Whipped Cream Cheese Frosting

• 1 Cup (8oz, 226g) full-fat brick-style cream cheese*, cold
• 1 Cup (120g) powdered sugar
• 1 tsp pure vanilla extract
• 2 1/2 Cups (600ml) heavy whipping cream, cold

Recipe from sugarandsparrow.com

Place the mixing bowl of your stand mixer (or the large bowl you'll be using with your hand mixer) into the refrigerator for about 20 minutes to chill before you begin

Into the cold mixing bowl, add the cream cheese and beat on medium speed with the whisk attachment until creamy, about 2 minutes. Add the powdered sugar and mix on low speed until mostly incorporated, then turn the mixer to medium-high speed and mix for about 1 minute. Scrape down the bowl and whisk attachment as needed.

Add the vanilla extract, then turn the mixer to medium-high speed and slowly pour in the heavy whipping cream. Once all the heavy whipping cream has been added, continue mixing on medium-high for just about 30 seconds longer, keeping a close eye on the mixing bowl to watch it thicken. It should come together into a thick, silky whipped cream frosting consistency at this point. To check the consistency, turn the mixer off and dip your spatula into the frosting. It should hold a peak when you hold it upright.

Use the whipped cream cheese frosting immediately to decorate cakes and/or cupcakes for best results!

 

Perfect Vanilla Cake Recipe

• 2 3/4 Cups (290g) sifted cake flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 3/4 Cup (170g) unsalted butter, room temperature
• 1 1/2 Cups (300g) granulated white sugar
• 2 large eggs + 2 egg whites, room temperature
• 1/2 cup (120g) sour cream, room temperature
• 1 Tbsp pure vanilla extract
• 1 Cup (240ml) whole milk, room temperature

Recipe from sugarandsparrow.com

Preheat the oven to 350°F. Prepare three 6-inch cake pans or two 8-inch or 9-inch cake pans by spraying the sides with a cooking spray (Baker's Joy is my favorite) and fitting a parchment paper circle to the bottom of the pan.

Sift the cake flour and then measure by spooning and leveling it in your measuring cup. Add the cake flour, baking powder, baking soda, and salt into a bowl and whisk to combine. Set aside.

In the bowl of your stand mixer (a handheld mixer works fine too!), beat the butter on high for two minutes until it's light and creamy. Add in the sugar and continue to mix on medium-high for another two minutes. Turn the mixer to low and add the eggs and egg whites, one at a time, mixing until just combined and scraping down the bowl and paddle as needed. Add the vanilla and sour cream, turn the mixer to high, and beat for one full minute. It will look curdled at this point, but don’t worry – it will become smooth cake batter at the end.

Add in the dry ingredients all at once and turn the mixer to low speed. Mix until just combined, then slowly pour in the milk. Continue to mix on low speed until just combined, about 30 seconds. Scrape down the sides and bottom of the bowl and give it a few stirs with a whisk to make sure there are no lumps. The batter will be slightly thick.

Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes. They're done when they spring back to the touch and a toothpick inserted into the middle comes out clean. Let the cakes cool in the pan for five minutes before turning them out onto a wire rack for an additional few hours of cooling. Make sure they're entirely room temperature before filling and frosting.

Use this frosting.

 

Nutella Cake

• 1 Chocolate Cake
• Nutella Buttercream, double this for a 3 layer cake
• 1 recipe Nutella Ganache Filling

Nutella Ganache filling:

• 1 cup Nutella
• 1/4 to 1/2 cup heavy cream
• 1/4 cup powdered sugar
• 4 or 5 Crushed Ferrero Rocher Candies - Optional

Place the Nutella in a medium heat-proof bowl.

Heat the heavy cream until warm to hot. Pour the cream over the Nutella and allow to sit for 3 minutes. Beat with an electric mixer set to low speed until combined, then turn mixer to medium and beat until smooth. Add the powdered sugar and beat until fully combined. Stir in crushed Ferrero Rocher Candy or other nuts or candy that you like.

If your ganache is too thin to spread, refrigerate it for 20 to 30 minutes, until it thickens enough to spread.

For the Cake assebmly:

Prep the layers

Cool cake layers completely before assembling. Chill or freeze the cake layers — cold layers are sturdier, crumb less, and are easier to frost.

Build the layers

Place the first cake layer on a cake plate or turntable. Pipe a ring of buttercream around the edge of the layer — this acts as a dam to keep fillings contained. Spread the filling ganache filling inside the ring. Repeat with remaining layers.

