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Showing posts with label desserts. Show all posts
Showing posts with label desserts. Show all posts

4/21/2011

Cheesecake Stuffed Strawberries



In thinking of a decadent treat that is also MOSTLY healthy, I spent a while racking my brain thinking of what to make...until my Mom said "Didn't we see stuffed strawberries somewhere??"  Bingo...we did!  I searched for a stuffed strawberry recipe and came up with this one.  Looked easy?  Check!  Mostly fruit?  Check!  Can be put together quickly?  Check again!

It really took no time to whip the filling together and piping the filling in with a pastry bag made it really simple.  If you don't have a pastry bag, you could definitely use a plastic sandwich bag with a corner snipped off.

Cheesecake Stuffed Strawberries
Recipe courtesy of AllRecipes

Ingredients
  • 1-2 pints of fresh strawberries
  • 1 8 oz. package of softened cream cheese
  • 1 tsp. vanilla or orange extract (I used a little of both)
  • 1/2 c. confectioners sugar

Directions
  • Place the softened cream cheese, extract and sugar in a bowl and mix until fluffy.
  • Put filling mixture into a pastry bag fit with the star tip and set aside.
  • Cut the top/stem off of the strawberries and set them on the flat end, pointing up.
  • Slice an X through the strawberry from the tip to the cut end, but not going all the way through (you want to make a sort of pocket for the filling).
  • Put the tip of the pastry bag into the strawberry and pipe the filling in.
  • Chill and enjoy!

6/19/2010

Cherry-Cheese Crescent Braid

Cherry-Cheese Crescent Braid


Ingredients
1    can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1/2    cup pineapple cream cheese spread (from 8-oz container)
2    tablespoons sugar
1    egg, separated
1/2    cup chopped candied red cherries
1    tablespoon water
1    teaspoon sugar

Glaze
1/3    cup powdered sugar
1/4    teaspoon almond extract
1 to 2 teaspoons milk

Directions
1.    Heat oven to 375°F. Spray cookie sheet with cooking spray.
2.    If using crescent rolls: Unroll dough onto cookie sheet, forming 13x7-inch rectangle. Firmly press perforations to seal. If using dough sheet: Unroll dough onto cookie sheet, forming 13x7-inch rectangle.
3.    In medium bowl, beat cream cheese and 2 tablespoons sugar with spoon. Beat in egg yolk. Stir in cherries. Spoon lengthwise down center of dough rectangle in 2 1/2-inch-wide strip. Cut 1-inch-wide strips on each side of cream cheese filling to within 1/2 inch of filling. Fold strips at an angle across filling mixture, alternating from side to side.
4.    In small bowl, mix egg white and water; beat well. Brush egg white mixture over dough. (Discard any remaining egg white mixture.) Sprinkle with 1 teaspoon sugar.
5.    Bake 15 to 20 minutes or until deep golden brown. Immediately remove from cookie sheet; place on serving tray. Cool 5 minutes.
6.    In small bowl, beat powdered sugar, almond extract and enough milk for desired drizzling consistency. Drizzle glaze over warm braid. If desired, garnish with additional candied cherries. Cool 15 minutes before slicing. Serve warm. Store in refrigerator.





2/21/2010

Peanut Butter Chocolate Chip Brownies

Watching the USA/Canada Hockey Olympic Game, Paul and I had a slight craving for something sweet after dinner....thinking about the ingredients we have on hand, this recipe was perfect.  It all mixed up quick and beautifully and in no time, the sweet smell of peanut butter, sugar and chocolate was drifting out of the kitchen and into the living room.

Peanut Butter Chocolate Chip Brownies
Recipe seen on YumSugar

Ingredients
  • 6 tbs unsalted butter, room temperature
  • 1/2 c chunky peanut butter
  • 1 1/4 c (packed) golden brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 3/4 c all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 c Ghirardelli milk chocolate chips 
Directions
  1. Preheat oven to 350°F. 
  2. Generously butter and flour 8-inch square baking pan.
  3. Using electric mixer, beat butter in large bowl until smooth. 
  4. Add peanut butter to butter; beat until well blended, scraping down sides of bowl occasionally.
  5. Beat in brown sugar. 
  6. Add eggs 1 at a time, beating well after each addition. 
  7. Beat in vanilla.
  8. Sift flour, baking powder & salt into medium bowl.
  9. Add to peanut butter mixture; beat until blended. Stir in chocolate.
  10. Transfer batter to pan. Using spatula, smooth top.
  11. Bake until toothpick inserted 2 inches from edge of pan comes out with moist crumbs attached, about 40-50 minutes. Transfer pan to rack, cool completely. 
Peanut Butter Chocolate Chip Brownies on FoodistaPeanut Butter Chocolate Chip Brownies

