See this at: bhg.com| Added on 12/14/09

1. Preheat oven to 350 degrees F. Line 2-1/2-inch muffin cups with paper bake cups; set aside. Prepare cake mix according to package directions,...

See this at: sheknows.com| Added on 07/21/09

Everyone loves roasting marshmallows on an open fire to make delicious s'mores. But s'mores aren't just for camping, you can make these wonderful s'more bar cookie recipes at home.

Everyone loves roasting marshmallows on an open fire to make delicious s'mores. But s'mores aren't just for camping, you can make these wonderful s'more bar cookie recipes at home. See less

See this at: culinary.net| Added on 09/21/09

(Family Features) - Ready for some wacky Halloween fun? Get those cauldrons a-bubbling and whip up spook-a-licious treats for your ghostly guests. The witches and wizards will surely do some wand-waving to get to the head of the table, but have no... See more

(Family Features) - Ready for some wacky Halloween fun? Get those cauldrons a-bubbling and whip up spook-a-licious treats for your ghostly guests. The witches and wizards will surely do some wand-waving to get to the head of the table, but have no fear - one bite of these magical morsels, and they'll be forever enchanted. * Transform a favorite cheese ball into a pumpkin, complete with crunchy pita-crisp bats and cats for serving. * Magically, marshmallow crispy treats morph into ghastly ghosts and party-perfect pumpkin pops on a stick. * Cute candy spiders spin a web of cookie icing to ensnare you on your first bite of fudgy brownies. * Apples dazzle with swirls of candy coating, sparkling with sugars, sprinkles and confetti. * Tempting tarts cast a spell on taste buds with their alluring brightly colored webs. For additional Halloween party ideas, or to order any of the pans or supplies used in these recipes, visit www.wilton.com. See less

See this at: tasteofhome.com| Added on 07/21/09

Ingredients: * 12 squares (1 ounce each) semisweet chocolate * 1 cup butter, softened * 1-1/3 cups plus 1/4 cup sugar, divided *...

See this at: jas.familyfun.go.com| Added on 07/21/09

RECIPE INGREDIENTS: Brownies 1/2 cup butter 4 ounces unsweetened chocolate 1 1/2 cups sugar 3 eggs 1 1/2 teaspoons vanilla extract 1 cup all-purpose flour 1/2 teaspoon salt Mint Frosting 1/4 cup softened butter 2 1/2 cups... See more

RECIPE INGREDIENTS: Brownies 1/2 cup butter 4 ounces unsweetened chocolate 1 1/2 cups sugar 3 eggs 1 1/2 teaspoons vanilla extract 1 cup all-purpose flour 1/2 teaspoon salt Mint Frosting 1/4 cup softened butter 2 1/2 cups confectioners' sugar 1 1/2 to 3 tablespoons milk 1/2 teaspoon peppermint extract Green food coloring Chocolate Topping 3/4 cup semisweet chocolate chips 3 tablespoons butter 1. Heat the oven to 350° and grease a 9-inch square baking pan. For the brownies, place the butter and chocolate in a microwave-safe bowl. Microwave on high for 1 minute, stir, and microwave for 1 minute more. Stir until smooth. In a separate bowl, whisk together the sugar and eggs. Stir in the chocolate and the vanilla extract. Finally, stir in the flour and salt until thoroughly combined. Pour into the prepared pan, then bake for 25 minutes or until a knife inserted in the middle comes out clean. Cool for at least 1 hour. Step 2 - Chocolate Mint Brownies... See less

See this at: myrecipes.com| Added on 07/11/09

Whether your peppermint comes in the form of oil, extract, or cane, this cool candy flavor is sure to pep up even the most basic dessert recipes. -...

See this at: bhg.com| Added on 12/14/09

1. Preheat the oven to 350 degrees F. Grease two 6x2-inch round cake pans or springform pans. Mix 1 teaspoon each flour and cocoa powder; dust pans....

