Tag Archives: Almond

Easy 5 Ingredient Mexican Chocolate Fudge

by Jennifer Wieland
Quick and Easy, Microwaveable, 5 Ingredient Mexican Chocolate Fudge #Recipe - #unidosconlalechera @lalecherausa #ad
 

While I am a baker through and through I do love making candies too. It only happens on special occasions or for the holidays but it’s something I learned from my mom. Since we were kids she would spend hours making fudge and truffles. She’d find pretty tins each year and package them up beautifully for friends, family and coworkers as gifts. Since I know she will be making her recipes every year that means if I want to make candies I need to use different recipes than hers. Since, I also have a houseful of kids and time is short I need quick and easy recipes. Lucky for you! You can’t get any quicker or easier than my 5 Ingredient Mexican Chocolate Fudge.

Quick and Easy, Microwaveable, 5 Ingredient Mexican Chocolate Fudge #Recipe - #unidosconlalechera @lalecherausa #ad

While I learned my love of making sweet treats from my mom I get my Mexican flare from my dad. My grandma was Mexican and we spent many holidays at her house enjoying Mexican fare. Since Mexican chocolate is a staple in Mexican cuisine and different from American chocolate I like using it. If you aren’t familiar with Mexican chocolate it is less sweet than its American counterpart and it tend to have cinnamon and almond flavors in it. You can even find some with peppers added to it. That’s why it works well in both sweet and savory foods. 

Quick and Easy, Microwaveable, 5 Ingredient Mexican Chocolate Fudge #Recipe - #unidosconlalechera @lalecherausa #ad

My secret weapon to make my fudge recipe quicker and easier than my mom’s traditional recipe? It’s my use of NESTLÉ® La Lechera Sweetened Condensed Milk. If you aren’t familiar with sweetened condensed milk you are missing out on a sweet lovers secret weapon.

Quick and Easy, Microwaveable, 5 Ingredient Mexican Chocolate Fudge #Recipe - #unidosconlalechera @lalecherausa #ad

You can use it in candy or baking recipes but you can also add it to the tops of cookies, add a bit to your coffee or quickly make yourself some caramel. It’s an inexpensive item that you’ll want to add to your grocery shopping list to amp up your holiday baking. Then you can grab it on your next trip to Walmart in the Mexican foods aisle. 

Quick and Easy, Microwaveable, 5 Ingredient Mexican Chocolate Fudge #Recipe - #unidosconlalechera @lalecherausa #ad

 

My other cheat to making this recipe is that there is no big pot and constant stirring, watching, timing and temperature checking like you get in so many candy recipes. Nope, this one takes minutes in the microwave. Literally the most taxing thing about making this fudge is waiting for it to chill so you can cut it. 

Quick and Easy, Microwaveable, 5 Ingredient Mexican Chocolate Fudge #Recipe - #unidosconlalechera @lalecherausa #ad

Five Ingredient Mexican Chocolate Fudge
Yields 36
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Prep Time
3 min
Cook Time
2 min
Total Time
1 hr
Prep Time
3 min
Cook Time
2 min
Total Time
1 hr
138 calories
18 g
7 g
8 g
2 g
5 g
32 g
16 g
16 g
0 g
2 g
Nutrition Facts
Serving Size
32g
Yields
36
Amount Per Serving
Calories 138
Calories from Fat 68
% Daily Value *
Total Fat 8g
12%
Saturated Fat 5g
24%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 7mg
2%
Sodium 16mg
1%
Total Carbohydrates 18g
6%
Dietary Fiber 1g
5%
Sugars 16g
Protein 2g
Vitamin A
1%
Vitamin C
0%
Calcium
4%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 24 oz. Semi-Sweet Chocolate Chips
  2. 14 oz. Can of La Lechera® Sweetened Condensed Milk
  3. 4 tbsp. Butter
  4. 1 tsp. Cinnamon
  5. 1/2 tsp. Almond Extract or Emulsion
Instructions
  1. Add the chocolate, La Lechera® Sweetened Condensed Milk and butter into a large microwave safe bowl.
  2. Microwave for 90 seconds and then stir.
  3. Microwave for another 15 seconds and stir again.
  4. If the mixture is not completely melted and smooth then microwave for another 15 seconds and stir again.
  5. Stir in the cinnamon and almond extract.
  6. Line and 8"x8" pan with parchment paper.
  7. Spread the chocolate mixture in the pan evenly.
  8. Chill in the refrigerator until firm, about an hour.
  9. Cut into 1" squares and serve.
Notes
  1. This fudge can be stored in the refrigerator in an airtight container for up to two weeks.
  2. If you want to gift the fudge in tins or boxes mini cupcake liners are the perfect holders for each individual piece.
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calories
138
fat
8g
protein
2g
carbs
18g
more
My Sweet Sanity https://mysweetsanity.com/

