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      Giant Strawberry Pop Tart

      ha scritto per te

      What’s better than a Pop Tart? A Giant Strawberry Pop Tart made completely from scratch! Two all-butter crusts hold homemade strawberry jam inside.

      As a Pop Tart eater and enthusiast, I have to say this was a fun little baking project. I think most people are familiar with Pop Tarts, but for the uninitiated, here’s the gist. Pop Tarts are rectangular pastries with biscuit-like crust, sweet filling, and a thin coat of icing on top. Kellogg’s released them all the way back in 1963 and changed the pace of breakfast from leisurely, to grab-and-go.
      This scratch-made version is super-sized! It’s made of an all-butter pie crust, homemade strawberry jam, and sweet confectioners’ glaze. Add some sprinkles and you’ve got a homemade version of an American classic!

      First, make the all-butter pie crusts. I usually make my pie crusts in a food processor because it’s super quick and easy. All of the ingredients for a double crust will easily fit in a medium-sized food processor bowl.
      Roll out each crust with a rolling pin and trim to 13×9 inches. If you have a 13×9-inch sheet pan you can lay it on top of a crust and use it as a cutting guide. I used a 13×9 inch pre-cut parchment sheet. I keep these on hand because I use this size sheet pan constantly. And having those parchment sheets ready to hand is a real time-saver. Layer the crusts between parchment and place on a baking sheet. Transfer them to the refrigerator to chill while you work on the homemade strawberry jam.

      Simple is best.
      This strawberry jam recipe is little more than quartered strawberries, sugar, a touch of corn starch to thicken, and a squeeze of lemon. Cook all this down to a jam-like consistency, which may take up to 10-15 minutes, depending on how juicy your berries are.

      Look for a thickened, syrupy consistency with some larger pieces of berries that have cooked down and lost their shape. When you see this, you’ll know the jam is properly cooked.

      Transfer the jam to a shallow dish to speed cooling. The jam will be screaming hot just off the stove top, so let it cool about 10 minutes in the saucepan. Then transfer it to the dish, spread evenly and refrigerate until completely cooled. When the jam is cooled, you should be thick enough to hold in a spoon.

      Spread the jam all over one of the chilled pie crusts to about 1.5″ inches from the crust’s edge.

      Seal it up!
      Apply egg wash to the 1.5 inch border and top with a second crust. This is like adhesive to keep your Pop Tart together as it bakes. Now, you can crimp the edges with a fork to seal in all that lovely jammy goodness.

      Here is another important step. Dock the top crust with a fork, all over. This helps steam escape during baking. The tart will puff up in the center while baking, and if there’s no outlet for the steam to escape, then it will burst open.

      Finishing touches.
      The crust will form little fault lines during baking – this is normal. The pop tart puffs up like a pillow, and naturally stretches a little. When you take it out of the oven, it will deflate to a more flattened, pop tart shape.
      A simple confectioners’ glaze adds that extra bit of sweetness, and the finishing touch – the most important garnish of all…

      Sprinkles! This Giant Strawberry Pop Tart definitely puts child-like happiness in my heart and a big smile on my face. And boy, is it ever tasty! It didn’t even last a day. The slices are like hand pies. Because they are easy to pick up, you can easily snag a slice on a paper towel and eat it on the go.

      Even though I will always hold a deep love for store-bought, ready-made Pop Tarts, I must say this is an improvement. I would describe the original Pop Tart crust as – a little tough. (But of course it is! It has to hold up to worldwide shipping and handling!)
      This homemade is sturdy enough to hold in your hand, yet tender and so buttery. The homemade strawberry jam tastes of summer to me. The glaze is creamy and soft, not at all like the original’s hard royal icing coating. One Giant Strawberry Pop Tart will feed a crowd, or you can simply have breakfast made ahead for the week.

      Giant Strawberry Pop Tart

      Heather Baird

      What’s better than a Pop Tart? A Giant Strawberry Pop Tart made completely from scratch! Two all-butter crusts hold homemade strawberry jam inside. It’s a slab pie that you can share with a crowd!The pie crusts are rolled out and trimmed to 13×9 inches. If you have a 13×9 baking pan, you can use it as a template. Lay it on top of the pie crusts and trim around it.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 25 minsCook Time 40 mins1 hour cooling time 1 hrTotal Time 2 hrs 5 mins

      Course DessertCuisine American

      Servings 12

      EquipmentPastry brushparchment paper
      Ingredients US CustomaryMetric Pie crusts2 1/2 cups all-purpose flour1/2 teaspoon fine grain sea salt1 cup unsalted butter cold6-8 tablespoons ice cold waterStrawberry filling2 cups quartered fresh strawberries or frozen berries, thawed1/2 cup granulated sugar1 teaspoon lemon juice squeezed from fresh lemon quarter2 teaspoons cornstarch1 tablespoon cold water1/2 teaspoon vanilla extractPinch of fine grain sea saltEgg wash1 large egg1 tablespoon waterGlaze and garnish1 cup confectioners’ sugar1 tablespoon milk plus more to thin if needed1/2 teaspoon vanilla extract3 tablespoons rainbow sprinkles
      Instructions Pie crustsIn the bowl of a food processor, pulse together the flour and salt. Cut the butter into tablespoon pieces and add half on top of the flour mixture. Pulse 5-6 times and add the remaining butter. Pulse in short bursts until pea-sized pieces are scattered throughout the flour. Add ice cold water 1 tablespoon at a time through the feed tube while processing in short bursts. Keep pulsing until a shaggy ball is formed to one side of the bowl.Turn out the dough and shape into a ball. Cut in half. Roll each piece of dough on a piece of floured parchment paper to about 14×10 inches. Trim each piece to 13×9 inches using a large chef’s knife. Stack the dough between parchment paper and transfer on a baking sheet to the refrigerator. Chill while you make the strawberry filling.Strawberry fillingPlace the strawberries, sugar, and lemon juice in a medium saucepan. Cook over medium high heat until the berries give off their juices and start to lose their shape. Keep stirring until some of the liquid is cooked off and the mixture is slightly syrupy, about 10 minutes (the time depends on how juicy your berries are). The berries should be almost translucent.In a small cup, stir the cornstarch into the water. Immediately add the mixture to the berries while whisking constantly. Cook an addition 1-2 minutes, or until mixture further thickness. Stir in the salt. Remove from the stove top and let cool 10 minutes. Pour into a shallow dish and transfer to the refrigerator to cool completely, about 30 minutes.Egg washBeat the egg and the water together in a small bowl.AssemblyPreheat the oven to 375F.Remove the pie crusts from the refrigerator. Place one on a large parchment-lined baking sheet. Cover the crust with the cooled strawberry jam within 1 1/2 inches of the edge. Brush the edge of the pastry with the egg wash. Top with the second pie crust, lining up the edges evenly.Use a fork to crimp the edges of the pastry. Use the fork tines to poke holes all over the top crust. Lightly brush the entire surface of the pastry with the egg wash.Bake the pastry for 20 minutes. The pop tart will puff up like a pillow as it bakes. Remove the pastry from the oven and allow it to deflate. Preheat the broiler. Place the pop tart under the broiler for 2-3 minutes, or until the surface is golden brown. The pastry may puff up a little while under the broiler.Allow the pastry to cool on the pan 5 minutes, then slide it onto a wire rack to cool completely. If you’re serving the pop tart on the pan you can let it cool completely on the pan.Glaze and garnishWhisk together the confectioners’ sugar and vanilla. Add additional milk, if needed thin the mixture. It should be thick and opaque yet still pourable. Pour the mixture on top of the cooled pop tart. Top with rainbow sprinkles. Allow the glaze to crust, about 5 minutes.To serve, cut into 12 squares (more or less to suit your appetite!).
      NotesIf you’re short on time you can substitute your favorite ready-made strawberry jam. I like Bonne Maman strawberry preserves.

      Keyword all butter pie crust, confectioners’ glaze, rainbow sprinkles, strawberry filling

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Coffee Cupcakes

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      Coffee Cupcakes are sure to please any coffee enthusiast! Coffee-infused cupcakes are topped with rich salted coffee buttercream and topped with coffee-glazed chocolate doughnuts.

      I’ll take coffee just about any way I can get it, but I’m especially excited about these Coffee Cupcakes. My favorite Tiramisu Cupcakes definitely have some new competition for an afternoon pick-me-up. Loaded with coffee flavor, they’re not too sweet. The salted coffee buttercream? It’s so good! The salt tempers any bitterness for a smooth flavor. And if that weren’t enough, I baked up a batch of mini chocolate doughnuts and covered them with coffee glaze. It’s a coffee-lover’s sweet dream come true!

