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Archive for the ‘desserts’ Category

Simply irresistible is really the only way to describe these yummy chilly treats. Not only are they cool and refreshing, but these adorable desserts are just what the doctor ordered to beat the heat!  Also, these are ideal to serve at your next party. Not only will your guest find them delicious,  they will not be able to get over how cute they are.  Simple and very easy to make, they are bound to go over well with any age group. A definite crowd pleaser, because who would not enjoy having frozen chocolate cupcakes or frozen whoopie pies on a hot summer day!

Ready to make some of these delish treats? Here’s the recipes Read the rest of this entry »

How cute is this cake? Celebrate Earth Day with these delicious Spring Daisy Cake. It’s easy to make and will bring many smiles to your dessert table.

Here’s the recipe:

Ingredients

* 1/2 1 lb (8 oz) box prepared white fondant

* Gel-paste food coloring

* Cornstarch

* 2 8-inch round cake layers (your favorite yellow cake recipe)

* 1 recipe Fluffy Vanilla Frosting, below

Preparation:

1. Divide fondant in half and knead yellow coloring into one half, using a light dusting of cornstarch to prevent sticking. Working with one color at a time, roll both white and yellow fondants into thin sheets, about 1/8 inch thick. Cut out small flowers. (Daisy cookie cutter from winbeckler)

2. Knead scraps together to soften and make small balls; moisten with water and press a ball into the center of each flower. Dry flowers overnight on a wire rack to give them shape. Note: While working with one piece of fondant, you should always keep the other piece covered to prevent it from drying out.

3. Trim domed tops from cakes and place one cake on a serving platter. Color 2 cups frosting dark green and the remaining frosting light green. Cover cake layer on platter with light green frosting about an inch thick, then top with second cake. Ice entire cake with light green frosting. Use extra frosting in a piping bag with a #5 plain tip t create a border on the bottom edge.

4. Use dark green icing in a piping bag with a #10 or #12 plain tip to pipe grass points on the top of the entire cake. Top with fondant flowers. Makes 10 servings.

Fluffy Vanilla Frosting:Beat 2 cups unsalted butter, softened, until creamy, about 2 min. Add 6 cups sifted confectioners’ sugar, 1/2 cup at a time, mixing well and scraping down sides of bowl. Beat in 1 tsp vanilla and a pinch of salt; stir until smooth. Makes 5 cups.

Enjoy!

celebrate life in style…

Luscious and Yummy, the Mango Tart is a perfect spring dessert. It takes a tropical turn with its lime pastry cream and sliced mango and kiwi.

Here’s the recipe:

Makes: 8 servings

Ingredients

Crust:

1 1/4 cup(s) all-purpose flour

1/4 cup(s) confectioners’ sugar

1/4 teaspoon(s) salt

8 tablespoon(s) cold butter (no substitutions), cut up

3 tablespoon(s) (or more, as needed) ice water

Lime Pastry Cream:

1 cup(s) whole milk

3 large egg yolks

1/3 cup(s) granulated sugar

2 tablespoon(s) cornstarch

2 tablespoon(s) butter (no substitutions)

1 teaspoon(s) grated fresh lime peel

Fruit Topping:

2 mangoes, peeled and thinly sliced

1 peeled slice kiwifruit (optional)

Preparation

1. Prepare crust: In food processor with knife blade attached, combine flour, confectioners’ sugar, and salt; pulse until blended. Add butter and pulse until mixture resembles coarse meal. Add ice water, 1 tablespoon at a time, pulsing until moist clumps form. Gather dough into ball; flatten into disk. Wrap disk in plastic wrap and refrigerate until firm enough to roll, about 1 hour. (If chilled overnight, let dough stand 30 minutes at room temperature before rolling.)

2. Preheat oven to 400 degrees F. On lightly floured surface, with floured rolling pin, roll disk into 11-inch round. Transfer dough round to 9″ by 1″ round tart pan with removable bottom . Press dough onto bottom and up side of pan. Trim dough level with rim of pan; discard trimmings. Refrigerate or freeze tart shell 10 to 15 minutes to firm dough slightly before baking.

3. Line tart shell with foil and fill with pie weights or dry beans. Bake 20 minutes. Remove foil and weights, and bake about 15 minutes longer or until golden. (Cover rim of tart with foil if browning too quickly.) If center of crust puffs up during baking, gently press down with back of spoon. Cool in pan on wire rack, about 30 minutes.

4. Meanwhile, prepare Lime Pastry Cream: In 2-quart saucepan, heat milk to simmering on medium. In small bowl, whisk yolks and granulated sugar until blended. Mix in cornstarch until smooth. While constantly beating with wire whisk, gradually pour about half of simmering milk into egg-yolk mixture. Pour egg-yolk mixture into remaining milk in saucepan and cook, whisking constantly to prevent lumping, until mixture boils and thickens, about 1 minute. Boil 1 minute, stirring. Remove saucepan from heat; stir in butter and lime peel. Transfer pastry cream to small bowl; cover surface directly with plastic wrap to prevent skin from forming, and refrigerate until cold, at least 1 hour.

5. Spoon pastry cream into baked tart shell and spread evenly. Arrange mango slices on top; place kiwifruit slice in center. Remove tart from side of pan. Place tart, still on pan base, on serving plate. If not serving tart right away, cover and refrigerate up to 2 hours.

Tips & Techniques

For a bakery perfect–looking crust, the easiest and neatest way to trim dough even with the rim of a tart pan is to run a rolling pin across the top of the pan so that the metal edge cuts through the dough.

Enjoy!

celebrate life in style…

Sugar Cookie Pops, these sugary, Candyland-inspired cookies are delicious showstoppers. “Plant” your colorful cookies in a “pot” of jelly bean “soil” to welcome Springtime at your house.

Here’s the recipe:

Makes: 4 1/2 dozen

Ingredients

1/2 cup butter, softened

1/2 cup shortening

1 cup granulated sugar

1 cup powdered sugar

2 large eggs

3/4 cup canola or vegetable oil

2 teaspoons vanilla extract

4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cream of tartar

Colored sugars, sparkling sugars, and multicolored jimmies

4″ white craft sticks

Preparation

Beat butter and shortening at medium speed with an electric mixer until fluffy; add sugars, beating well. Add eggs, oil, and vanilla, beating until blended.

Combine flour and next 3 ingredients; add to butter mixture, blending well. Cover and chill dough 2 hours or overnight.

Shape dough into 1 1/2″ balls. Roll each ball in colored sugar or jimmies in individual bowls, pressing gently, if necessary, to coat balls. Place 2″ apart on ungreased baking sheets. Insert craft sticks about 1″ into each cookie to resemble a lollipop.

Bake at 350° for 10 to 11 minutes or until set. Let cool 2 minutes on baking sheets; remove cookie pops to wire racks to cool completely.

Enjoy!

celebrate life in style…