Category Archives: Food

How to Make Adorable Lamb Cakes

Lamb Cakes, Dr Oetker

Are these not the cutest darn little lambs you ever did see?  And yes, they are individual little cakes – sort of like cupcakes… with legs on them. And a head. And a tail.

How about adding these to your Easter table, or any spring celebration? They’d also be very appropriate for a baby shower, since lambs and babies seem to go together. Why stop there, these little guys are just too cute not to be out there – they’d, be great for a kids birthday too. Heck, I want them at my birthday (I have a thing for lambs and sheep… they are just sooooo utterly adorable).  This super creative recipe is courtesy of Dr Oetker – as a way to say “thanks” to Dr Oetker for creating this awesome little baking project for us all to enjoy, look for quality products from Dr. Oetker when shopping for your baking supplies.

How to Make Dr Oetker Lamb Cakes

Pre-heat oven to 180°C/350°F/Gas Mark 4. Place 12-14 White Baking Cases in a bun tin.

Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and Natural Vanilla Extract, if the mixture starts to curdle, add a little flour.

Fold in the remaining flour with a metal spoon.

Place spoonfuls of the mixture in the baking cases and bake for 15 – 20 minutes until well risen and firm to the touch. Remove from oven and leave to cool on a cooling rack.

To decorate

Divide one pack of black Ready to Roll Coloured Icing in to 4. Take one of the four pieces and set the others aside. Use some of the icing to mould the lamb’s ‘head’, adding two small pieces of icing for ‘ears’ and push in Soft Silver Pearls for ‘eyes’. Using a small piece of icing, roll the lamb’s ‘tail’.

Roll the remainder of the icing into a roll of approx. 8cm long and cut in to 4 equal lengths to make the lamb’s ‘legs’. Repeat the process with the remaining pieces of Black Ready to Roll Colored Icing to make heads, legs and tails for three more lambs. Repeat with the other two packs of icing.

To make the butter cream, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar. Mix in the Natural Vanilla Extract and enough milk / water to make the icing fluffy and spreadable.

Cover the base and sides of each cake with Butter Icing. Carefully push four ‘legs’ into the base of each cake and stand upright.

Use a small star nozzle to pipe rosettes of butter icing on the top of each cake and place a ‘head’ and ‘tail’ on each. Use Silver Balls for ‘eyes’.

Have fun!

Chocolate Chip Cookie Dough Dip

Chocolate Chip Cookie Dough Dip

Chocolate Chip Cookie Dough Dip

Try serving this at your next party or celebration and watch how fast it disappears!  WARNING: Its addictive!  Just imagine… a dip that tastes like chocolate chip cookie dough served with apple slices or graham crackers.  Kids and adults alike can’t get enough of this stuff. Actually, it kind of brings out the kid in all of us.

This is something really fun to serve at a baby shower or… Who am I kidding?  This is really fun to serve at any gathering. (But I am specifically thinking how well it would work at a baby shower, bridal shower, birthday, or sweet sixteen party…).

As a variation, you can turn it into Chocolate Chip – Butterscotch cookie dough, simply by tossing in some butterscotch chips too. Yu-uuum! Served it with apple slices and graham crackers.

If you’re serving this with apple slices, soak them in ginger ale for about 10 minutes first – it’ll keep them from turning brown.

Here’s the Recipe:
(Adapted from Taste of Home)

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 3/4 cup confectioners’ sugar
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup (6 ounces) miniature semisweet chocolate chips (or you can go with 3 ounces of chocolate chips and 3 ounces of butterscotch chips)

Pink Lemonade Cupcakes Recipe (Easy!)

 

Pink Lemonade CupcakesIf what you’re after is a combination of sweet and tart at the same time, Pink Lemonade Cupcakes might be just the thing.  Imagine the taste of pink lemonade – in a cupcake. It’s even better than pink lemonade in a glass!

These little babies are not only yummy, they are super pretty too. Oh yes, and easy – these are EASY. We’re working from a boxed  cake mix here, and just “doctoring” it up a bit….  so you can get these done quick.  Big return for minimal effort 🙂

Pink Lemonade Cupcakes are perfect for a birthday, Bridal shower, Christening or almost any kind of party, really.  But with those pretty pastel colors, it makes me think “spring!”.  So, of course, they’d also be great at Easter.

I think I might just whip up a batch to celebrate the arrival of spring (because remember my mantra – LIFE is a special occasion. Celebrate something EVERY day!)

Pink Lemonade Confetti Cupcakes Recipe

Calories Per Cupcake: 97.4 • Fat: 2.3 g • Carbs: 17.3 g • Fiber: 0 g • Protein: 1.0 g • Sugar: 9.8
Sodium: 103.7 (without salt)

Ingredients:

  • 18.25 oz box confetti cake mix
  • 2 1/2 tsp powdered sugar-free pink lemonade mix
  • 1 cup water
  • 1 tbsp vegetable oil
  • 1/4 cup unsweetened applesauce
  • lemon zest from half of a lemon
  • 2 drops pink food coloring (optional)
  • confetti sprinkles, optional

Directions:

Preheat the oven to 350 degrees F.  Line cupcake tins with 24 paper liners.

Stir together the water and pink lemonade powder.  Combine the cake mix, pink lemonade mixture, applesauce, lemon zest, food coloring and oil in a large bowl and with an electric mixer, mix until all the ingredients are thoroughly combined.

Pour the batter into the prepared cupcake pans.  Add sprinkles if using and bake in the oven for 22 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.

Recipe Courtesy of Gina’s Weight Watcher Recipes

Macaroon Cookies with Edible Gold Glitter

Cookies (macaroons) with edible gold glitter

Cookies (macaroons) with edible gold glitter

Macaroons are super-fancy little French cookies, and they are becoming ever so trendy right now. You may have noticed chic little Macaroon bars popping up around your city; if you haven’t yet, you probably will soon – they are becoming the latest hot trend.

