1-1/2 cups butter, softened
1/2 cup sugar
1-1/2 teaspoons vanilla
3 cups all-purpose flour
1 13.4-ounce can dulce de leche
3/4 cup whipping cream
6 tablespoons butter
3 tablespoons light-colored corn syrup
12 ounces semisweet chocolate, chopped
3/4 teaspoon vanilla
Directions
1. In a large bowl, beat 1-1/2 cups butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and 1-1/2 teaspoons vanilla; beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer; stir in any remaining flour. Cover and chill for 30 to 60 minutes or until dough is easy to handle.
2. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Press dough evenly into bottom of prepared baking pan. Bake for 20 to 25 minutes or until top is lightly browned. Cool in pan on a wire rack.
3.Spread dulce de leche in an even layer atop cooled crust. In a medium saucepan, heat whipping cream, 6 tablespoons butter, and the corn syrup to boiling over medium heat, stirring to dissolve syrup. Remove from heat. Add chocolate and vanilla to saucepan. Do not stir. Let stand 5 minutes. Stir until smooth. Let stand 10 minutes at room temperature to cool slightly. Slowly pour chocolate mixture over dulce de leche layer, spreading evenly. Cover and chill 1 to 2 hours or until chocolate layer is set.
4.Layer bars between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or in the freezer for up to 3 months. Use the foil to lift uncut bars out of pan. Cut into bars. Makes 48 bars.
To Serve: If desired, cut bars into smaller and/or larger squares and place on serving platter.
To Store:Layer bars between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Wednesday, December 16, 2009
Caramel Chew Bars
1 cup butter, softened
1/4 cup sugar
1/2 teaspoon vanilla
1-1/3 cups all-purpose flour
1 cup crushed rich rectangular crackers (about 23 crackers)
1 14-ounce package vanilla caramels
1/3 cup evaporated milk
1-1/2 cups semisweet chocolate pieces
2 teaspoons shortening
Directions
1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with heavy foil, extending foil over the edges of the pan. Grease foil; set pan aside. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla. Beat until well combined, scraping bowl occasionally. Beat in flour. Stir in crushed crackers. Spread mixture evenly into the prepared pan. Bake in the preheated oven for about 15 minutes or until lightly browned.
2. Meanwhile, in a heavy medium saucepan, combine unwrapped caramels and evaporated milk. Heat and stir over medium-low heat until melted and smooth. Pour hot caramel mixture evenly over hot baked crust. Bake about 8 minutes more or until top is bubbly.
3. In a medium microwave-safe bowl, combine chocolate pieces and shortening. Microwave, uncovered, at 50 percent power (medium) for 1-1/2 to 2 minutes or until melted and smooth, stirring once halfway through cooking and at the end of cooking. Pour melted chocolate over hot caramel layer, gently spreading chocolate evenly over caramel layer. Cool completely in pan on a wire rack. Using the edges of the foil, lift the uncut bars out of the pan. Cut into bars. Makes 24 bars.
To Store: Place bars in an airtight container; cover. Store at room temperature for up to 1 week or freeze for up to 3 months.
1/4 cup sugar
1/2 teaspoon vanilla
1-1/3 cups all-purpose flour
1 cup crushed rich rectangular crackers (about 23 crackers)
1 14-ounce package vanilla caramels
1/3 cup evaporated milk
1-1/2 cups semisweet chocolate pieces
2 teaspoons shortening
Directions
1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with heavy foil, extending foil over the edges of the pan. Grease foil; set pan aside. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla. Beat until well combined, scraping bowl occasionally. Beat in flour. Stir in crushed crackers. Spread mixture evenly into the prepared pan. Bake in the preheated oven for about 15 minutes or until lightly browned.
2. Meanwhile, in a heavy medium saucepan, combine unwrapped caramels and evaporated milk. Heat and stir over medium-low heat until melted and smooth. Pour hot caramel mixture evenly over hot baked crust. Bake about 8 minutes more or until top is bubbly.
3. In a medium microwave-safe bowl, combine chocolate pieces and shortening. Microwave, uncovered, at 50 percent power (medium) for 1-1/2 to 2 minutes or until melted and smooth, stirring once halfway through cooking and at the end of cooking. Pour melted chocolate over hot caramel layer, gently spreading chocolate evenly over caramel layer. Cool completely in pan on a wire rack. Using the edges of the foil, lift the uncut bars out of the pan. Cut into bars. Makes 24 bars.
To Store: Place bars in an airtight container; cover. Store at room temperature for up to 1 week or freeze for up to 3 months.
Carrot Cake Bars
1 package 2-layer-size yellow or white cake mix
1/4 cup milk
1/2 cup cooking oil
1 teaspoon vanilla
2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
2 eggs
1 cup finely shredded carrot
1/2 cup golden raisins
1 recipe Cream Cheese Frosting or one 16-ounce can cream cheese frosting
1/4 cup finely chopped walnuts or pecans, toasted
Directions
1. Preheat oven to 350 degrees F. Lightly grease and flour a 15x10x1-inch baking pan; set aside. In a large bowl, combine cake mix, milk, oil, vanilla, ginger, and eggs. Beat with an electric mixer on medium speed until combined. Stir in carrot and raisins. Pour batter into prepared pan, spreading evenly.
2. Bake in the preheated oven for 20 to 22 minutes or until top springs back when lightly touched. Cool in pan on a wire rack. Frost with Cream Cheese Frosting. Sprinkle with the nuts. Cut into bars. Makes 32 bars.
Cream Cheese Frosting: In a large bowl, combine 4 ounces softened cream cheese (half of an 8-ounce package), 1/4 cup softened butter, and 1/2 teaspoon vanilla. Beat with an electric mixer on medium speed until light and fluffy. Gradually beat in 2 1/2 to 3 cups powdered sugar until frosting is spreadable.
To Store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.
1/4 cup milk
1/2 cup cooking oil
1 teaspoon vanilla
2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
2 eggs
1 cup finely shredded carrot
1/2 cup golden raisins
1 recipe Cream Cheese Frosting or one 16-ounce can cream cheese frosting
1/4 cup finely chopped walnuts or pecans, toasted
Directions
1. Preheat oven to 350 degrees F. Lightly grease and flour a 15x10x1-inch baking pan; set aside. In a large bowl, combine cake mix, milk, oil, vanilla, ginger, and eggs. Beat with an electric mixer on medium speed until combined. Stir in carrot and raisins. Pour batter into prepared pan, spreading evenly.
2. Bake in the preheated oven for 20 to 22 minutes or until top springs back when lightly touched. Cool in pan on a wire rack. Frost with Cream Cheese Frosting. Sprinkle with the nuts. Cut into bars. Makes 32 bars.
Cream Cheese Frosting: In a large bowl, combine 4 ounces softened cream cheese (half of an 8-ounce package), 1/4 cup softened butter, and 1/2 teaspoon vanilla. Beat with an electric mixer on medium speed until light and fluffy. Gradually beat in 2 1/2 to 3 cups powdered sugar until frosting is spreadable.
To Store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.
Peanut Butter Bars with Chocolate Ganache
1 2-layer-size devils food cake mix
1/3 cup butter, melted
1 egg
3/4 cup butter, softened
3/4 cup honey-roasted peanut butter
2 teaspoons vanilla
3 cups powdered sugar
2 tablespoons whipping cream or milk
3/4 cup honey-roasted peanuts, chopped
1/2 cup whipping cream
1 11.5-ounce package milk chocolate pieces
Directions
1. Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with foil, extending foil over the pan edges. Lightly grease foil. Set aside. In a very large bowl, combine cake mix, 1/3 cup melted butter, and egg. Beat with an electric mixer on low speed for 1 to 2 minutes or until mixture is combined. Press mixture onto bottom of the prepared pan. Bake in the preheated oven for 12 minutes. Cool completely in pan on a wire rack.
2. In a large bowl, combine 3/4 cup softened butter, peanut butter, and vanilla. Beat with an electric mixer on medium speed for 30 seconds. Add powdered sugar and beat until combined, scraping bowl occasionally. Beat in the 2 tablespoons whipping cream. Stir in the chopped peanuts. Spread mixture evenly over the cooled crust. Place bars in the refrigerator while preparing the ganache.
3. In a small saucepan, bring 1/2 cup whipping cream just to boiling over medium-high heat. Remove from heat. Add chocolate pieces. Do not stir. Let stand 5 minutes. Stir until smooth. Cool 15 minutes. Very gently pour ganache over bars, lightly spreading it to the edges of the bars with a spatula. Cover and chill for 1 to 2 hours or until set. Using the edges of the foil, lift the uncut bars out of the pan. Cut into bars. Makes 48 bars.
To Store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator up to 3 days or freeze for up to 3 months. To serve, thaw bars, if frozen. Let refrigerated bars stand at room temperature 15 minutes before serving.
1/3 cup butter, melted
1 egg
3/4 cup butter, softened
3/4 cup honey-roasted peanut butter
2 teaspoons vanilla
3 cups powdered sugar
2 tablespoons whipping cream or milk
3/4 cup honey-roasted peanuts, chopped
1/2 cup whipping cream
1 11.5-ounce package milk chocolate pieces
Directions
1. Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with foil, extending foil over the pan edges. Lightly grease foil. Set aside. In a very large bowl, combine cake mix, 1/3 cup melted butter, and egg. Beat with an electric mixer on low speed for 1 to 2 minutes or until mixture is combined. Press mixture onto bottom of the prepared pan. Bake in the preheated oven for 12 minutes. Cool completely in pan on a wire rack.
