Archives for the month of: September, 2013

Sweet recipe for a sweet birthday girl!

Ingredients

  • 1 cup (7 ounces or 200 grams) white sugar
  • 1 teaspoon (5 grams) baking powder
  • 2 3/4 cups plus 2 tablespoons (12 5/8 ounces or 359 grams) cups all-purpose flour (or you can measure 3 cups and remove 2 tablespoons flour)
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • 1/4 teaspoon (2 grams) salt
  • 1 cup (2 sticks or 8 ounces or 227 grams) cold unsalted butter
  • 1 large egg
  • 2 peaches, pitted and thinly sliced (between 1/8 and 1/4-inch thick)

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Directions

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Brown your butter: Melt butter in a small/medium saucepan over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty.

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Stir frequently, scraping up any bits from the bottom as you do. Keep your eyes on it; it burns very quickly after it browns and the very second that you turn around to do something else. Set it in the freezer until solid (about 30 minutes).

[Don’t have time for all this brown butter madness? Check the head notes to use regular softened butter instead.]

Preheat the oven to 375°F (190°C). Butter a 9×13 inch pan, or spray it with a nonstick spray. In a medium bowl, stir together sugar, baking powder, flour, salt and spices with a whisk.

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Use a pastry blender, fork or your fingertips, blend the solidified brown butter and egg into the flour mixture. It will be crumbly.

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Pat 3/4 of the crumbs into the bottom of the prepared pan, pressing firmly. Tile peach slices over crumb base in a single layer.

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Scatter remaining crumbs evenly over peaches and bake in preheated oven for 30 minutes, until top is slightly brown and you can see a little color around the edges. Cool completely in pan before cutting into squares.

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Keeping: I’ve kept mine in the fridge and they’ve held up great there since Monday. I imagine that these would freeze well, between layers of waxed paper, with the container sealed well in plastic wrap.

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This is one of the most fun desserts I have baked with the Venezuelan mafia and one of the most delicious desserts I have ever tasted, especially the frosting! It is a lot easier to eat than individual strawberry shortcake so try out this recipe and enjoy!

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Ingredients

Cake

  • 1-1/2 cup Flour
  • 3 Tablespoons Cornstarch
  • 1/2 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 9 Tablespoons Unsalted Butter, Softened
  • 1-1/2 cup Sugar
  • 3 whole Large Eggs
  • 1/2 cup Sour Cream, Room Temperature
  • 1 teaspoon Vanilla

Icing

  • 1/2 pound Cream Cheese, Room Temperature
  • 2 sticks Unsalted Butter
  • 1-1/2 pound Powdered Sugar, Sifted
  • 1 teaspoon Vanilla
  • 1 pound Strawberries

Directions

IMPORTANT: Be sure to use a cake pan that is at least 2 inches deep. Before baking, the batter should not fill the pan more than halfway.

Sift together flour, salt, baking soda, and corn starch. Cream 9 tablespoons butter with the sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add sour cream and vanilla and mix until combined. Add sifted dry ingredients and mix on low speed until just barely combined.

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Pour into greased and floured 8-inch cake pan. Bake at 350 degrees for 45 to 50 minutes, or until no longer jiggly like my bottom. Remove from cake pan as soon as you pull it out of the oven, and place on a cooling rack and allow it to cool completely.

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Stem strawberries and slice them in half from bottom to top. Place into a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. After 30 minutes, mash the strawberries in two batches. Sprinkle each half with 1 tablespoons sugar and allow to sit for another 30 minutes.

Icing

Combine cream cheese, 2 sticks butter, sifted powdered sugar, vanilla, and dash of salt in a mixing bowl. Mix until very light and fluffy.

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Finger lickin’ good!

Slice cake in half through the middle.

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Spread strawberries evenly over each half (cut side up), pouring on all the juices. Place cake halves into the freezer for five minutes, just to make icing easier.

