All posts in category Desserts

Easter Egg(Carton) Cupcakes

Well, I don’t know about you, but Easter sort of crept up on me this year. I’m so glad that Candice and I did the little photo shoot beforehand, because otherwise I don’t know what I’d have to share with you today (p.s. Check out Candice’s newly designed site!)! We’ve had family in town (actually three separate families). I love having family visit, and I love that my kids get to play with their cousins, but when it happens, everything else takes a back seat (which, I think, is how it should be!).

These are mini lemon pound cakes, and I just topped them with a buttercream frosting and a blackberry.  I adapted this from one of my Nan’s recipes, and I think they look like Spring in a carton, which is why they are perfect for Easter! I’m going to give you the recipe for these mini cupcakes, but is it wrong that I think one of the best things about this is the packaging?! I’m not going to lie, there is a local bakery in town, Bird Bakery, and this is how they package a dozen of their mini cupcakes. I had never seen anything like it, and I thought it was the best idea. If you live in San Antonio, head over to Bird to try their delicious flavors, but if you want to try this at home, there are a few sources that I have found for egg cartons. I got these mini cartons at Bath and Body Works after Christmas, but right now World Market is selling adorable cupcake kits with cartons, and I found some others on Bake it Pretty. If you think you’ll be needing hundreds because you have that many friends, then you can also go to a farm supplier.

 

I think this is the perfect hostess gift for someone having you over for Easter dinner, or for an Easter Egg Hunt. We are looking forward to even more cousin time this week-end!What are your week-end plans?

Extremely Easy Lemon Cupcakes

Ingredients:

  • 1 box yellow cake mix
  • 1 package instant lemon pudding
  • 1 tsp. lemon zest
  • 1 tsp. lemon juice
  • 1 c. water
  • 1/2 c. oil

Instructions:

  1. Combine all ingredients and beat for 5 minutes. The time here is important, because it’s what gives the cake it’s amazing texture.
  2. Fill lined mini muffin tins 3/4 full and bake in a 350º oven for 8-10 minutes.
  3. Top them with frosting, whipped cream, a glaze, or they’re equally delicious plain!

 

 

 

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Easter Egg(Carton) Cupcakes
Prep time: 
Cook time: 
Total time: 

Serves: 10
 

Extremely Easy Lemon Cupcakes
Ingredients
  • 1 box yellow cake mix
  • 1 package instant lemon pudding
  • 1 tsp. lemon zest
  • 1 tsp. lemon juice
  • 1 c. water
  • ½ c. oil

Instructions
  1. Combine all ingredients and beat for 5 minutes. The time here is important, because it’s what gives the cake it’s amazing texture.
  2. Fill lined mini muffin tins ¾ full and bake in a 350º oven for 8-10 minutes.
  3. Top them with frosting, whipped cream, a glaze, or they’re equally delicious plain!

4 Comments
by on March 28, 2013  •  Permalink
Posted in Desserts, Easter, From Ruth's Kitchen
Posted by Sarah on March 28, 2013

http://www.franklyentertaining.com/2013/03/28/easter-eggcarton-cupcakes/

Lime Floats for St. Patrick’s Day

 

 

image

 St. Patrick’s Day is coming up on Sunday, so I thought I’d post a couple of green ideas this week. Actually, I think this is the only recipe that’s green, but this week will definitely have a theme!

First up: Lime Floats! I don’t know many people who don’t enjoy an ice cream float. What’s not to love?! The twist with this float is that we used lime sherbet with the lime soda. If you want to make a version that’s also delicious for those who have egg and dairy allergies, you can use lime sorbet.

This image came from last week’s photo session with Candice. I am always completely blown away by the way she puts things together. Hopefully we’ll bet to do some more of these food/photo sessions. I learn so much from them.

If you’re planning a St. Patrick’s Day feast, this would make a wonderful dessert. Stay tuned for some more Irish ideas as the week goes on.

