Author: jennyscakedreams

Best Damn Buttercream

~ jennyscakedreams ~ Leave a comment

Pardon my French, or actually don’t… because this frosting is the best damn thing I have ever had. Props have to be given to a professor I had at the College of DuPage, Chef Wagner. She was the first person to ever introduce me to buttercream frosting sans butter. Though I have changed the recipe a bit, all credit goes to her.

Before I begin, here is an example of the diversity this frosting can have :-)
Before I begin, here is an example of the diversity this frosting can have 🙂

I am frequently asked about my frosting and I have no shame in my game. I know it’s the best and I get told that all the time. Aside from tasting like God handed it down personally to top your cake, this frosting also has a higher resistance to heat. Meaning it won’t (and by won’t I mean shouldn’t) melt. This frosting is also pure white and keeps in the refrigerator indefinitely (AKA forevs).

Here’s what you will need:

Frosting Ingredients 1

2 ½ lbs powdered sugar (about two bags)

1 cup vegetable shortening (needs to have trans fat.. sorry.. it’s frosting, not fruit)

1 tsp salt

1 tsp butter flavoring

½ tsp vanilla flavoringFrosting Ingredients 2

1 tsp almond flavoring

Cold Water

Hot Water

Now what do you do?

  1. Add salt and all flavorings to about ¼ cup hot water until dissolved
  2. In a mixer, add 2 lbs powdered sugar and flavor/salt/water mixture just until a thick liquid is formed (you may need more hot water)Frosting Liquid
  3. Add shortening and the rest of the powdered sugar
  4. Beat on med/high for about 3 minutes.
  5. Take a knife and test to see if the frosting is fluffy but sturdy (see picture)

    Frosting Done
    When you drag the knife through, the “walls” it creates should stay up

Note: If frosting is too stiff, add a bit more cold water 1 tbsp at a time until it is light and airy. Likewise, if it is too soft add more powdered sugar 1 tbsp at a time.

  1. Continue to beat on medium for 5 more minutes. The more you beat the frosting, the fluffier it becomes.

Voila, now you will be the superstar of every party… because even if your cake sucks, your frosting is da bomb!

Having some fun with frosting colors that POP!
Having some fun with frosting colors that POP!

I am not one to keep secrets about my recipes. I really do like to share the wealth. But this particular recipe has been in the vault for a while. I am glad to finally reassure anyone who has tried it that no, I do not put drugs in my frosting (Kristin Whitney I am looking at you 🙂 ) Though it does pair nicely with a glass of prosecco!

Fun birthday cake for my niece, Keira!
Fun birthday cake for my niece, Keira!

#BurgersAndChamps

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Yesterday I decided to get ambitious and walk the almost 2 miles to the grocery store. By the time I got home, covered in sweat and sunshine, I threw my bags down on the kitchen floor and declared … “I DESERVE A BURGER!” But, I didn’t have any buns. So then I thought, perhaps it was time to get on the bun-less bandwagon. But you know what? I’m not about that life. So just like every other day, 2 hours from dinnertime, I was on a mission.

I ended up coming across a recipe that I had read about a few years ago but never tried. It only contains three ingredients… yes only THREE! They are so easy to make and are very low in calories. So I have the ingredients for the “buns,” lean ground chicken (we are trying to be conscious of our red meat intake at the Lyell household), and condiments ready! Oh, I almost for got the champagne! No burger is complete without champagne.

walken
My mom only pronounces it “Champaaaaaaaanya” because of this!

What? Do you think that is weird? It is advertised that we should high five our buddies and slug down the Champagne of Beers. But, this is America… and I prefer actual champagne.

 

Here’s what you will need:3 Ingredient Bread ingredients

2oz of Cream Cheese

2 Whole Eggs (Yolks and Whites Separated)

1/8 tsp Cream of Tartar

Now what do you do?

  1. In one bowl, whisk together egg yolks and cream cheese until combined3 Ingredient Bread Yolks
  2. In another bowl, using a whisk mixer or hand mixer, combine egg whites and cream of tartar until soft peaks form3 Ingredient Bread Whites-2
  3. Slowly pour yolk mixture into whites and fold together with a rubber scraper3 Ingredient Bread Mix
  4. Spoon mixture onto a greased cookie pan (makes 6-8 depending on amount you pour)3 Ingredient Bread precook
  5. Bake for 25-30 minutes, or until tops start to brown.
  6. Let cool on a wire rack and transfer into a Tupperware bin, let sit for at least 2 hours3 Ingredient Bread postcook

The original recipe says to let the buns sit overnight, but 2 hours seemed to be enough. Also, these are pretty tender. So don’t let your juicy burger sit on the bun for too long. I found it best to dress my burger and then slide it onto the bun when I was ready to sit down and inhale it. If you are wondering what was in my burger, it’s simple. I take one pound of lean ground chicken; add 1-2 tsps of garlic powder and a dash of nutmeg. Newsflash: nutmeg makes everything better. No, the burgers don’t taste like pumpkin pie. I generally make 4 burgers and I make them nice and thin.

