278 come here Recipes

bittersweet chocolate, chopped fine (i used scharffenberger 69%), unsalted butter, heavy cream, light corn syrup, amaretto , use good quality here, dutch process cocoa powder , finely chopped nuts, and/or toasted coconut, for coating truffles, semisweet or bittersweet chocolate, chopped fine

plain flour (don tsp substitute self rising, here.), sugar, butter, vanilla, salt, pecans, lightly toasted and coarsely ground, almond extract

sfogliatine biscuits (or bake your own puff pastry), whipping cream (see recipe ) http://kopiaste.blogspot.com/2007/11/chantilly-cream-or-whipped-cream.html, icing sugar, cinnamon , to sprinkle on top, pastry cream, see recipe and directions here ), http://kopiaste.blogspot.com/2007/11/pastry-cream.html

gone are the days where the bride and groom share a slice of a 3, 4, or 5 tier wedding cake. nowadays some people are opting for a more simple cake solution, yet they still want the elegance that a large tiered cake offers. enter on stage the simple yet elegant cupcake., versatile cupcakes are standing along side and, in some cases, replacing larger cakes these days. below are some helpful hints if you want to use cupcakes for the main cake at your wedding., tip #1 : arrangement, how you arrange your cupcakes is as important if not more important than the taste. everyone wants a breathtaking wedding cake at their reception so arranging your cupcakes to give this appearance is very necessary., my personal favorite way of arranging my cupcakes is to stack 4 or 5 boxes on top of each other to form a tree of sorts. i choose boxes that are approximately 4 to 5 inches high. i like 24 inch square boxes then 18 inches square then 12 inches then 6 inches square. this gives me a cupcake ledge of 3 inches when the boxes are stacked., decorate your boxes as you wish. beautiful paper wrapped around the boxes then a ribbon all the way around is a great decorating combination ., your wedding cake cupcakes can then be placed on the ledges and on top of the boxes for a beautiful arrangement for your wedding., arrangement idea for your wedding cupcakes is to place cupcakes underneath raised cake platters. larger cakes or more cupcakes can be placed on top of the platters., how your cupcakes taste and even how many different flavors you offer are both very important to the overall success of your wedding cupcakes. i think 1 of the best reasons to have wedding cupcakes instead of a large wedding cake would be that you can have many different kinds of cakes. not everyone prefers the same type of cake and frosting so having 2 or 3 different types of cake flavors would be ideal., three of my favorite flavors are vanilla , chocolate, and lemon cupcakes. these are a great combination for any special occasion that you may choose to serve cupcakes. you can either serve all of the different flavors in the same cups with the same decoration or you can use different cups and/or different decorations for each cake flavor you choose., skimp on the ingredients for your wedding cupcakes. fresh cupcakes made from your favorite cupcake recipes are always the best choice. boxed cake mixes just won tsp cut i for special occasion cupcakes. the same goes for frosting. make your frosting instead of buying it prepackaged from a grocery store. if you don tsp feel confident making your own, you could always buy some freshly made frosting from a local bakery., presentation is everything when dealing with weddings. you should make sure your cupcakes are just the right size so they are absolutely gorgeous when presented. the entire purpose of serving cupcakes at a wedding is to give your guests a small taste of a wonderful dessert. small is the key word here. you don tsp want cupcakes that are larger than an actual teacup. if they are, then they should be called mini cakes and not cupcakes., also, it would cost you a fortune to bake mini cakes for each of your guests. the right size cupcake will offer just the right amount of cake for each person attending and will also likely save you money., be careful not to err on the side of your cupcakes being too small. if your cupcakes are too small, you may run out of cupcakes before you guests sweet teeth are satisfied. you also run the risk of having too much frosting on a small cupcake which could ruin the overall taste of your wedding cupcakes., i ve found that the perfect size cupcakes are baked in 1/2 cup wells that i fill approximately 1/2 to 2/3 full of cupcake batter. make sure you carefully measure the cupcake batter each time you fill a well. this will make sure that your cupcakes come out of the oven all the same size., i hope that these tips will help you produce the most beautiful wedding cupcakes that anyone has ever seen! good luck

