Posts tagged Desserts
Posts tagged Desserts
1. Preheat oven to 350 degrees F (175 degrees C).
2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy.
3. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture
until well blended.
4. Mix in the chocolate chips
5. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
6. Bake for 8 to 10 minutes in the preheated oven, or just until set.
7. Immediately top with three mini marshmallows when you remove the cookies from the oven.
8. If more gooey marshmallow is desired place marshmallow topped cookies back in the oven for 1 mintute.
9. Cool slightly on the cookie sheets before transferring to wire racks to cool completely
Here are some simple tips and techniques to help you make beautiful cupcakes. If you have ever been curious about the pretty, ruffly swirls… I’m hear to show you how simple it really is! Piping frosting on cupcakes is actually quicker than spreading it on, and the results are much fancier!
Ready to make some beautiful cupcakes?
A large pastry bag
A Wilton 2D or 1M tip (the 2D is a closed star, the 1M is an open star, the end results are similar, with the 2D being slightly more ruffly)
A batch of delicious, thick icing (my favorite American Buttercream)
Baked and cooled cupcakes
1. Hold the piping bag straight up, start frosting from the outside edge (about 12 o’clock position), and begin swirling around the outside edge.
2.-3. Continue squeezing with constant pressure as you work around the edge of the cupcake (I go counter-clockwise, but I don’t think you have to).
4.-5. Continue in a spiral motion, creating another layer of icing, working in toward the center.
6. Finish the spiral in the center, release pressure on the bag, and pull straight up.
Voila! A beautifully frosted cupcake. At this point, you could add sprinkles and you have a beautiful dessert perfect for most any occasion.
A few notes… the most common problem people seem to have with piping frosting on cupcakes is the frosting not being thick enough to hold it’s shape. Make sure your ingredients (butter, milk, etc) are nice and cool as you make your icing, and make sure not to add too much liquid. If you find the icing a bit soft, you can put it in the refrigerator to firm up a bit, or if necessary add a bit more powdered sugar.
As with any craft or skill, making beautiful cupcakes requires a bit of practice and experimentation… but it shouldn’t be too hard to find people willing to eat your “practice”.
** Credits: TheTomKatStudio
Your favorite pie in “mini me” size. So cute, so easy — and so delish!
All you need for this quick and easy version are some Pillsbury pie crusts, a few cups of your favorite pie filling, and an egg – and you’re ready to go! The sky’s the limit with how many ways you can customize these. So grab a muffin tin and give them a try!
If you like apple pie, make this! I’m thinking I might be more of a fan of this apple crisp than apple pie, because with the pie yes you get a wonderfully buttery pie crust but with this you are basically getting a crumbly, brown sugary oatmeal cookie over the top of apple pie filling.Cookie or pie crust? I think I’ll go with cookie. Besides, there’s no 2 hour chill time for pie crust and no floury countertop mess from rolling out dough. Just a simple, fresh apple filled, oat covered crisp that is full of enticing flavors. And you’ll love the way the brown sugar and plenty of hot oven heat create that amazing carmel-like taste to coat the apples. Enjoy!
Preheat oven to 375 degrees. In a mixing bowl whisk together 1/2 cup flour, the oats, 1/2 cup brown sugar, the baking powder, 1/4 tsp cinnamon and 1/4 tsp salt for 30 seconds. Add diced butter and using clean fingertips, rub butter into dry mixture until it comes together into small crumbles. Transfer to refrigerator to chill while preparing filling.
In a small mixing bowl, whisk together melted butter and flour until well blended, then mix in water, lemon juice and vanilla bean paste. Stir in 1/4 cup brown sugar, 1/2 tsp cinnamon, the nutmeg and pinch of salt. Pour butter mixture over apples and toss to evenly coat, then pour apple mixture into a buttered 8 by 8-inch baking dish and spread into an even layer. Remove topping from refrigerator and sprinkle into crumbles evenly over top of apples. Bake in preheated oven (I baked it in lower half of the oven to ensure the apples cooked through and so the top didn’t become too browned) until top is golden brown and apples are tender when pierced with a toothpick, about 35 minutes. Remove from oven and allow to rest 10 minutes before serving (I let mine cool longer than 10 since I was serving in glass cups so they weren’t all steamy). Serve warm with vanilla ice cream or sweetened whipped cream.
