Best 5 Speedy Little Devils Recipes

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Looking to add some fiery kick to your next get-together? These speedy little devils pack a punch that's sure to tantalize your taste buds and leave your guests begging for more. With just a few simple ingredients and minimal prep, you can whip up this crowd-pleasing snack in no time, making it the perfect appetizer or side dish for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

SPEEDY LITTLE DEVILS



Speedy Little Devils image

I"m not sure where I got this recipe from, but it sure is yummy and oh so fast and easy. It's more of a bar than cake...enjoy!

Provided by CoffeeB

Categories     Bar Cookie

Time 30m

Yield 3 dozen

Number Of Ingredients 4

1 (18 ounce) box devil's food cake mix
1/2 cup butter, melted
1/2 cup creamy peanut butter
7 ounces marshmallow cream

Steps:

  • Combine melted butter and dry cake mix.
  • Reserve 1 1/2 cups of this topping for top crust.
  • Put remaining crumb mixture into an ungreased 9x13 cake pan.
  • Top that layer with combined peanut butter and marshmallow cream and spread evenly.
  • Crumble remaining mixture over that and gently press into filling.
  • Bake 20 minutes at 350°F.
  • Cool.

Nutrition Facts : Calories 1466.8, Fat 79.1, SaturatedFat 29.6, Cholesterol 81.3, Sodium 1926.3, Carbohydrate 185.2, Fiber 6.7, Sugar 100.3, Protein 21.7

LITTLE DEVIL'S FOOD CAKES



Little Devil's Food Cakes image

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 12 cupcakes

Number Of Ingredients 15

1 cup all-purpose flour
6 tablespoons natural unsweetened cocoa (not Dutch-process)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, softened (1 stick)
1 cup sugar
2 large whole eggs, at room temperature
1 large egg yolk, at room temperature
1/2 teaspoon vanilla
1/2 cup water
8 ounces semi-sweet chocolate, finely chopped
3/4 cup heavy cream
Optional flavorings for 1 batch frosting: 2 tablespoons coffee liqueur, eau de vie (fruit brandy such as: framboise, a raspberry-flavored brandy), or dark rum; or 1/2 teaspoon mint extract or orange extract
Fresh raspberries, colorful candies, or chopped pistachios (optional)

Steps:

  • For the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F. Line 12 (1/2-cup) muffin cups with paper liners. Whisk the flour with the cocoa powder, baking soda, baking powder, and salt.
  • Beat the butter with an electric mixer at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and gradually add the sugar. Beat until light and smooth, about 5 minutes. Reduce the speed to medium-low and beat in the whole eggs and yolk 1 at a time, incorporating each fully before adding the next. Beat in the vanilla. Scrape down the sides of the bowl.
  • Bring water just to a boil in a small saucepan and remove from the heat. With the mixer at low speed, beat the flour mixture into the butter mixture in 4 additions. Drizzle in the hot water, about 2 tablespoons at a time, and mix briefly to make a smooth batter. Divide the batter among the muffin cups filling them 2/3 full. Bake until the centers of the cupcakes spring back when pressed gently, about 20 minutes. Cool the cupcakes in the tin on a rack for 10 minutes then remove from the tin and cool completely before frosting.
  • For the frosting: Put the chocolate in a medium heatproof bowl. In a small saucepan, bring cream to a boil. Pour cream over chocolate and shake the bowl gently so cream settles around the chocolate. Set mixture aside until the chocolate is soft, about 5 minutes. Whisk gently until smooth, taking care not to incorporate too many air bubbles. Stir in 1 of the flavorings, if desired. Dip the tops of the cooled cupcakes into the frosting. (Frosting can also be chilled and whipped, then piped or spread onto the cupcakes.) Set them upright and let stand 1 or 2 minutes, until frosting is slightly set, then decorate with fresh berries, candies, or chopped pistachios, if desired. Let cakes stand on rack until frosting is completely set.

LITTLE DEVIL



Little Devil image

Make and share this Little Devil recipe from Food.com.

Provided by Alia55

Categories     Beverages

Time 10m

Yield 1 serving(s)

Number Of Ingredients 5

3/4 ounce light rum
3/4 ounce gin
2 teaspoons triple sec
2 teaspoons lemon juice
maraschino cherry

Steps:

  • Combine ingredients in a shaker with ice and shake well.
  • Strain into a chilled cocktail glass over ice.
  • Drop in the cherry.

Nutrition Facts : Calories 107.1, Sodium 0.7, Carbohydrate 0.9, Sugar 0.2

LITTLE DEVIL



Little Devil image

Categories     Gin     Rum     Alcoholic     Cocktail Party     Quick & Easy     Cocktail     Lemon     Triple Sec     House & Garden     Drink

Yield Serves 1.

Number Of Ingredients 5

3/4 ounce gin
3/4 ounce light rum
1/4 ounce Cointreau or Triple Sec
1/4 ounce lemon juice
3 or 4 ice cubes

Steps:

  • Combine all ingredients in a mixing glass and stir well. Strain into a cocktail glass.

QUICK LITTLE DEVILS



Quick Little Devils image

Enjoy the classic combination of peanut butter and chocolate in these speedy squares from Denise Smith of Lusk, Wyoming. A short list of ingredients, including devil's food cake mix, yields chocolaty results that are sure to satisfy any sweet tooth.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 2-1/2 dozen.

Number Of Ingredients 5

1 package devil's food cake mix (regular size)
3/4 cup butter, melted
1/3 cup evaporated milk
1 jar (7 ounces) marshmallow creme
3/4 cup peanut butter

Steps:

  • In a large bowl, combine the cake mix, butter and milk. Spread half the mixture into a greased 13-in. x 9-in. baking pan. In a small bowl, combine marshmallow creme and peanut butter; carefully spread over cake mixture to within 1 in. of edge. , Drop remaining cake mixture by teaspoonfuls over marshmallow mixture. Bake at 350° for 20-22 minutes or until edges are golden brown. Cool completely on a wire rack. Cut into squares.

Nutrition Facts : Calories 176 calories, Fat 10g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 217mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

Tips:

  • Use fresh, high-quality ingredients: The better the ingredients, the better the final dish will be. This is especially true for the peppers, which should be ripe and flavorful.
  • Don't overcrowd the pan: When cooking the peppers, don't overcrowd the pan. This will prevent them from cooking evenly and will make them more likely to steam rather than fry.
  • Cook the peppers over medium-high heat: This will help them to brown and caramelize, which will give them a delicious flavor.
  • Don't overcook the peppers: Peppers should be cooked until they are tender, but still have a little bit of crunch to them. Overcooking will make them mushy.
  • Season the peppers well: Peppers can handle a lot of seasoning, so don't be afraid to be generous with the salt, pepper, and other spices.
  • Serve the peppers immediately: Peppers are best served immediately after they are cooked. This will help them to retain their heat and flavor.

Conclusion:

Speedy Little Devil Peppers are a delicious and easy-to-make appetizer or side dish. They are perfect for parties or gatherings, and they can also be enjoyed as a snack. With their spicy, cheesy, and bacon-y flavor, they are sure to be a hit with everyone who tries them. So next time you are looking for something quick and easy to cook, give Speedy Little Devil Peppers a try. You won't be disappointed!

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