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      Teacup Apple Charlottes

      ha scritto per te

      Teacup Apple Charlottes are layered with soft ladyfingers, vanilla custard and tender spiced apples. Make them ahead for an elegant Thanksgiving Day dessert.

      I hope you won’t mind the many apple desserts I have on the agenda this month. I’m trying to use the bounty that my mom brought me from her trip to an orchard. It’s been fun to think up new ways to use them, and this recipe is one I loved instantly!
      This Teacup Apple Charlottes recipe is my riff on the British classic. The original is made with buttered white bread that lines a pudding tin, then it’s filled with cooked apples and served with a sweet sauce and whipped cream. This version isn’t quite as elaborate, and presented in teacups!

      Creamy custard.
      Begin by making a crème patissiere. Making this always feels special because it tastes so indulgent. It’s one of my favorite pastry elements. I usually break out the vanilla bean paste or split half a vanilla bean and scoop the seeds into the custard. If you don’t have those on hand, just use vanilla extract. The result will still be lovely.
      Cover the surface of the custard with plastic wrap so it doesn’t develop a skin. Refrigerate it until you’re ready to assemble. One important note: Crème patissiere should be thick enough to hold in a spoon. This is not a sauce, it’s a custard. Be sure you cook it until thickened.

      Next, bubble up some sugar and water together in a skillet – just until the edges start to caramelize. You can see here it’s lightly golden and ready for the next step.

      Have the apples ready to pour in at a moment’s notice. Caramelization happens quickly, and requires a watchful eye. The caramelized edges may seize up a little when the apples are added but this is normal.

      Punch up the flavor!
      Immediately pour in the juice of one orange and some apple brandy, if you have it. I did not have this on hand, so I added a little boiled cider to the mixture. Stir, stir, stir. You may see little clumps of caramelized sugar lurking about. Keep stirring while cooking and they’ll dissolve in the acidic juice of the orange.

      Cook the apples down until most of the moisture has evaporated, and the apples are golden brown and shiny with syrup.

      Prep the teacups.
      Line six teacups with ready-made soft lady fingers standing upright. You can find these at most grocery stores in the bakery aisle. This is a wonderful shortcut without compromising flavor.

      Pipe or spoon the pastry cream into the bottoms of the cups, about 1/3 of the way full.

      Next, spoon in the apples. Aim for equal parts crème patissiere and apples for a nice balance. The apples are a little sharp, especially if you use Granny Smith apples.

      Whipped cream can be served on the side, but I think the desserts look best presented with a big dollop on top.

      I could see these being served as a fun ending to Thanksgiving dinner, and the components can be made ahead. I’m always for a low stress dessert, especially when entertaining a houseful of people.

      Teacup Apple Charlottes

      Heather Baird

      This recipe is my riff on the British classic, Apple Charlotte. This slightly less involved version is served in a teacup, layered with crème patissiere, and topped with freshly whipped cream. See the recipe notes for instructions to make them 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 15 minsTotal Time 35 mins

      Course DessertCuisine American, British

      Servings 6

      Equipment6 oz. teacups (6)
      Ingredients US CustomaryMetric Crème patissiere2 tablespoons cornstarch1 cup whole milk1 egg2 egg yolks6 tablespoons granulated sugar2 tablespoons unsalted butter1 teaspoon vanilla extractPinch of saltSpiced apples1/2 cup granulated sugar3 tablespoons water6 Granny Smith apples peeled cored and chopped into 1/2 inch pieces2 tablespoons apple brandy or boiled apple cider1/4 cup orange juice from 1 large orange1/2 teaspoon ground cinnamon2 tablespoons unsalted butterCrème chantilly2/3 cup heavy cream2 tablespoons granulated sugar1/2 teaspoon vanilla extractAssembly36 ready-made soft lady fingers about 1 1/2 packagesGround cinnamon for garnish
      Instructions Crème patissiereIn a small bowl, dissolve the cornstarch in 1/4 cup of the milk. Beat the whole egg, then the yolks, one at a time, into the cornstarch mixture.In a saucepan, combine the remaining 3/4 cup milk and the sugar; bring to a boil whisking constantly. While whisking the egg mixture, slowly pour 1/4 of the hot milk into it, to temper the eggs. Return the remaining milk in the saucepan to medium-low heat.Pour the hot egg mixture into the saucepan in a thin stream, whisking, so as to not scramble the eggs. Whisk constantly until the mixture begins to boil. Remove from the heat and whisk in the butter and vanilla; stir in the salt.Pour the pastry cream into a bowl and press a sheet of plastic wrap directly on the surface so it does not form a skin. Cool to room temperature. Refrigerate until ready to use.Spiced applesPlace the sugar and water into a saucepan set over medium heat. Cook gently until the sugar has dissolved and turns lightly golden at the edges. Immediately pour in the chopped apples, add the apple brandy or boiled cider, orange juice, cinnamon, and butter. Stir together briskly. The caramel may seize when the apples are added; this is normal. Keep stirring until lumps have disappeared. Cook uncovered over medium high heat. Cook for 10 minutes, or until all of the liquid has evaporated and the apples are fork tender. Remove from the heat and set aside to cool.Crème ChantillyPour the heavy cream into the bowl of an electric mixer fitted with the whip attachment. Whip the cream on high until it starts to thicken. Add the sugar and vanilla extract. Whip until stiff peaks form.Use immediately, or store in the refrigerator until ready for use.AssemblyPlace six 6 oz. teacups on a baking sheet or tray. Line each teacup with six soft ladyfingers standing upright. Spoon or pipe the pastry cream into the bottoms of the teacups, about 1/3 full. Add an equal amount of spiced apples on top.Add dollops of Chantilly cream on top of each cup. Sprinkle with pinches of cinnamon and you’re ready to serve!
      NotesWhat to expect:
      The pastry cream balances the flavors of tart granny smith apples. The lady fingers are soft and cake-like.
      Patience and a watchful eye are both required for the caramel portion of the apple recipe. Be careful not to burn the sugar, and don’t try to multitask during this step.
      The orange juice in the apple recipe really brightens the apple flavor. Use freshly orange juice squeezed from one large orange.
      To make these ahead, assemble the lady fingers, pastry cream, and apples in the teacups. Cover each cup with plastic wrap and refrigerate until ready to serve. Just before serving, top with the whipped cream and sprinkle with cinnamon. 

      Keyword creme chantilly, creme patissiere, espresso pastry cream, soft lady fingers, spiced apples

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Pumpkin Cranberry Mini Cakes

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      Pumpkin Cranberry Mini Cakes celebrate two of the season’s best flavors. Cream cheese frosting balances tart cranberry filling sandwiched between layers of pumpkin sponge.

