Showing posts with label Sweets. Show all posts
Showing posts with label Sweets. Show all posts
Wednesday, March 2, 2011
Friday, May 21, 2010
3-D Fondant Puppy Cake Toppers
I love baking and making cakes but have always wanted to try and make some 3-D figures. My friend's twins just had a party and her daughter wanted a puppy cake. So I thought this would be the perfect opportunity to give it a try.
Here are my puppies...well a puppy and a half. The purple one was digging a hole on top of the cake with chocolate sprinkles for the dirt. I used some candy bones found at the dollar store and I made a little fondant bowl with purple sanding sugar for the food.
To make these I did ALOT of research and after trial and error I found the best method for my figures.
It was to buy ready made white fondant like Wilton's or Satin Ice and add some sprinkles of tylose powder and knead very well
to make a quick gumpaste. Divide it into small blocks and wrap in plastic wrap and place in ziptop baggie. Then, you can color your fondant/gumpaste as needed.
I also found the best method was to use all vegetable shortening to prevent sticking to your work surface and your hands. Some people use cornstarch or even confectioner's sugar but the shortening worked awesome for me.
To make the puppies, I used edible glue which is made in a small bowl with a lid from 2 tablespoons of warm water and 1/4 teaspoon of Tylose Powder. Gently stir with a toothpick and allow the Tylose powder to melt at least 1 hour. It will look like it is not blending but if you leave it on the counter for about an hour if you are in a hurry or in refrigerator overnight covered.
Here are my puppies...well a puppy and a half. The purple one was digging a hole on top of the cake with chocolate sprinkles for the dirt. I used some candy bones found at the dollar store and I made a little fondant bowl with purple sanding sugar for the food.
To make these I did ALOT of research and after trial and error I found the best method for my figures.
It was to buy ready made white fondant like Wilton's or Satin Ice and add some sprinkles of tylose powder and knead very well
to make a quick gumpaste. Divide it into small blocks and wrap in plastic wrap and place in ziptop baggie. Then, you can color your fondant/gumpaste as needed. I also found the best method was to use all vegetable shortening to prevent sticking to your work surface and your hands. Some people use cornstarch or even confectioner's sugar but the shortening worked awesome for me.
To make the puppies, I used edible glue which is made in a small bowl with a lid from 2 tablespoons of warm water and 1/4 teaspoon of Tylose Powder. Gently stir with a toothpick and allow the Tylose powder to melt at least 1 hour. It will look like it is not blending but if you leave it on the counter for about an hour if you are in a hurry or in refrigerator overnight covered.
Monday, May 10, 2010
The Twins Make Chocolate Peanut Butter Drops...Mmmm!
I tried a new version of this recipe and these things taste and have almost the same texture as Reeses! Mmmm-mmmm-mmmm is all I have to say about these yummy morsels!!!
Add the natural peanut butter to your bowl. It is important to use natural peanut butter meaning peanut butter containing only peanuts and salt in the ingredients to get the Reese's like taste and texture. I think we used Smucker's Creamy Peanut Butter.
Add the confectioner's sugar, vanilla and salt. Looks like somebody got caught tasting the peanut butter. LOL!
Chocolate Peanut Butter Drops
Printable Recipe
2/3 cup Creamy NATURAL Peanut Butter
2 1/2 tbsp butter
1/4 tsp pure vanilla extract
1/8 salt
1 cup confectioner's sugar
12 oz semi sweet chocolate chips
2 tsp vegetable shortening
1) With a mixer, combine peanut butter, butter, vanilla, and salt on low.
2) Add confectioner's sugar and mix until well blended.
3) Add additional confectioner's sugar if needed.
4) Shape into 1" ball. Place on cookie sheet lined with parchment paper and put in freezer for 15-20 minutes.
5) Put chocolate chips and vegetable shortening in microwave safe bowl.
6) Microwave for 45 seconds on medium. Stir and repeat until completely smooth.
7) Working quickly so PB balls do not get soft, use a fork to dip PB drops into melted chocolate, rolling around to completely cover. Gently tap fork on edge of bowl to remove excess chocolate. Place on parchment paper. If you wish, you can use a toothpick to create a little swirl on top. Refrigerate or freeze. You may need to put chocolate back in microwave will dipping to re-melt and stir until smooth.
Add the confectioner's sugar, vanilla and salt. Looks like somebody got caught tasting the peanut butter. LOL!
Your mixture will be a little crumbly but when you form the peanut butter balls it will come together nicely.
Mmmm-mmmm...Look at all that peanut butter deliciousness !
Then, dip those babies in the melted chocolate and make yourself a cute lil swirl on top with a toothpick. I realize there are no dipping pictures. Dipping 20 PB drops with 4 1/2yr old twins plus using a camera was too much for me LOL!
