Magazine that I ordered a couple of months ago. I can't remember who recommended the Tango.com site that was sponsoring it so cheap (can I just say for the last and final time that the search on this site HATES me?). I ordered 4 years for $14.00. How can you go wrong? And I'm not disappointed! Thank you, whoever it was.
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Wanted to let you know that I received my first issue of Taste of Home
- Thread starter orchid
- Start date
Box of Chocolates Cupcakes. I have a hard time with the concept of stuffing them with out removing
any of the insides. The pictures is beautiful, though.
Box-of-Chocolates Cupcakes
Who wants a regular box of chocolates when you can have these decadent chocolate cupcakes? The different fillings prove that you never know what you're going to get!
Prep: 1 hour + chilling Bake: 20 min. + cooling
Ingredients
1 package (18-1/4 ounces) devil's food cake mix
1-1/3 cups strong brewed coffee
3 eggs
1/2 cup canola oil
FILLING:
8 ounces bittersweet chocolate, chopped
3 tablespoons sugar
4 tablespoons strong brewed coffee, divided
3 egg yolks, beaten
2 tablespoons thawed orange juice concentrate
2 tablespoons chocolate hazelnut spread
1 tablespoon heavy whipping cream
1-1/2 cups whipped topping
GANACHE:
4 ounces bittersweet chocolate, chopped
2 ounces white baking chocolate, chopped
3/4 cup heavy whipping cream, divided
2-1/2 teaspoons corn syrup, divided
Paste food coloring of your choice
Directions
•In a large bowl, combine the cake mix, coffee, eggs and oil; beat on
low speed for 30 seconds. Beat on medium for 2 minutes. Fill
paper-lined muffin cups two-thirds full.
•Bake at 350° for 18-22 minutes or until a toothpick inserted near
the center comes out clean. Cool for 10 minutes before removing from
pans to wire racks to cool completely.
•Meanwhile, in a double boiler or metal bowl over simmering water,
constantly stir the chocolate, sugar and 3 tablespoons coffee until
smooth. Remove from the heat (mixture will be thick). Stir a small
amount of hot mixture into egg yolks; return all to the bowl,
stirring constantly. Cook and stir for 4-5 minutes or until mixture
reaches 160°.
•Divide mixture among three small bowls. Into one bowl, stir orange
juice concentrate. Stir hazelnut spread and cream into another; stir
remaining coffee into the third bowl. Fold 1/2 cup of whipped
topping into each. Chill for 10 minutes.
•Cut a small hole in the corner of a pastry or plastic bag; insert a
very small tip. Fill with one filling flavor. Push the tip through
the bottoms of the paper liners to fill eight cupcakes. Repeat with
remaining fillings and cupcakes.
•For ganache, place chocolates in separate small bowls. In a small
saucepan, bring cream just to a boil. Pour 1/2 cup cream over
bittersweet chocolate; pour remaining cream over white chocolate.
Whisk chocolate mixtures until smooth.
•Stir 2 teaspoons corn syrup into bittersweet ganache and 1/2 teaspoon
corn syrup into white ganache. Cool, stirring occasionally, to room
temperature or until ganache thickens slightly, about 10 minutes.
•Dip tops of cupcakes in bittersweet ganache. Tint white ganache as
desired; pipe designs over tops. Refrigerate until set. Store in an
airtight container in the refrigerator. Yield: 2 dozen.
http://www.tasteofhome.com/Recipes/Box-of-Chocolates-Cupcakes/Print
any of the insides. The pictures is beautiful, though.
Box-of-Chocolates Cupcakes
Who wants a regular box of chocolates when you can have these decadent chocolate cupcakes? The different fillings prove that you never know what you're going to get!
