<?xml version="1.0" encoding="UTF-8"?><rss version="2.0" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:wfw="http://wellformedweb.org/CommentAPI/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:atom="http://www.w3.org/2005/Atom" xmlns:sy="http://purl.org/rss/1.0/modules/syndication/" xmlns:slash="http://purl.org/rss/1.0/modules/slash/" > <channel> <title>Desserts – Fran's Favs</title> <atom:link href="https://www.fransfavs.com/category/desserts/feed/" rel="self" type="application/rss+xml" /> <link>https://www.fransfavs.com</link> <description>food... fun... frantastic recipes!</description> <lastBuildDate>Thu, 17 Oct 2024 00:55:55 +0000</lastBuildDate> <language>en-US</language> <sy:updatePeriod> hourly </sy:updatePeriod> <sy:updateFrequency> 1 </sy:updateFrequency> <generator>https://wordpress.org/?v=6.4.5</generator> <item> <title>Fran’s Cowboy Cookies</title> <link>https://www.fransfavs.com/2024/10/frans-cowboy-cookies/</link> <comments>https://www.fransfavs.com/2024/10/frans-cowboy-cookies/#respond</comments> <dc:creator><![CDATA[fransfavscom]]></dc:creator> <pubDate>Thu, 17 Oct 2024 00:55:55 +0000</pubDate> <category><![CDATA[Cookies]]></category> <category><![CDATA[chocolate chips]]></category> <category><![CDATA[cowboy cookies]]></category> <category><![CDATA[Rice Krispies]]></category> <category><![CDATA[walnuts]]></category> <guid isPermaLink="false">https://www.fransfavs.com/?p=10658</guid> <description><![CDATA[Recently, I went to our local farmer’s market. As an avid baker, I am always drawn to the tables that sell baked goods. Some cookies caught my eye, and I parted with $5 for a 3-cookie package. I chatted with the woman who was selling them, and she told me …]]></description> <content:encoded><![CDATA[<p><a href="https://www.fransfavs.com/wp-content/uploads/2024/10/IMG_0398.jpg"><img fetchpriority="high" decoding="async" class="alignnone wp-image-10661" src="https://www.fransfavs.com/wp-content/uploads/2024/10/IMG_0398.jpg" alt="" width="643" height="853" /></a></p> <p>Recently, I went to our local farmer’s market. As an avid baker, I am always drawn to the tables that sell baked goods. Some cookies caught my eye, and I parted with $5 for a 3-cookie package. I chatted with the woman who was selling them, and she told me that the recipe was one her grandmother always made.</p> <p><span id="more-10658"></span>When I sampled one of the cookies at home, I knew that this grandmother could easily make and improve on the cookies and for a lot less money. No offense, farmer market lady!</p> <p>The cookies reminded me of my cowboy cookies which I hadn’t made in years. Time to fix that! If you’re not familiar with cowboy cookies, they are basically chocolate chip cookies with coconut and old-fashioned oats added to them. I like to add Rice Krispies to mine as well. As you might expect, the oats and coconut make the cookie delectably chewy. It’s next to impossible to just eat one cookie at a time.</p> <p>I’ve listed raisins as an option, but I leave them out as I don’t like the combination of chocolate and raisins. If you left out the chocolate and added the raisins, they make a really great oatmeal cookie.</p> <p>I made a half batch of these, and they are disappearing fast. I decided to freeze the last few as hubby and I have eaten way too many of them in too short a period of time! <img src="https://s.w.org/images/core/emoji/14.0.0/72x72/1f642.png" alt="🙂" class="wp-smiley" style="height: 1em; max-height: 1em;" /></p> <p><a href="https://www.fransfavs.com/wp-content/uploads/2024/10/IMG_0392.jpg"><img decoding="async" class="alignnone wp-image-10663" src="https://www.fransfavs.com/wp-content/uploads/2024/10/IMG_0392.jpg" alt="" width="651" height="863" /></a></p> <h2><strong>Fran’s Cowboy Cookies</strong></h2> <p><a href="https://www.fransfavs.com/wp-content/uploads/2024/10/Printer-friendly-version.doc">Printer-friendly version</a></p> <p><strong><em>Ingredients</em></strong></p> <ul> <li>2 cups flour</li> <li>1/2 tsp. baking soda</li> <li>1/4 tsp. baking powder</li> <li>1/2 tsp. salt, <em>optional </em>(to balance sweetness)*</li> <li>1 cup (2 sticks) unsalted butter, softened</li> <li>1 cup firmly packed brown sugar</li> <li>1 cup granulated sugar</li> <li>2 large eggs</li> <li>1 tsp. vanilla</li> <li>2 cups old-fashioned oats</li> <li>1 cup shredded coconut</li> <li>2 cups semisweet chocolate chips (chocolate chunks are a nice option)</li> <li>1 cup chopped walnuts</li> <li>1 cup Rice Krispies, <em>optional </em>(I put in)</li> <li>1 cup raisins, <em>optional </em>(I leave out as I don’t like the combo of chocolate and raisins)</li> </ul> <p>*If you want a little hit of sweet and salty as you bite into the cookie, substitute the 1/2 tsp. of table salt with 1/4 tsp. of Kosher salt.</p> <p><strong><em>Directions</em></strong></p> <p>Line 3 large cookie sheets with parchment paper and set aside.</p> <p>In medium bowl, whisk the flour baking soda, and baking powder. Set aside.</p> <p>In large bowl, beat butter and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, salt and baking powder; mix well. Add the coconut and oats and mix until combined.</p> <p>Stir in the chocolate chips and nuts; mix well. If using, stir in the Rice Krispies (gently) and raisins.</p> <p>I used a 3-tbl. cookie scoop to drop dough onto parchment-lined cookie sheets. As these are large cookies and they will spread, put just six cookies per cookie sheet. Press down on the tops of the cookie balls so that they are slightly flattened.</p> <p>Bake at 350° F for 11 to 12 minutes or until light golden brown. Cool 2 minutes on cookie sheets; remove to wire rack. Cool completely. Store tightly covered. I used a 3-tbl. cookie scoop and made 3 dozen. If you use a smaller scoop to get more cookies, you may need to shorten the baking time.</p> <p><a href="https://www.fransfavs.com/wp-content/uploads/2024/10/IMG_0394.jpg"><img decoding="async" class="alignnone size-full wp-image-10664" src="https://www.fransfavs.com/wp-content/uploads/2024/10/IMG_0394.jpg" alt="" width="640" height="327" srcset="https://www.fransfavs.com/wp-content/uploads/2024/10/IMG_0394.jpg 640w, https://www.fransfavs.com/wp-content/uploads/2024/10/IMG_0394-300x153.jpg 300w, https://www.fransfavs.com/wp-content/uploads/2024/10/IMG_0394-332x170.jpg 332w" sizes="(max-width: 640px) 100vw, 640px" /></a></p> <p><strong><em>Source: </em></strong>An adaptation of a recipe I made in 7<sup>th</sup> grade cooking class in Jr. High School</p> ]]></content:encoded> <wfw:commentRss>https://www.fransfavs.com/2024/10/frans-cowboy-cookies/feed/</wfw:commentRss> <slash:comments>0</slash:comments> </item> <item> <title>Scottish Shortbread</title> <link>https://www.fransfavs.com/2024/10/scottish-shortbread/</link> <comments>https://www.fransfavs.com/2024/10/scottish-shortbread/#respond</comments> <dc:creator><![CDATA[fransfavscom]]></dc:creator> <pubDate>Fri, 11 Oct 2024 02:19:44 +0000</pubDate> <category><![CDATA[Cookies]]></category> <category><![CDATA[Scottish shortbread]]></category> <guid isPermaLink="false">https://www.fransfavs.com/?p=10610</guid> <description><![CDATA[Who doesn’t like shortbread with a cup of something hot on a chilly fall or winter day? I used to think a piece of Walker’s shortbread was just the thing before I discovered how easy it is to mix up butter, flour, sugar, and some extract into the magical confection …]]></description> <content:encoded><![CDATA[<p><a href="https://www.fransfavs.com/wp-content/uploads/2024/10/IMG_5471.jpg"><img loading="lazy" decoding="async" class="alignnone size-full wp-image-10612" src="https://www.fransfavs.com/wp-content/uploads/2024/10/IMG_5471.jpg" alt="" width="575" height="640" srcset="https://www.fransfavs.com/wp-content/uploads/2024/10/IMG_5471.jpg 575w, https://www.fransfavs.com/wp-content/uploads/2024/10/IMG_5471-270x300.jpg 270w, https://www.fransfavs.com/wp-content/uploads/2024/10/IMG_5471-332x370.jpg 332w" sizes="(max-width: 575px) 100vw, 575px" /></a></p> <p>Who doesn’t like shortbread with a cup of something hot on a chilly fall or winter day?</p> <p><span id="more-10610"></span>I used to think a piece of Walker’s shortbread was just the thing before I discovered how easy it is to mix up butter, flour, sugar, and some extract into the magical confection known at Scottish shortbread. You probably have all the ingredients you need to make this delicious shortbread without waiting for your next trip to the supermarket.