Desserts | Simple By Cindy

Frosted Red Velvet Cookies

Mar. 1
2018

What is red, white and delicious? A red velvet cookie of course. It is a cookie twist on an old-fashioned favorite cake.

Red velvet cake is a tender, moist vanilla cake made with a little hint of cocoa in it. Although some people think it gets its color from the chemical reaction of the coca powder and the baking soda, this just isn’t so. In earlier years, the red coloring came from beets. Nowadays, the reason for its vibrant color is simple: red food coloring. One of the main ingredients here is cocoa powder. So, is this a chocolate cake disguised as a red velvet cake? Not really, because the ingredients are very different. Also, a chocolate cake can be topped with almost any kind of frosting, but a red velvet cake has to be topped with a yummy cream cheese frosting!

Although this delicious treat was originally made as a cake, they now have red velvet cupcakes, cookies and even pancakes.

Oh my! I loved this cookie recipe because I thought the red cookies looked so sweet and enticing with the white cream cheese topping. These cookies are so moist and wonderful, and the thick cream cheese topping makes it perfect with every bite! They are easy to prepare and should definitely be on your “must try” list. Bring them to a friend’s house for dessert. Just make sure you don’t eat them all before you get there!

This recipe is courtesy of “The Perfect Cookie”, and will make about 22 cookies that your family and friends will quickly devour!

Ingredients for Frosted Red Velvet Cookies

1 1/4 cups all-purpose flour
1 tbsp. natural unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
12 tbsp. unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tbsp. red food coloring
1 1/2 tsp. vanilla extract
1/4 cup sour cream
4 ounces cream cheese, softened
1 1/4 cups confectioners sugar

Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 350°F.

Line 2 baking sheets with parchment paper.

Whisk flour, cocoa, baking soda, and salt together in bowl.

Using a standing mixer fitted with the paddle attachment, beat 8 tablespoons butter and granulated sugar on medium-high speed until pale and fluffy (about 2 minutes).

Add egg, food coloring, and 1 teaspoon vanilla and beat until combined (about 30 seconds).

Reduce speed to low and add half of flour mixture, followed by sour cream, then remaining flour mixture until combined.

Drop 2 tablespoon mounds of dough onto prepared sheets, spacing them about 2 inches apart.

Bake until cookies are set, (16 to 18 minutes), switching and rotating sheets halfway through baking.

Let cookies cool on sheets for 5 minutes, then transfer to wire rack. Let cookies cool completely.

Using a clean, dry mixer bowl and paddle, mix cream cheese, remaining 4 tablespoons butter, and remaining 1/2 teaspoon vanilla on medium-low seed until combined (about 30 seconds).

Reduce speed to low, slowly add confectioners’ sugar, and mix until smooth (about 1 minute).

Increase speed to medium-high and beat until light and fluffy (1 to 2 minutes).

Spread 1 tablespoon frosting evenly on each cookie before serving.

It’s that simple.

Butter Kuchen Cupcakes

Feb. 19
2018

Wondering what kuchen is? So was I. Kuchen is a German word for cake. Most kuchen have eggs and flour as the main ingredient, but some may also contain a sweetener or a fat. In other languages, it is used as a term for savory or sweet desserts, or pastries. It is common in Germany to have friends over to enjoy some coffee and kuchen.

Katherine Kallinis and Sophie Kallinis LaMontagne, authors of The Cupcake Diaries explains that “this isn’t a traditional kuchen recipe because they did not use yeast.” They also noted that kuchen “commonly does not have a frosting, instead it has a cinnamon-sugar topping.”

Whatever the origin of this cupcake, it is just plain delicious. The inside of the cupcake is beautiful fluffy goodness, topped with a divinely caramelized sugar topping. Each bite is more wonderful than the last.

I chose to make this recipe because (as usual), I had all the ingredients in my pantry and it was a crummy day outside. Just a few notes; the batter took much longer than the 16 to 18 minutes they suggested. It took closer to 20 to 25 minutes. I made it twice, each time in two completely different ovens and the same thing occurred. So, don’t worry if it takes a little longer to bake. Also, you want the top of the cupcake to be a light, golden brown, so you know the caramelization took place.

