325 brown cream candy Recipes

sugar, water, sliced seeded kumquats, fruity red wine (such as syrah), sugar, fresh or frozen cranberries, extra stout (such as guinness), mild-flavored (light) molasses, baking soda, all purpose flour, ground ginger, baking powder, ground cinnamon, ground nutmeg, ground cardamom, eggs, sugar, dark brown sugar, vegetable oil, minced peeled fresh ginger, mascarpone cheese * (3 cups), chilled heavy whipping cream, powdered sugar, grand marnier or other orange liqueur, grated orange peel

blood oranges, more) water, sugar, grand marnier or other orange-flavored liqueur, all purpose flour, baking powder, salt, bittersweet chocolate (do not exceed 61% cacao), chopped, unsalted butter, cut into 8 pieces, sugar, golden brown sugar, grand marnier or other orange-flavored liqueur, grated orange peel, eggs, sour cream, bittersweet chocolate (do not exceed 61% cacao), chopped, unsalted butter, cut into 4 pieces, dark corn syrup

brown sugar, divided, king arthur unbleached all-purpose flour, baking cocoa, divided, baking powder, salt, evaporated milk, butter, melted, vanilla extract, almond extract, mint andes candies, boiling water, instant coffee granules, vanilla ice cream , whipped cream and maraschino cherries

brown sugar, ground cinnamon, firm bananas, split in 1/2, lengthwise, in their peels, store-bought strawberry ice cream, store-bought candied pecans, for topping, fresh whipped cream, for topping, store-bought hot fudge sauce, for topping, maraschino cherries, for topping, mint sprigs, for garnish

cream cheese, softened, vanilla, brown sugar, heath bar chips, heath candy bar, crumbled on top

cream cheese (approx . 1 block), brown sugar (to taste), caramel, skor english toffee bit (or 2 skor candy bars), apple

cream of wheat, boiling water, ricotta cheese, sugar, egg, egg yolk, candied orange peel, white raisins, rum, egg white , stiffly beaten, graham cracker crumbs, brown sugar

cream cheese, softened, light brown sugar , packed, granny smith apples, sliced, peeled, chopped, snickers candy bars, chopped, cool whip, thawed

cream cheese, softened, brown sugar, cool whip, snickers candy bars, chopped into small chunks (or 20 fun size snickers), pretzels, for dipping

brown sugar, butter, softened, eggs, all-purpose flour (about 5 1/2 oz), unsweetened cocoa, baking powder, baking soda, salt, low-fat buttermilk, vanilla extract, powdered sugar, tub-style light cream cheese, peppermint extract, hard peppermint candies, finely crushed (about 1/3 cup)

muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.

shortening, boiling water, dark brown sugar, dark molasses, king arthur unbleached all-purpose flour, salt, baking soda, ground ginger, ground nutmeg, sugar, divided, meringue powder, divided, cream of tartar, divided, warm water, divided, red spice gumdrops, candy canes (6 inches), divided, multicolored nonpareils, red-hot candy, leaf-shaped spearmint gumdrops, divided, multicolored spice gumdrops, halved vertically, edible glitter, ice cream sugar cones, green paste food coloring, chocolate rock candies, candy corn in christmas colors or green gumdrops, candy canes (about 2-1/4 inches), green spice gumdrops, green rock candy suckers, cotton ball, pastry tips-star tips #16 and #20, round tips #3 and #7, and leaf tip #67, pastry bags, foam core board (20 inches x 16 inches x 1/2 inch), propping

cream cheese (softened ), cool whip, granny smith apples (chopped ), cocktail peanuts, snickers candy bars (chopped ), brown sugar

brown sugar, white sugar, butter, softened, vanilla extract, egg, all-purpose flour, baking soda, semi-sweet chocolate chips, sweetened whipped cream, chopped walnuts, flaked coconut, candy-coated milk chocolate pieces

brown sugar (firmly packed), cream, butter, salt, candied fruit (optional), pecans

cream cheese, king arthur unbleached all-purpose flour, sugar, divided, baking powder, shortening, milk, ground cinnamon, butter, melted, divided, chopped pecans, chopped red candied cherries, light corn syrup, brown sugar, butter or margarine

cream cheese, soft, brown sugar, powdered sugar, vanilla, butterfinger candy bar, chopped, apple, green, sliced

christmas honey fruit drops, mixed chopped candied fruits and peels , chopped candied cherries, raisins, and chopped pecans, bourbon, brown sugar, honey, butter or margarine, eggs, all purpose flour, baking soda, ground cinnamon, ground nutmeg, baking powder, dairy sour cream, combine fruits , nuts, and bourbon. cover, let stand several hours. in mixer bowl cream sugar, honey, and butter or margarine. beat in eggs. mix dry ingredients. add to creamed mixture alternately with sour cream. stir fruit mixture into creamed mixture. drop by tsp onto greased cookie sheet. bake in 350 degree oven for 10 to 12 minutes. cool on wire rack. frost, if desired. makes about 5 dozen cookies.