Buttercream Bakers: May 2013

Tuesday, May 21, 2013

Blonde Brownies

by Cindy

Wow, my daughters impress me so much. Those desserts that Sarah made over the weekend look fabulous. Good job Sarah! Christy is on her way back from China. She went with a class to study Chinese businesses, and this class will complete her MBA. She graduated a few weeks ago from Lipscomb College, then left for China. Sarah and Christy have so much energy and seem to just "Get it Done". lol I guess that I was like that when I was younger too. I never worked full time and did all that they do though, so needless to say I'm extremely proud of them.
I remember as a young wife and mother experimenting with new recipes and learning cooking techniques and talents. It was fun, but now I've slowed down and am letting them show me a thing or two - and they are!! I don't cook as much anymore - it's not that fun cooking for one. My main cooking is when my girls come home and of course for the blog. I still enjoy planning and cooking for them.

I'm writing this and haven't had supper and just wishing that I had one of these Blonde Brownies right now. I remember making these when I was a teenager (that's how old this recipe is) and absolutely loved them. This is a quick and easy recipe and satisfies any chocolate craving. These brownies are chewy with melted chocolate chips and the crunch of pecans on top. They taste like a chocolate chip cookie in brownie form. Did I say I love these? lol

Blonde Brownies

2 cups flour
1 t baking powder
1/4 t baking soda
1 t salt
2/3 cup melted shortening
2 cups firmly packed brown sugar
2 eggs slightly beaten

2 t vanilla
1 cup semi-sweet chocolate chips
1/2 cup chopped nuts

In a separate bowl mix flour, soda, baking powder, and salt together. In another bowl add sugar to shortening. Blend in eggs and vanilla.

Add flour mixture gradually. Spread in a 9 x 13 inch pan sprayed with cooking spray. Sprinkle with nuts and chocolate chips. Bake at 350 degrees for 30 minutes.

Let cool and then cut into squares or bars.

recipe origin unknown

Derby Treats: Mint Julep Cupcakes, Derby Sugar Cookies, & Derby Pie

By Sarah

Yes, based on the title of this post we had a lot of yummy food at our 2013 Derby Party. Each year my husbands family takes turns to host a Derby party. It is one of my favorite get togethers of the year because not only do we have yummy food and drinks, but lots of gambling on horses too. This year was our turn to host, so of course I had a bunch of desserts that I wanted to try.

Thanks to Pinterest I came across the cutest Mint Julep cupcakes and Derby inspired cookies. I decided I had to recreate these items! If you have ever had a Mint Julep drink, you either love it or hate it. The drink is not something I am actually too fond of, but the cupcake is another story! And if you are a fan of bourbon you will love this recipe! The cupcakes are very fragrant and smell delicious. (Note - probably not a great idea to eat these for breakfast before work ;) Even though they smell strong of bourbon, the bourbon and mint taste is not overpowering.

And of course, I had to make a Derby Pie. This is one of my all time favorite desserts and reminds me of a really gooey, chocolate chip cookie. My husband's Aunt Janie actually gave me this recipe and it is a keeper!! Thank you Janie for sharing!!

Mint Julep Cupcakes

Recipe based on The Baker Chick's recipe

1 Box Pillsbury Moist Supreme White Cake Mix plus the ingredients it calls for on the box

1 Cup Bourbon

1 teaspoon Mint extract

Mint leaves

Directions
1. Mix cake mix together as directed on box and add the 1 cup bourbon and 1 teaspoon mint extract to the mixture. Bake as directed.
2. Once the cupcakes are cool, prick holes in the top of the cupcakes with a fork. Brush tops lightly with bourbon.
3. Ice cupcakes.
4. Top with mint leaves as garnish.

Bourbon/Mint Buttercream Icing

1.5 cups softened unsalted butter

1/4 teaspoon salt

2 lbs. powdered sugar

1/2 teaspoon mint extract

1 Tablespoon bourbon

1-2 tablespoons milk

Directions
1. Mix butter and salt on medium for 5 minutes until pale and smooth. Scrape down the sides of the bowl.
2. Add powdered sugar, 1 cup at a time. Mix on low.
3. Add mint and bourbon and mix on low to combine.
4. Add up 2 tablespoons of milk to reach the desired consistency of icing.

Derby Pie

By Janie Anthony

pie shell

1 cup sugar

1/2 cup flour

1 cup chocolate chips

1 tablespoon vanilla

2 beaten eggs

1 stick melted butter

3/4 cup chopped pecans

Directions
1. Mix sugar, flour, & butter.
2. Add eggs, nuts, chocolate chips, and vanilla and combine.
3. Pour mixture into pie shell and bake at 375 degrees for 30-35 minutes.

For the sugar cookie recipe, please see my previous post called the Iced Easter Sugar Cookie post.

I didn't have a cookie cutter, so I found this picture on the internet and used it to cut out my cookies.

Jockey Cookies, Derby Hat Cookies, and Horse Shoe Cookies

Jockey Cookies

Derby Hat Cookies - I made these by putting smaller cookies on top of larger ones and securing it with royal icing.

I happened to have an extra cake that was not used for an event so I decorated it to match the cookies.

Some of our food.

Strawberry Roll Cake

by Cindy

I've been a little lax lately and haven't posted in a few weeks. I actually made 2 pink desserts, but one turned out a mess and the other was just ok., so I didn't post them. I been trying to find more cake roll recipes because I like making pumpkin rolls so much. I found this recipe with fresh strawberries. It's kind of like a strawberry shortcake but rolled up. I think rolled cakes make an impressive dessert. They aren't that hard, and with this cake, the flaws can be hidden by whipped topping. The strawberries I bought were so delicious. I remember picking strawberries with my dad and brother and eating more than I picked. There seems to be a pattern there. lol Strawberries are plentiful in the grocery stores, but the memories of picking them with the family are priceless, so make memories with your family.

Strawberry Roll Cake

1 hrs 15 mins

Prep: 1 hour

Cook: 15 mins

1 cup flour

1 1/2 t baking powder

1/4 t salt

4 medium eggs

1 1/2 c sugar

1/2 cup water

1/2 t vanilla extract

1/4 cup powdered sugar

8 ounces whipped topping

16 ounces fresh strawberries, chopped (2 cups)

1. Preheat oven to 375 degrees and line a jelly roll pan with wax paper. (Make sure the paper is turned where the paper is rolled down. If it's the other way the edges can roll up and batter will get under it and bake there).
2. In a small bowl, sift together the flour, baking powder and salt.
3. In a separate larger bowl, beat eggs until thick. (4 to 5 minutes)
4. Gradually beat in sugar.
5. Blend in water and vanilla.
6. Gradually add sifted dry ingredients and beat just until smooth.
7. Pour batter onto wax lined sheet and spread evenly with spatula.
8. Bake 12-15 minutes in oven.
9. While cake is hot and fresh from the oven, turn out on a powdered sugar covered towel. Roll from the short end and place in the refrigerator until cooled completely. At least an hour.