Posts tagged Recipe
Posts tagged Recipe
SALTED CARAMEL GLAZE
Preheat oven to 350.
Lightly grease two doughnut pans with cooking spray. If you don’t have a doughnut pan, you can use a standard muffin pan, instead. Set aside.
Combine flour, salt, baking powder and pumpkin pie spice in a mixing bowl; whisk until thoroughly combined. Set aside.
In your mixer’s bowl beat together vegetable oil, eggs, sugar and pumpkin puree.
Add flour mixture and continue to beat until well combined.
Fill the cavities of the doughnut pans 3/4 full.
Bake the doughnuts for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean. If you are using a muffin pan, bake for 25 minutes.
Remove from oven and let stand 5 minutes.
Transfer to a wire rack to cool completely.
In the meantime, prepare the Salted Caramel Glaze. Combine all the ingredients in a mixing bowl and whisk until completely combined and smooth.
Dip the cooled donuts in the glaze and serve.
This homemade white hot chocolate recipe from Gimmie Some Oven will be a welcome treat as the temperatures drop and the days grow shorter.
Stir together milk, vanilla and chopped white chocolate in a medium saucepan. Cook over medium-low heat, stirring occasionally, until the white hot chocolate comes to a simmer. (Do not let it come to a boil.) Remove from heat and serve immediately, topped with whipped cream or marshmallows if desired.
I love cookie favors! Especially when the cookies are homemade and delicious – like these chocolate chip cookies! I’ve made cookies from this recipe easily more than a dozen times. Everyone loves these soft, delicious cookies and I assure you that you will too! They would be perfect wedding favors and one of the highlights of your cookie table.
Not only am I giving you the recipe, but free downloadable labels for your cookie favors. All you will need to wrap these awesome favors are some white CD Sleeves, full sheet labels for printing out your free labels and scissors (scallop).
Chocolate Chip Cafe Cookies (These are like the big, fat, chewy cookies that you find in cafes – only better!)
Makes 18 big cookies
Preheat oven to 325 degrees.
Sift flour, baking soda and salt; set aside.
Cream together melted butter, brown sugar and white sugar until well blended.
Beat in vanilla, egg and egg yolk until light and creamy.
Mix in the sifted ingredients until just blended. Stir in chocolate chips by hand using a wooden spoon.
Drop the cookies 1/4 cup at a time onto baking sheet. Cookies should be approximately three inches apart.
Bake for 21 minutes on non-stick pans or 15-17 minutes on regular cookie sheet. Cool on baking racks.
Print out your cookie favor labels on adhesive paper.
Cut out labels with scalloping scissors. Adhere to white CD sleeves. Voila! Your fabulous favors are good to go!
An easy No-Bake Peanut Butter Chocolate Pie with a crunchy peanut graham cracker crust and a creamy yet slightly tangy peanut butter filling!
*** Recipe & Photo Credits: Blahnik Baker
A dark chocolate cake filled with creamy peanut butter frosting and topped with chocolate ganache for the ultimate peanut butter lover’s dream cake.
A special Thank You to Blahnik Baker for sharing this delicious recipe with us. Photo credit: Zainab Mansaray
A soft and tender buttermilk cake is topped with a tangy cream cheese frosting to give you a delicious pink velvet cupcake perfect for your bridal or baby shower!
For the cupcakes
For Cream Cheese Frosting
*** A special Thank You to Blahnik Baker for sharing this recipe and gorgeous photos with us.
This creamy Crêpes Suzette Cake is perfect for a sweet bridal shower brunch. Topped with candied oranges, this multi-layered cake’s rich flavor is sure to please even the pickiest palettes.
What could be better than a brownie or a cookie? A brownie crackle cookie of course! These cookies combine the fudgey chocolate flavor of a brownie in cookie form topped with powdered sugar.
Definitely a recipe to keep in mind for your party favors or gifts as they package nicely.
** Original Recipe: Taste of Home
* Makes approximately 2 dozen muffins
2 1/2 cup cake flour
1 1/2 cup sugar
1 tsp baking soda
1 tbsp cocoa powder
1 tsp salt
2 eggs, room temp
1 1/2 cup oil
1 cup buttermilk
1 tbsp gel food color, approx. (Wilton Red)
1 1/2 tsp vanilla
1 tsp white distilled vinegar
10 oz cream cheese
3/4 cup sugar
1 1/2 tsp vanilla
1/4 tsp cinnamon
1 tsp lemon juice
12 oz cream cheese
12 oz butter
1 1/2 tsp vanilla
3 cup confectioner’s sugar
1. In a medium bowl, sift together all of the dry ingredients for the cupcakes: flour, sugar, baking soda, cocoa, and salt. Set aside.
2. In the bowl of a stand mixer, beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar until smooth.
3. Slowly add in the dry mix and blend for a minute or two until fully incorporated.
4. Fill cupcake pan with liners about 2/3 full. Bake on 350 for 20-22 minutes or until toothpick inserted into cupcake comes out clean. Remove from pans and let fully cool.
5. While the cupcakes are cooling, prepare your filling and frosting. In a mixing bowl, beat cream cheese, sugar, lemon juice, vanilla, and cinnamon just until well blended. Spoon filling into a pastry bag with no tip, just a coupler or a large round tip and set in refrigerator.
6. Now for the frosting, start by beating the butter, cream cheese, and vanilla together. Add the sugar and continue beating until light and fluffy.
7. Fill another pastry bag with the frosting using any tip you desire to decorate your cupcakes; I used a Wilton star tip. Store in refrigerator until ready. Both the frosting and the filling can be made in advance to save time, just twist the tops of your pastry bags so they are closed.
8. Once the cupcakes are cooled, it’s time to make a hole for the filling. Using a small paring knife, cut a cone shaped piece of cake from the top center of the cupcake. Be sure to cut only partially into the cupcake and not all the way down to the bottom. Discard the cones or eat them while you decorate.
9. Using your pastry bag with filling, begin to squeeze filling into each cupcake’s cavity just until it reaches the top.
10. Take your other pastry bag full of frosting and begin to ice the cupcakes by making concentric circles starting on the outer edge and working your way inward and up. These cupcakes are best stored in the refrigerator until it’s time for your event. Hope you enjoy your cupcakes!
HINT: For evenly baked cupcakes use a Silicone Muffin Pan. Your cupcakes will pop right out of the pan and cleanup will be easy.
Silicone Muffin Pans available on Amazon.
** Original Recipe Source: An Apple A Day
If you’ve ever had a Mexican wedding cookie, then you probably know how melt-in-your-mouth delicious they are. Similar to shortbread but with cinnamon, nutmeg, and ground almonds mixed in, they are one of my very favorite baked treats.
Voila! Simple to make, but so delicious.
*** A special Thank you to Lauren Conrad for sharing this recipe.
Sugar cookies are perfect for bridal showers or wedding / party favors. They are easy to make and most people like them.
Makes 3 – 4 Dozen giant sugar cookies
****Original recipe: Peanut Butter Fingers
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