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Hot Buttered Rum
Drink American

Hot Buttered Rum

4.8

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Steps to Make It
  2. 2 Melt butter in a large pot over medium heat. Stir in brown sugar and confectioners' sugar until smooth.
  3. 3 Remove from the heat. Add ice cream, cinnamon, and nutmeg; whisk until smooth. Pour mixture into a plastic container, cover, and store in the freezer.
  4. 4 To Make One Serving of Hot Buttered Rum:
  5. 5 Combine 1 tablespoon rum batter and 1 fluid ounce rum in a coffee mug.
  6. 6 Fill the mug with boiling water; stir to combine.
  7. 7 Sprinkle nutmeg over top, if desired.

By SHERIMA1

Tom and Jerry Mix
Drink American

Tom and Jerry Mix

4.9

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Beat sugar and butter together in a large bowl with an electric mixer until smooth. Add egg yolks, one at a time, beating well after each addition.
  2. 2 Beat egg whites in a separate large glass or metal mixing bowl until foamy; continue to beat until soft peaks form. (Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.) Stir egg whites into egg yolk mixture. Stir in salt, mace, allspice, cloves, nutmeg, and cardamom.
  3. 3 To use the mixture, combine 1 cup hot milk and 1 ounce rum in a mug. Stir in 1 tablespoon Tom and Jerry mix.

By Anna

Tom and Jerry
Drink

Tom and Jerry

4.3

Prep
Cook
Total

Instructions

  1. 1 Separate the eggs. In a large bowl beat the egg whites until frothy. Whisk in 3/4 cup of the confectioners' sugar and beat until stiff peaks are formed.
  2. 2 Beat the egg yolks with the remaining 1/2 cup of confectioners' sugar and about 4 to 5 tablespoons of the brandy until light and lemon colored. Fold the egg whites into the egg yolks and refrigerate.
  3. 3 In a large stock pot heat the milk until hot but do not boil. Reduce heat and keep milk hot.
  4. 4 To each mug add 2 tablespoons brandy (or more to taste) and 1 large heaping tablespoon of egg mixture. Stir and fill mug with hot milk. Place another tablespoon of egg mixture on top and sprinkle with nutmeg.

By Lorna

Mocha Coffee Mix
Drink

Mocha Coffee Mix

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 In a large bowl, mix together instant coffee, milk powder, chocolate drink mix, confectioners' sugar and powdered creamer. Store in an airtight container.
  2. 2 To serve, place 4 tablespoons of mixture into a coffee mug. Stir in 1 cup boiling water.

By Bea Gassman

Strawberry Bellini
Drink Italian

Strawberry Bellini

4.6

Prep
10 min
Cook
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Blend hulled strawberries, confectioners' sugar, and brandy in a blender until smooth. Chill in the refrigerator for 10 minutes.
  3. 3 Divide the strawberry mixture among three champagne flutes.
  4. 4 Pour 1/2 cup sparkling wine into each flute and stir to combine.
  5. 5 Garnish each glass with a whole strawberry.

By Helen

Hot Cocoa Mix in a Jar
Drink

Hot Cocoa Mix in a Jar

4.1

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Make two tags with the following instructions: "Hot Cocoa: Dissolve 1/3 cup cocoa mix in 1 cup boiling water."
  2. 2 Whisk powdered milk, drink mix, pudding mix, powdered creamer, confectioners' sugar, and cocoa together in a large bowl. Divide mixture between two 1-quart jars. Seal the jars, decorate as desired, and attach the tags.

By Traci (TJ)

Black Forest Layer Cake
Drink European

Black Forest Layer Cake

4.3

Prep
30 min
Cook
40 min
Total
130 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line the bottoms of two 8-inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
  2. 2 Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into prepared pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 35 to 40 minutes. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.
  4. 4 Cream butter in a medium bowl until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
  5. 5 Whip cream in a separate clean bowl until stiff peaks form. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

By Valinda

Royal Icing
Dessert American

Royal Icing

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Beat egg whites in a large glass, metal, or ceramic bowl with an electric mixer at high speed until foamy.
  3. 3 Gradually add sugar and lemon extract; continue to beat on high speed until thickened.
  4. 4 Use to pipe or decorate cookies.

By Diane

Almond Paste with Whole Almonds
Dessert American

Almond Paste with Whole Almonds

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place almonds and confectioners' sugar in the bowl of a food processor; process to a meal-like consistency, scraping down the sides and over the bottom of the bowl as needed. Don't overprocess it; at this point, the mixture should still be crumbly, not paste-like.
  2. 2 Add beaten egg white and almond extract; process until it lumps together. If it remains crumbly, add more egg white, a few drops at a time.
  3. 3 Use a silicone spatula to remove almond paste from the food processor. If not using right away, wrap almond paste in waxed paper and store in an airtight container to use within a few hours. Or, place wrapped almond paste in a freezer bag and freeze for up to 6 months.

