I found this recipe and I love it. I made the moistest, chocolatiest cake ever. I would definetly recomend it for parties. Or just for fun.
For cupcakes; follow the recipe, but then divide the batter among 24 cupcake wells. Bake for 20 to 25 minutes until a toothpick inserted into the center comes out clean.
Total: 35 min
Prep: 25 min
Cook: 10 min
Yield: 40-45 cookies
- 2 cups granulated sugar
- 1/8 teaspoon kosher salt
- 2 sheets puff pastry, defrosted
It's almost December, and you know what that means.... Gingerbread Men!!! WOOT WOOT!!
With the November chill in the air, I think we all need a little bit more warmth. These are the cookies that will just melt your heart! Gooey. chocolatey, warm goodness! These look so awesome! Have them with a matching cup of cocoa, and you're all set!
- Charlotte Jones I found this amazing eggnog cheesecake recipe online! Even though it is a little bit early for Christmas recipes, I thought I'd start out November with a little holiday cake! This cheesecake looks so good, it could be sold in an actual cake shop! Cheesecake, but eggnog? LOVE IT.
Recipe from allrecipes.com
2. In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan.
3. Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
4. Preheat oven to 425 degrees F (220 degrees C).
5. In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust.
6. Bake in preheated oven for 10 minutes.
7. Reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.
HOPE YOU ENJOY THIS CHRISTMAS RECIPE IN NOVEMBER!!!
Hey Merry Christmas! or should I say Merry November, it's never to early to start getting in the Christmas spirit. Here is a great recipe to use and on top of it, it only takes 50m
THINGS YOU WILL NEED
HOW TO MAKE
HOPE THEY TURN OUT GOOD
I found this recipe in one of my mom's cookbooks (Fuss-Free Vegan by Sam Turnbull) and fell in love with it. The brownies stay soft and gooey for weeks and are totally worth the overnight wait.
1 cup vegan chocolate chips
½ cup vegan butter
1 cup white sugar
½ cups non-dairy milk (such as soy or almond)
1 tsp vanilla extract
½ cup all-purpose flour
¼ cup cocoa powder
1 ½ tsp baking powder
¼ tsp salt
½ cup chopped walnuts (optional)
1. Preheat your oven to 350°F. Grease an 8-x 8-inch baking pan.
2. In a small saucepan, melt together the chocolate chips and butter, making sure to remove the saucepan from the heat just as it’s finished melting to ensure you don’t burn the chocolate.
3. Pour the melted chocolate into a mixing bowl. Add the sugar, non-dairy milk,and vanilla and mix well.
Now add the flour, cocoa, baking powder,and salt and mix until combined. Finally, add the walnuts (if using).
4. Pour the batter into the prepared baking pan and bake for 30–35 minutes, until the brownies are pulling away from the sides of the pan and a toothpick inserted in the center comes out with just a few moist crumbs on it. Let the brownies cool and set overnight. This is the key to perfect gooey brownies.
5. To store, let the brownies cool completely, then cover with foil or plastic wrap and keep at room temperature for the best texture. For longer storage put in an air tight container and store in the fridge.
If they come out of the oven still wet, take them out anyway and let them sit overnight. They will solidify and be super chewy and gooey.
Baking is a great and fun way to pass time! It is a science and art that requires patience. Creating a recipe is actually quite difficult, with many failures along the way!