Who doesn’t want to have a delicious cupcake in the morning with coffee, or as a snack or dessert? These muffins won’t disappoint. They are just that good.

This recipe is courtesy of The Cupcake Diaries and will make 12 buttery, luxurious cupcakes.

Ingredients for Butter Kuchen Cupcakes

2 1/2 cups all-purpose flour
2 1/2 tsp. baking powder
1/4 tsp. salt
2 tsp. ground cinnamon
8 tbsp. unsalted butter, at room temperature
1 3/4 cups sugar
2 large eggs, at room temperature
2 1/4 tsp. pure vanilla extract
1 1/4 cups whole milk, at room temperature

For the Cinnamon-Sugar Topping:

1/2 cup of ground cinnamon
1/3 cup sugar

Preheat the oven to 350° F.

Line a standard cupcake pan with 12 paper baking cups, or grease the pan with butter if not using baking cups.

Sift together the flour, baking powder, salt, and cinnamon on a sheet of parchment paper or wax paper and set aside. (I sifted mine into a bowl)

In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar for 3-5 minutes, or until light and fluffy.

Add the eggs one at a time, mixing slowly after each addition.

Add the vanilla to the milk in a large liquid measuring cup.

Add 1/3 of the dry ingredients followed by 1/3 of the milk, and mix thoroughly.

Repeat.

Stop to scrape down the bowl as needed.

Add the last third of the dry ingredients followed by the last third of milk.

Mix thoroughly.

Scoop the batter into the cupcake pan using a standard-size ice-cream scoop until each cup is two-thirds full.

For the Topping:

Mix together the cinnamon and sugar and spoon it evenly on top of the batter in each cupcake well.

Bake for 16-18 minutes (start checking at 15 minutes), or until a toothpick comes out clean.

The cinnamon and sugar should have caramelized and be slightly crunchy to the touch.

Transfer to a wire rack to cool completely.

It’s that simple!

Cast Iron Skillet Cornbread

Feb. 8
2018

Through my research, I found that cornbread is made very differently in the North and South. Northerners tend to make their cornbread very sweet, with a high flour content. Southerners prepare their cornbread with cornmeal, very little sugar, and is made in a skillet and finished in the oven.

Interesting! Who knew?

So now, I know I made a “southern” cornbread. When my husband tasted it, he told me he loved it because it “wasn’t too sweet”. Who would have thought those words would have such a significant meaning? When it comes to sweet “northern” cornbread, I prefer it as a muffin. Southern cornbread is great to eat with your meal as southerners do, to soak up any gravy or sauce from your plate. It is also wonderful as a snack, or to take for breakfast. I would also definitely have some after dinner as a dessert, though I would not technically call it a “dessert”. Oh whatever, I would eat this bread anytime! It was so easy to make.

I do know that both kinds are equally delicious. It is pretty much a matter of personal taste. Which kind of cornbread do you enjoy? Please send me an email or write me on my Facebook page. I would love to know.

This recipe is courtesy of Alex Guarnaschelli and will serve 8 to 10 people who will enjoy it so much they won’t care if it is northern or southern!

Ingredients for Corn Bread

1 1/4 cups coarsely ground cornmeal
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 tsp. kosher salt
2 tsp. baking powder
1/2 tsp. baking soda
1/3 cup of milk
1 cup buttermilk
2 eggs, lightly beaten
8 tbsp. unsalted butter, melted

Preheat the oven to 425°F.

Place a 9-inch cast iron skillet inside to heat while you make the batter.

In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda.

Whisk in the milk, buttermilk, and eggs.

Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.

Carefully remove the hot skillet from the oven.

Reduce oven temperature to 375°F.

Coat the bottom and sides of the hot skillet with the remaining butter.

Pour the batter into the skillet and place it in the center of the oven.

Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes.

Allow to cool for 10 to 15 minutes and serve.

It’s that simple!

OMG! Bread Pudding

Feb. 1
2018

The only way to finish off a great meal is with an even better dessert!

My famous bread pudding is the one dish I simply can’t pass up. I always look for creative combinations of flavors, there are so many possibilities. You can combine caramel and apple, blueberry and white chocolate, pecan pie, or cinnamon raisin, just to mention a few. And I love them all! Who doesn’t? It is the most decadent dessert around.