    2/20/2010

    Pina Colada Cake

    I wanted to make my mother-in-law a cake for her birthday get-together and she said "surprise me"...so I tried to think of something out of the ordinary.  I know she loves tropical drinks, so when Pina Colada Cake crossed my mind, I knew it would be  a hit.  I was not disappointed!  Everyone raved over this cake and it was delicious!  Very moist and the flavors of the drink really came though!  I will definitely be making this again, it was light, moist, refreshing and you almost (almost!) felt like you were on the beach with a drink in your hand...until you saw the forecast for 6-8 inches of snow Monday.  ;)


    Pina Colada Cake & Frosting
    Recipe Courtesy of About.com: Southern Food


    Ingredients
    For cake

    • 1 (approx. 18.25 ounces) box white cake mix
    • 1 small package (4 serving size) vanilla or French vanilla instant pudding mix
    • 1/4 c vegetable oil
    • 1/2 c water
    • 1/3 c light rum
    • 4 eggs
    • 1 can (8 oz) crushed pineapple, undrained
    • 1 c flaked coconut
    For frosting
    • 1 can (8 oz) crushed pineapple, undrained
    • 1/3 c light rum
    • 1 small package (4 serving size) vanilla or French
    • vanilla instant pudding mix
    • 1 container (8 oz) Cool Whip
    • coconut to taste, toast* if desired
    Directions
    Cake
    • Grease and flour a 13 x 9-inch pan or two round 8-inch layer cake pans. 
    • Preheat oven to 350°. 
    • Mix cake mix, pudding, oil, water and rum. 
    • Add eggs, one at a time, beating well after each addition. 
    • Stir in pineapple then fold in coconut. 
    • Bake for 25 to 35 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
    Frosting
    • Mix crushed pineapple, rum, and vanilla instant pudding. 
    • Beat until it thickens. 
    • Fold in 1 container of Cool Whip. 
    • Frost cake and sprinkle top with coconut or toasted coconut.

    1/07/2010

    Oatmeal Cranberry White Chocolate Cookies


    Being more conscious about what I bake and cook at home is part of my New Year's plan, but that doesn't mean that some tasty treats can't be made every now and then...especially when they are made with whole wheat flour, rolled oats and cranberries!  These tasty treats were delicious and will also make a great treat for my co-workers on a very snowy Friday!  Not overly sweet, a bit of tang and hint of orange in every bite, these came out wonderfully.

    Oatmeal Cranberry White Chocolate Cookies
    Recipe adapted from AllRecipes

    Ingredients
    • 2/3 cup butter, softened
    • 2/3 cup packed brown sugar
    • 2 eggs
    • 1 1/2 tsp. vanilla extract
    • 1 1/2 tsp. orange extract
    • 1 1/2 cups rolled oats
    • 3/4 cups all-purpose flour
    • 3/4 cups whole wheat flour
    • 1/2 teaspoon salt
    • 1 teaspoon baking soda
    • 1 1/4 cups dried cranberries
    • 2/3 cup coarsely chopped white chocolate
     Directions
    • Preheat oven to 375 degrees F.
    • In a bowl, cream together the butter & brown sugar fluffy.
    • Beat in the eggs one at a time.
    • Add in vanilla and orange extract.
    • Combine oats, flours, salt, & baking soda; stir into butter mixture one cup at a time, mix well after each cup. 
    • Stir in dried cranberries & white chocolate. 
    • Drop by rounded teaspoons onto ungreased cookie sheets.
    • Pat each mound down with your fingers a bit to flatten.
    • Bake for 10 to 12 minutes in preheated oven, or until golden brown. Cool on wire racks.
    Yields about 36 cookies.

