Dessert, Strawberry Shortcake, Trifle

Strawberry Shortcake Trifles

Strawberry Shortcake Trifle – All the flavors of the classic strawberry shortcake but with a soft cake layer instead of biscuit, and served in individual cups for a fun party or after dinner treat treat! Always a must on the summer to do list!
Strawberry Shortcake, Trifle, Dessert,

Ingredients

Cake

  • 2 cups (284g) all-purpose flour, plus more for dusting pan
  • 3  (26g) cornstarch
  • 1/2  salt
  • 1/2  baking soda
  • 1/2  baking powder
  • 12  (170g) unsalted butter, softened
  • 1 1/2 cups (315g) granulated sugar
  • 1  lemon zest
  • 4 large eggs
  • 1 1/2  vanilla extract
  • 1 cup (283g) sour cream (I used light because it’s what I had on hand)

Strawberry layer

  • 2  fresh strawberries, diced, plus 12 more small whole for garnish
  • 3 1/2  (45g) granulated sugar

Cream layer

Strawberry Shortcake, Trifle, Dessert,
  • 2 cups (475ml) heavy cream
  • 6 oz (170g) cream cheese, softened
  • 1/2 tsp vanilla extract
  • 3/4 cup (90g) powdered sugar

Instructions

  1. For the cake: Preheat oven to 350 degrees. Butter and flour an 18 by 13-inch rimmed baking sheet. In a mixing bowl whisk together flour, cornstarch, salt, baking soda and baking powder, set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, sugar and lemon zest until pale and fluffy. Mix in eggs one at a time then mix in vanilla.
  3. Add 1/3 of the flour mixture and mix just until combined then add in 1/2 the sour cream and mix just until combined, repeat with flour and sour cream once more then end by mixing in last 1/3 of the flour mixture and mixing just until combined (scrape down bowl to ensure it’s evenly combined). 
  4. Pour and spread batter evenly into prepared baking sheet. Bake in preheated oven until toothpick inserted into center comes out clean, about 20 – 24 minutes. 
  5. Remove from oven and cool completely on a wire rack. Once cool cut into 24 rounds the size of your dessert cups (you’ll have a little left over cake which you can chill or freeze and serve later with more fresh fruit and whipped cream).
  6. For the strawberry layer: Toss diced strawberries with sugar. Let rest 10 minutes.
  7. For the cream layer: In a large mixing bowl using an electric hand mixer whip heavy cream until soft peaks form (no need to clean beater blades for next step).
  8. In a separate medium mixing bowl whip cream cheese until smooth, add powdered sugar and vanilla and whip until light and fluffy. Add cream cheese mixture to heavy cream and whip until stiff peaks form.
  9. To assemble trifles: Place 12 cake rounds in 12 fairly tall dessert cups. Add a spoonful of strawberries over each cake round.
  10. Transfer cream mixture to a piping bag fitted with a large round tip and pipe cream mixture over strawberry layer. Repeat layering process once more. 
  11. Garnish each with a fresh strawberry. Serve within an hour for best results (the cake can be made a day in advance and covered, just wait to prepare the cream mixture and strawberries until almost ready to serve).
Strawberry Shortcake, Trifle, Dessert,

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Strawberry Shortcake Trifles

Dessert, Strawberry Shortcake, Trifle

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Christmas, Dessert, Halloween, Holly Jolly Jello, Recipe

Holly Jolly Jello Shots

These Holly Jolly Jelly Shots are festive finger food spiked with vodka for a playful holiday party treat.

Ingredients

1- box (3 oz) Jell-O™ cherry
1- box (3 oz) Jell-O™ lime
3-packets unflavored gelatin
1- can (14 oz) sweetened condensed milk
1 1/2- cups vanilla vodka
36- dollops whipped cream (for garnish)
36-mint leaves (for garnish)
72- small red candies (or 36 if using just one for garnish)



Steps

Lightly coat a square dish with cooking spray, and then using a paper towel, wipe out the dish. It will leave a light residue to help unmold your shots, but it won’t affect the taste.

