Crystal's LITT Food Padlet by Crystal Coleman https://padlet.com/kyutiepie123/Food Made by the most litt BO$$ ever en-us 2016-12-07 18:59:41 UTC 2025-11-22 02:35:53 UTC hello@padlet.com https://padlet-assets.s3.amazonaws.com/icons/Lovecoffee.png My First Post - 12/7/16 kyutiepie123 https://padlet.com/kyutiepie123/Food/wish/142392947 Hello everyone! This is my FOOD padlet! I will post recipies, resturaunts, foods that I like, foods that YOU like, and basically anything that has to do with food! So, enjoy!

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Also, go check out my other padlet:

padlet.com/kyutiepie123/ElephantGossip]]> 2016-12-07 19:02:20 UTC https://padlet.com/kyutiepie123/Food/wish/142392947 Chocolate Cake Recipe - Whenever kyutiepie123 https://padlet.com/kyutiepie123/Food/wish/142394454 Ingredients 
  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY'S Cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (recipe follows)
Directions 
  • 1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

  • 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

  • 3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. Makes 12 servings.

  • VARIATIONS:
  • ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

  • THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

  • BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

  • CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
Also, here's a cool frosting!!!


  • "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

  • 1/2 cup (1 stick) butter or margarine
  • 2/3 cup HERSHEY'S Cocoa
  • 3 cups powdered sugar
  • 1/3 cup milk
  • 1 teaspoon vanilla extract

  • Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
  • Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
]]> 2016-12-07 19:05:51 UTC https://padlet.com/kyutiepie123/Food/wish/142394454 Apple Pie Recipe - Whenever kyutiepie123 https://padlet.com/kyutiepie123/Food/wish/142395141
Ingredients
Double-Crust Pastry
1/3
to 1/2 cup sugar
1/4
cup Gold Medal™ all-purpose flour
1/2
teaspoon ground cinnamon
1/2
teaspoon ground nutmeg
1/8
teaspoon salt
8
cups thinly sliced peeled tart apples (8 medium)
2
tablespoons butter or margarine

Directions

  • 1 Heat oven to 425ºF. Prepare Double-Crust Pastry.
  • 2 Mix sugar, flour, cinnamon, nutmeg and salt in large bowl. Stir in apples. Turn into pastry-lined pie plate. Dot with butter. Trim overhanging edge of pastry 1/2 inch from rim of plate.
  • 3 Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.
  • 4 Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve warm if desired.
]]> 2016-12-07 19:07:44 UTC https://padlet.com/kyutiepie123/Food/wish/142395141 Cheesecake Recipe - Whenever kyutiepie123 https://padlet.com/kyutiepie123/Food/wish/142397561 Prep Time 20min.
Total Time 5hr. 45min.
Servings 16 servings

What you need:
  • 1-1/2 cups graham cracker crumbs


  • 3 Tbsp. sugar


  • 1/3 cup butter or margarine, melted


  • 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened


  • 1 cup sugar


  • 1 tsp. vanilla


  • 4 eggs

    • Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.

    • Beat cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

    • Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
]]> 2016-12-07 19:13:38 UTC https://padlet.com/kyutiepie123/Food/wish/142397561 Pumpkin Syrup Recipe - Whenever kyutiepie123 https://padlet.com/kyutiepie123/Food/wish/142830282 I've made this recipe before, and if you do it right, it's super good!

* I used a combination of brown sugar and granulated sugar to make the syrup. I love the caramel notes the brown sugar adds.
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Just about every fall spice you can think of goes into this syrup: cinnamon, cloves, ginger, and nutmeg. The smell that fills your kitchen as the syrup simmers is amazing.


Straining tips: 

  1. Do not boil the syrup once you add the pumpkin puree.
  2. Strain the mixture while it’s still hot.
  3. It is crucial that you use a very thin, clean tea towel or a cheesecloth to strain the syrup–paper towels and coffee filters will not work for this recipe. If you’re using a tea towel, you can help the mixture along by gently twisting and squeezing the towel to force the mixture through.
  4. This syrup requires a bit of surface area in order to strain properly. I use a 7-inch in diameter coarse mesh strainer for this recipe. If you use anything smaller, you’ll risk the pumpkin clogging your strainer because it’s too small.
  5. The mixture will remain thin after straining–that’s normal. Simple syrup is not meant to be thick like maple syrup.Let’s not forget about the star of the show here: the pumpkin! It’s what we all want, love, and crave this time of year. A 1/4 cup gets swirled in, adding a rich, creamy texture to the syrup…not to mention the vibrant burnt orange hue.This syrup can be used for more than just coffee. Add it to maple syrup to jazz up your pancakes. Swirl it in tea. Drizzle it over vanilla ice cream. Stir it in your morning oatmeal. Spoon it over some roasted figs. The possibilities are endless.
]]> 2016-12-09 15:51:11 UTC https://padlet.com/kyutiepie123/Food/wish/142830282