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Lemon Shortbread Cookies

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Looking for the perfect DIY wedding favor? Maybe you’re just searching for a delicious cookie treat. Either way, you are in luck! These lemon shortbread cookies are packed with lemon flavor and whether you are making them for yourself or as favors, they’re sure to be a hit!

Ingredients

1 2/3 cup all-purpose flour
1/3 cup corn starch
1/4 teaspoon salt
1 cup unsalted butter, room temperature
1/2 cup confectioner’s sugar
1 teaspoon vanilla extract
1 tablespoon lemon zest (more or less, to taste)

Directions

Sift together the flour, cornstarch, and salt in a medium bowl and set aside.

In the bowl, beat the butter and sugar together until smooth, about 1-2 minutes.

Beat in the vanilla extract and lemon zest until just combined.

With the mixer on the lowest speed, gradually add the flour and mix until just combined.  Do not over mix.

Remove the dough from the bowl and form into a flattened disk; wrap in plastic wrap and refrigerate for 1 hour.

On a lightly floured surface, roll the dough out to 1/4 inch.  Cut out shapes with cutter of your choice.

Place cut cookies on a parchment lined baking sheet at least 1 inch apart.  Sprinkle with lemon sugar, if using.  Refrigerate for at least 15 minutes before baking.

Bake the cookies for 14-16 minutes, or until very lightly browned.  Allow cookies to cool on pan for one minute, and then transfer them to a wire rack to cool completely. Store in an airtight container for up to a week.

*** Place the cookies in a mason jar or pretty box if giving as gifts or favors.

Filed under recipe cookies lemon shortbread party favors

52 notes

Cheesecake Cupcakes - Strawberry or Caramel

CHEESECAKE CUPCAKES

Yields: 24 Cupcakes

Ingredients

  • 2 cups finely crushed graham crackers (from 16 sheets)
  • 3 Tbsp granulated sugar
  • 7 Tbsp salted butter, melted
  • 4 (8 oz) pkg cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 3 Tbsp all-purpose flour
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • Salted Caramel Sauce or Strawberry Sauce, recipes follow

Directions

Preheat oven to 350 degrees. In a mixing bowl, whisk together crushed graham crackers with 3 Tbsp granulated sugar. Pour in melted butter and stir mixture until evenly coated. Divide graham cracker mixture among 24 paper lined muffin cups, adding about a heaping Tbsp to each. Press mixture into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.

In a small mixing bowl, whisk together 1 1/2 cups granulated sugar with 3 Tbsp flour until well blended. Add softened cream cheese to a separate mixing bowl and pour sugar mixture over top. Blend mixture on low speed until smooth. Mix in eggs one at a time and blend on low speed, while scrapping sides and bottom of bowl and mixing just until combined after each addition. Add vanilla, sour cream and heavy cream and mix just until combined.

Tap mixing bowl against counter top about 30 times to release some of the air bubbles. Divide mixture among muffin cups filling each cup nearly full.

NOTE: Please do not bake these cheesecake cupcakes in foil liners

Bake in preheated oven 20 - 23 minutes, centers should still jiggle slightly, don’t overbake (if they begin to crack they are starting to become overbaked). Remove from oven and allow to cool 1 hour. Cover loosely with plastic wrap and transfer to refrigerator and chill 2 hours.

Serve chilled with a spoonful of Salted Caramel Sauce or Strawberry Sauce (note: for best results spoon topping on just before serving). Store in an airtight container in refrigerator or freeze.

STRAWBERRY SAUCE

Ingredients
  • 1 lb fresh strawberries, rinsed and dried
  • 2 Tbsp granulated sugar
  • 2 tsp fresh lime or lemon juice

Directions

  • Combine all ingredients in a food processor and pulse until well chopped and mixture is beginning to break down and liquefy (I liked it with some small pieces not completely pureed). Transfer to an airtight container and chill 30 minutes or until ready to serve.
CARAMEL SAUCE


Ingredients

  • 1 1 /2 cups granulated sugar
  • 1/4 cup + 2 Tbsp water
  • 6 Tbsp salted butter
  • 3/4 cup heavy cream
  • Maldon or coarse sea salt, for sprinkling

Directions

  • Gather all of your ingredients and have them nearby ready to add to the mixture as needed.
  • In a heavy-bottomed 3 quart saucepan, heat sugar and water over moderately high heat whisking constantly to dissolve sugar. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally. Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Wait 3 seconds then carefully pour in cream and immediately whisk to combine (it will bubble vigorously). Whisk until mixture is smooth.
  • Allow caramel to cool several minutes then pour into a glass jar to cool. Sprinkle lightly with sea salt after spooning caramel over cheesecakes.

Original Recipe: Cooking Classy

Filed under cheesecake recipe cupcakes caramel strawberry dessert mini desserts

8 notes

Low Fat Strawberry Cupcakes

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These are simply perfect for a bridal or baby shower and I think your girls will just swoon over them! Your welcome!

