Birthday Recipes

ONE POT CLAM BAKE Ingredient:
  • 1 750 milliliters bottle dry white wine
  • 2 1/2 pounds small new potatoes, about 1 inch in diameter
  • 8 live lobsters, about 1 1/4 pounds each
  • 8 large eggs
  • 8 ears of corn, husked, halved
  • 4 celery stalks, cut diagonally into 1/2 inch pieces
  • 1 1/2 pounds spicy smoked sausage (such as linguiça, kielbasa, or andouille), cut into 2 inch pieces
  • 2 lemons, quartered, sliced
  • 1 orange, quartered, sliced
  • 1 head of garlic, cloves separated
  • 1 large bunch thyme
  • 4 pounds littleneck, Manila, or steamer clams, scrubbed
  • 2 pounds mussels, scrubbed, debearded
  • Chile-Thyme Spice Mix
  • 1 cup (2 sticks) salted butter, melted
  • Special Equipment
  • You'll need a 30-quart 3-piece steaming pot

One Pot Clam Bake

Peanut Free , Tree Nut Free , Soy Free , Dinner , Wheat/Gluten-Free , Bon Appétit , Seafood , White Wine , Summer , Steam , Mussel , Family Reunion , Healthy , Potato , Clam , Lobster , Birthday , Engagement Party

Author: Bon Appétit Test Kitchen

Yield: Makes 8 servings

Number Of Ingredients: 17

Steps:
  • Place a steamer basket in 30-quart pot. Add wine and 12 cups water; cover and bring to a boil. Add potatoes; cover and cook 5 minutes. Add lobsters and eggs; cover and cook 10 minutes. Gently nestle corn and next 6 ingredients (and littlenecks, if using) in pot. Cover and cook 5 minutes. Add Manila clams or steamers (if using), cover, and cook 10 minutes. Add mussels, cover, and cook until shellfish open, about 5 minutes (discard any that do not open). Peel 1 egg and cut in half. If it's hard-boiled, lobsters are ready.
  • Using a slotted spoon and tongs, transfer clambake to a very large platter or a table covered with newspaper. Sprinkle with spice mix. Pour broth from pot into small bowls, leaving any sediment behind. Serve clambake with broth and melted butter.
Nutrition Facts:


MOCHA LAYER CAKE WITH CHOCOLATE-RUM CREAM FILLING Ingredient:
  • Filling and Topping
  • 4 cups whipping cream
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/4 cup sugar
  • 20 ounces semisweet chocolate, finely chopped; plus 2 ounces, chopped separately
  • 1/3 cup dark rum
  • 2 teaspoons vanilla extract
  • Syrup
  • 1/4 cup water
  • 2 tablespoons sugar
  • 2 tablespoons dark rum
  • Cake
  • 1 1/2 teaspoons vanilla extract
  • 3/4 teaspoon instant coffee powder
  • 2/3 cup cake flour
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 3 large eggs, separated
  • 3/4 cup sugar
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt

Mocha Layer Cake With Chocolate-rum Cream Filling

Dessert , Chocolate , Bake , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Bon Appétit , Winter , Christmas , Chill , Birthday , Valentine's Day , Party , Cake , Coffee , Mixer

