confectioners’ sugar - 2/3 - Annette's Sweet Treats

Gluten-Free Chocolate Cupcakes

May 9, 2014 Leave a Comment

Gluten-Free Chocolate Cupcakes

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

Both my boys have food allergies and really love these cupcakes! Because it’s easy and budget-friendly, I grind whole oats in my blender, just pulsing until they’re flour. This recipe is Diabetic Friendly!

Desiree Glanzer Carpenter, South Dakota

Gluten-Free Chocolate Cupcakes Recipe

Gluten-Free Chocolate Cupcakes

2 cups gluten-free oat flour

1 cup sugar

¼ cup baking cocoa

1 tsp. baking soda

½ tsp. salt

1 cup water

1/3 cup canola oil

1 tsp. cider vinegar

½ tsp. vanilla

2 tsp. confectioners’ sugar

In a large bowl, combine flour, sugar, cocoa, baking soda and salt. In another bowl, combine the water, oil, vinegar and vanilla. Stir into dry ingredients just until moistened.

Fill paper-lined muffin cups three-fourths full. Bake at 350 F. for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners’ sugar. 1 dozen

(Recipe for Gluten-Free Chocolate Cupcakes was on www.tasteofhome.com, 2014)

Filed Under: Cupcake Recipes Tagged With: baking cocoa, canola oil, cider vinegar, confectioners' sugar, gluten-free oat flour

Chocolate Peanut Butter Cookies

March 1, 2014 Leave a Comment

Chocolate Peanut Butter Cookies

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com

Sandwich cookies are always a hit, and homemade ones like these that feature peanut butter and chocolate are guaranteed to please! Whenever we visit out-of-town friends, they ask if we’ll bring a batch of these cookies.

Vickie Rhoads Eugene, Oregon

Chocolate Peanut Butter Cookies Recipe

Chocolate Peanut Butter Cookies

2 Tbsp. shortening

1 cup baking cocoa

½ cup chocolate syrup

1 cup butter, cubed

¼ cup Creamy Peanut Butter

3 eggs

2 ½ cups sugar

2 ½ tsp. vanilla

2 ½ cups flour

1 ½ tsp. baking soda

½ tsp. salt

Filling: 1 cup chunky peanut butter

½ cup butter, softened

1 cup milk

2 tsp. vanilla

11 cups confectioners’ sugar

In a large saucepan melt butter and shortening over low heat. Remove from heat; stir in the cocoa, chocolate syrup and peanut butter until smooth. Cool

In a large bowl, beat eggs and sugar until lemon colored. Beat in chocolate mixture and vanilla. Combine the flour, baking soda and salt; gradually add the chocolate mixture.

Drop by teaspoonful 2 inch apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350 F. for 10-12 minutes or until surface cracks. Cool for 2 minutes before removing to wire racks.

In a large bowl, beat peanut butter and butter until fluffy. Beat in milk and vanilla. Gradually add confectioners’ sugar; beat until smooth. Pipe or spread onto the bottoms of half of the cookies; top with remaining cookies. 2 ¾ dozen

(Recipe for Chocolate Peanut Butter Cookies was on www.tasteofhome.com, 2013)

Filed Under: Cookie Recipes Tagged With: baking cocoa, butter, chocolate syrup, confectioners' sugar, creamy peanut butter

Chocolate-Filled Crescents

February 26, 2014 Leave a Comment

Chocolate-Filled Crescents

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com

“I always get compliments on these rich, flaky rolls drizzled with chocolate…and requests for the recipe. These are great for brunch, dessert or a mid-day coffee treat!

Carole Formholtz Deltona, Florida

Chocolate-Filled Crescents Recipe

Chocolate-Filled Crescents

3 Tbsp. butter, softened

1 cup confectioners’ sugar

1 Tbsp. whole milk

1 tsp. vanilla

¼ cup baking cocoa

3 Tbsp. finely chopped pecans or walnuts

2 tubs (8 oz. each) refrigerated crescent rolls

Chocolate Glaze: 1 cup confectioners’ sugar

2 Tbsp. baking cocoa

2 Tbsp. plus 1 tsp. water

2 Tbsp. butter, melted

½ tsp. vanilla

In a small bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in milk and vanilla. Gradually add cocoa and mix well. Stir in pecans or walnuts.

