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      "body": "@@ -424,8 +424,3679 @@\n  to you.\n+%0A%0ABegin by heating the milk up to warm. Do not let the milk turn hot. Attach the dough hook to the mixer and put the warm milk in and add the egg, yeast, salt, and sugar. Mix until the egg is beaten. Start adding the flour until a wet dough is formed. Once about half of the flour is incorporated, slowly pour in warm melted butter while the mixer is running. Start adding more flour in, once the butter is well incorporated into the dough, until a soft dough forms and the sides of your mixer are clean. Mix for about 4 minutes, until a smooth, elastic dough is formed into a ball. In a lightly greased bowl place the dough and cover with a damp towel. Allow the dough to rise until doubled in size in a draft-free and warm place.%0A%0AWhen the dough has risen, punch down, grab 1/2 of it, and roll it out on a well-floured surface into a rectangular shape and it%E2%80%99s about 1/4 inch thick. Pour enough melted butter over the dough to cover it well, and then top with brown sugar and cinnamon. Leave the back edge topping and butter-free.%0A%0A!%5Bcaramelroll2.JPG%5D(https://steemitimages.com/DQmT3G8pSJYAqCEjRr2cLvjEsQEtCLhHp76uVuubZFcDkDz/caramelroll2.JPG)%0A%0AFrom the side closest to you, roll the dough towards the back and seal the seam. Use a bit of water on your fingers to dampen the edges slightly in order for them to seal well. Using s serrated knife, slice the dough into pieces 2 inches thick.%0A%0A!%5Bcaramelroll3.JPG%5D(https://steemitimages.com/DQmUwY52ogFmTs1GfFNiKJitkdmwnmMS2HvYbBsKdohGsWs/caramelroll3.JPG)%0A%0A!%5Bcaramelroll4.JPG%5D(https://steemitimages.com/DQmdAdhCN2FQcgCtHr8xW2ktTmjVD8dL5YH9MgBhnDMoEWJ/caramelroll4.JPG)%0A%0ARepeat this with the rest of the dough and place into buttered pans. Cover and let rise until doubled.%0A%0A!%5Bcaramelroll5.JPG%5D(https://steemitimages.com/DQmdUWthBjV4LhW7sDCr9xt8dVgmrSiRZeqHuNp1DbgLemP/caramelroll5.JPG)%0A!%5Bcaramelroll6.JPG%5D(https://steemitimages.com/DQmUPUukASXbDMPs1b8YBeyUBvrPywPSeTaMSPHDP1KRL1U/caramelroll6.JPG)%0A%0ABake in a 350%C2%B0oven for 10-15 minutes, or until lightly browned on the top. Make sure the middle roll is done. Packing them too tightly into the pans can result in the middle roll being a little doughy.%0A%0ATop with your caramel sauce and enjoy!%0C %0A%0A!%5BCaramelroll1.JPG%5D(https://steemitimages.com/DQmNbJT5B6NkPKkfzUQGgCewy1vsG95N9Qvj8UC7Sa8dCmj/Caramelroll1.JPG)%0A%0AIngredients%0A2.5 tbsp., or 3 packets yeast %0A1 egg%0A3 cups warm milk%0A1 cup sugar%0A1 stick butter, melted (cooled)%0A8-10 cups bread flour%0A2 tsp salt%0A%0AInstructions%0APlace yeast, warm milk, sugar, egg, and salt into a mixer. Beat until egg is incorporated. Add approximately 1/2 of flour in batches. Mix until incorporated. Gradually drizzle in melted butter into dough and mix until combined. Add in more flour until a soft dough forms and the sides of your mixer are clean.%0ALet rise, covered, until doubled.%0A%0ADetails%0APrep time: 1 hour 10 mins%0AYield: 5 pans of rolls%0A%0ACaramel Rolls Assembly%0AInstructions for assembly of caramel rolls...%0A%0AIngredients%0A2-3 sticks Butter, melted %0ABrown sugar, enough to sprinkle on dough%0A1 batch Caramel roll dough%0ADouble batch Caramel Sauce%0ACinnamon 2-3 cups %0A%0AInstructions%0AShape 1/2 of dough into a rectangle by rolling it approximately 1/4 inch thick.%0ASpread enough melted butter over rolls to cover well fairly thickly. Cover with sprinkling of brown sugar and cinnamon.%0ARoll up and seal seams well. Cut into 2 inch sections, place in buttered 9%22 pans. Cover and let rise until doubled.%0ABake in 350%C2%B0oven until lightly golden brown. Cover with caramel sauce and enjoy!%0A%0ADetails %0APrep time: 2 hour 10 mins%0ACook time: 15 mins%0ATotal time: 2 hour 25 mins%0AYield: 5 pans rolls%0A%0AIf you Enjoyed this recipe please upvote and follow me for more!  =%5D\n",