2. In a large bowl, combine 3/4 cup softened butter, peanut butter, and vanilla. Beat with an electric mixer on medium speed for 30 seconds. Add powdered sugar and beat until combined, scraping bowl occasionally. Beat in the 2 tablespoons whipping cream. Stir in the chopped peanuts. Spread mixture evenly over the cooled crust. Place bars in the refrigerator while preparing the ganache.
3. In a small saucepan, bring 1/2 cup whipping cream just to boiling over medium-high heat. Remove from heat. Add chocolate pieces. Do not stir. Let stand 5 minutes. Stir until smooth. Cool 15 minutes. Very gently pour ganache over bars, lightly spreading it to the edges of the bars with a spatula. Cover and chill for 1 to 2 hours or until set. Using the edges of the foil, lift the uncut bars out of the pan. Cut into bars. Makes 48 bars.
To Store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator up to 3 days or freeze for up to 3 months. To serve, thaw bars, if frozen. Let refrigerated bars stand at room temperature 15 minutes before serving.
Chocolate Mint Bars
1 recipe Basic Dough
1-1/2 cups mint-flavor semisweet chocolate pieces*
1 14-ounce can sweetened condensed milk
1/2 cup chopped walnuts
1 teaspoon vanilla
Directions
1. Preheat oven to 350 degree F. Prepare Basic Dough; set aside.
2. For filling, in a medium saucepan combine chocolate pieces and condensed milk. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in walnuts and vanilla.
3. Press about two-thirds of the dough into the bottom of an ungreased 13x9x2-inch baking pan. Spread with filling. Dot remaining dough over the filling. Bake in preheated oven for 30 to 35 minutes or until golden. Cool in pan on a wire rack. Cut into bars. Makes 36 bars.
*Note: If desired, substitute semisweet chocolate pieces for the mint-flavor chocolate pieces and add 1/4 teaspoon mint flavoring with the vanilla.
To Store: Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
1-1/2 cups mint-flavor semisweet chocolate pieces*
1 14-ounce can sweetened condensed milk
1/2 cup chopped walnuts
1 teaspoon vanilla
Directions
1. Preheat oven to 350 degree F. Prepare Basic Dough; set aside.
2. For filling, in a medium saucepan combine chocolate pieces and condensed milk. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in walnuts and vanilla.
3. Press about two-thirds of the dough into the bottom of an ungreased 13x9x2-inch baking pan. Spread with filling. Dot remaining dough over the filling. Bake in preheated oven for 30 to 35 minutes or until golden. Cool in pan on a wire rack. Cut into bars. Makes 36 bars.
*Note: If desired, substitute semisweet chocolate pieces for the mint-flavor chocolate pieces and add 1/4 teaspoon mint flavoring with the vanilla.
To Store: Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Festive Cheese Tortas
2 8-ounce cartons mascarpone cheese
3 ounces finely shredded Parmigiano-Reggiano cheese (3/4 cup)
1/3 cup purchased basil pesto
1/2 cup oil-packed dried tomatoes, drained and finely snipped
1 clove garlic, minced
1/4 teaspoon pepper
1/4 cup toasted pine nuts
4 ounces provolone cheese, very thinly sliced
Directions
1. Stir together one carton of the mascarpone cheese and the 3 ounces Parmigiano-Reggiano cheese in a medium mixing bowl; set aside.
2. Stir together the basil pesto and half of the second carton of mascarpone cheese in a small mixing bowl; set aside.
3. Stir together dried tomatoes, garlic, pepper, and remaining mascarpone cheese in a second small bowl; set aside.
4. Line an 8x4x2-inch loaf pan with plastic wrap, extending excess over edges. Sprinkle pine nuts in a single layer in bottom of prepared pan.
5. Drop about half of the Parmigiano-mascarpone mixture by small spoonfuls over the pine nuts; carefully press or spread over mixture. Layer with one-third of the provolone cheese, overlapping and trimming as necessary to fit. Top with pesto mixture. Top with another one-third of the provolone cheese as above.
6. Drop the remaining Parmigiano-mascarpone mixture by spoonfuls over the provolone cheese, carefully pressing or spreading mixture. Add remaining provolone cheese. Spread the dried tomato mixture over all.
7. Fold plastic wrap to cover loaf; gently press loaf down. Place a second 8x4x2-inch loaf pan on top, then place two 14- to 16-ounce cans in the second pan for weight. Chill loaf with weights in place several hours or overnight.
8. Carefully invert loaf onto a cutting board. Gently cut torta crosswise into thirds using a sharp, thin-bladed knife. Wrap each third individually in plastic wrap. Makes 3 tortas (8 to 10 servings each).
3 ounces finely shredded Parmigiano-Reggiano cheese (3/4 cup)
1/3 cup purchased basil pesto
1/2 cup oil-packed dried tomatoes, drained and finely snipped
1 clove garlic, minced
1/4 teaspoon pepper
1/4 cup toasted pine nuts
4 ounces provolone cheese, very thinly sliced
Directions
1. Stir together one carton of the mascarpone cheese and the 3 ounces Parmigiano-Reggiano cheese in a medium mixing bowl; set aside.
2. Stir together the basil pesto and half of the second carton of mascarpone cheese in a small mixing bowl; set aside.
3. Stir together dried tomatoes, garlic, pepper, and remaining mascarpone cheese in a second small bowl; set aside.
4. Line an 8x4x2-inch loaf pan with plastic wrap, extending excess over edges. Sprinkle pine nuts in a single layer in bottom of prepared pan.
5. Drop about half of the Parmigiano-mascarpone mixture by small spoonfuls over the pine nuts; carefully press or spread over mixture. Layer with one-third of the provolone cheese, overlapping and trimming as necessary to fit. Top with pesto mixture. Top with another one-third of the provolone cheese as above.
6. Drop the remaining Parmigiano-mascarpone mixture by spoonfuls over the provolone cheese, carefully pressing or spreading mixture. Add remaining provolone cheese. Spread the dried tomato mixture over all.
7. Fold plastic wrap to cover loaf; gently press loaf down. Place a second 8x4x2-inch loaf pan on top, then place two 14- to 16-ounce cans in the second pan for weight. Chill loaf with weights in place several hours or overnight.
8. Carefully invert loaf onto a cutting board. Gently cut torta crosswise into thirds using a sharp, thin-bladed knife. Wrap each third individually in plastic wrap. Makes 3 tortas (8 to 10 servings each).
Sunday, December 13, 2009
Hot Chocolate Spoons
6 ounces semisweet chocolate pieces
20 to 24 plastic spoons
6 ounces white baking bar
Directions
1. In a heavy saucepan heat semisweet chocolate pieces over low heat, stirring constantly until the chocolate begins to melt. Immediately remove from heat; stir until smooth. Dip half of the spoons into chocolate, tapping handle of each spoon against side of pan to remove excess chocolate. Place spoons on waxed paper; refrigerate for 30 minutes to allow chocolate to set up.
2. In a heavy saucepan heat white baking bar over low heat, stirring constantly until baking bar begins to melt. Immediately remove from heat; stir until smooth. Dip remaining spoons into the melted baking bar. Refrigerate for 30 minutes to set up.
3. Place the remaining melted white baking bar in a small, self-sealing heavy plastic bag. Using scissors, make a small opening at one bottom corner of the bag; drizzle one or both sides of the chocolate-coated spoons with the melted white baking bar. Drizzle remaining melted bittersweet chocolate on white baking bar-coated spoons.
4. Refrigerate spoons for 30 minutes to allow chocolate to set up. Wrap each spoon separately and store in cool, dry place for 2 to 3 weeks. Makes 20 to 24 chocolate-covered spoons.
To Present This As a Gift: You will need matching teacup and saucer, coffee beans, gold-tasseled cord, cellophane bags, and thin gold ribbon.
Fill the cup with the beans. Place on the saucer. Place a pair of chocolate spoons on top of the cup. Arrange tasseled cord around the base of the cup. Wrap extra spoons in cellophane bags; tie with gold ribbon.
Also Try This: Wrap cellophane packages of spoons with gold curling ribbon to add even more cheer.
Nutrition Facts
20 to 24 plastic spoons
6 ounces white baking bar
Directions
1. In a heavy saucepan heat semisweet chocolate pieces over low heat, stirring constantly until the chocolate begins to melt. Immediately remove from heat; stir until smooth. Dip half of the spoons into chocolate, tapping handle of each spoon against side of pan to remove excess chocolate. Place spoons on waxed paper; refrigerate for 30 minutes to allow chocolate to set up.
2. In a heavy saucepan heat white baking bar over low heat, stirring constantly until baking bar begins to melt. Immediately remove from heat; stir until smooth. Dip remaining spoons into the melted baking bar. Refrigerate for 30 minutes to set up.
3. Place the remaining melted white baking bar in a small, self-sealing heavy plastic bag. Using scissors, make a small opening at one bottom corner of the bag; drizzle one or both sides of the chocolate-coated spoons with the melted white baking bar. Drizzle remaining melted bittersweet chocolate on white baking bar-coated spoons.
4. Refrigerate spoons for 30 minutes to allow chocolate to set up. Wrap each spoon separately and store in cool, dry place for 2 to 3 weeks. Makes 20 to 24 chocolate-covered spoons.
To Present This As a Gift: You will need matching teacup and saucer, coffee beans, gold-tasseled cord, cellophane bags, and thin gold ribbon.