</p> <p>Enjoy this simple recipe that is simply wonderful!</p> <h2><strong>Scottish Shortbread</strong></h2> <p><a href="https://www.fransfavs.com/wp-content/uploads/2024/10/Printer-friendly-version.docx">Printer-friendly version</a></p> <p>Servings: 16 wedges</p> <p><strong><em>Ingredients</em></strong></p> <ul> <li>1 cup (2 sticks) unsalted butter, at room temperature</li> <li>1 cup confectioners’ sugar</li> <li>1/2 tsp. salt</li> <li>2 tsp. vanilla</li> <li>1/4 tsp. almond extract</li> <li>2 cups flour</li> </ul> <p><strong><em>Directions</em></strong></p> <p>Preheat the oven to 300° F and set an oven rack in the middle position. Lightly grease two round 8-in cake pans with nonstick cooking spray. Line the pans with parchment rounds, and then spray again.</p> <p>In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the butter, sugar, salt, vanilla extract, and almond extract. Beat until smooth and creamy, about 1 minute. Add the flour beat on low speed until the dough comes together in a cohesive mass.</p> <p>Divide the dough in half (if you have a scale, each half will weigh about 10.5 oz). Dust your hands with flour and press each half into an even layer in the prepared pans, dusting your hands with more flour as necessary to prevent the dough from sticking. To smooth the surface, place a piece of plastic wrap over the dough and smooth with your hands. Use a fork to prick the dough all over in 1-inch intervals to allow steam to escape while the shortbread bakes.</p> <p><a href="https://www.fransfavs.com/wp-content/uploads/2024/10/IMG_5449.jpg"><img loading="lazy" decoding="async" class="alignnone wp-image-10614" src="https://www.fransfavs.com/wp-content/uploads/2024/10/IMG_5449.jpg" alt="" width="654" height="867" /></a></p> <p>Bake the shortbread until it’s a light golden brown across the top surface, and a deeper golden brown around the edges, about 35 minutes.</p> <p>Remove the pans from the oven and let cool on a rack for about 10 minutes. Run a blunt knife around the edges of the pan to loosen the shortbread and then carefully turn each round out of the pans, using your hand to gently lower the shortbread onto a cutting board. Using a sharp knife, cut each round into 8 or 10 wedges. (Do this while the shortbread is still warm; otherwise, it won’t cut easily and will crumble.) Transfer the shortbread wedges to a rack to finish cooling. Store in an airtight container at room temperature for up to 1 month or freeze for longer storage.</p> <p><a href="https://www.fransfavs.com/wp-content/uploads/2024/10/IMG_5455.jpg"><img loading="lazy" decoding="async" class="alignnone wp-image-10615" src="https://www.fransfavs.com/wp-content/uploads/2024/10/IMG_5455.jpg" alt="" width="650" height="862" /></a></p> <p><a href="https://www.fransfavs.com/wp-content/uploads/2024/10/IMG_5452.jpg"><img loading="lazy" decoding="async" class="alignnone wp-image-10616" src="https://www.fransfavs.com/wp-content/uploads/2024/10/IMG_5452.jpg" alt="" width="652" height="864" /></a></p> <p><strong><u>Freezer-Friendly Instructions</u></strong><strong>:</strong> The shortbread dough can be frozen for up to 3 months. After mixing, shape the dough into 2 disks, wrap each securely in plastic wrap, and place them in a sealable bag. Thaw overnight before baking. To freeze the shortbread after baking, store in an airtight container separating layers with parchment paper or aluminum foil. Thaw at room temperature before serving.</p> <p><a href="https://www.fransfavs.com/wp-content/uploads/2024/10/IMG_5465.jpg"><img loading="lazy" decoding="async" class="alignnone size-full wp-image-10617" src="https://www.fransfavs.com/wp-content/uploads/2024/10/IMG_5465.jpg" alt="" width="640" height="474" srcset="https://www.fransfavs.com/wp-content/uploads/2024/10/IMG_5465.jpg 640w, https://www.fransfavs.com/wp-content/uploads/2024/10/IMG_5465-300x222.jpg 300w, https://www.fransfavs.com/wp-content/uploads/2024/10/IMG_5465-332x246.jpg 332w" sizes="(max-width: 640px) 100vw, 640px" /></a></p> <p><strong><em>Source: </em></strong>A <a href="https://www.onceuponachef.com/recipes/shortbread-cookies.html">recipe</a> from <em>Once Upon a Chef</em></p> ]]></content:encoded> <wfw:commentRss>https://www.fransfavs.com/2024/10/scottish-shortbread/feed/</wfw:commentRss> <slash:comments>0</slash:comments> </item> <item> <title>The BEST Pistachio Ice Cream</title> <link>https://www.fransfavs.com/2024/07/the-best-pistachio-ice-cream/</link> <comments>https://www.fransfavs.com/2024/07/the-best-pistachio-ice-cream/#respond</comments> <dc:creator><![CDATA[fransfavscom]]></dc:creator> <pubDate>Sun, 21 Jul 2024 20:49:05 +0000</pubDate> <category><![CDATA[Desserts]]></category> <category><![CDATA[Gluten Free]]></category> <category><![CDATA[Ice Cream]]></category> <category><![CDATA[The BEST]]></category> <category><![CDATA[best pistachio ice cream]]></category> <category><![CDATA[ice cream]]></category> <category><![CDATA[pistachio]]></category> <guid isPermaLink="false">https://www.fransfavs.com/?p=10585</guid> <description><![CDATA[My husband’s favorite ice cream flavor in the whole world is pistachio. For Roger’s last birthday (in January), he requested that I try making pistachio ice cream for him rather than a cake. Last summer, we had discovered that an ice cream store in Sandwich called Sweet Caroline’s on Cape …]]></description> <content:encoded><![CDATA[<p><a href="https://www.fransfavs.com/wp-content/uploads/2024/07/IMG_8814-1.jpg"><img loading="lazy" decoding="async" class="alignnone size-full wp-image-10589" src="https://www.fransfavs.com/wp-content/uploads/2024/07/IMG_8814-1.jpg" alt="" width="627" height="640" srcset="https://www.fransfavs.com/wp-content/uploads/2024/07/IMG_8814-1.jpg 627w, https://www.fransfavs.com/wp-content/uploads/2024/07/IMG_8814-1-294x300.jpg 294w, https://www.fransfavs.com/wp-content/uploads/2024/07/IMG_8814-1-332x339.jpg 332w" sizes="(max-width: 627px) 100vw, 627px" /></a></p> <p>My husband’s favorite ice cream flavor in the whole world is pistachio. For Roger’s last birthday (in January), he requested that I try making pistachio ice cream for him rather than a cake.</p> <p><span id="more-10585"></span>Last summer, we had discovered that an ice cream store in Sandwich called Sweet Caroline’s on Cape Cod made the best pistachio ice cream we had ever tasted. As many stores and restaurants do on the Cape, they were closed for the winter and wouldn’t open again until May. So, Roger was going to have to wait a while for his beloved pistachio ice cream unless I made him some. The only question was whether or not I could find a recipe that rivaled Sweet Caroline’s. I’m always up for a challenge, so I started researching recipes.</p> <p>I ended up making both a pistachio gelato <em>and </em>a pistachio ice cream for his birthday—a labor of love for a special hubby.</p> <p><a href="https://www.fransfavs.com/wp-content/uploads/2024/07/IMG_5783-1.jpg"><img loading="lazy" decoding="async" class="alignnone size-full wp-image-10590" src="https://www.fransfavs.com/wp-content/uploads/2024/07/IMG_5783-1.jpg" alt="" width="963" height="722" srcset="https://www.fransfavs.com/wp-content/uploads/2024/07/IMG_5783-1.jpg 963w, https://www.fransfavs.com/wp-content/uploads/2024/07/IMG_5783-1-300x225.jpg 300w, https://www.fransfavs.com/wp-content/uploads/2024/07/IMG_5783-1-768x576.jpg 768w, https://www.fransfavs.com/wp-content/uploads/2024/07/IMG_5783-1-700x525.jpg 700w, https://www.fransfavs.com/wp-content/uploads/2024/07/IMG_5783-1-332x249.jpg 332w" sizes="(max-width: 963px) 100vw, 963px" /></a></p> <p>We both thought that the gelato and ice cream were very good but not quite as good as Sweet Caroline’s. That was going to be it for us until the store opened up again in the spring.</p> <p>May rolled around, and Roger drove by the store only to see a sign saying that it was under new management. It just so happened that the new owner was Smitty’s which is a local ice cream store very close to our home. Now, Smitty’s makes great ice cream; but his pistachio ice cream isn’t as good as Sweet Caroline’s. Roger asked the people there if Smitty’s had obtained Sweet Caroline’s recipe for pistachio. Nope. He was sooo disappointed!