Lime Floats

Ingredients:

  • Lime Soda
  • Lime Sherbet or sorbet

Instructions:

  1. Put two scoops of sherbet in a tall class and fill with soda.
  2. Serve with a straw and a spoon!

 

3 Comments
by on March 11, 2013  •  Permalink
Posted in Allergy ideas, Desserts, drinks, kid-friendly, St. Patrick's Day
Posted by Sarah on March 11, 2013

http://www.franklyentertaining.com/2013/03/11/lime-floats-for-st-patricks-day/

Warm Blueberry Sauce

I have actually been making a lot of new things lately, but for whatever reason haven’t been posting about them. Today Candice came over for another food shoot, so, hopefully in the next couple of weeks I’ll have quite a few new posts for you guys. I’m really excited about everything we did today.

This is actually a recipe that I’ve made a few times. I think the magic of this sauce is that it goes really well with a dessert like pound cake or ice cream, but it  goes equally well with pancakes or waffles. In fact, I think it would be perfect with the Lemon Ricotta Pancakes. You can serve this sauce cold, but it’s infinitely better warm. The almond flavor adds a bit of a surprise. This is actually pretty similar to what my mom used to make to top cheesecake, but she served it cold. I wonder how a warm sauce would work on a cold cheesecake. I may have to investigate further!

I’m looking forward to all the things we have coming up. Next week is our Spring Break, and as of yet, we don’t have any plans. Maybe it’ll just be a week of me and 5 kids in the kitchen! What could go wrong there?!

p.s. It’s Christina’s son’s birthday today … Happy 10th Joshua!!

Warm Blueberry Sauce

Ingredients:

  • 2 c. blueberries, fresh or frozen
  • 1 c. water
  • 3/4 c. sugar
  • 1 tsp. almond flavoring
  • pinch of cinnamon
  • 3 Tbsp. cornstarch
  • 1/2 c. cold water

Instructions:

  1. Heat blueberries, 1 cup of water , sugar, almond and cinnamon in a saucepan over medium heat.
  2. While the blueberry mixture is heating up, mix the cornstarch with the 1/2 cup of cold water.
  3. Once the mixture begins to boil and the cornstarch mixture, it should begin to thicken right away.
  4. Lower the heat to the lowest setting and keep warm until you’re ready to serve.

 

 

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Warm Blueberry Sauce
Prep time: 
Cook time: 
Total time: 

Serves: 8
 

Warm Blueberry Sauce
Ingredients
  • 2 c. blueberries, fresh or frozen
  • 1 c. water
  • ¾ c. sugar
  • 1 tsp. almond flavoring
  • pinch of cinnamon
  • 3 Tbsp. cornstarch
  • ½ c. cold water

Instructions
  1. Heat blueberries, 1 cup of water , sugar, almond and cinnamon in a saucepan over medium heat.
  2. While the blueberry mixture is heating up, mix the cornstarch with the ½ cup of cold water.
  3. Once the mixture begins to boil and the cornstarch mixture, it should begin to thicken right away.
  4. Lower the heat to the lowest setting and keep warm until you’re ready to serve.

1 Comment
by on March 7, 2013  •  Permalink
Posted in Desserts, sweet treats
Posted by Sarah on March 7, 2013

http://www.franklyentertaining.com/2013/03/07/warm-blueberry-sauce/

Hot Fudge Sauce

When Candice and I decided to throw the Valentine’s exchange, I was a little paranoid about what I should make for my Valentine. I had a few different ideas that could have worked, but in the end I decided to go with something that I knew most people would enjoy(well, everyone except my friend Diane who hates chocolate … she got caramel sauce instead). I mean, who doesn’t love hot fudge sauce?! The only problem was that I didn’t properly label them, and I never really explained my gift a the party, so if you ate your hot fudge cold, I apologize!

This recipe is another one from Nick Malgieri’s, Chocolate. It makes 2 cups, so I ended up doubling the recipe and using 8 of the 8oz mason jars. I packaged them in a white paper bag with a heart doily, and a hand stamped wooden spoon, and then I wrapped the package in baker’s twine. I was really happy with how they turned out, and I’ll be using the leftovers for our Valentine’s dessert tonight.