Since this was my first attempt at making bread pudding (why has it taken me so long?), this recipe is rather old-fashioned. It includes mostly basic ingredients, like vanilla and raisins, which are reminiscent of “grandma’s cooking”. Not to mention, I had all these ingredients in my pantry, which made the process even easier.

I looked at many different recipes for this basic bread pudding, and using all the ingredients I love, designed this recipe. I used plenty of vanilla in mine, but feel free to cut down the amount depending on your palette. I also used challah bread because I really believe it is the best choice. It is thick, moist and absorbs the liquid and sauce beautifully.

I don’t know how many people this will serve, but the lucky ones who get to taste it are going to want to kiss the cook!

Ingredients for Bread Pudding

5 eggs, beaten
1 1/2 cups white sugar
2 1/2 tbsp. light brown sugar
1/2 tsp. ground cinnamon
1/4 cup butter, melted
2 1/2 cups whole milk
1 challah bread, cut into cubes and toasted
1 1/2 cups raisins
1 tsp. vanilla

For the Vanilla Sauce

3/4 cup light brown sugar
2 tbsp. all-purpose flour
1/2 tsp. ground cinnamon
1 egg
4 tbsp. butter, melted
1 1/4 cups whole milk
1/4 tsp. salt
2 tbsp. vanilla extract

Preheat oven to 375°F.

Grease a 2-quart baking dish.

In a mixing bowl, whisk 5 eggs, white sugar, light brown sugar, cinnamon, butter, and milk.

Gently stir in toasted bread cubes and raisins.

Pour mixture into baking dish.

Bake in oven for 30 minutes.

Cover with tin foil and continue to bake another 20-25 minutes.

For the vanilla sauce:

In a heavy saucepan, over medium heat, whisk the light brown sugar, egg, cinnamon, flour, butter, milk, and salt together.

Whisk constantly and until smooth and sauce thickens, about 10 minutes.

Stir in vanilla extract.

Pour sauce over warm bread pudding.

It’s that simple!

Blue Ribbon Butter Cake

Jan. 18
2018

While dining at one of our favorite restaurants, I was looking at all the desserts I knew their pastry chef had created. There seemed to be so many wonderful choices. Which one should I have? I decided to ask our waiter, and he suggested the butter cake. With all the other exciting options, I hesitated. Then, I decided to trust him and I ordered it.

Wow! The cake was absolutely divine. I always try to take only one or two bites of dessert, but I just couldn’t control myself, it was just that sensational.

I thought, “how hard can it be to prepare this cake?” I did my research, and found this butter cake recipe. The author said she found it in an old recipe book and the page was very worn and yellowed. She had a feeling this was once a favorite cake of the owner of the book. As it turns out, she was right.

One bitter cold afternoon, I attempted to make this butter cake. This is one of the easiest cakes I have ever prepared. And one of the most delicious as well as beautiful. The cake is light and fluffy, despite the heavy ingredients. I was worried about poking holes in the cake, but if you use a very flat knife, (like a steak knife) and insert it into the cake, you will not notice it. You will definitely need a round cake pan or bundt pan, as there is a lot of batter. So much so that mine overflowed while it was baking. Be sure to place an aluminum pan or foil under the cake in case this happens to you. If it does, just cut off the bottom of the cake so it sits straight.

I will be making this heavenly cake again and again. It is perfect to bring to a holiday or family dinner, because it looks like you put a lot more effort into it then you really did. It is a crowd pleaser for sure! A “must try”.

This recipe is courtesy of Taste of Home and will serve 16 (yes it is that big), happy butter cake lovers and may create some new ones too!

Ingredients for Butter Cake

1 cup butter, softened
2 cups sugar
4 large eggs
2 tsp. vanilla extract
3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk

For the Butter Sauce:

1 cup sugar
1/2 cup butter, cubed
1/4 cup water
1 1/2 tsp. almond extract
1 1/2 tsp. vanilla extract

Preheat oven to 350F.

Grease and flour a round cake pan or bundt pan.

In a large bowl, cream butter and sugar until light and fluffy.