Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Thursday, July 22, 2010
Red Velvet Cake with Cream Cheese Icing
Cake Ingredients:
1 cup shortening
1 3/4 cups sugar
2 1/2 cups cake flour
1 1/4 teaspoons salt
2 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon baking soda
1 1/2 teaspoons vinegar
1 ounce red food coloring (2 ounces for deeper red)
1 1/2 teaspoons cocoa powder
Cream Cheese Icing Ingredients:
2 lbs of confectioners powder sugar
2 sticks (1 cup) of butter, softened
2 8 oz packages of cream cheese
2 tsp. of vanilla extract
Blend together shortening and sugar in a big mixing bowl. In another bowl, mix together the flour and salt. Mix the eggs, buttermilk, vanilla, baking soda, and vinegar in another bowl. Alternate adding the flour mixture and buttermilk mixture to the shortening and sugar mixture, mixing after each addition. In a small bowl, mix the cocoa powder and food coloring. Pour into the mixing bowl and combine...don't overbeat. Pour the batter into two cake pans coated with baking spray and cook for 25 minutes or until done at 350 degrees. While cake is cooking, mix together the cream cheese icing. First, cream together cream cheese and softened butter with a mixer. Add vanilla extract. Slowly add powdered sugar, until mixed to desired consistency. When cake is out of oven, let cool completely and then ice.
at1:29 AM8reviews
Labels:dessert
Tuesday, June 1, 2010
Restaurant Style Margaritas
Ingredients
1 Can Frozen Limeade
Tequila
Triple Sec
1 Bottle of beer (I used Blue Moon, but you can use whatever kind you prefer.)
Ice
Add Limeade to blender. Using the empty limeade can fill it with 2/3 tequila and 1/3 triple sec. Add to blender. Add LOTS of ice. Blend to desired consistency.
AFTER you have blended it, add the bottle of beer. DO NOT blend after you have added the beer. It will be a mess.
Now, you are ready to enjoy! Pour them into salt rimmed glasses and you will smile!
at2:05 PM18reviews
Labels:alcohol,appetizer,dessert,margaritas
Friday, April 16, 2010
Cupcake Pebbles Treats
I was so excited when my blog friend, Shannon, posted about this cereal and these cute little treats. The cereal is yummy as cereal, but these treats are delicious!
You will need:
1/4 cup (1/2 stick) butter or margarine
1 package (10-1/2 oz.) miniature marshmallows
1 package (11 oz.) POST CUPCAKE PEBBLES®
1 can (16 oz.) ready-to-spread frosting
Microwave butter in 4-quart microwavable bowl on high 45 seconds or until melted. Add marshmallows; mix to coat. Microwave 1-1/2 minutes or until marshmallows are completely melted, stirring after 45 seconds. Add cereal; mix well.
Press cereal mixture firmly into lightly greased muffin pans to form "cupcakes," using about 1/3 cup for each. Cool; remove from pans.
Spread with frosting before serving. Decorate as desired. Makes about 2 dozen.
I made these for Easter, so I put these cute little cupcake toppers on them.
You should definitely try these. I think they are better than Rice Krispy treats!
at5:11 PM0reviews
Labels:dessert,snack
Monday, April 12, 2010
Sugar Cookies with Royal Icing
You will need:
1 1/2 cups all purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup unsalted butter, room temperature
1/2 cup granulated white sugar
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
In a separate bowl whisk together the flour, salt, and baking soda.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 to 4 minutes). Add the beaten egg and vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough. Wrap the dough in plastic wrap and refrigerate for about one hour (or overnight) or until firm enough to roll.
Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Line two baking sheets with parchment paper.
Remove the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (.6 cm). (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Cut out egg shapes using a lightly floured cookie cutter and transfer cookies to the prepared baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.
Bake cookies for about 8-10 minutes (depending on size) or until they are just beginning to brown around the edges. Remove from oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling. Frost with royal icing and sparking sugar, if desired. Be sure to let the royal icing dry completely before storing. (This may take several hours.)
Frosted cookies will keep several days in an airtight container. Store between layers of parchment paper or wax paper.
Makes about 20 - 3 inch cookies.
Now for the icing...
Royal Icing:
1 large egg white
1 teaspoon fresh lemon juice
1 1/2 cups (165 grams) confectioners (powdered or icing) sugar, sifted
In the bowl of your electric mixer (or with a hand mixer), beat the egg white with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. Add coloring. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.
Add desired choice of food coloring.
Frost and let dry.
at3:47 PM1 reviews
Labels:cookie,dessert
Monday, March 8, 2010
Apple Shortbread Crisp
I seriously think this was one of the best things I have ever tasted! You must make it! Now!
You will need:
2 (12-ounce) packages frozen apple chunks (I used Stouffer's Harvest Apples)
6 tablespoons butter or margarine
20 shortbread cookies, crushed (I used Keebler Sandies Simply Shortbread)
1/2 cup walnuts or pecans
1/4 cup firmly packed light brown sugar
1 teaspoon ground cinnamon, divided
1/4 teaspoon ground nutmeg
2 tablespoons light brown sugar
vanilla ice cream
1. Prick plastic wrap covering apple chunks several times with a fork; microwave at Medium 7 minutes or until apple is thawed. Let stand 2 minutes.