After all that hard work you deserve to take a bite and enjoy! Ok well if you are like me...maybe 4 or 5 bites and enjoy!
Chocolate Peanut Butter Drops
Printable Recipe
2/3 cup Creamy NATURAL Peanut Butter
2 1/2 tbsp butter
1/4 tsp pure vanilla extract
1/8 salt
1 cup confectioner's sugar
12 oz semi sweet chocolate chips
2 tsp vegetable shortening
1) With a mixer, combine peanut butter, butter, vanilla, and salt on low.
2) Add confectioner's sugar and mix until well blended.
3) Add additional confectioner's sugar if needed.
4) Shape into 1" ball. Place on cookie sheet lined with parchment paper and put in freezer for 15-20 minutes.
5) Put chocolate chips and vegetable shortening in microwave safe bowl.
6) Microwave for 45 seconds on medium. Stir and repeat until completely smooth.
7) Working quickly so PB balls do not get soft, use a fork to dip PB drops into melted chocolate, rolling around to completely cover. Gently tap fork on edge of bowl to remove excess chocolate. Place on parchment paper. If you wish, you can use a toothpick to create a little swirl on top. Refrigerate or freeze. You may need to put chocolate back in microwave will dipping to re-melt and stir until smooth.
Tuesday, April 13, 2010
Cinnamon Apple Crisp
Fireman had an airforce buddy stay here for one night until his flight home the next morning. Kinda last minute so I had to whip together dinner super fast. We had indoor grilled salmon (recipe coming soon), asparagus with hot pepper oil and balsamic glaze, roasted dutch potatoes with thyme, iron skillet rosemary dinner rolls and last but not least APPLE CRISP with natural vanilla bean ice cream!
Apple Crisp
2-3 large jonagold apples, peeled, cored, diced
2/3 cup sugar
1/4 tsp salt
1/2 tsp cinnamon
juice of 1/2 lemon
1 1/2 cup flour
1/3 cup sugar
1/3 cup brown sugar
1/2 tsp cinnamon
1/2 cup finely chopped pecans
1 stick butter melted
1) Preheat oven to 350 degrees F.
2) Toss diced apples with lemon juice in 8.5 x 11 rectangular baking dish.
3) With clean hands, combine diced apples, 2/3 cup sugar, 1/4 tsp salt and 1/2 tsp cinnamon.
4) In medium bowl, combine flour, sugar, brown sugar, cinnamon, and pecans. Drizzle with melted butter. Stir with a fork to combine.
5) Top apples with crumb topping.
6) Bake for 30 minutes in middle of oven.
7) Check and bake for an additional 10 minutes in top of oven until lightly brown and apples are bubbly.
Adapted from Pioneer Woman's Pear-Cinnamon Crisp.
***To make it extra yummy, allow your ice cream to soften slightly and stir in some cinnamon.
@BlessedWithGrace
Apple Crisp
2-3 large jonagold apples, peeled, cored, diced
2/3 cup sugar
1/4 tsp salt
1/2 tsp cinnamon
juice of 1/2 lemon
1 1/2 cup flour
1/3 cup sugar
1/3 cup brown sugar
1/2 tsp cinnamon
1/2 cup finely chopped pecans
1 stick butter melted
1) Preheat oven to 350 degrees F.
2) Toss diced apples with lemon juice in 8.5 x 11 rectangular baking dish.
3) With clean hands, combine diced apples, 2/3 cup sugar, 1/4 tsp salt and 1/2 tsp cinnamon.
4) In medium bowl, combine flour, sugar, brown sugar, cinnamon, and pecans. Drizzle with melted butter. Stir with a fork to combine.
5) Top apples with crumb topping.
6) Bake for 30 minutes in middle of oven.
7) Check and bake for an additional 10 minutes in top of oven until lightly brown and apples are bubbly.
Adapted from Pioneer Woman's Pear-Cinnamon Crisp.
***To make it extra yummy, allow your ice cream to soften slightly and stir in some cinnamon.
@BlessedWithGrace
Monday, March 29, 2010
Martha Monday: Red Velvet Cupcakes
The twins helped me make another cupcake for our family birthday dinner. They were Martha's Red Velvet Cupcakes from page 30 in Martha's Cupcake Book (Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat
).
2 1/2 cups cake flour (not self- rising), sifted
2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1/2 teaspoon red gel-paste food color
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar
1) Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.
2) With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
3) Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
4) Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
5) To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature before serving.
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners' sugar, sifted
3/4 teaspoon pure vanilla extract
1) Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes.
2) Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth.
3) Frosting can be refrigerated for up to 3 days; before using, bring to room temperature, and beat until smooth.
