Posts tagged frosting
Sour Cream Frosted Cookies Lofthouse Style
So very yummy!

So very yummy!

These are soft and not so sweet until you put the buttercream frosting on top. Much like shortbread there are very few ingredients happening here so go for the best you can afford, it really does make a difference. I rarely sift flour anymore, but similar recipes called for cake flour. I thought this might split the difference.

Cookie Recipe

8 ounces butter, room temperature

1.75 cup sugar

1 cup sour cream

2 eggs

2 teaspoon vanilla

.5 teaspoon almond extract

6 cups flour, sifted before you measure

1.5 teaspoons baking powder

1 teaspoon baking soda

.5 teaspoon salt

Frosting

8 ounces butter, room temperature

1 teaspoon vanilla

4 cups powdered sugar

6 tablespoons heavy cream

food coloring and sprinkles, if you’re feeling festive

Preheat oven 400 degrees.

Cream the butter with sugar then add sour cream. Beat until no sugar crystals are visible. Add eggs, vanilla and almond. Separately, combine the dry ingredients. Add them in two additions to the creamed butter mixture. Rest the dough in the refrigerator minimally 20 minutes. You can scoop balls of dough and flatten or roll it between two pieces of parchment and cut with a cutter. I scooped and hand shaped the cookies pictured.

Place them on parchment covered cookie sheet and flatten more than you think you should. Bake for 10 minutes, rotate the sheets if using more than one sheet at a time. Cool on a rack.

For the frosting cream the butter then add the remaining ingredients. Whip to add volume. I portion the frosting out on each cookie to make sure they all have the same amount, then spread the frosting with the back of a spoon to get it swirly. Sprinkle with decorative dragees soon after spreading the icing because it will dry and crust quickly.

Chill.

Yummy frosted cookies!

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Sometimes a person wants birthday cookies, not birthday cake! Happy Birthday Jessica!

1, 2, 3, 4 Cake - American Cake - Plus Plus Plus
Unicorn Rainbow Crunch Cake.
Happy Birthday Ms. Chea

Someone had a birthday! It's her Birthday and on birthdays, at work, there is cake. She asked for an outrageous rainbowy cake. How can you say no to that face? There were donuts, plus got sung to a few times and even had original rap song written and performed for her, "Salad Bar Queen". Heaven help our school if there is ever a grown up people's talent show; I'd sign our group up in a minute. We wouldn't win, but we'd have fun; we always have fun.

The American Cake Book recipe isn't colorful, that's from some intense food coloring. Use paste or gel if you can, not liquid.  And I scaled the cake up by 1.5 to get my six colorful layers. I was looking for a good clean foundational cake and the 1, 2, 3, 4 Cake did the trick. I don't know if you can tell that the cake pan size is 6 inches, but it is. I just so happened to find the little cake stand at the thrift store a few weeks ago. Don't you love when that kind of thing happens?
ROYGBIV, minus the I 
The cake gets its name from 1 cup of butter, 2 cups sugar, 3 cups flour and 4 eggs. There's also 2.5 teaspoons of baking powder, 0.5 teaspoon salt, 1 cup milk and 1 teaspoon vanilla.

The trick is how you mix it. Cream the butter and sugar thoroughly, until it's fluffy. Add one egg at a time. In a separate bowl combine the flour, baking powder and salt. Add 1/3 of that to the butter mixture. Then add half the milk, the second third of flour, the second half of milk and then the last third of flour. At the the end add the vanilla. Beat it well between additions.

Pour into prepared pans, bake at 350, until done, cool and decorate.

To make the Fruity Pebbles Crunch:
5 cups Fruity Pebbles, cereal
0.5 cup milk powder
3 tablespoons sugar
1 teaspoon kosher salt
9 tablespoons butter, melted

Preheat oven 275 degrees.

In a medium bowl toss the cereal with the milk powder, sugar and salt. Pour the butter over the top and squeeze it together with your hands to where you get little clumps. Pour onto a parchment lined sheet pan and bake for 20 minutes. Cool and store in an airtight container.

Frosting:
1 pound unsalted butter
2 pounds powdered sugar
1 teaspoon vanilla
4 tablespoons half and half

Cream the butter, then add the powdered sugar. To that add vanilla and half and half. Add additional liquid, if needed to make a softer frosting.
It was tall. I used chopsticks to keep it upright.
Oh, and how to transport this very silly cake? Carefully! I put it on the lid of a big food storage container and put the container upside down on the lid. It was assembled with the new pony, on the cake stand, after I got to work. 

Do you have food traditions at your job? 
Kentucky Jam Cake - American Cake - They all can't be winners.
Well this isn't pretty. 

Well this is a high price experiment which left me thinking I have to make it one more time. But it's expensive and if it doesn't work out a second time I'm going to feel foolish.
The one thing I'll do differently should I make it again is I'll bake it in a 9x13 inch pan. It certainly will not be stunning like a two layer cake. But I think it will work out more nicely. The middle layer just isn't cute with the caramel frosting.

1 cup of pecans, toast and chop by hand
1 cup butter
2 cups sugar
4 eggs
1 cup blackberry jam
2.25 cup flour
1 each teaspoon cinnamon, allspice, ginger
.5 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
1 cup raisins

frosting
.5 cup (1 stick) butter
1.5 cup light brown sugar
.33 cup cream
1 teaspoon vanilla
pinch of salt
1.5 cups powdered sugar

Preheat oven 350 degrees.
Toss the nuts and raisins with a bit of flour from the ingredient list.
Cream the butter with sugar. Add the eggs one at a time, scraping the bowl between additions. Add the jam. Isn't it pretty? In a second bowl combine the flour, spices and salt. In a measuring cup measure out the buttermilk, into the buttermilk add the baking soda.
Add one third of the flour. Then add one half of the buttermilk. Scrape down the sides. Add the second third of the flour spice mixture. Then the last half of the buttermilk. End with adding the remaining flour. Mix for a minute.
Into the batter add the nuts and raisins. Pour into prepared pan(s).

Bake until a tester in the center come out clean. Cool completely.

Make the frosting:
In a pot on the stove on melt the butter, add the brown sugar, cream, vanilla and pinch of salt. Stir until the mixture boils. Add the powdered the sugar and stir until smooth. Use at once. It thickens as it cools. Pour it controlled over the sides of your cake.