Views: 92

Replies to This Discussion

Strawberries and Cream Cake

Ingredients

Baking Spray

1 pkg (15.25 oz each) Strawberry Supreme Cake Mix, prepared with vegetable oil and Egg Beaters Original

1 pkg (8 oz each) cream cheese, softened

2 pudding cups (3.25 oz each) Snack Pack® Vanilla Pudding

1/2 cup confectioners' sugar

1/4 teaspoon vanilla

2 cups halved fresh strawberries

Red colored sugar, optional
Directions

Step one

Spray one 8-inch round cake pan and one 8-inch square cake pan with baking spray. Prepare cake mix according to package directions, using vegetable oil and 1/4 cup Egg Beaters Original for each fresh egg. Cool 1 hour.
Step two

To make frosting, combine cream cheese, pudding, confectioners' sugar and vanilla in medium bowl. Beat with an electric mixer on low speed 2 to 3 minutes or until smooth.
Step three

To assemble cake, place square cake diagonally on serving platter. Cut round cake in half; place cut sides of halves against top two sides of square cake to resemble a heart. Spread frosting on sides and top of cake. Place strawberry halves around edge of cake. Sprinkle center of cake with red sugar, if desired.

Valentine's Day Pie Pops

Ingredients

Pie pastry dough {I used premade Pilsbury pie dough but you could make your own from scratch}
1 - 21 oz can of pie filling {strawberry, cherry or raspberry}
One egg white

Instructions

Pre-heat the oven according to the directions on the dough you have chosen to use.
Roll out your dough. Cut out heart shapes using a cookie cutter.
After you have cut out your shapes, place one piece of dough on your cookie sheet and scoop out your pie filling onto the dough. Make sure you don’t put too much, if so it could spill out onto your cookie sheet when baking.
Dab the egg white around the edges of the pastry.This will help “glue” your pie together when you add the second pastry on top of your filling.
OPTIONAL STEP: If you would like to add a stick to the pie pop, place your stick in the middle of the filling. If you would rather display these as cookies on a nice platter, skip this step.
Here is where you can get creative with your cookie!
First Option: Take your second pastry and cut out a small heart. Place the dough on top of the filling.
Second Option: The small heart you cut out of the pastry save and add to another pie pop for another creative display.
Third Option: skip the two options all together and just add another piece of dough on top of your pie.
Once you have added the top dough layer, take a fork and press along the sides of your pie around the entire pie. This helps keep the filling inside.
Brush some egg white over top of the pie to create a nice golden brown look.
Place in the oven for about five to eight minutes or until golden brown as desired.

Valentine’s Day Cookies
Ingredients

2/3 cup raw whole almonds

½ cup packed light brown sugar

2 1/2 cups all-purpose flour plus more for work surface

½ teaspoon baking powder

½ teaspoon salt

¼ teaspoon ground cinnamon

1 cup (2 sticks) unsalted butter – room temperature

1 extra large egg

1 teaspoon pure vanilla extract

1 Tablespoon confectioners’ sugar

1 jar (13 oz) any flavor Preserves
Ingredients

2/3 cup raw whole almonds

½ cup packed light brown sugar

2 1/2 cups all-purpose flour plus more for work surface

½ teaspoon baking powder

½ teaspoon salt

¼ teaspoon ground cinnamon

1 cup (2 sticks) unsalted butter – room temperature

1 extra large egg

1 teaspoon pure vanilla extract

1 Tablespoon confectioners’ sugar

1 jar (13 oz) any flavor Preserves
Directions

Preheat oven to 350°. Spread the almonds on a baking sheet and toast, tossing occasionally, until fragrant, 6-8 minutes. Cool slightly.

In a food processor, process the almonds and ¼ cup of the brown sugar until the almonds are finely ground.

In a medium bowl, whisk together the flour, baking powder, salt and cinnamon.

Using an electric mixer at medium-high speed, cream together the butter and the remaining ¼ cup of brown sugar until fluffy (2-3 minutes). Beat in the egg and vanilla extract. Reduce speed to low and gradually add the almond mixture, then the flour mixture, mixing until just combined. Do not over mix.

Wrap the dough in plastic wrap and refrigerate until firm, approx. 3 hours.