).The twins LOVE cooking and baking! Some of their favorite parts were adding the baking soda to the vinegar...fizz fizz, turning the cupcakes RED and of course operating the kitchenaid mixer!!
Makes 24 standard cupcakes.
2 1/2 cups cake flour (not self- rising), sifted
2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1/2 teaspoon red gel-paste food color
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar
1) Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.
2) With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
3) Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
4) Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
5) To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature before serving.
8 ounces (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners' sugar, sifted
3/4 teaspoon pure vanilla extract
1) Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes.
2) Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth.
3) Frosting can be refrigerated for up to 3 days; before using, bring to room temperature, and beat until smooth.
Sunday, March 28, 2010
Margarita Cupcakes
Yum! I made these mini margarita cupcakes for a friend's birthday! In lieu of BUNCO, we all played poker. How fun was that!
There you go...get yourself a little buzz going and whip them right up! LOL!
Margarita Cupcakes
1 pkg (18.25 ounces) white cake mix (no pudding in the mix)
10 ounces Jose Cuervo Golden Margarita
3 egg whites
2 tablespoons vegetable oil
1 tablespoon lime zest grated
1) Preheat oven to 350° F. Line standard muffin pan with baking cups.
2) In large bowl, combine cake mix, Margarita mix, egg whites and vegetable oil using electric mixer. Stir in lime zest; mix completely. Fill prepared pans 2/3 full.
***I like to use ice cream scooper. Perfect size everytime!
3) Bake 22-24 minutes or until toothpick inserted in center of cupcake comes out clean.
4) Cool in pan on cooling rack 5-8 minutes. Remove cupcakes from pan; cool completely.
For mini cupcakes: Bake 350° F for 10-15 minutes.
Cupcakes From: Wilton Cupcake Fun Book
Margarita Buttercream
2 sticks of butter, room temperature
1 1/4 lb confectioner's sugar, sifted
2 tbsp lime juice
2 tbsp Jose Cuervo Golden Margarita
2 limes, zest only
Margarita Salt
Green gel paste food color
1) In mixer, beat butter on medium-high speed until creamy, approx. 2 minutes.
2) Reduce speed to medium and gradually add 4 cups confectioner's sugar 1/2 cup at a time. scrap down sides as needed.
3) Increase speed to high and beat 30 seconds.
4) Add margarita, lime juice and zest. Beat until frosting is smooth.
6) Add up to 1 cup more of confectioner's sugar to make sweeter, if needed.
5) Add gel paste food color a drop at a time (use new toothpick each time). Blend and add more color if needed to reach desired shade of green.
6) Frost cupcakes with offset spatula generously.
7) Sprinkle with dash of margarita salt.
Store in fridge.
They were pretty simple to make. It starts with Jose Cuervo Golden Margarita.
You might as well pour yourself one while your at it!
There you go...get yourself a little buzz going and whip them right up! LOL!
Margarita Cupcakes
1 pkg (18.25 ounces) white cake mix (no pudding in the mix)
10 ounces Jose Cuervo Golden Margarita
3 egg whites
2 tablespoons vegetable oil
1 tablespoon lime zest grated
1) Preheat oven to 350° F. Line standard muffin pan with baking cups.
2) In large bowl, combine cake mix, Margarita mix, egg whites and vegetable oil using electric mixer. Stir in lime zest; mix completely. Fill prepared pans 2/3 full.
***I like to use ice cream scooper. Perfect size everytime!
3) Bake 22-24 minutes or until toothpick inserted in center of cupcake comes out clean.
4) Cool in pan on cooling rack 5-8 minutes. Remove cupcakes from pan; cool completely.
For mini cupcakes: Bake 350° F for 10-15 minutes.
Cupcakes From: Wilton Cupcake Fun Book
Margarita Buttercream
2 sticks of butter, room temperature
1 1/4 lb confectioner's sugar, sifted
2 tbsp lime juice
2 tbsp Jose Cuervo Golden Margarita
2 limes, zest only
Margarita Salt
Green gel paste food color
1) In mixer, beat butter on medium-high speed until creamy, approx. 2 minutes.
2) Reduce speed to medium and gradually add 4 cups confectioner's sugar 1/2 cup at a time. scrap down sides as needed.
3) Increase speed to high and beat 30 seconds.
4) Add margarita, lime juice and zest. Beat until frosting is smooth.
6) Add up to 1 cup more of confectioner's sugar to make sweeter, if needed.
5) Add gel paste food color a drop at a time (use new toothpick each time). Blend and add more color if needed to reach desired shade of green.
6) Frost cupcakes with offset spatula generously.
7) Sprinkle with dash of margarita salt.
Store in fridge.
