Week 7 :: World Peace Cookies

This recipe originally came from Pierre Herme who created these cookies for a restaurant in Paris.  As this recipe has been passed around it has earned the name "World Peace Cookies."  
These cookies are truly fantastic, and legend has it that if everyone had one of these cookies every day we could ensure planetary happiness ;o)  So I'm happy to do my part....
I found this recipe via my newest blog follower.  She posted the recipe on her blog along with a great post I encourage you to read here.  I encourage everyone to share these cookies or another sweet with someone who needs a little peace in their life....Happy Baking!!

World Peace Cookies

::Prep Time:: 10 minutes

::Chill Time:: At least 2 hours

::Yields:: 28 cookies

::Ingredients::

• 1 1/4 cups all-purpose flour
• 1/3 cup unsweetened cocoa
• 1/2 tsp. baking soda
• 11 Tbs. unsalted butter, softened
• 2/3 cup packed light brown sugar
• 1/4 cup sugar
• 1 tsp. vanilla extract
• 1/2 tsp. fine sea salt
• 5 ounces dark chocolate, chopped into small pieces

::Directions::

1. Sift together flour, cocoa, and baking soda.  Set aside.
2. In a large mixing bowl, beat butter until smooth, beat in sugars, vanilla, and sea salt.
3. Add flour to butter and sugar until mixed.
4. Mix in chocolate.  Note :: Dough will be crumbly.
5. Knead dough into ball and divide in half.  Place each half on a piece of plastic wrap and roll into equal logs about 1.5 inches in diameter.  Wrap in plastic wrap and refrigerate for at least 2 hours.  Note :: dough can be kept in fridge up to 3 days or frozen up to 2 months.
6. Preheat oven to 325 degrees.  Line a baking sheet with parchment paper.  Using a thin sharp knife, cut logs into 1/2 inch slices.  Space cookies one each apart on baking sheet.
7. Bake for 11 to 12 minutes until cookies appear dry.
8. Cool on wire rack before storing in airtight container.

Week 6 :: French Silk, Coconut, and Pecan Pie!

Better late than never!  I have been swamped this week so I am late on my post...but these pies are worth the wait!  None of these pies are difficult to make and they aren't seasonal so they are great recipes until fruit pies are back in season.  I made these pies for a BBQ with very little left over.  The three different flavors were a great variety for a large party too.  Happy Baking!!

French Silk Pie
All recipes

::Prep Time:: 20 minutes

::Set Time:: 2-4 hours

::Yields:: 8+ servings

::Ingredients::

• 1/2 cup butter, softened
• 3/4 cup white sugar
• 2 (1 ounce) unsweetened baking chocolate, melted
• 1 tsp. vanilla extract
• 2 eggs
• 1 8 inch pie shell baked and cooled

::Directions::

1. Beat butter and sugar together until well blended.
2. Stir in chocolate and vanilla extract.
3. Beat in eggs one at a time, beating 3-5 minutes after each addition.
4. Spoon into cooled pie shell.
5. Chill in refrigerator for at least 2 hours before serving.
6. Note: To melt chocolate microwave for 10 seconds, stir, and microwave for 5 additional seconds if needed. Stir. Repeat if necessary.
7. Note: To bake pie shell place unbaked shell in pie dish.  Poke holes throughout shell.  Bake at 450 degrees for 10-12 minutes.

Coconut Cream Pie
All recipes

::Prep Time:: 20 minutes

::Cook Time:: 30 minutes

::Set Time:: 2-4 hours

::Yields:: 8+ servings

::Ingredients::

• 3 cups half and half (or 1 1/2 cups whipping cream and 1 1/2 cup milk)
• 2 eggs
• 3/4 cup white sugar
• 1/2 cups all-purpose flour
• 1/4 tsp. salt
• 1 tsp. vanilla extract
• 1 9" pie shell, baked
• 1 cup flaked coconut, toasted
• 2 cups whip cream (the original recipes calls for frozen whipped topping, I used fresh)

::Directions::

1. In a medium saucepan combine half and half, eggs, sugar, flour, and salt.  bring to boil over low heat, stirring constantly (this may take 30 minutes; do NOT turn the heat up or you will get scrambled eggs :o).
2. Remove from heat; stir in 3/4 cup coconut and vanilla extract.
3. Pour into baked pie shell.
4. Chill in refrigerator for 2-4 hours until firm.
5. Top with whip cream and sprinkle with dusted coconut.
6. Note: To toast coconut spread on ungreased cookie sheet and bake at 350 degrees for 5-7 minutes, stirring every couple of minutes.
7. Note: To bake pie shell place unbaked shell in pie dish.  Poke holes throughout shell.  Bake at 450 degrees for 10-12 minutes.

