Tag Archives: frosting

Holy Brown Sugar! (or Soft Brown Sugar Cookies)

I have to start this post by saying, don’t try this dough. If you do, you won’t want to make the cookies, but instead gobble up the entire bowl of deliciousness.

My second note is that my cookies look nothing like the ones in the picture on the blog where I found the recipe. I tried cooking them different times, different tray levels in the oven and different size dough balls and nothing worked. I’m just now wondering if it’s maybe stale baking soda? I’ll have to try. Don’t get me wrong, they are freaking delicious. Like, melt in your mouth, heaven on earth, richly decadent amazing. They just aren’t the prettiest cookies. No beauty awards here. I”m going to try it again though. If I get it right, I’ll let you know.

Soft Brown Sugar Cookies

from Gooseberry Patch Cookbook via Scraps of Life


2/3 c. butter, softened
1-1/2 c. brown sugar, packed
2 eggs
1 t. vanilla extract
2-1/2 c. all-purpose flour
1/2 t. baking powder
1 t. baking soda
1/2 t. salt
1 c. sour cream


1/4 c. butter
1-1/2 c. powdered sugar
2 T. Milk

First, I started by mixing together the softened butter and the brown sugar.

Then, I added the eggs one at a time and beat in between each addition. I also added the vanilla and beat again.

In a separate bowl, I whisked together the flour, baking powder, baking soda and salt.

Next, I added half the flour and mixed everything together with my hand mixer. I then added the sour cream and mixed again. Finally, I added the rest of the flour and mixed for the last time.

Using a tablespoon measurement, I scooped balls of dough onto parchment paper-covered trays. Clearly, I didn’t leave enough space. I found that you want just barely a tablespoon, any bigger and they expand way too much. Also, the cookies really stuck to the parchment paper once they were done so I’ll spray the paper next time. One final note, the original recipe said bake for 8 minutes. Mine definitely needed 10-11 and even then they were leaning towards the still-squishy side. Once the cookies had cooled for a few minutes, I removed them to wire racks.

For the frosting, I started by melting the butter. You then want to cook it until it just begins to turn brown. I was sort of nervous about this step, but it’s pretty obvious when it begins to brown. You start to see tiny little brown flecks, almost as though someone has sprinkled cinnamon in the butter. At this point, I turned off the heat.

I then added the powdered sugar and mixed until there weren’t any large clumps of butter.

Next, I poured about 4 teaspoons of milk, although I think my frosting could have used another 1/2 teaspoon or so, and stirred. You want it to be spreadable.

Finally, I experimented with the frosting. I tried some cookies with lots and some with little. I think a little dollop is best because the frosting is rich and isn’t shy about the butter. Next time, when the frosting is thinner, I’m going to try doing a super thin layer, rather than blobs. Can I just say, I really hate this picture. It looks like weird eyeballs, eggs, or at worst, breasts…..Ok, I apologize for that rant. Don’t mind my photography skills, try these cookies!


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Confetti Cake with Fudge Frosting

First, I want to apologize for my absence this week. I made a rice pudding which I wanted to write about, but frankly, it was so disappointing and looked so unappealing (there were definitely references to bathroom behavior by my bf. Yes it was that bad looking), that I didn’t even take any final pictures. Maybe, one day when I’m bored, I’ll bring out my half-done photos and discuss it. Plus, I had friends over last weekend and cooked up a storm, so I just wasn’t in the mood to cook this week. (I made my goat cheese and asparagus quiche, the lemonade layer cake, and a green bean recipe. I forgot to take pictures of the green beans though, so I’ll have to make it again and document). Alas, I had nothing to really write about until now.

When I get sad about going to California and leaving my bf (which is often), I do my best to console myself by thinking about the things I am looking forward to having around. First on the list, being close to my family again (no offense guys but being able to attend and watch Giants games on the television is a close second).  Part of my thinking-about-family time includes planning all of the nummies that I want to make for them. (If you haven’t heard of the word nummies, you need to hop on the bandwagon pronto).


