HOT BURG

20/03/2015

07/03/2015

birthday coconut cake recipe
Ingredients
Cake:
Basic 1-2-3-4 Cake but substitute 1 cup canned, unsweetened coconut milk for regular milk, recipe follows
Filling:
3/4 cup sugar
1 cup sour cream
4 tablespoons milk
1/2 cup flaked, sweetened coconut
Frosting:
1 recipe 7-minute Frosting
Flaked, sweetened coconut, for sprinkling
Basic 1-2-3-4 Cake:
1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract
7-Minute Frosting:
1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract
Directions
Frosting:
Follow directions for Basic 1-2-3-4 Cake, substituting coconut milk for regular milk. While cake is baking, prepare filling. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again. (As I stack layers together I stick them with toothpicks to prevent cake from shifting).
Prepare 7-Minute Frosting. Frost top and sides of cake. Sprinkle top and sides of cakes with additional coconut.
Yield: 1 (3-layer) cake
Preparation time: 30 minutes
Cooking time: 25 minutes
Ease of preparation: Easy
Basic 1-2-3-4 Cake:
Preheat oven to 350 degrees F.
Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.
Yield: 3 layer cakes
Preparation time: 10 minutes
Cooking time: 25 to 30 minutes
Ease of preparation: Easy
7-Minute Frosting:
Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.
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07/03/2015

Molten Chocolate Cake
Chocolate cakes with a decadent warm melted chocolaty center.
Servings: makes 3 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Printable Recipe
Ingredients
• 4 ounces bittersweet chocolate
• 1/2 cup unsalted butter
• 3 egg yolks
• 1/4 cup sugar
• 3 egg whites
Directions
1. Lightly grease 3 ramekins with butter.
2. Melt the chocolate into the butter in a double boiler and let cool a bit.
3. Beat the egg yolks and sugar and mix into the chocolate.
4. Beat the egg whites in a bowl until they form soft peaks.
5. Fold the chocolate into the egg whites.
6. Pour the batter into the ramekins, no more than 2/3 full.
7. Bake in a preheated 400F oven for 7-10 minutes. The outside will be set and possibly crack and the inside will still be liquid.
8. Let cool for a few minutes and then run a knife around the edges and tip onto a plate. (Optional; Feel free to eat it right out of the ramekin with a spoon.)
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07/03/2015

Birthday Cake Blondie Bombs
Ingrеdiеnts
• 2 stiсks buttеr, mеltеd
• 2 сups brown sugаr
• 2 еggs
• 1 Tbsp vаnillа еxtrасt
• 2 сups аll-purposе flour
• 1 tsp bаking sodа
• 1 tsp sаlt
• 12 саkе bаlls/саkе pops, prеpаrеd (you саn mаkе your own of сoursе, or you саn buy prеmаdе саkе pops/саkе bаlls. I found somе frozеn vаnillа саkе bаlls аt Wаlmаrt аnd usеd thеsе)
• 1 pkg Vаnillа Cаndiquik
• Sprinklеs
Instruсtions
1. Prеhеаt your ovеn to 350 dеgrееs F. Libеrаlly grеаsе а 13×9″ bаking pаn with сooking sprаy аnd sеt аsidе.
2. In а lаrgе bowl, stir togеthеr thе mеltеd buttеr аnd brown sugаr until сombinеd. Stir in thе еggs, onе аt а timе, followеd by thе vаnillа еxtrасt until сombinеd. Lаstly, grаduаlly аdd thе flour, bаking sodа аnd sаlt until а soft dough forms.
3. Sprеаd thе dough еvеnly into thе prеpаrеd pаn аnd bаkе for аpprox. 20 minutеs or until thе еdgеs bеgin to slightly pull аwаy from thе pаn аnd thе сеntеr is light brown аnd аppеаrs sеt. Cool сomplеtеly.
4. Cut thе blondiеs into аbout 1-2″ squаrеs аnd flаttеn thеm with thе hееl of your hаnd саrеfully. Wrаp еасh blondiе аround а саkе pop аnd roll it in your hаnds to hеlp sеаl thе blondiе аround thе саkе pop, pinсhing аny gаps to sеаl. Plасе thе blondiе bombs onto а foil-linеd bаking shееt. Rеpеаt with rеmаining саkе pops/blondiеs. You should hаvе 12 bombs with somе rеmаining blondiеs to еаt — yаy!
5. Frееzе thе blondiе bombs for аbout 30 minutеs to sеt. Whilе thе bombs аrе sеtting, mеlt thе Cаndiquik pеr pасkаgе dirесtions. Dip thе bombs into thе whitе сhoсolаtе аllowing еxсеss to drip off. Immеdiаtеly sprinklе with jimmiеs, if you’d likе. Sеrvе!
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06/03/2015