** Recipe Credit: Cooking Classy
These make a really nice, rich pumpkin cupcake with a frosting that is creamy, without being too sweet. I think you will love them!
Pumpkin Spice Cupcakes
1 box Spice Cake Mix
1 15 oz. can pumpkin
1/4 cup water
1/2 teaspoon vanilla
Preheat oven to 350 °. Add ingredients into mixing bowl. Pour into prepared cups.
Bake 20-24 minutes or until toothpick comes out clean.
Let cupcakes cool and frost with cream cheese frosting.
Cream Cheese Frosting
1 8 oz. package cream cheese
1/2 cup butter, softened
3 cups powdered sugar
Cream together butter and cream cheese on slow speed in mixer. Gradually add powdered sugar and beat on high until peaks form. Frost cupcakes.
* Recipe Credit: Organized Island
1. Coat a 9x5-inch loaf pan with baking spray. I used a canola spray.
2. Line the pan with a long piece of waxed paper. Make sure there is enough wax paper to hang over each end of the length of the pan. Press the paper to the sides of the pan allowing the oil to adhere the paper to the sides.
3. In a medium bowl, whip 1 ¼ cups of the heavy cream with an electric mixer until stiff peaks form. Set aside.
4. Melt chocolate – you can do this in the microwave at 30 second intervals, or over a double boiler. I used the microwave.
5. Stir peanut butter into the hot melted chocolate until the peanut butter has melted and the mixture is consistent. Let mixture cool slightly.
6. Gently fold together chocolate mixture and whipped cream. Pour into prepared pan.
7. Whip remaining heavy cream, gradually adding the ¼ cup sugar and vanilla. Beat until stiff peaks form.
8. Top chocolate layer with sweetened whipped cream. Spread evenly with an off-set spatula. Cover whipped cream with peanuts; gently press them into the whipped cream with your fingertips. Pick up the loaf pan and drop it once on the counter to settle the layers.
9. Wrap tightly in plastic. Freeze for 3 hours.
10. To remove the chocolate loaf from pan, use a dish towel soaked in hot water to warm the sides and bottom of the pan. Lift chocolate loaf out by gently tugging on the wax paper. Slice about 1 1/2 inch thick with a large chef’s knife, wiping the knife clean between slices.
* Recipe Credit: Sprinkle Bakes: Dessert Recipes
Miniature foods are all the rage and these dainty and delectable little cakes are the perfect accents for a dessert table. They’re bright, well-designed, and almost too pretty to eat!
I found this recipe on Design Eat Tepeat and it is hands-down my favorite vanilla cupcake recipe to date. I’m usually more of a chocolate type, but I also like to mix things up every now and then. These white wedding cupcakes with buttercream frosting are a close replica to a delicious bakery cake that you would find at a wedding. So moist, so easy, and of course…so very scrumptious.
Having a cake mix base, this recipe is kick-started for you so you don’t have to worry about leavening agents. I prefer to use an “extra-moist cake mix” to ensure they come out as perfect as possible. Because dry cupcakes = no bueno.
So you might be thinking, so what’s so different about this recipe if you are using a boxed cake mix? Well, I will tell you. The secret is sour cream and egg whites. Yes, sour cream ain’t just for your baked potato anymore. It is used to moisten many types of cakes/batters and any time I’ve used it, the result has always been amazing. And the egg whites? Since you are removing fat content (by taking out the yolk), you need to use the sour cream to balance that back out to produce a soft & moist cake.
