Posts tagged Recipe
Posts tagged Recipe
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!
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)
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.
Yields: 24 Cupcakes
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.
Original Recipe: Cooking Classy
These are simply perfect for a bridal or baby shower and I think your girls will just swoon over them! Your welcome!
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
** Recipe is from Amazing Cakes for Every Occasion
** Photo Credit: I am Baker
These peanut butter brownies are perfect for a bridal shower or summer party. So easy!!
Recipe Credit: I Heart Eating
I love this recipe because it has it ALL…Cake, Cheesecake and chocolate… you’re set!
HOW TO MAKE
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
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
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.