adventurousvegetarians


Nutella Cupcakes
December 22, 2011, 9:43 pm
Filed under: Desserts!

I’ve been on cupcake overload lately, but who can pass up Nutella?? I made up the cupcake recipe, but I borrowed the Nutella frosting from another wordpress site.

 

First things first, you’ll need my vanilla cupcake recipe.

**Before you bake them, add 1 teaspoon of Nutella in each cupcake and swirl with a toothpick.

4 cups powdered sugar
1/2 cup butter, softened
1/4 cup milk
1/2 teaspoon vanilla
1/4 cup nutella, warmed in the microwave

1. In your stand mixer, cream sugar and butter. Add milk, vanilla and fold in Nutella. Pipe onto cupcakes, top with macadamia nut. Easy enough :]

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Maize cookies!
November 4, 2011, 5:20 pm
Filed under: Desserts!

Ok, so these are super cute but the fruit roll up is NASTY on these cookies. If I were you, I’d leave them off. Maybe frost over with some green frosting for the look of the husk. The rest of the cookies were delicious and a great way to welcome November :] I got this recipe from a combination of the ideas at familyfun.go.com and allrecipes.com.

 



•  1/2 cup butter, softened
•  2/3 cup white sugar
•  1 egg
•  1/4 teaspoon vanilla extract, plus more
•  1-2/3 cups all-purpose flour
•  3/4 teaspoon baking powder
•  1/4 teaspoon salt
•   vanilla frosting
•   Reese’s Pieces
•   Yellow and green fruit roll ups

1. Cream the butter and sugar together until smooth. Keep beating and add the egg and vanilla. In a seperate bowl, stir together flour, baking powder and salt. Beat it in to the butter mixture. If it doesn’t come together cohesively, add more vanilla, a little at a time, until you have a ball of dough. Refrigerate for atleast an hour.
2. Roll out dough on a lightly floured surface. Cut out long, skinny(ish) ovals. Put cookies on a greased baking sheet and bake for 8-10 minutes in an oven preheated to 400. Let cookies cool.
3. I added some yellow food coloring to my frosting because I didn’t want the spots in between the “corn” to be glaringly obvious. Frost cookies.
4. Add the Reese’s Pieces systematically, layered on top of each other so it looks like maize.
5. Cover in fruit roll ups as leaves (or frosting… seriously, those fruit roll ups were nasty!)
6. Enjoy :]



Heart Cake
August 12, 2011, 6:53 pm
Filed under: Desserts!

Not my prettiest work, but not bad for a first try! I got this idea from iammommy.typepad.com. P.s. Don’t let my messy kitchen turn you off of this – I dare you to have a clean kitchen after the 7 hours this took! ;]

First, we’ll need to make FIVE circular cakes. I only had a pin tin and that’s why there’s some burnt edges on the side. I also ran out of frosting, but I digress ;] For each cake, you need:

1/2 cup butter, softened
1 cup sugar
2 eggs
2 teaspoons vanilla
1 3/4 teaspoon baking powder
1 1/2 cup flour
1/2 cup milk

1. Preheat oven to 350F. Cream sugar and butter, add eggs (one at a time), add vanilla. Add in baking powder and then flour. Finally, add milk to make the batter more liquid.
2. Pour into a well buttered cake pan (or pie pan!) and bake for 30 minutes in preheated oven.
3. Remove from tin and let cool, remember you’ll need 4 white cakes, and 1 red cake.

I did the red cake first. After it’s cooled, mash it up with a fork. Stir in 1 cup of frosting, and mix well. Set aside.

Level off your cakes so they’re all even. Place 1 white cake down, frost the top, and place another white cake down on top of it. Cut out a deep circle, but be sure to keep a small island in the middle of it.

Fill the hole with the island with the packed red cake crumbs that you have set aside. Put more frosting around the white cake part.

Place in the freezer for 15 minutes.

