Posts tagged Recipes
Posts tagged Recipes
This is a perfect dessert for a summer bridal shower.
Hot Fudge Sauce:
Combine 2 cups Oreos with margarine and sugar.
Press into 9×13 pan.
Freeze 15 minutes.
Spread layer of each ice cream on top and freeze for 3 hours.
Combine first 4 hot fudge sauce ingredients in saucepan and bring to a boil for 8 minutes.
Remove from heat and stir in vanilla.
Cool to room temperature.
Spoon sauce on ice cream and freeze until firm.
Spread Cool Whip on top and sprinkle with Oreo crumbs.
Freeze 3 hours.
These cookies would be great for a bridal shower.
1 1/2 cups all purpose flour
1/2 cup cornstarch
1/4 teaspoon salt
1/4 cup powdered (confectioners) sugar
1 cup unsalted butter, room temperature
1 teaspoon pure vanilla extract
1 cup powdered (confectioners) sugar, sifted
In a medium sized bowl whisk together the flour, cornstarch and salt. Set aside.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the flour mixture and beat until incorporated. Cover and refrigerate the dough for at least one hour or until firm.
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.
When dough is firm, form into 1 inch (2.5 cm) balls and place the cookies on the prepared baking sheets spacing about 1 inch apart. Bake for about 12 - 14 minutes or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.
Meanwhile, line another baking pan or tray with parchment or wax paper. Sprinkle about half of the confectioners (powdered or icing) sugar onto the bottom of the pan and then place the slightly cooled cookies on top of the sugar. Put the remaining sugar in a fine strainer or sieve and then sprinkle the tops of the cookies (or you can just roll the cookies in the sugar).
These cookies store very well. Place in an airtight container between sheets of wax paper and they will keep a couple of weeks.
Makes about 3 dozen cookies.
*Photo Credit: YummyCorner
Baked Alaska is a layered dessert consisting of cake, ice cream and sweet meringue, so it wasn’t terribly difficult to translate into cupcake form. To begin, you’ll need a “naked” cupcake - no wrappers! They’d catch fire, and we certainly don’t want burning paper on our delicious treat.
You have two options to obtain your “naked” cupcakes: 1.) Bake cupcakes without liners in a greased and floured cupcake pan. 2.) For easy clean-up, use your least cutesy cupcake papers and just peel them away before you begin assembling the cakes. I’m all for the latter - one less pan to wash. Inexpensive parchment paper liners will do just fine.
To make the blue-flame magic happen, turn down the lights and sprinkle a couple of tablespoons of warmed brandy over each meringue-coated cupcake. Ignite with a grill lighter or a long fireplace match.
Yield: 10-12 cupcakes&
Use your favorite cupcake recipe, or the Basic Vanilla Cupcake recipe (below)
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons butter, softened
3/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup + 2 tablespoons milk
2 cups of your favorite ice cream for filling cupcakes
1. In a large mixing bowl, beat egg whites with an electric mixer until foamy. Add the cream of tartar and beat until soft peaks form.
* This recipe can be found in one of my favorite cookbooks:
In the century since William Entenmann opened his first bakery in Brooklyn, the Entenmann’s Bakery brand has burgeoned to the point that it’s the top selling sweet baked goods brand at supermarkets nationwide. For the first time translating some of that best-selling-baked-goods mojo into a recipe book for use at home, Entenmann’s has come out with Entenmann’s Big Book of Baking. I like the fact that there is a whole chapter on crumb cakes. This Blueberry Crumb Cake is my favorite.
Note: These amounts are an adaptation: I doubled the crumb recipe to put more crumbs on the cake
1. Preheat oven to 375 degrees
2. Butter, or spray with cooking spray, a 13 x 9 x 2 baking pan and line with parchment paper. (Note: this will allow you to lift the cake from the pan after baking for very-easy slicing and clean-up)
3. Whisk together flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
4. Using two knives, or lightly with your fingertips, cut butter into dry ingredients until the mixture resembles fine crumbs and there are no chunks of butter left. Set aside.