    12/27/2009

    Snowman Oreo Truffle Pops


    Christmas time was coming up fast and I wanted a special dessert to take to my Aunt's on Christmas Eve, these it the bill perfectly!  Cute, perfectly sized, rich and delicious, these were a huge hit!  I made them a couple of days in advance and they store wonderfully in the refrigerator.  You can decorate them for any holiday and they are very versatile!

    Snowman Oreo Truffle Pops
    Recipe from Homemade by Holman 

    Ingredients
    • 1 package Oreos 
    • 8 oz cream cheese, softened
    • White almond bark, for melting/dipping
    Directions
    • Line a baking sheet with wax paper or a Silpat. 
    • Crush Oreos in a food processor until the cookies become fine crumbs. You could also add cookies to a bag & crush with a rolling pin. 
    • Add cream cheese & stir until well combined. 
    • Roll into 1" diameter balls & transfer to prepared baking sheet. 
    • Gently push in lollipop sticks, if using.
    • Freeze for at least 30 min. 
    • Melt white chocolate in a double boiler or the microwave. 
    • Dip the frozen Oreo balls in melted chocolate. Drain off excess & transfer to a 2nd baking sheet lined with wax paper or Silpat.  
    • Chill for 30 min. in the refrigerator & decorate if desired. 
    • To decorate mine, I used black & orange royal icing & piped from a very small corner cut from a sandwich bag, easy & disposable!

    12/13/2009

    Rolo Pretzel Turtles



    The last item to wrap up my Christmas goody boxes were these....don't let the simplicity fool you...these are tiny bombs of addictiveness.  The magic that happens when you get a Rolo candy melty on top of a salty pretzel and top it with a pecan is pure heaven.  I have no doubt that these will be a huge hit and aside from unwrapping 50+ Rolo candies, these were so simple to make, I'm not sure if this even qualifies as a recipe!

    Rolo Pretzel Turtles
    Recipe courtesy of Recipezaar

    Ingredients
    • 50 small pretzel twists
    • 50 pieces Rolo candies
    • 50 pieces whole pecans or walnuts
    Directions


    • Preheat oven to 250 degrees.
    • Place pretzel pieces on a baking sheet lined with a silpat or parchment.
    • Top with one Rollo candy.
    • Place in a warm oven to just let the Rollo candy melt on top of the pretzel to hold it in place.
    • Remove from oven & place a pecan piece on top.
    • Let cool & harden.

      Christmas Cookies



      Christmas goody boxes would not be complete without sugar cookies!  I used this sugar cookie recipe and royal icing recipe previously for Halloween cookies, which you can find here!  So good!

      Candy Cane Biscotti


      Christmas baking is such a wonderful tradition and it feels so good to share the treats with those around us.  I have been a busy baker this weekend, making up some treat boxes for my friends/co-workers.  This recipe just jumped out at me as "Christmas-sy" and I had to include it.  These are delicious and are wonderful dipped in coffee or tea!

      Candy Cane Biscotti
      Recipe courtesy of Pennies on a Platter

      Ingredients
      • 2 1/2 cups all-purpose flour
      • 1 1/2 teaspoons baking powder
      • 1/4 teaspoon salt
      • 8 tablespoons unsalted butter, softened
      • 1/2 cup granulated sugar
      • 3 large eggs
      • 2/3 cup finely crushed peppermint candy canes
      • 14 ounces fine quality white chocolate, melted
      • extra crushed candy canes to sprinkle on top
      Directions
      • Preheat oven to 350 degrees.
      • In a medium bowl whisk together flour, baking powder & salt.
      • In a large mixing bowl, beat together butter & sugar. Add eggs one at a time, mixing well after each. Add dry ingredients & mix until combined & stir in crushed candy.
      • Divide dough into 4 pieces. Shape each piece into 9″ x 1 1/2″ round log. Place logs 3 inches apart onto baking sheet with a silpat or parchment.
      • Bake until tops are cracked & ends just start to turn light brown, about 18-20 min. Remove from oven & reduce temperature to 325. Cool logs 10 minutes on cookie sheet.
      • Cut each log diagonally into 1/2″ slices with sharp serrated knife. Arrange pieces standing up back onto the baking sheet.
      • Bake until cookies are light golden brown & crisp on both sides, about 12-15 min. The centers may still be a little soft but will firm up as they cool. Place onto cool rack & cool completely.
      • Dip half of each biscotti into melted chocolate & shake off excess. Immediately sprinkle with additional crushed candy canes & set on a parchment or wax paper lined baking sheet until the chocolate has set.
      • Make about 4 dozen.

