baking – Page 18 – Bead Yarn & Spatula

Peach Streusel Cake

I tend to rip recipes out of magazines and file them away for quite some time before actually trying them. I recently made a turkey meatloaf following a recipe from a 2008 issue of a magazine. I wish I had made it sooner… It was quite good. So, when I was looking to make a cake to give as an anniversary treat for a friends’ parents I turned to a Peach Streusel Cake recipe that I had ripped out from a 2011 issue of Food & Wine magazine.

I started the cake by making the streusel. I combined flour, light brown sugar, salt, butter and pecans in a bowl…

And mixed it together with my fingers to form small clumps with the mixture and then set it aside.

Next up I whisked together flour, baking powder, baking soda and salt in a bowl and set this aside as well.

In a separate bowl I began making the batter for the cake by beating together butter and sugar.

I then added in two eggs one at a time.

And then sour cream and vanilla extract.

Once all of the wet ingredients were combined well I added in the dry ingredients.

Once the wet and dry ingredients were mixed together it was time to pour it into my prepared pan.

I started by spreading two-thirds of the batter into the pan.

I then folded in chopped frozen peaches into the remaining batter. I had to go to about 4 different places to find frozen peaches. Each supermarket I went to had strawberries, blueberries and other frozen berries but no peaches. I ended up finding them at my local Target. It’s always the last place you check that has what you want.

I then spread this batter on top of the non-peach batter already in the pan.

And finally I spread the streusel topping on top.

I baked the cake in a preheated 325F oven for 90 minutes, covering the cake with foil for the last 15 minutes so the streusel topping wouldn’t brown too much. It looked amazing when I took it out of the oven.

I let it cool for a bit before placing it inside of a tin.

And although it was meant for someone else, I did end up trying a piece and overall it was quite good, but, I think next time I’ll use fresh peaches instead.

Peach Streusel Cake

Ingredients

Streusel

1/2 cup all-purpose flour

1/4 cup packed light brown sugar

1/4 teaspoon salt

3 tablespoons unsalted butter, softened

1 cup chopped toasted pecans

Batter

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 stick unsalted butter, softened

1 cup sugar

2 large eggs

1 cup sour cream

2 teaspoons vanilla extract

One 10-ounce bag frozen peaches, coarsely chopped

Directions

1. Preheat the oven to 325F and butter flour a 9-inch springform pan.

2. Make the Streusel: In a bowl using your fingers, combine the flour, brown sugar, and salt. Add the butter and mix until smooth. Add the pecans; press the mixture into clumps.

3. Make the Batter: In a bowl, whisk together the flour, baking powder, baking soda and salt. In a large bowl, beat the butter and sugar at medium-high speed until light, 3 minutes. Beat in the eggs one at a time; beat in the sour cream and vanilla. Add the dry ingredients and beat at a low speed until incorporated.

4. Spread two-thirds of the batter in the pan. Fold the peaches into the remaining batter and spoon into the pan. Scatter the streusel crumbs on top. Bake the cake for 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean; loosely cover the cake foil for the last 15 minutes of baking. Transfer to a rack and cool for 30 minutes them remove the ring and let the cake cool completely before serving.

Banana & Chocolate Cupcakes

Normally when I have a few over-ripe bananas I tend to make Banana Nut Bread, but, recently when I had a few bananas that were past their prime for eating in my opinion I decided to make some cupcakes with them instead. Following the recipe Gina’s Banana Cupcakes from the Food Network’s website I made some really moist and delicious cupcakes that weren’t overpowering with the flavor of banana.

I started off by mashing two very ripe bananas.

I then combined my dry ingredients (flour, baking powder, baking soda and salt) and set it aside.

To begin making the batter I creamed together butter and sugar.

I then added in sour cream and vanilla.

And then two eggs, which I added in one at a time.

At this point I added in the dry ingredients to the wet mixture.

After mixing it well it was time to finally add in the bananas.

Once the entire banana was incorporated into the mixture I used an ice cream scoop to fill my prepared cupcake pan.

The batter was the perfect amount for twelve cupcakes!

After baking for 18 minutes in a 350 degrees preheated oven they were done and smelled incredible.

I let them cool for a bit before frosting and since I was running a bit short on time I decided to take a short cut and use store bought chocolate frosting.

