Tag Archives: Dessert

Glazed Lemon Cookies

Posted in Cookies, Dessert by

Next week I will be officially living in my new house. We have been busy painting and getting it ready to move into and that’s why I’ve been a little absent. I can’t tell you how excited I am to get into my new kitchen and start cooking up great things for this blog. Thanks for bearing with me while I’ve been a little distracted with life.

I made these for my husband to take into work. Back when he started a few months ago, I had made snicker cookies and one of his news bureau’s heard about those cookies and wished they had some too. I can’t let anyone down, so I had to make them something. I wanted to make something with a little zing and freshness that spring/summer offers. I remembered I had bookmarked lemon cookies awhile back and knew that was what I had to make. These glazed lemon cookies are really good. They are small and full of lemon flavor. When my son saw I was making these he asked if he was going to be able to have some. Thankfully this recipe yields about 3 dozen cookies so I had plenty for him to have. He loves lemons and will eat them as I cut them. His review: Two thumbs up.

 

Glazed Lemon Cookies:

Makes about 3 dozen cookies

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 tablespoons lemon zest
  • 1 cup unsalted butter, at room temperature
  • 1 egg
  • 1 teaspoon vanilla extract
Glaze:
  • 1 cup powdered sugar
  • 4-5 teaspoons fresh lemon juice
  1. Preheat the oven to 35o degrees F. Line two baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. Combine flour, baking powder, and salt in a small bowl. Whisk and set aside.
  3. In a small bowl, add granulated sugar and lemon zest. Rub the sugar and lemon zest together with your fingers, until fragrant.
  4. Beat butter and sugar/lemon mixture together until light and fluffy. Beat in egg and vanilla extract. Mix until smooth.
  5. Slowly beat in flour mixture on low speed until blended. Drop dough by tablespoon onto prepared baking sheets, spacing 2 inches apart. Gently flatten dough with the palm of your hand.
  6. Bake for 12-14 minutes or until cookies are just set and slightly golden brown. Cool cookies on baking sheet for 2 minutes and transfer to cooking racks. Cool completely.
  7. In a medium bowl, whisk together powdered sugar and lemon juice. Dip each cookie top into the lemon glaze. Let cookies sit until icing has set.

Tiramisu Cupcakes

Posted in cupcakes, Dessert by

Today we are closing on our house and in celebration I want to post these awesome cupcakes. I made them for Mother’s Day, we had a house full of “moms” and I wanted to make something nice for them. I really enjoyed the cupcakes but they didn’t turn out exactly liked I had hoped for. I got a little distracted when they were baking and they ended up baking a little longer than they should have. Sadly, they were a little dry, but that was totally my fault. Even though they were a little dry, the flavor was great. I was a little hesitant about the amount of coffee-marsala syrup that gets put on the cupcakes. I thought for sure there was too much. I was mistaken, you need to make sure you get all that yummy syrup all over those cupcakes. Don’t worry about the cupcakes being too soggy, they won’t be. I am looking forward to making these again and making sure they get pulled out before they get overbaked.

Speaking of Mother’s Day, my sister-in-law celebrated her first Mother’s Day this year. My precious, beautiful, and talented niece Victoria is now 2 months old. For those who have been following my blog, she is the one we were throwing the baby shower for. I am just so thrilled to finally be able to introduce her to you. I am even more thrilled to start making her baby food, once it’s time for her to eat it. I do plan on blogging all about it.

Tiramisu Cupcakes:

Makes about 18 cupcakes

Cupcakes:

  • 1 1/4 cups cake flour, sifted
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1/4 cup milk
  • 1 vanilla bean*, halved lengthwise, seeds scraped and reserved
  • 4 tablespoons unsalted butter, at room temperature, cut into pieces
  • 3 whole eggs plus 3 egg yolks, at room temperature
  • 1 cup granulated sugar
Coffee-Marsala Syrup
  • 1/3 cup plus 1 tablespoon freshly brewed very strong coffee (or espresso)
  • 1 ounce marsala
  • 1/4 cup granulated sugar

