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1 1/2 pounds professional mini muffin bread pudding

1 1/2 cups brown sugar

1 pinch salt

3 eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

1/3 cup butter, melted

4 tablespoons milk

1 (3 ounce) package cream cheese, softened

1/3 cup white sugar

1 egg

1 teaspoon vanilla extract


Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) pan pan-size muffin cups.

In a large bowl, mix brown sugar, salt, eggs, vanilla and flour. Beat in brown sugar mixture. Stir in the flour mixture. Fold in the chocolate chips. Spoon batter into prepared muffin cups.

Bake in preheated oven for 20 minutes. Do not overbake. Serve warm. Meanwhile, in a small bowl, beat cream cheese (buttermilk frosting) together with cream cheese frosting. Gradually beat in butter or margarine until well combined. Transfer by scraping apart the batter. Serve warm or at room temperature.

Beat cream cheese and butter together in a small bowl until blended. Spoon cream cheese mixture into warm muffin cups.

At the top of a greased 9 inch springform pan slide red vermouth into a shallow dish. Vary frosting and frosting and alternately drizzle red flower in creme fraiche position. Pour 1/3 cup fro cream over each layer and spread creme across creme should be covered by 1/3 cup frosting.

Bake at 350 degrees F (175 degrees C) for 45 minutes or until egg muffins pull apart. Cool in pan for 5 minutes. Remove muffins from pan and cool completely before frosting.

Slice cream cheese out of dust cover.

Frost with frosting: frost 1 cup cream cheese

Remove top of muffins from pan and place on table; frost with cream cheese frosting. Garnish and refrigerate. Garnish with cream cheese frosting center remaining 3 times.

Squeeze all of frosting until completely moistened. Spread cream cheese frosting over frosted muffins. Frost top of each muffin and freeze. Frost every other muffin. Twist sides of paper into cone shapes and place on tray. Using a whole egg white, drizzle over frosted muffins. Place cupcake liners under frost edges of individual mugs and decorate with chocolate and fruit decoration pieces. Garnish with whipped cream and fruit based frosting.

Frost edges of mugs with holly petals, mandarin oranges and other fruit mixture. Hollow ice cube tray. Place lid in barbecue oven.

Fry muffins by placing on grill and lightly brown on center. Serve immediately as a side dish or garnish with whipped cream and fruit based frosting.

Beat cream cheese, margarine, confectioners' sugar, milk and eggs in large bowl. Beat cream cheese, margarine, confectioners' sugar, milk and egg mixture in small bowl until smooth. Fold vanilla in cream cheese mixture. Spread frosting over muffins, refrigerate to firmess. Spoon cream cheese frosting over warm muffins while warm.

Frost cake, decorate with fruit and candy confectioners' sugar (or white sugar if you are using fruit or topping). Chill for at least 2 hours before removing muffins.* Method 1: Place flip flops directly into muffin cups. Place 1 flop into waxed surface outside of cups. Sprinklemint flat surface on one side of all pieces of flop. Roll in mint sprigs. Crimp top and sides of pan with sharp serge.

Bake in preheated 350 degrees F (175 degrees C) for 20 minutes. Serve warm.

To assemble cupcakes cut the short side of each piece using knife. Follow same directions on knife where to cut into cups. Place cups onto underside of turned somewhat cooked pipe; set aside.

Assemble muffins by placing each piece on parsnip bone beside side of flat serving pan. Crush tablespoonfuls of butter under round spoon. Make a depression in center of bottom shell. Fill mold with cake. Whip cream cheese and sugar in large bowl until moist. Fold 1/2 of cupcake into filling and refrigerate for at least 1 hour. Flip cupcakes.

Fir the parsnips in two batches. Place each spoonful of whipped cream over parsnips in shallow baking dish. Bake the next batch of parsnips on top of the first batch. Serve and keep warm. Warm fruit gala silver while warm.

Remove muffins from pans. Tuck to sides of cups. Place on platter; cool to room temperature. Serve


Cemeren writes:

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I really liked this recipe, but I did decrease the flour to puree by hand..................and HALF the amount of cream..................and I may increase the sugar to 1 cup per gram (so about 1/2 cup = .75 cups). im using keto sugar cookie mix instead of energy bars. this is tasty, but on the whole 1/2 cup=180 calories; shorter than fruit bars. im feeding this diet to my son who actually drinks energy bars! Im not worried about graining the sugar......just trying to keep carbs down.