      Even though the first day of fall was in September, it feels like it’s only just arrived here in East Tennessee. There’s a snap in the air and the trees are finally showing their colors. I see geese flying south almost daily, and their path seems to navigate right over our backyard. I’ve seen and felt all of these things before, but each year it feels new. Funny, isn’t it?
      All of this has urged me to start holiday baking in earnest. I’ve been piecing together flavors for new recipes with autumn flavors. This recipe started out as an idea for petit fours, but as the build progressed it was clear they were meant to be a bit larger.

      Setting the scene.
      Before I get into the cake, I wanted to share this little table. My bestie and I set up an autumn-themed tablescape just outside my back door. The more we arranged the more I began to consider it a trial run for this year’s Thanksgiving table. My set of vintage Noritake china with persimmon-hued flowers seemed just right, and they inspired the decors for the mini cakes.
      (For those interested, the china has been discontinued but Replacements.com has some nice pieces here.)

      The cakes!
      Begin this recipe with an easy pumpkin sponge baked in a sheet pan. It’s a tasty base that can easily support layers of filling. Then spread on a layer of cranberry filling. This is simply made from a can of organic whole berry cranberry sauce.

      Next, the cream cheese filling. Spiced pumpkin sponge and cream cheese were made for each other, if you ask me. (See My Favorite Pumpkin Roll Recipe for more on this.) This layer also balances out the tartness of the cranberry.

      Trim the edges of the cake to neaten them using a large serrated knife. Then top the whole thing with a layer of marzipan. This is a classic element in most petit fours recipes, and it tastes great!

      Using that same large serrated knife you used to neaten the edges, cut the cake into pieces. I have a kitchen-dedicated ruler that really helps to make even portions. You can see this in action in the video at the end of this post.

      Draped glaze.
      After all the cakes are cut, cover them in a thick confectioners’ glaze made of powdered sugar, milk, and vanilla extract. This is a much easier topping to make than poured fondant, and it dries to a satin finish. The coating doesn’t need to cover the entire cake. An asymmetrical drape will give enough coverage while still showing off those delicious layers.

      Small flowers can be fashioned by using leftover marzipan. I wanted to match the little flowers on the Noritake china on the table, so I tinted them an orangey-persimmon hue.

      Gold dragees in the centers of each flower gives them a little sparkle as a finishing touch.

      The cakes were really beautiful on the table. Petite but not too small. And you can’t get any more season appropriate than Pumpkin & Cranberry, right?

      These Pumpkin Cranberry Mini Cakes require a little planning and effort, especially if you make the decors on top. But they are well worth the effort. The recipe provided yields 20 mini cakes, but it can be halved to feed a smaller crowd.

      Pumpkin Cranberry Mini Cakes

      The pumpkin sponge cake portion will need to be made twice to yield the two 15×10 sheets needed for all 20 cakes. If you require less servings, the cake recipe can be made once and both filling recipes halved.

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      Prep Time 2 hrsCook Time 50 minsTotal Time 2 hrs 50 mins

      Course DessertCuisine American

      Servings 20 mini cakes

      Equipment15×10 jelly roll panlarge serrated knifesmall flower fondant plunger cuttersmall leaf fondant plunger cutterfluted pointed star fondant toolfood tweezers
      Ingredients  Cake ingredients3/4 cup all-purpose flour1/2 teaspoon baking powder1/2 teaspoon baking soda2 teaspoons ground cinnamon1/4 teaspoon salt3 large eggs1 cup granulated sugar2/3 cup canned pumpkinCranberry filling14 oz. canned organic whole cranberry sauce1/4 cup granulated sugar1 1/2 teaspoons orange zest from one large naval orange2 tablespoons cold water1 tablespoon cornstarch1 tablespoon orange liqueur such as CointreauCream cheese filling 1 pkg. 8 oz. cream cheese at room temperature1 cup powdered sugar sifted6 tablespoons butter softened1 teaspoon vanilla extractAssembly1 lb. prepared marzipan2 cups powdered sugar4 tablespoons milk or cream plus more if needed1 teaspoon vanilla extractCopper brown gel food colorMoss green gel food colorGold sugar pearls
      Instructions Pumpkin sponge cakesPreheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with parchment paper, or spray with flour-based baking spray. Cover a large work surface with parchment paper and lightly dust with powdered sugar.Combine flour, baking powder, baking soda, cinnamon and salt in small bowl. Beat eggs and granulated sugar in the bowl of an electric mixer until thick and pale. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.Bake for 12 to 14 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto the prepared parchment paper. Remove parchment paper that lined the pan from the cake, if necessary.Bake the sponge recipe twice so that you have two 15×10 sheets of pumpkin sponge.Cranberry fillingPlace the cranberry sauce in a medium saucepan over medium heat. Add the sugar and stir until the mixture begins to steam. Stir in the orange zest. Using an immersion blender, blend the mixture right in the saucepan to a smooth puree. (If you don’t have an immersion blender, cool mixture and transfer to a blender pitcher to puree. Then return it to the saucepan and re-heat.)In a small bowl, stir together the water and cornstarch to make a slurry. Add the mixture to the hot cranberry puree while whisking, and stir until thickened, 3-5 minutes. Remove from the heat an let cool. Add the orange liqueur and refrigerate until completely cool.Cream cheese fillingBeat cream cheese, powdered sugar, butter, and vanilla extract in small mixer bowl until smooth.Scrape down the bowl and mix again until light and fluffyAssemblyCut one of the pumpkin sponge cakes into thirds that you have three 10×5-inch long pieces. Spread one of the cake layers evenly with the cranberry filling. Top with a second sponge. Spread a layer of cream cheese filling on top of the second sponge evenly. Top with the third layer of sponge. Refrigerate the cake until firm, about 25 minutes.Meanwhile, roll out half of the marzipan to slightly less than 1/4-inch thickness. Remove the cake from the refrigerator and brush the top with water (I used a kitchen-dedicated spray bottle to mist it). Place the marzipan on top of the cake and trim away the excess so that the marzipan fits the top of the cake exactly. Save marzipan scraps. Refrigerate again for 15 minutes.Repeat the entire process of filling, covering, and chilling the second pumpkin sponge.Remove the cakes from the refrigerator and score the marzipan down the center length of the cake using a serrated knife. Score width-wise every two inches so that you have 10 mini cakes portioned. Using gently sawing motions, cut the cakes at their score marks. Repeat the process with the second assembled cake so that you have 20 mini cakes.In a small bowl, stir together the powdered sugar, 3 tablespoons milk or cream, and vanilla extract. Whisk until thick glaze forms. Add a more milk or cream if needed. The mixture should be so thick that it holds in the balloon of a whisk, and slowly pours back into the bowl in an opaque ribbon. Pour a spoonful of glaze over each cake, gently nudging the glaze over the sides of the cake with the back of a spoon. Let the cakes stand until the glaze is firm, about 1 hour.Meanwhile, tint a 2 oz. ball of marzipan with the copper brown gel food color. Knead well until a consistent hue is achieved. Repeat the process with another 2 oz. ball of marzipan and the moss green food color. If the marzipan is sticky, knead in a little confectioners’ sugar.Roll out each piece of marzipan and stamp small flower shapes from the copper marzipan using the flower plunger cutter. Gently shape them using a fluted, pointed star fondant tool. Use the small leaf plunger cutter to stamp shapes from the moss green marzipan. A leaf veiner can be used to create leaf impressions in the marzipan, if desired.When the mini cakes are firm, arrange flowers and leaves on top of each cake. When they are arranged correctly, use dot of leftover glaze to adhere them to the tops of the cakes (or you could use a water dampened art brush). Using cake decorator’s tweezers, press gold sugar pearls into the centers of each cake.Place cakes in a large cake box or in a baking pan that is taller than the cakes’ height. Store loosely covered in plastic wrap in the refrigerator (an airtight container will cause the glaze to wrinkle – avoid this). Allow cakes to stand at room temperature for a few minutes before serving. This knocks a little of the chill off and the flavors will be well developed.
      NotesThe work of building this cake can be spread out over a couple of days. The pumpkin sponge and cranberry filling can be made a day ahead of assembly. 
      Marzipan decors can be made ahead of time and stored airtight for freshness.
      Cake layers will stay well-defined and sharp when refrigerated. If left at room temperature for more than a couple of hours, the cranberry filling will begin to soak into the bottom sponge. 

