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

Thursday, July 4, 2013

Red, White and Blue Mini Cupcakes

It's 4th of July! One of my very favorite holidays. I hope you have something fun planned. These cupcakes are easy and quick and they will fit perfectly into your holiday menu! I had fun using the Twizzler red, white and blue licorice strings to decorate.  
Red, White and Blue Mini Cupcakes   
(adapted from BHG)

egg whites 
2 cups all-purpose flour 
1 teaspoon baking powder 
1/2 teaspoon baking soda 
1/2 teaspoon salt 
1/2 cup butter or shortening, softened 
1 3/4 cups sugar 
1 teaspoon vanilla  
1 1/3 cups buttermilk 


Allow egg whites to stand at room temperature for 30 minutes.
  In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.
  Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add egg whites 1 at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Spread batter into the cupcake liners

  Bake for 20 to 25 minutes. Cool thoroughly on racks.



Frosting
6 oz warm water
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds Confectioners Sugar
Red, white, and blue licorice strings


In a mixing bowl, place the warm water and the meringue powder.
Whisk for 30 seconds.
Add the cream of tartar. Whisk for 30 seconds more.
Pour all the confectioners sugar in the bowl at one time.
Mix on low speed for 10 minutes. Cover with towel to keep frosting fresh.




 Color 1/3 of the cake mix red, and 1/3 of the mix blue.
Add some white cake mix, some red mix, and......


 some blue.


Swirl the colors together.


Bake for 20-25 minutes.  Let cool.


Make your frosting.
 Cut your licorice into small pieces.
Top each mini cupcake with frosting.
Top each cupcake with pieces of the licorice.
Enjoy and celebrate!

Happy 4th of July! 

We are partying here:
Fabulous Fridays! 

Monday, May 20, 2013

Cannoli Cupcakes

Today is Secret Recipe Club reveal day! This month I was the lucky blogger who was assigned the blog Mele Cotte, which is authored by Chris. I had a really difficult time deciding which recipe to choose. There are so many great ones and now I have a lengthy list of Chris's recipes that I will be making in the future! I finally decided to make the Cannoli Cupcakes and I was so glad I did. These cupcakes are just like the Italian pastry, and oh, so tasty!

Cannoli Cupcakes
2 cup cake flour
1 ¼ cup unbleached all-purpose flour
1 Tbsp. baking powder
1 tsp. cinnamon
½ tsp. salt
1 ½ cup sugar
1 cup unsalted butter, room temperature
4 large eggs
1 cup whole milk
1 tsp. vanilla extract

Cannoli Filling
1 cup whole milk ricotta cheese
 (drained in a fine-mesh strainer for 2 hours to remove excess liquid)
1 cup mascarpone cheese
½ cup confectioners sugar
½ tsp. vanilla
½ tsp. cinnamon
pinch of salt

Mascarpone Buttercream
1 cup (2 sticks) unsalted butter, room temperature
16 oz. Mascarpone cheese, room temperature
4-5 cups confectioners sugar
chopped pistachios

Whisk flours, baking powder, cinnamon, and salt in a bowl; set aside.
Cream butter and sugar, mixing until just light and fluffy. 
Add eggs 1 at a time until combined, 
scraping down the bowl after each addition.
Add flour mixture in three batches, alternating with two additions of milk 
and vanilla to batter until completely mixed scraping down the bowl as you mix.
  Scoop batter into baking cups filling about 2/3 full. 
Bake until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
In a large bowl, mix filling ingredients using a wooden spoon. 
Cover and refrigerate until ready to fill cupcakes, at least 2 hours.
When ready to fill cupcakes, transfer the cannoli filling into a pastry
 bag fitted with a plain tip.
 Push the tip gently into the bottom of a 
cupcake and squeeze in the filling until the cupcake plumps.
 Continue with the remaining cupcakes.
Using an electric mixer fitted with the paddle attachment, 
cream butter and Mascarpone until light and creamy.
 Add sugar and continue beating until smooth.
Top with mascarpone buttercream.
Add chopped pistachios.
Chris added a cannolli shell to the top of each of the cupcakes,
and they look so cute!
Thanks for joining me today!
Stop by Mele Cotte and see this great recipe and so many others.

Check out what all the other Secret Recipe Club members made today.


Wednesday, September 5, 2012

Rice Krispie Ice Cream Sandwiches!

