BETTER THAN SEX CHEX™ MIX RECIPE - TABLESPOON.COM
With a caramelly crunch and delicate chocolate drizzle, this snack is perfectly suited to any occasion, from parties to family movie night.
Provided by TBSP Susan
Total Time 30 minutes
Prep Time 15 minutes
Yield 16
Number Of Ingredients 12
Steps:
- Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper or foil.
- In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour caramel mixture over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-sized pieces.
- Make sure Chex™ mixture is cool to the touch (so candy doesn't melt.) Evenly sprinkle mini peanut butter cups candy and miniature marshmallows over Chex™ mixture.
- In small microwavable bowl, microwave caramel baking bits and cream uncovered on High about 1 minute or until chips can be stirred smooth. Use a spoon or fork to drizzle over snack. Microwave the milk chocolate baking chips next, starting with 20 seconds and stirring, then at 20 second intervals until the mixture is completely smooth (microwave temps vary, so watch the chocolate and stir frequently until it's of drizzling consistency).
- Drizzle over the snack mixture. Then microwave the vanilla (white) baking chips in 20-second intervals, stirring until smooth, and drizzle that over the snack mixture. (Note: The vanilla and milk chocolate chips should not need cream added.) Quickly sprinkle coarse salt over all while candy drizzles are still wet.
- Refrigerate until set. Break apart and store in tightly covered container. Perfect for gift giving!
Nutrition Facts : Calories 258.7 , CarbohydrateContent 38.4 g, CholesterolContent 15.0 mg, FiberContent 0.8 g, ProteinContent 1.9 g, SaturatedFatContent 5.3 g, ServingSize 1 Serving, SodiumContent 293.3 mg, SugarContent 25.1 g
MAGNOLIA'S VANILLA CUPCAKE RECIPE | FOOD NETWORK
Everyone is always asking us which is the most popular cupcake at the bakery. Most people are surprised that it is what we call the Vanilla Vanilla -- the vanilla cupcake with the vanilla icing (and the most popular color for the icing is pink). If you would like to make a layer cake instead of cupcakes, divide the batter between 2 (9-inch) round cake pans and bake the layers for 30 to 40 minutes.
Provided by Food Network
Categories dessert
Total Time 1 hours 45 minutes
Prep Time 5 minutes
Cook Time 40 minutes
Yield 24 cupcakes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.
- In a small bowl, combine the flours. Set aside.
- In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
- Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
- Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
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CHRISTMAS CAKE RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Total Time 2 hours 30 minutes
Category dessert
Calories 458 calories per serving
Preheat the oven to 150°C (130°C fan) mark 2. Grease, then line the base and sides of a 20.5cm (8in) deep round cake tin with baking parchment.
Put all the dried fruit and stem ginger into a very large pan with the lemon zest and almond liqueur. Heat the pan until the liqueur at the bottom begins to boil, then cook on a medium heat for 5min, stirring frequently until the fruit absorbs the liquid. Add butter and sugar and heat gently to melt, stirring occasionally to help dissolve the sugar.
Take the pan off the heat and leave to cool for 5min. Stir in the almonds, flour, spices and beaten eggs and mix well. Immediately pour the mixture into the prepared tin and level the surface (there's no need to make a dip in the mixture).
Bake the cake for 1hr 45min-2hr or until a skewer inserted into the centre comes out clean. Cover the cake with foil if it is browning too quickly.
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