Posts Tagged ‘frosting’

Did you ever see one of those recipes that you just had to try/have?

This is one of them.

One day ago (as my daughter so sweetly says when retelling a story), I was feeding my Pinterest addiction and found a picture for layered lemonade cake…..holly bagolie. (when I get excited I tend to make up words)

The next thing I know, I am in the car headed to the store to get some ingredients. Now this is a big deal in itself because I HATE to go to the store, especially for just a few things. But there I was on the way to the store.

Once home I gathered my composure and ingredients and got to work.

This is hands down the best cake I have ever had. Incredibly moist, dense yet at the same time airy. The lemon isn’t to ‘slap your mama’ tart but nice and……lemony.

After consuming 1/2 the cake by my self next I want to try making it with some cherries (kinda like a cherry lemonade) or…..or….even better strawberry……oh my oh my. The possibilities are endless with this.

For the frosting I just whipped up the same base as the Oreo Cupcakes I made a while ago. Instead of crushed Oreo I put some lemon rind and more of the lemonade in.

Now that I think about it crushed Oreos would be incredible with/in this.  Back to the kitchen to make more variations.

Lemonade Cake

Adapted from myrecipes.com

Ingredients

• 1 1/3 cup sugar
• 6 Tbsp butter, softened
• 1 Tbsp lemon rind, grated (about ½ a lemons worth)
• 3 ½ Tbsp lemonade concentrate, thawed
• 3 tsp vanilla
• 2 eggs
• 2 egg whites
• 2 cups flour
• 1 tsp baking powder
• ½ tsp salt
• ½ tsp baking soda
• 1 ¼ cup buttermilk

For the Frosting

• 5 Tbsp flour
• 1 cup milk
• ½ cup buttermilk
• ½ Tbsp lemon rind, grated
• 1 cup butter
• 2 tsp vanilla
• 1 Tbsp lemonade concentrate, thawed
• 1 cup granulated sugar
• ¼ cup brown sugar
• ¼ cup powdered sugar

Directions

1. Pre-heat oven to 350. Grease and flour a 9×13 inch baking dish .
2. In a gallon sized Ziploc bag combine, flour, baking powder and soda and salt. Shake to mix and set aside.
3. In the bowl of an electric mixer cream butter and sugars together. Add vanilla, lemon rind and lemonade. Mix until combine.
4. Add eggs and egg whites one at a time, mixing completely in between.
5. Add flour and buttermilk alternately into sugar mix. Mix well after each addition.
6. Pour into prepared baking dish. Bake for 25 min, or until tooth pick (or I use a spaghetti) comes out clean.
7. Remove and cool completely.
8. Meanwhile, prepare the frosting. In a saucepan, whisk flour, lemon rind, milk and buttermilk. Stir constantly. Mixture will be thick. Remove from heat and let cool to room temp.
9. In a large bowl cream butter and both regular sugar and brown sugar. Add vanilla, lemonade and powdered sugar. Add cooled flour mix and beat. If it looks separated, you didn’t beat it enough.
10. Frost cooled cake and store in fridge. Million time better cold.

OMG!!!!!!!!

Once I found this frosting recipe I knew exactly what I was going to do with it…..eat it….oh and make something for you!

So, I made a batch of frosting for me…and a second one for these.

The hubby doesn’t understand how I can eat a whole batch of frosting and still be “testing it”. But I am sure you understand.

After inhaling these you can run around like a crazy person from the sugar rush. Or at least I tell people it is because of the sugar rush

Snickerdoodle

From How Sweet Eats

Ingredients

• ½ cup butter, softened
• ¾ cup sugar
• ¼  cup brown sugar
• 1 egg
• 2 tsp vanilla
• ½ tsp almond extract
• 1 ¾ cups flour
• ¼ tsp salt
• ½ tsp baking powder
• 1 ½ tsp cinnamon
• 2 Tbsp coconut milk (if you don’t like coconut milk, can’t find it or just don’t want to, regular milk works too)

Directions

1. Preheat oven to 375.
2. Cream butter and sugar with an electric mixer until smooth.
3. Add egg and vanilla, mixing well until combine.
4. Mix in flour, baking powder, salt, and 1 1/2 teaspoons cinnamon. Mix until dough comes together.
5. Add in milk. If dough is crumbly, add milk 1 tablespoon at a time until it comes together.
6. Bake for 10-12 minutes.
7. Once cooled fill with frosting (if you have any left )

