7/1/10

cookeatshare.com

httphttp://chaosinthekitchen.com
www.ifood.tv/recipe/shortbread-ice-box-cookies
http://www.ifood.tv/recipe/choco_raspberry_ice_box_cake

Marshmallow Cream Cheese Frosting

makes 2 cups, prep 10 min

7 oz. cream cheese, room temperature
7 oz. marshmallow creme (found in a jar in the baking aisle)

Be sure your cream cheese is softened before you start or you will wind up with cream cheese chunks.
Beat cream cheese in a bowl until smooth.
Dip a spatula in hot water and scoop marshmallow fluff out of the jar and into the mixing bowl.
Beat cream cheese and marshmallow until combined.

For a large batch of cupcakes or a layer cake you will need to double the recipe which is just equal parts marshmallow fluff and cream cheese. You can also use the tubs of pre-whipped cream cheese instead of the blocks for a lighter, sweeter marshmallow taste. If your frosting is too thin chill it briefly in the fridge. I don’t usually pipe this frosting onto the cupcakes since the marshmallow gives it a nice thick viscosity. You can use a spoon to just plop a dollop of frosting onto the top and then smooth it out a bit. Chill cupcakes briefly in the fridge and the frosting will hold its shape.

Vanilla Bean Cream Cheese Frosting

24 cupcakes, prep 10 min

8 oz cream cheese, room temp
8 oz unsalted butter, room temp
1 tsp vanilla extract
1 vanilla bean pod
3-4 cups powdered sugar

Slit your vanilla bean in half and use the tip of your knife to scrape the vanilla bean paste from each side of the pod.
Whip cream cheese in a mixing bowl until smooth.
Add butter and beat to combine.
Add vanilla and vanilla bean paste.
Beat in powdered sugar a little at a time until frosting is as thick and sweet as you’d like.

Normally I don’t quibble about salted vs. unsalted butter but in frosting it does make a significant taste difference since the butter is a major player. Also, I use this tipto frost my cupcakes and it couldn’t be easier to have pretty cupcakes. It may seem silly to get out your decorating tips just to cover some cupcakes but let me tell you, pipping thick swirls of frosting onto the cupcakes is waaaay easier and prettier than trying to cover them with a spatula or butter knife. Also the great part about this tip is you don’t even need a coupler or decorating bags, just the tip and a ziplock bag with a corner snipped off-high class!

wedding dress cake

http://www.thebakerskitchen.net

I LOVE CUPCAKES!

http://www.shopbakersnook.com/m5_view_item.html?m5:item=7829

http://www.bakedecoratecelebrate.com/projects/coolestwatermeloncake.cfm

monte cristo sandwich

Monte Cristo Sandwich - the Real One

By: SEAWAKIM

"This is the real Monte Cristo sandwich. It has a nice thick batter and is absolutely delicious. Enjoy hot sandwich with currant jelly or make a currant sauce with currant jelly, water and heavy cream."

What to Drink?

Prep Time:
10 Min

Cook Time:
5 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate
Original Recipe Yield 16 mini sandwiches

Ingredients

1 quart oil for frying, or as needed
2/3 cup water
1 egg
2/3 cup all-purpose flour
1 3/4 teaspoons baking powder
1/2 teaspoon salt
8 slices white bread
4 slices Swiss cheese
4 slices turkey
4 slices ham
1/8 teaspoon ground black pepper
1 tablespoon confectioners' sugar for dusting

Directions

Heat 5 inches of oil in a deep-fryer to 365 degrees F (180 degrees C). While oil is heating, make the batter: In a medium bowl, whisk together the egg and water. Combine the flour, baking powder, salt and pepper; whisk into the egg mixture until smooth. Set aside in the refrigerator.
Assemble sandwiches by placing one slice of turkey on one slice of bread, a slice of ham on another, then sandwich them with the Swiss cheese in the middle. Cut sandwiches into quarters, and secure with toothpicks.
Dip each sandwich quarter in the batter so that all sides are coated. Deep fry in the hot oil until golden brown on all sides. Remove toothpicks and arrange on a serving tray. Dust with confectioners' sugar just before serving.