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welcome to sprinkles cafe! This blog is a collection of pictures that are perfect for everyone's taste and lifestyle. None of these photos are ours unless stated! (:
somethingaboutpie: Little Pies: Okay so It’s about time I posted another recipe post and as you can see this one is entitled ‘little pies’ because I couldn’t think of a fancy way of putting it. The picture I’ve posted is of mince pies I made last Christmas because that is the only picture I have at my disposal but the recipe I’m putting here exhanges mince for apple filling (from a jar but you can make your own.) To make the dough mix together Flour (350g) and Butter (225g) until crumbly. Stir in 100g of Sugar and then add to this 2-3 tb spoons of water. Mix together until the dough is smooth. Half the mixture and roll out one half with a rolling pin and fill the bases of a 12 pie baking tin with the dough. I would blind bake this for around 10 minutes or until fairly solid making sure the bases don’t rise too much. Then fill these bases with whatever filling you like (I would go for apple) Finally use the rest of the dough to make the lids of the pies and do any decoration you like (I like to make little pastry leaves to make it pretty). Brush with milk and bake for around 20 minutes
Strawberry Cupcakes Ingredients: 2/3 cup whole fresh or frozen strawberries, thawed 1 1/2 cups all-purpose flour, sifted 1 teaspoon baking powder 1/4 teaspoon coarse salt 1/4 cup whole milk, room temperature 1 teaspoon pure vanilla extract 1/2 cup (1 stick) unsalted butter, room temperature 1 cup sugar 1 large egg, room temperature 2 large egg whites, room temperature Sprinkles’ Strawberry Frosting Directions   Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
Cinnamon Rolls Ingredients: For the Dough:1 cup warm soy milk1 package or 2 1/4 teaspoons active dry yeast1/2 cup organic granulated sugar1/3 cup melted butter substitute (Earth Balance is good)egg substitute to equal 2 eggs4 cups all-purpose flour (or as needed)1 teaspoon salt For the Filling:1 cup brown sugar2 1/4 tablespoon cinnamonbutter substitute to help the filling stick Directions: Place the yeast, a pinch of the sugar, and the warm soymilk in a large mixing bowl (I use a Kitchenaid). Let sit for 5 minutes or until foamy. Add the melted butter substitute, granulated sugar, egg substitute, half the flour, and lastly the salt. Stir on low with the paddles attachment on until the ingredients are incorporated, about a minute. Add the rest of the flour in two intervals (I’d switch to the dough hook here and reserve some of the flour - add only as much as needed for good dough consistency). Knead it for about 3 minutes until it’s soft and pliable. Let rise for 1 hour (or until double in size). While the dough is rising, mix the brown sugar and cinnamon together in a bowl. Once the dough has risen, flour a clean surface as needed and roll the dough out into a rectangle about 16”x21”. The dough should be about 1/4-1/8 inches deep. Spread on the butter substitute on the top side to coat (leaving about half an inch on one long side for sealing the dough once rolled), sprinkle on the brown sugar/cinnamon mix to coat. Roll it up width wise, cut into 12 equal lengths (or however many you want) and place them into two cake pans (or large rectangular pan) and bake at 400 degrees for about 10 minutes or more. They should be slightly soft when you take them out. Serves: 12 Preparation time: about 2 hours
Recipe: Cheesy BLT Mini Sandwiches DESCRIPTION Crescent Recipe Creations™ flaky dough sheets hold classic BLT fillings in a just-the-right-size appetizer. INGREDIENTS 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet1/2 cup Cheddar-Monterey Jack cheese blend, shredded (2 oz)8 slices bacon, crisply cooked, crumbled (1/2 cup)2 tablespoons chopped green onions (2 medium)1/3 cup mayonnaise or salad dressing1/2 cup shredded lettuce8 cherry tomatoes, sliced DIRECTIONS 1.Heat oven to 375°F. Unroll dough on work surface; press into 12x8-inch rectangle. Cut into 24 squares; place on ungreased cookie sheets. 2.Bake 8 to 10 minutes or until deep golden brown. Remove to cooling rack. 3.Meanwhile, in small bowl, mix cheese, bacon, onions and mayonnaise. Place slightly less than 1 tablespoon lettuce on bottoms of 12 crescent squares. Top each with 1 heaping tablespoon bacon mixture and 2 slices tomato. Top with remaining crescent squares. High Altitude (3500-6500 ft): No change.
