Thursday, February 12, 2015
Cupcake Lady
Tuesday, February 10, 2015
Infused cupcakes
Regina’s Sweet Temptations
www.cupcakeladyg.com
cupcakelady511@gmail.com
Business # (201)491-1819
Infused cupcake Flavors $3.50
Mint Julep Cupcakes
Lemon Drop Cupcakes
Kalhua and Cream Cupcakes
Berry Boozy Cupcakes
Strawberry Daiquiri
Ashley Cosmo cupcakes
Mikes Henny Cupcakes
Irish Car Bom Cupcakes
Margarita Cupcakes
Mudslide Cupcakes
Gs Tequila Sunrise Cupcakes
Sunday, February 1, 2015
Saturday, January 31, 2015
Coconut cake
RecipeComments (21)
Ingredients
SERVINGS:
16–20Cake
Nonstick vegetable oil spray
2 3/4 cups cake flour plus more for pans
2 1/2 cups unsweetened shredded coconut (not reduced-fat)
1 tablespoon baking powder
2 teaspoons kosher salt
2 3/4 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
5 large eggs
1/2 cup coconut oil, warmed to melt
1 cup buttermilk
Frosting And Assembly
4 cups unsweetened coconut chips
2 8-oz. packages cream cheese, room temperature
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 1/2 tablespoons plus 1/4 cup Southern Comfort
1/2 teaspoon kosher salt
5 cups powdered sugar
Preparation
Cake
Arrange racks in top and bottom thirds of oven; preheat to 350°. Coat cake pans with nonstick spray; dust with flour. Whisk 2 3/4 cups flour and next 3 ingredients in a medium bowl. Using an electric mixer, beat sugar and butter at medium speed, occasionally scraping down sides of bowl, until smooth, 3–4 minutes. Add eggs one at a time, beating to blend between additions. Beat until light and fluffy, 2–3 minutes. Gradually beat in oil. Beat in dry ingredients at low speed in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Divide among four 9" cake pans (about 2 generous cups batter per pan); smooth tops with a spatula.
Bake until a tester inserted into center of cakes comes out clean, 22–27 minutes. Transfer pans to wire racks; let cool in pans for 5 minutes. Invert cakes onto racks, remove pans, and let cakes cool completely.
Frosting And Assembly
Preheat oven to 350°. Place coconut chips in a single layer on a rimmed baking sheet lined with parchment paper. Toast until some of the chips are golden brown (some will remain white), 5–7 minutes; let cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
Using an electric mixer, beat cream cheese and butter on high speed, occasionally scraping down sides of bowl, until smooth and creamy, 2–3 minutes. Add 1 1/2 Tbsp. Southern Comfort and salt; beat to blend, about 1 minute longer. Add sugar; beat on low speed to blend. Increase speed to high; beat until fluffy, 5–6 minutes.
Using a long serrated knife, cut each cake in half horizontally (see page 106 for instructions). Place 1 layer, cut side up, on a cake stand or plate. Lightly brush with about 1/2 Tbsp. of Southern Comfort. Spread 1/2 cup frosting over. Repeat with remaining 7 layers, Southern Comfort, and frosting. Chill cake for 30 minutes. Leave remaining frosting at room temperature.
Cover sides of chilled cake with frosting. Cover cake loosely with foil and chill overnight. DO AHEAD: Can be made 2 days ahead. Keep chilled. Let cake stand at room temperature for at least 30 minutes.
Gently pat handfuls of toasted coconut chips over sides and top of cake and serve.
Recipe by Martha Hall Foose
No bake nut free granola bar
3⁄4 cup rolled oats
1⁄2 cup unsweetened shredded coconut
1⁄4 cup unsweetened cocoa powder
1⁄4 cup ground flaxseeds
1⁄4 cup sunflower seeds
2 Tbsp. pumpkin seeds, divided
2 packets powdered stevia or 1⁄2 tsp. pure stevia extract (I used about 35 drops of liquid stevia)
2 Tbsp. sugar-free chocolate chips, divided (I used 1 Tablespoon mini chips, divided)
⅓ cup coconut butter
⅓ cup creamed clover honey (I used brown rice syrup, which Brenda recommends as an alternative)
1⁄4 cup coconut oil1 tsp. vanilla extract
Popcorn toffee crack bars
Ingredients
SERVINGS: 30
Nonstick vegetable oil spray
15 graham crackers
4 cups popped popcorn (from ¼ cup kernels)
1 cup coarsely chopped salted, roasted peanuts
¾ cup puffed rice cereal
1½ cups (3 sticks) unsalted butter
¾ cup sugar
½ teaspoon Aleppo pepper (optional)
1 cup chopped semisweet chocolate or chocolate chips (about 6 oz.)