Roma's Pecan Pie
by Roma Willis

This recipe is really special because I had a dear friend share her many generation-old recipe for pecan pie.  We made it together, with fresh pecans, and it was so wonderful it disappeared before I even had a chance to take a picture! So a picture of the pecan pie will be added as soon as I can make a new one! (Thanks Roma!)

::Prep Time:: 10 minutes

::Bake Time:: 40-50 minutes

::Yields:: 8 servings

::Ingredients::

• 3 eggs, well beaten
• 1/4 cup brown sugar
• 1/3 cup white sugar
• 1/3 cup light Karo corn syrup
• 2/3 cup dark Karo corn syrup
• 1/4 tsp. salt
• 2 Tbsp. melted butter
• 1 tsp. vanilla extract
• 1 heaping cup of pecans
• 1 unbaked 9" pie crust (Rolled Pillsbury crust is an easy go-to)

::Directions::

1. Preheat oven to 325 degrees.
2. Combine eggs, sugars, syrups, salt and melted butter. Mix well.
3. Add vanilla and pecans.
4. Pour into unbaked 9" pastry shell.
5. Bake at 325 degrees for 40-50 minutes until set (or toothpick inserted into middle comes out clean).

Week 5 :: Moist Chocolate Cake with Marshmallow Fondant

The 2011 Super Bowl Cake!

This cake is made from my favorite chocolate cake recipe that was passed down through my sorority, creamy chocolate frosting, and marshmallow fondant.  This combination is time consuming but worth it for a special occasion.

Moist Chocolate Cake

::Prep Time:: 10 minutes

::Bake Time:: 45-50 minutes

::Yields:: 12 servings

::Ingredients::

• 2 cups sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup baking cocoa
• 2 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. salt
• 2 eggs
• 1 cup brewed coffee
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 tsp. vanilla extract

::Directions::

1. Preheat oven to 350 degrees
2. Mix the first six ingredients in a large mixing bowl.
3. Add the eggs, coffee, buttermilk, oil and vanilla and beat on medium speed for two minutes.
4. Grease and flour cake pan; preferably a 10-inch fluted tube pan.
5. Bake at 350 degrees for 45-50 minutes or until a toothpick inserted into the center comes out clean.
6. Cool for 10 minutes in pan before removing to a wire rack to cool completely.
7. Dust with confectioners' sugar or decorate as desired.

Creamy Chocolate Icing
All recipes

::Prep Time:: 15 minutes

::Yields:: 12 servings

::Ingredients::

• 2 3/4 cup confectioners' sugar
• 6 Tbs. baking cocoa
• 6 Tbs. butter, softened
• 5 Tbs. evaporated milk
• 1 tsp. vanilla

::Directions::

1. Mix together the sugar and cocoa, set aside.
2. In a large mixing bowl, cream the butter. Gradually beat in sugar and evaporated milk, alternating.  Beat in vanilla until light and fluffy.

::Note:: I halved this recipe for the above cake. I also added more condensed milk to make the filling a bit smoother.

Marshmallow Fondant
All recipes

::Prep time:: 30-40 minutes

::Ready In:: 8 hours

::Yields:: 12 servings (I had almost double what I needed for this cake)

::Ingredients::

• 1/4 cup butter
• 1 (10.5 ounce) package mini marshmallows
• 4 Tbs. water
• 1 tsp. vanilla extract
• 2 pounds confectioners sugar (with 1-1.5 cups reserved)

::Directions::

1. Place butter in a shallow bowl and set aside.
2. Place marshmallows in large microwave safe bowl and microwave on high for 45 seconds-1 minute.  Stir the water and vanilla extract into the hot marshmallows, stir until smooth.
3. Slowly beat in confectioners sugar one cup at a time (note: towards the end this is going to get really stiff and unable to stir.)  
4. Place dough on surface dusted with powdered sugar. Cover hands thoroughly in butter.  Begin kneading dough, adding powdered sugar to surface and butter to hands as needed.  Knead dough until dough is no longer sticky, about 5-10 minutes.
5. Add food coloring to portions of icing as desired and need until color is consistent.  
6. Roll fondant into a ball and wrap tightly in plastic wrap. Refrigerate overnight.
7. Top use, allow fondant to come to room temperature and roll out onto a surface dusted with powdered sugar.