For red layer, sprinkle half of a packet of gelatin over 1/4 cup of water. Allow it to soak in a minute or two. Add one box of the cherry gelatin, along with 1 cup boiling water. Stir until everything has dissolved. Add 3/4 cup of vodka. Repeat the same process to make the green layer.

To make the white layer, sprinkle two packets of gelatin over 1/2 cup of water. Allow it to soak in a minute or two. Pour in 1 cup of boiling water and one 14-ounce can of sweetened condensed milk. Stir until everything is thoroughly mixed and gelatin is dissolved. You’ll have approximately 3 cups of liquid. Allow to cool to room temperature.

Pour half of the red mixture into the prepared pan. Place pan in refrigerator to set, about 20 minutes or so. Once set, add 1/3 of the white mixture to the top of the red mixture. Pop any air bubbles and return to fridge to set for about 20 minutes. Repeat with half of the green mixture. Then white, then red, then white again, then green. Allow finished pan to set another 2-3 hours, or overnight.

When you’re ready to serve, gently pull the edges away from the pan, and invert onto a cutting board. Slice into even squares. (Alternately, you can just cut in the pan itself, but it might be harder to remove the first few squares).

Place on serving platter and top with whipped cream, using a piping bag or can. Top with a small mint leaf and a red candy (or two) to simulate a holly leaf.

Holly Jolly Jello Shots

Christmas, Dessert, Halloween, Holly Jolly Jello, Recipe

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Dessert, raspberry, Raspberry Almond Shortbread Thumbprints, Thumbprints

Raspberry Almond Shortbread Thumbprints

Ingredients
For the dough:
1 cup unsalted butter, room temperature
⅔ cup granulated sugar
½ teaspoon almond extract
2 cups all-purpose flour
½ cup seedless raspberry jam
pinch of salt
For the glaze:
1 cup powdered sugar
2-3 teaspoons water (more or less as needed for drizzling consistency)
1½ teaspoons almond extract

Instructions
In a large mixing bowl, combine the butter, granulated sugar and ½ teaspoon almond extract. Beat at medium speed until the butter mixture is creamy. Scrape sides of mixing bowl as needed. Reduce the speed to low and gradually add the flour and a pinch of salt. Mix until well blended. Cover and refrigerate the dough for 1 hours.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Shape dough into 1-inch balls and place 2 inches apart on the prepared pan. Make an indentation in the center of each cookie with your smallest finger (or thumb if you want a larger pocket). The edges of the dough may crack slightly. Fill each with a heaping ¼ teaspoon jam.
Bake for 15 minutes or until edges are lightly browned. Let the cookies stand 1 minute before removing to a cooling rack. Cool completely.
Combine the glaze ingredients in a small bowl and whisk until smooth. Drizzle over cookies and allow them to set.
Notes
Adapted from a Land-O-Lakes recipe

I used unsalted butter in my recipe. Please check the dough to make sure it is salty enough for your taste. Perhaps adding ¼ teaspoon of salt instead of a pinch would help if you feel it needs more. I always bake with unsalted butter and do not like the taste of salted. We love the Land-O-Lakes brand of butter so this recipe was tested with their unsalted product.

NOTE – after receiving a couple of comments about the cookie spreading too much, I thought I would mention a few tips –

1. Make sure you are using Land-O-Lakes butter. That is the only one I have tested these cookies with.
2. Make sure the dough is well chilled before making the dough balls.
3. Do not smash the entire dough ball flat when making the indentation. Use a small finger and push straight down into the center of the cookie. DO NOT MAKE THE INDENTION TOO DEEP. The bigger the whole, the wider the cookies will spread. Please see the photos for reference. Even though they are called thumbprints, if you use your thumb they may not spread correctly and hold the jelly in tact.