Yield: Makes 16 servings

Number Of Ingredients: 21

Steps:
  • For filling and topping:
  • Stir first 3 ingredients in heavy large saucepan over medium-high heat until sugar dissolves and cream comes to simmer. Remove from heat. Add 20 ounces chocolate; whisk until melted and smooth. Whisk in rum and vanilla. Transfer 1 cup warm chocolate mixture to small bowl; whisk remaining 2 ounces chocolate into mixture in bowl and set aside for topping. Cover; let stand at room temperature. Transfer remaining chocolate mixture to large bowl to use as filling; chill until cold and thick, at least 6 hours and up to 1 day.
  • For syrup:
  • Stir water and sugar in small saucepan over low heat just until sugar dissolves. Remove from heat; mix in rum. Cover and let stand up to 1 day.
  • For cake:
  • Preheat oven to 350°F. Butter 9x9x2-inch metal baking pan. Line bottom with waxed paper; butter paper. Combine vanilla and coffee powder in cup; swirl to dissolve coffee. Sift flour, cocoa, and baking soda into small bowl. Using electric mixer, beat egg yolks and 1/2 cup sugar in medium bowl until very thick and light in color, about 3 minutes. Beat in vanilla-coffee mixture. Using clean dry beaters, beat egg whites, cream of tartar, and salt in large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold 1/3 of whites into yolk mixture. Fold in half of flour mixture. Fold in half of remaining whites, then remaining flour mixture, then remaining whites. Transfer batter to prepared pan; gently spread to even thickness.
  • Bake cake until puffed and tester inserted into center comes out clean, about 18 minutes. Cool in pan on rack (cake may shrink slightly).
  • Cut around pan to loosen cake. Turn out onto work surface; peel off paper. Using long serrated knife, cut cake horizontally in half. Place 1 half, cut side up, on platter. Drizzle half of syrup (about 3 1/2 tablespoons) over. Using electric mixer, beat cold chocolate filling until thick and lighter in color, less than 1 minute. Spread all of filling evenly over cake layer, aligning with sides of cake (filling will be about 1 inch thick). Drizzle remaining syrup over cut side of second cake layer. Place layer, syrup side down, atop filling; press to adhere. Rewarm topping over low heat just until pourable. Pour topping onto top center of cake. Using small spatula, spread topping to edges, being careful to keep it from spilling over. Chill cake up to 1 day, covering loosely with foil or with cake dome after 2 hours.
  • Cut cake into 16 squares and serve.
Nutrition Facts:


CARNE ADOBADA: GRILLED ADOBO-MARINATED SKIRT STEAK Ingredient:
  • For the pasilla-guajillo adobo:
  • 2 ounces pasilla chiles (6), wiped clean, stemmed, slit open, seeded, and deveined
  • 2 ounces guajillo chiles (8), wiped clean, stemmed, slit open, seeded, and deveined
  • 1/4 cup distilled white vinegar
  • 1/4 cup light Mexican beer
  • 1/2 cup chopped white onion
  • 4 garlic cloves, peeled
  • 1 teaspoon fine salt, or 2 teaspoons kosher salt
  • 1/2 teaspoon dried oregano, preferably Mexican
  • 1/4 teaspoon cumin seeds
  • 5 whole cloves
  • For the steak:
  • 2 pounds skirt steak, cut into four 8- to 9-inch pieces
  • 1 teaspoon fine salt, or 2 teaspoons kosher salt
  • 1/2 cup pasilla-guajillo adobo (above)
  • About 1 tablespoon mild olive oil or vegetable oil

Carne Adobada: Grilled Adobo-marinated Skirt Steak

Peanut Free , Tree Nut Free , Soy Free , Kosher , Dinner , Steak , Grill/Barbecue , Spring , Dairy Free , No Sugar Added , Summer , Cinco de Mayo , Chile Pepper , Birthday , Backyard BBQ , Marinate , Grill

Author: Roberto Santibañez

Yield: Serves 4

Number Of Ingredients: 16

Steps:
  • Make the adobo:
  • Heat a comal, griddle, or heavy skillet over medium-low heat, and toast the chiles 2 or 3 at a time, turning them over and pressing down on them with tongs frequently, until the chiles are fragrant, about 1 minute per batch. Soak the chiles in enough cold water to cover until they're soft, about 30 minutes. Drain and discard the soaking water.
  • Put the vinegar and beer in the blender jar with the chiles and the remaining adobo ingredients. Blend until smooth, at least 3 minutes, adding a little water if necessary to puree. If you like a silky, smooth texture, strain the adobo through a medium-mesh sieve. Set aside 1/2 cup of the adobo to marinate the steak, and keep the rest in an airtight container in the refrigerator for up to five days or in the freezer for up to one month.
  • Make the steak:
  • Pat the steaks dry, season them with the salt, then coat them generously with adobo. Let them marinate in the refrigerator for 1 to 2 hours.
  • Heat a grill or grill pan over medium-high heat. Lightly oil the grill or grill pan and cook the steaks, 3 to 5 minutes on each side for medium-rare, depending on their thickness. Let the steaks rest for 5 minutes before slicing for tacos or serving as whole steaks.
Nutrition Facts:


BA'S BEST CARROT CAKE Ingredient:
  • For the cake:
  • Nonstick vegetable oil spray
  • 1/2 cup golden raisins (optional)
  • 3 tablespoons dark rum (optional)
  • 1 cup chopped walnuts
  • 1 pound carrots, peeled, coarsely grated
  • 1 cup buttermilk, room temperature
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon freshly grated nutmeg
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon baking soda
  • 4 large eggs, room temperature
  • 1 cup granulated sugar
  • 3/4 cup (packed) dark brown sugar
  • 2 teaspoons vanilla extract
  • 3/4 cup vegetable oil
  • For the frosting and assembly:
  • 12 ounces cream cheese, room temperature
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • Generous pinch of kosher salt
  • 4 cups powdered sugar
  • Candied Carrot Coins

Ba's Best Carrot Cake

Dessert , Vegetarian , Pescatarian , Peanut Free , Soy Free , Kosher , Walnut , Bon Appétit , Cream Cheese , Spring , Birthday , Spice , Carrot , Cake

Author: Claire Saffitz

This Is The Only Carrot Cake Recipe You'll Ever Need.

Yield: Serves 12

Number Of Ingredients: 26

Steps:
  • Make the cake:
  • Preheat oven to 350°F. Lightly coat two 9"-diameter cake pans with nonstick spray. Line bottoms with parchment paper rounds; lightly coat rounds with nonstick spray. If using raisins and rum, heat together in a small saucepan over low just until warm, about 2 minutes. Remove from heat and let sit until liquid is absorbed and raisins are plump, 15-20 minutes.
  • Meanwhile, toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes; let cool. Combine carrots and buttermilk in a medium bowl.
  • Whisk flour, cinnamon, ginger, nutmeg, baking powder, salt, and baking soda in a large bowl. Using an electric mixer on high speed, beat eggs, granulated sugar, brown sugar, and vanilla extract until pale and thick, about 4 minutes. Reduce speed to medium-low and gradually stream in oil. Add dry ingredients in 3 additions, alternating with carrot mixture in 2 additions, beginning and ending with dry ingredients; mix until smooth. Fold in raisins, if using, and walnuts with a rubber spatula. Scrape batter into prepared pans.
  • Bake cakes, rotating pans halfway through, until a tester inserted into the center comes out clean, 35-45 minutes. Transfer pans to a wire rack and let cakes cool 10 minutes. Run a knife around sides of cakes and invert onto wire rack; remove parchment. Let cool completely.
  • Make the frosting:
  • Using an electric mixer on high speed, beat cream cheese and butter in a medium bowl until smooth, about 1 minute. Beat in vanilla extract and salt. Reduce speed to low and gradually mix in powdered sugar. Increase speed to high and beat frosting until light and fluffy, about 2 minutes.
  • Assemble the cake:
  • Place 1 cake, domed side down, on a platter. Spread 3/4 cup frosting evenly over top. Place remaining cake, domed side down, on top. Spread top and sides with 1 1/4 cups frosting and chill 30 minutes to let frosting set. Spread remaining frosting over top and sides, swirling decoratively. Top with Candied Carrot Coins, if desired.
Nutrition Facts:


CHOCOLATE MAYONNAISE CAKE Ingredient:
  • 2 cups flour
  • 2/3 cup unsweetened cocoa powder
  • 1 1/4 teaspoons baking soda
  • 1/4 teaspoon baking powder
  • 3 eggs
  • 1 2/3 cups sugar
  • 1 teaspoon vanilla extract
  • 1 cup Hellmann's mayonnaise
  • 1 1/3 cups water

Chocolate Mayonnaise Cake

Desserts , Dessert , Chocolate , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Kid-Friendly , Egg , Bon Appétit , Small Plates , Family Reunion , High Fiber , Potluck , Birthday , Engagement Party , Valentine's Day , Shower , Cake , Mixer , Mayonnaise

Author: Internetnut

I Can't Recall Where I Got This Recipe I Think At Hellmann's Website. It's A Moist Yummy Chocolate Cake Great With Peanut Butter Frosting. My Family Really Loved This Cake.