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Remove from freezer. Use a little less than 1/3 of the icing to spread over the top of the strawberries on the bottom layer. Place the second layer on top. Add half of the remaining icing to the top spreading evenly, then spread the remaining 1/3 cup around the sides.

Leave plain OR garnish with strawberry halves.

IMPORTANT: Cake is best when served slightly cool. The butter content in the icing will cause it to soften at room temperature. For best results, store in the fridge!

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A lot of the cooking utensils I have are from Pampered Chef but this is the first recipe of theirs I have posted. The cream filling was the perfect addition to the strawberries and chocolate combination! Enjoy!

Ingredients

  • nonstick cooking spray with flour
  • 1 package (18-21 oz or 450 g) fudge brownie mix (plus ingredients on the box)
  • 2 square (1 oz/30 g) white chocolate for baking
  • 2 tbsp (30 mL) milk
  • 8 oz (250 g) cream cheese, softened
  • 1/4 cup (50 mL) powdered sugar
  • 1 cup (250 mL) thawed, frozen whipped topping
  • 1 pint small strawberries, sliced

Directions

Preheat oven to 325 degrees F. Spray cups of mini-muffin pan with nonstick cooking spray with flour. Prepare brownie mix according to package directions for cake-like brownies. Fill wells of pan 2/3 full. Bake 14 minutes or until edges are set. (Do not overbake). Remove pan from oven; immediately press tops of brownies to make indentations.

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Cool in pan 15 minutes. Remove brownies from pan; cool completely. Wash pan; repeat with remaining batter. Combine white chocolate and milk in large microwave-safe bowl; microwave on HIGH 1 minute. Stir until smooth; cool slightly. In large mixing bowl, combine cream cheese and sugar; mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.

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Pipe cream cheese mixture into brownie cups; top with strawberries.

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Refrigerate 1-3 hours before serving.Image

Red Velvet Mini Cupcakes

Just use the same recipe but use a mini cupcake mold. I even got a little helper to help me with my little cupcakes! BWF recruit in training!

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He rocks!

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Using my new toy!

Red Velvet Sandwiches 

Found this amazing recipe and even though it is using a box (sorry!) you could technically use the original recipe with the adjustments. Since it takes some time to assemble, I just went ahead with the box. Enjoy! 

Ingredients

  • 1 Box red velvet cake mix (I used Duncan Hanes)
  • 1/2 Cup butter, softened to room temperature
  • 2 Eggs

Directions

Preheat oven to 350 degrees. Mix ingredients until combined. Drop spoonfuls of cookie batter onto baking sheet about two inches apart. Bake for 10-12 minutes. Cool.

Cream Cheese Filling

Ingredients

  • 1/2 Cup butter, softened to room temperature
  • 1 8 oz. Package cream cheese, softened to room temperature
  • 1 1lb. Box of confectioner’s sugar
  • 1 tsp Vanilla

Directions

In a mixer, cream butter, cream cheese and vanilla. Gradually add sugar and mix until smooth.

Makes about 24 cookies or 12 cookie sandwiches

*Sorry for the lack of pictures but I promise mine looked JUST like the ones on the website!

This is one of my go-to recipes because I always have bananas to spare but this Rachel Ray recipe in particular is the best one I’ve tried so far! Cristina and I had a blast making these and there was plenty to share 🙂

Ingredients

  • 1/4 cup vegetable oil
  • 1 1/2 cups flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 3 bananas, mashed (1 cup mashed banana)
  • 1 cup chocolate chips
Directions

Pre-heat the oven to 350°F . Grease and flour a 8 1/2-inch x 4 1/2-inch loaf pan (or use baking spray, such as Baker’s Joy brand). In a large bowl, whisk together the flour, sugar, baking soda and salt. Mix in the oil, bananas and eggs. Stir in the chocolate chips (do not overmix!) and pour into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 60-80 minutes. Cool the loaf in the pan for 10 minutes, then turn out and cool completely, right side up.

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