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Posts tagged Desserts

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SPARKLING DESSERT SHOOTERS

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?

CREAMY BANANA PUDDING

 RICH CHOCOLATE MOUSSE

SWEET STRAWBERRY SHORTCAKE

Filed under desserts wedding desserts

31 notes

RED VELVET WHOOPIE PIES WITH CREAM CHEESE FILLING

Yield: About 2 dozen assembled whoopie pies

 Prep time: 20 minutes   Cook time: 40 to 50 minutes total

 

INGREDIENTS:

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 eggs
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


DIRECTIONS:

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.

(Source: zazzle.com)

Filed under recipe baking desserts red velvet whoopie pies

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BITE-SIZED PEANUT BUTTER PIES WITH CHOCOLATE CRUST

BITE-SIZED PEANUT BUTTER PIES WITH CHOCOLATE CRUST

Here’s what you will need:

Chocolate Crust:

  • 2 cups all-purpose flour
  • 4 tablespoons unsweetened cocoa powder
  • 4 tablespoons sugar
  • 1 teaspoon kosher salt
  • 1 stick butter, cold
  • 4 tablespoons Crisco
  • Yolk from 2 large eggs
  • 6 – 8 tablespoons iced coffee (Ice water will work as well.)

Peanut Butter Filling:

  • 1 cup creamy peanut butter
  • 1 package (8 ounce) cream cheese, softened
  • 1 teaspoon vanilla
  • 1 1/4 cup confectioners’ sugar
  • 1 package (8 ounce) Cool Whip, thawed

Chocolate Drizzle:

  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon Crisco
  • Chopped peanuts (optional)

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. 

Filed under recipe desserts peanut butter chocolate peanut butter and chocolate peanut butter pie mini pies pies

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How to Frost Cupcakes

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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: 

American Buttercream

Cream Cheese Frosting

Swiss Meringue Buttercream 

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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!

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**A very special Thank You to Glorious Treats for sharing this fun tutorial with us.

Filed under cupcakes frosting cupcakes baking frosting desserts cupcake decorating cupcake wedding cupcakes

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Recipe: Peppermint Mocha Brownies

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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.

INGREDIENTS

  • 2 sticks melted butter
  • 1/4 to 1/2 cup instant coffee crystals (1/2 cup if you like your coffee strong!)
  • 2 cups sugar
  • 3/4 cup cocoa
  • 4 eggs
  • 1 Tablespoon vanilla
  • 1 Tablespoon peppermint extract
  • 1 cup plain flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

DIRECTIONS

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.

FROSTING

  • 2 pounds of powdered sugar
  • 2 stick butter
  • 4 Tablespoons milk or cream
  • 1 Tablespoon peppermint extract
  • 4-6 drops red food coloring

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

Filed under brownies chocolate peppermint recipe desserts chocolate recipes

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Peppermint Brownies

  

      

Ingredients

  • 4 large eggs, room temperature
  • 1 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 stick melted butter
  • 1 cup cocoa, sifted
  • 1 teaspoon peppermint extract
  • 1 teaspoon vanilla extract
  • 1/2 cup flour
  • 6 crushed candy canes- 12 mini candy canes

Instructions

  1. Preheat oven to 350 degrees.
  2. Lightly grease muffin pan with cooking spray or butter.
  3. In a large bowl, combine sugar and butter and mix until soft.
  4. Add vanilla and eggs, and mix thoroughly.
  5. Fold in flour and cocoa, mix well but do not overmix.
  6. Pour in 1/2 crushed candy canes.
  7. Mix well.
  8. Pour into muffin pan, about 3/4 full.
  9. Bake until toothpick comes out completely clean, about 25 minutes.
  10. Sprinkle with other half crushed candy canes.

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

(Source: zazzle.com)

Filed under recipe chocolate holiday recipes peppermint brownies christmas dessert baking desserts candy cane peppermint brownies holiday recipe brownie recipe

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Hot Cocoa Cookies

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Ingredients

  • 1 cup butter, softened (Or Butter Flavored Crisco)
  • 1½ cups white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • ⅔ cup cocoa powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 cups semisweet chocolate chips (ghiradelli are dairy free)
  • 2 cups mini marshmallows

Instructions

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

(Source: zazzle.com)

Filed under cookies recipe chocolate hot chocolate baking desserts chocolate cookies

344 notes

How To Frost Cupcakes

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?

You’ll need…

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

Directions:

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

Filed under cupcakes cake decorating frosting how to baking desserts

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Mini Pies In A Cupcake Tin

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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!

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INGREDIENTS

(2-count) packages Pillsbury refrigerated pie crusts
cups OR  2  21-ounce cans of pie filling (cherry, blueberry, apple, peach, etc.)
egg, whisked

DIRECTIONS

Preheat oven to 350 degrees F. Grease 12 muffin cups with cooking spray.
Roll out a single pie crust on a flat surface. Use a large cookie cutter or any sort of circular lid to cut out a 4-inch circle of dough. Press each dough circle into the bottom of a muffin tin so that a tiny rim of dough remains sticking out the top. Repeat with remaining dough to fill all 12 muffin cups.

Fill each cup with about 1/4 cup pie filling, or until the filling nearly fills the cups.

Use the remaining dough to cover the tops of each pie. To make a lattice crust, use a knife or pizza cutter to cut out thin strips of dough, then lace together to form a lattice. To make a standard crust, cut out a circle of dough just large enough to cover the top of the crust. Use your fingers to gently press the top crust to the bottom crust until they stick together and no gaps remain.

Use a pastry brush to brush the tops of each pie with the whisked egg. Then bake for 25-30 minutes, or until the crust is lightly golden and the filling begins to bubble.

Remove and let cool for at least 15 minutes. Then very carefully use a knife to loosen the edges of each pie and gently lift each pie out. Serve immediately or cover and refrigerate.

(Source: zazzle.com)

Filed under pies mini pies desserts muffin pies recipe

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Apple Crisp Recipe

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!

Ingredients

Topping
  • 1/2 cup all-purpose flour
  • 1/2 cup old fashioned oats
  • 1/2 cup packed light-brown sugar
  • 1/2 tsp baking powder
  • 1/4 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/3 cup unsalted butter, diced into small cubes
Apple filling
  • 2 lbs Granny Smith apples (at room temperature), peeled, sliced thin and diced
  • 2 2/3 Tbsp unsalted butter, melted*
  • 2 Tbsp all-purpose flour
  • 3 Tbsp water
  • 1 Tbsp lemon juice
  • 1/2 tsp vanilla extract
  • 1/4 cup light-brown sugar
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1 pinch salt

Directions

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

Filed under recipe apples desserts

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Pumpkin Spice Cupcakes With Cream Cheese Frosting

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 egg

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

Filed under Recipe pumpkin cupcakes cream cheese Desserts Dessert recipes

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Chocolate Peanut Butter Terrine

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File this under easy peasy.  It’s not ice cream, it’s not cake, it’s not fudge. Chocolate and peanut butter are melted and folded together with whipped cream then poured in a loaf pan.  A batch of  vanilla whipped cream is layered on top and the whole thing gets a generous dose of salted peanuts before freezing.


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Chocolate Peanut Butter Terrine

INGREDIENTS

  • 12 oz. bag of semisweet chocolate chips, or 12 oz. chocolate, chopped evenly
  • 1 cup creamy peanut butter
  • 2 1/2 cups heavy cream - divided
  • 1 tsp. vanilla extract
  • 1/4 cup sugar
  • 1 1/4 cups roasted, salted peanuts
  • Wax paper or parchment
  • Baking spray

DIRECTIONS

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 

Filed under Recipe Chocolate Peanut butter Frozen dessert Peanuts Desserts

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White Wedding Cupcakes with Buttercream Frosting

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 

White Wedding Cupcakes with Buttercream Frosting

Ingredients

  • 1 (18.25 ounce) box white cake mix
  • 1 cup all-purpose flour
  • 1 cup white sugar
  • ¾ teaspoon salt
  • 2 Tablespoons vegetable or canola oil
  • 1 teaspoon vanilla extract
  • 1⅓ cups water
  • 1 cup sour cream
  • 4 large egg whites

Instructions

  1. Preheat oven to 325°F.
  2. In a large bowl or stand mixer, whisk together cake mix, flour, sugar, and salt.
  3. Once incorporated, add in the vegetable oil, vanilla, water, sour cream, and egg whites one at a time until combined (1½ to 2 minutes).
  4. Place cupcake liners into cupcake tine and scoop batter ¾ full into each.
  5. Bake for 18-20 minutes or until toothpick or fork come out clean.

Buttercream Icing

This is my go-to recipe for icing basic cupcakes. It’s so easy to make, and it works through a piping bag well

  • 3 cups powdered sugar
  • 1 cup butter, at room temperature
  • 1 teaspoon vanilla extract
  • 1 to 2 Tablespoons whipping cream

Directions:

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.

Tips:

*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

(Source: zazzle.com)

Filed under cupcakes vanilla cupcakes recipes white cupcakes wedding cupcakes baking desserts buttercream frosting

61 notes

Cannoli Bites

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Cannoli Bites

Prep Time: 30 minutes

Cook Time: 12 minutes

Total Time: 2 hours Yield: 48 bites

INGREDIENTS

Cannoli cups:

  • 2 cups all-purpose flour, plus more for dusting work surface
  • 2 1/2 Tbsp granulated sugar
  • 1 tsp cocoa powder
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 cup butter, melted
  • 1 large egg white
  • 1/4 cup + 2 Tbsp apple juice or grape juice
  • 2 Tbsp white wine vinegar (red wine vinegar or plain white vinegar would be fine)
Cannoli Filling
  • 12 oz whole milk Ricotta cheese
  • 8 oz Mascarpone cheese
  • 1/2 cup powdered sugar (add 2 Tbsp more if you like it sweeter)
  • 1/3 cup mini semi-sweet chocolate chips
  • powdered sugar, for dusting (optional)

Optional toppings:

Melted chocolate, chopped pistachios, sprinkles, toasted sweetened coconut

DIRECTIONS

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

Filed under Cannoli Desserts Appetizers Recipe Wedding desserts