Tag: confectioners' sugar

GOBBLE GOBBLE

COOKIES FOR MY LITTLE MAN’S KINDERGARTEN THANKSGIVING FEAST!

RECIPE TIME!
3 c flour
1/2 Tablespoon baking powder
1 cup sugar
2 sticks butter
1 egg
2 Tablespoons milk
1 tsp vanilla extract

ELECTRIC
MIX BUTTER & SUGAR. ADD EGG, MILK, VANILLA. ADD FLOUR &
BAKING POWDER. PAT INTO DISK. CHILL 1 HOUR. PREHEAT OVEN TO 350.
ROLL DOUGH ON FLOURED BOARD TO DESIRED THICKNESS. I MAKE THEM THICKER IF
CREATING COOKIE POPS. CUT SHAPES AND INSERT OVEN SAFE COOKIE POP
STICKS. BAKE 12-15 MINUTES DEPENDING ON SIZE OF COOKIE. IF SMALLER,
CHECK THEM EARLIER. LET COOL ON SHEETS.


 
ROYAL ICING
 
Ingredients

  • 1 pound confectioners’ sugar
  • 3 tablespoons meringue powder
  • Scant 1/2 cup water





Directions






  1. Beat ingredients in a mixer
    bowl on low speed until smooth, about 7 minutes. If icing is too
    thick, add more water; if too thin, beat 2 to 3 minutes more. Add coloring.

APPLY SPRINKLES WHILE ICING IS WET!

DARK CHOCOLATE OREO CHEESECAKE BARS





Oreo Cheesecake Brownies

Ingredients:
1/2 cup butter
3/4 cup sugar
8 oz soft cream cheese
3/4 cup confectioner’s sugar
2 teaspoons vanilla
1 cup flour
1/2 cup unsweetened dark cocoa powder
1/2 teaspoon salt
2 eggs
1 1/2 cups coarsely chopped Oreos

Directions:
Preheat oven to 350 degrees F. and line an 8×8 pan with nonstick foil.

In a small saucepan over melt butter. Whisk in sugar and bring to a boil, stirring often: boil 1 minute. Set aside and cool a few mins.  .

In a mixer, beat the cream cheese, confectioners’ sugar and vanilla extract.  Set aside as this is your middle layer.




In another bowl, whisk eggs and stir in the melted butter mixture to combine.  Add dry ingredients and then Oreos.  (sift in the cocoa to avoid clumps)

Spread half of the brownie mixture into the pan.  Top with the cream cheese layer. Distribute the rest of the brownie mix on top and spread with an offset spatula.

Bake for 26-30 minutes, until set.  Chill before cutting.




ADAPTED FROM  

Cannella Vita

Chocolate Lava Cake

00057

Did you know that chocolate lava cake is one of my top favorite desserts? It is right up there with tiramisu and apple pie. After a long week studying like there is no tomorrow, I felt entitled to a little chocolate treat I got this recipe from Chinet®, who asked me to bake & photograph it for them (see original recipe here). I will never need to look for a molten chocolate lava cake recipe again! It has just the right amount of rich, and it is the perfect dessert to whip up any night of the week. No need for a special occasion, but it is a great “dessert for two” for anniversaries or birthdays. Top with with freshly made whipped cream, fresh raspberries and a few leaves of mint.

Chocolate Lava Cake
 
Save Print

Prep time
20 mins

Cook time
12 mins

Total
32 mins

 

Type: Dessert
Serves: 4

Ingredients
  • ½ cup (1 stick) unsalted butter
  • 2 tbsp all-purpose flour
  • ⅔ cup semisweet chocolate chips
  • 2 tbsp cold heavy cream
  • 2 tbsp confectioners’ sugar
  • 2 whole eggs
  • 2 egg yolks
  • ¼ cup sugar
  • 1 tsp vanilla extract
  • 1 pinch salt
Whipped Cream
  • ½ cup cold heavy cream
  • 2 tbsp confectioners’ sugar
  • Fresh raspberries
  • 4 sprigs mint
  • Sweetened cocoa for garnish
Instructions
  1. Preheat the oven to 450 degrees.
  2. Grease and flour 4 (6-ounce) ramekins or baking dishes with the 1½ teaspoons of butter and 1 teaspoon of flour in each, tapping out the excess flour. Set on a baking sheet.
  3. In a double boiler, or a metal bowl set over a pan of simmering water, melt the remaining ¼ pound of butter with the chocolate, cream, and powdered sugar, stirring until smooth. Remove from the heat.
  4. In a bowl, whisk together the eggs, egg yolks, sugar, vanilla, and salt until thick ribbons form, about 3 minutes. Sift 2 tablespoons flour into the egg mixture and fold together.
  5. Fold the chocolate into the egg mixture. Divide among the prepared dishes and bake until the sides of the cake are set and the tops are puffed but still soft, about 12 minutes.
  6. Remove from the oven and let cool in the ramekins for 2 minutes, then unmold onto dessert plates.
  7. Meanwhile, in a bowl, whip the cream until beginning to form soft peaks. Add the sugar and beat until stiff peaks start to form.
  8. Spoon a dollop of the whipped cream on each unmolded cake, and garnish each plate with raspberries and a sprig of mint.
  9. Sprinkle cocoa over the cakes, and serve.
Makes 4 cakes
    3.2.2708

Recipe adapted from Chinet®

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