Flaky sea salt (for serving)
Preparation
Preheat oven to 350°. Line a large rimmed baking sheet with foil and lightly coat with nonstick spray. Arrange graham crackers in a single layer on baking sheet, breaking to fit as needed to cover entire surface. Top with popcorn, peanuts, and puffed rice.
Bring butter, sugar, and Aleppo pepper, if using, to a boil in a medium saucepan over medium-high. Once boiling, stir once, then reduce heat and simmer, swirling occasionally, until mixture is golden brown and syrupy, 8–10 minutes.
Pour toffee mixture evenly over graham crackers and popcorn mixture. Bake until toffee is slightly darkened in color (the shade of a brown paper bag) and bubbling, 10–12 minutes. Remove from oven and evenly top with chocolate and sprinkle with salt. Let cool in baking sheet before breaking into pieces.
Do Ahead: Bars can be made 3 days ahead. Store airtight at room temperature.
Recipe by Dawn Perry
Turtle thumbprint cookies.(found this delicious cookie on Google +)
Turtle Thumbprint Cookies
Prep Time: 25 minutes
Cook Time: 12 minutes
Yield: 2 dozen
Ingredients
1 cup all-purpose flour
1/3 cup cocoa powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1/3 cup granulated sugar
1/3 cup packed light-brown sugar
1 large egg, yolk and white separated
1 1/2 tsp vanilla extract
2 Tbsp buttermilk
1 1/4 cups finely chopped pecans
15 caramels (such as Kraft)
2 1/2 Tbsp heavy cream
Flaky or coarse sea salt
3 oz chopped milk chocolate or semi-sweet chocolate chips, or chopped chocolate
2 tsp shortening
Make Caramel Toffee Cheesecake Bars
Directions
In a mixing bowl, whisk together flour, cocoa powder and salt, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter, granulated sugar and brown sugar on medium-high spread until slightly pale and fluffy, about 2 minutes. Mix in egg yolk (set egg white aside in a bowl in refrigerator) and vanilla extract. Blend in buttermilk. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Shape dough into a ball and drop onto a sheet of plastic wrap, flatten dough into a 6-inch disk then wrap with plastic wrap and chill 45 minutes, until slightly firm (or up to 1 day. If chilling longer than a few hours, I'd recommend letting the dough rest a room temperature a bit so the dough isn't too firm and cracking when making indentations).
Preheat oven to 350 degrees. Remove egg white from refrigerator and whisk vigorously until frothy. Place finely chopped pecans in a bowl. Shape dough into 1-inch balls (18 grams each) then working with one at a time, drop into egg white and roll to evenly coat the lift and allow excess egg white to run off and immediately place in bowl with chopped pecans and roll to evenly coat (if necessary, you can gently press into the nuts to help them stick). Transfer to Silpat or parchment paper lined baking sheets and make a deep indentation with thumb in the center of each dough ball. Bake in preheated oven until set, about 10 - 12 minutes. Remove from oven then using the bottom of a rounded teaspoon, gently press down on existing indentation (to create more space for caramel). Cool on baking sheet several minutes then transfer to a wire rack to cool completely.
For the topping:
Place caramels and cream in a microwave safe bowl. Heat mixture in microwave on HIGH power in 30 second intervals, stirring after each interval until melted and smooth. Spoon caramel into indentation in cookies and sprinkle tops with a small pinch of sea salt.
Place chocolate and shortening into a separate microwave safe mixing bowl. Heat mixture on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Pour into a piping bag or ziplog bag and cut tip of corner. Drizzle over cookies. Allow to set then store in an airtight container.