      Coffee flavor in an instant.
      Instant espresso powder is my preferred ingredient for making any baked good have obvious coffee flavor. It’s easy to use and widely available. I can’t recommend it enough! I use it in all of the components of this cupcake. Instant coffee will work also, if you have a favorite brand. Starbucks VIA comes to mind, because it’s high quality, has big coffee flavor, and there are several varieties to choose from (such as Pike Place and Italian Roast).

      Bake the batter in paper liners for about 20 minutes. The coffee cupcakes come out of the oven so beautifully caramel-colored, and have a sponge that bounces back when you press it.

      MVP coffee buttercream.
      This buttercream. Crème au beurre au café (French coffee buttercream). It’s so dreamy. I have tried many different coffee buttercream recipes, and I prefer this one above all. You may recognize it from the Mocha Yule Log Cakes I made last December. It’s also an important layer in Classic Opera Cake. You just can’t get any better coffee bang for your buck. None of the alternatives came close to its silky texture and flavor. This recipe requires the use of a candy thermometer. However, it’s worth the little extra effort for the end result.

      This recipe makes 20 cupcakes. I’ve scaled the frosting recipe to fit the yield accordingly. Pipe a nice big swirl on each cupcake that’s not too tall, and you’ll have the perfect ratio of frosting to cake.

      Bite-size doughnuts.
      That mini doughnut pan that I bought 11-ish years ago? I still have it. At the time, I wondered if I was just clogging up my cabinet space. But it’s turned out to be such a useful tool. I whipped up some chocolate cake doughnuts for cute cupcake toppers- because who doesn’t love a little chocolate with their coffee?

      The doughnut recipe will make more than you’ll need to top the cupcakes, but I don’t really see that as a problem. They’re tiny, delicious, two-bite treats that will be eaten up before you know it.

      Coffee glaze seemed just the thing to make these the ultimate triple threat coffee cupcakes. The sponge, frosting, and donut toppers all have a coffee element.

      Just after glazing, sprinkle on some tiny white nonpareils if you have them. They are just the right size to garnish the doughnuts. They’re not too heavy so they won’t slide off. Let them stand until the glaze firms.

      Top each cupcake with a coffee-glazed chocolate doughnut. Yum! These look so cute all lined up on a serving tray. I think they’re perfect for an office party, or a book club meeting, or just as a gift for your favorite coffee connoisseur.

      These cupcakes are intense yet well balanced. The frosting flavor is like salty-sweet coffee with cream. (Salted coffee is a thing for a reason!) The little chocolate doughnut on top is a wonderful accent with the coffee flavors.

      Coffee Cupcakes with Salted Coffee Buttercream

      Heather Baird

      These cupcakes have a triple dose of coffee flavor in the cake, frosting and the doughnut glaze!The frosting has obvious salty-sweet flavor in the same way salted caramel tastes. If you’re not a fan of salty sweets, then reduce the amount of salt in the buttercream from 1/2 teaspoon to 1/4 teaspoon. Use fine grain sea salt, which is less salty than table salt. Sea salt retains minerals and flavor that is removed from ordinary table salt.Espresso powder can be found in the coffee aisle at the grocery store, and sometimes in the baking aisle. I use DeLallo brand and Medaglia D’oro brands most often. High quality freeze-dried instant coffee can be used in place of espresso powder. For example, Starbucks VIA instant coffee has bold coffee flavor, is micro-ground, and dissolves easily. Don’t skip sifting the flour. It creates a light, airy texture in these cakes.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 40 minsCook Time 54 minsTotal Time 1 hr 34 mins

      Course DessertCuisine American

      Servings 20

      Equipment2 Cupcake pan20 cupcake liners1 mini donut pan see blog post for link1 disposable pastry bag
      Ingredients US CustomaryMetric Coffee cupcakes1/4 cup hot water2 tablespoons instant espresso powder or instant coffee2 1/4 cups all-purpose flour 10.14 oz. sifted1 teaspoon baking soda1/4 teaspoon fine grain sea salt1 cup granulated sugar1/4 cup brown sugar packed1/2 cup unsalted butter at room temperature1 teaspoon vanilla extract3 large eggs at room temperature1 cup buttermilk at room temperatureSalted coffee buttercream1 1/2 cup granulated sugar1/2 cup water3 large eggs at room temperature2 1/4 cups unsalted butter softened4 1/2 tablespoons instant espresso powder dissolved in 2 tablespoon hot water1/2 teaspoon fine grain saltDoughnut batter2/3 cup all-purpose flour sifted1/3 cup dark cocoa powder6 tablespoons granulated sugar1 tsp. baking powder1/4 tsp. salt6 tablespoons buttermilk at room temperature1 tsp. vanilla extract1 egg lightly beaten, room temperature1 tbsp. butter meltedCoffee doughnut glaze1 tablespoon hot milk plus more to thin if needed1 teaspoon instant espresso powder or instant coffee1 cup powdered sugarWhite nonpareils
      Instructions Coffee cupcakesPreheat oven to 350°F. Line 20 cupcake cavities with paper liners.Combine 1/4 cup hot water and 2 tablespoons espresso powder (or instant coffee) in a small bowl; stir to dissolve.Sift together the flour, baking soda, and sea salt. In the bowl of an electric mixer, combine the sugar, brown sugar and butter. Beat well on medium speed until well combined, 3 minutes. Add vanilla extract. Beat in eggs one at a time. Scrape down the bowl as needed and mix again.Add 1/3 of the flour mixture to the bowl and beat until just combined. Beat in half of the buttermilk. Alternate the remaining flour and buttermilk, ending with the flour. Mix the last flour in until just combined. Scrape down the bowl and fold to make sure all the ingredients are well incorporated.Use a trigger ice cream scoop (1/4 cup) or a 1/4 cup measure to portion batter into each cupcake liner, filling each about 2/3 full. Bake for 17-20 minutes, or until the cakes bounce back when pressed in their centers, or when a toothpick tester comes out completely clean.Transfer the baked cupcakes to a wire rack to cool completely.Salted coffee buttercreamIn a small heavy saucepan set over medium heat, dissolve the sugar in the water. Bring the mixture to a boil, stirring constantly. Continue to cook until it registers 240°F on a candy thermometer.Meanwhile, in the bowl of a stand mixer with the whisk attachment beat the eggs until they are thick and pale, about 5 minutes on medium high speed. While mixer is running, add the sugar syrup in a thin stream, carefully tempering the syrup into the eggs without cooking them. Beat until the mixing bowl is cool.Change to the paddle attachment and add the softened butter, 1 tablespoon at a time. The mixture will deflate and look runny, then curdled. Keep adding butter and mixing. This buttercream goes through several ugly stages before it reaches fluffy consistency. When all the butter is added, add the espresso mixture and salt. Beat on high speed until light and fluffy.Doughnut batterPreheat oven to 425°F. Spray a mini donut pan with nonstick cooking spray.In large mixing bowl, sift together all-purpose flour, cocoa, sugar, baking powder and salt. Add buttermilk, eggs, vanilla, and butter and beat until just combined. Transfer the batter to a disposable piping bag and fill each donut cavity approximately 1/2 full. Don’t be tempted to overfill the cavities, too much batter will make these doughnuts too tall and they won’t have a hole.Bake 5-8 minutes or until the top of the donuts spring back when touched. Let cool in pan for 2 minutes before removing.Doughnut glazeIn small bowl, mix together the hot milk and instant espresso powder until dissolved.Stir together sugar and espresso mixture until the sugar is completely dissolved. The glaze should be thick and almost opaque. Add more milk drops at a time to thin, if needed. Dip the rounded sides of the doughnuts into the glaze, about five doughnuts at a time. Wait 10 seconds then sprinkle on the nonpareils. Keep working in batches of 5 donuts until they’re all glazed and sprinkled.Allow the doughnuts to stand until the glaze sets, about 15 minutes. Top each frosted cupcake with a single mini doughnut.Store airtight at room temperature for 3-4 days, or they’ll keep for up to a week if refrigerated. Bring chilled cupcakes to room temperature before serving.
      NotesFlour: Use the spoon and sweep method for measuring flour if you don’t have a scale. Spoon the flour into the measuring cups then sweep it level with the back of a butter knife. Don’t forget to sift! Sifting is important to create a light texture. 
      Optimal temp for ingredients: Bring the ingredients to room temperature before mixing them together. In my workshop room temperature ranges from 68-70F. 
      Doughnut toppers: If you don’t have a mini doughnut pan, and don’t want to buy one, you could bake the chocolate doughnut batter in a mini cupcake tin instead. Spray the cavities with flour-based baking spray and bake until done, about 6 minutes. Cover the tops with the doughnut glaze and add nonpareils. 
       

      Keyword coffee cake, instant espresso powder, mini chocolate doughnuts, salted coffee buttercream

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Green Velvet Cake

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      This Green Velvet Cake recipe gives classic red velvet a new hue! Covered in tangy cream cheese frosting, it’s perfect for St. Patrick’s Day.

