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 reci...

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...