Showing posts with label recipe. 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.

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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

Apple Cream Cheese Turnovers

Apple Cream Cheese Turnovers

What's more delicious than an apple cream cheese turnover? Or are these hand pies? Is there a difference? I'm not sure, but I do know that this is my new favorite pastry breakfast. These turnovers are chock full of spiced apples and fluffy cream cheese that melts in your mouth. The flaky crust is drizzled in a thick cinnamon cream cheese icing and is the perfect amount of sweetness.

These turnovers come together quickly and can be made in the morning before your family rises, but they are also delicious cold from the refrigerator with a hot cup of coffee!

Apples

I made these turnovers with tangy Granny apples. I wanted an apple that could be baked without becoming mushy and one that had some tang to cut the sweetness. These were perfect! They are coarsely chopped and spiced with cinnamon and nutmeg. You want to cook your apples until they are softened, but not completely broken down. My kids kept sneaking bites out of the pan - little stinkers!

Crust

I used my favorite pie crust for these turnovers. It's an excellent recipe from Six Figures Under and I usually have several crusts in the freezer at any given time. I used this same recipe for my popular peach hand pie too! You can use it for savory dishes as well - I love it in my chicken pot pie. It is a shortening based dough - if you are new to crusts, you will appreciate it's forgiving nature.

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Apple Cream Cheese Turnovers

By Jenny Rodriguez

These flaky turnovers are filled with cinnamon spiced Granny apples and layered with fluffy cream cheese. Incredibly delicious and perfect for a Sunday morning.

Prep time: 20
Cook time: 20
Total time: 40

Yield: 5 large turnovers

Ingredients:

2 raw pie crusts (store bought or homemade)

1 tbsp butter

2 small Granny apples, peeled and coarsely chopped

2 tbsp + 1/4 cup brown sugar

1 1/2 tsp cinnamon

1/4 tsp ground nutmeg

2 tbsp all purpose flour

1/4 cup white sugar

1 tsp vanilla extract

4 oz cream cheese, softened

1 egg

1-2 tbsp milk

Instructions:

Preheat oven to 350 F. Roll out pie dough and cut 10 circles about 4-5" in diameter. This will make 5 good sized turnovers. You can make them smaller or larger depending upon your needs.

In a medium sized pan, melt butter over medium-low heat. Once butter has melted, add chopped apples, 2 tbsp of brown sugar, 1 tsp cinnamon and nutmeg. Gently toss in pan and continue to cook over low heat for 10-15 minutes. Apples should be tender, but not completely broken down. Remove from heat and set aside

In a small bowl combine flour, 1/2 tsp cinnamon, white sugar, remaining 1/4 cup of brown sugar, vanilla and cream cheese. Using a hand mixer, whip mixture together until it is light and fluffy. Set aside 1/4 cup of the cream cheese filling for the glaze.

On an ungreased cookie sheet, lay out 5 pie crust rounds. Spread a good sized spoonful of the cream cheese mixture. Spread around crust, leaving about 1/4 -1/2" border. Lay a 1/4 cup of the apple mixture on top of the cream cheese layer. Top with another pie crust and pinch edges together. You can make a decorative border if so desired.

Beat the egg and paint on the pie crust tops. Cut 4 venting holes in the crust with a sharp knife. Bake for 17- 20 minutes or until turnovers are a golden brown.

While turnovers are baking, add the 1/4 cup of reserved cream cheese filling to a small bowl. Add 1-2 tbsp of milk and blend until it is an icing consistency.

Once the pies come out of the oven, allow to cool for 10 minutes and then heavily drizzle tops with the cream cheese frosting. These are amazing hot from the oven, but they also can be enjoyed cold. You can refrigerate leftovers for 2 days, if any remain.

Kids in the Kitchen

Since I have 3 kids at home, I try to get them in the kitchen as much as possible. In baking there truly is a ton of science and precision needed. And well it's yummy and fun. I also find they open up about what's on their mind while our hands are busy making meals.