The idea of adding edible gold or glitter to baked goodies is just so elegant. Making macaroons is a rather difficult and involved process (but we’ve got an easy Macaroon recipe for you), but you can add the edible gold glitter to any type of cookie and still get an amazing effect without going through the ordeal of macaroon making.

The glitter offers an easy way to transform a very plain, highly ordinary cookie into something very impressive and spectacular.

If you want to enjoy the feeling of accomplishment that comes with making your own Macaroons, don’t despair at the tales of doom and gloom of domesticates every where who have tried and failed. The recipe below may be a little fiddly (all macaroon recipes are!), but its actually easy and the Macaroons come out great. We’ve also included 5 scrumptious macaroon filling recipes (the yummiest part is the filling!).  How do these sound:  Blueberry Cheesecake Macaroon Filling, Almond-Raspberry Macaroon Filling, Mint White Chocolate Macaroon Filling, Lavendar-Honey Macaroon Filling, Pineapple Macaroon Filling.

Macaroons (Macarons) Recipe
Ingredients:

1 3/4 cups confectioners’ sugar
1 cup almond flour
3 large egg whites, at room temperature
1/4 teaspoon cream of tartar
Pinch of salt
1/4 cup superfine sugar
2 to 3 drops gel food coloring (see below)
1/2 teaspoon vanilla, almond or mint extract
Assorted fillings (see below)

Special Equipment:
Oven with convection setting
4 baking sheets
3 silicone baking mats
Fine-mesh sieve
Pastry bag with 1/4-inch round tip

Directions:

Preheat the oven to 300 degrees F using the convection setting. Line 3 baking sheets with silicone mats. Measure the confectioners’ sugar and almond flour by spooning them into measuring cups and leveling with a knife. Transfer to a bowl; whisk to combine.

Sift the sugar-almond flour mixture, a little at a time, through a fine-mesh sieve into a large bowl, pressing with a rubber spatula to pass through as much as possible. It will take a while, and up to 2 tablespoons of coarse almond flour may be left; just toss it.

Beat the egg whites, cream of tartar and salt with a mixer on medium speed until frothy. Increase the speed to medium high; gradually add the superfine sugar and beat until stiff and shiny, about 5 more minutes.

Transfer the beaten egg whites to the bowl with the almond flour mixture. Draw a rubber spatula halfway through the mixture and fold until incorporated, giving the bowl a quarter turn with each fold.

Add the food coloring and extract (see below). Continue folding and turning, scraping down the bowl, until the batter is smooth and falls off the spatula in a thin flat ribbon, 2 to 3 minutes.

Transfer the batter to a pastry bag fitted with a 1/4-inch round tip. Holding the bag vertically and close to the baking sheet, pipe 1 1/4-inch circles (24 per sheet). Firmly tap the baking sheets twice against the counter to release any air bubbles.

Let the cookies sit at room temperature until the tops are no longer sticky to the touch, 15 minutes to 1 hour, depending on the humidity. Slip another baking sheet under the first batch (a double baking sheet protects the cookies from the heat).

Bake the first batch until the cookies are shiny and rise 1/8 inch to form a “foot,” about 20 minutes. Transfer to a rack to cool completely. Repeat, using a double sheet for each batch. Peel the cookies off the mats and sandwich with a thin layer of filling (see below).

Macaroon Filling Recipes

Almond-Raspberry Macaroon Filling:

Tint the batter with 2 drops bright pink gel food coloring, and flavor with almond extract. Fill with seedless raspberry jam (you’ll need about 3/4 cup).

Mint-White Chocolate Macaroon Filling:

Tint the batter with 2 drops mint green gel food coloring; flavor with mint extract. For the filling, microwave 3 ounces chopped white chocolate, 2 tablespoons heavy cream and 1 tablespoon butter in 30-second intervals, stirring, until smooth. Stir in 1/4 teaspoon mint extract and 1 drop mint green gel food coloring.

Blueberry Cheesecake Macaroon Filling:

Tint the batter with 3 drops royal blue gel food coloring; flavor with vanilla extract. For the filling, mix 4 ounces softened cream cheese and 3 tablespoons blueberry jam.

Lavendar-Honey Macaroon Filling:

Tint the batter with 2 drops violet gel food coloring; flavor with almond or vanilla extract. For the filling, mix 3/4 cup mascarpone cheese, 2 tablespoons honey and 1 teaspoon ground dried lavender.

Pineapple Macaroon Filling:

Tint the batter with 2 drops lemon yellow gel food coloring; flavor with vanilla extract. For the filling, press 3/4 cup pineapple jam through a sieve, discarding any large pieces.

Recipe courtesy of Food Network Magazine

Bacon Hearts

Bacon hearts

Bacon hearts

These days, nothing says I love you like bacon it seems. And what better way to say it than styling those little strips of scumptiousness into hearts as you’re frying them up in the pan – or in my case, crisping them up in the microwave.

Being rather health conscious (and figure-conscious!),  I generally prefer to use turkey or chicken bacon, but no biggie because this will work just as well with those leaner choices (when done in the microwave turkey bacon gets super-crispy. Yum!).

I love this idea and plan to surprise my husband (if he reads my blog, which he’s inclined to do on occasion, it’ll be less of a surprise, but he usually sticks to news and technology blogs so hopefully he won’t spot this…) with heart shaped bacon for breakfast on the next special occasion, which would be our anniversary. But its also a great idea for birthdays, Valentines day, or any time you just want to say “I love you”. Oh yeah, throw Mother’s Day and Father’s Day in there too.

Come to think of it, what a great way to break the ice and make up the morning after a squabble 🙂

Photo Credit

 

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