Showing posts with label Valentines Recipes. Show all posts
Showing posts with label Valentines Recipes. Show all posts

Wednesday, February 13, 2019

GINGERBREAD CAKE WITH CINNAMON MOLASSES FROSTING #valentine #recipes

Christmas is my competitor instant of period and this gingerbread cover with bark molasses ice fair brings in the spend mollify. Deliciously tasteful with molasses and flavourer, then lidded with a creamy molasses frosting with a jot of cinnamon, makes this cover perfect for the upcoming holidays.

GINGERBREAD CAKE WITH CINNAMON MOLASSES FROSTING
GINGERBREAD CAKE WITH CINNAMON MOLASSES FROSTING

This gingerbread cake actually has a stickiness on the top. The individual it sits, the stickier the top becomes. You bang what I'm talking nearly, justice? One of the most moist cakes e'er and so implausibly tasteful. So, erst the cake has completely cooled, vanish from hot activity and twine in icon. Let sit for 24 hours to get that wonderful sticky superior. All I can say is if you sex gingerbread, and you enjoy molasses, you're going to Mate this cake!

Icing is not regular requisite because this gingerbread cover is resolve in your interpreter tasteful. Yet, the cinnamon molasses ice recipe is so delish that you honorable have to try it. I brought half of this bar to the girls in the state and they all Beloved it! It's so nice to somebody perception testers that are SO compliant to bask my recipes. Thanks Ladies!

GINGERBREAD CAKE WITH CINNAMON MOLASSES FROSTING

INGREDIENTS:
  • 1 1/2 cup all purpose flour
  • 1 tsp baking soda
  • 1 Tbs ground ginger
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 cup butter cold and cut into small pieces
  • 1/2 cup molasses
  • 1/2 cup corn syrup
  • 1/2 cup packed brown sugar
  • 9 oz milk yes, 9 oz
  • 1 egg
  • For the Frosting
  • 4 oz cream cheese
  • 1/4 cup butter softened
  • 1/2 tsp vanilla
  • 1 1/2 cup powdered sugar
  • 3 tsp molasses
  • 1/4 tsp cinnamon

INSTRUCTIONS:
  1. Preheat oven to 350° and butter a 9 x 5 baking pan. Line with parchment paper after buttering.
  2. In a medium mixing bowl, whisk flour, baking soda, ginger, cinnamon, pumpkin pie spice together. Set aside.
  3. In a small saucepan, heat milk and brown sugar together just until sugar is melted and is lukewarm.
  4. With another small saucepan, heat molasses and corn syrup until lukewarm as well.
  5. While both pans are cooling down a bit, cut cold butter into small pieces, add to flour mixture, and use pasty blender until mixture is fine crumbles.
  6. Once both pans have cooled to luke warm, add milk mixture to flour mixture, stir until blended then add molasses mixture. Stir.
  7. Add egg and whisk until well Incorporated.
  8. Pour into prepared baking dish and bake for 45 minutes or until toothpick comes out clean.
  9. Let cool completely in baking pan.
  10. Once cooled, remove from pan and wrap in foil for one day so the top will get sticky.
  11. Store in an airtight container.
  12. For the Frosting
  13. In a medium mixing bowl, beat cream cheese and butter together until creamy.
  14. Add vanilla and cinnamon, mix well.
  15. Slowly add powdered sugar and beat until creamy.
  16. Mix molasses into mixture and blend well.
  17. Refrigerate frosting until chilled then frost cake once cake has sat overnight.

Friday, January 18, 2019

MINI BROWNIE CAKES WITH PEPPERMINT BUTTERCREAM FROSTING

Peppermint is always a favourite throughout the holidays. these mini brownie desserts with peppermint buttercream frosting are the correct deal with to make at some stage in the Christmas season. not simplest are these splendid during the vacations, but these may be made all 12 months round.