There are several steps in this recipe that can be done by kids of various ages. They can pick the apples, peel them and chop them coarsely. Have them add the spices and whip the icing, too. Such amazing life skills and bonding moments with a delicious breakfast when you're done.

XO,

Jenny

Perfect Peach Mini Pies

Who doesn't love pies? I mean really, is there anything more perfect? From all American apple pie to rich, German chocolate. I love them all. And I love them even more when it's mini, because all desserts are even cuter when they are mini versions. Doesn't the little sugar encrusted lattice top kill you? It will slay at your next party!

This recipe makes a perfect dozen that fits in your regular muffin pan. You can easily double this recipe if you are in need of more for your occasion. These pies can be served hot with a big scoop of vanilla bean ice cream melting on top or they are amazing cold the next morning (someone has been known to eat one for breakfast.. what? It's fruit...) And their small size will make it easy for your party - no messy cutting and serving!

Pie Crust

Are you looking for an amazing pie crust recipe? I was too and I found my favorite crust recipe over at Six Figures Under! This pie crust recipe is crazy easy, fool proof and makes 20! I know 20 sounds like a lot of pie crusts, but I think you will be surprised by how fast you will use them and they freeze wonderfully. It is a shortening based crust which is far easier to create during these hot summer months too. Do you have a favorite crust recipe? Let me know in the comments!

Peaches

When you go to buy your peaches, there are usually lots of choices: white, yellow, cling, donut, etc. For this recipe, any variety will be fine - just pick what looks the most delicious. I've baked with just about every kind and they are all wonderful. I haven't found that peaches get soggy in pies like some other fruits can. In this featured recipe, I used yellow cling peaches and they were yummy!

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Perfect Peach Mini Pies

By Jenny Rodriguez

These mini lattice topped peach pies will be wildly adored before they are gobbled up. Full of fresh chopped peaches and topped with a sugar crust drizzled in cinnamon glaze.

Prep time: 15 min
Cook time: 25 min
Total time: 40 min

Yield: 12 mini peach pies

Ingredients:

2 pie crusts (purchased or homemade)

2 1/2 cups chopped fresh peaches

1 tsp cinnamon

1/4 tsp ground ginger

1 tbsp light brown sugar

1 egg, slightly beaten (for egg wash)

large grain sugar (for sprinkling)

1/4 cup powder sugar (glaze)

1 tsp vanilla (glaze)

1 tbsp heavy whipping cream (glaze)

1/4 tsp cinnamon (glaze)

Instructions:

Preheat oven to 375F and pull out a muffin tin. Roll out one pie crust on to a floured surface. Cut 12 pie crust circles - I used the rim of a water glass, but a biscuit cutter is perfect too. They are approximately 3" in diameter. Gently press each pie crust into a muffin hole. The dough will not reach up all the way on the sides, that's ok!

In a medium bowl, gently toss the chopped peaches with cinnamon, ginger and brown sugar. Place large scoops of the peach mixture on the pie crusts.

Roll out the remaining pie crust on to a floured surface. Using a pastry or pizza cutter, cut 1/2" strips of pie dough. Trim those pieces to about 3" long. Lay a lattice of pie crust on each muffin tin - I used 3 pieces in each direction. Gently press the sides of the lattice crust on to the bottom crusts so that meet and touch.

Paint the egg wash on the tops of the pie lattice and generously sprinkle sugar over them. Bake for 25 -30 minutes, or until the pies are a beautiful golden brown.

To make the glaze, in a small bowl beat together powder sugar, vanilla, cream and cinnamon. It will be a beautiful brown, smooth icing. Using your fork, drizzle the glaze all over the hot mini pies.

Enjoy! These mini pies are delicious hot from the oven, but my favorite way to enjoy them is cold from the fridge the next morning. Any leftovers can be refrigerated for 2-3 days.

Glaze

I really wanted to add a sweet glaze to the tops of these pies, to make them a bit more like peaches n' cream. However that step isn't necessary. As you can see from below, they are gorgeous without the icing and are every bit delicious. Feel free to eliminate the glaze from your topping if so desired.