      11/01/2009

      White Chocolate Raspberry Cheesecake


      *Forgive the bad lighting in the picture, I was too focused on getting things set up on the table than a great pic!*

      Lately for birthday dinners, I've made white cakes, carrot cakes and cupcakes...but this time, I wanted something different.  I had only made 1 cheesecake in the past year and was definitely due for another!  I came across this recipe for White Chocolate Raspberry Cheesecake and it was HEAVEN.  Rich, decadent, not too difficult...definitely a keeper!  My dad (Happy Birthday, Dad!) enjoyed it very much, as did everyone else!


      White Chocolate Raspberry Cheesecake
      Recipe courtesy of AllRecipes

      Ingredients
      • 1 c. chocolate cookie crumbs (I used chocolate graham crackers)
      • 3 tbs. white sugar
      • 1/4 c. butter, melted
      • 1 (10 oz.) package frozen raspberries (I used 1 1/2 pints fresh)
      • 2 tbs. white sugar
      • 2 tsp. cornstarch
      • 1/2 c. water
      • 2 c. white chocolate chips
      • 1/2 c.p half-and-half cream
      • 3 (8 oz) packages cream cheese, softened
      • 1/2 c. white sugar
      • 3 eggs
      • 1 tsp. vanilla extract
      Directions
      • In a medium bowl, mix together chocolate grahams, 3 tbs. sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
      • In a saucepan, combine raspberries, 2 tbs. sugar, cornstarch & water. Bring to boil &continue boiling 5 minutes or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
      • Preheat oven to 325 degrees F. In a bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
      • In a large bowl, mix together cream cheese & 1/2 c. sugar until smooth. Beat in eggs one at a time. Blend in vanilla &d melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan & again spoon 3 tbs. raspberry sauce over the top. Swirl batter with the tip of a knife to marble.
      • Bake for 55 to 60 minutes or until filling is set. Cool, cover with plastic wrap &d refrigerate for 8 hours before removing from pan. Serve with any leftover raspberry sauce (I poured over the whole cheesecake top.)

      10/29/2009

      Halloween Cookies



      I have been itching to try royal icing for some time now and never seemed to have the time.  I finally found the time (and the courage) to try this.  I think with time, the process would get simpler, but I was happy with my first attempt.  There are a lot of steps, but I was just mainly concerned with the icing drying out, but had no real issues.  Honestly, it was easier than I imagined and with more practice, I can see finding many excuses to use royal icing for cookies all the time!  The results were definitely so pretty and worth the effort...and it tasted wonderful too!

      Sugar Cookies
      Recipe courtesy of Annie at Annie's Eats

      Ingredients
      • 1 cup butter
      • 1 cup powdered sugar
      • 1 egg, beaten
      • 1 1/2 tsp. almond extract
      • 1 tsp. vanilla extract
      • 1 tsp. salt
      • 2 ½ cup flour
       Directions
      • Cream butter.
      • Add powdered sugar.
      • Blend in egg, almond extract, vanilla, salt and flour.
      • Chill dough until firm. Roll to ¼” thickness on well-floured surface.
      • Cut with cookie cutters.
      • Place on greased cookie sheets or use a Silpat.
      • Bake at 375° for 8-10 minutes. Cookies should not get browned at all.
      • Decorate when cooled completely.
      Royal Icing
      Recipe adapted from Good Things Catered, as seen on Annie's Eats

