I saw her do an ad for the coconut cupcake mix yesterday. I didn't even know she had a line of food products.
I made little cupcakes yesterday that I am going to frost and sprinkle with little candy cane sprinkles. Think I'll do half with the candy cane and the half I'll sprinkle with coconut.
I'll have to look for them. Not that I will buy them, but always curious about what's new on the market.
Stopping at Cost Plus this morning. I'm looking for pimentos. Use to see them everywhere, but now that I want them, I can't find them. Thinking they might have them.
Also need more Panko. Having a guest over on Thursday for Parmesan Encrusted Halibut...it is delicious and the Panko works really well to give it a crispy outside.
I think they still have them with the jars of pickled things like hot peppers and capers at my store. Or at least they used to. But pickled jalepeno peppers are in a different section, I think they just try to test your "where would it be" skills sometimes.
No kidding...I walked up and down aisles in many stores and they are no where to be found. I did find some sweet red peppers that were not roasted, so they should work.
I have never been able to make a home made cake or cupcakes, and I have a granddaughter who loves cake and cupcakes and I would love to make The Barefoot Contessa's Beautiful cupcakes with the chocolate in the mix and chocolate icing. Can anyone help.
1/4 pound unsalted butter, at room temperature 1 cup sugar 4 extra-large eggs, at room temperature 1 (16-ounce) can chocolate syrup (recommended: Hershey's) 1 tablespoon pure vanilla extract 1 cup all-purpose flour
For the ganache: 1/2 cup heavy cream 8 ounces good semisweet chocolate chips 1 teaspoon instant coffee granules Candied violets, for decoration, optional
Line muffin pans with 12 paper liners. Preheat the oven to 325 degrees F.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cupcakes will be tough.
Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don't overbake! Let the cupcakes cool thoroughly in the pan.
For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
Dip the top of each cupcake in the ganache. Decorate with candied violets, if desired. Do not refrigerate.
Cupcakes 
Linear Mode
