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Mini Rainbow Cupcakes

Published March 4, 2013 by mytimewellspent

Mini-Rainbow-Cupcakes

 

 

Serve these with a “pot of gold” (gold chocolate coins)!

Ingredients:
White cake mix (and the necessary ingredients per box)
Food coloring (red, blue, green, and yellow)
Baking cups
Whipped cream

Directions:
Prepare your favorite white cake mix, then divide the batter evenly among six small bowls. Dye each bowl of batter a rainbow color.

Line 16 muffin-pan wells with baking cups. Evenly distribute the purple batter among the cups, then the blue, and so on, following the order shown. As you go, gently spread each layer of batter with the back of a spoon to cover the color underneath.

Bake the cupcakes according to your recipe directions. Before serving, remove the paper wrapping, and if you like, top each cupcake with a whipped-cream cloud.

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Easy Confetti Celebration Cupcakes

Published March 4, 2013 by mytimewellspent

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ingredients

  • Vanilla frosting
  • 12 2 1/2 inches baked cupcakes
  • Multicolor confetti sprinkles
  • Various colors paste food coloring
 
directions1.Spread or pipe vanilla frosting over cupcakes. Sprinkle with multicolor confetti sprinkles. Tint remaining white frosting various colors (such as pink, lavender, and primary colors) with paste food colorings. Place different colors of frostings in separate heavy resealable plastic bags. Snip off a very small piece from one corner of each bag. Pipe strands of the colored frostings over cupcakes and serving plate to look like streamers.

Spiked Raspberry-Lemonade Cupcakes

Published March 4, 2013 by mytimewellspent

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Makes: 18 servingsServing size: 1  cupcake

Prep 40 mins    Stand 30 mins    Bake 350°F 15 mins to 18 mins    Cool 45 mins
ingredients

  • 3/4
    cup butter
  • 3
    eggs
  • 1 3/4
    cups all-purpose flour
  • 1
    teaspoon baking powder
  • 1/4
    teaspoon baking soda
  • 1/4
    teaspoon salt
  • 1 1/2
    cups sugar
  • 2
    teaspoons finely shredded lemon peel
  • 2
    tablespoons lemon juice
  • 2
    tablespoons raspberry liqueur or milk
  • 2/3
    cup buttermilk or sour milk*
  • Red food coloring
  • 1
    recipe Creamy Raspberry Frosting
  • Thin lemon wedges (optional)
  • Fresh raspberries (optional)

 

directions

1.Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line eighteen 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.

2.Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, lemon peel, lemon juice, and liqueur; beat until combined, scraping sides of bowl occasionally. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. Tint batter pink with a few drops of food coloring.

3.Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.

4.Bake for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

from the test kitchen*Test Kitchen Tip:

  • To make 2/3 cup sour milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 2/3 cup liquid; stir. Let the mixture stand for 5 minutes before using.
Creamy Raspberry Frosting
Yield: 3 1/2 cups

 
ingredients

  • 3/4
    cup butter
  • 7 – 7 1/2
    cups powdered sugar
  • 3
    tablespoons milk
  • 3
    tablespoons raspberry liqueur or milk
  • 5
    drops red food coloring
directions1.Allow butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 2 cups of the powdered sugar, beating well. Beat in milk, liqueur, and food coloring. Gradually beat in the remaining powdered sugar until frosting reaches spreading or piping consistency.

Cherry Flower Power Cake

Published March 4, 2013 by mytimewellspent

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ingredients

  • 3/4
    cup butter (1-1/2 sticks)
  • 6
    egg whites
  • 3
    cups all-purpose flour
  • 1 1/2
    teaspoons baking powder
  • 3/4
    teaspoon salt
  • 1/2
    teaspoon baking soda
  • 1 1/4
    cups buttermilk
  • 1/2
    cup maraschino cherry juice
  • 2 1/4
    cups sugar
  • 1 1/2
    teaspoons vanilla
  • 3/4
    teaspoon almond extract
  • 1
    recipe Cherry Frosting
  • 1
    recipe Candy Clay (optional)
 
directions1.Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, grease a 13x9x2-inch baking pan with butter; line bottom of pan with parchment. Grease paper. Flour pan with all-purpose flour; set aside. In medium bowl stir together flour, baking powder, salt, and baking soda. In 2-cup glass measuring cup combine buttermilk and cherry juice; set aside.2.Preheat oven to 350 degrees F. In large mixing bowl beat butter with mixer on medium to high for 30 seconds. Add sugar, vanilla, and almond extract; beat until combined. Add egg whites, a little at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture, beating on low after each addition just until combined.