 

 


10 Spectacular 4th of July Sweet Treats

by Jennifer Wieland
10 spectacular 4th of July sweet treats

 

The 4th of July is one week away and I know that this upcoming weekend will be filled to the brim with cookouts, parties, festivals and just a whole lot of fun and merriment! Whether you are heading out to someplace else or having friends and family over to celebrate this great nation you’ll want to serve up some delicious sweet treats. Today, I am sharing with you what I think are 10 spectacular 4th of July sweet treats from the blog!

10 spectacular 4th of July sweet treats

Strawberry Cupcakes

These cupcakes are delicious and packed with all the summer flavor that fresh, organic strawberries can pack! The frosting is unbelievably light and creamy!

Strawberry Cupcakes a perfect farewell to summer treat.

Lemon Ricotta Cake with Strawberry Cream Cheese Frosting

This cake is packed with fresh summer flavor and the addition of the ricotta cheese makes for a unique and very moist cake.

Lemon Ricotta Cake with Strawberry Cream Cheese Frosting #WayfairCakeOff

Firecracker Funfettii Cupcakes with Flour Frosting

These cupcakes will bring out the kid in anyone! The bright sprinkles make the cake colorful and look like a colorful explosion. The flour frosting is different and perfect for people who aren’t fans of regular buttercream but don’t want to worry about a whipped cream frosting in the summer heat. The secret ingredient filling in the cupcakes really makes them POP!

Firecracker Funfetti Cupcakes with Flour Frosting & Pop Rocks Centers #YoungAndHungry

Celebration Oreo Bars

Think Rice Krispie Treats made out of Oreos instead of cereal and you have these delicious bars! They are so simple to make and can be jazzed up with red, white and blue candies and sprinkles for the perfect Americana vibe!

Celebration Oreo Bars

Birthday Cake Ice Cream Sandwiches

Since the 4th of July is a way to celebrate America’s birthday these Birthday Cake Ice Cream Sandwiches are the perfect treat to help honor America and keep cool in the hot sun!

Birthday Cake Ice Cream Sandwiches made with Nielsen-Massey Vanilla #NMVIceCream

Quick Fruit Cobbler

This is perfect for a last-minute, throw together dessert. You can make it with cherry, blueberry, strawberry or the always American classic apple pie filling. It comes together in minutes and paired with cool creamy ice cream it’s a delicious, classic dessert.

Quick and Easy Fruit Cobbler

S’mores Truffle Bars

S’mores are a summer, campfire, cookout staple during the summer. These S’mores Truffle Bars are a grownup take on the classic kid’s treat.

Decadent S'mores Truffle Bars

Four Ingredient CPS Lunchroom Butter Cookies

If you grew up in the Chicago area in mid to late 1900’s then you know and love these simple butter cookies. With only four ingredients these cookies come together in a snap and are delicious!

4 Ingredient CPS Lunchroom Butter Cookies

Strawberry Crème Pie

This no bake pie is packed with delicious strawberry flavor and since it’s a crème pie it is much lighter in taste than a traditional fruit pie. Added bonus, this can easily be made ahead so dessert is one less thing you have to worry about on the day of your cookout or party.

Strawberry Creme Pie

Cherry Pie Bars

This delicious dessert is a cross between a slab pie and almond brownies. The pairing of cherries and almond flavor make for a delicious dessert that’s more than able to feed a crowd!