Heat oven to 350°. On a lightly-floured surface, roll out the dough to a 1/8-inch thickness. Using a heart shape cookie cutter, cut out and even number of solid heart bottoms and hearts with inner heart cut outs. For each finished cookie you will need two pieces. Place on parchment-lined baking sheets, spacing then 1″ apart. Bake for about 10-12 minutes. Cool thoroughly on a rack.

To make sandwich hearts: Sprinkle confectioner’s sugar on the top half of the cookie (the part with the center heart cut out). Spread a teaspoon of preserves over the bottom half of the solid cookies, keeping away from the edge. Carefully place the top half over the jam.

Store in an airtight container at room temperature for up to 5 days. Place wax paper between the layers.

St. Patrick's Day Green Velvet Layer Cake

Ingredients
Cake:

2 1/2 cups all-purpose flour

2 tablespoons unsweetened cocoa powder (not Dutch process)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1 1/4 cups buttermilk, well shaken

1 tablespoon green liquid food coloring

2 teaspoons pure vanilla extract

2 cups granulated sugar

1 cup (2 sticks) unsalted butter, at room temperature

3 large eggs, lightly beaten
Frosting:

1/2 cup all-purpose flour

1 1/2 cups milk

1 1/2 cups (3 sticks) unsalted butter, at room temperature

1 1/2 cups granulated sugar

4 teaspoons pure vanilla extract

Pinch fine salt

Green liquid or gel food coloring, optional

Green candies and sanding sugar for decorating, optional

Directions

For the cake: Preheat the oven to 375 degrees F. Butter three 8-inch round cake pans, line with parchment and butter the parchment; set aside. Whisk the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the buttermilk, food coloring and vanilla in a spouted measuring cup; set aside.
Beat the granulated sugar and butter in a stand mixer (or a large bowl if using a hand mixer) on medium speed until very light in color and fluffy, about 5 minutes, scraping down the sides of the bowl as needed. With the mixer still running, slowly add the eggs and beat until fully incorporated. Reduce the mixer speed to the lowest speed; with it running, add 1/3 of the flour mixture, then 1/2 of the buttermilk mixture, then 1/2 of the remaining flour mixture, then the remaining buttermilk mixture, then the remaining flour mixture. Scrape down the sides and beat until well mixed. Divide the batter evenly among the three prepared pans. Bake until slightly puffed and a toothpick comes out clean when inserted in the center, 20 to 25 minutes. Let cool 15 minutes in the pan, then turn out to cool completely.
For the frosting: Put the flour in a small saucepan. Vigorously whisk in about 1/2 cup of the milk, making sure to get the whisk into the edges of the pan, until you have a smooth, thick paste. (This step keeps the flour from clumping.) Slowly whisk in the remaining milk until fully incorporated and the mixture is smooth. Cook over medium heat, whisking continuously, until the mixture is very thick, about 5 minutes. (Toward the end of the process, the mixture will become a thick paste; it may seem to be forming lumps, but whisk vigorously and the lumps will disappear.) Scrape the frosting into a bowl, press plastic wrap onto the surface and refrigerate until cool, about 45 minutes.
Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat the butter and granulated sugar on medium speed until very light and fluffy, about 5 minutes. Add the cooled flour mixture a tablespoon at a time and beat until smooth. Switch to the whisk attachment (or continue with the hand mixer), add the vanilla, salt and 3 to 5 drops food coloring if using and whip until very light and fluffy, like thick whipped cream, up to 10 minutes with a stand mixer or 12 minutes with a hand mixer.
To assemble: Place one layer on a cake plate, spread frosting on top and repeat with the 2 remaining layers. Frost the sides and decorate with candies and sanding sugar if using.

St. Patrick’s Day Cookies

Ingredients

2 boxes (16.25 oz) white cake mix
1 cup butter, softened
4 eggs
10-12 drops of green food coloring
2 cans (16 oz) cream cheese frosting
green sugar crystal sprinkles

Instructions

Preheat oven to 350 degrees.
In an electric mixer, stir together the cake mixes, butter and eggs. Mix until well combined. Add in green food coloring and mix well.
Form dough into 1 inch balls and place on a greased cookie sheet. Bake at 350 degrees for 10 minutes.
Allow the cookies to cool completely, then spread cream cheese frosting between two cookies to form a sandwich.
Place the green sugar crystal sprinkles in a small bowl. Roll the edges of the cookies in the sprinkles and serve.

