I love making itty bitties. Everything is cuter in mini. Believe it or not, it’s actually much easier to make minis than a full size cookie. I can decorate them quickly and they leave me a little more room for error.
Every baker needs a great red velvet recipe in their arsenal. This is mine. I have tried at least 5 different red velvet recipes, but none of them can compare to this one. It is ridiculously moist (read: lots of oil, but hey, it’s called a treat for a reason) and has the perfect hint of chocolate. Combo it with rich cream cheese frosting and you have yourself a fine little cupcake.
In these single-serving desserts from Food and Wine's Grace Parisi, the rich and creamy cheesecakes are baked atop a chocolate-wafer base. You don't need any special equipment to make them -- just a muffin tin and foil liners.
I love making itty bitties. Everything is cuter in mini. Believe it or not, it’s actually much easier to make minis than a full size cookie. I can decorate them quickly and they leave me a little more room for error.
Every baker needs a great red velvet recipe in their arsenal. This is mine. I have tried at least 5 different red velvet recipes, but none of them can compare to this one. It is ridiculously moist (read: lots of oil, but hey, it’s called a treat for a reason) and has the perfect hint of chocolate. Combo it with rich cream cheese frosting and you have yourself a fine little cupcake.
In these single-serving desserts from Food and Wine's Grace Parisi, the rich and creamy cheesecakes are baked atop a chocolate-wafer base. You don't need any special equipment to make them -- just a muffin tin and foil liners.