Place another white cake down, and frost the top of it. Place the last cake on top of it. Hollow out another cone, this time with the island inverted. Fill with the rest of the packed red crumbs that you have left. Frost around the white part and freeze for another 15 minutes – this will be the BOTTOM of the cake.

Place the two cakes on top of each other, and cover with frosting (again, I ran out of frosting, but wasn’t about to run out to get some more in this storm!)

What I did with the top was place a heart shaped cookie cutter at the top of the cake, and filled inside the cookie cutter with sprinkles.

Slice up and serve! You can see a heart there, right? Kinda? Sorta?! (I can see it, but I’m on a massive sugar high right now!)



Cannoli Cupcakes!
July 30, 2011, 7:43 pm
Filed under: Desserts!

Cannoli Cupcakes! These were a project I’d been looking forward to. Another Teresa Giudice recipe, but this one is not from the Skinny Italian. It’s a bit of a pain – but more of an adventure ;] I know that you guys will LOVE this recipe!

• 1 1/2 cups flour
• 1 cup white sugar
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 stick butter, cubed and at room temp
• 1/2 cup plain, low-fat yogurt (I substitued for Greek, since it was the only decent size yogurt I could find!)
• 1 large egg + 2 egg yolks, at room temp
• 1 teaspoon vanilla

Filling:
• 1 2/3 cup Ricotta Impastata*
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla

*Ricotta Impastata is apparently a dryer version of ricotta specifically for cannolis. You can usually only find them in fancy stores, and it is exPENsive so are cheese cloths- so the one-income-housewife (aka ME!) used this as a substitution:

1 1/4 cup ricotta, in a coffee filter. Rest the coffee filter inside a mesh strainer. Balance the strainer full of ricotta on a large bowl and refridgerate for 2-4 hours (the longer, the better! You can squeeze occastionally. What you have left is the ricotta impastata)

Finally, frosting:
• 1 2/3 cup heavy cream
• 1/4 cup powdered sugar
• 1 tablespoon cocoa

1. Preheat oven to 350 F
2. Whisk together the flour, sugar, baking powder and salt. Add in butter, yogurt, eggs and vanilla.
3. With an electric mixer, beat on a medium speed for exactly 3 minutes. Remembering to stir the bottom of the bowl with a spatula.

* Most of the cupcakes I’ve whipped up are SUPER runny. This batter should be so thick, you could hold it over your head and it’s not going anywhere!

4. Line a 12-muffin tin with cupcake holders. Place equal amount of batter in all the cupcakes. Bake for 20-25 minutes, remove from the oven and cool in the pan for 5 minutes. Remove from pan to cooling rack to cool completely (1-2 hours)
5. With a small knife, carve a cone into all of the cooled cupcakes.

 

Filling:
1. Beat the ricotta impastata, powdered sugar, and vanilla until smooth. Put in a piping bag and fill the cones up completely with the mixture.
2. Smooth out the tops with a knife so they’re not overflowing.
3. Refridgerate.

 

Frosting:
1. 15 minutes before you begin, place your bowl and whisk in the freezer (I used my Kitchenaid Stand Alone so I froze my bowl and my whisk attachment.)
2. Pour cream, powdered sugar and cocoa in the bowl, whip until the cream is thick and again, you could hold it upside down and it won’t fall (In the Kitchenaid, about 5 minutes on high speed.)
3. Place contents in the piping bag, remove cupcakes and pipe the frosting on the top. I also sprinkled some pearl sprinkles on there. Refrigerate until ready to serve.

 

I gave some to our landlords along with our LAST MONTHS RENT this weekend. We’re so close I can taste it!



Biscotti!
July 24, 2011, 8:41 am
Filed under: Desserts!

Another recipe that I’ve adapted from The Skinny Italian:

• 3 large eggs, room temp.
• 1 cup white sugar, plus extra for dusting
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 2 3/4 cup flour
• 3/4 teaspoon baking powder
• 1/8 teaspoon salt

1. Preheat oven to 350 F. Line a baking sheet with parchment paper. I didn’t have any parchment paper so I just well-buttered the baking sheet.