</p> <p>So, back to the drawing board for me. As luck would have it, the third recipe I tried was the charm. This pistachio ice cream is quite frantastic—mmm, mmm good! It is absolutely every bit as good as Sweet Caroline’s, and we don’t have to wait all winter or drive for 30 minutes to get some!</p> <p>Since today is National Ice Cream Day, I thought I’d share. Enjoy…</p> <h2><strong>The BEST Pistachio Ice Cream</strong></h2> <p><a href="https://www.fransfavs.com/wp-content/uploads/2024/07/Printer-friendly-version-1.docx">Printer-friendly version</a></p> <p>Makes 1 quart</p> <p><strong><em>Ingredients</em></strong></p> <ul> <li>1 cup raw unsalted pistachios</li> <li>3/4 cup granulated sugar</li> <li>4 large egg yolks</li> <li>2 cups heavy cream</li> <li>1 cup whole milk</li> <li>1/2 tsp. salt</li> <li>1 tsp. vanilla extract</li> <li>1/2 tsp. almond extract</li> <li>1 or 2 drops of green food coloring, <em>optional </em>(I didn’t use)</li> </ul> <p><strong><em>Directions</em></strong></p> <p>As always, make sure the tub to your ice cream machine has been in the freezer for at least 8 hours.</p> <p>In a food processor, combine the pistachios and sugar and process until finely ground, about 45 seconds. Set aside.</p> <p><a href="https://www.fransfavs.com/wp-content/uploads/2024/07/IMG_5667-Copy.jpg"><img loading="lazy" decoding="async" class="alignnone wp-image-10591" src="https://www.fransfavs.com/wp-content/uploads/2024/07/IMG_5667-Copy.jpg" alt="" width="636" height="843" /></a></p> <p><a href="https://www.fransfavs.com/wp-content/uploads/2024/07/IMG_5669-Copy.jpg"><img loading="lazy" decoding="async" class="alignnone wp-image-10592" src="https://www.fransfavs.com/wp-content/uploads/2024/07/IMG_5669-Copy.jpg" alt="" width="639" height="743" srcset="https://www.fransfavs.com/wp-content/uploads/2024/07/IMG_5669-Copy-257x300.jpg 257w, https://www.fransfavs.com/wp-content/uploads/2024/07/IMG_5669-Copy-332x387.jpg 332w" sizes="(max-width: 639px) 100vw, 639px" /></a></p> <p>In a medium heat-proof bowl, whisk the egg yolks until smooth. Set aside.</p> <p>In a large saucepan, heat the cream, milk, salt, and ground pistachio mixture over medium heat, stirring occasionally, until the mixture is warm and the sugar has dissolved, about 5 minutes.</p> <p>Gradually whisk in about a cup of the warm cream mixture into the egg yolks. Whisk the egg yolk mixture into a saucepan with the rest of the warm cream.</p> <p>Cook over medium heat, gently stirring constantly, until the mixture is thickened, coats the back of a spoon, and a thermometer inserted registers 170° F, about 5 minutes.</p> <p>Pour through a fine mesh sieve set over a medium bowl, pressing with a rubber spatula to strain out as much liquid as possible from the pistachios. Discard the remaining solids in the sieve.</p> <p>Stir the vanilla and almond extract into the cream base (and the green food coloring if using).</p> <p><a href="https://www.fransfavs.com/wp-content/uploads/2024/07/IMG_8779.jpg"><img loading="lazy" decoding="async" class="alignnone wp-image-10593" src="https://www.fransfavs.com/wp-content/uploads/2024/07/IMG_8779.jpg" alt="" width="632" height="838" /></a></p> <p>Cool, stirring occasionally, until mixture cools to room temperature. Cover and refrigerate until fully chilled, at least 1 hour or up to 24 hours.</p> <p>Pour the chilled pistachio ice cream base into an ice cream maker and churn according to the manufacturer’s instructions.</p> <p><a href="https://www.fransfavs.com/wp-content/uploads/2024/07/IMG_5691-Copy.jpg"><img loading="lazy" decoding="async" class="alignnone wp-image-10594" src="https://www.fransfavs.com/wp-content/uploads/2024/07/IMG_5691-Copy.jpg" alt="" width="652" height="864" /></a></p> <p>Spoon the churned ice cream into a freezer-safe 1-quart container. If desired, stir in additional chopped pistachios. I stirred in some roasted pistachios rather than the raw pistachios.</p> <p><a href="https://www.fransfavs.com/wp-content/uploads/2024/07/IMG_8781.jpg"><img loading="lazy" decoding="async" class="alignnone wp-image-10596" src="https://www.fransfavs.com/wp-content/uploads/2024/07/IMG_8781.jpg" alt="" width="652" height="864" /></a></p> <p>Cover and freeze until firm, 4 to 6 hours.</p> <p><strong><em>Notes</em></strong></p> <p>I’m not a big fan of food coloring, so I did not add any to my ice cream. Without the food coloring, the ice cream color looks just like ground pistachios. One or two drops of green food coloring will turn the ice cream a light shade of green which is typically what people are used to seeing in pistachio ice cream.</p> <p><a href="https://www.fransfavs.com/wp-content/uploads/2024/07/IMG_8814.jpg"><img loading="lazy" decoding="async" class="alignnone wp-image-10595" src="https://www.fransfavs.com/wp-content/uploads/2024/07/IMG_8814.jpg" alt="" width="639" height="789" /></a></p> <p><strong><em>Source: </em></strong>A <a href="https://preppykitchen.com/pistachio-ice-cream/?utm_source=Preppy+Kitchen&utm_campaign=a8d7a4310b-EMAIL_CAMPAIGN_2024_06_07_06_00&utm_medium=email&utm_term=0_-a8d7a4310b-%5BLIST_EMAIL_ID%5D#recipe">recipe</a> from <em>Preppy Kitchen</em></p> ]]></content:encoded> <wfw:commentRss>https://www.fransfavs.com/2024/07/the-best-pistachio-ice-cream/feed/</wfw:commentRss> <slash:comments>0</slash:comments> </item> <item> <title>Vanilla Cake Pops</title> <link>https://www.fransfavs.com/2024/07/vanilla-cake-pops/</link> <comments>https://www.fransfavs.com/2024/07/vanilla-cake-pops/#respond</comments> <dc:creator><![CDATA[fransfavscom]]></dc:creator> <pubDate>Thu, 18 Jul 2024 02:02:58 +0000</pubDate> <category><![CDATA[Cake Pops]]></category> <category><![CDATA[Cakes]]></category> <category><![CDATA[Desserts]]></category> <category><![CDATA[cake pops]]></category> <category><![CDATA[candy melts]]></category> <category><![CDATA[vanilla cake pops]]></category> <guid isPermaLink="false">https://www.fransfavs.com/?p=10571</guid> <description><![CDATA[All my grandchildren love cake pops—those yummy, truffle-like sweets on a stick—and I have to admit so do their parents and their grandparents! After hitting a home run by making chocolate cake pops, I decided it was high time to try my hand at making vanilla cake pops. It actually …]]></description> <content:encoded><![CDATA[<p><a href="https://www.fransfavs.com/wp-content/uploads/2024/07/IMG_9051.jpg"><img loading="lazy" decoding="async" class="alignnone wp-image-10582" src="https://www.fransfavs.com/wp-content/uploads/2024/07/IMG_9051.jpg" alt="" width="634" height="829" /></a></p> <p>All my grandchildren love cake pops—those yummy, truffle-like sweets on a stick—and I have to admit so do their parents <em>and</em> their grandparents!</p> <p><span id="more-10571"></span>After hitting a home run by making <a href="https://www.fransfavs.com/2023/07/chocolate-cake-pops/">chocolate cake pops</a>, I decided it was high time to try my hand at making vanilla cake pops. It actually took three tries before I was able to perfect the recipe. After I made the first batch, my adult daughter told me that she thought Starbucks’ vanilla cake pops were better. Hmmpf! <img src="https://s.w.org/images/core/emoji/14.0.0/72x72/1f641.png" alt="🙁" class="wp-smiley" style="height: 1em; max-height: 1em;" /> I, of course, considered that a challenge—ergo, the two additional attempts. The goal was getting the level of sweetness and the texture just right.</p> <p>So, I tweaked away at the recipe until I was satisfied with the results. I then conducted a blind taste test with an actual Starbucks cake pop and my version. Hubby Roger volunteered to be my taste tester. A tough job, but somebody had to do it. <img src="https://s.w.org/images/core/emoji/14.0.0/72x72/1f609.png" alt="😉" class="wp-smiley" style="height: 1em; max-height: 1em;" /> After trying both without knowing which was the Starbucks cake pop and which was mine, he declared a winner. I’m happy to say that he chose my version. <img src="https://s.w.org/images/core/emoji/14.0.0/72x72/1f642.png" alt="🙂" class="wp-smiley" style="height: 1em; max-height: 1em;" /> Now, as for my daughter, the cake pop critic—she, too, gave thumbs up on my cake pop.