Crumb coat

Apply a thin layer of buttercream over the entire cake — top and sides. This seals in crumbs so they don't show through the final coat. Refrigerate for 20–30 minutes until the crumb coat is set.

Final coat and decoration

Apply a thicker, final layer of buttercream. Smooth the sides with a bench scraper and the top with an offset spatula. Decorate as desired — piping, etc. and are more crushed Ferrero Rocher.

Storage

Most assembled cakes keep in the fridge for up to 4 days. Unfrosted layers can be frozen for up to 2 months. Let the cake come to room temperature for about 30 minutes before serving.

 

 

 

Ina's Chocolate Cake

1¾ cups all-purpose flour - 225 grams

2 cups sugar - 430 grams

¾ cups good cocoa powder - 80 grams

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

1 cup buttermilk, shaken, at room temperature

½ cup vegetable oil

2 extra-large eggs, at room temperature

1 teaspoon pure vanilla extract

1 cup freshly brewed hot coffee

Recipe from Barefoot Contessa

Preheat the oven to 350 degrees. Butter two 8-inch round cake pans (for cupcakes, see note). Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry ones. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter evenly into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely. (Not to worry; the top will sink a little in the center.)

Place one layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread a thin layer of buttercream on the top only. Place the second layer on top, flat side up, and spread the frosting evenly first on the sides and then on the top of the cake. Cut in wedges and serve at room temperature.

Note: For cupcakes, reduce bake time to 25-30 minutes.

 

 

 

Nutella Buttercream

• 3 cups powdered sugar (375 grams) If doubling the recipe, try 5 cups
• 1/4 cup unsweetened cocoa powder (31 grams)
• 1 cup unsalted butter room temperature (226 grams)
• 2/3 cup Nutella (176 grams)
• 3 tbsp heavy cream (45 ml)
• 1 tsp vanilla extract

Recipe from piesandtacos.com

Sift the powdered sugar and cocoa powder together to avoid lumpy frosting. Beat the butter in the bowl of a stand mixer using the paddle attachment, or using a hand mixer. Make sure the butter is room temperature, about 72ºF. If the butter is too soft, it can make the buttercream runny, forcing you to add a lot of extra powdered sugar to obtain the proper consistency.

Beat the butter for 2 minutes at medium-high speed.

Add the powdered sugar, cocoa powder, Nutella, vanilla, and heavy cream. Mix on low to combine. When the ingredients are combined, raise the speed to medium-high, beat for another two minutes.

If the frosting is too runny, add more powdered sugar. And if the frosting seems too dry, add a bit more heavy cream, one tablespoon at a time.

Keep the frosting covered, because it can develop a skin and become dry.

After the frosting is done whipping, you can mix it with a spatula by hand for about 5 minutes, or mix it with the paddle attachment on low for 10 minutes to eliminate air bubbles, and make the frosting silky.

Storage

You can refrigerate the frosting for up to 1 week. To use it, simply let it come to room temperature and mix on medium-low for one or two minutes to make it creamy and fluffy.

The frosting can be frozen for up to 2 months. To defrost, let it sit in the fridge overnight, or on top of the counter until it thaws. Then, once it comes to room temperature, mix on medium-low for one to two minutes with a mixer.

NOTES

Amount: This recipe is enough to fill about 40 macarons, frost 14 cupcakes, or a 6-inch layer cake. To frost an 8-inch cake, make 1.5x the recipe, by multiplying all ingredients by 1.5.

Butter: Make sure the butter is at about 72ºF. If the butter is too soft, the frosting might be too runny.

Scale: Measure the powdered sugar using a scale instead of cups.

Powdered sugar: You can always add a bit more powdered sugar to make the frosting become stiffer, but you really shouldn't have to if you measure the sugar by weight instead of cups.

Consistency: If needed, add a bit more heavy cream to the frosting.

Salt: You can also add a pinch of salt to the buttercream to balance out the sweetness. Not a lot of salt is needed, just a pinch will do, about 1/16 of a teaspoon.

 

 

 

No-Spread Vanilla Almond Sugar Cookies

• 2 cups, (4 sticks), salted butter softened
• 2 cups granulated sugar
• 2 large eggs
• 2 Tbsp vanilla extract
• 1 tablespoon almond extract (vanilla, use both)
• 1 teaspoon salt
• 6 ½ - 7 cups all purpose flour

This recipe makes three dozen regular size cookies.

Preheat oven to 375.

Cream together softened butter and sugar. Add the eggs, vanilla, almond and salt to the creamed butter-sugar mixed.

Add 3 cups of flour and incorporate. Add the rest of the flower and mix. You can tell the dough is ready when it no longer sticks to the sides of the bowl. When you handle it, it has a little give but does not stick your fingers.

