Monday, September 20, 2010

Pantry Out......Lori's Party


My friend Lori makes adorable vintage cards and gifts to sell and twice a year holds a party for friends and co-workers.

Check out her blog Choux-Choux to see her latest creations.










Lori's husband Dennis is a great baker and makes all the treats for Lori's parties.

Isn't the table beautiful?

Luckily, Dennis shared some of his recipes with me.





Snickerdoodle Cupcakes

(printable copy)

Cupcakes

1 pkg Betty Crocker white cake mix
1 cup whole milk
1 stick unsalted butter, melted
3 large eggs
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon*

Frosting

8 ounces cream cheese, softened
1 teaspoon ground cinnamon
5-6 cups powdered sugar, sifted
1 stick unsalted butter, softened
1 teaspoon vanilla extract

Preheat the oven to 350 degrees and line cupcake pan.

Sift cake mix into the bowl of a mixer to remove all lumps. Add cinnamon and mix on low speed to blend.

In a medium bowl combine eggs, milk, vanilla and melted butter. Whisk to combine.

With mixer on low, slowly pour liquids into dry ingredients. Mix until just combined, do not over mix.

Divide batter among cupcake liners. Fill only half full as they rise considerably.

Bake for 18-22 minutes, until a tester comes out clean. Allow to cool completely before frosting.

To make Frosting:

In the bowl of mixer, beat together softened cream cheese and butter, vanilla and cinnamon until light and fluffy.

Slowly add sifted powdered sugar, one cup at a time, beating well after each addition. Continue to add sugar until your desired spreading consistency is reached.

Fit piping bag with desired tip, fill, and decorate cooled cupcakes.

*Lori thinks a little more cinnamon needs to be added to the cupcake mixture.






Maple Leaf Cookies

(printable copy)


Makes 50 to 60 small cookies



1/2 cup butter
3/4 cup sugar
1 egg
1/4 cup maple or pancake syrup
1/4 teaspoon maple flavoring
1/2 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon baking powder
1 1/2 cups flour


Let butter stand at room temperature until soft. Beat in sugar, egg, maple syrup, maple flavoring, and vanilla.

Add other ingredients, mixed and sifted together. Mix well, dough will be sticky.


Make into a log and freeze. *(To make varigated leaves: separate into balls and massage in food coloring before freezing)


Roll a 1/4 inch thick on a generously floured board. Cut in shapes with a floured cutter and arrange, with spatula, on parchment covered cookie sheet.


Bake at 350 degrees about 8 minutes. Remove from baking sheet with spatula and cool on wire rack.






2 frozen Apple juice, thawed
1 frozen White Grape juice, thawed
6 cans water
juice of one lemon
Spiced syrup (recipe follows)
liter of Ginger Ale

Spiced Syrup (make first)

1 teaspoon cloves
6" stick of cinnamon
3/4 cups water
3/4 cups sugar

Boil mixture then simmer 10 minutes. Pour into a jar and when it cools put in refrigerator. Mixture must be cold.

If making an ice ring - Stop after adding lemon juice and pour some in a bundt pan add fruit and freeze.

Add Spiced Syrup to the juice mixture and add Ginger Ale to taste.







Chocolate Chip Cookie Dough Cheesecake Bars

(printable copy)


Crust

1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
2/3 cup miniature semisweet chocolate chips



Preheat oven to 325 degrees. Butter a 9" square baking pan and line with
parchment paper leaving enough to extend over the sides. Butter the parchment
paper.

Combine graham cracker crumbs and butter until crumbs are moistened. Stir in chocolate chips.

Press crust mixture into bottom of pan and 1" up the sides. Bake for 6 minutes.

Set pan on wire rack to cool.

Cookie Dough

5 tablespoons unsalted butter, at room temperature
1/3 cup packed light brown sugar
3 tablespoons granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
3/4 cup all-purpose flour


1 cup semisweet chocolate chips

Using an electric mixer, mix butter, brown sugar, sugar, salt, and vanilla extract
at medium speed until smooth. Decrease mixer speed to low and add flour. Mix just
until incorporated. Stir in chocolate chips. Set aside.

Filling

10 ounces cream cheese, at room temperature
1/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract

Using an electric mixer, beat cream cheese and sugar just until smooth. Add egg and
vanilla extract, beating just until blended.

Pour batter into baked crust. Drop cookie dough by teaspoons over the top of filling.

(Make sure to make dough balls small and be careful to place in a grid pattern, the dough balls can be very hard to cut through)

Bake about 30 minutes, or until set. Transfer to a wire rack.

For chocolate topping, melt 1/3 cup semisweet chocolate chips in a double boiler or in the microwave. Add about 1/2 tablespoon of butter if neccessary to make chocolate smooth.

Drizzle over top of bars. Cool bars in pan completely, about an hour.

Using the edge of the parchment paper, remove bars from pan. Cut into bars and serve.















Isn't Lori talented?


She amazes me everyday with all her wonderful vintage creations!

1 comment:

  1. Mika and Jim - the pictures are awesome and the entry is fabulous! I've had several emails telling me they enjoyed looking your blog. Have a great weekend!

    ReplyDelete

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