</p> <p>As I said in my post on the <a href="https://www.fransfavs.com/2023/07/chocolate-cake-pops/">chocolate cake pops</a>, making them is reasonably easy. It’s just that there are several somewhat time-consuming steps involved. When you see the happy faces of all the little (and big) ones you know, you’ll be pleased that your efforts have been worth it.</p> <p>My 9-year-old great niece, Josie, visited recently. I had unfrosted cake pops in the freezer as I thought she’d have fun dipping them in the chocolate and decorating them with sprinkles. I don’t know who had more fun—Josie or me. After she had eaten her first (of two) cake pops, Josie told me that they were better than Starbucks. Score!</p> <h2><strong>Vanilla Cake Pops</strong></h2> <p><a href="https://www.fransfavs.com/wp-content/uploads/2024/07/Printer-friendly-version.docx">Printer-friendly version</a></p> <p>Makes approx. 32 cake pops using a 1½-tbl. cookie scoop</p> <p><strong><em>Ingredients for the Cake</em></strong></p> <ul> <li>1 3/4 cups flour</li> <li>3/4 tsp. baking powder</li> <li>1/4 tsp. baking soda</li> <li>1/4 tsp. salt</li> <li>1/2 cup (1 stick) unsalted butter, softened</li> <li>1 cup sugar</li> <li>2 eggs</li> <li>1 tsp. vanilla</li> <li>1/2 cup + 2 tbl. milk</li> </ul> <p><strong><em>Ingredients for the Frosting</em></strong></p> <ul> <li>1 3/4 cups confectioners’ sugar</li> <li>6 tbl. (3/4 stick) unsalted butter, softened</li> <li>1 tbl. milk</li> <li>1 tsp. vanilla</li> <li>Nonpareil sprinkles, for garnish</li> </ul> <p><strong><em>Ingredients for the Candy Shell</em></strong></p> <p>Approx. 10 oz. <a href="https://www.amazon.com/Wilton-Candy-Melts-12-oz/dp/B00HE5YK2I/ref=sr_1_1?crid=I6C643JPZQLX&dib=eyJ2IjoiMSJ9.FptqgXBqu9DMQqkn7oO3uF22TJ7ge5WcE1vSw5pwYfd-f2zKwXlv9P1IPL4Olx9sqN3DniqhA8hfHqpPQfTChkhsFmWLNnRKsp3DBC-avVyg1VgWgYtwYnTmoI8g78OVPLnV3Om986cBN2ni4Pzz4FxT3_6aioxHa8g7ypBF-LqY6C15IoLpmbX9yPKzdhk0VQskc58njp-nXULi2OjKDTyK7l9u_TVGLRcysNARkBbbAGSp5PLvxSm7Pb6w-u-h4SZNTgP5M_Vc17KQZTVm-9WeC68_X8VYySrW8z5lazA.YSHiCMO4m5oeWT4kdyHim-BQDArgykJM3vPY4BXlTXY&dib_tag=se&keywords=wilton%2Bcandy%2Bmelts%2Bwhite&qid=1713643007&sprefix=wilton%2Bcan%2Bd%2B%2Caps%2C113&sr=8-1&th=1">Wilton Bright White Candy Melts</a></p> <p>A few drops of red food coloring, <em>optional</em></p> <p><strong><em>Additional Supplies</em></strong></p> <p>Pkg. of <a href="https://www.amazon.com/gp/product/B000W5CGR8/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1">lollipop sticks</a></p> <p>3 empty egg cartons (You will turn the cartons over and then punch a hole in the middle of each section that held an egg.)</p> <p><strong><em>Directions for the Cake</em></strong></p> <p>Preheat oven to 350° F. Line a 9″ round baking pan with parchment paper. (I always spray a tiny bit of baking spray first so that the paper doesn’t slide around. Then, I use a baking spray (or grease and flour) on all areas of the inside of the pan.</p> <p>Whisk together the flour, baking powder, baking soda, and salt. Set aside.</p> <p>Beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.</p> <p>Reduce mixer speed to low. Add the flour mixture in 3 portions, alternating with 2 portions of milk. Mix just until combined.</p> <p>Transfer the batter to the prepared pan and spread evenly. Tap the pan on the counter a few times to get rid of any large air pockets.</p> <p>Bake 22 to 25 minutes or until the cake is golden brown and a pick inserted into the center comes out clean.</p> <p>Cool the cake completely in the pan on a wire rack.</p> <p>Once cake is cool, cut it into easy-to-handle sections and trim the sides and bottom of any really brown surfaces. Then, using your hands, crumble the cake into small pieces into a large bowl. You will add the crumbled-up cake to the bowl in which you’ve made the frosting.</p> <p><strong><em>Directions for the Frosting</em></strong></p> <p>Beat the confectioners’ sugar and butter until thoroughly combined.</p> <p>Add the milk and vanilla. Continue beating until smooth.</p> <p>Add the crumbled-up cake to the bowl with your frosting and beat until you have a smooth truffle-like consistency.</p> <p>Line a cookie sheet with parchment paper. Using a 1½-tbl.-sized cookie scoop, place balls of the cake pop mix on the cookie sheet. I was able to form 32 balls, but I confess to having “taste tested” the mix and probably ate the equivalent of a cake pop.</p> <p><a href="https://www.fransfavs.com/wp-content/uploads/2024/07/IMG_7056.jpg"><img loading="lazy" decoding="async" class="alignnone wp-image-10575" src="https://www.fransfavs.com/wp-content/uploads/2024/07/IMG_7056.jpg" alt="" width="605" height="774" /></a></p> <p>After you have formed all the cake pop balls, place the cookie sheet in the freezer for 30 minutes.</p> <p>Set out the lollipop sticks.</p> <p>Just before removing the cake pop balls, melt the Candy Melts following package directions. I always start out microwaving at 50% power. Then I check to see how the chocolate is melting and microwave in short intervals at 50% power until fully melted. If desired, once chocolate is melted, add a few drops of red food coloring and stir to make desired shade of pink.</p> <p>Remove 4 to 6 cake pop balls at a time from the freezer. If you take them all out at once, the last cake pop balls you dip may have softened too much. It will depend on how warm your kitchen is.</p> <p>Insert a lollipop stick into a cake pop ball and immediately dip into the melted candy topping, twirling it to cover the pop. Remove and immediately sprinkle with nonpareils. Stand each cake pop in one of the holes you made in the bottom of the egg carton.</p> <p><a href="https://www.fransfavs.com/wp-content/uploads/2024/07/Cake-Pops-Vanilla.jpg"><img loading="lazy" decoding="async" class="alignnone wp-image-10576" src="https://www.fransfavs.com/wp-content/uploads/2024/07/Cake-Pops-Vanilla.jpg" alt="" width="621" height="773" /></a></p> <p>The candy shell will dry and harden pretty quickly. You can then remove the cake pops to enjoy or store.</p> <p>I store the cake pops in a Tupperware container and just leave out on the counter. You can refrigerate the cake pops, but I would allow them to come to room temperature before eating (just a personal preference). Then again, the cake pops might be enjoyable straight from the fridge, but I’ve never tried them that way.</p> <p><a href="https://www.fransfavs.com/wp-content/uploads/2024/07/IMG_9178.jpg"><img loading="lazy" decoding="async" class="alignnone wp-image-10577" src="https://www.fransfavs.com/wp-content/uploads/2024/07/IMG_9178.jpg" alt="" width="640" height="789" /></a></p> <p><strong><em>Note</em></strong></p> <p>There are several photos in my <a href="https://www.fransfavs.com/2023/07/chocolate-cake-pops/">chocolate cake pops</a> post that you may find helpful in making these vanilla cake pops.</p> <p><strong><em>Source:</em></strong> A frantastic original</p> ]]></content:encoded> <wfw:commentRss>https://www.fransfavs.com/2024/07/vanilla-cake-pops/feed/</wfw:commentRss> <slash:comments>0</slash:comments> </item> <item> <title>Tiramisù for Two</title> <link>https://www.fransfavs.com/2024/05/tiramisu-for-two/</link> <comments>https://www.fransfavs.com/2024/05/tiramisu-for-two/#respond</comments> <dc:creator><![CDATA[fransfavscom]]></dc:creator> <pubDate>Mon, 20 May 2024 00:53:03 +0000</pubDate> <category><![CDATA[Desserts]]></category> <category><![CDATA[Italian]]></category> <category><![CDATA[cocoa powder]]></category> <category><![CDATA[heavy cream]]></category> <category><![CDATA[ladyfingers]]></category> <category><![CDATA[mascarpone]]></category> <category><![CDATA[Savoiardi]]></category> <category><![CDATA[tiramisu]]></category> <guid isPermaLink="false">https://www.fransfavs.com/?p=10550</guid> <description><![CDATA[Yesterday, I shared a delicious appetizer I made to kick off a celebratory anniversary dinner for hubby and me. Today, I’m sharing the special dessert I made to finish off our wonderful meal. I’m a big fan of tiramisù and will order it anytime it’s on the menu whenever Roger and …]]></description> <content:encoded><![CDATA[<p><a href="https://www.fransfavs.com/wp-content/uploads/2024/05/IMG_8111.jpg"><img loading="lazy" decoding="async" class="alignnone size-full wp-image-10554" src="https://www.fransfavs.com/wp-content/uploads/2024/05/IMG_8111.jpg" alt="" width="640" height="438" srcset="https://www.fransfavs.com/wp-content/uploads/2024/05/IMG_8111.jpg 640w, https://www.fransfavs.com/wp-content/uploads/2024/05/IMG_8111-300x205.jpg 300w, https://www.fransfavs.com/wp-content/uploads/2024/05/IMG_8111-332x227.jpg 332w" sizes="(max-width: 640px) 100vw, 640px" /></a></p> <p>Yesterday, I shared a delicious appetizer I made to kick off a celebratory anniversary dinner for hubby and me. Today, I’m sharing the special dessert I made to finish off our wonderful meal.