Tag Archives: dessert

'In Like a Lion, Out Like a Lamb' Spring Cupcakes from Everyday Good Thinking, the official blog of @HamiltonBeach (everydaygoodthinking.com)

 

We all know the old saying that March “comes in like a lion, goes out like a lamb” and we’ve got the cupcakes to match. While the adage may not always be true, the lion-like snow and cold is nearing an end, and we’re looking forward to calmer, lamb-like weather across the country. Perfect for March gatherings, these adorable cupcakes will help you usher in springtime (while bidding good riddance to winter.) They’re easier to decorate than they look. Just follow the tips above, and you’ll see making these cute cupcakes is a breeze.

 


Friendly Lion Cupcakes
YIELDS: 16 servings

We recommend using a hand mixer or stand mixer to create these friendly lion face cupcakes at home.
Ingredients
1 1/3 cups all purpose flour
3/4 cup unsweetened cocoa
2 teaspoons baking powder
1/4 teaspoons baking soda
1/8 teaspoons salt
4 Tablespoons butter, softened
1 1/2 cups sugar
1 teaspoon vanilla extract
2 eggs
1 cup milk
Instructions
Preheat oven to 350°F. Line muffin pans with baking cups.
Sift flour, unsweetened cocoa, baking soda, baking powder and salt. Set mixture aside.
Beat butter, sugar and vanilla extract in large bowl until combined. Add eggs, one at a time, until well blended.
Alternately add flour mixture and milk until combined.
Fill baking cups 2/3 to 3/4 full.
Bake 15 to 17 minutes or until a toothpick inserted in center of cupcake comes out clean. Cool on wire rack.
Tint 1/2 cup of Vanilla (White) Buttercream Frosting pink. Tint remaining frosting yellow.
Frost cupcakes with yellow frosting. Use a small round decorating tip to make nose and ears. Add inner ears and bottom of nose with pink frosting.
Use a small round decorating tip and Chocolate Frosting to create the facial features.
Use a leaf decorating tip to create the furry mane.
Everyday Good Thinking http://everydaygoodthinking.com/

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Fluffy Lamb Cupcakes
YIELDS: 16 servings

We recommend using a hand mixer or stand mixer to make these fluffy lamb cupcakes at home.
Ingredients
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
2/3 cup sugar
1 1/2 teaspoons vanilla extract
3 eggs
1/4 cup milk
Mini chocolate chips
Mini marshmallows
Instructions
Preheat oven to 350°F. Line muffin pans with baking cups.
Sift flour, baking powder and salt. Set mixture aside.
Beat butter and sugar in large bowl until combined. Add eggs, one at a time, until well blended.
Alternately add flour mixture and milk until combined.
Fill baking cups 2/3 to 3/4 full.
Bake 15 to 17 minutes or until a toothpick inserted in center of cupcake comes out clean. Cool on wire rack.
Frost cupcakes with white frosting. Using a small round decorating tip, pipe on detail for nose and mouth.
Add mini chocolate chips for eyes.
Place mini marshmallows around edge of cupcake for wool.
Everyday Good Thinking http://everydaygoodthinking.com/

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Chocolate Fondue in the Slow Cooker from Everyday Good Thinking, the official blog of @HamiltonBeach

 

If you want to do something memorable for your sweetheart this Valentine’s Day, but want to avoid the crowds and overpriced menus, consider making a romantic dinner for two at home with a special chocolate dessert. Fondue is a fun, whimsical dessert that is perfect for an intimate dinner because it can be prepared in advance and kept warm while you eat.

Chocolate Fondue in the Slow Cooker from Everyday Good Thinking, the official blog of @HamiltonBeach

 

If you don’t have a fancy fondue set, you can still enjoy this decadent dessert using a small slow cooker. Dip your fruit or pound cake right into the slow cooker or scoop the chocolate mixture into a bowl and surround it with assorted dippers like strawberries, pineapple, banana, angel food or pound cake, pretzels, marshmallows or cookies. Don’t forget to share! Fondue is the perfect dessert for trading sweet bites with your Valentine.

