19 syrup magic Recipes
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Magic Potion Punch
chocolate syrup, milk and2 Morechocolate syrup, milk, cola, room temperature (or use lemon-lime soda)7 min, 4 ingredients -
Magical Glitter Bottle
karo syrup, cold tap water, plastic bottle, with screw cap and1 Morekaro syrup, cold tap water, plastic bottle, with screw cap, glitter , strands metallic (confetti-style)10 min, 5 ingredients -
Magic Bullet Iced Mocha
coffee, chocolate syrup (or cocoa powder) and3 Morecoffee, chocolate syrup (or cocoa powder), milk (or half-n-half), sugar (optional), ice1 min, 5 ingredients -
Magic Bullet Fat Free Cranberry Balsamic Vinaigrette
prepared mustard (brown is better ), ketchup, cranberries and6 Moreprepared mustard (brown is better ), ketchup, cranberries, fresh garlic clove, onion, balsamic vinegar, sea salt (important- salt cuts the acidity of vinegar), brown sugar (adjust to taste, some like it sweeter) or 1 tbsp maple syrup (adjust to taste, some like it sweeter), dried basil or 3 fresh basil leaves5 min, 9 ingredients -
Chocolate Syrup Malted Milk Magic Cake
butter, cut in pieces (no subs please!), chocolate syrup and9 Morebutter, cut in pieces (no subs please!), chocolate syrup, malted milk chocolate candy bars, cut into pieces, sugar, buttermilk, vanilla, eggs, slightly beaten, flour, baking cocoa, salt, baking soda21 min, 11 ingredients -
Black Magic Brownies
black beans, rinsed and drained, unsweetened chocolate and9 Moreblack beans, rinsed and drained, unsweetened chocolate, butter, eggs, brown sugar, white sugar, all-purpose flour, baking powder, light corn syrup, vanilla extract, chopped nuts (optional)45 min, 11 ingredients -
Easy Magic Bullet Granola Bars!
quick-cooking oats, dry-roasted soy nuts (salted optional) and7 Morequick-cooking oats, dry-roasted soy nuts (salted optional), sunflower seeds, brown sugar, sliced almonds, eggs, vanilla, semi-sweet hershey s chipits- small chocolate chip, honey or 1/3 cup maple syrup20 min, 9 ingredients -
Celebration Centerpiece
sugar, scant 2 cups corn syrup, water and11 Moresugar, scant 2 cups corn syrup, water, food color, liquid or paste, blue and white, white vinegar, magic flowers, see recipe for magic flowers (show jq1a03), cake, see recipe for classic genoise (show jq1a03), buttercream, see recipe for basic buttercream (show jq1a03), simple syrup, see recipe for simple syrup (show jq1a03), rolling fondant, see recipe for rolling fondant (show jq1a03), royal icing, see recipe for royal icing (show jq1a03), assemble the centerpiece : you need to first make the glue to stick everything together. place the extra sugar pieces (those are remnants of the sugar that you poured freeform on to the silpat) in the microwave and heat until it begins to bubble. watch carefully to be sure it does not burn., next you need to make the sugar supports to hold the moon vertically and to support the 8-inch sugar circle that will be resting on and in the moon, creating the level stand for the cake. you will need 4 support pieces in serving to build the centerpiece. to make the supports, heat a metal triangle or metal scraper on the burner of the stove. place the heated edge on the 4-inch sugar circle allowing the heat of the metal to cut the 4-inch sugar circle into quarters. use the heated metal scraper to also cut 2 to 2 1/2 inches off 1 of the 2 pointed tips of the moon. you will need to do this on an angle of about 90 degrees, in serving to create a somewhat flat edge. this flat edge will provide a level landing spot for the 8-inch sugar circle that will be the cake stand attachment of the moon., pour some of the melted sugar into the center of the 12-inch circle and glue the moon vertically into place. the end of the moon that you cut off is now the bottom of the moon. hold the moon straight until the sugar sets. glue the first 2 support pieces (these are the pieces that you cut by quartering the smallest sugar circle) at the wide, face of the moon, gluing 1 on either side. these 2 supports should be touching both the face of the moon and the base the moon rests on vertically. these supports will steady the moon in its vertical position on the round sugar base. glue your third support piece on the narrow backside of the moon. this will create a bridge of support in the back, from the moon to the base. in other words it will prevent the moon from rolling backwards. once all 3 supports have hardened you can glue the 8-inch sugar circle to the cut edge of the moon, creating a level cake stand inside the moon. the circle will be sitting on both the cut level area and the inner curve of the moon. additionally, you might find that you need the forth support piece to steady the 8-inch level stand. glue it into place wherever you think more support is required.1 hour 10 min, 14 ingredients -
Linda's Cherry Bombs
neapolitan ice cream, softened and6 Moreneapolitan ice cream, softened, chocolate-covered cherries , with liquid centers, chocolate wafer cookies, magic shell ice cream topping, raspberry jam, chocolate syrup, pistachio nut, ground20 min, 7 ingredients -
Towering Brownie Pyramids
oreo cookies, divided, fudge brownie mix, vegetable oil and5 Moreoreo cookies, divided, fudge brownie mix, vegetable oil, water, eggs, ice cream, any flavor, softened (i prefer double chocolate), chocolate flavored syrup (for garnish ), magic shell ice cream topping (for garnish )58 min, 8 ingredients
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