Cakes, Cookies and Candies

[Anna Michele]

Elegant Raspberry Lemon Torte


Makes 1 9-inch torte.
Preparation time:
Cooking time:
Yield: 12-16
Ingredients

• 1 recipe lady finger batter
• 1/2 cup fresh lemon juice
• 1 cup sugar, divided
• 4 large egg yolks
• 1/2 cup unsalted butter, at room temperature
• 1 tablespoon finely grated lemon zest
• 1 1/2 cups whipping cream
• 2 cups fresh raspberries

Directions

• Preheat the oven to 400 F and line 2 baking trays with parchment paper. Trace an 8-inch circle on one sheet of parchment and flip it over so the ink is on the bottom.
• Prepare the lady finger batter (as above) and fill a piping bag fitted with a plain tip. Pipe a spiral of batter, following the circle and pipe spiraling inward to fill the circle. On the second baking tray, pipe 18 to 22 ladyfingers about 3 inches long. Bake for about 8 minutes (the circle of batter will take about10 minutes) and allow the ladyfingers to cool on the tray before lifting off.
• For the lemon mousse, bring the lemon juice and ½ cup of the sugar up to a simmer. In a separate bowl, whisk the egg yolks with the remaining ½ cup of sugar. Slowly pour the lemon syrup into the eggs while whisking and then return the entire mixture to the pot. Whisk this over medium heat until it just begins to bubble, about 2 minutes, then remove this from the heat and whip with electric beaters or in a stand mixer until cool. Add the butter and zest and beat in until smooth.
• Whip the cream to a soft peak and fold this into the lemon mixture in two additions.
• To assemble the torte, place the disc of ladyfinger cake in the bottom of an ungreased 9-inch springform pan. Trim bottom of the lady fingers so they can stand upright around the inside edge of the pan, and so that they are the same height as the pan (2-inches). Arrange these in the pan. Spread a 1-inch layer of mousse over the cake and arrange half of the raspberries overtop. Spread the remaining mousse over the berries and use an offset spatula to ensure the mousse is level. Chill the torte for at least 4 hours.
• To serve, remove the springform ring from the pan and slide the torte onto a serving platter. Arrange the remaining 1 cup of raspberries on top of the torte and serve.

[Anna Michele]

Brown Butter Tarts with Maple and Nutmeg


Preparation time:
Cooking time:
Yield: 12 tarts
Ingredients

Pastry

• 3 cups flour
• 1 cup sugar
• 1 freshly grated whole nutmeg
• 1/2 teaspoon salt
• 1 cup frozen butter, grated
• 1/2 cup ice water

Filling

• 1/2 cup butter
• 1/2 cup maple syrup
• 1/2 cup brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 2 tablespoons flour

Directions

Pastry

• Preheat your oven to 450ºF and turn on your convection fan if you have one.
• In a large bowl whisk together the flour, sugar, nutmeg and salt. Grate in the frozen butter using the large holes of a standard box grater and toss quickly to thoroughly coat with flour. Sprinkle in the ice water then stir until a dough forms. Knead the dough just a few times as needed to bring everything together. Immediately roll it out thinly – about 1/4 inch thick – and cut out 12 circles. Fit them into a lightly oiled muffin tin. Freeze any leftover pastry for your next baking project.

Filling

• Brown the butter by placing it in a saucepan over medium heat, heating and melting it until it begins to steam and foam. Keep a close eye on it as it foams. Swirl it gently, watching the color. When it turns golden brown and releases the aroma of toasting nuts, immediately remove it from the heat and whisk in the maple syrup, brown sugar, eggs and vanilla. Add the flour and stir to combine.
• Pour the filling into the prepared shells. Bake until puffed and browned, about 10-12 minutes.

[Anna Michele]

Frosted Raspberry Hand Pies


Makes 6 individual treats
Preparation time:
Cooking time:
Yield: 6
Ingredients

Double Crust Fruit Pie Dough

• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons sugar
• 1/2 teaspoon salt
• 1 1/2 tablespoons vegetable oil
• 1/2 cup cool unsalted butter, cut into pieces (does not have to be ice cold)
• 2 tablespoons cool water
• 1 teaspoon white vinegar or lemon juice

Fruit Filling

• 2 cups fresh raspberries
• 1/2 medium apple, peeled and coarsely grated
• 1/4 cup sugar
• 1 pinch ground cinnamon
• 1 egg whisked with 2 Tbsp water, for brushing
• Turbinado sugar, for sprinkling

Glaze

• 1 cup icing sugar, sifted
• 1 1/2 tablespoons milk or water
• 1/2 teaspoon vanilla extract

Directions

Double Crust Fruit Pie Dough

• Combine the flour, sugar and salt together. Add the oil and blend in using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, until the flour looks evenly crumbly in texture.
• Add the butter and cut in until rough and crumbly but small pieces of butter are still visible. Stir the water and vinegar (or lemon juice, if using) together and add all at once to the flour mixture, mixing just until the dough comes together. Shape the dough into 2 disks, wrap and chill until firm, at least an hour.

