Posts tagged Recipe
Posts tagged Recipe
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
I know it might be a little taboo to say that I love something that has been done a hundred times but I can’t help myself. I LOVE this ombre cake. It would be so cute for a bridal shower or even a birthday cake.
Covering cake with Fondant
When it comes to covering the cake with fondant, is was actually quite easy.
Hint: Buy premade fondant, don’t try to make it yourself!
ONE: roll out the fondant to about one eighth inch thickness using powdered sugar to keep the fondant from sticking to the rolling pin.
TWO: loosely roll the fondant up on the pin to carefully unroll it over the top of your cake.
THREE: very gently smooth the edges of the fondant. Your hands’ heat will help to relax and smooth the fondant.
FOUR: cut around the base of our cake with a sharp knife.
Now that you have a fondant covered cake, you’re ready to ombre!
I used icing dye by Wilton icing coloring in the ‘rose’ color. I just barely dipped my clean paint brush into the dye and the diluted it in water. You can use the fondant scraps to test the color prior to painting on the cake. I started with the most diluted color on the top, and then worked my way down with less and less diluted coloring.
If there is any mess- up, you can just stick your brush into the water and lightly even out the dye. It was quite easy!
* Design & Photo Credit: House of Ernest
These little lemon muffins would be fun to serve at your summer bridal shower or a wedding breakfast.
Servings: 5 dozen
Preheat the oven to 350 degrees.
Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel.
To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.
With fingers, dip the cupcakes into the glaze while they’re still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about one hour, before storing in containers with tight-fitting lids.
*Recipe Credit: Paula Deen
Think Kir Royale and trade out the champagne for Prosecco, throw in some blackberries with a splash of lime, some zest and you have a Sunday brunch cocktail re-fashioned into an any-day-of-the-week popsicle treat.
Makes 12 2.5oz popsicles
20 oz Prosecco
1/3 cup of blackberries
4 oz crème de cassis
Splash of fresh lime juice
2 pinches of lime zest
1. Place blackberries in a bowl and pour crème de cassis on top and toss to coat. Using a muddler or a rounded blunt end of a kitchen tool, crush berries into the crème de cassis. Add lime juice and zest, toss to combine.
2. Measure out approximately 1 teaspoon of berry mixture into bottom of your chosen popsicle form and pour Prosecco on top.
3. Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight.
A few notes:
1. Do not remove from freezer until ready to serve, or plate over crushed ice as the carbonation in the Prosecco creates tiny air pockets that will make the popsicles melt faster.
2. Cordial glasses were used for the popsicles in the picture, but any form will work.
Buttery, crisp and classic vanilla, these sugar cookies are ideal for decorating, snacking, tea-time or gifting. If the steps are followed, they will keep their shapes well and won’t expand while baking.
In large bowl, sift together flour and salt. Set aside.
In an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy and pale, about 5 minutes. Beat in eggs.
Add flour mixture and mix on low speed until thoroughly combined. Add vanilla and lemon extract and blend.
Remove 1/2 of dough from bowl, make a ball, and place on a large piece of plastic wrap on counter.Wrap the sides of wrap over the ball, then press down with the palm of your hand and make a disc about 2” thick. Finish wrapping the disc with the plastic wrap. Repeat with 2nd half of dough. Chill both discs of dough for about 45 minutes.
Remove one disc and remove plastic wrap. Place on top of a large piece of parchment paper (I use a silicone rolling mat underneath to ensure it doesn’t slip while rolling, but you can even dampen counter so the parchment sticks a bit.), then place two 1/4” wooden dowels on either side of your dough, then another sheet of parchment paper.
Roll dough (this will require a bit of elbow grease for the first few minutes until it softens up a bit) so it’s flush with dowels—they will ensure that your dough is even thickness.
Preheat your oven to 325° F. Slide your parchment paper and dough onto a board, then place in refrigerator for about 15 minutes.