Awe-Inspiring Cherry Pie Bars to celebrate National Cherry Month with Wayfair.com

What sweet treats are you cooking up for the 4th of July?

 

 


Awe-Inspiring Cherry Pie Bars

by Jennifer Wieland
Awe-Inspiring Cherry Pie Bars to celebrate National Cherry Month with Wayfair.com

 

 

This month my friends at Wayfair are celebrating National Cherry Month. To make it even more fun they asked several of us bloggers to come up delicious new cherry recipes or to share some of are an absolute favorite with our readers and them. I was so excited to be invited because I have extolled my passion for cherries in other posts on the blog. So what delicious little bit of yum am I going to share? Well today I am pleased to bring you my awe-inspiring cherry pie bars!

Awe-Inspiring Cherry Pie Bars to celebrate National Cherry Month with Wayfair.com

What’s an awe-inspiring cherry pie bar you ask? Where to begin, where to begin? I love crumb topped cherry pie, cherry cobbler and brownies!

Awe-Inspiring Cherry Pie Bars

I’m not a fan of chocolate and cherries together though. This recipe is a brownie base but rather than chocolate it’s got a caramel, cinnamon flavor and oh goodness is it heavenly!

Awe-Inspiring Cherry Pie Bars

While these are good in their own right or can be used in so many different ways I took them to another level with cherries!

Awe-Inspiring Cherry Pie Bars

I took these brownies and turned them into an almost slab pie. I topped them with my homemade cherry pie filling. Why stop there though? No, no, no, I went and made it even more awesome by topping it all with an Ameretti crumb topping. 

Awe-Inspiring Cherry Pie Bars

The end result? MMM, MMM, MMM, these Cherry Pie Bars are so good! 

Awe-Inspiring Cherry Pie Bars to celebrate National Cherry Month with Wayfair.com

Cherry Pie Bars
Serves 24
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162 calories
25 g
29 g
7 g
1 g
4 g
39 g
46 g
19 g
0 g
2 g
Nutrition Facts
Serving Size
39g
Servings
24
Amount Per Serving
Calories 162
Calories from Fat 57
% Daily Value *
Total Fat 7g
10%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 29mg
10%
Sodium 46mg
2%
Total Carbohydrates 25g
8%
Dietary Fiber 0g
1%
Sugars 19g
Protein 1g
Vitamin A
4%
Vitamin C
0%
Calcium
3%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the almond brownies
  1. 1/2 c. salted butter
  2. 2 c. light brown sugar, packed
  3. 1/2 tsp. cinnamon
  4. 2 eggs, beaten
  5. 1 c. flour
  6. 1/2 c. almond flour
  7. 1 tsp. baking powder
For the topping
  1. 4 c. cherry pie filling
  2. 1/2 c. Amaretti cookies, crushed
  3. 2 tbsp. flour
  4. 2 tbsp. brown sugar
  5. 1/4 tsp. cinnamon
  6. 3 tbsp. butter, melted
For the almond brownies
  1. Preheat oven to 350° and grease a 9" x 13" pan with baking spray.
  2. In a large saucepan over medium heat melt the butter. Add the light brown sugar and cinnamon and stir to combine. All of the liquid should be absorbed. Stir until you notice liquid bubbling around the edges. Remove from heat and pour into a large mixing bowl.
  3. Stir in the beaten eggs until completely incorporated.
  4. Add the flours and baking powder and stir to combine.
  5. Press the mixture into the 9x13 pan evenly and place in the oven.
  6. If topping: Bake for 25 minutes or until just set. Remove from the oven and let cool for 5 minutes. While it is cooling make the amaretti crunch topping if using.
  7. If not topping: Bake for 30-35 minutes until fully set.
For the topping
  1. In a bowl, stir together the crushed Amaretti cookies, flour, brown sugar and cinnamon with a fork. Pour in the melted butter and stir until all of the dry ingredients are moistened.
  2. Evenly spoon the pie filling onto the brownies. Sprinkle the amaretti crunch topping on the pie filling.
  3. Bake in the oven for 10 minutes.
  4. Allow the brownies to completely cool before serving.
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calories
162
fat
7g
protein
1g
carbs
25g
more
My Sweet Sanity https://mysweetsanity.com/

