Cooking Exceptionally With Gin Lee

Yellow Cupcakes If you are in search of a delectable cupcake recipe for Easter, look no further. These cupcakes are not only delicious but also versatile with any flavored frosting of your choice. Ingredients: 1/2 cup of softened butter 2/3 cup of Splenda or sugar 1 cup of all-purpose flour 1 tablespoon of baking powder 1 teaspoon of pure vanilla extract 4 eggs Instructions: In a mixing bowl, combine 1/2 cup of softened butter and 1/3 cup of Splenda or sugar. Cream together until smooth. Add 1 cup of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of pure vanilla extract. Mix until well combined. Gradually add in 4 eggs, beating until the batter is creamy and smooth. Line muffin tins with cupcake liners, and fill them halfway with the cake batter. Transfer your muffin pan to a 350-degree oven and bake the cupcakes for about 10 to 15 minutes. Allow the cupcakes to cool completely before frosting them with your preferred topping. Serve and savor the delightful flavors of

Cream Filling If you're on the hunt for a scrumptious cream filling to elevate your cookies, pastries, layered cakes, or cake logs, look no further! This cream is the ultimate choice for all those delightful treats and more! Ingredients: 2 cups of cold heavy cream 1/2 cup of sugar-free powdered sugar (or regular powdered sugar) 1 teaspoon of pure vanilla extract Instructions: Grab a bowl and pour in 1 cup of cold heavy cream, along with 1/4 cup of sugar-free powdered sugar (or regular powdered sugar), and 1 teaspoon of pure vanilla extract. Whip up the mixture until it becomes irresistibly smooth and creamy. Pop the cream filling into the refrigerator, keeping it chilled until you're ready to unleash its deliciousness. So, whether you're planning to create a heavenly cookie sandwich, fill up some delectable pastries, or craft a show-stopping layered cake, this cream filling is your secret weapon. Get ready to indulge in pure creamy bliss!

Dreamy Whipped Topping—Made at Home! This recipe presents a delightful variation of the beloved classic Cool Whip. With just three simple ingredients, you can effortlessly whip up a delectable topping that is sure to impress your family and friends. Ingredients: 1 (14-ounce) can of unsweetened coconut milk 2 tablespoons of white granulated Splenda or granulated sugar; adjust to your taste. 1 teaspoon of pure vanilla extract Instructions: Begin by refrigerating a can of coconut milk for at least 8 hours or overnight. This step is crucial to ensuring the creaminess of the final product.   Prior to making the whipped cream, place a metal mixing bowl and beaters in the refrigerator or freezer for 1 hour. This will help maintain the cold temperature necessary for achieving perfect consistency.   Open the can of coconut milk carefully, making sure not to shake it. Scoop out the coconut cream solids into the chilled mixing bowl, reserving the remaining liquid for another use.   Using an elect

Chocolate fudge pecan delight cake This cake was inspired by one of my favorite Russell Stovers chocolate candies.  1 box of Chocolate Fudge cake mix The ingredients that the cake mix requires 2 containers of Cream Cheese Frosting 1 package of cream cheese 1 small container of Cool Whip 1 bag of  pecan delights chocolate candy Instructions: Bake the cake in a prepared square cake pan. Allow the cake to cool completely, then cut the cake in half. Try to cut both halves to the same thickness. Take the top half of the cake and lay it on a cake board or platter. Now, in a medium bowl, combine one container of cream cheese and half of the Cool Whip. Combine well. In another bowl add the other container of cream cheese frosting and the package of cream cheese. With a mixer, combine the cream cheese in well with the frosting. Set both bowls aside for now. Next, unwrap the pecan delights and chop each one of them into smaller pieces. Now, add half of the chopped pieces of chocolate candy to th

Photo source by BarelyDevi / Pixabay / Virginia Watkins/ Desygner Chocolate eclairs In 1884, the first learned recipe for the chocolate eclair appeared in "The Boston Cooking-School Cook Book". The chocolate eclair is similar to a cream puff. The only difference is that a cream puff is round, filled with thick cream, then dusted with powdered sugar, with no chocolate added. Whereas the chocolate eclair is piped oblong, cream-filled, and normally frosted with a chocolate frosting or chocolate glaze dripped over it.  For this chocolate eclair recipe, the pastry dough is piped out of a pastry bag, then baked, cooled, and sliced to pipe in the filling. The filling of the chocolate eclair can be a vanilla pastry cream or whipped cream. This recipe uses both an instant vanilla pudding mix, and heavy whipping cream. When the thick vanilla cream is prepared it's then piped onto the center of the sliced bottom layer, then the tops of the eclairs are placed back on. Then the chocol

Posted: 18 Aug 2021 07:04 AM PDT Dreamy, soft-batch, triple chocolate cookies  If you love chocolate cookies you are going to enjoy these dreamy, soft-batch, triple chocolate cookies too.  Now that the fall season is near, the baking begins again. In the summer months, my Arkansas kitchen gets way too muggy to enjoy having the oven on for long durations. It's nice to be in the kitchen baking cookies, cakes, and pastries once again now that the days are beginning to get shorter, and the temperatures are somewhat cooler. I have spent the majority of the sultry days of summer whipping up no-bake, homemade desserts. Although cold desserts are delicious, it's delightful to be baking these dreamy, soft-batch triple chocolate cookies in my oven again. Ingredients: 2 cups bittersweet chocolate, finely chopped 3/4 unsweetened chocolate, finely chopped 1 cup semisweet chocolate chips 1 package of sugar-free chocolate Jello pudding mix 4 tablespoons butter 1 cup self-rising fl

Gin Lee Original- Chocolate Eclair Cake Gin Lee Original- Chocolate Eclair Cake This cake couldn't be any easier to make. Seriously! I used a sugar-free chocolate fudge cake mix, cream cheese, cocoa powder, one container of sugar-free vanilla frosting, and topped it with some chunky chopped morsels of Russell Stover Sugar-free Peacan Delights. The cake seriously resembles the taste of a Ding-Don cupcake. However, I would say it's much... Um... Yummier!  This is the first time that I had ever made this delicious cake. One of the things that I would probably do differently the next time I make it- would be to finely chop the Russell Stover Pecan Delights. The reasons why is because this cake has to be kept cold in the refrigerator, and the pecan delights chopped in chunkier size pieces tends to get hard.  Ingredients: .  1 box chocolate fudge cake mix (I used sugar-free)  Follow the box cake mix instructions but add 3-4 large eggs instead of whatever the box says to add. .  3-4 l

Sugar Free Microwavable Chocolate Mug Cake If you love chocolate cake, but you don't have a lot of spare time to bake a full sized cake in the oven- Then this chocolate mug cake recipe is the perfect match for you!  This mug cake only takes a few minutes to make. It's the perfect, gooey, fudgy, sugar free chocolate snack- And requires only a few simple ingredients. Just follow the steps below, then enjoy a mouthwatering chocolate treat within a few mere minutes! Ingredients: ¼ cup of flour 6 tablespoons of Splenda 2 tablespoons of cocoa powder 1 large egg 3 tablespoons of milk 3 tablespoons of canola oil ½ teaspoon of pure vanilla extract a smidgen of salt Instructions: In a large mug, combine the flour, Splenda, cocoa powder, egg, milk, canola oil, pure vanilla extract, and a smidgen of salt. Whisk until smooth. Place the mug in the microwave. Microwave just until the cake is puffy on top. This will take about 2-3 minutes depending on the wattage of your microwave. Allow the m