How To make Pink Peppermint Chiffon Pie
Ingredients
1/2
cup
sugar
1/2
cup
crushed peppermint stick candy
1
each
unflavored gelatin
1/4
teaspoon
salt
1 1/2
cup
milk
3
each
egg yolks, slightly beaten
1
red food coloring (4 to 5 drops)
1 1/4
cup
whipping cream
1
baked 9 inch crust or purchased chocolate wafer crust
Directions:
In a saucepan, combine the sugar, crushed candy, gelatin and salt. Stir in milk & yolks. Cook & stir mix till bubbly. Cook & stir 2 more minutes.
Remove from heat; stir in food coloring. Chill mix till partially set (consistency of unbeaten egg whites).
Beat whipping cream till soft peaks form. Fold into gelatin mix. Chill till mixture mounds when spooned.
Spoon into crust. Chill 4 hours, or till firm.
Top with additional whipped cream & crushed candy, optional.
Refrigerate. Serves 8
NOTE: For a chocolate pie crust, add 2 T sugar & 2 T unsweetened cocoa powder to the flour when making a single 9 inch crust.
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WOW your guests with this fluffy MARBLE CAKE recipe! Moist marble cake using one recipe
RECIPE:
SHOP:
If you’re looking for a fluffy, moist marble cake that is going to WOW your family and friends, then this recipe is it! Soft layers of vanilla and chocolate cake are combined together and topped with a whipped chocolate ganache frosting – YUM! It comes together so easily using only one recipe that’s based on my 5 star rated vanilla cake recipe, which I promise will not disappoint!
INGREDIENTS:
Vanilla Cake
- 2¼ cups (300 g) flour - regular all purpose (see note 1 on blog post if you want to use cake flour)
- ¼ cup (25 g) cornflour - also known as cornstarch
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt - omit if using salted butter
- ½ cup (113 g) unsalted butter - room temperature
- ½ cup (105 g) unflavoured vegetable oil - I use canola
- 1⅔ cups (332 g) white granulated sugar
- 3 large eggs - room temperature
- 1¼ tbsp vanilla essence/extract
- 1 tsp white vinegar
- 1½ cups (337 g) buttermilk - room temperature, see note 5 on blog post if using a homemade buttermilk substitute
Extra Ingredients for Chocolate Portion of Cake
- ⅓ cup (33 g) cocoa powder - unsweetened, Dutch processed preferred
- 1 tsp instant coffee powder
- 1 tbsp unflavoured vegetable oil - I use canola
Whipped Chocolate Ganache Frosting
- 3 cups (675 g) cream - minimum fat percentage of 34%
- 1⅔ cups (270 g) dark chocolate - I use 50% dark chocolate, semi-sweet okay too
-------------------------------------------------------------
BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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How to make Pink Lemonade Bundt Cake
Butt cake No, it's a bundt cake. This lovely pink cake is baked in a ridged ring, and sometimes you might find one with a hole in the center. The lemon zest and pink lemonade ingredients has your mouth wanting more. Learn, interact, & eat.
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I Melted Some Stuff #4
**PLEASE OPEN**
Some stuff I melted! Have a great New Years everybody!! :D
*****Also, if you have a B&BW Apple Crumble dupe (another candle or tarts).. please please please PM me or leave a message below! Thanks! :)
Items mentioned:
Sniff My Tarts:
Butter Cookie Noel
Caramel Apple Cider Latte
CFTKR:
Lime Leaf & Lily
Ultimate Sugar Cookie
English Breakfast Zucchini Bread* MUST BUY
Caramel Apple Pie
Peppermint Noel
Lemon Chiffon Cake
Pink Sugared Wafers
Orange Cream Cupcake
Strawberry Zucchini Bread
Shayz Scentz:
Pink Serendipity* MUST BUY
Pink Sugared Cookies
Pink Crazy Citrus
Apple Mint Jelly
Lemon Pound Cake
Pumpkin Cookies
Front Porch:
Apple Pie ala Mode
Warm Christmas
Country Berry Hotcakes
Strawberry Marshmallow Bread
Lock&Key:
Gingerbread Pie
Graveyard Ghosts
Haley's Heavenly Scents:
Granmas Caramel Zucchini
Keylime ICSB* blended this with CFTKR Ultimate Sugar Cookie
Pink Peppermint* AMAZING
Apple Lavender* MUST BUY x100
Tiffany Candles:
Winter Fall
Cucumber Melon
Cherry Vanilla Zucchini Bread* WONDERFUL
The Scented Princess:
Lavender Cotton Candy Frosting
FussAssMcGee:
Cucumber Mint
B&BW:
Eucalyptus Mint & Apple
Rosegirls:
Gingerbread Man
Lasting Scents Candles:
Cranberry Banana Bread
Beaux Savon Frais:
Ghosts N Goblins
All My Best Chocolate Ganache Tips
All ratios are written with the first number as the weight of chocolate and the second number as the weight of cream.
For example:
1:1 Dark Chocolate Ganache:
227g (1 c) heavy cream
227g (8oz) dark chocolate, chopped
1. Heat the heavy cream over medium heat until it comes to just below a boil.
2. Add the hot cream to the dark chocolate and let sit for two minutes.
3. Use a rubber spatula to stir everything together. Start by slowly mixing in the center and work your way out.
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How to make Key Lime Pie
It's the holidays and what is the one staple dessert on that table you see, PIE. Yes, we all love pie and here I give you my quick, easy, and yummy aromatic key lime pie. Sure my limes aren't from Florida, the real key lime, but where anyone lives and can find a lime tree, I say make this pie...
learn, interact, and eat...
Find the recipe at
lovelyladycakestv.blogspot.com
As seen on
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