Food hack:
Food and Recipe's
- Thread starter Beers
- Start date
HSanders
EEEGGGGGGGGGGGGGGSSSS!!!!!!
can't see it
HSanders
EEEGGGGGGGGGGGGGGSSSS!!!!!!
That's a really cool idea.
Lord Chevy
I'm home
Not sure about this one, but did make me think of Mom's creamed peas on toast.
Ingredients You’ll Need
For the Cupcakes:
- 1 box yellow cake mix (or your favorite vanilla cupcake recipe)
- Ingredients as per box instructions (eggs, oil, water)
For the Filling:
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 ½ cups cold milk
For the Ganache Topping:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Step-by-Step Instructions
Bake the Cupcakes:
- Preheat your oven according to the cake mix instructions.
- Line a cupcake tin with cupcake liners.
- Prepare the cake mix as per the package instructions.
- Fill each liner about 2/3 full with the batter.
- Bake according to the package directions or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely before filling.
Prepare the Filling:
- In a mixing bowl, whisk together the instant vanilla pudding mix and cold milk until smooth.
- Let the pudding sit for about 5 minutes to thicken.
Fill the Cupcakes:
- Using a small knife or a cupcake corer, cut a hole in the center of each cupcake, about an inch deep.
- Spoon or pipe the thickened vanilla pudding into the holes, filling them generously.
Make the Ganache Topping:
- Heat the heavy cream in a small saucepan over medium heat until it begins to simmer.
- Pour the hot cream over the chocolate chips in a heatproof bowl and let it sit for 2 minutes.
- Stir until smooth and glossy.
Top the Cupcakes:
- Spoon the chocolate ganache over each filled cupcake, allowing it to gently drip down the sides.
- Let the ganache set for about 10–15 minutes before serving.
HSanders
EEEGGGGGGGGGGGGGGSSSS!!!!!!
If you're just filling the one inch hole you cored out how do you get such a thick layer of vanilla pudding? I don't think that makes any sense.
Boston cream isn't vanilla pudding, either. But this looks like a copycat version that kids will like a lot.
Made a modified version of this last night (Made if for a half-breast and adjusted some seasonings), and it came out great. I also used an oven thermometer
ChefAlarm® Cooking Alarm Thermometer and Timer
instead of relying on a particular amount of time to cook:
ChefAlarm® Cooking Alarm Thermometer and Timer
instead of relying on a particular amount of time to cook:
Northern Lights Cheesecake Candy Glow
Ingredients:
Crust:
1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
2 tablespoons granulated sugar
Cheesecake Filling:
16 oz cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup heavy whipping cream
1/4 cup sour cream
1 tablespoon gelatin powder, dissolved in 1/4 cup hot water
Food coloring: pink, blue, purple, and green
Topping:
Edible glitter or luster dust
Cotton candy (optional for decoration)
Directions:
Prepare the Crust:
In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined and press the mixture evenly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
Make the Cheesecake Filling:
In a large bowl, beat the cream cheese and sugar until smooth. Add vanilla extract, heavy whipping cream, and sour cream, and beat until fully combined. Gradually fold in the dissolved gelatin mixture until smooth.
Color the Filling:
Divide the cheesecake filling into four bowls. Add a few drops of pink, blue, purple, and green food coloring to each bowl. Gently stir until the colors are evenly mixed.
Layer the Cheesecake:
Pour the colored fillings into the crust, alternating and swirling the colors to mimic the Northern Lights. Use a toothpick or skewer to create a glowing, marbled effect.
Chill the Cheesecake:
Cover and refrigerate for at least 4-6 hours, or until set.
Add the Topping:
Once the cheesecake is set, sprinkle edible glitter or luster dust over the top for a glowing effect. Garnish with cotton candy for a whimsical touch.
Prep Time: 20 minutes
Chilling Time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 10 slices
Ingredients:
Crust:
1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
2 tablespoons granulated sugar
Cheesecake Filling:
16 oz cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup heavy whipping cream
1/4 cup sour cream
1 tablespoon gelatin powder, dissolved in 1/4 cup hot water
Food coloring: pink, blue, purple, and green
Topping:
Edible glitter or luster dust
Cotton candy (optional for decoration)
Directions:
Prepare the Crust:
In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined and press the mixture evenly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
Make the Cheesecake Filling:
In a large bowl, beat the cream cheese and sugar until smooth. Add vanilla extract, heavy whipping cream, and sour cream, and beat until fully combined. Gradually fold in the dissolved gelatin mixture until smooth.
Color the Filling:
Divide the cheesecake filling into four bowls. Add a few drops of pink, blue, purple, and green food coloring to each bowl. Gently stir until the colors are evenly mixed.
Layer the Cheesecake:
Pour the colored fillings into the crust, alternating and swirling the colors to mimic the Northern Lights. Use a toothpick or skewer to create a glowing, marbled effect.
Chill the Cheesecake:
Cover and refrigerate for at least 4-6 hours, or until set.
Add the Topping:
Once the cheesecake is set, sprinkle edible glitter or luster dust over the top for a glowing effect. Garnish with cotton candy for a whimsical touch.
Prep Time: 20 minutes
Chilling Time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 10 slices
Made the traditional St. Patrick's day meal. Corned beef, cabbage, carrots and potatoes. Fucking delicious!! I should eat corned beef more often.