Tangerine Cookies with Citrus Frosting

You know how this time of year they’re always selling these adorable cases of tiny bright clementines, tangerines and cuties. Well, the cuties are my favorites, actually I think they’re just a name brand of clementines. They’re impossibly sweet and generally seedless and I couldn’t wait to get my hands on them!

In the market the other day, I convinced myself that tangerines were exactly the same thing since I couldn’t find the cuties. They are not. They are a bit bitter and quite filled with seeds. And of course I was now stuck with about a thousand of them because they can stuff so many of them in this tiny wooden carton.

So, as they say instead of making lemonade out of lemons we are making cookies out of tangerines!

I found this recipe on the Sunkist web page and then added my own little twist with the citrus frosting. You can either spread or pipe the frosting on top of each cookie, or make them into sandwich cookies.

Makes about 60 cookies. Or 30 sandwich cookies.

Cookie Ingredients:

  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 2/3 cups shortening
  • 1 cup packed brown sugar
  • 1 egg
  • the zest of two tangerines
  • the juice of one tangerine

Citrus Frosting Ingredients:

  • 1 stick unsalted butter, room temperature
  • 3 cups powdered sugar
  • zest of one tangerine
  • juice of two tangerines

Cookie Directions:

Preheat oven to 375 degrees.

In a large bowl, sift together the flour, cinnamon, baking powder, baking soda and salt, set aside.

In the bowl of a standing mixer whip shortening and brown sugar on high until light and fluffy. Add the egg and beat on medium for one minute.

Add zest and juice of tangerines and mix well.

Slowly add in the dry ingredients. Scrape the sides of the mixing bowl to incorporate all ingredients.

Line a cookie sheet with parchment or silpat.

Drop cookies by one tablespoon. These spread quite a bit, so leave a good two inches between each cookie. Bake for 12 to 15 minutes. Let cool on baking sheet for one minute and then transfer to a cooling rack to cool completely.

Now, work on the frosting.

Mix butter well in the bowl of your standing mixer. Add in the citrus. Slowly add in the powdered sugar until you’ve reached your desired consistency.

Pipe or smooth onto each cookie.

Another option: You could also simply make a citrus glaze to dip your cookies in. Just mix the zest and juice of one tangerine with about a cup of powdered sugar until you have a glaze consistency. Dip the tops of cooled cookies into the glaze.

 

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Chocolate Chip Coconut Flour Pancakes

I have to say, cooking pancakes to me is like cooking omelets. I just can’t get the cooking part right. I’m good at the batter, cause these came out delicious, but cooking them, I don’t know, not so much. They always look kinda burnty on the out side. Any suggestions? I’m probably impatient. That’s the story of my life. I feel like Verca Salt ”I want it now!” But, my guess is I have to cook them at a lower temp for a bit longer. In other words, slower? Well, at any rate, they didn’t taste burnty, so…..enjoy! Oh, and always top your pancakes with a chocolate covered piece of fruit!

And, bonus! These are made with coconut flour, so if you have any flour allergies or you are paleo then, this is a perfect treat for you!

Ingredients:

4 eggs, room temperature (whipped really well)
½ cup almond milk
1/2 cup coconut flour
1 tsp baking soda
A pinch of salt
1 tbsp of honey
2 tsp of vanilla extract
dark chocolate chips (a big ‘ol handful)

Mix eggs in a small bowl until frothy, then add milk, honey & vanilla extract. Mix well.

In a separate bowl sift together coconut flour, baking soda and salt.

Combine wet and dry ingredients. Throw in your chocolate chips. And, cook on stove top!

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Red Velvet Whiskey Cupcakes

If you’re going to a party….bring this! Bring these. I’m famous for making these cupcakes. OK. I’m famous with my parents and several friends for making these.

I’ve been teaching my cupcake workshop at the local Art Center, in Abington. It’s been super fun. It’s a lot of work, but I’ve met some really fun people. The almost college kid, want-to-be architect says it’s the best job she’s ever had! She comes, helps me set up, checks everyone in, helps me clean up and then locks up the building. Almost every night she gets to take home a box-ful of boozy cupcakes home to her mom. One night, we only had exactly enough for each student in the class. She comes home to her mom, empty handed, 9:30 at night. Her mom almost cries, “no cupcakes tonight?”. You know the feeling-a mad sugar craving, drooling in anticipation of these bad boys coming home to you. You have it all planned out,  new episode of your favorite show waiting on demand.  You’re all set….and then nothing! My smiling friend says to her mom in excitement “Here, I got you a copy of the recipe!”. What a let down that must have been! A flimsy piece of paper with a mouth watering list of ingredients just taunting you. Just a sad reminder of what you could be biting into right now!!

I make these ones with some Irish Cream cheese frosting. You can substitute just about any kind of liquor for the whiskey and Irish cream. Go ahead, experiment!