Roll out in between parchment to about 3/8 and inch thick. Use flour for dusting only if you feel necessary. Cut your cookies out, then chill the cut cookies in the freezer for 15 to 20 minutes (or 20-30 in the fridge) before baking.

Bake on parchment line baking sheets at 375 for 10 to 15 minutes or until completely baked. If in doubt, if you gently press on the center of the cookie and it starts to spring back they're ready. A little bit of caramelization is OK but be careful not to over back.

  

Five star vanilla Royal Icing

This royal icing dries to a soft bite. The almond of vanilla transforms it into the perfect pairing for vanilla-almond sugar cookies. The recipe is a large batch and it is enough to mix lots of colors and frost a few dozen cookies.

3/4 cup warm water

1/3 cup meringue powder

2 tablespoons flavoring (I use clean clear vanilla)

2 pounds powdered sugar (32 oz, 907 grams)

1 - 1 ½ Tbsp. of Karo syrup (as it's coming together)

Add the water and flavoring to your mixer bowl. Add the meringue powder and dissolve on low using your K beater (or equivalent, do not use a whisk attachmen) for a minute or two. Once dissolved and slightly frothy, add the powdered sugar and begin to mix on low. Add the Karo syrup as it all starts to come together. Turn your mixer up to medium to medium-high and beat until stiff peaks form.

Be sure not to overmix, once stiff peaks form it's enough. If you overmix, the icing can become crumbly after it dries on the cookies.

Make sure all tools are free of any oil. The icing may not set if there is any amount of oil on the equipment.

  

Creme Brûlée

• 2 Cups Heavy Cream
• 4 Egg Yokes
• Pinch Salt
• 1 teapsoon Vanilla
• 1/4 cup sugar^*, plus more for the burning

For Chocolate Creme Brûlée, ^*reduce suger to 2 tablespoon and add 3 oz bittersweet chocolate (chopped) to the hot Cream.

Heat oven to 300 deg. Have a medium saucepan boiling water ready.

Warm the cream in saucepan until bubbles appear around the edges. Add the vanilla. If making chocolate version, add chocolate now and let melt

In large bowl, wisk egg yokes, sugar, salt for about 5 minutes or until thick ribbons fall from the wisk. Slowly add the warm cream mixure, a little at a time, until mixed together.

Pour the mixture into four 4-oz ramekins and place ramekins in a baking pan, pour boiling water into baking pan until halfway up the side of the ramekins.

Back 30 to 35 minutes, the middle of the custard will still be jiggly.

To serve, sprinkle 2 to 3 tsp. sugar over each custard. Using a kitchen torch, melt the sugar.

  

Chess Pie

• 1 1/2 Cups Sugar
• 1 Tablespoon All Purpose Flour
• 3 Whole Eggs
• 1/2 Cup Butter
• 1 Teaspoon Vanilla
• 1 Teaspoon Vinegar
• 4 Tablespoons whole Mild
• Pie crust

Mix all ingredients and pour into unbaked pie crust. Bake in 350 degree oven for 40 to 45 minutes.

  

Peacan Pie

• 1 cup Brown Sugar
• 1/2 cup corn syrup
• 2 eggs
• 1 cup Peacans
• 1 teaspoon vanilla
• 1 tablespoon melted butter
• 3 tablespoons hot water
• 1 pie shell or 24 tart shells

Combine ingredients. Bake 425 deg for 20 minutes.

  

Jean's (Mother's) Fudge

• 1 Jar Marshmallow Cream
• 2/3 Cup Evaporated Milk
• 1/4 Butter
• 1 1/2 Cup Sugar
• 1/4 Teaspoon Salt
• 2 Packages Semi-Sweet Chocolate
• 1 Teaspoon Vanilla

Combine, Marshmallow cream, Milk, Butter, Sugar and salt. Mix over medium heat, bring to a boil for 5 minutes

Remove from heat, mix in Semi-Sweet chocolate and vanilla.

Pour into 8 inch pan

Butterscotch/peanut butter fudge Substitute 1 pkg butterscotch pieces and 1 cup peanut butter for the chocolate

Oreo Truffles

• 1 (16 oz package) OREO chocolate sandwich cookies.
• 1 (8 oz) package cream cheese, softened
• 2 (8 oz) packages Bakers Simi-Sweet baking chocolate, melted

Crush 9 of the cookies to fine crumbs in food processor, reserve for later use.  Crush remaining 36 cookies to fine crumbs; place in medium bowl.  Add cream cheese to food processor, mix until well blended.  Roll cookie mixture into 42 balls, about 1 inch.