MINI BROWNIE CAKES WITH PEPPERMINT BUTTERCREAM FROSTING

The mini brownie cakes are genuinely really worth making. You do no longer ought to double them up and may completely make single layer brownie desserts. I truely love those and basically when you take one, you are getting  mini cakes. Pull off the top brownie and also you’ll have some other! Makes sense to me, the chocolate lover that i'm. What gives the frosting the peppermint flavor is the overwhelmed peppermint sprinkles. if you do not have these sprinkles, simply crush up some sweet canes. either one works nicely.

once I made these, I took some of them to paintings to share with my co-workers. they all cherished them! Who doesn’t love a deliciously thick, gooey chocolate brownie? And who doesn’t love peppermint buttercream frosting? positioned them collectively and you will be in heaven. Biting into a thick, gooey, chocolate brownie, loaded with frosting is what I’m talking about. This brownie recipe is mostly adapted from Tessa’s remaining brownies over at manage the heat. make sure to test out her weblog and all her scrumptious recipes.

MINI BROWNIE CAKES WITH PEPPERMINT BUTTERCREAM FROSTING

INGREDIENTS:
For the Mini Brownie Cakes

  • 1 cup chocolate chips semisweet
  • 3/4 cup butter 1 1/2 sticks
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 cups sugar
  • 3 eggs + 1 egg yoke
  • 1 tsp vanilla
  • 3/4 cup all purpose flour
  • 1/4 tsp salt

For the Peppermint Buttercream Frosting

  • 1 cup butter
  • 1 8 oz package of cream cheese
  • 1 1/2 tsp vanilla
  • 5 cup powdered sugar
  • Red food coloring
  • Peppermint sprinkles finely crushed
  • Optional additional sprinkles of your choice for topping

INSTRUCTIONS:

  1. Preheat oven to 350° and spray mini cake pans with non stick spray, set apart.
  2. In a small sauce pan, warmth chocolate chips, butter and unsweetened cocoa powder over low heat till melted. let cool.
  3. In a large blending bowl, beat eggs and sugar until quality and fluffy, about 3 minutes.
  4. Pour cooled chocolate mixture into sugar aggregate. Stir until mixed.
  5. add flour and salt. gently stir until combined.
  6. Pour into prepared mini cake pans.
  7. Bake for 21-22 mins.
  8. do away with from oven and permit cool completely before including frosting.
  9. For the Frosting
  10. In a medium blending bowl, beat butter for a minute or two until excellent and creamy.
  11. upload cream cheese and vanilla. Beat until well blended.
  12. Slowly upload powdered sugar a bit at a time and beat over medium pace till combined.
  13. add meals coloring until favored shade is obtained.
  14. gently stir in overwhelmed peppermint sprinkles. I used about 3-4 tablespoons.
  15. Spoon a layer of frosting between two truffles and then pinnacle with extra frosting.
  16. Sprinkle peppermint sprinkles, or sprinkles of your preference, on pinnacle and revel in!

Sunday, January 13, 2019

CRANBERRY WALNUT CHOCOLATE CHUNK COOKIES

in case you are a lover of chocolate chip cookies, then you definately are going to flip over these cranberry walnut chocolate bite cookies. Loaded with little chunks of chocolate and chocolate chips, together with fresh cranberries and walnuts, these delicious cookies are a have to strive.

right out of the oven, those cranberry walnut chocolate chunk cookies are to die for. each cookie is excellent soft and packed complete of scrumptious flavor.

CRANBERRY WALNUT CHOCOLATE CHUNK COOKIES

perfect cookies to make for the holidays together with my cranberry pecan oatmeal cookies. each cookies tastes outstanding and are very festive sitting on the holiday dessert desk.

As you may see, these cookies have chocolate loaded during each cookie. I introduced these cookies to work and anybody significantly wolfed them. I want I had baked extra due to the fact these cookies have been wolfed up rapid.

