Delicious Recipes

Rolled Buttercream

Ingredients

1 cup light corn syrup
1 cup shortening
1/2 teaspoon salt
1 teaspoon clear vanilla extract
2 pounds confectioners' sugar

Directions

In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough.
If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.
To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.

Marshmallow

Ingredients

1/4 cup butter
1 (16 ounce) package miniature marshmallows
4 tablespoons water
1 teaspoon vanilla extract
2 pounds confectioners' sugar, divided

Directions

Place the butter in a shallow bowl, and set aside.
Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows.
Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough.
Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.
Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.

Quick Pour Chocolate

Ingredients

6 cups confectioners' sugar, sifted
5 fluid ounces water
2 tablespoons light corn syrup
3 (1 ounce) squares unsweetened chocolate, chopped
1 teaspoon almond extract

Directions

In a saucepan, combine confectioners' sugar, water and corn syrup. Cook over low heat, stirring constantly, until it reaches a temperature of 92 degrees F (33 degrees C.) Remove from heat and stir in chopped chocolate and almond extract until chocolate is melted and mixture is smooth.

Banana Bread

Ingredients

1-1/2 cups sugar
2 tablespoons brown sugar
1/2 cup vegetable oil
2 eggs
1/3 cup water
2-4 mashed bananas (the more you add, the more banana-like it will taste)
1/2 teaspoon ground cinnamon
1-3/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon baking powder

This recipe makes 12 servings (12 muffins).

Directions:
Preheat oven to 350 degrees F and lightly grease one 9x5 inch loaf pan or cupcake pan (if you'd prefer muffins).

In a large mixing bowl:
Combine both sugars, oil and eggs; beat until smooth. Add water and beat until well blended, then stir in mashed bananas and cinnamon.

In medium bowl:
Combine flour, baking soda, salt, and baking powder.

Slowly add dry ingredients to banana mixture and blend just until all ingredients are mixed.
Divide batter between cupcake pan or loaf pan.
Bake in preheated oven, use toothpick to make sure batter is fully cooked, ~25 mins.

Pumpkin Gingerbread Whoopie Pies

Ingredients

1-1/2 cups sugar
1/2 cup vegetable oil
2 eggs
1/3 cup water
1/2 (15 ounce) can pumpkin puree; I use Libby's 100% Pure Pumpkin.
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 teaspoon ground ginger
1-3/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon baking powder
Icing

This recipe makes 12 servings.

Directions:
Preheat oven to 350 degrees F and lightly grease one cookie sheet (I prefer to use parchment/baking paper); you may want to use multiple cookie sheets. This batter will make quite a few, amount varies based on how large you make them.

In a large mixing bowl:
Combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended, then stir in pumpkin, cloves, ginger, allspice, and cinnamon.

In medium bowl:
Combine flour, baking soda, salt, and baking powder.
Slowly add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed.

Here comes the fun part:
Take a measuring cup and drop batter onto greased cookie sheet. You're basically making pancakes; make sure you keep your amount of 'pancakes' even, because whoopie pies have both a top and bottom.
The amount of whoopie pies vary, depending on how large you make them. I like to split the batter into a couple really large and the rest a little larger than the circumference of an orange.
Bake in preheated oven, use toothpick to make sure batter is fully cooked, ~20 mins, but keep an eye on them. Time will vary based on sizes; once the first batch is done, you should get a rough estimate of how long to cook the rest.

After they are cooled:
Use icing (I like cream cheese icing) on the flattened side on one 'pancake'; place a second 'pancake' against the icing to make a sandwich of the icing. VoilĂ ! Whoopie Pies!

Oatmeal Bars

Ingredients

1/2 cup brown sugar
1/2 cup corn syrup
1/3 cup butter
1 cup peanut butter
2 teaspoons vanilla extract
1/2 cup shredded coconut
1/2 cup milk chocolate chips
1/2 cup mini marshmallows
3-1/3 cups oats

This recipe makes 20 bars.

Directions:
Preheat oven to 350 degrees F and lightly grease one brownie pan.

In a large mixing bowl:
Combine sugar, syrup, butter, peanut butter, and vanilla; beat until smooth. Mix in the rest of the ingredients with your hands.

Press mixture into brownie pan and bake for 20 minutes.

Kacheek Cake




Heads Up! You're about to leave Neopia!

You've clicked on a link that will take you outside of
Neopets.com. We do not control your destination's website,
so its rules, regulations, and Meepit defense systems will be
different! Are you sure you'd like to continue?



It is a journey
I must face...alone.
*dramatic music*
I want to stay on Neopets,
where the dangers of
Meepit invasion
are taken seriously.
Heads Up! You're about to leave Neopia!

You've clicked on a link that will take you outside of
Neopets.com. We do not control your destination's website,
so its rules, regulations, and Meepit defense systems will be
different! Are you sure you'd like to continue?



It is a journey
I must face...alone.
*dramatic music*
I want to stay on Neopets,
where the dangers of
Meepit invasion
are taken seriously.
Heads Up! You're about to leave Neopia!

You've clicked on a link that will take you outside of
Neopets.com. We do not control your destination's website,
so its rules, regulations, and Meepit defense systems will be
different! Are you sure you'd like to continue?



It is a journey
I must face...alone.
*dramatic music*
I want to stay on Neopets,
where the dangers of
Meepit invasion
are taken seriously.
/help/bumper/headers/log-in-to-facebook

NEOPETS, characters, logos, names and all related indicia
are trademarks of Neopets, Inc., © 1999-2014.
® denotes Reg. US Pat. & TM Office. All rights reserved.

PRIVACY POLICY | Safety Tips | Contact Us | About Us | Press Kit
Use of this site signifies your acceptance of the Terms and Conditions