Chocolate Fondue in the Slow Cooker from Everyday Good Thinking, the official blog of @HamiltonBeach

 

 


Slow Cooker Chocolate Fondue
SERVES: 16

Ingredients
8 ounces semi-sweet chocolate, broken into pieces
8 ounces unsweetened chocolate, broken into pieces
6 ounces white chocolate, broken into pieces
1 can (14 oz.) sweetened condensed milk,
1 1/2 cups whole milk
1/4 cup coffee or almond flavored liqueur
Instructions
Stir chocolates, sweetened condensed milk, milk and liqueur in slow cooker crock until well blended.
Cover and cook on HIGH for 45 minutes. Use whisk to stir very well.
Reduce slow cooker temperature to LOW. Serve immediately or keep warm as desired.
Notes
Suggested foods for dipping: Strawberries, pineapple chunks, banana chunks, angel food or pound cake cubes, pretzels, marshmallows and coconut macaroon or other cookies.
We recommend using a 3- to 4-quart slow cooker.
If fondue begins to thicken while serving, whisk in an additional 1 to 2 tablespoons of milk.
Refrigerate leftovers and use as chocolate sauce.
Everyday Good Thinking http://everydaygoodthinking.com/

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Carrot Cake from Everyday Good Thinking, the official blog of @HamiltonBeach

Carrot cake is simply delectable, and since it’s made with two cups of shredded carrots, it’s healthy, right? We can’t be the only ones who try to rationalize our second piece that way. The crushed pineapple adds an extra layer of sweetness and a soft texture to the crunch of the pecans. The tartness of the cream cheese frosting brings it all together, making one sweet, crunchy, moist delicious cake.

Carrot Cake from Everyday Good Thinking, the official blog of @HamiltonBeach
 
 
Carrot Cake from Everyday Good Thinking, the official blog of @HamiltonBeach
 

 


Carrot Cake
SERVES: 16

Ingredients
2 cups all-purpose flour
2 cups shredded carrots
1 cup chopped pecans
1 can (8oz.) crushed pineapple in own juice, undrained
1 cup sugar
3/4 cup vegetable oil
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
Instructions
Preheat oven to 350°F. Line the bottoms of two 9-inch baking pans with parchment paper.
Add all ingredients to a large mixer bowl; beat on low 2 minutes until blended. Increase speed to medium; beat 4 minutes.
Pour mixture evenly between prepared pans.
Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes on wire racks.
Remove from pans; cool completely on wire racks.
Place one cake layer on cake plate; spread top of layer with 1/2 cup Cream Cheese Frosting. Top with remaining layer; frost side of top of cake. Refrigerate until ready to serve.
Everyday Good Thinking http://everydaygoodthinking.com/

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Cream Cheese Frosting

Ingredients
1/2 cup (1 stick) butter, softened
1 (8 oz.) package cream cheese, softened
1 tsp vanilla extract
2-3 tablespoons milk
1/4 tsp salt
3 cups powdered sugar
Instructions
In a large bowl, beat butter, cream cheese, vanilla, milk and salt until creamy.
Begin adding powdered sugar and beat until creamy and smooth. Add more milk if the mixture is too thick.
Spread onto cupcakes or cake.
Everyday Good Thinking http://everydaygoodthinking.com/

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Carrot Cake from Everyday Good Thinking, the official blog of @HamiltonBeach



White Chocolate Raspberry Cheesecake from Everyday Good Thinking, the official blog of @HamiltonBeach

 When I tasted this White Chocolate Raspberry Cheesecake, I knew we’d hit gold. It’s luscious and smooth, tangy and tart, sweet and delightful. The raspberry layer is restrained and inconspicuous, but packs a punch of flavor. For best results, use the nicest jam you can find, because the raspberry flavor will only be as outstanding or ordinary as your ingredient. The shaved white chocolate on top adds a nice textural contrast and an extra dose of white chocolate sweetness. Combined, these elements make a delicious cheesecake that we had a hard time putting down.

White Chocolate Raspberry Cheesecake from Everyday Good Thinking, the official blog of @HamiltonBeach

The test kitchen tested multiple variations of this recipe. With one less egg or too high an oven temperature, the cake will fall and crack. We’ve done the trial and error for you and created a trustworthy recipe that should lend great results. Even if you get some cracks, your cheesecake falls or you forget to set the timer, know the shaved chocolate and confectionary decorations will cover it up so none will be the wiser. If you’re out of raspberry jam or want to try something new, simply substitute any jam, marmalade or jelly you like. We think this cheesecake would be good with any kind of spread – or none at all!