CRANBERRY WALNUT CHOCOLATE CHUNK COOKIES

INGREDIENTS:
  • 2 3/4 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup butter, 1 1/2 sticks, softened
  • 3/4 cup packed light brown sugar
  • 3 Tbs light corn syrup
  • 1/4 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 cup fresh cranberries, chopped into small pieces
  • 1/2 cup dark chocolate cut into small chunks, about 8-10 small pieces from Trader Joe's Dark Chocolate Bar
  • 3/4 bag chocolate chips
  • 1 cup walnuts, chopped
INSTRUCTIONS:
  1. Preheat oven to 375°.
  2. In a medium mixing bowl, whisk flour, baking soda and salt together, set aside.
  3. In a large mixing bowl, beat butter, brown sugar, sugar and corn syrup together until creamy.
  4. Next beat in 2 eggs and vanilla until incorporated.
  5. Add flour mixture, stir until just blended.
  6. Stir cranberries, walnuts, chocolate chips and chocolate chunks into mixture. 
  7. Place dough in the refrigerator for 30 minutes.
  8. Once chilled, using a 1" cookie scoop, place dough on prepared cookie sheet, 2" apart.
  9. Place cookie dough back into the fridge while waiting for the cookies to bake until the next batch is ready to be placed on the cookie sheets.
  10. Bake for 9-11 minutes or until the edges start to brown.
  11. Remove from oven and place on a wire rack to cool.

Friday, January 11, 2019

CHOCOLATE S’MORES COOKIES

in case you are a lover of s’mores you'll love those chocolate s’mores cookies. these little gemstones tastes much like s’mores. each cookie is loaded with the Nestle S’mores Morsel blend, which is chocolate chips, marshmallows, after which throw in a few graham cracker portions and could have smooth, thick and chewy chocolate s’mores cookies. With every chew, you will taste the delicious flavor of s’mores.

these chocolate s’mores cookies are ideal for the s’mores fanatics available. i discovered these baking morsels at the local grocery store and knew I had to buy multiple luggage. Who doesn’t love s’mores after which to have them in a combination to feature to cookie dough, oh guy.

CHOCOLATE S’MORES COOKIES

The children are going to like those cookies too. S’mores are constantly a big hit with children and making chocolate s’mores cookies is the following pleasant aspect to having the real deal that everybody will experience, particularly warm, proper out of the oven.

look at that cookie sitting up there on top of these graham crackers just waiting to be eaten. Making those scrumptious selfmade s’mores cookies with the kids will be a blast. youngsters like to make cookies and making these chocolate s’mores cookies can be so much a laugh. upload in a few mini marshmallows for extra of a gooey sort of s’mores cookie.

CHOCOLATE S’MORES COOKIES

INGREDIENTS:

  • 2 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup graham cracker crumbs
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup butter, softened (1 1/2 sticks)
  • 2 eggs
  • 3/4 cup packed light brown sugar
  • 1/4 cup sugar
  • 1 1/2 tsp vanilla extract
  • 1 Tbsp corn syrup
  • 1 10 oz pkg Nestle S'mores Morsels Mix
  • 1/2 cup graham cracker pieces, coarsely broken

INSTRUCTIONS:

  1. Preheat oven to 350° 
  2. In a medium mixing bowl, beat softened butter and sugars together until creamy.
  3. Add eggs, vanilla and corn syrup. Beat on medium speed until combined.
  4. In another medium mixing bowl, whisk flour, cocoa powder, graham cracker crumbs, baking soda and salt together.
  5. Gradually beat dry ingredients into wet ingredients over low/medium speed just until incorporated.
  6. Stir in morsels mix and coarsely broken graham cracker pieces. 
  7. Drop by 1" cookie scoop or rounded teaspoon on an ungreased cookie sheet and bake for 9-11 minutes.
  8. Remove cookies from oven and place on a wire rack to cool completely
  9. Enjoy!

Thursday, January 3, 2019

PUMPKIN BARS #Valentines #Cake

These pumpkin bars are light and fluffy cake bars made with pumpkin puree and spices, then topped with a layer of cream cheese frosting and sprinkles. A fall favorite dessert that’s perfect for feeding a crowd!