Grands Strawberry Shortcake Recipe INGREDIENTS Biscuits 1 can (10.2 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits (5 biscuits)2 tablespoons butter or margarine, melted1/4 cup sugar Strawberry Mixture 1 1/2 pints (3 cups) fresh strawberries, sliced1/3 cup sugar Whipped Cream 1/2 cup whipping cream2 tablespoons sugar1/4 teaspoon vanilla, if desired DIRECTIONS 1. Heat oven to 375°F. Separate dough into 5 biscuits. Dip tops and sides of each biscuit in butter; dip in 1/4 cup sugar. Place on ungreased cookie sheet. Bake 13 to 17 minutes or until golden brown. Cool 5 minutes. 2. Meanwhile, in medium bowl, mix strawberries and 1/3 cup sugar. Set aside. 3. In another small bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until soft peaks form. Beat in vanilla. 4. To serve, split biscuits; place on individual dessert plates. Top with whipped cream and strawberry mixture.
Chicken Noodle Stir Fry 6 boneless skinless chicken thighs, (about 1 lb/500g)1 tbsp (15 mL) sodium-reduced soy sauce1 tbsp (15 mL) sesame oil1/4 tsp (1 mL) pepper2 garlic cloves, minced1 lb (454 gr) baby bok choy2 tbsp (25 mL) vegetable oil1 sweet red pepper, thinly sliced1 tsp (5 mL) minced gingerroot2 pkg dried ramen noodles1/4 cup (50 mL) hoisin sauce1 green onion, thinly sliced  Preparation:Cut chicken into cubes. In bowl, toss together chicken, soy sauce, sesame oil, pepper and half of the garlic; marinate for 10 minutes. Cut baby bok choy in half lengthwise; set aside.In wok or large skillet, heat 1 tbsp (15 mL) of the vegetable oil over high heat; stir-fry chicken mixture until browned and juices run clear when chicken is pierced, about 3 minutes. Add bok choy, red pepper, ginger and remaining garlic; stir-fry until vegetables are tender-crisp, about 2 minutes. Transfer to plate.Add 1-1/2 cups (375 mL) water and remaining vegetable oil to wok; bring to boil. Discarding spice packets in packages, add noodles to wok; cover and steam until softened and loose, about 3 minutes. Break noodles apart with spoon. Return chicken mixture to wok. Add hoisin sauce and green onion; toss together until hot and combined. 
Spaghetti Carbonara 12 oz (375 g) spaghetti6 slices bacon or pancetta4 eggs1/3 cup (75 mL) grated parmesan or romano cheese1/4 cup (50 mL) chopped fresh italian parsley  In large pot of boiling salted water, cook spaghetti for 8 to 10 minutes or until tender but firm. Drain and return to pot over medium heat.Meanwhile, in skillet, cook bacon for about 5 minutes or until slightly crisp. Drain on paper towel-lined plate; chop and set aside.In bowl, whisk together eggs, Parmesan cheese, parsley and pinch pepper; add to drained pasta and cook, tossing, for about 30 seconds or until pasta is coated and eggs are slightly set. Add bacon; toss to combine.
Honey Garlic Meatballs**Tested to perfection**1 egg1 small onion, grated1/4 sweet red pepper, finely diced1/4 cup (50 mL) dry breadcrumbs2 tsp (10 mL) soy sauce2 tsp (10 mL) Worcestershire sauce1/4 tsp (1 mL) pepper1 lb (454 g) lean ground beef1 cup (250 mL) beef stock4 cloves garlic, minced4 tsp (18 mL) liquid honey1 tbsp (15 mL) cornstarch1 dash hot pepper sauce1 green onions, choppedPreparation:In bowl, whisk together egg, onion, red pepper, bread crumbs, soy sauce, Worcestershire sauce and pepper; mix in beef. Roll by rounded tablespoonfuls (15 mL) into balls; place on greased rimmed baking sheet. Bake in 450°F (230°C) oven until no longer pink inside, about 20 minutes.Meanwhile, in large skillet, whisk beef stock, garlic, honey, cornstarch and hot pepper sauce; cook, whisking, over medium heat until thickened, 2 minutes.Add meatballs and any accumulated juices to pan, stirring to coat. Serve sprinkled with onion.Additional Information:Tip #1: Boil 8 oz (250 g) egg noodles for 6 minutes. Add 2 cups (500 mL) frozen broccoli florets; boil until pasta is tender, about 2 minutes. DrainTip #2: These meatballs are also good without the sauce for spaghetti, or to be made into hamburgers.  