Remove from fridge, and cut your shapes using the cutters of your choice, placing them on a baker’s half sheet lined with a silicone baking mat (or parchment), with 2” clearance around each one and the edge of sheet. Place sheet with cookies into freezer for 15 minutes before baking. Bake 12-14 minutes, or until edges are golden brown.
Cool sheets on wire racks for 10 minutes, then gently remove cookies and place on wire racks to finish cooling.
So here are some photos to help you along…
Here is the cookie dough after well-chilled and rolled using 2 dowels for even thickness and sandwiched between 2 pieces of parchment. This yields a perfectly even sheet of dough for cutting. I always slide this entire thing, minus the dowels, onto a large cutting board and place into refrigerator for about 30 minutes.
I then take the chilled sheet of dough out of the fridge and begin cutting my shapes. For cookie pops, I tend to cut one at a time, insert the cookie stick, place on baking sheet, and then move on to cutting the next cookie. On a side-note, let me say that collecting cookie cutters is slightly addictive!
So when making cookie pops, I take my cut shape, make sure it’s near the edge of my board, gently place my left hand on top of the cookie shape, and using my right (dominant) hand, I slowly insert the end of the cookie stick (found at baking supply shops) into the bottom of the cookie, using a slow, turning motion. This really helps minimize breakage of the dough when inserted …
But, as we all know, hearts can be broken, so after inserting the stick, although the top of the cookie looks perfect, when I gently (and I mean so, so gently) turn the cookie over with a sharp spatula, I see that the bottom has broken a bit. But, that’s okay, we can fix that …
I take little wee bits of the cookie dough scraps and patch it up with my fingers (now is a good time to use some nice clean food prep sanitary gloves). See, all better. Now oh-so-carefully pinch the bottom of the cookie, where the stick meets it, and ensure it’s secure. I then place each cookie pop onto the cookie sheet using a cookie spatula.
Here they are ready to go into the oven, using a baker’s mat. (I use Silpat Mats and clean Nordic Ware aluminum bakers half sheets, and I reserve the half sheets for cookie baking only, to keep them pristine.)
And baked! I find the key is letting them get a golden edge, but also a light golden hue–otherwise, I find they aren’t crispy on the outside. They look so ready for some serious cookie decorating.
*May be stored at room temperature in an airtight container for up to 2 weeks. They also freeze well.
* Photo Credit: Sweetapolita
These Italian ices would be fun for a summer party; and best of all they are super easy to make. Store-bought Italian ices take a lot of legwork out of this dish.
Make the sauce: Put frozen berries, cinnamon, and sugar into a small pot. Cook over medium heat, stirring occasionally, until slightly thickened, 5 to 8 minutes. Refrigerate sauce 30 minutes.
To easily remove the ice set each container in a shallow dish filled with warm water for 5 to 10 seconds; unmold into a bowl. Top with a spoonful of sauce and a few fresh berries.
*Recipe Credit: Martha Stewart
This Orange Creamsicle Float would be great for a summer bridal shower or luncheon.
Remove the rind from the oranges. Supreme the oranges into a small bowl and squeeze the juice from the membrane over them. Stir in the vanilla.
Transfer oranges and juice to a tall glass. Add the ice cream to the glass. Top off with the club soda. Stir once and serve immediately with a tall spoon
* Photo Credit: Martha Stewart
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!)
Reese’s Peanut Butter Cup Infused Vodka
Once vodka has been infused, strain into a clean mason jar using a fine mesh sieve or cheese cloth. Store in a cool place or in the freezer.
To prepare the martini, combine infused vodka, Hershey’s chocolate syrup and milk in a cocktail shaker filled halfway with ice. Shake for 30-40 seconds and pour into two small martini glasses.
Garnish with Mini Reese’s Peanut Butter Cups
Keep in mind that to make this “candy-like” martini you’ll be infusing your own vodka, so there is a week of planning ahead that you’ll have to do. —It’s totally worth it!