Fill the cup with the beans. Place on the saucer. Place a pair of chocolate spoons on top of the cup. Arrange tasseled cord around the base of the cup. Wrap extra spoons in cellophane bags; tie with gold ribbon.
Also Try This: Wrap cellophane packages of spoons with gold curling ribbon to add even more cheer.
Nutrition Facts
Peppermint Sticks
Ingredients
4 oz. bittersweet or semisweet chocolate, chopped
1 tsp. shortening
2/3 cup pecans or your favorite nuts, chopped
16 3- to 4-inch soft peppermint sticks
Directions
1. In a small saucepan combine chocolate and shortening; cook over low heat just until melted. Transfer to a bowl. Place pecans on waxed paper.
2. Dip one end of each peppermint stick into melted chocolate and then roll in chopped nuts. Place on waxed paper; let stand until set. Wrap each individually to give as a gift. Makes 16 gifts.
Nutrition Facts
Calories 113, Total Fat (g) 6, Saturated Fat (g) 2, Monounsaturated Fat (g) 3, Polyunsaturated Fat (g) 1, Cholesterol (mg) 0, Sodium (mg) 1, Carbohydrate (g) 16, Total Sugar (g) 14, Fiber (g) 1, Protein (g) 1, Vitamin C (DV%) 0, Calcium (DV%) 1, Iron (DV%) 2, Percent Daily Values are based on a 2,000 calorie diet
4 oz. bittersweet or semisweet chocolate, chopped
1 tsp. shortening
2/3 cup pecans or your favorite nuts, chopped
16 3- to 4-inch soft peppermint sticks
Directions
1. In a small saucepan combine chocolate and shortening; cook over low heat just until melted. Transfer to a bowl. Place pecans on waxed paper.
2. Dip one end of each peppermint stick into melted chocolate and then roll in chopped nuts. Place on waxed paper; let stand until set. Wrap each individually to give as a gift. Makes 16 gifts.
Nutrition Facts
Calories 113, Total Fat (g) 6, Saturated Fat (g) 2, Monounsaturated Fat (g) 3, Polyunsaturated Fat (g) 1, Cholesterol (mg) 0, Sodium (mg) 1, Carbohydrate (g) 16, Total Sugar (g) 14, Fiber (g) 1, Protein (g) 1, Vitamin C (DV%) 0, Calcium (DV%) 1, Iron (DV%) 2, Percent Daily Values are based on a 2,000 calorie diet
Italian Nut Biscotti
2-3/4 cups all-purpose flour
1-1/2 cups sugar
2 tablespoons cornmeal
1-1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon anise seeds
3 eggs
1 egg yolk
1/3 cup butter, melted
2 teaspoons finely shredded lemon peel
1/2 cup whole almonds
1/2 cup pine nuts
Directions
1. Preheat oven to 350 degree F. Line 2 cookie sheets with parchment paper; set aside. In a large bowl, stir together flour, sugar, cornmeal, baking powder, salt, and anise seeds. Make a well in the center of the flour mixture. In a small bowl, beat together the eggs and yolk using a fork until combined. Add eggs, butter, and lemon peel at once to flour mixture. Stir until mixture forms a dough. Stir in almonds and pine nuts. Dough will be sticky.
2. Turn the dough out onto a lightly floured surface. Divide the dough into four equal portions. Shape each portion into a 14x1-inch log. Place 2 logs on each prepared cookie sheet.
3. Bake on separate racks in the preheated oven for 30 minutes or until light brown, rotating cookie sheets once halfway through baking. Cool completely on the cookie sheets. Reduce oven temperature to 300 degree F.
4. Transfer logs to a cutting board. Using a serrated knife, cut each log diagonally into 1/2-inch slices. Place slices cut sides down on cookie sheets. Bake for 10 to 15 minutes or until dry and crisp. Transfer cookies to a wire rack and let cool. Makes 68 biscotti.
Orange-Nut Biscotti: Prepare as directed, except substitute 1 tablespoon finely shredded orange peel for the lemon peel and stir 1/4 cup chopped candied orange peel in with the nuts.
Nutrition Facts
Servings Per Recipe 68 cookies Calories 58, Total Fat (g) 2, Saturated Fat (g) 1, Cholesterol (mg) 15, Sodium (mg) 50, Carbohydrate (g) 8, Fiber (g) 0, Protein (g) 1, Percent Daily Values are based on a 2,000 calorie diet
1-1/2 cups sugar
2 tablespoons cornmeal
1-1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon anise seeds
3 eggs
1 egg yolk
1/3 cup butter, melted
2 teaspoons finely shredded lemon peel
1/2 cup whole almonds
1/2 cup pine nuts
Directions
1. Preheat oven to 350 degree F. Line 2 cookie sheets with parchment paper; set aside. In a large bowl, stir together flour, sugar, cornmeal, baking powder, salt, and anise seeds. Make a well in the center of the flour mixture. In a small bowl, beat together the eggs and yolk using a fork until combined. Add eggs, butter, and lemon peel at once to flour mixture. Stir until mixture forms a dough. Stir in almonds and pine nuts. Dough will be sticky.
2. Turn the dough out onto a lightly floured surface. Divide the dough into four equal portions. Shape each portion into a 14x1-inch log. Place 2 logs on each prepared cookie sheet.
3. Bake on separate racks in the preheated oven for 30 minutes or until light brown, rotating cookie sheets once halfway through baking. Cool completely on the cookie sheets. Reduce oven temperature to 300 degree F.
4. Transfer logs to a cutting board. Using a serrated knife, cut each log diagonally into 1/2-inch slices. Place slices cut sides down on cookie sheets. Bake for 10 to 15 minutes or until dry and crisp. Transfer cookies to a wire rack and let cool. Makes 68 biscotti.
Orange-Nut Biscotti: Prepare as directed, except substitute 1 tablespoon finely shredded orange peel for the lemon peel and stir 1/4 cup chopped candied orange peel in with the nuts.
Nutrition Facts
Servings Per Recipe 68 cookies Calories 58, Total Fat (g) 2, Saturated Fat (g) 1, Cholesterol (mg) 15, Sodium (mg) 50, Carbohydrate (g) 8, Fiber (g) 0, Protein (g) 1, Percent Daily Values are based on a 2,000 calorie diet
Brownie Wreath
1 19- to 22-ounce package fudge brownie mix
Purchased vanilla frosting
Green paste food coloring
Red, green, and white candies for decorating
Directions
1. Grease and flour a 10-inch fluted tube pan; set aside.
2. Prepare brownie mix according to package directions for cake brownies; spread batter into the prepared pan.
3. Bake in a 325 degree F oven for 40 to 45 minutes or until toothpick inserted near center of cake comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan. Cool thoroughly on rack.
4. Tint frosting with green food coloring to desired color. Decorate cake with frosting and candies. Wrap well and store in an airtight container at room temperature for up to 3 days. Makes 24 servings.
Note: The outer crust will soften and cut easier if you wrap and store the wreath overnight
Purchased vanilla frosting
Green paste food coloring
Red, green, and white candies for decorating
Directions
1. Grease and flour a 10-inch fluted tube pan; set aside.
2. Prepare brownie mix according to package directions for cake brownies; spread batter into the prepared pan.
3. Bake in a 325 degree F oven for 40 to 45 minutes or until toothpick inserted near center of cake comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan. Cool thoroughly on rack.
4. Tint frosting with green food coloring to desired color. Decorate cake with frosting and candies. Wrap well and store in an airtight container at room temperature for up to 3 days. Makes 24 servings.
Note: The outer crust will soften and cut easier if you wrap and store the wreath overnight
Chocolate Donut Holes
1-1/2 cups bittersweet chocolate pieces
1 tablespoon shortening
1 teaspoon ground cinnamon
24 glazed doughnut holes
Shredded coconut, assorted sprinkles, nonpareils, and/or edible glitter
Powdered Sugar Icing
Directions
1. In a medium microwave-safe bowl place chocolate pieces and shortening. Microwave on 50 percent power (medium) for 1 to 2 minutes or until chocolate is melted and smooth, stirring after each minute. Stir in cinnamon.
2. Arrange doughnut holes on a tray or baking sheet lined with waxed paper. Spoon chocolate over each doughnut hole and sprinkle with coconut, sprinkles, nonpareils, and/or edible glitter. Let stand about 30 minutes or until set.
3. Arrange doughnut holes on a tray or baking sheet lined with waxed paper. Spoon chocolate over each doughnut hole and sprinkle with coconut, sprinkles, nonpareils and/or edible glitter. Let stand about 30 minutes or until set. Or drizzle or pipe powdered sugar icing over chocolate covered balls. Decorate as desired. To serve, arrange doughnut holes in a serving bowl or platter. Makes 24 doughnut holes.
Powdered Sugar Icing: In a small bowl combine 1 cup powdered sugar icing, 1 tablespoon milk, and 1/4 teaspoon vanilla. Stir in additional milk, 1 teaspoon at a time, until icing reaches desired piping or drizzling consistency. If desired, tint icing with food coloring to desired color.
1 tablespoon shortening
1 teaspoon ground cinnamon
24 glazed doughnut holes
Shredded coconut, assorted sprinkles, nonpareils, and/or edible glitter
Powdered Sugar Icing
Directions
1. In a medium microwave-safe bowl place chocolate pieces and shortening. Microwave on 50 percent power (medium) for 1 to 2 minutes or until chocolate is melted and smooth, stirring after each minute. Stir in cinnamon.
