also from Smitten Kitchen... this is one YUMMY frosting and a great twist on the usual Cream Cheese Frosting.
1 1/4 C Light Brown Sugar
1/4 C Cornstarch
1/2 C Powdered Sugar
16 oz Cream Cheese, Room Temp
1/2 C Unsalted Butter, Room Temp
1/2 t Vanilla Extract
In a small bowl, whisk together the brown sugar, cornstarch and powdered sugar. In a large bowl, beat the cream cheese and butter until fluffy. Add the sugar-cornstarch mixture and vanilla, beat until frosting is smooth and light. Chill the bowl in the refrigerator until it thickens back up a bit, about 30 minutes, then spread a dollop on cooled cupcakes.
I HIGHLY recommend this frosting if you have never tried brown sugar cream cheese frosting. It is a bit runnier than the normal cream cheese frosting, so if you want it to stand high on a cupcake you will want to use a different frosting. I am experimenting on a variation of this that will stand up and be thicker with this same amazing taste - LOVE this frosting!!!
Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts
Peach Cupcakes
I found this yummy Peach Cupcake Recipe on Smitten Kitchen - they were a big hit! Very moist and a great way to use up some fresh peaches. I used the Sour Cream option & I used more peaches than it called for because I had a ton...
Makes 24 to 28 Cupcakes
3 C Cake Flour
1 1/2 t Baking Powder
1 1/2 t Baking Soda
1 t Salt
Pinch of Nutmeg
3/4 C Unsalted Butter, Room Temp
3/4 C Granulated Sugar
3/4 C Dark or Light Brown Sugar, Packed
2 Large Eggs, Lightly Beaten
1 t Vanilla Extract
1 1/2 C Buttermilk, Sour Cream or Full Fat Yogurt
3 Large Peaches, peeled, cored & chopped, smallish (1/3" dice)
Preheat Oven to 350 degrees. Line 28 muffin cups with paper liners.
Sift together the flour, baking powder, baking soda, salt & nutmeg, set aside.
Cream the butter and sugars together, beating until fluffy. Add the eggs, one at a time, scraping down the sides and bottom of the bowl between each addition, and then add the vanilla. Gently mix in the buttermilk, sour cream or yogurt. Stir in the dry ingredients and fold in the peach chunks.
Divide batter evenly among the prepared cake liners. Bake for 18 to 22 minutes, or until toothpick clean. Cool the cupcakes for five minutes in the tin, then turn them out onto a wire rack to cool completely.
THEN FROST with frosting of choice. See Brown Sugar Cream Cheese Frosting...
Makes 24 to 28 Cupcakes
3 C Cake Flour
1 1/2 t Baking Powder
1 1/2 t Baking Soda
1 t Salt
Pinch of Nutmeg
3/4 C Unsalted Butter, Room Temp
3/4 C Granulated Sugar
3/4 C Dark or Light Brown Sugar, Packed
2 Large Eggs, Lightly Beaten
1 t Vanilla Extract
1 1/2 C Buttermilk, Sour Cream or Full Fat Yogurt
3 Large Peaches, peeled, cored & chopped, smallish (1/3" dice)
Preheat Oven to 350 degrees. Line 28 muffin cups with paper liners.
Sift together the flour, baking powder, baking soda, salt & nutmeg, set aside.
Cream the butter and sugars together, beating until fluffy. Add the eggs, one at a time, scraping down the sides and bottom of the bowl between each addition, and then add the vanilla. Gently mix in the buttermilk, sour cream or yogurt. Stir in the dry ingredients and fold in the peach chunks.
Divide batter evenly among the prepared cake liners. Bake for 18 to 22 minutes, or until toothpick clean. Cool the cupcakes for five minutes in the tin, then turn them out onto a wire rack to cool completely.
THEN FROST with frosting of choice. See Brown Sugar Cream Cheese Frosting...
Turtle Cake
1 package German Chocolate Cake Mix (and ingredients to make it)
14 oz caramels
3/4 c. margarine
1/2 c. evaporated milk
1 c. nuts
12 oz. chocolate chips
Make cake according to directions. Pour 1/2 of batter into greased 9x13 pan. Bake 15 minutes at 350 degrees. Melt caramels, margarine and milk. Pour mixture over baked cake. Sprinkle nuts and chocolate chips on top. Cover with remaining batter. Bake 20 minutes or more.
14 oz caramels
3/4 c. margarine
1/2 c. evaporated milk
1 c. nuts
12 oz. chocolate chips
Make cake according to directions. Pour 1/2 of batter into greased 9x13 pan. Bake 15 minutes at 350 degrees. Melt caramels, margarine and milk. Pour mixture over baked cake. Sprinkle nuts and chocolate chips on top. Cover with remaining batter. Bake 20 minutes or more.
Banana Bread Special
1/2 C Butter
1 C Sugar
2 Eggs
3 Ripe Bananas, mashed
1/3 C Sour Cream
2 C Flour
1/4 t Salt
1 t Baking Soda
1/4 C Brown Sugar
1/4 C White Sugar
1/4 t Cinnamon
Preheat over to 325 degrees.
Mix butter, 1 C Sugar and eggs. Mix in mashed bananas and sour cream. Mix flour, salt and baking soda together; add to mixture.
Put batter into wax-paper-lined large loaf pan.
Mix 1/4 C Brown Sugar, 1/4 C White Sugar and 1/4 t Cinnamon. Sprinkle over the top of the banana bread before putting into the oven. Bake for 1 hour to 1 hour 15 minutes, or until toothpick clean.
Yields: 1 Large Loaf
*This is a VERY sugary bread - great dessert bread!
1 C Sugar
2 Eggs
3 Ripe Bananas, mashed
1/3 C Sour Cream
2 C Flour
1/4 t Salt
1 t Baking Soda
1/4 C Brown Sugar
1/4 C White Sugar
1/4 t Cinnamon
Preheat over to 325 degrees.
Mix butter, 1 C Sugar and eggs. Mix in mashed bananas and sour cream. Mix flour, salt and baking soda together; add to mixture.
Put batter into wax-paper-lined large loaf pan.
Mix 1/4 C Brown Sugar, 1/4 C White Sugar and 1/4 t Cinnamon. Sprinkle over the top of the banana bread before putting into the oven. Bake for 1 hour to 1 hour 15 minutes, or until toothpick clean.
Yields: 1 Large Loaf
*This is a VERY sugary bread - great dessert bread!
Puppy Chow
9 C Chex
1 C Chocolate Chips
1/2 C Peanut Butter
1/4 C Butter
1/4 t Vanilla
1 1/2 C Powdered Sugar
Put cereal in large bowl. Melt chocolate chips, peanut butter and butter. Remove from heat and stir in vanilla.
Pour over chex cereal, put into a large paper bag with powdered sugar and shake well to coat.
Spread mixture evenly on wax paper and allow to cool.
1 C Chocolate Chips
1/2 C Peanut Butter
1/4 C Butter
1/4 t Vanilla
1 1/2 C Powdered Sugar
Put cereal in large bowl. Melt chocolate chips, peanut butter and butter. Remove from heat and stir in vanilla.
Pour over chex cereal, put into a large paper bag with powdered sugar and shake well to coat.
Spread mixture evenly on wax paper and allow to cool.
Cream Cheese Frosting
8 oz Cream Cheese
5 T Butter
2 t Vanilla Extract
2 C Powdered Sugar
Mix together all ingredients.
5 T Butter
2 t Vanilla Extract
2 C Powdered Sugar
Mix together all ingredients.
Chocolate Buttercream Frosting
1/4 C Butter
2 C Confectioner's Sugar
3 T Cocoa Powder
1 t Vanilla
2 T Milk
Mix all ingredients in bowl until a good spreading consistency is reached. Decorate cookies and set on waxed paper to harden (overnight if needed).
2 C Confectioner's Sugar
3 T Cocoa Powder
1 t Vanilla
2 T Milk
Mix all ingredients in bowl until a good spreading consistency is reached. Decorate cookies and set on waxed paper to harden (overnight if needed).
Sugar Cookie Frosting
1 T Butter
1 t Vanilla Extract
2 1/2 C Confectioner's Sugar
3 T Milk
2 Drops any color Food Coloring (I use food color paste)
In a small bowl, beat the butter, 1 tsp vanilla and confectioner's sugar until smooth.
