Cakes, Cookies and Candies

[Anna Michele]

I love this spotty cake . here is the cake tutorial. Uses a combination of a heavier cake recipe (Madeira) and a lighter cake recipe.
For a tutorial: https://www.facebook.com/photo.php?f...type=1&theater

[Anna Michele]

Fruit covered in chocolate: fruity, healthy, delicious and incredible easy to make

Ingredients:
Kiwi´s
1 cup of chopped melting chocolate
½ cup of coconut oil
Popsicle sticks

Directions:
Peel the kiwi and cut them in pretty thick slices, then stick a popsicle stick in it and put in the freezer. Melt the chocolate over a double boiler, add the coconut oil to it, stir until its completely melted and smooth. Let it cool down to room temperature. Dip the kiwi pops in the melted chocolate and put it in the freezer or serve it immediately.

Tip: you can also try this with other types of fruits, strawberries for example.

Enjoy!

[Anna Michele]

http://www.sixsistersstuff.com/2013/...os-recipe.html

[Anna Michele]

Dip Dye Cupcake Liners


http://hellolittlewren.com/2012/03/2...upcake-liners/

[Anna Michele]

No-Bake Peanut Butter Marshmallow Squares (Rocky Roads)

1/2 stick unsalted butter
2 cups creamy peanut butter
1 11 ounce bag butterscotch morsels
2 10.5 bags mini marshmallows
cooking spray

Method:
Prepare a 9×13 inch pan with vegetable cooking spray. In a large pot over low heat melt butter and peanut butter. Pour in the butterscotch chips, stirring constantly until you have a creamy consistency. Remove from the heat and let stand, about ten minutes. Mix in the marshmallows and spread in the pan. Refrigerate for at least an hour.

http://www.fromaway.com/cooking/no-b...mallow-squares

[Anna Michele]

MARSHMALLOW FONDANT

Ingredients:
8 ounces miniature marshmallows (4 cups not packed, or half of a 16-ounce bag)
1 pound powdered sugar (4 cups), plus extra for dusting
2 tbsp water
Food coloring or flavored extracts, optional


Preparation:
1. Dust your counter or a large cutting board with powdered sugar. Place the marshmallows and the water in a large microwave-safe bowl. Microwave on high for 1 minute, until the marshmallows are puffy and expanded.

2. Stir the marshmallows with a rubber spatula until they are melted and smooth. If some unmelted marshmallow pieces remain, return to the microwave for 30-45 seconds, until the marshmallow mixture is entirely smooth and free of lumps. If you want colored or flavored fondant, you can add several drops of food coloring or extracts at this point and stir until incorporated. If you want to create multiple colors or flavors from one batch of fondant, do not add the colors or flavors now. Instead, refer to step 6 below for instructions.

3. Add the powdered sugar and begin to stir with the spatula. Stir until the sugar begins to incorporate and it becomes impossible to stir anymore.

4. Scrape the marshmallow-sugar mixture out onto the prepared work surface. It will be sticky and lumpy, with lots of sugar that has not been incorporated yet--this is normal. Dust your hands with powdered sugar, and begin to knead the fondant mixture like bread dough, working the sugar into the marshmallow with your hands.

5. Continue to knead the fondant until it smoothes out and loses its stickiness. Add more sugar if necessary, but stop adding sugar once it is smooth--too much sugar will make it stiff and difficult to work with. Once the fondant is a smooth ball, it is ready to be used. You can now roll it out, shape it, or wrap it in cling wrap to use later. Well-wrapped fondant can be stored in a cool room or in the refrigerator, and needs to be kneaded until supple before later use.

6. If you want to add coloring or flavoring to your fondant, flatten it into a round disc. You might want to wear gloves to avoid getting food coloring on your hands during this step. Add your desired amount of coloring or flavoring to the center of the disc, and fold the disc over on itself so that the color or flavor is enclosed in the center of the fondant ball.

7. Begin to knead the ball of fondant just like you did before. As you work it, you will begin to see streaks of color coming through from the center. Continue to knead until the streaks are gone and the fondant is a uniform color. Your fondant is now ready to be used or stored as outlined above.

[Anna Michele]

Every mum needs to put this link in their favourites! Step by step instructions on how to make all number cakes from 0-9. http://www.thatslife.com.au/Article/...piece-of-cake2

[Anna Michele]

Campfire Cones

http://www.chefjessicabright.com/campfire-cones.html

You have two choices for when to make these–you can assemble everything, wrap the whole thing in foil, and then just pull it out and place it on the campfire when you are ready to go; or you can bring the “fillings” and let everyone assemble the cones as they choose there by your campfire and then wrap and cook.

