Continuing the discussion from 🍰 Recipe Collections: Delicious Desserts (Part 1) - #500 by Amethyst.
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3 Likes
Cherry Biscotti
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Servings: 24 cookies
Ingredients:
1 cup slivered almonds
1 cup granulated sugar
½ cup butter, softened
1 teaspoon almond extract
1 teaspoon vanilla extract
2 eggs
3 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 cup maraschino cherries, well drained, patted dry, and finely chopped (see note 1)
8 ounces white chocolate chips
Directions:
Preheat oven to 350 degrees. In a stand mixer fit with the paddle attachment, or in a large bowl by hand, beat sugar, butter, almond extract, vanilla extract, and eggs until uniformly combined.
Add flour, baking powder, and baking soda, and mix well. Stir in almonds and cherries. Turn the dough out onto a lightly floured surface.
Gently knead for 2 to 3 minutes or until the dough holds together. Divide the dough in half. Shape each half of the dough into a rectangle about 10" x 3", rounding the corners, and place each rectangle on an ungreased cookie sheet.
Bake about 25 minutes or until the center of the dough is firm to the touch. Remove from the oven and cool on the cookie sheet for 15 minutes.
Remove to a cutting board. Cut each rectangle into ½-inch slices using a serrated knife. Place slices, cut side down, on the ungreased cookie sheet.
Bake 15 minutes longer or until crisp and lightly browned. Immediately remove to a wire rack and cool
completely.
Use a microwave-safe bowl and heat the chocolate in the microwave in 15 to 20-second intervals, stirring with a rubber spatula between each interval. Make sure you stir each time, or the chocolate could scorch. Once completely melted, carefully dip one end of each biscotti. Set on a cooling rack over a rimmed baking sheet to dry.
Notes:
Cherries: To combat the excess moisture in jarred maraschino cherries and ensure the quintessential biscotti crunch, drain the cherries well and press out as much liquid as possible before folding them in.
Cherry Biscotti Tips and Variations:
Yield: This biscotti recipe makes 24 (3-inch x 1/2-inch) cookies.
No cherries: Craving a classic almond biscotti? Omit the maraschino cherries and follow the recipe as written. The ingredient amounts, instructions, and baking times are the same.
Hazelnut biscotti: Omit the cherries and substitute 1 cup coarsely chopped, toasted hazelnuts for the almonds.
Anise biscotti: Omit the almonds, almond extract, vanilla extract, and cherries. Add 2 teaspoons ground anise seed and 2 teaspoons grated lemon zest to the butter mixture in step 1.
Orange biscotti: Omit the almonds, almond extract, vanilla extract, and cherries. Add 1 tablespoon grated orange zest to the butter mixture in step 1.
How to Store Cherry Biscotti:
Store biscotti in an airtight container or a zip-top bag in a cool, dry place away from direct sunlight. Avoid the refrigerator, which will cause the cookies to dry out and become stale.
Freezer: To freeze biscotti, arrange in a single layer (not touching) on a baking sheet or plate and freeze solid. Transfer to a freezer-safe bag. Label, date, and freeze up to 3 months. Thaw at room temperature.
Recipe courtesy of Culinary Hill.com
2 Likes
Banana Bread Breakfast Cookies
Prep Time: 20 mins
Cook Time: 15 mins
Yield: 30 cookies
Ingredients:
1 1/2 cups unbleached all-purpose flour
1/2 cup granulated sugar
3/4 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup extra virgin olive oil
1 3/4 cups quick cooking oats, uncooked
2 medium mashed ripe bananas
1/4 cup unsweetened applesauce
1 cup raisins
Directions:
Preheat the oven to 400 degrees F. Combine flour, sugar, cinnamon, baking soda, salt, and nutmeg in a mixing bowl.
Stir in olive oil until the mixture resembles a coarse meal.
Add oats, mashed bananas, applesauce, and raisins.
Mix thoroughly.
Drop by teaspoonfuls onto a cookie sheet that’s been lightly coated with cooking spray (or use a baking stone, which doesn’t require greasing.)
Bake for 14 minutes in a preheated 400 F oven.
Recipe courtesy of Just a Pinch.com
1 Like
Lemon Vanilla Tea Cookies
Cook Time: 15 minutes
Chilling time: 1 hour 20 minutes
Total Time: 1 hour 55 minutes
Yield: 22 cookies
Ingredients:
2 cups all-purpose flour
½ cup granulated sugar
1ÂĽ teaspoon baking powder
1 tablespoon lemon zest
1 pinch salt (if you use unsalted butter then add ÂĽ teaspoon salt)
3â…“ ounces butter (cold and cubed) (â…“ cup + 2 tablespoons)
2 tablespoons milk (room temperature)
1 large egg (room temperature)
1½ teaspoons vanilla extract
1 tablespoon lemon juice
Extras:
2-3 tablespoons powdered / icing sugar
Directions:
In a large bowl or food processor, whisk together the flour, sugar, baking powder, zest, and salt. Add the butter, milk, egg, vanilla, and lemon juice, pulse or mix by hand or flat beater until almost formed into a dough. If the dough is too wet, add a bit more flour; if too dry, a bit more milk.
Move the dough to a lightly floured flat surface and gently knead to form a compact, not sticky, soft dough. Wrap in plastic wrap and chill for one hour.
Form the dough into golf ball-sized balls (or a bit bigger if you prefer), place on 1-2 parchment paper-lined baking sheets 1-1½ inches apart. Chill while the oven is pre-heating, approximately 15-20 minutes.
Pre-heat oven to 350F/180C.
Bake for approximately 15 minutes or until lightly golden. Let cool 10 minutes in the pan, then move to a wire rack to cool completely. Lightly dust with powdered/icing sugar before serving. Enjoy!
Notes:
How to store the cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 2 months; thaw at room temperature before serving.
If the dough feels sticky, it may need a bit more chilling time. You can also lightly flour your hands or add a small amount of flour, just until the dough is easy to handle. Alternatively, if the dough is too dry, add a bit more milk.
Tips for best results:
Avoid the pith when zesting: Only grate the bright yellow part of the lemon. The white pith underneath can add bitterness.
Don’t skip the chilling: Chilling the dough is essential for easy shaping and helps the lemon tea cookies hold their shape while baking.
Keep the dough balls even: Rolling the dough into evenly sized balls ensures the cookies bake at the same rate.
Watch the bake time: These cookies should be lightly golden, not browned, to keep their tender texture.
Lemon glaze option: Instead of dusting with powdered sugar, finish cookies with a simple lemon glaze, like my Lemon Shortbread Cookies, for a brighter citrus finish.
Nutritional Facts:
Calories: 98kcal | Carbohydrates: 14g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 32mg | Potassium: 43mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 123IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg | Phosphorus: 35mg
Recipe courtesy of An Italian in my Kitchen.com
1 Like
Strawberry Sugar Cookies
Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 26 minutes
Servings: 36
Ingredients:
½ cup freeze-dried strawberries, finely ground into 3 tablespoons powder
2 ÂĽ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup butter-flavored vegetable shortening
1 ½ cups white sugar
2 large eggs
2 teaspoons vanilla extract
Âľ-1 teaspoon Strawberry Flavoring I use Lorann baking emulsion
4 drops pink food coloring gel, optional
ÂĽ cup large crystal decorating sugar
Directions:
Preheat oven to 375° F. Line a baking sheet with parchment paper.