Strawberries and Cream Layer Cake

The perfect sweet and creamy cake for summer!
YIELD: 12 SERVINGS
PREP TIME: 6 HOURS
COOK TIME: 25 MINUTES
TOTAL TIME: 6 HOURS, 25 MINUTES
INGREDIENTS:
1 recipe of this Vanilla Dream Cake recipe or any other vanilla cake recipe
2 1/2 cups heavy cream
1 tablespoon vanilla
1/2 cup powdered sugar
1 cup fresh diced strawberries + more for garnish

DIRECTIONS:
Make vanilla dream cake according to recipe. Cool completely. Slice cakes in half lengthwise to create 4 layers.
Whip heavy cream with vanilla and powdered sugar until stiff peaks form. Remove half of the cream and set aside. Stir diced strawberries into the remaining cream.
Place one layer of cake onto a serving platter. Spread 1/3 of the strawberries and cream filling overtop. Add another layer of cake and continue layering until all 4 layers are in tact. If filling looks like it's being pushed out from the sides of the cake, simply scrape the edges to even everything out. Frost the entire cake with remaining plain whipped cream. Top with sliced strawberries as a garnish.
Refrigerate 4 hours to overnight to set completely {so it will cut nicely}. Slice and serve.

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06/03/2015

Super-Moist Chocolate Mayo Cake

Ingredients
• 1 box_(16.5_oz.) chocolate cake mix
• 1 cup Hellmann's® or Best Foods® Real Mayonnaise
• 1 cup water
• 3 eggs
• 1 tsp. ground cinnamon(optional)

Directions
PREP TIME5 min
TOTAL TIME35 min
1. Preheat oven to 350°. Grease and lightly flour two 9-inch round cake pans*; set aside.
2. Beat cake mix, Hellmann's® or Best Foods® Real Mayonnaise, water, eggs and cinnamon 30 seconds in large bowl with electric mixer on low speed. Beat on medium speed, scraping sides occasionally, 2 minutes. Pour batter into prepared pans.
3. Bake 30 minutes or until toothpick inserted in centers comes out clean. Cool on wire rack 10 minutes. Remove cakes from pans and cool completely. Sprinkle, if desired, with confectioners sugar or fill and frost.

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06/03/2015

Pastel Layer Cake

INGREDIENTS
• 3 1/2 sticks unsalted butter, room temperature, plus more for pans and parchment
• 6 1/2 cups sifted cake flour (not self-rising), plus more for pans and parchment
• 3 tablespoons baking powder
• Salt
• 2 1/4 cups whole milk
• 2 tablespoons pure vanilla extract
• 2 1/2 cups sugar
• 10 large egg whites
• Gel-paste food coloring (nycake.com)
• Swiss Meringue Buttercream
DIRECTIONS
1. Preheat oven to 350 degrees. Butter five 8-inch round cake pans, and line with parchment (you may need to bake in batches). Butter parchment, and dust with flour, tapping out excess. Sift flour, baking powder, and 1/2 teaspoon salt into a large bowl. Combine milk and vanilla. Beat butter with a mixer on medium speed until very smooth. With machine running, gradually add sugar, and beat until pale and fluffy, about 3 minutes.
2. Reduce speed to low, and add flour mixture in 3 additions, alternating with milk mixture, beginning and ending with flour. Beat until just combined; do not overmix.
3. Beat egg whites in a clean mixer bowl on medium speed until stiff (but not dry) peaks form, about 3 minutes. Gently fold egg-white mixture into batter in 3 additions.
4. Divide batter among 5 bowls, and tint each with food coloring to create different pastel shades. Spread each into a prepared pan. Bake until a toothpick inserted into the centers comes out clean, 18 to 20 minutes. Let cool completely in pans on wire racks.
5. Loosen edges of cake with a small metal spatula or paring knife; invert onto racks. Discard parchment. Reinvert cakes, top side up. Let cool completely.
6. Trim top of each cake to make surface even. Spread 1 cup buttercream onto top of 1 cake. Top with another cake. Repeat, spreading 1 cup buttercream between each layer. Frost cake with 1 1/2 cups buttercream. Refrigerate for 30 minutes. Frost cake with 2 cups buttercream.
COOK'S NOTE
To make ahead, unfrosted cakes can be stored at room temperature for up to 2 days. Refrigerate for up to 2 days to store.