Fruit Filling

• Preheat the oven to 375 F and line a baking tray with parchment paper.
• Slice the chilled pie dough into 6 pieces and roll each out to a circle about 6-inches across and just under ¼-inch thick. Use a 6-inch round cookie cutter to trim away the rough edges on each.
• Use a fork to combine the raspberries, apple, sugar and cinnamon, gently crushing the raspberries a little as you mix.
• Spoon the raspberry filling, dividing evenly, onto each of the rolled pie dough circles. Brush the outside edge half way around with a little of the egg wash and fold in half. Pinch the edges of each hand pie in the same style as you would the edge of a traditional pie, fluting the edges. Place these on the prepared baking tray, brush the tops with egg wash and sprinkle with Turbinado sugar. Snip a few holes into the pies with a pair of scissors, so the steam can escape.
• Bake the hand pies for about 25 minutes, until the pie dough is a rich golden brown. Cool the pies before glazing.

Glaze

• For the glaze, whisk the icing sugar, milk (or water) and vanilla together until smooth and still fluid (adjust consistency by adding more icing sugar or liquid, if needed) and using a fork drizzle the glaze over the pies. Let the glaze set for at least an hour before serving.

[Anna Michele]

Apple Tart


Note: if preparing in a dark metal pan please reduce temperature by 25 F, so as to prevent burning the crust.
Preparation time:
Cooking time:
Yield: 4
Ingredients

Tart Shell

• 1/2 cup butter
• 1/3 cup sugar
• 1/2 teaspoon vanilla
• 1 cup flour

Cream Filling

• 1 egg
• 1/2 teaspoon vanilla
• 8 ounces cream cheese, softened
• 1/4 cup sugar

Topping

• 3 apples, peeled and thinly sliced
• 1/4 cup sugar
• 1/2 teaspoon cinnamon
• 1/4 cup slivered almonds or chopped walnuts

Directions

Tart Shell

• Heat the oven to 400°F/200°C. Make the crust: cream the butter and sugar. Stir in the vanilla. Finally, mix in the flour to make a smooth dough. Press into the bottom of an 8-inch/20 cm spring-form pan, giving it about a 1-inch/2.5 cm rim. Bake 15 minutes until lightly golden. Remove from the oven.

Cream Filling

• Beat all the ingredients for the cream filling together until smooth. Make the topping by tossing the apple slices with the cinnamon, sugar, and nuts. Remove the tart shell from the oven. Spread over the cream mixture.

Topping

• Arrange the apple slices on top, then scatter over the nuts. Bake until the apples are tender and golden, about 40 minutes.

[Anna Michele]

French Macarons



Makes about 3 dozen sandwich cookies.
Preparation time:
Cooking time:
Yield: 36
Ingredients

• 3 large egg whites, room temperature
• 1 tablespoon meringue powder
• 3 tablespoons sugar
• 3/4 cup extra fine ground almonds**
• 1 cup icing sugar, sifted
• food colouring pastes
• marmalade or curd fillings

Directions

• Preheat the oven to 300 F and line 2 baking trays with parchment paper.
• Whip the whites and meringue powder until they are foamy, then slowly add the sugar and whip just until the whites barely hold a soft peak when the beaters are lifted. It is very important not to overwhip your egg whites). Stir the ground almonds and icing sugar together and then fold this into the whipped whites in 2 additions (the batter will be quite runny).
• If you wish to colour the macarons, divide the batter into 3 bowls and stir in a touch of colour into each. Fill 3 piping bags fitted with a plain tip with each of the batters and pipe macarons that are 1 ½ -inches wide and an inch apart on the baking tray. Let the macarons sit for 10-30 minutes, until they develop a “skin” (until the surface of the macarons appear dull – no longer shiny). Bake for about 10 minutes, until they lift off the parchment paper using a spatula without sticking. Let them cool on the trays before removing.
• To assemble, pipe or spread a little curd or marmalade on the bottom of one macaron and press the bottom of a second onto it, pressing gently. Continue until all of the macarons are filled.
• The macarons will keep for up to 3 days in airtight container.
• **Extra fine ground almonds can be found at fine food stores, but if you cannot buy them, then sift conventional ground almonds to achieve a finer texture and then measure, or another option is to grind them with the icing sugar to have them to achieve that fine texture.