Grind the freeze-dried strawberries into a powder using a blender, food processor, or spice grinder.
In a large mixing bowl, whisk to combine the 2 ÂĽ cups of flour, 3 tablespoons of freeze-dried strawberry powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer using the paddle attachment, cream together the shortening and sugar for about 2 minutes or until fluffy.
Beat in the eggs, vanilla, and strawberry flavoring until smooth.
Add the dry ingredients and mix just until combined.
Add pink food coloring gel, if using, and mix until the color is uniform.
Use a medium (1 ½ tablespoon) cookie scoop to place dough balls on the prepared baking sheet 2 inches apart and sprinkle with decorating sugar.
Bake for 10-11 minutes. The top and edges should be lightly browned, and the cracks in the center may still look wet.
Immediately after removing from the oven, while the cookies are still soft, place a large round cookie cutter over each cookie and swirl in a circular motion to round the edges and create a slightly thicker cookie.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
When cooled, store in an airtight container at room temperature for up to 2 weeks.
Notes:
For best results, don’t use butter in this recipe. Butter causes the batter to spread too much, resulting in very thin cookies.
For a strong strawberry flavor, be sure to use a good brand of strawberry flavoring. I like to use Lorann baking emulsion.
To create slightly thicker, perfectly round cookies, place a large round cookie cutter over a cookie on the baking sheet immediately after removing it from the oven, while the cookies are soft. Rotate in a circular motion to swirl the cookie into shape.
If you have leftover ground strawberries, mix them with a little powdered sugar for strawberry-flavored sugar and sprinkle it over the cookies.
For a special treat, dip the cookies in melted chocolate for chocolate-covered strawberry cookies.
FAQs:
Are dried strawberries the same as freeze-dried strawberries?
No. Dried strawberries still contain some moisture, which keeps them soft and chewy. Freeze-dried strawberries contain little to no moisture, making them crisp and crunchy.
How do I bake soft, chewy cookies?
Baking cookies at 375 degrees F bakes the cookies quickly and creates soft, chewy results. Cookies baked at lower temperatures sit in the oven longer and dry out more, creating crunchy cookies.
Nutritional Facts:
Calories: 133kcal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 67mg | Potassium: 56mg | Fiber: 1g | Sugar: 12g | Vitamin A: 13IU | Vitamin C: 40mg | Calcium: 3mg | Iron: 1mg
Recipe courtesy of The Monday Box.com
1 Like
Amsterdam Caramel Cookies
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 15
Ingredients:
Caramel:
ÂĽ cup granulated sugar
1 tablespoon water
Cookies:
9 tablespoons (1 stick and 1 tablespoon) unsalted butter, room temperature
¾ cup fine baker’s sugar
1 teaspoon vanilla extract
1 tablespoon milk
1 cup and 2 tablespoons all-purpose flour
½ teaspoon baking powder
Directions:
Caramel:
Line a small baking sheet with a sheet of parchment paper.
Add sugar and water to a small saucepan. Place over medium-low heat for about 5 minutes until a light golden honey color.
Carefully pour the caramel onto the prepared baking sheet. Tilt the pan to spread out the caramel to the thickness of a credit card.
Allow to cool for about 10 minutes or until firm.
Transfer the hardened sheet of caramel to a cutting board and chop into small pieces about the size of a chocolate chip.
Cookies:
Preheat the oven to 350° F and line two baking sheets with parchment paper.
In the bowl of an electric mixer, mix the butter and the sugar until creamy.
Stir in the vanilla and milk.
Add the flour and baking powder. Mix until combined.
Fold the caramel bits into the dough, distributing well.
Use a medium-sized (2 tablespoons) scoop to portion the dough. (30 grams of dough/cookie)
Place the scoops of dough onto the prepared baking sheet about 3" apart. The dough ball will flatten while baking.
Bake for 12-14 minutes, until the edges are golden brown.
Remove from oven and allow to cool and firm on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 2 weeks.
Notes:
Don’t walk away while the caramel is cooking. It cooks in only a few minutes and can go from being fine to burnt very quickly.
Keep the heat low. The first time you make caramel, you might be tempted to raise the temperature to speed up the process. Don’t. You will end up with burnt caramel.
Watch for a light yellow-gold color to know when the caramel is done. If the color is too light (white-clear), the candy will be sticky. If the color is too dark, the candy will be bitter.
The caramel can be made ahead. It keeps well in a plastic bag or storage container at room temperature, away from humidity. Do not refrigerate.
The size of the caramel bits is important in order for the cookies to have the intended texture. If the candy is crushed into a powder, it will melt into a cookie. If the pieces are too large, they will make the cookies hard to bite and chew.
This recipe calls for baker’s sugar, finely ground white sugar also known as caster sugar. The fine grind affects the cookie texture. You can substitute granulated sugar; the fine grind of baker’s sugar produces the best results. If you don’t have any baker’s sugar, a few pulses in the food processor can easily turn granulated sugar into baker’s sugar.
Thin, crisp cookies can more easily burn or overcook than a thick cookie. Equally proportioned dough balls of 2 tablespoons or 30 grams each will ensure that all of the cookies bake evenly.
Immediately after removing the baking sheet from the oven, if any of the cookies spread unevenly or if there is caramel oozing out, use the edge or tip of a butter knife to gently push the dough or caramel back into place on the warm cookie. As the cookies cool and firm up, they will retain the shape you create with the butter knife.
Nutritional Facts:
Calories: 144kcal | Carbohydrates: 20g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 16mg | Potassium: 9mg | Fiber: 1g | Sugar: 13g | Vitamin A: 210IU | Calcium: 12mg | Iron: 1mg
Recipe courtesy of The Monday Box.com
1 Like
Chocolate Pudding Cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 24 cookies
Ingredients:
2â…“ cups all-purpose flour
3 tablespoons unsweetened Dutch cocoa powder
1ÂĽ teaspoon baking soda
1 cup salted sweet cream butter, softened at room temperature
Âľ cup light brown sugar, tightly packed
â…“ cup granulated sugar
2 large eggs at room temperature
2ÂĽ teaspoons pure vanilla extract
3.9 ounce instant chocolate pudding mix
3 cups semi-sweet chocolate chips
Directions:
Preheat the oven to 350*. Line 2 baking sheets with parchment paper and set the baking sheets aside.
Add the flour, unsweetened cocoa, and baking soda to a medium-sized bowl. Whisk to completely combine. Set it aside.
Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the butter for 1 – 1 ½ minutes until smooth.
Add the brown sugar and granulated sugar, beat for another 1 ½ – 2 minutes until lighter in color and fluffy.
Lower the mixer speed to medium and add the eggs one at a time, mixing well after each egg. Continue beating until no yellow streaks remain and until well incorporated.
Keep the mixer speed at medium, add in the vanilla, and beat just until combined.
Add the instant pudding and beat just until combined.
Add the dry ingredients 1 ½ cups at a time, beating well after each cup.
Fold in the chocolate chips.
