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

Tuesday, July 3, 2012

Red, White and Blue Thumbprints!

Well, it is Day 14 of our "15 Days of Red, White and Blue" series, and today we are posting one of my favorite cookies, thumbprints! I have been in love with this cookie since I was a little girl. There is something about the sweet, buttery flavor of this cookie! When I was growing up, there was a bakery not too far from my house. My brothers and sisters and my mom and I would walk down the hill to the bakery, and always, the woman behind the counter would give us a complimentary cookie! What fun! I would always have a difficult time deciding between the icing of my favorite cookie, a type of buttery thumbprint. Did I want yellow, green, or pink icing? It's was always a big decision. I really don't know why, because they all tasted the same! But it was a decision I took very seriously, and the bakery lady was always so sweet and patient. Now, I haven't been in that bakery in quite a few years, but I have been salivating over the memory of the cookies, and I am on a quest to find a recipe for them. This recipe for Red, White and Blue thumbprints is not exactly like my cherished bakery cookies, but these are close, and oh soooooo delicious!
Red, White and Blue Thumbprints
(from Ladies Home Journal 12/10)
Makes 5 1/2 dozen
2 2/3 cups all purpose Flour
1 teaspoon Salt
1 cup Butter, softened
1 cup Sugar
1 Egg
1 teaspoon Vanilla

Antonia74 Icing
3/4 cup Warm Water
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds of Confectioners Sugar
Americolor Holiday Red
Americolor Royal Blue

Preheat oven to 350 degrees.
Cream your butter and sugar together on medium high
until fluffy, about 4 minutes.
Beat in egg and vanilla.
On low speed, add in flour mixture.
Once mixed together, wrap your dough in plastic wrap
and chill it until firm. It should take 
about 1 1/2 hours.
Roll 1" balls of dough and place them about 1"
apart on your baking sheet.
Using your finger, make an indentation in the center of each one.
Bake for 15 minutes, until cooked through, but not golden.
Remove the cookies from your oven.
Re-indent each cookie if it needs it.
Then allow to cool.

Icing Instructions
In your mixer bowl, pour in the warm water and
the meringue powder. Mix by hand with a whisk until frothy,
about 30 seconds.
Add the cream of tartar and mix again for 30 seconds.
Pour all of the confectioners sugar into the bowl at once.
Using the paddle attachment on the lowest speed,
mix slowly for a full 10 minutes.
When done, transfer a little icing to 3 different bowls.
I like to use plastic bowls with lids.
The icing gets crusty and dry if it is uncovered for even a few minutes.
Color the icing in one bowl with the red coloring.
Also add water to get the correct consistency
You basically want 10 second icing here.
That means that you can take a spoon through the middle of the
icing and it will take 10 seconds for it to go back together again.
Do the same exact thing with your second bowl,
only use the blue coloring.
For the third bowl, just make the correct consistency.
No color is needed, of course.
I used a Wilton Tip #5 to fill in the indentations in the cookie.
Once the indentation is filled in, shake the cookie
side to side, just slightly to smooth the icing out.
Fill in the white the same way,
and the red also. Let dry.
Enjoy your cookies!

Thanks for joining me today!

Stop by tomorrow for Day 15
of "15 Days of Red, White and Blue"
 and
Have a Happy 4th!
 



Tuesday, June 26, 2012

4th of July Cupcakes!

We are smack in the middle of our "15 Days of Red, White and Blue" series, and I just couldn't wait any longer to post some really festive 4th of July cupcakes! I mean, what's a celebration without cupcakes? These cupcakes are not only perfect for the 4th of July, but they would fit right into an Olympic Celebration!!
4th of July Cupcakes
 Cupcakes
1 box Duncan Hines White Cake Mix
1 cup Sour Cream
1/2 cup Vegetable Oil
3 large Eggs
1 teaspoon Vanilla Extract
Americolor Holiday Red
Americolor Royal Blue

Antonia74 Frosting
6 oz warm Water
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds Confectioners Sugar

Marshmallow Fondant
1 cup of Mini Marshmallows
1 tablespoons Water
1 1/2 - 1 3/4 cup Confectioners Sugar

Preheat your oven to 350 degrees.
Place the cake mix, sour cream, vegetable oil and eggs
in a mixing bowl. Mix for 1 minute on low, then turn the 
speed to medium and mix for 2 additional minutes.
This recipe is from the Cake Doctor, white cake mix.
Divide your batter into thirds. I used three bowls, and tried
to distribute it evenly. Take the first bowl, and drop a few drops 
of Holiday Red into the batter. Stir until it is combined and
you are happy with the color.
Take your second bowl, and mix in a few drops of the 
Royal Blue. Mix well.
Use a small scoop or a tablespoon to place 1 scoop
of each color in your cupcake papers.
 Bake until done, about 20-25 minutes.
Let cool.

Let's make frosting!
I have used this frosting recipe a lot. I just love it!
It is called Antonia74 Royal Icing. I found it several years
ago on the cakecentral.com recipe page. It was developed by Antonia74.
Thank you Antonia!
In a mixing bowl, pour in the warm water and the meringue 
powder. Mix it with a whisk by hand until it is frothy
and thickened, about 30 seconds.
Add the cream of tartar and mix for 30 more seconds.
Pour in all the confectioners sugar at one time.
Using your paddle attachment, and on the lowest speed,
mix slowly for a full 10 minutes.
You will not need all the icing this recipe makes for the
cupcakes. Scoop some into a bowl for the red, 
some for the blue, and then the white. Using a Wilton
#2A tip decorate the cupcakes with the icing like above.
As you can see,
I tried 3 different ways to put the icing on the cupcakes.
The middle one was my favorite, so I made
 the rest of the cupcakes just like it.