Put balls in freezer while melting chocolate.

Dip balls in chocolate, place on wax paper-covered baking sheet.  Sprinkle with reserved cookie crumbs.

Refrigerate until firm, about 1 hour.  Store leftover truffles in covered in refrigerator.

Pumpkin Chocolate Chip Cookies

• 1 Cup Pumpkin
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup canola oil
• 1 Egg
• 2 Cups All Purpose Flour
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon milk
• 1 tablespoon vanilla
• 1/8 teaspoon ground cloves
• Chocolate chips

Preheat oven to 350.  Spay pan with cooking spray.

In a small bow, combine pumpkin, sugar, oil and egg. Set aside.

In a large bowl (or mixer), combine the rest of the ingredients (except the chocolate chips).

Add the wet ingredients to the dry ingredients and stir.

Add desired amount of chocolate chips. Stir until well distributed.

Drop 1-2 tablespoons of batter on to the baking sheet.

Bake 10 minutes or until the cookies are completely set.

Key Lime Pound Cake

• 1 cup butter, softened
• 1/2 cup shortening
• 3 cups sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon lime zest
• 1/4 cup fresh Key lime juice

Key Lime Glaze

• 1 cup powdered sugar
• 2 tablespoon fresh key lime juice
• 1/2 teaspoon vanilla extract

Preheat oven to 325°. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla, lime zest, and lime juice. Pour batter into a greased and floured 10-inch (12-cup) tube pan.

Bake at 325° for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack.

Prepare Key Lime Glaze, and immediately brush over top and sides of cake. Cool completely (about 1 hour).

Sour Cream Coffee Cake

• 2 sticks butter
• 2 cups sugar
• 2 eggs
• 1/2 pint sour cream
• 2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Cream butter and sugar.  Gradually add eggs. Add next 5 ingredients until well blended.

• 1/2 cup chopped pecans
• 4 tablespoons brown sugar
• 1 tablespoon cinnamon

In separate bowl, mix nuts, brown sugar and cinnamon to make filling. Pour less than half of batter into well greased 10 inch tube pan.  Spread top evenly with filling mixture.  Spoon on the remaining batter and bake at 350 deg. for 45 to 60 minutes. 

Chex Muddy Buddies

• 9 Cups Rice Chex, Corn Chex or Chocolate Chex cereal (or combination
• 1 cup semisweet chocolate chips
• 1/2 cup peanut butter
• 1/4 cup butter
• 1 teaspoon vanilla
• 1 1/2 cups powdered sugar

Put cereal into large bowl, set aside.

In 1 quart microwavable bowl, microwave chocolate chips, peanut butter and butter, uncovered on high for 1 minute, stir, heat 30 seconds longer or until mixture can be stirred smooth.  Stir in vanilla.

Pour mixture over cereal, stirring until evenly coated.  Pour into 2 gallon resealable food storage bags.

Add powdered sugar. Seal bag.  Shake until well coated. Spread on wax paper to cool.

Pumpkin Cheesecake

• 1 1/2 cups vanilla wafers, crushed into crumbs
• 1 cup ground pecan pieces
• 1 stick melted butter
• 2 pounds cream cheese, softened and cubed
• 1 cup light brown sugar
• 6 eggs
• 1/2 cup heavy cream
• 1/2 cup all-purpose flour
• Pinch salt
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla
• 2 cups pumpkin puree

Preheat the oven to 350° Fahrenheit.

Combine the crumbs, ground pecans and the butter together. Mix well and press into a 12-inch spring-form pan. Crease and flour springform pan

In a food processor, with the metal blade, mix the cream cheese until smooth. Add the brown sugar and blend.

Add the eggs 1 at a time to thoroughly incorporate into the cheese mixture.

Add the heavy cream. Add the flour, salt, cinnamon and vanilla and blend until smooth.

Add the mashed pumpkin and blend until smooth.

Pour into the prepared pan. Bake for 1 hour and 15 minutes or until the cake is set.

Remove from the oven and with a knife loosen the sides from the pan. This will prevent the cake from splitting down the center.

Completely cool the cake before cutting.

Cuisinart Pie Pasttry

• 1 1/2 cups all purpose flow (6 1/2 oz)
• 1/2 teaspoon salt
• 1 stick (8 oz) unsalted butter, well chilled, cut into 8 pieces
• 1/4 cup water

Makes 1 9 inch pie crust

Insert metal blade. Put flour, salt and butter in work bowl and pulse-chop until mixture is texture of coarse meal. While machine is running, slowly pour ice water through feed tube.