Once they were cooled I frosted them using a piping bag attached with Wilton’s 1M tip to create the 1M Swirl.

Overall… the cupcakes were absolutely delish!

Gina’s Banana Cupcakes*

Ingredients

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 stick (4 ounces) butter, softened

1/2 cup granulated sugar

1/4 cup sour cream

1 1/2 teaspoons vanilla extract

2 large eggs

Directions

Preheat the oven to 350F. Line a 12-cup standard muffin tin with paper cupcake liners.

In a medium bowl, combine the flour, baking powder, baking soda and salt. Set aside.

In a large bowl, add the butter and granulated sugar. Beat with a handheld mixer until combined. Add the sour cream and vanilla. Slowly beat in the eggs, one a time. Incorporate the dry mixture and wet mixture together until thoroughly combined. Add the bananas, being careful not to over mix.

Using an ice cream scoop, fill each cupcake liner three-quarters of the way full. Bake in the oven until the tops turn golden brown and a toothpick inserted in the middle of the cupcake comes out clean, 18 to 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool before frosting.

*The original recipe included 3/4 cup walnuts from the batter which I omitted and was paired with a molasses frosting which I opted to replace with a chocolate frosting.

A Key Lime Cookie Miss

So after baking my Key Lime Pie I had quite a few key limes left over and wanted to put them to good use so I decided to bake some Key Lime Spritz cookies. Unfortunately this was one recipe that didn’t work for me for numerous reasons.

The ingredients were basic enough: butter, sugar, salt, baking powder, an egg, key lime zest and juice, and flour.

Two things attracted me to the recipe I followed, it sounded simple enough and it gave me an opportunity to use my Wilton Cookie Press.

I followed the direction to make the dough…

And then it was time to bring out the cookie press – this is where things went downhill.

I filled my cookie press with the dough and was ready to start pressing out cookies in my selected shape.

Instead of dropping cookies onto my cookie sheet this is what happened instead.

Frustrated after numerous tries I turned to my trusted cookie scoop instead.

I scooped the dough and pressed it down to make round cookies.

I baked them for about 7 minutes until the cookies looked firm but weren’t browning.

I didn’t even bother using the rest of the cookie dough… I tried one of the cookies from the first batch and was extremely disappointed. The cookies had no lime flavor whatsoever and the overall taste of it was nothing to rave about. Not sure if it had to do with the recipe itself or just my technique.

Besides the recipe not being all that I was hoping for I was disappointed that my cookie press didn’t work as it should again – yes, this was the second time I had a failed experience using it. At this point I am not sure if I will try for a third time with it. So, has anyone ever had success using a cookie press? And if so, how did you get it to work? Any and all advice is welcome. Thanks!

Freshly Squeezed Key Lime Pie

They say you should never go to the supermarket hungry and I think the same should be said when your creative baking juices are running wild. Living in New York it’s extremely rare to see key limes at my local supermarket but during a recent trip I found just that… three lonely bags of key limes and I immediately thought why not make a key lime pie (I should note that prior to this I had only tried it once and didn’t care for it since I couldn’t taste the lime). I put a bag in my shopping cart and then called a friend to see if she knew anything about making one – I wasn’t sure how many limes I needed and wondered whether or not it required any oddball ingredients. She did a quick Google search for me and it turned out that it wasn’t all that difficult and the ingredients were all ones that I already had home – except for the key limes of course.

Once I got home I did a few Google searches of my own to find the perfect recipe to follow. I decided on one that I found on the website the Joy of Baking. But then the following morning as I was getting ready to start making the filling I noticed that there was a recipe right on the bag of the key limes so I decided to combine the two of the recipes to make the filling.

I knew that I needed a 1/2 cup of key lime juice, but, I wasn’t too sure how many limes I would need to squeeze to get that amount. From looking at recipe online I got all different numbers ranging from 12 – 20. I decided to start on the smaller side and opted to start off with slicing and squeezing 10 limes. Prior to slicing the limes rolled them to make sure I would get the most juice out of them.

After squeezing the 10 limes I had just about a 1/2 cup of juice.

Since I did have pulp and seeds in the juice I strained it using sieve. My sieve also doubles as sifter from time to time. In all honesty they are both one in the same.

After straining it I was just shy of a 1/2 cup.