2. Arrange doughnut holes on a tray or baking sheet lined with waxed paper. Spoon chocolate over each doughnut hole and sprinkle with coconut, sprinkles, nonpareils, and/or edible glitter. Let stand about 30 minutes or until set.
3. Arrange doughnut holes on a tray or baking sheet lined with waxed paper. Spoon chocolate over each doughnut hole and sprinkle with coconut, sprinkles, nonpareils and/or edible glitter. Let stand about 30 minutes or until set. Or drizzle or pipe powdered sugar icing over chocolate covered balls. Decorate as desired. To serve, arrange doughnut holes in a serving bowl or platter. Makes 24 doughnut holes.
Powdered Sugar Icing: In a small bowl combine 1 cup powdered sugar icing, 1 tablespoon milk, and 1/4 teaspoon vanilla. Stir in additional milk, 1 teaspoon at a time, until icing reaches desired piping or drizzling consistency. If desired, tint icing with food coloring to desired color.
Peanut Butter and Toffee Bars
1-1/2 cups quick-cooking oats
3/4 cup all-purpose flour
2/3 cup packed brown sugar
1/4 teaspoon baking soda
1/3 cup butter
1/3 cup creamy peanut butter
16 ounces dark chocolate, chopped
2/3 cup creamy peanut butter
1 cup toffee pieces
Directions
1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the pan edges. Set aside. In a large bowl, stir together oats, flour, brown sugar, and baking soda; set aside. In a small saucepan, stir together the butter and 1/3 cup peanut butter. Heat over low heat until melted and smooth. Add the melted peanut butter mixture to the dry mixture. Stir until well combined. Press mixture evenly into bottom of prepared pan. Bake in the preheated oven for 15 minutes or until golden brown. Place pan on a wire rack.
2. In a large saucepan, combine dark chocolate and 2/3 cup peanut butter. Heat over low heat until melted and smooth, stirring occasionally. Spread chocolate mixture evenly over warm crust. Sprinkle toffee pieces evenly over the chocolate mixture. Cool in the pan on a wire rack for 2 hours or until chocolate sets. Using the edges of the foil, lift the uncut bars out of the pan. Cut into bars. Makes 24 bars.
To Store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.
3/4 cup all-purpose flour
2/3 cup packed brown sugar
1/4 teaspoon baking soda
1/3 cup butter
1/3 cup creamy peanut butter
16 ounces dark chocolate, chopped
2/3 cup creamy peanut butter
1 cup toffee pieces
Directions
1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the pan edges. Set aside. In a large bowl, stir together oats, flour, brown sugar, and baking soda; set aside. In a small saucepan, stir together the butter and 1/3 cup peanut butter. Heat over low heat until melted and smooth. Add the melted peanut butter mixture to the dry mixture. Stir until well combined. Press mixture evenly into bottom of prepared pan. Bake in the preheated oven for 15 minutes or until golden brown. Place pan on a wire rack.
2. In a large saucepan, combine dark chocolate and 2/3 cup peanut butter. Heat over low heat until melted and smooth, stirring occasionally. Spread chocolate mixture evenly over warm crust. Sprinkle toffee pieces evenly over the chocolate mixture. Cool in the pan on a wire rack for 2 hours or until chocolate sets. Using the edges of the foil, lift the uncut bars out of the pan. Cut into bars. Makes 24 bars.
To Store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.
Buttermilk Pralines
2 cups packed dark brown sugar
1 cup buttermilk
2 tablespoons butter
2 cups broken or chopped pecans
Directions
1. Butter the sides of a heavy 2-quart saucepan. In the saucepan combine brown sugar and buttermilk. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take 6 to 8 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to pan. Cook over medium-low heat, stirring occasionally, until thermometer registers 234 degree F, soft-ball stage. Mixture should boil at a moderate, steady rate over entire surface. Reaching soft-ball stage should take 20 to 25 minutes.
2. Remove saucepan from heat. Add the 2 tablespoons butter, but do not stir. Cool, without stirring, to 150 degree F. This should take about 30 minutes. Remove candy thermometer from saucepan. Immediately stir in pecans. Beat vigorously with a wooden spoon until candy is just beginning to thicken, but is still glossy. This should take 3 to 4 minutes.`
3. Quickly drop the candy from a teaspoon onto a baking sheet lined with waxed paper. If the candy becomes too stiff to drop easily from the soon, stir in a few drops of hot water. Store tightly covered. Makes about 36 pralines.
Brown Sugar Pralines: Prepare Buttermilk Pralines as directed above, except substitute 1 cup light cream for buttermilk.
1 cup buttermilk
2 tablespoons butter
2 cups broken or chopped pecans
Directions
1. Butter the sides of a heavy 2-quart saucepan. In the saucepan combine brown sugar and buttermilk. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take 6 to 8 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to pan. Cook over medium-low heat, stirring occasionally, until thermometer registers 234 degree F, soft-ball stage. Mixture should boil at a moderate, steady rate over entire surface. Reaching soft-ball stage should take 20 to 25 minutes.
2. Remove saucepan from heat. Add the 2 tablespoons butter, but do not stir. Cool, without stirring, to 150 degree F. This should take about 30 minutes. Remove candy thermometer from saucepan. Immediately stir in pecans. Beat vigorously with a wooden spoon until candy is just beginning to thicken, but is still glossy. This should take 3 to 4 minutes.`
3. Quickly drop the candy from a teaspoon onto a baking sheet lined with waxed paper. If the candy becomes too stiff to drop easily from the soon, stir in a few drops of hot water. Store tightly covered. Makes about 36 pralines.
Brown Sugar Pralines: Prepare Buttermilk Pralines as directed above, except substitute 1 cup light cream for buttermilk.
Cheddar Herb Bread
Basic Mix:
2 cups all-purpose flour
1 Tbsp. sugar
1 Tbsp. dried cilantro or parsley
1 Tbsp. dried rosemary
2 tsp. baking powder
1/2 tsp. salt
Directions
1. For Basic Mix, in one resealable plastic bag or container combine dry ingredients.Seal bag and store up to 1 month.
2. CHEDDAR-HERB BREAD: Preheat oven to 350 degrees F. Lightly grease an 8x4x2-inch loaf pan. Place Basic Mix in a bowl. With a pastry blender, cut in 1/4 cup butter until mixture resembles coarse crumbs. Stir in 4 ounces white cheddar cheese, shredded. In a bowl combine 3/4 cup milk and 1 egg, slightly beaten. Add to crumb mixture all at once. Stir quickly with a fork to moisten. Spread in prepared pan. Bake 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Turn loaf out onto wire rack; cool completely. Makes 12 servings.
Nutrition Facts
Calories 167, Total Fat (g) 8, Saturated Fat (g) 4, Monounsaturated Fat (g) 1, Polyunsaturated Fat (g) 0, Cholesterol (mg) 39, Sodium (mg) 263, Carbohydrate (g) 18, Total Sugar (g) 2, Fiber (g) 1, Protein (g) 6, Vitamin A (DV%) 0, Vitamin C (DV%) 1, Calcium (DV%) 15, Iron (DV%) 7, Percent Daily Values are based on a 2,000 calorie diet
2 cups all-purpose flour
1 Tbsp. sugar
1 Tbsp. dried cilantro or parsley
1 Tbsp. dried rosemary
2 tsp. baking powder
1/2 tsp. salt
Directions
1. For Basic Mix, in one resealable plastic bag or container combine dry ingredients.Seal bag and store up to 1 month.
2. CHEDDAR-HERB BREAD: Preheat oven to 350 degrees F. Lightly grease an 8x4x2-inch loaf pan. Place Basic Mix in a bowl. With a pastry blender, cut in 1/4 cup butter until mixture resembles coarse crumbs. Stir in 4 ounces white cheddar cheese, shredded. In a bowl combine 3/4 cup milk and 1 egg, slightly beaten. Add to crumb mixture all at once. Stir quickly with a fork to moisten. Spread in prepared pan. Bake 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Turn loaf out onto wire rack; cool completely. Makes 12 servings.
Nutrition Facts
Calories 167, Total Fat (g) 8, Saturated Fat (g) 4, Monounsaturated Fat (g) 1, Polyunsaturated Fat (g) 0, Cholesterol (mg) 39, Sodium (mg) 263, Carbohydrate (g) 18, Total Sugar (g) 2, Fiber (g) 1, Protein (g) 6, Vitamin A (DV%) 0, Vitamin C (DV%) 1, Calcium (DV%) 15, Iron (DV%) 7, Percent Daily Values are based on a 2,000 calorie diet
Peppermint Cheesecake
18 chocolate sandwich cookies with white filling
1/4 cup butter, melted
30 striped round peppermint candies
4 8-ounce packages cream cheese, softened
1 16-ounce carton dairy sour cream
1/2 cup sugar
1 teaspoon vanilla
1/2 teaspoon peppermint extract or 3 drops peppermint oil
4 eggs, lightly beaten
Chocolate curls and/or striped round peppermint candies, coarsely crushed
Directions
1. Preheat oven to 325 degrees F. Wrap a double layer of foil around the bottom and outside of two lightly greased 6-inch springform pans to form a watertight seal; set aside.
