Tag: Confectioners Sugar

Election Cake

I had no clue that Election Cake used to be a thing until I saw an article recently about this lost tradition! Recipes for Election Cake are found back to the late 18th century, but apparently the tradition has fallen off in recent years.

This yeasted spiced bundt fruitcake was traditionally prepared prior to Election Day and served to hungry voters.

For years, I was the machine inspector for every general and primary election in my South Philly polling location, so any attention I can bring to voting is super important to me! I am also down for any and all food holidays so let’s bring back Election Cake!

I don’t have a ton of experience using yeast, so I looked up a recipe from NY Times Food. Because of the yeast, there are two proofing times in this recipe, so set aside 4 to 6 hours to make this cake.

Ingredients (serves 10):

  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 4 cups flour
  • 1 cup dark brown sugar, packed
  • 1 cup whole milk
  • 2 (¼-ounce) envelopes active dry yeast
  • 1 teaspoon sugar
  • 1 lemon, divided
  • 2 eggs, room temperature, lightly beaten
  • ¼ teaspoon ground nutmeg
  • 2 teaspoons salt
  • 1/4 cup brandy, divided
  • ⅔ cup golden raisins
  • ½ cup dried cranberries
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • 2 cups confectioners’ sugar

Continue reading Election Cake

Chocolate Smash Cake

My niece’s first birthday is soon, and my sister asked if I would make her smash cake; what an honor!

My sister requested a chocolate cake with chocolate frosting, and as this will be my niece’s first taste of chocolate, I have to make sure it’s tasty with a few more baby-friendly adjustments.

This Chocolate Smash Cake is a fluffy, chocolatey mini cake perfect for (obviously) first birthdays, or for smaller get togethers.

Ingredients:

Chocolate Cake:

  • 3/4 cup whole milk
  • 1 teaspoon apple cider vinegar
  • 1 cup flour
  • 1/4 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla extract
  • 2/3 cup coconut sugar
  • 1/4 cup applesauce

Chocolate Frosting:

  • 1 stick (1/2 cup) unsalted butter, at room temperature
  • 1/2 cup cocoa powder
  • 1 cup confectioners sugar
  • pinch fine salt
  • 1 teaspoon vanilla extract
  • 1/4 cup whole milk, plus more as needed

Continue reading Chocolate Smash Cake

Apple Cider Whoopie Pies

My love for all things pumpkin is no secret. But it’s about time I gave apples their autumnal spotlight! These Apple Cider Whoopie Pies combine two of my favorite things – whoopie pies and apple cider donuts – to make an absolutely wonderful fall dessert.

If you’ve never had a whoopie pie before, they are just two cake-like cookies with a creamy frosting sandwiched in between. These Apple Cider Whoopie Pies have two spiced apple cider flavored cookies, coated in a cinnamon sugar, and then filled with a cinnamon cream cheese frosting.

Ingredients (makes 10 whoopie pies):

Cookies:

  • 1 1/4 cups apple cider
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon, divided
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 8 tablespoons (1 stick) unsalted butter, at room temperature, divided
  • 1/2 cup light brown sugar, packed
  • 1 egg, at room temperature
  • 1/4 cup apple butter
  • 1/4 cup sugar

Frosting:

  • 4 oz cream cheese, softened
  • 1/4 cup butter, softened
  • 1/2  vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 8 oz powdered sugar

Continue reading Apple Cider Whoopie Pies

Lemon Crinkle Cookies

Is it possible to have a crinkle cookie obsession? This time around, I am here to share a citrusy version: Lemon Crinkle Cookies!

My mom absolutely loves all things citrus, so I try to create new lemon treats for her each Mother’s Day.

These Lemon Crinkle Cookies pack a lemony punch, balanced nicely with the sweetness of the powdered sugar.