 


Gluten-Free Cherry Chip Almond Oatmeal Cookies

by Jennifer Wieland
Gluten Free Cherry Chip Almond Oatmeal Cookies

For the last few months I have been diligently researching gluten-free baking. I didn’t need to do it. Nobody in my house has a reason to go gluten-free but I myself have a lot of health issues and I figured it couldn’t hurt to swap out some gluten for some gluten-free. It also doesn’t hurt that I love adding almond meal to baked goods already to give them a protein bump. I have read up so much on what flours are good for what, how people like the tastes and textures and which ones come closest to something like all-purpose flour. Then a few weeks back I found out that one of my great-nieces (No I’m not THAT old but my husband is older than me so he is that old and I’m the aunt about the same age as my nieces and nephews.) has been put on a gluten-free diet for health reasons. I figured this weekend at the family 4th of July festivities was the perfect time to break out with my first gluten-free recipe for the blog, Gluten-Free Cherry Chip Almond Oatmeal Cookies. I was really pleased with the texture and taste of these and the cookies were well liked by everyone.

During my research on gluten-free baking I learned that you could get gluten-free oatmeal now and process it in the food processor to use as a flour. I decided to use that and a bit of almond meal for this recipe because oats in cookies are very common so it was not to much of a drastic textural change. So, if you are a fan of oatmeal cookies then this will definitely be a recipe you will like but a little kicked up with the white chocolate chips and the sweet and tart dried cherries.

Gluten Free Cherry Chip Almond Oatmeal Cookies

Gluten Free Cherry Chip Almond Oatmeal Cookies
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3373 calories
454 g
448 g
157 g
53 g
82 g
866 g
2051 g
269 g
4 g
63 g
Nutrition Facts
Serving Size
866g
Amount Per Serving
Calories 3373
Calories from Fat 1379
% Daily Value *
Total Fat 157g
241%
Saturated Fat 82g
408%
Trans Fat 4g
Polyunsaturated Fat 16g
Monounsaturated Fat 47g
Cholesterol 448mg
149%
Sodium 2051mg
85%
Total Carbohydrates 454g
151%
Dietary Fiber 18g
73%
Sugars 269g
Protein 53g
Vitamin A
93%
Vitamin C
20%
Calcium
49%
Iron
71%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 c. butter, softened
  2. 1/2 c. dark brown sugar, packed
  3. 1/2 c. sugar
  4. 1 egg
  5. 1 tsp. almond extract
  6. 1/2 tsp. baking soda
  7. 1/2 tsp. salt
  8. 2 c. gluten free oat flour
  9. 1/4 c. almond meal
  10. 1/2 c. white chocolate chips
  11. 3/4 c. dried cherries
Instructions
  1. Preheat oven to 350º and line baking sheets with parchment paper or silicone liner.
  2. In the bowl of a stand mixer fitted with a paddle attachment mix together the butter and sugars. Add in the eggs and almond extract and cream them together with the butter mixture until smooth and fluffy. Stir in the baking soda, salt, oat flour and almond meal mixing just until combined. Stir in the the white chocolate chips and the dried cherries.
  3. Drop the dough using a cookie scoop onto the prepared baking sheets. Bake in the oven for 9-11 minutes or until the edges are just starting to brown.
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calories
3373
fat
157g
protein
53g
carbs
454g
more
My Sweet Sanity https://mysweetsanity.com/
 I am planning on adding more gluten-free recipes to the blog but they will be mixed in with the traditional baking recipes as well so be on the lookout for more.

 

 


Almond Brownies With Cherries and Amaretti Crunch Topping

by Jennifer Wieland
Almond Brownies with Cherries and Amaretti Crunch Topping

I have been slowly losing weight just by making breakfast my big meal of the day and drinking two 8 oz. glasses of water before each meal. All told, doing this has helped me lose 36 pounds so far. I am now at a point where I need to make more changes. I am trying to include exercise. Which for me during winter is a chore. Once it got cold here I did not want to go out for a jog or walk anymore. I have some exercise equipment here and I am trying to decide on some other things to do too because I get bored easily with exercise. The other thing I need to do is start changing my diet up more. I have been trying to incorporate seafood into our dinners and eat yogurt and oatmeal for breakfast but being a baker trying to eliminate sweets completely is not going to happen for me.