5. In a separate bowl, whisk egg, sour cream, milk and vanilla and add to flour mixture, stirring until combined.
6. Fold blueberries and lemon extract into the batter. Pour batter into the pan, smoothing to reach corners.
7. Make crumb topping: blend butter with flour until crumbly. Add sugar. Spoon over the batter mix.
8. Bake until the cake is golden; 40 minutes. Cool cake for 20 minutes before serving.
* Recipe Credit: Entenmann’s Big Book of Baking
These chocolate classics would make cute wedding favors.
1. Preheat oven to 375 degrees. Line two large baking sheets with parchment paper; set aside. Sift together flour, cocoa, baking soda, and salt into a small bowl; set aside.
2. Add butter, shortening, and sugars to the bowl of an electric mixer fitted with the paddle attachment; cream on high speed until smooth, about 3 minutes. Add egg; beat until pale and fluffy, about 2 minutes. Add half the flour mixture, then the milk and vanilla; beat until combined. Add the remaining flour mixture. Beat together, scraping down sides of bowl with a rubber spatula as needed.
3. Drop 12 slightly rounded tablespoons of batter 2 inches apart on each baking sheet. Bake the cookies in the upper and lower thirds of oven, 10 minutes; switch the positions of the baking sheets, and rotate each one. Continue baking until the cookies spring back to the touch, 2 to 4 minutes more.
4. Remove from oven; let cookies cool on baking sheets, 10 minutes. Transfer with a metal spatula to a wire rack; let cool completely. Meanwhile, line a cooled baking sheet with a new piece of parchment; repeat process with remaining batter.
5. Spread 1 scant tablespoon buttercream on flat sides of half the cookies. Top each with one of the remaining cookies, flat side down, and gently press together. Transfer pies to a tray.
6. Melt half the chocolate in a saucepan over low heat, stirring until smooth. Remove from heat; add remaining chocolate, and stir until melted and smooth. Transfer to a pastry bag fitted with a plain round tip (Ateco #2 or #3) or a small parchment cone. Pipe chocolate in a spiral pattern on top of each pie. Let chocolate set before serving, about 1 hour.
Is there anything more comforting than the perfect hot cocoa recipe in the winter? Enjoy!
1. Heat the milk in a saucepan.
2. Melt the chocolate in the milk.
3. Add the sugar and whisk until dissolved.
Yield: Makes 84 one-ounce servings
Preheat oven to 375 degrees. Butter 84 one-ounce ramekins. In a small pan over medium heat, melt 2 tablespoons butter; toss with bread in a medium bowl.
Heat milk over medium heat until just steaming. Melt remaining butter in a deep skillet over medium heat. When butter bubbles, stir in flour; cook, stirring, 1 minute. Whisking constantly, slowly pour in hot milk, bring to a boil, and cook until thick enough to coat back of spoon.
Remove from heat. Stir in nutmeg, cayenne, 3 cups cheddar, 1 1/2 cups Gruyere, salt, and pepper. Stir in macaroni.
Pour into ramekins. Sprinkle with remaining cheeses and breadcrumbs. Bake until browned, about 30 minutes.
I love a good gingerbread house but I thought it would be fun to do do a modern one instead of the old traditional type. Here are instructions how we made this little modern house that any design lover could get excited about. There is a free template below that makes this project super easy. Click through for the full photos and instructions.
Step 1: Make your gingerbread dough. We used this recipe and one batch was the perfect amount for this house.
Step 2: Roll the dough out until it is about 18″ x 18″ and 1/4″ thick.
Step 3: Lay out the template pieces on the dough before you begin cutting to make sure you’ll have enough dough. If necessary, roll the dough out just a bit thinner so all the pieces fit.
Step 4: Cut along the lines of the template.
Step 5: Carefully transfer the pieces to two parchment lined baking sheets. Bake according to your recipe and allow to cool.
Step 6: Once your pieces are cool, if they puffed while baking, you can use a serrated knife or a fine grater to straighten the edges.
Step 7: Mix up a recipe of royal icing. Reserve a few tablespoons of icing in a small bowl, and fill a piping bag fitting with a coupler and a small round tip with the rest.
Step 8: Add a spoonful of water to the small bowl of icing and stir to thin. Spoon over the four windows and use a knife to spread to the edges and allow to flow over. Set the windows aside to dry.
