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TO DIE FOR THIN MINT BROWNIES

Ingredients

  • 1 brownie mix - mix according to package directions
  • 15 chopped thin mint cookies
  • 1 stick of butter softened
  • 2 TB evaporated milk could use milk for substitute
  • 2 cups powdered sugar
  • 1/2 tsp. peppermint extract
  • couple drops green food coloring
  • 1 cup semi-sweet chocolate chips
  • 1 tsp vanilla
  • 1/2 cup chopped Andes mints

Instructions

Make brownie mix according to package. Fold in thin mints and pour into a greased 9x9 pan. Bake according to package directions. Once your brownies are done let them cool for about an hour.

In a medium sized bowl mix 4 TB butter, powdered sugar, evaporated milk, peppermint extract and green food coloring until fluffy. Spread mint frosting over brownies. Refrigerate 1 hour.

For chocolate glaze, combine 4 TB butter, chocolate chips and melt for 1 minute in the microwave. Once chocolate chips are melted, stir in vanilla. Pour over green frosting and spread by tipping pan. Sprinkle chopped Andes mints on top. Refrigerate for 1 hour before cutting.



Recipe Credit: I Heart Naptime

Filed under chocolate recipe mint chocolate recipe brownies mint brownies brownie recipes

8 notes

Easy Vanilla Bean Buttercream Frosting

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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).

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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.

INGREDIENTS:

  • 2½ sticks unsalted butter, softened
  • 1 vanilla bean, halved lengthwise
  • 2½ cups confectioners’ sugar (10 ounces)
  • Pinch salt
  • 1 teaspoon vanilla extract
  • 2 Tablespoons heavy cream

DIRECTIONS:

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

Filed under frosting recipe vanilla bean frosting vanilla frosting buttercream frosting Vanilla buttercream vanilla buttercream frosting

56 notes

Chocolate Cupcakes With Creamy Nutella Frosting

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INGREDIENTS:

CHOCOLATE CUPCAKES

  • 1 cup (240ml) water
  • 1/2 cup (64g) unsweetened cocoa powder
  • 1 and 1/3 cups (167g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1 cup (200g) sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract

CREAMY NUTELLA FROSTING

  • 1 cup (230g) unsalted butter, softened to room temperature
  • 2 cups (240g) confectioners’ sugar
  • 3/4 cup (222g) Nutella
  • 3-4 Tablespoons (45-60ml) heavy cream*
  • 2 teaspoons vanilla extract
  • salt to taste
  • decorative candies (optional)

Directions:

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

Filed under recipe nutella chocolate cupcakes nutella frosting frosting chocolate cupcakes chocolate recipe nutella recipe

30 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

23 notes

Simple No Bake Lemon Cheesecake Bites

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.

INGREDIENTS

  • 2 boxes mini fillo shells (30 shells)
  • 1/4 cup heavy cream
  • 4 ounce cream cheese, room temperature
  • 1 1/2 teaspoons lemon juice
  • 2 tablespoons sugar
  • 3/4 cup lemon curd

DIRECTIONS

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.

NOTES:

How To Make No Bake Lemon Cheesecake Bites

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

Filed under Cheesecake Lemon cheesecake recipe mini desserts mini foods lemon desserts dessert recipe

10 notes

Chocolate-Hazelnut Tartlets

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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.

Ingredients

  • 1/2 cup jarred hazelnut spread 
  • 24 Flaky Tartlet Shells (See below)
  • Garnishes: sweetened whipped cream, roasted salted hazelnuts

Preparation

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.

Flaky Tartlet Shells

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.)

Ingredients

1/2 (15-oz.) package refrigerated piecrust

Preparation

1. Preheat oven to 425°. Unroll piecrust on a flat surface. Cut into 24 rounds using a 2-inch round cutter. Press rounds onto bottoms of ungreased miniature muffin cups. (Dough will come slightly up sides, forming a cup.) Prick bottom of each dough circle 4 times with a fork.

2. Bake at 425° for 6 to 8 minutes or until golden. Remove from pans to a wire rack, and let cool 15 minutes before filling.

Note: To make ahead, store baked tartlet shells in an airtight container in refrigerator for up to 2 days or freeze up to 1 month. Thaw at room temperature 2 hours before filling.

Filed under recipe dessert chocolate hazelnut party appetizers tartlets mini foods appetizers

9 notes

Chocolate Peanut Butter Fudge Recipe

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Difficulty: Easy | Total Time: 15 mins, plus cooling time | Active Time: 15 mins | Makes:25 squares


This fudge combines the saltiness of peanut butter with the complexity of chocolate for a simple sweet that’s a crowd-pleaser.