Fabulous Pink Cake

This cake is my recent obsession.  I have two nieces who I’m particularly fond of and I will finally be around to celebrate their birthdays. Look at the cake below and tell me that doesn’t scream “little girl birthday cake”. I have visions of three little round tiers with pink frosting and edible white pearl accents. Way over the top? Most definitely. But if a little girl birthday isn’t the occasion for over-the-top-ness, I don’t know what is. So my mission: Find a way to create this cake and this frosting and then make it in three small tiers. Due date: December 16. I know I have started a really long time in advance, but I figure one I get the tiers right, it can be recreated for any holiday. Fourth of July with red and blue sprinkles and white frosting: awesome. Halloween cake with orange and black sprinkles: check. Christmas with red and green sprinkles, with white frosting and holly accents: most definitely. I am obsessed, I know.

Step one: make the cake with sprinkles. This was my task last night. I decided, since I have so much time between now and my due date, that I can afford to take it one step at a time and make sure I get them right. (Plus, I didn’t have any powdered sugar, so I couldn’t go with my usual frosting methods and had to try something new).

First, I made the vanilla cake (from a box, gasp! I know, how could I?). But seriously, those box mixes are mighty delicious. I sprinkled a bunch of sprinkles into the batter before I poured it into the pan. Not the best idea. They all sort of sunk to the bottom while the oven finished heating up (my oven has been wacky lately and takes forever to get hot). So next time, I’m going to try sprinkling them on top of the cake once it’s in the pan and then letting them sit for just a minute so they can sink into the batter, but not to the bottom.

These were the only multi-colored sprinkles I had in my pantry, so I used them. They taste good and expand nicely in the cake, but they are too big. So you end up with spots of color and then pieces with no color at all. Maybe, I didn’t use enough, but I don’t think so. Next time, I’m definitely going to try the multi-colored sugar sprinkles (you know, the ones that are nice and tiny). Also, this type of sprinkle has brown sprinkles in them, which is weird once you have brown frosting on the cake. It makes it look like there was some sort of frosting debacle. But, I consider this test run a success because I can make the cake better next time.

I baked the cake at 350 for about 30 minutes until I could insert a toothpick and it came out cleanly.

Next up? Frosting. Once the cake was cooled, I put the sugar, light cream and butter in a sauce pan and brought the mix to a boil was stirring constantly. Then, I turned down the heat to medium and cooked the mix for two minutes (while stirring).

Then, I added the chocolate chips, stirred until smooth, and turned off the heat. I poured the vanilla in, stirred again and let the frosting cool for about ten minutes. The frosting is REALLY rich. They aren’t kidding when they say fudge. I probably would use a little less chocolate chips next time, although the chocolate monster that is my bf would disagree, he loved the frosting.

Once the frosting had cooled a bit (it doesn’t have to be totally cool, just not hot or warm. More lukewarm), I poured it on the cake and let it sit. I was really worried because the frosting was rather runny, but once it cools and hardens, it was perfect.

As you can see from this photo, the sprinkles were all clumped at the bottom, but boy was it delicious!



Frosting Recipe:

  • 1/2 cup salted butter
  • 1 cup white sugar
  • 1/3 cup cream (or light cream)
  • 1/2 cup chocolate chips
  • 1 teaspoon vanilla extract

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Classic Vanilla Cupcakes with Chocolate Buttercream Frosting

If you haven’t noticed, I like cupcakes. A lot. Actually, I just love cake of all kinds, and what’s more convenient that a little individual cake! Therefore, I believe, I can never try enough cupcake recipes. And since I have a huge work event tomorrow, I have a perfect excuse.

The result? AMAZING. This recipe is definitely my favorite cake to date. I don’t know if the frosting is my favorite, I think I’d prefer a cream cheese frosting, but the texture of this one is incredible.

Classic Vanilla Cupcakes with Chocolate Buttercream Frosting

From 500 Chocolate Delights

-3 eggs

-¾ cup superfine sugar

-1 ½ cups self-rising flour

-3/4 cups unsalted butter

-1 tsp. vanilla extract

-1 cup unsalted butter, softened

-1 cup powdered sugar

-3 tbsp. Dutch process cocoa powder

-1 tbsp. milk

-sprinkles to decorate

First, I combined the eggs, flour, sugar, vanilla and 3/4 cup butter in a bowl. Using a hand mixer, I beat the mix for a few minutes until the batter is nice and smooth. I then spooned batter into the cupcake liners. The recipe made 16 cupcakes, so if I wanted to make more, I would put less batter in each liner because these puppies rise!