So, I rolled, sliced and squeezed 2 more limes which got me exactly to a 1/2 cup. I wised up this time and squeezed the limes over the sieve so I wouldn’t have to strain out any pulp or seeds.

Along with the lime juice I also needed 4 egg yolks, a can of sweetened condensed milk and the zest of one regular lime to make the pie.

I also needed a pie crust… I cheated and opted to use a Keebler Graham Ready Crust instead of making one myself. I figured squeezing the limes was enough work… LOL!

To begin I used the whisk attachment of my stand mixer and whisked together the eggs yolks.

I then slowly added in the sweetened condensed milk.

Then the freshly squeezed lime juice.

And finally I added in the lime zest.

Here’s what the filling looked like prior to being poured into the pie crust.

As you can see the filling barely filled the pie crust. Which I didn’t mind since it meant that I wouldn’t have to worry about it overflowing into my oven while it baked and more importantly it meant that there would be enough space for a whipped cream topping!

After baking for a mere 15 minutes it was ready to come out of the oven. I let it cool on the wire rack for a bit and then placed it in the refrigerator so it could cool.

Once it was in the refrigerator for at least two hours I started working on the whipped cream frosting. It’s a basic recipe… one cup of heavy cream and 2 tablespoons of confectioners’ sugar whipped until stiff peaks form.

Using my favorite Wilton tip -1M – (my favorite because I don’t need to use a coupler on the decorating bag for it, it creates a nice sized star for decorating and you can use it to create a nice swirl topping on cupcakes) I decorated the top of the pie with dropped stars. I started by adding stars around the outer perimeter of the pie and then for the second round I placed the stars in between the stars from round one and continued that for the remaining rounds.

The pie was delicious… Definitely something I will make again.

Key Lime Pie*

Ingredients

1 9-inch graham cracker pie shell

1/2 cup key lime juice (approximately 12 key limes)

1 14 oz. can sweetened condensed milk

4 egg yolks

Grated lime zest of one lime

Directions

1) Preheat the oven to 350 degrees

2) Whisk together the four eggs yolks until pale and fluffy

3) Gradually add in the condensed milk and continue mixing until the mixture becomes light and fluffy

4) Add in the lime juice and finally the lime zest.

5) Pour the filling into the graham cracker pie shell and bake for about 20 minutes, or until the filling is set.

6) Let the pie cool completely on a wire rack and then cover and refrigerate for a few hours.

7) Decorate with whipped cream or save for serving and drop heaping spoonfuls of whipped cream on each slice.

*Recipe is a combination of the Key Lime Pie recipes from Joy of Baking and Susie Key Limes.

Whipped Cream

Ingredients

1 cup heavy whipping cream

2 tbsp. confectioners’ sugar

Directions

Using a whisk attachment on an electric mixer beat the cream and sugar until stiff peaks form.

Vanilla Pound Cake

Dinner at a friend’s house last week meant trying out a new recipe for me. I decided to keep it simple and bake a simple Vanilla Pound Cake from Martha Stewart.

The recipe consisted of ingredients I already had on hand: butter, flour, sugar, eggs, vanilla extract and salt.

I started by beating the butter and sugar together on a high speed until the mixture was light and fluffy.

Following that I added in each of the eggs one at a time.

After the four eggs were added and mixed in well I then added in the vanilla extract and salt.

I then switched my mixer to a lower speed and gradually added in the flour until the batter was just coming together.

It was then ready to spread into my prepared pan – I sprayed it with baking spray.

After baking in a 350 degree preheated oven for just shy of an hour it was ready to come out of the oven. I let it cool in the pan on a wire rack for 15 minutes…

And then removed it from the pan and allowed it to cool completely.

While the cake looked good I had a feeling that it was going to be on the dry side since the sides were a little dark and since dinner was rescheduled at the last minute I opted to bake another cake and make some tweaks to the directions. First off, the recipe called for a 6-cup loaf pan (8 1/2 inches x 4 1/2 inches) but since I didn’t have that size I just used what I had which was a 9 1/4 inches x 5 1/4 inches pan I had a feeling that this slight disparity in loaf pan size may have had something to do with the baking time and the oven temperature. So, for the second I decided to lower the temperature to 325 degrees and then baked the cake for approximately 50 minutes which was still a little long I found, but, produced a cake that was lighter in color and definitely moister. I definitely think you need the 6-cup loaf pan to make the most of this recipe. Next time I want to bake a simple pound cake I think I will go with Martha Stewart’s Classic Pound Cake recipe. The only reason I didn’t bake it this time was because it produced two cakes as opposed to one… In hindsight though I probably should have just gone with that one since I ended up baking two cakes anyway.