::Note:: If you want to cut out unique designs I suggest the Wilton Cutter/Embosser.  Once you mark your design it makes cutting it a breeze.  For the logos I printed them out on the computer, placed them on tip of the fondant and used a toothpick to punch through the paper and mark the design onto the fondant before cutting.

If you're interested in the football cake pan click here.  Visit Wilton for other great baking accessories!

Week 4 :: Cake Bites

This recipe is super easy and can be mixed up in so many ways!  Use any flavor cake and icing combination you like.  These treats turn out great and are the perfect portion size, no fork needed!

Cake Bites:
Prep time :: 30 minutes
Yields :: 6 dozen

:: Ingredients ::

• Favorite cake recipe (I used French Vanilla cake below)
• Favorite icing recipe (I used Cream Cheese frosting below)
• Milk or semisweet chocolate to melt.
• Items to decorate such a sprinkles, nuts, coconut, etc

:: Directions ::

1. Bake cake according to recipe.  While still warm, crumble into a large bowl and mix well with prepared icing.
2. Melt chocolate in microwave or in a double boiler.  (If you use the microwave, microwave for 30 seconds, then stir.  Repeat until chocolate is melted--usually less than 2-3 minutes).
3. Use a rounded tsp. measuring spoon to scoop out cake mixture into balls about 1 inch in diameter.
4. Set the ball on a fork and dip into melted chocolate, let excess run off.  Place on wax paper lined baking sheet to dry.
5. Decorate with sprinkles, nuts, etc and place in the refrigerator for 15 minutes to set.

French Vanilla Cake (great for cupcakes too!):
Miss Homemade
Prep Time :: 10 minutes
Baking Time :: 25-30 minutes
Yields :: One two-layer cake

:: Ingredients ::

• 1 cup butter, softened
• 2 cups white sugar
• 4 eggs at room temperature
• 2 3/4 cups flour
• 2 1/4 tsp baking powder
• 3/4 tsp. salt
• 1 cup milk
• 1 Tbs. pure vanilla extract

:: Directions ::

1. Preheat oven to 350 degrees.
2. Grease two nine inch cake pans.
3. Sift dry ingredients together and set aside.
4. Beat butter and sugar together until light and fluffy, add eggs one at a time.
5. Add flour and milk to butter mixture, alternating flour and milk, ending with flour mixture.  Beat in vanilla extract.
6. Pour into prepared cake pans and bake at 350 degrees for 25-30 minutes until center of cake in "springy" to touch or knife inserted into middle of cake comes out clean.

Cream Cheese Frosting:
All recipes
Prep Time :: 10 minutes
Yields :: Enough for a 2 layer cake

:: Ingredients ::

• 2 (8 ounce) packages of cream cheese, at room temperature
• 1/2 cup butter, softened
• 2 cups confectioners sugar
• 1 tsp. pure vanilla extract

:: Directions ::

1. Cream together cream cheese and butter until light and fluffy.  Add vanilla extract.
2. Slowly beat in confectioners sugar. 
3. Icing must be kept refrigerated.

Week 3 :: Mom's Coconut Cream Cake

Happy Birthday Mom! 

Coconut Cake is one of my mother's favorite desserts and this year she requested it for her birthday.  I looked high and low for the perfect recipe.  I searched online (Martha Stewart's recipe calls for 10 sticks of butter!), called a friend in NC, searched through a dozen cookbooks including my Grandmother's Original Better Homes and Gardens Cookbook and Cooking in the Deep South given to my mother by Great Aunt Nell and Uncle Shelton, and I even had a sweet friend call her mom for a recipe (Thanks Emily!).  After ALL of this research I couldn't settle on just one recipe, so I took the best parts from each recipe, added my own little twist and came up with the recipe below. 