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      "body": "![pinterestovaltine.jpg](https://steemitimages.com/DQmUUNQboqRag2jEJQ7S9Yt8dbnGMe2Bd4FgrYMyptAYuLM/pinterestovaltine.jpg)\n Last night around 11pm I had a sudden craving for some Ovaltine chocolate cupcakes, with frosting of course. So I decided to whip up a batch before going to bed, which turned out to be 12 full side ones, and a few dozen mini sized cupcakes. Obviously I eat a few before hitting the sack, but unfortunately I did not get a chance to make the frosting till the very next day. However, these Ovaltine cupcakes were so moist and full of flavor, that they do well even without the frosting.\n\nProcedure\n\nI am an organized baker, and I tend to line my ingredients up before I start baking, this is because I do not wish to be halfway through the process, and realize that I am out of a certain ingredient. Which is why all essential ingredients are lined up.\n\n ![chocovaltine1.jpg](https://steemitimages.com/DQmZVdv9zG6Bij8kLYDREZGEhPU5iaYzwBusnvffpG5JF1q/chocovaltine1.jpg)\n\nStart with your dry ingredients, so grab flour, baking powder, baking soda, salt, sugar, Ovaltine, and cocoa powder. Mix them well in a bowl, and set them aside. Then add oil, sour cream, coffee, vanilla, and half-n-half in another mixing bowl. Now, mix them all together till all the wet ingredients are combined well.\n\n![chocovaltine2.jpg](https://steemitimages.com/DQmcxbNTzM5PPWwEEpsU6XJQU6LWo9USMq5zAAyVr2nUbmv/chocovaltine2.jpg)\n\nThen take the bowl that contains your dry ingredients, and start adding them slowing to your mixture of wet ingredients. Keep your mixer at a low speed until all the ingredients are combined. Then add one egg at a time, and keep mixing them.\n\n ![chocovaltine3.jpg](https://steemitimages.com/DQmPaptmGbrwXvvmRsht6BniHvZDBALwGFnAG4h5rBng39b/chocovaltine3.jpg)\n\nIt is now time to grab your cupcake pans, place disposable cupcake holders in each of the pockets and fill them ⅔ and not completely. The cupcakes will only take 10 to 13 minutes to bake, when baked at 350. Check by poking with a toothpick in a few, and if it comes out with just a little color of brown and not runny liquid, they are done!\n\n ![chocovaltine4.jpg](https://steemitimages.com/DQmdSmsFRd2RBVyA5goErwokT1txheDJygb1hgDu5E4WaXr/chocovaltine4.jpg)\n\nNote: If you are going to frost them, let them cool down completely, or the frosting will just melt. You can let them cool, and get started on the frosting.\n\nTo make your frosting, you will need room temperature butter, whisk it in a bowl till it's completely smooth. Now, gradually add cocoa powder and sift it, then add powdered sugar, mix it well. Make sure that there are no big or small lumps in your frosting mixture. Add vanilla, and mix again, before setting it aside. Now, take another clean bowl and add heavy cream and Ovaltine, and start mixing them. Gradually add butter to the mix, and switch the mixing machine on high for 1 or 2 minutes. The frosting will slightly lighten in color, and the process will add air to the mixture. Take a piping bag, and place it over a glass, simply add your frosting in the piping bag. Now, pipe your frosting on your completely cooled cupcakes in any shape or design of your choosing.\n \n![chocovaltine5.jpg](https://steemitimages.com/DQmP1eWAWKjdLwfdA6ogi5YFUDKzWmRNyBQTTVtHhucpJie/chocovaltine5.jpg)\n\n![chocovaltine6.jpg](https://steemitimages.com/DQmYE44hkRN5VnRKVdK1QRAe2f3ipZBV8Yxbn3STaw9i1TJ/chocovaltine6.jpg)\n\nHere is the complete recipe, it is not low fat, or low on calories in any way, so use it at your own risk. As they are addictive.\n\n \n\nCupcakes:\nAll purpose flour - 2 cups\nSalt - 1 teaspoon\nBaking powder - 1 teaspoon\nBaking soda - 2 teaspoon\nCocoa powder (unsweetened) - ¾ cup\nOvaltine chocolate - ⅓ cup\nSugar (packed) - 2 cups\nCanola oil - 1 cup\nCoffee (strong) - 1 cup\nSour cream - ½ cup\nHalf n half - ½ cup\nEggs (large) - 2\nVanilla - 1 tablespoon\n\nFrosting:\nButter (unsalted) - 1 ½ cups\nCocoa powder (unsweetened) - 1 cup\nSalt (skip if you are using salted butter) - ¾ teaspoon\nSugar (powdered) - 4 cups\nHeavy cream - 1 cup\nOvaltine chocolate - ⅔ cup\n\nInstructions\nCupcake - mix the dry ingredients and put them aside in the mixer, add coffee, canola oil, vanilla, sour cream, and half-n-half, and mix it for 30 seconds on low. Now, slowly add in the dry mixture you created before, and keep the machine on low till they are well mixed. Add one egg at a time, and just mix it till combined.
