Tag Archives: frosting

Slow Cooker Bananas Foster Bread Pudding from Everyday Good Thinking @hamiltonbeach

Realizing you can make delicious desserts in the slow cooker has to be one of my favorite discoveries. If you think low and slow moist heat is only good for soups and stews, there’s a whole new world for you to discover. This world contains some of the best sweet treats you can find, like this bread pudding with a twist.

It tastes like the moistest banana bread you’ve ever had, and it’s perfect served as breakfast, dessert or a brunch side dish. It would be an impressive contribution to a potluck, and best of all, it’s incredibly easy to make.

Slow Cooker Bananas Foster Bread Pudding from Everyday Good Thinking @hamiltonbeach

The “hard sauce” served on the side is like a cross between frosting and glaze. The sweet cinnamon flavor adds a lot to the bread pudding, like the glaze on top of a cinnamon roll. The banana flavor is fantastic, but you could substitute any other mashable fruit, like fresh berries, cooked apples or stone fruit.

Slow Cooker Bananas Foster Bread Pudding from Everyday Good Thinking @hamiltonbeach


Bananas Foster Bread Pudding with Cinnamon Hard Sauce
SERVES: 12

Bread Pudding
3 medium very ripe bananas
8 large eggs
3 cups milk
2 cups packed dark brown sugar
1 Tablespoon vanilla extract
2 teaspoons ground cinnamon
1 (20 oz.) French bread loaf, cut into 1-inch cubes
Cinnamon Hard Sauce
3/4 cup butter, softened
1 2/3 cups confectioners’ sugar
2 Tablespoons light rum or milk
1 teaspoon ground cinnamon
Pinch of salt
To make the Bread Pudding
Puree bananas and eggs in food processor bowl.
Spray slow cooker crock with cooking spray and place in slow cooker base.
Pour banana mixture into crock. Stir in milk, brown sugar, vanilla and 2 teaspoons cinnamon until well blended.
Fold in bread cubes until bread is coated.
Cover and cook on HIGH 2 1/2 to 3 hours or LOW 5 1/2 to 6 hours.
Serve with Cinnamon Hard Sauce.
To make Cinnamon Hard Sauce
Using a stand mixer, beat butter in small bowl until creamy. Gradually add confectioners’ sugar, rum, 1 teaspoon cinnamon and salt until smooth and well blended.
Notes
Any leftover Cinnamon Hard Sauce would be great over pancakes, waffles, or French toast. If serving without Cinnamon Hard Sauce, sprinkle with a mixture of 1 Tablespoon confectioners' sugar and 1/4 teaspoon cinnamon.
Everyday Good Thinking http://everydaygoodthinking.com/

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'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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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



Yesterday, we shared our favorite Halloween cupcake recipes. As the season of sweets approaches, we thought we’d offer some tips to help you frost your cupcakes like a pro.

The quickest and easiest way to frost a cupcake is with a decorating bag fitted with a large decorating tip. If you are frosting a lot of cupcakes, it’s worth the investment in the decorating bags, decorating tips and the 2-piece coupler that hold the tips in place. (Tip: In a pinch, you can use a resealable plastic zipper bag with one corner snipped off.) Make sure your cupcakes are completely cooled before you begin so your decorative icing doesn’t melt.

How to Frost a Cupcake from Everyday Good Thinking, the official blog of @HamiltonBeach

Start with your icing on the outside of the cupcake, not worrying to cover the edge. Using steady pressure on the piping bag, work around the outside of the cupcake.

How to Frost a Cupcake from Everyday Good Thinking, the official blog of @HamiltonBeach

When you reach the beginning of your swirl, create a slight overlap and continue in a circular motion towards the center.

How to Frost a Cupcake from Everyday Good Thinking, the official blog of @HamiltonBeach

Continue to slightly overlap with each circle until the entire cupcake is covered. Release pressure and pull the bag away from the cupcake to create a peak on the top.

Alternatively, you can frost with a small metal spatula or knife. Cover the top of the cupcake with a thin layer of frosting to seal the crumbs, then use the spatula to swirl on the additional frosting. You can then decorate your cupcake with sprinkles or other edible decorations.

How to Frost a Cupcake from Everyday Good Thinking, the official blog of @HamiltonBeach

Using an icing bag and decorating tip isn’t difficult. The results are beautiful and the cost for these materials is low. Follow our tips to make it easy as…cake!

How to Frost a Cupcake from Everyday Good Thinking, the official blog of @HamiltonBeach

How to Frost a Cupcake from Everyday Good Thinking, the official blog of @HamiltonBeach

Here we’ve used a tall cup to hold the icing bag, allowing the other hand to be free. The foldover technique, whether held in your hand or using the cup, helps keep the top of the bag from getting messy.

How to Frost a Cupcake from Everyday Good Thinking, the official blog of @HamiltonBeach