Mini pies are one of my absolute favorite summer desserts. It seems like all the parties are headed to the patio and my kids are running off as soon as the meal ends. So convenient to be able to hold these in your hand to enjoy - no messy cutting or stacks of dishes. It's super easy to change up with different fruits too!

XO,
Jenny

Delicious Raw Cookie Dough

Raw Cookie Dough Recipe

I'm so excited summer is here - I love spending the days with all my babies in the pool, library and dollar theater. I don't love turning on the oven! In our new home, we don't have air conditioning (yet) and I try to keep the oven use to a minimum. But I'm a baker and we love cookies.

What to do? I wanted to try my hand at edible raw cookie dough. I love cookie dough! Cookie dough ice cream, frosting, brownies - you name it. Something about the creamy sweetness with chunks of chocolate. There are so many fun things you can create with it.. or you can eat it out of the bowl with a spoon.

It's super easy to make with only a few ingredients. But is it safe? While this recipe is egg-free, believe it or not, but what you have to worry about is the raw flour. There can be bacteria in the flour that we don't typically encounter because we bake what it's in. So how can we use raw flour safely? It needs to reach a temperature of 160 to be used in raw foods. I microwaved mine for 75 seconds in 15 second intervals and it worked great!

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Raw Chocolate Chip Cookie Dough

By Jenny Rodriguez

This delicious raw cookie dough is easy and perfect! A wonderful addition in ice cream, frosting and more.

Prep time: 5 min
Total time: 5 min

Yield: 1 dozen raw cookie balls

Ingredients:

1/3 cup flour*

6 tbsp light brown sugar

1/2 tbsp vanilla extract

1 tbsp heavy whipping cream

4 tbsp butter, softened

1/4 cup mini chocolate chips

Instructions:

In a medium sized bowl, combine flour, sugar, vanilla, cream and butter with a fork or pastry cutter until the dough forms. Add chocolate chips and stir until well combined. Dough can be refrigerated for a week or frozen for a few months. It makes a perfect dozen cookie balls with a cookie scooper.

*Flour needs to be cooked in the microwave or oven till it reaches a temperature of 160 F. If you are pregnant or immune compromised, please seek the medical advice of your doctor before consuming any raw food.

Want to see how quick this delicious cookie dough batter comes together? Click on the YouTube video above and learn how to make this treat in 5 minutes or less! I can't wait to make more variations on this recipe. Maybe a pumpkin spice dough that can be used in chocolate covered bonbons for autumn?

These are quickest, tastiest desserts ever! I have some big plans for how to use them in a summer treat, so I hope you come back soon. If you try these raw cookie dough balls, please let me know how you like them and what you used them in.

XO,
Jenny

Pst! Are you looking for a roll-out cookie dough recipe? Come try my Cotton Candy Cookies!

Marshmallow Cotton Candy Ice Cream

I admit it, I'm on bit of a no-churn ice cream craze. It's just so easy and yummy! I've been loving the unicorn craze and wanted to create something magical, but not overly bright. I asked many of my friends what a unicorn magical ice cream would taste like. They answered in various forms of fruity and marshmallow.. something light and sweet.

I came up with a double marshmallow cotton candy flavored ice cream. The ice cream is flavored with three different types of cotton candy floss sugar, a layer of homemade marshmallow creme and ooddles of fruity mini marshmallows. It's a bit of soft, sweet heaven.

Cotton Candy Floss

Cotton candy floss comes in various delicious flavors. It gave the ice cream a soft rainbow hue and fruity flavor. I used cherry, grape and blue raspberry in this ice cream. I purchased it off Amazon here. but I have seen it for sale at local restaurant supply stores as well.

Marshmallow Creme

I really wanted to try my hand at making marshmallow creme instead of purchasing it at the store. I found a delicious recipe at Eating On A Dime. It is incredibly easy to make, I doubt I would buy it again. So delicious and yummy! I placed scoops of it layered in the ice cream - you will love it's softness, but it doesn't freeze hard, so be ready to gobble it down.