</p> <p><span id="more-10550"></span>I’m a big fan of tiramisù and will order it anytime it’s on the menu whenever Roger and I dine out at an Italian restaurant. What’s not to like about ladyfingers soaked in espresso and rum (or Kahlua) sandwiched between layers of sweet and creamy mascarpone and dusted with cocoa?</p> <p>You may have noticed that I have a recipe for <a href="https://www.fransfavs.com/2011/04/tiramisu/">tiramisù </a>here on my blog. It’s <em>absolutely</em> divine, but it makes a 9×13” pan. Since hubby and I are empty nesters and since you can’t freeze tiramisù, I don’t have too many opportunities to make it.</p> <p>I’ve also posted a recipe for <a href="https://www.fransfavs.com/2017/03/tiramisu-cupcakes/">tiramisù cupcakes</a> (to die for!)—but, as with the big pan of tiramisù, it makes too many cupcakes for just the two of us to eat.</p> <p>Tiramisù for two to the rescue!</p> <p>If you’ve never made tiramisù before, it’s fairly easy as there’s no baking involved. You just need to mix up the mascarpone with cream, sugar, and vanilla. Then you combine the two coffee mixture ingredients and start dipping and layering. You’ll note that there are no raw eggs in this recipe, so that makes it worry free.</p> <p>The package of Savoiardi ladyfingers I bought has plenty left over so that hubby and I will be enjoying tiramisù a few more times as an indulgent treat. No need to wait for another special occasion!</p> <h2><strong>Tiramisù for Two</strong></h2> <p><strong> <a href="https://www.fransfavs.com/wp-content/uploads/2024/05/Printer-friendly-version-1.docx">Printer-friendly version</a></strong></p> <p><strong><em>Ingredients</em></strong></p> <ul> <li>1/2 cup heavy cream</li> <li>1/4 cup sugar</li> <li>1/2 cup mascarpone cheese, softened</li> <li>1/2 tsp. vanilla extract</li> <li>1/2 cup strong brewed coffee or espresso, cooled</li> <li>1 tbl. coffee liqueur or dark rum (optional)</li> <li>6 to 8 ladyfingers*</li> <li>Cocoa powder, for dusting</li> <li>Grated chocolate or chocolate curls, for garnish (optional)</li> </ul> <p><em>*</em><em>Use crispy (Savoiardi) ladyfingers, not the soft kind. If you can’t find them, you can substitute sponge cake cut into strips.</em></p> <p><strong><em>Directions</em></strong></p> <p>Using an electric mixer with a whisk attachment, whip the heavy cream with the sugar on medium-high speed until soft peaks form.</p> <p>Gently fold the mascarpone and vanilla extract into the whipped cream until the mixture is smooth and well combined.</p> <p>In a shallow dish, combine the cooled coffee with the coffee liqueur or rum, if using.</p> <p>Quickly dip the ladyfingers in the coffee mixture. Be sure to dip them just long enough to get them damp but not soggy.</p> <p>In two serving glasses or small bowls, start with a layer of the soaked ladyfingers, followed by a layer of the mascarpone mixture. Repeat the layers until all ingredients are used.</p> <p>Refrigerate the tiramisu for 2 hours to overnight to allow the flavors to meld together.</p> <p>Before serving, dust with cocoa powder and garnish with grated chocolate or chocolate curls, if desired.</p> <p><a href="https://www.fransfavs.com/wp-content/uploads/2024/05/IMG_8116.jpg"><img loading="lazy" decoding="async" class="alignnone wp-image-10555" src="https://www.fransfavs.com/wp-content/uploads/2024/05/IMG_8116.jpg" alt="" width="646" height="798" /></a></p> <p><a href="https://www.fransfavs.com/wp-content/uploads/2024/05/IMG_8118.jpg"><img loading="lazy" decoding="async" class="alignnone size-full wp-image-10556" src="https://www.fransfavs.com/wp-content/uploads/2024/05/IMG_8118.jpg" alt="" width="640" height="565" srcset="https://www.fransfavs.com/wp-content/uploads/2024/05/IMG_8118.jpg 640w, https://www.fransfavs.com/wp-content/uploads/2024/05/IMG_8118-300x265.jpg 300w, https://www.fransfavs.com/wp-content/uploads/2024/05/IMG_8118-332x293.jpg 332w" sizes="(max-width: 640px) 100vw, 640px" /></a></p> <p><strong><em>Source: </em></strong>A <a href="https://bakeorbreak.com/2024/02/tiramisu-for-two/?">recipe</a> from <em>Bake or Break</em></p> ]]></content:encoded> <wfw:commentRss>https://www.fransfavs.com/2024/05/tiramisu-for-two/feed/</wfw:commentRss> <slash:comments>0</slash:comments> </item> <item> <title>Best Ever Chocolate Whoopie Pies</title> <link>https://www.fransfavs.com/2024/05/best-ever-chocolate-whoopie-pies/</link> <comments>https://www.fransfavs.com/2024/05/best-ever-chocolate-whoopie-pies/#respond</comments> <dc:creator><![CDATA[fransfavscom]]></dc:creator> <pubDate>Wed, 15 May 2024 18:18:13 +0000</pubDate> <category><![CDATA[Cakes]]></category> <category><![CDATA[Cookies]]></category> <category><![CDATA[Desserts]]></category> <category><![CDATA[chocolate]]></category> <category><![CDATA[Marshmallow Fluff]]></category> <category><![CDATA[whoopie pies]]></category> <guid isPermaLink="false">https://www.fransfavs.com/?p=10529</guid> <description><![CDATA[I decided it was time to introduce my almost 3-year-old granddaughter to a classic dessert—the almost universally beloved whoopie pie. If you, too, for some strange reason have never had a whoopie pie, then you’re in for a very delicious treat! Whoopie pies (which are called “gobs” in some parts …]]></description> <content:encoded><![CDATA[<p><a href="https://www.fransfavs.com/wp-content/uploads/2024/05/IMG_8239.jpg"><img loading="lazy" decoding="async" class="alignnone size-full wp-image-10531" src="https://www.fransfavs.com/wp-content/uploads/2024/05/IMG_8239.jpg" alt="" width="640" height="621" srcset="https://www.fransfavs.com/wp-content/uploads/2024/05/IMG_8239.jpg 640w, https://www.fransfavs.com/wp-content/uploads/2024/05/IMG_8239-300x291.jpg 300w, https://www.fransfavs.com/wp-content/uploads/2024/05/IMG_8239-332x322.jpg 332w" sizes="(max-width: 640px) 100vw, 640px" /></a></p> <p>I decided it was time to introduce my almost 3-year-old granddaughter to a classic dessert—the almost universally beloved whoopie pie. If you, too, for some strange reason have never had a whoopie pie, then you’re in for a very delicious treat!</p> <p><span id="more-10529"></span>Whoopie pies (which are called “gobs” in some parts of the country) are not actually pies. They are what I would call cakey cookies which are used to sandwich a fluffy, marshmallow-y filling. Some whoopie pie recipes call for a simple buttercream frosting as the filling, and others use an Italian meringue buttercream for the filling. For me, it’s a Marshmallow Fluff filling all the way.</p> <p>When my hubby Roger saw what I was making, he told me he didn’t really like whoopie pies. In my opinion, that borders on being sacrilegious. After they were made, I gave him a bite of mine. Boy, did his opinion do an about face! After he scarfed down a whoopie of his own, he was ready to go after a second one. Let’s just say he’s found religion, lol.</p> <p>Through the years, I have made chocolate whoopie pies from a 50-year-old recipe given to me by a friend. While those whoopie pies were very good, I recently found a recipe for the cookie part that is even better. I paired it with my favorite whoopie pie filling from my <a href="https://www.fransfavs.com/2013/07/smores-whoopie-pies/">s’mores whoopie pies</a>, and the results were simply frantastic! The “pies” are dark chocolate, moist and fudgy. Combined with the light and fluffy filling, it is the best whoopie pie I have ever had in my life.</p> <p>I told my granddaughter that whoopie pies got their name because whenever kids saw that their moms or grandmothers* had made some, they would jump up and down and say, “Whoopie!” Now, I don’t know if that’s true or not, but that’s my story and I’m sticking to it.</p> <p>*Not to slight fathers and grandfathers!