Tag Archives: Powdered sugar

Buttercream Frosting

I love buttercream frosting and since I am in to making cupcakes and other goodies in addition to what I post on here, I thought it would be a good idea to go ahead and post my creations! This frosting is just the beginning! Hope you enjoy!

Makes: 3 cups

Here’s what you’ll need:

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1/2 cup butter softened

1/2 cup solid vegetable shortening

1 tsp vanilla extract

4-5 cups powdered sugar (depends on consistency desired)

2-3 Tbsp half & half (depends on consistency desired)

Directions:

In a large mixing bowl, combine butter and shortening with an electric mixer, beat until fluffy……

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Add vanilla extract…..

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Gradually add powdered sugar one cup at a time, beating well on medium speed (make sure to pour SLOWLY, the sugar will go everywhere!)…..

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Make sure to scrape sides of the bowl often….

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When all the sugar has been mixed in, the frosting will appear very dry. Add half & half and beat at medium-high speed…..

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Until light and fluffy….(add more half & half and/or sugar to balance out flavor)……

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Keep icing covered with a damp cloth until ready to decorate. For best results, keep icing in the refrigerator when you’re not using it.

**For thin (spreading consistency) icing, add 2 Tbsp light corn syrup, water, or milk.

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Lemon-Blueberry Muffins

I love muffins in the morning (anytime of day actually, but preferably in the morning) and especially ones with glaze Mmm! These are made with fresh blueberries and whole wheat flour instead of all-purpose flour and I omitted the lemon peel. This is one recipe that you must try! I highly recommend these! Please enjoy!

Makes: 12 muffins (depending on tin size)

Here’s what you’ll need:

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1/2 cup butter, softened

1 cup sugar

2 eggs

1/2 cup 2% milk

2 Tbsp lemon juice

2 tsp lemon peel (optional)

2 cups whole wheat flour

2 tsp baking powder

dash of salt

1 pint fresh blueberries or frozen blueberries

Directions:

In a large mixing bowl, cream butter and sugar until light and fluffy…..

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Add eggs, one at a time, beating well after each addition…..

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Beat in the milk, lemon juice, and lemon peel (optional)…..

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In a medium bowl combine the flour…..

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baking powder and salt…..

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Add to creamed mixture just until moistened…..

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Make sure to rinse the blueberries thoroughly….

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Fold in blueberries (a little bit at a time)…..

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Spray muffin tins (or line them with paper cups) and fill them 3/4 full with the batter……

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Bake at 400 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean…….

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Cool for 5 minutes before removing from muffin tin to a wire rack….

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Glaze:

1 1/2 cups powdered sugar

2 Tbsp lemon juice

1 tsp butter, melted

1/4 tsp vanilla extract

Directions:

In a small bowl, combine all four ingredients and drizzle over warm muffins. Mmm!

Lemon Loaf w/ Lemon Glaze

Mmm, Mmm, Mmm….I love anything that has lemon flavor and this recipe has it all the way! I’m not gonna preach much about what changes I made to this recipe…I’ll let you make it for yourself and you let me know how ya like it! ENJOY!!

Makes:  10 servings

Here’s what you’ll need:

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1 1/2 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3 eggs, room temperature

1 cup sugar

2 Tbsp butter, softened

1 tsp vanilla extract

2 tsp lemon extract

1/2 cup oil

1/3 cup lemon juice

zest of 1 lemon

Directions: 

Pre heat oven to 350 degrees. Grease a 9×5 loaf pan. In a large bowl, combine flour. baking soda, baking powder, and salt…..

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In a medium bowl, combine eggs, sugar, butter…..

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Vanilla extract, lemon extract, and lemon juice…..

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Make sure it is well-blended…..

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Pour wet ingredients into the dry ingredients and blend well until smooth…..(oops! sorry flash was set on auto)

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Add oil and lemon zest and mix well…..

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Pour into loaf pan and bake for 45 minutes to an hour (depends on your oven) or until a toothpick inserted into the middle comes out clean……

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Remove from oven…..

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Pour glaze (recipe follows) over baked lemon cake and let cool (in pan) on wire rack….

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GLAZE:

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1 cup powdered sugar

2 Tbsp milk (I use 2%)

1/2 tsp lemon extract

Directions:

Pour ingredients into a bowl…..

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Whisk together until all combined…..

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This is the finished product….Mmm!

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White Chocolate Peppermint Brownies

I love brownies and I love the holidays…therefore I decided to make christmas brownies! I saw this recipe in my KitchenAid mixer cook book (early Christmas gift from Josh). Since I made these today I decided on eating a lot for the holidays…ha ha! The brownies are very succulent and fudgy…I added some red and green sugar along with the peppermint candy crunch pieces. The recipe didn’t ask for this part but I thought that since I was in the festive spirit, I might as well enjoy them (as I hope you do too) and hope you have a very Merry Christmas!

