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Showing posts with label CAKE. Show all posts

RECIPE - PEANUT BUTTER EASTER EGGS

PEANUT BUTTER EASTER EGGS

Peanut Butter Easter Eggs are simple to create and the chocolate peanut butter combination make the perfect soft and sweet filling! Plus, they are adorable!


Prep Time 20 minutes
 Total Time 20 minutes
 Servings 16 -18
 Author Butter With A Side of Bread

Ingredients

  • 1/2 cup softened butter 1 stick
  • 3/4 cup brown sugar
  • 1/4 cup creamy peanut butter
  • 3/4 cup all-purpose flour
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1/4 cup mini Reese's Pieces or mini chocolate chips
  • 2 cups white & dark melting chocolate divided as you'd like- I used about 1 cup of each
  • festive Easter sprinkles

Instructions

  1. Cream butter, sugar and peanut butter until well combined. Add in vanilla. Sprinkle flour and salt on top of mixture, then stir until incorporated. Stir in Reese's Pieces.
  2. Turn dough onto a piece of parchment paper (or wax paper) and fold paper over so that it covers the top of the dough. Roll dough out until about 1/2" thick. Use a small Easter Egg cookie cutter to cut eggs out of the dough, setting eggs on a parchment covered baking pan. Roll dough again as needed, until all dough has been shaped into eggs. (I have this 18-piece Wilton Spring cookie cutter set- I love it and that's where I got my 2 1/2" egg cookie cutter from.)
  3. Freeze peanut butter eggs for 30 minutes.
  4. Melt the chocolate, separating 2-3 TBSP of each, white and dark melting chocolate into small bags with the corners cut, for drizzling. I love using Chocoley Dipping & Coating Chocolate because it’s super easy to use and it tastes fantastic. (not like wax!) The trick to melting chocolate in the microwave is to go slowly and stir gently- and just before you feel like it's completely melted, take it out of the microwave and let it finish melting in the warm bowl. This time I used the large tubs of Chocoley Dipping chocolate, which are so handy! I melted them for 2 minutes, then stirred gently and warmed for another 30 seconds, then they were ready. I can re-use the tubs and bonus- no having to wash dishes!
  5. If you'd rather use white & semi-sweet chocolate chips, combine 1 cups of each with 2 tsp coconut oil or shortening, to smoothen the chocolate and thin it out a bit so that it's easier to dip eggs. Microwave for 1 minute, then add time in 20 second increments until chips appear nearly melted, then let melt the rest of the way in the warm bowl.
  6. Use a fork or a handy Winton Dipping tool like I did to dip each peanut butter egg in the chocolate, then shake gently to remove any excess. Transfer chocolate coated eggs to parchment or wax paper to cool. Immediately drizzle opposite color of chocolate on top of each egg and sprinkle with your favorite Easter sprinkles. Let cool to harden.
  7. Store eggs in an airtight container. No need to refrigerate, unless you're making them 1-2 weeks ahead of time, then I'd store them in the fridge until you're ready to serve them.
  8. *If you're nervous about consuming raw flour, I suggest you toast it beforehand! Simply spread flour out on a baking sheet and cook for 5 minutes at 350 degrees F. Cool completely, then proceed with the recipe. Other options are to use oat or almond flour in it's place.
  9. Soure : here

RECIPE - DONUT KRISPIE TREATS

DONUT KRISPIE TREATS



 Prep Time 15 minutes
 Total Time 15 minutes
 Servings 12
 Author Butter With A Side of Bread

Ingredients

  • 5 cups mini marshmallows
  • 3 TBSP butter
  • 5 cups Rice Krispies cereal
  • almond bark
  • pink & blue candy melts
  • sprinkles

Instructions

  1. Combine butter and marshmallows in a large bowl and microwave on high for 1 minute 30 seconds. Stir a few times and add in Rice Krispie cereal. Stir well to combine. Press into a greased 9x13 pan. Cool completely. (I was impatient so I stuck mine in the freezer for 10 minutes!)
  2. Turn cooled treats onto a cutting board. Using different sizes of biscuit cutters, cut circles, then use a much smaller cutter to cut the donut holes out of the middle. Depending on what size of circles you cut, you will likely get 10-12 donuts. I use my Ateco Cutters- they're perfect for this since they come in a variety of sizes.
  3. Melt each of the chocolates in small bowls. Dip Krispie Donuts into chocolate, filling in with a spoon where needed. Drizzle on additional chocolate if you'd like. Sprinkle colored jimmies on top. Let cool completely until set.
  4. More Visit Here

Recipe - Chai Cake with Cream Cheese Frosting

This Chai Cake is a special treat for chai tea lovers. Packed with fragrant spices and paired with a simple cream cheese frosting.