      Ingredients
      • 4 cups powdered sugar, sifted
      • 2 tbsp. meringue powder
      • 5 tbsp. water 
      Directions
      • Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment.  Mix on low speed until the icing is no longer shiny (about 7-10 min).
      • Transfer the contents of the mixing bowl to an air-tight container.  This will be the stiffest consistency of the icing, at this point it is still too stiff to use. 
      • Add water a very small amount at a time & stir by hand until fully mixed.  Continue until the icing has reached a piping consistency.
      • Using a pastry bag, pipe around the edges of each cookie.  Let stand so the icing will set and dry.
      • Be sure to keep the leftover icing covered at all times when not in use or it will begin to dry.
      • Once all the cookies have been edged, spoon some of the remaining icing to a separate air-tight container. 
      • Thin out by mixing in a small amount of water at a time, until the icing drips off the spoon easily when lifted & smooths back into the icing fairly quickly.  
      • Once the icing has reached the desired consistency, transfer it to a squeeze bottle or drizzle a bit from the spoon to the area & flood the area surrounded by the piping on each cookie.  If it doesn't completely spread, use a toothpick to spread.  
      • Allow to dry completely.
      • Use the remaining thicker icing for piping decoration.  
      • Gel icing color is the best type of coloring to use, as it doesn't affect the consistency of the icing and provides a more vivid color.   Mix in a little at a time and stir to combine completely, a toothpick works well for adding the gel to the frosting. 

      9/28/2009

      White Chocolate Toffee Pumpkin Blondies


      Having leftover pumpkin puree from the pumpkin cupcakes left me wanting to make something else with the delicious fall-flavor!  It was a cold, windy day here in Michigan so these were perfect to make and an even better surprise for my husband to come home to!  Thanks to Annie for this delicious recipe, originally adapted from Martha Stewart.

      White Chocolate Toffee Pumpkin Blondies
      Recipe adapted from Annie's Eats

      Ingredients
      • 2 cups all-purpose flour
      • 1 tbsp. pumpkin pie spice
      • 1 tsp. baking soda
      • ¾ tsp. salt
      • 2 sticks unsalted butter, room temperature
      • 1 c. brown sugar
      • 1/4 c. white sugar
      • 1 large egg
      • 2 tsp. vanilla extract
      • 1 cup pumpkin puree
      • 1 cup white chocolate chips
      • 1 cup toffee chips
      Directions
      • Preheat the oven to 350° F.  
      • Line a 9×13-inch baking dish with foil.  
      • In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt.  Stir together and set aside.
      • In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugars on medium-high speed until light and fluffy, about 2 minutes.  
      • Beat in the egg and vanilla until well combined.  
      • Mix in the pumpkin puree.  
      • With the mixer on low speed add the dry ingredients and mix just until incorporated.  
      • Fold in the white chocolate and toffee chips with a rubber spatula.
      • Spread the batter evenly into the prepared pan.  
      • Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few crumbs, about 35-40 minutes.  
      • Transfer the pan to a wire rack and let cool completely before cutting.
      • To serve, lift the cake from the pan using the foil and transfer to a cutting board.  
      • Peel off the foil and using a sharp knife, cut into 24 squares.

      9/25/2009

      Pumpkin Cupcakes


      It's fall here in Michigan and the air is cooler, the nights are arriving just a little earlier and I had a serious craving for something with pumpkin.  These cupcakes turned out so light, moist and fluffy inside.  Paired with a nice cream cheese frosting, it certainly satisfied any pumpkin craving!

      I also have to share this over-the-top "review" from an anonymous coworker after eating one of my cupcakes.  It really cracked me up!   

      "The smooth cream cheese frosting was delicate, bringing back memories of a simpler time in the world of baking (before ace of cakes). The pumpkin cake was light and airy, while still being the appropriate consistency we’ve all come to expect from a fall treat. The combination of frosting and cake in each bite was delectable! While some conspiracy theorists are suggesting this was in fact the work of Betty Crocker or Sarah Lee, any educated palate can tell that these cupcakes are solely the work of Shawna."  

      It's kind (in a hilarious way), but Martha gets all the credit for these.  :)



      Pumpkin Cupcakes
      Recipe courtesy of Martha Stewart 

      Ingredients
      • 2 c. all-purpose flour
      • 1 tsp. baking soda
      • 1 tsp. baking powder
      • 1 tsp. coarse salt
      • 1 tsp.ground cinnamon
      • 1 tsp. ground ginger
      • 1/4 tsp. freshly grated nutmeg
      • 1/4 tsp. ground allspice
      • 1 c. packed light-brown sugar
      • 1 c. granulated sugar
      • 1 c. (2 sticks) unsalted butter, melted & cooled
      • 4 large eggs, lightly beaten
      • 1 can (15 ounces) pumpkin puree

      Directions
      • Preheat oven to 350 degrees. Line cupcake pans with paper liners. In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg & allspice; set aside.
      • In another bowl, whisk together brown sugar, granulated sugar, butter & eggs. Add dry ingredients, & whisk until smooth. Whisk in pumpkin puree.
      • Divide batter evenly among liners, filling each halfway. Bake until tops spring back when touched & a toothpick inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool.  Frost with your favorite cream cheese frosting.