It’s that time of the year for all things pumpkin! My family loves pumpkin chocolate chip cookies, pumpkin gooey butter cake, and of course these pumpkin bars with cream cheese frosting.


Fall is finally here, and with it comes every pumpkin treat imaginable! I’m sharing a classic today with these lightly spiced pumpkin bars. This is essentially a pumpkin sheet cake topped with the most delicious cream cheese frosting.

HOW DO YOU MAKE PUMPKIN BARS?
This is a one bowl recipe of pumpkin puree, sugar, oil, flour and eggs. Don’t be tempted to use pumpkin pie filling here, it’s not the same thing as pumpkin puree and you will not get good results


INGREDIENTS:
For the bars

  • 2 cups all purpose flour
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon vanilla extract
  • 4 eggs
  • 1 cup vegetable oil
  • 15 ounce can pumpkin puree do not use pumpkin pie filling
  • cooking spray

For the frosting

  • 1/2 cup butter softened
  • 8 ounces cream cheese softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • sprinkles for decoration optional

INSTRUCTIONS:

  1. Preheat the oven to 350 degrees F. Reasoning a 10"x15" pan with lambskin essay, then coat the pan with cookery spray.
  2. Estimate the flour, dulcify, university edulcorate, pumpkin pie modify, diplomacy, baking tonic and baking solid in a extensive incurvature. Stir to amalgamate.
  3. Add the flavoring create, eggs, stemlike oil and pumpkin rub to the containerful. Strike until upright cooperative.
  4. Extended the strike evenly into the pan.
  5. Bake for 25 minutes or until set and softly brunette. Cool completely in the pan.
  6. Place the butter and emollient cheeseflower in the arena of a mixer and mix until lamplit and fluffy, active 2-3 transactions. 
  7. Add the powdered sugar, one cup at a quantify and mix on low hurrying until sorbed. Add the flavoring get and mix for 30 seconds.
  8. If the frosting is too creamy, add 1 containerful of milk at a term until desirable consistence is reached.
  9. Extend the frosting evenly over the squash bars. Top with sprinkles. Cut into squares and spend, or keep in the icebox until you're fit to eat.

CHOCOLATE YOGURT CUPCAKES WITH STRAWBERRY FROSTING FOR TWO #Valentines #Cake

Cupcakes are large less being desserts. They are utterly portioned and take just as more taste in them as a cake does. I really like making soft batches of cupcakes because then they don't sit around the kitchen open at me and taunting me to eat them all, which I may or may not have finished in the prehistorical. I connect earnestly, it takes a brawny somebody to accomplish a dozen cupcakes and only eat one, I am not that ironlike soul!

When I definite to pass these umber yogurt cupcakes I started hunt around at few of my loved food blogs for cupcake recipes for two fill. I elapse upon this potable cupcake direction on The Pleasure of Cooking's website. I intellection it would be a extraordinary recipe to use for breath for my coffee food cupcakes with strawberry icing.


Some of the changes I prefabricated to the instruction were adding object grain dough flour, a short espresso explosive to compound the beverage flavor, and substitution the oil with my competition fat exchange trim non fat Hellene yoghourt. The birthmark icing is a creation of my own and WOW was it scrumptious! I'm a lover of ice, but it better be respectable icing. I can't fight that lipid frosting on grocery keep cupcakes that coats your voice and leaves you opinion sick. This nevus frosting that I prefab is NOT that! To make the icing I old a combining of butter, low fat toiletry mallow, Hellene food, and pulverised pinched deepen blender and other the powder to the variety. If you've never used immobilise preserved fruit, you staleness! The fruit has an aggravated savor, outperform than some extracts, and the prizewinning component is it's all rude. It also gives the icing a beauteous flower tone. The icing isn't quite as buckram as a buttercream, but I was plant able to piping it onto the cupcakes. If you let the icing dread in the fridge for an period it would probably be 
steady turn for piping, I still didn't jazz the patience.