Step 9: Prep a surface for your gingerbread house. We used a cutting board wrapped in parchment, but a piece of cardboard would also work. Lay out the walls of your house and mark the spot on the board where you want your house to sit.
Step 10: Starting with a side wall, pipe a line of icing along the bottom edge. Stick the wall down along the line you marked and prop the wall up. (We used spice jars.)
Step 11: Repeat with the next wall and stick into place. On the back side of the joint, pipe another line of icing and smooth onto the inside of the walls. Keep putting up your walls, propping them up as necessary until all six walls are in place. Allow the icing to set for a bit.
Step 12: Pipe a line of icing along the top edges of the walls on one side of the house, and put the roof in place. Repeat on the other side of the house. Allow to set up for a bit longer.
Step 13: Once your windows are dry, switch to a thin round tip and decorate the windows.
Step 14: Use icing to glue the porch, front door and windows to the house.
Step 15: Decorate the house with any more icing details, like christmas lights and a door knob, then decorate with candy, using icing to stick in place.
Photo Credits: Alexis Birkmeyer
These glorious gems of chocolate goodness are topped with my favorite vanilla buttercream frosting, mini chocolate chips, and a cute little cookie. Not only did I top these Chocolate Chip Cookie Cupcakes with a miniature cookie, I also baked a little ball of dough into their centers! As you can see from the photo, the cookie bakes up beautifully inside the cupcake and it almost takes on the fluffy texture of the cake that surrounds it. Genius, right? Well I certainly thought so, although I’m betting I’m not the first to have this cookie dough cupcake epiphany!
1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
2 teaspoons pure vanilla extract
1 tablespoon instant espresso granules
1/2 cup warm water
Store bought chocolate chip cookie dough
3 sticks unsalted butter, softened
pinch of fine grain sea salt
1 tablespoon clear vanilla extract
2 pounds confectioners’ sugar, sifted
4-6 tablespoons heavy cream or milk
1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, and vanilla. In a small bowl, combine instant espresso granules and warm water, stirring until dissolved. Add espresso mixture to the cake batter and stir until fully incorporated.
3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
4. Measure .4 ounce balls of cookie dough (about 1 teaspoon) and drop a ball of dough into each cupcake. Be sure to use a spoon to completely cover the dough ball with batter.
5. Bake in preheated oven for 18-22 minutes or until a toothpick entered into the center of a cupcake comes out clean.
6. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.
1. In a large mixing bowl, cream butter until fluffy. Slowly add in confectioner’s sugar, and continue creaming until well blended.
2. Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.
1. Garnish your cupcakes with mini semi-sweet chocolate chips and a mini chocolate chip cookie.
2. To make the mini cookies, I simply measured out 24 .4 ounce (about 1 teaspoon) balls of dough and baked them according to package directions (about 8-10 minutes). Allow mini cookies to cool completely before adding them to the cupcakes.
- If you are choosing to garnish your cupcakes, make sure you do this immediately after you frost your cupcakes. Once the top layer of the buttercream hardens, nothing will stick to the frosting.
- If you do not have instant espresso powder, you can simply omit it from the recipe. You can typically find this product in the coffee aisle of most supermarkets.
Today I’m going to show you How to Make Your Very Own Starbucks Pumpkin Spice Latte, in the comfort of your own home… without waiting in long lines or shelling out a gazillion pennies. We’re going to make a “tall” latte, as they say in the coffee world. You’ll be able to get two regular coffee-cup sized lattes out of this method if you’re willing to share the goods with someone else.
Anyway, here’s how you make this…
Yield: 1 drink
Prep Time: 10 min
Cook Time: 4 min
1/2 cup whole milk
1 tablespoon unsweetened canned pumpkin puree
1 teaspoon packed light brown sugar
1/4 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1 cup hot brewed, strong coffee
2 tablespoons half & half cream
1 teaspoon granulated white sugar, or more to taste
whipped cream, optional
1. In a glass measuring cup or microwave-safe bowl, whisk together milk, pumpkin, brown sugar, spice and vanilla. Microwave for 1 to 2 minutes- watch closely and remove it from the microwave when the milk is hot and frothy.
2. Pour the pumpkin milk into a tall mug or glass. Add hot coffee. Pour in the cream. Add a teaspoon of sugar. Stir, and taste. Add more sugar, if desired.