      My southern family loves red velvet cake. I think it’s in our DNA. I’ve given the scarlet-hued confection a lot of attention over the years, as evidenced in the pages of this blog (see here and here, for starters). But really, red velvet cake doesn’t have to be red at all. Since most food coloring is practically flavorless, it could be any color you’d like! Green velvet cake might break with tradition, but it tastes just the same as red velvet with a velvety sponge and rich cream cheese frosting. I’ve dressed it in sugar shamrocks to celebrate St. Patrick’s Day in style.

      Making this cake put me in the spirit for celebrating the holiday. But honestly, I’m always ready to eat good food. This cake will be on our St. Patrick’s Day menu alongside corned beef and cabbage. Although, I may bake it into cupcakes instead of a layer cake. (Still undecided!) This recipe will give you about 2 dozen cupcakes, if you choose to do the same. Directions for making cupcakes are in the recipe notes.

      Bake the cake batter in four 6-inch pans to create some height. Or, you can use two 8-inch pans for a shorter cake. I didn’t even have to level these cakes, so there’s practically no waste. Fill the cake with cream cheese frosting, and give it a crumb coat. Chill it well in the fridge before adding the next layer of frosting.

      Make the shamrocks.
      Make the four leaf clover and shamrock decors using green gum paste and flower fondant cutters. It seems like I’m always buying another $10 cake decorating item monthly, and I’m trying to break that habit. So, I used what I had on hand – a hydrangea plunger cutter, and a five-leaf flower cutter. I altered the cut-outs with an X-acto knife and a tiny heart-shaped fondant cutter. The pointed end of the heart cutter perfectly nips the tips of the leaves to create the clover leaf shape.
      If you have these cutters on hand, you could do the same. But specialty shamrock cutters are available for purchase here, if you’re looking to add to your collection.

      See the video just before the recipe card for the shamrock-shaping tutorial. It’s so easy to give them dimension, using the round bottom of a measuring spoon (really!). After the sugar shamrocks dry, attach them to the cake using dots of cream cheese frosting.

      The decors are really simple, but altogether have a nice effect. The shamrocks were mottled with green and gold luster dust to give them some color variation.

      The inside of the cake is practically glowing green! Cut the cake into pieces while it’s chilled for the neatest slices, but make sure to serve them at room temperature. That’s when the cake’s ‘velvet’ texture really stands out.

      I really enjoyed making this cake. It has all the flavor of red velvet – that hint of cocoa powder with buttermilk tang – except this time it’s green. The cream cheese frosting is classic. This cake will shine on your dessert buffet, even if you opt out of making the shamrocks and instead, shake on some green shamrock sprinkles.

      Green Velvet Cake

      Heather Baird

      This green velvet cake is a new spin on classic red velvet. It tastes just the same – it’s just a different color! Make these for St. Patrick’s Day, or for Game Day, if your team’s color is green. Most of the special equipment called for in this recipe is for the shamrock decors. If you don’t have time to make them, you can always opt for some festive green and gold sprinkles.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 45 minsCook Time 30 minsTotal Time 1 hr 15 mins

      Course DessertCuisine American, Southern United States

      Servings 10

      Equipment6 inch cake pans, 4Small fondant rolling pinSmall hydrangea fondant cutterSmall 5-leaf flower fondant cutterMini cupcake liners (for shaping shamrocks)X-acto knife
      Ingredients US CustomaryMetric Green velvet cake2 cups sugar1 cup unsalted butter at room temperature2 large eggs1 tablespoon cocoa powder1 tablespoon leaf green gel food color1-2 teaspoons warm water2 1/2 cups all-purpose flour1 teaspoon fine grain sea salt1 cup buttermilk at room temperature1 teaspoon vanilla extract1/2 teaspoon baking soda1 tablespoon white vinegarCream cheese frosting16 oz. cream cheese at room temperature1/2 cup unsalted butter at room temperature7 cups confectioners’ sugar 2 boxes 1 lb. each2 teaspoons vanilla extractShamrock decors3 oz. green gum pasteGold luster dustOlive green luster dust
      Instructions Green velvet cake layersPreheat oven to 350F. Generously coat four 6-inch round cake pans with flour-based baking spray (or grease and flour pans).In the bowl of an electric mixer, cream the sugar and butter. Beat until light and fluffy. Add the eggs 1 at a time and beat well after each addition. Mix cocoa, food coloring, and 1 teaspoon of water together to form a paste (add additional water if the mixture still seems dry). Add the food color/cocoa paste to the sugar mixture; beat on medium-high to disperse the color throughout the batter.Sift together flour and salt. Add dry ingredients to the creamed mixture alternately with the buttermilk. Beat in the vanilla extract.In a small bowl, combine baking soda and vinegar and immediately add to the batter; beat on medium speed to combine.Divide the batter between the four pans and spread evenly. Bake for 30-35 minutes, or until a toothpick tester comes out clean when inserted in the center. These cakes won’t crown much, if at all. But if they puff slightly in the centers, use a clean paper towel and your palm to press the cakes flat while they are still warm in the pans. Be careful! Try to avoid the edges of the hot pans.Let the cakes cool completely on a wire rack before frosting.Cream cheese frostingCream together the cream cheese and butter in the bowl of an electric mixer. Add the powdered sugar in two additions. Beat until smooth. Add vanilla extract. Scrape down the sides and bottom of the bowl and beat again until combined. Cover frosting with a damp towel to keep it from drying out while you work.Place a cake layer on a serving plate or cake stand. Top with a layer of frosting; stack another layer and frost. Repeat and end with the fourth layer on top. Apply a thin crumb coat of frosting to the outside of the cake. Refrigerate until set, about 15 minutes. Cover the cake with the remaining frosting. Smooth top and sides using a cake smoother or bench scraper. Save the leftover frosting to adhere the shamrocks onto the cake. (Or alternatively, you can transfer the remaining frosting to a piping bag fitted with a large star tip and pipe swirls on top of the cake.)Make the shamrocksKnead the gum paste well and roll out onto a piece of parchment paper to 1/8 inch thickness (you could also roll it out on a work surface lightly dusted with powdered sugar, but the parchment works for me!). Use the hydrangea cutter and five leaf flower cutter to stamp pieces out of the paste. You’ll need about 25 pieces to get the effect shown on the cake in the picture. Knead, re-roll, and cut as needed. Use the X-acto knife to trim notches out of the leaves to make them heart-shaped. Trim one leaf of each flower shape into a stem shape (see video or image in blog post).Fold a large paper towel sheet into quarters. Place a shamrock on the paper towel. Give the shamrock dimension by pressing and swirling the rounded end of a 1/4 teaspoon measuring spoon in the center of the shamrock. The leaves and stem will fold inward slightly. Place the shaped shamrock to one side of a mini cupcake liner to keep its shape until it dries. Repeat until all the shamrocks are shaped. Let dry until the gum paste hardens, about 2 hours.Using a dry brush, apply the luster dust onto the set shamrocks using the kitchen-dedicated art brush. To adhere them to the cake, pipe or spread a small amount of leftover frosting onto the backs of the shamrocks and press onto the edge of the cake. I did this asymmetrically, in a vaguely waterfall pattern over the top and one side of the cake. ButServe the cake at room temperature for best texture and flavor.
      NotesMake a paste? Yes!  Mixing the cocoa powder and food color into a paste may seem like a strange step, but it works so well to disperse the color evenly throughout the butter mixture. The water in food color can be resistant to mixing with the fat in the butter, but the cocoa paste disperses evenly. 
      Green food color: There are many different shades of green that would work, but the one I like best for this cake is Leaf Green from Chefmaster. It is absolutely flavorless.
      Make it red: If you’re looking for a classic red velvet cake, then all you have to do is swap the green food color for red food color in equal amounts. 
      Cupcakes: The batter can easily be portioned into cupcake liners. You’ll get slightly more than 2 dozen cupcakes. Bake for 20-25 minutes. 

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Pina Colada Cupcakes

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      These tropical Pina Colada Cupcakes have crushed pineapple, coconut, and rum in the batter. The coconut icing is sweet and creamy – like a vacation in cupcake form!

      We’ve been enjoying the first few sunny, spring-like days here. I’ve been aching for days like these while growing tired of winter’s landscape. I know pina colada flavors are more popular in summer months, but I just couldn’t help myself. March started off with my dad having heart surgery. Which, as you can imagine, was scary and anxiety-inducing. (He’s going to be just fine!) But after all the grey days, and the hospital ambiance, I felt like needed a vacation – even if it’s in cupcake form.
      Chock-full of pineapple and coconut, and topped with light coconut buttercream, these Pina Colada Cupcakes are just the little respite I needed.

