Tag Archives: cream cheese frosting

Gingerbread Cookie Bars

Posted by Brenda K. Agresta in Cookie Bars and Brownies and tagged with , , ,

Gingerbread Cookie Bars

No time for cutouts? Here’s a delicious alternative that will surely satisfy your gingerbread cravings.  And even better, it’s slathered with a dreamy, orange, cream cheese frosting. These bars are moist and chewy and quite tasty on their own, but that tangy topping really makes them rock.

Gingerbread Cookie Bars

adapted from SixSistersStuff.com

Cookie Bars

  • ½ cup butter, melted
  • ¾ cup sugar
  • ¼ cup brown sugar
  • ½ teaspoon vanilla
  • ⅓ cup molasses
  • 1 egg
  • 2 teaspoons baking soda
  • 2 cups flour
  • 1 tablespoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt

Orange Cream Cheese Frosting

    • 8 ounces cream cheese
    • ¼ cup butter, softened
    • 3 cups powdered sugar
    • 1 teaspoon vanilla
    • 1 teaspoon orange zest
    • 2 teaspoons freshly squeezed orange juice

Preheat oven to 350 degrees.

Spray a 9×13″ baking pan with Pam cooking spray and set aside.
Using a stand or hand mixer, cream melted butter, sugar, brown sugar, vanilla, and molasses.Add egg and beat until completely incorporated.

In a separate mixing bowl, add baking soda, flour, cinnamon, ginger, cloves, nutmeg and salt and mix until well combined. Add flour mixture to butter mixture in 3 additions. Mix well after each addition, scraping down the sides of the bowl as needed.

Press dough evenly into the bottom of prepared pan.

Bake at 350 degrees for 15 minutes. Do not over bake.  Cool completely in pan.

Cream butter and cream cheese together in a large mixing bowl. Add powdered sugar, juice, zest  and vanilla and beat until smooth and creamy.

Spread the frosting evenly over the top of the cooled Gingerbread. Garnish as desired with colored sugar, cinnamon or nutmeg. I used Wilton Royal Icing decorations.

Cut into squares. Store in a tightly covered container in the refrigerator. Remove from refrigerator 1/2 hour before serving.

Pumpkin Spice Cupcakes

Posted by Brenda K. Agresta in Cupcakes and tagged with , , ,

Pumpkin Spice Cupcakes

This is an easy semi-homemade recipe that starts with a spice cake mix. Full of pumpkin flavor that screams fall, these cupcakes will be  ideal for your Halloween party or any fall get-together. The sweet cream cheese frosting is the perfect accompaniment to these spicy little cakes.

 

Pumpkin Spice Cupcakes

adapted from My Baking Addiction

For the cupcakes you will need:

1 box spice cake mix (15-18.25 ounces)

1 3.4 ounce package instant vanilla pudding mix

1 teaspoon pumpkin pie spice

1/2 cup sour cream

1 cup pure pumpkin puree

1/2 cup vegetable oil

3 eggs

2 teaspoons vanilla extract

For the frosting you will need:

2 8 ounce packages cream cheese, softened

1/2 cup unsalted butter, softened

1 1/2 pounds (5 3/4 cups) confectioner’s sugar

1 teaspoon vanilla extract

Preheat oven to 350 degrees.

Prepare two 12 cup muffin tins with either paper liners or non stick cooking spray.

Beat eggs in a large mixing bowl using an electric mixer. Add remaining ingredients and mix on medium speed until smooth.

Distribute batter evenly among muffin cups, 1/2 to 3/4 cups full.

Bake for 18-22 minutes. Test for doneness using a toothpick.

Leave cupcakes in baking pan for 10 minutes before transferring to a wire rack. Cool completely.

Prepare Frosting.

A stand mixer works best, but you can use a hand mixer. Beat softened cream cheese on medium high speed until smooth and creamy. Add butter and beat for 3 minutes more. Slowly add in confectioners sugar and beat on low until fully mixed in. Add vanilla and beat for another 3-4 minutes. Frosting should have a light and fluffy consistency.

Frost cupcakes generously when cooled completely. Decorate as you desire.

Best Carrot Cake

Posted by Brenda K. Agresta in New Post and tagged with , , , , ,

Carrot cake 2

I would have to say that Easter is my all-time favorite holiday. I have such fond childhood memories of getting all dressed up for a full morning at church, followed by a big family dinner and Easter egg hunt. Easter is especially beautiful in my hometown of Fairhope Alabama, and I miss the warm weather and blooming dogwood and azaleas.

