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Check out my gallery for other pocky recipes! I also do ingredient/flavor requests!
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This was a delectable idea I just had to explore.

Check out my gallery for more recipes, and if you have a recipe request, just note me!
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Red Velvet Whoopie Pies
Ingredients
2 cup all-purpoes flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup of butter softened
1 cup packed brown sugar
1 egg
1 teaspoon vanilla
1/2 cup butter milk
half of a 1 ounce bottle of red food coloring

(1)preheat oven to 375 degrees farenheit, then line baking sheets with parchment paper and set aside.
In a medium bowl combine flour, cocoa powder, baking soda and salt, set aside

(2) In a large mixing bowl beat butter on medium speed for 30 seconds or until creamy.
When creamed beat in brown sugar until light and fluffy. Beat in egg and vanilla.
Alternately add the flour mixture and butter milk, beating after each addition just until combined.
Stir in food coloring.

(3) Spoon batter in 1-or-2- inch diameter rounds, about 1/2 inch high on the prepared baking sheets, allowing at least a 1 inch line in between each round. Bake 10-12 minutes or until a tooth pick come out clean.
Cool completely on baking racks before filling.

Whoopie Pie Filling
Ingredients
1/4 cup of butter
half an 8 ounce package of cream cheese, softened
1 7-ounce jar of marshmellow creme

In a medium mixing bowl beat the butter and softened cream cheese until smooth. Fold in the jar of marshmellow creme. And pipe or spread onto the bottom of each round and enjoy.

After adding the cream to the middle it is best to chill the for a few hours to set up:)
Here is the recipe for the whoopie pies, hope everybody has as much fun making them as i did. If you do make them i suggest that you pipe the filling on to the bottom half its much easier than spreading and it looks better. And also you should chill them before you eat them, so everything has time to set up:) And to all who try this please let me know who they are(: i would love some feed back.
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A simple chocolate ganache.

Some people will put butter, vanilla extract, rum- a variety of items in their ganache, but the best sort it still cream and chocolate.

And seriously, watch the boiling cream. Ganache is a well flowing liquid when heated, but over cooking the cream will ensure that this is not the case.

Another basic reference, I'll be referring to this in future when writing other tutorials.
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After a while I decided to make a recipe for the classic - ramen. Originally a Chinese dish, but widely adapted by the Japanese, often known to western world because of the Naruto anime.

I admit, this recipe is rather time consuming and complicated and if you don't want to spend much time cooking, you would be better off preparing yourself some instant noodles. But you cannot call that ramen, you know =). This is the most classic recipe, but real deal, enjoy =).
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I wasn't going to buy anything new this year for Halloween but then I saw this silicone Halloween Ice Cube Tray mold at the 1, I couldn't resist.

The possibilities you can do with chocolate in silicone molds are endless, you can use different types, flavours and coloured chocolate and if you have big deep molds like I do then you can go even further and add all sorts of fillings such as raisins, crushed biscuits, sweets etc! It is so simple and great fun.

I haven't written any quantities as naturally everyone is going to need a different amount, you can easily judge it by eye, put a square or two in one of your molds and that should give you an idea of how much you may need.

More Halloween Tutorials


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www.facebook.com/claremanson
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Quick, easy and mess free way of adding metallic colours to your chocolate making

Check out the blog post for more photos and tips:
cakecrumbs.me/2013/12/05/metallic-chocolate-tutorial/

Related tutorial:
Tutorial: Chocolate Easter Egg by cakecrumbs

Other tutorials:

Tutorial: Chocolate Flowers by cakecrumbs Tutorial: Marshmallow Fondant by cakecrumbs Tutorial: Swiss Meringue by cakecrumbs Tutorial: Cake Layering by cakecrumbs

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It was delicious and moist.
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This is not my recipe. I adapted it from the one on this website: [link]
:bulletpurple: The recipe makes about 65 sticks, but it depends on the thickness of your sticks.
:bulletpurple: There are other ways to decorate the sticks. I've also tried using icing sugar, flavouring and water which worked well and I have also ground up sugary powdery sweets like Refreshers and Parma Violets added icing sugar and water which also worked.
:bulletpurple: I apologise for the spelling mistake of refrigerate; I can't change it now as I merged all the layers and can't do anything to the text.
:bulletpurple: The zest is not necessary I replaced it with Vanilla Essence and I prefer the taste.

:bulletblue: Fudge Tutorial: [link]
:bulletblue: Viennese Whirls Recipe [link]
:bulletblue: Fairy Cake Tutorial [link]
:bulletblue: Blackberry Meringue Pie Tutorial: [link]
:bulletblue: Gingerbread Tutorial: [link]
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After quite some time I have made a new recipe. This time it is a traditional chinese dish again, widely adapted by the japanese, called gyoza (correctly transcribed as győza). It is basically a meat dumpling, but I personally love them.
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