AmritaBala

Hi everyone! Get ready for an Easter Cupcake invasion ) Mango Passion Cupcake Dark Chocolate/Vanilla Cupcake Cinnamon Chocolate Cupcake

Kerry, thank you!!!!!!!!!!!!!! I'll use your recipe when I make my chocolates next week.....I'll definitely post photos! )

heidi h, its an italian meringue which i slopped on and then torched with a blowtorch..."marshmallow"... ;o) tupac17616, thank you very much!

I second the italian buttercream idea. I do that all the time and end up with fantastic results. Add about 2 tbsp to your buttercream at first and the increase it according to your taste.

those eggs look SOOOOO perfect! Not too soggy, not too dry...just perfect! here's the Rocky Road Muffins I made for my family's b'fast tomorrow (im not a breakfast eater )

thank you for your input everyone! I never knew that skins would form on the caramel!!! Should I put mine in the fridge, since Singapore is extremely humid and the caramel will probably go off if I leave it out overnight? Or perhaps just in an air-conditioned room? One question, though. For runny caramel, should I use a caramel SAUCE recipe or just add more cream to my basic caramel? )

I've tried a couple of salted caramel chocolate recipes which call for chocolate to be added to caramel, in order to keep it firm and for it to set so that tempered chocolate can seal off the mold neatly. howeverrrrr, I was wondering if it was possible to create chocolates with molten caramel centers.....It would probably be a pain trying to seal off the molds since there will probably be streaks of chocolate in the caramel and vice versa. Any suggestions/recipes/help? ) thanks!

Ive made 2 recipes so far....The salted caramel (a little too salty for my liking), and I adapted the vanilla ganache to make a White Choc Jaffa Ganache, pictured below...thanks andrew )

Good job everyone!!! There are just too many good things on this thread! Arrr! I made this for my sister yesterday... Pork Loin with Wilted Baby Spinach and Smashed Potatoes

Made these artisan chocolates last night... I call em' Orange Pandora ...Dark Chocolate Shells with Orange White Chocolate centers...

Thanks BrigidMary! Sheena, that photo is so funny!! Becca, that looks to die for!!!

I second that!!! That Charlotte looks so darn good! Gfron, those cookies look perfect! Bridgid Mary, your blondies look really moist...mine always turn out like rocks Raspberry Ganache Tartelettes

Those look great.....a nice way to trick yourself into believing that you're eating healthy I guess. Hehehe..

I was just on Martha's website yesterday and she made a lemon pistachio pesto which was used as a pasta sauce. Basically, de-seed your meyer lemons and place them in a food processor (peel and everything on) with toasted pistachios, salt, pepper, and EVO.....Blend it up and toss some freshly boiled pasta in....hmm..... The use of the peel is what scares me, though.

Macarons are notoriously difficult to get just the right rise and a little foot too. I'll bet you get better each time you make them. ← John, actually, i've perfected Italian Meringue Macarons....But I was lazy yesterday and took the easy way out with french meringue. Ironic thing is, whenever I try making box-mixes and simple things, they never turn out...Im the only one who fails at betty crocker cake-mix cakes...

Hmmm why not try a White Chocolate Glacage? The good thing about it is that it stays shiney and tastes like actual chocolate.

Jmahl, that looks so moist!!! Well today I tried out a french meringue based macaron recipe which I found in a Le Cordon Bleu cookbook. These are the macarons right after I piped them. I have a feeling the recipe calls for too much egg whites since they never did dry in the end. I just baked them and got feetless little peanut cookies. Oh well. My sister's bringing them to school tomorrow as a snack..

Wow, I thought they would thoroughly clean clams before canning them! I'll have to check next time! Thanks for sharing.. )

crinoid girl, those are soy noodles )

Oh my, the slice of cake looks even better than the entire cake. Renka, I just saw that on Flickr..looks lip-smackingly good. Bridig Mary, Ooooh that looks like a huge diet bust!! :op...yum!

Domestic Goddess, those pears are gigantic!! :op Lemongrass-Lime Fish Stir-fry

David Ross, that looks great! I love 7 minute frosting!..It's fat free!

Are you using italian meringue or french? Try adding the coloring before you add the TPT in.

That grilled cheese looks so good

percyn, your pics have a restaurant feel to them. they do not suck!!! ) Theres so many other dinner pics that I'll just say GOOD JOB EVERYONE!