Use a 3-tablespoon cookie scoop, or a 1 ½ tablespoon cookie scoop for the cookie dough and place onto the baking sheets. Place the scooped dough 2 inches apart. Gently, slightly press the dough.
Bake for 8 – 10 minutes, until the edges of the cookie center appear slightly underdone.
Allow the cookies to rest on the cookie sheet for 2 – 3 minutes before transferring to a cooling rack.
Notes:
Storage :
To Store: Store any leftover cookies in an airtight container at room temperature for up to 5 days.
To Freeze: You can freeze the baked cookies in a freezer-safe container for up to 3 months. You can also freeze the cookie dough in an airtight container for up to 5 months. Allow the cookie dough to thaw in the refrigerator overnight before scooping and baking.
Tips:
You can substitute unbleached all-purpose flour for the all-purpose flour.
If you are not able to find the unsweetened Dutch cocoa powder, you can substitute unsweetened cocoa powder.
You can even make quadruple chocolate pudding cookies by using cocoa powder, chocolate pudding, plus two kinds of chocolate chips!
Make sure to use instant pudding mix!
Don’t forget, you are not making the actual pudding; you are simply adding the powder to your cookie batter.
Substitutions and Additions:
Choose Your Chocolate: You can use dark chocolate, semi-sweet chocolate, or milk chocolate chips for these chocolate chip pudding cookies. You can also substitute semi-sweet chocolate chunks for the semi-sweet chips.
Change The Chip: If you prefer, you can use peanut butter chips, butterscotch chips, or white chocolate chips in this recipe.
Pick Your Pudding: Customize your cookies with your favorite flavor combinations. Swap the chocolate pudding powder for instant vanilla pudding, cookies 'n cream pudding, chocolate fudge pudding or a white chocolate pudding mix.
Frequently Asked Questions:
what does adding pudding mix do to my cookies?
Because pudding mix has starches in it that helps stabilize the cookie dough, it creates a thicker cookie with a soft center and chewy exterior. It’s also a great way to add extra sweetness and flavor, especially when you are trying to pack in as much chocolate as possible!
Can I freeze my unbaked cookies?
Yes, you can roll the cookie dough into individual balls and then freeze them in a freezer-safe container. Then you can pull out a few and bake some now and save the rest for the future. To bake the dough from frozen, you will need to add a few minutes to the baking time.
Can I omit the pudding mix in this recipe?
You can omit the pudding mix, although the results won’t taste the same, and then, of course, these will not be chocolate pudding cookies! Fortunately, I have many other chocolate cookie recipes that do not call for pudding. Check out my Hot Chocolate Cookies and Chocolate Crinkle Cookies.
Should I make the pudding according to the directions on the box?
No, you do not make the pudding in this recipe! The instant pudding mix is added to the cookie dough like a dry ingredient. Simply dump it into the cookie dough straight from the box.
Nutritional Facts:
Calories: 304kcal | Carbohydrates: 35g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 193mg | Potassium: 178mg | Fiber: 3g | Sugar: 21g | Vitamin A: 267IU | Calcium: 27mg | Iron: 2mg
Recipe courtesy of Princess Pinky Girl.com
2 Likes
Melting Moments Flower Cookies
Prep Time: 50 minutes
Cook Time: 8 minutes
Yield: 22 cookies
Ingredients:
1 & 1/2 C all-purpose flour spooned and leveled*
1/2 C cornstarch
1 C salted butter at room temperature
1/2 C powdered sugar
1 tsp vanilla extract
Food colouring: choose any colour you like
Directions:
Preheat oven to 350F and line baking sheets with parchment paper.
Making the Dough:
In a medium-sized bowl, whisk together the flour and cornstarch. Set aside.
In a large bowl cream butter and powdered sugar until light and fluffy. I mix mine for about 3 minutes.
Add in the vanilla, mix well.
Add in the flour mixture and mix until well combined.
Take out 1/4 cup of the dough and set it aside. (This will be for the centre of the flowers)
In the large bowl, add in your desired colour of food colouring. Start with a small amount and keep gradually adding in more colouring and mixing until you reach the colour you like.
Shaping the Flowers:
Scoop out 1/2 tsp of the white dough and roll into a ball. Place them on the baking sheet 2 inches apart from one another. Do this until all the white dough is used up. You should get about 22 white dough balls. These balls will be the centre of the flowers.
Next, scoop out 1/2 tsp of the coloured dough, and roll it into a ball. These will be the petals. Place the coloured ball around the white dough ball, gently pressing it together. Make 5 dough petal balls for each flower. See images above to see how I place them.
Continue adding all the dough petals onto the flowers until all the dough is used up.
Using a fork, gently push it down onto each petal dough ball to create a pretty design. See images above.
Baking:
Bake for 8 minutes or until the bottoms are just turning a golden brown.
Once baked, it is important to let them cool completely on the baking trays. The cookies are very delicate before cooling.
Notes:
*Spooned and leveled flour refers to the way of measuring flour. To properly measure flour, you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the excess. Scooping the measuring cup directly into your flour causes the flour to compress and get more than the recipe calls for.
Store cookies in an airtight container at room temperature.
DO NOT USE MELTED BUTTER; doing so will not allow the cookies to hold their shape.
Recipe courtesy of Jessie Bakes Treats.com
1 Like
Lemon and Lime Butter Cookie Rosettes
Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours
Servings: 28
Ingredients:
Cookie Dough:
1 ½ cups unsalted butter room temperature
1 ⅓ cups confectioners’ sugar
2 large eggs
ÂĽ cup cream
4 cups all purpose flour
Grated zest of 1 lemon
½ teaspoon lemon juice
Grated zest of 1 lime
½ teaspoon lime juice
2-3 drops of yellow food coloring gel Optional
2-3 drops of green food coloring gel Optional
Filling:
2 egg whites from pasteurized eggs or reconstituted powdered egg white
4 cups confectioners’ sugar divided
3 tablespoons lemon juice
3 tablespoons lime juice
Directions:
To Make the Cookie Dough:
In the bowl of an electric mixer, cream together the butter and confectioners’ sugar until light and fluffy.
Add the eggs and cream. Mix to combine.
Gradually mix in the flour, ÂĽ cup at a time.
Remove ½ of the dough into a large mixing bowl.
Add the lemon zest, lemon juice, and yellow coloring gel (if using) to one of the bowls of dough. Stir until well mixed and the yellow color is uniform.
Add the lime zest, lime juice, and green coloring gel (if using) to the other bowl of dough. Stir until well mixed and the green color is uniform.
Line two baking sheets with parchment paper.
Place ½ of the lemon dough into a pastry bag fitted with a large star tip (I used Wilton M1).
Pipe lemon rosettes onto one of the prepared baking sheets, about 1 "apart. To pipe a rosette, hold the pastry bag vertically at a 90-degree angle. Squeezing the bag continually, pipe a center dollop of dough, continuing by circling the dollop with one row of piped dough.
After one circle, cut off the dough at the piping tip. Continue making rosettes. When the dough in the bag is used up, place the second half of the lemon dough in the bag and continue piping lemon rosettes.
On the second baking sheet, pipe the lime rosettes using ½ of the dough at a time, just like the lemon rosettes.