INGREDIENTS:
For the Chocolate Yogurt Cupcakes
  • 1 T. whole wheat pastry flour
  • 2 T. all purpose flour
  • 2 T. granulated sugar
  • 2 t. unsweetened cocoa powder
  • 1/4 t. espresso powder (optional)
  • 1/8 t. baking soda
  • Pinch of salt
  • 2 t. chocolate chips (optional)
  • 2 T. non fat milk
  • 1 T. plain non fat Greek yogurt
  • 1/2 t. vanilla extract
  • Cooking spray
For the Frosting
  • 1 T. unsalted butter, room temperature
  • 1 T. low fat cream cheese, room temperature
  • 3 T. plain non fat Greek yogurt
  • 5 T. powdered sugar
  • 1/4 t. vanilla extract
  • 1/4 cup freeze dried strawberries
For the Chocolate Ganache
  • 1 T. chocolate chips (I used dark)
  • 1 T. half & half
INSTRUCTIONS:
To wee the Cupcakes
  1. Preheat oven to 350 degrees and billet a muffin pan with two cupcake liners.
  2. Spray the cupcake liners with cookery spray to stay the deform from sticking to them.
  3. In a pocketable concavity beat together the flours, sweetener, chocolate solid, hot salt, espresso explosive, beverage chips, and salt.
  4. In a divide construction broom unitedly the concentrate, food, and vanilla choose.
  5. Pour the wet ingredients into the dry and agitate until conjunctive.
  6. Shovel the strike evenly into the two cupcake liners.
  7. Bake at 350 degrees for 15-18 proceedings or until a toothpick inserted into the point comes out sporting.
  8. Unagitated the cupcakes on a adapt stand.
To Eliminate the Strawberry Ice
  1. In a mixer disintegrate the freeze dehydrated strawberries until they recede into a pulverisation.
  2. In a withstand mixer or with a help mixer displace the butter, emollient cheeseflower, Grecian yogurt, vanilla, powdery dulcorate, and break dehydrated strawberries pulverization.
  3. Oscillation the ice variety until it becomes waxlike and fluffy.
  4. Coldness the topping in the fridge for 30 transactions to an minute (nonmandatory but healthier if you drawing to cylinder the topping on the cupcakes).
  5. Wind the ice on the cooled cupcakes.
For the Drink Ganache
  1. In a micro nuke supply warmth the potable chips for some 30 seconds.
  2. Shift from the cook and broom in the containerful of enthusiastic half & half until the smorgasbord is sleek.
  3. Rain the ganache on top of the frosted cupcakes.

Tuesday, January 1, 2019

HEALTHY NO BAKE PUMPKIN COOKIES #Valentines #Cookies

I’d like to say that fall baking season is here, but we’ve had numerous near 90 degree days right here in Denver this week and my oven isn't about to be grew to become on. fortunately I overlooked most of the overly warm climate whilst i used to be journeying Cleveland, which befell to be having wonderful weather. So until temperatures get again into the 70’s I assume I’ll keep on with making these healthy No Bake Pumpkin Cookies.


Pumpkin is definitely inside the air, actually. I’m now not going to lie, I went to bath and body Works last week and all those pumpkin candles and their sweet fall smells sucked me in like a kid at the sweet keep! I managed to have some self manage and only walked out with a couple, however I realize I’ll be returned. My house presently smells like a combination of pumpkin and apple and i’m not hating it, although it is eighty five levels out of doors.

I also broke out a can of pumpkin puree and made that extremely good Pumpkin Pie Smoothie I shared with you on Monday, it absolutely were given me inside the fall spirit. in preference to baking something with the final pumpkin puree I decide to make a brand new variant of my healthy No Bake Oatmeal Raisin Cookies.


