bakingforthecure

Posts Tagged ‘frosting’

Cinnamon Cookies With Pistachio Frosting

In cookies, Desserts on December 9, 2008 at 12:55 pm

Cinnamon cookies

This recipe is the kind of recipe that you find yourself making over and over again simply because that these has something extra about them. These have a lovely flavor, and  a bit of  character, thanks to the tangy frosting and the delicious pistachios.

If you are a bit tight at time, or you just dont have the patience to wait, you could always put the dough in the freezer for 30 minutes, and than make the cookies. Also, the frosting is totally optional. Sure, it adds quite a lot, but you could manage without it.

About the size- you could certainly make these in any size, from monster cookies to tiny ones, it really does`nt matter. I usually make these about 4 cm. diameter, so they are nice and easy to eat, and could be finished in two bites.

One more thing to notice is the frosting. Make sure to make it thick enough, so it will remain firm. Don`t be afraid to add more sugar. Oh, please use freash lemon juice if you can. I know it`s only one teaspoon, but freash juice really makes a difference.

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Daring Bakers – Caramel Cake With Carmelized Butter Frosting

In Desserts, Vegetarian on November 29, 2008 at 9:19 pm

caramel cake

This months challenge was the cake with the very long name, and of course, to macth that, a (kind of) very long preparation. To be honest, this cake was not my favorite. To my taste, the sponge cake was too plain, and the frosting was very nice in taste but was way too sweet. The only really good thing that turned out from this recipe was the caramel syrup, wich is an exellnt thing to make just to pur on pancakes or just eat it with a spoon.

If you are planning to make this cake, remember that you should make the caramel syrup firs, and than, let it cool. Also, be prepared that making this cake makes a lot of dirty dishes, and that it takes some time to make. Oh, and very important thing, DO NOT be tempted to put this cake in the fridge, it will simply be ruined, so, mind you.

One last thing (I promise!), I suggest that the cake would be better if you make it in a bit smaller pan, and then cut it into to layers, and then frost it.

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Triple-Layer Carrot Cake With Cream Cheese Frosting

In Cheese, Desserts on October 18, 2008 at 4:50 pm

This carrot cake is utterly different than the other carrot cake that appears just a few posts below. This one is all about the frosting, and I promise you that while you start eating this cake, you will soon forget that you are eating a mixture of sugar, butter and cream cheese (in fact, you would probably go and have another slice…). 

This recipe demand quite a lot of preparation and time, but the final result is so good, that it is worth it. I make this cake only for special occasions (this one was for my father`s birthday), but you could skip the frosting and make this cake as cupcakes, or just as a regular cake without the layers and the frosting. It will be just fine.

If you don`t want to use the 1 1/2 cups of oil as suggested in the recipe, you could easily repalce it with 3/4 cup of applesauce and 3/4 cup of oil, as suggested in the recipe reviews at epicurious. Frankly, you wouldn`t tell the difference.

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