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Simply Desserts Tropical twist on a cupcake

15

minute sugar cookie recipe

Grandma’s Secret Brownie Recipe

CAKE POPS


When does a treat turn into a bad habit? Sure, treating yourself every now and then is perfectly fine, even healthy. Sugar is fine to eat in moderation, but when it is in nearly every processed food you consume in some form, it can be difficult to gauge that moderation. Sugar lends sweetness and flavor to many of favorite foods, but when consumed too freely, it can lead to issues with type 2 diabetes, weight gain and even tooth decay. Learn to limit your sugar intake so you can enjoy a treat now and then without binging and undoing your entire diet

Dessert is a sensitive issue in many homes. But with these healthy tips, you and your family can learn how to enjoy sweets responsibly. It sounds so familiar. “No dessert unless you finish your dinner!” Parents are typically found with these words on their lips as they respond to children who bargain for dessert before or during dinner, or who have not eaten enough dinner to warrant being “done eating” and therefore ready for dessert. Dessert is a sensitive issue in many homes. There is nothing wrong with desserts or sweets of any kind … as long as it is done in moderation.

Read more: http://www.livestrong.com/

Read more: http://health.kaboose.com


Scrumptious

Sugar Cookies

Ingredients

2 3/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1 cup butter, softened 1 1/2 cups white sugar 1 egg 1 teaspoon vanilla extract

Directions

Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Nutritional Information Amount Per Serving Calories: 86 | Total Fat: 4g | Cholesterol: 15mg You can use cookie cutters to make these cookies into any shape you’d like! Whether it’s Easter, Christmas, or Halloween, these cookies are perfect for every occasion.

Article written by Robin Adams

Quick and easy sugar cookies! They’re great! By: Stephanie


CUP CAKES Coconut Rum Cupcakes with Coconut Cream Cheese Frosting Ingreedients:

2 cups flour 1 tsp baking soda 1/2 tsp salt 1 1/4 cups light brown sugar 1 stick butter 1 egg 1 cup buttermilk 1/3 cup coconut rum

Frosting:

4 oz. cream cheese 1/2 stick butter, room temp.

Steps:

Mix flour, salt, baking soda. In a seperate bowl, cream brown sugar and butter until fluffy. Add egg and beat well. Add buttermilk and flour mixture alternately while mixing. Add rum and mix well. Pour into lined cupcake pan. Bake at 375 for 20, or until tooth pick comes out clean.

Frosting

Mix together all ingredients with an electric mixer until smooth and creamy. Frost cupcakes. Top with shredded coconut.

Tech Essentials Favorite Desserts


Graham Cupcakes with Cream Cheese Frosting Ingreedients:

1 cup flour 1/2 Graham cracker crumbs 1 1/2 tsp baking powder 1/4 tsp salt 1 stick butter, room temp. 1 cup sugar 2 eggs 1/2 tsp vanilla 1/2 milk

Steps:

Mix flour, graham cracker crumbs, baking powder, and salt. Beat in butter gradually. Beat in sugar and mix throughly. Beat in eggs, then vanilla and milk until just mixed. Pour into lined cupcake pan. Bake at 400 for 20, or until toothpick comes out clean.

Frosting

Mix together ingredients with an electric mixer until smooth and creamy. Frost cupcakes. Top with a lime

Frosting

4 oz. cream cheese 1/2 stick butter, room temp. 2 cups confectioners’ sugar 2 T key lime juice

The History of Cupcakes

Cupcakes evolved in the United States in the 19th century, it was so evolutionary because the short amount of time it took to make them. No one knows excatly where the name for cupcakes originated. But there are two theories: one, the cakes were original cooked in cups and two, the ingredients used to make the cupcakes were measured out by the cup. In the beginning, cupcakes were sometimes called “number” cakes, because they were easy to remember by the measurements of ingredients it took to create them: One cup of butter, two cups of sugar, three cups of flour, four eggs, one cup of milk, and one spoonful of soda. Clearly, cupcakes today have expaned to a wide variety of ingredients, measurements, shapes, and decorations - but this was one of the first recipes for making what we know today as cupcakes. Cupcakes were convenient because they cooked much quicker than larger cakes. When baking was down in hearth ovens, it would take a long time to bake a cake, and the final product would often be burned. Muffin tins, also called gem pans, were popular around the turn of the 20th century, so people started created cupcakes in tins. But since their creation, cupcakes have been a pop culture trend in the baking world. Now whole bakeries, television shows, magazines, cookbooks, and blogs solely devoted to them. Written by Marissa Barth


Bumble Bee Cake Pops By Mikayla Aguilera

You’ll need:

1 box cake mix 1 can frosting Yellow Candy Melts White Candy Melts Black Candy Writers Black edible ink pen Lollipop Sticks Styrofoam Block

7. Once the cake pops are firm, carefully place the cake balls into the yellow candy coating by holding the lollipop stick and rotating until covered. Once they are completely covered, remove and softly tap and rotate in order to get rid of excess chocolate. Make sure you do not tap too hard, or the cake ball itself will fall off too. 8. Place cake pops into a styrofoam block to dry.

1. After cake is cooked and cooled completely, 9. Once dry, use the black candy writer to pipe on the stripes crumble into a large bowl. 10. For the wings, use a round cutter 2. Mix in the to cut away a small frosting thoroughly, section from each you may need to white candy melt, use your hands! making sure the curve is similar in 3. Roll this mixture shape to the side into quarter-sized of the actual pop. balls and place Cut down the side on a wax paper covered cookie sheet. and carefully attach to the cake pop, holding the This should make 45-50. wings up until the coating sets. 4. Melt your yellow candy melts in the microwave, according to the instructions on the pack- 11. When the pops are completely dry, draw on those cute little faces with a black edible ink pen. age. 5. Dip the tip of your lollipop stick in a little bit of the melted candy coating and insert a little less than halfway into the cake balls. 6. Place them in the freezer for a while to firm up.


Pancake & Bacon Cake Pops You’ll need: Pancake mix Bacon (optional) Or breakfast sausages (also optional) Cake pop maker Maple Syrup 1. Start by frying up your bacon extra crispy and place on paper towel to drain and cool. 2. If using sausage, do the same and cut into small pieces. 3. Crumble the bacon into small pieces and set aside. 4. Mix up the pancake mix until it is the consistency of cake mix.

5. Fill the cake pop maker halfway full with the batter. 6. Sprinkle your bacon bits right on top. 7. Cook for about four minutes. 8. Drizzle your maple syrup on top and enjoy! With only one and a half cups of mix and three strips of bacon, you can have around two dozen Pancake Cake Pops. These cake pops are perfect for any breakfast on the go, seeing as they can be prepared in about four minutes!


Did you

know?

• The legend of how the brownie was created is told variously, one story states that a cook was making a cake but didn’t have enough flour. The favorite version states, a housewife in Bangor, Maine, was making a chocolate cake but forgot to add baking powder. When her cake didn’t rise properly, instead of tossing it out, she cut and served the flat pieces. The two earliest published recipes for chocolate brownies appear in Boston-based cookbooks. While the first brownie recipes were published and variations began to evolve in the first years of the 20th century, it took until the 1920’s for the brownie to become “the bee’s

knees” of baked chocolate treats, a position it maintains today. • The worlds largest brownie was made in 2001. It weighted 3,000 pounds, and was made with 750 pounds of chocolate chips, 500 pounds of butter, 850 pounds of sugar, 500 pounds of flour, and 3,500 eggs! • The first brownie made was not actually a brownie at all. It was a tasty treat sweetened with molasses that we know as a blondie today. • The best way to serve a chocolate brownie is serving it fresh and hot with vanilla ice cream. Other toppings like hot fudge or fresh whipped cream are optional. It’s the most common desert item on the menus of country diners and fine dining establishments. • Brownies are one of the few foods with a fine line between the way it should be prepared. Half of the world loves a cake like brownie, whilst the other half would die without a beautiful fudge brownie to devour. •Brownies go quite well with cold vanilla ice cream or whipped cream and choclate hot sause.

Brownies are a great way to relieve that chocolate craving. Moist and fluffy, or cakey and fudgy either

way warm and delicious. Brownies are easy to make and don’t need many ingredients. Here is grandmas special recipe:

4 large eggs 1 cup sugar, sifted 1 cup brown sugar 8 ounces butter 11/4 cups cocoa 2 teaspoons vanilla 1/2 cup flour 1/2 teaspoon salt Written by Grace Breckenridge

Simply Desserts  

All kinds of desserts for your taste

Simply Desserts  

All kinds of desserts for your taste

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