Archive for the ‘Desserts’ Category

Royal Icing

4 T.  meringue powder (available at many supermarkets and in most craft stores)
1/2 cup water
7-8 cups confectioner’s sugar (may need more or less, see the consistency advice above)
1 tsp vanilla extract
2 T. Crisco
2 T. light corn syrup

1.  Whip the meringue powder and water on high speed for a long time, several minutes, until it’s fluffy and peaks form (use an electric hand beater or the wire whisk of your standing mixer).

2.  Gradually add the rest of the ingredients to desired consistency. Store at room temperature in a sealed container for up to a month.



Cookie Cutter Sugar Cookies

2 sticks unsalted butter, softened
1 cup confectioner’s sugar
1 egg
1 tsp vanilla extract
(can add 1 1/2 tsp almond extract here. Yummy. I do that.)
2 1/2 cups flour
1/2 tsp salt

1.  Cream butter and sugar. Add egg and blend well. Add extracts and blend.

2.  Mix flour and salt and gradually add. Cover dough with plastic wrap (I usually put mine in a gallon size Ziploc bag) and chill dough for about 2 hours. Don’t skip this. You must chill the dough.

3.  Working with about 1/3 of the batch at a time, briefly knead the chilled dough and roll about 1/8 inch to 1/4 inch thick. Cookies on a stick may need to be rolled out 3/8 inch thick. Cut out shapes. Insert a lollipop stick about half way into the cookie, if using.

4.  Bake cookies on parchment paper-lined baking trays at 375 for 12-14 minutes. Thicker cookies may need up to 20 minutes. Just watch for edges that are nicely golden.

Note: You can also freeze dough. After mixing, put dough in a gallon size Freezer ziploc bag (or wrap well) and freeze. Thaw overnight or for at least a few hours in the refrigerator in the ziploc bag. If too chilled to handle, let sit at room temperature for about 1/2 hour to 1 hour until it’s workable. Chilled is good, though, don’t let it get too mushy.

Blueberry Pound Cake Muffins or Loaf

2 sticks (1 C) butter, softened

1 ½ C sugar

4 tsp grated lemon zest

4 large eggs

10 TB ( ½ C plus 2 TB) heavy cream

2 C flour and ½ tsp salt – mix together

1 C blueberries * can use frozen (see below in directions)


***Preheat oven to 350 degrees***


1.  Line muffin tins w/cupcake liners or spray loaf pan.

2.  Beat together:  butter, sugar, zest.  Once blended well, add eggs, one at a time.  Beat in cream.  Add flour ONLY UNTIL COMBINED.

3.  Gently stir in blueberries, OR use frozen and drop into muffins – it works well because you can sprinkle them into muffins individually and not make the batter turn all blue!



Pina Colada Cake

For Pineapple Cake:
    • 2 1/2 cups flour
    • 1 1/2 tsp. baking powder
    • 1/2 tsp. baking soda
    • 1/2 tsp. salt
    • 3 eggs
    • 1 3/4 cup sugar
    • 3/4 cup vegetable oil
    • 1 tsp. vanilla extract
    • 3/4 cup sour cream (any fat content)
    • 1 1/2 cups canned crushed pineapple (drained slightly)
For Coconut Cream Cheese Frosting:
  • 1/2 cup (1 stick) unsalted butter
  • 8 oz. (1 block) cream cheese (directly from fridge)
  • 4 cups powdered sugar
  • 1/2 tsp. vanilla extract
  • 1- 1 1/2 tsp. coconut extract
  • 1 T. heavy cream, or dark rum

For Cake
    1. Prepare your cake pans by lining the bottoms with parchment paper, and greasing and lightly flouring the sides.   Preheat oven to 350 degrees.
    2. Stir (with a whisk) flour, baking powder, baking soda and salt in a medium bowl and set aside.
    3. In the bowl of an electric mixer, beat eggs and sugar on medium speed until slightly thickened and a light cream color (about 2 minutes).
    4. Continue mixing on low speed, and add the oil and vanilla.
    5. Add in the sour cream and pineapple and mix until fully incorporated.
    6. Add the flour mixture and blend just until combined and smooth.
    7. Pour batter into the prepared pans, dividing the batter between the pans as evenly as possible.
    8. Bake until the cakes have a slight dome, are golden brown, and a toothpick inserted in the center comes out clean, or with a few moist crumbs.  Approximate bake times are 22 minutes for cupcakes,  35-40 minutes for 6″ cakes (divided into three pans).
    9. Allow cakes to cool in pans 15-30 minutes, then remove from pans, wrap in plastic wrap and freeze cakes about 30 minutes.  This will help the cakes be firm enough to cut and level, and be easier to stack.
For Coconut Cream Cheese Frosting
    1. In the bowl of an eclectic mixer, beat butter until fully smooth.
    2. Add cream cheese, and beat until smooth and fully combined.
    3. Add powdered sugar, one cup at a time.  Add vanilla extract and coconut extract after adding 1 or 2 cups of sugar.
    4. While mixing, slowly add heavy cream or dark rum
    5. Continue to beat and additional 30 seconds or so until nice and fluffy.
    6. Use frosting at once, or keep refrigerated.  In warm weather, or if your butter and cream cheese were warm, you may need to put the frosting in the refrigerator up to 30 minutes to help it firm up, especially if you plan to pipe it on cupcakes.
To Assemble
  1. Once the cakes have chilled in the freezer (as directed above), use a large serrated knife to level the cakes as needed.  Layer the cakes with a layer of the Coconut Cream Cheese frosting between each layer.  Spread a thin layer of icing around the sides and top of the cake.
  2. Place entire (thinly frosted cake) in the freezer for 15-30 minutes, or until the cake and icing are firm.  Remove cake from freezer and spread a final layer of frosting all over the cake.
  3. If desired, coat the sides of the cake with toasted coconut.  To toast coconut, spread about 2 cups of coconut onto a baking sheet and bake at 350*F. for 5-7 minutes, checking every minute or so after the first 3 minutes.
  4. Decorate cake with fresh pineapple or maraschino cherries.

White Chocolate Cream Cheese Frosting

1 (8 oz) block of cream cheese, room temperature

1/4 cup butter, room temperature

1 cup white chocolate chips, melted

2 cups powdered sugar

1.  In mixer beat together cream cheese and butter until smooth.

2.  Melt white chocolate over double boiler and add to butter/cream cheese mixture.

3.  Beat on medium speed until smooth.

4.  Turn mixer to low and add in powdered sugar.  Turn speed up to medium and beat until smooth.

5.  Let cool for 10  minutes before frosting.

Peppermint Oreo Fudge


  • 1 bag Milk Chocolate Hershey Kisses, unwrapped
  • 1 cup chocolate chips or chocolate candy melts (like Wilton or Almond Bark)
  • 1 bag Candy Cane Hershey Kisses, unwrapped
  • 1 cup white chocolate chips or white candy melts (like Wilton or Almond Bark)
  • 2 cups crushed Oreos
  • 2 – 14 oz. cans sweetened condensed milk


  1. Prepare a 9×13 baking dish by lining it with parchment paper and spraying very lightly with non-stick cooking spray. Set aside.
  2. In a medium saucepan, combine the milk chocolate hershey kisses, chocolate chips or chocolate candy melts, and 1 can of sweetened condensed milk.
  3. Stir over LOW (no exceptions) heat until melted and smooth (the mixture should pull away slightly from the side of the saucepan). Fold 1 cup of the crushed Oreos into the chocolate mixture.
  4. Pour chocolate mixture into prepared 9×13 dish.
  5. Rinse out the sauce pan (if needed at all, sometimes I find it’s totally clean simply from pouring it out!) and dry well.
  6. Add the Candy Cane Kisses, white chocolate chips or white candy melts, and 1 can of sweetened condensed milk to the saucepan.
  7. Stir over LOW heat until smooth and completely melted (the mixture should pull away slightly from the edges of the saucepan).
  8. Pour the white chocolate mixture over the chocolate oreo mixture, and spread evenly.
  9. Sprinkle the remaining Oreo crumbs over top and press into the fudge slightly.
  10. Let cool overnight (or at least 5 hours) to set. Cut into 1 inch cubes to serve.

Butterscotch Pudding Cookies

1/2 cup butter, softened

3/4 cup brown sugar

1/3 cup molasses (or syrup)

2 boxes butterscotch instant pudding (3.5 ounces)

2 eggs

1 tsp. vanilla extract

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. ground nutmeg

2 1/2 cups flour

2 cups butterscotch chips

Additional sugar for rolling, if desired

1.  Cream butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add molasses and mix until mixture is smooth. Add pudding mix and blend until combined.

2.  Add eggs and vanilla and beat until combined. Mix in baking soda, cinnamon, nutmeg, and flour. Stir in butterscotch chips.

3.  Chill dough for at least 30 minutes (a few hours is preferable).

4.  When ready to bake, preheat oven to 350 degrees. Line cookie sheets with parchment paper. Place about 1/2 cup sugar in a small bowl for rolling, if desired. (Cookies will be a little crunchy on the outside with the sugar, if you use it.)

5.  Scoop one tablespoon balls of dough and roll in sugar, or just place on cookie sheet. Bake 7-9 minutes until bottoms just begin to get golden. Cool for 5 minutes before moving to a rack to cool completely. Cookies can be frozen for later consumption, if desired. Place in a ziploc bag between layers of paper towel for best results when freezing.