Cool Whips: Gingerbread Fudge

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A quick and easy gingerbread fudge recipe. Perfectly spiced and festive, this gingerbread fudge is creamy and crunchy thanks to the festive Christmas sprinkles.


Yield: 8×8-inch slab of fudge

Prep Time: 5 minutes

Cook Time: 2 minutes

INGREDIENTS

  • ¾ cup sweetened condensed milk
  • 12oz white chocolate, chopped (or chips)
  • 2-3 tsp ginger, sifted
  • ½-1 tsp cinnamon, sifted
  • ½-1 tsp nutmeg, sifted

DIRECTIONS

  1. Pour the condensed milk and white chocolate chips into a microwave-safe bowl. Heat for 2-3 minutes, or until the white chocolate chips are almost completely melted. DO NOT OVERHEAT! Stir until completely blended, melted and smooth.
  2. Immediately add the spices and combine thoroughly.
  3. (Optional) Add a handful of sprinkles and fold in quickly. They will melt and make the mixture an awful muddy colour if stirred for too long.
  4. Transfer to an 8×8 inch aluminium foil-lined baking pan. Leave to set either in the refrigerator or at room temperature. If you live in a hot and humid climate, it’s preferable to allow to set in the refrigerator.
  5. Once set, cut into cubes. Store leftovers in an airtight container in a cool, dry place.

NOTES

  • Prep time doesn’t include setting time which usually takes about 3 hours.
  • If stored in an airtight container, they should keep for 2 weeks.

(Source:  sweet2eatbaking.com)

Cool Whips: Red Velvet Cupcakes In A Jar

Red Velvet Cupcakes

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 24 minutes


 

INGREDIENTS

For the Cupcakes

  • 1 cup cake flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon kosher salt
  • 2/3 cup vegetable oil
  • 3/4 granulated sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons red food coloring
  • 1/2 cup buttermilk
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon white vinegar

For the Cream Cheese Frosting

  • 8 ounces cream cheese, softened to room temperature
  • 3 tablespoons butter, softened to room temperature
  • 1 pound confectioners’ sugar (about 3 ¾ cups), sifted
  • 2 teaspoons clear vanilla extract*

 

DIRECTIONS

For the Cupcakes

  1. Preheat oven to 350 degrees. Line 12 cupcake wells with paper liners or spray pan with spray with nonstick cooking spray.
  2. Sift together cake flour, cocoa powder, and salt.
  3. In the bowl of a stand mixer fitted with the whisk attachment, combine oil and sugar until well-blended. Add egg and mix until combined.
  4. Turn your mixer down to the lowest speed and add vanilla, then slowly add in the food coloring. Note: If you are using liquid food coloring, it will take about 2 tablespoons of coloring to get a dark red shade. I used about 1 tablespoon of gel dye to achieve the shade in the photographs. Add the dye slowly and color according to your preference.
  5. Add flour mixture alternately with buttermilk in two batches; scrape down the side of the bowl. Continue mixing until just combined, taking care not to over mix.
  6. Place baking soda in a small dish, stir in vinegar and add to batter with the machine running. Beat for about 10 seconds.
  7. Using a medium scoop (about 3 tablespoons), divide batter between the 12 wells, filling each well about 2/3 full of batter. Bake for 20-24 minutes or until a toothpick inserted comes out clean. Be careful not to over bake.

For the Cream Cheese Frosting

  1. In a the bowl of a stand mixer fitted with the paddle attachment, cream together cream cheese and butter until well combined.
  2. With the mixer on low, gradually add the confectioners’ sugar until thoroughly incorporated and smooth. Add vanilla and mix to combine.

To Assemble in Jars

  1. Slice cupcakes horizontally to create layers. Each cupcake will yield 2-3 layers depending on how thick you want your layers to be.
  2. Place one cupcake layer into the bottom of your jar, pipe a layer of cream cheese frosting directly onto the cake layer. Repeat the layering process until you reach the top of your jar. If desired, garnish with festive sprinkles or red velvet cake crumbs.

 

NOTES

  • Clear vanilla extract was used in the cream cheese frosting recipe to maintain a bright white color. Feel free to substitute pure vanilla extract in its place.
  • I used a Wilton 1A tip to pipe the frosting into the jars.
  • The sprinkles are made by Wilton.
  • Jars seen in photos are Weck Tulip Jelly Jars.

(Source:  mybakingaddiction.com)

Spring Treats: Watermelon Jell-O Petites

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Yield: Makes 20 fruit slices

Ingredients

  • 1 cup boiling water
  • 1 (3-ounce) pkg. strawberry-flavored gelatin
  • 1 cup chopped fresh OR frozen* strawberries (*thawed )
  • 1/2 cup cold water
  • 5 limes, halved, pulp scooped out & discarded, AND rind halves reserved
  • 1 teaspoon black sesame seeds, poppy seeds, or basil seeds

Directions

  1. Slice the fruit cleanly in half lengthwise (through the axis).
  2. Carefully remove the pulp while keeping the half rind fully intact.
  3. Ensure that the rinds are dry (you can use paper towels to blot them).
  4. Set each half rind upright in a muffin pan so you can fill it with Jello.
  5. Mix the water with the gelatin (just like you would to make jigglers).
  6. You’ll want the Jell-O a little firmer than the normal recipe as you have to slice it in half again.
  7. Make sure that the gelatin is well dissolved, and then pour into the fruit before it begins to set.
  8. Fill up as high as you can; the Jell-O will shrink a bit when cooling.
  9. Carefully transfer to the fridge and let set for about three hours, per box directions.
  10. When the Jello is set, place the fruit open-side down on a cutting board, hold it’s shape with one hand and carefully slice in half lengthwise again to form quarters.
  11. Be careful not to smash the fruit as you’ll want to keep the Jello intact (you may use a serrated knife).

Much Love,

Tempest

Friday Tracks: Willy Moon


Happy Friday!

It’s that time once again where I supply you with a feel good track to kick your Friday off right!

Today you get to jam out to an up and coming artist named Willy Moon.  This 23 year-old musician and producer from London, England is showcasing his talent with a fresh, brilliant fusion of Rock’n’Roll and Modern Hip-Hop production that is adding some spice to the music industry these days.

Take a listen for yourself and if you happen to approve, consider adding this track to your iPod!  Enjoy your Friday…you’ve earned it!!!

Much Love,

Tempest