I have decided that I need to try to remove some carbs and use different options for sweeteners. I figure if I can cut carbs and add protein instead or cut out useless sugar calories then maybe I can get somewhere. This though is a totally foreign concept for me and I am sure I will have many failures while trying to get some new recipes created like I did with today’s. I am so happy I kept trying though because what I ended up with was so good and I did replace 1/3 of the flour I would have used with almond meal instead. This automatically cut out some of the carbs and boosted the protein. The almonds also gave the brownies a nice texture that I liked.

We had a second round of Christmas yesterday at my parent’s house since my sister had not been able to come to the first one. I made these almond brownies with cherries and an amaretti crunch topping and brought them with and they were a big hit. My mom asked for the recipe because her and my dad both loved them and kept eating them. Everyone else thought they were really good too. This I think is one of my favorite desserts now and it is something that I am going to make often. Hopefully though I don’t eat it all. That will be the hard part here. Also, for those of you that think these aren’t healthy. Well, they probably aren’t but they are healthier than they would be with full flour and for a sweets junkie you have to be patient with me and let me baby step my way into healthier desserts.

Almond Brownie Batter

This is what the melted butter, brown sugar and cinnamon will look like.

Almond Brownies

You can stop at this point and you will have just plain almond brownies or you can continue on to take it over the top.

Cherries with Almond Brownies

The cherries need to be evenly spooned onto the almond brownies.

Amaretti Crunch Topping

Amaretti cookies are used to create the oh so good Amaretti Crunch Topping.

Almond Brownies with Cherries and Amaretti Crunch Topping

 

Almond Brownies with Cherries and Amaretti Crunch Topping
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4473 calories
761 g
708 g
157 g
34 g
86 g
1530 g
1379 g
537 g
5 g
60 g
Nutrition Facts
Serving Size
1530g
Amount Per Serving
Calories 4473
Calories from Fat 1375
% Daily Value *
Total Fat 157g
242%
Saturated Fat 86g
430%
Trans Fat 5g
Polyunsaturated Fat 11g
Monounsaturated Fat 49g
Cholesterol 708mg
236%
Sodium 1379mg
57%
Total Carbohydrates 761g
254%
Dietary Fiber 11g
44%
Sugars 537g
Protein 34g
Vitamin A
92%
Vitamin C
17%
Calcium
79%
Iron
54%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the almond brownies
  1. 1/2 c. (1 stick) salted butter
  2. 2 c. light brown sugar, packed
  3. 1/2 tsp. cinnamon
  4. 2 eggs, beaten
  5. 1 c. flour
  6. 1/2 c. almond meal (ground almonds)
  7. 1 tsp. baking powder
For the topping
  1. 1 can of pie filling (I used cherry)
  2. 1/2 c. coarsely crushed amaretti cookies
  3. 2 tbsp. flour
  4. 2 tbsp. brown sugar
  5. 1/4 tsp. cinnamon
  6. 3 tbsp. melted butter
For the almond brownies
  1. Preheat oven to 350° and line grease a 9x13 pan with baking spray.
  2. In a large saucepan over medium heat melt the butter. Add the light brown sugar and cinnamon and stir to combine. All of the liquid should be absorbed. Stir until you notice liquid bubbling around the edges. Remove from heat and pour into a large mixing bowl. Stir in the two beaten eggs until completely incorporated. Add the flour, almond meal and baking powder and stir to combine. Press the mixture into the 9x13 pan evenly and place in the oven.
  3. If topping: Bake for 25 minutes or until just set. Remove from the oven and let cool for 5 minutes. While it is cooling make the amaretti crunch topping if using.
  4. If not topping: Bake for 30-35 minutes until fully set.
For the topping
  1. In a bowl, stir together the crushed amaretti cookies, flour, brown sugar and cinnamon with a fork. Pour in the melted butter and stir until all of the dry ingredients are moistened.
  2. Evenly spoon the pie filling onto the brownies. Sprinkle the amaretti crunch topping on the pie filling. Bake in the oven for 10 minutes.
  3. Allow the brownies to completely cool before serving.
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calories
4473
fat
157g
protein
34g
carbs
761g
more
My Sweet Sanity https://mysweetsanity.com/
 

