Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts

Friday, March 28, 2014

Cast Iron Skillet Cinnamon Rolls with Cream Cheese Frosting

Dough Ingredients:
1 cup warm milk
2 eggs, room temp
1/3 cup butter, melted
4.5 cups flour
1/2 cup sugar
2.5 tsp yeast

Filling Ingredients:
1 cup brown sugar, packed
2.5 tablespoons cinnamon
1/3 cup butter, softened

Frosting Ingredients:
8 oz cream cheese, softened
1/2 cup butter, softened
3 cups powdered sugar
2 tsp vanilla

Dough Directions:
Dissolve yeast in warm milk in a large bowl. Add in sugar, butter, and eggs. Add flour and mix well. With lightly flowered hands, start kneading your dough into a large bowl. Place dough in large bowl in warm place to rise for 1 hour. (I usually preheat my oven and set the bowl on top of the oven to rise).

Filling/Assembly Directions:
Roll dough into a rectangle. Spread melted butter across your dough. Sprinkle evenly with brown sugar and cinnamon. Roll dough up into a log and cut into 8-10 rolls. Place rolls in cast iron skillet. Bake at 400 for 30-35 minutes, or until rolls are golden brown on top. 

Frosting Directions:
While rolls are baking, beat together cream cheese, butter, sugar, and vanilla. When rolls come out of the oven, immediately frost them with 1/2 of your frosting. Wait 5 minutes and add the rest of your frosting. This will allow the frosting to get all the way down into your cinnamon rolls, yet still have frosting on top!

Saturday, January 4, 2014

Grandma Ople's Apple Pie

1 package pillsbury pie crust (2 crusts)
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/2 cup white sugar
1 tsp cinnamon
2 tsp vanilla extract
1/2 cup packed brown sugar
1/4 cup water
8 Granny Smith apples - peeled, cored, and sliced

Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar cinnamon, vanilla, and water; bring to a boil. Reduce temperature, and simmer 5 minutes. Pour sliced apples into pan to coat them with sauce mixture. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. 
3. Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.

Sunday, December 15, 2013

Perfect Cream Cheese Pumpkin Pie

It's time for a confession. I don't like pumpkin. People get REALLY upset when you tell them you don't like pumpkin. Almost as upset as they get when you tell them you don't like In N Out. But that's another story.

I may not like pumpkin, but I can make a mean pumpkin pie!

Perfect Cream Cheese Pumpkin Pie

8 oz cream cheese, softened
15 oz canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 frozen pie crusts
Whipped cream, for topping
4 pounds dried beans or pie weights (for making crust) 

Preheat oven to 350. Place your pie crusts into 9 inch pie pans and press down along the sides and bottom. Pinch the edges of the crust in a pattern. Fit a piece of foil to the crust, and fill each pie crust with about 2 lbs of dried beans or pie weights. Place in oven and bake for 10 minutes. Remove foil and bake another 10 minutes, until crust starts to dry and begins to color.

Beat cream cheese until smooth. Add pumpkin and mix until combined. Add sugar and salt, beat until combined. Add eggs, half and half, and melted butter, and beat until combined. Add vanilla and cinnamon and beat until incorporated. 

Pour filling into crusts and bake 50-65 minutes or until center of pie is set. Let cool at room temperature. Serve with whipped cream!

Makes 2 pies!

Thursday, December 12, 2013

Christmas Spritz Cookies

Christmas Spritz Cookies

2 cups butter, softened
1 cup sugar
4 1/2 cups all purpose flour
2 eggs
1/4 tsp almond extract
1/4 tsp vanilla extract

Preheat oven to 400. Beat butter and sugar together on medium speed until well blended. Stir in flour, egg, almond extract and vanilla extract. 

Place dough in cookie press. Press out cookies onto ungreased cookie sheet. Decorate cookies with sprinkles!

Bake 6 minutes or until set, but not brown. Immediately remove from cookie sheet to cool. 

Sunday, June 16, 2013

Pecan pie bars

Shorbread Crust:
3 cups all-purpose flour
1/2 cup brown sugar
1 cup salted butter

Pecan Filling:
4 eggs
1 1/4 cup honey
3/4 cups white sugar
3/4 cups brown sugar
4 tablespoons butter, melted
2 teaspoons vanilla extract
3 cups chopped pecans

Preheat oven to 350 degrees F. Grease a a 9 x 13 pan and a 9 x 9 pan.