Unroll crescent dough and separate into triangles. Spread about 2 rounded teaspoons of filling over each triangle to within ¼ inch of edges. Roll up each from the wide end. Place point side down 2 inch apart on ungreased baking sheets. Curve ends to form crescent shapes.

Bake at 375 F. for 12-15 minutes or until golden brown. Remove to wire racks; cool slightly. In a small bowl, whisk glaze ingredients until smooth; drizzle over crescents. 16 servings

(Recipe for Chocolate-Filled Crescents was on www.tasteofhome.com, 2013)

Filed Under: Bread Recipes Tagged With: baking cocoa, butter, confectioners' sugar, finely chopped pecans, Pillsburry refrigerated crescent rolls

Spice Cake Cupcakes

January 25, 2014 Leave a Comment

Spice Cake Cupcakes

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

These moist, spicy cupcakes with creamy caramel frosting are a delicious treat. The recipe has been in my family for years. When I was growing up, it seemed these cupcakes were always in the freezer, just waiting to be snitched one at a time!

Carla Hodenfield Ray, North Dakota

Spice Cupcakes Recipe

Spice Cupcakes

2 cups water

1 cup raisins

½ cup shortening

1 cup sugar

1 egg

1 ¾ cups King Arthur Unbleached All-Purpose Flour

¾ tsp. baking powder

½ tsp. salt

½ tsp. each ground allspice, cinnamon, nutmeg

¼ tsp. baking soda

¼ tsp. ground cloves

¼ cup chopped walnuts

Frosting: 1 cup packed brown sugar

1/3 cup half-and-half cream

¼ tsp. salt

3 Tbsp. butter

1 tsp. vanilla

1 ¼ cups confectioners’ sugar

Coarsely chopped walnuts

In a large saucepan, bring water and raisins to a boil. Reduce heat; simmer for 10 minutes. Remove from heat and cool to room temperature (Do NOT Drain).

Meanwhile, in a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Stir in raisins. Combine dry ingredients; add to creamed mixture until well blended. Stir in walnut.

Fill paper-lined muffin cups three-fourths full. Bake at 350 F. for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to wire rack.

For frosting, in a large saucepan, combine brown sugar, cream and salt. Bring to a boil over medium-low heat; cook and stir until smooth. Stir in butter and vanilla. Remove from the heat; cool slightly. Stir in confectioners’ sugar until smooth. Frost cupcakes top with nuts. 14 cupcakes

(Recipe for Spice Cupcakes was on www.tasteofhome.com, 2013)

Filed Under: Cupcake Recipes Tagged With: allspice, chopped walnuts, confectioners' sugar, half-and-half cream, King Arthur Unbleached Flour, nutmeg, raisins, shortening

Gingerbread Pancakes with Banana Cream

December 22, 2013 Leave a Comment

Gingerbread Pancakes with Banana Cream

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com

To save some time during the busiest of holidays, I make and refrigerate the batter for these pancakes two hours before cooking. This way I don’t have to fuss with measuring ingredients while my guests mill about the kitchen anxiously awaiting brunch.

Barbara Brittain Santee, California

Gingerbread Pancakes with Banana Cream Recipe

Gingerbread Pancakes with Banana Cream

2 cups heavy whipping cream

1/3 cup confectioners’ sugar

2 medium bananas, chopped

¾ cup butter, softened

1 ½ cups packed brown sugar

6 eggs

1 ½ cups molasses

6 cups flour

4 ½ tsp. baking powder

1 Tbsp. ground ginger

1 Tbsp. ground cinnamon

2 ¼ tsp. salt

¾ tsp. ground allspice

4 cups 2% milk

In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until soft peaks form. Fold in bananas. Cover and chill until serving.

In a very large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, baking powder, ginger, cinnamon, salt and allspice; add to the creamed mixture alternately with milk, beating well after each addition.