 

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Cherry Almond Scones

by Jennifer Wieland
Cherry Almond Scones

As I have stated many a time here in the past, I do not sleep. Usually it is due to children. This morning though I woke up at 3:00 am and there was no going back to sleep for me. Try as I might I just couldn’t get sleepy. So, I finally gave up a bit after 4:00 am and decided to get dressed and start the day early. I started laundry and was cleaning the kitchen cabinets and counters. Since the kitchen was all nice and tidy I then I figured why not bake and dirty it back up, enter Cherry Almond Scones.

I have had the idea for these banging around in my head for a few weeks now but haven’t had a chance to work on them for breakfast. I decided that today would be perfect for this recipe and set about making what is an absolutely, divine scone. I love the flavor combination of cherry and almond and to pretty up the scones I drizzled them with melted white chocolate. Can you say flavor heaven? Because let me tell you, that is what this is. If you are a fan of scones this is a must try recipe. You will not be disappointed. The scones are light, flavorful and moist.

 Cherry Almond Scones

Cherry Almond Scones
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2896 calories
307 g
656 g
172 g
40 g
105 g
806 g
794 g
101 g
4 g
55 g
Nutrition Facts
Serving Size
806g
Amount Per Serving
Calories 2896
Calories from Fat 1512
% Daily Value *
Total Fat 172g
265%
Saturated Fat 105g
526%
Trans Fat 4g
Polyunsaturated Fat 8g
Monounsaturated Fat 47g
Cholesterol 656mg
219%
Sodium 794mg
33%
Total Carbohydrates 307g
102%
Dietary Fiber 9g
35%
Sugars 101g
Protein 40g
Vitamin A
136%
Vitamin C
19%
Calcium
95%
Iron
31%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/3 c. sugar
  2. 2 c. all-purpose flour
  3. 1 tbsp. baking powder
  4. 1/4 tsp. salt
  5. 1/2 c. (1 stick) butter, cut into cubes
  6. 2/3 c. heavy whipping cream
  7. 1 egg
  8. 1 tsp. almond extract
  9. 2/3 c. frozen or fresh pitted cherries, quartered
  10. 1/4 c. white chocolate chips or discs, melted
Instructions
  1. Preheat oven to 350° and line a baking sheet with parchment paper or silicone liner.
  2. In a food processor, fitted with the pastry blade add the sugar, flour, baking powder and salt. Pulse a few times to mix well. With the food processor on add the cubed butter a few at a time and mix until it resembles coarse crumbs. In a bowl beat together the cream, egg and almond extract. With the food processor on slowly pour the cream mixture in. It will begin to form a ball and pull away from the sides. You may still have some bits that are not incorporated and that is fine. Add the cherries and fold in by hand. (I actually use my hands for this part.)
  3. Form the dough into a rectangle or circle and cut in half and cut the halves into four triangles. (You can see an example here.) Carefully move them to the lined baking sheet and bake for 20-25 minutes. Let cool for about 10 minutes and then using a spatula move to a wire rack to finish cooling.
  4. Melt the white chocolate and drizzle the tops of the scones with it.
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calories
2896
fat
172g
protein
40g
carbs
307g
more
My Sweet Sanity https://mysweetsanity.com/

Fourth of July Food Ideas

by Jennifer Wieland

You have to love a holiday that starts out with parades, then heads to barbecues and ends up in the dark with drunk people blowing of explosives. Where young children are allowed to play with hot sparklers that normally would be a no-no and their older siblings get to blow off loud, obnoxious firecrackers that again, would normally be a no-no by any half way decent parent, but this is the Fourth of July and all of those usual common sense rules go out the window. Instead we have a day long, sun up to sundown and beyond party that leaves the poor souls that must work the next day in a world of hurt come tomorrow.

