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Showing posts with label Cakes. Show all posts
Showing posts with label Cakes. 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.
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Recipe - The Best White Cake



Today I’m so excited to be sharing the very best white cake recipe! This recipe yields a fluffy, snow-white cake that’s light and soft but still sturdy enough to stack or cover with fondant. Read on for plenty of tips for making the perfect white cake, completely from scratch!

Servings 12 slices

Ingredients


6 Tablespoons unsalted butter softened to room temperature 85g
2/3 cup canola oil or vegetable oil 160ml
2 cup sugar 400g
1 Tablespoon clear vanilla extract
2 2/3 cup + 2 Tablespoon all-purpose flour 345g
1 Tablespoon baking powder
1 teaspoon salt
1 cup milk room temperature preferred (235ml)
6 large egg whites room temperature
Double batch Vanilla Buttercream Frosting

Instructions

  1. Preheat oven to 350F and prepare two 8-inch round cake pans by lining the bottoms with a round of parchment paper and generously greasing and flouring the sides. Be sure to shake out excess flour.
  2. In a stand mixer (or using an electric mixer), beat butter on medium-low speed until creamy.
  3. Add sugar and oil and beat until all ingredients are well-combined and creamy.
  4. Scrape down the sides and bottom of the bowl and then stir in your vanilla extract.
  5. In separate bowl, whisk together your flour, baking powder, and salt.
  6. Measure out your milk.
  7. Visit The Best White Cake Recipe @ sugarspunrun.com for full instructions.

Recipe - Homemade French Bread



The BEST Homemade French Bread recipe - so soft and tasty!! Serve with butter or turn it into a delicious appetizer. Everyone loves this recipe!

INGREDIENTS

2 TB dry yeast
½ cup warm water
2 cups hot water
3 TB sugar
1 TB salt
5 TB vegetable oil
6 cups flour, divided
1 egg, beaten- for glazing bread

INSTRUCTIONS

  1. Dissolve your yeast in ½ cup warm water.
  2. In a separate bowl combine hot water, sugar, salt, oil and 3 cups of the flour. and stir.
  3. With the paddle attachment mix the yeast mixture and the hot water-flour mixture together.
  4. Add the remaining 3 cups of flour, one cup at a time, mixing after each addition. Once all of the flour is added, let sit for 10 minutes.
  5. Visit Homemade French Bread @ lilluna.com for full instructions.

Recipe - Banana Cream Cake



Utterly delicious this Banana Cream Cake is layered with banana pudding and sweet buttercream making this cake a great option to satisfy your sweet tooth!

5 from 2 votes
Banana Cream Cake
Print
Banana Cream Cake
Prep Time
1 hr
Cook Time
20 mins
Total Time
1 hr 20 mins
 
A delicious white cake filled with banana pudding and frosted with a fluffy vanilla buttercream.
Course: Dessert
Cuisine: American
Servings: 12
Ingredients
Cake:
  • 2 1/4 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 3/4 cup butter softened
  • 1 1/2 cup sugar
  • 3 eggs
  • 2 tsp vanilla
  • 1 cup milk
  • Instant Banana Pudding prepared
Frosting:
  • 1 lb butter
  • 4 tsp vanilla
  • 2 tsp almond extract
  • 6-7 cups powdered sugar
  • 1/4-1/2 cup milk
  • 2 cups crushed vanilla wafers
  • Bananas and vanilla wafers for decoration optional
Instructions
  1. Preheat oven to 350.
  2. In bowl mix together your flour, baking powder, baking soda and salt and whisk until combined, set aside.
  3. In another bowl beat together your butter and sugar until fluffy, add in your eggs 1 at a time until blended
  4. Mix in your vanilla.
  5. Alternate adding your dry ingredients and milk into your wet ingredients.
  6. Place in 3 8" or 9" prepared cake pans and bake for about 20 minutes or until golden and they spring back.
  7. Remove from oven and turn onto cooling racks to fully cool.
  8. Meanwhile to make frosting, in large bowl beat your butter until light and fluffy.
  9. Blend in your extracts and then add in your powdered sugar 1 cup at a time.
  10. Once sugar is added add in your milk slowly until you reach your desired consistency and continue to beat on high for about 5 minutes to fluff up.
  11. Add about 1/3 of your buttercream to a piping bag with tip cut off.
  12. Place one layer of your cake on a turntable and then pipe a damn of frosting around the outside of the layer about 1" thick.
  13. Spread half of your prepared pudding in the center and then top with another layer of cake and gently press down, repeat with damn and other half of your frosting.
  14. Top with last layer of cake and then spread frosting around the top and sides of your cake until covered, reserving about 1 1/2 cups of your frosting for decorating if desired.
  15. Take your crushed vanilla wafers and add some to your hand and press up the sides of the cake until it is covered.
  16. Pipe the remaining frosting on top and sides of cake.
  17. Keep refrigerated.


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