And can we just talk about how cute the little straws are for a second? And the turquoise sprinkles
This is my go-to recipe for icing basic cupcakes. It’s so easy to make, and it works through a piping bag well
1. In a large bowl, with a hand or stand mixer, cream together sugar and butter on low speed. Mix until well blended. Increase speed to medium and beat for another 3 minutes.
2. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for desired spreading/piping consistency.
3. Scoop into a piping bag and pipe decoratively onto cupcakes, or spread onto cupcakes as desired.
*This recipe doubles or triples well.
*There is no need to sift the powdered sugar, unless you’re worried that your sugar is quite lumpy.
*Do not try to replace the butter with margarine or shortening- it won’t work out well.
*Add in color, if desired. I like to use colored gel paste instead of liquid food coloring- then you’re not messing with adding additional liquid to the perfect consistency of the frosting. Gel paste is sold at craft stores and baking supply shops.
* Photo Credits: Design Eat Rpeat
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 2 hours Yield: 48 bites
Melted chocolate, chopped pistachios, sprinkles, toasted sweetened coconut
For the Cannoli cups:
Add flour, granulated sugar, cocoa powder, cinnamon and salt to a food processor and pulse until blended. Pour in melted butter and pulse until well combined then add egg white and pulse until blended.
In a bowl combine juice and vinegar, with processor running slowly pour in juice mixture and pulse just until mixture begins to come together.
Divide dough into two pieces, shape into balls and transfer to a resealable bag. Chill in refrigerator 30 minutes - 1 hour.
Preheat oven to 400 degrees during last 10 minutes of refrigeration.
Meanwhile prepare filling. In a mixing bowl, using a rubber or silicone spatula, blend together Ricotta and Mascarpone cheese while running and pressing mixture along bottom of bowl to remove any lumps. Fold in powdered sugar.
Cover and chill 30 minutes (or until ready to use).
Roll each chilled dough out on a lightly floured surface (dust top with flour too) into a 14-inch circle, to about an 1/8-inch thickeness. Cut into circles using a 2 1/2-inch round biscuit cutter.
Transfer rounds to an ungreased mini muffin tin, pressing evenly into sides and bottom of muffin well. Bake in preheated oven 11 - 13 minutes until lightly golden (I liked these best crisp).
Remove from oven and transfer to a wire cooling rack to cool completely. Once cool dip tops in chocolate if desired then into coating if using (such as pistachios) and allow chocolate to set.
Remove cannoli filling from refrigerator, transfer to a piping bag fitted with a tip (or you can use a large resealable bag and cut the tip of the end). Pipe filling into cups and sprinkle with chocolate chips and dust with powdered sugar.
For best results serve within 2 hours. Store in refrigerator.
*You can add 2 Tbsp more if you’d like it a little sweeter.
* Recipe Source: Cooking Classy
Mini tacos and margaritas
Mini Burgers and Fries
French toast sticks with maple syrup
Grilled Cheese & Drink
What could be cuter than mini milkshakes? Sweet, delicious little shooters that are beyond perfect for a little late night party snack! Styled by the talented Rhiannon of Hey Gorgeous Events, this mini milkshake shoot is one of the CUTEST submissions we have had.
Rhiannon was searching for fun + clever twists on signature drinks for her client’s weddings and VOILA! Mini milkshakes popped into her head! Not just mini milkshakes, but chocolate rimmed and sprinkle covered marshmallow mini milkshakes! The best part is you can make any sort of milkshake that you love (strawberry, chocolate, peanut butter, mint, etc) and you can make these for showers, birthday parties, bbqs, and the list goes on.
In a blender mix together ice cream, milk, vanilla extract and marshmallow fluff. Blend well.
For a thinner milkshake add more milk. If you’d like it a bit thicker… add more ice cream. Pour into glasses and top with toasted marshmallows. Enjoy!
Cute, huh?! I think I know what little treat I’ll be serving up at my next party. What I LOVE is how easy it is to personalize these mini milkshakes. Change out the color of the striped straws, use single color nonpareils to match your party theme, or insert cute personalized drink flags for a little saying!
