Showing posts with label buttercream. Show all posts

Bourbon Candied Pecan Pie Cookies

Pecan pie is my husband and dad's favorite dessert ever. It's my go-to recipe during the fall holidays and it's always devoured. I love pie, ya'll know I love pie. However, I also love experimenting with flavor and texture combinations. National Pecan Pie Day was this week and I wanted to see if I could recreate that gooey, nutty taste in a cookie. I came up with a soft vanilla cookie topped with smooth molasses buttercream and bourbon candied pecans. It is amazing!

Today I'm giving you the recipe for the molasses buttercream and candied pecans. You can add it to your favorite sugar cookie recipe. If you are still looking for that perfect cookie recipe, run back to the blog next week for my personal favorite. You can easily adapt this recipe for a pecan pie cupcake too! Just add the buttercream and pecans to a spice cupcake for a completely delicious dessert.

The candied pecans are baked in bourbon whiskey, sugars and some spices. In just 30 minutes you will have the most amazing nuts that are perfect on cookies, ice cream or simply as they are. They would make a yummy holiday gift too! If you are not a drinker, feel free to leave the bourbon out of the recipe. I love the complex taste it adds, but it's not necessary.

I was a bit timid to try molasses in the buttercream frosting. It is such a strong flavor, but I think you will find it works amazingly well. There's only 1/8 cup included in the icing recipe - it's enough to impart the pecan pie taste, but does not overwhelm the dessert.

Yum

Bourbon Candied Pecan Pie Cookies

By Jenny Rodriguez

Make any sugar cookie transformed into a pecan pie dessert! Simply add molasses buttercream and bourbon candied pecans for a decadent cookie that will be a bite of autumn bliss.

Prep time: 15 min
Cook time: 30 min
Total time: 45 min

Yield: 3 dozen topped cookies

Ingredients:

3 dozen baked vanilla cookies

1/4 cup white sugar

1/4 cup brown sugar

1/2 tsp salt

1 tbsp cinnamon

3 cups pecan pieces

1 large egg white

1 tbsp whiskey

1 cup butter, softened

2 cups powder sugar

1/8 cup molasses

1 tbsp vanilla

4 tbsp heavy whipping cream

Instructions:

Preheat oven to 300 F and set aside an ungreased cookie sheet.

In a medium bowl combine sugars, salt and 1/2 tbsp cinnamon.

In a separate medium bowl combine pecan pieces, egg white and whiskey. Mix until pecan pieces are well coated.

Add pecan pieces to the sugar mixture and stir. Lay sugared pecans in a single layer on pan and bake for 30 minutes. Shake the pan up a bit at the 15 minute mark.

Allow pecan pieces to cool and store in an airtight container. These are incredibly delicious all on their own!

To make molasses buttercream, add butter and molasses in a mixing bowl. Beat until they are well combined and slowly add powder sugar, vanilla, remaining cinnamon and whipping cream. Beat buttercream for 5-7 minutes are until light and fluffy. Store any leftover in the refrigerator or freezer.

Ok, you caught me - I'm excited and counting the weeks until it's fall. I love watching the leaves turn and finding gorgeous orange pumpkins at the market. Pecan pie is a favorite autumn dessert, but I think with the ease of the recipe that you will be enjoying the taste all year!

XO,

Jenny

Lime Margarita Cake Roll - Cinco de Mayo Dessert

Lime Margarita Cake Roll

My husband and I lived in Arizona for a long time before we had a family. Cinco de Mayo is a big event - there are parties across the state. I loved all the bright decorations, festive music and the food. Oh my gosh, the food. I miss the incredible Mexican food from Arizona. The tacos, the guacamole, and fresh salsa - oh my!

We are looking forward to having a small celebration here in our home this year. I've been contemplating what dessert would I showcase. I've been seeing all those gorgeous roll cakes on Pinterest and Instagram, thought it would be so much fun to try one out. And what better flavors to add to the cake, but a bright lime margarita.

Tequila

The tequila in this recipe is baked and the cake is not alcoholic, it is safe for children to eat and enjoy with you. The buttercream contains no alcohol, but if you are having a party just for adults, Sally has an amazing tasty boozy buttercream here. So why add the tequila to the cake, it is only 2 tablespoons. The tequila has a very unique flavor and it pairs incredibly well with the limes and sweet buttercream. You will find the palette of this cake is complex and delicious - I promise you that it will receive rave reviews!

