare the orange layer

Orange Layer
1 cup water
1 envelope Knox gelatin
1 box orange flavored gelatin dessert mix

Pour water in a small saucepan, and sprinkle with the Knox gelatin. Allow to soak for a minute or two. Heat over low heat until gelatin is dissolved, about 5 minutes. Add the orange gelatin dessert mix and stir until fully dissolved.

Spoon about a tablespoon of the orange gelatin mixture into each mold cavity, over the chilled white layer. Return the mold to the refrigerator and chill until fully set, about 40 minutes.

When the orange layer is fully set, unwrap your bowl containing the milk gelatin mixture, and stir in a few drops of yellow food coloring. If the mixture is clumpy, microwave it for 15-20 seconds (make sure it doesn’t get too hot, or it will melt the set gelatin).

Spoon in a teaspoon or two of the yellow milk gelatin mixture into the mold cavities. You can fill to the top. Refrigerate until fully set. These little beauties can be made a day in advance.

To serve, unmold.

(via feytaline)