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Browsing Tag: dessert

4: Creme Anglaise

Fancy pudding. That’s what creme anglaise is, essentially. This recipe is a little putsy because you have to cook the cream over the stove, but other than that it is fairly simple, and I think any cook could be successful with this recipe! The result is a very creamy dessert that has just a hint of the brandy and vanilla flavors. There was no recommendation for serving, but I jazzed it up a bit with lemon wafer cookies and morello cherries. It was a satisfying little dessert, but I would only make it again to accompany something a little more show-stopping.

 

Category: Dessert

Rating: (this is the first of this category, so….) 5 out of 10

Make Again? Maybe?

Eggnog Snowballs

As long as I don’t think about how unhealthy it is, I love eggnog at the holidays. It has such a unique and creamy flavor that is good hot, cold, with rum… any way you want it! I am happy, too, that there are now almond milk-based versions. They are a little better for you, at least.

These cookies are also a great way to get your eggnog fix. They absolutely melt in your mouth! I assure that these will become a holiday favorite in your cookie repertoire.

~~~~~~~~~~

Step One. 

Prep Step! Measure out all of your ingredients, and preheat the oven to 350°F. Line a baking sheet with parchment paper.

 

Step Two. 

In a small bowl, mix together the dry ingredients with a fork. In a stand mixer, beat the butter and the powdered sugar until light and fluffy. Beat in the extracts and eggnog. Adding a third of the dry ingredients at a time, incorporate the dry ingredients until you form a dough.

 

Step Three. 

Pinch off amounts that are about the size of two Tablespoons, and roll them into balls. Bake at 350°F for 13- 15 minutes. Cool on a cooling rack for about 20 minutes, or until room temperature.

 

Step Four. 

While the cookies cool, melt the chocolate. Dip the cooled cookies into the chocolate, and let them drip and harden on the cooling rack. Before they cool completely, sprinkle holiday or winter-themed sprinkles on the top! Enjoy!

 

Eggnog Snowballs

Ingredients

  • 1 ¾ cup flour
  • ½ cup corn starch
  • ¼ teaspoon salt
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ⅓ cup powdered sugar
  • 1 cup butter, softened
  • ¼ cup eggnog
  • 1 teaspoon rum extract
  • ½ teaspoon vanilla
  • ¼ cup eggnog
  • White chocolate melting chips

Instructions

  1. Prep Step! Measure out all of your ingredients, and preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. In a small bowl, mix together the dry ingredients with a fork. In a stand mixer, beat the butter and the powdered sugar until light and fluffy. Beat in the extracts and eggnog. Adding a third of the dry ingredients at a time, incorporate the dry ingredients until you form a dough.
  3. Pinch off amounts that are about the size of two Tablespoons, and roll them into balls. Bake at 350°F for 13- 15 minutes. Cool on a cooling rack for about 20 minutes, or until room temperature.
  4. While the cookies cool, melt the chocolate. Dip the cooled cookies into the chocolate, and let them drip and harden on the cooling rack. Before they cool completely, sprinkle holiday or winter-themed sprinkles on the top! Enjoy!
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Pumpkin Cheesecake Cornucopias

When I was little, we went to my grandmother’s for Thanksgiving. The whole family was gathered, and through the lens of a child’s mind, there was more good food than what would feed the whole town. I remember the turkey more than anything else, and being happy and tired after dinner. I don’t remember specifics, but I know it was happy and homey. After my grandmother passed, we had to change our traditions. We went out for a few years (or was that Christmas? I’m not sure). But eventually, my mom agreed to host. For the last several years, my grandparents have gathered at my parents’ house to have Thanksgiving dinner. We have different things, but never a turkey. Maybe an itty bitty turkey breast, but not a turkey with crisp skin and tender meat and the process of basting and baking while watching the Macy’s Thanksgiving Day parade…. I miss having turkey. I miss is because of the memories of my grandmother’s,  the Americana it holds, and the comfort it brings. This year, I won’t be home. I will make a turkey.

 

But with all that turkey, I need to have some stunning sides and desserts. Another nostalgia moment for me in cream horns. I remember when mom first found them at the grocery, and I LOVED them. Keep in mind that frosting is my favorite food group. So a flaky pastry stuffed full of bakery frosting? Yes please.

 

These are slightly lighter, more grown-up, and autumn-appropriate. Filled with a light and just slightly sweet pumpkin cheesecake, these cornucopias of puff pastry will complement a heavy Thanksgiving dinner nicely.

 

~~~~~~~~~~

 

Step One.

Make the puff pastry cornucopias. Homemade puff pastry is amazing and delicately delicious, but it does take a lot of time. I used the frozen kind because it is much easier, especially when you have a lot of cooking to do. Thaw the pastry according to package directions. Preheat your oven according to package directions. Place it like a portrait landscape paper, and cut the pastry into strips that are 1-inch wide. Starting at the bottom of the horn, twirl the pastry around until your run out. Place on a baking sheet lined with parchment paper. Once they are all ready, brush the tops with an eggs wash. Sprinkle with coarse Turbinado sugar if desired. Bake according to package directions (or until they are golden brown on top).