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Marshmallow Cotton Candy Ice Cream

By Jenny Rodriguez

A light and delicious cotton candy flavored ice cream with ribbons of homemade marshmallow creme and bites of fruity mini marshmallows.

Prep time: 25 minutes
Cook time: Freeze overnight
Total time: 25 minutes

Yield: 1.5 quarts

Ingredients:

1 cup marshmallow creme

2 tbsp. cotton candy floss flavoring in: cherry, grape and blue raspberry

2 cups heavy cream

14 oz. can sweetened condensed milk

1 cup fruity mini marshmallows

Instructions:

In a medium bowl, whip heavy cream until soft peaks form. They should keep their form, be careful to not overwhip to stiff.

Divide the condensed milk into 3 small bowls. In each bowl, add one cotton candy floss flavoring and stir until well mixed. Add 1/3 cup of mini marshmallows to each bowl and combine.

In each of the three bowls, add about 1/3 of the whipped heavy cream. Mix to combine, but do not overstir.

Prepare a metal bread pan for the ice cream. Alternate layering the ice cream flavors into the pan - add about 1/2 of each bowl. Spoon the marshmallow creme over the layers, but don't stir. Finish layering the remaining ice cream. Cover tightly with saran wrap and freeze for at least 8 hours.

This ice cream is so delicious and will have your magic loving family squealing with delight. Its soft colors, delicious marshmallow creme and fruity mini marshmallows will make you feel like a child again. A super easy and yummy summer treat? Magical!

XO,
Jenny

Glazed Peanut Butter & Jelly Mini Muffins

What foods did you love as a child? It's amazing how one bite can whisk you away to memories that you thought you forgot. One of my favorites was peanut butter and jelly sandwiches. If you ask me, creamy peanut butter was the way to go! I love making them now for my own children, hoping that this classic combination will remind them of their mother's love in the years to come.

I wanted to make this delicious peanut butter and jelly combo something that was a bit elevated and maybe enjoyed in a new way. I came up with a mini peanut butter muffin that is filled to the brim with jelly and dunked in a delicious peanut butter glaze. Get that glass of milk ready, because these bites are heavenly and rich. A slightly indulgent way to start your day off with a smile.

These muffins are made using a mini-muffin pan and it makes about 36. You don't want to fill your tins to the brim, try to aim for 3/4 full. I found this small cookie scooper was just perfect to grab and fill the muffins. The dough rises quite a bit!

Mmm! A quick bake in the oven for only 10 minutes, you will be amazed by how fast these come together. Look how big and puffy beautiful they are! I fill them up from side to side with my homemade jelly. Don't you just want to eat a few dozen? And it's awesome that they are mini, easy to place in a napkin and eat while you sail out the door.

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Glazed Peanut Butter & Jelly Mini Muffins

By Jenny Rodriguez

These sweet bites of childhood are the perfect and easy breakfast you need in your life. Mini muffins dipped in a peanut butter glaze and chock full of jelly.

Prep time: 10
Cook time: 10
Total time: 20

Yield: 36 mini muffins

Ingredients:

2 1/4 cup all purpose flour

1 cup sugar

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1/4 cup peanut butter powder

2 eggs, beaten

1 cup milk

1 tbsp vanilla extract

3 tbsp melted butter

1 cup jelly, homemade or store bought

1/4 cup creamy peanut butter

1 cup powder sugar

1/8 cup whipping cream

Instructions:

Preheat oven to 350 F and prepare a mini muffin pan with spray oil.

In a medium bowl combine flour, sugar, baking soda, baking powder, salt and peanut butter powder.

In a separate smaller bowl, beat eggs, milk, vanilla and butter.

Gently combine the wet to the dry ingredients and mix until well combined, but don't over beat.

Fill the muffin tins about 2/3 full and bake for 10 minutes. Set aside and allow to cool. Once the muffins are room temperature, poke a hole on the side of the muffin and through it. Prepare a pastry bag with a 1M tip and fill with jelly. Insert into the muffin hole and fill up with jelly.