 

So, these seemed to make sense with the meal choice!
So, these seemed to make sense with the meal choice!

When your burger is ready and dressed to go out for their big date with your mouth, pour the champagne and get your burger on! You don’t have to be about that bun-less life because I’m not. Live a little and be about that #BurgerAndChamps life.

Burger Toppings: Provolone Cheese, Caramelized Onions (SmartStart "Butter"), Ketchup, Mustard and Love.
Burger Toppings: Spinach, Provolone Cheese, Caramelized Onions (SmartStart “Butter”), Ketchup, Mustard and Love.

I Got 3.14 Problems, But a Pie Ain’t One

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“When the moon hits your eye, like a big pizz…APPLE PIE!” Mmm, warm apple pie. There is just something about it that can make you feel like you are at home anywhere. Some people like to top it with ice cream, others like cool whip. Our Midwest neighbors to the north even like to put cheddar cheese in it. Hey, I’m not judging 😉 …well, maybe a little.

Pie is one of those desserts that people love to eat, but hate to make. For me, I hate to have half a pie just sitting out. It’s messy, I can’t pack it in a lunch or eat it on the go. Yes… some of us want to eat pie on the go! So I came up with the most fun recipe for portable mini apple pies. They are great for kids, lunches, parties, girls night, BBQs, wine night… or every night.
Apple Pie Ingredients

Here’s what you will need:

For the Crust:

2 cups flour

2⁄3 cup butter (chilled)

1 teaspoon salt

4 tablespoons water

For the Filling:apples

5 medium apples (peeled and chopped up into small pieces) I use any kind I have on hand

3⁄4 cup sugar

2 teaspoons cinnamon

6 tablespoons flour

2 tablespoons butter (chilled)

Now what do you do?

1. Preheat oven to 425 degrees and grease the muffin tin.

2. In your mixer blend flour, salt and butter until it looks like coarse sand.Apple Pie Making 2

3. Add in water and blend just until it looks like it’s sticking.

4. Take out and combine it by hand until well blended.

5. Roll out on lightly floured surface until about 1/4 inch thick.Pie Crust cuts

6. Cut 12, 4 inch circles with cup or bowl. (I used a pint glass)

7. Press each circle in muffin tins until all the way up each side, to form little bowls.

8. Mix by hand all filling ingredients and spoon into muffin bowls.Apple Pie Scooping

9. Cut up butter into 12 little pieces and place one piece on each pie.

10. You can decorate them anyway you like with extra crust, or just leave plain. I like to sprinkle sugar on top before they go on the oven.Mini Pies before bake

11. Bake at 425 degrees for 16-18 minutes. (Until crust is light brown and apples are bubbling).

12. When cool, just loosen the sides with a knife and they’ll come right out!Mini Pies after bake

Now you can feel free to top them with anything or nothing at all. Let me know if you try this one out, I would love to hear about it! Looking to pair your dessert with wine? Of course you are! I paired mine with a nice chilled glass of Red Moscato.Mini Pie FINAL

Sweet Summertime

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First blog post, yay! Thank you so much for visiting and just in time for the weekend. It has been a dream of mine to get this site up and running. Now that we are post wedding and I have my senses about me, I have definitely made it my goal to get back to baking. I intend to have this site to share all of my baking, cooking, crafts and other wild ideas with everyone. So I decided to start with something sweet and simple.

Mmm summertime… sunshine, pool parties and vacations. What better way to celebrate than with Lemon Bars? They are just about the easiest to make and are so delicious. One thing I love about them is that they seem so faaaaaanncy. When you show up to a party with lemon bars, you are everyone’s friend. Maybe you are the one throwing the party? Well honey slap a doily under that bar as you serve it and now you are basically Julia Child.

Here’s what you will need:
LB ingredients
For the crust:
2 sticks unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon salt
For the filling:
6 large eggs
3 cups granulated sugar
2 tablespoons grated lemon zest
1 cup freshly squeezed lemon juice
1 cup flour (sift if you can!)
Confectioners’ sugar, to decorate!

Now what do you do?

1. Preheat the oven to 350 degrees F.

2. Make the crust: With an electric mixer cream the butter and sugar until light in color. Combine the flour and salt in a separate bowl. Then, with the mixer on low, add flour mix to the butter/sugar until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 x13 x 2-inch baking sheet or dish. Make sure all sides are covered. Chill for 10-15 minutes.

3. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

4. Make the filling: whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set.

Making LB

5. Let cool to room temperature.

6. Cut into squares and dust with confectioners’ sugar.

LB w Sean

Yayyy! Now you are done, so what do you do? Grab some drinks and friends, find a patio and enjoy your creation! Can I come too? I’ll bring the wine!

LB on wineLB and wine