2. For crust: In a food processor, place chocolate sandwich cookies. Cover and process until cookies are crushed. With the machine running, quickly add melted butter through feed tube. Process with on/off pulses just until cookies are finely crushed, scraping down sides to evenly moisten crumbs. Press mixture onto the bottom and 1 inch up the sides of the foil-wrapped pans.
3. Place the peppermint candies in a clean food processor bowl. Cover and process until finely crushed. You should have about 3/4 cup. Set aside.
4. For filling: In a large bowl, combine cream cheese, sour cream, and sugar. Beat with an electric mixer on medium speed until combined. Add vanilla and peppermint extract; beat until smooth. Add eggs one at a time, beating after each addition just until combined. Stir in the 3/4 cup peppermint candies. Pour over crusts, spreading evenly.
5. Place the foil-wrapped springform pans in a 13x9x2-inch baking pan. Pour enough hot water into the baking pan to reach halfway up sides of the springform pans.
6. Bake for 60 to 70 minutes or until the outside edges appear set and the centers appear nearly set when gently shaken. Remove springform pans from water. Cool completely in pans on wire racks. Remove foil. Cover and chill overnight.
7. To serve, using a small sharp knife, loosen the edge of cheesecakes from sides of the pans. Remove sides of the pan. Garnish with chocolate curls and/or coarsely crushed striped round peppermint candies. Makes 16 servings.
For a 9-inch springform pan: Wrap a double layer of foil around the bottom and outside of a greased 9-inch springform pan to form a watertight seal. For crust, use 12 cookies and 1/4 cup melted butter.
1/4 cup butter, melted
30 striped round peppermint candies
4 8-ounce packages cream cheese, softened
1 16-ounce carton dairy sour cream
1/2 cup sugar
1 teaspoon vanilla
1/2 teaspoon peppermint extract or 3 drops peppermint oil
4 eggs, lightly beaten
Chocolate curls and/or striped round peppermint candies, coarsely crushed
Directions
1. Preheat oven to 325 degrees F. Wrap a double layer of foil around the bottom and outside of two lightly greased 6-inch springform pans to form a watertight seal; set aside.
2. For crust: In a food processor, place chocolate sandwich cookies. Cover and process until cookies are crushed. With the machine running, quickly add melted butter through feed tube. Process with on/off pulses just until cookies are finely crushed, scraping down sides to evenly moisten crumbs. Press mixture onto the bottom and 1 inch up the sides of the foil-wrapped pans.
3. Place the peppermint candies in a clean food processor bowl. Cover and process until finely crushed. You should have about 3/4 cup. Set aside.
4. For filling: In a large bowl, combine cream cheese, sour cream, and sugar. Beat with an electric mixer on medium speed until combined. Add vanilla and peppermint extract; beat until smooth. Add eggs one at a time, beating after each addition just until combined. Stir in the 3/4 cup peppermint candies. Pour over crusts, spreading evenly.
5. Place the foil-wrapped springform pans in a 13x9x2-inch baking pan. Pour enough hot water into the baking pan to reach halfway up sides of the springform pans.
6. Bake for 60 to 70 minutes or until the outside edges appear set and the centers appear nearly set when gently shaken. Remove springform pans from water. Cool completely in pans on wire racks. Remove foil. Cover and chill overnight.
7. To serve, using a small sharp knife, loosen the edge of cheesecakes from sides of the pans. Remove sides of the pan. Garnish with chocolate curls and/or coarsely crushed striped round peppermint candies. Makes 16 servings.
For a 9-inch springform pan: Wrap a double layer of foil around the bottom and outside of a greased 9-inch springform pan to form a watertight seal. For crust, use 12 cookies and 1/4 cup melted butter.
Red and White Christmas Cake
4 eggs
2 cups buttermilk or sour milk
4 cups all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1-1/2 teaspoons salt
1 cup shortening
3 cups sugar
2 1-ounce bottles red food coloring (1/4 cup)
2 teaspoons vanilla
Fluffy White Chocolate Frosting
1/3 cup seedless red raspberry jam
3 ounces white chocolate baking squares (with cocoa butter), grated*
Fresh raspberries
White Chocolate Leaves
Directions
1. Allow eggs and buttermilk to stand at room temperature for 30 minutes. Meanwhile, grease and flour six 3-1/2 x 3-1/2 x 1-1/2-inch individual mini ball pans or 6-ounce custard cups, one 2-1/2-liter (10-cup) round oven-safe mixing bowl (the bowl should be 8 inches or less across), and one 8 x 1-1/2-inch round baking pan. In a medium bowl, stir together flour, cocoa powder, baking soda, and salt. Set pans and flour mixture aside.
2. Preheat oven to 325 degrees F. In a very large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Gradually beat in sugar until well mixed. Add eggs, one at a time, beating on medium speed after each addition until combined. Beat in food coloring and vanilla. Alternately add flour mixture and buttermilk to egg mixture, beating on low speed after each addition just until combined.
3. Fill each individual ball pan or custard cup half full of batter (1/3 cup batter in each). Spoon 2-1/2 cups of the batter into the 8-inch round baking pan. Spoon remaining batter (about 5 cups) into the oven-safe mixing bowl.
4. Bake for 20 to 25 minutes for ball pans or custard cups, 25 to 30 minutes for 8-inch round baking pan, and 1-1/4 to 1-1/2 hours for mixing bowl or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool on wire racks.
5. To assemble, place the 8-inch round cake on a pedestal cake plate. Spread about 1 cup of the Fluffy White Chocolate Frosting on top. In a small bowl, stir raspberry jam until smooth. Drizzle jam over frosted cake. Top with bowl cake (trim if necessary to make cake sit flat). Spread about 3 cups of the remaining frosting over top and sides of cake. Spread remaining frosting over inverted ball cakes.
6. Generously sprinkle frosted cakes with grated white chocolate. Chill for up to 2 hours. To serve, garnish with fresh raspberries and/or White Chocolate Leaves.
7. Makes 24 servings
8. *Test Kitchen Tip: Use a food processor to grate chocolate.
9. Fluffy White Chocolate Frosting: In a medium saucepan, combine 1/2 cup whipping cream and 2 tablespoons butter; heat over medium heat until boiling. Remove from heat. Add 9 ounces white chocolate baking squares (with cocoa butter), chopped; do not stir. Let stand, uncovered, for 5 minutes. Stir mixture until smooth. Cover and let stand at room temperature about 30 minutes or until cooled.
In a chilled large bowl, beat 2-1/4 cups whipping cream with chilled beaters of an electric mixer on medium speed just until soft peaks form (tips curl). Add the cooled white chocolate mixture, one-third at a time, beating on low speed just until combined.
10. White Chocolate Leaves: Use nontoxic fresh leaves such as bay, rose, lemon, or ivy. Melted white chocolate baking squares (3 ounces makes enough to coat 10 to 12 small leaves). Dip underside (vein side) of each leaf in the melted white chocolate, being careful not to coat the topside of the leaf. (Or use a small paintbrush to brush several coats of the melted white chocolate on the underside of each leaf.) Wipe off any white chocolate on the top side of the leaf. Place the leaves, white chocolate sides up, on a baking sheet lined with waxed paper or a curved surface, such as a rolling pin or measuring cup; chill or freeze until hardened. Before using, peel the leaf away from the white chocolate; discard leaf.
2 cups buttermilk or sour milk
4 cups all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1-1/2 teaspoons salt
1 cup shortening
3 cups sugar
2 1-ounce bottles red food coloring (1/4 cup)
2 teaspoons vanilla
Fluffy White Chocolate Frosting
1/3 cup seedless red raspberry jam
3 ounces white chocolate baking squares (with cocoa butter), grated*
Fresh raspberries
White Chocolate Leaves
Directions
1. Allow eggs and buttermilk to stand at room temperature for 30 minutes. Meanwhile, grease and flour six 3-1/2 x 3-1/2 x 1-1/2-inch individual mini ball pans or 6-ounce custard cups, one 2-1/2-liter (10-cup) round oven-safe mixing bowl (the bowl should be 8 inches or less across), and one 8 x 1-1/2-inch round baking pan. In a medium bowl, stir together flour, cocoa powder, baking soda, and salt. Set pans and flour mixture aside.
2. Preheat oven to 325 degrees F. In a very large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Gradually beat in sugar until well mixed. Add eggs, one at a time, beating on medium speed after each addition until combined. Beat in food coloring and vanilla. Alternately add flour mixture and buttermilk to egg mixture, beating on low speed after each addition just until combined.
3. Fill each individual ball pan or custard cup half full of batter (1/3 cup batter in each). Spoon 2-1/2 cups of the batter into the 8-inch round baking pan. Spoon remaining batter (about 5 cups) into the oven-safe mixing bowl.
4. Bake for 20 to 25 minutes for ball pans or custard cups, 25 to 30 minutes for 8-inch round baking pan, and 1-1/4 to 1-1/2 hours for mixing bowl or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool on wire racks.
5. To assemble, place the 8-inch round cake on a pedestal cake plate. Spread about 1 cup of the Fluffy White Chocolate Frosting on top. In a small bowl, stir raspberry jam until smooth. Drizzle jam over frosted cake. Top with bowl cake (trim if necessary to make cake sit flat). Spread about 3 cups of the remaining frosting over top and sides of cake. Spread remaining frosting over inverted ball cakes.
6. Generously sprinkle frosted cakes with grated white chocolate. Chill for up to 2 hours. To serve, garnish with fresh raspberries and/or White Chocolate Leaves.
7. Makes 24 servings
8. *Test Kitchen Tip: Use a food processor to grate chocolate.