Vanilla Pound Cake

Ingredients

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan

2 cups all-purpose flour (spooned and leveled), plus more for pan

1 cup sugar

4 large eggs

2 teaspoons pure vanilla extract

1/2 teaspoon salt

Directions

1. Preheat oven to 350 degrees. Butter and flour a 6-cup (8 1/2-by-4 1/2-inch) loaf pan; set aside

2. Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla and salt. With mixer on low, gradually add flour, beating just until combined (do not overmix).

3. Bake until a toothpick inserted in center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.

Bluberry Crumb Cake

I’ve always enjoyed baking, but, it wasn’t until a few years ago that it really became a hobby where I would challenge myself to actually make things from scratch… frostings, pie crusts, pie fillings, cakes and so forth. One of the first things I attempted back then was Barefoot Contessa’s Blueberry Crumb Cake and it instantly became a favorite amongst my friends. It had been a while since I made one but during a recent trip to the supermarket I decided to bake one when I came across some perfectly ripe blueberries in the produce aisle.

To start, I began by making the crumb topping for the cake. First I combined granulated sugar, brown sugar, cinnamon and nutmeg together and then added in melted butter and lastly flour. Once it was mixed well I set it aside and began working on the cake.

I gathered all of my ingredients together so they would be within arm’s reach.

As with most cakes I started by creaming the butter and sugar together.

I then added in 2 eggs one at a time.

Following that I added in vanilla extract, lemon zest and sour cream.

I set the wet mixture aside and sifted together the dry ingredients: flour, baking powder, baking soda & salt.

I then added the flour mixture to the wet mixture and mixed it until it was just combined.

And finally I folded in about a cup of fresh blueberries.

I then spread the batter into my prepared – I sprayed it with baking spray – 9-inch round pan.

And then it was time to add the crumb topping.

After baking for 45 minutes the cake was ready to come out of the oven. You definitely don’t want to over bake this cake because then the crumb topping will burn and become dry and a bit crunchy.

Once the cake was completely cooled I sprinkled it with confectioners’ sugar. You may be tempted not to add the sugar, but believe me, that little touch of sweetness makes such a difference.

The cake was delicious, so much so that I ended up making another one a few days later.

Blueberry Crumb Cake

Ingredients

For the streusel:

1/4 cup granulated sugar

1/3 cup light brown sugar, lightly packed

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/4 pound (1 stick) unsalted butter, melted

1 1/3 cups all-purpose flour

For the cake:

6 tablespoons unsalted butter, at room temperature (3/4 stick)

3/4 cup granulated sugar

2 extra-large eggs, at room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon grated lemon zest

2/3 cup sour cream

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup fresh blueberries

Confectioners’ sugar for sprinkling

Directions

Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.

For the streusel:

Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake:

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.

Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners’ sugar.

Shortcut Cupcakes

There’s nothing like baked treats made from scratch, but taking a shortcut can create something just as delicious – as was the case when I recently made Strawberry Shortcake Cupcakes and Cinnamon Roll Cupcakes. The shortcut for these cupcakes came in the form of using packaged cupcake mix. I came across these Betty Crocker Cupcake mixes that are perfectly proportioned for 12 cupcakes.

I got the idea for the Cinnamon Roll Cupcakes from a fellow bloggers website – Eat My Shortbread – and while she made hers from scratch I mixed in about 1/2 cup of sour cream to the batter of the yellow cupcake mix. Once I had my batter divided up among my twelve-cup muffin tin I swirled in a mixture of cinnamon, brown sugar and melted butter. After baking for 15 minutes this was the final product.

For the frosting, I made a Cream Cheese frosting and piped in on to each of the cupcakes and then sprinkled them with cinnamon.

I usually make Strawberry Shortcake as a whole cake but decided to try out my method of making the cake on a smaller scale… i.e. cupcakes. To start I followed the directions to make the cupcakes on the white cupcake package. I then used a cupcake corer to make a hole in each of the cupcakes to fill them.