Mascarpone Frosting

  • 1 cup heavy cream
  • 8 ounces mascarpone cheese, room temperature
  • 1/2 cup confectioners’ sugar, sifted
  • Unsweetened cocoa powder, for dusting
  1. Preheat oven to 325 degrees F. Line standard muffin tins with paper liners. Sift together cake flour, baking powder, and salt. Heat milk and vanilla-bean pod and seeds in a small saucepan over medium heat just until bubbles appear around the edge. Remove from heat. Whisk in butter until melted, and let stand 15 minutes. Strain milk mixture through a fine sieve into a bowl, and discard vanilla-bean pod.
  2. With an electric mixer on medium speed, whisk together whole eggs, yolks, and sugar. Set mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved and mixture is warm, about 6 minutes. Remove bowl from heat. With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted.
  3. Gently but thoroughly fold flour mixture into the egg mixture in three batches; stir ½ cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined.
  4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
  5. Make the syrup: Stir together coffee, marsala, and sugar until sugar is dissolved. Let cool.
  6. Brush tops of cupcakes evenly with coffee-marsala syrup; repeat until all syrup has been used. Allow cupcakes to absorb liquid 30 minutes.
  7. Make frosting: With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy). In another bowl, whisk together mascarpone and confectioners’ sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately.
  8. To finish, pipe or dollop frosting onto cupcakes; refrigerate up to overnight in airtight containers. Dust generously with cocoa powder just before serving.

Source: Brown Eyed Baker via Martha Stewart’s Cupcakes

Easter Lamb Cake

Posted in Cakes, Dessert, Easter, Entertaining, Gina Marie Original by

I want to share with you what one of my families Easter traditions are. We have several, but my favorite one is this Lamb Cake. Sadly, this year will be the first year I will not be making one. We are heading to where we will be moving soon, to be with my husband. He’s already started working and the kids and I are waiting for school to end before we are permanently there. Anyway, this picture comes from last years cake so please ignore the lack of decorations around the lamb. I have no idea why I took a picture of the cake before it was completed, but this was before I decided to start doing a blog. The one thing I would like to point out is the platter the lamb is on. This was my Great Grandmother’s and she used it to put her Lamb Cake on. One thing I wished I had of hers was the cast iron lamb mold. I have a very flimsy one, which desperately needs replaced. If you want to make a Lamb cake I highly recommend a good mold, so the cake batter doesn’t flow out the sides (like mine).

Let’s talk about the cake… It’s basically a spice cake and in order for the cake to stand up it has to be firm and dense. The cake has an ingredient in it called ground mace. The only time I ever use ground mace is when I make this cake. I honestly think this is what makes this cake taste wonderful. Whenever I smell the ground mace, it reminds me of my childhood. I can’t tell you how long this recipe has been in my family, but I know that at least my Great Grandmother used it. You don’t have to make this in a lamb cake mold. It would be great as a layered cake too. The recipe makes 2 lamb cakes. If you wanted to make it as a layered cake I would use 2 or 3 9 inch round cake pans. I’ve never made it as a round cake before so I’m unsure exactly how  many pans you would need. But, the cakes really puff up so I am thinking 3 might be good.

Either way you make this, I am just so thrilled to share my family recipe with you. I really hope you make this and enjoy it with your family. Happy Easter!

Lamb Cake Spice Cake:

makes 2 lamb cakes or 2-3 9inch round cakes

  • 4 1/2 cups Sifted Cake Flour
  • 1/2 tsp salt
  • 1/2 tsp ground mace (optional, although I recommend it)
  • 1 lb unsalted butter, softened
  • 2 1/3 cup granulated sugar
  • 7 eggs
  • 1/2 tsp almond flavoring
  • 1/2 tsp vanilla
  1. Prepare cake pans, butter and flour (use the cake flour) the insides of the pans you will be using. Shake out the excess flour.
  2. Preheat oven to 350 degrees.
  3. In a large bowl, or over parchment paper, sift flour once, measure and re-sift with the salt and mace. Set aside.
  4. In another bowl, cream the butter till waxy, then add the sugar gradually and cream together till mixture is light and fluffy. Add the eggs, one at a time, beating well and scraping after each addition, till smooth. Add vanilla, almond extracts and blend.
  5. Gradually add the flour mixture beating and scraping after each addition till well blended. If using round cake pans, pour batter evenly into each prepared pan. Bake for 40-45 minutes, or until a cake tester comes out clean.
  6. *If using Lamb mold* Place the mold, nose side down on baking sheet and fill the batter so it is rounded on top. Cover with the other half of the mold and bake for 1 1/2 hours, but start checking the cake after 45 minutes. You should be able to start testing the cake at this time with a cake tester, it will be done when it comes out clean.
  7. Let cool on rack for at least 30 minutes, before you unmold it to cool down completely. Frost as desired.
Icing:
*enough to ice 1 cake
  • 2 sticks softened butter
  • 1lb confectioners sugar
  • 1 tsp vanilla
  • 4-8 tbs water
  1. Mix together the butter, sugar and vanilla. Start with 4 tbs water, if the consistency is too thick, add another tbs. (You don’t want it too thin, I’ve used no more than 5tbs of water) Beat the frosting for at least 7 minutes on high. You want the frosting to be rich and fluffy.
  2. Ice your cake and enjoy!
Source: Gina Marie’s Family

Strawberry Pretzel “Salad” Dessert

Posted in Dessert, Fruit by

I had never tried this kind of dessert before but apparently it’s very popular among the potluck world. I have been to many potluck dinners but somehow missed this dessert. The salty pretzels and the sweet cream cheese mixture and jello really go well together. My brother-in-law said he’s had this with raspberries and I think it would be awesome with frozen raspberries and raspberry jello. I plan to make it with raspberries next time I make this. Either way, it’s a nice refreshing dessert that would go great with your spring gatherings.