Coconut Cake:

Prep time :: 15 minutes

Cook time :: 20-25 minutes

:: Ingredients ::

• 1 cup butter
• 1 3/4 cup sugar
• 1 tsp. vanilla extract
• 3 cups cake flour (may use all purpose flour)
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1 cup coconut milk (may use plain milk)
• 6 egg whites

:: Directions ::

1. Preheat oven to 350 degrees.  Grease and flour three 9" cake pans.
2. Cream together butter and sugar.  Mix in vanilla extract.
3. Sift flour, baking powder, and salt together.
4. Add flour mixture and milk alternating to butter mixture, ending with flour mixture.  Mix well.
5. Beat eggs until a stiff peak forms.  Fold into batter.
6. Pour batter into prepared cake pans.
7. Bake in preheated oven for 20-25 minutes until toothpick inserted into center comes out clean.

:: Helpful Hint :: Hold the pans 3-4" above the counter and drop to level out batter in pan.

Coconut Filling:

Prep time :: 5 minutes

:: Ingredients ::

• 1 cup sour cream
• 1 cup sugar
• 1/2 package shredded coconut 
• + remainder of coconut milk

:: Directions ::

1. Mix together sour cream, sugar, coconut, and remainder of coconut milk left in can (optional).  Set aside.

Coconut Icing

Prep time :: 10 minutes

Cook time :: 15 minutes

:: Ingredients ::

• 1 1/2 cup sugar
• 1/2 tsp. cream of tartar (or 1 Tbsp. corn syrup)
• 1/4 tsp. salt
• 1/2 cup hot water
• 2 Tbsp. coconut rum (optional)
• 3 egg whites
• 1 tsp. vanilla extract

:: Directions ::

1. Mix sugar, cream of tartar, salt, hot water, and coconut rum in saucepan over medium heat.  Cook, stirring occasionally until sugar is dissolved and mixture is clear.  Continue cooking without stirring until syrup is 238-240 degrees on a candy thermometer (about 10 minutes over medium heat).
2. Meanwhile, in a large mixing bowl beat eggs with electric mixer until soft peak forms.  
3. Remove syrup from heat and slowly beat into the eggs. Continue beating with electrical mixer until a stiff peak forms about 5 minutes).  Add vanilla extract and coloring if desired.
   

Assembling the cake ::

• Place strips of wax paper on the surface of the plate you will be serving the cake off.  These help to keep your surface clean while decorating and will be removed before decorating (Tip courtesy of Mama Whaley).

• Place first cake later upside down on plate. Top with 1/2 the filling mixture.  Place second layer upside down and top with remainder of filling. Place the final layer upside down on top (this creates a smoother surface for icing).
• Cover top and sides of cake with prepared icing.
• Finish off the cake however you like!  I used a few drops of red food coloring to make the icing pink, sprinkled the cake with the remainder of the shredded coconut and embellished with a lime slice.
• Chill the cake overnight (up to three days) in the refrigerator. If needed, it may be served immediately.

Happy Baking!

Week 2 :: Cupcakes!

Happy Friday friends!  This week I am sharing two wonderful cupcake recipes; Cookies and Cream and Chocolate with Buttercream Icing.  I am quite proud of the Cookies and Cream version.  It's not everyone's favorite but if you love cookies and cream ice cream then you MUST try this recipe!

Cookies and Cream Cupcakes
Prep time :: 15 minutes
Total time :: 30 minutes
Yields :: 16 cupcakes

:: Ingredients ::

• 1/2 cup butter, softened at room temperature
• 2/3 cup granulated white sugar
• 3 large eggs
• 1 tsp. vanilla extract
• Zest of 1 lemon
• 1 1/2 cups all purpose flour
• 1 1/2 t. baking powder
• 1/4 t. salt
• 1/4 cup milk
• 6 crushed Oreo cookies

:: Directions ::

1. Preheat oven to 350 degrees. Line muffin tins with cupcake liners.
2. Sift together flour, baking powder, and salt.  Set aside
3. In a large mixing bowl beat together butter and sugar until light and fluffy.  Add eggs one at a time beating well after each addition.  Beat in vanilla extract and lemon zest.
4. Turn the mixer on a low speed and add the milk and flour mixture alternating until well mixed.
5. Fill muffin cups evenly about 2/3 full.
6. Bake for 15-18 minutes. Remove when toothpick inserted into middle of cupcake comes out clean.
7. Cool completely on a wire rack before icing. 