Place the baking sheets in the refrigerator for at least one hour until the dough is firm.
Preheat the oven to 350° F.
Bake the cookies, one baking sheet at a time, for 12-15 minutes, until the edges are golden brown.
Remove from the oven. Allow to cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.
To Make and Use the Lemon Filling:
In the bowl of an electric mixer or in a large mixing bowl with a hand mixer, beat one egg white until stiff peaks form.
Add the confectioners’ sugar and beat until stiff and shiny, about 3-5 minutes
Fold in the lemon juice using a wooden spoon or rubber spatula.
Working with pairs of lemon cookies, place about 1 heaping teaspoon of the filling on the flat bottom surface of one lemon rosette cookie, then top with another lemon cookie, bottoms together. Place the filled sandwich cookies on a flat surface for at least two hours or overnight, until the filling is dry and slightly hardened.
To Make and Use the Lime Filling:
In the bowl of an electric mixer or in a large mixing bowl with a hand mixer, beat one egg white until stiff peaks form.
Add the confectioners’ sugar and beat until stiff and shiny, about 3-5 minutes.
Fold in the lime juice using a wooden spoon or rubber spatula. If the filling becomes too fluid, add more confectioners’ sugar until the desired thicker consistency.
Working with pairs of lime cookies, place about 1 heaping teaspoon of the filling on the flat bottom surface of one lime rosette cookie, then top with another lime cookie, bottoms together. Place the filled sandwich cookies on a flat surface for at least two hours or overnight, until the filling is dry and slightly hardened.
Store in an airtight container at room temperature for up to 2 weeks. Separate layers of cookies with wax paper or place each cookie in a mini cupcake paper.
Notes:
Piping bags are often large. I found it much easier to pipe with a smaller amount of dough in the piping bag. For that reason, the recipe indicates dividing each dough flavor into halves and filling the piping bag with one half of the dough at a time.
The dough pipes easily when it is warmed by your hands.
Piping a rosette is very simple and is done with one continuous piped strip of dough. Keeping the piping bag vertical, start at the middle of the rosette and make a small dollop of dough. Then continue piping the dough in one circle around the dollop. When the circle is complete, cut off the end of the dough at the piping tip with a knife.
Don’t skip the chilling. Chilling firms the dough so that the rose shape doesn’t melt while baking.
The filling should be fluffy and thick. It should not drip when added to the cookies. If the filling becomes too fluid after folding in the lemon/lime juice, mix in more confectioners’ sugar until the desired thicker consistency.
Add any color or no color at all I used a few drops of food coloring gel to color my roses lemon yellow and lime green. Coloring is optional. Leave it out completely or choose your favorite colors.
Lemon and Lime Butter Cookie Rosettes fit perfectly into mini cupcake papers for a pretty presentation on a tray or for gifting. I used green paper to look like leaves behind the roses.
Nutritional Facts:
Calories: 255kcal | Carbohydrates: 37g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 11mg | Potassium: 36mg | Fiber: 1g | Sugar: 23g | Vitamin A: 353IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
Recipe courtesy of The Monday Box.com
1 Like
Jam Butter Cookies
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 72
Ingredients:
Base dough:
2 ½ cups all-purpose flour
½ teaspoon baking powder
ÂĽ teaspoon salt
1 cup unsalted butter, room temperature
1 cup granulated sugar
1 large egg + 1 egg yolk, room temperature
1 ½ teaspoons pure vanilla extract
For 3 flavored dough portions:
1 ½ tablespoons all-purpose flour for each dough portion (4 ½ tablespoons total)
1 tablespoon each of peach, strawberry, and blackberry jam
ÂĽ teaspoon fruit flavor extract for each peach, strawberry, blackberry
food coloring peach, pink, purple
Decorating sugar peach/orange, pink/red, purple
Directions:
Preheat the oven to 350° F. Line two baking sheets with parchment paper.
Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
In the bowl of an electric mixer, cream the butter and granulated sugar.
Mix in the eggs and vanilla until combined. Scrape down the sides and bottom of the bowl.
Add the flour mixture and beat to combine. The dough may be a little sticky.
Divide the dough into 3 portions. Leave 1 dough portion in the mixing bowl. Remove and set aside the other 2 dough portions.
Add the peach jam ( the lightest colored jam), 1 ½ tablespoons of flour, fruit extract, and two drops of food coloring to the dough in the mixing bowl and mix to incorporate all of the ingredients.
Scrape all of the peach dough onto a piece of plastic wrap. Wrap and refrigerate.
Repeat with the other 2 dough portions, making strawberry and blackberry dough. There is no need to clean the mixing bowl between the different flavored doughs as long as you scrape the bowl well after each batch.
Remove the dough from the fridge. Roll out each dough portion to ÂĽ" between two sheets of parchment paper. Leaving the 3 dough portions each sandwiched with the parchment paper, slide them onto a baking sheet and freeze until firm (about 20 minutes).
Pour about 2 tablespoons of each colored decorating sugar into separate shallow bowls.
When ready to bake, remove the peach dough from the freezer and leave the other 2 portions frozen until you are ready to use them. Take off the top sheet of parchment and cut out cookies.
Gently press the top of each cookie in peach colored decorating sugar before placing on a prepared baking sheet 1" apart.
Re-roll and cut out cookies to use up the dough, chilling the dough if necessary to firm.
Repeat with the remaining two flavors of dough, dipping the strawberry cookies in pink sugar and the blackberry cookies in purple sugar.
Bake the baking sheets one at a time for 10 minutes each or until the bottom edges of the cookies begin to turn golden.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store at room temperature in an airtight container for up to 1 week.
Notes:
These cookies are delicious with any flavor of jam. Use whatever jam you like or have in the house. Big chunks of fruit should be avoided.
In order to avoid having to clean the mixing bowl between each dough flavor, start with the lightest color of jam first when mixing the dough.
If you don’t have an extract that is the same flavor as your jam, use a complementary fruit flavor. For example, I didn’t have blackberry flavoring, so I used blueberry flavor with my blackberry jam. You can use vanilla, but the fruit flavor of the cookie will be very mild.
The dough is too soft to make cutout cookies without chilling the dough first. The dough should be chilled and firm enough so that you can cut out and transfer a cookie to the baking sheet with no sticking.
Do not attempt to add more flour and skip the chilling. Additional flour will ruin the taste and texture of the cookies.
If you don’t have flower cookie cutters, circles and squares make very pretty cookies as well.
Nutritional Facts:
Calories: 55kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 12mg | Potassium: 6mg | Fiber: 1g | Sugar: 4g | Vitamin A: 82IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
Recipe courtesy of The Monday Box.com
Note from Amethyst: The Monday Box.com is a new website I’ve found that is focused on making and sending goodies in boxes, especially for Military Care Packages. Just in case you do that sort of thing and want some ideas.