Banana Nut Pancakes 1 (3-ounce) package cream cheese (softened)1/2 cup whipped topping1 cup pancake mix1 tablespoon granulated sugar1 large egg3/4 cup milk2 teaspoons vegetable oil1 medium ripe banana, mashed1/2 cup chopped pecans In a small mixing bowl, beat the cream cheese until smooth. Mix in whipped topping (mixture will be stiff); set aside. In another bowl, combine pancake mix and sugar. Beat egg, milk and oil; add to pancake mix and mix well. Fold in banana and pecans. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with cream cheese topping. Makes 8 to 10 pancakes.
Parisian Macaroons Recipe: Ingredients: 1 1/4 cups plus 1 teaspoon confectioners’ sugar 1 cup (4 ounces) finely ground sliced, blanched almonds 6 tablespoons fresh egg whites (from about 3 extra-large eggs) Pinch of salt 1/4 cup granulated sugar Macaroon filling Directions: To make the macaroons: Preheat the oven to 350 degrees. In a medium bowl, whisk together confectioners’ sugar and ground almonds. In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites with salt on medium speed until foamy. Increase speed to high and gradually add granulated sugar. Continue to whip until stiff glossy peaks form. With a rubber spatula, gently fold in the confectioners’ sugar mixture until completely incorporated. Line baking sheets with parchment paper; set aside. Fit a pastry bag with a 3/8-inch #4 round tip, and fill with batter. Pipe 1-inch disks onto prepared baking sheets, leaving 2 inches between cookies. The batter will spread a little. Let stand at room temperature until dry, and a soft skin forms on the tops of the macaroons and the shiny surface turns dull, about 15 minutes. Bake, with the door of the oven slightly ajar, until the surface of the macaroons is completely dry, about 15 minutes. Remove baking sheet to a wire rack and let the macaroons cool completely on the baking sheet. Gently peel off the parchment. Their tops are easily crushed, so take care when removing the macaroons from the parchment. Use immediately or store in an airtight container, refrigerated for up to 2 days or frozen for up to 1 month. To fill the macaroons: Fill a pastry bag with the filling. Turn macaroons so their flat bottoms face up. On half of them, pipe about 1 teaspoon filling. Sandwich these with the remaining macaroons, flat-side down, pressing slightly to spread the filling to the edges. Refrigerate until firm, about 1 hour.
Ridiculously easy curried chickpeas and quinoa A high-quality curry powder is essential here because we’re relying on it for most of the seasoning. My favorite is Maharajah blend, which is fresh and flavorful but not hot. If you use a mild curry powder such as Maharajah, you can add as little or as much red pepper as you like to adjust the heat. 1 medium onion, chopped 2 cloves garlic, minced 1 tablespoon minced ginger 1 15-ounce can chickpeas, rinsed and drained 1 1/2 teaspoons good curry powder (or adjust to taste) 1/4-1/2 teaspoon cayenne or other ground red pepper (or to taste) 1 15-ounce can diced tomatoes (fire-roasted preferred) 1 cup cooked quinoa salt to taste Heat a medium-sized, non-stick sauce pan over medium-high heat. Add the onions and a sprinkle of salt and cook, stirring, until onions soften. Add garlic and ginger and cook for another minute. Add the chickpeas, curry powder, and red pepper, and stir briefly. Add the tomatoes and cooked quinoa, reduce heat to low, and cover. Simmer for about 10 minutes to allow flavors to blend. Add salt to taste. Serve in wraps, pita bread, or lettuce leaves or with naan or other flatbread. Servings: 4 Nutrition Facts Nutrition (per serving): 225 calories, 20 calories from fat, 2.3g total fat, 0mg cholesterol, 560.4mg sodium, 333.1mg potassium, 42.9g carbohydrates, 7.7g fiber, 4.6g sugar, 8.7g protein, 3.9 points.