3.Spoon batter into prepared pan. Bake for 45 minutes or until top springs back when lightly touched. Cool in pan on wire rack for 10 minutes. Remove from pan. Cool completely on wire rack.

4.Meanwhile, prepare Cherry Frosting and Candy Clay (if using). With a long serrated knife, cut cake in half crosswise. Place one half on a serving plate. Frost top with about 1 cup of frosting. Stack second half of cake. Thinly frost sides with a crumb coat. Chill cake for 10 minutes. Frost sides then top of cake with remaining frosting.

5.To decorate with Candy Clay, roll about two-thirds of the clay to 1/8-inch thickness. With sharp knife, cut a 7×11-inch rectangle. Cut scallop edges with 1-inch round cutter. Place across frosted cake, leaving 1-inch frosting border. For flowers, tint Candy Clay. Roll to 1/8-inch thickness. Cut 1/4×1-3/4-inch strips. Press narrow ends together to shape petals. Press into Candy Clay sheet using a dot of water to adhere. For centers, roll then coil thin strips of clay; attach with dot of water.

from the test kitchen*

  • To make 1 1/4 cups sour milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 1/4 cup liquid; stir. Let the mixture stand for 5 minutes before using.
  • Flowers can be made in advance and stored in an airtight container until ready to use.
Candy Clay
 
ingredients

  • 1
    12 ounce package white chocolate baking pieces or candy melts
  • 1/3
    cup light-color corn syrup
  • Food coloring
  • Powdered sugar
directions1.In medium-size microwave-safe bowl, melt candy at 100% power (high) for about 1 minute total, stopping to stir every 20 seconds, until melted and smooth. Do not overheat pieces.2.Stir in corn syrup with a rubber spatula until well-combined; mixture will look grainy. Tightly cover clay with plastic wrap. Let stand at room temperature at least 1 hour to firm. (Let semisweet chocolate clay stand at least 2 hours to firm.)

3.To roll firm clay, lightly dust a clean work surface with powdered sugar. Knead the clay until smooth. (To soften candy clay that was made several days ahead and has become firm, warm in a microwave for 5 to 10 seconds.)

4.Tint white candy clay with food coloring, kneading clay thoroughly to distribute color. Divide candy clay in small portions. To form shapes, work candy clay to resemble characters or designs. To roll clay, roll portions between sheets of waxed paper to 1/8-inch or less thickness. Cut shapes with cookie cutters, a small knife, or clean scissors. To keep clay pliable (or shapes from drying) while working with it, place clay and/or shapes on a baking sheet lined with waxed paper. Cover with plastic wrap.

from the test kitchen

  • Use this delicious, easy-to-shape white chocolate candy clay as you would fondant.

Green Velvet Cupcakes

Published March 4, 2013 by mytimewellspent

Green-Velvet-Cupcakes

 

 

 

Swap out traditional red velvet for green, and you’ve got yourself a St. Patty’s Day confection that’s sure to stand out from the rest!

Ingredients:
2 1/2 cups all-purpose flour
2 cups sugar
1 tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 cup oil
1 cup buttermilk
1 tablespoon vinegar
1 teaspoon vanilla
1 ounce green food coloring

Directions:
Preheat your oven to 350ºF and grease your muffin tins.

Lightly stir eggs in a medium bowl with whisk. Add in the remaining liquid ingredients. Whisk until blended and set aside.

Place all dry ingredients in your mixing bowl and stir together well. Dump all that food coloring (yes, the entire bottle) into the wet ingredients and stir.

Pour your wet ingredients into your dry ingredients and mix on medium-high for about a minute or two until well combined. Pour the batter into muffin tins. Regular-sized cupcakes will take about 16 minutes, and minicupcakes about 13. Let cool for 10 to 15 minutes and remove from the pans.