 

Step Two. 

While the pastries cool, make the cheesecake filling. Measure out all of your ingredients.

 

Step Three. 

Add the heavy whipping cream to your mixing bowl along with 1/2 of the powdered sugar. Starting on a low speed, gradually increase the mixing speed to high so that you do not splatter cream all over the place. Beat on high for 3 – 5 minutes, until stiff peaks form. Scoop the cream into a separate bowl (if you don’t have more than one) and wash your bowl for the next step.

 

Step Four.

Beat the cream cheese on high until it is light and fluffy. Add the rest of the powdered sugar, the spice, and the pumpkin and bean until incorporated. With a spatula, fold in the whipped cream.

 

Step Five. 

Add your cheesecake mixture to a piping bag fitted with a star tip. Pipe the mixture into the cream horns. If you want, melt some white chocolate and drizzle it on the top of the pastry for decoration. Enjoy!

 

Pumpkin Cheesecake Cornucopias

Pumpkin Cheesecake Cornucopias

Ingredients

  • 1 package frozen puff pastry
  • egg wash (1 egg + 1 Tbsp water)
  • Turbinado sugar / white chocolate for decorating
  • 1/2 cup heavy whipping cream
  • 1/2 cup powdered sugar, divided
  • 3 ounces cream cheese
  • 1/4 cup pumpkin puree
  • 1 tsp pumpkin pie spice

Instructions

  1. Make the puff pastry cornucopias. Homemade puff pastry is amazing and delicately delicious, but it does take a lot of time. I used the frozen kind because it is much easier, especially when you have a lot of cooking to do. Thaw the pastry according to package directions. Preheat your oven according to package directions. Place it like a portrait landscape paper, and cut the pastry into strips that are 1-inch wide. Starting at the bottom of the horn, twirl the pastry around until your run out. Place on a baking sheet lined with parchment paper. Once they are all ready, brush the tops with an eggs wash. Sprinkle with coarse Turbinado sugar if desired. Bake according to package directions (or until they are golden brown on top).
  2. While the pastries cool, make the cheesecake filling. Measure out all of your ingredients. 
  3. Add the heavy whipping cream to your mixing bowl along with 1/2 of the powdered sugar. Starting on a low speed, gradually increase the mixing speed to high so that you do not splatter cream all over the place. Beat on high for 3 - 5 minutes, until stiff peaks form. Scoop the cream into a separate bowl (if you don't have more than one) and wash your bowl for the next step. 
  4. Beat the cream cheese on high until it is light and fluffy. Add the rest of the powdered sugar, the spice, and the pumpkin and bean until incorporated. With a spatula, fold in the whipped cream. 
  5. Add your cheesecake mixture to a piping bag fitted with a star tip. Pipe the mixture into the cream horns. If you want, melt some white chocolate and drizzle it on the top of the pastry for decoration. Enjoy! 
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https://frostaholic.com/2017/11/pumpkin-cheesecake-cornucopias/

Classic Gingersnaps

There are a few basic things required for a perfect fall for me:

  • a chill in the air
  • crisp, yellow leaves falling off the trees
  • folk music on constant repeat
  • sweaters
  • pumpkins
  • apple cider
  • gingersnaps

No fall is complete without this, and I regret that for the last six years, I have not enjoyed wonderful falls. But Colorado — Colorado has AMAZING falls. I am so happy about this season here! So of course I had to complete the list with the perfect gingersnap.

These cookies are a blend of crispy and chewy, with a slight tangy sweetness from the molasses. Enjoy!