Let's make fondant!
Place the marshmallows in a 1 cup measuring cup 
and push down to pack them in.
Microwave for 20 seconds. Just long enough for
them to soften and puff up. Stir with a spoon
until well combined. It should look soupy at this point. 
Add the sugar and mix until it is not sticky. 
Now take it out of the bowl and knead
with your hands. Knead for about 5-7 minutes. 
You only need a small amount for these cupcake
toppers. Pull three equal size pieces from your
piece of fondant. Flatten each piece out. 
Use gloves if you have them. Curve the flattened
piece a little, and drop a few drops of holiday red onto the small
fondant piece. Kneed the fondant piece until it is the color you want.
Do it again with the royal blue color. 
Once you have colored the fondant, 
take a small piece off of each color.
Place then together like above.
Start to knead the three colors together.
You want to create a piece of fondant that shows all the
colors clearly. Over kneading will make the 
colors meld together too much.
Once you have the colors looking pretty, 
roll the fondant with a rolling pun.
Cut out the letters USA from your piece of fondant.
The letters at the top were cut first.
Each time you knead the colors together,
they get a little more distorted.
They still look great, just darker.
Place the letters on top of the cupcake.
Happy 4th of July!

Thanks for joining me today!

We are starting the party early for the 4th!
Here's where we are linking up:
Cupcake Tuesday





Tuesday, May 15, 2012

Orange Creamsicle Mini Tarts

It's reveal day for Club Baked !! This time around we made the Orange Creamsicle Tart from the book we are baking from; Baked Explorations, written by Matt Lewis and Renato Poliafito. I just love this tart. I think this is only the second time I have made a tart, the first time being many moons ago! I decided to go with mini tarts because I didn't have a tart pan, and when I went to buy one, the mini pans were just sitting there, begging me to take them home!! They are just so cute!!  Besides, the smaller size is more practical for me, and I hope to make them again.
This recipe was not difficult, but it was time consuming. Definitely not something you can just whip together. It takes a lot of time for the filling to set up, and chill, and then chill again. Very hands on. The dough has to chill, bake, bake again, and cool. Not hard, but not the treat to make when you don 't have a lot of time. But when you do have some time, it is definitely worth the effort!

Orange Creamsicle Tart
Our hostess for the creamsicle tart is 
Visit her blog to get the complete recipe.
I creamed,
and mixed,
rolled out,
and chilled.
I pressed,
and baked,
cooled,
and coated.
Then I beat,
and decorated,
and decorated again.

This was delicious and fun!
Interested in what everyone had to say about the 
Orange Creamsicle Tart?
Stop by Club Baked and see how their tarts turned out!

Thanks for joining me!

The Freshman Cook is partying here:
Tasty Tuesday
Crazy Sweet Tuesday
Tutorial Tuesdays 

Sunday, April 15, 2012

Grasshopper Bars and Club Baked!

It's that time again! Time for Club Baked! This time around we made a delicious dessert called Grasshopper Bars! So tasty, and just perfect for spring! You can get the recipe from our hostess this round, Kirsten. You can also find the recipe in the book we are using, Baked Explorations, written by Matt Lewis and Renato Poliafito.
This recipe took some time to make, but it was so worth it. 
I did make one change to the recipe. The center cream is
 actually green, but it is hard to tell in the picture. I should have made
it darker, but when I was mixing in the color, it looked so pretty! 
I mixed it because I did not use the creme de menthe.
I used 3 tablespoons of additional whipping cream,
1/2 teaspoon of mint flavoring, and 2 drops of  liquid 
green food color. It was wonderful!

This recipe would be great for a luncheon or a brunch.
It's perfect because you can make it ahead of time,
which is always a big help!

Thanks for joining me today!

Next Club Baked~Baked Cheese Grits!

Thursday, April 5, 2012

Easter Egg Carrot Cake~Holiday Recipe Club

It's time again for Holiday Recipe Club! This is only my second post with the club, and so far, it is really fun!! Each month we are given three ingredients to choose from to make a recipe. We must use at least one of the  holiday related ingredients. Our ingredients this month are spinach, eggs, and carrots. I choose carrots and eggs, and came up with Easter Egg Carrot Egg! I have used this carrot cake many, many times, and it is delicious!
 Easter Egg Carrot Cake
{adapted from The Cake Doctor, by Anne Byrn}
1 box Duncan Hines Butter Recipe Cake Mix
1 (3.4 oz.) Vanilla Instant Pudding Mix
2/3 cup Orange Juice
1/2 cup Vegetable oil
4 Eggs
2 teaspoons Cinnamon
2 medium Carrots, shredded
1/2 cup Golden Raisins
Mix all of your ingredients, except for the raisins and carrots,
 together in your mixing bowl.Mix for 1 minute, then scrape 
bowl. Mix for 2 minutes more.
Add raisins and shredded carrots. Mix in with spatula.
Pour batter into greased and floured egg shaped pans.
Bake at 350 degrees for 10-12 minutes.
Take a toothpick around the edges on the cake, and then
let cool for 15 minutes. Remove cakes from pan.
 Cream Cheese Frosting
8 ounces softened Cream Cheese
1 stick softened butter
1 teaspoon Vanilla
2 pounds Confectioners Sugar
Cream together the Cream  Cheese, butter, and vanilla.
Add sugar and beat until well blended.
Use a Wilton tip # 21 to cover the egg cake in little stars.
Cover the entire cake with the stars. 
Make some orange frosting with Wilton Orange.
Using a Wilton tip #5 squiggle a small carrot on the top of the cake.
Tint a small amount of frosting Americolor Forest Green.
Using a Wilton tip #2, frost some green on to the top of your carrot.
Now you have an individual dessert for each person 
for your holiday dinner.
Happy Easter!!