Chocolate Cupcakes
Prep time :: 15 minutes
Total time :: 30 minutes
Yields :: 16 cupcakes

:: Ingredients ::

• 1 1/3 cups all purpose flour
• 1/4 t. baking soda
• 2 tsp. baking powder
• 3/4 cup unsweetened cocoa powder
• 1/8 tsp. salt
• 1/4 cup butter, softened at room temperature
• 1 1/2 cup granulated white sugar
• 2 large eggs
• 1 tsp. vanilla extract
• 1 cup milk

:: Directions ::

1. Preheat oven to 350 degrees. Line muffin tins with cupcake liners.
2. Sift together flour, baking soda, baking powder, cocoa powder, and salt.  Set aside.
3. In a large mixing bowl beat together butter and sugar until light and fluffy.  Add eggs one at a time beating well after each addition.  Beat in vanilla extract.
4. Turn the mixer on a low speed and add the milk and flour mixture alternating until well mixed.
5. Fill muffin cups evenly about 2/3 full.
6. Bake for 13-15 minutes. Remove when toothpick inserted into middle of cupcake comes out clean.
7. Cool completely on a wire rack before icing.

Buttercream Icing
This icing is WONDERFUL!  It is thick and creamy yet not overpoweringly sweet.  It holds shape well when decorating and works with so many flavors.

Prep time :: 10-15 minutes
Yields :: Ices 12-18 cupcakes

:: Ingredients ::

• 10 Tbs. butter, softened at room temperature
• 1 lb. confectioners sugar
• 2 Tbs. heavy cream, at room temperature
• 1 tsp. vanilla extract
• Food coloring

:: Directions ::

1. In a large mixing bowl whip the butter at high speed until soft and fluffy.  
2. Slowly mix in sugar on low speed.  Add cream and vanilla slowly until combined.  
3. Beat at high speed for 3-4 minutes until very light and fluffy.  
4. Spread icing on completely cooled cupcakes. 

Note :: Icing may be refrigerated for up to a few days, brought back to room temperature and re-whipped to make fluffy again.

Blowing Kisses Designs 

Speaking of cupcakes, Blowing Kisses Designs makes the most ADORABLE non-edible cupcake gifts (among many other great gifts)! I gave these spa slippers to all the women in my family in their Christmas stockings and they were such a hit!
 

Each of the cupcakes below are made up of a diaper, washcloth and socks!  What a great baby gift! 

And these toddler hair clippies are so sweet!

 

Click here to check out Blowing Kisses Designs website! 

Week 1 :: Chocolate Chip Cookies

Might as well start Week 1 with a staple recipe.  These Chocolate Chip Cookies are wonderful and you can add whatever you want (caramels, milk chocolate morsels, raisin, nuts, etc). My favorite variation, the Oatmeal Walnut Chocolate Chip Cookie, is included.  Modifications are noted in parenthesis and all else stays the same!  I shared these with friends this week and had all positive reviews....except for one that is.  I gave a piece to a little 2-year-old friend who chewed it up, spit it out, and handed it to a stranger.  So maybe there is still some work to be done :o)  Let me know if you try these or any variation.  Happy baking!

Chocolate Chip Cookies (Oatmeal Walnut Chocolate Chip Cookies)
All recipes
Prep time :: 10 minutes
Total time :: 1.5 hours
Yields :: 24 cookies (36 cookies)


:: Ingredients ::

• 2 cup flour (1 1/4 cup)
• 1/2 t. baking soda (same)
• 1/2 t. salt (same)
• 3/4 cup butter, softened (1 cup)
• 1 cup packed brown sugar (same)
• 1/2 cup white sugar (same)
• 1 T. vanilla extract (same)
• 2 eggs (same)
• 2 cups semisweet chocolate chips (1 cup)
• (+ 1 cup walnuts)
• (+ 3 cups oatmeal)

:: Directions ::

1. Sift together flour, baking soda, and salt.  Set aside.
2. Place butter in a microwave safe bowl and microwave for 15 seconds (no need to microwave if using an electric mixer). Add both brown and white sugar and cream together.  Add vanilla extract, eggs and mix well.  Stir in flour mixture. Add chocolate chips (walnuts and oatmeal if desired) and stir until just mixed.
3. Refrigerate dough for 1-2 hours (up to 3 days).
4. Preheat oven to 325 degrees.
5. Roll dough into balls about 1.5" in diameter.  Place on cookie sheet with 2" between cookies.
6. Bake in preheated oven for 12-14 minutes.
7. Allow cookies to cool for 3-5 on sheet before transferring to wire rack to cool completely.

I used a lot of recipes from allrecipes.com.  It's easy to navigate their site, search and sort by rating and end up with some simple and great recipes.  You will see this site linked many times throughout the year!