Pinterest is an online pinboard.
Organize and share things you love.
* Fish Bowl (or improvise) * 1/2 cup Nerds Candy * 5 oz Vodka * 5 oz Malibu Rum * 3 oz Blue Curacao * 6 oz Sweet & Sour Mix * 16 oz Pineapple juice * 16 oz Sprite * 3 slices each Lime, Lemon, Orange * 4 Swedish fish
Cinnamon French Toast with Berry Sauce on BigOven: This is the perfect way to start out the day. Be careful though, you wont want to share.
Pure fruit ice cubes. To prepare, crush the fruit you want to incorporate (kiwi, mango, cherries, limes, watermelon ...) with some homemade lemonade. Then fill your bucket with the mixture and freeze. When ready, add these cubes to your lemonade and enjoy new flavors.
these cupcakes look too pretty to eat, and would be beautiful at a bridal shower or wedding
Drunk gummy bears! :) Adults only. Soak a bag of gummy bears in vodka for 3 to 5 days in the fridge. The Gummy Bears will soak it all up! Serve at a party for a bit of fun and something different! :)
What a great idea for a little girls bday party!
1 repin
I LOVE Lava Flows! So excited to find this recipe. I heart pinterest!
50 different foods you can put in jars. Oh yes, this will be my Christmas present to many people!
Marshmallow frosting - stands beautifully in soft fluffy peaks. Great on cupcakes x
Red Velvet Cheesecake Recipe by: Willow Bird Baking Yield: 11-13 pieces Crust Ingredients: 32 chocolate sandwich cookies, finely processed into crumbs 5 1/3 tablespoons unsalted butter, melted and cooled Small pinch of salt Ganache Ingredients: 3/4 cups heavy cream 10 oz. bittersweet or semisweet chocolate, finely chopped (I used half semisweet and half bittersweet) Cake Ingredients: 1/4 cup vegetable shortening 1 egg 1 tablespoon cocoa 1/4 teaspoon salt 3/4 cups sugar 1/2 teaspoon vanilla 1/2 cup buttermilk 1 1/4 cups flour 1/2 teaspoon baking soda 1/2 tablespoon white vinegar 1 ounce red food coloring Filling Ingredients: 3 (8 oz.) packages cream cheese, at room temperature 1 cup sugar 1½ tablespoons all-purpose flour 2 teaspoons vanilla extract 3 large eggs Decorative Toppings (optional): 2 oz. cream cheese, at room temperature 2 tablespoons butter, at room temperature 1 cup confectioners’ sugar, sifted white chocolate for drizzling strawberries Directions: Note on cheesecake making: Cheesecakes are simple and super customizable. New to cheesecake making? Watch my 6 minute Cheesecake Video Tutorial for visual assistance! Note on scheduling: This cake is easily separated into two days of preparation, and can be prepared ahead of time. On day one, prepare the red velvet cake, cool it, and freeze it. On day two, prepare the cheesecake. You can then assemble and decorate right away, or leave this for day three. Make the cake: Preheat oven to 350 degrees F. Line the bottom and the sides of an 9-inch round cake pan with parchment paper, leaving an overhang on two opposite sides to make it easier to lift the cake out of the pan when it’s done. Cream shortening, sugar, and eggs. Make a paste of the cocoa and coloring and add to the shortening mixture. Add salt and vanilla. Add buttermilk alternately with the flour, beginning and ending with flour. Mix vinegar and soda right before using and add to mixture by folding in. Pour batter into the cake pan and bake at 350 degrees for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely, cover in wax paper, and freeze for 30 minutes or until firm. Make the cheesecake: To make the crust, preheat the oven to 350° F. Butter a 9-inch springform pan and place it on a baking sheet. Combine the chocolate cookie crumbs, melted butter and salt in a small bowl. Toss with a fork to moisten all of the crumbs. Press into a thin layer covering the bottom and sides of the springform pan (at least 3 inches up the sides). Bring the cream to a simmer in a medium saucepan. Place the chocolate in a medium bowl. Once the cream reaches a simmer, pour the cream over the chocolate and let stand 1-2 minutes. Whisk in small circles until a smooth ganache has formed. Pour 1 – 1.5 cups of the ganache over the bottom of the crust. Freeze until the ganache layer is firm, about 30 minutes. Reserve the remaining ganache; cover and let stand at room temperature for later decorating. Preheat the oven to 350° F and position a rack in the middle of the oven. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium-high speed until well blended. Beat in the flour. Add in the vanilla and beat until well incorporated, scraping down the sides of the bowl as needed. Beat in the eggs one at a time, scraping down the bowl between each addition. Pour the filling over the cold ganache in the crust. Place the springform pan on a rimmed baking sheet. Bake until the top is lightly browned, puffed and cracked at the edges, and the center moves only very slightly when the pan is lightly shaken, about 1 hour. Transfer to a wire cooling rack. Cool at room temperature for at least 30 minutes. Transfer to the refrigerator and let cool at least 3 hours, until completely chilled and set. Assemble topping: Whip room temperature ganache to create a fluffy texture perfect for piping. In a separate bowl, mix together cream cheese, butter, and confectioners’ sugar to make a small amount of cream cheese frosting for decorating. Assemble the cheesecake: Wrap a warm towel around the outside of the springform pan to help loosen the crust from the sides. Carefully remove the springform. Transfer the cake to a serving platter. Here, you can schmear some ganache on the cheesecake to help the red velvet cake adhere. I didn’t, but it’s a good idea. Then place your red velvet cake layer on top of cheesecake (right side up). Decorate top of cake with drizzled white chocolate, piped cream cheese frosting, whipped ganache, and strawberries.
1 comment 1 repin
Fetching pins…
Julie Ruble Thanks so much for pinning my red velvet cheesecake. I know you probably didn't realize this, but the wording of recipes are actually copyrighted. It also helps me a ton if folks click thru to the blog to grab the recipe if they're interested. Will you please remove the recipe from your post? Thanks so much! Hope you enjoy! :)