9. Fluffy White Chocolate Frosting: In a medium saucepan, combine 1/2 cup whipping cream and 2 tablespoons butter; heat over medium heat until boiling. Remove from heat. Add 9 ounces white chocolate baking squares (with cocoa butter), chopped; do not stir. Let stand, uncovered, for 5 minutes. Stir mixture until smooth. Cover and let stand at room temperature about 30 minutes or until cooled.
In a chilled large bowl, beat 2-1/4 cups whipping cream with chilled beaters of an electric mixer on medium speed just until soft peaks form (tips curl). Add the cooled white chocolate mixture, one-third at a time, beating on low speed just until combined.
10. White Chocolate Leaves: Use nontoxic fresh leaves such as bay, rose, lemon, or ivy. Melted white chocolate baking squares (3 ounces makes enough to coat 10 to 12 small leaves). Dip underside (vein side) of each leaf in the melted white chocolate, being careful not to coat the topside of the leaf. (Or use a small paintbrush to brush several coats of the melted white chocolate on the underside of each leaf.) Wipe off any white chocolate on the top side of the leaf. Place the leaves, white chocolate sides up, on a baking sheet lined with waxed paper or a curved surface, such as a rolling pin or measuring cup; chill or freeze until hardened. Before using, peel the leaf away from the white chocolate; discard leaf.
Friday, December 11, 2009
Cheese Straws
1-1/3 cups grated Parmesan cheese
2 teaspoons fennel seeds
1 teaspoons mustard seeds
1 teaspoons poppy seeds
1 teaspoons caraway seeds
1/2 teaspoon black sesame seeds
1/2 teaspoon white sesame seeds
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/4 teaspoon ground turmeric
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1 egg, lightly beaten
3 tablespoons water
1 17.3-ounce package frozen puff pastry sheets, thawed (2 sheets)
Directions
1. Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper; set aside.
2. In a medium bowl, combine cheese, fennel seeds, mustard seeds, poppy seeds, caraway seeds, black and white sesame seeds, garlic powder, pepper, salt, turmeric, paprika and cayenne pepper. Set aside. In a small bowl beat together egg and water.
3. On a lightly floured cutting board, unfold one sheet of puff pastry. Brush the surface lightly with some of the egg mixture. Top with half of the cheese mixture to evenly cover entire surface. Roll a floured rolling pin over cheese to gently press the cheese into the puff pastry.
4. Cut the puff pastry into long 1/2-inch-wide strips; gently twist each strip several times. Lay strips 1 inch apart on a prepared baking sheet. Repeat with remaining sheet of puff pastry, egg mixture and cheese mixture. Bake about 15 minutes or until the straws are golden in color. Cool on wire racks. Best served the same day but can be stored overnight in an airtight container. Makes 32 to 36 cheese straws.
Nutrition Facts
Servings Per Recipe 32 to 36 cheese straws Calories 130, Total Fat (g) 7, Saturated Fat (g) 2, Monounsaturated Fat (g) 4, Polyunsaturated Fat (g) 1, Cholesterol (mg) 9, Sodium (mg) 109, Carbohydrate (g) 7, Protein (g) 3, Calcium (DV%) 4, Iron (DV%) 3, Percent Daily Values are based on a 2,000 calorie diet
2 teaspoons fennel seeds
1 teaspoons mustard seeds
1 teaspoons poppy seeds
1 teaspoons caraway seeds
1/2 teaspoon black sesame seeds
1/2 teaspoon white sesame seeds
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/4 teaspoon ground turmeric
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1 egg, lightly beaten
3 tablespoons water
1 17.3-ounce package frozen puff pastry sheets, thawed (2 sheets)
Directions
1. Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper; set aside.
2. In a medium bowl, combine cheese, fennel seeds, mustard seeds, poppy seeds, caraway seeds, black and white sesame seeds, garlic powder, pepper, salt, turmeric, paprika and cayenne pepper. Set aside. In a small bowl beat together egg and water.
3. On a lightly floured cutting board, unfold one sheet of puff pastry. Brush the surface lightly with some of the egg mixture. Top with half of the cheese mixture to evenly cover entire surface. Roll a floured rolling pin over cheese to gently press the cheese into the puff pastry.
4. Cut the puff pastry into long 1/2-inch-wide strips; gently twist each strip several times. Lay strips 1 inch apart on a prepared baking sheet. Repeat with remaining sheet of puff pastry, egg mixture and cheese mixture. Bake about 15 minutes or until the straws are golden in color. Cool on wire racks. Best served the same day but can be stored overnight in an airtight container. Makes 32 to 36 cheese straws.
Nutrition Facts
Servings Per Recipe 32 to 36 cheese straws Calories 130, Total Fat (g) 7, Saturated Fat (g) 2, Monounsaturated Fat (g) 4, Polyunsaturated Fat (g) 1, Cholesterol (mg) 9, Sodium (mg) 109, Carbohydrate (g) 7, Protein (g) 3, Calcium (DV%) 4, Iron (DV%) 3, Percent Daily Values are based on a 2,000 calorie diet
Key Lime Tartlet
Coconut-Macadamia Nut Pastry
4 egg yolks
1 14-ounce can sweetened condensed milk
1 teaspoon finely shredded lime peel
1/2 cup lime juice (10 to 12 Key limes or 4 to 6 Persian limes*) or bottled Key lime juice
Few drops green food coloring (optional)
Sweetened Whipped Cream
1/4 cup coconut, toasted
3 tablespoons chopped macadamia nuts
Fresh Mint Sprigs (optional)
Directions
1. Prepare Coconut-Macadamia Nut Pastry. Preheat oven to 450°F. Divide dough into eight portions. On a floured surface, use your hands to slightly flatten one portion. Roll dough from center to edge into a circle about 5 inches in diameter. Transfer dough circle to a 4-inch tart pan that has a removable bottom. Press dough into fluted side of tart pan; trim edge. Using a fork, prick bottom and side of dough. Repeat with remaining dough portions. Line each dough shell with a double thickness of foil. Place on a large baking sheet. Bake for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry shells are golden. Transfer to a wire rack and cool. Reduce oven temperature to 350°F.
2. For filling: In a medium bowl, beat egg yolks with a wire whisk or fork. Gradually whisk in sweetened condensed milk. Add lime peel, lime juice, and, if desired, food coloring. Mix well.
3. Spoon filling into baked pastry shells. Place on a large baking sheet. Bake for 10 to 12 minutes or until set. Cool on a wire rack for 1 hour. Chill for 2 to 3 hours or until completely chilled.
4. To serve, remove sides of tart pans. Using a pastry bag fitted with a round tip, pipe Sweetened Whipped Cream onto each slice (or using a spoon, top with whipped cream). Sprinkle with toasted coconut and chopped macadamia nuts. If desired, garnish with mint. Makes 8 tartlets.
Coconut-Macadamia Nut Pastry: In a medium bowl, stir together 1 1/4 cups all-purpose flour and 1/4 cup granulated sugar. Using a pastry blender, cut in 1/2 cup cold butter until pieces are pea-size. Stir in 1/4 cup finely chopped coconut, toasted, and 2 tablespoons finely chopped macadamia nuts. In a small bowl, whisk together 2 egg yolks and 1 tablespoon ice water. Gradually stir egg yolk mixture into flour mixture. Using your fingers, gently knead dough just until a ball forms. Cover dough with plastic wrap and chill for 30 to 60 minutes or until dough is easy to handle.
Sweetened Whipped Cream: In a chilled small bowl, combine 3/4 cup whipping cream and 4 teaspoons powdered sugar. Beat with chilled beaters of an electric mixer on low to medium speed just until soft peaks form (tips curl over).
Bake Ahead Tip: Prepare as directed through step 3. Cover and chill for up to 2 days. Remove sides and garnish as directed in step 4.
4 egg yolks
1 14-ounce can sweetened condensed milk
1 teaspoon finely shredded lime peel
1/2 cup lime juice (10 to 12 Key limes or 4 to 6 Persian limes*) or bottled Key lime juice
Few drops green food coloring (optional)
Sweetened Whipped Cream
1/4 cup coconut, toasted
3 tablespoons chopped macadamia nuts
Fresh Mint Sprigs (optional)
Directions
1. Prepare Coconut-Macadamia Nut Pastry. Preheat oven to 450°F. Divide dough into eight portions. On a floured surface, use your hands to slightly flatten one portion. Roll dough from center to edge into a circle about 5 inches in diameter. Transfer dough circle to a 4-inch tart pan that has a removable bottom. Press dough into fluted side of tart pan; trim edge. Using a fork, prick bottom and side of dough. Repeat with remaining dough portions. Line each dough shell with a double thickness of foil. Place on a large baking sheet. Bake for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry shells are golden. Transfer to a wire rack and cool. Reduce oven temperature to 350°F.
2. For filling: In a medium bowl, beat egg yolks with a wire whisk or fork. Gradually whisk in sweetened condensed milk. Add lime peel, lime juice, and, if desired, food coloring. Mix well.
3. Spoon filling into baked pastry shells. Place on a large baking sheet. Bake for 10 to 12 minutes or until set. Cool on a wire rack for 1 hour. Chill for 2 to 3 hours or until completely chilled.
4. To serve, remove sides of tart pans. Using a pastry bag fitted with a round tip, pipe Sweetened Whipped Cream onto each slice (or using a spoon, top with whipped cream). Sprinkle with toasted coconut and chopped macadamia nuts. If desired, garnish with mint. Makes 8 tartlets.