      9/07/2009

      Coconut Cupcakes

      Oh.my.goodness. 

      That's all I have to say about these cupcakes AND the frosting.  Heaven.  Pure heaven wrapped in a pretty baking cup.  If you want a cupcake recipe that makes a lot of cupcakes (It made 2 dozen reg. size cupcakes for me) and impresses your guests, this is the one.  OK...Ina does go completely, insanely and absurdly overboard with the butter, but if you just think that it's spread out over 2 dozen cupcakes (and I have about 1.5 cups of the frosting left over in the fridge), you can sorta justify it.

      Ina's Coconut Cupcakes
      Recipe courtesy of Ina Garten, Barefoot Contessa, episode Stephen's Birthday

      Ingredients
      • 3/4 pound (3 sticks) unsalted butter, room temperature
      • 2 cups sugar
      • 5 extra-large eggs at room temperature
      • 1 1/2 teaspoons pure vanilla extract
      • 1 1/2 teaspoons pure almond extract
      • 3 cups flour
      • 1 teaspoon baking powder
      • 1/2 teaspoon baking soda
      • 1/2 teaspoon kosher salt
      • 1 cup buttermilk
      • 14 ounces sweetened, shredded coconut
      • For the frosting:

      • 1 pound cream cheese at room temperature
      • 3/4 pound (3 sticks) unsalted butter, room temperature
      • 1 teaspoon pure vanilla extract
      • 1/2 teaspoon pure almond extract
      • 1 1/2 pounds confectioners' sugar, sifted
      Directions
      • Preheat the oven to 325 degrees F.
      • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter & sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla & almond extracts & mix well.
      • In a separate bowl, sift together the flour, baking powder, baking soda & salt. In 3 parts, alternately add the dry ingredients & the buttermilk to the batter, beginning & ending with the dry. Mix until just combined. Fold in 7 oz. of coconut.
      • Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown & a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack & cool completely.
      • Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter & vanilla and almond extracts. Add the confectioners' sugar & mix until smooth.
      • Frost the cupcakes & sprinkle with the remaining coconut. 

      8/22/2009

      My 200th Post! Carrot Cake with Cream Cheese Frosting


      Wow...200 posts. Where has the time gone? I'm incredibly proud of my little blog here and am so appreciative of all the readers who visit me!

      For my Father-in-laws birthday dinner tomorrow, I decided to make him a cake. One of my friends whose blog I visit made this recently in the form of cupcakes and I wanted to make them, however, my cupcake pan is missing in action. A 2 layer carrot cake with cream cheese frosting fit the bill for a birthday cake, so I made it that way instead.

      I am still working on my cake frosting and decorating techniques, but overall I think it turned out pretty good.

      By the way, my in-laws are Polish and Tata = Dad in Polish. :)

      Carrot Cake with Cream Cheese Frosting
      From Lovestoeat Weblog, originally from Smitten Kitchen