      Batter mixing.
      Start by creaming sugar and butter together, then adding eggs one at a time. This is a predictable beginning for cake making, and the quantity of batter is easy enough to manage using a hand mixer.

      Next, add in all of the batter’s liquid ingredients. This includes a big dose of rum. Coconut rum will give you the best flavor, but if you just have regular rum on hand that’s fine too. The alcohol content will cook out during baking and leave behind the concentrated rum flavors. If you’d rather not use alcohol, you can substitute an equal amount of canned coconut milk with a half teaspoon of rum extract.

      Fold in the flavor!
      Mix in the flour until a fluffy cake batter is formed. Then, fold in flake coconut and crushed pineapple. For this recipe, I prefer unsweet flaked coconut, but most home bakers will have sweetened flaked coconut on hand. That will work too, the end result will just be slightly sweeter. I recommend giving the sweetened coconut an extra chop before adding it to the batter. It can be rather stringy otherwise, and shortening the strands makes for a nicer texture in the cakes.

      Fill the muffin cups with the batter. A trigger ice cream scoop does the job just right, about 2/3 full.

      Simple piping.
      After the cupcakes are baked and cooled, frost them using a simple coconut buttercream made with butter, confectioners’ sugar, heavy cream, and coconut extract. I used a piping bag fitted with 1/2 inch round decorator tip to pipe a circle of frosting around the outer edge of each cake. You can do this too, or simply smear on a little frosting around the edge with an offset spatula. Either way, dip this first layer of frosting in toasted coconut flakes.

      Then, use a bag of frosting fitted with a closed star piping tip to make a tall swirl inside the toasted coconut circle.

      Add a maraschino cherry on top, and if you’re feeling fancy, decorate them cocktail-style with a mini paper umbrella (found here).

      I sat each cake inside pretty gingham paper cups for a pretty presentation. You can find them here. You can bake the cupcakes directly in these liners, but they are bigger than standard liners. Since most people use regular paper liners, I wanted my recipe testing to reflect that. You’ll get about 16 cupcakes in standard liners.

      The ingredients for these Piña Colada Cupcakes are simple and widely available year-round, so that’s when you should make them. Meaning, whenever you have the craving for them (or need a mini vacay!).
      If you’re looking for something a bit lighter, but still sweet and tropical tasting, check out my Tropical Ambrosia Salad!

      Pina Colada Cupcakes

      Heather Baird

      It doesn’t have to be summer to enjoy these tropical cupcakes! They’re great year-round. So refreshing and full of pina colada flavor.
      See the recipe notes for tips on how to serve these with no alcohol added, and for my favorite alternate whipped cream topping. It’s chilly and creamy – perfect for the warm days ahead.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 20 minsCook Time 22 minsTotal Time 42 mins

      Course DessertCuisine American

      Servings 16

      EquipmentCupcake tins (2)Cupcake liners (16)Trigger ice cream scoop, optionalDisposable piping bags (2)Large 1/2-inch round decorator tipLarge closed star decorator tipPaper cocktail umbrellas, optional
      Ingredients US CustomaryMetric Cupcakes1 1/2 cups all-purpose flour sifted1/2 teaspoon baking powder1/4 teaspoon fine grain sea salt10 tablespoons unsalted butter at room temperature1 1/4 cups granulated sugar3 large eggs at room temperature1 1/2 teaspoons vanilla extract3 tablespoons whole milk at room temperature1/4 cup coconut rum or plain rum mixed with 1 teaspoon coconut extract1/4 cup unsweet flake coconut or sweetened flake coconut chopped finer1/2 cup crushed pineapple drainedCoconut Buttercream1 cup unsalted butter at room temperature4 1/2 cups confectioners’ sugar1/4 teaspoon fine grain sea salt1/3 cup heavy whipping cream plus more to thin if needed2 1/2 teaspoons coconut extract1/3 cup toasted coconut for garnish (see notes)16 maraschino cherries drained and patted dry with paper towels
      Instructions CupcakesPreheat the oven to 350F. Line cupcake pans with 16 cupcake liners.Combine the flour, baking powder, and salt in a small bowl; whisk to combine.In the bowl of an electric mixer, beat together the butter and sugar. Beat in eggs one at a time. Add the vanilla, milk, and rum, and mix on low speed. Beat for 3-5 minutes until the consistency is smooth. Add the flour mixture and beat until just combined.Add the flaked coconut and pineapple; fold in by hand.Divide the batter between the prepared pans, filling each cavity about 2/3 full (a trigger ice cream scoop is perfect for portioning!).Bake for 20-24 minutes, or until a toothpick tester comes out clean. Transfer cupcakes to a wire rack to cool completely.Coconut buttercreamIn the bowl of an electric mixer fitted with the whip attachment, beat together the butter and confectioners’ sugar on low speed. When the mixture is just combined, add the salt and mix again. Increase the mixer speed to medium and add the heavy cream and coconut extract. When just combined, raise the speed to high and beat for 5-7 minutes. Add more heavy cream to reach smooth piping consistency, if needed. Beat until the frosting is lightened to almost white color and fluffy.Transfer 1/2 of the frosting to a piping bag fitted with the 1/2-inch round tip. Transfer the other half to a piping bag fitted with the large closed star tip.Place the toasted coconut on a shallow dish.Pipe a circle of frosting around the top edge of a cupcake using the 1/2-inch round tip frosting bag. Immediately dip the edges of the frosting into the toasted coconut (see video for technique).Pipe a swirl of frosting in the center of the cupcake using the large closed star tip frosting bag. Top with a maraschino cherry and a cocktail umbrella.Repeat the process with the remaining cupcakes until they are all frosted and decorated.
      NotesFlake coconut: I use unsweet flake coconut for this recipe, which is finer and drier than sweetened flake coconut. You can use sweetened flake coconut instead. It tends to be damp and stringy, so chop it finer before adding it to this recipe. The end result will be slightly sweeter.
      To toast coconut, sprinkle it on a 13×9 baking sheet. Bake at 350F for 5-7 minutes or until golden brown. Cool before using on the cupcakes.
      Whipped cream frosting alternative: To make these chilly for summertime, replace the coconut buttercream recipe with homemade whipped cream. Beat 1 1/2 cups heavy whipping cream in a stand mixer fitted with the whip attachment until soft peaks form. Add 1/4 cup of fine granulated sugar while beating. Beat in 2 teaspoons coconut extract. Divide whipped cream between the designated piping bags with decorator tips and pipe as directed.
      No alcohol version: Replace the 1/4 cup of rum with 1/4 cup canned coconut milk; add 1/2 teaspoon rum extract to the recipe. You can also use 1/4 cup of pineapple juice in place of the rum. It may curdle the batter a little due to the pineapple enzymes, but will become more consistent when the flour mixture is added.

      Keyword coconut rum, crushed pineapple, flake coconut, heavy cream, maraschino cherries

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Baked Brie Bread Ring

      ha scritto per te

      This Baked Brie Bread Ring makes for a great appetizer but is also delicious eaten on its own. Brie cheese melts in the oven as soft seeded yeast rolls bake around it.

      Soft, melty cheese paired with puffy yeast rolls – what could be better? This is an appetizer that I could make a meal out of!
      I’ve had lots of different versions of baked brie, but most are dessert-like, wrapped up in puff pastry or phyllo dough with jam and brown sugar. Or just a big melty wheel served in a baking dish with crostini or baguette slices on the side. Weeks ago I’d spotted a baked brie bread ‘flower’ in one of those fancy mail order food catalogues. It looked delicious, and the rolls had a variety of seasonings. It was like a bread sampler with cheese! I had to see if I could recreate something similar at home. Besides, the big wheel of brie I had in my refrigerator was getting close to its expiration date.

      Yeast dough in an instant (almost).
      Start with my easy yeast dough recipe. It’s made with flour, instant yeast, sugar, salt, water, and olive oil. If you don’t have instant yeast in your cupboard, then I recommend getting some! It’s so easy to use and has wonderful rising power. You don’t have to bloom it before using – just stir it right into the dry ingredients. I have always used Saf instant yeast and it’s never let me down.

      However. If you only have active dry yeast on hand, I’ll include blooming and mixing instructions in the recipe notes. It will work also, it just needs to be activated with a little sugar and warm water.

      Shape the rolls.
      After the dough doubles, punch it down and roll it into about a 9 inch long sausage shape and cut into 9 equal portions. I just eyeballed this, and my rolls were similar in shape but not exact. You could weigh each dough ball for a precise presentation.
      Form each dough piece into a ball. To do this, gather the edges of a dough piece and pinch them together, then roll the ball under a cupped hand. Move your hand in a circular motion; the tacky part of the pinched dough should catch on the work surface, and the dough will roll itself into a tightened ball. You can see this technique in action in this Hot Cross Buns post. There are two animated GIFs that may help you better understand the method.