      Keyword canned pumpkin puree, cranberry cake filling, cream cheese cake filling, organic canned cranberry sauce, pumpkin sponge cake

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Ghost Bark Cake

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      Make this creepy-cute sprinkle cake for a fun Halloween party centerpiece. Ghost candy bark makes an edible cake topper and adds an extra-scary dimension.

      Hello, friends! Halloween is fast approaching – a little too fast, if you ask me. And I’m pleased to share my latest effort for Food Network. This Halloween-themed ghost cake is a fun and colorful confection dressed in black chocolate frosting and lots of sprinkles. It would make a tasty, eye-catching centerpiece for a ghoulish gathering.

      Halloween Hues.
      Begin with some fluffy buttermilk cake layers. Whenever a cake requires a colorful interior, I turn to this white cake recipe. Most cake-makers are familiar with the WASC cake (white almond sour cream) that uses white cake mix as an ingredient. The finished batter takes on food color very well, and yields rich hues. For this recipe I swapped the sour cream for buttermilk and it worked beautifully.

      Use black or dark chocolate cocoa powder for the black chocolate buttercream so you won’t need to add loads of black food color. Black cocoa powder will yield the best results, and it darkens as it sets on the cake.

      You’ll see in the video that I use a special technique to get those rings of sprinkles on the cake. It’s the same spray and roll technique I used for Peach Ring Cake, and it’s not too hard to master!

      Spooky-cute!
      The ghost bark is just TOO CUTE. There are lots of versions of it online, and I thought it would be a snap to make. Ha! Not so much. But there’s a trick to it. I ran into issues with the candy setting up before I could get all the ghosts piped and swirled on. But I discovered if you keep your oven at 200F, you can pop the entire sheet of bark in there for 2 minutes and the whole thing will re-melt. Use this re-heating technique and you’ll have a much easier time!

      Worth it! Look how cute. The best tool for making the ghostly arm and body trails is a chopstick. A toothpick is too thin for this job.

      When the candy is set, break it apart and use it for an edible cake topper. Insert shards upright so that it appears the ghosts are floating upwards!

      The interior is tangy, almost like a red velvet cake (it’s all that buttermilk!) and it is wrapped in the darkest chocolate frosting. Which tastes much like an Oreo cookie!

      You can find the recipe for Ghost Bark Cake on FoodNetwork.com, right here. And don’t forget to check out the video, which demonstrates how to get that stripe-y sprinkle effect.
      Note: If you’re outside the US, you may not be able to view the recipe due to Discovery’s geo-blocking. If this happens, leave a comment and I’ll work on sending the recipe to your email address.

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Black Cat Cookies for Halloween

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      Dark chocolate Black Cat Cookies are simple to decorate using sanding sugar, melted chocolate, and candy-coated sunflower seeds. Whip up a batch for a spooky Halloween treat.

      October is moving along rather quickly, and Halloween will be here before we know it! I’m trying my best to fit in some spooky treats before time runs out. This one is pretty simple – as far as roll-out sugar cookies go. The decorating is simple by design, and makes a really cute 2 dozen cookies for handing out to mini specters, or for party favors.

      First, you’ll need a kitty cat cookie cutter. You can find the one I used in this set.
      I hope you’re not getting tired of this chocolate ‘blank canvas’ cookie recipe. It’s rom my first cookbook, and I continue using it because it’s so reliable. You might remember it from this Spider Web cookie I posted a couple of weeks ago. It really is the perfect blank canvas for any cookie project (tasty, too!).

      Chill these guys in the freezer for 10 minutes, and then pop them in the oven. They’ll come back out looking almost the same as they went in. The cookies will puff a little bit, but the edges will stay nice and sharp.

      Double chocolate goodness!
      After the cookies bake, cool them completely on a wire rack. Now you’re ready to decorate! There’s no royal icing to mix here, just a simple bowl of melted chocolate. Use a kitchen-dedicated art brush to completely coat the surfaces of the cookies with chocolate.

      Immediately after brushing the melted chocolate onto a cookie, turn it over onto a plate or pan of black sanding sugar. Press gently. The sugar will adhere well to the chocolate.
      My mom sometimes makes a special trip to her favorite Amish store to pick up baking supplies. She always gets me the nicest sanding sugars. That’s where this extra-sparkly black sanding sugar is from, but you can find similar for purchase right here.

      So sparkly! These guys already look pretty magical to me. If black sanding sugar isn’t your thing, then purple would also be cute and totally appropriate for Halloween.

      Now, for the cat eyes! A single candy-coated sunflower seed makes a nice cat eye. Use the green and yellow ones, or for a more sinister kitty, use the red ones!

      Dot a little of the chocolate onto a sunflower seed and place it on a kitty face. If you have kitchen-dedicated tweezers, then I suggest using them. I used my fingers, but all the while I was scolding myself for misplacing my cookie decorating tweezers.

      These spooky-sweets package well for Trick-or Treaters, or for Halloween party favors. But they also look great lined up on a serving tray. They’re a fun and not too scary way to celebrate the holiday!

      Black Cat Cookies for Halloween

      Heather Baird

      Who says black cats are bad luck? Not me! These are especially sweet with a double dose of chocolate and crunchy sanding sugar. They’re easy to decorate with just three ingredients, so get the kids involved!