Ingredients:

  • 1 cup (2 sticks) butter, softened
  • 2 cups sugar
  • 2 large eggs, at room temperature
  • the juice and zest of one lemon
  • 1 teaspoon almond extract (can substitute vanilla extract)
  • 2 teaspoons lemon extract
  • 4 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoon salt
  • 2 cups confectioner’s sugar

Continue reading Lemon Crinkle Cookies

Ube Crinkle Cookies

Inspiration for new recipes to share on this blog can come from almost anywhere – local restaurants, family traditions, cravings, and sometimes even mystery novels. The latter is where I found inspiration for this recipe for Ube Crinkle Cookies!

I have been reading a mystery series written by Mia P. Manansala. The first book, Arsenic and Adobo (paid link), introduces the protagonist and narrator of the series, Lila Macapagal. Lila, an avid baker, has recently moved back to her hometown, and is helping out at her Tita Rosie’s struggling restaurant. When her ex-boyfriend, a local food critic, dies suddenly, Lila becomes the top suspect and has to start her own investigation to prove her innocence. Throughout the story, Lila bakes up delicious desserts, infusing Filipino flavors into some seriously amazing sounding baked goods.

One in particular stuck out to me: Ube Crinkle Cookies. I’ve made a few crinkle cookie recipes on this blog so you know I love a good crinkle cookie. I’m sure ube crinkle cookies isn’t a new idea, but it’s new to me, and I knew I had to make these!

Ube is a sweet purple yam with a slightly nutty and vanilla flavor which lends itself perfectly for desserts. The bright purple color of ube makes it particularly wonderful for use in crinkle cookies. The contrast with the white powdered sugar makes these cookies a real showstopper!

I couldn’t get the idea of these Ube Crinkle Cookies out of my head, I had to make them! These cookies are made with Ube Halaya and Ube flavor. Ube Halaya is mashed purple yam combined with condensed milk. Ube flavor, or extract, obviously adds more ube flavor, but it also contains purple dye in it to amp up the color. Both ube halaya and ube flavor can be found at most Asian grocery stores.

There are a couple of tools that I suggest using to make this recipe:

Let’s get baking!

Ingredients (makes about 40 cookies):

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup sugar
  • 2 large eggs, at room temperature
  • 1 (12 oz) jar Ube Halaya
  • 1 tablespoons ube flavor
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 cups confectioner’s sugar

Continue reading Ube Crinkle Cookies

Pumpkin Snickercrinkles

Note: I was sent a review copy of Fabulous Modern Cookies in order to write this post. Opinions are mine alone.

I am well aware that people have strong feelings about pumpkin/fall/cooler weather recipes this early in the year. It technically isn’t even fall for about another week. But I’ve shared pumpkin filled recipes much earlier in the “season” than this so I hope you’ll give me a pass again, especially for these pretty little Pumpkin Snickercrinkles.

I found this recipe for Pumpkin Snickercrinkles, which is a mix of a traditional crinkle cookie and a snickerdoodle, in the recently released cookbook Fabulous Modern Cookies: Lessons in Better Baking for Next Generation Treats (paid link) by Chris Taylor and Paul Arguin.

With bold and fearless suggestions, Taylor and Arguin, scientists turned bakers, explore the deep-in-our-heart love of cookies as well as the philosophy behind them.  Does a cookie always have to be round, sweet, or soft?  Breaking down the essential rules, ingredients, and equipment needed, Fabulous Modern Cookies demystifies the cookie and provides home bakers with fun and unique cookie recipes.
Filled with 100 recipes, Chris and Paul also provide “Cookie Bytes” – short tips, tricks, helpful techniques, and explanations to demystify the science of baking.  The recipes are grouped in chapters like Bar Cookies; Drop Cookies; Rolled Cookies; Filled, Stuffed and Sandwiched Cookies; Savory Cookies and Slice-and-Bake Cookies.
This recipe for Pumpkin Snickercrinkles can be found in the Drop Cookies chapter. Although this recipe is a bit more involved than most drop cookie recipes I’ve made in the past, the result is absolutely worth it!
Ingredients (makes about 3 dozen cookies):
  • 2 1/4 cups flour, divided
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter
  • 1 1/2 cups dark brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 2/3 cup pumpkin puree (not pie filling)
  • 3 large egg yolks, at room temperature
  • 3/4 teaspoon vanilla extract
  • 1/2 cup confectioners’ sugar

Continue reading Pumpkin Snickercrinkles

Chocolate Coconut Cake

I originally made this Chocolate Coconut Cake for my dad for his birthday a few years ago. Since then, my parents request it any chance they get!