See this at: dinnercakes.com| Added on 09/21/09

Happy Rainbow Week at DinnerCakes! Heather and I have been busy talking about things we'd like to do and the direction we'd like to take with our modest niche in the foodie world and today is one of our new things we're trying out (you may have also... See more

Happy Rainbow Week at DinnerCakes! Heather and I have been busy talking about things we'd like to do and the direction we'd like to take with our modest niche in the foodie world and today is one of our new things we're trying out (you may have also noticed Heather's Saturday post: Foodie News). Every now and then we'll introduce a theme week, in which we'll write about the topic of choice. This week's theme is rainbow week. We'll give you tips and tricks on how to do your own rainbow-inspired food along with ideas on where to take it. We hope you enjoy it and, as always, e-mail us if you have any suggestions! Today's post is about the basics of rainbow baking. We'll discuss what you need to do, concerns and considerations, as well as give you a recipe to try your own (in case you just want to just follow some steps). The Color - Drops and Gel To color your batter, you'll use food coloring. You've got two choices: you can go with the standard food drops or you can go with coloring gels... See less

See this at: blog.pinkcakebox.com| Added on 07/21/09

We used turquoise blue and purple colored fondant to decorate this Octopus Birthday Cake. The cake is covered in lime green polka dots and the first tier is chocolate cake with oreo and creams filling and the second tier is lemon with raspberry... See more

We used turquoise blue and purple colored fondant to decorate this Octopus Birthday Cake. The cake is covered in lime green polka dots and the first tier is chocolate cake with oreo and creams filling and the second tier is lemon with raspberry chambord filling. See less

See this at: gadgets.boingboing.n...| Added on 07/21/09

Login or create an account to comment on this entry. You can also comment anonymously below: Warning: Anonymous messages are held for moderation. This could take a (long) while. Or your comment may not be posted at all. Please consider creating an... See more

Login or create an account to comment on this entry. You can also comment anonymously below: Warning: Anonymous messages are held for moderation. This could take a (long) while. Or your comment may not be posted at all. Please consider creating an account and logging in. It's fast, free, and we don't spam, ever. See less

See this at: countryliving.com| Added on 07/11/09

* Prepare cake pans: Heat oven to 350 degrees F. Lightly butter three 8-inch cake pans and fit each bottom with an 8-inch circle of parchment paper. Lightly butter the parchment paper. Set aside. * Make the batter: Sift the flour, cocoa, baking... See more

* Prepare cake pans: Heat oven to 350 degrees F. Lightly butter three 8-inch cake pans and fit each bottom with an 8-inch circle of parchment paper. Lightly butter the parchment paper. Set aside. * Make the batter: Sift the flour, cocoa, baking powder, baking soda, cinnamon, and nutmeg in a large bowl and set aside. Combine the buttermilk, pumpkin, and vanilla in a medium bowl and set aside. Beat the butter and sugar together in a large bowl, with an electric mixer set on medium speed, until fluffy. Add the eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Alternately add the flour mixture and buttermilk mixture, blending well after each addition. * Bake the cake: Divide the batter among the pans and bake until a wooden skewer inserted into the middle comes out clean -- about 35 minutes. Cool the cakes in the pan for 20 minutes. Remove cakes and cool. (For cupcakes: Heat oven to 375 degrees F. Place cupcake liners in standard cupcake tins and... See less

See this at: countryliving.com| Added on 07/11/09

Filled with rich fruit preserves and topped with black-raspberry-flavored buttercream, this cake is a raspberry lover's dream.

Filled with rich fruit preserves and topped with black-raspberry-flavored buttercream, this cake is a raspberry lover's dream. See less

See this at: countryliving.com| Added on 07/11/09

* Make the tortes: Heat oven to 350 degrees F. Butter the bottoms of two 10-inch round cake pans and fit with two circles of parchment paper. Butter the paper and pan sides. Set aside. * Combine the ground walnuts, flour, cornstarch, and baking... See more

* Make the tortes: Heat oven to 350 degrees F. Butter the bottoms of two 10-inch round cake pans and fit with two circles of parchment paper. Butter the paper and pan sides. Set aside. * Combine the ground walnuts, flour, cornstarch, and baking powder and set aside. Place the egg whites and salt together in a large bowl, beat to stiff peaks, and set aside. * Place the egg yolks in a large bowl and beat on medium-high speed. Gradually add the granulated sugar and continue to beat until the mixture becomes thick and fluffy -- about 5 minutes. Add 2 teaspoons vanilla, mix to combine and set aside. * Sprinkle the walnut mixture over the yolk mixture and fold in the egg whites until combined. Divide the batter between the prepared pans and bake until the cake centers spring back when lightly touched -- 25 to 30 minutes. Run a knife around the pan sides and turn the cakes out onto wire racks. Cool completely. * Make the mocha frosting and coffee filling: Beat the butter, chocolate, remaining... See less

See this at: countryliving.com| Added on 07/11/09

* Heat oven to 350 degrees F. Butter two 8-inch-round cake pans and line bottoms with parchment paper. Combine flour, cocoa, granulated sugar, baking soda, baking powder, and salt together in a large bowl. Add eggs, vanilla, sour cream, oil, vinegar... See more