      Ingredients
      • 2 c. all purpose flour
      • 2 tsp. baking soda
      • 1 tsp. salt
      • 2 tsp. ground cinnamon
      • 1/2 tsp. ground nutmeg
      • 1 tsp. ground ginger
      • 2 c. sugar
      • 1 1/4 c. canola oil
      • 4 large eggs
      • 3 c. grated peeled carrots
      • 1 c. coarsely chopped walnuts
      Directions
      • Preheat oven to 350
      • Line 24 cupcake molds with papers, or butter & flour them.
      • Whisk flour, baking soda, salt, cinnamon, nutmeg & ginger in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture & stir until blended. Stir in carrots, walnuts. Divide batter among cupcake molds, filling 3/4 of each.
      • Bake cupcakes 14 to 18 minutes, or until a tester inserted into the center of one comes out clean. Let cool in pans for five minutes or so, then transfer cakes to a cooling rack. Let cool completely before icing them.
      • To make a carrot layer cake: Butter two 9-inch-diameter cake pans instead of cupcake molds. Line bottom of pans with waxed paper. Butter & flour paper; tap out excess flour. Divide the batter between the prepared pans & bake the layers for about 40 minutes each, or until a tester inserted into center comes out clean. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.
      For Frosting
      • Two (8-ounce) packages cream cheese, softened
      • 1 stick unsalted butter, room temperature
      • 2 cups confectioners’ sugar
      • 1 tbs. vanilla extract
      Directions
      • In a stand mixer beat all the ingredients on medium until fluffy.
      • Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly or pipe on to cakes.
      • To assemble a carrot layer cake, frost the top of one cake, place the other cake on top.
      • Frost the sides & top, swirling decoratively.
      • Refrigerate the cake for 30 minutes to set up frosting.

      8/15/2009

      Sour Cream Coffee Cake

      I was looking for a nice classic coffee cake to take to some of our neighbors, since they have a very nice habit of bringing over tasty treats for us on occasion. I found this recipe on the King Arthur Flour website and it turned out great! A nice flavor, not overly sweet and it goes perfectly with a nice cup of coffee!

      Sour Cream Coffee Cake
      Recipe courtesy of King Arthur Flour

      Ingredients

      Cake
      • 1/2 cup (1 stick) butter or margarine
      • 1 cup sugar
      • 2 eggs
      • 2 cups King Arthur Unbleached All-Purpose Flour
      • 1 teaspoon baking powder
      • 1 teaspoon baking soda
      • 1/2 teaspoon salt
      • 1 cup sour cream or yogurt
      Topping/Filling
      • 1/2 cup sugar
      • 2 teaspoons cinnamon
      • 2 teaspoons vanilla
      • 1/2 cup chopped walnuts
      Directions
      Cream together the butter or margarine, sugar & eggs. In a separate bowl, mix together the flour, baking powder, baking soda & salt. Add the flour mixture to the butter mixture alternately with the sour cream or yogurt, stirring after each addition.

      Grease and flour a regular-sized (9 1/2-inch) tube pan or bundt-style pan, or a 9 x 9-inch pan. Spread half the batter in the pan & sprinkle with half the topping mixture. Repeat with remaining batter & topping.

      Bake the coffeecake in a preheated 350°F oven for 25 to 30 minutes, or until the cake tests done. Cool it for 10 to 15 minutes, then remove it from the pan & serve.
      Yield: about 12 generous servings.

      7/25/2009

      Saturday baking ... brownie time!


      I needed a quick chocolate fix for my husband, brother-in-law and I for our Saturday get together to play video games and watch some TV. This hit the spot and might just be my new "go to" brownie recipe. It was so tasty and moist, that I didn't bother to make the frosting part of the recipe!

      Best Brownies
      Recipe courtesy of All Recipes

      Ingredients
      • 1/2 cup butter
      • 1 cup white sugar
      • 2 eggs
      • 1 teaspoon vanilla extract
      • 1/3 cup unsweetened cocoa powder
      • 1/2 cup all-purpose flour
      • 1/4 teaspoon salt
      • 1/4 teaspoon baking powder
      • 3 tablespoons butter, softened
      • 3 tablespoons unsweetened cocoa powder
      • 1 tablespoon honey
      • 1 teaspoon vanilla extract
      • 1 cup confectioners' sugar
      Directions
      • Preheat oven to 350 degrees F. Grease & flour an 8 in. square pan.
      • In a large saucepan, melt 1/2 cup butter (I just melted mine in a microwave-safe bowl.) Remove from heat, stir in sugar, eggs, & 1 tsp. vanilla. Beat in 1/3 c. cocoa, 1/2 c. flour, salt, & baking powder. Spread batter into prepared pan.
      • Bake in preheated oven for 25 to 30 minutes. Do not overcook.
      • To Make Frosting: Combine 3 tbsp. butter, 3 tbsp. cocoa, 1 tablespoon honey, 1 tsp. vanilla, and 1 c. confectioners' sugar. Frost brownies while they are still warm.

