Sridyand
 
 
 
 
 
dietkiller: Santa Hat Brownies

dietkiller:

Santa Hat Brownies

 
 
 
 
 
 

mimikog:

December 13th 2011 10:23 pm

Last Sunday I went to Shinjuku with my friends Pauline and Remi. Our initial goal was only to go visit the Alice themed Cafe but we ended “playing” a little beforehand. So we went to visit around Shinjuku looking for some nice and interesting stuff. We found one of the most amazing buildings in Tokyo so far. Tokyo street fashion lovers be aware, throughout all 7 floors of this building, you could only find Lolita, Gothic and Punk-Rock style clothes. All of the most famous and legit Japanese brands were there. From the very famous Baby, The Stars shine Bright and Milk, to the less well-known Excentrique and Atelier Boz, to the boyish style of Black Peace Now. A real haven of beauty and craziness. I haven’t seen anything like it before except for LaForest in Harajuku (which it doesn’t have as many Lolita Brands available.) We also made our way to Closet Child (second hand Lolita clothes) which was much bigger than the one in Harajuku and also sold second hand Vivienne Westwood (it was still very expensive though.)

Afterward, we made way to the Alice themed cafe, a hot spot for the Lolita maidens of Tokyo. I didn’t expect much from it for some reason so I was completely blown away when I finally saw it. The entrance alone was very spectacular making you feel like you were entering a giant book. The decoration was absolutely awesome. There was the queens labyrinth garden, beautiful pictures form the book on the walls and the waitresses were all wearing an Alice inspired dress with a cute little petticoat and bloomers. The food itself was pretty good. Nothing crazy really other than it being Alice in Wonderland themed. The price wasn’t so cheap, 2300 yen for an entree, main dish and desert. For Japan though, this really isn’t expensive either. I would say, it’s absolutely worth seeing at least once.

 
 
prettygirlfood: Hot Fudge Sundae Cupcakes Ingredients 1 2-layer-size package chocolate cake mix 1 12-ounce jar hot fudge ice cream topping 1 recipe Creamy White Frosting or 1 to 2 16-ounce cans creamy white frosting 1/2 cup semisweet chocolate pieces 1 teaspoon shortening Chopped nuts 1 10-ounce jar maraschino cherries with stems, well drained Preheat oven to 350 degrees. Line twenty-four 2 1/2-inch muffin cups with paper bake cups; set aside. Prepare cake batter according to package directions. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Place a scant tablespoon room temperature ice cream topping on the top center of each cupcake. Bake for 16 to 20 minutes or until tops spring back when lightly touched (While baking prepare Creamy White Frosting). Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. Spread some of the frosting over each cupcake. Place the remaining frosting in a pastry bag fitted with a star tip. In a small saucepan melt the chocolate pieces and shortening over low heat; cool slightly. Spoon melted chocolate into a small heavy resealable plastic bag. Seal bag; snip off a small piece from one corner. Drizzle chocolate on top of frosted cupcakes. Sprinkle cupcakes with nuts. Pipe the remaining frosting on top of cupcakes. Place a cherry on top of each cupcake. Makes 24 (2 1/2-inch) cupcakes. *Test Kitchen Tip: If desired, use Smucker’s magic shell instead of melting the semisweet chocolate pieces and shortening. Creamy White Frosting 1 cup shortening 1 1/2 teaspoons vanilla 1/2 teaspoon almond extract 1 pound powdered sugar (about 4 cups) 3 to 4 tablespoons milk In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add 2 cups of the powdered sugar, beating well. Add 2 tablespoons of the milk. Gradually beat in the remaining powdered sugar. Gradually add enough of the remaining milk to make frosting spreading consistency. Makes about 3 cups.

prettygirlfood:

Hot Fudge Sundae Cupcakes

Ingredients

  • 1 2-layer-size package chocolate cake mix
  • 1 12-ounce jar hot fudge ice cream topping
  • 1 recipe Creamy White Frosting or 1 to 2 16-ounce cans creamy white frosting
  • 1/2 cup semisweet chocolate pieces
  • 1 teaspoon shortening
  • Chopped nuts
  • 1 10-ounce jar maraschino cherries with stems, well drained

Preheat oven to 350 degrees. Line twenty-four 2 1/2-inch muffin cups with paper bake cups; set aside. Prepare cake batter according to package directions.

Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Place a scant tablespoon room temperature ice cream topping on the top center of each cupcake.

Bake for 16 to 20 minutes or until tops spring back when lightly touched (While baking prepare Creamy White Frosting). Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
Spread some of the frosting over each cupcake. Place the remaining frosting in a pastry bag fitted with a star tip.
In a small saucepan melt the chocolate pieces and shortening over low heat; cool slightly. Spoon melted chocolate into a small heavy resealable plastic bag. Seal bag; snip off a small piece from one corner. Drizzle chocolate on top of frosted cupcakes.
Sprinkle cupcakes with nuts. Pipe the remaining frosting on top of cupcakes. Place a cherry on top of each cupcake.
Makes 24 (2 1/2-inch) cupcakes.
*Test Kitchen Tip: If desired, use Smucker’s magic shell instead of melting the semisweet chocolate pieces and shortening.

Creamy White Frosting
  • 1 cup shortening
  • 1 1/2 teaspoons vanilla
  • 1/2 teaspoon almond extract
  • 1 pound powdered sugar (about 4 cups)
  • 3 to 4 tablespoons milk
In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add 2 cups of the powdered sugar, beating well. Add 2 tablespoons of the milk. Gradually beat in the remaining powdered sugar. Gradually add enough of the remaining milk to make frosting spreading consistency. Makes about 3 cups.
 
 

(Source: unitedforfood)

 
 
 
 
 
 
 
 
 
 
 
 
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