|1 ¾ cups|
|1 ½ cups|
Unsweetened cocoa powder
|4.||Baking powder||1 ½ teaspoons|
|1 ½ teaspoons|
|10.||Vanilla extract||2 teaspoons|
Boiling water, or more as needed
Unsalted butter, at room temperature
|1 ⅛ cups|
|13.||Vanilla extract||1 teaspoon|
Confectioners' sugar, or more as needed
|4 ½ cups|
Sweetened flaked coconut
Assorted candy decorations
Black gel food coloring
1 . Stage
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch springform pans.
2 . Stage
Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Make a well in the center and add eggs milk, oil, and vanilla extract. Beat with an electric mixer on medium speed until well combined, about 2 minutes. Stir in boiling water. divide batter between the prepared springform pans.
3 . Stage
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans on ire racks for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto wire racks. Let cool completely, about 30 minutes.
4 . Stage
Cream together butter and vanilla extract in a large bowl. Blend in confectioner's sugar, 1/2 cup at a time, until fully incorporated. Beat in milk until frosting is light and fluffy. Keep icing covered until ready to decorate.
5 . Stage
Place 1 whole cooked cake on a serving tray for the bunny's head. Cut 2 convex-shaped ears from each side of the second cake place. Place ears on each side of the head. Use the remaining concave-shaped piece for the bowtie; position it about 1/2 inch below the head.
6 . Stage
Spread frosting over the entire cake. Sprinkle with flaked coconut to make the surface look like fur. Decorate the bunny face and bowtie with candy decorations and use the black decorating icing to draw on whiskers.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2 . Stir together flour, sugar, baking soda and baking powder. In a separate bowl, combine yogurt, egg, vanilla, butter and blueberries. Stir mixtures together just until combined; batter will be very thick. Scoop into prepared muffin cups.
3 . Bake in preheated oven for 25 minutes.
1 . Place soy milk, strawberries, banana, and flaxseed meal into a blender; blend until smooth.
1 . Whisk together 1 cup heavy cream, egg yolks, and cornstarch in a bowl. Set aside.
2 . Combine remaining 2 cups heavy cream, sugar, and lemon juice in a large, heavy-bottomed saucepan over medium heat. Whisk to dissolve sugar. Bring to a gentle boil; boil until mixture begins to thicken, about 10 minutes. Add egg yolk mixture slowly, whisking constantly until it thickens, about 5 minutes. Mixture will break; pour into a glass bowl. Press a piece of plastic wrap directly on the surface of the mixture to prevent skin forming. Let cool completely at room temperature.
3 . Pour cooled mixture into a mixing bowl. Beat at medium speed with an electric mixer fitted with a wire whip until thick and creamy.
1 . Combine black beans, kidney beans, and pinto beans in a large bowl and cover with fresh water; soak for at least 15 minutes.
2 . Heat olive oil in a large pot over medium-low heat. Add mushrooms, onion, bell peppers, and banana pepper. Cook until they sweat their juices and are slightly tender, 5 to 7 minutes. Add garlic; cook 2 to 3 minutes more.
3 . Drain beans and add to the pot with the vegetables. Add crushed tomatoes, diced tomatoes, Bloody Mary mix, and tomato paste. Add chili powder, salt, oregano, sugar, black pepper, cumin, and cayenne pepper.
4 . Simmer over medium-low to medium heat, uncovered, until as thick as desired, about 1 1/2 hours.
1 . Divide garlic, dill, and peppercorns between 2 clean quart jars. Wash cucumbers and trim away blossom ends. Cut each into 6 to 8 spears. Pack spears vertically and snugly into jars.
2 . Stir together vinegar, water, and salt in a small nonreactive pot, and bring to a boil over high heat. Stir and reduce heat, if necessary, until salt dissolves. Remove from heat. Pour or ladle hot brine into jars, covering cucumbers and leaving 1/2 inch headspace. Tap jars gently to remove any air bubbles. Add more brine if necessary to leave 1/2 inch headspace. Wipe rims clean with a damp paper towel.
3 . Let cool completely to room temperature, about 1 hour. Apply clean lids. Refrigerate at least 48 hours before eating for best flavor. (Flavor improves with time.) Store in refrigerator up to 1 month.
1 . Line a baking dish with parchment or waxed paper.
2 . Combine peanut butter and butter in a microwave-safe bowl. Microwave on high in 30-second increments, stirring in between, until melted and thoroughly combined. Allow mixture to sit and cool for 2 to 3 minutes.
3 . Mix in powdered sugar, 1/2 cup at a time, until well incorporated. Press into the prepared dish and place in the refrigerator. Chill for at least 2 hours before serving, or overnight for a firmer fudge.
1 . Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
2 . Toss fennel and onion slices with olive oil; spread out on the baking sheet.
3 . Roast in the preheated oven until golden, 10 to 15 minutes. Remove from the oven. Increase oven temperature to 450 degrees F (230 degrees C).
4 . Cook and stir sausage in a skillet over medium heat until no longer pink, about 5 minutes.
5 . Roll out pizza dough on a lightly floured surface. Transfer to a pizza pan or clean baking sheet. Spread sauce on top and cover with mozzarella cheese. Top with fennel, onion, sausage, and garlic slices.
6 . Bake in the preheated oven until cheese is melted, 15 to 17 minutes. Garnish with chopped fennel fronds.
1 . Preheat the oven to 375 degrees F (190 degrees C).
2 . Pour the melted margarine into the bottom of a 9x13 inch baking dish; set aside. In a medium bowl, combine the flour, baking powder and white sugar. Stir in 1 cup of the reserved liquid from the peaches and the milk until smooth. Pour the batter evenly into the bottom of the dish over the margarine. Do not stir. Spoon peaches over the batter.
3 . Bake for 35 to 40 minutes in the preheated oven, or until the top is golden.
1 . Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until fork tender, about 20 minutes. Drain, add butter, and mash using a potato masher, ricer or mixer. Gradually beat in the heavy cream. Serve hot!
1 . Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2 . In a medium bowl combine butter, white sugar, brown sugar, flour, baking powder and salt; mix well. Spread 2/3 of mixture into prepared pan.
3 . Spread jam over mixture.
4 . Combine remaining mixture with oats and walnuts; sprinkle over jam layer.
5 . Bake in preheated oven for 30 minutes.
1 . Preheat a waffle iron according to manufacturer's instructions.
2 . Whisk eggs together in a large bowl until fluffy. Mix in 2 cups milk, vegetable oil, and vanilla extract until combined.
3 . Combine 2 cups flour, sugar, cinnamon, nutmeg, baking powder, and salt in a separate bowl. Slowly pour flour mixture into egg mixture, stirring as you pour. Mix until few to no lumps remain, being careful not to overmix. Add more flour if batter is too thin, or more milk if batter is too sticky or thick.
4 . Ladle some of the batter onto the preheated waffle iron. Cook until waffle is golden brown and the iron stops steaming, 2 to 5 minutes. Repeat with remaining batter.