Tuesday, July 21, 2009

Chocolate Meringue Cookies!

Yummy Melt-in-your-Mouth Chocolate Meringues!

This recipe is from Taste of Homes' Best Loved Cookies & Bars. This is the first time I've made Meringues & I think they turned out great! (I think mine looked better than the Test Kitchen's.)


1/4 teaspoon Cream of Tarter
1/4 teaspoon Salt
1 Cup Sugar
3 Tablespoons baking Cocoa

3 Tablespoons mini Semisweet Chocolate Chips (optional)
3 Tablespoons finely crushed Walnuts or Almonds (optional)

Place egg whites in a large mixing bowl & let stand at room temperature for 30 minutes. Beat egg whites on high until foamy. Add salt and cream of tarter until soft peaks form. Gradually add the sugar one tablespoon at a time until stiff peaks form (about 6 minutes). Beat in cocoa and fold in chocolate chips or nuts if desired.

Cut a hole in the corner of a pastry bag and insert a Large Round or Star Shaped Pastry Tip. Fill the bag with the meringue. Squeeze out hearts or round star shapes about 2 inches apart onto lightly greased baking sheets. Bake at 300 degrees for 20-25 minutes, or until firm to the touch. Remove meringues and place on wire racks to cool. Store cookies in an airtight container.

Happy Baking!

(For info on Egg White's and their various stages, click HERE)

Tuesday, July 14, 2009

Cream Filled Chocolate Cupcakes!

Creamy Center Cupcakes & Vanilla Frosting from:
Taste of Home's Cupcakes! Muffins and More

First, Prepare and bake a box cake according to the package instructions and let the cupcakes cool.

Light & Fluffy Cream Filling
3/4 cup shortening
2/3 cup confectioners' sugar
1 cup marshmallow creme
1 teaspoon vanilla extract

In a large bowl, cream the sugar & shortening until it's Light & Fluffy.
Add the Marshmallow Cream and Vanilla & Mix Well!

To Fill the Cupcakes:

Cut a small hole in the corner of a Pastry Bag or plastic bag and enter a small tip. Fill the bag with the Cream and push the tip down to the center of the cupcake and squeeze the bag to release the Filling (Only for a few seconds). The Cupcake may expand a little.

Once your cupcakes are all filled up you can start making the Frosting! Here is the recipe I used, It's from Taste of Home's Cupcakes! Muffins and More cookbook as well.

Vanilla Frosting

2 cups confectioners' sugar

2 tablespoons butter (softened)

2 tablespoons milk

1 teaspoon vanilla extract (I used clear vanilla)

Food Coloring, optional

Beat all ingredients until smooth & fluffy.

To Frost, insert a Decorating Tip into the corner of a Pastry Bag & cut a small hole just big enough for the end of the tip. Fill the bag & Frost!

Good Luck!

Wednesday, July 8, 2009

Bakerella Inspired Cake Truffles

I made Cake truffles using Bakerella's recipe for her Cake Pops.

First, I made a regular box cake in a 9 x 13 inch pan. I let it cool, and then I crumbled it up in a large bowl.

Then, I mixed in 1 16 oz. can of frosting. I couldn't decide which flavor to use, so I did half chocolate and half white.After the frosting is mixed in well, using a small ice-cream scoop, Scoop the Cake mixture into approximately 1 inch size balls, and refridgerate until the balls become firm (about a couple of hours). Once the balls are firm, roll them in your hands to make them smooth. I would recomend storing them in the freezing for another hour or two until you are ready to dip them in Chocolate. If want colored chocolate, you should use Wilton Candy Melts. DO NOT add food coloring to the chocolate inless it does not contain water. Always read the package instructions before melting or adding anything to your chocolate.

I drizzled some chocolate on mine,
but you can always use sprinkles or nuts to garnish your cake truffles.

Bakerella shapes hers into cupcakes. Too Cute!
You can see Bakerella's Official Recipe here, and a video of her making them on The Martha Stewart Show here.

Good Luck!