Pour batter by ¼ cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with banana cream. 42 pancakes – (4 2/3 cups topping)

(Recipe for Gingerbread Pancakes with Banana Cream was on www.tasteofhome.com, 2012)

Filed Under: Savory Tagged With: 2% milk, allspice, bananas, cinnamon, confectioners' sugar, ginger, heavy whipping cream, molasses

Red Velvet Whoopie Pies

December 18, 2013 Leave a Comment

Red Velvet Whoopie Pies

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

With a drizzle of chocolate and a sprinkle of nuts, this eye-catching variation is a delightful twist on the classic cake. Sometimes I substitute canned cream cheese frosting for the filling.

Judi Dexheimer Sturgeon Bay, Wisconsin

Red Velvet Whoopie Pies Recipe

Red Velvet Whoopie Pies

¾ cup butter, softened

1 cup sugar

2 eggs

½ cup sour cream

1 Tbsp. red food coloring

1 ½ tsp. white vinegar

1 tsp. clear vanilla extract

2 1/4 cups flour

¼ cup baking cocoa

2 tsp. baking powder

½ tsp. salt

¼ tsp. baking soda

2 oz. semi-sweet chocolate, melted and cooled

Filling:   1 package (8 oz.) cream cheese, softened

½ cup butter, softened

2 ½ cups confectioners’ sugar

2 tsp. clear vanilla extract

Topping:   White baking chips, melted

Finely chopped pecans

Preheat oven to 375 F. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, sour cream, food coloring, vinegar and vanilla. In another bowl, whisk flour, cocoa, baking powder, salt and baking soda; gradually beat into creamed mixture. Stir in cooled chocolate.

Drop dough by tablespoonfuls 2 inch apart onto parchment paper-lined baking sheets. Bake 8-10 minutes or until edges are set. Cool on pans 2 minutes. Remove to wire racks to cool completely.

For filling, in a large bowl, beat cream cheese and butter until fluffy. Beat in confectioners’ sugar and vanilla until smooth. Spread filling on bottom of half of the cookies; cover with remaining cookies.

Drizzle with melted baking chips; sprinkle with pecans. Refrigerate until serving.           2 dozen

(Recipe for Red Velvet Whoopie Pies came from tasteofhome.com, 2013)

Filed Under: Cookie Recipes Tagged With: baking cocoa, chopped pecans, confectioners' sugar, cream cheese, red food coloring, semi-sweet chocolate, sour cream, white baking chips, white vinegar

Cranberry Layer Cake

December 15, 2013 Leave a Comment

Cranberry Layer Cake

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

I adapted a Bundt cake recipe to create this layer cake. Cranberries, walnuts and homemade frosting make it taste so delicious that you’d never guess it starts with a convenient cake mix.

Sandy Burkett Galena, Ohio

Cranberry Layer Cake Recipe

Cranberry Layer Cake

1 package white cake mix

1 1/3 cups water

1/3 cup canola oil

3 eggs

1 Tbsp. grated orange peel

1 cup fresh or frozen cranberries, thawed and coarsely chopped

1 cup finely chopped walnuts

Cream Cheese Frosting: 1 package (8 oz.) Philadelphia Cream Cheese, softened

½ cup butter, softened

3 ½ cups confectioners’ sugar

1 tsp. vanilla

½ tsp. grated orange peel

¼ cup finely chopped walnuts

In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in cranberries and walnuts. Pour into two greased and floured 9 inch round baking pans.

Bake at 350 F. for 30-35 minutes or until toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, vanilla and orange peel; beat until blended. Spread between layers and over top and sides of cake. Sprinkle with walnuts. Refrigerate leftovers. 12 servings

(Recipe for Cranberry Layer Cake came from tasteofhome.com, 2013)

Filed Under: Cake Recipes Tagged With: canola oil, chopped walnuts, confectioners' sugar, cream cheese, fresh cranberries, grated orange peel, white cake mix

Gluten-Free Chocolate Cupcakes

Chocolate-Filled Crescents

Spice Cake Cupcakes

Gingerbread Pancakes with Banana Cream

Cranberry Layer Cake

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