      6/27/2009

      (Key) Lime Pie


      The minute I saw this dessert on the Pioneer Woman's website, I knew I had to make it. It looked way too good and better than that, way too easy. So, one night when my parents were coming over for dinner, I wanted to find something light and refreshing to eat afterward. This dessert was perfect.

      It was REALLY simple to make, especially since I used a pre-made graham cracker crust because I was running short on time, but besides that, it came together in a cinch and tasted delicious!!! It tasted like "Key Lime Pie" but since we don't have access to Key Limes much here in Michigan, I loved that it used regular limes. I would highly recommend you try this and I will definitely be making it again.

      Pioneer Womans Key Lime Pie. Sorta.

      Recipe courtesy of The Pioneer Woman Cooks
      Ingredients
      Crust
      18 graham crackers (the 4-section large pieces)
      1/3 cup sugar
      1/3 cup melted butter

      Filling
      1 heaping tablespoon lime zest
      1/2 cup lime juice
      2 egg yolks
      1 14-ounce can sweetened condensed milk

      Directions
      Preheat oven to 350 degrees.

      For the crust: Crush crackers in a food processor or Ziploc bag. Pour them into a bowl & stir in sugar & melted butter. Press into a pie pan & bake for 5 minutes or until golden & set. Remove from oven & set aside to cool slightly. (Or, as I did, buy a pre-made graham cracker crust in your local baking aisle)

      For the filling: Mix lime zest, lime juice & egg yolks in a mixing bowl. Add in condensed milk and mix on high until smooth & thick. Pour mixture into crust & bake for 15 minutes.

      Remove from oven, cool, then refrigerate for at least 1 hour or more.

      Serve with whipped cream & grated lime zest.

      5/25/2009

      Philadelphia-Style Vanilla Ice Cream

      I had previously made the French-style Vanilla ice cream from The Perfect Scoop cookbook and though it was a bit time consuming, it was spectacular... This time I wanted to try the less time consuming variation in the cookbook and try the recipe without egg yolks in it. This was much simpler to make and churn, however, I must say, it lacked the depth and richness of the ice cream with the yolks in the custard and the texture was more..."grainy", if that's the word... Still a good ice cream overall, I can't complain too much, but I personally prefer my previous attempt.

      Vanilla Ice Cream, Philadelphia-style
      Recipe courtesy of The Perfect Scoop, by David Lebovitz, page 25

      Ingredients
      • 3 cups heavy cream, or 2 cups heavy cream and 1 cup whole milk
      • ¾ cup sugar
      • Pinch of salt
      • 1 vanilla bean, split in half lengthwise
      • ¾ teaspoon vanilla extract

      Directions

      Pour 1 cup of the cream into a medium saucepan and add the sugar and salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. Warm over medium heat, stirring, until the sugar is dissolved.

      Remove from the heat and add the remaining 2 cups cream (or the remaining 1 cup cream and the milk) and the vanilla extract.

      Chill the mixture thoroughly in the refrigerator. When ready to churn, remove the vanilla bean, rinsing and reserving it for another use, and then freeze the mixture in your ice cream maker according to the manufacturer’s instructions.

      5/24/2009

      Red Wings Cupcakes!!!

      I've made this recipe in cake form in the past, but decided that the "red" and white of this would be perfect in my Red Wings cupcakes! :) I also decorated them with players "pennants" I made from paper/toothpicks. Forgive my icing, I used the spray-type Cool-whip, but as you can see, it wasn't quite working out for me....but again, it tasted great and that's what matters.

      Jell-o Cupcakes


      Ingredients

      • Box cake mix (I used white cake mix & added vanilla extract to boost flavor)
      • 1 pkg. jell-o flavor of your choice
      • Cool-whip or whipped topping of your choice

      Directions
      Make cake batter as directed and put in individual cupcake tins. Bake as directed and let cool. While cupcakes are baking, mix jell-o per directions, but don't put in fridge to chill...let mixture cool down to room temperature.

      After cupcakes have cooled, poke thoroughly with toothpicks or a fork so it's pierced well. Slowly pour the jell-o liquid over the cupcakes so they soak up a good amount, but don't totally soak them so they are soggy. When ready to serve, top with whipped cream and enjoy!

      If you have leftovers, be sure to store them in the refrigerator due to the dairy in the "frosting".

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