Mix in the milk one tablespoon at a time until a good spreading consistency is reached.
Stir in food coloring to desired shade. Decorate cookies and set on waxed paper to harden (overnight if needed).
1 t Vanilla Extract
2 1/2 C Confectioner's Sugar
3 T Milk
2 Drops any color Food Coloring (I use food color paste)
In a small bowl, beat the butter, 1 tsp vanilla and confectioner's sugar until smooth.
Mix in the milk one tablespoon at a time until a good spreading consistency is reached.
Stir in food coloring to desired shade. Decorate cookies and set on waxed paper to harden (overnight if needed).
Sugar Cookies
3/4 C Butter Flavored Shortening
1 C White Sugar
1 C White Sugar
2 Eggs
1 T Milk
1 t Vanilla Extract
2 1/2 C All-Purpose Flour
1 t Baking Powder
1 t Salt
In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and 1 tsp vanilla.
Combine the flour, baking powder, and salt; stir into the creamed mixture. Cover dough, and chill for at least one hour.
Preheat the oven to 400 degrees. Lightly grease cookie sheets, or line with parchment paper.
On a lightly floured surface, roll out the dough to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
1 T Milk
1 t Vanilla Extract
2 1/2 C All-Purpose Flour
1 t Baking Powder
1 t Salt
In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and 1 tsp vanilla.
Combine the flour, baking powder, and salt; stir into the creamed mixture. Cover dough, and chill for at least one hour.
Preheat the oven to 400 degrees. Lightly grease cookie sheets, or line with parchment paper.
On a lightly floured surface, roll out the dough to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
Bake for 6 to 8 minutes. Remove cookies from baking sheets to cool on wire racks. Cool completely before frosting.
Monster Cookies
1 Dozen Eggs
2 Lbs Brown Sugar
4 C Sugar
1 Lb Peanut Butter
16 C Oatmeal
3 Lb Peanut Butter
1 Lb M&Ms
1 Lb Chocolate Chips
8 tsp Baking Soda
1 T Vanilla
These are my FAVORITE cookies to make! But you do need a HUGE bowl to make these & it makes a million cookies!!! I like to make the full batch and freeze rolls of the dough (wrap in wax paper & place in freezer bag) so you have ready-to-bake dough whenever you want it or need it last minute!!!!
2 Lbs Brown Sugar
4 C Sugar
1 Lb Peanut Butter
16 C Oatmeal
3 Lb Peanut Butter
1 Lb M&Ms
1 Lb Chocolate Chips
8 tsp Baking Soda
1 T Vanilla
These are my FAVORITE cookies to make! But you do need a HUGE bowl to make these & it makes a million cookies!!! I like to make the full batch and freeze rolls of the dough (wrap in wax paper & place in freezer bag) so you have ready-to-bake dough whenever you want it or need it last minute!!!!
Ginger Carrot Cake
4 Eggs, lightly beaten
1 3/4 C Sugar
1/2 t Baking Soda
4 C Carrots, finely shredded
1/4 C Orange Juice
2 C Flour
2 t Baking Powder
1/4 t Salt
2/3 C Cooking Oil
3/4 t Ground Ginger
Preheat oven to 350 degrees, let eggs stand (1/2 hour) to room temperature.
In a large bowl combine flour, sugar, baking powder, soda and salt.
In another bowl combine eggs, carrots, oil, orange juice and ginger.
Stir egg mixture into flour mixture.
Bake 30-35 minutes.
*Also work great as cupcakes & of course with Cream Cheese Frosting!!!
1 3/4 C Sugar
1/2 t Baking Soda
4 C Carrots, finely shredded
1/4 C Orange Juice
2 C Flour
2 t Baking Powder
1/4 t Salt
2/3 C Cooking Oil
3/4 t Ground Ginger
Preheat oven to 350 degrees, let eggs stand (1/2 hour) to room temperature.
In a large bowl combine flour, sugar, baking powder, soda and salt.
In another bowl combine eggs, carrots, oil, orange juice and ginger.
Stir egg mixture into flour mixture.
Bake 30-35 minutes.
*Also work great as cupcakes & of course with Cream Cheese Frosting!!!
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