2. In a large bowls, whip eggs, sugar, vanilla, and almond extract for 3 minutes with an electric hand mixer on high speed until thick and yellow.

3. In separate bowl, sift flour and whisk in baking powder and salt. Combine the dry ingredients with the wet ingredients and mix in with a rubber spatula until you have a sticky dough.

4. Knead the dough on a surface lightly dusted with sugar. Shape into a log that is approx. 2 inches wide by 12 inches long. Bake for 30 minutes.

5. Remove from the oven and let cool for 30 minutes. Reduce the ovens heat to 325 F.

6. Using a serrated knife, cut the log diagonally into 1/2 inch thick slices. (I didn’t cut them on enough of an angle so mine were kinda short and fat – but they worked!). Line the slices flat side down on the baking sheet. Bake for 10 minutes. Flip, bake for another 10 minutes.

*The longer they’re out and cooling, the crispier they get. Better on the second day! :]



Red, White and Blueberry Tart
July 4, 2011, 11:00 am
Filed under: Desserts!

Happy fourth of July! Here is a red-white-and blue tart that is sure to wow them! I adapted this recipe from Jenny Mac’s Lip Smack :]

First things first, we’ll need some pie crust:
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1 stick butter, cubed
• 3 to 4 Tbsp ice water

1. In a medium bowl, whisk the flour, salt and sugar together.
2. Work in the butter and water with your hands until crumbly.
3. Pour the crumbles on sheet of plastic wrap. Form into a disk and wrap. Refrigerate for an hour.

• 1 pint blueberries
• 1 pint strawberries, sliced
• 2 tablespoon sugar
• pie crust (above)
• 8 oz cream cheese, at room temperature
• 2 tablespoon flour
• 2 tablespoon sugar
• 1 teaspoon vanilla
• 1 egg, beaten
• 1 tablespoon fruit jelly, warmed

1. Preheat oven to 400 F.
2. In a medium bowl, mix berries and sugar together. Refrigerate.
3. In a nine inch pie tin, work the disk of dough until it’s evenly spread out across the tin. Set aside.
4. Using a hand beater, mix softened cream cheese, flour, sugar and vanilla in a small bowl and spread onto dough. Leaving about an inch around the outside of dough naked.
5. Brush the naked part of the crust with the beaten egg
6. Bake in preheated oven for 20 minutes.
7. Heat the jelly in the microwave and brush onto the edges of the crust.
8. Serve warm or cold, either way would be delicious!



Flag Cake!
July 3, 2011, 11:00 am
Filed under: Desserts!

A bit of a pain to work with, I got frustrated and surrendered the cake stacking to Jack. But it turned out beautifully! I adapted the recipe from Glorious Treats.

• 2 cup white sugar
• 1 cup butter
• 4 eggs
• 4 teaspoons vanilla extract
• 3 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 cup milk
• red and blue food coloring

1. Preheat oven to 350 F, grease an 8 in cake pan.
2. Cream together sugar and butter, add eggs and vanilla. Combine flour and baking powder, and then add milk. This will make enough batter for four cakes.
3. Divide evenly into four batches. Color two batches red, one batch blue, and leave the other batch white.
4. Bake each cake for 20 minutes.
5. Slice the red cakes in half horizontally, put one of the layers away, because you’ll only need three. With one of the layers, cut a 4 inch circle out of the 1 red cake.
6. Cut the white cake in half as well, and then cut a 4 inch circle out of the white cake.
7. Cut a 4 inch circle out of the blue cake as well.
8. Stack the cakes like: red layer, white layer, red layer and the blue cake (minus the 4 inch circle)
9. In the hole inside the blue layer on top, place the four inch cut out of white, followed by the four inch circle of red.
10. Frost and decorate to your hearts content ;]