The recipe is a chocolate cake that substitutes coconut milk for regular milk in the recipe. It is then topped with a coconut cream frosting and some coconut flakes for extra coconut-y goodness!

Cake:

  • 1/2 cup semisweet chocolate chips
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 sticks (1 cup) unsalted butter, softened (or margarine to make dairy free)
  • 2 cups sugar
  • 4 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2/3 cup cocoa powder
  • 1 (13.5 oz) can coconut milk

Frosting:

  • 4 sticks (2 cups) unsalted butter, softened (or margarine to make dairy free)
  • 2 16 oz boxes (about 8 cups) powdered sugar
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1 (5.4 oz can) coconut cream

Topping:

  • 1/2 cup coconut flakes

Continue reading Chocolate Coconut Cake

Cranberry Turnovers

I absolutely love cranberry sauce, but with all of the other delicious sides on Thanksgiving, my family and I rarely finish the entire can. This recipe for Cranberry Turnovers takes your leftover cranberry sauce and turns it into a simple and delicious breakfast!

I adapted this recipe from Country Living, although I kept it fairly close to the original.

Ingredients (serves 8):

  • 1 (17.3 oz package) Puff Pastry, thawed
  • 8 oz cream cheese
  • 2 egg yolks
  • 2 cups confectioners’ sugar, divided
  • 1/2 cup leftover cranberry sauce
  • 1 tablespoon almond extract (or vanilla extract to make nut free)

Continue reading Cranberry Turnovers

Homemade Peanut Butter Fudge

A couple of years ago, I made some Gingerbread Fudge and was amazed at how easy it was to make!

So when I had a craving recently for some boardwalk fudge and I was nowhere near the beach, I figured I’d just make my own!

This recipe for Homemade Peanut Butter Fudge uses just six ingredients to make a rich, creamy, peanut butter-y treat.

Ingredients:

  • 3 1/2 cups confectioners sugar, sifted
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 (16 oz package) light brown sugar
  • 1/2 cup whole milk
  • 3/4 cup creamy peanut butter
  • 1 teaspoon vanilla extract

Continue reading Homemade Peanut Butter Fudge

Red Velvet Peppermint Whoopie Pies

I’m having a little bit of a red velvet takeover on this blog. After making the Red Velvet Crinkle Cookies, I knew I wanted to make a Whoopie Pie version perfect for the holidays, specifically Red Velvet Peppermint Whoopie Pies! In case you don’t know what a whoopie pie is, they are cake-like cookies with creamy goodness sandwiched in between. They are quite popular in the Philadelphia area due to the influence of the Pennsylvania Dutch. In fact, I had whoopie pies at my wedding (along with cannolis and cupcakes)!

Whoopie pies are a lot easier to make than they look (I promise). These little guys are filled with a peppermint cream cheese filling, so they will get you right in the holiday spirit in no time!

Ingredients (makes 12 whoopie pies):

Red Velvet Cookies (makes 24 cookies):

  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 cup brown sugar, packed
  • 1 large egg
  • 2/3 cup whole milk
  • 1 tablespoon white vinegar
  • 1 tablespoon vanilla extract
  • 1 (0.67 oz) tube gel red food coloring, about 1 tablespoon
  • 2 cups flour
  • 3 tablespoons unsweetened natural cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Peppermint Cream Cheese Filling:

  • 2 (8 oz) blocks cream cheese, at room temperature
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 3 cups confectioners sugar
  • 1 teaspoon peppermint extract
  • 1/8 teaspoon salt

Continue reading Red Velvet Peppermint Whoopie Pies

Red Velvet Crinkle Cookies

Note: I was sent some baking tools from OXO in order to write this post. Opinions are mine alone.

