Potstickers served with Sriracha sauce and Hoisin sauce. Plus, how to make Asian meatballs with the extra filling!Read More
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Creamy, coconutty layer cake, with coconut cream cheese frosting. Once they taste this, people will beg you to make it for them. (Fair warning.)Read More
Coconutty and tangy, the perfect frosting for coconut cake or cupcakes.Read More
Cupcakes tinted pink with fresh raspberry puree, with a berry special surprise inside. Frost with Lemony-Basil Buttercream or frosting of your choice.Read More
White buttercream frosting infused with fresh lemon and basil. Sweet, creamy and deliciously different. Created for Pink Raspberry Cupcakes (but would be great with many other kinds of cakes).Read More
Traditional American-style vanilla buttercream frosting. Great with Raspberry Cupcakes or any cake.
Makes enough for 1 dozen cupcakes or 1 8-inch layer cake (2 layers).
1 stick unsalted butter, sotened
3 1/2 cups powdered (confectioner's) sugar
6 Tablespoons heavy cream
2 teaspoons vanilla extract
Pinch of salt
1. In a standing mixer fitted with the paddle attachment(or using an electric mixer), cream the butter for 2-3 minutes until pale and soft. Beat in the pinch of salt, then gradually add the powdered sugar, a cup-full at a time, alternating with splashes of cream, while continuing to beat. Beat in vanilla extract. Taste and add another small pinch of salt if needed to bring the flavors together. Stir in food coloring if desired.
To make ahead: refrigerate with a tight-fitting lid for up to 3 days, or freeze in an airtight container for up to 6 months. Defrost in the refrigerator until soft, then whip with a fork or whisk for an even consistency.
Coconutty rolled oats topped with blueberries and bananas make for one of the most delicious (and healthiest) ways to start your day. Best of all, it cooks in 5 minutes.Read More
Nubby steel-cut oats spiked with cinnamon, drizzled with maple syrup, and topped with fruit and nuts of your choice. Morning perfection in a bowl.Read More