Viennese Fingers

If  you would like the recipe to these little lovelies, then just leave a comment and I'll get it to you :) It's super easy!!

 

 

Banana Muffins with Cream Cheese Frosting

 

 

 

 

If you would like the recipe I go by, just let me know!

20/07/2011

pictures: indie iphone case, flamingo print cushions, wood alphabet, 'ok monday, let's do this' print, bling bowl, guinea fowl feather round resin bangle, matryoshka measuring cups, blue luna watch.

18/07/2011

pictures: earring hanger, sterling silver nugget earrings, oven rack guard protector, hyacinth-covered casserole dish, birch bark log votive tea light, 'give a hoot' cookie jar.

Mini Lemon Meringue Pies

I saw these little lovelies over on Joy Kelley's blog, 'How Joyful'. Now, let me tell you...I love myself a lemon meringue pie, but these Mini Lemon Meringue Pies look fantastic, and I am 100% willing to put them to my taste-buds' challenge! They sound so simple, yet so deliciously terrible for your waistline - Joy sure has definitely whipped up a super recipe!! You can find the recipe details here.

- How Joyful

Red Velvet Black and White Cookies

Ingredients

1 1/4 cup all-purpose flour

1 Tablespoon cocoa powder

1/2 teaspoon salt

1/2 teaspoon baking soda

5 Tablespoons butter, at room temperature

3/4 cup sugar

1 egg

1 Tablespoon red food coloring

1 teaspoon vanilla

1/2 cup buttermilk

For Vanilla Glaze

2 cups powdered sugar

1 tablespoon light corn syrup

1/2 teaspoon vanilla extract

1-2 tablespoons hot water

For Chocolate Glaze

4 ounces semi-sweet chocolate

3 Tablespoons butter

1 Tablespoon light corn syrup

Method

1.     Preheat oven to 350 degrees F. Line two baking sheets with parchment paper, or grease and flour the pan well so the cookies don't stick. In a medium bowl, sift together flour, cocoa, baking soda and salt.

2.     Using a mixer, 5 Tablespoons of butter with the granulated sugar until fluffy, about 3 minutes. Beat in the egg, food coloring and 1 teaspoon vanilla. Beat in the flour mixture alternately with the buttermilk until smooth.

3.     Place 1/4-cup scoops of batter 2 inches apart of the prepared baking sheet, spread the batter out with a butter knife, so they're not completely flat but look like the pictures below. Bake until a toothpick inserted in the center comes out dry, 12 to 15 minutes. Let the cookies sit for 5 minutes, then transfer to a rack to cool.

To make the glazes-

1.      In a bowl, whisk together the powdered sugar, 1/2 teaspoon vanilla extract, 1 tablespoon of corn syrup and 2 tablespoons hot water, until smooth. That's your vanilla glaze.

2.     In a separate bowl, melt the butter and the chocolate in a microwave for about 1 minute. Add the corn syrup and stir until smooth. That's your chocolate glaze!

3.     Once the cookies are cooled, face them all bottom side up of a clean surface. Spread half of the cookie with vanilla glaze and the other half with chocolate glaze. Refrigerate for 20 minutes to set.

Recipe from Joy the Baker.

Red Velvet Cupcakes

Ingredients

2 1/2 cups sifted flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
2 oz. red food coloring (~50mL)
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 teaspoon white vinegar
1 teaspoon baking soda

Method

1. Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers.

2. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside.  In a small bowl, mix food colouring and cocoa powder to form a thin paste without lumps; set aside.

3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes.  Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go.  Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

4. In a small bowl, mix vinegar and baking soda.  Yes, it will fizz!  Add vinegar mixture to the cake batter and stir well to combine. Using an ice cream scoop, fill cupcake cups with cake batter (they should be 2/3 – 3/4 full).  You may not fill all the cups, I ended up with 20 cupcakes.  Place muffin tins on the middle rack of a preheated 350 degree oven.  Bake for approximately 20-22 minutes, rotating pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean. Check early and don’t overbake!

5. Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting.  

Cream Cheese Frosting

16 oz. cream cheese, softened
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
2 1/2 cups powdered sugar, sifted
pinch of salt

Note: I halved these ingredients and still found that I had leftover icing!

With an electric mixer, blend together cream cheese and butter until smooth.  Turn mixer to low speed and blend in powdered sugar, salt and vanilla extract.  Turn mixer on high and beat until light and fluffy. Use immediately or refrigerate, covered, until ready to use.  If refrigerated, the frosting will need to be brought to room temperature before using (after frosting softens up, beat with mixer until smooth).

I must say...they were delicious! I found the recipe here.