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      Prep Time 45 minsCook Time 15 minsTotal Time 1 hr

      Course DessertCuisine American

      Servings 24

      Equipment3 inch cat cookie cutter1 inch soft bristle brush (2)kitchen dedicated tweezers
      Ingredients US CustomaryMetric Cookies1 cup unsalted butter 2 US sticks1 cup granulated sugar1 egg1 tsp. vanilla extract2 cups all purpose flour1 cup dark cocoa powderPinch of saltDecoration
      Instructions CookiesIn a stand mixer fitted with the paddle attachment, mix the butter and sugar together until just incorporated. Do not over-mix at this stage, or the cookies may spread while baking.Add the egg and vanilla extract. Mix again on low speed, stopping to scrape down the sides of the bowl intermittently as needed.In a medium bowl, whisk together the flour, cocoa powder and salt. Add to the butter and egg mixture. Mix on low speed until a dough is formed and there are no longer any streaks of butter in the mixing bowl. The dough will often clump around the paddle attachment while being mixed. This is normal and a good sign that your dough is the right consistency.Line one or two large baking sheets with parchment paper.Turn the dough out onto a sheet of parchment paper and top with a second sheet. Roll dough into an oblong disc between the paper with a rolling pin. Transfer dough – wax paper and all – to an extra large cookie sheet. Wrap the dough onto the cookie sheet with plastic wrap and refrigerate for 1 hour. (If you don’t have an extra-large cookie sheet, divide the dough in half and roll each half between parchment paper, then transfer the fridge on smaller baking pans.Remove top sheet of parchment paper and roll dough a little thinner. It should not be sticky. You may dust the surface lightly with flour if it is sticky, but not too much! You don’t want streaks of white flour baked onto your pretty dark chocolate cookies.Roll dough to about 1/4 inch thickness.Cut out shapes from the dough with the cat cookie cutter and transfer to the prepared baking sheet. The dough should be chilled and firm enough to stamp out shapes with crisp, defined edges. If the dough starts to soften, be careful not to stretch the cutout shapes or they will look distorted.Refrigerate the cutouts for 30 minutes. This will help the cookies maintain a crisp shape during baking.Preheat the oven to 350°F. Bake the cookies for 12-15 minutes. Let cool on the baking sheet for 5 minutes. Transfer to a wire rack. Decorate the cookies when completely cooled.DecorationPour the sanding sugar onto a shallow plate or pan. Use the kitchen-dedicated soft art brush to spread melted chocolate over the surface of a cookie and immediately press the cookie face down into the sugar. Flip the cookie over and inspect it for any gaps or places where the sugar did not adhere. Sprinkle those areas with the sugar and pat them into the cookie with a finger. Shake off the excess sugar and return the cookie to the wire rack to dry. Repeat with remaining cookies.Pick up a candy-coated sunflower seed with the kitchen tweezers or your fingers and dot a little melted chocolate on one side. Place the candy onto the kitty cat face so that the pointed end of the sunflower seed is oriented towards the kitty nose. Repeat this process with the remaining sunflower seeds and cookies.Allow the cookies to set completely before packaging or serving.
      NotesWhat to expect:
      The flavor of the undecorated cookies reminds me a little of an Oreo. I use and recommend Hershey’s special dark cocoa powder for this recipe. 
      As you cover the cookies with chocolate, expect your art brush to become a little clumpy, because the chocolate will begin to set on the brush. You may need to re-heat your chocolate (I find the microwave works best and quickest). Also, have a second art brush at the ready to help you quickly complete your cookies without having to stop and clean your brush.
      The sanding sugar gives these cookies a lot of crunchy goodness. You don’t have to limit yourself to black cats – try purple or even orange sanding sugars in place of the black. 
      The most tedious portion of this recipe is placing the sunflower seed ‘eye’ on the cookie. Do this using tweezers, if you have them. 
       

      Keyword black sanding sugar, chocolate-covered candy-coated sunflower seeds, dark cocoa powder

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Homemade Cherry Liqueur

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      This Homemade Cherry Liqueur infuses quickly and makes a wonderful homespun holiday gift. Use it in cake and pastry recipes to impart cherry flavor, or stock it in your bar for cocktails.

      Here’s something easy and satisfying to make. And if you start infusing right now, it will be ready just in time for holiday gifting. Homemade cherry liqueur is something I keep on hand. Not so much for drinking, although it is sweet and tasty stuff, I tell ya. I love using it to impart cherry flavor in cakes an pastries. There are so many classic bakes that call for cherry liqueur, such as cherries jubilee, clafoutis, and my favorite – Black Forest cake.

      Start with two big mason jars (quart jars are ideal) and divide a large bottle of vodka (1 liter) between them. Add in two cups of cherries per jar. I like using dark frozen cherries, thawed, because they are frozen at peak ripeness and I don’t have to pit 492 cherries. Also because two 16 oz. bags does the trick.

      Sweeten the pot!
      Pour in some granulated sugar, lid the jars and give them a shake. The sugar here is variable, but if you’re a cake maker like I am, then I recommend using the full amount. This makes a great stand-in for Kirshwasser in my favorite Christmassy Black Forest Dome Cake.

      Steep the cherries for at least a month, but longer is better. Aim for about 2 months. Store the jars in a cabinet or dark place and shake them occasionally. The sugar will completely dissolve over time. These jars are two months old. When you deem them ready, strain out the liqueur. (And save the cherries! More on that later.)

      Pick up some pretty bottles if you plan to gift the liqueur. Using these 8.5oz. stopper bottles you’ll get four gifts. Seal them up and they’ll keep indefinitely!

      Now. What to do with those leftover cherries? Transfer them all into one large quart jar and top off with rum. (Or bourbon. Or your favorite spirit!) Now your bar is well stocked with cocktail cherries. You could also divvy these up into jars for gifts. Just make sure the cherries are completely submerged in the spirit of your choice so they’ll keep very well preserved.

      I found these (free!) printable cherry liqueur labels online, so I printed some off on a sheet of self-adhesive paper and cut them out. You can find them here. If you’re gifting, a pretty velvet ribbon makes a nice presentation.

      The cherry liqueur will be deep red, and I think the green velvet ribbon dresses them for the holidays. If you’re not a cherry fan, then I have good news! You can use nearly any fruit in place of the cherries. Raspberries, strawberries, blackberries, and peaches are all great choices for infusing. See the recipe notes for more tips!

      Homemade Cherry Liqueur

      Heather Baird

      Homemade cherry liqueur infuses quickly and has a variety of uses. I use it to flavor cakes and pastries, but it’s also great for cocktails. It makes a wonderful holiday gift for the amateur mixologist in your life, or give it as a hostess gift.

