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Frosting Basics. A couple weeks ago I had a reader write in and request a recipe for a slightly less sweet butter cream frosting recipe.

Frosting Basics

She had used some of our cupcake mixology recipes and she said they were great but she wondered if there was a way to make frosting that wasn't quite so sweet. And this got me thinking that perhaps it could be fun to share some of my favorite basic frosting recipes. Today we are going to learn to make: cream cheese frosting (great for Red Velvet cakes!) , chocolate butter cream, and a (slightly less sweet) white butter cream frosting. Cream Cheese frosting, makes 3-4 cups (enough for a dozen cupcakes). Needed: two 8 ounce packages of cream cheese, 1/4 cup (half a stick) of butter, 1/2 teaspoon vanilla extract and 3-4 cups powder sugar.

You need the cream cheese and butter to be slightly softened, so you can either leave it out on the counter for a few hours or nuke it in the microwave for 20 seconds. Happy baking! Cakes and parties / gorgeous cake.


Cakes/Cupcakes. Dessert-ishy Drinks. Chocolate Desserts. Most favorited all-time - page 2. Two Ingredient Ice Cream - No Ice Cream Machine Required. 1.

Two Ingredient Ice Cream - No Ice Cream Machine Required

Whip 1.5 cups of whipping cream (plus 1 teaspoon of vanilla extract if desired) until it forms stiff peaks, refrigerate. 2. Heat honey on low heat until it is very runny and add the remaining 1 cup of cream. Stir together until well blended (and grate in teensie bit of vanilla bean, if desired). 3. 4. The Bakers Daughter: Polka dot cheesecake. I saw someone wearing the greatest polka dot rain coat today and it inspired me to make this cheesecake.

The Bakers Daughter: Polka dot cheesecake

It needs to be refrigerated overnight so make sure you make it the day before you want to serve it. I find that popping it into the freezer for about 1/2 hour makes it a lot easier to cut. Using a knife dipped in hot water between cuts also helps to make clean edges. If you want to make this into a traditional cheesecake you will need an 8 inch spring form pan. Crust 1 cup Graham crumbs 2 tbsp sugar ¼ cup melted butter Filling 16 oz softened cream cheese ½ cup sugar. The Best Chocolate Chip Cookies Recipe - Recipe for The Best Chocolate Chip Cookies. These cookies are incredible!

The Best Chocolate Chip Cookies Recipe - Recipe for The Best Chocolate Chip Cookies

They are definitely the best chocolate chip cookies I've ever had. They are from Everything Meals for a Month, my first cookbook. Because the best chocolate chip cookies bake at a lower temperature than ordinary chocolate chip cookies, they have a very even texture and crispness. If you eat them right away, they are crisp and chewy. By the way, do not use self-rising flour in this recipe or the cookies will never set and will be mushy. If you store them in an airtight container, they become tender and chewy. Prep Time: 25 minutes Cook Time: 14 minutes Total Time: 39 minutes Yield: Makes about 48 cookies. Fun Summer Dessert: Watermelon Pie.

One of my summertime childhood memories is eating the yummy watermelon sherbet dessert at Friendly’s restaurant.

Fun Summer Dessert: Watermelon Pie

I loved it, so I decided to try to replicate this dessert for my own kids’ summertime memories! I made some “watermelon pie” for our 4th of July feast this year…to great success! My 4-year-old daughter loved it – like mother, like daughter! She saw it in the pan before I sliced it up…at that point it was still just a circle.

When I started to cut the pie, making the watermelon slices, she exclaimed very earnestly, “Wow! The best part…watermelon pie was super simple to make! Ingredients: - Lime Sherbet - Vanilla ice cream or Pineapple sherbet - Red/Pink-colored sherbet…I couldn’t find this, so I bought Raspberry/Pineapple/Orange swirl sherbet, mixed it up with red food coloring and it was perfect! Directions:1. A funny tip…I served the watermelon pie on paper plates, but wanted to take a nice picture for this post, so I put my own slice on a real dish.