This sauce will keep in the fridge for a few weeks.

I hope everyone had a fabulous day of love!!

Hot Fudge Sauce

from Chocolate

Ingredients:

  • 1/4 c. water
  • 1 c. light corn syrup
  • 1 1/3 c. sugar
  • 1/4 tsp. salt
  • 4 oz. unsweetened chocolate, chopped
  • 1/2 c. cocoa powder
  • 4 Tbsp. unsalted butter
  • 1/4 c. whipping cream
  • 1 Tbsp. vanilla

Instructions:

  1. Combine water, corn syrup and sugar in a saucepan and bring to a boil, stirring often, until all the sugar crystals have melted. Boil 1 minute without stirring.
  2. Remove from heat and add the salt and chocolate. Let stand two minutes until chocolate has melted, then whisk smooth.
  3. Sift cocoa into a mixing bowl, add enough liquid to make a paste, then stir the paste back into the syrup.
  4. Whisk in remaining ingredients.
  5. Store sauce in a tightly covered jar in the refrigerator. Reheat opened jar over simmering water before serving.

 

 

 

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Hot Fudge Sauce
Author: 
Recipe type: Sauce
 

Hot Fudge Sauce from Chocolate
Ingredients
  • ¼ c. water
  • 1 c. light corn syrup
  • 1⅓ c. sugar
  • ¼ tsp. salt
  • 4 oz. unsweetened chocolate, chopped
  • ½ c. cocoa powder
  • 4 Tbsp. unsalted butter
  • ¼ c. whipping cream
  • 1 Tbsp. vanilla

Instructions
  1. Combine water, corn syrup and sugar in a saucepan and bring to a boil, stirring often, until all the sugar crystals have melted. Boil 1 minute without stirring.
  2. Remove from heat and add the salt and chocolate. Let stand two minutes until chocolate has melted, then whisk smooth.
  3. Sift cocoa into a mixing bowl, add enough liquid to make a paste, then stir the paste back into the syrup.
  4. Whisk in remaining ingredients.
  5. Store sauce in a tightly covered jar in the refrigerator. Reheat opened jar over simmering water before serving.

1 Comment
by on February 15, 2013  •  Permalink
Posted in Desserts
Posted by Sarah on February 15, 2013

http://www.franklyentertaining.com/2013/02/15/hot-fudge-sauce/

King Cake 2013

 

It seems like Mardi Gras is early this year. Fat Tuesday and Valentine’s day all in one week is a bit overwhelming, but all will be calm next week! If you still haven’t made your King Cake yet, don’t worry, you’ve got all afternoon!

This year I’m doing a cherry filling for the cake. I’m actually delivering this one to my husband’s work. The kids will have theirs after our pancake supper.

I’m pretty sure that I write about King Cake every year, but I’m not sure if I’ve mentioned my tip on colored sugar. King Cake takes a ton of purple, gold and green sugar. You would probably need to use one full bottle of sprinkles for each color to top the cake. That can make for an expensive snack. If you want to make your own colored sugar, just add a couple of drops of food coloring into a Ziploc bag with granulated sugar, and shake it up. You’ll get the same effect for pennies!

King Cake

Ingredients:

Cake:

  • 1 c. lukewarm milk
  • 1/2 c. granulated sugar
  • 2 Tbsp. yeast
  • 1 cup melted butter
  • 1 tsp. vanilla
  • 3 3/4 c. flour

Topping:

  • Powdered Sugar
  • Milk
  • Purple, Yellow and Green sprinkles

Instructions:

  1. For the cake, pour the warm milk into the bowl of a large mixer. Whisk in the granulated sugar and yeast, mixing until both the sugar and the yeast have dissolved.
  2. Once bubbles have developed on the surface of the milk and it begins to foam, whisk in the butter, egg, and vanilla. Add the   flour and fold into the wet ingredients with the dough hook of the mixer.
  3. Mix the dough for about 5 minutes.
  4. Cover the dough with a warm towel and set aside in a draft-free place to let it proof, or rise, for 1 1/2 hours or until the dough has doubled in volume.
  5. Preheat the oven to 375°F. Once the dough has risen, punch it down and roll it into a rectangle.  Spread the filling on the dough, leaving about an inch around all the edges. Roll the dough cinnamon roll style, seal edges and form a ring. Let it rise until it doubles in size, about 30 minutes.
  6. Bake for 30 minutes until cake is golden brown. Let cool.
  7. While cake is cooling, prepare glaze by combining powdered sugar and milk.
  8. Top the glaze with huge amounts of gold, green and purple sugar.
  9. Don’t forget to insert the plastic baby before serving!

 

 

 

 

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King Cake 2013
Recipe type: Bread/ Dessert
Prep time: 
Cook time: 
Total time: 

Serves: 8
 

King Cake
Ingredients
  • Cake:
  • 1 c. lukewarm milk
  • ½ c. granulated sugar
  • 2 Tbsp. yeast
  • 1 cup melted butter
  • 1 tsp. vanilla
  • 3¾ c. flour
  • Topping:
  • Powdered Sugar
  • Milk
  • Purple, Yellow and Green sprinkles

Instructions
  1. For the cake, pour the warm milk into the bowl of a large mixer. Whisk in the granulated sugar and yeast, mixing until both the sugar and the yeast have dissolved.
  2. Once bubbles have developed on the surface of the milk and it begins to foam, whisk in the butter, egg, and vanilla. Add the   flour and fold into the wet ingredients with the dough hook of the mixer.
  3. Mix the dough for about 5 minutes.
  4. Cover the dough with a warm towel and set aside in a draft-free place to let it proof, or rise, for 1½ hours or until the dough has doubled in volume.
  5. Preheat the oven to 375°F. Once the dough has risen, punch it down and roll it into a rectangle.  Spread the filling on the dough, leaving about an inch around all the edges. Roll the dough cinnamon roll style, seal edges and form a ring. Let it rise until it doubles in size, about 30 minutes.
  6. Bake for 30 minutes until cake is golden brown. Let cool.
  7. While cake is cooling, prepare glaze by combining powdered sugar and milk.
  8. Top the glaze with huge amounts of gold, green and purple sugar.
  9. Don’t forget to insert the plastic baby before serving!

4 Comments
by on February 12, 2013  •  Permalink
Posted in bread, Desserts, Food to Share
Posted by Sarah on February 12, 2013

http://www.franklyentertaining.com/2013/02/12/king-cake-2013/

Pink Lemon Bars

 

I’m a little late in posting this. Last week I went to Central Market for their Citrus Fest. I had so much fun walking around the store and sampling all the different kinds of citrus that were on display. The reason I’m late with this is that Citrus Fest ended on Monday, but don’t let that stop you from heading to your local market to see what citrus is in season. They had all kinds of things that they don’t normally offer. Am I the only one who had never heard of Buddha’s Hand? I would have bought one, but they were $6 each, and that seemed like a lot for a fruit that is used mostly for fragrance purposes!

I think Citrus Fest in the middle of January is a genius idea. Who isn’t ready for a little bit of zesty vitamin C in the middle of the blahest month of the year?! I always love picking up blood oranges when I can find them, and this year I discovered the delightful Kishu Mandarin and the pink lemon. I was a little disappointed the the inside of the lemon wasn’t bright pink, but I loved the green strips on the outside. I decided to try my hand at some pink lemon bars.

As a kid, lemon bars were my favorite thing about any church event that involved food. We never made them just for home, we had to have somewhere to take them. I love how tangy these bars are, and they seem like the perfect ray of sunshine in the middle of Winter.

Do you have anything that like to make to get you out of the Winter doldrums?