1 Like
Fresh Fruit Tart
Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Chilling time: 2 hours
Total Time: 3 hours
Servings: 8
Ingredients:
For the pastry cream:
2 cups whole milk
1 cup granulated sugar
6 egg yolks
1/4 cup cornstarch
1/4 teaspoon Salt
1 teaspoon vanilla extract
For the tart dough:
7 tablespoons butter, softened
1/2 cup powdered sugar
1 egg
1/2 teaspoon vanilla extract
1/4 teaspoon Salt
1 1/4 cups all-purpose flour sifted
1/4 teaspoon baking powder
For the fruit tart:
1 pint of fresh-cut fruit, such as strawberries, blueberries, blackberries, raspberries, peaches, mango, and kiwi
Apricot jam melted, as needed (see note 3)
Directions:
To make the pastry cream:
In a medium non-aluminum saucepan over medium heat, heat milk until tiny bubbles appear on the surface, about 6 to 8 minutes (180 degrees). Stir to prevent scalding.
In a large bowl, whisk together egg yolks and sugar. Whisk in cornstarch and salt. While whisking constantly, pour in half of the hot milk. Whisk in the remaining hot milk and return to the saucepan.
Cook over medium heat, whisking constantly, until the mixture thickens to a firm consistency, about 5 to 8 minutes. Whisk in vanilla and pour into a bowl.
Cover with plastic wrap, pressing it directly onto the surface of the pastry cream. Refrigerate until chilled, about 2 to 3 hours.
To make the tart dough:
In a stand mixer fit with the paddle attachment, or with an electric mixer by hand, cream the butter and powdered sugar together on medium-high speed until pale and fluffy, about 3 minutes.
Scrape down the sides of the bowl and add egg. Continue mixing until combined, scraping down the bowl as necessary. Add vanilla and salt and mix until combined.
Reduce mixer speed to low. Add flour and baking powder and blend until the dough comes together (do not over-mix). Scrape dough onto a piece of plastic wrap. Wrap tightly and chill at least 1 hour.
To blind-bake the tart crust:
Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to a thickness of 1/8-inch to 1/4-inch. If the dough crumbles or breaks apart, press it back together with your fingertips.
Loosely roll the dough around the rolling pin, then gently unroll it over the tart pan, preferably with a removable bottom (9 inches, or substitute a pie plate).
Press the dough firmly into the bottom of the pan and up the sides. Trim any excess dough. Cover the dough with parchment paper or foil. Fill with pie weights or dried beans (you will need about 2 pounds, see note 4). Bake 12 minutes.
Remove pie weights or beans and parchment paper or foil. Return to oven and bake until golden brown and fully cooked, about 10 to 15 minutes longer. Cool completely.
To assemble the fruit tart:
Fill the cooled tart crust with chilled pastry cream. Arrange fruit in a decorative pattern.
Using a pastry brush, brush fruit with melted apricot glaze (reheat as necessary if glaze cools and becomes too sticky).
Notes:
Fresh Fruit Tart Tips and Variations:
Yield: This recipe makes 1 (9-inch) tart with 8 slices (including 4 cups pastry cream).
Make ahead: This fruit tart is a showpiece and should be served the day it is assembled. However, unbaked tart dough may be refrigerated for up to 2 weeks or frozen for up to 3 months. Thaw overnight in the refrigerator before rolling out to bake. The pastry cream can be made up to 4 days in advance. Store covered in the refrigerator with plastic wrap pressed directly on its surface.
Butter: For a buttery pastry cream flavor, softer texture, and a lovely shine, add 2 tbsp. butter with the vanilla in Step 3 of the pastry cream.
How to Store Fresh Fruit Tart:
Store leftovers covered in the refrigerator for up to 4 days.
FAQs:
What are the best fruits for a Fruit Tart?
For the most attractive fruit tart, select a variety of different types, colors, and shapes. You could also decorate on a theme such as tropical (pineapple, kiwi, mango) or winter citrus (red grapefruit, blood orange, and clementine). Avoid fruits that turn brown when cut such as apples and bananas.
How many people does a Fruit Tart serve?
Servings always depend on how you slice it, but a fruit tart will normally serve 6 to 8 adults.
Nutritional Facts:
Serving: 1sliceCalories: 403kcalCarbohydrates: 58gProtein: 7gFat: 16gSaturated Fat: 9gCholesterol: 199mgSodium: 290mgPotassium: 124mgFiber: 1gSugar: 38gVitamin A: 640IUVitamin C: 1mgCalcium: 103mgIron: 1mg
Recipe courtesy of Culinary Hill.com
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Patchwork Pie
Active Time: 15 mins
Stand Time: 2 hrs
Total Time: 4 hrs 10 mins
Servings: 8
Ingredients:
3 (9-inch) refrigerated piecrusts (from 2 [14.1-oz.] pkg.), softened per package directions
1/3 cup all-purpose flour, plus more for the work surface
1 cup granulated sugar
1/2 tsp. ground cinnamon
1/2 tsp. kosher salt
1 Tbsp. grated lemon zest, plus 1 Tbsp. fresh juice (from 1 lemon), divided
5 cups mixed berries (such as blueberries, blackberries, and raspberries)
Directions:
Preheat oven to 400°F. Stack 2 piecrusts on a lightly floured work surface; roll into a 12-inch round. Fit dough inside a 9-inch pie plate, pressing firmly into the bottom and up the sides. Fold overhang under to form a crust edge, and crimp as desired. Freeze until firm, about 20 minutes.
Meanwhile, place the remaining piecrust on a lightly floured work surface. Using a paring knife or square cookie cutter, cut out desired quilt pieces. Place on a parchment-lined baking sheet, and freeze while par-baking the crust. Reserve the remaining dough scraps for another use.
Cut 2 (2 1/2-inch) squares and 4 (2-inch) squares of pie dough. Halve each diagonally to produce 4 large and 8 small triangles. Bake following the recipe below. Arrange 4 small triangles in the center of the pie, forming a square. Match the remaining small triangles tip to tip; connect the pattern using the large triangles.
Line frozen piecrust with parchment; fill with pie weights. Bake 20 minutes. Remove weights and parchment. Return piecrust to oven, and bake until bottom appears dry, about 5 minutes. Set aside, and let cool.
Remove quilt pieces from freezer. Cover with more parchment; top with a second baking sheet (to help the pieces hold their shape). Bake 10 minutes. Remove the top baking sheet and parchment. Return to oven, and bake until tops are lightly browned, 3 to 5 minutes. Let cool.
Reduce oven temperature to 375°F. Stir together sugar, flour, cinnamon, salt, and lemon zest in a large bowl. Add berries and lemon juice; toss gently to combine. Let stand, stirring often, until berries release their juices, about 15 minutes. Spoon filling into the crust.
Bake until filling is bubbly and thickened, about 1 hour, shielding edges as needed to prevent over-browning. Remove from oven, and let stand until mostly cooled but still warm, about 2 hours. Arrange quilt pieces, bottom side up, on top of pie in desired pattern.