pfeffernusse: Strawberry Waffles 2 ½ c all purpose flour 1 tsp salt 4 tsp baking powder 2 Tbs sugar 2 eggs 2 ½ c whole milk ½ c vegetable oil 1 tsp vanilla extract 1 c chopped strawberries. Heat the waffle iron.In a medium bowl, sift the flour, salt, baking powder, and sugar. Set aside. In a small bowl, whisk together the eggs, milk, vegetable oil, and vanilla. When the waffle iron is ready to use, mix the wet ingredients into the dry ingredients. Stir until just combined. Stir in the strawberries. Do not overbeat.Pour batter into center of the waffle iron (amount will depend on the size of your waffle iron). Bake until lightly browned. Serve with powdered sugar and sliced strawberries.
mimieats: Challah 1 tsp sugar 1/2 cup warm water 1 tbsp dry yeast 1/2 cup oil (I used peanut oil) 1/2 cup warm water 1/4 cup sugar 2 tsp salt 2 eggs 3 3/4 to 4 cups of all-purpose flour 1 egg yolk, beaten with 1 tsp water Dissolve sugar in 1/2 cup warm water in a large mixing bowl. Sprinkle yeast on top and let stand for 10 minutes. Stir to dissolve. Combine yeast mixture with oil, water, sugar, eggs, and half the flour. Add the salt. Beat well. Stir in as much of the remaining flour as you can, then turn out onto a floured board and knead for about 10 minutes, adding flour as needed. (Dough should be tacky, but not sticky/gooey.) Place dough in a lightly oiled bowl and cover with plastic wrap. Allow to proof until doubled. Punch dough down lightly and divide into 3 equal parts. Form each part into a strand. Place strands on a lightly greased baking sheet and braid loosely. Fold the ends underneath. Cover with a damp cloth and let rise until doubled. (I cheated and didn’t really do this, but the bread turned out fine!) Brush top of loaf with the beaten egg yolk and sprinkle with sesame seeds or poppy seeds if you’d like. Bake at 400F for about 30 minutes, or until golden brown. Recipe from Carol at The New School of Cooking in Culver City, CA
Warm Toasted Marshmallow S’more Bars 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix1 cup graham cracker crumbs1 cup butter or margarine, melted3 cups milk chocolate chips (18 oz)4 1/2 cups miniature marshmallows 1. Heat oven to 375°F. In large bowl, stir together cookie mix and crumbs. Stir in melted butter until soft dough forms. Press into ungreased 13x9-inch pan. 2. Bake 18 to 20 minutes or until set. Immediately sprinkle chocolate chips over crust. Let stand 3 to 5 minutes or until chocolate begins to melt. Spread chocolate evenly over crust. 3. Set oven control to broil. Sprinkle marshmallows over melted chocolate. Broil with top 4 to 5 inches from heat 20 to 30 seconds or until marshmallows are toasted. (Watch closely; marshmallows will brown quickly.) Cool 10 minutes. For bars, cut into 6 rows by 4 rows. Serve warm. Store any remaining bars tightly covered. Find more recipes at www.bettycrocker.com.
Red Velvet Cupcakes!Cake Ingredients: 2 1/2 cups of flour 1 1/2 cups sugar 3 tablespoons unsweetened cocoa powder 1 teaspoon baking soda 1 teaspoon salt 2 eggs 1 1/3 cups vegetable oil 3/4 cup buttermilk at room temperature 2 tablespoons red food coloring 1 tablespoon white distilled vinegar 1/2 tablespoons vanilla extract Directions for cake: Preheat the oven to 350 degrees F°.  Line mini cupcake or muffin pans with 48 mini cupcake liners or line regular-size cupcake or muffin pans with 24 regular cupcake liners. In mixing bowl, sift together the flour, sugar, baking soda, cocoa powder, and salt. In another mixing bowl, stir together the eggs and oil. In a mixing cup, mix together the buttermilk, food coloring, vinegar, and vanilla extract and lightly whisk. Gradually add the dry ingredients and buttermilk mixture to the egg mixture, starting and ending with the dry ingredients. We are trying to achieve a dark brown, red cupcake color, so add more cocoa powder, if the red is not deep enough. Then add the batter to the mini cupcake liners until they are 3/4-full and bake for 13 to 14 minutes, or until done. Alternately, fill the regular-size cupcake liners and bake 22 minutes, or until done. Let the cupcakes cool completely. Cream Cheese Frosting Ingredients: 4 cups confectioners sugar 8 ounces cream cheese 1 cup or 2 sticks of unsalted butter 1/2 teaspoon salt 4 teaspoon pure vanilla extract Directions for frosting: Combine the sugar, cream cheese, butter, salt, and vanilla extract in a large mixing bowl and blend for 2 minutes.