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05/03/2015

Mini Cheeseburger Pies
Ingredients
Burger Mixture
1-lb lean (at least 80%) ground beef
1-large onion, chopped (1 cup)
1-tablespoon Worcestershire sauce
1-teaspoon garlic salt
1-cup shredded Cheddar cheese (4 oz)

Baking Mixture
1/2-cup milk
1/2-cup Original Bisquick™ mix
2-eggs

Garnishes, if desired
12-mini kosher dill pickles
1-medium tomato, chopped

Ketchup and mustard
Directions
• 1--Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• 2--In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Cool 5 minutes; stir in Worcestershire sauce, garlic salt and cheese.
• 3--In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup burger mixture. Spoon 1 tablespoon baking mixture onto burger mixture in each muffin cup.
• 4--Bake about 30 minutes or until toothpick inserted in center comes out clean, and muffin tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of muffins from pan; remove from pan and place top side up on cooling rack. Cool 10 minutes longer, and serve with garnishes.

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05/03/2015

Cheese burger Sandwiches

Ingredients
1- 1/2pounds lean ground beef
1/2-teaspoon garlic pepper
1-package (8 ounces) pasteurized prepared cheese product loaf, diced (2 cups)
2-tablespoons milk
1-medium green bell pepper, chopped (1 cup)
1-small onion, chopped (1/4 cup)
2-cloves garlic, finely chopped
12-sandwich buns, split
Directions
• 1--Cook beef and garlic pepper in 12-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
• 2--Spray 3- to 4-quart slow cooker with cooking spray. Mix beef and remaining ingredients except buns in cooker.
• 3--Cover and cook on Low heat setting 6 to 7 hours. To serve, fill buns with beef mixture.

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05/03/2015

Beef Stroganoff
Ingredients
2-pounds beef stew meat
1-cup chopped onion
1-can (10 3/4 ounces) condensed golden mushroom soup
1-can (10 3/4 ounces) condensed cream of onion soup
1-jar (6 ounces) Green Giant™ sliced mushrooms, drained
1/4-teaspoon pepper
1-package (8 ounces) cream cheese, cubed
1-container (8 ounces) sour cream
6-cups hot cooked noodles or rice
Directions
• 1- In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper.
• 2- Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.
• 3- Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles.

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04/03/2015

Impossibly Easy Chicken Pot Pie

Ingredients

1-2/3-cups Green Giant™ Steamers™ frozen mixed vegetables
1-cup cut-up cooked chicken
1-can (10 3/4 ounces) condensed cream of chicken soup
1-cup Original Bisquick™ mix
1/2-cup milk
1-egg
Directions

• 1Heat oven to 400ºF. Mix vegetables, chicken and soup in ungreased glass pie plate, 9x1 1/4 inches.
• 2Stir together remaining ingredients with fork until blended. Pour into pie plate.
• 3Bake 30 minutes or until golden brown.

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04/03/2015

Buffalo Chicken Appetizer Cupcakes
Ingredients
2-cups shredded cooked chicken breast
2-tablespoons dry ranch dressing mix (from 1-oz package)
3/4-cup cayenne pepper hot sauce
1-container (8 oz) whipped cream cheese spread
1-container (6 oz) Greek Fat Free plain yogurt
1-can Pillsbury™ refrigerated thin pizza crust
1-cup shredded mozzarella cheese (4 oz)
Directions
• 1-Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• 2-In large bowl, mix chicken, dressing mix, hot sauce, cream cheese spread and yogurt. Set aside.
• 3-Unroll dough into large rectangle. Cut dough into 12 equal squares. Place 1 dough square in each muffin cup. Press dough in bottoms and up sides of cups.
• 4-Divide chicken mixture evenly into cups, using about 1 tablespoon in each. Sprinkle cheese evenly on top of filling in each cup.
• 5-Bake about 15 minutes or until crusts are golden brown and filling is hot. Serve immediately

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