White Chocolate Raspberry Cheesecake from Everyday Good Thinking, the official blog of @HamiltonBeach

 


White Chocolate Raspberry Cheesecake
SERVES: 16

Ingredients
1 package (7.25 oz.) shortbread cookies
1/2 cup whole almonds
1/3 cup butter, melted
1/3 cup seedless raspberry spreadable fruit or jam
1 package (4.4 oz.) white chocolate
4 packages (8 oz. each) cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
4 large eggs
White chocolate shavings or curls, white edible glitter or sprinkles, if desired
Fresh raspberries, if desired
Instructions
Grease and flour a 9-inch springform pan; set aside.
Preheat oven to 350°F.
Using a food processor with S-blade and with processor running, drop cookies and nuts through the food chute and process until fine crumbs.
Add melted butter through the food chute until mixed. Press mixture evenly on bottom of prepared pan.
Bake 10 to 15 minutes or until brown around edges; place on wire rack. Reduce oven temperature to 325°F.
Drop jam by spoonfuls over hot crust and let soften slightly from heat. Leaving a 1-inch edge, gently spread jam over crust.
Melt white chocolate following package directions. Set aside to cool slightly.
Beat cream cheese, sugar, vanilla and salt until smooth in a large mixing bowl. Add eggs, one at a time, and beat until well blended.
Add melted chocolate. Mix until blended. Pour into pan.
Bake 55 to 60 minutes or until edges are set and light brown. Center will be shaky. Cool 1 hour on wire rack; run a knife between the edge of the cheesecake and the side of pan before removing the side.
Cover and refrigerate at least 4 hours or overnight. May be prepared 1 to 2 days in advance.
Garnish with white chocolate shavings, edible glitter or fresh raspberries, if desired.
Notes
To create chocolate shavings, scrape a vegetable peeler lengthwise along a bar of cool or room temperature chocolate. To create chocolate curls, follow the same method, but use a slightly softened chocolate bar.
Everyday Good Thinking http://everydaygoodthinking.com/

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Best-Ever Sugar Cookies from Everyday Good Thinking, the official blog of @HamiltonBeach

You probably have all the ingredients for these delicious sugar cookies in your pantry already, which makes them incredibly easy to pull together. They can be eaten plain or they can be decorated in any number of ways. You can hand form the dough or you can roll it out and cut it into shapes with cookie cutters. You can even roll it into a log, chill it, and cut slices to lay on the cookie sheet and bake. The versatility of the sugar cookie is one of the reasons this is my favorite cookie.

The key to our Best Ever Sugar Cookies is the secret ingredient: nutmeg. Ground nutmeg will certainly do, but whole nutmeg keeps longer, tastes richer and can be freshly ground with a grinder (we like to keep a separate grinder just for spices), zester or grater. The nutmeg adds a sweetly spiced flavor to what would otherwise be a basic cookie. If you pass these out for the holidays, you will certainly have people asking for your secret.

Best-Ever Sugar Cookies from Everyday Good Thinking, the official blog of @HamiltonBeach

 


Best-Ever Sugar Cookies
YIELDS: 48 servings

To make these delicious cookies, we recommend using the Hamilton Beach Eclectrics® Carmine Red All-Metal Stand Mixer with paddle attachment.
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
3/4 cup butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla
1/4 cup milk
Instructions
Preheat oven to 375 degrees F.
Mix together flour, baking powder, baking soda, salt, nutmeg and set aside. Using flat paddle, cream butter on high speed until light and fluffy.
Reduce speed to lowest setting. Add sugar, egg, and vanilla, mixing thoroughly. Gradually add dry ingredients and milk; continue mixing until thoroughly mixed.
Form cookie dough into 1 1/2-inch (2.5 cm) diameter balls and arrange balls on ungreased baking sheets.
Flatten balls slightly with the bottom of a drinking glass.
Bake in oven for 6 to 7 minutes or until lightly golden around edges. Cool on wire racks.
Everyday Good Thinking http://everydaygoodthinking.com/

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