Recipe courtesy of Southern Living.com
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No-Bake Berry Cheesecake
Prep Time: 20 minutes
Chilling Time: 5 hours
Total Time: 5 hours 20 minutes
Servings: 8
Ingredients:
Crumb Base:
1½ cups cookie crumbs (graham cracker crumbs or digestive cookie or even lady finger crumbs)(180 grams)
ÂĽ cup butter, melted
Cheesecake Filling:
8 ounces cream cheese (remove from fridge 30 minutes before using)
Âľ cup powdered/icing sugar
Âľ teaspoon vanilla
1 cup whole/whipping cream
1 tablespoon gelatine
2 tablespoons milk (I use 2%)
Blueberry/Raspberry Filling:
½ cup blueberries
½ cup raspberries
ÂĽ cup + 2 tablespoons sugar
½ tablespoon cornstarch
pinch cinnamon (optional)
2 tablespoons water
½ tablespoon lemon juice
Directions:
Cookie Base:
Mix graham cracker or cookie crumbs and melted butter, press down on the bottom of a 7 – 8 inch (17 – 20 centimeters) springform cake pan (or line a regular cake pan with plastic wrap). Place in the refrigerator while making the filling.
Cheesecake Filling:
In a medium bowl, beat together the cream cheese, sugar, and vanilla; set aside.
Beat the cream until thick peaks appear, set aside.
In a small pot, add the milk and sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring often (1-2 minutes), do not boil, then immediately remove from heat.
Add 1 -2 tablespoons of the cream cheese mixture to the gelatine mixture and stir gently to combine. Fold the gelatine into the remaining cream cheese mixture, then gently fold it into the whipped cream, and mix until combined.
Remove the cookie base from the fridge, spoon the cheesecake filling evenly on top, cover with plastic wrap, and refrigerate 4-5 hours or even better overnight. Before serving, top with the blueberry filling if desired.
Berry Topping:
In a medium pot, mix together the berries, sugar, cornstarch, cinnamon, water, and lemon juice. Bring to a boil, then lower the heat and simmer until the desired thickness. Pour into a bowl, let cool, then refrigerate for at least a few hours. The filling will thicken as it cools.
You can either top the cake with the Berry Topping or individual slices. Tastes great over ice cream too! Enjoy!
Note:
How to dissolve Gelatine:
To dissolve gelatine powder, in a small pot, add a small amount of liquid, usually a few tablespoons is all you need.
Sprinkle the powder on top, mix together with a fork or small whisk, then let it sit for about 5 minutes. Heat the mixture just to dissolve the gelatine (never let it come to a boil). Add a little of the whipped ingredients to the gelatine mixture to cool it down before adding it to your filling.
To dissolve the leaf gelatine, just soften the leaves in cold water for about 5-10 minutes, then squeeze the excess water. Add the leaves to the liquid you want to set. If your liquid is cold, stir it gently in a saucepan over very low heat until the gelatine dissolves; of course, never let the liquid boil.
What are the best crumbs to use?
To tell the truth, I always reach for digestive cookies and use my blender to make crumbs. Of course you can use graham cracker crumbs if you wish. The Italian likes lady finger crumbs also! Or how about using a chocolate wafer if you adore chocolate?
Recipe FAQs
Can I use frozen berries?
You can use frozen or fresh; either work really well in this recipe.
How to store it:
Wrap it tightly still in the pan with plastic wrap or place it in an airtight container. It will keep for 4-5 days in the refrigerator.
Can you freeze it?
Yes, it can be frozen. I would freeze the cake without the topping, which can be added before serving. Be sure to let the cake set first, then wrap the pan tightly in plastic wrap, place it in a freezer-safe bag or container before freezing. It will keep for up to three months if properly stored in the freezer. To thaw the frozen cake, place it still wrapped in the fridge and let it thaw overnight.
Nutritional Facts:
Calories: 406kcal | Carbohydrates: 34g | Protein: 5g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 263mg | Potassium: 117mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1007IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 1mg
Recipe courtesy of An Italian in my Kitchen.com
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No-Bake Blueberry Pie
Prep Time: 20 minutes
Yield: 1 9-inch pie
Ingredients:
5 cups of fresh blueberries, divided
ÂĽ cup water
2 tablespoons all-purpose flour
½ cup sugar
â…› teaspoon kosher salt
1 9-inch graham cracker pie crust
Vanilla Bean or Stabilized Whipped Cream for serving
Directions:
Place 1 cup of the blueberries into a medium saucepan.
In a small bowl, whisk the water and flour together and add to the saucepan.
Mix in the sugar and the salt.
Begin cooking on high until bubbles begin to appear, and then reduce the heat to medium, stirring often until the berries darken and the mixture thickens.
Remove from heat and allow to sit for a few minutes.
Using a rubber spatula, gently fold the rest of the blueberries into the saucepan. Mix until well combined.
Allow to sit for a few minutes before pouring into the pie crust.
Spread evenly and let the pie set for a couple of hours at room temperature before cutting.
Cover and refrigerate any leftovers.
If making your own pie crust, bake for 10-15 minutes and cool completely before filling.
Notes:
Can I make this recipe with a homemade pie crust?
You sure can! Use your favorite homemade pie crust recipe and bake for 10 – 15 minutes before adding the filling. The store-bought graham cracker crust makes it a true no-bake pie recipe, and you can’t beat the convenience.
I’ve made this with a homemade graham cracker crust and traditional homemade pie crust as well.
I love it each and every way!
Can I use frozen blueberries for a no-bake blueberry pie?
Yes, frozen berries work in this recipe too. If using frozen berries, add all of them to the saucepan before cooking, instead of just 1 cup.
Nutritional Facts:
Serving: 1g | Calories: 286kcal | Carbohydrates: 55g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 184mg | Potassium: 130mg | Fiber: 4g | Sugar: 34g | Vitamin A: 67IU | Vitamin C: 12mg | Calcium: 16mg | Iron: 1mg
Recipe courtesy of 365 Days of Baking and More.com
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Peach Pecan Pound Cake
Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 15
Ingredients:
3 sticks unsalted butter, softened (339g) (Should be softened enough that it easily dents when pressed but not overly soft)
2½ cups sugar (500g)
½ cup light brown sugar (100g)
2 teaspoons ground cinnamon (5g)
5 large eggs, room temperature (If in a hurry, place eggs in a bowl of warm water for 5 minutes.)
3 cups all-purpose flour (plain in the UK) (375g)
½ teaspoon baking soda (2g)
½ teaspoon salt (3g)
1 cup sour cream (242g)
2 teaspoons vanilla extract (8g)
¾ cups crushed pecans (plus additional for the top of the cake if you’d like)
1ÂĽ cups peaches, diced (fresh, frozen, or canned) pitted and diced (diced to reach 1ÂĽ cups)- If using frozen or canned, place peach slices on paper towels to absorb the extra moisture.
For the Vanilla Glaze:
2 cups powdered sugar (measure then sift)
1 teaspoon (4g) vanilla extract
2 to 3 Tablespoons (28-42g) milk (Adjust amount as needed for desired consistency)
pinch of salt
Chopped Pecans for garnish- Optional
Directions:
For the Peach Pound Cake:
Preheat the oven to 350 degrees F.
Grease and flour a 10-cup bundt pan (see Notes below)
In a separate bowl, add the flour, baking soda, cinnamon, and salt. Whisk to blend, set aside.
Add the vanilla extract to 1 cup of sour cream, set aside.
Mix the butter on medium speed until smooth and creamy. Add the white and brown sugar gradually and mix on medium speed 3 to 5 minutes, or until the mixture is light and fluffy.
Add the eggs one at a time, mixing after each until the yolk is blended.