Servings 12





INGREDIENTS

Chai Tea Milk:
1 1/2 cup milk
1 Tbsp Chai tea leaves 2 tea bags

Chai Cake:
2 1/4 cups all-purpose flour
2 tsps baking powder
3/4 tsp salt
1 1/2 tsp ground cinnamon
1 tsp ground cardamom
1/2 tsp ground allspice
1/4 tsp ground cloves
1 tsp ground ginger
3/4 cup unsalted butter room temperature
1 cup granulated sugar
1/2 cups light brown sugar packed
3 large eggs room temperature
1 tsp vanilla
1 cup Chai tea milk

Cream Cheese Frosting:
8 oz cream cheese full fat, room temperature
1 1/4 cups unsalted butter room temperature
4 cups powdered sugar
1 tsp vanilla

Assembly (optional):
cape gooseberries
whole allspice
whole star anise
whole cloves
whole green cardamom pods

INSTRUCTIONS

Chai Tea Milk:

  1. Bring milk and tea to a boil in a small pot over med-high heat. Turn heat off and steep for 10mins. Strain and measure out 1 cup. Top up with milk if needed.

Chai Cake:

  1. Visit Chai Cake with Cream Cheese Frosting @ livforcake.com for full instructions.

Recipe - Gingerbread Cake with Cinnamon Cream Cheese Frosting and Caramel Drizzle

A fun holiday cake this Gingerbread Cake with Cinnamon Cream Cheese Frosting and Caramel Drizzle is sure to evoke all the holiday joy!

Moist gingerbread cake is filled and frosted with a cinnamon cream cheese frosting and glazed with a sweet caramel sauce.

Yields 1





INGREDIENTS

CAKE
1 cup butter, softened
3/4 cup brown sugar
1/2 cup sugar
1 cup molasses
2 eggs
3 cups Bob's Red Mill Organic All-Purpose White Flour
1 1/2 tsp cinnamon
1/2 tsp all-spice
1 1/2 tsp ginger
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/4 cup mik

CREAM CHEESE FROSTING
2 cups butter, softened
2 (8 oz) blocks cream cheese, softened
4-5 cups powdered sugar
1/4 cup heavy cream
1 tsp cinnamon, add more if needed and taste to your liking

CARAMEL SAUCE
1 (11 oz) bag caramel bits
1/2 cup cream

INSTRUCTIONS

  1. Preheat oven to 350.
  2. Spray 2 9" round cake pans with non-stick cooking spray and line with parchment paper, set aside.
  3. In bowl with electric mixer mix together your butter and sugars until light and fluffy, about 2-3 minutes. Add in your molasses and eggs and keep mixing until smooth.
  4. In another bowl mix together your flour, baking powder, baking soda and spices.
  5. Alternate adding your flour mixture and milk into butter mixture in about 3 additions.
  6. Once everything is blended, distribute evenly in prepared pans and bake for about 30 minutes or until cake springs back and toothpick comes out clean.
  7. Remove from oven and let cool in pans for about 5 minutes, then run knife around edges of pans and turn cakes out onto wire racks to cool completes.
  8. Visit Gingerbread Cake with Cinnamon Cream Cheese Frosting and Caramel Drizzle @ tornadoughalli.com for full instructions.

Recipe - Maple Streusel Pumpkin Cake

Moist, delicious pumpkin cake, layered with maple cinnamon buttercream and crunchy streusel. Perfect for Thanksgiving or any fall celebration!

Servings 12-14




Ingredients

Pumpkin Cake
3/4 c. unsalted butter room temperature
1 1/2 c. sugar
1/2 tsp. vanilla extract
3 Tbsp. vegetable oil
3 large eggs room temperature, divided
1 large egg white room temperature
2 1/2 c. all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/8 tsp. ground cloves
1 3/4 c. pumpkin puree

Maple Cinnamon Frosting
1 1/2 c. salted butter room temperature
1 1/2 c. vegetable shortening
12 c. powdered sugar divided
2 tsp. ground cinnamon
1 Tbsp. maple extract
1/4 c. water or milk room temperature

Cinnamon Streusel
3/4 c. all purpose flour
3/4 c. light brown sugar packed
1 1/4 tsp. ground cinnamon
6 Tbsp. salted butter melted

Instructions

  1. Preheat oven to 350 degrees. Line the bottoms of 3 (8 inch) cake pans with parchment paper and grease the sides.
  2. In a large mixing bowl, cream the butter and sugar on medium speed until light in color and fluffy, 3-4 minutes.
  3. Add the vanilla extract and vegetable oil and mix until combined.
  4. Add 2 of the eggs and mix until well combined.
  5. Add the remaining 1 egg to the egg whites and mix until well combined.
  6. Visit Maple Streusel Pumpkin Cake @ lemontreedwelling.com for full instructions.
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