* Photo Credit: Jenna McKenzie Photography
Okay. Calling this cake is a bit of a misnomer. Yes, it’s cake-shaped with stacked layers made for slicing and it’s even frosted, but there’s nary a crumb to speak of. It’s 100% mousse, in cherry chip and pistachio flavors, surrounded by vanilla whipped cream - my take on spumoni.
Since this cake was inspired by its ice cream counterpart, it can be served as a frozen dessert - and it’s delicious as such. I could see this served at a summertime gathering in place of a typical ice cream cake. After the half-slice I tested as a frozen dessert had sat on the counter and thawed somewhat, I tried it again. It’s just as delicious at room temperature, and much softer with a true airy mousse texture.
I found that using instant pistachio pudding to flavor the top layer created a pretty green hue, and the flavor is easily recognizable. It also has just the right amount of ground pistachios in the mix to keep the mousse texture nice and smooth. If you don’t have access to instant pistachio pudding, you may omit the pudding from the recipe, add a handful of ground pistachios and use pistachio flavoring.
The cherry layer is my favorite because, well, I’m just a cherry lovin’ girl. There’s something so wonderful about getting a bite filled with cherry chips. It tastes like happy.
Spumoni Mousse Cake Recipe
For the cherry layer
Lightly grease the bottom and sides of two 7 or 8-inch spring form pans. Line the bottoms with a parchment paper round. Set aside
Place the 2 tbsp. cherry juice in a medium saucepan and sprinkle gelatin over water. Let stand for 1 minute. Whisk in egg yolks and sugar; mix well. Stir in milk. Cook over medium heat, whisking constantly. Cook until thickened considerably 7-10 minutes. When done, it should be thick enough to coat the back of a spoon. Stir in chopped white chocolate and blend with a whisk until chocolate has melted and has an even color. Let cool.
When mixture is cooled to just barely warm, whisk in almond extract and pink food coloring. Stir in cherry chips.
Whip cream until stiff peaks form. Gently fold whipped cream into the cooled cherry mixture until well blended. Pour into a prepared spring-form pan and level the top with a rubber spatula. Pick up and drop the pan once or twice to settle any gaps that may have been created when the mixture was poured. Place in freezer and freeze until firm. Wash and dry your saucepan, bowl, spatula, whisk and beaters for the next layer.
For the pistachio layer
Place the 2 tbsp. water in a medium saucepan and sprinkle gelatin over water. Let stand for 1 minute. Whisk in egg yolk and sugar. Stir in milk. Cook over medium heat, whisking constantly. Cook until thickened considerably 5-7 minutes. When done, it should be thick enough to coat the back of a spoon. Stir in chopped white chocolate and blend with a whisk until chocolate has melted and has an even color. Whisk in instant pistachio pudding mix. Let cool.
When mixture is cooled to just barely warm, whisk in a drop of green food coloring to intensify the green color, if desired.
Whip cream until stiff peaks form. Gently fold whipped cream into the cooled pistachio mixture until well blended. Pour into the remaining prepared spring-form pan and level the top with a rubber spatula. Pick up and drop the pan once or twice to settle any gaps that may have been created when the mixture was poured. Place in freezer and freeze until firm.
Vanilla whipped cream and assembly
Remove pans of mousse from the freezer. Use a dish towel soaked in hot water then wrung dry to warm the outside of the spring-form collars and then gently unlatch and remove the collars. Turn the cherry layer onto a serving platter or cake stand and peel off the parchment round. Stack the pistachio layer on top of the cherry layer and press down until layers are even. If you have gaps between the layers, use an off-set spatula to smooth the two layers together. Peel off parchment circle.