With the mixer on low speed, add the flour mixture alternately with the sour cream mixture. Begin and end with dry ingredients. Add the dry ingredients 3 times and the sour cream mixture twice. Mix just until incorporated.
Gently fold the diced peaches and crushed pecans into the cake batter. Scoop the batter into a bundt pan.
Bake at 350 degrees for 1 hour (adjust time as needed). When a toothpick inserted into the center comes out clean or with just a few crumbs attached, it is done. Baking times can vary depending on the size and type of pan you are using. Peek in as the end time approaches and adjust as needed.
Allow to cool 10 minutes before turning out. Do not allow to cool too long or it may stick to pan.
For the Vanilla Glaze:
Stir ingredients until smooth. If it becomes too thin, you can add more powdered sugar.
If the glaze is thicker than you’d like, add additional milk just a few drops at a time.
Apply the glaze to the cooled cake. You can spoon the glaze over the cake if you’d like, but we prefer to add it to a disposable piping bag with the tip snipped away for more control.
We topped our glaze with a sprinkling of chopped pecans.
Notes:
The recipe makes 8 ½ to 9 cups of batter. We used a 10 inch tube pan. The general rule of thumb is that you should not fill your pan past ⅔ full. This allows space for your cake to rise without overflowing.
The cake can be frozen. Wrap in 2 layers of plastic wrap and then tightly with aluminum foil. It can be kept frozen for up to 3 months.
The cake can be kept in a cake dome or airtight container on the counter top for a day or two, then refrigerate.
When serving a chilled cake, it is best to first bring it to room temperature to soften (as butter-based cakes become firm when chilled).
Recipe FAQs:
Does this cake need refrigeration?
This cake is fine to leave at room temperature for 1-2 days in an airtight container or under a cake dome. Beyond that, we prefer to move to the refrigerator for freshness.
If the cake is refrigerated, it is best to warm it to room temperature before serving for the very best flavor and texture (as cakes containing butter become firmer when chilled).
Can frozen or canned peaches be used in this cake?
Yes, if it is not peach season (or you are having trouble finding ripe peaches), you can also use canned or frozen, thawed peaches. If you go this route, we recommend spreading the diced peaches on a paper towel, to absorb excess moisture.
What is the benefit of Sour Cream in this cake recipe?
Sour cream adds richness to cakes while still keeping the batter nice and thick. This is especially helpful when you have add-ins that you want to keep suspended- as with the diced peaches and chopped pecans in today’s cake.
It also adds moisture, and the additional fat makes for a soft and tender texture. Other cake recipes that contain sour cream are our sour cream pound cake, strawberry sour cream cake, and lemon sour cream cake, just to name a few!
Can this Peach Pecan Cake be frozen?
Yes, just as with the majority of our cakes, from our classic pound cake recipe to white velvet cake, orange cake, and more, this pound cake freezes perfectly!
After cooling the peach pecan pound cake until it is slightly warm, place it on a foil wrapped cake cardboard (for support) and wrap tightly with plastic wrap followed by foil. It will stay fresh in the freezer for up to three months.
Since bundt cakes and pound cakes are larger than cake layers, they take longer to thaw.
For this reason, we like to move the wrapped bundt cake to the refrigerator the day before it is needed. Then, remove the next morning and continue thawing.
Recipe courtesy of My Cake School.com
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Caramel Fudge Chocolate Cake
Prep Time: 10 min
Cook Time: 50 min
Yield: 12 – 15 servings
Ingredients:
1 box chocolate cake mix, plus ingredients listed on the box
1/4 cup miniature semisweet chocolate chips
1/2 jar caramel ice cream topping, warmed (12.25 oz)
1/2 jar hot fudge ice cream topping, warmed (11.75 ounces)
1 can store-bought chocolate or vanilla frosting
1/2 cup Heath English toffee bits
Directions:
Prepare cake batter according to package directions.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean.
Immediately poke holes in the cake with the end of a wooden spoon. Spread caramel sauce over the cake.
Spread fudge topping over the cake. Cool on a wire rack. Frost with frosting.
Sprinkle with toffee bits and chocolate chips. Store in the fridge.
Recipe courtesy of Just a Pinch.com
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Rainbow Bundt Cake
Yields: 8 - 10 servings
Ingredients:
Cooking spray
1 box vanilla cake mix, plus ingredients called for on the box
Red food coloring
Yellow food coloring
Green food coloring
Blue food coloring
Purple food coloring
1 1/2 cups powdered sugar
2 Tbsp. heavy cream
Gold sanding sugar, for decorating
Directions:
Preheat oven to 350°. Grease a bundt pan with cooking spray. In a large bowl, prepare cake batter according to package directions. Divide the batter between 5 bowls.
Using food coloring, dye each bowl of batter a different color, being sure to stir well.
Pour red batter into the bottom of the greased bundt pan, then carefully pour yellow batter on top, trying to create an even layer and not mix together the batters. Repeat with green, blue, and then purple.
Bake until a toothpick inserted in the middle comes out clean, about 35 minutes. Cool for 10 minutes in the pan, then carefully invert the cake onto a cooling rack to cool completely.
In a small bowl, whisk together powdered sugar and heavy cream until smooth. Drizzle over cooled cake, then sprinkle with gold sanding sugar.
Recipe courtesy of Delish.com
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Peach-and-Raspberry Oat Cobbler
Prep Time: 25 mins
Total Time: 3 hrs 40 mins
Servings: 8
Ingredients:
Filling:
2 ½ pounds peaches, cut into ½-inch wedges (8 cups)
1 ÂĽ cups (6 ounces) raspberries
Âľ cup granulated sugar
3 tablespoons cornstarch
2 teaspoons fresh lemon juice
ÂĽ teaspoon kosher salt
Topping:
1 ½ cups unbleached all-purpose flour
ÂĽ cup granulated sugar
1 Âľ teaspoons baking powder
½ teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into small pieces
ÂĽ cup rolled oats, plus more for sprinkling
Âľ cup cold heavy cream, plus more for brushing and serving (optional)
Fine sanding sugar, for sprinkling
Directions:
Filling:
Preheat oven to 375 degrees. Stir together peaches, raspberries, granulated sugar, cornstarch, lemon juice, and salt. Transfer to a 2 1/2-quart baking dish.
Topping:
Whisk together flour, granulated sugar, baking powder, and salt. Add butter; using your fingers, work it into the dry ingredients until the largest pieces are the size of small peas. Add oats and cream; stir with a fork until combined, and a soft, sticky dough forms. Use two spoons to divide into 9 pieces, distributing evenly over the fruit in the baking dish. Brush tops with cream. Sprinkle with more oats, then sanding sugar.
Bake until bubbling in the center, and biscuits are golden brown, 1 hour to 1 hour, 15 minutes (if browning too quickly, tent with foil after about 45 minutes). Let cool at least 2 hours before serving, topped with more cream.
Notes:
Variations:
Cherry:
In step 1, stir together 2 pounds sour cherries, pitted (5 cups); 3/4 cup sugar; 2 tablespoons cornstarch; 1 teaspoon lemon juice; and 1/4 teaspoon salt.