Coconut-Macadamia Nut Pastry: In a medium bowl, stir together 1 1/4 cups all-purpose flour and 1/4 cup granulated sugar. Using a pastry blender, cut in 1/2 cup cold butter until pieces are pea-size. Stir in 1/4 cup finely chopped coconut, toasted, and 2 tablespoons finely chopped macadamia nuts. In a small bowl, whisk together 2 egg yolks and 1 tablespoon ice water. Gradually stir egg yolk mixture into flour mixture. Using your fingers, gently knead dough just until a ball forms. Cover dough with plastic wrap and chill for 30 to 60 minutes or until dough is easy to handle.
Sweetened Whipped Cream: In a chilled small bowl, combine 3/4 cup whipping cream and 4 teaspoons powdered sugar. Beat with chilled beaters of an electric mixer on low to medium speed just until soft peaks form (tips curl over).
Bake Ahead Tip: Prepare as directed through step 3. Cover and chill for up to 2 days. Remove sides and garnish as directed in step 4.
Peppermint-Fudge Pie
Chocolate Crumb Crust
1 cup sugar
1 5-ounce can (2/3 cup) evaporated milk
2 tablespoons butter
2 ounces unsweetened chocolate, cut up
1 teaspoon vanilla
2 pints (4 cups) peppermint ice cream
3/4 cup sugar
1/2 cup boiling water
1/4 cup meringue powder*
10 striped round peppermint candies, crushed (1/4 cup)
Directions
1. Prepare Chocolate Crumb Crust. For fudge sauce: In a small saucepan, combine the 1 cup sugar, the evaporated milk, butter, and chocolate. Cook and stir over medium heat until bubbly; reduce heat. Boil gently for 4 to 5 minutes or until mixture is thickened and reduced to 1-1/2 cups, stirring occasionally. Remove from heat; stir in vanilla. If necessary, beat until smooth with wire whisk or rotary beater. Set aside to cool completely.
2. In a chilled bowl, stir 1 pint of the peppermint ice cream until softened (photo 1). Spread over cooled Chocolate Crumb Crust. Place the cooled fudge sauce in a pastry bag fitted with a round tip about 1/4-inch in diameter.** Pipe half of the cooled fudge sauce over ice cream (photo 2). Freeze about 2 hours or until nearly firm. Repeat with the remaining peppermint ice cream and the remaining fudge sauce. Return to freezer while preparing meringue.
3. For meringue: In a medium bowl, dissolve the 3/4 cup sugar in the boiling water. Cool to room temperature. Add the meringue powder. Beat with an electric mixer on low speed until combined; beat on high speed until stiff peaks form (tips stand straight). Using a wooden spoon, fold 3 tablespoons of the crushed candy into the meringue. Spread meringue over pie, sealing to edge. Freeze about 6 hours or until firm.
4. Preheat oven to 475°F. Bake for 3 to 4 minutes or just until meringue is light brown. Cover loosely with foil. Freeze for 6 to 24 hours before serving. Sprinkle with the remaining crushed candy before serving. Makes 12 servings.
Chocolate Crumb Crust: Preheat oven to 375°F. Lightly coat an 8-inch springform pan with nonstick cooking spray; set aside. In a medium bowl, combine 1 cup very finely crushed vanilla wafers (about 22 cookies), 1/3 cup powdered sugar, and 3 tablespoons unsweetened cocoa powder. Stir in 3 tablespoons butter, melted. Pat crust mixture firmly into the bottom of the prepared pan. Bake for 7 to 8 minutes or until crust is firm. Cool in pan on a wire rack.
1 cup sugar
1 5-ounce can (2/3 cup) evaporated milk
2 tablespoons butter
2 ounces unsweetened chocolate, cut up
1 teaspoon vanilla
2 pints (4 cups) peppermint ice cream
3/4 cup sugar
1/2 cup boiling water
1/4 cup meringue powder*
10 striped round peppermint candies, crushed (1/4 cup)
Directions
1. Prepare Chocolate Crumb Crust. For fudge sauce: In a small saucepan, combine the 1 cup sugar, the evaporated milk, butter, and chocolate. Cook and stir over medium heat until bubbly; reduce heat. Boil gently for 4 to 5 minutes or until mixture is thickened and reduced to 1-1/2 cups, stirring occasionally. Remove from heat; stir in vanilla. If necessary, beat until smooth with wire whisk or rotary beater. Set aside to cool completely.
2. In a chilled bowl, stir 1 pint of the peppermint ice cream until softened (photo 1). Spread over cooled Chocolate Crumb Crust. Place the cooled fudge sauce in a pastry bag fitted with a round tip about 1/4-inch in diameter.** Pipe half of the cooled fudge sauce over ice cream (photo 2). Freeze about 2 hours or until nearly firm. Repeat with the remaining peppermint ice cream and the remaining fudge sauce. Return to freezer while preparing meringue.
3. For meringue: In a medium bowl, dissolve the 3/4 cup sugar in the boiling water. Cool to room temperature. Add the meringue powder. Beat with an electric mixer on low speed until combined; beat on high speed until stiff peaks form (tips stand straight). Using a wooden spoon, fold 3 tablespoons of the crushed candy into the meringue. Spread meringue over pie, sealing to edge. Freeze about 6 hours or until firm.
4. Preheat oven to 475°F. Bake for 3 to 4 minutes or just until meringue is light brown. Cover loosely with foil. Freeze for 6 to 24 hours before serving. Sprinkle with the remaining crushed candy before serving. Makes 12 servings.
Chocolate Crumb Crust: Preheat oven to 375°F. Lightly coat an 8-inch springform pan with nonstick cooking spray; set aside. In a medium bowl, combine 1 cup very finely crushed vanilla wafers (about 22 cookies), 1/3 cup powdered sugar, and 3 tablespoons unsweetened cocoa powder. Stir in 3 tablespoons butter, melted. Pat crust mixture firmly into the bottom of the prepared pan. Bake for 7 to 8 minutes or until crust is firm. Cool in pan on a wire rack.
Chocolate Mint Brownies
BROWNIES
1/2 cup butter
4 ounces unsweetened chocolate
1 1/2 cups sugar
3 eggs
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
MINT FROSTING
1/4 cup softened butter
2 1/2 cups confectioners' sugar
1 1/2 to 3 tablespoons milk
1/2 teaspoon peppermint extract
Green food coloring
CHOCOLATE TOPPING
3/4 cup semisweet chocolate chips
Instructions
Heat the oven to 350ยบ and grease a 9-inch square baking pan. For the brownies, place the butter and chocolate in a microwave-safe bowl. Microwave on high for 1 minute, stir, and microwave for 1 minute more. Stir until smooth. In a separate bowl, whisk together the sugar and eggs. Stir in the chocolate and the vanilla extract. Finally, stir in the flour and salt until thoroughly combined. Pour into the prepared pan, then bake for 25 minutes or until a knife inserted in the middle comes out clean. Cool for at least 1 hour.
To make the mint frosting, cream the butter and confectioners' sugar. Add the milk 1 tablespoon at a time, beating until it is smooth and spreadable. Beat in the peppermint extract and tint to the desired shade with green food coloring. Frost the cooled brownies, cover, and chill for 1 hour.
To make the chocolate topping, pour the chips into a microwave-safe bowl, add the butter, and microwave on high for 1 1/2 minutes or until the chocolate melts. Stir until smooth. Pour the chocolate over the brownies and smooth it with a knife. Refrigerate for 45 minutes or until the coating hardens.
Bring the brownies to room temperature, then cut into 16 to 32 pieces. Layer them on a piece of cellophane (place waxed paper between the layers to prevent sticking), wrap up the brownie package, and tie with a red ribbon. Makes 16 to 32 brownies.
1/2 cup butter
4 ounces unsweetened chocolate
1 1/2 cups sugar
3 eggs
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
MINT FROSTING
1/4 cup softened butter
2 1/2 cups confectioners' sugar
1 1/2 to 3 tablespoons milk
1/2 teaspoon peppermint extract
Green food coloring
CHOCOLATE TOPPING
3/4 cup semisweet chocolate chips
Instructions
Heat the oven to 350ยบ and grease a 9-inch square baking pan. For the brownies, place the butter and chocolate in a microwave-safe bowl. Microwave on high for 1 minute, stir, and microwave for 1 minute more. Stir until smooth. In a separate bowl, whisk together the sugar and eggs. Stir in the chocolate and the vanilla extract. Finally, stir in the flour and salt until thoroughly combined. Pour into the prepared pan, then bake for 25 minutes or until a knife inserted in the middle comes out clean. Cool for at least 1 hour.
To make the mint frosting, cream the butter and confectioners' sugar. Add the milk 1 tablespoon at a time, beating until it is smooth and spreadable. Beat in the peppermint extract and tint to the desired shade with green food coloring. Frost the cooled brownies, cover, and chill for 1 hour.
To make the chocolate topping, pour the chips into a microwave-safe bowl, add the butter, and microwave on high for 1 1/2 minutes or until the chocolate melts. Stir until smooth. Pour the chocolate over the brownies and smooth it with a knife. Refrigerate for 45 minutes or until the coating hardens.
Bring the brownies to room temperature, then cut into 16 to 32 pieces. Layer them on a piece of cellophane (place waxed paper between the layers to prevent sticking), wrap up the brownie package, and tie with a red ribbon. Makes 16 to 32 brownies.