Mint Swirl Shamrock Brownies

Ingredients

1 1/2 cups white sugar
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking powder
3/4 cup butter melted
3 eggs
1 teaspoon vanilla extract
8 oz. cream cheese softened
1/4 cup white sugar
1 egg yolk
1 teaspoon mint extract (not peppermint)
4 drops green food coloring

Instructions

Preheat the oven to 350 degrees F. Line a 9x13" baking pan with parchment paper, and spray parchment paper with non-stick spray.
Mix 1 1/2 cups sugar, flour, cocoa powder, salt, and baking powder together in a mixing bowl.
Mix butter, the 3 whole eggs, and vanilla extract together in a separate bowl; add butter mixture to the bowl with the flour mixture and stir batter until well mixed.
Pour the batter into the prepared baking pan and set aside.
Using a stand or hand mixer, beat the softened cream cheese, 1/4 cup sugar, egg yolk, mint extract, and food coloring at medium speed until everything is well mixed and the color is nice and even.
Place dollops of the green mint topping on top of the brownie batter in the pan. Using a butter knife held upright, dip through the dollops and into the batter, then drag the knife to one side of the cake pan to create a swirled marbling effect with the green and brown. Repeat in rows, then do the same going up and down until you've got a nice swirl pattern.
Bake in the preheated oven until edges are brown and center is set, about 30 minutes.
Remove pan from the oven and let brownies cool completely, about 30 minutes.
Remove the brownies from the pan by lifting the parchment paper (with brownies) out of the pan. Using a shamrock-shaped cookie cutter, cut shamrocks out of the brownies. You can serve immediately, or store in the refrigerator until ready to eat.

Bunny Cake
Carrot Cake Recipe
2 medium sized carrots (about 5 to 7 ounces)
¼ cup + 2 Tablespoons sugar
½ cup pineapple pieces
¼ cup non-dairy milk
2 Tablespoons unrefined coconut oil
1 Tablespoon + 1 teaspoon mild molasses
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon nutmeg
¼ teaspoon cardamom

½ cup whole wheat flour
½ cup all purpose flour
1 teaspoon non-aluminum baking powder
½ teaspoon baking soda

3 Tablespoons raisins
3 Tablespoons chopped walnuts
Directions
1) Preheat your oven to 350F. Lightly coat a 8 inch round cake pan with canola oil and dust it with flour, making sure to shake off any excess. Cut the carrots into 1 inch pieces. Process or blend the carrots, sugar, pineapple, non-dairy milk, coconut oil, molasses, vanilla extract, cinnamon, nutmeg and cardamom until coarse.
2) Whisk together the dry ingredients
In a large mixing bowl whisk together the whole wheat flour, all purpose flour, baking powder and baking soda.
3) Mix the Carrot Cake batter
Add wet mixture to the mixing bowl containing the dry ingredients and mix until just combined. Mix in the raisins and walnuts with a spoon. Pour the mixture into two 8 inch round cake pans and bake for about 30 minutes or until an inserted toothpick comes out clean. Let cool.


Cream Cheese Frosting Recipe:
2 cup powdered sugar
1 cup Shortening (2 stick), cold
4 Tablespoons non-dairy milk
2 teaspoon apple cider vinegar
1 teaspoon vanilla extract
1/2 teaspoon lemon juice
1/2 teaspoon salt

Place all ingredients in a food processor and process for about 1 minute. Scrape down the sides and process for another minute. The mixture should be smooth and creamy. Store in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.

How to Make a Bunny Cake:
1. Mark the center of one of your cakes
One of our carrot cakes is going to be the round part of the head. The other cake is going to be cut to create the bow and ears. To do this we need to take some measurements so we can make precise cuts. Since the cake is 8 inches in diameter this means that 4 inches marks the center of the cake. Make a mark at this measurement twice at 90 degree intervals (3 o'clock and 6 o'clock) with a paring knife.
2. Use cake pans to create your bunny ear outlines
Place both cake pans over the cake evenly spaced away from the center marking. You should aim to make each cake pan about ¾ inch away from the center marking. This will ensure the bow tie and the ears are the appropriate size.
3. Cut your bunny years out of the cake
Cut along the cake pans then separate the ears on the ends from the bow tie in the center.
4. Assemble the cake into a bunny head shape
Prepare a clean cookie sheet that is at least 12 x 15 inches. Cut about 1 inch from one end of each ear. Place this end of each ear against the uncut 8 inch cake to make bunny ears. Place the bow slice of cake on the opposite side of the uncut 8 inch cake round. Position everything to your preferred bunny head proportions.
5. Apply a crumb coat of frosting
To make frosting easier I recommend applying a crumb coat. This is a thin initial coat of frosting that absorbs the crumbs so the second coat goes on effortlessly and crumbless. After applying a thin, even coat of frosting to the cake place it in the freezer for about 30 minutes. After you remove the cake from the freezer apply the frosting as you normally would.
6. Decorate your Bunny Cake to make it come alive
Decorate the cake and feel free to get creative! This particular cake used part of the frosting that was dyed with raspberry juice, carrot slices for whiskers and raisins for eyes and a nose.The sky is the limit to what you can do with this cake. Feel free to pipe frostings, sprinkles, add chocolate chips and garnish with candies among other things.

