Archive for the ‘Desserts’ Category

Tasteful Tuesday: Lemon Cranberry Shortbread

Tuesday, July 9th, 2019

This week we’re adding a new shortbread recipe to our collection. Although we do recommend using one of our Shortbread Pans for an even more delightful dessert, standard cookie sheets will work just fine for baking this timeless treat.

Meadow Flowers Shortbread Pan

What You’ll Need:

  • 1 cup unsalted butter
  • 1¼ cup confectioners’ sugar
  • 1 teaspoon salt
  • 1 large egg
  • 1 tablespoon lemon peel
  • 1 tablespoon lemon juice
  • 2¼ cups all-purpose flour
  • 1 cup dried cranberries

Directions:

  1. In a large bowl, beat butter, sugar and salt on medium speed until smooth and creamy.
  2. Beat in egg, then lemon peel and juice. Scrape the sides and bottom of the bowl to fully incorporate ingredients.
  3. Add flour a little at a time and beat on low until just combined. Stir in cranberries.
  4. Divide dough into three parts and roll into 1-inch logs. Wrap in waxed paper and refrigerate for at least 45 minutes.
  5. Preheat oven to 300°F. Line two cookie sheets with parchment paper, or prepare a ceramic Shortbread Pan. Remove dough from refrigerator.
  6. Cut logs into ¼-inch thick slices. Place two inches apart on cookie sheets and bake 25-30 minutes, or until golden brown.
    If using a Shortbread Pan, spray with non-stick spray and lay out dough to desired thickness.
  7. Cool cookies on wire racks and serve.

Post to Twitter Post to Yahoo Buzz Post to Delicious Post to Digg Post to Facebook Post to MySpace Post to StumbleUpon

Tasteful Tuesday: Chocolate American Buttercream

Tuesday, July 2nd, 2019

This classic American buttercream recipe is a must have in your cake and dessert recipe book. The following will make about 3 cups of chocolate buttercream frosting, and although we highly recommend sticking with the heavy cream, whole milk or a high fat milk will work if that’s what you have on hand.

What You’ll Need:

  • 1 cup (2 sticks or ½ pound)
    unsalted butter, softened
  • 4 cups confectioners sugar
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • 1/3 cup heavy cream
  • 2 teaspoons vanilla extract

Directions:

  1. Cream softened butter in a mixing bowl on medium speed until smooth.
  2. Sift together the confectioners sugar, cocoa powder and salt. Alternating with the heavy cream, gradually add in the dry ingredients, making sure to combine well in between additions.
  3. Add the vanilla extract and mix until completely combined.
    For a thicker consistency, incorporate more confectioners sugar about a tablespoon at a time until the buttercream reaches desired thickness.
    For a thinner consistency, incorporate more heavy cream about a tablespoon at a time.

*When frosting a cake, cupcakes or other dessert, be sure to allow the confection to cool completely beforehand to avoid a runny, melted buttercream.

Post to Twitter Post to Yahoo Buzz Post to Delicious Post to Digg Post to Facebook Post to MySpace Post to StumbleUpon

Tasteful Tuesday: Mint Chocolate Cake

Tuesday, June 25th, 2019

This is the summer of revamped recipes here on the blog. This week, we’re scrapping the box mix from our Mint Chocolate Cake recipe and using the Devil’s Food Cake recipe we posted in May as well as a Chocolate American Buttercream.

Tasteful TuesdayWhat You’ll Need:

Directions:

  1. Prepare Devil’s Food Cake as instructed, with the addition of 2 tablespoons peppermint extract (add with vanilla extract). Cool completely.
  2. For a layered cake, frost the top of the bottom layer with 1/4 of the frosting. Sprinkle 1/2 peppermint patties on top. Add the second layer and frost entire cake. Sprinkle remaining peppermint patties over the cake and serve.
  3. For a sheet cake, frost the entire surface and sprinkle with peppermint patties. Serve and enjoy!

Post to Twitter Post to Yahoo Buzz Post to Delicious Post to Digg Post to Facebook Post to MySpace Post to StumbleUpon