I also love all of the baking that goes along with the holiday and one of my favorite Easter desserts is carrot cake. Whenever I bake a carrot cake I can’t but think of my red-haired, fun-loving, sister, Margie Faye.

I’m the youngest of 7 children in our family of 6 girls and 1 boy. All of my sisters are talented cooks and have inspired me in many ways, but especially when it comes to cooking and baking. All have their specialties, and I’m sure they’d all agree, the carrot cake belongs to Faye. She’s baked many a carrot cake and they are scrumptious every time. I don’t have her recipe to share, but this one from Southern Living is unforgettably moist and delicious; chock full of carrots, coconut, pineapple and nuts, it’s sure to please, whatever the occasion.

This recipe will make a 3 layer 9 inch cake. Since I like to share, I split the recipe into one 9 inch layer cake, 12 cupcakes, and one baby cake.

Carrot cupcakes

Best Carrot Cake
Southern Living, October 1997

Cake Ingredients:
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot
1 (8-ounce) can crushed pineapple, drained
1 (3 1/2-ounce) can flaked coconut
1 cup chopped pecans or walnuts

For a layer cake, line the bottom of your cake pans with parchment paper. Lightly grease and flour pans or use Pam for baking. Set pans aside. (For cupcakes, line cupcake pan with cupcake liners. Recipe will make 2 dozen cupcakes.)
In a medium size mixing bowl, stir together flour baking soda, salt and cinnamon. Set aside.
In a large mixing bowl, beat eggs, sugar, oil, buttermilk and vanilla at medium speed until smooth. Slowly add flour on low speed until blended. Fold in carrot, drained pineapple, coconut and nuts. Pour batter into prepared pans.
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. (18-20 minutes for cupcakes). Remove from pans, and cool completely on wire racks.
Frost with cream cheese frosting; decorate as you desire.

Frosting Ingredients:
3/4 cup butter at room temperature
1 (8-ounce) package cream cheese plus 1 (3-ounce) package cream cheese at room temperature
3 cups sifted powdered sugar
1 1/2 teaspoons vanilla extract
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth. If you want to pipe the frosting, add an additional cup of powdered sugar for a stiffer consistency.

Cut carrot cake

My sister Faye visiting me in Chicago in 2008
Chicago Bean

‘Be My Vanilla Valentine’ Cupcakes

Posted by Brenda K. Agresta in Cupcakes and tagged with , ,

Vanilla Valentine Cupcakes

‘Be My Vanilla Valentine’ Cupcakes

I find it hard to comprehend, but there are people out there that don’t like chocolate. I absolutely love the stuff, but sometimes I just want something different. Something vanilla. You might think that “vanilla” means plain and boring. Au contraire! Not this cupcake.

Incredibly moist and buttery, this simple recipe includes a touch of lemon zest that adds a bit of freshness to the cake. I topped it with a sweet cream cheese frosting with, you guessed it; more vanilla. It’s a cupcake marriage made in heaven.

If you are one “those” people, who don’t care for chocolate, this cupcake is for you. And if your a choco-holic, take a walk on the wild side, and try a little vanilla. You’ll be glad you did.

DSC_2585

Vanilla Cupcakes
(adapted from Land O’ Lakes)
Makes 1 dozen cupcakes

1 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup butter softened (1 stick)
1 egg at room temperature
1 teaspoon vanilla
1 teaspoon freshly grated lemon zest
2/3 cup milk

Preheat oven to 350 degrees. Line a 12 cup muffin pan with paper liners.
In a medium mixing bowl, combine flour, salt and baking powder. Set aside
In another mixing bowl, beat sugar and butter until well combined. Add egg, vanilla and lemon zest and mix in.
Add in flour mixture and milk. Mix just until combined.

Using a ice cream scoop, fill cupcake liners, about 2/3 cup full and bake for 20 minutes. Cool in pan for about 5 minutes then move to a wire rack. Do not frost until completely cooled.

Cream Cheese Frosting
4 cups sifted Confectioners sugar
1 8 ounce package cream cheese, softened
2 teaspoons good vanilla extract

Using a mixer, beat cream cheese until fluffy. Gradually add in sugar until combined. Add vanilla and beat to combine. Frost cupcakes as desired. Store in an airtight container in the refrigerator, but serve at room temperature.

Vanilla Valentine cupcakes 5