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I got a long shot here, and totally off topic, but figured I'd try...
So yesterday was my nephews birthday, and my sister made him a peanut butter cake. The recipe she found for the frosting, PB, cream cheese, fricking rich and yummy, made about double than what was needed. So what to do with all the extra frosting?
I recalled a creme filled cupcake kit from my youth in the mid to late 80s, was Betty Crocker or something. But it was filling the cupcake pan like 1/3 in each "cup", then a dallop of the filling, then fill remainder and cook. I was trying to find a recipe as such but all I could find was cooking the cupcakes first then using a bag injecting them with filling.
No recollection how they came out, just recall making them. Anyone by chance either remember this, or have made cupcakes this way?
Rare that I cook much out of the norm for me, but once in a while I get an idea and will try it. Also going to try cornbread dipped cube steaks for like a cornsteak instead of corndog today.
I make cupcakes like this all the time. They actually have a little tool that you can get probably in the baking section I think you might even be able to find it at hobby lobby or something like that they have a special cake making department.
But you have to cook the cupcakes first, then you stick this little tour inside the middle and pull it out and it pulls out a piece of cupcake. Then you squirt in your feeling, and then the tool will actually reinsert that piece of cupcake that you took out. It makes it really easy to frost them afterwards. You can use the same frosting that you put inside of them, as the frosting on top, or try something different.
Also you don’t need that tool to do this, it just makes it a little bit more cumbersome. I’m sure you know how to hollow out a cupcake but you don’t need that much space. Just about the size of your thumb.
Sounds super delicious! And I would make a chocolate cupcake, or a yellow or white cupcake. Let us know how it turns out.
Sounds yummy! Now, I'm hungry!
Sure wish someone made Banana Flips again! Remember loving them in my childhood. Kinda like a "Twinkie" sponge cake texture but Taco shaped filled with banana cream. To. Die. For.
If it's actually frosting, I wouldn't bake it inside. You could inject it after baking and cooling.
Try making Whoopie pies…yum
Was in maine last month. Did a test and found one maine whoopee pie brand that was miles above the rest. It had a devil dog style cream center and plenty if it between 2 huge delicious chocolate cakes
I have used crushed cornflakes for "breading" on chicken, it may work on steak. I put it in a blender or processor, spin it hard, and coat the meat, I did that once when I had no cornmeal, and have stuck with it, you can add a bit of flour to it, too, if you like a thicker coating. You can throw spices, salt and pepper, etc in with the cornflakes before you pulse them, garlic too.
We used to have Sunday dinner with cornflake coated chicken, it was my favorite.