For the filling I made fresh whipped cream and folded in chopped strawberries.

I then filled each of the cupcakes. I actually made too much of the filling but it definitely didn’t go to waste… It was a nice afternoon snack.

For the frosting I whipped up another batch of whipped cream and piped it on to each of the cupcakes.

Overall the cupcakes were a hit, especially the Cinnamon Roll ones.

Cream Cheese Frosting

2 8 ounce packages cream cheese, softened

1 stick unsealed butter

2 cups confectioners’ sugar

1 teaspoon vanilla extract

In a medium bowl cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar.

Whipped Cream

1 cup heavy cream, cold

2 tablespoons confectioners’ sugar

Chill a large bowl (stainless steel or glass) and a whisk or mixer beaters for 30 minutes. Combine the heavy cream and sugar in the bowl and whisk or beat at medium speed until cream holds soft peaks. Yields approximately 2 cups.

Chocolate & Raspberries… Always A Good Combination

There’s nothing like a homemade birthday cake and whenever I bake one I usually let the honoree pick whatever they want – as was the case when I recently baked one for a friend’s mom. She had loved the Raspberry Cream Cheese frosting I used when I made the Lemon Cupcakes so I wanted to make a cake that would complement it and at the right moment I received an email from Real Simple with a Classic Chocolate Layer Cake recipe that sounded like the perfect match.

I started off by combining all of my dry ingredients (flour, sugar, cocoa powder, brown sugar, baking soda & salt) in a large bowl and whisking them together.

I then combined two sticks of unsalted butter and a cup of water in a small saucepan and brought it to a boil.

Once it boiled and the butter was completed melted I added it to the dry ingredients.

Once it was combined I added in two eggs one at a time.

Then sour cream.

And finally vanilla extract.

I then divided the batter between two 9-inch round pans and baked it in a 350 degrees preheated oven for 35 minutes.

I let the cakes cool completely before frosting them.

I whipped up a batch of Raspberry Cream Cheese Frosting and folded in about a cup of fresh raspberries into half of the frosting and used it as the filling between the two cakes. I used the other half of the frosting to crumb coat the cake and then refrigerated it for about fifteen minutes so the filling and frosting could set. Meanwhile I made another batch of the frosting to cover and decorate the cake. I also used some fresh raspberries to decorate the cake and this was the final outcome…

It looked and more importantly tasted delicious. Definitely something I’ll make again!

Classic Chocolate Layer Cake

Serves 8

Hands-On Time: 45m

Total Time: 2hr 00m

Ingredients

1 cup unsalted butter (2 sticks), cut into pieces, plus more for the pans

2 cups all-purpose flour, spooned and leveled

1 1/2 cups granulated sugar

3/4 cup unsweetened cocoa powder

1/2 cup dark brown sugar

1 teaspoon baking soda

1 teaspoon kosher salt

2 large eggs

1/2 cup sour cream

1 teaspoon pure vanilla extract

Directions

1. Heat oven to 350º F. Butter two 8- or 9-inch round cake pans and line the bottom of each with a round of parchment paper.

2. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, brown sugar, baking soda, and salt.

3. In a small saucepan, combine the butter and 1 cup water and bring to a boil. Add to the flour mixture and, using an electric mixer, mix until combined. Beat in the eggs, one at a time, then the sour cream and vanilla.

4. Divide the batter evenly between the prepared pans. Bake until a toothpick inserted in the center of each cake comes out clean, 35 to 45 minutes. Cool in the pans for 20 minutes, then turn out onto a rack to cool completely.

Raspberry Cream Cheese Frosting

Ingredients

1 8 oz. package cream cheese, softened

1 stick unsalted butter, softened

1 teaspoon vanilla extract

2 cups confectioners’ sugar

1/4 cup seedless raspberry jam

Directions

Begin by creaming the cream cheese and butter together and then add in the vanilla extract. Reduce the speed of the mixer to low and add in the confectioners’ sugar, once the sugar is incorporated add in the raspberry jam and continue mixing on medium speed.

Bite-Sized Goodness

As they say good things come in small packages and bite sized treats are no exception. You get all the flavor in a nice small portion. For Mother’s Day I decided to bake up some small treats as opposed to a large cake or pie and it was an overall hit.