I baked the first tray, which was more full, for 18 minutes at 350 degrees and the second tray for 15. I then cooled the cupcakes on a cooling rack.

For the frosting, I whipped together the other butter, milk, cocoa powder and powdered sugar. I then put the frosting in a bag. As you can see, Mr. Winston was quite interested in the frosting.

I cut a corner off of the bag and piped frosting on to each cupcake. I then topped the frosting with a little pile of sprinkles. I love how colorful and fun they are! I think the sprinkles totally make the cupcake.

Final product! So delicious!

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My favorite frosting… (at least today)

Over the weekend I made a batch of vanilla cupcakes. I know I’ve been a crazy baking kick lately. But these were for a friend who’s been going through a rough patch and that also brings me to a blog announcement: I’m taking a bit of a break from baking. I’m still going to experiment with some great whole wheat bread recipes, but no more sweets. At least until my waist line can better handle it. So, I will still post recipes (of course!), but no desserts for a while. Anyway…back to the cupcakes!

I must confess, I totally cheated with the cake part of these cupcakes. I bought a box of store mix, but they were amazing! I’ve made an important cupcake-baking discovery though: most people, myself included until this batch, over bake cupcakes. They still taste good, but they tend to crumble and fall apart. But on Saturday when I was baking these, I thought I would see what I could do to remedy the situation. My pink lemonade cupcakes were yummy, but such a mess because they crumbled too easily. So I took these vanilla babies out a minute or two early. It was genius, if I do say so myself. They were so delicious. So, for cupcake fanatics- take note!

Because I was such a baking cheat with the boxed mixed, I felt as though I should at least make a new kind of frosting! For those of you who have read my “recipe blogs” page, you’ll know I love the website delish.com. I also get ocassional emails from culinary masters in the Delish kitchen with new suggestions. Well this week, I got an email about Valentine’s Day sweets. They have 12 brilliant beyond brilliant desserts for your special someone. It’s enough to make me think about moving my “no-sweets” rule back a few weeks……NO! I must persist! Well for those of you who don’t need to lose weight and want to see the ideas, go here. As I was perusing these yummy treats, I found this recipe for light cream cheese frosting. What could be better than that? The answer: nothing.

This frosting is absolutely delicious, ridiculously easy to make (only two ingredients!) and calls for LIGHT cream cheese. I’m in frosting heaven. The only downside is that it makes a tinie tiny amount. Basically, in order to frost like 18 cupcakes I needed 8 ounces of light cream cheese and roughly 2.5 cups of powdered sugar. But boy was it worth it.



I also used my new favorite piping trick (a plastic baggie with a tip cut off) to swirl around the frosting. I just think they look more elegant. Don’t you agree?





Here is my finished product (the tray is for my friend). And with that….my farewell to sweets…..at least for a while…..

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Chocolate Cookie Sandwiches with Buttercream Filling

This dessert is insane. It is so rich and decadent, I could barely finish one cookie- and I have a sweet tooth the size of New York City. I found this recipe the other day when I was doodling along online: http://gazingin.com/2011/01/25/chocolate-buttercream-cookie-sandwiches/

I started by mixing together the sugar and butter in a bowl until it was nice and fluffy. I then added an egg and mixed again.





Then I whisked together the dry ingredients and then added the dry ingredients to the butter mix slowly. It sort of looks grainy and isn’t super smooth, but don’t worry, it will work.





Next, I took a tablespoon and measured out dough. I then rolled out the dough into little balls and placed them on the tray. I then found the largest cup I could find and flattened the balls. Next time, I think I would use a 1/2 tablespoon instead, because the big cookies are just so freaking rich!




Then I baked the cookies for about ten minutes at 375. Make sure you take the cookies out while they still look a little shiny/ wet. They continue to harden. Let them cool for a few minutes on the sheet, then transfer to a wire cooling rack.




Once the cookies were cool, I mixed together the frosting. My powdered sugar was sort of spazzing out, so I kind of eye balled it. Next time, I would add a little more powdered sugar. Once the frosting settles, the butter flavor definitely comes out, so I think more sugar would help the balance. Also, it looks like there isn’t a lot of frosting, but trust me, it goes a long way.



I put a dollop of frosting on one cookie and then used the other to squish the frosting out. They are delicious, especially with a big glass of milk!


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