Pink Lemon Bars:

adapted from Better Homes and Gardens

Ingredients:

  • 1/3 cup butter
  • 1/4 c. powdered sugar
  • 1 c. flour
  • 2 eggs
  • 3/4 c. sugar
  • 2 Tbsp. flour
  • zest from one small lemon
  • 3 Tbsp. lemon juice
  • 1/4 tsp. baking powder

Instructions:

  1. Beat butter until smooth.
  2. Add the powdered sugar and mix until combined. Add in the 1 c. of flour and mix until small crumbs form.
  3. Press crumb mixture into an ungreased 8 x 8 pan. Bake in a 350º oven for 15 minutes.
  4. While the crust is baking, beat the eggs with the 3/4 c. of sugar.
  5. Add the lemon peel, lemon juice, flour and baking powder. Mix well.
  6. Pour filling over the baked crust and place bake in the oven for 20 minutes.
  7. After baking, let cool and cut into squares. You can also top the squares with more powdered sugar.

 

 

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Pink Lemon Bars
Prep time: 
Cook time: 
Total time: 

Serves: 8
 

Pink Lemon Bars: adapted from Better Homes and Gardens
Ingredients
  • ⅓ cup butter
  • ¼ c. powdered sugar
  • 1 c. flour
  • 2 eggs
  • ¾ c. sugar
  • 2 Tbsp. flour
  • zest from one small lemon
  • 3 Tbsp. lemon juice
  • ¼ tsp. baking powder

Instructions
  1. Beat butter until smooth.
  2. Add the powdered sugar and mix until combined. Add in the 1 c. of flour and mix until small crumbs form.
  3. Press crumb mixture into an ungreased 8 x 8 pan. Bake in a 350º oven for 15 minutes.
  4. While the crust is baking, beat the eggs with the ¾ c. of sugar.
  5. Add the lemon peel, lemon juice, flour and baking powder. Mix well.
  6. Pour filling over the baked crust and place bake in the oven for 20 minutes.
  7. After baking, let cool and cut into squares. You can also top the squares with more powdered sugar.

5 Comments
by on January 24, 2013  •  Permalink
Posted in Desserts, squares, Uncategorized
Posted by Sarah on January 24, 2013

http://www.franklyentertaining.com/2013/01/24/pink-lemon-bars/

Black Forest Cheesecake

I am a sucker for a Black Forest Cake. I don’t know what it is about the mixture of chocolate cake, cherries and whipped cream, but I have loved it ever since I was a little kid! I don’t know if you’ve noticed this though, Black Forest Cake isn’t as easy to find as it used to be. Restaurants are all into farm to table, and “locally grown!” Sometimes I’m not in the mood for a poached pear (honestly, I’m never in the mood for a poached pear), I just want something decidedly unhealthy!

A couple of years ago, my amazing friend Dixie went all out and made me a Black Forest Cake … from scratch! It was amazing, but since she has moved far away, I have been left to my own devices! I decided to make a Black Forest Cheesecake for when Candice came over to take pictures. The picture is hers, and the cake is mine. I would normally try to be a little humble about this, but the cake was amazing! I didn’t make my own cherry pie filling, and I didn’t even use the whipped cream that we had on hand. It’s extremely rich, so I suggest making it for a crowd. I can’t be responsible for you eating a whole cheesecake!

For this particular cheesecake I used Oreos instead of the cookie crumbs. I liked the texture of the crust with the cream filling. Also, make sure to beat the mixture after each egg, the texture of the batter can go weird very quickly! I also used the best cherry pie filling I could find. It was in a glass jar, which I think helped, because it didn’t have any sort of metallic taste, which you can get with a can.

Black Forest Cheesecake

Ingredients:

  • 1 1/2 c. crushed Oreos
  • 1/4 c. melted butter
  • 3 x  80z. packages Cream Cheese
  • 3/4 c. Sugar
  • 3 Eggs
  • 1 tsp. Vanilla
  • 1 cup chocolate chips, melted
  • 1 container Cherry Pie Filling

Instructions:

  1. Combine cookie crumbs and melted butter and press into a springform pan and bake at 350º for 10 minutes.
  2. Cream together cream cheese and sugar.
  3. Add eggs, one at a time, mixing after each addition.
  4. Mix in vanilla.
  5. Stir in melted chocolate chips.
  6. Bake at 425º for ten minutes and then lower the temperature to 250º for 45 minutes.
  7. Put it in the fridge overnight. Top with cherry pie filling right before serving.