First up are Mini Chocolate-Chip Cheesecakes. I came across this recipe a few years ago in a now defunct magazine and it was an instant hit amongst my friends. It’s been a while since I’ve made them so needless to say they didn’t last all that long.

I started off by making the cheesecake part of the bites by mixing together cream cheese, an egg and sugar. I then folded in the mini-chocolate chips and set this aside while I made the cake portion.

To make the cake portion I mixed together sugar, flour, cocoa, baking soda, water, oil and vanilla.

Now it was time to assemble the mini cheesecakes. I spooned the chocolate mixture into the muffin tins until they were half full and then dolloped about a tablespoon of the cheesecake mixture on top.

And after baking in a 350 degrees pre-heated oven for about 20 minutes they were all done.

Up next… Pineapple Upside-Down Bites. I clipped this recipe out of the May 2013 issue of Everyday with Rachael Ray. The recipe sounded quick and simple and only required a few ingredients: butter, light brown sugar, maraschino cherries, pineapple and yellow cake mix.

I started off by preparing the cake mix per the directions on the package. The recipe actually calls for a 16.5oz box of cake mix, but since the recipe states that there would be cake batter left over I decided to use a smaller bag that is meant for 12 cupcakes or an 8×8 cake.

Up next it was time to prepare the muffin tin for the pineapple portion of these mini bites.

I spooned a 1/2 teaspoon of melted butter into each cup of the tin and then layered a 1/2 teaspoon of brown sugar, a cherry piece and a layer of pineapple on top of it. Also, while the recipe didn’t call for it I sprayed the muffin tin with baking spray to ensure that the bites wouldn’t stick to it.

I then spooned about a tablespoon of cake batter into each cup and then baked it in a 350 degrees preheated oven for 12 minutes.

Once out of the oven I inverted the muffin tin on a baking sheet so the pineapple bites could cool.

They tasted as good as they looked…

Mini Chocolate-Chip Cheesecakes

Makes about 4 dozen

1 1/2 lbs (2 12-oz packages) cream cheese

1 egg

1 1/3 cups sugar

1 1/4 mini chocolate chips

1 1/2 cups flour

1/4 cup cocoa

1 tsp baking soda

1 cup water

1/3 vegetable oil

1 tsp vanilla

1. In a bowl, mix cream cheese, egg and 1/3 cup sugar

2. Add mini chocolate chips

3. In another bowl, mix remaining sugar with flour, cocoa, baking soda, water, oil and vanilla

4. Spoon chocolate mixture into mini muffin cups until half full

5. Place 1 teaspoon cream cheese mixture on top of each cupcake

6. Bake at 350 degrees for about 20 minutes or until top springs back when gently pressed

7. Cool on rack for 10 minutes before serving

Pineapple Upside-Down Bites

Makes 24

Prep 30 Minutes

Bake 15 Minutes

1/4 cup unsalted butter, melted

1/4 cup (packed) light brown sugar

5 maraschino cherries, quartered

1/3 cup diced pineapple, patted dry

1 box (16.5oz) yellow cake mix, prepared into batter

1. Preheat the oven to 350 degrees. In the cups of two 12-cup mini muffin tins, layer 1/2 teaspoon butter, 1/2 teaspoon brown sugar, a cherry piece, a single layer of pineapple (about 5 pieces) and about 1 tablespoon cake batter (cups should be about two-thirds full; save remaining cake batter for another use).

2. Bake until golden-brown and a toothpick comes out clean when inserted into the center of the cupcakes, about 12 minutes. Immediately run a knife around the edge of each cake and invert to cool on a baking sheet. Serve warm or at room temperature.

