serves 10
You might need to buy:
  • all purpose flour
  • sugar
  • baking powder
  • salt
  • buttermilk
  • vanilla extract
  • Whipped Cream

The heavy cream must be ice cold; if not, it won’t hold stiff peaks, no matter how long or hard you beat it. Soften the cream cheese at room temperature; the microwave will cause the cheese to separate.

ready in about 35 minutes; serves 8
You might need to buy:
  • Fruit Layer
  • sugar
  • table salt
  • fresh raspberries
  • Chiffon Layer
  • boiling water
  • Whipped Cream Topping
  • sugar
Belongs to salonx Brownie Crunch 

Chocolaty brownies topped with crunchy rice cereal are a winning combination. Spice them up by adding 1 teaspoon of cinnamon and 1/4 teaspoon of cayenne pepper, or 1 to 2 teaspoons of powdered coffee, to the batter.
POINTS® Value: 3
Level of Difficulty: Easy

ready in about 45 minutes; serves 12
You might need to buy:
  • crispy rice cereal
  • powdered sugar
  • vanilla extract
  • unsweetened cocoa
  • table salt
  • baking powder
  • all-purpose flour
ready in about 50 minutes; serves 8
You might need to buy:
  • Crust:
  • Filling:
  • large egg yolks
  • unflavored gelatin
  • sugar
  • heavy cream
  • table salt
  • green cr�me de menthe
  • white cr�me de cacao

Most of the big snack companies sell some variation on a cream-filled, chocolate-covered cupcake. We love the concept, just not the artificial, bland flavors. Could we make cream-filled cupcakes from scratch at home? Here’s what we discovered:

Test Kitchen Discoveries

  • Use the reverse creaming method, which means cutting the butter into the dry ingredients (as with biscuit dough), to achieve a tender, close-crumbed cupcake. A more traditional large-crumbed cake wasn’t sturdy enough to hold the cream and support the thick frosting.
  • To fill the cupcake, cut a cone-shaped hole in the top of the cupcake, remove a portion of the interior, and fill the hole with cream. The frosting will cover any evidence of the hole.
  • Add light corn syrup to the glaze so that it clings tightly to the cupcake and has a glossy texture.

Bake the cupcakes in a greased and floured muffin tin rather than paper cupcake liners so the chocolate glaze can run down the sides of the cooled cakes.

ready in about 50 minutes; serves 12
You might need to buy:
  • Pastry Cream
  • heavy cream
  • large egg yolks
  • sugar
  • table salt
  • cornstarch plus 1 additional teaspoon
  • vanilla extract
  • Cupcakes
  • baking powder
  • table salt
  • sugar
  • large eggs
  • milk
  • vanilla extract
  • Chocolate Glaze
  • heavy cream
  • light corn syrup
  • vanilla extract
ready in about 35 minutes; serves 36
You might need to buy:
  • Stonewall Kitchen Creamy Peanut Butter or Stonewall Kitchen Crunchy Peanut Butter
  • granulated sugar
  • brown sugar
  • vanilla
  • flour
  • baking soda
  • salt
  • Stonewall Kitchen Strawberry Jam
You might need to buy:
  • light corn syrup
  • pecan pieces
  • pecan pieces
ready in about an hour; serves 12
You might need to buy:
  • Cookie Crust:
  • all-purpose flour
  • confectioners sugar
  • salt
  • ice water
  • Cheesecake Filling:
  • sugar
  • Stonewall Kitchen Pure Vanilla Extract
  • eggs
  • Stonewall Kitchen Wild Maine Blueberry Jam
ready in about 30 minutes; serves 18
You might need to buy:
  • Stonewall Kitchen Chunky Peanut Butter
  • brown sugar
  • granulated sugar
  • pure vanilla
  • flour
  • baking soda
  • salt
Belongs to AmericnJewl Lemon Cake 
You might need to buy:
  • kosher salt
  • baking soda
  • baking powder
  • all-purpose flour
  • vanilla extract