EASTER VANILLA CREAM PIE
INGREDIENTS FOR THE PIE:
1 (9-INCH) PRE-MADE GRAHAM CRACKER CRUST PIE
1 (3.4 OZ) PACKAGE INSTANT VANILLA PUDDING MIX
1 (8 OZ) PACKAGE CREAM CHEESE, SOFTENED TO ROOM TEMPERATURE
1 CUP COLD MILK
1 (8 OZ) CONTAINER WHIPPED TOPPING (LIKE COOL WHIP), THAWED AND DIVIDED IN HALF
OPTIONAL: 2 DROPS OF ANY FOOD COLORING FOR PASTEL COLORS/
GARNISH: FRESH BERRIES (STRAWBERRIES,BLUEBERRIES)/EXTRA WHIPPED CREAM OR CRUSHED GRAHAM CRACKERS
1. PREPARE THE PUDDING BASE
IN A LARGE MIXING BOWL, WHISH TOGETHER THE INSTANT VANILLA PUDDING MIX AND THE COLD MILK UNTIL WELL COMBINED AND STARTING TO THICKEN. SET THIS ASIDE FOR A FEW MINUTES.
2. CREAM THE CHEESE
IN A SEPERATE BOWL, BEAT THE SOFTENED CREAM CHEESE USING A HAND MIXER UNTIL IT IS COMPLETELY SMOOTH AND FREE OF LUMPS. Tip: If it's still firm, microwave it for 15 to 20 seconds to soften further.
3. COMBINE THE FILLINGS
ADD THE PUDDING MIXTURE TO THE BEATEN CREAM CHEESE. BEAT THEM TOGETHER UNTIL MIXTURE IS FULLY INCORPORATED AND SMOOTH.
4. FOLD IN WHIPPED TOPPING
GENTLY FOLD IN HALF (ABOUT 4 OZ) OF THE WHIPPED TOPPING USING A SPATULA. MIX UNTIL THE FILLING IS LIGHT, FLUFFY AND UNIFORM IN COLOR.
5. ASSEMBLE AND CHILL
SPOON THE FILLING INTO THE GRAHAM CRACKER CRUST PIE, SMOOTHING THE SURFACE WITH A SPATULA. COVER AND REFRIGERATE FOR AT LEAST 4 HOURS (OR OVERNIGHT) UNTIL FIRM.
6. GARNISH AND SERVE
JUST BEFORE SERVING, SPREAD THE REMAINING WHIPPED TOPPING OVER THE TOP OF THE PIE. DECORATE WITH FRESH BERRIES OR A SPRINKLE OF GRAHAM CRACKER CRUMBS IF DESIRED
ENJOY AND HAPPY EASTER SUNDAY!
VALENTINE'S DAY STRAWBERRY CAKE
This recipe yields a soft strawberry cake from the heart
INGREDIENTS FOR THE CAKE:
2 1/2 CUPS ALL PURPOSE FLOUR
2 1/2 TSP BAKING POWDER
1/2 TSP BAKING SODA
1/2 TSP SALT
1 CUP (2 STICKS) UNSALTED BUTTER, SOFTENED
1 1/2 CUPS GRANULATED SUGAR
4 LARGE EGGS (ROOM TEMP)
2 TSP VANILLA EXTRACT
1/2 CUP FRESH STRAWBERRY PUREE
OPTIONAL: 2 DROPS OF PINK FOOD COLORING FOR A DEEPER PINK
FOR THE CREAM CHEESE FROSTING:
16 OZ CREAM CHEESE; SOFTENED
1/2 CUP (1 STICK) UNSALTED BUTTER; SOFTENED
4-5 CUPS POWDERED SUGAR
1 TSP VANILLA EXTRACT
OPTIONAL: 1-2 TBSP FREEZE-DRIED STRAWBERRY POWDER FOR EXTRA FLAVOR/COLOR
1. PREPARE FOR BAKING
PREHEAT OVEN TO 350 DEGREES FARENHEIT. GREASE AND FLOUR TWO 9-INCH ROUND OR HEART SHAPED CAKE PANS
2. MAKE STRAWBERRY PUREE
BLEND FRESH STRAWBERRIES IN A BLENDER UNTIL SMOOTHSIMMER IN A SMALL SAUCEPAN OVER MEDIUM HEAT FOR 5-10 MINUTES, STIRRING OCCASIONALLY, UNTIL REDUCED TO A THICK, CONCENTRATED PUREE(YOU WANT 1/2 CUP REMAINING.
