Cooking with Demarle

This is maybe the best frosting I've tasted in a long time - so yummy!! Who needs the cake to go w/ it? ;) But, if you do, then I adjusted a box mix a little to make it yummier! Cake 1 box Pillsbury Devils Food cake mix (or whatever you like to use) 4 eggs 1/2 cup veg. oil 1 cup milk Mix until well combined. I used the Mini Muffin Tray and Small Round Mold. Preheat oven to 340 and place the muffin tray and mold next to each other on the Large Perforated Baking Sheet. Fill the muffin tray about 2/3 full and then fill the mold with remaining batter. Bake for 18 minutes, remove Muffin tray but keep mold in oven and bake the Mold an additional 8-10 minutes until toothpick inserted comes out clean. Let cool completely. Because I wanted to get them done sooner rather than later, after about 15 minutes, I put the cupcakes in the freezer for about 5 minutes, then I unmolded them super quickly and easily! I frosted right away. Frosting Adapted from this delicious recipe an

This is a new version of your Rice Krispie Treat without the messy marshmallows. AND, it works awesome in all Demarle products - flexipat, any mold, any flexipan tray - the possibilities are endless and just in time for some  fun and yummy halloween themed treats! (I tried these at a Demarle team training last night thanks to Maxine! She brought them to share along with the recipe ripped out of a magazine, so I'm not quite sure where the recipe originated and cannot give credit where credit is due, sorry!) 1 cup Karo Light Syrup 1 cup sugar 1 cup creamy peanut butter 6 cups crispy rice cereal 1 1/2 cups semi-sweet chocolate chips 1 1/2 cups butterscotch chips candies for decorating frosting OR melted chocolate for decorating 1. cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated. OR, better yet - do this all in y

My friend, Missy, has asked me to trade "date night babysitting" for treats - UM, OKAY!! :) I love baking and am trying to do it less for our house so I don't eat as much, so this is a great swap for me...I get to bake, try new things and take it to her :) Her 30th birthday party (80's theme, purple & silver) was last night and for her cake, she asked me to make chocolate cake with cream cheese frosting. The funny thing is, I hate cream cheese - there are very few things I would actually say that I "hate" but cream cheese (and blueberries) are at the top of the list. SO, I told her I would try it. Luckily, most everyone else likes cream cheese, especially in frosting, so it's not hard to find my taste testers. So, I originally tried an all home-made from scratch chocolate cake, which she liked. But, then I had her try the Kahlua cake....so, here is the recipe we ended up with. Kahlua Cake (view recipe here - http://cookingwithdemarle.blo

Ingredients 1/2 cup unsalted butter, plus more to butter the molds 4 ounces bittersweet chocolate, preferably Valrhona or Ghiradelli - or use Semi-sweet for a bit sweeter chocolate. I liked both; Joe preferred semi-sweet :) 2 eggs 2 egg yolks 1/4 cup sugar 2 teaspoons flour (I think you could omit to make flourless...this dessert is also known as "flourless cake") Preheat oven to 425 degrees. Ideally, use a Demarle Tray (I used the straight muffin tray). If you cannot, spray 4 custard cups with Pam and place on cookie sheet, or use butter and flour. Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted. Meanwhile beat the eggs and sugar until light and thick. Mix chocolate and butter well. Pour in egg mixture and beat until combined, then add flour and mix just til combine. Bake for about 8-10 minutes until sides are cooked and top is still glossy and undone loo

Simple Shortbread Cookie Recipe... SO yummy with your morning coffee! (from Demarle at Home's FB page - https://www.facebook.com/DemarleatHome )    1 1/4 cup(s) all-purpose flour 1 teaspoon(s) salt 1/4 cup(s) sugar, plus more for sprinkling ... 1 stick(s) unsalted butter, softened Preheat the oven to 325°. Place Butterfly Tray on Baking Sheet. In a large bowl, combine the flour with the salt and the 1/4 cup of sugar. Using your fingers, rub in the butter until the mixture is the texture of sand. Gently knead the dough just until it comes together. Roll the dough into small balls and transfer into the butterfly tray while pressing down to form the butterfly mold. Prick the dough all over with a fork and lightly sprinkle the top with sugar. Bake for about 15 minutes, or until pale golden and just cooked through. Serve warm or at room temperature.

One reason I love Bostom Cream Pie is because most of them do not include pie crust...which is my least favorite thing about desserts! And when they do, they are so yummy that the crust is just a plate anyhow! Callie has her first ballet recital tonight and it's a dessert potluck, so I was just trying to think of something yummy and easy to bring. And, I give you Mini Bostom Creamcakes (mini cupcakes basicallly). And, this is more like a "semi-homemade" recipe...easy and not from "scratch" so to speak. 1 package yellow cake mix                                1 cup milk (cold) 1 package vanilla flavor instant pudding (serving size) 1 1/ 2 cups t hawed Cool Whip 4 s

Easy, yummy, lemony goodness... Ingredients: 1 box Lemon cake mix 1 box (3.4 oz size) of instant lemon JELLO pudding mix 4 eggs 1 cup water 1/3 cup vegetable oil Directions: Mix the above ingredients on medium for 2-3 minutes until blended well and smooth. Preheat oven to 350. Place your Bundt mold on your perforated baking sheet and pour mixture into mold. Bake at 350 for about 45 minutes. Let cool about 10 minutes then invert onto plate. For icing, combine powdered sugar with lemon juice (start with about 1 cup p. sugar with 1 tbsp juice) and combine until you have a smooth runny consistency. Pour over or brush on the cake. The one pictured was a bit thick, but tasted good still!

What to do when you receive a bag full of lemons? You come up with multiple ways to use them :) So, here is the first way...Lemon cookies (inspired by BrowEyedBaker.com) Ingredients: 1 (18.25 oz) package lemon or yellow cake mix - I had yellow, so I went with that instead, just less lemony flavor. Also, just an fyi - Duncan Hines changed their packages to 15 oz now, so beware that may mess up your recipe. I used Pillsbury cake mix 2 eggs 1/3 cup vegetable oil Zest of 2 lemons 2 Tbsp lemon juice (the real stuff) 1/2 tsp vanilla 1/3 cup powdered sugar Directions Preheat oven to 375. Place your silpat on your perforated baking sheet Pour cake mix into large bowl; mix in eggs, oil, lemon zest, lemon juice and vanilla until well blended. Pour the sugar into a bowl Using a cookie scooper (I think this is easiest), drop spoonfuls of dough into bowl and roll into sugar until coated. I think it's a tad easier if you refrigerate the dough for a little bit, then roll the dough