Pastry & Piping Bags - Guides, Tutorials & Recipes | Taste Recipes https://www.tasteofhome.com/gear/tools/pastry-bag/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Thu, 01 May 2025 13:40:33 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Pastry & Piping Bags - Guides, Tutorials & Recipes | Taste Recipes https://www.tasteofhome.com/gear/tools/pastry-bag/ 32 32 Deviled Potatoes https://www.tasteofhome.com/recipes/deviled-potatoes/ Thu, 01 May 2025 05:58:25 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2133472

Ingredients

  • 12 baby red or yellow potatoes
  • 1 teaspoon salt
  • 1/2 cup mayonnaise
  • 2 tablespoons dill pickle relish
  • 4 teaspoons Dijon mustard
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon Worcestershire sauce
  • Fresh parsley or chives, minced
  • Paprika, for garnish
Text Ingredients

Directions

  1. Place whole potatoes in a stock pot; fill with just enough cold water to cover potatoes. Stir in salt. Set heat to high; bring to a boil. Once boiling, reduce heat to medium-high; boil potatoes until tender enough to pierce with a fork, about 12-13 minutes. Drain; let potatoes rest until cool enough to handle.
  2. While the potatoes cook, combine mayonnaise, relish, mustard, seasoned salt, pepper and Worcestershire in a small bowl. Set aside.
  3. Slice the cooked potatoes in half lengthwise. Use a small spoon or a melon baller to scoop out the centers; add potato to the bowl with the dressing. Set potato skins on a large platter. With a fork or potato masher, mash the cooked potato and dressing together until blended and smooth.
  4. Fill each potato skin with 1-2 teaspoons potato filling. Alternatively, for a fancier presentation, scoop the potato filling into a piping bag set with a wide tip; pipe the filling into the potato shells.
  5. Arrange the deviled potatoes on a serving platter. Sprinkle with minced fresh parsley or chives and garnish with paprika, if desired. Serve at room temperature or chilled.

Nutrition Facts

2 potato halves: 194 calories, 13g fat (2g saturated fat), 7mg cholesterol, 877mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 2g protein.

]]> Vintage Heart Cake https://www.tasteofhome.com/recipes/vintage-heart-cake/ Thu, 23 Jan 2025 06:50:21 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2105860

Ingredients

  • CAKE:
  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 2 large eggs, room temperature
  • 2 large egg whites, room temperature
  • 1-1/2 teaspoons vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1-1/2 cups 2% milk, room temperature
  • 1/2 cup sour cream
  • FROSTING:
  • 2 cups unsalted butter (4 sticks), softened
  • 12 cups confectioners' sugar, divided
  • 1/2 cup 2% milk
  • 4 teaspoons vanilla extract
  • Food coloring
Text Ingredients

Directions

  1. Preheat oven to 350°. In a stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed until soft and fluffy, 3-4 minutes. Add whole eggs, egg whites and vanilla extract; beat until fluffy, 1-2 minutes.
  2. In a large bowl, combine flour, baking powder, baking soda and salt. Add half of the flour mixture and half of the milk, beating on low speed; repeat with remaining flour mixture and milk until incorporated. Mix in sour cream on low speed.
  3. Place a piece of round parchment paper in two 8-in. cake pans; coat with cooking spray. Transfer batter evenly into each prepared pan. Bake 23-25 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely.
  4. In a large bowl, beat butter until soft and fluffy, 1-2 minutes. Beat in 2 cups of powdered sugar, milk and vanilla extract on low speed. Gradually add the remaining powdered sugar, beating until smooth.
  5. Place one cooled cake layer on a cutting board. At the bottom middle part of the circle, make two cuts to create the pointed bottom of the heart. Set the two leftover pieces aside to make the rounded top of the heart. Repeat with the second layer.
  6. Place one of the larger pointed cake layers on a stand or plate. Use frosting to attach the rounded tops (this will act as a glue to keep them in place). Spread buttercream frosting over the top; repeat with the second layer. Spread a thin layer of frosting over the cake to create a crumb coat. If desired, trim parts of the cake to emphasize its shape, applying frosting after any additional cuts. Chill cake for 30 minutes.
  7. Transfer half of the remaining frosting to 2 bowls; add food coloring to each, as desired. Spread the other half of the frosting on the entire cake; smooth with a spatula. Use colored frosting to pipe top and bottom borders on the cake. Add additional piped details such as ribbons or dots, if desired. Slice; serve.

Nutrition Facts

1 piece.: 787 calories, 32g fat (19g saturated fat), 107mg cholesterol, 316mg sodium, 124g carbohydrate (109g sugars, 0 fiber), 5g protein.

]]> Pickled Pepperoncini Deviled Eggs https://www.tasteofhome.com/recipes/pickled-pepperoncini-deviled-eggs/ Fri, 17 Jan 2025 20:26:24 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099290

Ingredients

  • 6 hard-boiled large eggs
  • 1 jar (16 ounces) garlic and dill pepperoncini
  • 1 medium ripe avocado, peeled and pitted
  • 1 tablespoon minced fresh cilantro, divided
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon minced sweet red pepper
  • 1/4 teaspoon chili powder
Text Ingredients

Directions

  1. Cut eggs lengthwise in half. Remove yolks, reserving whites. Mash yolks. Stir in 1 teaspoon minced garlic from the pepperoncini jar and 2 teaspoons pepperoncini juice. Add 3 tablespoons minced pepperoncini and the whole avocado; mash with a fork until smooth. Stir in 2 teaspoons cilantro, salt and pepper.
  2. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a medium star tip. Transfer avocado mixture to bag. Pipe into egg whites, swirling it upward to resemble Christmas trees. Sprinkle trees with minced red pepper, chili powder and remaining cilantro.
  3. Cut open and seed one larger pepperoncini; slice into 12 small diamond shapes to top Christmas trees. Refrigerate, covered, until serving. Save remaining pepperoncini for another use.

Test Kitchen tips
  • Try these steps for perfect hard-boiled eggs every time: Place eggs in pot and just cover with cold water. Bring to a full boil; as soon as the water boils, remove pan from heat. Cover and set timer for 12 minutes. Drain; run cold water over eggs to stop the cooking.
  • Can't find garlic and dill pepperoncini? Use regular pepperoncini, or add a clove of garlic to a jar of pepperoncini a few days ahead of time.

    • Nutrition Facts

    1 stuffed egg half: 59 calories, 4g fat (1g saturated fat), 93mg cholesterol, 125mg sodium, 1g carbohydrate (0 sugars, 1g fiber), 3g protein.

    ]]>         Gingerbread Cookie Cutouts https://www.tasteofhome.com/recipes/gingerbread-cookie-cutouts/ Fri, 17 Jan 2025 20:13:57 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103065

    Ingredients

    • 3/4 cup butter, softened
    • 1 cup packed brown sugar
    • 1 large egg, room temperature
    • 3/4 cup molasses
    • 4 cups all-purpose flour
    • 1-1/2 teaspoons baking soda
    • 1/4 teaspoon salt
    • 2 teaspoons ground ginger
    • 1-1/2 teaspoons ground cinnamon
    • 3/4 teaspoon ground cloves
    • Vanilla frosting of choice
    • Red paste food coloring
    Text Ingredients

    Directions

    1. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. In another bowl, whisk together flour, baking soda, salt and spices; gradually beat into creamed mixture. Divide dough in half; shape each into a disk. Wrap in waxed paper; refrigerate, covered, until firm enough to roll, 4 hours or overnight.
    2. Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut 60 gingerbread men using a floured 3-1/2-in. cookie cutter. Place 2 in. apart on ungreased baking sheets. If desired, cut sixty 1-1/4-in. triangles for hats; attach to gingerbread cutouts, pressing edges to seal. If desired, cut sixty 1/4-in. circles; attach to hats for pompoms.
    3. Bake cookies until edges are firm, 8-10 minutes. Remove to wire racks; cool completely.
    4. Tint some of the frosting red; use red frosting for hats and buttons. Cut a small hole in the corner of a pastry bag or heavy-duty resealable pastry bag; insert #3 round pastry tip. Fill bag with white frosting; pipe faces and trim on hands and feet. Using a #16 star pastry tip, pipe decorations on hats.

    Gingerbread Cookie Cutouts Tips

    What's the best way to roll out gingerbread cookie dough?

    For best results, let your gingerbread cookie dough chill in the fridge for at least 30 minutes before rolling. Use that time to set up a large, clean area for rolling.
    When the dough is chilled, follow our Test Kitchen's tips for rolling out cookie dough: Start by lightly dusting the countertop with flour, but use it sparingly (too much will make the cookies stiff). Then use your favorite rolling pin and roll the cookie dough from the center. Take your time and roll to an even thickness. Working cookie dough repeatedly makes it tough, so try your best to cut out as many cookies as you can within two rolls of the dough.

    What's the best frosting for decorating gingerbread cookies?

    When it comes to decorating gingerbread cookies, royal icing is our Test Kitchen's preferred frosting. This icing is perfect for piping designs, and can be dyed any color you like for your holiday designs. It also doesn't need to be refrigerated, so decorated gingerbread men can sit out at room temperature until you're ready to enjoy. If you're new to royal frosting, check out our go-to royal icing recipe. You can also use this frosting to assemble your gingerbread house!

    What are some ideas for decorating gingerbread?

    Decorating gingerbread, much like decorating sugar cookies, is a great way to show off your creative chops. Try these fun gingerbread cookie designs—all of which use classic cookie-cutter shapes. And if you want to go frosting-free, try using an embossed rolling pin. This tool gives your cookies detail without extra decorating.

    How long will decorated gingerbread men last?

    For the best flavor and texture, eat decorated gingerbread men within a week of baking. If you want to extend their shelf life, stash the cookies in the freezer; they'll keep for up to six months.

    —Lisa Kaminski, Taste Recipes Editor

    Nutrition Facts

    1 cookie: 78 calories, 2g fat (2g saturated fat), 9mg cholesterol, 64mg sodium, 13g carbohydrate (7g sugars, 0 fiber), 1g protein.