Whip heavy cream until soft peaks form, and then gradually add the sugar. Add in the vanilla and beat until stiff peaks form. Frost the upper half of the mousse cake white whipped cream; avoid frosting the top – we want the pretty green color of the pistachio mousse to show. Tint the remaining whipped cream pink and frost the lower portion with the pink whipped cream. Use one large spatula to smooth the two colors together on the sides of the cake. Transfer remaining pink whipped cream to a piping bag fitted with a large star tip. Pipe 12 pink whipped cream florets on the top outer edge of the cake. Place a cherry in the center of each floret. Store cake in the freezer. Slice into pieces while still partially frozen. Serve frozen or let slices come to room temperature – it’s delicious both ways!
* Recipe Credit: Sprinkle Bakes
Baked Alaska is a layered dessert consisting of cake, ice cream and sweet meringue, so it wasn’t terribly difficult to translate into cupcake form. To begin, you’ll need a “naked” cupcake - no wrappers! They’d catch fire, and we certainly don’t want burning paper on our delicious treat.
You have two options to obtain your “naked” cupcakes: 1.) Bake cupcakes without liners in a greased and floured cupcake pan. 2.) For easy clean-up, use your least cutesy cupcake papers and just peel them away before you begin assembling the cakes. I’m all for the latter - one less pan to wash. Inexpensive parchment paper liners will do just fine.
To make the blue-flame magic happen, turn down the lights and sprinkle a couple of tablespoons of warmed brandy over each meringue-coated cupcake. Ignite with a grill lighter or a long fireplace match.
Yield: 10-12 cupcakes&
Use your favorite cupcake recipe, or the Basic Vanilla Cupcake recipe (below)
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons butter, softened
3/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup + 2 tablespoons milk
2 cups of your favorite ice cream for filling cupcakes
1. In a large mixing bowl, beat egg whites with an electric mixer until foamy. Add the cream of tartar and beat until soft peaks form.
* This recipe can be found in one of my favorite cookbooks:
In the century since William Entenmann opened his first bakery in Brooklyn, the Entenmann’s Bakery brand has burgeoned to the point that it’s the top selling sweet baked goods brand at supermarkets nationwide. For the first time translating some of that best-selling-baked-goods mojo into a recipe book for use at home, Entenmann’s has come out with Entenmann’s Big Book of Baking. I like the fact that there is a whole chapter on crumb cakes. This Blueberry Crumb Cake is my favorite.
Note: These amounts are an adaptation: I doubled the crumb recipe to put more crumbs on the cake
1. Preheat oven to 375 degrees
2. Butter, or spray with cooking spray, a 13 x 9 x 2 baking pan and line with parchment paper. (Note: this will allow you to lift the cake from the pan after baking for very-easy slicing and clean-up)
3. Whisk together flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
4. Using two knives, or lightly with your fingertips, cut butter into dry ingredients until the mixture resembles fine crumbs and there are no chunks of butter left. Set aside.
5. In a separate bowl, whisk egg, sour cream, milk and vanilla and add to flour mixture, stirring until combined.
6. Fold blueberries and lemon extract into the batter. Pour batter into the pan, smoothing to reach corners.
7. Make crumb topping: blend butter with flour until crumbly. Add sugar. Spoon over the batter mix.
8. Bake until the cake is golden; 40 minutes. Cool cake for 20 minutes before serving.
* Recipe Credit: Entenmann’s Big Book of Baking
Guest Blog: Kayla
Prep a 9x9 or a 9x13 inch dish with wax paper. This will help you remove the block of fudge and cut it nicely.
Mix the chocolate chips & butter with the sweetened condensed milk and melt over medium heat in a saucepan.
Once smooth, add in the cheesecake mix and stir until combined. It’ll look grainy at first, but keep stirring for a minute or two.
Add in the marshmallow fluff and stir until mixture is smooth and creamy.
Pour 2/3 of the mixture into your pan.
Add 1-3 tbs of the strawberry gelatin mix into the remaining mixture. Stir until even in color.
Pour the remaining mixture into the pan, use a toothpick to swirl the two together.
Refrigerate until set, remove from pan and cut! That’s it!!
* Recipe and Photos by Say Not Sweet Anne (Special Thanks to Kayla!)