Red Velvet Whiskey Cupcakes with Irish cream Cheese Frosting

The Cupcake Workshop at The Abington Art Center

This makes 24 cupcakes

Cupcake Ingredients:

2 1/2 cups all-purpose flour 
(always use the type flour called for in a recipe)

1 1/2 cups sugar

1 teaspoon baking soda 
(make sure it’s NOT baking powder)

1 teaspoon salt

1 TBSP cocoa powder* 
(use 1 tablespoon or up to 1/4 cup-optional)

1 1/4 cups vegetable oil 
(I use canola)

1 cup buttermilk, room temperature

2 large eggs, room temperature

2 tablespoons red food coloring

1 teaspoon vanilla extract

4 TBSP Whiskey

(could also use Southern Comfort, Bourbon, Irish Cream)

Frosting Ingredients:

8 TBSP  cream cheese , softened

1 stick unsalted butter, softened

4 TBSP Irish Cream( or could use Whiskey, Southern Comfort , Bourbon)

4 cups sifted confectioners’ sugar

Directions for cupcakes:

Preheat oven to 350

1.      Mix sugar and oil in mixer.

2.     Add eggs, one at a time, whip on high for one minute after each egg addition

3.     In another bowl, sift together flour, baking soda, salt and cocoa powder*.

4.     Add food coloring, whiskey and vanilla into the mixer.

5.     Mix until just combined.

6.     Slowly add the dry ingredients about ¼ cup at a time, while alternating the butter milk.

7.     Add in Whiskey

Bake for 17 to 22 minutes for average sized cupcakes, or 10 to 14 minutes for mini-cupcakes

This is a very watery badder. Don’t worry, turns out great!

the amount of cocoa you use is up to you, experiment, anywhere from 1 tsp to ¼ cup

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Coconut Flour Waffles with Blueberries on Top

If you’re looking for a fabulous gluten-free waffle recipe, then look no further because here it is! I love, love, love this one topped with a thousand blueberries!

Ingredients:

  • 
4 eggs, separated
  • 
2 Tbsp. coconut oil, melted
  • 1 tsp. vanilla
  • 1/2 tsp. baking soda
  • 1/8 tsp. salt
  • 1/4 tsp.  cinnamon
  • 1/3 cup almond milk or coconut milk
  • 1/4 cup coconut flour
  • 1/2 Tbsp. honey
  • and loads of luscious blueberries

In the bowl of a large mixer, beat egg whites until stiff peaks form. In a separate bowl, sift together coconut flour, baking soda, salt and cinnamon. In a medium bowl, mix together coconut oil, vanilla, almond milk, egg yolks and honey. Stir the coconut flour mix into the egg yolk mix.

Plug in your waffle maker, start heating it up. Carefully fold in egg whites. to the mix.

Pour in as much batter as you’d normally do with any waffle mix. These waffles might look a bit darker than your usual batter, but will not be too crispy or at all burnt. xoxo enjoy immensely with your favorite topping!

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Chocolate Covered Rolo Stuffed Ritz Crackers…top that!

Crunchy, sweet, soft, chewy, salty, rich and buttery…. is there anything else you could need or want? I saw this sweet snack on this awesome blog. And just could not resist. Why isn’t this recipe on the box of crackers under ‘recipe ideas’?

It’s too easy, and too good to avoid, so don’t (avoid it I mean).


Ingredients:

  • a bunch of Ritz Crackers
  • a bunch of Rolos Candies (about half as many as you have crackers)
  • about a cup or so of chocolate candy melts (you can use white, dark or milk chocolate)

You can Kaylee’s instructions below. Her blog is Couponing & Cooking.

“1.) On a lined baking sheet, place Ritz crakers salted side down and top with an unwrapped Rolo.

2.) Bake at 275 degrees for three minutes.

3.) When they come out of the oven, press another Ritz cracker on top of the Rolos salted side up. Press down enough to form a sandwich but not too hard that the melty Rolo squishes out”

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Blueberry Cream Cheese Muffins

Directions? Who needs those?….okay, we all need those. And, we need to read them carefully! Which I didn’t do for this -way too simple recipe! A few weeks back my cousin asked me if I’d blog about a recipe that didn’t work out. I probably wouldn’t blog about a recipe that turned out bad by fault of the recipe itself. For instance if the actual, original recipe was inherently poor I probably wouldn’t post about it because I guess, what’s the point? However, this recipe is yummy, and tuned out to be a bit of a hot mess because of user error. The user, being me. I think it’s comforting to see other people mess up. I think we all like seeing other people mess up (just a little) because it makes us feel human.

This recipe has literally 3 instructions, and I didn’t really bother to read it very carefully.

Ingredients:

  • 1 package blueberry muffin mix
  • 1 8 ounce package Cream Cheese, softened
  • 1/4 Cup granulated Sugar

Directions:

Prepare muffin mix according to package directions. Divide 1/2 of batter among 1 (12 count) muffin pan. In medium bowl, combine cream cheese and sugar, using and electric mixer, beat on medium speed 1 minute. Divide cream cheese among batter in muffin pan. Top with remaining batter. (and that’s where things went astray- I didn’t realize that I was supposed to divide the batter in half, and top the cream cheese with the rest of the batter). Bake 400 degree oven for 18 to 22 minutes. Cool on baking rack.