[Anna Michele]

Red Velvet Cupcakes


Preparation time: 30 minutes
Cooking time: 20 minutes
Yield: Makes 24 cupcakes
Ingredients

• 1 1/2 cups canola oil
• 1 1/2 cups sugar
• 2 eggs
• 3 tablespoons red food colouring
• 2 teaspoons vanilla extract
• 2 1/2 cups flour
• 1/4 cup cocoa
• 1 teaspoon salt
• 1 1/4 cups buttermilk
• 2 teaspoons baking soda
• 2 teaspoons apple cider vinegar
• Buttercream Icing recipe
• sprinkles, optional
• chocolate-dipped marshmallows, optional

Directions

• Preheat oven to 350 °F.
• Line two muffin trays with paper cups.
• In a medium bowl, combine flour, cocoa and salt. Set aside.
• In a stand mixer, combine oil and sugar then add eggs, one at a time. Add food coloring and vanilla extract.
• Alternate adding flour mixture and butter milk to the stand mixer.
• In a small bowl, combine baking soda and vinegar then pour into batter.
• Once fully combined, pour batter into prepared muffin trays only ¾ full. Bake for 20-25 minutes, checking after 20 minutes with a toothpick.
• Top with preferred piped icing, sprinkles and a chocolate dipped marshmallow to wow your guests.

[Anna Michele]

Caramel Napoleon


Preparation time:
Cooking time:
Yield: 6
Ingredients

Caramel for Pastry Cream

• 1 cup sugar
• 1 teaspoon corn syrup
• 1/4 cup water
• 1/2 cup whipping cream

Pastry Cream

• 2 cups milk
• 2 teaspoons vanilla extract
• 8 egg yolk
• 1/4 cup sugar
• 4 tablespoons cornstarch
• dash of salt
• 2 tablespoons butter

Puff Pastry

• 1 package frozen puff pastry
• 1 egg, mixed with 2 tbsp cold water, for brushing
• icing sugar, for dusting

Butterscotch Sauce

• 1/2 cup brown sugar
• 2 tablespoons whipping cream
• 1 tablespoon corn syrup
• 1 tablespoon unsalted butter
• 1/2 teaspoon vanilla extract

To Assemble

Directions

Caramel for Pastry Cream

• In a covered pot over high heat, bring 1 cup sugar, corn syrup and 1/4 cup water to a boil. Remove lid and let sugar boil, brushing sides of the pot with water intermittently, until sugar turns an amber colour, about 10 minutes. Remove pot from heat and whisk in whipping cream, watching out for steam that rises when cream is added. Set caramel aside.

Pastry Cream

• In pot over medium heat, bring milk and vanilla extract to a simmer.
• In a bowl, whisk together egg yolks, sugar, cornstarch and salt. Whisking egg mixture constantly, gradually add milk, one ladle at a time to the egg mixture until all the milk has been added.
• Pour mixture back in pot and return to medium heat. Whisking vigorously, bring mixture up to a simmer. Due to the cornstarch, pastry cream will thicken quickly, about 8 minutes. Remove from heat and, while whisking, add butter (this will help halt the cooking process).
• Pour pastry cream into a bowl and whisk in caramel. Cover surface of pastry cream with plastic wrap and cool completely, about 3 hours. Pastry cream can be prepared up to 2 days in advance.

Puff Pastry

• Preheat oven to 375 F.
• On a lightly floured surface, roll out puff pastry to 1/4 -inch thickness. Cut 18 discs 3 inches in diameter and place on a parchment-lined baking sheet. Chill discs for 20 minutes. Before baking, dock pastry with a fork.
• Place a sheet of parchment on top of discs and place a second baking sheet on top of parchment, to weigh the discs down. If your baking sheets are rather light, place additional weights on the baking sheet (ie a few ramekins or a glass baking dish).
• Bake for 20 minutes. Remove the top pan and sheet of parchment. Brush discs with egg wash and return to oven for anther 8-10 minutes, until golden brown in colour. Allow to cool.