Thursday, March 25, 2010
Vietnamese Avocado Shake (sinh tố bơ or Butterfruit Shake)
This is a thick rich shake! In Vietnamese, it is called sinh tố bơ or butterfruit shake.
When Fireman first made this I thought...hmm...avocado and sweetened condensed milk...interesting combination! But after trying it I really like it! And so does our son! Give it a try I think you will be surprised!
First, you need to get yourself a blender. Fireman likes to use his Single-Serve Blender
. He got his from GNC.
Then, you need to peel and cut your avocado. This is a very nice instructional video on how to do that. How-To-Cut-an-Avocado
Add crushed ice to the blender and then the avocado.
Add the sweetened condensed milk and whole or reduced fat milk. Blend until smooth. Enjoy your thick rich shake!
Vietnamese Avocado Shake/sinh tố bơ
Printable Recipe
2 ripe avocados (Hass) , preferably chilled overnight
1 1/2 cups crushed ice
1/4 - 1/3 cup sweetened condensed milk
2-4 tbsp whole or reduced fat milk (to desired thickness)
1) Cut and peel chilled avocado.
2) Add crushed ice, sweetened condensed milk and milk to blender.
2) Add avocado to blender
3) Blend until smooth.
4) Add a little more milk to desired thickness.
Enjoy!
When Fireman first made this I thought...hmm...avocado and sweetened condensed milk...interesting combination! But after trying it I really like it! And so does our son! Give it a try I think you will be surprised!
First, you need to get yourself a blender. Fireman likes to use his Single-Serve Blender
. He got his from GNC. Then, you need to peel and cut your avocado. This is a very nice instructional video on how to do that. How-To-Cut-an-Avocado
Add crushed ice to the blender and then the avocado.
Add the sweetened condensed milk and whole or reduced fat milk. Blend until smooth. Enjoy your thick rich shake!
Vietnamese Avocado Shake/sinh tố bơ
Printable Recipe
2 ripe avocados (Hass) , preferably chilled overnight
1 1/2 cups crushed ice
1/4 - 1/3 cup sweetened condensed milk
2-4 tbsp whole or reduced fat milk (to desired thickness)
1) Cut and peel chilled avocado.
2) Add crushed ice, sweetened condensed milk and milk to blender.
2) Add avocado to blender
3) Blend until smooth.
4) Add a little more milk to desired thickness.
Enjoy!
Tuesday, March 2, 2010
So that McLinky Thingy....Flavor of the Month...Chocolate
I happened upon this cute blog Bakeat350. And decided to participate in the McLinky Thingy...Flavor of the Month...Chocolate!
I linked our Chocolate Dipped Valentine Hearts!
I linked our Chocolate Dipped Valentine Hearts!
And yet another cool McLinky...Tempt My Tummy Tuesdays from Blessedwithgrace...Eat more chicken!
Monday, March 1, 2010
Martha Monday: Peanut Butter-Filled Chocolate Cupcakes
The twins made Peanut Butter-Filled Chocolate Cupcakes from Page 118 of Martha Stewart's Cupcakes Book (Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat).
Melt chocolate and unsalted butter over double boiler .
Fold whipped cream into peanut butter mixture until smooth.
).Combine chocolate mixture with sugar.
Add eggs and combine until smooth. Then add vanilla.
Combine flour, baking powder and salt.
Add flour mixture and stir.
Now for peanut butter filling. Melt butter and combine with confectioner's sugar.
Add peanut butter, salt, and vanilla. Stir to combine.
Add 2 tablespoons of chocolate mix to cupcake liner. Followed by 1 tablespoon of peanut butter filling. Top with 1 tablespoon of chocolate mix and 1 teaspoon of peanut butter filling. Use a chopstick or skewer to gently swirl "TOP" only. Bake at 325 degrees for approx 30 minutes.
Frosting:
We changed it up a little though and filled them even further with Martha's Creamy Peanut Butter Frosting from page 310 (Recipe). We then topped them by piping Martha's Creamy Peanut Butter Frosting and Hershey's Especially Dark Frosting (Recipe) swirled together.
We used half the recipe for Creamy Peanut Butter Frosting. Combine cream cheese and confectioner's sugar until fluffy. Add salt, peanut butter and vanilla. Beat to combine.
Hershey's Especially Dark Frosting:
Combine melted butter and dark cocoa powder.
Alternate by adding confectioner's sugar and milk and blending. Add vanilla. Add more milk if necessary.
We used the creamy peanut butter frosting to fill cupcakes with a # 10 tip after they cooled as well as swirled it with Hershey's Especially Dark Frosting and piped a swirl on top.
I have to say they turned out pretty yummy but they are more like brownies than a traditional cupcake! Good concept but I will probably follow a different chocolate cupcake recipe next time and add the peanut butter swirl from this recipe to make it more cake-like.
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