If you follow this blog, you know I am a huge fan of OXO-branded, well, anything. And every year, OXO helps to raise funds for childhood pediatric cancer research, supporting Cookies for Kids’ Cancer. In order to bring awareness to this organization each year, OXO has organized food blogger cookie swaps, which I’ve participated in since 2012.

Here are some of my old cookie swap and Cookies for Kids’ Cancer posts, in case you’re in a baking mood:

This year is a bit different. Instead, OXO is sponsoring The Cookie Chain, which empowers people to raise funds for pediatric cancer research and awareness of Cookies for Kids’ Cancer by baking, sending, and sharing packaged cookies to friends and loved ones. Participants can sign up via Cookies for Kids’ Cancer for a Cookie Chain kit including cookie bags, stickers and postcards about the promotion.

source: cookies for kids’ cancer

In the hopes of getting as many people involved as possible, I jumped at the chance to set up my own Fundraising page and got to baking! To help me get my bake on, OXO sent over some of their awesome baking tools. Here are some more details on those baking tools:

  • Silicone Baking Mat (paid link): The OXO Good Grips 2 Piece Half-Sheet Pan and Baking Mat Set is the perfect pair for any baking adventure. The reusable Silicone Baking Mat replaces parchment by transforming sheet pans into a non-stick surface. The food-safe silicone and fiberglass construction resists grease and residue and fits perfectly into the Half-Sheet Pan. Dishwasher safe. The Non-Stick Pro Half-Sheet pan is made from durable commercial-grade aluminized steel with a micro-textured pattern that promotes airflow under and around food for even, consistent cooking. The two-layer scratch- and stain-resistant coating is PFOA free and ceramic reinforced for exceptional performance for years to come.
  • 3 Piece Mixing Bowl Set: Non-slip bottoms ensure the Mixing Bowls stay put on countertops and feature a soft, comfortable handle that’s easy to grip. The wide lip and spout make it easy to pour ingredients. Bowls nest for convenient storage.
  • Dough Whisk: When it comes to mixing dough by hand, a spoon just won’t cut it. You need a dedicated dough whisk to cut through thick dough. The solid stainless steel wires prevent sticking while the unique shape incorporates wet and dry ingredients with less effort. The innovative handle shape and soft, comfortable grip reduce pressure on your hands to prevent fatigue while you work. Once your cookies are in the oven, it’s easy to clean dough from between the coils. Dishwasher safe.
  • Medium Cookie Scoop: This size 40 portioner is designed for easy scooping and consistent shaping. The soft grip absorbs pressure while you squeeze to smoothly release your cookie dough. Dishwasher safe.
  • Baker’s Dusting Wand: With a quick twist to open and close, and a half-solid, half-perforated globe design, the Baker’s Dusting Wand is designed to prevent clumps, dumps and powdery messes. Perforation allows for evenly floured baking pans and lightly dusted baked goods. Sized to fit in most flour containers for storage.
These baking tools were the perfect excuse to make a cookie recipe I had been eyeing up for a while now, Red Velvet Crinkle Cookies!
My recipe is based off a NYT Cooking recipe that can be found here. This recipe utilized both baking powder and baking soda so that the cookies rise and then fall quickly, created the crinkled effect on the cookies.
Ingredients:
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 1/3 cups granulated sugar
  • 2 large eggs, at room temperature
  • 1 (0.67 oz) tube of red food coloring gel (about 1 tablespoon)
  • 1 tablespoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 3 tablespoons cocoa powder
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/3 cups confectioners’ sugar, plus more as needed

Continue reading Red Velvet Crinkle Cookies

Eggnog Bundt Cake

I can’t believe the holidays are almost here! This year, we are heading up to my husband’s brother’s house, and I’m in charge of bringing a dessert. I’ve been testing different recipes for a couple of weeks now, and this Eggnog Bundt Cake is definitely the winner!