 

 

 

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Black Forest Cheesecake
Prep time: 
Cook time: 
Total time: 

Serves: 10
 

Black Forest Cheesecake
Ingredients
  • 1½ c. crushed Oreos
  • ¼ c. melted butter
  • 3 x  80z. packages Cream Cheese
  • ¾ c. Sugar
  • 3 Eggs
  • 1 tsp. Vanilla
  • 1 cup chocolate chips, melted
  • 1 container Cherry Pie Filling

Instructions
  1. Combine cookie crumbs and melted butter and press into a springform pan and bake at 350º for 10 minutes.
  2. Cream together cream cheese and sugar.
  3. Add eggs, one at a time, mixing after each addition.
  4. Mix in vanilla.
  5. Stir in melted chocolate chips.
  6. Bake at 425º for ten minutes and then lower the temperature to 250º for 45 minutes.
  7. Put it in the fridge overnight. Top with cherry pie filling right before serving.

2 Comments
by on December 5, 2012  •  Permalink
Posted in Desserts
Posted by Sarah on December 5, 2012

http://www.franklyentertaining.com/2012/12/05/black-forest-cheesecake/

Hosting a Macaron Making Party

A couple of months ago a friend of mine suggested that we should throw a macaron party. Basically, she thought it would be a good idea to get some ladies together and learn how to make these wonderfully intimidating french delicacies.

Even though I’m not the best at coming up with ideas, I am skilled at taking ideas and running with them! I talked to the people over at King Arthur Flour, and they agreed to help us out with some of the supplies like the almond four and some coloring and flavoring. I think my favorite part of this whole experience was searching through the amazing flavors and trying to decided which one to pick (if you’re curious, I picked coconut!)

Before planning this party, I had only eaten macarons, I had never actually attempted making them. I’m going to write another post about the things I learned about macaron making; this post is mostly about hosting a learning luncheon!!

When you’re hosting a hands-on type of lunch, you need to make sure that there is enough room for everyone to work comfortably. In my head I imagined about 8 people, but I always forget about me, plus I had a hard time narrowing down the guest list! I think we ended up with about ten people at lunch. It worked pretty well, because there were always people who were sitting and chatting, and people who were at the table trying out their macaron skills.

Because the macarons required a bit of space, I decided to forgo a formal seating arrangement for lunch. Instead, I set up a simple buffet style lunch that people could eat while I explained the recipe. I made chicken salad puffs and some squash soup. I didn’t make any dessert because we were making the cookies. Of course, I didn’t really think about how if people were eating the cookies, they wouldn’t have any to take home! Next time I might also set out some fruit.

Macarons are a time consuming adventure, and because I wanted people to see how they looked at every stage in the recipe I had to make three separate batches, all at different times! Even though I felt like I made a ton of cookies, there weren’t enough for everyone to eat there and take home. Second lesson, always make more than you think you’ll need!

Every time I have company, I get rushed at the end, and I hardly have time to brush my hair. I made a goal for this party to brush my hair and put on lipstick! I accomplished my goal, but unfortunately some of the cute decorations I had envisioned fell by the wayside!

My third and final lesson, no one else knows what you have planned, and so your guests have no clue if something is missing! Don’t apologize for missing soda or a messy back room. Just have fun, and your guests will have fun too!

I’m already planning my next lunch adventure. Anything you’d like to see?

 

5 Comments
by on November 20, 2012  •  Permalink
Posted in Desserts, Entertaining Ideas, Uncategorized
Posted by Sarah on November 20, 2012

http://www.franklyentertaining.com/2012/11/20/hosting-a-macaron-making-party/

Diane’s Soapapilla Cheesecake

When I first moved to San Antonio a little over five years ago, I met Diane. People always ask if I’m part of her family because we share the same last name. We’re not officially family, but she is definitely one of my best friends. She was a little intimidating the first time I met her (I used the words “shut up,” and that’s a big no-no for her!), but now that I know her, I love her to death! She also happens to be the best piano teacher ever!