I want it to be fall so bad! It is my favorite season, after all. But, it is still so darn hot. I am just tired of the heat! Anyway, since I can't change the weather, I might as well eat ice cream. These Rice Krispie Ice Cream Sandwiches are super simple, and yet, so refreshing and good. Basically, you make rice krispie treats, cut out circles for the sandwiches, make sandwiches with ice cream, add sprinkles, freeze, and eat!
Rice Krispie Ice Cream Sandwiches
Treats recipe taken from the rice krispie treats web site
3 tablespoons Butter
4 cups Mini Marshmallows
6 cups Rice Krispies
Mini Chocolate Chips
Ice Cream
Chocolate Sprinkles
On low heat, melt your butter in a large pot.
Spray your pan that you want to put the treats in
 and a spatula with pan spray. Spraying the spatula
helps the rice krispies not stick. 
Add your marshmallows,
and stir until completely melted. 
Remove the pan from the heat.
Add the rice krispies and the chocolate chips and stir all together.
Place in your pan, and then go around the entire top
of the treats and press with a spatula. We are just trying to 
make sure the treats are compressed together and 
don't leave any open spaces. 
Remove the treats from your pan. I used a 2 1/4" cutter,
and cut circles out of the treats. 
Split each circle with a knife.
Using a scoop, place a scoop of ice cream on each side.
I used a 1" diameter scoop. 
Place the two sides together, and then sprinkle the 
sprinkles on top of the ice cream until it sticks. I
tried rolling the sandwich in the sprinkles, but it 
didn't work as well as just dropping the sprinkles 
over the ice cream.
Wrap the ice cream sandwich in plastic and then freeze!
Cool and refreshing on a hot day!
Enjoy!

Thanks for joining me today at
The Freshman Cook
where you can
learn to cook and learn to bake!

Friday, July 6, 2012

Cookie Journey Thursday ~A Tropical Palm Tree

It has been really hot here in Las Vegas. Well ok, it is always hot here! But I am talking record breaking HOT! HOT! HOT! And I am beginning to daydream of cool ocean breezes, sipping a smooth, fruity concoction and relaxing under a swaying palm tree. Oh, my! How nice would that be! But instead, I am here making cookies, (which I love) and trying to stay cool in the air conditioning (which I love, but am sick of)! So I did the next best thing~I made palm tree cookies!
I used a #2 tip for the trunk and the top.
I used Americolor Chocolate Brown and a mix of 
Americolor Forest Green and Leaf Green.
Outline the trunk. Make an indentation at the top for
a palm frond that is in front of the tree trunk.
Fill in the tree trunk and let dry before moving forward.
Outline the palm fronds.
Fill in the top and let it dry completely.
If possible, let it dry overnight. 
While you are waiting for the top to dry,
put a few upside down v's on the trunk 
to give it some dimension.
Once the top is completely dry, outline the top again
in the same color and in the way as you did the first time.
Immediately sprinkle green sanding sugar along the outline.
Completely cover the outline.
Let dry.
When it is totally dry, turn the cookie over and let the excess sugar fall.
 Don't shake it.You don't want to risk breaking it after all your work.
Just gently brush the excess sugar off of the cookie with a thin paint brush.
Now you have your own beautiful palm tree.
I can feel those ocean breezes already!

Thanks for joining me for 
Cookie Journey Thursday
as I attempt to improve my meager cookie decorating
skills. I hope you are baking along with me!

Wednesday, July 4, 2012

Happy 4th of July!

Happy 4th of July to everyone!
 To finish off my "15 Days of Red, White and Blue" series I have one last holiday treat for you.

Red, White and Blue Popcorn! 
2 Bags of plain Popcorn
3/4 cup Sugar
1/6 cup Water
1 tablespoon Butter
Americolor Holiday Red
Americolor Royal Blue
Americolor White
Pop your popcorn.
I only had microwave popcorn and it worked fine.
Divide equally among 3 plastic bags.
 
Put your sugar, water, and butter in a saucepan
and bring to a boil.
Once it has boiled, divide the liquid among 
3 bowls.
Color the liquid in each bowl.
I just happened to have a white color, put if you don't
leaving it plain liquid will work just fine.
Add the colored liquid into the bags, one at a time.
If you have gloves, use them. You can also wrap
your hands with plastic wrap.
Using your hands move the popcorn around in the bag
coating the popcorn. You may be able to coat the 
popcorn by tossing it in the bag.
Do this to all three colors.
Lay out each color of popcorn on 
parchment paper to dry.
Separate the popcorn pieces from one another
so they do not clump together.
It will take about an hour for the popcorn to dry.
Mix all the popcorn together.
You can mix in M and M's, pretzels, nuts,
marshmallows, anything you want!


Thank you for joining me for my 
"15 Days of Red, White and Blue"!


Have a Happy 4th of July!
Stay Safe!