      Room to grow.
      Use a large baking sheet or a pizza pan to on which to bake the brie bread ring. At this point, I realized I didn’t yet have my brie wheel prepared. I needed to trim the off the top rind and my rolls were already ready to rise! So – I just used the brie packaging as a stand-in. Place each roll around the ‘brie’ wheel, close together but not touching.

      Egg wash the tops of the rolls and sprinkle on your choice of seasonings. I used black sesame seeds, Aleppo pepper flakes, (so good, and not hot!) and chia seeds. The chia seeds were a stand-in for poppy seeds. I am almost out. Now I think I prefer chia seeds to poppy seeds for a bread topping!
      I swapped in the wedge of brie easily, and let the buns rise for about 20-ish minutes. They should rise enough to just touch each other.

      Golden and delicious.
      Bake the brie and rolls together. The bread will puff and bake together forming a cohesive ring that corrals all that melty brie. Garnish the brie with lots of coarse black pepper (I used a medley of black, white, and pink peppercorns) and toss on some scallions. If scallions aren’t your thing swap in some chopped rosemary or fresh thyme leaves.
      The yeast rolls are neutral enough to tip to the sweet side, if you’d like to give this dish a dessert makeover. I could see the brie topped with cooked apples, maple syrup, fig jam, a drizzle of honey, cranberry sauce – the sky’s the limit! It could also be a magnificent addition to a big cheese board served with cold cheeses, grapes, apple slices, pears, pecans – practically anything that inhabits your charcuterie stash.

      The best part is dunking the puffy yeast rolls in the melted cheese center. Warm melted brie is so luxurious. This would make a wonderful dinner party treat – either as an appetizer or alongside a main dish. And, it’s holiday-worthy! Serve it at Easter, Christmas, or Thanksgiving. It’s such a wonderful spin on a baked brie recipe. The flavors are endlessly variable!

      Baked Brie Bread Ring

      Heather Baird

      This all-in-one baked brie with bread rolls is a wonderful appetizer or side dish for a dinner party or anytime you’re entertaining! I make the dough on a KitchenAid stand mixer with a dough hook. To make this by hand, see the recipe notes. I also use instant yeast. If you only have active dry yeast on hand, instructions can also be found in the recipe notes for blooming the yeast.For best results, use a scale to weigh the flour. Flour weight should be right at 500g, which is about 3 1/2 cups, but not precisely 3 1/2 cups.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 20 minsCook Time 30 mins1 hour 20 minutes proof 1 hr 20 minsTotal Time 2 hrs 10 mins

      Course Appetizer, BreadCuisine American

      Servings 8

      Equipment1 large baking sheet or pizza pan1 Pastry brush
      Ingredients US CustomaryMetric 2 teaspoons instant yeast (7g)3 1/2 cups all-purpose flour unbleached (500 grams)1 teaspoon granulated sugar1 teaspoon salt1 1/4 cups warm water 105-110°F (300 ml)3 tablespoons olive oilFlour for dusting16 oz. wheel of brie President brand recommended1 egg1 tablespoon cool water1 tablespoon black sesame seeds1 tablespoon Aleppo pepper flakes1 teaspoon chia seeds1/4 cup scallionsCoarsely ground black pepper or pepper medley
      Instructions Place the yeast, flour, sugar, and salt in the bowl of an electric mixer fitted with the dough hook. Stir together briefly with a whisk. Turn the mixer on low and add in the warm water and olive oil. Allow the dough hook to stir the ingredients together until a cohesive dough is formed, about 3-5 minutes. Increase the mixer speed to medium and knead for 8 minutes with a timer set. The dough should be smooth and elastic, and not sticky.Transfer the dough to a bowl spritzed with cooking spray; turn over once and cover with plastic wrap. Set in a warm, draft-free place until doubled, about 1 hour.Meanwhile cut the top rind off of the brie; keep refrigerated until ready to use.Once the dough is doubled, gently deflate it with a closed fist. Turn it out onto a lightly floured surface. Roll into an even baton about 9 inches long and cut into 9 equal portions. Roll each portion into a ball by pinching the edges together and rolling them on a work surface under a cupped hand.Line a large baking sheet or pizza pan with parchment paper. Place the brie in the center of the pan. Arrange each dough ball around the brie so that they are close together but not touching.Beat the egg and cool water together in a small bowl. Use a pastry brush to coat each dough ball with the egg wash. Sprinkle 3 rolls with the black sesame seeds, 3 rolls with the Aleppo pepper, and 3 rolls with the chia seeds. Loosely cover with plastic wrap and place in a warm place to rise, 20-30 minutes, or until the rolls are puffed and just touching each other.Meanwhile, preheat the oven to 350°F.Bake the assembled rolls and brie for 20-25 minutes, or until the rolls are well puffed and just starting to brown. Increase the oven temperature to 400°F and bake 5-7 minutes more, or until a little more golden brown. Remove from the oven and let cool 5 minutes. Scatter scallions grind pepper over the runny brie. Serve warm on the pan. Use the bread rolls to dip into the melted brie.
      NotesActive Dry Yeast Instructions: If using active dry yeast for these rolls, bloom 2 1/4 teaspoons active dry yeast with the sugar in the warm water. When the mixture is foamy, stir in the olive oil. Add the flour and yeast and mix until a soft dough forms.
      Knead by Hand: To knead by hand, deflate the dough after the first proof and transfer to a work surface. Knead for 10 minutes by hand, or until smooth and elastic. (Lightly flour surface if needed.) Shape and bake as directed.
      Shaping Technique: See this Hot Cross Buns post for bun shaping visuals (scroll down a little). There are two animated GIFs that display the pinching/rolling technique.
      My Favorite Brie: President brand brie is available at most US grocery stores. It is mild and much less sharp than other brie cheeses I’ve sampled. To be frank, some brands of brie smell like a gym sock (sorry, it’s true!). President brie is made with cow’s milk in Wisconsin, and is creamy and mild. I recommend it for this recipe. You can also swap in a 16 oz. camembert wheel for the brie if you prefer.
      Bun Toppings: Use your choice of bread toppers for this recipe, such as ready-mixed artisan bread toppings, sesame seeds, poppy seeds, chia seeds, and red pepper flake.
      Sweet Variation: For a sweet variation, top the rolls with nuts such as chopped pistachios, pumpkin seeds, or roll in cinnamon-sugar. Top brie with raspberry jam, fig jam, apple butter – or any of your favorite sweet jams or preserves. Add a drizzle of honey. The flavors are only limited to your imagination!
       

      Keyword Aleppo pepper flakes, all purpose flour, chia seeds, instant yeast, olive oil, sesame seeds

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Rainbow Sprinkle Cake

      ha scritto per te

      Hooray for sprinkles! Get the party started with this fun and colorful rainbow sprinkle cake. White sour cream cake layers hold a flurry of funfetti inside.

      I’m writing you from my happy place, which is in front of a big slice of cake that is filled with sprinkles inside and out. You probably already know this isn’t my first foray into sprinkle cake territory. In fact, I kind of consider myself a sprinkle cake veteran. Many years ago, on the first blog birthday of Sprinkle Bakes, I made what I often refer to as the original Sprinkle Cake. It’s a great little recipe, and I’ve made it countless times throughout the years. But I love this one just as much! It has the tang of sour cream, and a thick batter that suspends a whole galaxy of rainbow sprinkles inside. It’s like that old Girl Scout song “Make new friends but keep the old. One is silver and the other gold.” That sort of thing. Only with cake.

      You may remember the Oreo Cake I recently made. I really enjoyed the flavor and texture of that cake. It did a good job of holding all those cookie pieces inside, and I just knew it would make a really great rainbow sprinkle cake. I’m happy to report that things went just as expected! The pale sour cream batter really shows off all those rainbow sprinkle colors. And the thick, fluffy batter suspends them throughout so they evenly speckle the interior. I’m in love!

      Sprinkles: no need for fancy ones.
      Regular old ice cream sprinkles (called ‘jimmies’) are perfect for baking in cake layers. They’re often used as an ice cream topping because they won’t melt away easily with moisture. You can find them with the ice cream toppings at your local grocery store, or in the baking section.

      White Cake Flavoring is something I use when I want that old school bakery flavor. It gives the cake a rich vanilla flavor with something else that lingers in the background. The flavor reminds me of wedding cake, without as much overt almond flavor. Bakto makes a natural white cake flavor that I use often, and it’s great in this cake. If you don’t have room in your cabinet for another extract, just use pure vanilla extract mixed with just a smidge of almond extract.
      This cake is stacked and frosted with white vanilla American buttercream frosting, which is an easy frosting recipe for bakers of every skill set. A classic!