The picture of us was taken at one of this year’s Fiesta events. That’s right, we’re Fiesta buddies, piano buddies and rodeo buddies! She’s the kind of friend who will fly a pulled pork burrito halfway across the country! If you don’t know Diane, you don’t know what you’re missing. As a consolation prize though, I can offer you Diane’s recipe for soapapilla cheesecake. These pictures are from two different cheesecake baking sessions. This was so tasty that there wasn’t enough left of the finished dessert to get a picture! The second time I made this, I decided to try a mini version. I think I prefer the mini version because you don’t destroy the pretty by slicing it!

If you’re not familiar with soapapillas, they’re a deep fried flatbread that’s dusted with cinnamon sugar, and usually served with honey. This cheesecake is made very easy by using refrigerated crescent roll dough for the crust and topping. I just discovered a flat sheet of crescent roll dough that’s designed for recipes like this. If you can’t find the single sheet, just press the perforations together.

I made a couple of changes from Diane’s original recipe, but the idea was all hers! If you don’t have any of the cinnamon filling, just add a bit of cinnamon sugar to the batter. Seriously though, if you haven’t tried the cinnamon filling, you need to!

Diane’s Soapapilla Cheesecake

Ingredients:

  • 2 x tube crescent roll dough
  • 2 x 8 oz pckg. cream cheese
  • 1 c. sugar
  • 2 x eggs
  • 1 tsp. vanilla
  • 3 Tbsp. Baker’s Cinnamon Filling mixed with water
  • cinnamon sugar
  • 1/4 c. butter, melted

Directions:

  1. Mix cream cheese and sugar until smooth.
  2. Add eggs, one at a time, mixing well after each addition.
  3. Mix in vanilla.
  4. Use a biscuit cutter to cut circles out of the dough.
  5. Line a greased muffin tin with circles.
  6. Fill lined muffin tins with batter until 3/4 full.
  7. Add a teaspoon of cinnamon filling to the batter in each cavity.
  8. Top each mini cake with another dough circle.
  9. Brush each mini cake with melted butter and sprinkle with cinnamon sugar.
  10. Bake in a 350º oven for 25 min.
  11. Cool in refrigerator overnight.
  12. Served with strawberries.

 

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Diane’s Soapapilla Cheesecake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 

Serves: 12
 

Diane’s Soapapilla Cheesecake
Ingredients
  • 2 x tube crescent roll dough
  • 2 x 8 oz pckg. cream cheese
  • 1 c. sugar
  • 2 x eggs
  • 1 tsp. vanilla
  • 3 Tbsp.
  • Baker’s Cinnamon Filling
  • mixed with water
  • cinnamon sugar
  • ¼ c. butter, melted

Instructions
  1. Mix cream cheese and sugar until smooth.
  2. Add eggs, one at a time, mixing well after each addition.
  3. Mix in vanilla.
  4. Use a biscuit cutter to cut circles out of the dough.
  5. Line a greased muffin tin with circles.
  6. Fill lined muffin tins with batter until ¾ full.
  7. Add a teaspoon of cinnamon filling to the batter in each cavity.
  8. Top each mini cake with another dough circle.
  9. Brush each mini cake with melted butter and sprinkle with cinnamon sugar.
  10. Bake in a 350º oven for 25 min.
  11. Cool in refrigerator overnight.
  12. Served with strawberries.

1 Comment
by on October 1, 2012  •  Permalink
Posted in Desserts
Posted by Sarah on October 1, 2012

http://www.franklyentertaining.com/2012/10/01/dianes-soapapilla-cheesecake/

Black Bottom Squares

I really was going to post earlier this week. I had some great cookies. I had the post mostly written and the pictures were uploaded, and then I couldn’t find where I wrote the recipe! Maybe I’ll uncover it later in the week, or maybe it will forever be lost!

