Posts tagged Recipe
Posts tagged Recipe
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
For the cupcakes:
This Black Forest Dome Cake is definitely on my recipes to try list.
You can find the recipe with step-by-step instructions on Sprinkle Bakes.
If you try this recipe, I would love to hear how it comes out.
These homemade salted caramels are perfect for holiday gifts.
2 cups sugar
1 cup brown sugar, firmly packed
1 cup butter
1 cup milk
1 cup heaving whipping cream
1 cup light corn syrup
1 teaspoon vanilla
2 tablespoons Coarse Sea Salt
Recipe Credits: LiveLaughRowe
Peppermint Marshmallows! Get the marshmallow recipe HERE. Replace the vanilla extract with peppermint extract and top with crushed candy cane before you powder the top.
These cut into a many pieces so this is like, the cheapest, tastiest, bestest most impressive gift ever! I package mine in clear little bags tied with Christmassy ribbons and give them with a homemade hot chocolate mix. This gift is low-cost, low-time AND low-calorie. : )
Tis the season for red velvet!
In a mixing bowl whisk together flour, cocoa powder, baking powder, baking soda and salt for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and granulated sugar until pale and fluffy. Mix in eggs 1 at a time, blending until combined after each addition. Mix in milk, vanilla bean paste, lemon juice and red food coloring. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Stir in white chocolate chips. Cover bowl with plastic wrap and chill 2 hours or until firm enough to shape into balls.
Preheat oven to 350 degrees. Pour powdered sugar into a bowl. Remove dough from refrigerator, scoop dough out and with buttered hands, shape into medium balls (about 2 1/2 Tbsp each). Roll cookie dough balls into powdered sugar and evenly coat. Transfer to Silpat or parchment paper lined baking sheets and flatten slightly, then bake in preheated oven 13 - 14 minutes. Allow to rest on cookie sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.
* Note: If you want them a little more chocolatey you can replace 2 - 3 Tbsp of the flour with 2 - 3 additional Tbsp of cocoa powder.
Recipe Source: Cooking Classy