\nBaking - Pour your batter into the cupcake tins, and fill ⅔ of each pocket. If you are not using a disposable cupcake holder, then spray your tins with some cooking spray. Make sure your oven is at 350, and bake them for 10 to 13 minutes. When 10 minutes have passed poke them with a toothpick and if it is clean they are done. Make sure they are completely cool before you add your frosting on the top.
\nFrosting - use room temperature butter into a bowl, and smoothen it out. Add powdered sugar, and cocoa powder, then mix them well; before you add your vanilla. Take another bowl and add heavy cream and Ovaltine together. Once they are mixed well, start adding the butter mixture to the mixture you have made before. Put the machine on high speed for 1 or 2 minutes, it will lighten the color of the frosting. Simply pipe them on your cupcakes (that have cooled down properly).\n\t\n\tIf you enjoyed this recipe please Upvote. =]",
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      "author": "vilycakes",
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      "body": "Looks very nice, keep up the good work!",
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      "permlink": "re-safwenrekik-special-mooring-from-tunsia-and-special-food-20170616t052857803z",
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      "body": "Looks delicious!",
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      "permlink": "re-tochunyin-sweet-potato-fries-are-still-french-fries-20170616t052620521z",
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      "body": "Thanks for sharing will keep that in mind.",
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      "parent_author": "eduardo88",
      "parent_permlink": "re-vilycakes-delicious-easy-to-make-ovaltine-chocolate-cupcakes-and-frosting-20170616t041458005z",
      "author": "vilycakes",
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      "title": "",
      "body": "it is!! you should give it a try. =]",
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      "permlink": "re-vilycakes-delicious-easy-to-make-ovaltine-chocolate-cupcakes-and-frosting-20170616t041458005z",
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      "body": "looks very good:))",
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      "permlink": "delicious-easy-to-make-ovaltine-chocolate-cupcakes-and-frosting",
      "title": "Delicious Easy to make Ovaltine Chocolate Cupcakes and Frosting",
      "body": "![pinterestovaltine.jpg](https://steemitimages.com/DQmUUNQboqRag2jEJQ7S9Yt8dbnGMe2Bd4FgrYMyptAYuLM/pinterestovaltine.jpg)\n Last night around 11pm I had a sudden craving for some Ovaltine chocolate cupcakes, with frosting of course. So I decided to whip up a batch before going to bed, which turned out to be 12 full side ones, and a few dozen mini sized cupcakes. Obviously I eat a few before hitting the sack, but unfortunately I did not get a chance to make the frosting till the very next day. However, these Ovaltine cupcakes were so moist and full of flavor, that they do well even without the frosting.\n\nProcedure\n\nI am an organized baker, and I tend to line my ingredients up before I start baking, this is because I do not wish to be halfway through the process, and realize that I am out of a certain ingredient. Which is why all essential ingredients are lined up.\n\n ![chocovaltine1.jpg](https://steemitimages.com/DQmZVdv9zG6Bij8kLYDREZGEhPU5iaYzwBusnvffpG5JF1q/chocovaltine1.jpg)\n\nStart with your dry ingredients, so grab flour, baking powder, baking soda, salt, sugar, Ovaltine, and cocoa powder. Mix them well in a bowl, and set them aside. Then add oil, sour cream, coffee, vanilla, and half-n-half in another mixing bowl. Now, mix them all together till all the wet ingredients are combined well.