    ]]>         Gingerbread Snowflakes https://www.tasteofhome.com/recipes/gingerbread-snowflakes/ Fri, 17 Jan 2025 20:01:03 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102416

    Ingredients

    • 1 cup butter, softened
    • 1 cup sugar
    • 1 cup molasses
    • 1/4 cup water
    • 5 cups all-purpose flour
    • 2-1/2 teaspoons ground ginger
    • 1-1/2 teaspoons baking soda
    • 1-1/2 teaspoons ground cinnamon
    • 1/2 teaspoon ground allspice
    • 1/4 teaspoon salt
    • FROSTING:
    • 3-3/4 cups confectioners' sugar
    • 1/4 cup water
    • 1-1/2 teaspoons light corn syrup
    • 1/2 teaspoon vanilla extract
    Text Ingredients

    Directions

    1. In a large bowl, cream butter and sugar until light and fluffy. Beat in molasses and water. Combine the flour, ginger, baking soda, cinnamon, allspice and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
    2. On a lightly floured surface, roll out to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 2 in. apart on ungreased baking sheets.
    3. Bake at 350° until edges are firm, 10-12 minutes. Remove to wire racks to cool.
    4. In a small bowl, combine frosting ingredients; beat until smooth. Transfer to a pastry bag fitted with a tip; pipe frosting onto cookies in desired designs.

    Nutrition Facts

    1 cookie: 124 calories, 3g fat (2g saturated fat), 8mg cholesterol, 68mg sodium, 23g carbohydrate (15g sugars, 0 fiber), 1g protein.

    ]]>         Easy Reindeer Cookies https://www.tasteofhome.com/recipes/easy-reindeer-cookies/ Fri, 17 Jan 2025 19:58:32 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102257

    Ingredients

    • 1 package (17-1/2 ounces) peanut butter cookie mix
    • 1/3 cup canola oil
    • 1 large egg, room temperature
    • 30 miniature pretzels, halved
    • 1/3 cup semisweet chocolate chips, melted
    • 60 candy eyes
    • 30 red milk chocolate M&M's
    Text Ingredients

    Directions

    1. In a large bowl, beat the cookie mix, oil and egg until well combined. Shape into a 7-1/2-in. log; securely wrap log in waxed paper. Refrigerate for 1 hour. Unwrap and cut into 1/4-in. slices.
    2. Preheat oven to 350°. Place 2 in. apart on ungreased baking sheets. Using thumb and forefinger, squeeze each cookie slice at the equator, making a slight indentation on each side of the cookie. Press in pretzels for antlers.
    3. Bake until light brown, 9-11 minutes. Remove to wire racks to cool. Place melted chocolate chips in a piping bag or resealable bag; cut a small opening at the corner. Adhere eyes and noses to cookies using small amount of melted chocolate. Pipe mouth and eyebrows using melted chocolate; allow chocolate to set before serving.
    Editor's Note: You may substitute any peanut butter cookie recipe for the cookie mix, oil and egg.

    Nutrition Facts

    1 cookie: 129 calories, 7g fat (2g saturated fat), 6mg cholesterol, 134mg sodium, 16g carbohydrate (2g sugars, 0 fiber), 2g protein.

    ]]>         Jolly Ginger Reindeer Cookies https://www.tasteofhome.com/recipes/jolly-ginger-reindeer-cookies/ Fri, 17 Jan 2025 19:49:29 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101670

    Ingredients

    • 1/2 cup butter, softened
    • 1 cup packed brown sugar
    • 1 large egg
    • 3/4 cup molasses
    • 3-1/2 cups all-purpose flour
    • 2 teaspoons ground ginger
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground allspice
    • ROYAL ICING:
    • 2 cups confectioners' sugar
    • 2 tablespoons plus 2 teaspoons water
    • 4 teaspoons meringue powder
    • 1/4 teaspoon cream of tartar
    • 1 to 2 tablespoons miniature semisweet chocolate chips
    • 1 to 2 tablespoons Red Hots
    Text Ingredients

    Directions

    1. Cream butter and brown sugar until light and fluffy, 3-4 minutes. Beat in egg and molasses. In another bowl, whisk next 6 ingredients; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 1 hour.
    2. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-in. gingerbread boy-shaped cookie cutter. Place 1 in. apart on greased baking sheets. Bake until set, 10-12 minutes. Cool on pans 1 minute. Remove to wire racks to cool completely.
    3. For icing, combine confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until blended. Beat on high 4-5 minutes or until stiff peaks form. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; transfer icing to bag. Keep any unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.
    4. To decorate cookies, place gingerbread boys on a work surface with heads facing you. Pipe antlers onto legs. With icing, attach chocolate chips for eyes and Red Hots for noses. Let stand until set. Store in airtight containers.

    Nutrition Facts

    1 cookie: 106 calories, 2g fat (1g saturated fat), 9mg cholesterol, 58mg sodium, 21g carbohydrate (13g sugars, 0 fiber), 1g protein.

    ]]>         Hazelnut Macarons https://www.tasteofhome.com/recipes/hazelnut-macarons/ Fri, 17 Jan 2025 19:42:52 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101293

    Ingredients

    • 6 large egg whites
    • 1-1/2 cups hazelnuts, toasted
    • 2-1/2 cups confectioners' sugar
    • Dash salt
    • 1/2 cup superfine sugar
    • COFFEE BUTTERCREAM:
    • 1 cup sugar
    • 6 tablespoons water
    • 6 large egg yolks
    • 4 teaspoons instant espresso powder
    • 1 teaspoon vanilla extract
    • 1-1/2 cups butter, softened
    • 6 tablespoons confectioners' sugar
    Text Ingredients

    Directions

    1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes.
    2. Preheat oven to 350°. Place hazelnuts and confectioners' sugar in a food processor; pulse until nuts are finely ground.
    3. Add salt to egg whites; beat on medium speed until soft peaks form. Gradually add superfine sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold in hazelnut mixture.
    4. Transfer mixture to a pastry bag fitted with a round tip. Pipe 1-in.-diameter cookies 2 in. apart onto parchment-lined baking sheets. Bake until lightly browned and firm to the touch, 9-12 minutes. Transfer cookies on the parchment to wire racks; cool completely.
    5. For the buttercream, in a heavy saucepan, combine sugar and water. Bring to a boil; cook over medium-high heat until sugar is dissolved. Remove from heat. In a small bowl, whisk a small amount of hot syrup into egg yolks; return all to pan, whisking constantly. Cook until thickened, 2-3 minutes, stirring constantly; remove from heat. Stir in espresso powder and vanilla; cool completely.
    6. In a stand mixer with the whisk attachment, beat butter until creamy. Gradually beat in cooled syrup. Beat in confectioners' sugar until fluffy. Refrigerate until mixture firms to a spreading consistency, about 10 minutes.
    7. Spread about 1-1/2 tsp buttercream onto the bottoms of half the cookies; top with remaining cookies. Store in airtight containers in the refrigerator.
    Editor’s Note: To toast whole hazelnuts, bake in a shallow pan in a 350° oven until fragrant and lightly browned, 7-10 minutes, stirring occasionally. To remove skins, wrap hazelnuts in a tea towel; rub with towel to loosen skins.

    Nutrition Facts

    1 sandwich cookie: 117 calories, 8g fat (3g saturated fat), 31mg cholesterol, 67mg sodium, 12g carbohydrate (11g sugars, 0 fiber), 1g protein.

    ]]>         Gingerbread Country Church https://www.tasteofhome.com/recipes/gingerbread-country-church/ Fri, 17 Jan 2025 19:34:09 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2100774

    Ingredients

    • 2 cups shortening
    • 2 cups sugar
    • 2 cups molasses
    • 4 large eggs
    • 10 cups all-purpose flour
    • 2 tablespoons ground ginger
    • 2 tablespoons ground cinnamon
    • 2 teaspoons salt
    • 2 teaspoons ground nutmeg
    • 2 teaspoons ground cloves
    • 1/2 cup crushed Jolly Rancher hard candies
    • Black shoestring licorice
    • 1-1/2 teaspoons water
    • Red paste food coloring
    • New paintbrush
    • ROYAL ICING:
    • 1 package (2 pounds) confectioners' sugar
    • 6 tablespoons meringue powder
    • 12 to 14 tablespoons water
    • 6 tablespoons ground cinnamon
    • Cardboard cake board (at least 14-in. x 10-in.)
    • DECORATIONS:
    • Green and red paste food coloring, corn syrup, ice cream sugar cones, green sprinkles, cornflakes, Rolo candies and flaked coconut
    Text Ingredients

    Directions

    1. To make dough: In a very large bowl, cream shortening and sugar until light and fluffy. Beat in molasses and eggs. Combine the flour, ginger, cinnamon, salt, nutmeg and cloves; gradually add to creamed mixture and mix well. Cover and chill for 2 hours or until easy to handle.
    2. Trace patterns onto waxed paper; cut out. On a lightly floured surface, roll dough in batches to 1/4-in. thickness. Position patterns on dough and cut out. Using a sharp knife, score outlines to mark door where indicated on pattern, being careful not to cut all the way through dough.
    3. Using a toothpick, draw lines into dough to form shingles on roof pieces. To form siding, press the edge of a ruler into remaining pieces except dormers and steeple. (Keep pieces covered to prevent them from drying out.)
    4. With a small knife and ruler, cut two 1/4-in.-wide strips for the cross. Cut two 1/4-in.-wide strips for the door handles. Working freehand, cut a 2-1/2-in.-wide pathway. Roll small amounts of dough into balls; press onto pathway, forming stones.
    5. Transfer all pieces to parchment-lined baking sheets. Bake at 350° for 12-15 minutes or until browned. Cut out doors completely. Cool gingerbread on pans for 2 minutes before carefully removing to wire racks to cool completely.
    6. Return the front and side pieces of church to parchment-lined baking sheets. Spoon crushed candies into window cutouts. Bake at 400° for 3-4 minutes or until candy is melted. Working quickly, carefully press licorice pieces into windows, creating a leaded glass effect. Cool completely on baking sheets.
    7. Tint water with desired amount of red food coloring. Using paintbrush, paint mixture over the roof, steeple and dormer pieces; blot gently with paper towels and let dry.
    8. To make icing: In a very large bowl, combine confectioners' sugar and meringue powder. Add water; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Transfer 2 cups icing to another bowl; beat in cinnamon until blended. Keep icing covered at all times with a damp cloth.
    9. To assemble church: Pipe cinnamon icing along base and one side of front of church and the adjoining side wall. Place walls at right angles to each other on cake board; prop with small cans. Pipe icing along inside and outside edges for added stability. Repeat with second side wall and back of church. Let dry completely.
    10. For steeple: Pipe cinnamon icing along one side of front of steeple base and one adjoining side wall. Position at right angles to each other and place on waxed paper; pipe icing along inside edge for added stability. Hold in place until set. Repeat with remaining side and back of steeple base. Repeat for steeple. Let dry completely.
    11. Pipe cinnamon icing along top edges of steeple base; attach steeple. Let dry completely.
    12. To assemble roof: Pipe cinnamon icing along top edges of church walls. Position roof pieces so there is equal overhang in front and back. Pipe icing along the joining edges. Prop bottoms of roof pieces with cans until roof is completely dry. Pipe icing onto edges of steeple and attach to roof. Join the cross pieces with icing; attach to edges of roof.
    13. For dormers: On a work surface, position dormer pieces at angles to each other, forming seven dormers. Pipe cinnamon icing along the joining edges. Let dry completely. Pipe icing onto the edges of dormers and attach over windows. Hold in place until secure, about 1 minute.
    14. Finishing touches: Tint a small amount of icing green and a small amount red. Using a #14 star tip and green icing, pipe wreaths on the doors. Using a #2 round tip and red icing, pipe berries on wreaths. With cinnamon icing, attach handles to doors; attach doors to church front.
    15. For trees, heat a small amount of corn syrup in the microwave until thin; brush over sugar cones. Coat with sprinkles. For shrubs, thin a small amount of icing with water and tint green. Pour over cornflakes; toss to coat. Spread onto waxed paper. Let stand until set. Attach cornflakes to Rolo candies with icing.
    16. Cover cake board with white icing. Immediately press pathway into icing. Arrange trees and shrubs as desired. Place coconut in a food processor; cover and process until finely chopped. Sprinkle over the church, trees and ground.
    Download Patterns (PDF) >

    Wilton-Meringue Powder

    Meringue powder is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.
    ]]>         Gingerbread Barn https://www.tasteofhome.com/recipes/gingerbread-barn/ Fri, 17 Jan 2025 19:16:53 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099679

    Ingredients

    • DOUGH:
    • 2-1/4 cups shortening
    • 2 cups sugar
    • 2 large eggs, room temperature
    • 1 cup molasses
    • 2/3 cup light corn syrup
    • 2 teaspoons ground ginger
    • 1-1/2 teaspoons ground cinnamon
    • 1 teaspoon ground cloves
    • 8-1/2 to 9 cups all-purpose flour
    • ICING:
    • 1-1/2 cups butter, softened
    • 1-1/2 cups shortening
    • 3/4 cup water
    • 3 tablespoons vanilla extract
    • 12 cups confectioners' sugar
    • Assorted food paste colors
    • 1 package (14.4 ounces) graham crackers
    • 3 cups Golden Grahams
    • 1 thin butter ring cookie
    • Decorating sprinkles and candies
    • 1 sour candy belt
    • Sugars and edible glitter
    • Unsweetened shredded coconut
    • Thin pretzel sticks and pretzel rods
    • Sugar ice cream cones
    • 2 large marshmallows
    • 40 miniature marshmallows
    • 2 black jelly beans
    • 2 black candy coating disks
    • Chocolate river stones
    • EQUIPMENT:
    • Heavy-duty cardboard:
    • Muffin tin:
    • Cardboard cake board (at least 17x22 in.):
    • Serrated knife :
    • Small new paintbrush:
    • Pastry bags:
    • Pastry tips—#10 round, #5 round and #67 leaf:
    • Small cans:
    • Masking tape:
    • Cardboard roll from wrapping paper (about 10-in. x 22-in.):
    Text Ingredients

    Directions

    1. To make dough: beat shortening and sugar until fluffy, 5-7 minutes. Beat in eggs, molasses, corn syrup, ginger, cinnamon and cloves. Add flour, 1 cup at a time, until the dough can be formed into a ball. Turn onto a lightly floured surface. Knead until smooth and easy to handle; add more flour if needed. Cover; chill several hours or overnight.
    2. Trace barn patterns onto cardboard; cut out. Cut out windows. Cut out 2 barn side walls (8-1/2x5-3/4-in.). Cut out and discard five 1x1-1/2-in. windows measuring 1 in. from the bottom and 3/4 in. from each side; allow 1/2 in. between windows.
    3. Line a baking sheet with foil; spray foil with cooking spray. Using a lightly floured rolling pin, roll one-sixth of the dough directly on the foiled baking sheet into a rectangle about 1/4 in. thick. Position a barn pattern on the dough. Using a sharp knife or pizza cutter, cut quantities noted on each pattern piece; remove pattern. Remove the dough scraps; cover, refrigerate and reroll if needed.
    4. Using a sharp knife, score outlines to mark the windows indicated on the pattern; do not to cut all the way through. Cut out windows where indicated.
    5. Bake at 350° until edges just begin to brown, 12-14 minutes. Remove from oven; immediately replace barn patterns on cookies. Cut around edges to trim off excess cookie if necessary. Cool until firm, about 10 minutes. Cool completely on wire rack. Repeat with remaining dough and patterns.
    6. For roof of silo: Cut a 5-in. gingerbread circle. Turn a standard-size muffin tin upside down; spray bottom of 1 cup with cooking spray. Mold dough over and down cup sides and press together any cracks; trim excess. Bake at 350° until golden brown, 10 minutes. Cool for 10 minutes on tin. Cool completely on wire rack. If needed, trim to fit cardboard roll.
    7. If desired, use remaining dough for farm animal cutouts, using patterns or your favorite cookie cutters. Bake large cookies at 350° for 12-14 minutes, smaller ones for 6-7 minutes.
    8. For icing: Cream butter and shortening. Add water and vanilla; beat until smooth. Gradually beat in sugar; mix well. Keep covered with a damp cloth.
    9. For barn: Test cookie pieces to make sure they fit snugly. If necessary, trim with a serrated knife.
    10. Combine 4 teaspoons water and 1/2 teaspoon red food coloring. Carefully brush onto front, back and sides of barn. Dry completely overnight.
    11. Insert #10 tip into pastry bag; fill two-thirds full with icing. Squeeze a wide strip of icing onto the bottom edge of back barn piece. Position on display base about 7 in. from a short edge. Prop with small cans until icing is firm, 3-4 hours.
    12. Squeeze icing onto the bottom edge of 1 side piece and onto side edge of back piece. Align at a right angle as tightly as possible; prop up. Repeat with the other side. For added stability, squeeze icing along the inside edges of all pieces and corners.
    13. Squeeze icing onto the bottom and side edges of the front piece; position with other assembled pieces. Prop up; let dry completely.
    14. To assemble roof: From heavy-duty cardboard, cut two 10-1/2x3-1/2-in. pieces (A). Also cut two 10-1/2x2-1/2-in. pieces (B). Tape a long edge of pieces A and B together with masking tape; repeat. Tape A pieces together to form center roof peak.
    15. Squeeze icing onto the upper edges of the slant of the front and back edges of the barn. Carefully place roof so peak is centered between the front and back. (There will be a 3/4-in. overhang on both.)
    16. For shingles, cut graham crackers to fit. Using icing, attach in rows, beginning from bottom.
    17. For silo: Coat cardboard roll with icing; press in Golden Grahams, alternating seams. Squeeze icing onto top edge of the silo; carefully press on silo roof. Squeeze icing onto lower edge of silo; stand it at the corner of the barn.
    18. To decorate barn: Using a #5 tip, outline windows and doors with white icing. Tint a portion of icing green; use the #67 leaf tip to decorate a butter ring cookie to make a wreath. Add sprinkles and decorating candies. If desired, cut sour candy belt into thin strip to make a bow. Attach bow to wreath with icing; adhere wreath to barn with icing.
    19. For shutters, cut graham crackers to fit window on front of barn. Pipe edges and diagonal line with white icing; dry completely. Adhere shutters with icing. For door, cut 1 graham cracker into fourths. Secure 3 pieces together horizontally with icing; pipe icing around edges of door and make an "X" in center. Let dry completely. Adhere door to barn with icing. Pipe icing onto roof; decorate with coarse sugar and edible glitter. Frost base around barn and silo. Use shredded coconut to create snow.
    20. For fence: Cut pretzel rods to desired size; using rods as posts, secure 3 pretzel sticks to side with icing. Repeat until fence is desired length; for corners secure pretzel sticks at right angles. Dry until icing is firm, about 1 hour. Arrange fence around barn; adhere with icing.
    21. Finishing touches: To make trees, use a serrated knife to score and cut sugar cones to desired heights. For taller trees, stack 2 cones.
    22. Tint a portion of icing with green food coloring; decorate trees using #67 leaf tip. While icing is still wet, place sprinkles or candies as ornaments or lights. When dry, pipe white frosting at intervals for snow; sprinkle with white decorating sugar. When dry, attach to base with icing.
    23. For markings on animals, thin a small portion of the icing with water. Tint icing as desired for each animal. Pipe on as desired.
    24. To make each sheep: Break 2 pretzel sticks in half; insert into a large marshmallow for legs. Using icing, adhere mini marshmallows around large marshmallows for bodies; trim as needed. When set, secure jelly bean to body with icing. Cut black candy disk in half; trim to make ears. Attach to either side of jelly bean with icing. Pipe on icing for eyes, nose and mouth; let dry. Tint icing light pink or peach; pipe onto ears.
    25. Position animals around barn; secure with icing. To make path, pipe or spread a thin layer of icing onto board; immediately press in chocolate river stones.
    Download Patterns (PDF) >
    Test Kitchen tips
  • When rolling dough, secure baking sheet by placing damp towel underneath.
  • Chocolate river stones can be purchased online or where local cake decorating supplies are sold.
  • If you plan to use your barn for display only, you can use white or hot glue to adhere pieces instead of icing.

    • Nutrition Facts

    ]]>         Football Cookies https://www.tasteofhome.com/recipes/football-cookies/ Tue, 10 Dec 2024 15:15:09 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2078780

    Ingredients

    • 1 cup butter, softened
    • 1 cup sugar
    • 2 large eggs, room temperature
    • 1-1/2 teaspoons vanilla extract
    • 3/4 teaspoon almond extract
    • 3-1/2 cups all-purpose flour
    • 1-1/2 teaspoons baking powder
    • 1/4 teaspoon salt
    • FROSTING:
    • 3-1/2 cups confectioners' sugar
    • 1/4 cup whole milk, plus more if needed
    • 2 teaspoons meringue powder
    • 1 teaspoon vanilla extract
    • Brown food coloring
    Text Ingredients

    Directions

    1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Shape into a disk; wrap and refrigerate 1 hour or until firm.
    2. Preheat oven to 375°. On a lightly floured surface, roll dough to 1/2-in. thickness. Cut with a football-shaped cookie cutter. Place cutouts 1 in. apart on a parchment lined baking sheets. Bake until edges begin to brown, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.
    3. For icing, in a small bowl, combine the confectioners' sugar, milk, meringue powder and vanilla extract; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form; add additional milk as needed to achieve desired consistency. Transfer 1/4 of the icing to a separate bowl. Tint the larger amount of icing with brown food coloring. Pipe or spread brown icing on cooled cookies. Place white icing in a piping bag fitted with a narrow tip. Pipe lines on cookies to resemble a football. Let icing dry.

    Nutrition Facts

    1 frosted cookie: 293 calories, 10g fat (6g saturated fat), 43mg cholesterol, 150mg sodium, 48g carbohydrate (31g sugars, 1g fiber), 3g protein.

    ]]>         Alfajores Cookies https://www.tasteofhome.com/recipes/alfajores-cookies/ Mon, 14 Oct 2024 18:05:24 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2019447

    Ingredients

    • 1 tablespoon plus 1 teaspoon brandy
    • 1/2 tablespoon grated lemon zest
    • 1 tablespoon vanilla extract
    • 1-1/4 cups plus 1/4 cup all-purpose flour, divided
    • 1-3/4 cups cornstarch
    • 1-1/2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 3/4 cup butter, softened
    • 3/4 cup sugar
    • 2 large egg yolks, room temperature
    • 2 cans (14 ounces each) dulce de leche
    • 3/4 cup unsweetened shredded coconut
    Text Ingredients

    Directions

    1. In a small bowl, whisk together brandy, lemon zest and vanilla; set aside.
    2. In a large bowl, whisk together 1-1/4 cups flour, cornstarch, baking powder, baking soda and salt; set aside.
    3. In a mixing bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks on low speed, 1 at a time, until incorporated. Beat in brandy mixture, scraping down side of bowl as needed. Add flour mixture; beat on low just until dough comes together in a ball, 1-2 minutes.
    4. Sprinkle a cutting board with remaining 1/4 cup flour. Place dough ball on cutting board; cut in half. Roll each ball into a 1-1/4 in.-thick log shape. Tightly wrap each log; refrigerate at least 2 hours.
    5. Preheat oven to 350°. Unwrap chilled dough logs; cut into 1/4-in. slices. Place on parchment-lined baking sheets. Bake 5-7 minutes or until light brown in color. Let cool slightly, then transfer cookies to a wire rack to cool completely.
    6. Spoon dulce de leche into a pastry bag fitted with a 1/2-in. plain tip. Pipe a thick layer in a swirling motion on the flat side of half of the cookies. Sandwich with remaining cookies, rounded side up.
    7. Place coconut in a shallow bowl; roll edges of sandwich cookies in coconut.

    Nutrition Facts

    1 cookie: 304 calories, 11g fat (7g saturated fat), 42mg cholesterol, 211mg sodium, 46g carbohydrate (31g sugars, 1g fiber), 4g protein.

    ]]>         Copycat Olive Garden Black Tie Mousse Cake https://www.tasteofhome.com/recipes/olive-garden-black-tie-chocolate-mousse-cake/ Tue, 12 Mar 2024 21:36:39 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1952452

    Ingredients

    • 1/2 cup baking cocoa
    • 1 cup boiling water
    • 1/2 cup butter, softened
    • 1 cup sugar
    • 2 large eggs, room temperature
    • 3/4 teaspoon vanilla extract
    • 1-1/3 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1/4 teaspoon baking powder
    • 1/4 teaspoon salt
    • CHOCOLATE CHEESECAKE:
    • 4 ounces cream cheese, softened
    • 1/4 cup confectioners' sugar
    • 1/2 teaspoon vanilla extract
    • 1/2 cup dark chocolate chips, melted and slightly cooled
    • 1/2 cup heavy whipping cream
    • WHITE CHOCOLATE MOUSSE:
    • 1 cup heavy whipping cream
    • 2 tablespoons sugar
    • 3 ounces cream cheese, softened
    • 3 ounces white baking chocolate, melted and cooled
    • GANACHE:
    • 3 cups semisweet chocolate chips
    • 1-1/2 cups heavy whipping cream
    • GARNISH:
    • 2 cups miniature semisweet chocolate chips
    • 1/4 cup white baking chips, melted
    Text Ingredients

    Directions

    1. Preheat oven to 350°. In a small bowl, combine cocoa and water; set aside to cool completely. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Whisk together flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture, beating well after each addition.
    2. Pour batter into a greased parchment-lined 9-in. round baking pan. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
    3. For chocolate cheesecake layer, in a small bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Beat in dark chocolate until combined. In another bowl, beat the cream until soft peaks form. Fold into cream cheese mixture. Place cake layer in bottom of a 9-in. springform pan; spread cheesecake mixture over top. Refrigerate until chilled, about 1 hour.
    4. For white chocolate mousse layer, in a bowl, beat cream until it begins to thicken. Gradually add sugar, beating until stiff peaks form. In another bowl, beat cream cheese until fluffy. Add white chocolate; beat until smooth. Fold in whipped cream. Spread over chocolate cheesecake layer. Refrigerate until set and chilled, about 1 hour.
    5. For ganache, place chips in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth.
    6. Cool slightly, stirring occasionally. Reserve 1 cup for frosting; cover and refrigerate it until cold.
    7. Remove cake from pan; place on a wire rack. Pour remaining ganache over cake, allowing it to coat side. For garnish, press miniature chocolate chips into side of cake. Drizzle melted white chips over top. Refrigerate, covered, until chilled. Beat reserved 1 cup ganache until piping consistency, about 15 seconds. Pipe around top edge. Refrigerate until serving.

    Nutrition Facts

    1 piece: 696 calories, 48g fat (29g saturated fat), 102mg cholesterol, 241mg sodium, 71g carbohydrate (56g sugars, 4g fiber), 8g protein.

    ]]>         French Cruller Doughnuts https://www.tasteofhome.com/recipes/french-cruller-donuts/ Tue, 05 Mar 2024 20:02:47 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1952373

    Ingredients

    • 1/2 cup butter, cubed
    • 1/2 cup water
    • 1/2 cup 2% milk
    • 1 tablespoon sugar
    • 1/4 teaspoon salt
    • 1 cup all-purpose flour
    • 4 large eggs, room temperature
    • Oil for deep-fat frying
    • GLAZE:
    • 1-1/2 cups confectioners' sugar
    • 2 to 3 tablespoons 2% milk
    • 1 teaspoon vanilla extract
    Text Ingredients

    Directions

    1. In a large saucepan, bring butter, water, milk and sugar to a rolling boil. Add flour and salt all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Remove from heat; let stand 5 minutes. Add eggs, 1 at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny.
    2. Insert a large star tip in a pastry bag; fill with pastry dough. Refrigerate dough until chilled, at least 1 hour.
    3. In an electric skillet or deep fryer, heat oil to 375°. Cut parchment paper into eighteen 3-in. squares. Pipe a 3-in. circle on each parchment square.
    4. Carefully lower squares, pastry side down, a few at a time, into hot oil (leave parchment on the pastry in the oil). Cook for 1 minute. Carefully remove paper with metal tongs. Fry crullers until golden brown, 2-3 minutes on each side. Drain on paper towels.
    5. In a small bowl, mix confectioners' sugar, milk and vanilla until smooth. Dip tops of warm doughnuts into glaze.

    Nutrition Facts

    1 doughnut: 233 calories, 13g fat (6g saturated fat), 83mg cholesterol, 140mg sodium, 25g carbohydrate (16g sugars, 0 fiber), 4g protein.

    ]]>         Gluten-Free Doughnuts https://www.tasteofhome.com/recipes/gluten-free-doughnut-recipe/ Thu, 07 Mar 2024 22:32:06 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1952371

    Ingredients

    • 2-1/2 cups gluten-free baking flour (with xanthan gum)
    • 1 cup sugar
    • 2-1/2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 3/4 cup water
    • 2/3 cup canola oil
    • 3 large eggs, room temperature
    • 1 tablespoon vanilla extract
    • GLAZE:
    • 1 cup confectioners' sugar
    • 2 tablespoons water
    • 1 teaspoon vanilla extract
    • Dash salt
    Text Ingredients

    Directions

    1. In a large bowl, mix flour, sugar, baking powder and salt. Using a stand mixer or hand mixer, slowly mix in water, oil, eggs and vanilla. Once all ingredients are incorporated, slowly increase mixer to medium-high speed; mix until light and fluffy, 2-3 minutes. Cover and let rest for 15 minutes.
    2. Preheat oven to 400°. Pipe or spoon into 3 greased 6-cavity doughnut pans, filling cavities three-fourths full.
    3. Bake until golden brown, set and crisped on the edges, 10-12 minutes. Cool for 5 minutes before removing from pan to a wire rack.
    4. For glaze, in a small bowl, mix confectioners' sugar, water, vanilla and salt until smooth. Dip tops of warm doughnuts into glaze, allowing excess to drip off. Place on wire rack; let stand until set.

    Nutrition Facts

    1 doughnut: 229 calories, 9g fat (1g saturated fat), 31mg cholesterol, 125mg sodium, 35g carbohydrate (18g sugars, 0 fiber), 2g protein.

    ]]>         Cream-Filled Doughnuts https://www.tasteofhome.com/recipes/cream-filled-donuts/ Mon, 04 Mar 2024 22:04:57 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1952363

    Ingredients

    • 1 package (1/4 ounce) active dry yeast
    • 1 cup warm 2% milk (110° to 115°)
    • 3-1/2 cups all-purpose flour, divided
    • 1 large egg, room temperature
    • 2 large egg yolks, room temperature
    • 3/4 cup sugar, divided
    • 1/2 teaspoon kosher salt
    • 1/4 cup butter, melted
    • 1 teaspoon vanilla extract
    • FILLING:
    • 1-1/2 cups cold 2% milk
    • 1 package (3.4 ounces) instant vanilla pudding mix
    • Oil for deep-fat frying
    Text Ingredients

    Directions

    1. In a large bowl, dissolve yeast in warm milk. Add 1 cup flour; mix well. Let stand in a warm place for 30 minutes. Add egg, egg yolks, 1/4 cup sugar and salt; mix well. Beat in butter, vanilla and remaining 2-1/2 cups flour. Do not knead. Cover and let rise in a warm place until doubled, about 45 minutes.
    2. Punch dough down. On a lightly floured surface, roll out to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place on lightly greased baking sheets. Cover and let rise until nearly doubled, about 45 minutes.
    3. Meanwhile, in a large bowl, beat milk and pudding mix according to package directions. Refrigerate until serving.
    4. In a deep-fat fryer or electric skillet, heat oil to 375°. Fry doughnuts, a few at a time, for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels. Cool slightly; roll in remaining 1/2 cup sugar.
    5. Cut a small hole in the tip of a pastry bag; insert a small pastry tip. Fill bag with prepared pudding. With a small knife, pierce a hole into the side of each doughnut; fill with pudding.

    Nutrition Facts

    1 doughnut: 245 calories, 8g fat (3g saturated fat), 45mg cholesterol, 145mg sodium, 38g carbohydrate (16g sugars, 1g fiber), 5g protein.

    ]]>         Boston Cream Doughnuts https://www.tasteofhome.com/recipes/boston-cream-doughnuts/ Thu, 29 Feb 2024 19:34:37 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1952361

    Ingredients

    • 1 package (1/4 ounce) active dry yeast
    • 1 cup warm 2% milk (110° to 115°)
    • 3-1/2 cups all-purpose flour, divided
    • 1 large egg, room temperature
    • 2 large egg yolks, room temperature
    • 3/4 cup sugar, divided
    • 1/2 teaspoon kosher salt
    • 1/4 cup butter, melted
    • 1 teaspoon vanilla extract
    • Oil for deep-fat frying
    • PASTRY CREAM:
    • 1/2 cup sugar
    • 1/4 cup cornstarch
    • 2 cups whole milk
    • 4 large egg yolks, room temperature
    • 2 tablespoons butter, cubed
    • 1 teaspoon vanilla extract
    • GLAZE:
    • 4 ounces semisweet chocolate chips
    • 1/3 cup heavy whipping cream
    Text Ingredients

    Directions

    1. In a large bowl, dissolve yeast in warm milk. Add 1 cup flour; mix well. Let stand in a warm place for 30 minutes. Add egg, egg yolks, 1/4 cup sugar and salt; mix well. Beat in butter, vanilla and remaining 2-1/2 cups flour. Do not knead. Cover and let rise in a warm place until doubled, about 45 minutes.
    2. Meanwhile, for the pastry cream, in a small heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
    3. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Immediately transfer to a bowl.
    4. Place bowl in an ice-water bath for a few minutes, stirring occasionally. Stir in butter and vanilla. Press plastic wrap onto surface of custard. Refrigerate until cold.
    5. Punch dough down. On a lightly floured surface, roll out to 1/2-in. thickness. Cut with a 3-in. biscuit cutter. Place on lightly greased baking sheets. Cover and let rise until nearly doubled, about 45 minutes.
    6. In a deep-fat fryer or electric skillet, heat oil to 375°. Fry doughnuts, a few at a time, for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels.
    7. Cut a small hole in the tip of a pastry bag; insert a small pastry tip. Fill bag with prepared pastry cream. With a small knife, pierce a hole into the side of each doughnut; fill with pastry cream.
    8. For glaze, in a microwave, melt chocolate and heavy cream; stir until smooth. Dip each doughnut halfway, allowing excess to drip off. Place on wire rack; let stand until set.

    Nutrition Facts

    1 doughnut: 340 calories, 15g fat (7g saturated fat), 102mg cholesterol, 125mg sodium, 46g carbohydrate (22g sugars, 1g fiber), 6g protein.

    ]]>         Lemon Macarons https://www.tasteofhome.com/recipes/lemon-macarons/ Wed, 01 Mar 2023 10:35:15 +0000 https://www.tasteofhome.com/recipes/lemon-macarons/

    Ingredients

    • MACARON SHELL:
    • 1-1/3 cups almond flour
    • 2-1/4 cups confectioners' sugar, divided
    • 1 teaspoon grated lemon zest
    • 4 large egg whites, room temperature
    • 1/8 teaspoon salt
    • 2 tablespoons superfine sugar
    • Yellow gel food coloring, optional (do not use liquid food coloring)
    • BUTTERCREAM FILLING:
    • 1/4 cup unsalted butter, softened
    • 1 cup confectioners' sugar
    • 2 tablespoons heavy whipping cream
    • 1 teaspoon grated lemon zest
    • 1/2 teaspoon vanilla extract
    • 1/8 teaspoon salt
    • Yellow gel food coloring, optional
    • 7-1/2 teaspoons lemon curd
    Text Ingredients

    Directions

    1. Place the almond flour, 1-3/4 cups confectioners’ sugar and lemon zest in a food processor; pulse until thoroughly mixed to ensure almond flour is very fine. Pass almond flour mixture through a fine-mesh sieve; discard any large pieces that remain.
    2. Place egg whites and salt in a very clean bowl of a stand mixer fitted with a whisk attachment; whisk on medium-low speed until frothy. Slowly add superfine sugar; whisk until dissolved, 1-2 minutes. Slowly add remaining 1/2 cup confectioners’ sugar; increase speed to high and whip until meringue is glossy and stiff peaks form, 1-2 minutes. If desired, beat in enough food coloring to achieve desired color.
    3. Gently fold the almond flour mixture into meringue, a third at a time. Using the side of a spatula, smooth batter up sides of bowl several times to remove air bubbles and ensure there are no lumps; do not overmix. Run spatula down the center of the bowl; the line in the batter should remain visible for a moment before mixture runs back into itself.
    4. Position rack in upper third of oven; preheat oven to 300°. Transfer batter into a pastry bag fitted with a #7 or #10 round tip. Pipe 1-3/8-in. rounds onto a parchment-lined tray about 1 in. apart. Tap tray against counter 2-3 times to remove excess air bubbles. Let macarons rest until no longer wet or sticky to the touch, 30-60 minutes. Bake, 1 tray at a time, until cookies rise about 1/8 in. to form "feet," 14-16 minutes, rotating tray halfway through baking. Remove tray and let macarons cool completely; repeat with remaining trays. Once macarons have cooled completely, remove from parchment.
    5. To make filling, cream butter in a stand mixer fitted with whisk attachment; slowly add confectioners' sugar until incorporated. Add heavy cream, lemon zest, vanilla and salt; mix until smooth. If desired, beat in enough food coloring to achieve desired color. Spoon mixture into a pastry bag fitted with a small round tip; pipe buttercream onto the bottoms of half the macarons. Place 1/4 tsp lemon curd in center of each frosting circle. Top with remaining macaron shells. Refrigerate, covered, until ready to serve.

    Lemon Macarons Tips

    Why did my meringue shells crack?

    Cracked cookies can happen for a few reasons. One common occurrence that will cause your shells to crack is not mixing the batter enough, or inversely, overmixing it. Overmixing will deflate your egg whites, resulting in hollow cookies and easily cracked tops, while not mixing enough will result in chunks of egg whites expanding, which also causes cracks. Your batter should be uniform, without large bits of white left visible. Another reason why the macaron shells may crack is not letting them rest before baking. You'll know the cookies are ready to bake when the top is no longer wet, but just slightly tacky. The drying process allows a skin to form, so the expanding air puffs up the cookie instead of cracking it. If the macaron shells crack after baking, you may have taken them off the baking sheet too soon. Be sure to let them cool on the sheet before moving them. Check out our guide to how to make French macarons for more tips.

    How can I make lemon macarons my own?

    The traditional filling for macarons is buttercream, but we used buttercream and lemon curd in our cookies. We did something similar with our strawberry macaron recipe. You could also choose a jam in a flavor that complements lemon, like blueberry or raspberry.

    How should I store lemon macarons?

    Store lemon macarons in an airtight container, with parchment between the layers. Because of the buttercream filling, macarons should be kept in the refrigerator. These cookies are best enjoyed at room temperature, so take them out of the fridge about 30 minutes before you plan to eat. You can also freeze macarons, but you should thaw them gradually to prevent them from getting soggy. Put them in the refrigerator to thaw overnight, then let them come to room temperature before serving.

    —Hazel Wheaton, Taste Recipes Book Editor

    Nutrition Facts

    1 macaron: 108 calories, 4g fat (1g saturated fat), 6mg cholesterol, 29mg sodium, 17g carbohydrate (15g sugars, 0 fiber), 2g protein.

    ]]>         Strawberry Macarons https://www.tasteofhome.com/recipes/strawberry-macarons/ Thu, 20 Mar 2025 00:36:16 +0000 https://www.tasteofhome.com/recipes/strawberry-macarons/

    Ingredients

    • MACARON SHELL:
    • 1-1/3 cups almond flour
    • 2-1/4 cups confectioners' sugar, divided
    • 4 large egg whites, room temperature
    • 1/8 teaspoon salt
    • 2 tablespoons superfine sugar
    • Pink gel food coloring, optional (do not use liquid food coloring)
    • BUTTERCREAM FILLING:
    • 1/4 cup unsalted butter, softened
    • 1 cup confectioners' sugar
    • 1 tablespoon strawberry powder
    • 2 tablespoons heavy whipping cream
    • 1/2 teaspoon vanilla extract
    • 1/8 teaspoon salt
    • Pink gel food coloring, optional
    • 7-1/2 teaspoons seedless strawberry jam
    Text Ingredients

    Directions

    1. Place the almond flour and 1-3/4 cups confectioners’ sugar in a food processor; pulse until thoroughly mixed to ensure almond flour is very fine. Pass almond flour mixture through a fine-mesh sieve; discard any large pieces that remain.
    2. Place egg whites and salt in a very clean bowl of a stand mixer fitted with a whisk attachment; whisk on medium-low speed until frothy. Slowly add superfine sugar; whisk until dissolved, 1-2 minutes. Slowly add remaining 1/2 cup confectioners’ sugar; increase speed to high and whip until meringue is glossy and stiff peaks form, 1-2 minutes. If desired, add enough food coloring to achieve desired color.
    3. Gently fold the almond flour mixture into meringue, a third at a time. Using the side of a spatula, smooth batter up sides of bowl several times to remove air bubbles and ensure there are no lumps; do not over mix. Run spatula down the center of the bowl; the line in the batter should remain visible for a moment before mixture runs back into itself.
    4. Position rack in upper third of oven; preheat oven to 300°. Transfer batter into a pastry bag fitted with a #7 or #10 round tip. Pipe 1-3/8-in. rounds onto a parchment-lined tray about 1 in. apart. Tap tray against counter 2-3 times to remove excess air bubbles. Let macarons rest until no longer wet or sticky to the touch, 30-60 minutes. Bake, 1 tray at a time, until cookies rise about 1/8 in. to form "feet," 14-16 minutes, rotating tray halfway through baking. Remove tray and let macarons cool completely; repeat with remaining trays. Once macarons have cooled completely, remove from parchment.
    5. To make filling, cream butter in a stand mixer fitted with whisk attachment; slowly add confectioners' sugar until incorporated. Beat in strawberry powder, heavy cream, vanilla, salt and, if desired, enough food coloring to achieve desired color; mix until smooth. Pour frosting into a pastry bag fitted with a small round tip; pipe a circle of buttercream onto the bottoms of half the macarons. Place 1/4 teaspoon strawberry jam in center of each frosting circle. Top with remaining macaron shells. Refrigerate, covered, until ready to serve.

    Strawberry Macarons Tips

    How do you make strawberry powder for strawberry macarons?

    The strawberry powder used in strawberry macarons is made from freeze-dried strawberries. You can either buy it pre-ground in powder form, or make your own from sliced, freeze-dried strawberries. Just pop them in a blender or food processor and pulse until you get a fine powder. Different freeze-dried fruits can be used to create different macaron flavors.

    Can you use regular all-purpose flour instead of almond flour to make macarons?

    French macarons are known for their light, airy, delicate texture, not to be confused with macaroons, which are chewier. (Make sure you know about all the differences between macaroons and macarons.) Macarons are made with almond flour, which is higher in fat than all-purpose flour, and soaks up less moisture. Unlike wheat flour, almond flour also contains no gluten. If you want to create a macaron's signature texture (and flavor, of course), it's important to only use almond flour.

    How should you store strawberry macarons?

    If you've ever bought Trader Joe's macarons or cookies from a French bakery, you know that they can be pricey (learn why macarons are expensive), so keeping them fresh for as long as possible is really important. Store them in an airtight container in the refrigerator for 3 to 4 days, or in the freezer for up to 1 month. Thaw in the refrigerator before serving. Or, if you're making your own, store unfilled shells in an airtight container at room temperature for 2 to 3 days or freeze for up to 1 month.

    —Peggy Woodward, Taste Recipes Senior Food Editor

    Nutrition Facts

    1 macaron: 106 calories, 4g fat (1g saturated fat), 5mg cholesterol, 28mg sodium, 17g carbohydrate (15g sugars, 0 fiber), 2g protein.

    ]]>         Mexican Hot Chocolate Cupcakes https://www.tasteofhome.com/recipes/mexican-hot-chocolate-cupcakes/ Fri, 16 Dec 2022 10:31:01 +0000 https://www.tasteofhome.com/recipes/mexican-hot-chocolate-cupcakes/

    Ingredients

    • 1 package chocolate cake mix (regular size)
    • 1 cup water
    • 1 cup mayonnaise
    • 3 large eggs, room temperature
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon cayenne pepper
    • 1 container (16 ounces) marshmallow creme
    • 1 can (16 ounces) chocolate frosting
    • 24 miniature marshmallows
    Text Ingredients

    Directions

    1. Preheat oven to 350°. Line 24 muffin cups with paper.
    2. In a large bowl, combine cake mix, water, mayonnaise, eggs, cinnamon and cayenne; beat on low speed 30 seconds. Beat on medium speed 2 minutes. Divide batter among prepared cups. Bake until a toothpick inserted in center comes out clean, 14-19 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
    3. Using an apple corer or a melon baller, core centers of cupcakes, leaving bottoms intact (save removed cake for another use). Using a pastry bag with a large round tip, fill cupcakes with marshmallow creme. Frost cupcakes and top each with a miniature marshmallow.

    Nutrition Facts

    1 cupcake: 279 calories, 11g fat (3g saturated fat), 27mg cholesterol, 239mg sodium, 43g carbohydrate (31g sugars, 0 fiber), 2g protein.

    ]]>         Christmas Macarons https://www.tasteofhome.com/recipes/holiday-macarons/ Thu, 22 Sep 2022 16:13:59 +0000 https://www.tasteofhome.com/recipes/holiday-macarons/

    Ingredients

    • MACARON SHELL:
    • 1-1/3 cups almond flour
    • 2-1/4 cups confectioners' sugar, divided
    • 3 extra large egg whites, room temperature
    • 1/8 teaspoon salt
    • 2 tablespoons superfine sugar
    • BUTTERCREAM FILLING:
    • 1/4 cup unsalted butter, softened
    • 1 cup confectioners' sugar
    • 2 tablespoons heavy whipping cream
    • 1/2 teaspoon vanilla extract
    • 1/8 teaspoon salt
    Text Ingredients

    Directions

    1. Place the almond flour and 1-1/2 cups plus 3 Tbsp. confectioners’ sugar in a food processor; pulse until thoroughly mixed to ensure almond flour is very fine. Pass almond flour mixture through a fine-mesh sieve; discard any large pieces that remain.
    2. Place egg whites and salt in a very clean bowl of a stand mixer fitted with whisk attachment; whisk on medium-low speed until frothy. Slowly add superfine sugar; whisk until dissolved, 1-2 minutes. Slowly add remaining 9 Tbsp. confectioners’ sugar; increase speed to high and whip until meringue is glossy and stiff peaks form, 2-3 minutes.
    3. Gently fold a third of the almond flour mixture into meringue; then gently fold in remaining almond flour in 2 additions. Using side of spatula, smooth batter up sides of bowl several times to remove air bubbles and ensure there are no lumps; do not overmix. Run spatula down the center of the bowl; the line in the batter should remain visible for a moment before mixture runs back into itself.
    4. Position rack in upper third of oven; preheat oven to 300°. Transfer batter into a pastry bag fitted with a #7 or #10 round tip. Pipe 1-3/8-in. rounds onto parchment-lined baking sheet about 1 in. apart. Tap pan against counter 2-3 times to remove excess air bubbles. Let macarons rest until no longer wet or sticky to the touch, 30-60 minutes. Bake, 1 pan at a time, until cookies rise about 1/8 in. to form "feet," 14-16 minutes, rotating pan halfway through baking. Remove pan and let macarons cool completely; repeat with remaining pans. Once macarons have cooled completely, remove from pan.
    5. To make filling, cream butter in a stand mixer fitted with whisk attachment; slowly add confectioners' sugar until incorporated. Add heavy cream, vanilla and salt; mix until smooth. Pour frosting into a pastry bag fitted with a small round tip; pipe buttercream onto half the macarons. Top with remaining macaron shells. Refrigerate, covered, until ready to serve.
    6. Peppermint Variation: For macaron shells: Add green gel food coloring (do not use liquid food coloring) to whipped meringue until desired color is reached. To decorate: If desired, with crushed candy canes, top macaron shells just after they have been piped and before skin has formed. For filling: Add 1/4 to 1/2 teaspoon peppermint extract to mixed frosting. Assemble as directed.
    7. Cranberry Variation: For macaron shells: Add red gel food coloring (do not use liquid food coloring) to whipped meringue until desired color is reached. To decorate macaron shells: Place white candy melts or white chocolate in a microwave-safe bowl and microwave at 30-second intervals, stirring frequently, until melted and smooth. Place chocolate in a piping bag fitted with a fine round decorating tip; drizzle over macaron shells. Immediately sprinkle with red, green and white assorted sprinkles. For filling: If desired, add 2-3 drops cranberry flavoring to frosting. Pipe a circle of frosting onto bottoms of half the macaron shells. Place 1/4 teaspoon canned cranberry sauce in center of each frosting circle. Top with remaining macaron shells.
    8. Hot Chocolate Variation: For macaron shells: Add 2 tablespoons dark cocoa powder to almond flour and confectioners' sugar before sifting. To decorate: Using stiff royal frosting, pipe snowflake designs onto half of the cooled macaron shells. For filling: If desired, using marshmallow fluff instead of frosting, pipe a circle onto bottoms of half the macaron shells. Place 1/2 cup chocolate chips and 2 tablespoons heavy cream in a microwave-safe bowl; microwave at 30-second intervals, stirring frequently, until melted and smooth. Place 1/4 teaspoon chocolate mixture in the center of each marshmallow circle; top with remaining macaron shells.

    Nutrition Facts

    1 macaron: 117 calories, 4g fat (1g saturated fat), 6mg cholesterol, 30mg sodium, 18g carbohydrate (16g sugars, 0 fiber), 2g protein.

    ]]>         Air-Fryer Churros https://www.tasteofhome.com/recipes/homemade-air-fryer-churros/ Sat, 19 Feb 2022 14:11:33 +0000 https://www.tasteofhome.com/recipes/homemade-air-fryer-churros/

    Ingredients

    • 1/2 cup water
    • 1/2 cup 2% milk
    • 1 tablespoon canola oil
    • 1/4 teaspoon salt
    • 1 cup all-purpose flour
    • 1 large egg, room temperature
    • 1/4 teaspoon grated lemon zest
    • Cooking spray
    • 1/2 cup sugar
    • 1/4 teaspoon ground cinnamon
    Text Ingredients

    Directions

    1. In a large saucepan, bring water, milk, oil and salt to a boil. Add flour all at once and stir until a smooth ball forms. Transfer to a large bowl; let stand for 5 minutes.
    2. Beat on medium-high speed for 1 minute or until the dough softens. Add egg and lemon zest; beat for 1-2 minutes. Set aside to cool. Insert a large star tip in a pastry bag; fill with dough. Pipe dough into 4-in. strips 1 in. apart onto a parchment-lined sheet. Chill for 1 hour.
    3. Preheat air fryer to 375°. Place churros on a greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 15-20 minutes. Combine sugar and cinnamon; sprinkle over churros. Serve warm.

    Air-Fryer Churros Tips

    Can you make air-fryer churros ahead of time?

    You can make the dough a day or two in advance—just keep it refrigerated in an airtight container. Because the churros are best served warm, though, we recommend air-frying them right before serving.

    What are some good dips to serve with churros?

    Churros are designed for dunking! Serve them with Mexican Chocolate Dip, Salted Caramel Sauce or any other sweet dip that suits your fancy.

    What's the best way to grease an air-fryer basket?

    To grease, rub a small amount of oil on the bottom of the basket. We suggest using an oil with a high smoke point, such as safflower or soybean. For more, check out these air-fryer hacks.

    Should air-fryer churros be as crispy as deep-fried churros?

    Your air-fryer churros likely won’t be quite as crunchy as the deep-fried version. They’ll have a slightly softer texture but will still be delicious!
    —Katie Bandurski, Associate Editor

    Air Fryer Cook Times

    In our testing, we find cook times vary dramatically between brands of air fryers. As a result, we give wider than normal ranges on suggested cook times. Begin checking at the first time listed and adjust as needed.

    Nutrition Facts

    1 churro: 97 calories, 2g fat (0 saturated fat), 17mg cholesterol, 60mg sodium, 17g carbohydrate (9g sugars, 0 fiber), 2g protein.

    ]]>         Turkey Cake https://www.tasteofhome.com/recipes/turkey-cake/ Fri, 15 Oct 2021 14:00:31 +0000 https://www.tasteofhome.com/recipes/turkey-cake/ Switch things up this Thanksgiving with a whimsical turkey cake that will delight your guests. This fun dessert is a fantastic alternative to the traditional pies, as well as a creative baking project for getting the kids involved.]]>

    Ingredients

    • 1 package dark chocolate cake mix (regular size)
    • 1 package (3.9 ounces) instant chocolate pudding mix
    • 4 large eggs, room temperature
    • 1 cup sour cream
    • 3/4 cup canola oil
    • 3/4 cup water
    • FROSTING:
    • 3-3/4 cups confectioners' sugar
    • 1/3 cup baking cocoa
    • 1 cup butter, softened
    • 2 teaspoons vanilla extract
    • 3 to 5 tablespoons 2% milk
    • 8 ounces each red, yellow and orange candy coating disks, melted separately
    • 2 black nonpareils
    Text Ingredients

    Directions

    1. Preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease paper. In a large bowl, combine the first 6 ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer batter to prepared pans.
    2. Bake until a toothpick inserted near the center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
    3. For frosting, sift confectioners' sugar and cocoa together. In a large bowl, beat butter and vanilla until blended. Beat in confectioners' sugar mixture. Beat in enough milk to reach desired consistency. Spread frosting between layers and over top and sides of cake.
    4. For decorations, place each color of melted candy coating in a piping bag fitted with a medium round tip; pipe various size circles of each color onto parchment. Drag the back of an offset spatula through each circle, creating oblong shapes for turkey feathers. Let stand until set.
    5. Arrange turkey feathers upright into top of cake. Using a small round tip, pipe melted white candy coating into two small discs, adding a black nonpareil in the center for the eyes. With another small round tip, pipe melted red candy coating into a comma shape for the wattle. Cut a yellow candy coating disc into a triangle for the beak. Attach eyes, beak, and wattle to the front of the cake using extra frosting.

    Turkey Cake Tips

    How else can you decorate a turkey cake?

    First, make sure you’ve frosted the cake the way you like by following our guide on how to frost a cake. Then, give your turkey some personality by making it your own! Swap the chocolate feathers for your favorite wafer cookies, pipe on goofy eyebrows, or make a little Pilgrim hat out of an upside down cake cone dipped in chocolate. If you don’t have pre-colored candy discs, you can dye white chocolate different colors on your own with a few drops of candy coloring, but steer away from liquid or gel coloring that isn’t formulated for chocolate use, or you’ll end up with bowl of seized chocolate. To learn more about which kind of food coloring to use when, check out our Test Kitchen’s guide to types of food coloring.

    How should you store this turkey cake?

    Cakes can be such a challenging bake to store, and particularly decorated cakes like this one. The best way to store this turkey cake is under a cake dome, or in a cake keeper. After you’ve sliced a frosted cake, press plastic wrap on the exposed sponge, which will keep it from drying out. Be sure to eat the cake within three to four days! Learn the best ways to store baked goods, from cakes to cookies to cheesecake.

    What is the best way to transport this turkey cake?

    Taking this cake to go? Add the feathers once you get to your destination so they don’t break. Keep your cake in a domed cake carrier, and for extra security put a square of rubber shelf liner under your cake plate to keep it from jostling around during the car ride.

    —Maggie Knoebel, Taste Recipes Culinary Assistant

    Nutrition Facts

    1 slice: 736 calories, 40g fat (23g saturated fat), 82mg cholesterol, 440mg sodium, 91g carbohydrate (74g sugars, 1g fiber), 4g protein.

    ]]>         Banana Pudding Cake https://www.tasteofhome.com/recipes/banana-pudding-cake/ Fri, 08 Oct 2021 10:14:05 +0000 https://www.tasteofhome.com/recipes/banana-pudding-cake/

    Ingredients

    • 1 package yellow cake mix
    • 3 large eggs, room temperature
    • 1/2 cup vegetable oil
    • 1/4 cup 2% milk
    • 1 teaspoon vanilla extract
    • 2 cups mashed ripe bananas
    • 1 package (11 ounces) vanilla wafers, divided
    • FILLING:
    • 1 cup cold 2% milk
    • 1 package (3.4 ounces) instant banana cream pudding mix
    • WHIPPED CREAM FROSTING:
    • 1-1/2 cups heavy whipping cream
    • 1/4 cup confectioners' sugar
    • Sliced ripe bananas, optional
    Text Ingredients

    Directions

    1. Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper. Combine the first 5 ingredients; beat on low speed until moistened, about 30 seconds. Beat on medium for 2 minutes; stir in mashed banana. Spread 1/2 cup batter into each prepared pan. Arrange 2 cups vanilla wafers on batter (1 cup per pan), flat side up. Gently spread remaining batter over wafers. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing from pans to wire racks to cool completely.
    2. Whisk milk and pudding mix 2 minutes. Let stand until soft-set, 2 minutes. Meanwhile, in a chilled large bowl and using chilled beaters, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form.
    3. Place one cake layer on a serving plate. Spread with pudding mixture. Top with second cake layer. Spread sweetened whipped cream over top and side of cake. Crush 1 cup vanilla wafers and press onto side of cake. Garnish with remaining whole vanilla wafers and, if desired, sliced bananas. Store in the refrigerator.

    Banana Pudding Cake Tips

    How do you keep this banana pudding cake moist?

    The longer the banana pudding cake sits in the refrigerator the softer and gooier the layers become. It enhances the flavors and becomes spoonable versus sliceable. Here are some other tips on how to fix a dry cake.

    What variations can you make to this banana pudding cake recipe?

    You can substitute whipped topping for homemade whipped cream if you're running low on time, as Tiffany suggests. You could also try adding in another fruit, like in this strawberry banana pudding cake recipe.

    How should you store this banana pudding cake?

    Like other pudding cake recipes, you can store this banana pudding cake for about three to four days in the fridge.

    —Christina Herbst, Taste Recipes Assistant Digital Editor

    Nutrition Facts

    1 piece: 417 calories, 21g fat (8g saturated fat), 65mg cholesterol, 395mg sodium, 52g carbohydrate (31g sugars, 1g fiber), 4g protein.

    ]]>         Sour Candy Cupcakes https://www.tasteofhome.com/recipes/sour-candy-cupcakes/ Fri, 02 Jul 2021 13:03:21 +0000 https://www.tasteofhome.com/recipes/sour-candy-cupcakes/

    Ingredients

    • 1 package lemon cake mix (regular size)
    • 1/2 cup lemon-lime soda
    • 1/2 cup lemon juice
    • 3 large eggs, room temperature
    • 1/4 cup canola oil
    • 1 package (3 ounces) orange or lemon gelatin
    • 2 drops lemon oil, optional
    • FROSTING:
    • 2 cups butter, softened
    • 6 cups confectioners' sugar
    • 1 package (3 ounces) orange or lemon gelatin
    • 5 to 6 tablespoons lemon juice
    • 1 cup orange colored sugar, optional
    • 1 tablespoon citric acid, optional
    Text Ingredients

    Directions

    1. Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, soda, lemon juice, eggs, canola oil, gelatin and, if desired, lemon oil; beat on low speed 30 seconds. Beat on medium speed 2 minutes. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 18-21 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
    2. For frosting, in a large bowl, combine butter, confectioners' sugar, gelatin and lemon juice; beat until smooth. Frost cupcakes. If desired, in a small bowl, stir together sugar and citric acid; dip cupcakes into sugar mix. Store in the refrigerator.

    Nutrition Facts

    1 cupcake: 384 calories, 19g fat (11g saturated fat), 64mg cholesterol, 293mg sodium, 54g carbohydrate (45g sugars, 0 fiber), 2g protein.

    ]]>         Hot Chocolate Bombs https://www.tasteofhome.com/recipes/hot-chocolate-bombs/ Tue, 25 May 2021 09:02:19 +0000 https://www.tasteofhome.com/recipes/hot-chocolate-bombs/

    Ingredients

    • 22 ounces semisweet chocolate, such as Baker's Chocolate, finely chopped
    • 1/2 cup baking cocoa
    • 1/2 cup nonfat dry milk powder
    • 1/4 cup confectioners' sugar
    • 6 tablespoons vanilla marshmallow bits (not miniature marshmallows)
    • Optional: Sprinkles, colored sanding sugar and melted candy melts
    Text Ingredients

    Directions

    1. Place chocolate in a microwave-safe bowl. Microwave, uncovered, on high for 1 minute; stir. Microwave, stirring every 30 seconds, until chocolate is melted and smooth, 1-2 minutes longer. Chocolate should not exceed 90°.
    2. Add 1 tablespoon melted chocolate into a silicone sphere-shaped mold (2-1/2-in. diameter). Brush melted chocolate evenly inside molds, all the way to edges, rewarming melted chocolate as needed. Refrigerate molds until chocolate is set, 3-5 minutes. Brush a thin second layer of chocolate in molds. Refrigerate until set, 8-10 minutes. Place remaining melted chocolate into a piping bag fitted with a small round decorating tip; set aside.
    3. Remove chocolate hemispheres from molds. In a medium bowl, whisk together baking cocoa, milk powder and confectioners' sugar. Place 3 tablespoons cocoa mixture into each of 6 of the chocolate hemispheres. Top each with 1 tablespoon marshmallow bits.
    4. Pipe a small amount of melted chocolate on edges of filled hemispheres; carefully adhere empty halves to filled halves, pressing lightly to seal, using additional melted chocolate if necessary. If desired, decorate with optional ingredients. Refrigerate until set. Store in a tightly sealed container.
    5. To prepare hot chocolate: Place hot chocolate bomb in a mug; add 1 cup warm milk and stir to dissolve.
    Test Kitchen tips
  • For Salted Caramel Hot Chocolate Bombs fill spheres with hot cocoa mix, 1 tablespoons caramel chips and a pinch of flake sea salt. Drizzle outside with melted dark chocolate and melted caramel chips; sprinkle with flake sea salt.
  • For Peppermint Hot Chocolate Bombs fill spheres with hot cocoa mix, 1 tablespoon white baking chips and 1 tablespoon finely crushed peppermint candies. Drizzle outside with melted white chocolate tinted pink and red; top with additional crushed peppermint candies.
  • Looking for a shortcut? Use 1-1/4 cups prepared hot cocoa mix from the grocery store.

    • Nutrition Facts

    1 chocolate bomb: 619 calories, 34g fat (20g saturated fat), 1mg cholesterol, 31mg sodium, 36g carbohydrate (29g sugars, 4g fiber), 10g protein.

    ]]>         Layered Princess Cake https://www.tasteofhome.com/recipes/layered-princess-cake/ Wed, 31 Mar 2021 06:45:52 +0000 https://www.tasteofhome.com/recipes/layered-princess-cake/ Taste Recipes Test Kitchen]]>

    Ingredients

    • 3/4 cup butter, softened
    • 2-1/2 cups packed brown sugar
    • 4 large eggs, room temperature
    • 6 ounces semisweet chocolate, melted and cooled
    • 3 teaspoons vanilla extract
    • 3 cups all-purpose flour
    • 3 teaspoons baking soda
    • 1/2 teaspoon salt
    • 1-1/2 cups sour cream
    • 1-1/2 cups water
    • FROSTING:
    • 1-1/4 cups butter, softened
    • 10 cups confectioners' sugar
    • 2 teaspoons vanilla extract
    • 1/4 teaspoon salt
    • 1/2 to 2/3 cup 2% milk
    • Pink gel food coloring
    • 4 ounces yellow candy coating disks
    • Optional: Edible gold spray paint, edible gold paint and edible gold glitter
    • Assorted sprinkles, pink sanding sugar, gold and pink pearls
    Text Ingredients

    Directions

    1. Preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease paper. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in melted chocolate and vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Gradually beat in water.
    2. Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
    3. For frosting, in a large bowl, beat butter until smooth. Gradually beat in confectioners’ sugar, vanilla, salt and enough milk to reach desired consistency; remove 1-1/2 cups frosting and set aside. Tint remaining frosting with pink gel food coloring until desired color is reached; tint reserved frosting a lighter shade of pink.
    4. If cake layers have rounded tops, trim with a serrated knife to make level. Place 1 cake layer on a serving plate; spread with 2/3 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake.
    5. For decoration, place melted candy coating in piping bag fitted with a small round tip; pipe star shapes onto waxed paper. Let stand until set. If desired, coat star shapes with edible gold spray paint or edible gold paint; sprinkle with edible gold glitter. Top cake with assorted sprinkles. Place light pink frosting in piping bag fitted with large star tip; pipe onto top of cake. Just before serving, gently stand 1 star on top of cake. Adhere remaining stars to sides of cake by gently pressing into frosting.

    Nutrition Facts

    1 piece: 881 calories, 35g fat (22g saturated fat), 114mg cholesterol, 578mg sodium, 135g carbohydrate (115g sugars, 1g fiber), 6g protein.

    ]]>         Festive Meringue Cookies https://www.tasteofhome.com/recipes/festive-meringue-cookies/ Fri, 15 Jan 2021 07:45:54 +0000 https://www.tasteofhome.com/recipes/festive-meringue-cookies/ Taste Recipes Test Kitchen]]>

    Ingredients

    • 3 large egg whites
    • 1/2 teaspoon vanilla extract
    • 3/4 cup sugar
    • White pearl or coarse sugar, optional
    Text Ingredients

    Directions

    1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Preheat oven to 250°.
    2. Beat egg whites on medium speed until foamy; add vanilla. Beat until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form.
    3. Transfer meringue to a pastry bag fitted with a large star tip. Pipe 2-in. circles or shapes 2 in. apart onto parchment-lined baking sheets. If desired, sprinkle with pearl or coarse sugar.
    4. Bake until set and dry, 35-40 minutes. Turn oven off (do not open oven door); leave meringues in oven for 1-1/2 hours. Remove from oven; cool completely on baking sheets. Store in an airtight container at room temperature.

    Nutrition Facts

    1 meringue: 27 calories, 0 fat (0 saturated fat), 0 cholesterol, 7mg sodium, 6g carbohydrate (6g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1/2 starch.

    ]]>         Watermelon Cupcakes https://www.tasteofhome.com/recipes/watermelon-cupcakes/ Thu, 07 Jan 2021 07:45:29 +0000 https://www.tasteofhome.com/recipes/watermelon-cupcakes/

    Ingredients

    • 1 package white cake mix (regular size)
    • 1 cup lemon-lime soda
    • 3 large egg whites, room temperature
    • 1/4 cup canola oil
    • 1 package (3 ounces) watermelon gelatin
    • 2 drops watermelon oil, optional
    • FROSTING:
    • 2 cups butter, softened
    • 6 cups confectioners' sugar
    • 1 package (3 ounces) watermelon gelatin
    • 5 to 6 tablespoons lemon-lime soda
    • 15 drops red food coloring
    • 3 tablespoons miniature semisweet chocolate chips
    Text Ingredients

    Directions

    1. Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, soda, egg whites, oil, watermelon gelatin and, if desired, watermelon oil; beat on low speed 30 seconds. Beat on medium speed 2 minutes. Transfer to prepared pans. Bake for 18-21 minutes or until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.
    2. For frosting, in a large bowl, combine butter, confectioners' sugar, watermelon gelatin, soda and food coloring; beat until smooth. Frost cupcakes. Sprinkle with chocolate chips. Store in refrigerator.

    Nutrition Facts

    1 cupcake: 385 calories, 19g fat (11g saturated fat), 41mg cholesterol, 282mg sodium, 54g carbohydrate (46g sugars, 1g fiber), 2g protein.

    ]]>         Hanukkah Cookies https://www.tasteofhome.com/recipes/hanukkah-cookies/ Thu, 03 Dec 2020 07:45:11 +0000 https://www.tasteofhome.com/recipes/hanukkah-cookies/

    Ingredients

    • 2 cups butter, softened
    • 1 package (8 ounces) cream cheese, softened
    • 2-1/2 cups sugar
    • 1 large egg, room temperature
    • 1/2 teaspoon almond extract
    • 4-1/2 cups all-purpose flour
    • ICING:
    • 3-3/4 cups confectioners' sugar
    • 1/3 cup water
    • 4 teaspoons meringue powder
    • Blue and yellow paste food coloring
    Text Ingredients

    Directions

    1. In a large bowl, cream butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Beat in egg and extract. Gradually beat flour into creamed mixture. Divide dough in half. Shape each into a disk; cover and refrigerate until firm enough to roll, about 2 hours.
    2. Preheat oven to 350°. On a lightly floured surface, roll out each portion of dough to 1/4-in. thickness. Cut with floured 3-in. cookie cutters. Place cutouts 1 in. apart on greased baking sheets. Bake until set (do not brown), 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.
    3. For icing, in a small bowl, combine confectioners' sugar, water and meringue powder; beat on low speed just until combined. Beat on high 4 minutes or until soft peaks form. Divide icing into thirds. Tint 1 portion blue and 1 portion yellow; leave remaining portion white.
    4. Pipe icing onto cookies as desired. (Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.) Let cookies stand at room temperature several hours or until frosting is dry and firm. Store in an airtight container.

    Hanukkah Cookies Tips

    What other recipes should I make for Hanukkah?

    For a traditional Hanukkah feast, we recommend making brisket, latkes and noodle kugel. Check out our other Hanukkah recipes for more inspiration. Oh, and don't forget dessert!

    How can I make this recipe my own?

    There are plenty of ways to make this recipe your own. Try using a different type of cutout cookie, like gingerbread or chocolate. Or break out your cookie decorating tools and switch things up by adding sprinkles, chocolate chips or other fun toppings.

    How can I make these Hanukkah cookies parve?

    To make these Hanukkah cookies parve (which in this case means skipping the dairy), swap the butter and cream cheese for dairy-free alternatives. Here are some of our favorite dairy-free food swaps.

    Research contributed by Christina Herbst, Taste Recipes Assistant Digital Editor

    Nutrition Facts

    1 cookie: 236 calories, 11g fat (7g saturated fat), 33mg cholesterol, 91mg sodium, 33g carbohydrate (23g sugars, 0 fiber), 2g protein.

    ]]>