Now if you still don’t know what you are going to bring to the cookout or party you are attending, don’t fear! I have a new recipe and some quick and easy ideas for you.

Fourth of July

Chocolate Chip Cookie Sandwiches, Layered Rice Krispie Treats & Very Vanilla Cookies with Almond Icing

First up the new recipe. This is an iced cookie recipe. Don’t worry this is easy icing. Nothing fancy here. You can just do a drizzle, swirl, spread or a schmear. The icing can be colored to really kick up the cookie for whatever holiday or festivity you need it for.

Very Vanilla Cookies with Almond Icing
makes 3 dozen cookies

14 tbsp. butter, softened
4 oz. of cream cheese
Seeds from half of a vanilla bean
1 c. sugar
1 egg yolk
2 1/2 c. all-purpose flour
1 tsp. vanilla

Cream the butter, cream cheese and vanilla bean seeds together in a stand mixer fitted with a paddle attachment. Slowly add the sugar and mix until fluffy. Beat in the egg yolk. Add the flour and vanilla and mix well. Chill for an hour.

Preheat oven to 325° and line a baking sheet with parchment paper. Scoop dough onto baking sheet and bake 12-16 minutes. These cookies will not brown. While the cookies are baking make the icing. Let the cookies cool a few minutes and then ice them while still warm.

Almond Icing

4 tbsp. butter, softened
2 c. powdered sugar, sifted
4 tbsp. heavy whipping cream
1/2 tbsp. vanilla
1/2 tsp. almond extract

Cream the butter in the bowl of a stand mixer fitted with a paddle attachment. Slowly add the powdered sugar on low-speed. Once incorporated completely add in the cream, vanilla and almond extract. Once combined turn the speed up to medium-high and beat for a few minutes. Pipe or spread on cookies.

I also made some Fourth of July themed treats that you can easily make. We have layered Rice Krispie Treats with each layer tinted a color. We also have chocolate chip cookies sandwiched with vanilla buttercream. You can use any cookie recipe you want, buy store-bought dough or use mine, here. I wanted the buttercream for the cookie sandwiches to be multi-colored. So I put a couple of drops of red food coloring on one side of the inside of the piping bag and then spread it vertically. I repeated the other side with blue food coloring. Then when you add the white buttercream to the bag and pipe you get a lovely swirl of all three colors.

Layered Rice Krispie Treats

These are the ingredients for each layer.

1 tbsp. butter
13 large marshmallows
2 cups of Rice Krispies
food coloring

In a microwave safe bowl add the butter and marshmallows and microwave for 1 minute. Stir until melted. If not completely melted microwave for 10 second intervals until smooth. Add the food coloring and stir until no white remains. Now stir in the Rice Krispies and mix well. Press into a buttered pan. Repeat for each layer desired. Let cool completely and then cut.


Horchata Cupcakes

by Jennifer Wieland
Horchata Cupcake

I am having some family come over for a visit today. Knowing this I decided yesterday to go Mexican with the food selection. I spent yesterday making tamales all day along with salsa. I am also making tacos today and this morning decided to make some horchata cupcakes for dessert.

For those of you unfamiliar with horchata, it is a Mexican drink made of rice, cinnamon, almonds (in some cases) and water or milk. It is super yummy and I luckily live in an area where I can buy it bottled in different flavors at the grocery store. If you live in an area that does not have that convenience though there are recipes online to make it.

Horchata Cupcake

Horchata Cupcakes

Horchata Cupcakes
makes 24 cupcakes

1/2 c. salted butter, softened

1 1/2 c. sugar

3 large eggs

2 c. all-purpose flour

2 tsp. baking powder

1 tsp. cinnamon

1 c. horchata

3/4 tsp. vanilla extract

1/4 tsp. almond extract

Preheat oven to 350° and line the cupcake pans with liners.