Makes: 12 brownies (8×8 pan or 9-inch pan)

Here’s what you’ll need:

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Brownies:

1 package (12 ounces) white chocolate baking chips, divided

1/4 cups granulated sugar

3 eggs

1/2 cup (1 stick) butter, melted

1 1/4 cups all-purpose flour

1/2 tsp salt

1/2 cup crushed peppermint candies (I use King Arthur Flour brand)

Directions:

Pre heat oven to 350 degrees. Grease 8×8-inch or 9-inch square pan. Melt 1 cup of white chocolate chips in a small sauce pan over low heat, stirring constantly until smooth. Cool slightly….

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Beat granulated sugar and eggs with an electric mixer at medium-high speed for 5 minutes….

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Turn to low speed and blend in melted chocolate, butter, flour, and salt. The batter should resemble a ribbon when dripping from the beater…

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Stir in peppermint candies….

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Spread batter into greased baking pan…

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Bake at 350 for approximately 20-25 minutes or until toothpick inserted in the middle comes out clean. Cool completely on a wire rack.

Frosting:

Here’s what you’ll need:

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3 Tbsp cream cheese

1 1/4 cups powdered sugar

Remaining white chocolate chips

6 Tbsp butter

Directions:

Melt remaining chips in a small sauce pan over low heat, stirring constantly until smooth adn cool slightly….

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Beat butter, cream cheese, and powdered sugar in mixer bowl until smooth. Beat in melted chocolate…

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Once brownies have cooled and frosting is made….spread frosting over brownies and sprinkle with crushed peppermint candies and a little green and red sugar.

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Magnificent Lemon Brownies

I have been on the ultimate search for a great lemon brownie recipe and I have officially found it on www.beckybakes.net! I’ve seen the ones with the Lemon cake mix and those were great too, but I prefer to use my own flour, sugar, and salt mixture. I got it with this recipe! These are just the perfect blend of tart, sweet, and zesty…all in the same bite of this MAGNIFICENT brownie. I changed an ingredient or 2, you know me…ha ha! Please let me know how you liked these! Feedback is a wonderful thing! 🙂

Makes: 9×13 pan

Here’s what you’ll need:

1 1/2 cups flour

1 1/2 cups sugar

1/2 tsp salt

10 Tbsp butter, melted and cooled

3 large eggs

1 (14 oz) can sweet condensed milk

1/2 tsp lemon extract

2 Tbsp fresh squeezed lemon juice

1 tsp packed lemon zest (from 1 lemon)

Directions:

Pre heat oven to 350 degrees. Spray a 9×13 baking dish with non-stick cooking spray. In a large mixing bowl, mix together the flour, sugar, and salt…

In a separate bowl, whisk together the melted (and cooled) butter, sweetened condensed milk, eggs, lemon extract, lemon juice, and zest until combined…

Mix the butter mixture into the flour mixture until well combined…

Spread the batter into the coated 9×13 baking dish and bake for 25-35 minutes until set and just golden brown. A toothpick inserted in the middle should come out mostly clean…

Let the brownies cool slightly in the pan before glazing…

Here’s what you’ll need for the glaze:

1 cup powdered sugar

1 tsp packed lemon zest

3 Tbsp lemon juice

In a small bowl, whisk together all ingredients until smooth…

Pour over the lemon brownies and cool before serving…

Zesty Orange Snack Cake with Orange Glaze

This is so good and so moist. I love the “zing” that the orange flavor leaves on my tongue. Mmm….please savor the moment and enjoy this summer masterpiece!

Makes: 24 squares

Here’s what you’ll need:

1 1/2 cups all-purpose flour

1 1/2 cups sugar

1 tsp salt

1 tsp baking powder

1 cup butter, softened

4 large eggs

1 tsp vanilla extract

1/2 tsp almond extract

1 Tbsp orange zest

Orange Glaze (recipe follows)

Directions:

Preheat oven to 350 degrees. Lightly grease a 13×9 baking dish. In a large bowl, stir together flour, sugar, salt, and baking powder; add butter, eggs, extracts, and zest. Using a handheld mixer, beat until well blended. (Batter will be thick). Spread batter into prepared pan, and bake 25-30 minutes or until light and golden brown. Remove from oven, and pierce entire cake with a wooden toothpick, pour orange glaze over cake and cut into squares.

Orange Glaze:

1 cup confectioner’s sugar

1 tsp orange zest

3 Tbsp orange juice

1/8 tsp salt

In a small bowl, stir together confectioner’s sugar, sugar, zest, orange juice, and salt until smooth.

ENJOY!

 

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