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      Prep Time 10 mins1-2 months to infuse 30 dTotal Time 30 d 10 mins

      Course DrinksCuisine American

      Servings 4 bottles, 8.5 oz. each

      Equipment32 oz. (quart) canning jars with lids (2)8.5 oz. liqueur bottles (4)
      Ingredients US CustomaryMetric 1 large bottle vodka 1.75 liter, about 4 cups4 cups frozen dark pitted cherries thawed, 32 oz. bag2 cups granulated sugar
      Instructions Divide the bottle of vodka evenly between the two large canning jars (slightly more than 2 cups per jar). Add two cups of cherries to each jar. Add 1 cup of sugar to each jar. Screw the lids on tightly and give them a good shake. Keep the jars in a cupboard or other dark place for at least 1 month. During this time, shake the jars at least twice a week, or whenever you think about it. The sugar will fully dissolve. The vodka will be flavored at 1 month, but longer will result in deeper flavor and color.When the liqueur is steeped, strain a jar of liqueur into a large glass measure with a pour spout. Decant the liqueur into two sterilized 8.5 oz. bottles with tight fitting lids. Repeat the process with the second jar.Pack all of the cherries into one of the quart jars and top off with rum, bourbon, or brandy. Keep for cocktail cherries. You can also divide these into small jars for gifts (perfect for the old-fashioned cocktail fan in your life!).Store bottles of liqueur and cherries in a cool dry place, such as a cabinet or pantry.
      Notes
      Use your favorite fruit in place of the cherries in this recipe. Strawberries, raspberries, blackberries, and peaches are all good choices to infuse.
      Frozen fruit, thawed, is easy to use in this recipe and yields excellent results, but you can also use fresh fruit. Frozen fruit is usually sold in 16 oz. bags. Pick up two bags for this, or one 32 oz. bag. 
      Infuse for at least one month for best flavor. Some people steep this only for a week, but when I tested this recipe over time it was flavorful at 1 month, and even better at 2 months. 
      Adjust the sugar content to your taste. I always use the full amount because it takes the edge off the tartness of the cherries. Also because it lends itself well to sweet applications, such as flavoring cakes and pastries.
      Cherry liqueur will keep indefinitely. Store it in a cool dry place, like you would any spirit. 
      Use the liqueur to make simple syrups for cakes, or brush it directly on for tart cherry flavor. Use it in most any recipe that calls for kirshwasser. Mix it into cocktails. Give it as a fine hostess gift. 

       
      What to expect:
      This recipe yields a sweet, slightly tart liqueur that’s smoothness depends on the quality of vodka you use. I use and recommend Smirnoff.
       

      Keyword frozen dark cherries, granulated sugar, vodka

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Giant Stained Glass Spider Web Cookie

      ha scritto per te

      This Giant Stained Glass Spider Web Cookie makes a fun Halloween party centerpiece. It’s made with dark chocolate sugar cookie dough and crushed hard candies. Break it apart to share pieces with partygoers.

      Happy First Day of October!
      I’ve been working on some special Halloween baking projects, and this was one I couldn’t wait to share. You may recognize the technique, or maybe you’ve even made stained glass cookies for Christmas. They are popular around the holidays because they will make any cookie tray look a little more lively and beautiful.
      I wanted to put a new spin on the idea. And when I spotted this spider web stencil, I imagined an extra-large cookie with a web of multicolor panes.

      Spin a (cookie) web!
      Mix up a batch of my favorite chocolate sugar cookie dough to get started. The recipe is from my first baking book, and a dozen years later it’s still my go-to for sugar cookies. The dough keeps its shape well during baking, so it makes the perfect blank canvas for all kinds of cookie projects.
      Roll out the dough and place the stencil on top Use an X-acto knife to cut out the webbing. To remove the cookie dough cut-outs, spear them at an angle with a toothpick and pop them out. You can see this in action in the video I made at the end of this post.

      Fill in the blanks.
      Fill in the spaces between the webbing with crushed hard candies. I have a big bag of these fruity hard candy pieces that I used for this project, but a bag of Jolly Ranchers from the grocery store will do just fine. Place same colors of candies in separate zip-top bags. Use a rolling pin or small hammer to crush the candies. 
      Use a small dessert or demitasse spoon to portion the crushed candies into the spaces. Full disclosure: This part can be tedious, especially filling in the small triangles near the center. If the candy spills over the edges of the webbing, use a small kitchen-dedicated art brush to sweep it back into the hole.

      Bake at 350°F.
      When all of the spaces are filled in with crushed candies, bake the cookie for 5 minutes, or just until the candy is melted. Remove from the oven to cool, and then fill with more crushed candies. This second layer of filling goes waaaay more quickly because the cookie dough is baked. The crushed candy doesn’t stick to it as much. Bake again for another 5 minutes, or until the candy is melted. Let the cookie cool completely on the pan before attempting to pick it up. The double layer of candy strengthens the cookie, but you’ll still need to be careful picking it up.

      You can make the cookie a little creepier with a big red spider made of modeling chocolate. I like the Satin Ice Chocopan brand. It’s easier than it looks, and I’ve included its creation in the video tutorial.

      Attach the spider to a corner of the cookie using a little melted chocolate. Let it firm before placing the cookie upright.

      This cookie reminds me of a round stained glass window I once saw in an old Victorian home. It’s really pretty in the light, and looks best angled so the sun shines through it. Or, if you have a candle or twinkle lights, they’ll look pretty illuminating the colorful panes, too!
      You may be asking yourself, ‘how do you eat a Giant Stained Glass Spider Web Cookie?!’. After you’re done showing it off, break it into pieces with your hands. The cookie will easily separate between the webbing for many servings.

      Giant Stained Glass Spider Web Cookie

      Heather Baird

      You’ll need a 12×12-inch spider web stencil to make this cookie. You may find one at your local craft store, or see links in the blog post for resources. Use your favorite fruity hard candies for this treat. Most any hard candy will work, but Jolly Ranchers are widely available and work well.

