thepinspopular12

Ingredients Chocolate Cake: 2 cups all-purpose flour 2 cups granulated sugar 3/4 cup Dutch-processed cocoa powder sifted 2 tsp baking soda 1 tsp baking powder 1 tsp salt 1/2 cup vegetable oil 1 cup buttermilk room temperature 1 cup hot water 2 large eggs room temperature 2 tsp vanilla Chocolate Swiss Meringue Buttercream: 5 large egg whites 1 1/2 cups granulated sugar 1 1/2 cups unsalted butter room temperature 8 oz good quality dark chocolate chopped, melted, cooled* Assembly: chocolate curls or sprinkles Instructions Chocolate Cake: Preheat oven to 350F, grease two 8" round baking pans and dust with cocoa powder. Line bottoms with parchment. Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine. In a medium bowl whisk all wet ingredients (pour hot water in slowly as not to cook the eggs). Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin. Pour evenly into prepared pans...

INGREDIENTS 1 cup pumpkin puree 1 cup granulated sugar ½ cup oil (canola or vegetable) 1 teaspoon vanilla 1 large egg 2 cups flour 2 teaspoons baking powder 1 teaspoon cinnamon ½ teaspoon salt 1 teaspoon baking soda 1 teaspoon milk 1 cup semi-sweet chocolate chips 1 cup chopped walnuts (optional but highly recommended) INSTRUCTIONS Preheat oven to 375 degrees. Line cookie sheets with parchment paper sheets  (or lightly grease the cookie sheet if you don’t have parchment paper). In the bowl of a stand mixer, combine pumpkin, sugar, oil, vanilla and egg. Mix until well combined. In a separate bowl, stir together the flour, baking powder, cinnamon and salt. In a small bowl, dissolve the baking soda with the milk. Add both the dry flour mixture and the wet baking soda mixture to the pumpkin mixture. Mix well. Add in the chocolate chips and nuts and stir until evenly combined. Using a medium cooki...

Ingredients Crust: 2 1/2 cups graham crumbs 2 sleeves 1/2 cup unsalted butter Layers: 2 cups powdered sugar sifted 1/2 cup unsalted butter softened 4 oz cream cheese softened 8 oz Cool Whip fat-free 20 oz crushed pineapple drained well Instructions Preheat oven to 300 F. Melt butter in the microwave and allow to cool. Combine the crumbs and butter and toss together until incorporated. Press 2 cups of the crumb mixture firmly into an 9×9 square pan and bake for 8-10 minutes. Place on wire rack to cool. Beat the cream cheese and butter together until creamy. Turn the mixer down to low and add the powdered sugar one cup at a time until incorporated. Turn up and beat well for a minute or so. Add a heaping tablespoon of the drained pineapple and stir in with a rubber spatula. Spread the cream cheese and pineapple mixture over the crust. Fold the remaining pineapple into the Cool ...

INGREDIENTS 1/2 cup mini chocolate chips  16 ounces vanilla flavored candy coating ( Almond Bark or CandiQuik) 1 (15 ounce) jar creamy peanut butter  2 cups Rice Krispies cereal 1 1/2 cups mini marshmallows INSTRUCTIONS Prepare 2 cookie sheets with a silpat mat or parchment paper. Set aside. Place chocolate chips in the freezer, until ready to use. Melt Almond Bark in a heat safe bowl, microwave at half power for 30 seconds at a time until melted and smooth.  Meanwhile: Add rice krispies to a large bowl. Set aside. Add peanut butter to Almond Bark. Stir to combine. Pour vanilla candy mixture over rice krispies. Stir until combined. Allow mixture to cool to room temperature (or until barely warm). Add marshmallows. Mix until combined. Add frozen chocolate chips. Stir to combine.  Use a 2 tablespoon scoop to portion treats onto prepared cookie sheet. Allow to set in a cool place, until firm. You can pop them in the fridge if your kitchen is too warm. Serve and enjoy!...

Ingredients 5 tbsp butter 9 cups mini marshmallows divided 5 cups Krispie cereal 16 Oreo cookies crushed 1/2 tsp salt Instructions In a large bowl, mix together the Krispie cereal, crushed Oreo cookies and one cup of mini marshmallows. In a large saucepan over medium heat, melt the butter. Add the remaining 8 cups of mini marshmallows and salt and stir into the melted butter. Continue stirring over medium heat until the marshmallows are completely melted into the butter. Pour the melted butter and marshmallow mixture over the Krispie cereal mixture and gently stir with a rubber spatula until evenly combined. Spread the Oreo Krispie mixture into a 9-inch square pan and press gently with the spatula to flatten the top. Allow the Oreo Krispies to cool in the pan for about 30 minutes before slicing and serving. Base Recipe adapted from this SITE

YOU WILL NEED 1/2 cup (113 grams) unsalted butter (1 stick) 1/2 cup (120 ml) heavy cream or heavy whipping cream (36-40% butterfat content) 3 tablespoons water 1/4 cup (60 ml) light corn syrup 1 cup (200 grams) sugar 1/2 teaspoon course or flaked sea salt DIRECTIONS PREPARE PAN AND INGREDIENTS Lightly oil a 9 x 5 inch loaf pan then measure and cut a piece of parchment paper that will fit inside the pan and come up the sides by at least 1 inch. Next, lightly oil the parchment paper and place into the pan. Set the pan aside. Cut butter into 8 pieces then combine with heavy cream in a small microwave-safe bowl. Heat in the microwave for 1 to 2 minutes until hot and butter has melted. Set aside, we will use this later. MAKE CARAMEL In a small saucepan combine the water and corn syrup. Then, add the sugar, but try your best not to splatter the sugar up the sides of the pan. Now, use a spoon to gently stir the sugar into the water and corn syrup, just moistening the sugar. He...