* Heat oven to 350 degrees F. Butter two 8-inch-round cake pans and line bottoms with parchment paper. Combine flour, cocoa, granulated sugar, baking soda, baking powder, and salt together in a large bowl. Add eggs, vanilla, sour cream, oil, vinegar (for leavening and a more tender cake), and 1 cup hot water and mix with a wooden spoon until batter is smooth. * Pour batter into prepared pans and bake until a wooden skewer, inserted into cake center, comes out clean, 35 to 40 minutes. Cool cakes in pans 20 minutes; release from pans and cool completely on wire racks. * Beat butter and jam together using an electric mixer set on medium speed until fluffy. Add confectioners' sugar and beat until smooth. Spread filling between 2 cake layers and frost with Superquick Chocolate Buttercream. See less

See this at: goodhousekeeping.com| Added on 07/11/09

* Prepare Rich Butter Cake: Preheat oven to 350 degrees F. Grease three 8-inch round cake pans. Line bottoms with waxed paper; grease and flour paper....

See this at: mykitchensnippets.co...| Added on 07/11/09

Ingredients : 6 eggs 110g sugar 150g cake flour 1/2 tsp baking powder 1/2 tbsp emulsifier/ovalet (optional) 100g butter, melted 30g condensed...

See this at: sugarcraft.com| Added on 07/08/09

Dinosaur Cake

Dinosaur Cake See less

See this at: hostesswiththemostes...| Added on 07/08/09

Cake: 1 box Betty Crocker® SuperMoist® white cake mix water, vegetable oil and egg whites (as per box directions) 1/2 teaspoon red food color 1/2...

See this at: kraftfoods.com| Added on 06/12/09

HEAT oven to 350ºF. PREPARE cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert cakes onto wire...

See this at: mykitchensnippets.co...| Added on 07/11/09

Ingredients : 5 large eggs 180 grams granulated sugar 200 grams flour 1 tbsp of orange zest 50 ml whole milk 50 ml orange juice 4 tablespoons...

See this at: epicurious.com| Added on 07/08/09

This dessert can be made one day ahead and stored in the freezer, making it ideal for entertaining. You can create the decorative meringue swirls......

See this at: epicurious.com| Added on 07/08/09

* 16 whole graham crackers (about 8 ounces) * 1 cup whole almonds, toasted * 3 tablespoons sugar * 1/2 cup (1 stick) unsalted butter,...

See this at: laaloosh.com| Added on 06/12/09

No need to give up this favorite dessert recipe just because you are following the Weight Watchers Plan! This fantastically delicious, lower calorie version has just 4 Weight Watchers Points per serving, making it an excellent dessert recipe to add... See more

No need to give up this favorite dessert recipe just because you are following the Weight Watchers Plan! This fantastically delicious, lower calorie version has just 4 Weight Watchers Points per serving, making it an excellent dessert recipe to add to your collection of Weight Watchers Recipes! If y... See less

See this at: omnomicon.com| Added on 06/02/09

Visit the website for more detailed instructions! 1. Use 2 white cake mixes. Separate and pour the batter into six different bowls. 2. Add color dye to each bowl. 3. Layer in the order of a rainbow in one pan, (red, orange, yellow, green, blue,... See more

Visit the website for more detailed instructions! 1. Use 2 white cake mixes. Separate and pour the batter into six different bowls. 2. Add color dye to each bowl. 3. Layer in the order of a rainbow in one pan, (red, orange, yellow, green, blue, and purple) in one pan. 4. In the other layer in a reverse rainbow, ( purple, blue, green, yellow, orange, and red) 5. Bake and layer. 6. Done!!!! See less

See this at: find.myrecipes.com| Added on 06/18/09

Prep and Cook Time: 1 hour, 30 minutes. Notes: For a shortcut version, start with a store-bought angel food cake. The very fine candy \'\'dust\'\' left over from crushing the candy canes is delicious sprinkled on vanilla ice cream or stirred into hot... See more

Prep and Cook Time: 1 hour, 30 minutes. Notes: For a shortcut version, start with a store-bought angel food cake. The very fine candy \'\'dust\'\' left over from crushing the candy canes is delicious sprinkled on vanilla ice cream or stirred into hot cocoa. To maximize the dramatic look of this cake, add See less