 

~~~~~~~~~~

Step One.

Prep step! Measure out your ingredients (use a sifter for the perfect amount of flour). Combine your dry ingredients lightly with a fork.

Step Two.

In your mixer, beat the butter on high for 3 minutes until it is lighter in color. Add the sugars and beat for another 3 – 5 minutes, until the mixtures is light in color and slightly whipped.

 

Step Three.

Beat in the egg, then add the molasses and mix until incorporated. Gradually add the flour, in three parts, and mix to incorporate.

Step Four. 

Pinch off Tablespoon-sized portions of the dough; roll

in your hands to make a ball. Roll the ball in sugar. Repeat until all of your dough is used.

 

Step Five. 

Refrigerate the balled dough for about 30 minutes; after about 20 minutes, preheat your over to 325°F. Bake the cookies on a silicone or parchment-lined baking sheet for about 12 minutes, or until slightly browned and done. Enjoy your bite of fall!

Classic Gingersnaps

Prep Time: 40 minutes

Cook Time: 24 minutes

Total Time: 1 hour, 4 minutes

Category: dessert

Yield: 24 cookies

Classic Gingersnaps

These cookies are a blend of crispy and chewy, with a slight tangy sweetness from the molasses.

Ingredients

  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1/4 cup molasses
  • 2 1/4 cup all purpose flour (sifted)
  • 1 1/2 tsp ginger
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 2 tsp baking soda
  • 1/2 tsp salt
  • sugar for rolling

Instructions

  1. Prep step! Measure out your ingredients (use a sifter for the perfect amount of flour). Combine your dry ingredients lightly with a fork.
  2. In your mixer, beat the butter on high for 3 minutes until it is lighter in color. Add the sugars and beat for another 3 - 5 minutes, until the mixtures is light in color and slightly whipped.
  3. Beat in the egg, then add the molasses and mix until incorporated. Gradually add the flour, in three parts, and mix to incorporate. 
  4. Pinch off Tablespoon-sized portions of the dough; roll in your hands to make a ball. Roll the ball in sugar. Repeat until all of your dough is used. 
  5. Refrigerate the balled dough for about 30 minutes; after about 20 minutes, preheat your over to 325°F. Bake the cookies on a silicone or parchment-lined baking sheet for about 12 minutes, or until slightly browned and done. Enjoy your bite of fall! 
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https://frostaholic.com/2017/10/classic-gingersnaps/

Mint Mash-up Cookie Bars

I think that I speak for a lot of New Orleanians when I say that right now, I am missing Mardi Gras! Even though this one in particular was exhausting – walking with the kids in parades, volunteering at work, dancing, doing grad school assignments between parties – I want more! Perhaps the only redeeming thing about the end of Mardi Gras season is that St. Patrick’s Day is right around the corner. This holiday brings more parades, more fun, and more green glitter to the spring season! In the kitchen, mint is one of my favorite flavors, so I LOVE being able to unashamedly add green, minty candies to my holiday baking in March. These cookie bars first made an appearance during my college days. They were so well-received that I decided to revisit – and tweak – the recipe for the blog!

This recipe is SO EASY, you’ll be modifying it to make year round. It’s the delight and comfort of a chocolate chip cookie without having to form dozens of cookie balls and bake in batches. One pan, in, bake, and done! I repeat: SO EASY!! These are  great go-to cookies to treat everyone from your kid’s classmates to coworkers. Everyone loves a cookie!

 

So, without further ado, I introduce to you:

How to Lure a Leprechaun: Cookie Edition

~~~~~~~~~~

Step One. 

Prep step! Measure out your ingredients, and let your butter and eggs come up to room temperature. In a mixing bowl, mix the salt and baking soda into the flour with a fork.

Preheat your oven to 350°F. Grease a 9×13 pan with butter. Add a Tablespoon or two of sugar to the pan and shake it around to cover the butter so that your cookies don’t stick.

Pro Tip = when baking, use sugar instead of flour to coat your pans! No one likes getting that chalky lump of flour that stuck to the bottom, so solve the problem with sugar. It also makes the outside of your treat a little crunchy, upping the “wow” factor for your tastebuds! 

Sneak a few mint M&Ms (and maybe an Oreo) to munch on =]

 

Step Two. 

In your mixing bowl, beat the butter on high speed for 3-5 minutes, until it is light in color. Add both sugars to the bowl, and beat again on high for another 3 – 5 minutes until the mixtures is light and fluffy. One at a time, add the eggs to the bowl and beat on medium speed until they are incorporated. Mix in the vanilla.

Step Three.

In small batches (I do about three), incorporate the flour into the mix on low speed. Dough is ready for the mash-up!

Step Four.

Chop up the Oreos. The size of the chunk really depends on your personal preference. I like big pieces of cookie in my cookies, so I give it a very rough chop. Add the Oreos, chocolate chips, and 2/3 of the Mint M&Ms to the dough, and fold in with a spatula.

Step Five. 

Spread the dough out evenly into your pan. Press the remainder of the M&Ms into the top of the dough. Bake at 350°F for 25 – 30 minutes, or until golden brown. Let the giant cookie cool, then slice up and dig in!

Mint Mash-up Cookie Bars

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: one pan of bar cookies (about 24)

Mint Mash-up Cookie Bars

Enjoy a minty take on chocolate cookies to add a little green to St. Patrick's Day treats!

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/4 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 cup chocolate chips
  • 1 row of Mint Oreos
  • 1 package of Mint M&Ms

Instructions

  1. Prep step! Measure out your ingredients, and let your butter and eggs come up to room temperature. In a mixing bowl, mix the salt and baking soda into the flour with a fork.
  2. Preheat your oven to 350°F. Grease a 9x13 pan with butter. Add a Tablespoon or two of sugar to the pan and shake it around to cover the butter so that your cookies don't stick.
  3. In your mixing bowl, beat the butter on high speed for 3-5 minutes, until it is light in color. Add both sugars to the bowl, and beat again on high for another 3 - 5 minutes until the mixtures is light and fluffy. One at a time, add the eggs to the bowl and beat on medium speed until they are incorporated. Mix in the vanilla.
  4. In small batches (I do about three), incorporate the flour into the mix on low speed. Dough is ready for the mash-up!
  5. Chop up the Oreos. The size of the chunk really depends on your personal preference. I like big pieces of cookie in my cookies, so I give it a very rough chop. Add the Oreos, chocolate chips, and 2/3 of the Mint M&Ms to the dough, and fold in with a spatula.
  6. Spread the dough out evenly into your pan. Press the remainder of the M&Ms into the top of the dough. Bake at 350°F for 25 - 30 minutes, or until golden brown. Let the giant cookie cool, then slice up and dig in!

