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recipes! and junk


Best-Ever Strawberry Rhubarb Pie: Nothing quite captures the flavors of spring like strawberry-rhubarb pie. (

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posted 5 months ago  »   via: bhgfood   »  reblog

motherfucking recipes: OREO FUCKING TRUFFLES




  -  2508  -
posted 1 year ago  »   via: fuckingrecipes   »  reblog

Cinnamon Roll Cupcakes
adapted from
Beantown Baker, originally from La Fuji Mama

  • 2 1/4 tsp. or 1 packet dry active yeast
  • 1/2 cup granulated sugar, divided
  • 1 cup warm milk (approximately 110 degrees Fahrenheit)
  • 2 eggs, room temperature
  • 1/3 cup butter, melted
  • 1 tsp. salt
  • 4 1/2 cups bread flour
  • 1 cup brown sugar, packed
  • 2 1/2 Tbsp. ground cinnamon
  • 1/3 cup butter, softened
  • 8 oz cream cheese, softened
  • 2/3 cup butter, softened
  • 1 1/2-2 cups powdered sugar

Dissolve the yeast and 1/4 cup of the granulated sugar in the warm milk in a large bowl and let stand for about 10 minutes until foamy.

Mix in the eggs, butter, salt, and other 1/4 cup of granulated sugar. Add flour and mix until well blended and the dough forms a ball. Turn out onto a lightly floured surface, and knead about 5-10 times. Place in an oiled bowl, cover and let rise in a warm place until doubled in size (about one hour).

After the dough has doubled in size, turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Line cupcake pan with cupcake liners, and lightly spray over the top of them with cooking spray.

Roll dough into a 12x22 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 24 rolls using dental floss or a pastry cutter. You may have to unroll each roll and re-roll in order for the dough to fit in a cupcake tin.

Place each roll in a cupcake liner. Cover and let rise until nearly doubled, about 30 minutes. Alternatively, allow to rise overnight in the refrigerator. Meanwhile, preheat oven to 400 degrees Fahrenheit.

Bake rolls in preheated oven until golden brown, about 10-12 minutes. Let rolls cool completely before frosting.

To make the frosting, mix cream cheese and butter using the whisk attachment of a mixer. Slowly add the powdered sugar until desired consistency has been reached.

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posted 3 years ago  »  reblog

Red Velvet Cheesecake Brownies

1/2 cup butter
2-oz dark chocolate, coarsely chopped
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 1/2 tsp red food coloring
2/3 cup all purpose flour
1/4 tsp salt
8-oz cream cheese, room temperature
1/3 cup sugar
1 large egg
1/2 tsp vanilla extract

Directions: Preheat oven to 350F. Butter the bottom and sides of a 8 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.

In a small, heatproof bowl, melt butter and chocolate together. Stir until combined and very smooth. Set aside to cool for a few minutes.

In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add chocolate mixture and stir until smooth. Add flour and salt and stir until just combined and no streaks of dry ingredients remain.

Pour into prepared pan and spread into an even layer.

To prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth. Distribute the cheesecake mixture in 8 dollops over batter in the pan. Swirl in with a knife or spatula.

Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.

Let cool completely in pan on a cooling rack before lifting out the parchment paper to remove the brownies.

  -  red velvet  -  brownies  -  dessert  -  recipe  -  baking  -  bake  -  chocolate  -  cook  -  cooking  -  sweet  -  delicious  -  yum  -  27  -
posted 3 years ago  »  reblog

I am never baking with caramel again.

seriously, screw caramel.

  -  too sticky  -  dries too fast  -  hate it  -  caramel rage
posted 3 years ago  »  reblog
  -  cupcake  -  apple  -  caramel  -  recipe  -  cook  -  cooking  -  baking  -  bake  -  simple  -  easy  -  recipe  -  4  -
posted 3 years ago  »  reblog


1/3 c. butter, melted
1/2 c. sugar
1 egg (preferably room temperature)
1 1/2 c. AP flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk

1/2 c. sugar
1/2 c. butter, melted
1 tsp. cinnamon

Preheat oven to 350F.

In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir until combined, but still a bit lumpy. Don’t overmix. Scoop batter into muffin tins that have sprayed with cooking spray. Using a large ice cream scoop, I got 8 medium-large muffins out of this batter; I think you could get 10-12 muffins by distributing the batter a little less generously. Bake for 20-25 muffins, or until they just start to turn a bit golden at the edges.

For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter, then in cinnamon sugar.

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posted 3 years ago  »  reblog

S’mores Pudding Pie


  • 1 bag marshmallows
  • 2 boxes chocolate fudge pudding
  • 1 package graham crackers
  • 1 tub whipped topping
  • 4 Tbsp butter
  • 2 C milk
  • 1/4 C sugar


  1. pre-heat oven to 350
  2. in a food processor blend one package/sleeve graham crackers into crumbs; remove 1 1/2 C crumbs and place in a medium size bowl with 1/4 C sugar, blend together with 4 Tbsp melted butter
  3. Press down into your pie plate/tin/pan and then bake for 12 minutes
  4. while the pie is baking; whisk together 2 packages chocolate fudge pudding mix, 2 C cold milk and 1/2 tub (4 oz) thawed whip topping (takes about 5 minutes to fully set)
  5. when the pie crust is done, pour, press, smooth the pudding mix into the crust and then top with marshmallows
  6. place the pie in your oven on Hi broil and leaving the door open, broil until the marshmallows reach your desired toasted goodness
  -  smore  -  s'more  -  pie  -  pudding  -  marshmallow  -  jello  -  recipe  -  baking  -  bake  -  cook  -  cooking  -  dessert  -  want  -  yum  -  delicious  -  8  -
posted 3 years ago  »  reblog

Mini Boston Creme Pies


  • 1 package (2-layer size) yellow cake mix
  • 1 cup cold milk
  • 1 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding
  • 1 1/2 cups thawed COOL WHIP Whipped Topping, divided
  • 4 squares BAKER’S Semi-Sweet Chocolate


  1. Preheat oven to 350 degrees F. Prepare cake batter and bake in 24 greased medium muffin pan cups as directed on package. Cool in pans 10 min. Remove to wire racks; cool completely.
  2. Beat milk and dry pudding mix with wire whisk 2 min. or until well blended. Let stand 5 min. Meanwhile, use serrated knife to cut cupcakes horizontally in half. Gently stir 1/2 cup of the whipped topping into pudding. Spoon about 1 Tbsp. of the pudding mixture onto bottom half of each cupcake; cover with top of cupcake.
  3. Microwave remaining 1 cup whipped topping and the chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Let stand 15 min. to thicken. Spread onto cupcakes. Refrigerate at least 15 min. before serving. Store leftovers in refrigerator.
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posted 3 years ago  »  reblog
  -  cupcake  -  recipe  -  raspberry  -  sour cream  -  cream cheese  -  baking  -  bake  -  cook  -  cooking  -  dessert  -  2  -
posted 3 years ago  »  reblog