See this at: womansday.com| Added on 06/17/09

1. Coat an 8 x 3 or 9-in. springform pan with nonstick spray. 2. Cut cake in 1⁄2-in.-thick slices. Cut slices in half diagonally. Fit about 1⁄2 the triangles to cover bottom of prepared pan. 3. Fold extract into topping. Spread 1⁄2 cup on cake in... See more

1. Coat an 8 x 3 or 9-in. springform pan with nonstick spray. 2. Cut cake in 1⁄2-in.-thick slices. Cut slices in half diagonally. Fit about 1⁄2 the triangles to cover bottom of prepared pan. 3. Fold extract into topping. Spread 1⁄2 cup on cake in pan. 4. Slice 1 qt strawberries into a bowl; stir in 1⁄4 cup spreadable fruit. Spread 1 cup over topping in pan; freeze 30 minutes until set. Meanwhile, slightly soften 31⁄2 cups ice cream. 5. Drop spoonfuls softened ice cream on berries, then spread, taking care not mix in the berries. Top with most of remaining cake (set aside some for decoration). Spread with 1⁄2 cup topping. Spoon berries left in bowl evenly over topping; freeze 1 hour. Meanwhile, refrigerate remaining ice cream to soften. 6. Spoon on berries; spread to edges. Freeze at least 4 hours. 7. Slice 1⁄2 pt berries. Mix with remaining spreadable fruit. 8. Remove pan sides. Loosen cake from base; slide onto serving plate. Spread 1 cup topping on sides. Spoon rest on top. Top with... See less

See this at: taste.com.au| Added on 06/12/09

* Grease and line a 6cm deep, 20cm (base) round cake pan. Prepare and bake cake following packet directions. * Stand in pan for 10 minutes. Turn onto a wire rack to cool completely. * Position cake on cake board. Set aside 1 teaspoon of ganache.... See more

* Grease and line a 6cm deep, 20cm (base) round cake pan. Prepare and bake cake following packet directions. * Stand in pan for 10 minutes. Turn onto a wire rack to cool completely. * Position cake on cake board. Set aside 1 teaspoon of ganache. Spread remaining ganache over top and sides of cake. * Lightly spread top and sides of Wagon Wheel with reserved ganache. Scatter chocolate sprinkles over centre. Place onto cake. Stand at room temperature for 1 to 2 hours or until ganache is firm. * Dust a flat surface and your hands with icing sugar. Knead soft icing until smooth and pliable, adding more icing sugar if it feels sticky. Use your thumb to push a small depression into icing. Place a few drops of food colouring into depression. Knead until colour is evenly distributed. Add more colouring if necessary, but don't add too much or icing will become sticky. Wrap in plastic wrap. Keep your hands well dusted with icing sugar. * Make outer petals: Take 3 teaspoons yellow icing (about the... See less

See this at: recipes.howstuffwork...| Added on 06/02/09

Preheat oven to 350°F. Grease and flour 2-quart ovenproof bowl and 2 (8-inch) round cake pans. Pour 4 cups cake batter into prepared bowl; pour 2-3/4 cups cake batter into each cake pan. Bake cake in bowl 60 to 70 minutes and cakes in pans about 35... See more

Preheat oven to 350°F. Grease and flour 2-quart ovenproof bowl and 2 (8-inch) round cake pans. Pour 4 cups cake batter into prepared bowl; pour 2-3/4 cups cake batter into each cake pan. Bake cake in bowl 60 to 70 minutes and cakes in pans about 35 minutes or until wooden skewer inserted into centers comes out clean. Cool 15 minutes in pans. Loosen edges; invert onto wire racks and cool completely. 2. Trim flat side of bowl cake and tops of round cakes. 3. Reserve 1/2 cup white frosting; set aside. Blend 1/4 cup chocolate frosting with remaining white frosting to create tan color. 4. Place one round cake layer on prepared cake board. Frost with tan frosting. Top with second round cake layer; frost with chocolate frosting. Place bowl cake, flat side down, on top of chocolate frosted layer; frost with tan frosting. 5. Flatten gumdrops with rolling pin on smooth, flat surface or sheet of waxed paper sprinkled with sugar. Roll until very thin (about 1/16 inch), turning frequently to coat... See less

See this at: allrecipes.com| Added on 06/02/09

Use 3 white cake mixes. Bake one in a casserole dish for the base. I have a football pan, but you could use a bundt cut in half, and finally 6 jumbo...

See this at: foodnetwork.com| Added on 12/14/09

1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon fine salt 2 large eggs, room temperature 2/3 cup sugar 3/4 cup unsalted...