Posts tagged Desserts
Posts tagged Desserts
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
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