yummyinmytumbly: Low Carb Red Velvet Crepe Cake
04.12.12 /00:54/♥ 94
delectableeats: Peanut Butter Eggs
04.12.12 /00:54/♥ 12
cupcakejunkie: Banana Nut Cupcakes with Strawberry Filling & Peanut Butter Frosting
04.12.12 /00:54/♥ 75
hungry-for-yum: (via Rocky Road Ice Cream | The Catalyst: Cupcakes)
04.12.12 /00:54/♥ 27
theraconteurasaurus: Herve This chocolate mousse. Yes, please. Recipe: here.
04.12.12 /00:54/♥ 6
Rainbow cake in jar
03.08.12 /16:19/♥ 7
cakejarrecipefooddessertrainbowicingsprinklesprettyeat
candyexpress: Chocolate Espresso and Cream Cake Pops Recipe (by Betty Crocker Recipes) INGREDIENTS: 2 tablespoons instant espresso coffee powder or granules1 1/3 cups water1 box Betty Crocker® SuperMoist® triple chocolate fudge cake mix1/2 cup vegetable oil3 eggs1 container (12 oz) Betty Crocker® whipped cream frosting1 bag (14 oz) red candy melts or coating wafers1 bag (14 oz) white candy melts or coating wafers1 teaspoon shortening40 paper lollipop sticksBetty Crocker® Decorating Decors candy sprinklesBetty Crocker® red sugar1 large block white plastic foam DIRECTIONS: 1. Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray. In small bowl, mix coffee powder and water until dissolved. Make and bake cake mix as directed on box, using oil and eggs and substituting coffee mixture for water. Cool completely in pan on cooling rack. 2. Line cookie sheet with waxed paper. With fingers, crumble cake into large bowl. Add frosting; mix well with hands until dough forms. Roll tablespoonfuls of dough into firm balls; place on cookie sheet. Freeze about 15 minutes. 3. In microwavable bowl, microwave red candy melts as directed on bag. Stir in 1/2 teaspoon of the shortening until smooth and mixture slightly runs off spoon. Repeat with white candy melts and remaining 1/2 teaspoon shortening. 4. Remove cake balls from freezer. For each pop, dip tip of 1 lollipop stick halfway into melted candy and insert stick halfway into 1 cake ball. Place on lined cookie sheet until all sticks are attached. Dip balls in red or white melted candy until well coated; tap off any excess. Decorate with sprinkles, red sugar or opposite color of coating, as desired. Poke ends of sticks into foam block. Let stand until set. Store at room temperature.
02.08.12 /15:33/♥ 99
cake
gastrogirl: homemade salted caramel mocha frappuccino.
02.06.12 /17:58/♥ 307
frappuccinocoffee
02.05.12 /17:44/♥ 16
hong kongeggtartdessertfood
02.05.12 /11:31/♥ 264
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