3. Optional, but oh so good… add whipped cream on top and a sprinkle of nutmeg. Serve immediately!
*Feel free to lighten up the recipe by using nonfat milk and fat-free half & half. It won’t be as rich, but it will still give you that yummy pumpkin latte flavor.
Brew your favorite cup of coffee in your cutest coffee cup. Strong, if you want a strong coffee flavor in your latte.
Add pumpkin puree to a half cup of milk. I used whole milk since I love that rich flavor. If are on a diet, simply use low-fat milk.
Add brown sugar…
…and vanilla extract…
…and pumpkin pie spice.
Whisk all that good stuff together.
And then put it in the microwave.
One or two minutes later, and your pumpkin milk mixture is hot and frothy and ready for latte – ing.
Pour all of that pumpkin milk into a tallish mug or glass.
Pour your hot cup of coffee in next.
Add a little half & half.
Add a teaspoon of sugar…and stir and taste. Add more sugar if you’d like it sweeter.
Add a little bit of whipped cream (optional, but not really).
Okay, add a lot of whipped cream (it’s better that way).
Sprinkle nutmeg on top.
And there you go! No lines, no weird syrups, and perfectly delicious for a chilly fall morning.
* Photo Credit: Lori Lange
These cookies are so cute! They make quick and easy last minute Halloween treats
Attach 1 chocolate candy to chocolate bottom of each cookie, using decorating icing.
Pipe decorating icing around base of milk chocolate candy.
* Original Recipe can be found at Betty Crocker
These cookies really are just a couple of bites of apple pie, complete with real pie crust. So cute too. Imagine eating a piece of apple pie. If you think about the last inch or so of pie, where the ratio of filling to crust shifts so that you’re eating slightly more crust than filling, that’s what these cookies taste like. To me, that’s the sweet spot of the pie.
The cookies taste best when they’re fresh, but just like an apple pie, they still taste great a day later.
For the dough:
2½ cups (313 grams) all-purpose flour
2 tbsp. (25 grams) granulated sugar
1 tsp. (4 grams) salt
2 sticks (8 oz. or 1 cup) unsalted butter, cold and cut into small pieces
½ cup very cold water
- Hershey Kisses
- Mini chocolate chip morsels
- Nutter Butter Cookies (bite size)
- Melt about 1 C of mini chocolate chips (about half of the bag) in the microwave or over the stove top.
*Never add water. I learned this the hard way once while making chocolate covered strawberries.
- Carefully dip the flat end of a Hershey Kiss into the melted chocolate and bind it to a Nutter Butter. Do the same with a mini chocolate chip (see the picture).
- Repeat as many times as you like. Careful leaving these lying around, though! Many of mine kept mysteriously disappearing and I would have to make more.
1 can (15oz) pure pumpkin puree
1 cup granulated sugar
1 cup brown sugar
3/4 cup apple sauce
2 1/4 cup all purpose flour
2 tsp baking powder
2 tsp baking soda
1 tsp kosher salt
1 Tbsp ground cinnamon
1/2 tsp ground cloves
1 tsp ground ginger
1 tsp ground nutmeg
2 pkg (8oz each) cream cheese, softened
2/3 cup granulated sugar
pinch of salt
1/3 cup sour cream
1/3 cup heavy cream
1 tsp vanilla extract
For the Frosting:
1/2 cup butter, softened
8 oz cream cheese, softened
1 tsp vanilla extract
4 cup powdered sugar
3 Tbsp heavy cream
3 Tbsp walnuts, chopped
1 Tbsp caramel sauce (Hershey’s caramel ice cream topping)
For the Cheesecake Layer
Preheat the oven to 275 degrees F. Line cookies sheets with parchment paper.
Using an electric mixer, cream the butter and sugar at low speed until it is smooth. Beat in the vanilla. At low speed gradually add the flour. Mix in the pecans with a spatula. With floured hands, take out about 1 tablespoon of dough and shape into a crescent. Continue to dust hands with flour as you make more cookies. Place onto prepared cookie sheets. Bake for 40 minutes. When cool enough to handle but still warm, roll in additional confectioners’ sugar. Cool on wire racks.