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INGREDIENTS

  • 1 box of your favorite strawberry cake mix
  • 1/3 cup plain Greek yogurt
  • 1 1/3 cup water
  • 3 eggs
  • 1 (16 oz) container of vanilla frosting


INSTRUCTIONS

Preheat oven to 350 degrees F.

Mix together strawberry cake mix, yogurt, water and eggs together in a large bowl for about 3 minutes until nice and smooth. Spoon batter into cupcake liners and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.

Allow cupcakes to cool completely then pipe on vanilla icing. Feel free to mix the icing with a drop or 2 of red food coloring to create a light pink color. Enjoy!

*** Recipe & Images : Recipe Prodigy 

Filed under recipe cupcakes strawberry low fat

31 notes

Neapolitan Cheesecake

Crust Ingredients

    • 1 1/2 cups of Oreo cookie crumbs
    • 4 tablespoons butter 
Chocolate Cheesecake
    • 1 8-ounce package of cream cheese, room temperature
    • 1/4 cup white sugar
    • 3/4 cup semi-sweet chocolate chips
    • 2 tablespoons butter
    • 1 cup whipped cream (can be homemade or store bought)
Strawberry Cheesecake
    • 1 8-ounce package cream cheese (room temperature)
    • 1/4 cup white sugar
    • 1 tablespoon strawberry extract
    • 1 cup whipped cream (can be homemade or store bought)
    • **red food coloring if you prefer
Vanilla Cheesecake
  • 1 8-ounce package cream cheese (room temperature)
  • 1 teaspoon lemon juice
  • 1/4 cup white sugar
  • 1 cup whipped cream (can be homemade or store bought)

Instructions

    1. Melt 4 tablespoons of butter in 2 cup measuring cup. Add Oreo cookie crumbs and combine. Press crumbs into a 9-inch springform pan that has been sprayed or buttered. Use a glass or flat object to evenly press crumbs into bottom and sides of pan.
Chocolate Filling
    1. In stand mixer combine room temperature cream cheese and sugar, blend on medium low for about 2 minutes.
    2. While that is mixing, place chocolate chips in microwave safe measuring cup and add in 2 tablespoons butter. Heat for 45 seconds, then remove and stir. If chocolate is not all melted, return to microwave for 10 second increments until fully melted.
    3. Pour chocolate into cream cheese mixture and beat on medium for about 30 seconds. Remove bowl from mixer and fold in whipped cream with spatula.
    4. Once combined, pour chocolate cream cheese into springform pan.
    5. Using spatula, carefully press the chocolate cream cheese down and towards the sides, ensuring it gets into every nook and cranny. You will want a flat, level layer of the chocolate cream cheese.
    6. Place springform pan into freezer.
    7. Clean out mixer bowl.
Strawberry Filling
    1. In stand mixer combine room temperature cream cheese and sugar, blend on medium low for about 2 minutes. With mixer off, add in strawberry extract.
    2. **If you want a deeper color, now is the time to add 1-2 drops of red food coloring.
    3. Blend for 30 seconds on medium speed, then remove bowl from mixer.
    4. Using rubber spatula, fold in whipped cream.
    5. Place all strawberry cream cheese mixture into a plastic disposable pastry bag (16 inch works best) and cut off about 2 inches from top of bag.
    6. Remove chocolate cheesecake from freezer.
    7. Starting at the outer edge, pipe out the strawberry cheesecake in circles, moving in. The goal is to create an even and level layer of cheesecake over the chocolate cheesecake. If necessary, go back in with an offset spatula and even out layer.
    8. Place cheesecake in freezer.
Vanilla Filling
  1. In stand mixer combine room temperature cream cheese, sugar, and lemon juice, and blend on medium low for about 2 minutes.
  2. Remove bowl from mixer and fold in whipped cream with a spatula.
  3. Place all cheesecake mixture into pastry bag and cut off about a 2-inch tip.
  4. Remove cheesecake from freezer.
  5. Starting at the outer edge, pipe vanilla cheesecake on top of strawberry cheesecake. Move from the outside in. If necessary, go back in with an offset spatula and even out layer.
  6. Place cheesecake in fridge for 1-2 hours or until ready to serve.

** Recipe is from Amazing Cakes for Every Occasion

** Photo Credit: I am Baker

Filed under cheesecake recipe Neapolitan Cheesecake Neapolitan

13 notes

PEANUT BUTTER COOKIE BROWNIES

These peanut butter brownies are perfect for a bridal shower or summer party. So easy!!



YOU WILL NEED:

  • 1 Package of Peanut Butter Cookie Dough
  •  Brownie mix (1 Box)
  •  Whipped chocolate frosting (16 oz)
  •  1/2 Cup Peanut Butter
  •  1/4 Cup Powdered Sugar 


INGREDIENTS
  • 16 ounces refrigerated peanut butter cookies dough
  • 1 box (15.25 oz.) brownie mix
  • 1 tub of whipped chocolate frosting
  • ¼ cup powdered sugar
  • ½ cup creamy peanut butter
INSTRUCTIONS
  1. Preheat oven to 350F degrees. Line 9x9 pan with foil and spray with non-stick cooking spray.
  2. Press peanut butter cookie dough into bottom of prepared pan.
  3. Mix brownie mix according to package directions. Pour over peanut butter cookie dough and spread evenly with a spatula.
  4. Bake for 30 minutes or until tooth pick inserted into center comes out clean. Let cool for 15 minutes before frosting.
  5. To make the frosting: In a large bowl, mix powdered sugar, peanut butter and whipped chocolate frosting until combined. Frost cool brownies and cut into squares before serving.

