Q&A: How do I make “mini cakes” in a microwave?
Question by : How do I make “mini cakes” in a microwave?
Well, I’m in a great mood to make some desserts today! 🙂
I wanted to make some ‘mini cakes’ (Like one of those cakes in the Easy Bake products)
I have one of those Easy Bake trays, but I don’t wanna use the oven it came with because the light bulb died, and I don’t have another one… So, yeah XD
But I do have some Chocolat Betty Crocker cake mix in the house! As well as white chocolate and Nutella… 🙂
Can you guys/gals help me with an recipe on what to make with these items that I currently have?
Thanks, xoxox
Best answer:
Answer by 143Princeton
I couldnt find any thing w/white chocolate, but i did find something w/peanut butter and chocolate. www.bettycrocker.com is the best site for recipies like this. They look so delicious and delectable! There r lots more recipies on here so i recommend tht site for ppl who lik desserts alot!
Mini Peanut Butter Crunch Ice Cream Cakes:
Blogger Cheri Liefeld of Adventures in the Kitchen shares a favorite recipe. The classic combination of peanut butter and chocolate makes these mini ice cream cakes taste like a frozen candy bar.
Ingredients:
1 Betty Crocker® fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1 cup semisweet chocolate chips (6 oz)
1 cup peanut butter
1 cup crisp rice cereal
1 pint (2 cups) peanut butter cup ice cream, softened
1 jar hot fudge topping
2 chocolate-covered peanut butter cup candies, unwrapped, cut crosswise in half
Directions:
1. Heat oven to 350?F. Spray 2 (8-inch) round cake pans with cooking spray; line with cooking parchment paper. Make brownies as directed on box, using water oil and eggs. Divide batter evenly between pans.
2. Bake 15 to 18 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pans on cooling racks. Use parchment paper to lift out of pan. With 2 1/4-inch round cookie cutter, cut out 6 rounds from each brownie. Place 8 of the rounds on cookie sheet; set remaining 4 rounds aside.
3. In 2-quart saucepan, heat chocolate chips and peanut butter until melted. Remove from heat; stir in cereal until coated. Spread thin layer of cereal mixture over 8 brownie rounds on cookie sheet. Freeze 15 minutes.
4. Remove brownies from freezer. Top each with small scoop of ice cream; stack 1 brownie round on top of another. Top each stack with 1 plain brownie round; press gently. (Clean up sides of cakes with knife, if necessary.) Top with dollop of hot fudge topping. Garnish with candy half.
Tips:
Do-Ahead
Make the brownies a day ahead and then assemble with the ice cream, hot fudge topping and peanut butter cup candies just before serving.
Substitution
Use a chocolate cake mix instead of brownie mix.
Add your own answer in the comments!
Categories: chocolate questions Tags: cakes, Microwave, Mini
Q&A: Does any have a no fail recipe (and tips) for making chocolate chip cookies?
Question by tigerstar06: Does any have a no fail recipe (and tips) for making chocolate chip cookies?
Every time I make chocolate chips, I mess them up. They either end up crunchy and burnt, or not cooked all the way. I’ve tried adjusting the heat and the time that they stay in the oven, but nothing helps. I don’t know if it’s the recipe or if it’s just me.
Best answer:
Answer by wigandw
These cookies come out perfect every time!!
Ultimate Chocolate Chip Cookies
Preparation time: 30 to 35 minutes
Baking time: 8 to 13 minutes/baking sheet
About 3 dozen cookies
1-1/4 cups firmly packed light brown sugar
3/4 cup Butter Flavor CRISCO all-vegetable shortening or 3/4 Butter Flavor Crisco stick
2 tablespoons milk
1 tablespoon vanilla extract
1 egg
1-3/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup (6-ounce package) semi-sweet chocolate chips
1 cup pecan pieces (optional)*
Heat oven to 375ºF. Combine brown sugar, Butter Flavor Crisco Shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.
Combine flour, salt and baking soda. Mix into creamed mixture until just blended. Stir in chocolate chips and nuts, if used.
Drop rounded measuring tablespoonfuls of dough 3 inches apart onto ungreased baking sheet.
Bake one baking sheet at a time at 375ºF for 8 to 10 minutes for chewy cookies (they will look light and moist), or 11 to 13 minutes for crisp cookies. DO NOT OVERBAKE. Cool 2 minutes on baking sheet on a cooling rack; remove cookies to rack to cool completely.
* If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.
What do you think? Answer below!
Categories: chocolate questions, chocolate recipes Tags: Chip, CHOCOLATE, Cookies, fail, making, Recipe, Tips
Q&A: Chocolate “Salad” recipe?
Question by montanalilac: Chocolate “Salad” recipe?
a group of friends is having a Salad potluck for a get-together next week. I’m the unabashed chocoholic of the bunch and am subconsciously expected by them all to somehow make chocolate fit into the theme. Any recipes for layered chocolate dessert (other than pudding with whipped cream) or fruit and chocolate, or, or, or…? BTW, I’m not a fantastic cook, so the easier the better! Thanks!
Best answer:
Answer by MissMary
Try this one for a chocolatey salad, good luck!
Arugula & Mango Salad with White Chocolate & Sriracha Vinaigrette
All i can say is that this salad had me at hello… it was impressive in every way. the white chocolate is very subtle and the acidity of the vinegar breaks the cocoa butter perfectly.
Ingredients:
1 package baby arugula leaves
1 mango – sliced
1/4 cup cilantro leaves
1/4 cup white wine vinegar
1/2 tablespoon sriracha
1/3 cup freshly squeezed orange juice
2 tablespoons sugar
1/4 cup grated best quality white chocolate
3 tablespoons olive oil
salt and freshly ground pepper
Preparation:
In a sauce pan over medium heat, combine the sugar, orange juice, sriracha, and white wine vinegar. Stir and bring to a simmer to dissolve the sugar. Remove from heat and add the white chocolate, stirring well to melt and incorporate it into the dressing. Set aside and let cool, but do not refrigerate or the chocolate will set and become hard.
Combine the arugula, cilantro, and mango in a salad bowl whisk the olive oil into the white chocolate mixture to incorporate, season with salt and pepper, and toss well.
Give your answer to this question below!
Categories: chocolate questions, chocolate recipes Tags: CHOCOLATE, Recipe, Salad
Why’d someone eat one square of dark chocolate after brekkies every day?
Question by Curious Georgina: Why’d someone eat one square of dark chocolate after brekkies every day?
I was reading a profile of a famous musician once and in his trivia it said that he ALWAYS ate one square (no more and no less) of dark chocolate a day, and he always ate it straight after breakfast. It was his little ritual.
Can anyone think of any beneficial reason why someone would eat that, at that particular time? I’ve been wracking my brains and can’t come up with anything
Best answer:
Answer by SethSpeaks
Dark chocolate helps prevent heart disease and may prevent some forms of cancer. But generally it is known for its heart healthy benefits.
What do you think? Answer below!
Q&A: Chocolate “Gingerbread” House recipes?
Question by : Chocolate “Gingerbread” House recipes?
I want to make a Christmas Gingerbread-type house with my kids this year, but we hate gingerbread and would like to make one with a chocolate based cookie instead. Anyone have any good recipes?
Best answer:
Answer by Moojoo
I like this recipe; it’s for ice cream sandwich cookies:
1/2 C butter, at room temperature
generous 1/2 cup sugar
1 egg, beaten
1 3/4 C all-purpose flour
1/4 C Cocoa powder (the unsweetened kind)
Preheat the oven to 350. Cream the butter and sugar together until light and fluffy, then beat in the egg. Stir in the flour and cocoa powder to make a firm dough.
Roll the dough out to 1/4 in on baking parchment (or a light sprinkling of powdered sugar). Cut out cookies using a 3 in round cookie cutter (you’d cut out your gingerbread house pattern). Bake for about 15 minutes. Leave on the baking sheets to cool.
If you plan to eat the gingerbread house, I would recommend adding about a tablespoon of extra sugar, and maybe underbaking them by a minute or so. They aren’t very sweet, and are fairly hard to stand up to the ice cream.
Know better? Leave your own answer in the comments!
Categories: chocolate questions Tags: CHOCOLATE, gingerbread, Recipes
Trying to bake chocolate chip cookies and may have run into a snag. Help!?
Question by tomlawbcs: Trying to bake chocolate chip cookies and may have run into a snag. Help!?
The making of the dough was not a problem. But I thought me and my daughter could make “decorative” Christmas cookies out of chocolate chip dough. I see now that this may be a problem.
Anyway, we have a boot-star-tree and do we use the ornaments to put the dough in and then leave them on while we cook the cookies or remove the ornaments?
I guess it all could work. But I can see now why sugar cookies and the like are more common for decorative cookies…
Best answer:
Answer by Emma
The cookies are going to spread and distort the shape you’re looking to create. You could bake the cookies by pressing all the dough into a baking sheet and then cutting the shape you want after they’ve cooked and cooled slightly. You can then outline and decorate the shape with some stiff frosting to make it more clear what the shape is.
What do you think? Answer below!
Can I make “candy melts” at home or do they have to be bought?
Question by : Can I make “candy melts” at home or do they have to be bought?
Can I make them myself? Aren’t they just white or brown chocolate with shortening? I want to make cake pops for my daughter’s birthday but I don’t have a baking store near me to where I can buy candy melts. They’re sometimes called confectioner’s coating I believe.
Best answer:
Answer by sha_lyn68
Do you not have a Walmart or Michael’s near by? Many places other than “baking stores” (do those even exist anymore) carry candy melts.
Give your answer to this question below!