Process only until clumps form. Do NOT let it form a ball.

Remove dough and pat it into flattened disc, wrap and refrigerate for 30 minutes.

Roll on  lightly floured board to circle 11 inches in diameter.  Transfer to 9 inch pie pan and trim dough with scissors, leaving 1 inch overlap beyond pan.  Fold overlap inside to form double thickness on sides. Pinch edges to form decorative crust.  Prick bottom and sides with fork and refrigerate until firm, about 30 minutes in refrigerator or 15 in freezer.

Carmel Pecan Cheesecake

• 1 Cup Graham Cracker Crumbs
• 1/4 Cup Finely Ground Pecans
• 1/4 Cup Brown Sugar
• 1/4 Cup Melted Butter
• 3 Package ( 8 Ounce ) Cream Cheese
• 1 1/4 Cup Dark Brown Sugar
• 3 Tablespoon Flour
• 3 Large Eggs
• 2 Teaspoon Vanilla
• 1/3 Cup Chopped Pecans

Combine graham cracker crumbs, ground pecans, brown sugar and melted sugar. Press in bottom of un-greased spring form pan. Bake 10 minutes in pre-heated 350 ° oven.

In a large food processor, with the metal blade, process the cream cheese until smooth. Add dark brown sugar and flour. Add eggs one at a time and thoroughly incorporate into the cheese mixture.

Do not Over Blend!

Fold in vanilla and 1/3 chopped cups pecans

Pour over crust and bake 350 ° 50 - 60 minutes.

Loosen pan while hot. Serve cold.

Orange-Soaked Bundt Cake

For the Cake:

• 2 1/4 cups all-purpose flour; more for the pan
• 2 cups sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 6 oz. (12 tablespoons) unsalted butter, softened; more for the pan
• 3/4 cup canola or other mild-flavored oil (check for freshness before using)
• 1 1/2 tablespoons finely minced lemon zest (from about 2 lemons)
• 1 tablespoon vanilla extract
• 3/4 cup strained fresh orange juice
• 5 large eggs

For the Syrup and Glaze:

• 1/2 cup frozen orange juice concentrate, thawed
• 1 tablespoon unsalted butter, melted
• 2 tablespoon dark rum
• 1 cup confectioners' sugar, divided

 Heat the oven to 350 degrees F. Butter and flour a 10-inch tube pan or 12-cup bundt pan.

FOR CAKE:

Sift the flour, sugar, baking powder, and soda into the large bowl of a stand mixer fitted with the paddle attachment. Add the butter and mix on low speed until fine crumbs form.

Change to the whisk attachment. With the machine running on medium speed, whisk in the oil, lemon zest, vanilla extract, and orange juice.

Whisk in the eggs one at a time and then increase the speed to high and whisk the batter until light, about 3 min., scraping the sides of the bowl if necessary.

Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 to 50 min.

FOR SYRUP AND GLAZE:

While the cake bakes, whisk together in a small bowl the orange juice concentrate, butter, rum, and 1/2 cup of the confectioners’ sugar.

When the cake is done, set the pan on a rack to cool for 5 min. With a thin skewer,poke the cake all the way through to the bottom of the pan in about 100 places. Pour 1/3 cup of the syrup over the cake and let stand for 1 hour before removing the cake from the pan. (At this point you can wrap the cake in plastic and hold for up to 3 days at room temperature; in fact, the flavor only improves.)

Cover the remaining syrup with plastic and store at room temperature.

When ready to serve, whisk the remaining 1/2 cup confectioners' sugar into the remaining syrup. Set the cake on a rack over a baking sheet and pour the glaze over the cake.

Let stand for at least 10 min. before slicing and serving.

Oatmeal Chip Cookies

• 1/2 Cup Shortening
• 1/2 Cup Granulated Sugar
• 1/2 Cup Brown Sugar
• 1/2 Teaspoon Vanilla
• 1 Egg
• 1 Cup Sifted All Purpose Flour
• 1 Tablespoon Water
• 1/2 Teaspoon Soda
• 1/2 Teaspoon Salt
• 1 Cup Quick Cooking Rolled Oats
• 1 6 Ounce package ( 1 Cup ) Chocolate Chips
• 1/2 Cup Chopped Walnuts

Thoroughly cream shortening, sugars and vanilla. Beat in egg, then Tablespoon water.

Sift together flour, soda and salt. Add to creamed mixture, blending well.

Stir in oats, chocolate and nuts. Drop by teaspoons on to greased cookie sheet.

Bake 375 ° 10 - 12 minutes. Cool before removing from pan.