Brown Sugar Buttercream

From Always with Butter

Ingredients

• 1½ sticks of butter, softened
• 2/3 cup brown sugar
• ½ tsp cinnamon
• 3 cups powdered sugar
• 3 Tbsp heavy cream
• 1 tsp vanilla

Directions

1. In the bowl of an electric mixer cream butter and brown sugar together.
2. Add cinnamon and powdered sugar (1 cup at a time so you don’t end up in a huge dust cloud).
3. Add milk and vanilla.
4. EAT!!!! Or frost if you must

It all started with this stuff. Holly cow. If you don’t know about it….now you do. And please be warned, I went thru a whole jar in one day! It is that good.

So I finally got brave enough to experiment with caramel. This has always scared me; Im not sure why it just has. But I needed my fix

This was my first go and please excuse me as I toot my own horn here, it turned out AMAZING!!! Go me

I made these incredible cinnamon rolls (recipe by the incredible Pioneer Woman) and needed something to top it with.

I didn’t want boring old cream cheese frosting….so……..I made…dun dun dun dun…..Caramel Cream Cheese frosting. Something a bit different, but still the same enough for my husband and kids to want to eat.

This doesn’t have to be just for these fabulous cinnamon rolls. You can put it on and in everything (cupcakes, cookies, or just on a spoon and straight into your mouth).

First up make the caramel.

In a medium to large pot, combine brown sugar, butter, salt, corn syrup and vanilla. Cook until it is nice and bubbly. Add in cream and cook a bit more.

I don’t have a candy thermometer so I used a trick I learned back in middle school cooking class. Put some water in a small bowl and you can test the doneness of your candy (or in this case caramel) by dropping just a little bit in the bowl. Take it out and test it. You want what is called a Firm ball. The syrup is formed into a stable ball, but loses its round shape once pressed. It should be just like a nice soft chewy caramel.

In a medium bowl cream your softened cream cheese, powdered sugar and 1/2 stick of butter. Add vanilla and mix until nice and smooth.

Pour in your caramel and stir until fully combine.

There you have it. Not to hard to make.

It is crazy amazing on top of cinnamon rolls.

Give it a try. Have it on the weekend, so the calories don’t count

Caramel Cream Cheese

Ingredients

• 9 Tbsp. butter
• 1 cup dark brown sugar
• ½ cup corn syrup
• 4 tsp vanilla
• 1 tsp sea salt
• ½ cup cream
• 1 pkg (8 oz) cream cheese, softened
• ½ stick butter
• 3 Tbsp Powdered sugar

Directions

1. In a medium-large pot, over medium heat, combine 9 Tbsp butter, brown sugar, corn syrup, 2 tsp vanilla and salt.
2. Cook until mix begins to bubble. Add cream
3. Turn heat to low and cook until temp reaches 245-250 (firm ball stage on a candy thermometer).
4. In a separate bowl cream ½ stick of butter, cream cheese and powdered sugar. Add remaining 2 tsp vanilla.
5. Stir in caramel until fully incorporated.
6. Enjoy!

So for my birthday I got to go to Williams Sonoma and actually buy something this time….yea!!!!!!

So I got this…..

My mind wont stop going with thing I can now stuff into cupcakes…….fudge, carmel, lemon curd……the list goes on.

And I got this…..

Honey and Almond cake….Heaven…..

But because I just leave well enough alone, I made cupcakes and stuffed them of course.

Here is what you get.

Good huh….

So lets begin.

First make the filling. It is a honey cream cheese.

First up the gelatin. Pour 1 package of unflavored gelatin to hot water.

Cream your cream cheese and 4 Tbsp of honey and 1 tsp of vanilla. Once it is all nice and creamy add your water gelatin mix. Mix until fully combine and stick in the refrigerator.

Now lets make the cup cake.

Make the batter according to the package directions.

Pour evenly into a lined cupcake/muffin tin and bake. Remove from oven and let cool.

While it is cooling remove your filling from the fridge. It should be solid by now, if not keep in fridge until it is. Pour solid filling into a Ziploc bag.

Take a cooled cupcake and core it or cut a whole in the center. Snip the corner of the Ziploc bag and squeeze filling in. Do this to the remainder of the cup cakes.