Make the glaze by beating peanut butter, powder sugar and whipping cream until creamy. Dip the tops of the muffins into the glaze.

These are delicious the day they are made, but they can be refrigerated for 2-3 days. Enjoy!

I just know everyone in your family is going to love these! Quick bites of happy days made up of creamy peanut butter and sweet homemade jelly. Could there be anything better?

XO,

Jenny

Berry Cheesecake Push Pop Recipe

Berry Cheesecake Push Pops

My kids will be out for summer in just a few weeks. I can't wait for the long lazy days - family camping trips, pool days and parties at night. One of our favorite summer traditions is a big party with our family on the 4th of July. I love to create new desserts for this special time and make them patriotic themed. This year I pulled out my push pop molds to play with for the dessert.

Up here in the Northwest, the berries are so crazy gorgeous, I knew that I wanted to make them the star. And how perfect are juicy blueberries and ripe, red strawberries for patriotic meals. To make them shine, I added a no bake cheesecake - who on Earth wants to heat up their ovens when temperatures are 90 F outside! This graham cracker crust and fluffy cheesecake come together in just minutes - I promise this will be your new favorite summer treat.

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Berry Cheesecake Push Pops

By Jenny Rodriguez

These no bake berry cheesecake push pops are perfect for your next summer party. So fun and quick!

Prep time: 15 minutes,
Cook time: 0
Total time: 15 minutes

Yield: 8 push pops

Ingredients:

3 full graham cracker sheets, crumbled

3 tbsp. brown sugar

2 tbsp. melted butter

1 cup cream cheese, softened

1/2 cup powder sugar

1/2 tsp vanilla extract

1 1/2 cup blueberries

1 1/2 cup chopped strawberries

(optional) edible gold stars

Instructions:

In a small bowl combine graham crackers, sugar and butter with a fork until well combined.

In a separate bowl beat together cream cheese, powder sugar and vanilla extract until smooth and creamy.

Pat the bottom of your push pops with a layer of graham cracker crust and gently push down. Top with strawberries and cream cheese filling. Repeat layers with blueberries and a final later with mixed berries.

Cap your push pops and refrigerate until ready to serve. Any leftovers can be stored in the refrigerator for 2-3 days.

You are going to love using these push pop molds! I've bought them before at my local craft store and I have purchased them online here. I think these would be fun to change for the different holidays - maybe a pumpkin pie and spiced nuts for Thanksgiving?

Cherry Almond Cinnamon Rolls

cherry almond cinnamon roll pizza dough recipe

Cherry Almond Cinnamon Rolls

Raise your hand if you love cinnamon rolls! Just as I thought - everyone. Raise your hand if you love pizza! Yup, I see all of you. Well then you are going to love this recipe. Tomorrow morning you could be treating yourself to these warm, cherry rolls and have a scrumptious pizza that night.

My friends at Abrams Books sent me an early copy of "Pizza Camp" by Joe Beddia. So many delicious pizza recipes - you will go nuts. The dough recipe at the beginning produce two loaves - I thought that was perfectly planned to make both a sweet and savory dish. These cinnamon rolls have the soft doughy centers and delicious crispy sides. I covered them in a sweet cream cheese frosting that is sure to be a crowd pleaser.

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Cherry Almond Cinnamon Rolls

By Jenny Rodriguez

These sweet cherry and almond cinnamon rolls will be your next favorite brunch baked treat. These are quickly made with either store bought or home-made pizza dough.

Prep time: 10 min
Cook time: 20 min
Total time: 30 min

Yield: 9 cinnamon rolls

Ingredients:

Store bought or homemade pizza dough (I used the recipe in "Pizza Camp")

6 tbsp. butter, melted

1 cup fresh cherries, chopped

1/4 cup almonds, slivered

1/4 cup white sugar

1/4 cup light brown sugar

2 tbsp. cinnamon

1 tsp. vanilla extract

2 oz. cream cheese

2 tbsp. butter, softened

1/2 cup powdered sugar

3 tbsp. heavy whipping cream

Instructions:

Preheat oven to 375F and prepare an 8"x11" pan with butter spray.