LET IT COOL COMPLETELY
3. MIX THE DRY INGREDIENTS
IN A MEDIUM BOWL, WHISK TOGETHER THE FLOUR, BAKING POWDER, BAKING SODA, SALT.
4. CREAM BUTTER & SUGAR
IN A LARGE BOWL BEAT THE BUTTER AND SUGAR TOGETHER FOR 3-4 MINUTES UNTIL LIGHT AND FLUFFY. ADD EGGS ONE AT A TIME, FOLLOWED BY THE VANILLA
5. COMBINE
ALTERNATELY ADD THE DRY INGREDIENTS AND BUTTERMILK, STARTING AND ENDING WITH THE DRY INGREDIENTS. MIX UNTIL JUST COMBINED
6. ADD FLAVOR
GENTLY MIX IN THE COOLED STRAWBERRY PUREE (AND FOOD COLORING, IF USING) UNTIL INCORPORATED.
7. BAKE
DIVIDE BETTER UNTO PANS AND VAKE FOR 25-30 MINUTES, OR UNTIL A TOOTHPICK COMES OUT CLEAN.
8.COOL
LET CAKES COOL IN THE PAN FOR 10 MINUTES, THEN TURN ONTO A WIRE RACK TO COOL COMPLETELY BEFORE FROSTING.
9.MAKE FROSTING
BEAT CREAM CHEESE AND BUTTER UNTIL SMOOTH. ADD POWDERED SUGAR, VANILLA, AND STRAWBERRY POWDER (IF USING) AND BEAT UNTIL FLUFFY
10. ASSEMBLY
FROST BETWEEN LAYERS AND AKK OVER THE CAKE.GARNISH WITH FRESH STRAWBERRIES.
ENJOY AND HAPPY VALENTINES DAY!
@chaosdreamland
LEMON CHAMPAGNE COOKIES RECIPE
This recipe yields a soft, buttery cookie with a bright lemon flavor and a hint of champagne in the glaze.
INGREDIENTS FOR THE COOKIES:
1 1/2 CUPS UNSALTED BUTTER, AT ROOM TEMPERATURE
2 TSP FRESH LEMON ZEST
1 CUP GRANULATED SUGAR
3 1/2 CUPS ALL PURPOSE FLOUR
1 TEASPOON VANILLA EXTRACT
1/4 TEASPOON SALT
FOR THE CHAMPAGNE GLAZE:
2 CUPS POWDERED SUGAR
3+ TABLESPOONS CHAMPAGNE (OR LEMON JUICE FOR A NON-ALCOHOLIC OPTION)
OPTIONAL: EDIBLE PEARLS OR SPRINKLES FOR DECORATION
1. CREAM THE INGREDIENTS
CREAM THE SUGAR, BUTTER AND LEMON ZEST IN A LARGE BOWL UNTIL JUST COMBINED AND FLUFFY, ABOUT 45 SECONDS
2. MIX
MIX IN THE VANILLA EXTRACT, FLOUR, AND SALT ON LOW SPEED UNTIL THE DOUGH JUST STARTS TO COME TOGETHER.YOU MAY NEED TO USE YOUR HANDS TO FORM A COHESIVE DOUGH.
3. CHILL
CHILL THE DOUGH BY SHAPING IT INTO A FLAT, ROUND DISK AND WRAPPING IT IN PLASTIC WRAP. REFRIGERATE FOR AT LEAST 30 MINUTES.