Lets get started on the frosting. In a sauce pan over medium heat add your cream, heat until it bubbles. Add your chocolate chips and stir until they are all melted, add your vanilla.

Pour this into another Ziploc bag and pop in the fridge. Let this cool for about 10-15 min. Snip the tip of the corner and frost your cupcakes.

Honey Almond Cupcakes

Ingredients

• 1 box William Sonoma Honey Almond Cake Mix (793g)
• 2 sticks butter softened
• 4 eggs, beaten
• 1 cup milk
• 1 pkg unflavored gelatin
• 1 cup hot water
• 8 oz cream cheese, softened
• 4 Tbsp honey
• 2 tsp vanilla
• 1 cup cream
• 1 pkg (12 oz) chocolate chips

Directions

1. Pre heat your oven to 350. Line a standard muffin/ cupcake tin
2. In a small bowl combine gelatin and hot water.
3. In another bowl combine cream cheese, honey and vanilla until fully incorporated.
4. Mix in gelatin mix.
5. Place in Fridge.
6. In the bowl of an electric mixer, cream butter and sugar until fluffy.
7. Add eggs.
8. Add cake mix packet and milk in three additions. Alternating between the two.
9. Evenly dispense batter into lined cups.
10. Bake for 20 min. Remove and let cool
11. Remove cream cheese mixture from fridge. It should be solid, if not keep in fridge until it is.  Place this mix into a gallon Ziploc bag. Snip a corner.
12. Cut a hole into the center of your cooled cupcake. And fill with cream cheese mix. Set aside
13. In a medium sauce pan over low heat add your cream. Cook until it starts to bubble. Add your chocolate chips and stir until melted. Add your vanilla
14. Place chocolate in to another Ziploc bag and stick in fridge for about 10-15 min. Snip the corner and pipe onto cupcakes to frost.
15. Store in fridge and enjoy

Because today is my (gulp) birthday…dun dun dun dun….I am going to enjoy and indulge on these little angles.

Oh me oh my these little guys are fab-ooo

I had my little kitchen helper help me out too.

First step…. Make the filling…The Oreo truffle filling (drool).

Next make up your cupcake batter. This is HANDS DOWN the BEST batter ever. I will take on anyone with this one.

Then place one scoop of this batter into each lined cupcake spot in your cupcake pan.

Place about 1 Tbsp of you delectable Oreo Truffle (if you haven’t eaten it all already) on top.

Top with another scoop of cupcake batter.

Carefully spread this out so the truffle is fully enrobed.

Bake them for about 18-20 min. Remove and let cool.

While these are cooling lets get the frosting ready.

Place the other 1/2 of your Oreos into a Ziploc bag and give them a good crush. Get your frustration out on them.

Fold the crushed up Oreos into your frosting. And dump into a gallon Ziploc bag.

Snip of one of the corners and squeeze out to frost each cupcake.

If you have any crushed Oreos left you can sprinkle them on top

Pure delicious heaven……

Cookies and Cream Cupcakes

Adapted from Brown Eyed Baker

Ingredients

• 1  package (16.6oz) Oreo Cookies
• 1 package (8 oz) Cream Cheese, softened
• ¼ cup mini chocolate chips
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon table salt
• 1 stick butter, softened
• 1 large egg
• 2 large egg yolks
• 1 vanilla bean, split and scraped to remove seeds
• 2 Tbsp Vanilla
• 1 tsp almond extract
• 2 Tbsp Milk

Directions

1. Heat oven to 350 degrees F.
2. Line muffin/cupcake tin.
3. In a food processor blend ½ of the Oreo cookies and all the cream cheese until fully incorporated and a paste forms. Add in your chocolate chips and process until fully incorporated. Set aside in the fridge.
4. In a large bowl cream butter sugar, eggs, vanilla, almond and vanilla bean.
5. Whisk together flour, baking powder, and salt in a large bowl.
6. Slowly incorporate dry mix with wet mix.
7. Scrape down sides of bowl with rubber spatula
8. Mix in Milk.
9. Place about 1 Tbsp of batter in each cup. Remove Oreo Truffle mix from fridge. Take about 1-2 tsp of Oreo mix and place on top of batter in each cup. Add another tablespoon of cupcake batter and spread out to encase the truffle.
10. Place in oven and bake for 20 min.
11. Remove the cupcakes and let cool. Frost when completely cooled

Best Frosting Ever

from The Pioneer Woman

Ingredients

• 5 tablespoons flour
• 1 cup milk
• 1 teaspoon vanilla
• 1 cup butter
• 1 cup granulated sugar
• ½ a pkg of Oreo’s, crushed

Directions

1. In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. It must be completely cool before you use it in the next step. Stir in vanilla.
2. While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left.
3. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.
4. Fold in the crushed Oreo’s.
5. Place any frosting that you haven’t eaten, into a gallon size Ziploc bag. Snip of a corner and squeeze out to frost.

