Showing posts with label easy dessert. Show all posts
Showing posts with label easy dessert. Show all posts
Patriotic Pinwheel Cookie Pops
Does your family go all out for the 4th of July? I have such fond memories of the holiday from my childhood. We would have a big BBQ at my grandparent's home in Southern California. There would always be an ice cream sundae buffet and then we would divvy up all the fireworks. Such sweet memories and I hope my children look back with affection on our traditions as well.
We may no longer be in California, but we are together and looking forward to another family BBQ this year. I wanted to create a super fun cookie that would be memorable for the children and look great on the table. These pinwheel cookie pops are the best! Not only are they delicious, but they are so beautiful and add fun height to your patriotic dinner spread.
Materials Needed:
- pinwheel cookie cutter
- your favorite roll out cookie dough recipe
- patriotic paper straws (hello, Target)
- cookie pop sticks
- stiff white royal icing
- flood royal icing in red, white and blue (I used Americolor Super Red and Royal Blue)
1. Roll out your favorite sugar cookie dough to 1/4-1/2" thickness, depending upon your preference. For cookie pops, I think you are better off with a thicker cookie - there is more room for the cookie stick and less of a chance that it will break. Cut out desired number of pinwheels and place on cookie sheet. Chill in the refrigerator for 30-60 minutes.
2. Gently press your cookie sticks up into the pinwheel about half way to the top. If your stick breaks through to the back or front, don't worry, just gently press the dough back on it. Bake cookies according to your recipe instructions - I typically bake mine for 11 minutes at 350 F.
3. Once cookies have baked and cooled, squirt a small amount of white icing around where the cookie meets the stick. Gently cover the stick with the cute paper straw. You can then squirt a bit more icing at the top and wipe away the excess. When the royal icing dries, it will harden and keep the straw in place.
4. Allow the icing to dry in the straw for about 30 minutes.
5. With your red flood icing, outline and flood the pinwheel triangles. You can help spread the icing around with a toothpick if necessary.
6. While the red icing is still wet, gently drop white polka dots into the triangles.
7. Fill in the remaining portions of the pinwheel with the blue flood icing. If your red areas have not developed a dry crust, be careful with the borders or you can pop it in a dehydrator for 10 minutes at 90 F.
8. With your stiff white icing, pipe an outline of the pinwheel and center button.
Voila, you have an adorable and patriotic pinwheel cookie pop. Your kids will go crazy about these, I promise! And they can perform double duty - set them in a pretty vase as a fun focal piece for your buffet before they are devoured as dessert.
Looking for a royal icing recipe? Search no further, click here for mine!
XO,
Jenny
Fresh Peach Kahlua Cupcakes
One of my favorite things about living here in the Northwest are the amazing farmer's markets. The fresh fruit and veggies up here are insane! What's your favorite summer time fruit? Mine is fresh, juicy peaches. When I was a little girl I wanted to sell them at a country side road stand in Missouri, where we lived at the time. I guess times haven't changed all that much. I still love peaches and want to share it with all of you.
Peaches
For this recipe, I choose to use white peaches. They are sweet and gorgeous, but buyer beware that they are indeed softer than their yellow sisters. *Don't let your toddler toss them in your bag or you will be sad when you get home.* What is the difference between white and yellow? Not much these days, though historically the white peaches were tangier. Feel free to go with the peach of your preference or which ever one your farmer has a better deal on.I used these same peaches for the puree that goes into the buttercream. Everything gets cooked and it develops into a gorgeous pinky peach color. You may want to consider that as well if you are going dye-free on the buttercream as I did.
When I create cupcakes, my family is all about the frosting. More frosting, more frosting, more frosting. Yup. To help them in their quest for more buttercream, I now scoop out a small bit in the center of the cupcake and fill it up with deliciousness. The extra cake is not wasted - it makes a tasty snack for the baker or you can use it for cake pops! I do use a fun little tool to make it easier, I love this cupcake corer - so quick.
Cupcake Decorating
I made some quick little peach fondant decorations for the cake. I just love modeling with fondant these days and always looking to improve my skills. My kids love eating it too - blech, not for me, but glad they enjoy it! I just love how it looks and that because it's edible, I can have fun with it on food. These are pretty darn easy, but if anyone would like a tutorial, please let me know and I would be happy to create an additional post all about it.
The buttercream roses could not be easier or more beautiful. Truly all you need is a frosting bag and a 1M tip. This magical icing tip can be found at your local craft store in the baking aisle or you can pick one up over on Amazon. If you start in the center of the cupcake and make a simple swirl - ta da, you have a gorgeous rose! Seriously nothing easier in the world.
Yum
Fresh Peach Kahlua Cupcakes
By Jenny RodriguezA soft and light cupcake full of fresh peach chunks, topped with a lighter than air peach buttercream. These are the perfect dessert for a summer party or baby shower.
Prep time: 15
Cook time: 20
Total time:
Yield: 12-18 cupcakes, depending upon size
Ingredients:
3/4 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup white sugar
2 large eggs
1 1/2 cups finely chopped peaches
2 cups all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 tsp. vanilla
1/4 cup almond milk (or milk of your choice)
1/4 cup Kahlua (can be substituted with rum or additional milk)
Peach buttercream frosting*
Instructions:
Peach Buttercream Icing
- 1 cup unsalted butter, softened
- 2 cups powder sugar
- 2/3 cup peach puree*
- 1/8 cup brown sugar
In a mixing bowl, whip all ingredients until your frosting is light and fluffy. I usually beat my frosting on medium-low for 5-10 minutes depending upon how cold my butter was. If your frosting is too thick, you can thin it down with a bit more peach puree or milk. Leftovers need to be refrigerated or frozen to prevent spoiling.
Peach Puree
- 3 medium peaches, coarsely chopped
- 2/3 cup white sugar
- 1 cup water
In a small pot combine peaches, sugar and water. Bring to a boil over medium heat. Lower heat to low and simmer for 30 - 45 minutes. Pulsate peach mixture in food processor until you have a fine puree. Allow puree to cool to room temperature then refrigerate until needed.
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