In a large bowl, stir together the flour, and brown sugar. Cut in 1 cup of butter until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pans, and press in firmly. Pour about 2/3 crust into the large pan, and 1/3 into the small. Bake crust by itself for 20 minutes.

While the crust is baking, prepare your pecan filling. Using a mixer, mix together the eggs, honey, brown sugar, white sugar, butter, and vanilla until smooth. Gently stir in the chopped pecans. (*Feel free to add chocolate chips as well!) Spread the filling evenly over the crust as soon as it comes out of the oven. 

Place your pans back in toe oven and bake for  an additional 20-25 minutes in the preheated oven, or until the filling is set. Allow to cool completely before slicing into bars.

Wednesday, May 8, 2013

Cream Cheese Chocolate Cupcakes

Cream Cheese Filling Ingredients:
1 package (8 ounces) Cream Cheese, softened
1/3 cup sugar
1 egg
1/8 teaspoon salt
1 cup semisweet chocolate chips
1 cup peanut butter chips

Cupcake Ingredients: 
1 cup sugar
1 cup water
1/3 cup canola oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt

Cream Cheese Filling Directions:
In a large bowl, beat cream cheese until fluffy. Beat in the sugar, egg and salt until smooth. Fold in chocolate and peanut butter chips; set aside.

Cupcake Directions:
In a large bowl, beat the sugar, water, oil, vinegar and vanilla until well blended. In a large bowl, combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture and mix well.

Fill paper-lined muffin cups half full with batter. Top each with about 2 tablespoons of the cream cheese mixture. Bake at 350° for 25-30 minutes or until toothpick inserted into cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely

Sunday, May 5, 2013

Ghirardelli Brownie Mix Cookies

These happen to be the tastiest, easiest cookies ever, and they are made with a box of brownie mix! My favorite brownie mix to use is the Ghirardelli brownie mix with the chocolate chips already in it. We buy the 6 pack at Costco and stock up! 

1 box Ghirardelli brownie mix
1/3 cup vegetable oil
2 tablespoons water
1 egg

Preheat oven to 375. 

In a mixing bowl, mix together 1 bag brownie mix, 1/3 cup oil, 1 egg, and 2 tablespoons water. Your batter will be very thick! Drop in heaping tablespoons on a greased cookie sheets and bake 9-10 minutes. (in my oven, the large cookies take 9 minutes and 30 seconds)

**Tip: (I slightly under-bake ALL my cookies)
The brownie cookies should still be a tiny bit under-cooked and slightly doughy in the middle when you take them out of the oven. After you take them out of the oven, leave them on the cookie sheet to cool for about 20 minutes before trying to move them. The cookies will continue to bake on the cookie sheet, and removing them early could result in your cookies falling apart. This will result in the chewiest, most delicious chocolate brownie cookies. 

Makes about 12 large cookies, or 16 medium sized cookies!

Friday, April 26, 2013

Buttermilk Teacakes with Vanilla Glaze - Martino's Teacake Copycat Recipe

So what exactly are teacakes you ask? Teacakes can be anything around the world from bread, to a cookie, to a spongy cake. But here in Southern California, "Teacake" stands for a delicious, moist buttermilk cupcake with a vanilla donut-like glaze on top. They are known for their famous square shape, so a square muffin tin is a MUST for this recipe! 

In my desperate search for a copycat recipe to Burbank's Martino's Bakery famous buttermilk teacakes, I came across a similar recipe from Grace's Pastries. These were soo close to Martino's recipe that I had to share! 

Grace's Buttermilk Teacakes

Yields: 24 Teacakes

Teacake Ingredients:
1 1/4 cups brown sugar
3/4 cup extra fine white sugar
3/4 cup vegetable oil
3/4 teaspoon salt
1/2 teaspoon vanilla
3 eggs
1 1/2 cups buttermilk
2 1/2 cups cake flour
1/2 teaspoon baking soda

Vanilla Glaze Ingredients:
6 tablespoons butter
1 1/2 cups powdered sugar
1 teaspoon vanilla
3 tablespoons hot water

Preheat oven to 375°.

In a mixing bowl, cream together the brown sugar, white sugar, vegetable oil, salt and vanilla.  Add the eggs one at a time.  Cream slowly for six minutes, continually scraping down the sides.  Add 3/4 cup of the buttermilk, cake flour and baking soda, and mix until smooth.  Then, add the remaining 3/4 cup of buttermilk and mix until thoroughly combined. *batter will be very thin!*

Line a square muffin pan with circle paper liners.  Fill cups 2/3 full.  Bake at 375° for 18-20 minutes. Let cool in the pans for 5-10 minutes, then place on cooling racks to finish cooling.  Let teacakes cool completely before adding vanilla glaze.