Cake Roll

The cake roll is a pretty easy recipe, but you must be watchful to not overmix it. Combine the dough as minimally as possible. It is also important to not overbake your cake, check on it at after 10 minutes. You want it to spring back from your touch, but not crispy on the edges.

Happy Cinco de Mayo! May your fiesta be long, loud and delicious. And save some cake for me.
XO,
Jenny

Margarita Lime Roll

By Jenny Rodriguez

A bright and sweet cake roll perfect for your fiesta or Cinco de Mayo party. This is best served the day you create it.

Prep time: 30 min.
Cook time: 12 min.
Total time: 45 min.

Yield: 10 servings

Ingredients:

3 large eggs

3/4 cup granulated white sugar

2 tbsp. tequila

juice and zest of 1 lime

1/2 tsp. vanilla extract

Americolor gel - Electric Green

3/4 cup all-purpose flour

1 tsp baking powder

1/2 tsp salt

optional - powder sugar, thin lime slices and bakery bling in silver for decorating

Lime Buttercream

1 cup unsalted butter, softened

2 3/4 cup powder sugar

2 tbsp lime juice

1 tsp lime zest

Instructions:

Preheat your oven to 350 degrees. Prepare a 9"x13" pan with a sheet of parchment and cake release spray.

In your mixer with a paddle attachment, whip your eggs and sugar together until they thicken, about 4 minutes. Add tequila, lime juice, zest, vanilla and a drop of electric green gel. The green dye is not necessary, but it gives it a gorgeous color to the cake. Blend until the dough is well combined.

In a separate medium bowl, sift together the flour, baking powder and salt. Gently add the egg dough and mix until combined. You don't want to overwork your dough, but be sure that is mixed together.

Bake the cake for 10-12 minutes or until the center bounces back to your touch. Immediately remove the cake from the pan, but still on the parchment paper. Allow the cake to cool for 10 minutes. While it is cooling, dust another piece of parchment paper with powder sugar. Flip the cooled cake on to the sugared paper. Roll up with a clean dishtowel and cool completely.

While the cake is cooling, prepare your lime buttercream. In a mixing bowl, whip together all the ingredients for 10 minutes or until it is light and fluffy. If your icing is too stiff, you can add a small bit more of lime juice.

Gently unroll the cake and spread the lime buttercream out, but give yourself a 1" perimeter border. Carefully roll the cake back up and place on to your serving platter.

To decorate the top, gently sift powder sugar all over the cake roll. Fill a large pastry bag of the lime buttercream with a star tip and ice a few beautiful flowers on top. Place a thin lime slice through the buttercream flower and decorate with silver sprinkles.

Are you feeling like churros instead? Stop by my best friend's page, Desert Chica, to read on how to create these delicious cupcakes!

Yum

Easter Lamb Buttercream Cookies

buttercream lamb sugar cookies by Sweet Jenny Belle

Buttercream Lamb Cookies

We moved to Vancouver, Washington this past winter and there are large pastures close to our home. I love to see all the farm animals grazing on the lush land. Close to our place there is a home with dozens of lambs out on their field. There are so many baby lambs out there right now - one of my favorite parts of spring.

With Easter right around the corner, I thought it would be the perfect time to make some buttercream lamb cookies. I'm still learning my way around buttercream, so I did use a bit of royal icing on these as well. The two frostings play nice together and provide very different textures. I made a delicious lemon buttercream that is perfectly paired with the vanilla cookies. This icing does crust, but it doesn't harden like royal icing - you won't be able to mail these. They are perfect to bring over for Easter celebration or baby shower brunch.

What do you need to make these?

vanilla cookies in lamb shapes
royal icing in ivory and grey
lemon buttercream icing (recipe below)
Wilton tip 16 - for lamb fur rosettes
Americolor soft pink gel
clear alcohol or vanilla

I use tipless bags for my royal icing or you can use the traditional reusable icing bags with a 1 or 2 tip. Using the grey royal icing, frost the hooves of the lambs.

Switch to the ivory royal icing and frost the tail, ears and face. The face of the lamb is like a chubby heart with soft edges.

Before the ivory icing sets, add two small grey eyes and a little line for his mouth. Using a toothpick, carefully drag the corners of the mouth out to give the appearance of a small nose. Place lambs in a dehydrator at 90 degrees for about 10 minutes or allow the cookies to setup, about an hour or two.