Cream Cheese Frosting Ingredients:
1 ounce package of softened cream cheese
1/4 cup softened butter
1 teaspoon vanilla extract
1 bag powdered sugar (2-pound bag)
Milk as needed

Directions:
Cream together cream cheese, butter, and vanilla in a bowl until smooth. Gradually add in the powdered sugar and continue mixing. Add in the milk as needed to get to the desired consistency.

You can frost straight from the bowl or use a ziplock bag to pipe on the frosting.

Mint Chocolate-Chip Cookies

Published March 4, 2013 by mytimewellspent

Mint-Chocolate-Chip-Cookies

 

 

A minty green twist on the traditional chocolate-chip cookie.

Ingredients:

1 pouch (1 pound, 1/2 ounce) Betty Crocker sugar cookie mix
1/2 cup butter or margarine, softened
1/4 to 1/2 teaspoon mint extract
6 to 8 drops green food color
1 egg
1 cup crème de menthe baking chips
1 cup semisweet chocolate chunks

Directions:
Heat oven to 350°F. In a large bowl, stir the cookie mix, butter, extract, food color, and egg until a soft dough forms. Stir in the crème de menthe baking chips and chocolate chunks.

Using a small cookie scoop or teaspoon, drop the dough two inches apart on an ungreased cookie sheet.

Bake eight to 10 minutes or until set. Cool three minutes; remove from the cookie sheet to a wire rack. Serve warm or cool completely. Store tightly covered at room temperature.

St. Patrick’s Day Cheesecake

Published March 4, 2013 by mytimewellspent

Prep Time: 30 minutes
Bake Time: 45 minutes
Level: Easy, with several steps

The Crust:
24 chocolate wafer cookies (homemade or store bought)
3 tablespoons butter, melted

The Mint Cheesecake:
1 cup packed fresh mint leaves
1/4 cup heavy cream
2 drops green food coloring
1 1/2 pounds cream cheese
1 cup sugar
1 1/2 cups sour cream
6 yolks
1 1/2 teaspoons mint extract
2 tablespoons Irish whiskey

The Topping:
1 cup sour cream
2 tablespoons sugar
1/2 teaspoon vanilla

To make the crust:
Preheat oven to 350°F.

In a food processor break up the cookies until they are powder. Add the butter and pulse until it just sticks together.

Firmly pat the chocolate crust into an 8-inch spring form pan. Bake the crust for about 5 minutes and then cool on rack. Reduce the oven to 300°F.

To make mint-cream:
In a blender or food processor add the mint and heavy cream.

Pulse until the mint is well blended in the cream. Add the food coloring. Set aside.

Mix the cheesecake batter:
In a stand mixer fitted with the paddle attachment, cream together the cream cheese and sugar on medium low speed. Scrape the mixture off the sides of the bowl and make sure it is very smooth. Mix in the sour cream. Add the yolks one at a time, mixing well between each one. Add the mint extract and whiskey and mix until well combined.

Divide the cheesecake batter into two bowls and add the mint-cream mixture to one of the bowls.

Add about 1 cup of the white cheesecake batter to the prepared pan. Then add 1 cup of the mint batter in the center, do not spread it out too much.

Add about 3/4 cup of the white batter, followed by 3/4 cup of the mint batter.

Add about 1/2 cup of the white batter, followed by 1/2 cup of the mint batter.

Add about 1/4 cup of the white batter, followed by 1/4 cup of the mint batter.

Add about 2 tablespoons of the white batter, followed by 2 tablespoons of the mint batter.

Tightly wrap the spring form pan with foil and then bake the cheesecake in a water bath, tented with foil. Bake for about 45 minutes, but check it after 30 minutes. It is done when the center is set and jiggles like jell-o. Allow the cake to cool for 15 minutes, still sitting in the water bath.

Remove the pan from the water and foil.

Mix together the sour cream, sugar and vanilla. Spread the mixture over the top of the cheesecake and return to the oven for 10 minutes.

Before the cake cools, run a paring knife around the edge so that the cake can shrink away from the pan without cracking.

Garnish with a mint sprig and serve.

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