{Thick, Soft Sugar Cookies} Do you want to make the best sugar cookies in the world? Look no further! I have a recipe for sugar cookies that will blow your socks off. ...that is, if you are into sugar cookies that are unbelievably soft and thick and melt in your mouth. Seriously...these are amazing. {The trick is to roll them out thick and bake them for less time than you think they need.} You'll need: 1 cup butter 2 cups sugar 2 eggs 3 tsp. vanilla 1 cup sour cream 1 tsp. salt 2 tsp. baking soda 5 1/2 cups flour In mixer, cream butter and sugar, and then add eggs and vanilla. Roll out on floured surface to about 1/4 to 1/3 inch thick. It saves time to have cute little six-year-old hands helping you pick up the scraps. Use a spatula to carefully slide under each cookie and place onto greased (with Pam) parchment-lined cookie sheets. But don't give in to your temptation to cook "just a little bit longer" or you will get crunchy cookies instead of soft, pillow-like cookies. They are still very pale and have no browning anywhere.
A Request A Year In The Making Remember me telling you about my mom's gorgeous birthday cake? Well here it is! I'm not trying to toot my own horn, because I am hard on myself and see all kinds of flaws in the overall cake BUT it is pretty and I love the contrasting colors and flavors. This month the Cake Slice Bakers were to make a Key West Cake with Mango Mousse and Ginger Lime Cream. If you've been following me long, then you'll know I blogged about this cake exactly one year ago today. This really is a great cake. On a different, yet still related note, I get a lot of emails and comments about frosting my cakes and getting them so smooth. Lemon Blueberry Marble Cake from Sky High 2 sticks (8 ounces) unsalted butter, at room temperature 2 cups sugar 2 tsp grated lemon zest 1½ tsp lemon extract 7 egg whites 3 cups cake flour 4 tsp baking powder ½ tsp salt 1¼ cups milk Preheat the oven to 350 degrees F. In a mixer, cream together the butter, sugar, lemon zest and lemon extract until light and fluffy.
Oreo Truffle Stuffed Cupcakes With Cookies & Cream Frosting After making cupcakes stuffed with peanut butter balls this weekend, I had to come up with a nut free version for my nut allergy kiddo, who was feeling all kinds of left out of the stuffed cupcake enjoyment. Since we love making cupcake pops with the Oreo Truffle recipe, I figured I would try that. Worked like a charm! To make these, you will first want to make your Oreo Truffles. Follow the directions from this post – it’s super easy – basically just cream cheese and crushed Oreos (you can use a food processor or just put your Oreos in a big Ziploc and go at them with a rolling pin). For 24 cupcakes, I’d use an entire regular size bag of Oreos and about 3/4 to a whole 8oz block of regular cream cheese, and you should be able to get 24 one inch size truffles. Next make up your cake. And cover with your remaining batter. After they have cooled you can get ready to frost. You could certainly use a premade canned frosting for this. But surprise!
Egg Free/ Nut Free/ Dairy Free Vanilla Cupcakes | Sweetrosie’s Weblog Some of you will be familiar with my recipe for allergen-free/vegan chocolate cupcakes. You can find the recipe HERE. Well, my client requested vanilla allergen-free cupcakes topped with blue ‘buttercream” this week, so I set to work perfecting the recipe. This is the result: Some things that I did that I believe helped achieve this great result: using a little baking powder AS WELL as self-raising powder. I absolutely LOVE, LOVE, LOVE vanilla! The flavour of the little cakies is very acceptable, especially if you are used to consuming allergen-free, modified cakes etc. Here is the vanilla cupcakes recipe I used. DAIRY FREE/ NUT FREE/ EGG FREE VANILLA CUPCAKES1 Tablespoon of white vinegar. Like this: Like Loading...
No Bake Vanilla Cake Batter Chocolate Truffles No-Bake Vanilla Cake Batter Chocolate Truffles If you like: cake batter chocolate no-bake recipes 5-ingredient recipes …Then this one’s for you. And if you don’t like those things, you’re reading the wrong blog. The Process: Stir all ingredients together except for chocolate chips. Remove Dough from freezer & Roll into balls I recommend rolling these balls much smaller than you think they should be because once you dip them in chocolate, they almost double in size. Dip balls into melted chocolate and allow to set up in freezer. Try not to eat them all at once. They satisfy the craving for cake batter and chocolate, all in one. Nothing is “too rich” for me. These are not too rich but they are definitely rich. Impress your friends with these. You’ll be happy you did. Print Save These easy-to-make, no-bake truffles with just 5 ingredients have a vanilla cake batter filling and are coated in rich semi-sweet chocolate. Yield: 20 to 30 truffles Prep Time: 20 minutes Cook Time: 0 minutes Ingredients: Directions:
How to Make Marshmallow Fondant This time I decided to make it with those mini fruit flavored marshmallows. I had to sort them by colour first. I figured they would add a little bit of flavor to the fondant so I wouldn't have to add much flavoring oil. I use gel colours to dye my fondant but regular food colouring will work too. I also had lemon oil and coconut flavoring on hand.. oh la la the value brand (which still works fine). Step One: Take a couple of handfuls of marshmallows and put them in a microwave safe bowl. I like to make smaller batches because its easier to add the colour to the melted marshmallow than it is to work the colour into the fondant later. Step Two: Stick the marshmallows in the microwave for ten seconds at a time until the are puffed up and easily stir into a goo with a wooden spoon. Step Three: Add food colouring to the melted marshmallows until you get the colour you want. Step Four: Start folding icing sugar into the marshmallow goo until it becomes a soft and fluffy dough. Finished fondant! 1.
Best Vanilla Bean Buttermilk Cupcakes with Best Ever Vanilla Bean Frosting I know the title is a mouthful, but believe me… these cupcakes are divine. The best ever vanilla cupcake you will ever eat. (I actually made another version with sour cream the same day, and I liked this recipe way better). And the frosting? Vanilla Bean Buttermilk Cupcakes with Best Ever Vanilla Bean Frosting Submitted by Mindy ~ The Sisters CafeVanilla Bean Buttermilk Cupcakes 1 1/2 cups all-purpose flour 1 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (1 1/2 sticks) butter, softened to room temperture 1 cup granulated sugar 2 large eggs 1 large egg yolk 2 teaspoons of Vanilla Bean Paste (Can substitute 2 scraped vanilla beans or 2 teaspoons of vanilla extract) 1/2 cup buttermilk Preheat oven to 350 for light aluminum or silicone muffin pans or 325 for dark, nonstick muffin pans. In a medium bowl, whisk together dry ingredients. Remove the cupcakes to a wire rack to cool completely. Enchanted Vanilla Bean Frosting Recipe Source: Mel’s Kitchen Cafe
Gluten and Dairy Free Chocolate Cupcakes with Vanilla Frosting - Recipe for Gluten and Dairy Free Chocolate Cupcakes with Vanilla Frosting Gluten and dairy free chocolate cupcakes with vanilla frosting have a classic, moist flavor and are made with less sugar than some cake recipes. This recipe is a good option for kids and adults on GFCF (gluten-free / casein-free) diets. Healthy millet and superfine brown rice flour add nutritional value as well - not bad for cupcakes! Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes Ingredients: 1/2 cup superfine brown rice flour1/4 cup millet flour2 tablespoons arrowroot starch OR cornstarch6 tablespoons unsweetened cocoa powder1 1/2 teaspoons gluten-free baking powder1/2 teaspoon baking soda1/2 teaspoon salt1/2 teaspoon guar gum OR xanthan gum2 large eggs1/2 cup light coconut milk OR your favorite dairy-free milk substitute2/3 cup sugar1/4 cup light olive oil OR canola oil1 teaspoon vanillaPastel colored decorating sugar for sprinkling (optional) Preparation: Preheat oven to 350° F / 176° C Line 12 cupcake tins with paper cups Optional, sprinkle with pastel decorating sugar.