Not only will it travel well (hooray!) it’s simple to make and has the flavors of the season.

The richness of the eggnog with a hint of nutmeg is in both the bundt cake and the glaze. (There is no alcohol in this cake though!)

Ingredients:

Bundt Cake:

  • 1 cup (2 sticks) butter, at room temperature
  • 1 1/2 cups light brown sugar
  • 4 large eggs
  • 2 tablespoons vanilla extract
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 cup eggnog

Glaze:

  • 8 oz (1/2 box) confectioner’s sugar
  • 1/2 teaspoon ground nutmeg
  • a pinch of salt
  • 1/4 to 1/2 cup eggnog
  • 1/2 teaspoon vanilla extract

Continue reading Eggnog Bundt Cake

Italian Fig Cookies (Cuccidati)

Tomorrow, March 19th, is the Feast of St. Joseph, an important feast day in Italy or more specifically, Sicily. St. Joseph is particularly important to Sicilians, because he is credited with preventing a famine in Sicily during the Middle Ages through prayer. Each year, a large feast is prepared in his honor. Desserts typically include Zeppoli and Italian Fig Cookies.

Italian Fig Cookies, or Cuccidati, also tend to show up around Christmastime, so they are more of a “celebratory” cookie than linked to any specific holiday.

I wasn’t ready to conquer Zeppoli just yet, so I thought I’d try Italian Fig Cookies! This recipe is based off a recipe from Epicurious.

Ingredients:

Cookies:

  • 1/2 cup honey
  • 6 tablespoons brandy
  • 4 teaspoons orange juice
  • 2 cups chopped dried figs
  • 3 3/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 6 tablespoons milk
  • the zest of 1 lemon
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup walnut pieces

Glaze:

  • 1 1/2 cups confectioners’ sugar, or as needed
  • 1/4 cup milk, or as needed
  • 1/2 teaspoon almond extract

Optional:

  • sprinkles, for decoration

Continue reading Italian Fig Cookies (Cuccidati)

Citrus Poppy Seed Pound Cake

My mom’s birthday was earlier this week and I wanted to make her a treat to celebrate. She might be citrus’ biggest fan, so I knew I had to incorporate a couple of citrus components into it. This Citrus Poppy Seed Pound Cake was the result!

This recipe is adapted from a NYTimes Cooking recipe.

Ingredients:

  • Butter, for greasing the loaf pan
  • 1 ¾ cup all-purpose flour, plus 1 tablespoon, divided 
  • the zest and juice of 1 orange, divided
  • the zest and juice of 1 lemon, divided 
  • 1 cup sugar
  • ½ cup buttermilk
  • 3 large eggs
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ⅔ cup extra-virgin olive oil
  • 1 ½ tablespoons poppy seeds
  • 1/2 teaspoon almond extract, or vanilla extract to make nut free
  • 1 cup confectioners’ sugar

Continue reading Citrus Poppy Seed Pound Cake

Chocolatey Buttercream Frosting

I make more frosting (and desserts!) than I probably should. Luckily, I have friends, family, and coworkers more than willing to help me out with my baking experiments, and this recipe for Chocolatey Buttercream Frosting is definitely a favorite!

I love making fun frosting flavors, like cinnamon cream cheese, vegan peanut butter, key lime, and bourbon-orange cream cheese. But, my absolute favorite frosting is, and always will be chocolate.

So it’s about time I shared my ultimate chocolatey buttercream frosting!

The secret to this frosting is a hint of coffee to really enhance the chocolatey flavor. I use Nielsen Massey’s Pure Coffee Extract to bring out the best chocolate flavor.

Ingredients (makes enough for 12 cupcakes):

  • 2 sticks (1 cup) unsalted butter, at room temperature
  • 1 cup cocoa powder
  • 1 (16 oz box) confectioners sugar
  • 1/4 teaspoon fine salt
  • 1/2 tablespoon coffee extract
  • 1/4 cup milk, plus more as needed

Continue reading Chocolatey Buttercream Frosting

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