Time: 45m

Yield: 6-8 serving(s)

Number Of Ingredients: 9

Steps:
  • Preheat oven to 350. Grease and lightly flour 2 9-inch round cake pans, set aside.
  • In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.
  • In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in hellmanns real mayonnaise at low speed until blended. Alternately beat in flour mixture with water, begining and ending with flour mixture. Pour into prepared pans.
  • Bake 30 minutes or until toothpick inserted in centers comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely. Frost,if desired, or sprinkle with confectioners sugar.
Nutrition Facts:


MAGNOLIA BAKERY'S VANILLA BIRTHDAY CAKE AND FROSTING Ingredient:
  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs, at room temperature
  • 1 1/2 cups self rising flour
  • 1 1/4 cups all-purpose flour
  • 1 cup milk
  • 1 teaspoon vanilla
  • 1 cup unsalted butter, very soft
  • 8 cups confectioners' sugar
  • 1/2 cup milk
  • 2 teaspoons vanilla

Magnolia Bakery's Vanilla Birthday Cake And Frosting

Dessert

Author: Marie

These Comments Are From Their Cookbook: "at Magnolia We Decided To Make Our Cake Not Quite A Traditional Yellow Cake Or A Traditional Sponge Cake, Given The Use Of Whole Eggs In Our Recipe. We're Sure You'll Agree This Recipe Is Moist, Delicious And Makes A Beautiful Layer Cake Or Cupcakes For Birthdays Or Any Celebration. Frost With Pink Buttercream Icing And Lots Of Colored Sprinkles As We Do, And Feel As Though You're At Your Seventh Birthday Party All Over Again!"

Time: 50m

Yield: 1 3 layer cake, 16 serving(s)

Number Of Ingredients: 11

Steps:
  • Preheat oven to 350°.
  • Grease and lightly flour three 9 inch round cake pans, then line the bottoms with waxed paper.
  • In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
  • Add the sugar gradually and beat until fluffy, about 3 minutes.
  • Add the eggs one at a time, beating well after each addition.
  • Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.
  • Divide batter among the cake pans.
  • Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean.
  • Let cakes cool in the pans for 10 minutes.
  • Remove from pans and cool completely on wire rack.
  • If you're making cupcakes, line two 12-cup muffin tins with cupcake papers.
  • Spoon the batter into the cups about three-quarters full.
  • Bake until the tops spring back when lightly touched, about 20 to 22 minutes.
  • Remove cupcakes from pans and cool completely on a rack before icing.
  • When cake has cooled, ice between the layers, then ice top and sides of cake.
  • To make the icing - place the butter in a large mixing bowl.
  • Add 4 cups of the sugar and then the milk and vanilla.
  • Beat until smooth and creamy.
  • Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may very well not need all of the sugar).
  • If desired, add a few drops of food coloring and mix thoroughly.
  • Use and store icing at room temperature, as icing will set if chilled.
  • Can store in an airtight container for up to three days.
Nutrition Facts:


OLD-FASHIONED CARROT CAKE WITH MAPLE-CREAM CHEESE ICING Ingredient:
  • 2 cups sugar
  • 1 cup canola oil
  • 4 large eggs
  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 4 cups finely grated peeled carrots
  • 1 cup walnuts, toasted, chopped
  • Maple-Cream Cheese Icing

Old-fashioned Carrot Cake With Maple-cream Cheese Icing

Dessert , Bake , Vegetarian , Pescatarian , Peanut Free , Soy Free , Kosher , Walnut , Cinnamon , Bon Appétit , Birthday , Ginger , Carrot , Cake , Mixer

Yield: Makes 8 to 10 servings

Number Of Ingredients: 11

Steps:
  • Position rack in center of oven and preheat to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Using electric mixer, beat sugar, oil and eggs in large bowl until well blended. Add flour, baking soda, cinnamon, ginger and salt; beat until blended. Stir in carrots and walnuts. Divide batter between pans.
  • Bake cakes until tester inserted into center comes out clean, about 32 minutes. Cool cakes in pans on rack 15 minutes. Run small knife between pan sides and cakes to loosen. Turn cakes out onto racks; cool completely.
  • Place 1 cake layer, flat side up, on platter. Spread 1 cup icing over. Top with second cake layer, flat side down. Spread remaining icing over top and sides of cake. Refrigerate cake 1 hour or up to 1 day. Serve at room temperature.
Nutrition Facts:


CARROT CAKE WITH CREAM CHEESE FROSTING Ingredient:
  • For the carrot cake:
  • 1 tablespoon unsalted butter, for greasing the pans
  • 2 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon fine sea salt or table salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice
  • 2 cups packed light brown sugar
  • 4 large eggs, at room temperature
  • 1 cup safflower or canola oil
  • 1 pound carrots, trimmed, peeled, and coarsely grated on the largest holes of a box grater or the fine grating blade of food processor (about 3 lightly packed cups total)
  • Optional additions:
  • 2/3 cup walnuts or pecans, coarsely chopped, plus more lightly toasted nuts for garnish
  • 2/3 cup dark or golden raisins
  • For the cream cheese frosting:
  • 2 (8-ounce) packages cream cheese, chilled
  • 11 tablespoons unsalted butter, softened at room temperature
  • 1 1/3 cup confectioners' sugar, sifted after measuring
  • 1 tablespoon pure vanilla extract
  • Equipment: 2 (9-inch-round, 2-inch-deep) cake pans or 1 (9- by 13-inch) baking pan; parchment paper; stand mixer fitted with the paddle attachment; 1 to 2 wire cooling racks

Carrot Cake With Cream Cheese Frosting

Dessert , Bake , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Soy Free , Kosher , Cream Cheese , Easter , Birthday , Party , Carrot , Shower , Cake

Author: Nick Malgieri

Nick Malgieri, The Director Of Baking And Pastry Programs At The Institute Of Culinary Education In New York City, Created This Recipe Exclusively For Epicurious. In Lieu Of A Supersweet Cream Cheese Frosting, This Recipe Contains Slightly Less Sugar, So The Tangy Cream Cheese Flavor Really Sings. We Love It, But If You Have A Sweet Tooth, Feel Free To Add Up To 1 Additional Cup Of Confectioners' Sugar. You Can Also Bake This Cake In A 9- By 13-inch Baking Pan. The Baking Time Is About The Same, But You'll Only Need Half The Frosting To Cover The Top Of The Cake. For More On Carrot Cake, Including Tips From Malgieri, See Classic Recipes: Carrot Cake.

Yield: 1 (9-inch) layer cake or 1 (9- by 13-inch) sheet cake

Number Of Ingredients: 22

Steps:
  • Make the cake:
  • Position a rack in the middle of the oven and preheat to 375°F. Butter the bottom and sides of 2 (9-inch-round, 2-inch-deep) cake pans and line the bottoms with parchment paper.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
  • In the bowl of a stand mixer fitted with the paddle attachment, mix the brown sugar on the lowest speed to break up any lumps. Add 1 egg and continue to mix on low until smooth and incorporated. Add the remaining eggs, one at a time, and mix on low until smooth and incorporated. Shut off the mixer and scrape down the bowl and paddle. Return the mixer to low then add the oil in a thin steady stream and continue to beat until fully incorporated.
  • Add the flour mixture in 3 batches, using a large rubber spatula to fold the mixture together until just incorporated. Fold in the carrots, along with the nuts and raisins, if using.
  • Divide the batter between the prepared pans and smooth the tops. Bake until the layers are firm and risen and the tip of a paring knife inserted in the center of the cake emerges clean, about 40 minutes. Transfer to a wire rack to let cool for 5 minutes then invert the cake layers onto the rack and peel off the parchment paper. Use another rack or a large plate to invert the cake layers again then slide them back on to the rack so they are right side up. Let the cake layers cool completely. DO AHEAD: The cakes can be baked ahead, cooled, wrapped in a double layer of plastic wrap, and refrigerated for up to 2 days, or frozen up to 1 month.
  • Once the cake is completely cool, make the frosting:
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and butter and beat on medium until smooth, 30 seconds to 1 minute. Shut off the mixer and scrape down the bowl and paddle. Add the confectioners' sugar and vanilla, and beat on medium, scraping down the bowl and paddle as necessary, until light and fluffy, about 2 minutes.
  • Frost the cake:
  • Place 1 cake layer on a large plate and cover the top with about 1/3 of the frosting. Invert the second layer on top of the frosted bottom layer so that the flat side (the bottom) is on top. Spread the remaining frosting on the sides and top of the cake. If you used walnuts or pecans in the cake, sprinkle the frosting with a few tablespoons of lightly toasted chopped nuts. Keep at cool room temperature until serving time. DO AHEAD: Carrot cake can be baked and frosted ahead and kept, in an airtight cake dome, at cool room temperature, for 2 to 3 days.
Nutrition Facts:


RHUBARB FOOL Ingredient:
  • 2 ¼ pounds rhubarb
  • ⅓ cup orange juice
  • 1 cup white sugar
  • 1 pinch salt
  • 2 cups cold heavy whipping cream
  • 2 tablespoons white sugar

Rhubarb Fool

Desserts , Dessert , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Kid-Friendly , Gourmet , Custards and Pudding Recipes , Milk/Cream , Wheat/Gluten-Free , Fruit , Anniversary , Small Plates , Spring , Quick & Easy , Easter , Boil , Mother's Day , Family Reunion , Cocktail Party , Picnic , Chill , Birthday , Engagement Party , Party , Shower , Mixer , Rhubarb

Author: Rachel

Rhubarb Is Cooked Until Tender, Then Chilled And Layered With Sweetened Whipped Cream To Make A Summertime, Backyard Bbq Favorite!

Time: 2h25m

Yield: 8

Number Of Ingredients: 6

Steps:
  • Trim the ends from the rhubarb and cut into 6 inch lengths. Soak in a large bowl full of cold water for 20 minutes. Drain and pat dry, then cut crosswise into 1/2 inch slices.
  • In a saucepan, stir together the orange juice, 1 cup of sugar and salt. Bring to a boil and add the rhubarb. Return to a boil, then set heat to medium-low and simmer, stirring only 2 or 3 times, until rhubarb is tender, 7 to 10 minutes. Stirring too much will cause the rhubarb to break down. Transfer the rhubarb mixture to a glass or ceramic bowl and cover with plastic wrap. Refrigerate until cold, at least 1 hour.
  • Whip the heavy cream with the remaining sugar in a large bowl using an electric mixer until it can stand in a soft peak.
  • To assemble the fools, spoon 1/4 cup of the rhubarb mixture into each of 8 small glasses. Cover with the same amount of whipped cream. Repeat layers until you reach the top of the glasses. Cover and refrigerate for at least 1 hour and up to 6 hours before serving.
Nutrition Facts:

Calories 345.6 calories, Carbohydrate 36.7 g, Cholesterol 81.5 mg, Fat 22.3 g, Fiber 2.3 g, Protein 2.4 g, SaturatedFat 13.8 g, Sodium 27.8 mg, Sugar 30.4 g


DOUBLE-DIPPED STRAWBERRIES Ingredient:
  • 36 strawberries (about two 1-pint baskets), unhulled
  • 1 1/2 cups semisweet chocolate chips (about 9 ounces)
  • 1 tablespoon vegetable shortening
  • 1 1/2 cups chocolate sprinkles (about 6 ounces)

Double-dipped Strawberries

Dessert , Chocolate , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Kid-Friendly , Wheat/Gluten-Free , Bon Appétit , Small Plates , Dairy Free , Summer , Cocktail Party , Vegan , Chill , Birthday , Strawberry , Valentine's Day , Shower , Pittsburgh , Pennsylvania

Author: Ellen Lebow

Yield: Makes 36

Number Of Ingredients: 4

Steps:
  • Line large baking sheet with waxed paper. Wipe strawberries clean; dry with paper towels.
  • Stir chocolate chips and shortening in top of double boiler set over simmering water until chocolate melts and mixture is smooth. Place chocolate sprinkles in shallow bowl. Holding 1 strawberry by its green top, dip 3/4 of berry into melted chocolate. Let excess chocolate drip off, then dip into chocolate sprinkles. Place on waxed-paper-lined sheet. Repeat dipping remaining strawberries into chocolate, then into sprinkles. Refrigerate until chocolate coating is firm, about 1 hour. (Can be prepared 8 hours ahead. Keep refrigerated.)
Nutrition Facts:


Listing 46 Results Birthday Recipes

No result

5/5 - (5 votes)

Please leave your comments here:

Comments