Posts tagged Desserts
Posts tagged Desserts
A dark chocolate cake filled with creamy peanut butter frosting and topped with chocolate ganache for the ultimate peanut butter lover’s dream cake.
A special Thank You to Blahnik Baker for sharing this delicious recipe with us. Photo credit: Zainab Mansaray
We definitely fell in love with this fall themed dessert table, the caramel apples look oh so delicious. See the details here.
This mint, blush and gold dessert table is so swoon-worthy.
Balloon ombre backdrop? Yes please! See more of the details here
If cake isn’t up your alley may we suggest a pie table instead perhaps? See more details here.
Loving the large pinwheel flowers and the elegant pastel color theme. See all the details here
Fruit is sweet and perfectly acceptable to have on a dessert table, plus it adds a welcome pop of color! See more of the details here.
This enchanted garden wedding is so much fun and the idea of cotton candy on your dessert table is making our mouth water! See the details here,
Including your signature wedding drinks on your dessert table? Genius! See the details here.
Now this is a clever idea, who knew a vintage ladder could create such a cute dessert table? See the details here
Getting married on the beach and still want cake? Here’s your solution. See the details here.
Sometimes just cupcakes is the way to go, mix it up with various flavors! See the details here.
So much sass and fun with this vintage red and mint dessert table. See the details here.
Bundt cake galore! Complete with crates perfect for a rustic wedding. See the details here
Milk and cookies like never before, does it get cuter? See the details here.
Small floral accents in little white cream pitchers are absolutely adorable for cake table decor. See the details here.
Emerald is everything for this lovely dessert table, accented with fun chalkboard signs. See the details here.
Looking for alternative dessert ideas? These cute little tarts are a definite must! See the details here.
Black is one of the less used colors for wedding but it can absolutely be classy as proved with this lovely cake table. See the details here.
This display technique with stacked crates was so unique we just had to add it! See the details here
This donut tower was just too cute to pass up! Don’t be afraid to go out on a limb with your desserts. See the details here
What could be better than a brownie or a cookie? A brownie crackle cookie of course! These cookies combine the fudgey chocolate flavor of a brownie in cookie form topped with powdered sugar.
Definitely a recipe to keep in mind for your party favors or gifts as they package nicely.
** Original Recipe: Taste of Home
* Makes approximately 2 dozen muffins
2 1/2 cup cake flour
1 1/2 cup sugar
1 tsp baking soda
1 tbsp cocoa powder
1 tsp salt
2 eggs, room temp
1 1/2 cup oil
1 cup buttermilk
1 tbsp gel food color, approx. (Wilton Red)
1 1/2 tsp vanilla
1 tsp white distilled vinegar
10 oz cream cheese
3/4 cup sugar
1 1/2 tsp vanilla
1/4 tsp cinnamon
1 tsp lemon juice
12 oz cream cheese
12 oz butter
1 1/2 tsp vanilla
3 cup confectioner’s sugar
1. In a medium bowl, sift together all of the dry ingredients for the cupcakes: flour, sugar, baking soda, cocoa, and salt. Set aside.
2. In the bowl of a stand mixer, beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar until smooth.
3. Slowly add in the dry mix and blend for a minute or two until fully incorporated.
4. Fill cupcake pan with liners about 2/3 full. Bake on 350 for 20-22 minutes or until toothpick inserted into cupcake comes out clean. Remove from pans and let fully cool.
5. While the cupcakes are cooling, prepare your filling and frosting. In a mixing bowl, beat cream cheese, sugar, lemon juice, vanilla, and cinnamon just until well blended. Spoon filling into a pastry bag with no tip, just a coupler or a large round tip and set in refrigerator.
6. Now for the frosting, start by beating the butter, cream cheese, and vanilla together. Add the sugar and continue beating until light and fluffy.
7. Fill another pastry bag with the frosting using any tip you desire to decorate your cupcakes; I used a Wilton star tip. Store in refrigerator until ready. Both the frosting and the filling can be made in advance to save time, just twist the tops of your pastry bags so they are closed.
8. Once the cupcakes are cooled, it’s time to make a hole for the filling. Using a small paring knife, cut a cone shaped piece of cake from the top center of the cupcake. Be sure to cut only partially into the cupcake and not all the way down to the bottom. Discard the cones or eat them while you decorate.
9. Using your pastry bag with filling, begin to squeeze filling into each cupcake’s cavity just until it reaches the top.
