How to play the expanded rock paper scissors game
Truebluemeandyou: If you read my blog you know I love rock-paper-scissors here and here. I wonder if you could make an altoids version of this?
Funfetti Cupcakes w/ Cream Cheese Frosting
4 whole Egg Whites
1 cup Whole Milk
2 teaspoons Real Vanilla Extract
3 cups Cake Flour, sifted
1 1/2 cups Sugar, sifted
1 tablespoon plus 1 teaspoon Baking Powder
1/4 teaspoon Kosher Salt
1 1/2 sticks of Unsalted Butter, softened
1/2 cup Sprinkles, plus more for garnish
Preheat oven to 350 degrees and line a cupcake pan with paper liners.
Combine the egg whites, vanilla whole milk. Whisk together and set aside.
Sift the dry ingredients into a large mixing bowl. Blend the dry ingredients with the butter and half of the milk and egg mixture. Scrape the sides and bottom of the mixing bowl, and then slowly add the remaining mixture and stop mixing once combined. Fold in sprinkles.
Fill paper liners half way with batter. Bake in preheated oven for 17-20 minutes. Watch carefully so you don’t over bake. Cupcakes will spring back when pressed with a fingertip if they are done.
Allow the cupcakes to cool completely, then frost with the prepared cream cheese frosting and sprinkle with remaining sprinkles.
Cream Cheese Frosting
1 package (8 oz.) cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1 teaspoon of cvanilla extract
1 package (16 oz.) powdered sugar (about 4 cups), sifted
Beat the cream cheese, butter and vanilla in large bowl with electric mixer on medium speed until well blended. Add the sifted sugar gradually, beating until well blended after each addition.
Chocolate Chip Lava Cookies
1/2 cup (1 stick) butter, softened
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg
1/2 tablespoon vanilla extract
1 3/4 cups (210 grams) all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 (11.5 oz) bag milk chocolate chips (I prefer Hersheys)Preheat oven to 350 degrees F. Spray a standard size muffin tin with cooking spray. Place 1/2 cup chocolate chips in a Ziploc bag, and seal shut. Lay the Ziploc bag flat in the microwave, spreading out the chocolate chips in a single layer. Microwave for 30 seconds. Remove bag and flip, microwaving for an additional 10-15 seconds until all the chips are softened. Set aside to cool.
With an electric mixer, cream the butter and sugars until light and fluffy, about 3-5 minutes. Add egg and vanilla and beat until well combined. Meanwhile, in a separate bowl, whisk together the flour, salt, and baking soda. Add to the wet ingredients and beat on low speed until just combined. Add the remaining chocolate chips (1 cup) and stir to combine.
Using half the cookie dough, scoop 1.5-2 tbsp of dough, flatten it out a bit, and place in the bottom of the muffin tin. Repeat for a total of 10 cookies. Cut a small tip in the corner of the Ziploc bag, and gently squeeze a layer of chocolate over the cookie. Scoop and flatten the remaining dough and place on top of the chocolate layer. Bake at 350 for 15-20 minutes, until the edges are just browned. As soon as they come out of the oven, run a knife around the edges to make for easy removing later. Cool completely before removing from the muffin tin, running a knife around the edge to help loosen.
These are good as mini muffins, too! Try baking at 350 for 9 mins. Enjoy!
Hi there!
This is my Rubik’s fruit Cube!
And here are some of my recipes with pictures! Maybe there’s something in there that you might like!
Thanks for a wonderful blog :)