Jelly Bean Cookies

Ingredients

1/2 cup shortening
3/4 cup sugar
1 large egg
2 tablespoons 2% milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup small jelly beans

Directions

Preheat oven to 350°. In a large bowl, cream shortening and sugar until blended. Beat in egg, milk and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in jelly beans.
Drop dough by tablespoonfuls 1-1/2 in. apart onto greased or parchment paper-lined baking sheets. Bake 8-10 minutes or until edges are light golden brown. Cool on pans 2 minutes. Remove to wire racks to cool.

Test Kitchen Tip: Hold back a few jelly beans from the dough and press them into the tops of the cookies before baking. That way, you'll have a few colorful spots right on top of each cookie.

Cute Easter Cupcakes
What you need:
-cupcakes and white frosting
–shredded coconut
-large marshmallows
–kitchen shears or scissors
-chocolate chips
-pink jelly beans
-pink sugar (add a few drops of food coloring to some sugar in a bowl, put the lid on, and shake it up till it is blended together)
How to assemble:
-Frost your cupcake with white frosting.
-Sprinkle with coconut.
-Cut large marshmallows into slices using scissors dipped in hot water. Dip one sliced end into pink sugar, then pinch at the bottom to form an ear. Push the pinched end onto the top of the cupcake slightly off center. Repeat for the other ear.
-Add chocolate chip eyes and a jelly bean nose. (cut jelly beans in half.)
4th of July Cupcakes

Ingredients
Cupcakes

1 1/4 cups all-purpose flour 2 teaspoons cocoa powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1/2 cup buttermilk 1/2 cup granulated sugar 1/4 cup brown sugar 1 large egg 1 tablespoon red food coloring 1/2 teaspoon apple cider vinegar 1/2 teaspoon vanilla extract

Frosting

4 ounces cream cheese 1 stick butter 1 teaspoon vanilla extract 2 cups powdered sugar Fresh blueberries to garnish

How to Make It
Step 1

Make the Cupcakes: Preheat oven to 350°F. Sift together flour, cocoa powder, baking soda, and salt. Set aside.
Step 2

In a mixer, beat together buttermilk, sugar, brown sugar, egg, food coloring, vinegar, and vanilla extract until well combined, about 2 minutes.
Step 3

Add dry ingredients to wet ingredients and mix until just combined, about 1 minute. Scrape down sides and bottom of the bowl with a spatula and be sure to incorporate any unmixed batter stuck to the sides.
Step 4

Place 12 paper baking cups in a 12-cup standard-size muffin pan, and divide batter evenly among baking cups (filling about two-thirds full). Bake until a toothpick inserted into the center comes out clean, 20-22 minutes. Allow to cool completely before frosting, about 1 hour.
Step 5

Make the Frosting: Beat together cream cheese and butter on medium speed until well combined, about 3 minutes. Add powdered sugar and vanilla and beat on low speed to combine, then increase speed to medium high and beat until fluffy and satiny, about 4 minutes.
Step 6

Assemble: Apply frosting to the top of the cupcakes either using an offset spatula or a piping bag. Decorate each cupcake with blueberries.

Patriotic Crinkle Cookies
What You Need:

1 cup Butter
2 cups White Sugar
4 Eggs
2 tablespoons Vanilla
4 ½ cups Flour
4 tsp Baking Powder
Powdered Sugar (½ to 1 cup)
Food Coloring
Mixer
Cookie Sheets
Cookie Cooling Rack

Instructions

Cream the butter and sugar until completely combined.
Add in eggs and mix until the dough is fluffy.
Add Vanilla and mix until fully incorporated.
Add in the Baking Powder.
Mix in the flour, a third at a time.
Split into two portions and color red and blue.
Refrigerate the dough for 2 hours.
Roll dough into balls and roll in powdered sugar.
Bake in a 350 degree oven for 8-10 minutes.