      #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; }5 from 1 vote

      Prep Time 1 hr 30 minsCook Time 20 minsTotal Time 1 hr 50 mins

      Course DessertCuisine American

      Servings 14

      Equipment12×12 inch spider web stencilX-acto knifesoft art brushparchment paperextra-large baking sheet
      Ingredients US CustomaryMetric Dark chocolate web cookie14 oz. bag fruit-flavored hard candies such as Jolly Ranchers1 cup unsalted butter1 cup plus granulated sugar1 egg1 tsp. vanilla extract2 cups all-purpose flour1 cup dark cocoa powderPinch of saltRed spider
      Instructions Place same colors of candies in separate zip-top bags. Use a rolling pin or small hammer to crush the candies. Pour each color of crushed candy into separate bowls; cover and set aside.In a stand mixer fitted with the paddle attachment, mix the butter and sugar together until just incorporated. Do not over-mix at this stage, or the cookies may spread while baking.Add the egg and vanilla extract. Mix again on low speed, stopping to scrape down the sides of the bowl intermittently as needed.In a medium bowl, whisk together the flour, cocoa powder and salt. Add to the butter and egg mixture. Mix on low speed until a dough is formed and there are no longer any streaks of butter in the mixing bowl. The dough will often clump around the paddle attachment while being mixed. This is normal and a good sign that your dough is the right consistency.Have a large baking sheet ready to hand, large enough to accommodate a 12×12-inch sheet of cookie dough. Set aside.Turn the dough out onto a large sheet of parchment paper and top with a second sheet. Roll dough between the sheets into a large square greater than 12×12, with a rolling pin. Aim for a little more than 1/4-inch thickness, but not quite 1/2 inch. Remove the top sheet of parchment paper and place the web stencil on top of the dough. Cut around the outside edge of the stencil so that you have a 12×12-inch sheet of dough. Remove the stencil and pick up the dough by the bottom parchment paper. Transfer it to a large cookie sheet or cake board and chill in the refrigerator until firm, about 20 minutes.Preheat the oven to 350F.Place the stencil back on top of the cookie dough and using the X-acto knife, cut out the webbing. Use a toothpick to pick the pieces of dough away from the webbing. My technique is to place the toothpick into the dough pieces at an angle and lift (see video). Lift the cookie by the parchment ends and place on a large baking sheet.When all of the pieces are removed, use a small spoon to place crushed candies into the open spaces. Alternate colors. When the spaces are all filled, bake the cookie for 5 minutes, or until the candies are melted. Don’t overbake, and don’t let the candy bubble (this will disturb the webbing and cause crumbing – I learned the hard way!). Cool on the pan completely. Fill the spaces again with crushed candy matching like colors. Bake again for 5-6 minutes, or until the candies are all melted. Remove from the oven and let cool completely on the pan.SpiderMeanwhile, make the spider. Knead the red modeling chocolate until pliable. Use the chocolate to roll a 1 1/2-inch ball and a 1/2-inch ball. Use a kitchen-dedicated art brush to place a dot of melted chocolate on one side of the larger ball, and attach the smaller ball to it, to make a spider head and body.For the legs, roll 8 rope-shaped lengths of modeling chocolate, tapering the ends. Place four pieces of the long ropes side-by-side and pinch together at one end. Repeat the process with the other four pieces. Use the back of a knife to impress marks into the legs creating segmented insect legs.Flatten the pinched ends of the leg pieces and dot one of the pinched ends with the melted chocolate. Connect the two pinched ends and refrigerate until the chocolate is set. Dot more chocolate on the center flattened piece, where the pinched ends met, and place the spider body on top. Refrigerate until firm. Arrange the legs as desired.Dot chocolate on one corner of the cooled cookie and attach the spider. Let stand until set, about 15-20 minutes. When the spider is well set, stand the cookie upright and peel away the parchment. Place leaning upright near a sunny window, or place on a cake plate stand. You could also place it on a book stand.If using this for a Halloween party centerpiece, place near candle light, or in front of string/twinkle lights. Break the cookie into shards and pass out to party guests, or make a show of by having four guests at each corner of the cookie break it over the table.
      NotesWhat to expect:

      This is a craft project as much as a baking project. Dedicate time to its creation without other distractions. Filling the small areas will feel tedious to some, I’m sure, but I think the end result is well worth the effort.
      Tools are key. Have a kitchen-dedicated X-acto knife fitted with a new blade at the ready. It will neatly cut the intricate pieces for easy removal. Be sure to have a large enough baking sheet to accommodate such a big cookie. I ran into this problem and had to trim two edges before baking.
      Crushing the candy in zip-top bags with a rolling pin or hammer will inevitably make some holes in the plastic bags. This happens because of the candy’s jagged edges. It can’t be helped much, so expect this. When you pick up the plastic bag some of the candy may spill out. 
      Crushed candy will stick together and solidify in the bowls over time. My advice is to crush the candy and then get to filling those spaces. Don’t crush the candy a day ahead because it will be a solid mass in the bowl the next day.
      This cookie is twice-baked. Watch the cookie as it bakes, and remove it when the candy is just melted. If you allow the cookie to bake for longer, then it will bubble and break the webbing, or cause crumbs (you can see some crumbs in my cookie’s panes, I learned this the had way). Fill the cookie with crushed candy a second time and bake again until just melted. Even though this is a big cookie, there’s not a ton of cookie dough to it. The cookie should be well baked right at 10 minutes.
      You may have a little leftover cookie dough. Re-roll scraps and cut extra cookies. Serve them around the big cookie. 

      Keyword chocolate cookie dough, dark cocoa powder, hard candies, modeling chocolate, unsalted butter

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Salted Caramel Popcorn Cake

      ha scritto per te

      Rich sea-salted dulce de leche buttercream will wow your taste buds in this Salted Caramel Popcorn Cake (aka Crunch ‘n Munch Cake). Along with three brown sugar cake layers it supports a pile of caramel corn, honey-roasted peanuts, and dulce de leche drizzle.

      The Tennessee Valley Fair ended last week, and I didn’t go for a bunch of reasons. It’s an end-of-summer tradition and a harbinger of fall. I love going to see the livestock shows and I never miss a look at the prize-winning pumpkin, but what I really go for is the food. I missed the funnel cakes, the smell of burnt sugar, snow cones, cotton candy, and the giant bags of caramel corn.
      This Salted Caramel Popcorn Cake is my consolation. It’s three layers of brown sugar cake, topped with the easiest, tastiest salted dulce de leche buttercream. I crowned the cake with loads of caramel corn clusters with peanuts (a.k.a. Crunch ‘n Munch). It’s pretty much the caramel cake of my dreams.

      The first thing I need to talk about is this salted dulce de leche frosting. Oooh, it’s so good. Easy, too! The recipe makes a big bowl, and it may seem like too much for an 8 or 9-inch cake, but it’s just the right amount for generous filling and those big swirls of frosting on top.

      Layer up!
      Bake up these tender cake layers made with butter and light brown sugar. The batter is so fluffy, and yields a delicate, slightly crumbly cake that doesn’t rise much. You might not even have to level it. It’s a nice vehicle for all that caramel frosting.

      Cover the cake in a thick layer of salted dulce de leche buttercream, and pipe on some tall frosting swirls. I topped each swirl with caramel corn pieces.

      Just a little heavy cream mixed and heated with dulce de leche will loosen it enough to make a nice drip/drizzle.
      Also, how much caramel popcorn on top is too much? Asking for a friend. If I’d had another box of Crunch ‘n Munch on hand, this cake might’ve been twice as tall! Top the cake with a mountain of caramel popcorn and then drizzle the heck out of it with more dulce de leche.

      Add pinches of coarse sea salt to the caramel for little explosions of flavor (seriously!). I used this homemade vanilla salt that I make around the holidays for Christmas gifts. It’s also really good on shortbread. But use whatever you have on hand! Or, if you’re looking for a good coarse salt to stock, this Celtic grey sea salt is tops.