</p> <p>Just a word of advice…be prepared to wash sticky little fingers and mouths because these whoopie pies are deliciously gooey. <img src="https://s.w.org/images/core/emoji/14.0.0/72x72/1f642.png" alt="🙂" class="wp-smiley" style="height: 1em; max-height: 1em;" /></p> <p><a href="https://www.fransfavs.com/wp-content/uploads/2024/05/IMG_4170.jpg"><img loading="lazy" decoding="async" class="alignnone wp-image-10532" src="https://www.fransfavs.com/wp-content/uploads/2024/05/IMG_4170.jpg" alt="" width="636" height="783" srcset="https://www.fransfavs.com/wp-content/uploads/2024/05/IMG_4170-243x300.jpg 243w, https://www.fransfavs.com/wp-content/uploads/2024/05/IMG_4170-332x410.jpg 332w" sizes="(max-width: 636px) 100vw, 636px" /></a></p> <h2><strong>Best Ever Chocolate Whoopie Pies</strong></h2> <p><a href="https://www.fransfavs.com/wp-content/uploads/2024/05/Printer-friendly-version.doc">Printer-friendly version</a></p> <p><em>Makes 15 to 16 whoopie pies</em></p> <p><em>Ingredients for Whoopie Pies</em></p> <ul> <li>2 cups flour</li> <li>1/2 cup unsweetened cocoa powder, sifted</li> <li>1 1/4 tsp. baking soda</li> <li>1/2 tsp. salt</li> <li>1/2 cup (1 stick) unsalted butter, softened</li> <li>1 cup sugar</li> <li>1 egg</li> <li>1 tsp. vanilla</li> <li>1 cup milk</li> </ul> <p><strong><em>Ingredients for Marshmallow Filling</em></strong></p> <ul> <li>1 cup (2 sticks) unsalted butter, at room temperature</li> <li>2 cups confectioners’ sugar</li> <li>One 7-oz. jar Marshmallow Fluff</li> <li>2 tsp. vanilla extract</li> </ul> <p><strong><em>Directions for Whoopie Pies</em></strong></p> <p>Preheat oven to 350<sup>o</sup> F and line two (or three) baking sheets with parchment paper.</p> <p>In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.</p> <p>In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add egg and vanilla. Beat until well combined. Gradually add in the milk, scraping the bottom of the bowl as needed. The batter might curdle but don’t worry. It will come together when you add the dry ingredients.</p> <p>Slowly add dry ingredients. Mix until just combined.</p> <p>Using a 1-oz. (2-tbl.) cookie scoop, drop the batter onto the prepared baking pan 2″ apart. Bake for 6 to 8 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.</p> <p><strong><em>Directions for Filling</em></strong></p> <p>In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth, about 1 to 2 minutes. Add the confectioners’ sugar and beat until incorporated. The mixture will become crumbly at first; just keep beating and it will come together. Add the Marshmallow Fluff and vanilla and beat until light and fluffy, about 2 to 3 minutes.</p> <p>When the whoopie pies have cooled completely, spread or pipe the filling onto the flat side of half the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.</p> <p><em>Notes</em></p> <p>I used a 2-tbl. cookie scoop, and my whoopie pies were approximately 2 1/2” in diameter. If you use a smaller cookie scoop, you will most likely have to adjust the baking time. Personally, I wouldn’t use less than a 1 1/2” cookie scoop.</p> <p>Leftovers can be stored in an airtight container lined with wax paper at room temperature for 2 to 3 days and in the fridge for up to 5 days. Bring to room temperature before serving.</p> <p>To Freeze – Individually wrap the whoopie pies and store them in the freezer for up to 3 months. Thaw overnight on the counter before serving.</p> <p><a href="https://www.fransfavs.com/wp-content/uploads/2024/05/IMG_8242.jpg"><img loading="lazy" decoding="async" class="alignnone size-full wp-image-10534" src="https://www.fransfavs.com/wp-content/uploads/2024/05/IMG_8242.jpg" alt="" width="525" height="640" srcset="https://www.fransfavs.com/wp-content/uploads/2024/05/IMG_8242.jpg 525w, https://www.fransfavs.com/wp-content/uploads/2024/05/IMG_8242-246x300.jpg 246w, https://www.fransfavs.com/wp-content/uploads/2024/05/IMG_8242-332x405.jpg 332w" sizes="(max-width: 525px) 100vw, 525px" /></a></p> <p><strong><em>Source: </em></strong><a href="https://www.littlesweetbaker.com/chocolate-whoopie-pies/?utm_source=convertkit&utm_medium=email&utm_campaign=Recipes%20For%20This%20Long%20Weekend%20%F0%9F%8E%89%20-%2013109140#tasty-recipes-9175">Cookie part</a> from <em>Little Sweet Baker. </em><a href="https://www.fransfavs.com/2013/07/smores-whoopie-pies/">Filling</a> from <em>Fran’s Favs</em></p> ]]></content:encoded> <wfw:commentRss>https://www.fransfavs.com/2024/05/best-ever-chocolate-whoopie-pies/feed/</wfw:commentRss> <slash:comments>0</slash:comments> </item> <item> <title>German Chocolate Pecan Pie Bars</title> <link>https://www.fransfavs.com/2024/04/german-chocolate-pecan-pie-bars/</link> <comments>https://www.fransfavs.com/2024/04/german-chocolate-pecan-pie-bars/#respond</comments> <dc:creator><![CDATA[fransfavscom]]></dc:creator> <pubDate>Sat, 13 Apr 2024 16:54:31 +0000</pubDate> <category><![CDATA[Brownies & Bars]]></category> <category><![CDATA[Desserts]]></category> <category><![CDATA[chocolate chips]]></category> <category><![CDATA[coconut]]></category> <category><![CDATA[German chocolate]]></category> <category><![CDATA[pecan pie bars]]></category> <guid isPermaLink="false">https://www.fransfavs.com/?p=10508</guid> <description><![CDATA[I now have a three-way tie for the best ever dessert bar recipes on the planet. If there are any space aliens who bake out there, then I’d have to declare these bars the best in the universe! If you are a fan of German chocolate cake, as I am, …]]></description> <content:encoded><![CDATA[<p><a href="https://www.fransfavs.com/wp-content/uploads/2024/04/IMG_3921.jpg"><img loading="lazy" decoding="async" class="alignnone wp-image-10510" src="https://www.fransfavs.com/wp-content/uploads/2024/04/IMG_3921.jpg" alt="" width="643" height="823" /></a></p> <p>I now have a three-way tie for the <em>best ever</em> dessert bar recipes on the planet. If there are any space aliens who bake out there, then I’d have to declare these bars the best in the universe!</p> <p><span id="more-10508"></span>If you are a fan of German chocolate cake, as I am, and love all things chocolate, chewy, gooey, and crunchy, then you are going to love these German chocolate pecan pie bars. As I mentioned, they are in a tie for first place with <a href="https://www.fransfavs.com/2012/05/macadamia-double-decker-brownie-bars/">macadamia double decker brownie bars</a> and traditional <a href="https://www.fransfavs.com/2012/11/pecan-pie-bars/">pecan pie bars</a>. A common factor with all three bars is that they are chewy, gooey, and crunchy. Two out of the three have chocolate as a prime ingredient, but the lack of chocolate in the traditional pecan pie bars doesn’t take away from how fabulous they are. (If I may add a fourth bar recipe to the list of outstanding, must-make bars, it would be my <a href="https://www.fransfavs.com/2011/12/pumpkin-bars/">pumpkin bars</a> which are tender and moist cake-like bars. No chocolate, no nuts—no problem!)</p> <p>Anyway, back to these German chocolate pecan pie bars…the first step is making a chocolate shortbread crust. Immediately after taking the crust out of the oven, you sprinkle semisweet chocolate chips evenly over it and let it sit. You do not have to spread the chocolate chips over the crust as they should remain whole which gives yet another texture to the bars as they provide a soft chocolate “crunch” along with the traditional crunch of the nuts. Next, you mix up the eggs, brown sugar, corn syrup, and butter and stir in the coconut and nuts. Then you pour the mixture over the partially baked crust and do the final baking.</p> <p>The hardest part of making these is waiting for the bars to cool off and then be refrigerated for maximum chewiness. Believe me when I say the wait will be worth it!