Chocolate Peppermint Candy Cupcakes
From http://cupcakestakethecake.blogspot.com
Yield
Makes 36 cupcakes
Ingredients
* Chocolate Velvet Cake Batter (see below)
* 1 (12-ounce) package white chocolate morsels
* 1/2 cup crushed peppermint candy canes
* Vanilla Buttercream Frosting (see below)
Place 36 paper baking cups in muffin pans; spoon batter evenly into paper cups, filling two-thirds full. Bake at 350° for 18 minutes or until a wooden pick inserted in center of cupcake comes out clean. Remove cupcakes from pan, and let cool completely on wire racks.
Melt white chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total). Stir until smooth, and spread in a 1/4-inch-thick layer on a foil-lined baking sheet. Sprinkle evenly with peppermint candy. Chill 30 minutes or until firm. Remove from baking sheet, and chop.
Spread cupcakes evenly with Vanilla Buttercream Frosting; sprinkle evenly with chopped candy mixture.
Chocolate Velvet Cake Batter
Yield
Makes about 8 1/2 cups
Ingredients
* 1 1/2 cups semisweet chocolate morsels
* 1/2 cup butter, softened
* 1 (16-ounce) package light brown sugar
* 3 large eggs
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 (8-ounce) container sour cream
* 1 cup hot water
* 2 teaspoons vanilla extract
Preparation
Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time). Stir until smooth.
Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla. Use immediately, following directions for desired cake.
Vanilla Buttercream Frosting
Yield
Makes about 6 cups
Ingredients
* 1 cup butter, softened
* 2 (16-ounce) packages powdered sugar
* 2/3 cup milk
* 1 tablespoon vanilla extract
Preparation
Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with milk, beating at low speed until blended after each addition. Stir in vanilla extract.
Yield
Makes 36 cupcakes
Ingredients
* Chocolate Velvet Cake Batter (see below)
* 1 (12-ounce) package white chocolate morsels
* 1/2 cup crushed peppermint candy canes
* Vanilla Buttercream Frosting (see below)
Place 36 paper baking cups in muffin pans; spoon batter evenly into paper cups, filling two-thirds full. Bake at 350° for 18 minutes or until a wooden pick inserted in center of cupcake comes out clean. Remove cupcakes from pan, and let cool completely on wire racks.
Melt white chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total). Stir until smooth, and spread in a 1/4-inch-thick layer on a foil-lined baking sheet. Sprinkle evenly with peppermint candy. Chill 30 minutes or until firm. Remove from baking sheet, and chop.
Spread cupcakes evenly with Vanilla Buttercream Frosting; sprinkle evenly with chopped candy mixture.
Chocolate Velvet Cake Batter
Yield
Makes about 8 1/2 cups
Ingredients
* 1 1/2 cups semisweet chocolate morsels
* 1/2 cup butter, softened
* 1 (16-ounce) package light brown sugar
* 3 large eggs
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 (8-ounce) container sour cream
* 1 cup hot water
* 2 teaspoons vanilla extract
Preparation
Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time). Stir until smooth.
Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla. Use immediately, following directions for desired cake.
Vanilla Buttercream Frosting
Yield
Makes about 6 cups
Ingredients
* 1 cup butter, softened
* 2 (16-ounce) packages powdered sugar
* 2/3 cup milk
* 1 tablespoon vanilla extract
Preparation
Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with milk, beating at low speed until blended after each addition. Stir in vanilla extract.
Pretty in Pink cupcakes
1 package (about 18 ounces) white cake mix
1-1/3 cups water
3 egg whites
2 tablespoons vegetable oil or melted butter
1/2 teaspoon peppermint extract
3 to 4 drops red liquid food coloring or 1/4 teaspoon red gel food coloring
1 container (16 ounces) vanilla frosting
1/2 cup crushed peppermint candies (about 16 candies)
1. Preheat oven to 350°F. Line 30 standard (2-1/2-inch) muffin cups with paper baking cups.
2. Beat cake mix, water, egg whites, oil, peppermint extract and food coloring in large bowl with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes. Spoon batter into prepared muffin cups, filling three-fourths full.
3. Bake 20 to 22 minutes or until toothpick inserted into centers comes out clean. Cool cupcakes in pans on wire racks 10 minutes. Remove to racks; cool completely. (At this point, cupcakes may be frozen up to 3 months. Thaw to room temperature before frosting.)
4. Spread frosting over cooled cupcakes; sprinkle with crushed candies. Store at room temperature up to 24 hours or cover and refrigerate up to 3 days before serving.
1-1/3 cups water
3 egg whites
2 tablespoons vegetable oil or melted butter
1/2 teaspoon peppermint extract
3 to 4 drops red liquid food coloring or 1/4 teaspoon red gel food coloring
1 container (16 ounces) vanilla frosting
1/2 cup crushed peppermint candies (about 16 candies)
1. Preheat oven to 350°F. Line 30 standard (2-1/2-inch) muffin cups with paper baking cups.
2. Beat cake mix, water, egg whites, oil, peppermint extract and food coloring in large bowl with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes. Spoon batter into prepared muffin cups, filling three-fourths full.
3. Bake 20 to 22 minutes or until toothpick inserted into centers comes out clean. Cool cupcakes in pans on wire racks 10 minutes. Remove to racks; cool completely. (At this point, cupcakes may be frozen up to 3 months. Thaw to room temperature before frosting.)
4. Spread frosting over cooled cupcakes; sprinkle with crushed candies. Store at room temperature up to 24 hours or cover and refrigerate up to 3 days before serving.
Vanilla-Peppermint Cupcakes
1 1/2 cups all-purpose flour , sifted
1 tsp. baking powder
1/4 tsp. coarse salt
1/2 cup whole milk , room temperature
1 tsp. pure vanilla extract
1 tsp. peppermint extract
1/2 cup (1 stick) unsalted butter , room temperature
1 cup sugar
1 large egg , room temperature
2 large egg whites , room temperature
Vanilla-Peppermint Frosting:
1 cup (2 sticks) unsalted butter , firm but not cold
1/8 tsp. salt
3 1/2 cups confectioners' sugar , sifted
1/2 tsp. vanilla extract
1/2 tsp. peppermint extract
1/2 tsp. milk
To make cupcakes:
Preheat oven to 350°. Line a 12-cup muffin tin with cupcake liners; set aside.In a medium bowl, whisk together flour, baking powder and salt; set aside.In a small bowl, mix together milk and extracts; set aside.In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
To make frosting:
In the bowl of an electric mixer fitted with the flat beater, beat the butter and salt on medium speed until light and fluffy, about 2 minutes. Reduce the speed to low, gradually add the confectioners' sugar and beat until incorporated. Add the extracts and milk and beat until smooth and creamy. Do not overmix or the frosting will incorporate too much air; it should be creamy and dense, like ice cream. Add additional milk, 1 teaspoon at a time, if frosting does not have a spreadable consistency.
To frost:
Scoop a generous amount of frosting on top of a cooled cupcake. Hold the cupcake in one hand and with the other hand use a small offset spatula to smooth the frosting over the entire top of the cupcake. To achieve the Sprinkles look, use the length of the spatula to create large swirls around the circumference of the cupcake. Or for a more homespun and rustic quality, use the tip of the spatula to create small ridges and waves in the frosting.Be careful to handle the cupcake with care and not grip it too tightly, which can crush the delicate cake. In general, the less the cupcake is handled, the better. An experienced Sprinkles froster can frost a cupcake with only a few turns of the spatula!Top with crushed candy canes!
1 tsp. baking powder
1/4 tsp. coarse salt
1/2 cup whole milk , room temperature
1 tsp. pure vanilla extract
1 tsp. peppermint extract
1/2 cup (1 stick) unsalted butter , room temperature
1 cup sugar
1 large egg , room temperature
2 large egg whites , room temperature
Vanilla-Peppermint Frosting:
1 cup (2 sticks) unsalted butter , firm but not cold
1/8 tsp. salt
3 1/2 cups confectioners' sugar , sifted
1/2 tsp. vanilla extract
1/2 tsp. peppermint extract
1/2 tsp. milk
To make cupcakes:
Preheat oven to 350°. Line a 12-cup muffin tin with cupcake liners; set aside.In a medium bowl, whisk together flour, baking powder and salt; set aside.In a small bowl, mix together milk and extracts; set aside.In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
To make frosting:
In the bowl of an electric mixer fitted with the flat beater, beat the butter and salt on medium speed until light and fluffy, about 2 minutes. Reduce the speed to low, gradually add the confectioners' sugar and beat until incorporated. Add the extracts and milk and beat until smooth and creamy. Do not overmix or the frosting will incorporate too much air; it should be creamy and dense, like ice cream. Add additional milk, 1 teaspoon at a time, if frosting does not have a spreadable consistency.
To frost:
Scoop a generous amount of frosting on top of a cooled cupcake. Hold the cupcake in one hand and with the other hand use a small offset spatula to smooth the frosting over the entire top of the cupcake. To achieve the Sprinkles look, use the length of the spatula to create large swirls around the circumference of the cupcake. Or for a more homespun and rustic quality, use the tip of the spatula to create small ridges and waves in the frosting.Be careful to handle the cupcake with care and not grip it too tightly, which can crush the delicate cake. In general, the less the cupcake is handled, the better. An experienced Sprinkles froster can frost a cupcake with only a few turns of the spatula!Top with crushed candy canes!
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