*Special Thanks to Daydreamer Desserts for this delicious recipe
Yield: 12 servings
Prep Time: 40 min
Cook Time: 1 hr, 25 min
I sampled a piece, and I have committed every single, creamy, decadent bite to my taste memory. I’ll tell you with great confidence that I think this cheesecake is A.M.A.Z.I.N.G. I gave away some cakes as holiday gifts and they were a big hit. This would be great to serve at a bridal shower or a small engagement party.
Using this recipe from the My Recipe website, I made a few changes. Here’s my how-to:
17 oreo cookies, crushed finely
1/4 cup butter, melted
1 Tablespoon granulated white sugar
3 (8 ounce) packages cream cheese, at room temperature
1 1/2 cups granulated white sugar
4 large eggs, lightly beaten
3 Tablespoon unsweetened cocoa
1 cup sour cream
1/2 cup buttermilk
2 teaspoons vanilla extract
1 teaspoon distilled white vinegar
2 ounces red food coloring (two 1-ounce bottles)
3 ounces cream cheese
1/4 cup butter, at room temperature
2 cups powdered sugar, sifted
1 teaspoon vanilla extract
fresh mint sprigs, for garnish
heavy duty foil
1. Prepare crust: Stir together Oreo crumbs, melted butter, and 1 Tablespoon granulated sugar; press mixture into bottom of 9-inch springform pan.
2. Preheat oven to 325°F. Prepare water bath: Fill large roasting pan (big enough for springform pan to fit into) with about 1 inch of water. Place in oven and allow to preheat along with the oven.
3. Prepare filling: Beat cream cheese and sugar at medium-low speed with an electric mixer for 1 minute. Add eggs and remaining cheesecake ingredients, mixing on low speed just until fully combined.
Of course you must add red food coloring to get that wonderful red hue. Some people are frightened by the use of red food coloring. You can always try using a concentrated red gel paste instead- you’ll be able to use a smaller amount and still achieve a vibrant red hue.
Pour batter into prepared crust.
Hint: The key to baking a perfect cheesecake with no cracks is to bake it in a water bath. Protected by two layers of heavy-duty foil, the pan is lowered into a ‘bath’ and baked at a low temperature.
4. Take out two sheets of heavy duty foil and layer them on top of one another. Place springform pan on top of the foil and wrap the foil gently around the pan and up the sides. Make sure that there are no tears or holes and that the foil comes all the way up around all sides of the cake. Carefully place the foil-protected pan into the water bath in the preheated oven.
5. Bake for 10 minutes; reduce heat to 300°F. Bake for an additional 75 minutes or until the center is firm. Turn oven off. Let cheesecake stand in oven for 30 minutes. Remove cheesecake from oven.
See how perfect? Not a single crack.
Carefully remove cheesecake from water bath and place on wire rack. Run a thin knife around the outer edge of the cheesecake. Cool on rack for a couple of hours, until the cheesecake becomes close to room temperature. Cover and chill for at least 8 hours (or overnight). Remove sides of springform pan.
Just as a Red Velvet Cake is topped with a cream cheese frosting, this Red Velvet Cheesecake is also topped with a cream cheese frosting. You might be thinking that’s a little overboard. It is, but it’s perfect.
6. Prepare frosting: Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar and vanilla, beating until smooth. Spread evenly on top of cheesecake. Garnish, if desired.
* You may sub 1 1/2 cups chocolate graham cracker crumbs for the crushed oreos.
* You may choose to bake the cheesecake instead with no water bath. Bake at 325 for 10 minutes; reduce heat to 300 and bake for an additional 75 minutes. Let cheesecake stand in oven 30 minutes. Remove from oven; cool in pan on wire rack for 30 minutes. (Baking without a water bath - you run the risk of cracking the top of the cheesecake).
* I personally like a lot of frosting, so you can see a thick layer of frosting in the photograph. If you’re not big on frosting, you can leave it off entirely or cut the frosting recipe in half.
In a medium bowl, sift together flour, cocoa powder, baking powder, and salt, and set aside. In another bowl cream butter, vanilla, and sugar. Add eggs and milk, and mix until combined. Add reserved flour mixture, and mix on low speed until incorporated, scraping the sides of the bowl at least once. Divide the dough in half, and shape each half into a flat disk. Wrap each disk in plastic wrap, and chill until firm, about 1 hour.