Cream the butter in the bowl of a stand mixer fitted with the paddle attachment. Add the sugar and beat on medium-high until light and fluffy, about 2-3 minutes. Mix in the eggs and beat on medium until smooth. Sift the flour, baking powder and cinnamon together. Measure out the horchata and add the vanilla and almond extracts to it and stir. You will add the flour mix and horchata mix alternating between the two, starting and ending with the flour mix. Mix each additional until completely blended in. Once all is added beat on medium for 1-2 minutes.

Scoop batter into lined pans and bake for 18-20 minutes. Remove and cool in the pans for 5 minutes and then transfer to a wire rack to continue cooling. Frost and dust with cinnamon or cinnamon-sugar.

Horchata Frosting

1 c. butter, softened

1/2 tsp. vanilla extract

1/4 tsp. almond extract

4 c. powdered sugar, sifted

1/2 c. horchata

cinnamon or cinnamon-sugar for dusting

In the bowl of a stand mixer fitted with the paddle attachment cream the butter, vanilla and almond extracts on medium-high for 2-3 minutes. Add in the powdered sugar and stir on low. If it is not incorporating well add 1/4 of the horchata and continue to mix until combined. Add the remaining horchata and mix until combined. Turn the mixer up to high and beat for 3-5 minutes until fluffy.

Use to frost cake or cupcakes and then dust with cinnamon or cinnamon-sugar.

 


Happy Birthday to Me!

by Jennifer Wieland
Chocolate Almond Cake

Today was my birthday and I turned a new number. We will not be discussing what that number may or may not be. We are however going to talk about my birthday cake. I have been trying to decide for days what kind of cake to make and finally settled on a chocolate cake with almond buttercream. It turned out really yummy. The little ones ate their entire pieces of cake instead of just the frosting so you know it was good… lol. I was really happy with my choice. Since I am still fighting off this cold so my cake and the kids and hubby singing to me was the highlight of my birthday.

Chocolate Almond Cake

Chocolate Almond Cake

Chocolate Cake
makes one 3 layer cake

2 c. cake flour
3/4 c. good quality cocoa powder
2 tsp. baking soda
1 tsp. espresso powder
1 3/4 c. sugar
1/2 c. butter, softened
1 1/2 c. milk
4 large eggs
1 tsp. vanilla

Preheat oven to 350 degrees. Spray a 10″ round 3″ deep pan with baking spray.

Sift the cake flour, cocoa powder, baking soda & espresso powder into a bowl and stir until it’s all combined. In the bowl of a stand mixer fitted with a paddle attachment beat the butter and sugar until light in color. Scrape down the bowl and slowly add the flour mixture scraping down the bowl as needed. Combine and beat the milk, eggs and vanilla and then add to the mixer bowl. Once combined scrape down the sides and bottom of the bowl and then mix on medium-high for two minutes. Pour the batter into the prepared pan and bake 45-55 minutes or until toothpick inserted in cake comes out clean.

Cool for 10 minutes and then remove from pan and cool completely on a wire rack.

Almond Buttercream

1/4 c. water
4 tsp. meringue powder
4 c. confectioner’s sugar, sifted
1/2 c. butter, softened
1/2 tsp. almond extract
1/2 tsp. vanilla extract
3 tbsp. whipping cream

In the bowl of a stand mixer fitted with the whisk attachment whip the water and meringue powder on high speed until peaks form. This usually takes 4-5 minutes. Turn the mixer to low and add one cup of the sifted confectioner’s sugar 1/4 cup at a time. Once that is done continue to mix on low alternately adding the confectioner’s sugar and butter (1 tbsp. at a time). Scrape down the sides and add in the extract and mix on medium until smooth.

Place half of the frosting into another bowl. Add the whipping cream to the frosting remaining in the mixer bowl and beat on medium until combined.

Assembling the Cake

1/4 c. mini semi-sweet chips
semi-sweet chocolate bar, if desired.

Cut the cake into three even layers. On the bottom layer spread half of the thinned frosting leaving a 1/4″ around at the edge. Sprinkle with 1/3 of the chocolate chips. Repeat the same steps for the second layer. Place the top layer and frost only the top with the thicker frosting. Make sure to smooth the frosting as much as possible. Sprinkle the top with the remaining chips and shave some chocolate on the top as well if desired.


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