4. PREHEAT
PREHEAT THE OVEN 350 DEGREES FARANHEIT AND LINE TWO COOKIE SHEETS WITH PARCHMENT PAPER.
5. ROLL
ROLL OUT THE DOUGH ON A LIGHTLY FLOURED SURFACE TO YOUR DESIRED THICKNESS(1/4 INCH FOR CRIPSPIER, 1/2 INCH FOR SOFTER COOKIES).
6. CUT AND SHAPE
USE A 2-INCH ROUND COOKIE CUTTER TO CUT OUT SHAPES AND PLACE THEM 2 INCHES APART ON THE PREPARED SHEETS.
7. BAKE
BAKE FOR 10-15 MINUTES (OR LONGER FOR THICKER COOKIES) UNTIL THE EDGES ARE GOLDEN BROWN
COOL THE COOKIES ON THE BAKING SHEETS FOR A FEW MINUTES BEFORE TRANSFERRING THEM TO A WIRE RACK TO COOL COMPLETELY.
8. ASSEMBLY
PREPARE THE GLAZE BY WHISKING THE POWDERED SUGAR WITH 3 TABLESPOONS OF CHAMPAGNE UNTIL SMOOTH. ADD MORE CHAMPAGNE, ONE TEASPOON AT A TIME, UNTIL THE DESIRED DRIZZLING CONSISTENCY IS REACHED.
DIP OR DRIZZLE THE COOLED COOKIES WITH GLAZE, ALLOWING THE EXCESS TO DRIP OFF.
DECORATE IMMEDIATELY WITH SPRINKLES OR EDIBLE PEARLS WHILE THE GLAZE IS STILL WET.
SET THE COOKIES ASIDE FOR THE GLAZE TO HARDEN COMPLETELY BEFORE SERVING.
ENJOY AND HAPPY NEW YEAR!
PEANUT BUTTER BROWNIES FOR THE FALL
BROWNIE BASE
1/2 CUP ALL PURPOSE FLOUR
1/2 CUP UNSALTED BUTTER (1 CUP)
1 CUP GRANULATED SUGAR
2 LARGE EGGS
1 TEASPOON VANILLA EXTRACT
1/3 CUP UNSWEETENED COCOA POWDER
1/4 TEASPOON SALT
1/4 TEASPOON BAKING POWDER
FOR THE PEANUT BUTTER SWIRL
1/3 CUP CREAMY PEANUT BUTTER
2 TABLESPOONS POWDERED SUGAR
1 TABLESPOON MELTED BUTTER (OPTIONAL, FOR SMOOTHER SWIRL)
1 CUP PEANUT BUTTER OR CHOCOLATE CHIPS
1. PREHEAT OVEN TO 350 DEGREES FARANHEIT
GREASE OR LINE AN 8X8 INCH BAKING PAN WITH PARCHMENT PAPER
2. MAKE THE BROWNIE BATTER
MELT THE BUTTER IN THE MEDIUM SAUCEPAN OR MICROWAVE SAFE BOWL
STIR IN SUGAR, EGGS AND VANILLA
ADD COCOA, FLOUR, SALT AND BAKING POWDER; MIX UNTIL COMBINED
3. PREPARE THE PEANUT BUTTER SWIRL
IN A SMALL BOWL, MIX PEANUT BUTTER AND POWDERED SUGAR (AND MELTED BUTTER IF USING) UNTIL SMOOTH
4. ASSEMBLE
POUR THE BROWNIE BATTER INTO PREPARED PAN
DROP SPOONFULS OF PEANUT BUTTER MIXTURE AND SMOOTH OUT ON TOP
ADD PEANUT BUTTER OR CHOCOLATE CHIPS SPRINKLED OVER TOP
5. BAKE
BAKE FOR 22-28 MINUTES (TOOTHPICK INSERTED IN CENTER SHOULD COME OUT WITH A FEW MOIST CRUMBS)
6. COOL AND SERVE
LET COOL IN THE PAN BEFORE CUTTING INTO SQUARES.
ENJOY AND HAPPY HALLOWEEN!
