Posts tagged Recipe
Posts tagged Recipe
This is my favorite vanilla buttercream frosting recipe and it always gets insanely rave reviews. It couldn’t be easier to make – it takes less than 10 minutes – and is absolutely delicious. Not only is it great as a filling, but if you need a frosting for cupcakes, this is perfect for both vanilla and chocolate cupcakes. Buttery, sweet, light and fluffy – everything the best buttercream should be (and maybe more).
NOTE: I know that vanilla beans can be expensive so if you opt not to use the vanilla bean called for in this recipe, you will want to increase the amount of vanilla extract to 1 Tablespoon.
You can make this and refrigerate it for up to two weeks. When you are ready to use it, allow it to come to room temperature and then re-whip it in your stand mixer to lighten it up.
Now run off and whip up something to slather this on. Or just make a batch and eat it with a spoon. I allow, and I won’t tell.
1. In a standing mixer fitted with the whisk attachment, beat the butter at medium-high speed until smooth, about 20 seconds. Using a paring knife, scrape seeds from vanilla bean into butter and beat mixture at medium-high speed to combine, about 15 seconds.
2. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 1 minute. Scrape down the bowl and beat at medium speed until mixture is fully incorporated, about 30 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 20 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.** RECIPE SOURCE: The Cook’s Illustrated Cookbook
Make the cupcakes:
Preheat oven to 375F degrees. Line 14 muffin cups with liners.
Over high heat, bowl the water in a small saucepan. Pour the unsweetened cocoa powder into a medium sized bowl and mix with boiling water until smooth. Allow to cool to room temperature by placing in the refrigerator as you prepare the other ingredients.
Whisk together the flour, baking powder, and salt in a medium sized bowl. Set aside.
In a large bowl, using an electric hand or stand mixer, cream the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Slowly add the flour mixture and beat only until *just* combined. In a steady stream, add the cooled cocoa mixture and stir until smooth.
Fill each muffin tin 3/4 of the way full with batter. Bake for 16-19 minutes, keeping an eye on them to avoid even the slightest burning (which will lend dry cupcakes). My cupcakes took 17 minutes and a toothpick inserted in the middle came out clean. Remove from oven and place on a wire rack to cool before frosting.
Make the frosting:
Beat softened butter on medium speed with an electric or stand mixer. Beat for 2-3 minutes until smooth and creamy. You want a very creamy base before adding anything else.
Add 2 cups of powdered sugar and continue to beat on medium speed. The mixture will be fairly thick. Add the Nutella and continue to beat on medium speed. Add 3 Tablespoons of heavy cream and the vanilla extract.
If the frosting is too thick, add more heavy cream (1 Tablespoon measurements at a time). If the frosting is too thin, add more powdered sugar (1/4 cup measurements at a time). Taste the frosting and add salt to cut the sweetness. I added about 1/4 teaspoon of salt to mine.
Frost cooled cupcakes with frosting and decorate with candies as desired. Cupcakes taste best the day of or 1 day after they are made. Store covered in the refrigerator for up to 5 days.
*Replacing the heavy cream in the frosting with milk or half-and-half will result in a less creamy consistency.
Recipe source: sallysbakingaddiction.com
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.
You can use jar lemon curd found in the jam aisle, lemon pie filling or do as I did and make homemade lemon curd. If you’re not a lemon lover, feel free to substitute your favorite cheesecake topping.
Preheat oven to 350°.
Place the fillo shells on a baking sheet. Bake for 3 - 5 minutes, until golden browned and crispy. Remove to a wire rack to cool.
In small mixing bowl, whip heavy cream until it forms soft peaks. In separate mixing bowl, beat together cream cheese, lemon juice and sugar until smooth. Fold the whipped cream into the cream cheese mixture.
Fill each shell 2/3 full with the cream cheese mixture. Top each with one to two teaspoons of lemon curd. Chill in the fridge for at least one hour before serving.
You can use a pastry bag to make filling the shells with the cheesecake filling easier, but you could just spoon it in as well.
Save the little plastic container that the shells are packaged in, so you can use it to transport them to and from the fridge to the counter, or wherever you might be taking them.
Recipe Credits: Barbara Bakes
They may be rich, but they’re so heavenly your guests will go back for seconds, so be sure to make a double batch. Make the tart shells ahead and fill them just before the party.
Spoon hazelnut spread into a 1-qt. heavy-duty zip-top plastic bag (do not seal). Snip 1 corner of bag to make a small hole. Pipe hazelnut spread evenly into Flaky Tartlet Shells. Top each with sweetened whipped cream and a roasted salted hazelnut.