</p> <p><a href="https://www.fransfavs.com/wp-content/uploads/2024/04/IMG_0826.jpg"><img loading="lazy" decoding="async" class="alignnone size-large wp-image-10517" src="https://www.fransfavs.com/wp-content/uploads/2024/04/IMG_0826-1024x720.jpg" alt="" width="660" height="464" srcset="https://www.fransfavs.com/wp-content/uploads/2024/04/IMG_0826-1024x720.jpg 1024w, https://www.fransfavs.com/wp-content/uploads/2024/04/IMG_0826-300x211.jpg 300w, https://www.fransfavs.com/wp-content/uploads/2024/04/IMG_0826-768x540.jpg 768w, https://www.fransfavs.com/wp-content/uploads/2024/04/IMG_0826-1536x1081.jpg 1536w, https://www.fransfavs.com/wp-content/uploads/2024/04/IMG_0826-2048x1441.jpg 2048w, https://www.fransfavs.com/wp-content/uploads/2024/04/IMG_0826-700x492.jpg 700w, https://www.fransfavs.com/wp-content/uploads/2024/04/IMG_0826-332x234.jpg 332w" sizes="(max-width: 660px) 100vw, 660px" /></a></p> <h2><strong>German Chocolate Pecan Pie Bars</strong></h2> <p><a href="https://www.fransfavs.com/wp-content/uploads/2024/04/Printer-friendly-version-1.docx">Printer-friendly version</a></p> <p><strong><em>Ingredients</em></strong></p> <ul> <li>3 cups pecan halves</li> <li>1 3/4 cups flour</li> <li>3/4 cup confectioners’ sugar</li> <li>1/4 cup unsweetened cocoa powder</li> <li>3/4 cup cold butter, cubed</li> <li>1 1/2 cups semisweet chocolate chips</li> <li>3 large eggs</li> <li>3/4 cup firmly packed light brown sugar</li> <li>3/4 cup light corn syrup</li> <li>1/4 cup unsalted butter, melted</li> <li>1 cup sweetened flaked coconut</li> </ul> <p><strong><em>Directions</em></strong></p> <p>Preheat oven to 350° F.</p> <p>Arrange pecans in a single layer of a shallow baking pan. Bake 4 to 6 minutes or until lightly toasted. Stir halfway through baking. I used the pecan halves, but I found their size made the bars difficult to cut. Next time (and there will definitely be a next time!), I plan to cut the pecan halves in half.</p> <p>Line the bottom and sides of a 9″x 13″x baking pan with aluminum foil, leaving an overhang on two short sides. Grease foil.</p> <p>Pulse flour, confectioners’ sugar, cocoa powder, and butter in a food processor 5 to 6 times or until mixture resembles coarse meal.*</p> <p>*My kitchen was warm when I made these, and the butter for the crust softened too quickly which made it very difficult for me to press the dough into the pan bottom. If the dough for the crust is too soft, it should be refrigerated until it’s easier to handle.</p> <p>Press the mixture firmly into the bottom of the prepared pan.</p> <p><a href="https://www.fransfavs.com/wp-content/uploads/2024/04/IMG_3459.jpg"><img loading="lazy" decoding="async" class="alignnone wp-image-10512" src="https://www.fransfavs.com/wp-content/uploads/2024/04/IMG_3459.jpg" alt="" width="635" height="783" /></a></p> <p>Bake the crust for 15 minutes. Remove from oven and immediately sprinkle chocolate chips evenly over crust. You do not need to spread the chocolate when it’s melted.</p> <p><a href="https://www.fransfavs.com/wp-content/uploads/2024/04/IMG_3463.jpg"><img loading="lazy" decoding="async" class="alignnone wp-image-10513" src="https://www.fransfavs.com/wp-content/uploads/2024/04/IMG_3463.jpg" alt="" width="646" height="857" /></a></p> <p>Allow to cool on a wire rack at least 30 minutes.</p> <p>Place the eggs in a large mixing bowl and beat lightly. Add the brown sugar, corn syrup, and melted butter. Whisk together until smooth. Stir in the coconut and pecans.</p> <p><a href="https://www.fransfavs.com/wp-content/uploads/2024/04/IMG_3473.jpg"><img loading="lazy" decoding="async" class="alignnone wp-image-10514" src="https://www.fransfavs.com/wp-content/uploads/2024/04/IMG_3473.jpg" alt="" width="646" height="857" /></a></p> <p>Pour evenly over the partially baked crust.</p> <p><a href="https://www.fransfavs.com/wp-content/uploads/2024/04/IMG_3476.jpg"><img loading="lazy" decoding="async" class="alignnone wp-image-10516" src="https://www.fransfavs.com/wp-content/uploads/2024/04/IMG_3476.jpg" alt="" width="647" height="858" /></a></p> <p>Bake 25 to 30 minutes, or until the edges are golden and the filling has set. Keep an eye on them—you may need to cover the pan with foil a few minutes prior to the 25-minute mark to prevent the top and sides from darkening too much before the filling has set.</p> <p>Cool completely on a wire rack. Then, refrigerate for an hour.</p> <p>Using foil overhang, lift the bars from the pan and place on a cutting board. Use a sharp knife to cut into bars. Bars are best when refrigerated.</p> <p><a href="https://www.fransfavs.com/wp-content/uploads/2024/04/IMG_3929.jpg"><img loading="lazy" decoding="async" class="alignnone size-large wp-image-10511" src="https://www.fransfavs.com/wp-content/uploads/2024/04/IMG_3929-1024x632.jpg" alt="" width="660" height="407" srcset="https://www.fransfavs.com/wp-content/uploads/2024/04/IMG_3929-1024x632.jpg 1024w, https://www.fransfavs.com/wp-content/uploads/2024/04/IMG_3929-300x185.jpg 300w, https://www.fransfavs.com/wp-content/uploads/2024/04/IMG_3929-768x474.jpg 768w, https://www.fransfavs.com/wp-content/uploads/2024/04/IMG_3929-700x432.jpg 700w, https://www.fransfavs.com/wp-content/uploads/2024/04/IMG_3929-332x205.jpg 332w, https://www.fransfavs.com/wp-content/uploads/2024/04/IMG_3929-268x164.jpg 268w, https://www.fransfavs.com/wp-content/uploads/2024/04/IMG_3929.jpg 1170w" sizes="(max-width: 660px) 100vw, 660px" /></a></p> <p><strong><em>Notes</em></strong></p> <p>Shortbread crusts like this one can be a bit tricky. The mixture will not hold together on its own, but it should hold together when pinched. Be sure your ingredient measurements are accurate and press the crust firmly into the bottom of the pan.</p> <p><strong><em>Source: </em></strong>A <a href="https://bakeorbreak.com/2012/10/german-chocolate-pecan-pie-bars/">recipe</a> from <em>Bake or Break</em></p> ]]></content:encoded> <wfw:commentRss>https://www.fransfavs.com/2024/04/german-chocolate-pecan-pie-bars/feed/</wfw:commentRss> <slash:comments>0</slash:comments> </item> <item> <title>Chocolate Guinness Cake with Irish Cream Frosting</title> <link>https://www.fransfavs.com/2024/03/chocolate-guinness-cake-with-irish-cream-frosting/</link> <comments>https://www.fransfavs.com/2024/03/chocolate-guinness-cake-with-irish-cream-frosting/#comments</comments> <dc:creator><![CDATA[fransfavscom]]></dc:creator> <pubDate>Sun, 17 Mar 2024 02:40:08 +0000</pubDate> <category><![CDATA[Cakes]]></category> <category><![CDATA[Desserts]]></category> <category><![CDATA[St. Patrick's Day]]></category> <category><![CDATA[Bailey's]]></category> <category><![CDATA[beer]]></category> <category><![CDATA[Guinness]]></category> <category><![CDATA[Irish cream]]></category> <category><![CDATA[stout]]></category> <guid isPermaLink="false">https://www.fransfavs.com/?p=10490</guid> <description><![CDATA[I’ve been having fun trying new recipes to celebrate St. Patrick’s Day. Among the several Emerald Isle treats I’ve made recently are Irish soda bread scones, Irish cream cake, and Baileys Irish cream cookie balls. (They’re all really delicious in their own right, but I have to single out the …]]></description> <content:encoded><![CDATA[<p><a href="https://www.fransfavs.com/wp-content/uploads/2024/03/IMG_6922.jpg"><img loading="lazy" decoding="async" class="alignnone size-full wp-image-10493" src="https://www.fransfavs.com/wp-content/uploads/2024/03/IMG_6922.jpg" alt="" width="573" height="722" srcset="https://www.fransfavs.com/wp-content/uploads/2024/03/IMG_6922.jpg 573w, https://www.fransfavs.com/wp-content/uploads/2024/03/IMG_6922-238x300.jpg 238w, https://www.fransfavs.com/wp-content/uploads/2024/03/IMG_6922-332x418.jpg 332w" sizes="(max-width: 573px) 100vw, 573px" /></a></p> <p>I’ve been having fun trying new recipes to celebrate St. Patrick’s Day. Among the several Emerald Isle treats I’ve made recently are <a href="https://www.fransfavs.com/2024/03/irish-soda-bread-scones/">Irish soda bread scones</a>, <a href="https://www.fransfavs.com/2024/03/irish-cream-cake/">Irish cream cake</a>, and <a href="https://www.fransfavs.com/2024/03/baileys-irish-cream-cookie-balls/">Baileys Irish cream cookie balls</a>. (They’re all really delicious in their own right, but I have to single out the Irish cream cookie balls as being <em>seriously</em> addictive.)</p> <p>Now, to add to the list in the grand finale leading up to the big day is this chocolate Guiness cake with Irish cream frosting. Be still my heart!</p> <p><span id="more-10490"></span></p> <p>For the record, I am most definitely not a beer drinker. I can’t get it past my lips—do not, <em>not</em> care for the flavor at all. Having said that, you cannot taste the beer in this cake in the slightest. It just adds a complexity to the flavor profile that is difficult to identify, and somehow it changes the chemistry to give the cake a most toothsome decadence. It is intensely dark, dense, and moist. This cake definitely falls into the category of drool-worthy and is one of the best chocolate cakes I’ve ever put in my mouth.