Monday, March 12, 2012
Saturday, March 3, 2012
Friday, April 29, 2011
Sunday, April 17, 2011
LIME BUTTERCREAM ICING:
2 sticks unsalted butter (1 cup), at room temperature
5 to 6 cups powdered sugar
2 Tbs fresh lime juice
1/8 tsp salt
1 tsp grated lime zest
small lime slices for garnish, if desired
Once cupcakes are completely cooled, prepare the icing. Place butter in a large bowl and beat with electric mixer until butter is fluffy. Add 4 cups of powdered sugar, salt, lime juce, and lime zest. Mix until thick and creamy. Add more powdered sugar, if desired. Use small lime slices as garnish
Monday, October 18, 2010
... not the winner.
Although it tastes pretty good, it more like a muffin from the wheat flour.
My husband loved it but he loves that wheat taste.
The Frosting was pretty yummy and I can thank the honey from that. It's amazing what a couple teaspoons can do.
2 tablespoons unsalted butter, softened
2 teaspoons honey
3/4 teaspoon pure vanilla extract
Pinch of salt
2 cups sifted powder sugar
Beat cream cheese with butter, honey, vanilla and salt. Gradually add icing sugar until thick enough for spreading.
Tuesday, August 24, 2010
I received a few comments from followers suggesting that I post my recipes along with the photos. Thanks for the suggestions and stay tuned for more recipes of my favorite cakes and frostings...
Monday, August 16, 2010
I piped the "yarn" over the frosted cupcake and covered the candy just a bit to create the yarn illusion.
I made some labels on the computer and taped them in a cylinder shape then added two finished cupcakes to each side. I had to refrigerate the cupcakes to be able to work with them.
The yarn needled are 2 pringle wheat stix dipped in white chocolate.
Mama Nudo loved her surprise.
Happy Birthday Nana!!
Saturday, August 7, 2010
1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
2 - 3 cups of powdered sugar
2-4 teaspoon of Stout (guinness) depending on your taste buds
1 With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.
2 Add the Stout and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.
Monday, July 26, 2010
• 2 1/2 cups sugar
• 2/3 cup water
• 1 tablespoon light corn syrup
• 3/4 cup heavy cream
• 2 1/2 teaspoons sea salt, preferably Fleur de Sel
1. Place sugar, water, and corn syrup in a medium-sized heavy saucepan. Heat over high heat, stirring occasionally, until syrup is clear; clip a candy thermometer to side of pan. Stop stirring, and cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush as needed.
2. Boil, gently swirling pan occasionally, until mixture is caramelized and just reaches 360° F.
Remove from heat; slowly pour in cream (be careful, mixture will spatter) and stir with a wooden spoon until smooth. Stir in sea salt. Use immediately; if at any time caramel begins to harden, reheat gently until pourable.
I wanted to thank my handsome husband for monitoring the carmel temp while I tried to multi-tasked with the other one. Chocolate with Peanut Butter Frosting
• 6 ounces cream cheese, room temperature
• 1/3 cup confectioners’ sugar
• 1/2 teaspoon salt
• 1 cup creamy peanut butter
• 1/2 teaspoon pure vanilla extract
• 1/2 cup heavy cream
1. With an electric mixer on medium-high speed, beat cream cheese and confectioners’ sugar until pale and fluffy. Add salt and peanut butter, and beat to combine. Beat in vanilla.
2. In another bowl, with an electric mixer on medium-speed, whisk cream until medium-stiff peaks form. Fold cream into peanut-butter mixture.