Red, White and Blue Layered Flag Cake

Ingredients
Red Cake Layers
1
box Super Moist white cake mix
1
pint (2 cups) strawberries, stems removed, pureed in blender or food processor to about 1 1/4 cups
1/3
cup vegetable oil
3
egg whites
1
teaspoon red paste food color

Blue Cake Layer
1/2
box Super Moist white cake mix (about 1 2/3 cups dry mix)
1/2
cup blueberries, pureed in blender or food processor
3
tablespoons vegetable oil
2
whole eggs
1/2
teaspoon blue paste food color
3
tablespoons white star-shaped candy sprinkles

White Cake Layer
1/2
box Super Moist white cake mix (about 1 2/3 cups dry mix)
1/2
cup water
2
tablespoons vegetable oil
2
egg whites
Frosting and Sprinkles
3
containers Whipped fluffy white frosting
red, white and blue sprinkles, as desired

Steps

1
To make red cake layers: Heat oven to 350°F. Grease or spray two 8-inch round pans; place 8-inch round piece cooking parchment paper in bottom of each pan. Grease or spray parchment paper. In large bowl, beat red cake layer ingredients with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spread in pans. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around sides of pans to loosen cakes. Gently remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layers by trimming off rounded tops. Cut layers in half horizontally to make 4 thin red layers. In 1 layer, cut small round out of center, using 4-inch biscuit cutter. Wrap and freeze 1 thin layer and the layer that was cut out of; save for another use.
2
To make blue cake layer: Heat oven to 350°F. Grease or spray 8-inch round pan; place 8-inch round piece cooking parchment paper in bottom of pan. Grease or spray parchment paper. In medium bowl, beat all blue cake layer ingredients except sprinkles with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Fold sprinkles into batter. Spread in pan. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around side of pan to loosen cake. Gently remove from pan to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layer by trimming off rounded top. Do not cut in half horizontally. Cut small round out of center, using 4-inch round biscuit cutter. Wrap and freeze 4-inch round; save for another use.
3
To make white cake layer: Heat oven to 350°F. Grease or spray 8-inch round pan; place 8-inch round piece cooking parchment paper in bottom of pan. Grease or spray parchment paper. In medium bowl, beat white cake layer ingredients with electric mixer on high speed about 2 minutes or until smooth. Spread in pan. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around side of pan to loosen cake. Gently remove from pan to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layer by trimming off rounded top. Cut layer in half horizontally to make 2 thin white layers. In 1 layer, cut small round out of center, using 4-inch biscuit cutter. Wrap and freeze the layer that was cut out of; save for another use.
4
To assemble cake: Place 1 red cake layer on cake stand or serving platter; spread 1/3 cup frosting on top. Top with 1 white cake layer; spread 1/3 cup frosting on top. Top with second red cake layer; spread 1/3 cup frosting on top. Gently top with blue layer. Carefully spread thin layer of frosting on cut edge inside of blue cake layer. Gently insert white 4-inch cake round; top with frosting and then red 4-inch cake round; press slightly. Frost side and top of cake using remaining frosting. Top with sprinkles. Store loosely covered in refrigerator.

Expert Tips

You must use paste food color to achieve the bright red and blue colors. If you use liquid or gel food color, your cake color will be pastel.
Find paste food color at large craft stores.
Don’t have a 4-inch round biscuit cutter? Cut out a 4-inch circle of cooking parchment paper, and use it as a pattern.
To easily cut cake layer horizontally to make 2 thin layers, mark side of cake with toothpicks and cut with long, thin serrated knife.

RSS

Blog Posts

Memorial Day

Posted by Loretta Riddell (Elohi) on May 25, 2020 at 6:44am 0 Comments

Bless'um All

Posted by Michael Johnson on May 24, 2020 at 3:14pm 0 Comments

For the Warriors who fight and Die...

so the rest of us may fight to Live.

*****

© 2020   Created by LadyHawkღ.   Powered by

Badges  |  Report an Issue  |  Terms of Service