Using Wilton tip 16, fill in the rest of the lamb body with little swirls of lemon buttercream. I try to make the swirls fairly small so that it has some definition and the appearance of a furry coat.

Lemon Pie Buttercream Frosting

Materials

1 pound softened butter
1/4 cup lemon simple sugar syrup
6 cups powder sugar
2 tbsp. fresh lemon juice
(optional) Wilton Meyer Lemon Treatology

Directions

In a large mixer, cream the butter until soft and light. Drizzle the lemon simple sugar into the bowl and blend. Add 3 cups of the powdered sugar and gently mix together.
Add the lemon juice and remaining sugar, mixing until will combined. Feel free to add a bit more lemon juice if frosting is too thick.

I also added a couple drops of Wilton's Meyer Lemon flavoring to boost the citrus sweetness, but it's optional.

Want to add a bit of pink to the inside of the lamb's ear? In a small glass bowl, mix a drop or two of the Americolor soft pink gel with a few teaspoons of vodka, everclear or clear vanilla. Using a food only paintbrush, paint a small bit of the pink on the ear.

Now your sweet and delicious lambs are all set for the party. Aren't they adorable? Pretty easy and that lemon buttercream frosting will be your new favorite! Save any leftover frosting for my petit four tutorial that is just around the corner.

Are you looking for my royal icing recipe? Well come on over here!

XO,
Jenny

Summer Fun - Cotton Candy Cookie and Buttercream Icing Recipe

Cotton Candy Cookie and Buttercream Icing Recipe

What is your favorite summer memory? My kids love swimming, hiking and going to amusement parks. They love going on rides and eating ridiculous amounts of cotton candy. And my mom has a thing for cotton candy, too. I finally looked into what it would cost to buy a small cotton candy machine and I was surprised to learn that it wasn't expensive. I bought this really cute and small one on Amazon. It is pretty much the perfect size to create enough for the family and not be bothersome to store away.

One of my frequent requests is for a roll out cookie recipe. I will be publishing my favorite traditional recipe later this year, but it's summer time and I thought it would be fun to experiment with new flavors (ahem, cotton candy).

These delicate, sweet cookies are so fun to make and your children will be excited over the secret ingredient. I think these would be lovely to serve at a summer tea for you and your child. There is a wide variety of cotton candy floss that you could use as well; I used cherry and it gave the cookies such a sweet, light pinkness. Are you ready to try out these sweet treats?

Cotton Candy Cookie Recipe

Ingredients

2 cups softened butter
2 cups white sugar
2 eggs
1 tsp vanilla extract
1 tbsp cotton candy floss
1 tsp salt
6 cups flour
1/2 tsp baking powder

Instructions

Cream butter and sugar together in a standard mixer for about 2 minutes.
Add eggs, candy floss and vanilla; blend just till incorporated.
In a separate bowl, blend flour, salt and baking powder. Gently add to the dough and mix until well blended.
Chill dough for one hour in the refrigerator. Roll out dough 1/4"-3/8" thick. Cut desired shapes and bake at 350 for 9-11 minutes.

What is my secret to that beautiful rosette icing? It's so easy! You just need a 1M icing tip. Start in the center of the cookie and move in a circular position. That's it - it is so easy and you will want to decorate roses on everything!

Cotton Candy Buttercream

Ingredients

1 cup softened butter
1 teaspoon vanilla extract
1 tablespoon cotton candy floss
4 cups powder sugar
2 tablespoons milk

Instructions

Beat butter in a standard mixer for about 2 minutes.
Add vanilla and cotton candy floss.
Slowly add in powder sugar and milk. Whip frosting for about 5 minutes until it is light and fluffy.

Are you looking for more summer fun? I've teamed up with some amazing bloggers - come check their projects out!

Summer Fun #1 Cotton Candy Cookies - tie dye shirts - fruit juice lego jello - Splatter shirts - Beach Bag - From Nap-Time Creations

Fruit Juice Jello Lego Snacks - Nap-Time Creations

Zipper Beach Bags - Sew What Alicia

Splatter Shirts - Andrea's Notebook on Nap-Time Creations

Cotton Candy Cookies - Sweet Jenny Belle Bakery

Tie-Dye Shirts - Craft Critique

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