Strawberry Pretzel “Salad” Dessert:

Crust:

  • 2 cups crushed pretzels (Do not put in processor)
  • 3/4 cup melted butter
  • 3 tablespoons sugar

Filling:

  • 1 (8-ounce) package cream cheese
  • 3/4 cup sugar
  • 1 (8-ounce) container whipped topping

Topping:

  • 2 (3-ounce) packages strawberry gelatin dessert mix
  • 2 cups boiling water
  • 2 (10-ounce) packages frozen strawberries
  • 1 (8-ounce) can crushed pineapple
  • Whipped topping or whipped cream, to garnish
  1. Preheat oven to 400 degrees F.
  2. For the Crust: Grab a medium bowl, add the pretzels, butter and 3 tablespoons of sugar, and mix them together. Press this mixture into a 9 by 13-inch pan. Bake for 7 minutes. Set aside to cool.
  3. For the Filling: In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate for at least 2 hours, until well chilled.
  4. For the Topping: In a small bowl, dissolve the gelatin in boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.
  5. Serve slices with a dollop of whipped topping.

Source: Ezra Pound Cake via Paula Deen Food Network

Cupcake Tower with Ganache Filled Cupcakes

Posted in cupcakes, Dessert, Entertaining by

For the bridal shower I hosted a few weeks ago, I knew what kind of cupcakes I was going to make. But how was I going to display them? Then I remembered I had seen a tutorial on how to make your own cupcake tower on Annie’s Eats blog. The nice thing about making your own cupcake tower is that you are able to make it fit whatever theme your party is. I am looking forward to football season so I can make a Penn State cupcake tower.

If you want to make this, Annie has a terrific tutorial on her blog and you can find that here. The one thing I did differently was instead of using a round foam disc, my father-in-law made me a round wooden disc. I felt that would going to give it more stability, but I’m sure using the foam disc will work out just fine. I like the wooden bottom because I can reuse it for other cupcake towers.

For the cupcakes I made Dark Chocolate Cupcakes with Buttercream Frosting and I hollowed out the center and filled it with ganache. To put ganache in the middle of a cupcake is easy. Take a sharp knife and cut a little hole in the top-middle of the cupcake. Take it out, but be careful to leave the top so you can put it back on the cupcake once you are done with the filling. Once you have your hole fill it with desired filling and place the “lid” back on and frost as usual.

Ganache:

  • 1/2 cup heavy cream
  • 8 ounces good semisweet chocolate chips
  • 1 teaspoon instant coffee granules
  1. Cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
  2. Let sit in refrigerator for about 30 minutes. Take melon baller or spoon ganache in the middle of the cupcakes.

Source: Ina Garten via Food Network


Butterscotch Chip Cookies

Posted in Cookies, Dessert by

I made these cookies for one of my very best friends. She lives in Omaha and has been a smoker for a very long time. She decided it was time to quit and for several months she has been smoke free. I’m extremely proud of Kiki and asked her what kind of cookies she is craving. She gave me a list of cookies but the one that topped her list was Butterscotch Chip.

So, I began my search for the best recipe I could find. I’ve never made them before so it was kinda new territory for me. But I figured it wouldn’t be much different than chocolate chips cookies. I didn’t want to substitute butterscotch chips in a regular chocolate chip cookie, I wanted the butterscotch flavor to come through. One of the other things Kiki mentioned was a cookie from an old family recipe, she remembered it had rice cereal, coconut and whole bunch of other things. As I was searching I found a recipe that included butterscotch instant pudding and rice cereal, score! It did call for chocolate chips, but this time substituting them for butterscotch would work since there is butterscotch pudding to help enhance that flavor. As I was making the cookies, I realized that the brown sugar I had was as hard as a brick, but I did have Splenda brown sugar. Thankfully that worked out really nice and I ended up with a low sugar cookie that tastes amazing!

Kiki says the cookies tasted great and that they shipped well.

