Friday, April 30, 2010
Wednesday, April 28, 2010
Sunday, April 25, 2010
Thursday, April 22, 2010
Wednesday, April 21, 2010
Tuesday, April 20, 2010
Saturday, April 17, 2010
Friday, April 16, 2010
Thursday, April 15, 2010
3/4 pound unsalted butter at room temperature
1 cup sugar, plus extra for sprinkling
1 1/2 teaspoons pure vanilla extract
1 teaspoon pure almond extract
3 1/2 cups flour
1/8 teaspoon creme of tartar
1/4 teaspoon kosher salt
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer with the paddle attachment, cream together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt; then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and roll shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut with a cookie cutter of choice. Place the cookies on an ungreased sheet pan. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
Melt some white chocolate and then just added it gently on top of the cookie. Then place the fresh blueberries on while the chocolate is still wet. Recipe credit: I Am Baker
Tuesday, April 13, 2010
Monday, April 12, 2010
3 cups Greek yogurt
1 to 1 1 /2 cups sugar (to taste)
1 cup lemon juice
1 tablespoon lemon zest
Combine all the ingredients in a bowl and stir together until the sugar is dissolved. Refrigerate the mixture for a couple of hours until it is thoroughly chilled. Freeze in an ice cream maker per manufacturer's instructions.
When it has reached the consistency of soft serve, you can either scrape into a container and freeze overnight, or divide among popsicle molds and then freeze overnight. You can swirl the raspberries into the mixture before you freeze the yogurt. If you are making popsicles, you may want to cut the raspberries into pieces so you don't have large frozen berries in the pops.
Note: If you have those miniature Dixie cups, they are the perfect size for making little popsicles. Just pour in the churned base, insert some wooden sticks, chill in the freezer, and the next day you'll be able to peel off the paper and enjoy - hopefully under a warm summer sun
Recipe credit: dessertfirst.typepad.com
Friday, April 9, 2010
Tuesday, April 6, 2010
Monday, April 5, 2010
1 cup + 2 tablespoons sugar
2 large eggs, room temp
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup high quality unsweetened cocoa powder
1/2 cup milk
1 teaspoon vanilla
3-1/2 slices cooked bacon cut into chunks
1/3 cup chopped chocolate covered toffee
2 Add egg and beat until well combined.
3. Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small sized bowl and whisk to combine.
4. Measure out the milk and vanilla and stir to combine
5. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
6. Gently fold in the bacon and toffee chunks.
7. Scoop batter into cupcake cups about 1/2-2/3’s full. Bake cupcakes for about 22-25 minutes or until a cake tester comes out clean.
Maple Cream Cheese Frosting:
2-1/2 packages of Philly cream cheese
1 stick butter
5-8 cups sifted powdered sugar
~1/4 cup maple syrup
1. Bring butter to room temperature by letting it sit out for 1 or 2 hours.
2. Sift powdered sugar into a bowl or onto parchment.
3. Beat butter and cream cheese at medium speed until creamy.
4. Add 3 cups of the powdered sugar and maple syrup. Beat until combined.
5. Add more maple syrup and confectioners sugar until you get to the flavor, consistency, and sweetness you like.