      This is an evergreen cake that’s appropriate for all occasions. However there’s still something quite autumn about it, even though it’s not pumpkin. And it’s not spiced.

      Prepared dulce de leche is easily found at the grocery store in the baking aisle or in the ice cream toppings section near the frozen foods. I recently discovered n’dulce, (found with the ice cream toppings) which is what I used for this cake. It has that intense deep brûléed sugar flavor that translates so well in buttercream. It’s worth seeking out.

      Salted Caramel Corn Cake

      Heather Baird

      Rich sea-salted dulce de leche buttercream will wow your taste buds in this Salted Caramel Popcorn Cake (aka Crunch ‘n Munch Cake). Along with three brown sugar cake layers it supports a pile of caramel corn, honey-roasted peanuts and dulce de leche drizzle.
      Read the recipe notes for additional information, and what to expect when baking and assembling this cake.

      #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 13 minsCook Time 30 mins1 hour chill time 1 hrTotal Time 1 hr 43 mins

      Course DessertCuisine American

      Servings 12

      Equipment8 inch cake pans, 3large closed star piping tipPiping bag
      Ingredients US CustomaryMetric Brown sugar cake layers3 cups cake flour2 teaspoons baking powder1/2 teaspoon baking soda1 3/4 cups full fat buttermilk at room temperature2 teaspoons vanilla extract1 3/4 cup light brown sugar3/4 cup unsalted butter at room temperature1/4 cup light olive oil or vegetable oil3/4 teaspoon fine grain sea salt4 large egg whites at room temperatureSalted dulce de leche buttercream2 cups unsalted butter at room temperature7 1/2 cups confectioners’ sugar one 2 lb. bag13.4- ounce jar prepared dulce de leche n’dulce recommendedMilk or heavy cream for thinning the frosting1 teaspoon fine sea salt
      Instructions Brown sugar cake layersPreheat the oven to 350F. Spray three 8-inch round baking pans with flour-based baking spray (or grease and flour pans).In a large mixing bowl, whisk the flour, baking powder and baking soda together. Combine the buttermilk and vanilla extract in a glass measure with a pour spout.In the bowl of an electric mixer fitted with the paddle attachment, combine the brown sugar, butter, oil and salt. Beat on medium-high until fluffy, about 5 minutes. Scraped down the bowl using a rubber spatula. Add egg whites one at a time, mixing well between each egg addition.Decrease the mixer speed to low and add the dry and wet ingredients in three additions. Begin and end with flour. Stop mixing when just a few streaks of flour remain. Finish folding together the ingredients by hand with a large rubber spatula. This will ensure that your cake’s texture is even and won’t bake with tunnels (air holes) throughout.Place approximately 2 2/3 cup of batter into each of the prepared pans. Smooth the batter evenly with a rubber spatula and tap the pans on a work surface to release any air pockets. Bake cakes until golden and crowned, about 25 to 30 minutes. The cakes are done when a toothpick tester inserted near the center comes out clean.Cool the cakes in the pans on a rack for 5 minutes, then turn them out onto a wire rack to cool completely. Level them using a serrated knife or cake leveler, if needed (my cakes did not require leveling).Salted dulce de leche buttercreamIn the bowl of an electric mixer fitted with the whip attachment, combine the butter and confectioners’ sugar. Beat on low speed, gradually increasing to medium as the sugar is incorporated. The mixture will be thick. When the butter and sugar are just combined with some streaks of sugar still remaining, stop the mixer and add the dulce de leche in three additions until thoroughly combined, mixing well after each addition. Beat in milk or cream 1 tablespoon at a time until the mixture is a spreadable consistency, about 2 tablespoons. Beat in the fine sea salt. Beat on high speed until light and fluffy. Scrape down the bowl and beat again to make sure no streaks of butter or sugar remain. Beat again if necessary. Cover the bowl with a damp tea towel to prevent the frosting from drying out.AssemblyPlace a cake layer on a cake board or flat serving plate. Top with 1 1/4 cups of buttercream; spread evenly. Repeat process with next cake layer. Place remaining cake layer on top. Frost the entire cake in a thin coat of the buttercream (crumb coat). Refrigerate until firm, about 15 minutes.Cover cake with a second generous, thick layer of the buttercream. Smooth the top and sides evenly using an offset spatula, a cake smoother, or a bench scraper.Place the remaining buttercream in a large piping bag fitted with a large closed star decorator tip. Pipe 8 large swirls on the top edge of the cake. Immediately place a caramel corn cluster on top of each swirl.In a microwave-safe bowl, combine the dulce de leche and heavy cream. Heat 30 seconds or until hot, and the mixture stirs together easily. Pick up the mixture with a spoon and it should all in a ribbon back into the bowl. If it doesn’t fall correctly stir in a little more cream. Heat again if necessary.Spoon or pipe the 3/4 of the caramel on top of the cake so that it drips down the edges. Top with handfuls of caramel corn, drizzling as you go with the remaining dulce de leche so that all layers of the caramel corn get a little of the drizzle. Sprinkle the peanuts on top. Add pinches of coarse sea salt to the caramel drip and drizzle.Serve slices of cake at room temperature. Store leftovers covered with plastic wrap in the refrigerator.
      NotesWhat to expect:

      Tender, light cake layers that won’t rise much during baking. You shouldn’t have to level these cakes, but if your oven runs hot it could force them to crown (rise in the centers). Go ahead and level them using a serrated knife. 
      Lots of buttercream. The recipe makes a big stand mixer-sized bowlful, but it’s the star of the show and really wows as the filling and covering on this cake. If you’re not a big frosting fan you could halve the recipe. But my tasters loved the cake recipe written, as is. 
      A thick drizzle. Some brands of dulce de leche thin better than others. Some may require more cream to achieve a nice ribbon-like consistency. My recommendation is n’dulce brand, which is well behaved and thins easily. If your drizzle doesn’t thin easily, experiment with a little more heavy cream and heat.
      Aaand, about the caramel corn’s crunch. Ideally, you’ll assemble and serve this cake on the same day. That way the caramel corn will remain fresh and crunchy. I used Crunch ‘n Munch brand caramel corn clusters, which has a thick coating of caramel that I feel has a little more longevity in the refrigerator that other caramel corn. Over time in the fridge, the caramel corn with soften and lose its crunch.

       
      Try to enjoy this cake within a couple days of assembly, and share the love! You shouldn’t have any trouble pawning slices off to co-workers, friends, and family.
      The brown sugar cake layers are adapted for this recipe from a New York Times recipe that you can find right here. The buttercream recipe and other elements are original to sprinnklebakes.com. 