Notes

*You can cut the cookies as big or as small as you like, depending on your "yield" needs!

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https://frostaholic.com/2017/03/mint-mash-up-cookie-bars/

Red Velvet Layer Cake with White Chocolate Mousse and Chocolate Ganache

This cake says “I love you” like nothing else! It requires lots of love and patience, and the result is a fluffy, delectable creation that not only looks amazing but also tastes even better.

(I really don’t have anything else to say this post…. Most Valentine’s Day posts go on about how great this or that girlfriend, fiancee, husband is…. well…. my cats are doing just fine, thank you, and we will have a wonderful, normal Tuesday together.)

~~~~~~~~~~

THE CHOCOLATE GANACHE

Tip: You want to make the ganache first because it has to cool for a while! 

Step One. 

Measure out your ingredients. Heat the heavy whipping cream in a pan or in the microwave until it is hot enough to steam a little bit but not boil. Add the chocolate chips to a sturdy mixing bowl, and pour the hot cream over the chocolate chips. whisk them together until they are melted. Whisk in the butter and stir until it is completely melted. Let it cool at room temperature until it is cool; then, let it cool in the fridge until it is the consistency of frosting.

 

THE RED VELVET CAKE

 

Step One. 

Measure out your ingredients. Cut out parchment to fit the bottoms of four cake pans. Preheat your oven to 350°F.

 

Step Two. 

Mix the dry ingredients together in a bowl. In a mixing bowl, beat the butter on high speed for three minutes, until it is light-colored. Add the sugar to the bowl and beat on high for five minutes, until the mixture is light and fluffy. Scrape down the sides of the bowl.

 

Step Three. 

One by one, mix in the eggs on low speed. Add the vanilla and the vinegar and mix in on low speed. Now, working in batches, add the flour mixture and the buttermilk, alternating each. Mix in the red food coloring and beat on medium for one minute.

 

Step Four. 

Add the batter evenly to the pans. Bake at 350°F for about 20 minutes, or until a toothpick inserted in the middle comes out clean. Let the cakes cool to room temperature.

 

THE WHITE CHOCOLATE MOUSSE

Step One. 

Prep your ingredients. Melt the white chocolate in the microwave at 30 second intervals until it is smooth.

 

Step Two. 

Add the heavy whipping cream to a bowl and beat on high for two minutes, until it starts to become fluffy. Add in the powdered sugar and beat until stiff peaks form.

 

Step Three. 

Mix a little of the whipped cream into the chocolate. Next, add that to the bowl of whipped cream and stir in with a spatula. Set aside for assembly.

 

THE CREAM CHEESE FROSTING

Step One. 

Prep your ingredients. Beat the butter and the cream cheese in a mixer on high speed for two minutes.

 

Step Two. 

Slowly beat in the powdered sugar, 1 cup at a time, until it is all incorporated. Add the heavy whipping cream and beat on high for another five minutes, until it is thoroughly whipped.

 

ASSEMBLE THE CAKE

Step One. 

Place the first layer of the cake on a decorating turntable (or another plate, if you don’t have one!). Add 1/3 of the mousse to the top. Repeat with the other layers until the cake is complete.

 

Step Two. 

With a frosting spatula, coat the outside of the cake in a “crumb layer.” This is a thin layer of frosting that will seal in the mousse and any crumbs from the cake. Refrigerate the cake for about an hour; this will make it easier to spread the ganache.

 

Step Three. 

With a frosting spatula, carefully spread the ganache on. Decorate with flowers, sprinkles, whatever you want! Serve with a smile to your Valentine!

 

Red Velvet Layer Cake with White Chocolate Mousse and Chocolate Ganache

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Red Velvet Layer Cake with White Chocolate Mousse and Chocolate Ganache

This over-the-top red velvet cake is the perfect way to say "I love you" to your special someone!

Ingredients

  • THE CHOCOLATE GANACHE
  • 12 oz special dark chocolate chips
  • 1 3/4 cups heavy whipping cream
  • 1 Tbsp unsalted butter
  • THE RED VELVET CAKE
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 1 Tablespoon apple cider vinegar
  • 1 Tablespoon vanilla extract
  • 2 1/2 cups cake flour
  • 2 Tbsp cocoa powder
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 cup buttermilk
  • 1 bottle red food coloring
  • THE WHITE CHOCOLATE MOUSSE
  • 12 oz white chocolate chips
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • THE CREAM CHEESE FROSTING
  • 8 oz cream cheese, softened
  • 1/2 cup butter, softened
  • 4 cups powdered sugar
  • 1/4 cup heavy whipping cream

Instructions

  1. THE CHOCOLATE GANACHE
  2. Measure out your ingredients. Heat the heavy whipping cream in a pan or in the microwave until it is hot enough to steam a little bit but not boil. Add the chocolate chips to a sturdy mixing bowl, and pour the hot cream over the chocolate chips. whisk them together until they are melted. Whisk in the butter and stir until it is completely melted. Let it cool at room temperature until it is cool; then, let it cool in the fridge until it is the consistency of frosting.
  3. THE RED VELVET CAKE
  4. Measure out your ingredients. Cut out parchment to fit the bottoms of four cake pans. Preheat your oven to 350°F.
  5. Mix the dry ingredients together in a bowl. In a mixing bowl, beat the butter on high speed for three minutes, until it is light-colored. Add the sugar to the bowl and beat on high for five minutes, until the mixture is light and fluffy. Scrape down the sides of the bowl.
  6. One by one, mix in the eggs on low speed. Add the vanilla and the vinegar and mix in on low speed. Now, working in batches, add the flour mixture and the buttermilk, alternating each. Mix in the red food coloring and beat on medium for one minute.
  7. Add the batter evenly to the pans. Bake at 350°F for about 20 minutes, or until a toothpick inserted in the middle comes out clean. Let the cakes cool to room temperature.
  8. THE WHITE CHOCOLATE MOUSSE
  9. Prep your ingredients. Melt the white chocolate in the microwave at 30 second intervals until it is smooth.
  10. Add the heavy whipping cream to a bowl and beat on high for two minutes, until it starts to become fluffy. Add in the powdered sugar and beat until stiff peaks form.
  11. Mix a little of the whipped cream into the chocolate. Next, add that to the bowl of whipped cream and stir in with a spatula. Set aside for assembly.
  12. THE CREAM CHEESE FROSTING
  13. Prep your ingredients. Beat the butter and the cream cheese in a mixer on high speed for two minutes.
  14. Slowly beat in the powdered sugar, 1 cup at a time, until it is all incorporated. Add the heavy whipping cream and beat on high for another five minutes, until it is thoroughly whipped.
  15. ASSEMBLE THE CAKE
  16. Place the first layer of the cake on a decorating turntable (or another plate, if you don't have one!). Add 1/3 of the mousse to the top. Repeat with the other layers until the cake is complete.
  17. With a frosting spatula, coat the outside of the cake in a "crumb layer." This is a thin layer of frosting that will seal in the mousse and any crumbs from the cake. Refrigerate the cake for about an hour; this will make it easier to spread the ganache.
  18. With a frosting spatula, carefully spread the ganache on. Decorate with flowers, sprinkles, whatever you want! Serve with a smile to your Valentine!
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https://frostaholic.com/2017/02/red-velvet-layer-cake-with-white-chocolate-mousse-and-chocolate-ganache/

Champagne Macaroons

3…2…1… HAPPY NEW YEAR! What does 2017 have in store for you? There is something enchanting about the new year, even though I don’t buy into the whole “new year, new you” mentality. If you want a resolution to stick, it needs to be an all-year, all the time resolution! But it’s never too late to start, so go for it if you’re ready for a life change this new year!

 

My new life resolution is to update this blog more! I can’t tell you how many photos of awesome, delicious meals I have that never made it to the posting stage. Laziness, maybe. I attribute it to my internet, which takes about 9 minutes to upload each picture. Ugh.

 

But I am especially exited this for this New Year’s Eve because I am going to a fancy swing dancing party! We have always had a chill night in with our best family friends – which is very nice! – but I’ve always wanted to experience New Year’s Eve at home in New Orleans and out on the town. The anticipation might just be better than the event!

 

With visions of champagne bubbles dancing in my head, I dreamt up these delicate macaroons. They combine the drink of the evening with the class of the most sophisticated party. Here’s a toast to Auld Lang Syne!

 

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Step One. 

Prep step! Measure out your ingredients. Have a stand mixer, large bowl, sifter, and spatula ready. Line two or three baking sheets with parchment paper.

Step Two. 

Mix the dry ingredients. It is SO important that the sugar and almond aren’t clumpy at all. Clumpy macaroons are no fun. Sift the ingredients in small batches into the big mixing bowl.

Step Three. 

Add the egg whites to a mixing bowl. Begin to beat on medium speed. Add the cream of tartar and salt, and beat until soft peaks form. Scrape down the sides of the bowl. Now, increase the mixer to medium-high. Slowly, add the caster sugar in a fine stream. Increase the speed to high, and beat until stiff peaks form, about 3 more minutes.

Step Four.

Mix the extracts and color into your egg whites, folding gently. Scoop the whipped egg whites into the big mixing bowl with the dry ingredients, and fold gently until it is completely incorporated. Let it sit for about ten minutes.

Step Five. 

Add the mix into a piping bag. It works best if you first put the bag, opened, into a glass (see picture!) Cut off the tip about 3/4 of an inch up from the bottom, so that you have a small hole.

Step Six. 

Pipe small rounds of batter, so that they spread out to be about an inch in diameter. Let the cookies dry on the sheet before baking. The required time varies depending on your local humidity levels. At home in New Orleans, I let them dry for about 45 minutes. In Wisconsin for the holidays, it only took about 20 minutes. Preheat your oven to 300°F.

 

Step Seven. 

Bake the macaroons for about 12 to 15 minutes, or until they are hard and have developed that characteristic little edge on the bottom. Let them cool completely before your carefully remove them – don’t crack them! They are fragile.

Step Eight. 

Frosting prep! Measure your ingredients.

 

Step Nine. 

 

Reduce the champagne in a small pot over medium-high heat until it is reduced by about half. You can measure by pouring it into a measuring glass to see if it is 1/3 cup. Let it cool to room temperature.

 

Step Ten. 

Beat the butter on medium-high speed until it is fluffier, for about five minutes. Slowly, add the powdered sugar and beat until incorporated. Add the champagne. If you like lighter frosting, add about 1 Tablespoon of heavy whipping cream. Beat until light and fluffy, about 3 more minutes.

Step Eleven. 

Time to put them together! Match the macaroons up by size. Add your frosting to another piping bag, and pipe the frosting into the center of one of the halves. Sandwich the two together, and press gently so that the frosting reaches out to the edges. Decorate as desired. I used edible gold spray paint and metallic sprinkles, all available at Michaels (best store ever!) Enjoy with a glass of champagne while you toast the New Year!

 

Champagne Macaroons

Prep Time: 40 minutes

Cook Time: 12 minutes

Total Time: 52 minutes

Yield: about 16 macaroons

Champagne Macaroons

Ingredients

  • Macaroons
  • 1 3/4 cups powdered sugar
  • 1 cup almond flour
  • 3 egg whites
  • 1/3 tsp cream of tartar
  • 1/8 tsp salt
  • 1/4 cup caster sugar (sometimes called baker’s sugar or superfine sugar)
  • 1/2 tsp vanilla
  • 1/4 tsp almond extract
  • 1- 2 drops red food coloring
  • Champagne Frosting
  • 2/3 cup champagne
  • 1/4 cup unsalted butter
  • 2 cups powdered sugar

Instructions

  1. Prep step! Measure out your ingredients. Have a stand mixer, large bowl, sifter, and spatula ready. Line two or three baking sheets with parchment paper.
  2. Mix the dry ingredients. It is SO important that the sugar and almond aren't clumpy at all. Clumpy macaroons are no fun. Sift the ingredients in small batches into the big mixing bowl.
  3. Add the egg whites to a mixing bowl. Begin to beat on medium speed. Add the cream of tartar and salt, and beat until soft peaks form. Scrape down the sides of the bowl. Now, increase the mixer to medium-high. Slowly, add the caster sugar in a fine stream. Increase the speed to high, and beat until stiff peaks form, about 3 more minutes.
  4. Mix the extracts and color into your egg whites, folding gently. Scoop the whipped egg whites into the big mixing bowl with the dry ingredients, and fold gently until it is completely incorporated. Let it sit for about ten minutes.
  5. Add the mix into a piping bag. It works best if you first put the bag, opened, into a glass (see picture!) Cut off the tip about 3/4 of an inch up from the bottom, so that you have a small hole.
  6. Pipe small rounds of batter, so that they spread out to be about an inch in diameter. Let the cookies dry on the sheet before baking. The required time varies depending on your local humidity levels. At home in New Orleans, I let them dry for about 45 minutes. In Wisconsin for the holidays, it only took about 20 minutes. Preheat your oven to 300°F.
  7. Bake the macaroons for about 12 to 15 minutes, or until they are hard and have developed that characteristic little edge on the bottom. Let them cool completely before your carefully remove them - don't crack them! They are fragile.
  8. Frosting prep! Measure your ingredients.
  9. Reduce the champagne in a small pot over medium-high heat until it is reduced by about half. You can measure by pouring it into a measuring glass to see if it is 1/3 cup. Let it cool to room temperature.
  10. Beat the butter on medium-high speed until it is fluffier, for about five minutes. Slowly, add the powdered sugar and beat until incorporated. Add the champagne. If you like lighter frosting, add about 1 Tablespoon of heavy whipping cream. Beat until light and fluffy, about 3 more minutes.
  11. Time to put them together! Match the macaroons up by size. Add your frosting to another piping bag, and pipe the frosting into the center of one of the halves. Sandwich the two together, and press gently so that the frosting reaches out to the edges. Decorate as desired. I used edible gold spray paint and metallic sprinkles, all available at Michaels (best store ever!) Enjoy with a glass of champagne while you toast the New Year!
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https://frostaholic.com/2016/12/champagne-macaroons/

Peppermint Bark Brownie Cookies

Peppermint bark is one of my favorite parts of the holidays. I enjoy white chocolate year round – a little too much, probably – but there is something special for me about white chocolate with crunchy peppermint on top.

I think my true obsession with it blossomed in high school. I fondly remember studying for exams with a cup of coffee and peppermint bark next to me and the Christmas tree. Add some fluffy, falling snow, and I am in nostalgia heaven. An added bonus was that my brother hated (and still does) peppermint bark. Something about the sticky candy in his teeth. More for me!

But I can understand that some people feel guilty about eating exorbitant amounts of pure sugar. These cookies try to make a compromise. Since the peppermint bark decorates a cookie, it is easier to coerce yourself into taking just one! And the brownie cookies that support this glorious peppermint bark are a chocolate dream. They are thick and gooey but not so overwhelming that you wish you had stuck with just an after-dinner mint.

Make sure that these cookies have a place on your holiday table or at your next cookie exchange party! Direct the fans to Adventures of a Frostaholic © so that they can share the deliciousness!

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Step One. 

Prep Step! Measure out all of your ingredients.

Step Two. 

In a double-boiler (or a bowl over a pot of simmering water), melt the chocolate and the butter. Let the chocolate mixture cool.

 

Step Three. 

In a small bowl, mix the dry ingredients (flour, baking powder, and salt).

In a stand mixer on medium-high speed, beat the eggs and sugar together until light in color. Mix in the vanilla. Slowly incorporate the cooled chocolate mixture. Finally, fold in the dry ingredients until incorporated.

Step Four.

Chill the batter for an hour or until firm. When the time is almost up, preheat your oven to 350°F and line a baking sheet with parchment paper.

 

Step Five.

Scoop dough with a Tablespoon and place balls of dough on the baking sheet. Bake at 350°F for about 10-12 minutes, or until the cookies resemble a crackled brownie. Set the cookies on a rack to cool.

Step Six.

While the cookies cool, melt the chocolate and crush the candy canes. Dip the cookies into the chocolate, then sprinkle with crushed candy. These are best when dunked in hot chocolate! =]

 

Peppermint Bark Brownie Cookies

Prep Time: 40 minutes

Cook Time: 12 minutes

Total Time: 52 minutes

Yield: about 20 large cookies

Peppermint Bark Brownie Cookies

The peppermint bark atop these chewy brownie cookies adds an extra touch for a tasty holiday treat!

Ingredients

  • 16 ounces semisweet chocolate
  • 6 Tablespoons unsalted butter
  • ½ cup all-purpose flour
  • ½ teaspoon baking powder
  • 4 large eggs
  • ½ cup light brown sugar (lightly packed)
  • ½ cup sugar
  • White chocolate melting chips
  • Crushed candy canes

Instructions

  1. Prep Step! Measure out all of your ingredients.
  2. In a double-boiler (or a bowl over a pot of simmering water), melt the chocolate and the butter. Let the chocolate mixture cool.
  3. In a small bowl, mix the dry ingredients (flour, baking powder, and salt).
  4. In a stand mixer on medium-high speed, beat the eggs and sugar together until light in color. Mix in the vanilla. Slowly incorporate the cooled chocolate mixture. Finally, fold in the dry ingredients until incorporated.
  5. Chill the batter for an hour or until firm. When the time is almost up, preheat your oven to 350°F and line a baking sheet with parchment paper.
  6. Scoop dough with a Tablespoon and place balls of dough on the baking sheet. Bake at 350°F for about 10-12 minutes, or until the cookies resemble a crackled brownie. Set the cookies on a rack to cool.
  7. While the cookies cool, melt the chocolate and crush the candy canes. Dip the cookies into the chocolate, then sprinkle with crushed candy. These are best when dunked in hot chocolate!
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https://frostaholic.com/2016/12/peppermint-bark-brownie-cookies/

 

Pumpkin Spice Cupcakes with Apple Cider Frosting

Even though we all love to make fun of the PSL craze, pumpkin spice flavoring is onto something. The comforting flavors always take me back to Thanksgiving and my grandma’s homemade pumpkin pie. Stereotypical, yes, but wonderful as well.

That being said, I am not a fan of the PSL. It is overly sweet and makes me want to skip the season all together. So I chase down the flavor through other food vessels.  Nuts… yes! Cake… absolutely.

This cake is easy to make (it cheats with a box mix! Don’t tell!) and can be made quickly when you need a last-minute treat. Box mix is popular for a reason; it gets the job done and still tastes great! This recipe gussies the mix up a bit, so your tasters will never know the difference. Happy Fall, Y’all!

 

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Step One. 

Prep Step! Measure out your ingredients. Preheat the oven to 350°F. Line your cupcake tins with a cute, fall cupcake paper.

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Step Two. 

Combine the cake mix and the pumpkin puree in a stand mixer on high speed until the mixture is combined. This should take about 3 minutes.

 

Step Three. 

Add the eggs, one at a time, and mix until incorporated.

 

Step Four. 

Add the yogurt and mix until combined. Slowly, add the apple cider, and mix until combined.

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Step Five. 

Fill the cupcake liners, and bake for 18 – 22 minutes, or until a toothpick inserted in the center comes out smoothly. When they are done, let cool.

 

Step Six. 

Make the frosting! In a medium pot, boil the apple cider to reduce to about 1/4 cup. When it is reduced, remove from the heat and let cool. Chill until ready to use.

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Step Seven. 

Beat the butter on high in a stand mixer for about 5 minutes, until it is light and fluffy. Add the vanilla and beat on high for 1 minutes. In increments of 1/2 cup, add the powdered sugar. Finally, slowly add the apple cider reduction. Beat on high for another 2-3 minutes, until the frosting is mixed thoroughly and is fluffy.

 

Step Eight. 

Time to assemble!

Once the cupcakes are cool, you are ready to assemble them. Fir a piping bag with a star tip. Add the frosting to the piping bag. Pipe away!

Decorate with sprinkles, marshmallow pumpkin, or whatever else floats your boat!

Pumpkin Spice Cupcakes with Apple Cider Frosting

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Pumpkin Spice Cupcakes with Apple Cider Frosting

Calling all PSL lovers! This cake uses a shortcut (shh!) to make a tasty fall treat in record time.

Ingredients

    Pumpkin Spice Cupcakes
  • 1 box spice cake mix
  • 1 cup pumpkin puree
  • 3 eggs
  • 1/2 cup plain Greek yogurt
  • 1/3 cup apple cider
    Apple Cider Frosting
  • 1 cup butter
  • 2 cups powdered sugar
  • 1 Tbsp vanilla
  • 1 cup apple cider

Instructions

    For the Cupcakes
  1. Prep step! Measure out your ingredients. Preheat the oven to 375°F. Line your cupcake tins with a cute, fall cupcake paper.
  2. Combine the cake mix and pumpkin puree in a stand mixer on high until fully incorporated, or for about 2 three minutes.
  3. Add the eggs, one at a time, and mix until combined.
  4. Add the yogurt and mix until combined.
  5. Slowly, add the apple cider, and mix until combined.
  6. Fill the cupcake tin, and bake for 18 - 22 minutes, or until a toothpick in the center comes out smoothly.
    For the Frosting
  1. In a medium pot, boil the apple cider to reduce to about 1/4 cup. When it is reduced, remove from the heat and let cool. Chill in the refrigerator until ready to use.
  2. Beat the butter on high in stand mixer for about 5 minutes, until it is light and fluffy.
  3. Add the vanilla and beat on high for 1 minute.
  4. In increments of 1/2 cup, add the powdered sugar.
  5. Finally, slowly add the apple cider reduction.
  6. Beat on high for another 2-3 minutes, until the frosting is mixed thoroughly and is fluffy.
    Assemble the Cupcakes
  1. Once the cupcakes are cool, you are ready to decorate! Fit a piping bag with a star tip. Add the frosting to the piping bag. Pipe away!
  2. Garnish with sprinkles, marshmallow pumpkins, or whatever floats your boat!
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https://frostaholic.com/2016/10/pumpkin-spice-cupcakes-with-apple-cider-frosting/

(Rice Krispie) Apples for the Teachers

Back to school! I always loved back to school. New outfit, new pencils, new goals.

And now I get to go back to school every year! Woohoo! These treats made this year extra special.
Whether you are a teacher, a student, or a parent, you will absolutely enjoy these cute and tasty treats. They are so easy! If your kid pulls one of these out at lunch time, all the other kids will definitely be jealous. Just make sure to pack an extra for the teacher! ?
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Step One. 
Prep Step! Measure out all of your ingredients. Hold off on cutting the leaves and stems, that will come later.
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Step Two. 
Melt the butter in a pan over medium heat. Then add all of the marshmallows and stir together until they are dissolved. Mix the food coloring into the marshmallow.
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 Add the marshmallow mixture to the cereal. Fold it into the cereal carefully, so that you don’t crush too much of the cereal.
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Step Three.
Now you need to wait a bit so that molding the apples is not a sticky mess. This is a good time to cut your leaves and stems.
With a sharp knife, cut a leaf shape out of the green fruit rollup. Cut the “stem”, whatever you choose to use, into a length that looks good with the size of your “apples.” I cut mine to about 3/4 in.
Step Four. 
Once the treats are cool, grab a handful and mold it into a sphere with your hands. Using your smallest finger, push a little depression in the middle.
Put the leaf in the hole first, then add the stem. Eat like an apple!
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(Rice Krispie) Apples for the Teachers

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 12 "apples"

(Rice Krispie) Apples for the Teachers

Whether you are a teacher, a student, or a parent, you will absolutely enjoy these cute and tasty treats. They are so easy!

Ingredients

  • 3 Tbsp butter
  • 1 10-oz bag of marshmallows
  • 1 tsp red food coloring
  • 5 cups rice cereal
  • 2 green fruit rollups for leaves
  • Black licorice or Tootsie Rolls for stems

Instructions

  1. Prep Step! Measure out all of your ingredients. Hold off on cutting the leaves and stems, that will come later.
  2. Melt the butter in a pan over medium heat. Then add all of the marshmallows and stir together until they are dissolved. Mix the food coloring into the marshmallow.
  3. Add the marshmallow mixture to the cereal. Fold it into the cereal carefully, so that you don't crush too much of the cereal.
  4. Now you need to wait a bit so that molding the apples is not a sticky mess. This is a good time to cut your leaves and stems.
  5. With a sharp knife, cut a leaf shape out of the green fruit rollup. Cut the "stem", whatever you choose to use, into a length that looks good with the size of your "apples." I cut mine to about 3/4 in.
  6. Once the treats are cool, grab a handful and mold it into a sphere with your hands. Using your smallest finger, push a little depression in the middle.
  7. Put the leaf in the hole first, then add the stem. Eat like an apple!
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https://frostaholic.com/2016/08/rice-krispie-apples-for-the-teachers/