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,

source 

Strawberry Shortcake Trifles

Dessert, Strawberry Shortcake, Trifle

via simple cooking, recipe https://ift.tt/2LiZrPg

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Uncategorized

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,

source 

from Blogger
http://bestsimplecookingrecipes.blogspot.com/2018/12/strawberry-shortcake-trifles.html
Find more at
http://bestsimplecookingrecipes.blogspot.com/2018/12/strawberry-shortcake-trifles.html

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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

via simple cooking, recipe http://ift.tt/2xWqadC

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Uncategorized

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.

from Blogger http://bestsimplecookingrecipe.blogspot.com/2017/10/holly-jolly-jello-shots.html
Find more at It’s your life

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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

via simple cooking, recipe http://ift.tt/2fn733O

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Uncategorized

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!

from Blogger http://simplecookingrecipe1.blogspot.com/2017/09/raspberry-almond-shortbread-thumbprints.html
Find more at It’s your life

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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

via simple cooking, recipe http://ift.tt/2xAkJTc

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