      DIY your sprinkle mix.
      I used my own sprinkle mix for the outside of the cake. It’s a mixture of rainbow sprinkles, mixed with rainbow confetti, rainbow nonpareils, and sugar pearls. My advice is to stir up a combination of shapes and colors that make you happy. However, you can simply use the rainbow jimmies instead of a sprinkle mix.
      Apply the sprinkles to the sides of the cake by pressing handfuls of sprinkles onto the sides. Use a baking sheet underneath to catch the excess. I find it easiest to press a handful at the base of the cake and slide my hand up the side of the cake. The tacky frosting will latch on to the sprinkles as you travel upward.

      Pipe swirls of frosting, spaced about 2.5 inches apart, on the top edge of the cake. Then, toss on a few more sprinkles.

      Colorful toppers!
      I wanted something fun for a cake topper, and just as eye-catching as the allsorts I used on my original sprinkle cake. My local grocery store had ‘gourmet lollipops’ at the checkout counter and I couldn’t resist them! Fun flavors like piña colada, cotton candy, blueberries and cream, blackberry, and candy apple made this cake extra special. I placed them on top of the cake beside swirls of frosting, with their sticks pointing, and meeting at, the center of the cake. If you go this route, then plan to buy a few extra lollipops to serve on the side. Not everyone will get a lollipop with their slice, and it’s best to have enough for every guest.

      How cute is the ‘HOORAY’ cake topper? I’ve had it for ages. I just needed the right cake with the right vibe to show off all those glittery letters. This rainbow sprinkle cake is its perfect match! You can find it right here for purchase.

      This colorful confection makes a great birthday cake – just add candles! The crumb is sturdy yet moist thanks to the sour cream in the batter. Serve this cake at room temperature, because the flavors and textures will be at their best!

      Sprinkle Cake

      Heather Baird

      Get the party started with this fun and colorful rainbow sprinkle cake. White sour cream cake layers hold a flurry of funfetti inside.There’s no need to use fancy sprinkles for the inside of this cake. Look for ice cream sprinkles, called ‘jimmies’ in the ice cream toppings section at the grocery store. They won’t melt with moisture, but under the oven’s heat, they melt just right to leave colorful speckles throughout the cake layers.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 30 minsCook Time 30 mins40 minutes chill time 40 minsTotal Time 1 hr 40 mins

      Course DessertCuisine American

      Servings 12

      Equipment8 inch cake pans, 3Large open star piping tip (French pastry tube)Piping bagLarge offset spatula
      Ingredients US CustomaryMetric Oreo cake layers1 cup plus 2 tablespoons unsalted butter at room temperature1 1/2 cups granulated sugar3 cups all-purpose flour1/2 teaspoon baking soda1 1/4 teaspoons baking powder1/2 teaspoon fine grain salt5 egg whites at room temperature1 1/2 teaspoons white cake flavor such as Bakto brand or 1 teaspoon vanilla extract plus 1/4 teaspoon almond extract3/4 cup sour cream at room temperature2/3 cup whole milk at room temperature3/4 cup rainbow sprinkles ice cream type, called ‘jimmies’Chocolate sprinkles buttercream1 1/2 cups unsalted butter6 cups confectioners’ sugar2 teaspoons vanilla extractMilk or cream to thin1 1/4 cup Mixed rainbow sprinkles jimmies, confetti, nonpareils, sugar pearlsDecor8 round gourmet lollipops see blog post for shopping link
      Instructions Sprinkle cake layersPreheat the oven to 350F.In the bowl of an electric mixer fitted with the whip attachment, beat the butter until creamy. Sprinkle in the granulated sugar gradually as you mix. Beat until light and fluffy.In a separate large mixing bowl, sift together the flour, baking soda, baking powder, and salt.In a 4-cup measure or batter bowl with a pour spout, whisk together the egg whites, vanilla, sour cream, and milk.Switch the mixer beater to the paddle attachment Beat 1/3 of the dry ingredients into the creamed butter mixture until just incorporated. Add in half of the liquid mixture; beat until combined. Continue adding 1/3 flour mixture followed by the remaining liquid; end with the flour mixture. Beat until the mixture is lightened in color and fluffy, about 2 minutes. Fold in the rainbow sprinkles.Coat three 8-inch cake pans with flour-based baking spray. Alternatively, grease and flour the pans. Divide the cake batter between the prepared pans. Smooth the top of the batter with the flat edge of the offset spatula.Bake the cakes for 25-30 minutes, or until the cakes spring back when pressed in the centers. Remove the cakes from the oven. If the tops are slightly rounded, flatten gently using a paper towel while the cakes are still warm. Do this gently and carefully as steam will escape as you press.Remove cakes to a wire rack to cool completely.ButtercreamBeat the butter in the bowl of an electric mixer fitted with the whip attachment. Whip until creamy. Add the confectioners’ sugar. Beat until combined. Add vanilla extract; mix well. Beat on medium speed adding milk or cream 1 tablespoon at a time, until the mixture thins to piping consistency. Beat on high speed until the frosting turns almost white in color, about 4 minutes with a timer set. Scrape down the bowl. Beat again on high speed. Remove 2/3 cup of frosting to a piping bag fitted with a large open star tip (also called French pastry tube).Fill two of the cooled cake layers with about 1/2 cup of the buttercream on each layer. Spread evenly. Stack them and then place the remaining cake layer on top. Generously cover the cake with the remaining buttercream using an offset spatula. Immediately coat the sides of the cake with sprinkles. To do this, place the cake on a baking sheet. Pick up handfuls of sprinkles and press them on from the bottom edge of the cake to the top. Repeat until the entire cake is coated Refrigerate the cake until the frosting firms.Using the reserved piping bag of frosting, pipe 8 large swirls on the top edge of the cake, well-spaced. Immediately top with sprinkles. Just before serving add a lollipop between each swirl on top of the cake with their sticks meeting at the top center of the cake.Serve this cake at room temperature. The cake’s texture and flavors are completely developed at room temperature.
      NotesWhat to expect: Moist cake layers with a light sour cream tang and lots of beautiful rainbow sprinkles inside. White cakes are notorious for drying out quickly, so be sure to keep this cake covered.  
      Decor: Top the cake with the lollipops just before serving. If you have leftovers, remove the lollipops from the cake before refrigerating. If left on the cake for more than 6 hours, the lollipops will begin to melt with the moisture from the cake.
      White Cake Flavor: I use Bakto White Cake Flavor (extract) in this cake, which gives it that old school bakery flavor. (See blog post for link.)  It reminds me a little of Princess Cake emulsion, but not as strong, as it is a natural flavoring, and not an artificial product. It has vanilla flavor with small background notes of almond and something a little floral. If you don’t have White Cake Flavor in your cabinet, use 1 teaspoon of vanilla extract and 1/4 teaspoon almond extract for a close approximation. Or, if you’re strictly a vanilla lover, just use vanilla extract.

      Keyword american buttercream, rainbow sprinkles, sour cream cake layers, white buttercream, white cake flavor

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Homemade Breadsticks (Bakery Style!)

      ha scritto per te

      Homemade breadsticks are easy to make using basic ingredients most people keep in their pantry. Learn how to make them with this simple recipe. Perfect with soup or pasta.

      Making bread always puts me in the best of moods. It engages all the senses. Especially the pleasant tactile experience of kneading and shaping dough. There’s anticipation involved, too. And at the end you have something wonderful to slather with salted butter. It’s a treat for the taste buds but it’s also good for the heart and soul, if you ask me.
      These puffy homemade breadsticks are simple and fun to make. They’re crisp on the outside and a little chewy on the inside. The texture leans toward French bread along with the shaping method (almost like a baguette!), but their exteriors are not quite as crusty. This recipe is quickly becoming a favorite. I’ve made these four times now. And each time my shaping technique gets a little bit better. But they’re meant to be a little rustic, so if your first batches look a little rough around the edges, that’s totally okay! They’re called homemade breadsticks for a reason. And they’ll still taste good.

      A basic formula with few ingredients.
      Start with active dry yeast, (you can also use instant yeast) sprinkled over warm water and add a little granulated sugar. Stir it all together in a mixing bowl and give it about five minutes for the yeast to bloom. This mixture should puff up and become foamy. I used my KitchenAid stand mixer bowl for this, because that’s how I’m kneading the dough – on the mixer with the dough hook. I’m including instructions for hand-kneading if you don’t have a stand mixer.

      Heat up some milk in a saucepan to hot but not boiling. The mixture should steam but not boil. Add 2 tablespoons of cold butter. The butter will melt quickly while lowering the temperature of the milk from hot to mildly warm. It should be about 105°F. Pour this into the foamy yeast mixture an stir briefly.

      Next, mix together flour and salt. This is just regular old AP flour – no bread flour is needed. Using the paddle attachment, beat the flour mixture into the yeast/butter mixture little at a time until a shaggy dough forms.

      Swap the paddle for the dough hook, and with a timer set, knead on medium-high speed until a smooth elastic dough forms. This will take about 8 minutes.

      Place the dough in a greased bowl, and turn it over so that the dough surface is greased. Cover with plastic wrap, and let rise until doubled.

      Shaping the dough.
      Deflate the dough and turn it out onto a work surface. The dough should not be very sticky, but if it is you can very lightly dust the work surface. Cut the dough into four equal pieces.

      Cut each quarter into three pieces, for a total of 12 pieces. If you’d like your breadsticks to all be completely uniform, you can weigh each dough piece. I didn’t do this, so mine weren’t completely alike – but they were close!

      Lightly roll each dough triangle into a ball under a cupped hand. You shouldn’t have to use flour for this part. The dough should have a little tackiness to it so it catches on the table’s surface. Place all of the dough balls under a lightly damp towel.

      Flatten a dough ball using your knuckles, creating a slight rectangle shape. Roll up the dough rectangle. This is how the baked breadsticks end up with a soft, fluffy, puffy middle. Just like the ones from my favorite local bakery.

      You won’t have to roll the dough tightly, it’s more like folding the dough twice onto itself. I’ve made a video of the mixing and shaping process, so you can watch technique in action.

      Roll the dough into a baton shape under flattened palms. Start at the center with light even pressure, and travel outward to the ends. Don’t stretch or pull the dough. Just keep rolling until you have an approximate 9’inch baton.

      Place the dough batons seam side-down on a baking sheet and cover them with plastic wrap. Let them rise until puffy, about 20 minutes.

      When the breadsticks have plumped, brush them lightly with egg wash and cover with raw sesame seeds.

      A bread baker’s secret.
      Bake the breadsticks for about 10 minutes in a well preheated 425 ° F oven. During this time, mist the the oven walls with a spray bottle of water about three times. Steam helps the bread form its crisp exterior. If you don’t have a spray bottle, toss a few ice cubes in the bottom of the oven. If you desire a softer exterior, then you could skip this step (but I urge you to try it first!).

      These homemade bread sticks have many variations! You can swap out the sesame seeds for an equal amount of poppy seeds. Or, bake them without seeds and brush the breadsticks with melted butter or garlic butter just out of the oven. (Use unsalted butter and garlic salt to make garlic butter). Or, just serve the breadsticks with a bowl of warm marinara sauce topped with melted mozzarella cheese (if this sounds good to you, you’ll love this recipe, too!). You could also dip the baked breadsticks in melted butter and then roll them in cinnamon-sugar for a sweet treat.

      Breadsticks are so versatile and a great accompaniment to just about any meal. However, my favorite ways to serve them is with a big bowl of soup or stew. The breadsticks make excellent dunkers!
      Homemade breadsticks are best fresh, but you can make them up to 8 hours ahead and rewarm them in the oven just before serving.

      Homemade Breadsticks (Bakery Style!)

      Heather Baird

      These breadsticks are crisp on the outside and a little chewy on the inside. As written, these are covered in raw sesame seeds before baking, but you can swap them for an equal amount of poppy seeds (or just bake them plain!). The shaping technique makes the end result a little like a French baguette, but not quite as crusty. In fact, you can cut the dough into six equal pieces and shape them into six mini baguettes using the breadsticks shaping guide (see blog post for video). It’s the same technique just using larger dough pieces. As written, the dough is kneaded on a standing mixer using a dough hook. See the recipe notes for instructions to mix and knead by hand. Like most homemade breads, these are best fresh. However, they can be baked 8 hours ahead of time and reheated in a 350°F oven for 5-7 minutes just before serving. Yields 12 breadsticks.This recipe originated from The Williams-Sonoma Complete Entertaining Cookbook (Weldon-Owen circa 1998) and is presented here with a breadstick-shaping technique from a bread-making class I took in 2015.

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      Prep Time 25 minsCook Time 27 mins1 hour 20 minute rise time 1 hr 20 minsTotal Time 2 hrs 12 mins

      Course BreadCuisine American

      Servings 12

      Equipmentlarge baking sheet (2)Pastry brushkitchen dedicated spray bottle
      Ingredients US CustomaryMetric 4 teaspoons active dry yeast2 tablespoons granulated sugar1/2 cup lukewarm water 110°F2/3 cup whole milk2 tablespoons unsalted butter cold3 1/2 cups all-purpose flour about 17 1/2 oz.1 teaspoon fine grain sea salt or other fine grain salt1 large egg2 tablespoons cold water1/4 cup raw sesame seeds
      Instructions In the bowl of an electric stand mixer fitted with the paddle attachment, combine the yeast, sugar, and warm water. Stir briefly and let stand 5 minutes, or until the mixture bubbles and foams.Meanwhile, in a small saucepan, heat the milk until hot and steaming but not boiling. Remove from the heat and add the butter. Allow the butter to melt, swirling the pan occasionally. When the butter is completely melted the milk should be lukewarm (about 105°F). Pour this mixture into the foamed yeast mixture and stir briefly with a spoon.In a separate bowl, sift together the flour and sea salt; whisk to mix.Beat the flour into the yeast/milk mixture on low speed until a shaggy dough forms that mostly pulls away from the sides of the bowl. Change to the dough hook and knead on medium speed until the dough is smooth and elastic, about 8 minutes. The dough should not be very sticky but have a little tack to its surface.Shape the dough into a ball and place it in a lightly oiled bowl and turn the dough over to coat all surfaces with the oil. Cover with plastic wrap or a damp towel and let stand in a warm, draft-free place until doubled in size (about 1 hour to 1 hour 30 minutes).Lightly punch down the dough and turn onto a work surface. Cut the ball into four equal pieces (quarters) and then cut each quarter into three equal pieces. You will have 12 pieces of dough.Roll each piece of dough into a ball under a cupped hand on an un-floured work surface. Place dough balls to the side and cover with a lightly damp tea towel.Preheat the oven to 425°F.Remove one ball of dough from under the towel and flatten on the work surface using your knuckles or the heel of your hand. Pat it out to a rough rectangular shape. Roll the dough up (not tightly) into a small baton shape. The dough should stick to itself. Begin from the center of the dough piece and roll outwards under your palms, until the dough is about a 9” baton. Transfer to a parchment-lined baking sheet and place seam-side-down. Repeat with remaining dough pieces.Cover the breadsticks with plastic wrap or a damp towel and let rise in a warm place until fat and puffy, 20-30 minutes.Combine the egg and water in a small bowl; use a fork to mix together. Use a pastry brush to cover the breadsticks with the egg wash, then immediately sprinkle on the sesame seeds.Place the breadsticks in the oven and bake for 7-10 minutes or until they just begin to color. During this time mist the oven walls and floor with water about 3 times (avoiding the light bulb and burners). Reduce the oven temperature to 350°F. Bake 10 minutes longer, or until the breadsticks are golden brown, then place sheet of foil over the breadsticks to keep them from overbrowning. Bake 10 more minutes at 350°F or until the breadsticks sound hollow when tapped on the bottoms. Remove the breadsticks from the oven and let cool slightly.Serve warm with salted butter, or as a side dish with hearty soups and stews, or a big plate of spaghetti with a side salad. These are also really good with a dipping bowl of olive oil sprinkled with Italian herb seasoning.
      NotesHand-mixing and kneading method: To make the dough by hand, prepare and combine the yeast and lukewarm milk as directed above. Meanwhile, sift together the flour and salt into a large bowl. Using a large wooden spoon gradually beat the milk-yeast mixture into the flour mixture until soft dough forms that pulls away from the sides of the bowl. Turn the bread dough out onto a floured work surface and knead until the dough feels smooth and elastic, 7-10 minutes. Continue with proofing and shaping instructions as directed.
      Variations:
      Garlic-Parmesan: Bake the breadsticks with just the egg wash applied. Mix together 2 tablespoons melted butter and 1/4 teaspoon garlic salt. Brush breadsticks with the mixture while they are still hot; sprinkle with grated parmesan cheese. This makes awesome cheesy breadsticks! These are especially good dunked in pizza sauce or marinara.
      Everything Bagel Breadsticks: Swap out the sesame seeds for an equal amount of everything bagel seasoning. Be sure to tent the breadsticks with foil just after they turn golden brown so the everything bagel seasoning doesn’t overbrown. Avoid being heavy handed with the application –some everything bagel seasoning has coarse sea salt added to the mix – be a label reader!
      Soft(er) breadsticks: These breadsticks have a crisp exterior as a result of misting the oven walls with water during the first part of baking. If you prefer softer breadsticks, skip misting the oven walls with water. They’ll still have a browned exterior but very soft in their centers.
      Tips: If you don’t have a kitchen-dedicated water bottle for misting, toss a few ice cubes in the bottom of the oven. They will melt and steam the breadsticks as they bake.
      I baked these using the electric range at my workshop, and they were near perfect at the designated baking time. On my home range, which is gas, these browned much more quickly. Be sure to check these breadsticks during the second bake at 350F. They will easily overbrown, and should be tented with foil to avoid an overbaked exterior.
      Freeze the shaped dough on a baking sheet, then transfer the unbaked breadsticks to a freezer bag. To make, place them on a parchment-lined baking sheet and allow them to thaw and puff at room temperature. Egg wash, garnish, and bake as directed.