olive oil, red onion, diced, garlic, minced, hot thai chili peppers, minced (sub, here, if desired for level of heat preferred), bell pepper, diced, head broccoli, florets only, white kidney beans, undrained, cooked crab meat (i can tsp recommend canned cus i ve never used it), guava nectar(try to use all natural , if possible), chicken or veggie stock, dry mustard, cumin, several dashes of sriracha sauce, coconut milk (i found some real in the produce section and was thrilled... it s what inspired the idea of a soup...but, use the canned, if you have no other choice, cellophane noodles, uncooked, fresh cilantro and lime wedges for serving, kosher or sea salt and fresh ground pepper

lemon-flavored yogurt, vanilla yogurt, milk, pureed mango, honey, mango nectar, ground cardamom

heavy cream, apple cider, milk, sugar, vanilla extract, freshly grated nutmeg

chocolate cake mix- any kind, chocolate instant pudding, sour cream (no low fat here), water, veggie oil, combine all ingredients & beat on high for 2 minutes. pour (will be thick) into a greased & floured bundt cake pan. (or as from my big fat greek wedding bundta pan) optional: stir in 3/4 cup of chocolate chips into batter., bake at 350 for 50-60 minutes. cool for 15 minutes. then remove from pan. top with topping below...

blueberries, sugar, grated lemon zest, water, sweet butter, sugar, egss, slightly beaten, all-purpose flour, baking powder, salt, eggs 1 cup whole milk, vanilla extract, cream to serve on the side or on top or ice cream

dark chocolate (zartbitter), whipping cream, baileys or other whiskey-liqueur, hazelnut rounds (here: brandname giotto)

cherry pie, by edra ward, time for memories, cherry pie . . ., brown crust and spice and sugar, jucie fruit , piled high., twas baked in the big oven, along with three or four, thier wonderful aroma, came floating out the door ., we watched through all the making, often got a taste . . ., was so delicious, not 1 must go to waste., helped to pick the cherries, that made it extra good, carried in the wood ., we saw the dough mixed quickly, how fast the rolling pin, smoothed it out, so nice and round, just right to fit the tin., firm deft fingers worked, soon each crimson sphere, was ready to be covered, sugar and spice., top would then be dotted, cinnamon , here and there, latticed upper crust, was put in place with care., when twas time for dinner, how everyone would beam, as grandma cut the cherry pie, pour the rich thick cream ., filling for cherry pie, into your favorite unbaked piecrust , place the filling, sugar, cornstarch, salt, cherry juice, red coloring

olive oil, shallots chopped, chopped garlic cloves, chopped fresh red chili, seasoned riped tomatoes, peeled, seeded and chopped.(canned can work well here also, but i found i need to add a little sugar to them to cut the acidity, and tartness), tomato paste, bay leaf, fresh thyme sprig, dry white wine, peeled and cooked large shrimp, salt and pepper, coarsely torn basil leaves for garnish

collard greens, cleaned and chopped, turnip greens, cleaned and chopped, spinach, cleaned and chopped, watercress, cleaned and chopped, carrot tops, cleaned and chopped, fresh parsley, chopped, cabbage, chopped, green onions, chopped, water, shortening, all-purpose flour, onion, chopped, fully cooked ham, diced, smoked sausage links, cubed, bay leaves, dried whole thyme, salt, pepper, red pepper, ground allspice, hot cooked rice

lean ground beef brown/drain fat, dried parsley, chppd onion, chppd or minced fresh garlic, worcestire sauce, tomato sauce here can use fresh tomatoes, tomato paste, juice, pepper, oregano, vinegar, brown sugar, chili powder

vanilla ice cream, softened, apricot preserves, pink lemonade concentrate

meat seasoning, ground sage, dried thyme, dried basil leaves, dried marjoram, ground cumin, chili powder, garlic powder, salt, ground black pepper, cayenne pepper, chili, beef sirloin, pork sirloin, whole peeled tomatoes, chopped, tomato sauce, salsa, chili powder, bacon grease, fresh jalapeno peppers, seeded and chopped, onions, chopped, garlic, crushed, salt to taste, scoops ice cream, any flavor