Place butter in a microwave safe bowl and cover with paper towel. Microwave until completely melted (about a minute), stopping frequently to stir.  Do not overheat the butter. In a separate bowl, mix powdered sugar, vanilla and hot water together to form a paste.  Add the melted butter.  Whisk until smooth.

While the vanilla glaze is still warm but the cakes are cooled, dip the tops of the teacakes into the glaze and let cool until glaze hardens. If your glaze is too thin, add a little more powdered sugar.

Recipe adapted from G-fork .

Saturday, July 7, 2012

Peanut Butter Chocolate Chip Cupcakes

This might be the best cupcake recipe I've ever tried. The cake is a bit crumbly and loaded with chocolate chips and the frosting is a little salty and not too sweet, and covered in a chocolate drizzle.

This recipe is adapted from the original recipe from The Cupcake Bible. I was ready to make these cupcakes and realized I was out of eggs, so I improvised. I mixed 2 tbsp cornstarch and 1 tbsp water in a separate bowl. Feel free to use an egg, which I think will result in a much more moist cupcake. 

Peanut Butter Chocolate Chip Cupcakes
(makes 10 cupcakes)

1/4 cup peanut butter 1/8 cup (1/4 stick)  butter
1 cup packed brown sugar
1 egg (you can substitute 2 tbsp cornstarch and 1 tbsp water)
1 cup flour
1 tsp baking powder
1/4 tsp baking soda
1/2 cup milk
1/2 cup chocolate chips

Preheat Oven to 350.  Line muffin tin with 10 muffin cups. Beat together peanut butter and butter on medium until well blended. Add brown sugar and egg (or cornstarch mixture) and beat well. Mix flour, baking soda and baking powder in separate bowl. Slowly add the flour mixture alternately with milk, at low speed until blended. Gently fold in 1/2 cup chocolate chips. Spoon evenly into muffin cups and bake 15-17 minutes or until a toothpick inserted into the center comes out clean.

Peanut Butter Frosting 
(makes 1.5 cups)
1/4 cup peanut butter
1/4 cup (1/2 stick) butter
1 cup powdered sugar
1 tsp vanilla
3 tablespoons milk

Beat Butter and peanut butter in electric mixer until smooth. Slowly add powdered sugar and vanilla until blended. Slowly add milk until texture is smooth. Frost cupcakes and drizzle with melted chocolate**. Top with chocolate chips.

**To drizzle chocolate on cupcakes: Melt chocolate in microwave safe bowl, stirring every 20-30 seconds. Do not overcook! Place melted chocolate in a ziplock bag and snip off the corner of the bag (making a very small opening). Gently squeeze bag over cupcake to form drizzle pattern.

Saturday, June 9, 2012

Fourth Of July Cupcakes

Fourth of July Cupcakes

White frosting
white fondant

Wilton piping bags
decorating tip
star shaped cookie cutters
silver edible glitter
paint brush

Bake cupcakes; allow them to cool completely. Separate your frosting into 3 bowls. Dye one red, one blue, and leave one white. Place each frosting into it's own piping bag. Do not overfill. Twist the tops of each of the three bags closed; trim the bottom of each pipping bag off with scissors. Place all three bags into a fourth bag fitted with a decorating tip at the end. Make sure all three colors are placed evenly in the bag, and twist the bag closed at the top. Test your frosting until the appropriate color combination comes out. It is best to use a bigger decorating tip for this, so that the colors can all be visible and don't get mixed together. Squeeze your decorating bag to frost your cupcakes, moving in a circular pattern  around the cupcake.

For Fondant Stars: Roll out fondant with a lightly flour dusted rolling pin. Cut out shapes with star cookie cutters and decorate with silver edible glitter.

Thursday, April 19, 2012

Paula Deen's Oatmeal Lace Cookies

You can usually count on two things when using a Paula Deen recipe. 
One: It's going to be extremely delicious. 
Two: It is going to call for an insane amount of butter.

This recipe makes the chewiest most delicious oatmeal raisin cookies ever. Because they are made with baking soda and not baking powder, these are a flatter cookie, and are more chewy than other thicker cake-like oatmeal raisin cookies. This will definitely be my new go-to Oatmeal raisin cookie recipe!

