Snowcappedcocoacrinkles Recipes

Steps:

• Make the cupcakes: Preheat the oven to 375 degrees F and coat a 12-cup mini-muffin pan with cooking spray. Sift the flour, cocoa powder and salt into a small bowl.
• Beat the egg yolk and 2 tablespoons granulated sugar in a medium bowl with a mixer on medium-high speed until light and thick, about 2 minutes. Beat in 2 teaspoons coffee and the vanilla. Fold in the flour mixture with a rubber spatula until just incorporated.
• Beat the egg white in a separate bowl with clean beaters on medium speed until foamy. Increase the speed to medium high and gradually add the remaining 1 tablespoon granulated sugar; beat until stiff shiny peaks form, about 3 minutes.
• Stir about one-third of the beaten egg white into the batter with a rubber spatula, then gently fold in the rest. Divide the batter evenly among the mini-muffin cups, filling them halfway. Bake until the cupcakes are golden brown and spring back when pressed, about 10 minutes. Poke a few holes into each with a toothpick, then brush with the remaining 1 tablespoon coffee. Remove to a rack and let cool completely.
• Make the frosting: Beat the butter and confectioners' sugar in a large bowl with a mixer on low speed until combined, then increase the speed to medium high and beat until light and fluffy, about 2 minutes; add the mascarpone and beat until just incorporated. Beat in the vanilla.
• Spread the coconut on a plate. Cover each cupcake completely with a thick layer of frosting, then roll in the coconut. Refrigerate at least 30 minutes and up to 1 day.

Steps:

• Pulse the ice cubes in a food processor to break them up slightly. Add the lemonade concentrate and blend until completely smooth.
• Scoop into serving cups.

Steps:

• Preheat the oven to 325 degrees F. Coat three 8-inch round cake pans and one 8-inch (1 1/2-quart) ovenproof bowl with cooking spray. Make the cake mixes as directed; pour 3 1/2 cups batter into the bowl and divide the rest among the cake pans.
• Bake until a toothpick inserted into the cakes comes out clean, 20 to 25 minutes for the 8-inch cakes and about 45 minutes for the bowl cake. Let the cakes cool about 20 minutes, then turn out onto racks to cool completely.
• Stack the three 8-inch cakes on a cardboard circle or cutting board, spreading frosting between each layer; put the top layer on upside down. Spread more frosting on the top layer.
• Trim the larger side of the bowl cake with a long serrated knife to make it level, then place cut-side down on top of the layer cake.
• Trim around the side of the layer cake so it is the same diameter as the bowl cake. Transfer the cake to a parchment-lined baking sheet; cover with a thin layer of frosting. Freeze 15 minutes.
• Cover the cake with more frosting, then mark the top with a skewer to separate into three sections. Make stripes of yellow, blue and red coarse sugar on the top of the bowl cake.
• Cut a 6-by-40-inch strip of parchment paper. Make small pleats in the parchment 1 to 1 1/2 inches apart.
• Fold down one long edge of the paper by about 1/4 inch to make a rim; fold again to secure.
• Wrap the paper around the cake with the folded edge on top, leaving the sugared part exposed. Gently press the paper against the frosting, then tuck the bottom edge of the paper under the cake using an offset spatula.

Steps:

• For 4 snow cone cocktails, simply shave 4 cups of ice with the grater blade of a food processor.
• Using an ice cream scoop, pack approximately 1 cup shaved ice into a paper snow cone cup (or a cocktail glass), then drizzle with one of our concoctions.
• Berry Nice Ice:.
• In a medium bowl, mix 1 cup vodka and 2 tablespoons cassis.
• Add 1 cup frozen blueberries.
• Let stand 1 hour.
• Strain through a fine mesh strainer into a small pitcher.
• Summer Camp Slushy:.
• It couldn't be simpler: Just chill 1 cup Campari in a small pitcher.
• Creamsicle Crush:.
• In a small pitcher, mix 1/2 cup thawed orange juice concentrate, 1/2 cup Grand Marnier, and 3 tablespoons vanilla vodka.
• Stir to combine.

Steps:

• In a medium bowl, sift the flour, espresso, cocoa, baking powder and salt.
• Don't skip the sifting process.
• If you are using instant coffee, be sure to press the coffee pieces through the sieve so they become smaller grains that are totally incorporated into the cookies.
• With an electric mixer, cream butter and brown sugar until fluffy.
• Beat in egg until combined; mix in cooled chocolate.
• With mixer on low, add flour a little at a time.
• Then beat in milk until just combined.
• The dough will be very wet-- flatten it into a disk and wrap it in plastic wrap, then freeze until firm.
• That takes about 45 minutes, but you can freeze it longer if you want to make the cookies the next day.
• Preheat oven to 350 degrees farenheit.
• Line two baking sheets with parchment or foil.
• Shape dough into one-inch balls.
• The dough is still messy, so it helps to roll very fast, and sprinkle a little powdered sugar on your hands between cookies.
• Pour powdered sugar (about 1/2 cup) into a medium bowl.
• Working with a few cookies at a time, roll the balls in sugar two times.
• Make sure they are completely coated and no dark dough is visible.
• Place on baking sheets 2 inches apart, and bake until cookies have spread and coating is cracked, about 12 minutes.
• Cookies will still be soft to the touch, but do not overbake.
• Cool cookies on a wire rack.

Steps:

• Heat oven to 350°F. Combine flour and pecans; set aside. Mix butter and sugar until well blended. Add water, vanilla and salt; mix well. Gradually add flour mixture, stirring until well blended after each addition. Shape into 1-inch balls; place on ungreased baking sheets.
• Bake 20 min. or until edges are golden brown. Cool on wire racks.
• Melt semi-sweet chocolate as directed on package. Dip each cookie halfway into melted chocolate, then press top lightly into grated white chocolate to create a snowy appearance. Let stand until set.

Steps:

• Melt the chocolate in a heavy saucepan on low heat or melt it in the microwave, stirring often.
• Combine all the other ingredients in a large roasting pan.
• Pour the melted chocolate over the ingredients in the roasting pan and stir to mix well. Turn out on to wax paper and let it cool.

Steps:

• Preheat oven to 350-degrees F.
• Spray tube or fancy cake pan with cooking spray and dust with sugar or ground nuts.
• Beat egg whites until foamy, slowly add sugar, and continue beating until stiff peaks form.
• Sift the flour and cornstarch into the egg white mixture, folding to combine well with rubber spatula or wooden spoon.
• Fold butter into cake mixture.
• Add extract.
• Turn into prepared pan.
• Bake for one hour at 350-degrees F or until done.
• Cake will not rise but feels firm to the touch when done.

Steps:

• Combine all ingredients in a crock pot.
• Cover and cook on low for 2-2 1/2 hours or until chocolate is melted and mixture is hot.
• Stir well to combine before serving.