Prep: 1 hour + chilling Bake: 20 min. + cooling
Ingredients
1 package (18-1/4 ounces) devil's food cake mix
1-1/3 cups strong brewed coffee
3 eggs
1/2 cup canola oil
FILLING:
8 ounces bittersweet chocolate, chopped
3 tablespoons sugar
4 tablespoons strong brewed coffee, divided
3 egg yolks, beaten
2 tablespoons thawed orange juice concentrate
2 tablespoons chocolate hazelnut spread
1 tablespoon heavy whipping cream
1-1/2 cups whipped topping
GANACHE:
4 ounces bittersweet chocolate, chopped
2 ounces white baking chocolate, chopped
3/4 cup heavy whipping cream, divided
2-1/2 teaspoons corn syrup, divided
Paste food coloring of your choice
Directions
•In a large bowl, combine the cake mix, coffee, eggs and oil; beat on
low speed for 30 seconds. Beat on medium for 2 minutes. Fill
paper-lined muffin cups two-thirds full.
•Bake at 350° for 18-22 minutes or until a toothpick inserted near
the center comes out clean. Cool for 10 minutes before removing from
pans to wire racks to cool completely.
•Meanwhile, in a double boiler or metal bowl over simmering water,
constantly stir the chocolate, sugar and 3 tablespoons coffee until
smooth. Remove from the heat (mixture will be thick). Stir a small
amount of hot mixture into egg yolks; return all to the bowl,
stirring constantly. Cook and stir for 4-5 minutes or until mixture
reaches 160°.
•Divide mixture among three small bowls. Into one bowl, stir orange
juice concentrate. Stir hazelnut spread and cream into another; stir
remaining coffee into the third bowl. Fold 1/2 cup of whipped
topping into each. Chill for 10 minutes.
•Cut a small hole in the corner of a pastry or plastic bag; insert a
very small tip. Fill with one filling flavor. Push the tip through
the bottoms of the paper liners to fill eight cupcakes. Repeat with
remaining fillings and cupcakes.
•For ganache, place chocolates in separate small bowls. In a small
saucepan, bring cream just to a boil. Pour 1/2 cup cream over
bittersweet chocolate; pour remaining cream over white chocolate.
Whisk chocolate mixtures until smooth.
•Stir 2 teaspoons corn syrup into bittersweet ganache and 1/2 teaspoon
corn syrup into white ganache. Cool, stirring occasionally, to room
temperature or until ganache thickens slightly, about 10 minutes.
•Dip tops of cupcakes in bittersweet ganache. Tint white ganache as
desired; pipe designs over tops. Refrigerate until set. Store in an
airtight container in the refrigerator. Yield: 2 dozen.
http://www.tasteofhome.com/Recipes/Box-of-Chocolates-Cupcakes/Print
Hmmm, not sure what link you want but I'll post both. Someone here
posted a link in Nov. to tanga.com that had this incredible deal on a subscription to Taste of Home Magazine. I was totally fed up with Bon Appetit and wanted to find a new "home" so I took advantage of the offer. I kind of feel guilty now for subscribing for 4 years at such a stupidly low price but, hey, they are the ones who offered it right? OK, now I feel better. LOL So here is a link to Taste of Home. I look forward to getting into it. I'll post a link to Tanga where it originated but as barb said, it has now expired.
http://www.tasteofhome.com/
posted a link in Nov. to tanga.com that had this incredible deal on a subscription to Taste of Home Magazine. I was totally fed up with Bon Appetit and wanted to find a new "home" so I took advantage of the offer. I kind of feel guilty now for subscribing for 4 years at such a stupidly low price but, hey, they are the ones who offered it right? OK, now I feel better. LOL So here is a link to Taste of Home. I look forward to getting into it. I'll post a link to Tanga where it originated but as barb said, it has now expired.
http://www.tasteofhome.com/
Thanks! Looks like Tanga's magazine channel is a funnel for Speedy Mags. Motherload here
https://www.speedymags.com/searchLetter.jsp?keyword=A
https://www.speedymags.com/searchLetter.jsp?keyword=A