What to buy: We used 60 percent cacao bittersweet chocolate chips from Ghirardelli. They have a deep chocolate flavor and make this fudge even easier, because no chopping is necessary.

Game plan: The fudge will last up to 10 days when stored covered in the refrigerator.

INGREDIENTS

  • 1 (14-ounce) can sweetened condensed milk
  • 1 (11.5-ounce) package bittersweet chocolate chips
  • 1 1/2 cups miniature marshmallows
  • 1 cup smooth peanut butter
  • 1 teaspoon vanilla extract

INSTRUCTIONS

1.  Coat an 8-by-8-inch baking dish with butter and set aside.

2.   Combine milk, chocolate chips, and marshmallows in a medium saucepan over medium heat. Cook, stirring constantly, until mixture is melted and smooth, about 5 minutes.

3.   Remove from heat and mix in peanut butter and vanilla extract until thoroughly combined.


4.   Turn into the prepared baking dish, spread out evenly, and let cool to room temperature, about 10 minutes

5.   Cover and place in the refrigerator until firm, about 1 hour. Cut into 25 squares and serve.

Filed under peanut butter and chocolate peanut butter chocolate recipe chocolate recipe fudge chocolate fudge

14 notes

Alfajores Recipe

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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.

INGREDIENTS

  • 1 cup cornstarch
  • 3/4 cup all-purpose flour, plus more as needed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 8 tablespoons unsalted butter (1 stick), at room temperature
  • 1/3 cup granulated sugar
  • 2 large egg yolks
  • 1 tablespoon pisco or brandy
  • 1/2 teaspoon vanilla extract
  • 1 cup Dulce de Leche (Recipe here) at room temperature
  • Powdered sugar, for dusting

INSTRUCTIONS

1.   Place the cornstarch, measured flour, baking powder, baking soda, and salt in a medium bowl and whisk briefly to combine; set aside.

2.   Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed, stopping the mixer to scrape down the sides of the bowl once with a rubber spatula, until the mixture is light in color and fluffy, about 3 minutes. Add the egg yolks, pisco or brandy, and vanilla and mix until incorporated, about 30 seconds. Stop the mixer and scrape down the sides of the bowl. On low speed, gradually add the reserved flour mixture and mix until just incorporated with no visible white pockets, about 30 seconds.

3.   Turn the dough out onto a piece of plastic wrap, shape it into a smooth disk, and wrap it tightly. Place in the refrigerator until firm, at least 1 hour.

4.   Meanwhile, heat the oven to 350°F and arrange a rack in the middle. Line 2 baking sheets with parchment paper and set aside.

5.   Remove the dough from the refrigerator, unwrap it, and place it on a lightly floured work surface. Lightly flour the top of the dough. Roll to 1/4-inch thickness (the dough will crack but can be easily patched back together). Stamp out 24 rounds using a plain or fluted 2-inch round cutter, rerolling the dough as necessary until all of it is gone.

6.   Place the cookies on the prepared baking sheets, 12 per sheet and at least 1/2 inch apart. Bake 1 sheet at a time until the cookies are firm and pale golden on the bottom, about 12 to 14 minutes. (The cookies will remain pale on top.) Transfer to a wire rack to cool completely.

7.   Flip half of the cookies upside down and gently spread about 2 teaspoons of the dulce de leche on each. Place a second cookie on top and gently press to create a sandwich. Dust generously with powdered sugar before serving.

Filed under cookie recipe cookies recipe Alfajores Recipe sandwich cookies South american cookies chocolate

11 notes

How to Make Flower Sugar Cookies

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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

How to make flower decorated cookies -

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).

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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).

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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).

Pretty Spring Flower Cookies (with decorating how-to) - by Glorious Treats

Filed under sugar cookies recipe flower cookies springtime cookies decorating cookies cookie decorations bridal shower

19 notes

Chocolate Peanut Butter Bars

Easy homemade chocolate peanut butter bars made with only 5 ingredients. Cut them as large or small as you want!

Ingredients:

  • 1/2 cup salted butter, melted
  • 1 cup graham cracker crumbs (about 8 full sheets)
  • 1 cup confectioners’ (powdered) sugar
  • 3/4 cup + 2 Tablespoons creamy peanut butter (not natural style)
  • 1 cup semi-sweet chocolate chips

Directions:

Line a 8x8 or 9x9 square baking pan with aluminum foil. Set aside.
In a medium bowl, mix the melted butter, graham cracker crumbs, and powdered sugar together until combined. Stir in 3/4 cup of peanut butter. Spread into prepared baking pan.