Butterscotch Sauce

• Place all ingredients except vanilla in a pot and simmer over medium heat for 5 minutes, stirring occasionally until thickened.
• Remove from heat and stir in vanilla.
• Chill until ready to serve.

To Assemble

• Place one disc on a plate (or on a tray). Using a large star piping tip or a large spoon, pipe or dollop caramel pastry cream onto the disc. Place another disc on top and repeat process. Top third disc with a dot of pastry cream. Dust napoleons with icing sugar and serve with butterscotch sauce. Napoleons should be assembled immediately before serving.

[Anna Michele]

Powder Puffs


Preparation time:
Cooking time:
Yield: 16-18 cookies
Ingredients

• 1/2 cup flour
• 1/2 cup cornstarch
• 3/4 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 3 eggs, separated
• 3/4 cup caster sugar
• 1/2 cup raspberry jam
• 3/4 cup whipping cream, for filling

Directions

• Heat the oven to 425°F/220°C. Line a baking sheet with parchment paper.
• Blend together the flour, cornstarch, cream of tartar, and baking soda. Set aside.
• In another bowl, separate the egg whites from the yolks. Set yolks aside.
• Beat the egg whites to soft peaks.
• Add the sugar in three stages, beating after each addition to make a stiff, glossy meringue.
• Whisk in the egg yolks one at a time.
• Sift the dry ingredients together, then sift them over the egg mixture and fold in with the whisk, without beating or you'll lose volume.
• Pipe or drop by tablespoonfuls onto the baking sheets, leaving room between so they can spread.
• Bake until lightly golden, 5 to 7 minutes. Remove to a rack to cool. They will harden slightly.
• Sandwich the rounds together with raspberry jam and sweetened, vanilla-flavoured whipped cream. Let sit an hour or so to soften before serving. (This is important. They will not be sponge-like right away, and you want them to be.) They need no dressing up, in my opinion, but you can dust with icing sugar before serving if you like.

[Anna Michele]

Strawberry Rhubarb Pie



Preparation time:
Cooking time:
Yield: 8
Ingredients

Crust

• 1 1/4 cups all purpose flour
• 1/4 teaspoon salt
• 1/4 cup unsalted butter
• 1/4 cup vegetable shortening
• 1 tablespoon lemon juice
• 3 tablespoons to 5 tbsp cold water

Fruit

• 4 cups rhubarb, chopped
• 2 cups strawberries, hulled and sliced
• 1 cup sugar
• 3 tablespoons cornstarch
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• dash salt

Crumble Topping

• 2/3 cup all purpose flour
• 1/2 cup sugar
• 1/4 teaspoon nutmeg
• dash salt
• 1/4 cup unsalted butter, melted

To Assemble

Directions

Crust

Fruit

Crumble Topping

To Assemble

• For pastry combine flour with salt. Cut in butter and shortening until a roughly even crumbly texture. Add lemon juice and water and blend just until dough comes together. Shape into a disc, wrap and chill for 30 minutes.
• Preheat oven to 400° F. On a lightly floured surface, roll out dough into a circle large enough to fit a 9-inch pie pan. Line pan with pastry, trim and cinch edges. Chill until ready to fill.
• Toss rhubarb and strawberries with sugar, cornstarch, spices and salt to coat. Fill pie shell with fruit.
• For crumble topping, combine flour, sugar, nutmeg and salt. Stir in melted butter just until crumbly and spread over fruit. Bake pie on a tray at 400° F for 20 minutes, then reduce heat to 350° F and bake for about 40 minutes more, until filling is bubbling. If crust edge is browning too quickly, cover edges with a thin strip of tin foil.
• Yield: 1 9-inch pie. Makes 8 to 10 servings.

[FrugalKris]

All of these look fantastic... nom nom nom.... TY for posting my cravings during the day! Haha! :D

[Anna Michele]

I don't have a recipe but be sure to use a more moist cake for the cutout one that is cooked twice

[Anna Michele]

Here's a trick if you don't have a cookie mould

[Anna Michele]

http://www.myownsweetthyme.com/2010/...erdoodles.html

Snickerdoodle Brownies

[nicolthepickle]

Girl you need pinterest.
And whoever made those filled strawberries had way too much time on their hands.

[nicolthepickle]

Those powder puffs look amazing, and that pumpkin inside the cake is really neat.