Roll out the pizza dough on a floured surface until it's about 12x15 large. Using a pastry brush, spread the melted butter all over the dough.

In a small bowl combine cherries, almonds, both sugars, cinnamon and vanilla extract. Sprinkle the mixture all over the buttered pizza dough.

Starting with the long end of your dough, roll into a tight log form. Cut each roll about 2" thick and place into the prepared pan. Leave room for some expansion of the roll during the baking process. Bake for abut 20 minutes or until they are golden brown.

While your cinnamon buns are baking, it's time to prepare your cream cheese frosting. In a small bowl whip cream cheese, butter, sugar and cream together until it's a nice smooth consistency. You have some room here to add more cream if you would like it runnier or more sugar if you like a thicker frosting.

Glaze the cinnamon buns while they are still warm so that it helps melt the frosting for a delicious bite. Serve immediately and refrigerate any leftovers.

These rolls are so delicious with the fresh cherries and toasted almonds. A perfect breakfast treat to go alongside your hot mug of coffee. I think these would be delicious with peaches and walnuts too.. Hmm.. Maybe another recipe soon!

XO,
Jenny

Fresh Peach Kahlua Cupcakes

easy peach kahula cupcakes and buttercream recipe

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.

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Fresh Peach Kahlua Cupcakes

By Jenny Rodriguez

A 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: 35

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:

In your mixing bowl, cream butter and sugars at medium speed until it is light and fluffy. Add the eggs one at time, mixing well before you add the next. Gently whisk in chopped peaches and then set aside. Preheat oven to 350 F.

In a separate medium bowl sift flour, baking powder, salt and cinnamon together. (I sift two or three times, but please sift at least once). I find that my cakes are lighter and fluffier after I take the time to sift.

In a small bowl add vanilla, milk and Kahlua.

Alternating between the flour and milk, add about 1/3 of each to the creamed butter. Continue alternating the mixing until well combined and you have a nice fluffy cupcake dough. Be careful to not over mix or your cupcakes will be too dense.

Prepare a muffin tin with liners or baking spray. Scoop the batter and fill tins about 1/2 - 2/3 full. Bake for 20-24 minutes or until they are golden with rounded cupcake tops. Cool cupcakes and decorate with peach buttercream. These cupcakes may be baked and frozen in advance. Be sure to refrigerate any leftovers to keep the peaches from spoiling.

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.

DIY - Easy Cinnamon Crisps

easy cinnamon crisps - sweet jenny belle - cinco de mayo

Cactus Cinnamon Crisps

Are you still looking for an easy treat to create for Cinco de Mayo? These cinnamon crisps are so easy that your kids could do most of the work. These treats take less than 30 minutes to make and will be a fun activity. They are delicious on their own - very similar to a churro or you could add on top of some fried vanilla ice cream. I created mine with a cactus cookie cutter - I always think of cacti when I think of Mexico. You could use whatever cutter that you have on hand or cut into strips.

Materials

frozen puff pastry
melted butter
cinnamon sugar

Yup, that's it! When I said this was a quick and easy treat, I meant it.

Directions

Unroll one frozen puff pastry roll. Allow it to thaw at room temperature for 20 minutes. The pastry should be easy to work with, but still cool. Preheat the oven to 350 F.
Cut the pastry into your desired shape and place on a buttered pan. Bake for 8 minutes - the pastry will puff right up and be a beautiful golden shade.
Dip or brush the pastry with melted butter and sprinkle on cinnamon sugar.
Sit back and enjoy - so easy and yummy!

Want to watch a quick little video on the process? Click the video box above and you'll see how fast your fiesta will be sweetened up!

Don't forget to Pin this tutorial - it will be handy the next time you want to add a little something extra to your Taco Tuesday!

Did you want a traditional churro recipe? Come on over here for my recipe and some helpful tips!

XO,

Jenny

Yum

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