Now, here is where it all went wrong…I was supposed to split the muffin batter in half. Fill each muffin well with a bit of the batter, then a bit of the cream cheese and sugar mixture. Then, top it off with the remainder of the blueberry batter. Instead, I filled all the wells withthe muffin mix, then topped it off with the cream cheese mixture…silly girl!

These are actually quite tasty, and super easy to make! Just follow the directions :-)

They’re so ugly they’re cute!

Poor pan!

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Chocolate Whiskey Ganache

I think people are intimidated by making ganache. They hear the term, or read it, and think they couldn’t make it. Well, just give it a try, you’d be really surprised by how simple it is! I feel this way about a lot of things. Just try it once. (okay, skydiving I’m not gonna do!), but this dish only requires a few ingredients, and a few simple steps. Just try it.

This is the perfect filling for Irish Car Bomb Cupcakes.

Ingredients:

8 ounces bittersweet chocolate (you can also try milk chocolate, semi-sweet, or white, be adventurous!)
2/3 cup heavy cream
3 tablespoons butter, room temperature
4 teaspoons Irish whiskey (this is optional, you can omit it, or use any other time of liqueur or alcohol)

  1. Chop the chocolate and transfer it to a heatproof bowl.
  2. Heat the cream until simmering and pour it over the chocolate.
  3. Let it sit for one minute and then stir until smooth.
  4. Add the butter and whiskey and stir until combined.

It’s so simple to inject your ganache into cupcakes! Just let the ganache cool until it’s the consistency of room temperature sour cream. Add it to a pastry bag with a long thin tip on the end.

Insert the pastry tip into your baked and cooled cupcakes…and there you go!

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Pink Champagne (strawberry) Cake

A new year’s celebration cake.  Well, it’s that time of year, the air is cold, the leaves are gone and replaced by happy twinkle lights.

You also might like Salted Caramel Frosting and Pina Colada Cake.

My friend Elizabeth threw a smashing holiday party last night. I’m always grateful to get invited somewhere. I host a lot of parties, dinners and events, so, it’s refreshing to be a guest, and flattering to be invited somewhere. So, it was a fun, relaxing evening spent catching up with old friends and meeting new ones.

Of course, I brought a cake- a recipe stolen from one of my favorite books. I’m pretty sure I’ll eventually bake up everything in the pages of this one! I adore the color pink, so you can imagine how appealing these three words are together.  “Pink”, “Champagne” and “Cake”. I don’t think I need to say anything more. I used the cake recipe from this book, but then added the frosting and filling recipes on my own.

I think this cake would be a fabulous New Year Party addition, so I wanted to publish the recipe a bit early. It seems a bit complicated, and is sort of time consuming, but totally worth the effort, time and clean up!

Cake:

  • 3 Cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 Cup unsalted butter, softened
  • 2 Cups sugar
  • 1 teaspoon vanilla extract
  • 6 egg whites
  • a few drops red food coloring
  • 2 Cups Champagne
  • (I also threw in some strawberries)

Preheat oven to 350. Grease and flour two 9-inch round cake pans.

In a mixer, beat butter until light and fluffy. Add sugar, mix until blended. Beat in vanilla and egg whites.  Mix in food coloring.  In another bowl, sift together flour, baking powder and salt. Slowly add into butter mixture.  Stir in Champagne. (my mixture became sort of curdled looking-but turned out great!) Pour batter into prepared pans and bake for 35 minutes.
I know you have mixer envy!

In the meantime, prepare the filling.

Filling:

  • Strawberry Filling:
  • 1 c. strawberries
  • 1/4 c. champagne or ginger ale
  • 1/4 c. sugar
  • To make the strawberry filling, combine strawberries and champagne in a small non-reactive saucepan over medium heat. Bring to a boil.
  • Once filling comes to a boil, use a wooden spoon to mash strawberries. Add sugar and continue to cook on medium heat for 10 minutes, or until sauce has thickened. Cool to room temperature.

Why not add a layer of fresh sliced strawberries on top of the filling?

While the cakes are cooling on racks, make the frosting.

Frosting

  • 4 oz. cream cheese, softened
  • 1 stick butter, softened
  • 4 cups powdered sugar
  • 2 to 4 large strawberries, mashed
  • ¼ Cup Champagne
  • a few pomegranate seeds for garnish

Beat butter and cream cheese in a standing mixer until light and fluffy. Add in strawberries and mix well. Slowly add in Champagne and powdered sugar.

 


To assemble cake:

Top cooled bottom layer of cake with strawberry Champagne filling. Layer with thinly sliced fresh strawberries. Add on top layer of cake. Smooth on a layer of frosting. Sometimes it helps to put the cake in the freezer for a bit to seal in the first layer of frosting. Then, finish frosting away with ease! Happy New Year (a bit early, but, I want you to be armed with this lovely celebration cake recipe).

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