CopyCat Recipe: Olive Garden Dressing « Because Barenaked Chef said so… I’ve made quite a few “copycat” recipes, most of those not quite up to snuff. The same went for a recent Olive Garden Dressing I made. I should have known when it began with a bottled dressing, but I gave it a try. Finally, I combined a recipe I found with a cruet of Italian Dressing that I prepared from 2 envelopes of Good Seasonings, and I had my dressing! Still don’t get it? Italian Dressing 1/2 cup olive oil1 cup vegetable oil3/4 cup white wine vinegar1 teaspoon dried Italian spices1 teaspoon saltblack pepper1 teaspoon sugar1/2 teaspoon garlic powder1 tablespoon mayonnaise9 tablespoons water (that’s 1/2 cup + 1 Tablespoon)2 envelopes Good Seasons Italian Dressing Mix (each envelope is .7 oz)Combine all ingredients in a blender on high until combined, about 30 seconds.Pour into small bowl and cover and refrigerate until ready to serve.Stir before serving.Yes,yes, it makes a ton of dressing. Like this: Like Loading...
Momofuku Milk Crumbs Recipe Recipe on Cake Central on Cakecentral Posted 2/6/12 • Last updated 2/6/12 • 1,800 views Posted by MariahS This recipe is for Milk Crumbs used by Momofuku Milk Bar in New York City. They use it in cookies, as a coating for cake pops, etc. It's a truly yummy, unique garnish. Ingredients: Directions: 1. M-I-C-K-E-Y For the past 3 years, I have made the birthday cake for the boys I was a nanny for. I made a sea themed cake, a Wonder Pets cake, a Dinosaur cake and this year the theme was Pirate Mickey! In the past, I've spent countless hours thinking of the cake, drawing it out, then finally baking and decorating. Time was never as issue for me until this year. My mom came over to help out with Hayden, but a child needs his momma and I had to take frequent breaks to coo with him. The boys wanted a pirate ship cake complete with a flag, treasure chest, dolphin and sea turtle cupcakes. The main birthday cake was vanilla buttermilk cake with strawberry jam between the layers and iced in cream cheese frosting. Hershey's "Perfectly Chocolate" Chocolate Cupcakes Printer Friendly Version Heat oven to 350°F. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Fill cups 2/3 full with batter. Makes about 24-30 cupcakes. Oreo Buttercream from Monica H Printer Friendly Version
Gluten-Free, Dairy-Free “Hostess” Cupcakes Homemade Gluten-Free, Dairy-Free”Hostess” Cupcakes, why did it take me so long to try this? I guess I forgot that “Fresh, Wholesome Hostess and Kids Go Together!” Did you notice the part about being fresh and wholesome? I won’t comment on the “wholesome” aspects because I think we can all agree that we know that statement is not true. Anyhoo, can I tell you something? It drives me insanely nuts when people look at me with pity and say any number of the following statements (yes, they have all been said to me at various times). “OMG!! “Oh you poor, poor thing, having to cook all your own food.” “It must suck having to live your life.” “Poor Sam, it’s just not fair that he has to grow up not eating McDonald’s. And the best one? We do not live a life “without.” The truth of the matter is that we can actually have “whatever she’s having.” We just had to rethink things a bit. We had to begin challenging ourselves to think outside the “processed box.” Just say YES! Pat! Pat said she would like Dr.
Cinnamon Swirl Bread I made this bread late at night and poured a glaze on top to intensify it even more. I knew there was a problem before cutting into it because it was sunken in the middle. I found out that the innards of the bread were not fully cooked. Even through all of these problems, this bread tasted fantastic. Cinnamon Swirl Bread 1/3 cup sugar1/2 cup finely chopped pecans, toasted (I didn't use)2 teaspoons ground cinnamon1 cup sugar2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon salt1 egg1 cup milk (I used buttermilk for extra moistness. Preheat oven to 350 degrees. Combine 1 cup of sugar, flour, baking powder, and salt in a bowl or mixer bowl. Pour half of the batter into loaf pan. Bake for 40 to 50 minutes or until done. Glaze 1 cup powdered sugar1 1/2 Tbsp milk1/2 tsp vanilla extract (optional) Enjoy!
Fluffy Crusting Buttercream Recipe on Cake Central on Cakecentral Posted 2/24/12 • Last updated 2/24/12 • 8,098 views Posted by cbrosado This is a foolproof, very light and fluffy, smooth buttercream. It almost has a whipped icing texture, but holds it's form. I have never had to, but it can be made stiffer by adding powdered sugar or corn starch. Ingredients: Directions: In stand mixer, layer ingredients as follows: Shortening, sugar, salt, flavorings, and then cream.