For each camper you will need:

campfire cones recipe
1 ice cream cone (I prefer sugar cones)
1 piece of foil, big enough to wrap the cone
And an assortment of the fillings of your choice.
They can include but are not limited to:
Chocolate chips
Butterscotch morsels
White chocolate morsels
Walnuts
Peanuts
Almonds
Toffee pieces
Mini marshmallows
Brown sugar
Coconut
Cocoa nibs (raw chocolate)
Banana pieces
Dried fruit

You essentially create your own custom candy bar!Allow each camper to design their cone with the fillers of choice in layers. Wrap securely with foil and place over heat near campfire or on grill to allow the chocolates to melt. Unwrap and enjoy.For a variation you can take waffle cone bowls and fill them with the fresh fruit of choice. Try these delicious combinations:Fresh strawberries and chocolate chips
Peaches, white chocolate, and almond slivers
Apple slices, cinnamon, raisins, brown sugar, and butter
Bananas, butterscotch morsels, and brown sugar

[Anna Michele]

Easy way to make a heart shaped cake: one 8" round, one 8" square, cut round in half to make the top of the heart. Easy!

[Anna Michele]

i'm thinking this idea can be used for St Patty's day as well just add a second round cake to one or both of the other open sides

[Anna Michele]

http://4littlefergusons.wordpress.co...n-turtle-bars/

http://www.thecountrycook.net/2013/02/weekend-potluck-52.html


Ingredients

• FOR THE CRUST:
• * * * * * *
• 2 cups Flour
• 1 cup Brown Sugar, Packed
• ½ cups Butter, Softened
• 1 cup Pecan Pieces
• FOR THE CARAMEL LAYER:
• * * * * * *
• ⅔ cups Butter
• ½ cups Brown Sugar, Packed
• 1 cup Milk Chocolate Chips

Mix flour, sugar and butter until combined. Pat into a 9×13 pan evenly. Sprinkle with 1 cup pecan pieces. DO NOT BAKE. Set aside.
In a 1 qt. saucepan, combine butter and sugar, stirring until combined. When entire surface boils, time 30-60 seconds, stirring constantly. Pour over unbaked pecan crust.
Bake at 350* for 18-22 minutes, or until caramel is bubbly all over, and crust is slightly browned.
Remove from oven and sprinkle chocolate chips over the caramel layer, spread carefully as they melt. Allow to cool before cutting and serving.

[Anna Michele]

http://www.thecountrycook.net/2011/0...-bun-cake.html

Ingredients:

1 box (18.25 Oz. Box) Yellow Cake Mix

4 Eggs

1 cup Sour Cream

¾ cup Vegetable Oil

1 cup Light Brown Sugar

2 teaspoons Cinnamon

2 cups Powdered Sugar

6 Tablespoons Milk

1 teaspoon Vanilla Extract

Directions:

Preheat your oven to 350 degrees.

Spray 13x9 baking dish with nonstick cooking spray (I like the kind that has flour in it).

In a medium bowl, (by hand, using a stand or handheld mixer) stir the cake mix, eggs,
sour cream, and oil and mix until combined. It’s okay if it is lumpy.

In a separate bowl, mix together the brown sugar and cinnamon until well-blended; set aside.

Pour half of the cake batter into a greased 13×9 pan, spreading the batter out into a thin layer.
Add all of the brown sugar/cinnamon mixture to the top, covering the entire layer of batter.
Pour the rest of the cake batter on top, and spread the batter until the cake is even.
Take a knife and use it to make swirl patterns around the cake (just kind of go in a figure 8 pattern)

Place the cake into the oven and bake for about 40-45 minutes, or until an inserted toothpick comes out clean.

While the cake is baking, make the glaze.
In a bowl, mix the powdered sugar, milk, and vanilla until glaze is of desired consistency.
When the cake comes out of the oven, immediately pour glaze onto the hot cake.
You might have to pick up the cake and tilt it to spread the glaze evenly.
Let the cake sit for a few minutes so the glaze can set and serve warm or at room temperature.

Cook's Note: I really enjoy this cake slightly warm.
To heat it up a bit, just put a slice in the microwave for about 10 seconds.

[Anna Michele]

http://www.sugarfreemom.com/recipes/...etic-friendly/

[Anna Michele]

http://allrecipes.com/Recipe/Amazing...rs/Detail.aspx

Gluten-free Layer Bars

[Anna Michele]

By just stirring some jello into your frosting. It will change the color and flavor.