Cinco De Mayo Treats

Happy Cinco De Mayo! In honor of the day I decided to make a Sopapilla Cheesecake and Mexican Wedding Cookies. While it probably would have been more traditional to make Churros or a Tres Leches Cake… I attempted to make Churros in the past and the end result wasn’t all that great and while I have wanted to make a Tres Leches Cake for quite some time, I was already planning on making a Strawberry Shortcake for my dad’s birthday this weekend so I figured one cake per weekend is more than enough. When Sopapilla is made as a dessert it is essentially fried dough with something sweet drizzled on it – a fruit sauce, powdered sugar, cinnamon sugar or honey. I tend to shy away from anything that needs to be fried due to past experiences (i.e. the Churros) so when I came across a cheesecake version I was excited to try it, especially since it sounded super easy and only required six simple ingredients. I actually remember eating something similar to Sopapillas when I was younger – Domplines – which I usually ate with beans. As for the Mexican Wedding Cookies, they are actually known by quite a few different names… Russian Tea Cakes, Italian Wedding Cookies, Butterballs or as they are commonly known as in Spanish Polvorones. Stemming from the Spanish word polvo – meaning powder or dust.

First up were the Mexican Wedding Cookies. I assembled all of my ingredients before I got started: butter, confectioners’ sugar, vanilla extract, flour and pecans.

I started by creaming the butter and sugar together and then adding in the vanilla extract.

I then added in the flour so the dough for the cookies could really come together.

Although I did buy chopped pecans I decided to chop them up a little more to make them a more appropriate size for these bite-sized cookies.

To add in the pecans I folded them in as opposed to mixing them in with the mixer. Now it was time to form the cookies. While these cookies are usually crescent shaped I opted to just form them into small rounds and popped them in a 275 degree F oven for 40 minutes.

Fresh out of the oven. I must say they didn’t look that much different cooked from when they were raw.

After letting them cool for a few minutes it was time to cover them in confectioners’ sugar.

Once I was done with the cookies it was time to start on the Sopapilla Cheesecake. This by far was one of the simplest things I have ever made. It definitely helped that I didn’t make the dough from scratch but used crescent rolls and the filling was simply made with sugar, cream cheese and vanilla extract.

I started off by spraying a 9×13 baking dish with cooking spray and pressing one of the two crescent rolls into it. It was quite comical trying to open the crescent rolls. I have never had a hard time unwrapping them but for some reason both of these packages didn’t want to pop open when I unwrapped them. With one of them I had to actually release the pressure in it by making punctures in it with a knife and then the second one just popped open as I was doing something else.

To make the filling I mixed the cream cheese, sugar and vanilla extract until it was smooth.

I then spread the filling over the bottom crescent roll and pressed the second crescent roll over it. Now it was time to add the topping.

I brushed the top with melted butter and sprinkled the cinnamon sugar evenly over it. I must say that while the recipe called for 1/2 cup of sugar that was too much for my taste and probably only used about 1/4 cup.

After baking for 30 minutes in a 350 degrees F oven it was time for it to come out of the oven and it looked and smelled DELISH!

Final verdict… The cookies and cheesecake were declared to be “moreish” by my friends… Definitely a good thing to hear!

Mexican Wedding Cookies

Courtesy Paula Deen

Ingredients

1 cup unsalted butter, at room temperature

1/2 cup confectioners’ sugar, plus more for coating baked cookies

1 teaspoon vanilla extract

1 3/4 cup all-purpose flour, plus more for dusting hands

1 cup pecans, chopped into very small pieces

Directions

Preheat the oven to 275 degrees F. Line cookie sheets with parchment paper.

Using an electric mixer, cream the butter and sugar at low speed until its smooth. Beat in the vanilla. At low speed gradually add the flour. Mix in the pecans with a spatula. With floured hands, take out about 1 tablespoon of dough and shape into a crescent. Continue to dust hands with flour as you make more cookies. Place onto prepared cookie sheets. Bake for 40 minutes. When cool enough to handle but still warm, roll in additional confectioners’ sugar. Cool on wire racks.

Sopapilla Cheesecake

Courtesy Allrecipes

Ingredients

1 (8 ounce) package cream cheese, softened

1 cup white sugar

1 teaspoon vanilla extract

2 (8 ounce) packaged refrigerated crescent rolls

1/2 cup melted butter

1/2 cup white sugar

1 teaspoon ground sugar

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9×13 inch baking dish with cooking spray

2. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth; set aside

3. Unroll the cans of crescent roll dough, and use a rolling pin to shape each sheet into 9×13 rectangles. Press one sheet into the bottom of a 9×13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough, and brush with melted butter. Stir together 1/2 cup of sugar with the cinnamon in a small bowl, and sprinkle evenly over the top of the cheesecake.

4. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Allow to cool 10 minutes before serving.

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this: