Quite Possibly The Best Buttercream Frosting Ever Welcome to Unsophisticook! I'm always cooking up something new, so be sure to subscribe to the blog to receive FREE updates sent right to your inbox. Call me crazy, but I've never been much of a fan of frosting. More often than not, I scrape as much of it off my slice of cake as possible -- kids LOVE to sit next to me at parties! But this buttercream frosting? Now I realize that there are really only so many ways to make buttercream frosting, but a truly delicious buttercream frosting is as much about the technique as it is about the ingredients. And yes, I did specify salted butter -- I prefer to use salted butter in my buttercream. Also, I stay away from adding shortening. How To Make the Best Buttercream Frosting Recipe They key to what I consider the best buttercream frosting recipe ever starts with softened butter, not necessarily room temperature, but you should be able to leave an impression in it fairly easily. Follow these four simple steps to produce a delicious buttercream.
Pumpkin and Cream Cheese Muffins with Pecan Streusel Have you ever baked something and felt like the recipe was missing a step? That’s what happened to me with these muffins. They’re moist. Now, I know why. The cream cheese filling needs to be chilled so that it stays in the center of the muffin. Just shape the filling into a log, wrap it, and pop it into the freezer for about an hour. Huzzah! This recipe will give you a fairly subtle cream cheese center, so if you want something more like a pumpkin-flavored Hostess Cup Cake, double the cream cheese filling, and send me one. Nutella and Banana French Toast Breakfast foods is one of my favorite categories. I always look for easy recipes that I can make for brunch and yet are still easy enough to make in the mornings when everyone is in a rush to get to school or work. French toast is easy to make and this nutella and banana French toast is a winner with the kids. What I like about this French toast is that the nutella and banana have enough sweetness so no syrup is needed. I you are having a brunch, you can make these just before everyone arrives keeping them warm in the oven until you are ready to serve. Nutella and Banana French Toast Author: WineLady : Breakfast Ingredients 8 slices whole wheat or multigrain bread1 lg. or 2 med/sm. bananasNutella spread2 eggs1 TBLS. vanilla extract3 TBLS. milk (you can use almond, coconut or soy milk)3-4 TBLS. butter (I use Smart Balance) Instructions In a shallow dish mix the eggs, milk and vanilla.Lay out the 8 slices of bread. I’ve shared this with:
Hershey's Kisses Skillet Cookie This skillet cookie is loaded with milk chocolate, dark chocolate, and caramel for an irresistible family treat that is made right in one skillet for easy clean up! No mixer required! I’m back with another blog hop featuring Hershey’s Kisses chocolates and Reese’s Peanut Butter cups! So many fun holiday treats to share! You can find links to all of the goodies below my recipe for this ooey, gooey, chocolate caramel skillet cookie! Mom confession: I know that, as a parent, I’m supposed to be really good about letting my kids help in the kitchen. The truth, though? They’re in my way and they’re slow and they constantly ask to lick things. Now, don’t get me wrong, I let them help. So, I psyche myself up for baking with the kids as often as possible, because I know they love it. The best part? I used three kinds of Hershey’s Kisses chocolates for this recipe. for easy clean up, too! Print Save Yield: 4 servings Prep Time: 10 minutes Cook Time: 12 minutes Total Time: 22 minutes Ingredients:
Chocolate Malted & Toasted-Marshmallow Layer Cake Recipe: Sweetapolita's Campfire Delight Total time: 4 hours Ease: Intermediate Unusual ingredients: malted milk powder, whipping cream, marshmallows, marshmallow fluff, unsweetened cocoa powder, coffee Marshmallows. Malt. Heavenly moist chocolate cake. Thus was my Saturday. I knew this was going to be a time investment. The cakes themselves were perfect. Toasting the marshmallows was easy in the oven, but when I added them to the mixture of fluff, butter and icing sugar, things got quite a bit messy! The chocolate malted frosting is absolutely delightful. Related Posts:
The Café Sucré Farine: Ridiculously Easy Caramel Sauce You’ll NEVER do it again. You’ll NEVER have to do it again. In fact, you’ll probably NEVER want to to it again. This has been a favorite Café recipe for years and though I shared it in the early days of the blog, it was as a sauce for these Cider Poached Apples w/ Cinnamon Pastry Stems, so it’s difficult, if not impossible to find in the deep, dark archives of The Café. I felt like the delicious, unadulterated sauce needed a page of it’s own, so here it is! And guess what? P.S. Ridiculously Easy Caramel Sauce Ingredients: 1 stick butter, 4 ounces ¾ cup dark brown sugar (you can use light brown sugar also but sauce will be a bit lighter) ½ cup whipping or heavy cream 1 teaspoon vanilla or vanilla bean paste a pinch of sea salt Instructions: 1. 2.
Dark Chocolate Peanut Butter-Stuffed Peanut Butter Cookie Cups Dark Chocolate Peanut Butter-Stuffed Peanut Butter Cookie Cups Calling all peanut butter lover’s, these are for you. Two kinds of peanut butter in one supremely thick cookie. That’s better than any Black Friday deal. If you’re typically plagued by cookies that spread, or bake thin and flat, there’s no chance of that here. They’re baked in a muffin pan, and they have no where to go but up. The outer peanut butter cookie layer is made with Skippy Roasted Honey Nut Creamy Peanut Butter. And I’m all about the sweetness. The cookies are stuffed with Skippy Natural Dark Chocolate Peanut Butter Spread. Although it’s a ‘natural’ spread, it’s no-stir and there’s no oil slick floating to the top of the jar with dry crumbly bits below, a problem that happens often with ‘natural’ peanut butters, but not this one. The recipe for the peanut butter cookie dough is very similar to the Old-Fashioned Peanut Butter Cookies in my cookbook, Peanut Butter Comfort. {Pinterest Collage} Print Save Prep Time: 15 minutes
lemon blueberry scones It is time, once again, for me to give in to my cravings… I’ve been craving something cakey, something flakey, something sweet but not too sweet… I’ve been craving a scone! After doing my recipe research, I decided to use the basic bones of this recipe but I changed it to be lemon blueberry flavor and to have icing on top instead of sprinkled sugar (I like sprinkled sugar on scones a lot but I had a whole lemon full of juice that couldn’t be wasted). Scones are great because they are super easy (pretty much like the basic biscuits) and they can be made into just about any flavor that you’d like. Add dried fruit and nuts, fresh fruit, spices, WHATEVER! Plus, they’re made of pantry staples which means you probably have all of the ingredients on hand to make them RIGHT NOW! Lemon Blueberry Scones lemon blueberry scones Total Cost: $2.16 Cost Per Serving: $0.27 Serves: 8 Ingredients Instructions Preheat the oven to 450 degrees. Enjoy your scone with a hot cup of coffee or tea! Step By Step Photos
Lemon Bars Lemon Bars These are the lemon bars indeed. I just baked them in a tart pan. And I had my reasons for doing so. This is an adaptation of Alice Medrich’s recipe. Makes about 14 bars For the crust: 8 tbsp (1 stick) unsalted butter, melted¼ cup sugar¾ tsp pure vanilla extract¼ tsp salt1 cup all-purpose flour For the filling: 1 cup sugar3 tbsp all-purpose flour3 large eggsFinely grated zest of 1 lemon on lime, preferably organic½ cup strained fresh lime or lemon juicePowdered sugar for dusting (optional) Make the crust: Position a rack in the lower third of the oven and preheat the oven to 350 F. In a bowl, combine the melted butter with the sugar, vanilla, and salt. Place the tart pan on a cookie sheet and bake for about 20-25 minutes, or until the crust is fully baked and deep golden brown; press it down with the back of a spoon or prick it with a fork if it bubbles up. Make the filling: While the crust is baking, make the filling. When the crust is ready, turn the oven down to 300 F.
Princess cake demystified (prinsesstårta) On my first trip to Sweden in 1998 I fell in love with prinsesstårta (PRIN-sess-TOHR-tuh). The spongy layers of cake alternating with jam, vanilla custard and whipped cream topped with a thin layer of bright green marzipan had me hooked from the first bite. But it wasn’t until recently that I really started to wonder about this cake and it’s origins. Is it Swedish? Why is it called princess cake? Why is it typically green and how is it made? So the search began for more information on prinsesstårta. I wasn’t able to find any definitive information about why the books were called the princess cookbooks or why the princesses agreed to have their images on the cover other than the fact that Jenny Åkerström was their teacher and the princesses were seen as role models. Being a preservation gal at heart, I couldn’t resist going online and finding a first edition of the Prinsessornas Kokbok. As far as the name of prinsesstårta, it’s certainly more appealing than “green cake.” Make the cake 1.
Leprechaun Trap Cake This may look like a perfectly innocent cake meant to lure a leprechaun to the top but it has a few secrets. Secret #1: Beneath the pile of gold coins are fragile bars, when the leprechaun approaches to grab the coins he’ll fall into the pit and be trapped. Secret #2: There is a rainbow hiding inside the cake. The leprechaun will discover this as he eats his way to freedom. Have you heard of Leprechaun traps? I decided that my angel food cake pan, with the hole in the middles, would make an excellent shape for a leprechaun trap. To read the complete how-to for this cake please click on MORE. To form the rainbow in this cake I used the method shown here at Omnomicon which is very simple — separate your cake batter, color each section, then pour it into your cake pan one color on top of the next. You can see this effect in the image above from Omnomicon, the color poured in last is much more prominent than the color that went first, which is squeezed and spread around the bottom. Notes: