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Starbucks with a twist

12/21/2017

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Cranberry Bliss Fudge

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Serves: 18-24
Author: Erin Indahl-Fink
Cook Time: 30 min

​Ingredients:

​
  • 8 oz. cream cheese, room temperature
  • 2 tsp. milk
  • 1 tsp. vanilla
  • 1 tsp. lemon juice
  • 2 tsp. lemon zest (zest of 1/2 lemon)
  • 1/4 tsp. salt
  • 4 c. powdered sugar
  • 1 1/2 c. white chocolate chips, melted
  • 1/2 c. dried cranberries
  • For topping:
  • 1/2 c. white chocolate chips
  • 1/2 c. dried cranberries
  • 2 tsp. lemon zest (zest of 1/2 lemon)

​Instructions:

  1. Line an 8x8 pan with waxed or parchment paper, folding the excess paper over the sides of the pan. Spray lightly with non-stick cooking spray. Set aside.
  2. With a stand or hand mixer, beat the cream cheese, milk, vanilla, lemon juice, zest, and salt. Beat until smooth. Gradually beat in the powdered sugar, one cup at a time, stopping to scrape down the sides. Mixture will begin to get thicker.
  3. Melt the white chocolate chips in the microwave (follow package directions for melting). Once the chocolate is fully melted, let cool for 5 minutes. After 5 minutes, add the melted chocolate to the sugar mixture and hand-stir until completely combined. Mixture will begin to get stiff. Lastly, stir in the dried cranberries. Add the fudge mixture to the prepared 8x8 pan, and spread evenly. Top with the remaining white chocolate chips, cranberries and lemon zest. Refrigerate or freeze for at least 4 hours, before cutting
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An apple a day...

10/8/2017

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 Prep Time: 15 minutes
 Cook Time: 22 minutes
 Total Time: 37 minutes
 Servings: 20

​Ingredients

​
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, at room temperature
  • 2 large eggs
  • 1/2 tablespoon pure vanilla extract
  • 2 teaspoons caramel extract
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon apple pie spice
  • 3/4 teaspoon salt
  • 1/2 cup heavy cream
  • 1/2 cup full-fat sour cream
  • 1 1/2 cups Granny Smith finely diced apples
  • 1/4 cup all-purpose flour

For the Frosting

​
  • 6 tablespoons unsalted butter, at room temperature
  • 2/3 cup vegetable shortening
  • 8 ounces cream cheese, at room temperature
  • 5 teaspoons ground cinnamon
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons caramel extract
  • 4 cups powdered confectioner's sugar
  • pinch salt

Apple Topping

  • 1 cup granulated sugar
  • 2 tablespoons ground cinnamon
  • 2-3 extra large apples

Instructions

Preheat oven to 350 degrees F. Line a cupcake pan with cupcake liners; set aside.
In a bowl fit with a mixer, beat sugar and butter until creamed, about 3 minutes. Add eggs, one at a time. Increase speed to medium and continue to beat about 3 minutes, whipping down the sides of the bowl with a spatula.
Beat in vanilla extract, caramel extract, salt, baking soda, baking powder, apple pie spice, and cinnamon. Scrape down the sides of the bowl and continue to beat about 1 minute.
Slowly beat in heavy cream. Beat in flour, a little at a time. Beat in sour cream until incorporated. Scrape down sides of the bowl, beat for a few more seconds.
Mix 1/4 cup all-purpose flour with finely diced apple then beat apple mixture into cupcake mixture.
Spoon batter about 1/2 full. Bake in oven for about 22 minutes or until the center of the cupcake comes out clean with a toothpick. Allow to cool completely before frosting.
TO MAKE THE FROSTING
Beat softened butter, vegetable shortening, cinnamon, and confectioner's sugar for 3-5 minutes. Beat in 1/4 softened cream cheese at a time. Beat in vanilla and caramel extract and a pinch of salt. Beat for an additional 3 minutes. Fill a cupcake liner bag with frosting.
Refrigerate frosting for about 30 minutes. Use a cupcake tip (such as a Russian Cake Tip) to frost cupcakes. Top with cinnamon sugar apple, below.
TO MAKE THE CINNAMON SUGAR APPLE TOPPING
Use the small side of a melon baller to make apple circles.  Coat in cinnamon sugar then place on top of frosted cupcakes.
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Dark Chocolate Raspberry Pie Bars

6/15/2017

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Prep: Preheat oven to 350F degrees.
​ Generously spray 9x13 inch baking pan with non-stick baking spray. Set aside.
​Ingredients:
​
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 teaspoon salt
  • 1 cup dark chocolate chips
  • 1 cup mini semi-sweet chocolate chips
  • 1 can (14 oz.) sweetened condensed milk
  • 3/4 cup fresh raspberries, semi crushed
​Directions:
STEP 1: In a large bowl, using an electric or stand mixer, mix butter until creamy.
STEP 2: Mix in brown sugar, flour and salt continue mixing until crumbly.
STEP 3: Press 1 3/4 cups of crumb mixture into prepared baking pan. Set remaining crumbs aside.
STEP 4: Bake for 10 to 12 minutes or until lightly golden.
STEP 5: While the crust is baking, pour sweetened condensed milk in small sauce pan and add one cup of dark chocolate chips. Stir over low heat until chocolate has melted and mixture is smooth.
STEP 6: Remove crust from oven and pour chocolate mixture over warm crust.
STEP 7: Sprinkle remaining crumbs evenly over chocolate layer. Spoon raspberries over crumb mixture and top with mini chocolate chips.
STEP 8: Bake for 20 to 30 minutes. Let cool before cutting into bars.
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Raspberry  Swirl Pound Cake

7/11/2016

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INGREDIENTS
POUND CAKE:
1 box Pound Cake mix
1/4 cup softened Butter
2 eggs
2/3 cup Milk
1 tsp Lemon Juice
1/3 cup seedless Raspberry Fruit Spread
6 drops Red Food Coloring (optional)
ICING:
8 oz softened Cream Cheese
1 cup Powdered Sugar
1 tsp Lemon Juice
DIRECTIONS
Preheat oven to 350.
Grease and flour 9×5 loaf pan.
Combine cake mix, milk, butter, eggs and slowly beat until incorporated (30 seconds).
Beat at medium an additional 2 minutes.
Transfer about 1/3 of batter to another bowl.
Add raspberry spread and food coloring to new bowl and stir to mix well.
All lemon juice to first bowl and mix well.
Add a layer of white batter to pan.
Add alternating layers of red and white.
Bake 55-60 minutes.
Allow to cool.
Beat cream cheese on medium-high speed until light and fluffy (4-5 minutes).
Add powdered sugar and mix until combined
Add lemon juice mixing on low until smooth.
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Banana Nut   Bread

7/9/2016

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INGREDIENTS
2 cup Flour
1 1/2 tsp baking soda
1/4 tsp Salt
2 tsp Cinnamon
1 tsp Vanilla
1 1/2 cup mashed ripe Bananas (3-4 small bananas)
1 cup Sugar
1/2 cup Vegetable Oil
2 tbsp Milk
1 Egg
1/2 cup chopped Walnuts
1/3 cup chopped Pecans
DIRECTIONS
Preheat oven to 325.
Grease a loaf pan and dust with flour.
Whisk the flour, baking soda, cinnamon and salt until combined.
In another bowl, mix the egg, sugar, and vegetable oil until combined.
Add the dry mixture to the egg mixture and stir until blended.
Add the milk, vanilla, and mashed bananas and mix well.
Fold in chopped walnuts and pour batter into prepared loaf pan.
Top with remaining pecans.
Bake for 60-80 minutes or until a toothpick inserted in center comes out clean.
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Cherry-Vanilla Layer Cake

6/29/2016

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In honer of That One Girl turning 2 today. I wanted to post a birthday cake recipe that I am dying to make. I just haven't found the right occasion yet. Hopefully I find one soon...
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​Serves 8-10
Maraschino Cake:
1/2 cup unsalted butter
1 1/4 cups granulated sugar
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup whole milk
1/2 cup maraschino cherry juice
2 teaspoons almond extract
2 tablespoons flour for sprinkling over diced cherries
10 oz bottle maraschino cherries, finely chopped
Drop or two of red food coloring, or Americolor Deep Pink food coloring gel *optional
4 egg whites, beaten to stiff peaks
  1. Preheat oven to 340 degrees.  Grease two 7” spring-form pans (or one 9”) and line with parchment paper.
  2. Beat the butter and sugar together in the bowl of a stand mixer until creamy.   In a separate bowl, whisk together flour, salt and baking powder .  Combine milk,cherry juice and almond extract, and add alternately to the butter and sugar with the flour mixture.
  3. In a small bowl, sprinkle the 2 tablespoons of flour over the diced cherries and stir until the flour has been completely absorbed.  Note: It’s okay if the cherries still have a little juice on them after this. 
  4. Stir cherries into the batter.  Stir in food coloring if desired
  5. Fold stiffly beaten egg whites into the batter.  Pour into prepared cake pans and bake for 50-60 minutes.   Remove from pan and allow to cool completely on a wire rack.

Vanilla Swiss Meringue Buttercream Frosting:
5 egg whites
1 cup sugar
Pinch of salt
1 pound (4 sticks) unsalted butter, cubed, at room temperature
3 teaspoons clear vanilla extract
  1. Set a saucepan filled one-third full of water over medium-high heat and bring to a simmer.
  2. Whisk together the egg whites, sugar, and salt in a large heatproof bowl. Set over the simmering water and whisk until the mixture is hot to the touch and the sugar has dissolved.
  3. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.
  4. Beat on low speed for 2 minutes. Increase to medium-high until stiff peaks are formed.
  5. Continue beating at medium-high speed until the mixture is fluffy and has cooled (the mixing bowl should feel cool to the touch).
  6. Turn the mixer off and switch from the whisk attachment to the paddle. Turn the mixer on medium-low and add the butter, a few cubes at a time, beating until well incorporated before the next addition.
  7. Add the vanilla extract.  Divide batter and tint with food coloring, if desired.  I kept a little un-tinted frosting out to pipe around the edges of the cake. To achieve my favoriteblue/green tint, I used a dot each of Sky Blue and Kelly Green Wilton gel food colorings.
  8. Beat until the frosting is thick and completely smooth.
  9. Store in an airtight container until ready for use. 
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Nothings better then chocolate

4/13/2016

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Prep Time: 30 minutes Cook Time: 19 minutes
Yield: 12 cupcakes
Ingredients
Cupcake
  • 3 oz bittersweet chocolate, finely chopped
  • 1/3 cup unsweetend cocoa powder (regular or Dutch-processed)
  • 3/4 cup hot water
  • 3/4 cup bread flour
  • 3/4 cup granulated sugar
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/4 cup + 2 Tbsp canola oil
  • 2 large eggs
  • 2 tsp white vinegar
  • 1 1/2 tsp vanilla extract
Filling and Topping
  • 1 1/4 cups cherry pie filling, store bought or homemade
  • 1 1/2 cups heavy cream
  • 1/4 cup granulated sugar
  • Finely chopped chocolate or real chocolate sprinkles, for garnish
Directions
  • Preheat oven to 350 degrees. Place the chopped chocolate and cocoa powder in a medium bowl, then pour hot water over chocolate mixture and whisk until smooth. Transfer bowl to refrigerator and chill 20 minutes, stirring once halfway through chilling, until cooled (or 10 in freezer stirring once).
  • Meanwhile, in a mixing bowl, whisk together flour, granulated sugar, salt and baking soda. In a separate mixing bowl, whisk together canola oil, eggs, vinegar and vanilla. Pour chocolate mixture into oil mixture and stir until well combined, then add flour mixture and whisk until smooth.
  • Divide batter evenly among 12 paper lined muffin cups (about 1/4 cup in each). Bake in preheated oven until toothpick inserted into center comes out clean, 17 - 19 minutes. Allow cupcakes to cool in baking tin several minutes then transfer to a wire rack. Cool completely.
  • Cut a hole in the centers of each cupcake (big enough to fit 1 1/2 Tbsp filling, mine was slightly heaping out the top). Add about 1 1/2 - 2 Tbsp cherry pie filling to holes in cupcakes.
  • In a mixing bowl, using an electric hand mixer, whip heavy cream on high speed until soft peaks form. Add 1/4 cup granulated sugar and whisk until stiff peaks form. Pipe whipped cream over cupcakes then top each with a cherry and garnish with finely chopped chocolate or sprinkles. Store in an airtight container in refrigerator, allow to rest at room temperature about 20 minutes before serving.
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A Valentines Day Treat

2/10/2016

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Maple Apple Cake

2/5/2016

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Basic Scones

1/25/2016

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  • To convert  Celsius to Fahrenheit click here 
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