For the Super Decadent Chocolate Cake: 4 cups all-purpose flour 3 cups sugar 1 1/2 cups unsweetened cocoa powder 2 teaspoons baking powder 1½ teaspoons baking soda 1 teaspoon salt 1 1/2 cups milk 1/2 cup sour cream ½ cup coconut oil 2 large eggs + 2 large egg yolks 1 stick + 6 tablespoons unsalted butter, melted 1 tablespoon vanilla extract 1 1/2 cups strong hot coffee For the Chocolate Fudge Frosting: 1/2 cup butter, cubed 4.25 ounces unsweetened chocolate, chopped (I used one of those BIG sized hershey dark bars - cheap and yum!) 4 cups confectioners' sugar 1/2 cup half and half 2 teaspoons vanilla extract
Ingredients For Peanut Butter Mousse: 2 oz. cream cheese 2 oz. whipped cream (prepared) 2 Tablespoons sugar ¼ Cup peanut butter pinch of salt 1 teaspoon vanilla For Chocolate Mousse: ½ cup semi-sweet chocolate chips ¼ cup milk 1 oz. cream cheese ½ teaspoon vanilla 1 Tablespoon sugar 1 teaspoon cocoa powder 4 oz. whipped cream (prepared) For Chocolate Crumbs: ⅓ cup sugar 1½ teaspoons unsweetened cocoa powder ½ stick unsalted butter-melted ¾ cup all-purpose flour pinch of salt
INGREDIENTS For the pretzels: 1½ cups warm water (about 110 degrees F) 1 tablespoon granulated sugar 2¼ teaspoons (1 packet) active dry yeast 4½ cups all-purpose flour 2 teaspoons salt 4 tablespoons (1/2 stick) unsalted butter, melted 10 cups water ⅔ cup baking soda 1 egg yolk beaten with 1 tablespoon water (egg wash) Sea salt, for sprinkling For the filling: 1 cup marshmallow creme 1 cup semisweet chocolate chips ¼ cup granulated sugar ¼ cup (2 oz) cream cheese, softened
Ingredients For the cookie: ¾ cups granulated sugar ½ cup (1 stick) butter 1 egg, room temperature ½ teaspoon vanilla extract (or more if you'd like!) 1¾ cups flour ½ teaspoon cream of tartar ¼ teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon salt 1 teaspoon cinnamon (or more, if you'd like) For the cinnamon sugar coating: 1 Tablespoon granulated sugar 3 teaspoons cinnamon
Brownie 2 cups zucchini, finely grated 1 cup brown sugar 1 cup unsweetened applesauce 2 eggs, beaten 1 tablespoon vanilla extract 2/3 cup oat or whole-wheat flour 1 cup dark cocoa powder 2 teaspoons baking soda 1 1/2 teaspoons baking powder 1/2 teaspoon sea salt Dark Chocolate Agave Icing 3/4 cup dark cocoa powder 1/4 cup grape seed oil 1/3 cup agave nectar 1 tablespoon vanilla extract Toppings (optional) 3/4 cup chocolate chips
1 1/4 cup all purpose flour 1 1/4 cup whole wheat flour 1/2 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon baking powder 6 - 7 sheets (about 1 cup or 90 grams) of honey graham crackers, depending on crumb size 1 1/2 teaspoon ground cinnamon 1 cup butter, room temperature 3/4 cup brown sugar 2 large eggs 1 teaspoon vanilla extract 2/3 cup semi-sweet chocolate chips 1/2 cup roughly chopped milk chocolate 2 cups mini marshmallows
4 large eggs, at room temperature 14 oz (2 cups) granulated sugar 2½ oz (1/3 cup) packed brown sugar 24 oz (3 cups) mashed ripe bananas, from about 6 bananas 8 oz (1 cup) vegetable or liquid coconut oil 2 tsp vanilla extract 2 oz (1/4 cup) Greek yogurt or sour cream 13¾ oz (3¼ cups) all-purpose flour 2 tsp baking soda 2 tsp ground cinnamon ½ tsp salt For the Dulce de Leche Soaking Syrup: 14 oz dulce de leche or sweetened condensed milk ¼ cup milk For the Caramelized Bananas: 2 tbsp butter ¼ cup brown sugar 1 tbsp rum (can substitute water or orange juice) 1 tsp vanilla extract ¼ tsp cinnamon 4 large or 5 medium bananas For the Mascarpone Cream: 6 egg yolks, at room temperature 7 oz (1 cup) granulated sugar 1 lb mascarpone cheese ¼ tsp salt 2 tsp vanilla extract ¾ cup heavy cream To Assemble: 1½ cups heavy cream ½ cup powdered sugar Chocolate pearls or other chocolate decorations (optional) For the Optional Chocolate Shell: 1 lb chocolate candy coating or tempered chocolate (see here for tempering instructions. I don't recommend using plain chocolate that has been melted but not tempered) Acetate cake collar strips, 4" high
INGREDIENTS 1 cup chocolate peanut butter (or regular peanut butter) ¾ cup sugar 1 egg ½ tsp baking soda ¼ tsp salt ½ cup homemade caramel sauce 1½ cups Caramel Macchiato Ice Cream Extra Caramel Sauce for drizzling
1 1/4 cups sifted all purpose flour 1 1/2 cups sifted cake flour 1/2 teaspoon baking soda 1 1/2 tsp baking powder 1 teaspoon salt 1 1/2 cups sugar 2/3 cup vegetable oil 1/3 cup vegetable shortening at room temperature 1 tsp good quality vanilla extract 2 tsp pure lemon extract 3 large eggs 1 1/2 cups buttermilk zest of two small or one large lemons, grated and finely chopped FOR THE FROSTING 8 cups icing sugar (powdered sugar) 2 cups unsalted butter 1 tsp pure lemon extract 1 tsp minced lemon zest (optional) aproximately 4 tbsp milk
Ingredients 14 ounces semisweet or dark chocolate 1/2 cup chocolate hazelnut spread (I used Nutella) 1/3 cup heavy cream 1 teaspoon vegetable or canola oil, optional roasted, finely chopped hazelnuts for sprinkling
8 ounces pecan halves (I used roasted, lightly salted) 25 caramel squares, unwrapped (about 1 heaping cup) 1/4 cup cream or half-and-half about 16 ounces roughly chopped chocolate, melted (I used 8 ounces dark and 8 ounces milk, both Trader Joe's Pound Plus bars) sea salt, optional for sprinkling
Bread 1 large egg 1 cup pumpkin puree 1/2 cup light brown sugar, packed 1/4 cup granulated sugar 1/4 cup liquid-state coconut oil (canola or vegetable may be substituted) 1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted) 2 teaspoons vanilla extract 2 teaspoons cinnamon 1 teaspoon pumpkin pie spice 1/2 teaspoon ground nutmeg 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda pinch salt, optional and to tast
Cream Cheese Filling 1 large egg 4 ounces softened brick-style cream cheese (lite is okay) 1/4 cup granulated sugar 3 tablespoons all-purpose flour
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