\n\n![chocovaltine2.jpg](https://steemitimages.com/DQmcxbNTzM5PPWwEEpsU6XJQU6LWo9USMq5zAAyVr2nUbmv/chocovaltine2.jpg)\n\nThen take the bowl that contains your dry ingredients, and start adding them slowing to your mixture of wet ingredients. Keep your mixer at a low speed until all the ingredients are combined. Then add one egg at a time, and keep mixing them.\n\n ![chocovaltine3.jpg](https://steemitimages.com/DQmPaptmGbrwXvvmRsht6BniHvZDBALwGFnAG4h5rBng39b/chocovaltine3.jpg)\n\nIt is now time to grab your cupcake pans, place disposable cupcake holders in each of the pockets and fill them ⅔ and not completely. The cupcakes will only take 10 to 13 minutes to bake, when baked at 350. Check by poking with a toothpick in a few, and if it comes out with just a little color of brown and not runny liquid, they are done!\n\n ![chocovaltine4.jpg](https://steemitimages.com/DQmdSmsFRd2RBVyA5goErwokT1txheDJygb1hgDu5E4WaXr/chocovaltine4.jpg)\n\nNote: If you are going to frost them, let them cool down completely, or the frosting will just melt. You can let them cool, and get started on the frosting.\n\nTo make your frosting, you will need room temperature butter, whisk it in a bowl till it's completely smooth. Now, gradually add cocoa powder and sift it, then add powdered sugar, mix it well. Make sure that there are no big or small lumps in your frosting mixture. Add vanilla, and mix again, before setting it aside. Now, take another clean bowl and add heavy cream and Ovaltine, and start mixing them. Gradually add butter to the mix, and switch the mixing machine on high for 1 or 2 minutes. The frosting will slightly lighten in color, and the process will add air to the mixture. Take a piping bag, and place it over a glass, simply add your frosting in the piping bag. Now, pipe your frosting on your completely cooled cupcakes in any shape or design of your choosing.\n \n![chocovaltine5.jpg](https://steemitimages.com/DQmP1eWAWKjdLwfdA6ogi5YFUDKzWmRNyBQTTVtHhucpJie/chocovaltine5.jpg)\n\n![chocovaltine6.jpg](https://steemitimages.com/DQmYE44hkRN5VnRKVdK1QRAe2f3ipZBV8Yxbn3STaw9i1TJ/chocovaltine6.jpg)\n\nHere is the complete recipe, it is not low fat, or low on calories in any way, so use it at your own risk. As they are addictive.\n\n \n\nCupcakes:\nAll purpose flour - 2 cups\nSalt - 1 teaspoon\nBaking powder - 1 teaspoon\nBaking soda - 2 teaspoon\nCocoa powder (unsweetened) - ¾ cup\nOvaltine chocolate - ⅓ cup\nSugar (packed) - 2 cups\nCanola oil - 1 cup\nCoffee (strong) - 1 cup\nSour cream - ½ cup\nHalf n half - ½ cup\nEggs (large) - 2\nVanilla - 1 tablespoon\n\nFrosting:\nButter (unsalted) - 1 ½ cups\nCocoa powder (unsweetened) - 1 cup\nSalt (skip if you are using salted butter) - ¾ teaspoon\nSugar (powdered) - 4 cups\nHeavy cream - 1 cup\nOvaltine chocolate - ⅔ cup\n\nInstructions\nCupcake - mix the dry ingredients and put them aside in the mixer, add coffee, canola oil, vanilla, sour cream, and half-n-half, and mix it for 30 seconds on low. Now, slowly add in the dry mixture you created before, and keep the machine on low till they are well mixed. Add one egg at a time, and just mix it till combined.
\nBaking - Pour your batter into the cupcake tins, and fill ⅔ of each pocket. If you are not using a disposable cupcake holder, then spray your tins with some cooking spray. Make sure your oven is at 350, and bake them for 10 to 13 minutes. When 10 minutes have passed poke them with a toothpick and if it is clean they are done. Make sure they are completely cool before you add your frosting on the top.
\nFrosting - use room temperature butter into a bowl, and smoothen it out. Add powdered sugar, and cocoa powder, then mix them well; before you add your vanilla. Take another bowl and add heavy cream and Ovaltine together. Once they are mixed well, start adding the butter mixture to the mixture you have made before. Put the machine on high speed for 1 or 2 minutes, it will lighten the color of the frosting. Simply pipe them on your cupcakes (that have cooled down properly).\n\t\n\tIf you enjoyed this recipe please Upvote. =]",
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