2 sticks of butter* (room temperature)
2 eggs
1.5 cups flour
1 tsp baking soda
1 tsp cinnamon
1 cup brown sugar
1/2 cup sugar
2 cups oats
1 cup raisins (or to taste)

* I used salted butter, but if you use unsalted butter, make sure to add 1 tsp of salt when you add the flour to the batter.

Cream together butter, sugar, and brown sugar. Once mixed, beat in your eggs. Mix your flour, baking soda, and cinnamon in another bowl. Slowly add your dry ingredients to your batter and mix thoroughly. Once it is completely mixed, add your oats and mix until blended well. Then, gently fold in your raisins to the batter. Bake at 350 for 8-10 minutes. Cool on cookie racks and enjoy!

Saturday, April 7, 2012

Carrot Cake Cookies

These cookies are soft and chewy on the inside like a cupcake yet have a slightly crunchy bottom like a cookie. So deliciously amazing and the Easter Bunny will love you for leaving these out for him when he visits your house.

1 Box Carrot Cake Mix
1 Cream Cheese Frosting
2 eggs
1/2 cup vegetable oil
raisins (optional)

Preheat oven to 350 degrees F. In a mixing bowl, combine carrot cake mix, 2 eggs, 1/2 cup oil and raisins. Your dough will be very thick. Place dough in heaping tablespoons on lightly greased cookie sheet. Bake for about 10 minutes or until cookie turns slightly golden brown on the top. Remove from oven and let cool. Once cool, frost with cream cheese frosting!

Friday, March 30, 2012

Greek Yogurt Frozen Bites

     These Greek Yogurt Frozen bites are so delicious and best part is they are super healthy and Tone it Up approved!

They're also great substitute for when you are craving ice cream, which for me is always.

For my Greek Yogurt Bites I started with Chobani Greek Yogurt (Strawberry and Lemon)

Place yogurt in a Ziplock bag and cut off a small corner.
Pipe bite sized dots of yogurt onto a wax paper lined cookie sheet.

 I was able to fit both flavors on one cookie sheet

Once you're done piping the yogurt onto the cookie sheets, place in freezer for 1 hour!


Thursday, March 29, 2012

Brownie Cookies

Brownie Cookies Recipe:
  • 1 package brownie mix
  • 1 egg
  • 2 tablespoons of water
  • 1/3 cup of oil
Preheat oven to 375 degrees. Mix your ingredients. Your batter will be VERY thick. I use the ghiradelli brownie mix that has chocolate chips already in it but feel free to add some if yours doesn’t have any! Spoon cookies on a greased cookie sheet and bake for 8-9 minutes. Makes about 12 big cookies!

Hello Kitty Cupcakes

Is there anything more perfect for a 5 year old's birthday party than Hello Kitty Cupcakes? 


First, Gather your supplies:

Cake Mix
Vegetable Oil
White Frosting
Wilton Decorating Frosting (black and Red)
Colorful Sprinkles

Bake your favorite cupcakes and set aside to cool. We did Yellow and Devil's Food Cake.

Next, mix your frosting with the desired colors. Birthday girl's favorite colors were purple and pink.

Once cupcakes are cool, Frost!

And roll sides in colorful sprinkles! Easiest way to do this is make a mountain of sprinkles and roll the edge of the cupcake so that it is coated in sprinkles.

Now the next part is a bit tricky. Find the image that you want to use. For Example, I chose this Hello Kitty image. 

Then you will need to flip the image. This is especially important if you are using this technique for lettering so that it comes out right. Since I wanted the bow on the right, I flipped the image so that the bow is on the LEFT.

Print out your image in the size that you want for your cupcake toppers. Print a few extra copies in case you get frosting on some!

Next, put your colored frostings in bags with Wilton tips at the end. My 3 colors were Black, Red and White. I used a size #2, #7 and #12 for this. I used the #2 tip for the Black, #7 tip for the Red and #12 tip for the White.

For the Red and Black I used Wilton's Decorating Frosting:

Place your reverse image underneath some wax paper and start outlining!

First, I outlined all of the black except the whiskers. (I found that the whiskers became very brittle and I wound up piping these on after the Hello Kitties were put on the cupcakes) Next, color in the bow in red. Lastly, fill the entire hello kitty with the white. Try to stay within the black outline.

They should look something like this (notice they are face down on the wax paper)

Stick them in the freezer! Wait until they are hard and easy to peel of wax paper. Peel them off, flip them over and place them in the center of your cupcakes!


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