Cinnamon Sweet Shoppe Heart Cookie - Valentine's Day
This is my signature heart cookie. Gingerbread Recipe at https://youtu.be/2UoC2L-3pjE I used Wilton Damask Edible Decorating Paper Wilton heart shaped candy mold Large Wilton heart shaped cookie cutter
Easy to make Chocolate Souffle Cupcakes with White Chocolate Mint Cream
Makes about 10 cupcakes
Make the White Chocolate Mint Cream first and while that is chilling, bake the cupcakes
White Chocolate Mint Cream
2 ounces (56 grams) white chocolate, finely chopped
3 ounces heavy whipping cream (or you can use coconut cream)
1/8 teaspoon peppermint extract (always use pure extracts. NEVER use artificial anything in your baking)
Chocolate Soufflé Cupcakes
6 ounces (170 grams) bittersweet or semisweet chocolate, chopped (I preferred this with bittersweet)
6 tablespoons (3/4 stick) (86 grams) unsalted butter, cut into pieces (or one of the healthy substitutes on the market. I use either Earth Balance Vegan Buttery Sticks or Smart Balance brands.)
Heaping 1/4 teaspoon (1 gram) espresso or instant coffee powder
3 large eggs, separated
6 tablespoons (97 grams) sugar, divided (For a healthier version, use coconut sugar)
1/4 teaspoon salt
1 teaspoon vanilla extract
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https://www.youtube.com/watch?v=ACz_X6SWP08
Vitamix Pumpkin White Chocolate Hot Cocoa
3 cups (720 ml) milk of choice (I used fat free evaporated milk)
¾ cup (200 g) pumpkin purée
8 ounces (125 g) white chocolate
1 teaspoon vanilla extract
¼ teaspoon ground ginger
1 pinch ground nutmeg
½ cup (25 g) mini marshmallows ( I recommend either Dandee’s or Trader Joes as they don’t have any corn syrup and they are also vegan)
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https://www.youtube.com/watch?v=rMJ9CvbL9RY
Scary and awesome Halloween Skull Cakes made with the Wilton 3D Skull Cake Pan. You can check out my video on the Wilton 3D Skull Cake here https://youtu.be/gCNJINOIWMI
Part 1 of this series https://youtu.be/UVhF56kD81o
PUMPKIN SPICE POUND CAKE
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon 1⁄4 teaspoon salt
1⁄8 teaspoon ground nutmeg
1 cup (2 sticks) butter, softened
2 cups granulated sugar
4 eggs, at room temperature
1 teaspoon pure vanilla extract
11⁄2 cups 100% pumpkin, (not pie filling) 1⁄4 cup Buttercream Icing
Heat oven to 325°F. Spray Skull Pan lightly with vegetable pan spray with flour. Place Skull Pan onto baking sheet.
In small bowl, combine flour, baking powder, cinnamon, salt and nutmeg. In large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition; beat in vanilla. Add flour mixture alternately with pumpkin; mix well. Pour batter into prepared pan, dividing evenly between pan halves.
Bake 65-75 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan. Turn onto cooling grid. Cool completely. Trim crowns from cake halves, using the cut-line baked into the back half of the Skull as a guide. Place back of skull on serving plate; spread with icing. Arrange front of skull on back of skull and decorate as desired.
Makes about 16 servings.
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https://www.youtube.com/watch?v=9O8wIjsWo1c