10. Take your other pastry bag full of frosting and begin to ice the cupcakes by making concentric circles starting on the outer edge and working your way inward and up. These cupcakes are best stored in the refrigerator until it’s time for your event. Hope you enjoy your cupcakes!
HINT: For evenly baked cupcakes use a Silicone Muffin Pan. Your cupcakes will pop right out of the pan and cleanup will be easy.
Silicone Muffin Pans available on Amazon.
** Original Recipe Source: An Apple A Day
If you’ve ever had a Mexican wedding cookie, then you probably know how melt-in-your-mouth delicious they are. Similar to shortbread but with cinnamon, nutmeg, and ground almonds mixed in, they are one of my very favorite baked treats.
Voila! Simple to make, but so delicious.
*** A special Thank you to Lauren Conrad for sharing this recipe.
Sugar cookies are perfect for bridal showers or wedding / party favors. They are easy to make and most people like them.
Makes 3 – 4 Dozen giant sugar cookies
****Original recipe: Peanut Butter Fingers
In a large mixing bowl, mix the whipped topping and instant pudding together with an electric mixer. Slowly add and blend the chocolate milk into the mixture, until the fluff looks like a soft, whipped mousse consistency.
Fill each fillo shell with the chocolate fluff mixture. You could use a spoon, but I found it was easier to put the chocolate fluff in a plastic bag, cut the corner off the bag and ‘pipe’ the mixture into each cup.
Place a small dollop of raspberry preserves on top of the chocolate mixture in each cup. (This ingredient could be considered optional, but I think it helps add more raspberry flavor.) Then, add a raspberry on top of each one. Refrigerate until you are ready to serve and enjoy!
You could try to use a regular chocolate mousse recipe in these little fillo shells, but I liked how the chocolate fluff had a light and airy texture and taste. It helped the raspberry flavor stand out.
*** A special Thank You to Madigan Made for this delicious dessert recipe. Please visit Madigan Made for more lifestyle, recipes, and DIY ideas.
Recipe Credit: I Heart Eating
Cupcakes and macarons are the standard fare of showers, but they’ve been done far too many times. Break away from the tradition and serve your guests with something more unconventional, sophisticated, and easy to eat. We love these dessert shooters ranging from rich chocolate mousse to creamy banana pudding to sweet strawberry shortcake, all completed with a delicate silver spoon. They’re the perfect individual treats for everyone’s tastes! Which dessert shooter is your favorite?
Yield: About 2 dozen assembled whoopie pies
Prep time: 20 minutes Cook time: 40 to 50 minutes total
For the whoopies:
3 cups all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, at room temperature
½ cup vegetable shortening
½ cup light brown sugar
1 cup granulated sugar
2 teaspoons vanilla extract
3 teaspoons red food coloring
1 cup buttermilk
For the cream cheese filling:
4 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
3½ cups powdered sugar
1 teaspoon vanilla extract
1. Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.
2. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl; set aside.
3. In a bowl, beat together the butter, shortening and both sugars on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 5 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla and the red food coloring and beat until just blended.
4. Add half of the flour mixture and half of the buttermilk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and remaining ½ cup buttermilk and beat until completely combined.
5. Using a spoon (or a medium cookie scoop, which is what I used), drop a tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes each, or until the cakes spring back when pressed gently. Remove the baking sheet from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a rack to cool completely.
6. While the cakes are cooling, prepare the filling...
In a bowl, beat together the cream cheese and butter on medium speed. Add the sugar and beat on low speed until combined. Add the vanilla and increase the speed to medium-high; beat until creamy and smooth, about 4 minutes.
7. To assemble:
Spread the filling onto the flat side of one cake using a knife of spoon. Alternatively, you can use a pastry bag with a round tip (I likea #12 Wilton tip) to pipe the filling onto the cake. Top it with another cake, flat-side down. Repeat with the rest of the cakes and filling.
Storing: Assembled whoopie pies can be stored in an airtight container for up to 3 days. If you need to stack layers, place a piece of wax paper between layers.
Here’s what you will need:
Peanut Butter Filling:
Let’s begin with the crust.
In a food processor (you can also do this by hand if needed), combine the flour, cocoa, sugar, and salt on low until blended. Add the butter and Crisco and pulse until the mixture resembles coarse crumbles. Add the egg yolks and iced coffee and process with slow pulses until the dough forms a ball. Start with about 5 tablespoons of iced coffee and add more until the mixture comes together.
Press the dough into two flatten discs. Wrap in plastic and refrigerate for at least 30 minutes.
Then, preheat your oven to 350 degrees F.
On a floured surface, roll out your dough until it is about 1/8 inch thick. Then cut out the dough using a flour shaped cookie cutter. My cookie cutter is 3-inches in diameter petal tip to petal tip. Once your first set of flowers are cut, you can ball up the dough and roll it out again. Repeat until you have used as much of the dough as possible.
Gently press the flowers into an ungreased mini muffin pan. Bake at 350 degrees F for 12 -15 minutes.
Allow the mini pie shells to cool completely in the pan before removing. This will ensure they keep their shape.
While they are cooling, mix up the peanut butter pie filling. Beat the peanut butter with the cream cheese and vanilla until smooth. Then add the powdered sugar, beating again until smooth. Add in the Cool Whip and beat the mixture one final time until smooth.
Add this filling into a piping bag or large plastic bag. Pipe into your cooled chocolate pie shells.
For the drizzle, melt the chocolate chips and shortening in a microwavable bowl (or in a double broiler). Allow the mixture to cool slightly, then transfer to a plastic bag. Snip off a tiny portion of one corner of the bag and drizzle the chocolate onto the filled pie shells. Top with chopped peanut for a garnish.
***A very special Thank You to Inspired By Charm for this fun recipe and the delicious photos.
Filling a piping bag and adding a nice swirl of frosting on cupcakes is actually much easier and quicker than spreading frosting!
A few tips to get you started…
In order for the frosting to have enough body (be thick enough) to hold up, you need a good frosting to start with. Make sure not to add to much liquid, or allow your ingredients to be too warm. I would not recommend using canned (pre-made) frosting to pipe on cupcakes, it’s usually not firm enough to hold up. I have heard of people adding powdered sugar to canned frosting to thicken it… but if you are going to do that, it’s just as easy to make it yourself.
Three great frostings recipes you can try:
Left to Right - Large round tip, Open star (Wilton 1M), Closed star (Wilton 2D), French tip
To frost cupcakes, you’ll want to use a large (sometimes called jumbo) decorating tip. The four most common shapes (openings) are shown above. The Wilton 1M and 2D are often available at craft stores, the others you may have to buy on-line. I like to use a coupler to hold my tips in place, for these large tips you’ll need a large coupler as well. Large tips can also be used without a coupler, by simply setting the tip inside the bag, then filling with frosting.
Have fun experimenting with different tips and frostings. Use concentrated gel coloring to color your frosting (like Americolor or Wilton). Add some sprinkles, and you’ve got a beautiful and delicious treat!
**A very special Thank You to Glorious Treats for sharing this fun tutorial with us.
Here’s an easy variation of Brownies. Simply add some instant coffee and frost them with a mint butter cream icing. Perfect for Valentine’s Day or bridal showers.
In a small mixing bowl, sift together the flour, cocoa, salt, and baking powder. Set aside.
In a large mixing bowl, add the butter and instant coffee crystals. Microwave for a minute or until butter melts. Mix butter and instant coffee until coffee crystals are dissolved and well blended. Add the sugar and mix well. Next add the eggs and mix well. Add vanilla and peppermint extract and blend. Finally add the flour mixture and stir until well blended.
Pour brownie batter into a greased 13×9 baking dish. Bake at 350 degrees for 20-25 minutes. Remove brownies from oven and cool them completely before frosting.
In a deep bowl add the soft butter and powdered sugar. Mix on low speed with an electric mixer until butter is well blending into powdered sugar. Add the peppermint extract and the milk. Whip on high speed until frosting is fluffy and spreading consistency. Add another Tablespoon of milk to make icing a little thinner if desired. Add enough red food coloring to make a pink tinted frosting.
Ice brownies. Chill slightly before cutting into squares.
** Original ecipe Credit: Tara Cooks
HINTS: The tip for quick-cooking brownies is to cook them in silicone muffin pans! I love making brownies this way- they are cleaner, you don’t have to scrape and scrape a pan forever, and they are perfectly portioned for you. PLUS, they cook faster than in a big pan! SCORE!
You can use a regular muffin pan, but I’d grease it like there was no tomorrow if you do. Also maybe sprinkle a little flour to be sure. There is nothing worse than cleaning out muffin pans in my book, so I am trying to slowly add more silicon ones into my gear.
* Recipe Credit: SweetCDesigns
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