If you are making several batches of shells, you can stack up to three unrolled pie crusts on top of each other and cut dough circles all at once. A tart tamper or drink muddler makes fast work of pressing dough into pans. (Both are available at kitchenware stores.)
4. Turn into the prepared baking dish, spread out evenly, and let cool to room temperature, about 10 minutes
South American sandwich cookies filled with delectable dulce de leche.
Total Time: 1 hr 45 mins | Makes: 12 sandwich cookies
Alfajores are soft, delicate cookies from South America made, surprisingly, with cornstarch. The cornstarch gives the dough a smooth, satiny texture that makes it a dream to work with and produces a tender, crumbly cookie. Creamy Dulce de Leche holds the cookies together. If you’re feeling ambitious, you can take these to the next level by rolling the edges of the finished cookies in flaked coconut or covering them in chocolate.
Special equipment: A plain or fluted 2-inch round cutter is needed to portion out the dough.
Flower cookies are fun to make because the color and design options are endless! These bright Cookies would be charming for a spring or summer bridal shower
Start with a batch of cookies using this Sugar Cookie Recipe.
Prepare a batch of Royal Icing, and color as desired (I like Americolor gels).
For these Summer Flower Cookies pre-make some royal icing flower centers (pictured above). Preparing these little guys ahead of time saves lots of time when decorating, and create instant texture.
To make the flower centers, simply pipe a large dot of royal icing onto a piece of parchment paper or waxed paper. The icing should be a medium consistency, I would say just a bit thicker than the consistency of shampoo. It should be thick enough to not flow all over the place, but just thin enough that it does not leave (much of) a peak in the center (when you lift up the piping tip).
For these colorful flower centers, you can chose to let them dry as is (just as a simple dot), or sprinkle the (still wet) dots with sanding sugar (as shown) or nonpareils (sprinkles). Allow the flower centers to dry at least 8 hours before removing from the parchment paper. These flower centers can be made far in advance, and stored in a small tupperware type container (away from excess heat and light).
Once you’re ready to decorate, outline and fill in each cookie with the color of your choice. Allow the icing to set up (at least 1 hour), then use a small dot of icing to attach the pre-made flower center. Once you’ve added the flower center, chose a accent color to outline the shape of flower petals (as shown above). If desired, you can let the detail icing dry a bit, then add additional details such as extra dots around the flower center, or another row of flower petals (as shown below).
Easy homemade chocolate peanut butter bars made with only 5 ingredients. Cut them as large or small as you want!
A special Thank You to Sally’s Baking Addiction for this recipe and delicious photos.
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.
Super easy and so cute! Perfect for a bridal shower or Valentine’s day.
1. Place the butter and marshmallows in a large saucepan. Heat and stir on medium heat until melted and smooth. Add the pudding and stir for about 1 minute so the pudding can dissolve. Stir in the cereal.
2. Pour the cereal into a buttered 9x13 pan. Press gently and evenly. Let set about 15 minutes. Use a heart cookie cutter to cut out 15 hearts. Let cool completely.
3. Drizzle the krispie hearts with the melted CandiQuik. Press a Reese’s heart on top before the CandiQuik sets. Let set before serving.
You could also cut the Rice Krispie treats into squares and top with the melted chocolate and hearts.
* Special Thank you - Photos and Recipe Credits: Inside Bru Crew Life
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
These chocolate pastry swirls are just right for coffee breaks or afternoon tea parties. They’ll make quite an impression, too, when drizzled with melted white chocolate.
What You’ll Need
How to Make It
This drink is delicious anytime: first thing in the morning, on a cold afternoon, or during a cozy evening by the fire. The cinnamon really adds a depth to the chocolate and the hint of chili gives it a very subtle kick.
Yields 4 servings
1 cup chocolate chips
1/2 cup cocoa
1/2 cup heavy cream
1/2 cup sugar
3 cups milk
Whipped cream, for garnishing (optional)
1/2 teaspoon cinnamon
Marshmallows, for garnishing (optional)
1/4 teaspoon ground cayenne pepper
In a large heavy-bottomed saucepan, combine the chocolate and cream over low heat. Stir occasionally until the chocolate is completely melted. Whisk in the milk, cinnamon and cayenne. Raise the heat to medium and continue cooking until very hot, but don’t let the mixture come to a boil.
Remove from the heat. In a small bowl, combine the sugar and the cocoa. Add about 1 cup of the hot milk mixture and whisk until a smooth paste is formed.
Whisk the cocoa paste back into the pot with the hot milk mixture and whisk until smooth. Pour into mugs and serve hot with whipped cream or marshmallows if desired.
* Recipe Credit: iVillage