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from Just A Pinch Recipes

Italian creme bundt cake


Chiffon Cupcakes

Alton Brown's Chiffon Cupcakes Here is the one for Chocolate Chiffon Cupcakes:

Clotted Cream-A silky, golden-yellow cream made by allowing npasteurized cow's milk (traditionally from Jersey cows) to sit for 12-24 hours in shallow pans, then slowing heating it and leaving it to cool for another 12-24 hours. The cream that rises to the surface and "clots" is skimmed off and served with scones, berries, or desserts. The best clotted cream is said to have a good, firm crust atop smooth, thick cream. It has a minimum of 55% butterfat. Devonshire cream - clotted cream

Sprinkles make everyone happy. DIRECTIONS 1. In a large bowl using an electric hand mixer, whip heavy cream until soft peaks form. 2. Add softened cream chee...

from Key Ingredient

Peanut Butter Chocolate Dessert

Marshmallow Frosting Ingredients 4 large egg whites 1½ c. sugar ¼ tsp. cream of tartar ⅛ tsp. salt 1 tsp. vanilla In a double boiler, heat egg whites, sugar, cream of tartar and salt on a simmer. Mix with an electric mixer until stiff peaks occur. Remove from heat, add vanilla and mix until glossy and billowy.

Heavenly White Cake I'm pretty sure this is the recipe for my favorite cake. The eggs are beaten into a meringue and then folded into the batter.