To kick of my birthday week, these little morsels were created. The sad thing is that they are so easy I was mad at my self for not making them sooner.

The first thing I thought and said out loud, when I tried one was “Where have you been all my life?”.

I know I have said it a few times before….but THESE are by far, hands down A-M-A-Z-I-N-G. So good that I should probably put a disclaimer on them.

Disclaimer: These are highly addictive and out of this world good. Eat under supervision.

There I hope that helps.

Here we go……are you ready……..This is your main ingredient.

Pour about 3 cups of oil into a pot/sauce pan

Take the Cinnamon Rolls out of the tub and cut into quarters. I found using a pizza slicer works really fast.

Once your oil has heated (to about 350)…carefully place your pieces into the oil.

Cook/Fry for 10 seconds and turn it over and cook/fry for 10 more seconds. Remove and place on a paper towel lined plate to drain.

In a small bowl combine sugar and cinnamon. Roll around each piece to coat.

In another small bowl scoop out your icing and microwave for 10 seconds. If you have the regular icing (not the vanilla almond) just at 2 tsp of vanilla and 1 tsp of almond extract.

Drizzle over doughnut bites

There you have it. Super easy and insanely delicious.

Now you see it…..

Now you don’t.

Cinnamon Roll Doughnut Bites

Ingredients

• 1 can (12.4 oz or 8 count) Refrigerated Cinnamon Rolls
• 3 cups veggie oil
• 1 tsp vanilla
• ½ tsp almond extract
• ½ cup sugar
• 1 Tbsp cinnamon

Directions

1. Heat oil to about 350
2. Remove rolls from container. Set icing aside
3. Cut each roll into quarter.
4. Gently and carefully place each quarter in the hot oil. Fry for 10 seconds and turn. Fry for 10 more seconds and remove.
5. Place on a paper towel lined plate to drain.
6. In a small bowl combine sugar and cinnamon.
7. Once all pieces have been cooked, roll in cinnamon and sugar mix.
8. Place icing in another small bowl and microwave for no more than 10 seconds. Add vanilla and almond and mix.
9. Drizzle over bites and dig in.

Because of the cold and snow and….well…..just because, I made these little pillows of heaven. Of course my inspiration and kitchen help came from my daughter and her once again pink obsession.

The cold weather got to me so I forgot to take pictures along the way…I am so sorry.

Sugar Cookie Sandwiches with Cherry Almond Butter Cream Frosting

Ingredients:

• 1 ½ cup butter, softened
• 2 cups sugar
• 2 eggs
• 5 tsp vanilla
• 3 tsp almond extract
• 4 cups flour
• 1 tsp salt
• 1 tsp baking powder

For the Frosting:

• ¾ cup butter, softened
• 4-5 cups powdered sugar
• 4 tsp vanilla
• 3 tsp almond extract
• 1 tsp cherry flavor
• ¼ cup milk

Directions:

1. Preheat oven to 350
2. In a large bowl, cream butter and sugar.
3. Add eggs, vanilla and almond extract. Mix until fully incorporated.
4. In a large Ziploc bag put flour, salt and baking powder. Close bag and shake until combine.
5. Snip off tip of Ziploc bag and slowly pour in to butter and sugar mixture. Mix until fully combine.
6. Scoop by the tablespoonful onto a lined baking/cookie sheet
7. Bake for 8-10 min
8. Remove and let cool.
9. For the frosting, cream butter, vanilla, almond extract, cherry flavor. Slowly incorporate powdered sugar. Add milk until desired consistency and when it gets to clumpy.
10. Put about 2 Tbsp of frosting on to the bottom of a cooled cookie. Gently place another cookie on top and gently smash together.