Butterscotch Chip Cookies:

  • 1 1/2 c flour
  • 1 c whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 c  sugar
  • 1 1/4 c brown sugar or 1/2 cup plus 2 tbs Splenda brown sugar
  • 2 eggs, room temp
  • 2 tsp vanilla
  • 1 Tbsp milk
  • 1 tsp nutmeg
  • 1 c butter flavored shortening
  • 1 pkg butterscotch-flavored sugar free instant pudding mix
  • 2 Tbsp honey
  • 1 1/2 c rice cereal
  • 1 1/2 – 2 c butterscotch chips
  1. Preheat the oven to 350F and line two baking sheets with parchment paper.
  2. In a large bowl, mix together the flours, baking soda, baking powder and salt. Set aside.
  3. In a small bowl, combine the sugars using a fork to break up any lumps in the brown sugar. Set aside.
  4. In yet another small bowl, beat the eggs, vanilla, milk and nutmeg, on high until light and fluffy.
  5. In the bowl of a stand mixer fitted with paddle attachment, beat the shortening until it’s fluffy. Add half of the sugar and beat until incorporated, then add the second half. Beat on high until grainy, about 3 minutes. Add in the pudding mix and beat until combined.
  6. Pour in half of the egg mixture and beat until incorporated. Repeat with the second half, being sure to scrape the bowl. Drizzle in the honey and beat until fluffy.
  7. Add 1/3 of the dry ingredients and mix on low speed until just incorporated. Scrape the sides of the bowl and repeat, adding the rest of the dry ingredients in two portions. Gently fold in the oats and chocolate chips.
  8. Portion dough into approximately 1/4 c balls (or use a 1 3/4 oz disher) and place on baking sheets about 2 inches apart. Bake for 15-17 minutes, until the edges just begin to brown. Transfer sheets to cooling racks and allow cookies to cool on the sheets for about 5 minutes before transferring to cooling racks.

Source: Slightly adapted from Whisk-Kid

Dark Chocolate Cupcakes with Buttercream Frosting

Posted in cupcakes, Dessert by

This winter we were so busy with my daughters cheerleading activities. She was cheering for basketball, wrestling and competing. Competition cheerleading is still going on but basketball and wrestling has wrapped up for the season. The cheerleaders had an end of the year party and I volunteered to make cupcakes for them. I wanted to incorporate their school colors, black, red and white. I figured the perfect way to do that is to make chocolate cupcakes and make the icing red and white. They turned out exactly how I pictured them and they tasted even better!

I’m proud of my cheerleader and all the hard work she’s done. I feel so blessed that my daughter is surrounded by such a great group of girls. They have all done such a fantastic job this year and deserved a decadent treat like these cupcakes.

Dark Chocolate Cupcakes:

Makes 24 cupcakes*

*I doubled this recipe with no problem

  • 16 tbs (2 sticks) unsalted butter, cut into 16 pieces
  • 4 oz bittersweet chocolate, chopped
  • 1 cup Dutch-processed cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 4 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 1 1/2 cups sugar
  • 1 cup sour cream
  1. Microwave the butter, chocolate, and cocoa together, whisking often, until melted and smooth, 1 to 3 minutes. Set aside to cool until just warm to the touch.
  2. Meanwhile, adjust an oven rack to the middle position and heat the oven to 350 degrees. Line two muffin pans with cupcake liners. Whisk the flour, baking powder, baking soda, and salt together in a large bowl and set aside.
  3. Whisk the eggs and vanilla together in a large bowl. Slowly whisk in the sugar until combined. Whisk in the cooled chocolate mixture.
  4. Sift one-third of the flour mixture over the batter, then whisk it in. Whisk in the sour cream. Sift the remaining flour mixture over the batter and whisk until completely incorporated. (the batter will be thick).
  5. Fill the cupcake liners about two-thirds full. Bake until a wooden skewer inserted into the center of a cupcake comes out with a few crumbs attached, 18-22 minutes, rotating the pans halfway through baking.
  6. Let the cupcakes cool in the pans on wire racks for 5 minutes. Remove from the pans and let cool completely on the racks before frosting, about 1 hour.

Quick and Rich Vanilla Frosting:

Makes enough to cover 24 cupcakes

  • 2 tbs heavy cream
  • 1 tsp vanilla extract
  • Pinch Salt
  • 2 1/2 sticks unsalted butter, softened
  • 2 1/2 cups confectioner sugar

Stir the cream, vanilla and salt together in a small bowl until the salt dissolves. Beat the butter with an electric mixer on medium-high speed until smooth, 30-60 seconds. Reduce the speed to medium-low, slowly add the confectioners sugar, and beat until smooth, 2 to 5 minutes. Beat in the cream mixture. Increase the speed to medium-high and beat until the mixture is light and fluffy, 4-8 minutes.

Source: America’s Test Kitchen Family Cookbook