Plum-Nectarine: In step 1, stir together 2 pounds plums (preferably Italian prune; about 9 small), cut into 1/2-inch wedges (5 1/4 cups); 1 pound nectarines (about 3), cut into 1/2-inch wedges (2 1/2 cups); 3/4 to 1 cup sugar (depending on sweetness of plums); 2 tablespoons plus 1 teaspoon cornstarch; 1 teaspoon lemon juice; and 1/4 teaspoon salt.
Mixed Berry: In step 1, stir together 5 cups mixed raspberries, blueberries, and blackberries; 3/4 cup sugar; 2 tablespoons cornstarch; 2 teaspoons lemon juice; and 1/4 teaspoon salt.
Apricot-Strawberry: In step 1, stir together 2 1/4 pounds apricots, cut into 1/2-inch wedges (6 cups); 6 ounces strawberries, coarsely chopped (1 cup); 1 cup sugar; 2 tablespoons cornstarch; 1 teaspoon lemon juice; and 1/4 teaspoon salt. In step 3, bake for 1 hour.
Recipe courtesy of Martha Stewart.com
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Blueberry Sheet Cake
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Yield: 1 9x12-inch cake
Ingredients:
For the cake:
2 ÂĽ cup all-purpose flour
½ tablespoon baking powder
½ teaspoon salt
8 tablespoons of unsalted butter (one stick)
1 cup plus 2 tablespoons sugar
2 eggs
½ cup whole milk
1 teaspoon vanilla
Zest from 1 lemon
Âľ cup pureed blueberries
For the icing:
8 ounces softened cream cheese
½ cup unsalted butter
4 cups powdered sugar (more for a firmer icing)
3 tablespoons blueberry jam
2 tablespoons lemon curd
Directions:
For the cake:
Preheat oven to 350 degrees, line a 9x12in baking tray with parchment paper.
Whisk flour, salt, and baking powder together in a large bowl.
Cream butter and sugar together in a stand mixer until light and fluffy. About 3 minutes.
Add the eggs one at a time, beating completely before adding the next egg.
Mix milk and vanilla together, and while the mixer is on low, add â…“ of the flour mixture followed by â…“ of the milk. Keep alternating wet and dry ingredients until all are incorporated.
Add the zest from 1 lemon.
Pour in the pureed blueberries and mix to combine.
Pour the batter into the baking tray and bake for 30-35 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.
For the icing:
Beat the softened butter and cream cheese together until its well mixed.
Add in the powdered sugar 1 cup at a time and beat well between each addition.
Add in the blueberry jam and lemon curd and mix well.
Notes:
Tips for success:
This recipe is so easy that it’s really hard to mess it up, but a few things will make it absolutely perfect.
Make the blueberry puree by blending the blueberries in a blender or food processor. About 1 cup of blueberries will make Âľ cup puree, depending on how ripe they are.
Let your cake cool completely before frosting it so that the frosting won’t melt.
Let your cream cheese and butter come to room temperature before mixing. You can also pop them into the microwave for 15 seconds to get them to room temp.
Slowly add the powdered sugar; if you add too much at once, all the dust will go everywhere.
Recipe courtesy of The G & M Kitchen.com
1 Like
Reese’s Cake
Cook Time: 3 hrs 5 mins
Active Time: 35 mins
Total Time: 3 hrs 40 mins
Servings: 8 to 10
Yield: 1 cake
Ingredients:
Peanut Butter Filling:
1/2 cup creamy peanut butter (not all-natural)
4 oz. cream cheese, softened
1/2 cup powdered sugar
1/4 cup heavy whipping cream
1 large egg, beaten
Cake:
Unsweetened cocoa powder, for dusting
1 cup sour cream
1/2 cup vegetable oil
1/2 cup whole milk
1 tsp. vanilla extract
4 large eggs
1 (15.25-oz.) box chocolate cake mix
1 (3.9-oz.) box instant chocolate pudding mix
1 cup chopped Reese’s Peanut Butter Cups
Peanut Butter Glaze:
2 Tbsp. creamy peanut butter (not all-natural)
2 Tbsp. heavy whipping cream
1/2 cup powdered sugar, sifted
Chocolate Glaze:
1 cup semisweet chocolate morsels
1/2 cup heavy whipping cream
1/4 cup creamy peanut butter (not all-natural)
1 Tbsp. light corn syrup
Garnish:
Chopped Reese’s Peanut Butter Cups
Directions:
Prepare Peanut Butter Filling:
Beat peanut butter and cream cheese on medium-high speed with an electric mixer until smooth and creamy. Beat in sugar until well blended. Beat in cream and egg until smooth.
Prepare Cake:
Preheat oven to 350°F.
Grease (with shortening) a 10-inch (12-cup) Bundt pan and dust with cocoa powder, tapping out excess.
Combine sour cream, oil, milk, vanilla, and eggs in a large bowl; beat on low speed with an electric mixer until smooth. Add cake mix and pudding mix (do not add additional ingredients that are called for on the package for the cake and pudding mixes); beat on medium speed for 2 minutes. Fold in peanut butter cups.
Pour half of the batter into the prepared pan. Spoon peanut butter filling evenly onto the center of the batter. (Do not let filling touch the sides of the pan.) Pour remaining batter over filling. Tap the pan gently on the counter to remove air bubbles.
Bake cake:
Bake in preheated oven until a wooden pick inserted in center comes out clean, 50 to 55 minutes. Cool in the pan on a wire rack for 10 minutes. Remove from pan to wire rack; cool completely, about 1 hour.
Prepare Peanut Butter Glaze:
Whisk together peanut butter and milk in a small bowl until smooth; whisk in powdered sugar until blended. Spoon glaze over cake. Refrigerate uncovered until glaze is set, about 15 minutes.
Prepare Chocolate Glaze:
Place chocolate morsels in a small bowl. Bring cream, peanut butter, and corn syrup to a simmer in a small saucepan over medium heat, stirring constantly. Pour over chocolate morsels; let stand 2 minutes. Whisk until smooth. Spoon over the cake and Peanut Butter Glaze. Refrigerate uncovered 10 minutes or until glaze is almost set. Garnish with chopped peanut butter cups.
Notes:
FAQs:
Should I add the ingredients called for on the boxes of cake and pudding mixes?
No additional ingredients are needed for this recipe—only what’s called for in the ingredient list. (You’ll be using only the dry mixes for the batter.)
How do I know what size Bundt pan I have?
Start by measuring the circumference of the pan. It should be about 10 inches in diameter. Next, fill a measuring cup with water, and pour it into the Bundt pan to determine how many cups the pan can hold. If you need to use a larger baking pan, adjust for a slightly shorter baking time. A smaller pan may not be able to accommodate all the batter without spilling over.
Can I substitute the type of chocolate for the chocolate glaze?
While we call for semisweet chocolate morsels, you can substitute milk, white, or dark chocolate chips.
Should I use a certain box cake mix or pudding mix?
Any box mixes should do nicely here. Choose your favorite!
How To Store a Reese’s Cake:
Wrap and refrigerate leftover slices of this cake for up to three days, or freeze up to one month.
To make ahead: Bake and cool the Bundt cake, then wrap and refrigerate for up to three days, or freeze for up to three months. Thaw if needed, then glaze and garnish before serving.
Recipe courtesy of Southern Living.com
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