Hope this helps you have great success with these simple but delicious cookies!

Raspberry Almond Shortbread Thumbprints

Dessert, Raspberry, Raspberry Almond Shortbread Thumbprints, Thumbprints

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Chocolate Candy, Cookies, Dessert

Dark Chocolate Candy Cane Cookies



Ingredients:

1 cup water
1 cup flour sifted
80 g butter unsalted
3 large eggs
½ cup heavy cream
320 g chocolate chips
Vanilla ice cream


Preparation

In a saucepan, pour the water and add the butter. Bring to a small boil and remove from the heat.
Then using a wooden spatula beat in the flour until well combined.
Cook for 3 minutes over medium heat until the mixture comes away from the side of the pan. Allow to cool for 5 minutes.
Add the eggs one at a time beating well until the dough is thick and glossy.
Preheat oven to 200 C and line a baking sheet with parchment paper. Spoon the dough into a pastry bag fitted with a large plain round tip and pipe in mounds about 1 ½ inch wide and 1 inch high.
Sprinkle the baking sheet with water in order to create some steam. Place in the oven and bake for about 30 minutes until puffed and golden. Turn off the oven and allow to dry for 10 minutes.
Using a knife make a small hole on the base of each profiterole to allow the steam to escape and then allow to cool for 15 minutes.
Prepare the chocolate sauce. In a small saucepan, over medium heat, place the cream and chocolate chips and stir until chocolate is melted.
Cut the profiteroles in half crosswise and fill it with a scoop of vanilla ice cream. Then drizzle with warm chocolate sauce and sere (you can garnish with almonds)

Dark Chocolate Candy Cane Cookies

Chocolate Candy, Cookies, Dessert

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Cookies, Dessert, Oatmeal Cookies

Old-Fashioned Iced Oatmeal Cookies



Ingredients


FOR THE COOKIES:


2 cups old-fashioned rolled oats *
2 cups unbleached all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons cinnamon
½ teaspoon ground nutmeg
1 cup unsalted butter, room temperature (2 sticks)
1 cup light brown sugar, packed
½ cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract

FOR THE ICING:


3 tablespoons heavy cream
2 tablespoons warm water
2 cups confectioners’ sugar
(you may substitute milk for the cream – start with 3 tablespoons then add more milk if needed)

Instructions


Preheat oven to 350 degrees. Prepare 2 baking sheets lined with parchment paper or a Silpat mat.

Add the rolled oats to a food processor and pulse 10 times. Don’t over process because you want a variety of textures not just a ground oat flour. In a large mixing bowl combine the oats, flour, baking powder, soda, salt, cinnamon and nutmeg. Whisk or stir to combine. Set aside.

In the bowl of a stand mixer beat the butter on medium-high about 30 seconds. Add the brown and granulated sugars and mix on medium-high until the batter lightens and becomes fluffy. Add the eggs, one at a time, beating just until the yolk disappears into the batter. Lightly beat in the vanilla.

Add about ⅓ of the oat and flour mixture to the butter and egg mixture, mixing on a low speed just until blended. Continue adding the flour mixture until it is fully incorporated.

Using a 2 tablespoon size ice cream or cookie scoop (not heaping – leveled straight across the top of the scoop), roll the dough into balls and place on the prepared baking sheet at least 2 inches apart. I was able to fit 6 cookies at a time on each pan. Bake for 10-12 minutes or until the bottoms just being to brown. Do not over bake.

Remove the pan from the oven and let the cookies rest for 5 minutes before removing to a rack to cool completely.

To prepare the icing combine the confectioners’ sugar with the milk or cream and water. Whisk until the sugar is dissolved and the icing is somewhat thick. Place the icing in a shallow dish or container, about 4×4 inches. Quickly dip the tops of the cooled cookies into the icing and let the excess drip off.

Set the dipped cookie on the rack until the icing has set.

Store the cookies in an airtight container or refrigerator. I stored mine in the fridge and they were perfect!