INGREDIENTS:

  • 2 tablespoons melted coconut oil
  • 1/3 cup maple syrup
  • 1/4 cup pumpkin puree
  • 1/4 cup unsweetened almond milk or milk of choice
  • 2 tablespoons almond butter
  • 1/2 teaspoon vanilla extract
  • 2 cups old fashioned oats
  • 1/4 cup dried cranberries
  • 2 tablespoons chopped pecans
  • 1 1/4 teaspoons cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon kosher salt

INSTRUCTIONS:

  1. In a medium sized saucepan over medium high warmth whisk collectively the melted coconut oil, maple syrup, pumpkin puree, almond milk, and almond butter till smooth.
  2. carry the aggregate to a boil then right now dispose of from the heat.
  3. Whisk in the vanilla extract.
  4. add in the remaining components and stir with a rubber spatula until everything is combined.
  5. Line a baking sheet with parchment paper or wax paper and use a small ice cream scoop (approximately 1 1/2 tablespoon length) to scoop out the cookie dough.
  6. vicinity the cookies inside the freezer or refrigerator to installation for 15-20 minutes before consuming.
  7. store the cookies in an hermetic box within the freezer or refrigerator.

CHOCOLATE ORANGE DIPPED ALMOND HORNS #Valentines #Cookies

I finally made a batch of Christmas cookies to share with you guys! Chocolate Orange Dipped Almond Horns and i promise they’re easier to make than they appearance. 

Almond horns are considered one of my preferred cookies and not simply at Christmas time either. I actually located how a lot i love them years ago after grabbing one on the entire foods cookies bar. Their cookie bar is my weak spot. i will’t move into that keep with out getting a cookie from the cookie bar. After my first time attempting one i used to be right away hooked which was no surprise on account that they’re loaded with almond flavor!


in case you’ve by no means had an almond horn earlier than you’re in for a treat. They’re crisp and crunchy at the out of doors and gentle and chewy on the interior. The soft chewiness comes from the almond paste which is the main ingredient in the recipe. Don’t confuse almond paste with marzipan in this recipe, as marzipan is a great deal sweeter.

Orange zest isn’t an factor utilized in traditional almond horn cookies, but i really like the aggregate of the mild citrus taste paired with the almond. You’ll add orange zest to both the cookie dough and the melted dark chocolate. Chocolate and orange are a traditional flavor pairing so it regarded simplest herbal to feature it to those cookies.


INGREDIENTS:
COOKIES

  • 7 ounces almond paste (not marzipan)
  • 1 egg white
  • 1/4 cup granulated sugar
  • 3 tablespoons almond flour
  • 1 teaspoon orange zest
  • 1/8 teaspoon kosher salt
  • 1 1/2 cups sliced almonds (blanched is traditional, but not necessary)

CHOCOLATE

  • 4 ounces semi-sweet or dark chocolate
  • 1 teaspoon orange zest
  • Sprinkles (optional)

INSTRUCTIONS:

  1. warmness oven to 350 degrees F. and line a baking sheet with parchment paper.
  2. cut or tear or the almond paste into small chunks and area within the bowl of a stand mixer with the paddle attachment. add inside the sugar and beat on medium-high pace, till the almond paste cannot be damaged up any further, approximately 3-five mins. add the egg white, almond flour, orange zest and salt and beat till easy and creamy.
  3. place the sliced almonds in a wide-shallow dish or plate. Scoop out a tablespoon of the dough and vicinity it in the almonds. Roll into a 4-inch log using the almonds to prevent the dough from sticking in your arms. transfer to the organized baking sheet and form it right into a crescent form. Repeat with the final dough.
  4. Bake for 14-sixteen mins or until the cookies are puffed and the bottoms are golden brown. Cool completely at the baking sheet while you're making the chocolate for dipping.
  5. melt the chocolate in a microwave secure bowl. Stir inside the orange zest then dip each quit of the cooled cookie into the chocolate. place them lower back on the parchment paper and add sprinkles if preferred. as soon as the chocolate has set, store in a cookie tin for up to per week.