In a small bowl, microwave 2 Tablespoons of peanut butter with the chocolate chips until melted. Stir until smooth. Spread over peanut butter layer.

Chill until completely firm, at least 3 hours. Allow to sit at room temperature for 10 minutes before cutting. Bars stay fresh stored in the refrigerator.  Serve chilled.

A special Thank You to Sally’s Baking Addiction for this recipe and delicious photos.

Filed under recipe peanut butter recipe chocolate and peanut butter chocolate peanut butter peanut butter bars no bake bars

14 notes

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

13 notes

White Chocolate Peanut Butter Krispie Hearts

Super easy and so cute! Perfect for a bridal shower or Valentine’s day.

Ingredients

  • 3 Tablespoons butter
  • 1 bag miniature marshmallows (10 oz.)
  • 1 box Jello white chocolate pudding (3.4 oz.z)
  • 6 cups Rice Krispies cereal
  • 2 oz. white CandiQuik, melted
  • 15 Reese’s peanut butter hearts
Directions


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.

Notes

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

Filed under chocolate peanut butter rice krispy treats recipe chocolate recipe peanut butter recipe desserts valentines day recipe valentines day treat reeses peanut butter

15 notes

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

15 notes

Cream Cheese Chocolate Chunk Pastries

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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

  • package (8 ounces) cream cheese, softened 
  • tablespoons sugar 
  • 1/2 teaspoon vanilla extract 
  • package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets), thawed 
  • package (8 ounces) semi-sweet chocolate, chopped 
  • squares (1 ounce each) white chocolate, chopped 
  • squares (1 ounce each) white chocolate, melted, for decoration


How to Make It

Heat the oven to 375°F. Stir the cream cheese, sugar and vanilla in a medium bowl until the mixture is smooth.

Unfold one pastry sheet on lightly floured surface. Roll the pastry sheet into a 14 x 10-inch rectangle. Spread half of the cream cheese mixture on the pastry sheet to the edges, leaving a 1-inch border on one long side.

Sprinkle half the chopped semi-sweet and white chocolate over the cream cheese. Starting at the long side covered with cream cheese, roll the pastry up like a jelly roll. Press the edges to seal. Repeat with the remaining pastry sheet. Cover and refrigerate the pastry rolls for 1 hour.

Cut each roll into 12 (1-inch) slices, making 24 slices in all. Place the pastries 2 inches apart on greased baking sheets.

Bake the pastries for 20 minutes or until they’re golden brown. Remove the pastries from the baking sheets and cool on wire racks for 10 minutes. Decorate the pastries with melted white chocolate.

 ** Recipe Credit: Campbell’s Kitchen

Filed under recipe chocolate cream cheese dessert party ideas party food chocolate dessert snacks pastry

29 notes

How To Make Star Marshmallows

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Ingredients

  • 4 envelopes unflavored gelatin
  • 3 cups sugar
  • 1 1/4 cups light corn syrup
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • Confectioners’ sugar
  • (2) Glass or ceramic baking dishes (about 9 x 13” each)
  • Star-shape cookie cutter
  • Cooking spray oil
  • Canola oil

Instructions

1)  Spray cooking oil on all sides of ceramic baking dish, then line with wax paper. Make sure the paper covers all sides. Spray paper with oil and set aside.

2)  Place gelatin packets in a standing mixer and add ¾ cup water. Let sit for gelatin to soften.

3)  In a medium saucepan, mix sugar, corn syrup, salt, and ¾ cup water over high heat. Stir until sugar is dissolved and bring to a boil. Continue cooking without stirring for 9 minutes.

4)  Pour the syrup into the gelatin mixture and beat with mixer on low speed. Add vanilla. Gradually raise the speed to high. Mix for about 12 minutes, until marshmallow is stiff.

5)  Pour marshmallow into prepared dishes and shake the dish to level out and flatten the marshmallow. Make sure each layer isn’t thicker than the thickness of the cookie cutter. Let sit for 3 hours, uncovered, until firm.

6)  Spread a layer of confectioner’s sugar onto a large cutting board. Flip over the marshmallow, lay onto the sugar, and remove the pan and wax paper.
7)  Put more confectioner’s sugar in a bowl. Brush cookie cutter with oil and cut marshmallow into star shapes. Roll each star in the bowl of sugar until each side is covered and no longer sticky. Brush cookie cutter with more oil after every few stars. Repeat with second dish. Store marshmallows in an airtight container.

** Recipe courtesy of Style Me Pretty

Filed under DIY Marshmallows Recipe Winter Wedding Ideas