***Special Thank you to Deliciously Sprinkled. You can find more of their great recipes here.

Filed under brownies chocolate peanut butter recipe

3 notes

CINNAMON SUGAR DONUTS

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INGREDIENTS

Donuts
2 tsp. active dry yeast
2 T. warm water (about 100 F)
2 c. all-purpose flour
1 ¼ c. granulated sugar
1 T. cornstarch
1 ½ tsp. baking powder
1/4 tsp. fine sea salt (or a pinch of table salt)
1/8 tsp. ground nutmeg
2 large eggs
1/2 c. butter, melted and cooled slightly
1/3 c. plain, nonfat yogurt
1 tsp. vanilla extract


Topping

3 T. butter, melted, divided
1/2 c. granulated sugar
1 ½ tsp. ground cinnamon


Directions

  1. To make the donuts, preheat oven to 350 F. Place 2 (6-count) doughnut pans in oven while it preheats.
  2. In a small bowl, stir water, yeast, and ¼ cup sugar together. Let the yeast sit for 5-10 minutes, or until foamy.
  3. In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, and nutmeg. Set aside.
  4. In a large bowl, stir together butter and Greek yogurt until combined.
  5. Add the eggs and vanilla; stir until combined.
  6. Stir in yeast mixture and remaining sugar; mix until well-combined.
  7. Add the flour mixture, and stir until just incorporate. The batter will be on the thicker side.
  8. Carefully remove the hot doughnut pans, and lightly brush pans with about 1/2-1 tablespoon of melted butter.
  9. Spoon batter into prepared pans, smoothing as needed.
  10. Bake for about 10-15 minutes, or until set and light golden brown. Donuts should spring back when lightly touched.
  11. While donuts are baking, stir together sugar and cinnamon in a shallow bowl. Set aside.
  12. Remove donuts from oven, and carefully brush tops and bottoms of donuts with remaining melted butter.
  13. Immediately put donuts in cinnamon/sugar mixture, turning to coat both sides.
  14. Donuts are best enjoyed warm.

Recipe Credit: I Heart Eating

Filed under donuts recipe snacks desserts breakfast brunch

31 notes

Boston Cream Pie Cheesecake

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I love this recipe because it has it ALL…Cake, Cheesecake and chocolate… you’re set!

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INGREDIENTS

Cake Layer  (Can also use a cake mix)
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter, room temperature
  • 1 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla
  • 3/4 cup milk
Cheesecake layer
  • 3 (8 oz pkgs) cream cheese, room temperature
  • 3/4 cup sugar
  • 1 tsp vanilla
  • 3 eggs
  • 1 cup sour cream
Chocolate Layer
  • 3/4 cup heavy cream
  • 1 cup semi-sweet chocolate chips
  • 2 Tbsp butter, room temperature

HOW TO MAKE

Cake Layer 
  1. Preheat oven to 350°
  2. Grease a 9 or 10 inch springform pan, set aside.
  3. Sift together flour, baking powder and salt.
  4. In bowl of stand mixer cream butter and sugar together until light and fluffy. Add egg and vanilla and continue mixing until smooth.
  5. Add flour mixture and milk in alternating amounts, starting and ending with flour. Stir until just blended.
  6. Pour in springform pan. Bake for 25 minutes until center is set and toothpick comes out clean.
Cheesecake Layer
  1. Lower oven temperature to 325*
  2. In bowl of stand mixer beat cream cheese, sugar and vanilla together on medium-high speed until smooth.
  3. Separately whisk eggsimage with a fork in a small bowl, add beaten eggs to cream cheese mixture on low until just combined. Stir in sour cream. Pour mixture over cake in the springform pan, spreading to cover.
  4. Bake for 45-50 minutes until the outside edges appear set when gently shaken. Cool in pan on a wire rack for 15 minutes.
  5. Loosen the edges of cake from the pan by running a butter knife around the cake.Allow cake to cool completely. Cover cake and chill for at least 4 hours (I chilled mine overnight)
Chocolate layer
  1. When cheesecake is chilled heat heavy cream in a small saucepan until it almost comes to a boil. Remove from heat and stir in chocolate chips until melted. Stir in butter until smooth.
  2. Chill for 15 minutes and then spread over top of cake.
  3. Chill until ready to serve.

Notes:

If you choose to use a boxed cake for the cake layer, just divide the recipe in half, or bake both layers and save the extra layer for another day.



Recipe Credit: Cookies and Cupcakes

Filed under recipe cheesecake dessert boston cream pie

18 notes

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

11 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

57 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

24 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

15 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.

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