      Keyword brown sugar cake layers, caramel popcorn, coarse sea salt, dulce de leche, salted dulce de leche frosting, unsalted butter

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Candy Corn Jello Shots

      ha scritto per te

      Whip up these Candy Corn Jello Shots for a fun October treat. This kid-friendly version has fruity, tropical flavor that can be made grown-up with your favorite spirit.

      October is just days away, and I’m a little too excited about all the sweet and spooky things this month brings. I’ve been working on some fun Halloween sweets and the truth is, I have too many ideas and not enough time to make them all. But I’m going to try!
      First, I decided to make some cute candy corn Jello shots – or parfaits, if you’re serving them to kids. I’ve seen plenty of versions of this treat around the web, but I wanted to put my own spin on them. As written, my version is non-alcoholic, tropical-fruity, and darn cute, too! However, if you’re looking for a grown-up party treat then these are super simple to alter with your favorite spirit. I’ve included those instructions in the recipe.

      Jello shots are set firmer than the standard Jell-O recipe on the box, yet not as firm as say, a Jell-O Jiggler (shoutout to any 90’s kids in the room!). This version is dessert-like, so serve each glass with a little spoon.

      Layer #1
      Cook up a pot of opaque white ‘jello’ using powdered gelatin, sweetened condensed milk and coconut milk. Make these grown-up by swapping the coconut milk for whipped cream flavored vodka or another favorite liqueur. It’s best to limit this addition to spirits that are clear or milky white. Godiva white chocolate liqueur comes to mind.
      Divide this mixture between two measuring cups. Tint one cup with yellow food color and add lemon extract. Flavor the other cup with coconut extract. Cover the white coconut-flavored cup and set aside. Fill tall shot glasses 1/3 of the way up with the yellow gelatin and chill.

      Layer #2
      The second layer comes together with a small box of orange Jell-O, powdered gelatin, and orange juice. Again – swap the orange juice for something more spirited if you’d like. Pour the mixture on top of the set yellow layer and chill until firm.

      Layer #3
      The final layer is the creamy coconutty mixture that’s been hanging around since we started this whole process. At room temperature it shouldn’t congeal, but it could. Give the mixture a stir and if you find any jelled gelatin, then microwave the mixture for 30 seconds to melt it. Cool the mixture before adding it to the glasses.

      Top it off!
      A swirl of whipped cream on each shot gives these a touch more creaminess, which I’m all for. Yum! These can be made a couple of days ahead of time and kept in the refrigerator.

      Add candy corn on top of each shot and these are dressed and ready for Halloween festivities. I can’t wait!

      Candy Corn Jello Shots

      Heather Baird

      Whip up these Candy Corn Jell-O Shots for a fun October treat. This kid-friendly version has fruity, tropical flavor that can be altered with your favorite fruit juice and soda. See the recipe notes for the grown-up version of this dessert. The texture of this treat is comparable to the classic Jell-O shot, which is set a little firmer than a regular Jell-O recipe. The higher ratio of gelatin will also help the shots to set more quickly. Serve each of these with a small dessert spoon.

      #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 15 minsCook Time 10 mins1-2 hours chill time 1 hrTotal Time 1 hr 25 mins

      Course DessertCuisine American

      Servings 12

      Equipment2.4 oz. shot glasses, or 3 oz. dessert cups
      Ingredients US CustomaryMetric 2 cups water3 envelopes Knox unflavored gelatin .25 oz. each7 oz. sweetened condensed milk 1/2 of a 14 oz. can2/3 cup coconut milk cold1 teaspoon coconut extract1 teaspoon lemon extractYellow food color3 oz. box orange Jell-O gelatin dessert1/3 cup orange juice cold1/2 cup heavy whipping cream chilled2 tablespoons granulated sugar14 candy corn pieces
      Instructions Pour 1 cup of the water into a small saucepan. Whisk in the contents of two packets of the unflavored gelatin. Cook over low heat while slowly stirring, until the gelatin is dissolved, about 5 minutes.When the gelatin is dissolved, stir in the sweetened condensed milk. Add 2/3 cup coconut milk. Stir to combine. Divide the white opaque mixture between two glass measuring cups with pour spouts. Stir the coconut extract into one cup. Cover it and set aside; keep at room temperature. In the second cup, add the lemon extract and a few drops of yellow food color. Mix well to combine.Set 14 tall shot glasses (2.4 oz. each) on a sturdy tray that will fit inside your refrigerator or freezer. Pour the yellow gelatin mixture 1/3 of the way up into each shot glass. Refrigerate until the gelatin is semi-set, about 20 minutes or 10 minutes in the freezer (I used the freezer method). You can tell the gelatin is correctly set and ready for the next layer if you tip a shot glass from side-to-side and the surface tension holds any unset liquid under the surface in place.Meanwhile, make the orange Jello layer. Pour the remaining 1 cup of water into a saucepan and whisk in 1 packet of gelatin. Cook while stirring until the gelatin melts, about 5 minutes. Stir in the orange Jell-O and stir until dissolved. Add 1/3 cup orange juice and stir. Let cool 5 minutes. Evenly distribute the orange gelatin over the yellow layer, approximately 1/3 of the way up each shot glass. Refrigerate until set, about 20 minutes or 10 minutes in the freezer.Stir the reserved white coconut gelatin. If the mixture has partially set, microwave it for 30 seconds and stir until gelatin is melted. (I didn’t have this problem at 70 degree room temperature). When the orange layer is set, top each shot glass off with the white gelatin. Refrigerate until the entire dessert is set, about 30-45 minutes (more or less depending on your fridge temp).To make the whipped topping, beat the heavy cream in a medium bowl while gradually adding 2 tablespoons sugar. Beat until billowy and stiff peaks form. Transfer to a piping bag with a closed star tip, and pipe a swirl of whipped cream on top of each shot glass. Garnish each with a candy corn piece.
      NotesSpike them! For a grown-up candy corn Jell-O shot add your favorite spirit. For the white and yellow layers, omit the coconut milk and replace it with an equal amount of whipped cream vodka or plain vodka. Limit these additions to liquors that are clear or milky white, such as Godiva white chocolate liqueur or Bailey’s. For the orange layer, replace the orange juice with Cointreau or Triple Sec. 
      Variations. The flavors of the opaque gelatin layers can be changed up by swapping in cream soda or almond milk for the coconut milk. Add clear vanilla extract to the mixture instead of the coconut and lemon extracts. You can change the flavor of the orange layer by adding pineapple juice instead of orange juice. 
      Make-ahead! The layered shots can be made a couple of days ahead of serving, but wait to garnish them with the whipped cream and candy until party time. After the layered shots are assembled, place a small piece of plastic wrap over each glass so the gelatin’s surface doesn’t dry out.

      Keyword coconut extract, coconut milk, lemon extract, orange Jell-O, orange juice, powdered gelatin, sweetened condensed milk

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