Notes


*NOTE: This recipe has only been tested using Old-Fashioned Rolled Oats processed in a food processor for the combination of textures that appear above. Do not substitute quick oats or oat bran for the rolled oats.

IMPORTANT: I’ve had many comments that the cookies did not spread and create the cracks like those in the photos. Be careful not to over-process the oats. Pulse quickly, do not make oat flour. The texture is created by having chunkier oats not powdery oats.

Tips for the icing: due to varied humidity and seasonal changes, you may need more or less milk or sugar. The icing should stick but not be runny when you dip the cookie. If it’s too thick it will not adhere to the cookie at all. Hope that helps and thanks so much for the feedback!

Old-Fashioned Iced Oatmeal Cookies

Cookies, Dessert, Oatmeal Cookies

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Dessert, yogurt

Banana Oat Greek Yogurt Muffins


Ingredients
  • 1 cup (225 g) plain Greek yogurt
  • 2 medium ripe bananas (200 g or 1 cup mashed)
  • 2 large eggs
  • 2 cups (160 g) rolled oats (old fashioned or quick)
  • 1/4 cup (50 g) brown sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup (85 g) chocolate chips, mini or regular
  • Directions
    1. Preheat oven to 400F (204C) and prepare a muffin pan by spraying the cavities with cooking spray or lining them with paper liners**. Set aside.
    2. Add all the ingredients except for the chocolate chips to a blender or food processor and process on high until the oats are broken down and batter is smooth and creamy. Stir in chocolate chips by hand.
    3. Pour batter into prepared muffin pan, filling each cavity until it is about 3/4 full. Optional: sprinkle a few chocolate chips over the top of each muffin.
    4. Bake for 15-20 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.
    Notes
    ** If using paper liners, you’ll want to spray them with cooking spray as well, since the lack of oil in these muffins could make them stick to the liners after baking.

Banana Oat Greek Yogurt Muffins

Dessert, yogurt

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Dessert

1 Patriotic Chocolate Chip Cookie Cheesecake Bars

 Ingredients
  • For the cookie layer:
  • 2⅛ cups flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 12 tablespoons butter (1½ sticks), melted and cooled slightly
  • 1 cup light brown sugar
  • ½ sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1 cups milk chocolate chips
  • 1 cup red, white & blue m&m candies
  • For the cheesecake layer:
  • 8 ounces cream cheese, softened
  • ¼ cup sour cream
  • ¼ cup powdered sugar
  • 2 teaspoons clear vanilla extract
  • 1 egg
Instructions
  1. Preheat the oven to 325 degrees. Spray a 9X13-inch baking pan with cooking spray then line with parchment paper.
  2. Mix the flour, salt, and baking soda together in medium bowl then set aside.
  3. Whisk the melted butter and sugars in a large bowl until combined.
  4. Add the egg, egg yolk, and vanilla mixing well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix.
  5. Press half of the cookie dough into the prepared pan.
  6. Sprinkle the chocolate chips on top of the dough then press them in slightly. Now make the cheesecake layer.
  7. For the cheesecake layer: Beat all the ingredients together until smooth. Spread over the cookie dough & chocolate chip layer. Drop the remaining cookie dough in small pieces all over till mostly covered. Press down slightly. Sprinkle the m&m candies all over and press in lightly.
  8. Bake for 30-35 minuets or until the top of the bars are light golden brown, slightly firm to the touch, cheesecake looks set and edges start pulling away from sides of pan. You don’t wanna over bake them.
  9. Place on a wire rack to cool to room temperature. Then let them chill in the fridge for about 3 hours.
  10. Remove the bars from the pan by lifting on the parchment paper and transfer them to a cutting board. Cut into desired size squares or rectangles.
  11. Serve cold or room temperature.
  12. Store in the fridge.

1 Patriotic Chocolate Chip Cookie Cheesecake Bars

Dessert

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