Chef: ec-centricity ---------------------------------

(P.S.: In the recipes tag, click on the photo to see the recipe.)




home
message
pick-a-dish
recipes
vegan recipes
my other blogs


Fudgy Brownie Hearts - Recipe here
REBLOG - 67 notes
Heart Brownies - Recipe here
REBLOG - 13 notes
Chocolate Cupcakes with Pink Vanilla Icing. Recipe here.
REBLOG - 27 notes
Red Velvet Baked Donuts. Recipe here!
REBLOG - 7 notes
VALENTINE’S DAY CAKE POPS Ingredients: 1 1/2 Cup of pink chocolate wafers 1/2 Cup of sprinkles (red for valentine’s day) see Flourless Chocolate Cake for ingredients Cooking instructions: To make the cake pops (balls), go to my flourless cake recipe (click on the link higher up in this post). To cook them, you will need a cake pop mould. Make the batter the same way, just fille your cake pop mould instead of a cake mould! They should cook in about half the time as the cake did, but test them frequently, until a stick comes out clean. Let them cool after cooking and melt your pink chocolate in a double boiler or in the microwave, putting it in for 10 seconds at a time, mixing well each time. Dip half of your ball in the melted chocolate and place them on a plate. Sprinkle some cute stuff on them and let them rest for about 30 minutes, or put them in the fridge for 10 minutes. Place them in mini candy or cupcakes paper liners. You can also put cute name tags on them to make it more personal :) Enjoy! Happy Valentine’s day :)
REBLOG - 14 notes
Vanilla Bean Cheesecake serves 6 Crust : 8 graham crackers 4 tablespoons of butter 2 blocks of 8oz cream cheese, room temperature 3/4 cup of sugar 2 eggs 1/4 cup of sour cream 1 tablespoon of vanilla bean paste or the seeds from 1 vanilla bean Prepare the crust by breaking the graham crackers into crumbs by hand or in a food processor.  Melt butter and stir into graham crumbles with a fork.  Pack the mixture into a tart pan packing it all the way up the sides.  Bake at 350 degrees for 8 minutes. For the filling, in a mixer, whip together cream cheese and sugar.  Add eggs, sour cream and vanilla.  Pour filling into the crust. Bake at 350 for 30-40 minutes, until slightly brown around the edges and no longer giggly.  Allow to sit at room temperature for 1-2 hours, then wrap and refrigerate for 4 hours - overnight.
REBLOG - 15 notes
Valentine’s Red Velvet Cake with Roses. Recipe here.
REBLOG - 20 notes
Valentine’s Day Cranberry Tart. Recipe here.
REBLOG - 9 notes
Baked Cake Doughnuts with Chocolate Glaze & Valentine’s Sprinkles Ingredients: Doughnuts: 1/3 cup milk + 2 Tablespoons 1 1/2 teaspoons vinegar 3/4 cup flour 2 Tablespoons cornstarch 1 teaspoon baking powder 1/2 teaspoon salt 1/3 cup sugar 1 egg, lightly beaten 1 Tablespoon butter, melted Chocolate Glaze: 1/2 cup semisweet chocolate chips 1 Tablespoon canola oil 2 teaspoons corn syrup 1 teaspoon water Directions: Preheat oven to 425 degrees F. Lightly grease doughnut pan. In a small bowl mix together milk and vinegar, set aside. In a medium sized bowl, sift together, flour, cornstarch, baking powder, salt, and sugar. Stir in the egg and melted butter into the milk and vinegar. Pour the egg mixture over the sifted flour. Stir until just combined. Transfer batter to doughnut pan until evenly distributed. Bake for 7-8 minutes. Let cool in pan for 1-2 minutes. Remove and let cool the rest of the way on a wire rack. For the chocolate glaze: In a small bowl, combine the chocolate chips, oil, corn syrup, and water. Microwave on 50% power in 30 second increments, stirring in-between, until melted. Dip half of each doughnut into the glaze. Top with sprinkles, if desired.
REBLOG - 12 notes
Valentine’s Day Marshmallow Pops Ingredients one bag of strawberry marshmallows chocolate 4-8 oz., depending on how many you are making sprinkles, pink (of course) lollipop sticks small cellophane bags and ribbon (if you want to wrap them up) Instructions Push a lollipop stick into each marshmallow. Melt some chocolate, your favorite chocolate bar…preferably not chocolate chips. Dip one marshmallow at a time into the chocolate. Allow excess chocolate to drip off, then sprinkle your choice of sprinkles onto the chocolate. Set the marshmallow pops (stick down) in a mug to allow the chocolate to set (you can put the pops in the fridge or freezer for a few minutes) Once the chocolate is set, if desired, wrap each pop in a small cellophane bag.
REBLOG - 12 notes