In Baking, Holiday dishes, Holidays and more on July 4, 2012 at 8:35 am
Happy 4th of July!
Summer is in a full swing. It’s time for grilling, BBQ, fresh ripe fruits, nice desserts, backyard party time-:)
I am guessing there are a lot of lemonade stands on many corners in many places.
Since there is a lot of food served and everybody munches something all the time, I’m trying to prepare and make desserts which are much lighter.
This time I made all time favorite Red Velvet but in the other shape, whoopie pies. So convenient to eat and enjoy, for small and big hands, just grab a napkin and dessert is served-:)
For 4th of July I made special fondant toppers which pieces form The Flag. I am trying to create new fondant toppers all the time and especially love to work on custom orders, big thanks to everybody who is following my store updates and upcoming decorations-:)
Makes 6 Whoopie pies
For the pies:
1 cup light brown sugar
1/2 stick butter, softened
1 cup plain non fat yogurt
2 tablespoons red food coloring
1 teaspoon vinegar
2 cups whole wheat pastry flour
1 teaspoon baking soda
For the icing:
1 cup mascarpone
1/2 cup icing sugar
1 teaspoon vanilla sugar
zest of 1 lemon
Preheat the oven to 350 degrees F.
In a food processor, mix the sugar with the eggs, butter, yogurt, food coloring, vinegar. Add flour, cocoa, baking soda, and salt. Blend until just incorporated.
Place the liners into a whoopie pie pan or use non stick spray and divide the batter evenly, pouring only halfway so the batter doesn’t overflow. Bake, rotating halfway through, for 10 to 19 minutes. Remove the pies and let cool.
In a bowl, beat the mascarpone, icing sugar, vanilla and lemon zest together until the mixture is smooth.
Spoon and spread cream on the whoopie pie only on one side and then form the pie adding just a cake part.
This recipe has less fat and sugar.
Take a bite and enjoy!
Happy 4th oh July!
Have a great and lovely Summer-:)
In All about kids, Baking on March 19, 2012 at 9:29 am
So excited, so emotional, another birthday celebration, another cake this time for my baby girl, preteen-:) Decision on what cake should we have was easy because my daughter loves cream cheese, and her favorite cake is cheesecake without toppings. Lovely cream cheese…. Did I already mentioned that? Whipped cream cheese has to be in stock, top shelf in the fridge-:)
Had to be creative so this time I decided to make homemade marzipan to build strawberries and I was very happy with the result. They look beautiful and taste amazing, wonderful taste of almonds.
This is cute, playful decorated cheesecake, with polka dots and strawberries.
1 cup low fat graham cracker, crumbs
1/4 cup powdered sugar
1/3 cup melted butter
1 cup reduced fat cream cheese, at room temperature
2 large eggs
1/3 cup sugar
1 teaspoon vanilla extract
Preheat the oven to 350°F. Prepare 6 inch round cake pan with opening bottom.
Make the crust by stirring together all of the crust ingredients, mixing till thoroughly combined.
Press the crumbs into the bottom and up the sides of the pie pan.
To make the filling, mix together all of the filling ingredients till smooth. Use a mixer set at low-medium speed.
Pour the filling into the crust.
Place the cheesecake in the oven. Bake it for 20 minutes or till temperature reaches, 165°F/170°F.
Remove the cheesecake from the oven, set it on a rack to cool. When cooled, refrigerate it till ready to serve.
You can decorate your cheesecake with many different toppings, fresh fruit, chocolate sauce, berry sauce or caramel, everything sounds delicious.
Plain cheesecake is our favorite, it is delicious too and has less calories and sugar. That is why I decided to decorate it with fondant and marzipan figurines for the super cute look.
This is very easy recipe, very practical and most importantly everybody was happy with the dessert, fabulous.