By nch

Easy Chocolate Icebox Cake
Dessert American

Easy Chocolate Icebox Cake

5.0

Prep
20 min
Cook
Total
500 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Line an 8x4-inch loaf pan with plastic wrap, allowing the wrap to hang over the sides completely.
  3. 3 Place cream in a large bowl and beat with an electric mixer on medium speed for 2 minutes. Add powdered sugar and vanilla extract; continue to beat until soft-medium peaks form. Reserve 1 cup of whipped cream and refrigerate until ready to use.
  4. 4 Place a thin layer of whipped cream in the bottom of the prepared pan. Reserve 2 cookies for garnish. Add a layer of cookies over the cream, breaking any cookies as necessary to fill in any empty spaces; top with 1/4 of remaining cream. Top with another layer of cookies and another 1/4 of remaining cream. Repeat the process two more times until all the cream is used. Top with remaining cookies, pressing them into the cream. Wrap the plastic around the loaf and refrigerate at least 8 hours.
  5. 5 When ready to serve, unwrap cake and invert onto a serving plate. Top cake with reserved whipped cream. Crush reserved 2 cookies and sprinkle on top as garnish.
  6. 6 Slice and serve as desired. Enjoy!

By Nicole McLaughlin

Blueberry Turnovers
Breakfast American

Blueberry Turnovers

4.5

Prep
10 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Roll out crescent dough triangles onto a baking sheet.
  3. 3 Place 1 tablespoon blueberries on widest end of each triangle; top each group blueberries with 1/2 teaspoon confectioners' sugar. Roll up crescent rolls around blueberries, starting with the wide ends. Pinch both sides to completely seal.
  4. 4 Bake in the preheated oven until golden, about 12 minutes. Cool on a wire rack for 5 minutes.
  5. 5 Dust turnovers with remaining confectioners' sugar. Drizzle with vanilla frosting.

By Charita Braker

Puppy Chow
Dessert American

Puppy Chow

4.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt chocolate in a saucepan over low heat, stirring until smooth.
  3. 3 Stir in peanut butter and mix until smooth.
  4. 4 Remove from heat and add cereal. Stir until coated.
  5. 5 Pour powdered sugar into large resealable plastic bag.
  6. 6 Add cereal and shake until well coated.
  7. 7 Store in an airtight container. Serve and enjoy!

By Nicky

Shortbread Crust
Dessert American

Shortbread Crust

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a large bowl, cream butter and confectioners' sugar until light and fluffy. Stir together flour and baking powder; blend into butter mixture. Pat into a 9 inch pie plate.
  3. 3 Bake in preheated oven for 12 to 15 minutes, or until edges are lightly browned.

By Silly Rabbit

Chocolate Peanut Butter Cups
Dessert American

Chocolate Peanut Butter Cups

4.7

Prep
120 min
Cook
Total
120 min

Instructions

  1. 1 Trim 12 paper muffin cup liners to half of their height.
  2. 2 Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.
  3. 3 Mix peanut butter, confectioners' sugar, and salt together in a small bowl; divide into the chocolate cups. Melt remaining chocolate and spoon over peanut butter filling. Spread chocolate to edges of cups. Let the chocolate cool and set before serving.

By SHAUNNSMOM

Lemon Whippersnappers
Dessert American

Lemon Whippersnappers

4.2

Prep
15 min
Cook
10 min
Total
205 min

Instructions

  1. 1 In a large bowl, combine cake mix, whipped topping, and egg; mix until well combined. Cover and refrigerate for at least 3 hours or overnight. (Or wrap the dough in plastic and freeze.)
  2. 2 When ready to bake, preheat the oven to 350 degrees F (175 degrees C). Grease two cookie sheets or line with parchment paper.
  3. 3 Roll dough into 1-inch balls, then roll each ball in confectioners' sugar to coat.
  4. 4 Bake in the preheated oven until cookies are set but not browned, 10 to 12 minutes. Cool on a wire rack.

By Jennifer

Creamy Chocolate Frosting
Dessert American

Creamy Chocolate Frosting

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Sift confectioners' sugar and cocoa powder into a medium bowl.
  3. 3 Beat butter in a large bowl with an electric mixer until smooth and fluffy. Gradually beat in sugar mixture alternately with evaporated milk until well combined; blend in vanilla.
  4. 4 Beat mixture on high speed until light and fluffy. Adjust consistency with more milk or sugar, if desired.

By Tracy Larsen

Melt-in-Your-Mouth Shortbread
Dessert American

Melt-in-Your-Mouth Shortbread

4.3

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Beat butter in a large bowl with an electric mixer until light and fluffy. Add flour, confectioners' sugar, and cornstarch; beat on low for 1 minute, then high for 3 to 4 minutes. Drop spoonfuls of dough 2 inches apart onto ungreased cookie sheets.
  3. 3 Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheets briefly before removing to a wire rack to cool completely.

By Jennifer Wilton

Real Strawberry Frosting
Dessert American

Real Strawberry Frosting

4.7

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Place strawberries in a blender; purée until smooth.
  2. 2 Transfer strawberry purée to a saucepan over medium heat; bring to a boil, stirring often, until reduced by at least half, about 20 minutes. Remove from heat and cool completely.
  3. 3 Beat butter with an electric mixer in a bowl until light and fluffy. Beat in 1 cup confectioners' sugar until combined. Beat 2 tablespoons cooled strawberry purée and vanilla extract into butter mixture until just blended.
  4. 4 Beat in 1 cup confectioners' sugar until combined, followed by 2 tablespoons strawberry purée. Repeat this step once more.
  5. 5 Beat remaining 1/2 cup confectioners' sugar into mixture until just blended.

By Candice