2. Meanwhile, melt butter in a large skillet over medium hear; add cookie crumbs and nuts. Cook, stirring constantly, 2 minutes. Remove from heat, and stir in 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and nutmeg.
3. Combine 2 tablespoons brown sugar and remaining 1/2 teaspoon cinnamon; sprinkle in a lightly greased 1-quart baking dish. Sprinkle half of apple over brown sugar mixture; top with half of the cookie crumb mixture. Repeat layers with remaining apple and crumb mixture.
4. Bake at 375 for 25 minutes or until cookie mixture is golden.
5. Serve warm with vanilla ice cream!
from Southern Living Quick & Easy cookbook
at4:43 PM0reviews
Labels:dessert
Sunday, March 7, 2010
Hopscotch
You will need:
1 cup milk chocolate chips
1 cup butterscotch chips
1/2 cup peanut butter (creamy or crunchy)
2 cups marshmallows
2 cups or more chow mein noodles
Melt chocolate chips, butterscotch chips, and peanut butter in microwave; stirring occasionally.
Add marshmallows
Add chow mein noodles
Mix
Scoop into spoonfuls on wax paper lined baking sheets
Refrigerate
Lick the bowl while you wait patiently for the hopscotch to get ready! :)
at9:22 PM8reviews
Labels:dessert
Lemon Squares
You will need:
For crust:
2 cups sifted all purpose flour
1 cup confectioner's sugar
1 cup butter, melted
Filling:
4 eggs
2 cups sugar
1 teaspoon baking powder
1/4 cup all purpose flour
5/8 cup lemon juice (I know in the picture I have fake lemon juice, but DON'T use it!!!!!! It's all I had and I promise you will regret using it. Use fresh squeezed lemon juice!!!!)
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
In a medium bowl, stir together 2 cups flour and confectioners' sugar. Blend in the melted butter. Press into the bottom of the prepared pan.
Bake in the preheated oven for 15 minutes, or until golden.
Meanwhile, in a large bowl, beat eggs until light. Combine the sugar, baking powder and 1/4 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs. Finally, stir in the lemon juice.
Remove crust from oven.
Pour mixture over the prepared crust and return to the oven. Bake for an additional 30 minutes or until bars are set.
Top with confectioner's sugar. Allow to cool completely before cutting into bars.
at8:19 PM0reviews
Labels:dessert
Triple Strawberry Cake
- 1 (18.25 ounce) package strawberry cake mix
- 1 (3 ounce) package flavored gelatin
- 4 cups water
- Homemade whipped cream (below)
- 2 cups strawberries, sliced
DIRECTIONS
- Prepare cake according to package directions. Bake as directed for a 9x13 inch pan. Allow to cool.
- Prepare the strawberry gelatin according to package instructions, using the 4 cups of water. Poke cake with toothpick. Pour over cooled cake while still in liquid form; the cake will absorb it. Chill in refrigerator for 2 hours, or until gelatin is set.
- Spread whipped cream over cake and top with sliced strawberries.
Whipped Cream Icing
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon confectioners' sugar
Directions
- In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.
at3:54 PM0reviews
Labels:dessert
Tuesday, February 23, 2010
Marshmallow Fruit Salad
My father-in-law always makes this on every holiday. It's so yummy and a great low fat snack or dessert!
You will need:
Plain Yogurt or Sour Cream (Nonfat or light)
1 bag of mini marshmallows
1 can of fruit co*cktail
1 can of Mandarin oranges
Notes:
You can use whatever kind of fruit you prefer! I love Mandarin oranges, so I use a big can of them!
I also use two sweet-n-lows to make it sweeter.
Mix together and serve!
at6:58 PM1 reviews
Labels:dessert,fruit,low fat,Side Dishes,snack
Sunday, February 7, 2010
Diet co*ke Cupcakes
Now get ready, this is the most complicated recipe on Piece of Cake Recipes. Are you ready? :)
You will need:
1 can of diet soda (diet co*ke for dark cake mix, diet 7-up for light cake mix)
1 box cake mix
1 box fluffy white icing by Betty Crocker
cupcake liners
cupcake tin
Pour cake mix in bowl. Pour can of soda into bowl.
Mix together. Pour into cupcake liners. Bake at 350 for about 10-12 minutes.
Now for the fluffy white icing. Boil water according to directions on box.
Pour icing mix into mixer bowl.
Add water to mix and beat on low for 30 seconds.
Beat on high until stiff peaks form.
Make it a pretty color.
I used these.
Now get your cupcakes out of oven. Note: They will not be as pretty as regular cupcakes. They will be flat and their texture will be different.
Frost with icing.
Enjoy your guilt free sweets!
I told you this recipe was SO difficult! ;)
recipe from Shannon at the Willcutt Girls.
at3:04 PM0reviews
Labels:dessert,low fat,weight watchers
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