Right now we’re in the middle of watching a couple of kids while their parents are on vacation. This is the family who watched our kids while we were in Europe, and now we’re returning the favor. I don’t know about you, but I try to be on my best behavior for company … even play date company! I know how little kids talk and notice everything, so I’m hoping to distract them from my messy floors with yummy treats!

In the meantime I’ll give you delicious Black Bottom Squares. These squares have a chocolate shortbread crust, which makes them a little different from the every day. I think these are a cross between a Twix bar and a Mounds bar. The original recipe called for nuts, but because of the allergies at my house we left the nuts in the pantry. I also left out the coffee from the chocolate frosting.

When you make these, make sure you cut them into small squares. These treats offer a lot of bang for your buck… I think decadent is the appropriate word! This is probably the best chocolate frosting I’ve tried (it may have been the use of the expensive cocoa!). I don’t know how to adequately describe the richness of these miniature delights, suffice it say,that these are the kind of treats that Marie Antoinette would have ignored the masses for!

Black Bottom Squares

Adapted from Company’s Coming

Ingredients:

  • 1/2 c. butter, softened
  • 1/4 c. cocoa
  • 1/4 c. sugar
  • 3/4 c. flour
  • 2 x eggs
  • 1 1/4 c. packed brown sugar
  • 1 tsp. flour
  • 1 tsp. baking powder
  • 1 tsp. vanilla
  • 1 c. sweetened coconut
  • 1 1/4 c. icing sugar
  • 1/4 c. cocoa
  • 3 Tbsp. butter, softened
  • 2 tbsp. water

Directions:

  1. For the crust: combine 1/2 c. butter, 1/4 c. cocoa 1/4 c. sugar and 1 c. flour; mix together and press into an ungreased 9×9 pan.
  2. Bake the crust in a 350º oven for 10 minutes.
  3. While the crust is baking, prepare filling.
  4. Beat eggs until frothy.
  5. Add brown sugar, 1 tsp. flour, baking powder, vanilla and coconut. Stir to combine.
  6. Spread over crust and bake in a 350º oven for 25 minutes. Cool.
  7. Prepare the icing by combining the icing sugar, 3 Tbsp. butter, 1/4 c. cocoa, and water. Mix until smooth. If it’s too thick, add more water.
  8. Spread icing on top of the cooled coconut layer. Enjoy!

 

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Black Bottom Squares
Recipe type: Dessert
Prep time: 
Cook time: 
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Black Bottom Squares Adapted from Company’s Coming
Ingredients
  • ½ c. butter, softened
  • ¼ c. cocoa
  • ¼ c. sugar
  • ¾ c. flour
  • 2 x eggs
  • 1¼ c. packed brown sugar
  • 1 tsp. flour
  • 1 tsp. baking powder
  • 1 tsp. vanilla
  • 1 c. sweetened coconut
  • 1¼ c. icing sugar
  • ¼ c. cocoa
  • 3 Tbsp. butter, softened
  • 2 tbsp. water

Instructions
  1. For the crust: combine ½ c. butter, ¼ c. cocoa ¼ c. sugar and 1 c. flour; mix together and press into an ungreased 9×9 pan.
  2. Bake the crust in a 350º oven for 10 minutes.
  3. While the crust is baking, prepare filling.
  4. Beat eggs until frothy.
  5. Add brown sugar, 1 tsp. flour, baking powder, vanilla and coconut. Stir to combine.
  6. Spread over crust and bake in a 350º oven for 25 minutes. Cool.
  7. Prepare the icing by combining the icing sugar, 3 Tbsp. butter, ¼ c. cocoa, and water. Mix until smooth. If it’s too thick, add more water.
  8. Spread icing on top of the cooled coconut layer. Enjoy!

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1 Comment
by on September 26, 2012  •  Permalink
Posted in Desserts, squares, sweet treats
Posted by Sarah on September 26, 2012

http://www.franklyentertaining.com/2012/09/26/black-bottom-squares/

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