Preheat the oven to 350 degrees. Roll dough out on a floured surface, sliding an offset spatula under the dough to release it every few turns of the rolling pin. Roll dough to 1/8 inch thick. Cut dough using a variety of heart-shape cookie cutters 2 1/2 to 3 inches in diameter, making sure each cookie has a match to make a sandwich. Place hearts on a parchment-lined baking sheet; chill until firm, about 30 minutes. Remove from refrigerator; use a fork to prick the cookies all over with holes. Bake until just firm, 12 to 15 minutes. Let cool on baking sheet; transfer to a wire rack.
With the underside of half the cookies face up, spoon softened strawberry ice cream about 1/2 inch thick to cover one side. Place matching cookie on top of ice cream, top side facing out. Transfer immediately to freezer to harden; repeat with remaining cookies and ice cream. Serve directly from the freezer. Sandwiches can be kept stored in an airtight container in the freezer for 3 to 4 days.
Recipe Credit: Martha Stewart
I am a peanut butter addict so when I tried this Peanut Butter Hot Chocolate I was in heaven. It’s like drinking a chocolate peanut butter cup — definitely a dessert in and of itself and best topped with fresh whipped cream.
And if your jeans feel tight after drinking this, it’s best just to blame the dryer. And then use that as an excuse to go shopping.
I have included two methods on how to make this. The first is on the stove using cocoa and milk. The second method is the easy way with a hot cocoa mix.
1 cup milk
1 T peanut butter (chunky or smooth)
1 T unsweetened cocoa powder
1 1/2 T sugar
1 tsp vanilla extract
Whisk together milk, cocoa powder, vanilla and sugar in a small pot on the stove. Bring to a simmer and then add the peanut butter, stirring well to get rid of any clumps.
Pour into your favorite mug
* NOTE: For more flavor you can top with whipped cream, Reese’s Peanut Butter Chips, chocolate sprinkles/shavings, marshmallows, or even peanuts
1 envelope of your favorite Hot Cocoa Mix
1 tablespoon of Peanut Butter (I prefer creamy but chunky is ok)
3/4 cup hot (not boiling) water
Place cocoa mix into a cup. Add peanut butter. Gradually stir hot water into mix until blended. Top with whipped cream.
I love decorating cupcakes more than cakes because if you mess one up you just eat it and hide the evidence instead of crying because you have wrecked the entire cake. So these cute gridiron cupcakes are right up my alley. It doesn’t hurt that the footballs are made out of chocolate covered almonds!
You can check out the recipe for these Championship Chocolate cupcakes and a tutorial on how to decorate them over at Cakewalker.
I first tasted these two years ago at a Christmas party and immediately had to have the recipe. It’s based on a mix, but I imagine you can follow the same directions substituting from scratch cake and frosting (I’ll try that one day). You can also try it with other cake combinations.
Red Velvet Cake Balls
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.
NOTE: You can also make these with White Chocolate
*Recipe Credit: Bakerella
I’m all about the dessert, and to me that means chocolate. You can whip up this chocolate mousse in about 5 minutes, and it is so creamy and delicious. I served it in small mason jars, with a dollop of whipped cream and a drizzle of chocolate. If you’re looking for an easy, quick, and yummy dessert, this recipe is for you!
Melt the chocolate chips in the microwave, checking and stirring every 30 seconds, until you can stir it smooth. Set aside.
Whip the heavy cream until soft peaks form, then add the powdered sugar and beat just until incorporated. Add the vanilla, then set aside.
In another bowl, beat the cream cheese until smooth, then add the melted chocolate (reserve a little for drizzling) and mix well. Fold in the heavy cream, reserving about 1 cup for topping. Spoon into jars or small dishes, top with reserved cream, and drizzle chocolate over the top. Refrigerate until time to serve, but it’s best if you let it sit out for about 10 minutes before serving.