      Keyword active dry yeast, all purpose flour, eggwash, sesame seeds

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    • in Recipes

      Peanut Butter Cup Brownie Torte

      ha scritto per te

      Desserts don’t get much more decadent than this! Peanut Butter Cup Brownie Torte is a fudgy brownie layered with whipped peanut butter and rich ganache.

      Lately, all of this gloomy winter weather has given me quite the appetite for something rich and intense. For example, this very dessert. It’s like a good shake by the shoulders, waking you (or your taste buds) from hibernation. It is certainly intense and so special occasion-worthy. I drafted this recipe first as a small pan of brownies, then decided that simply would not do. I remembered the silicone pan in my cabinet that is shaped like a peanut butter cup. And with some reconfiguring, I came up with this layered torte. But you don’t have to own a peanut butter cup-shaped silicone pan to make this! It molds well in a standard 9-inch springform pan.

      The layers.
      So. What makes up this decadent chocolate-peanut butter confection? The base is a layer of intensely fudgy dark chocolate brownie. Its center is a no-bake whipped peanut butter filling, and butter ganache tops it all off. As the author of a cookbook dedicated to salty-sweets, the garnish comes as no surprise. Maldon salt is sea salt dried into brittle thin crystal pyramids, is the perfect garnish. It offers just the right amount of salt to all that sweetness. And it won’t melt away on top of the ganache.

      Step-by-step brownie mixing.
      The brownie layer has a few steps, but the fudgy end result is so worth it. Start with high quality semisweet chocolate finely chopped along with some cubed butter. Melt it in the microwave at 30 second intervals until the mixture can be stirred smooth. Cubing the butter helps everything melt evenly.

      Next, add the sugars and salt. Mix this up with a whisk. You don’t need an electric mixer for this part.

      Whisk in the eggs and a smidgen of peanut butter. Yes, even the brownie layer has a secret scoop of peanut butter in the batter!

      Sift in the dry ingredients, which includes a small amount of unsweet dark cocoa powder for extra richness.

      Mix everything together by hand and pour the batter into a greased pan. I use this pan. Its intended purpose is to protect your cheesecake pan from getting water in it, but I use it to make Peanut Butter Cup-shaped treats.
      Bake for about 25 minutes, or until well set. I suppose, if you are in a big hurry, that you could begin this recipe with a prepackaged brownie mix. But as written, the brownie layer is the perfect texture and flavor with the other components.

      Peanut buttery goodness.

      Next, whip up the peanut butter filling. It’s an easy no-cook, no-bake affair made with butter, peanut butter, and confectioners’ sugar. (Did I mention this is indulgent?) But you will need an electric mixer for this part. It takes about 3 minutes of whipping on high speed to lighten this mixture well. Spread the whipped mixture over the cooled brownie layer in the pan. Chill well before adding the ganache.

      Heat together butter and chopped semisweet chocolate to make a rich butter ganache. Pour this over the chilled peanut butter layer. The amount of ganache you use can be variable. My testers all noted that the ganache layer really brought the richness. Some returned their plate with a little ganache left on it. Therefore, use more or less to your taste. I’ll include instructions for a thinner layer of ganache, should you choose to lighten things up a little.

      For those using a silicone pan, like me, freeze the dessert completely. Then unmold it as a solid disk from the pan. The silicone will pull away from the sides of the frozen dessert easily while keeping the crenulated edges intact. If using a springform pan, then just a chill in the refrigerator will be sufficient.

      Bring the Peanut Butter Cup Brownie Torte to room temperature before serving, and sprinkle on some flake sea salt for extra deliciousness.

      The butter ganache and peanut butter filling become so soft at room temperature. It’s a luscious texture with the slightly chewy brownie. It’s better than a Reese’s cup, I tell ya! Make it for the peanut butter lover in your life – even if that person is YOU!
      If you’re looking for other ways to make winter cozy with peanut butter and chocolate, try my Peanut Butter Cup Hot Cocoa Bombs!

      Peanut Butter Cup Brownie Torte

      Heather Baird

      This brownie torte is rich with layers of brownie, whipped peanut butter filling, and ganache. I made this recipe in a specialty silicone pan that has the shape of a peanut butter cup, see the blog post for product link. If you don’t have the silicone pan, this dessert can easily be made in a 9-inch round springform pan.
      See the recipe notes for a smaller 8×8-inch version of this torte.

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      Prep Time 25 minsCook Time 25 mins2 hours chill time 2 hrsTotal Time 2 hrs 50 mins

      Course DessertCuisine American

      Servings 12

      Equipment9-inch specialty silicone baking panor 9-inch springform pan
      Ingredients US CustomaryMetric Brownie layer6 oz. semisweet chocolate chopped1/2 cup unsalted butter cubed1/2 cup granulated sugar1/2 cup light brown sugar packed1/2 teaspoon salt1/4 cup creamy peanut butter2 large eggs1 egg yolk1 teaspoon vanilla extract3/4 cup all-purpose flour2 tablespoons dark cocoa powderWhipped peanut butter filling1 1/4 cups creamy peanut butter3/4 cup unsalted butter softened2 cups confectioners’ sugarPinch of salt1 teaspoon vanilla extractButter ganache2 cups semisweet chocolate chopped (about 12 oz.)1 cup unsalted butter cubed1/4 teaspoon fine grain sea saltMaldon sea salt for garnish
      Instructions Brownie layerPreheat the oven to 350°F.Coat a 9-inch silicone pan or springform pan with flour-based baking sprayPlace the chocolate and butter in a large microwave-safe mixing bowl. Heat at 100% power in a household microwave oven in 30 second intervals, until the mixture can be stirred smooth (about 1 minute 30 seconds total).Add the sugar, brown sugar, and salt; whisk until combined. Whisk in the peanut butter, eggs and yolk, and the vanilla.Sift the flour and cocoa powder over the mixture. Fold together until well combined. Pour the batter into the prepared pan and spread evenly. If using a silicone pan, place it on a baking sheet. Bake for 20-25 minutes, or until the brownie is well set. Cool completely in the pan on a wire rack, or speed cooling in the refrigerator, about 30 minutes.Whipped peanut butter layerIn the bowl of an electric mixer, combine the creamy peanut butter, butter, confectioners’ sugar, and salt. Beat on high speed for 3-5 minutes, occasionally scraping down the bowl. Beat until lightened in color and fluffy. Beat in the vanilla extract. Scoop the whipped mixture on top of the cooled brownie and spread evenly over the entire surface. If using a silicone pan, place the pan in the freezer about 30 minutes. If using a springform pan, place in the refrigerator while you prepare the butter ganache.Butter ganachePlace the butter and chocolate in a large microwave safe bowl. Heat at 100% power in a household microwave oven in 30 second intervals, until the mixture can be whisked smooth and a shiny ganache is formed (about 1 minute 30 seconds total).Pour the ganache over the chilled peanut butter layer and tilt the pan so that the ganache touches the edges of the pan.If using the silicone pan, freeze the layered brownie until completely solid, about 2 hours. To unmold, gently pull the edges of the pan away from the dessert, then remove from the pan. Let it come to room temperature before serving. If using a regular springform pan, refrigerate the dessert for 2-3 hours, or until the ganache is well set. To unmold, soak a tea towel with hot water and wring out; place around the edge of the springform pan to loosen the ganache and peanut butter from the springform collar. Unclip the collar and unmold.Garnish the torte with Maldon flake sea salt. Let the torte come to room temperature before serving.
      NotesWhat to expect:
      This is a rich dessert with three equal portions of brownie, peanut butter filing, and ganache. It is best served at room temperature, around 70°F. This softens the ganache and peanut butter layers and the flavors are more developed.
      The ganache layer makes this dessert very rich. If you’d like to lighten this torte, use a thinner layer of ganache.
      For a thinner ganache layer, halve the ingredient amounts to 1 cup semisweet chocolate and 1/2 cup of butter.
      Smaller brownie pan batch: Make the brownie batter as directed and bake in a greased 8×8 inch square pan. Halve the whipped peanut butter filling ingredients and layer on top of the brownies. Halve the ganache recipe and layer on top of the peanut butter layer. Chill well as directed; slice and serve from the pan.

      Keyword butter ganache, dark chocolate brownies, maldon sea salt, whipped peanut butter filling

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