</p> <p>If you haven’t run across them, there are a <a href="https://www.fransfavs.com/2022/03/guinness-brownies-with-salted-espresso-frosting/">couple of</a> brownie recipes <a href="https://www.fransfavs.com/2019/03/chocolate-stout-brownies/">here on the blog</a> that also have Guinness as an ingredient. It works its magic deliciously in both. If you’ve never tried a dessert recipe that uses a stout beer like Guinness, you’ve been missing out!</p> <h2><strong>Chocolate Guinness Cake with Irish Cream Frosting</strong></h2> <p><a href="https://www.fransfavs.com/wp-content/uploads/2024/03/Printer-friendly-version-3.docx">Printer-friendly version</a></p> <p><strong><em>Ingredients for Cake</em></strong></p> <ul> <li>1 cup stout (such as Guinness)</li> <li>1 cup (2 sticks) unsalted butter</li> <li>3/4 cup unsweetened cocoa powder (preferably Dutch-process)</li> <li>2 cups flour</li> <li>2 cups sugar</li> <li>1 1/2 tsp. baking soda</li> <li>3/4 tsp. salt</li> <li>2 large eggs</li> <li>2/3 cup sour cream</li> </ul> <p><strong><em>Ingredients for the Frosting</em></strong></p> <ul> <li>3/4 cup unsalted butter, softened</li> <li>2 1/2 cups confectioners’ sugar, sifted (Use up to 3 cups if you like your frosting sweeter.)</li> <li>3 tbl. Irish cream liqueur (I used Baileys)</li> <li>1/2 tsp. vanilla</li> <li>1/4 tsp. salt</li> <li>Chocolate sprinkles, chocolate curls, etc., for garnish</li> </ul> <p><strong><em>Directions for Cake</em></strong></p> <p>Preheat oven to 350°F. Prepare a 9-inch springform pan by using baking spray to cover the bottom and sides of the pan. Set aside.</p> <p>Bring the stout and the butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.</p> <p>Whisk flour, sugar, baking soda, and salt in large bowl to blend.</p> <p>Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined.</p> <p>Pour batter into prepared pan.</p> <p><a href="https://www.fransfavs.com/wp-content/uploads/2024/03/IMG_6908.jpg"><img loading="lazy" decoding="async" class="alignnone size-full wp-image-10494" src="https://www.fransfavs.com/wp-content/uploads/2024/03/IMG_6908.jpg" alt="" width="760" height="722" srcset="https://www.fransfavs.com/wp-content/uploads/2024/03/IMG_6908.jpg 760w, https://www.fransfavs.com/wp-content/uploads/2024/03/IMG_6908-300x285.jpg 300w, https://www.fransfavs.com/wp-content/uploads/2024/03/IMG_6908-700x665.jpg 700w, https://www.fransfavs.com/wp-content/uploads/2024/03/IMG_6908-332x315.jpg 332w" sizes="(max-width: 760px) 100vw, 760px" /></a></p> <p>Bake cake until tester inserted into center comes out clean, about 35 minutes. Transfer cake to rack; cool completely in the pan. The center of the cake will probably dip as it cools. This is normal, so don’t worry about it—and the frosting will cover it up in any case!</p> <p><strong><em>Directions for the Frosting</em></strong></p> <p>Using an electric mixer on medium speed, beat the butter until fluffy.</p> <p>Gradually add the confectioners’ sugar and mix well.</p> <p>Add the Irish cream, vanilla, and salt. Mix at medium-high speed until the frosting is smooth and fluffy. If needed, add a little bit of milk to the frosting to get it to a smooth, spreadable consistency.</p> <p>Spread the frosting on just the top of the cooled cake. Add any garnishes you like. I’m a fan of chocolate vermicelli. <img src="https://s.w.org/images/core/emoji/14.0.0/72x72/1f642.png" alt="🙂" class="wp-smiley" style="height: 1em; max-height: 1em;" /></p> <p><a href="https://www.fransfavs.com/wp-content/uploads/2024/03/IMG_6932.jpg"><img loading="lazy" decoding="async" class="alignnone size-full wp-image-10495" src="https://www.fransfavs.com/wp-content/uploads/2024/03/IMG_6932.jpg" alt="" width="582" height="722" srcset="https://www.fransfavs.com/wp-content/uploads/2024/03/IMG_6932.jpg 582w, https://www.fransfavs.com/wp-content/uploads/2024/03/IMG_6932-242x300.jpg 242w, https://www.fransfavs.com/wp-content/uploads/2024/03/IMG_6932-332x412.jpg 332w" sizes="(max-width: 582px) 100vw, 582px" /></a></p> ]]></content:encoded> <wfw:commentRss>https://www.fransfavs.com/2024/03/chocolate-guinness-cake-with-irish-cream-frosting/feed/</wfw:commentRss> <slash:comments>1</slash:comments> </item> <item> <title>Baileys Irish Cream Cookie Balls</title> <link>https://www.fransfavs.com/2024/03/baileys-irish-cream-cookie-balls/</link> <comments>https://www.fransfavs.com/2024/03/baileys-irish-cream-cookie-balls/#respond</comments> <dc:creator><![CDATA[fransfavscom]]></dc:creator> <pubDate>Thu, 14 Mar 2024 15:09:00 +0000</pubDate> <category><![CDATA[Candy & Fudge]]></category> <category><![CDATA[Baileys Irish Cream Cookie Balls]]></category> <category><![CDATA[vanilla wafers]]></category> <guid isPermaLink="false">https://www.fransfavs.com/?p=10483</guid> <description><![CDATA[Are you in need of a special dessert to help celebrate St. Patrick’s Day? I’ve got you covered with this very easy and verrrrry tasty recipe for Baileys Irish Cream cookie balls. In the interest of full disclosure, I need to warn you that these truffle-like cookie balls are addictively …]]></description> <content:encoded><![CDATA[<p><a href="https://www.fransfavs.com/wp-content/uploads/2024/03/IMG_6829.jpg"><img loading="lazy" decoding="async" class="alignnone size-full wp-image-10485" src="https://www.fransfavs.com/wp-content/uploads/2024/03/IMG_6829.jpg" alt="" width="767" height="722" srcset="https://www.fransfavs.com/wp-content/uploads/2024/03/IMG_6829.jpg 767w, https://www.fransfavs.com/wp-content/uploads/2024/03/IMG_6829-300x282.jpg 300w, https://www.fransfavs.com/wp-content/uploads/2024/03/IMG_6829-700x659.jpg 700w, https://www.fransfavs.com/wp-content/uploads/2024/03/IMG_6829-332x313.jpg 332w" sizes="(max-width: 767px) 100vw, 767px" /></a></p> <p>Are you in need of a special dessert to help celebrate St. Patrick’s Day? I’ve got you covered with this very easy and verrrrry tasty recipe for Baileys Irish Cream cookie balls.</p> <p><span id="more-10483"></span>In the interest of full disclosure, I need to warn you that these truffle-like cookie balls are addictively delicious. I doubt most people would be able to eat just one and leave it at that. Hubby and I sure couldn’t (and didn’t)!</p> <p>I think of these cookie balls as kissin’ cousins to truffles. Officially, they don’t meet the definition of truffles since the filling doesn’t contain any chocolate as an ingredient. The filling, however, is spot on in its mouth-watering, creamy texture and is dipped in chocolate. The decadent result is a little bite of heaven. Oh, and did I mention that the filling is flavored with Baileys Irish Cream—what’s not to like?</p> <p><a href="https://www.fransfavs.com/wp-content/uploads/2024/03/IMG_6843.jpg"><img loading="lazy" decoding="async" class="alignnone size-full wp-image-10486" src="https://www.fransfavs.com/wp-content/uploads/2024/03/IMG_6843.jpg" alt="" width="816" height="722" srcset="https://www.fransfavs.com/wp-content/uploads/2024/03/IMG_6843.jpg 816w, https://www.fransfavs.com/wp-content/uploads/2024/03/IMG_6843-300x265.jpg 300w, https://www.fransfavs.com/wp-content/uploads/2024/03/IMG_6843-768x680.jpg 768w, https://www.fransfavs.com/wp-content/uploads/2024/03/IMG_6843-700x619.jpg 700w, https://www.fransfavs.com/wp-content/uploads/2024/03/IMG_6843-332x294.jpg 332w" sizes="(max-width: 816px) 100vw, 816px" /></a></p> <h2><strong>Baileys Irish Cream Cookie Balls</strong></h2> <p><a href="https://www.fransfavs.com/wp-content/uploads/2024/03/Printer-friendly-version-2.docx">Printer-friendly version</a></p> <p><strong>Yield: </strong>24 to 30 Cookie Balls</p> <p><strong><em>Ingredients</em></strong></p> <ul> <li>3 cups vanilla wafer crumbs</li> <li>1 cup confectioners’ sugar</li> <li>1/3 cup corn syrup</li> <li>1/3 cup Baileys Irish Cream</li> <li>12-oz. bag chocolate chips or candy melts</li> </ul> <p><strong><em>Optional Garnishes</em></strong></p> <ul> <li>Green sugar sprinkles</li> <li><a href="https://www.amazon.com/Shamrock-Sprinkles-Resealable-Four-Leaf-Decorating/dp/B09Q3KJJCS/ref=sr_1_2_sspa?crid=3SZULY1J1QAF0&dib=eyJ2IjoiMSJ9.Be0lgQKgFbIpFdgK8Z2aeW1eMsL8Lko5_mnMJf_Dx8GLcsvcRlZnkb8XIItqKvL47cppTyhsUUjh2B-Ps6EpuXmXRkgNKkmRJb0vK22z3MjBBIPn3G7y8HOqYFB5HPA7R13AEME-QjPSQgLs6ABWlOAxVpX_qhVye-LEzKLm3Wb5Ond4mRAMGDgPTwOO8ApI5I7qbWILhPWmrkBDqECTupz9AgXlLyVoL4FLO9m9LG63uxySoPgs_CN2zI3z2EDEZHrpKKokKLzSkEvsaZiiDAhpbqYWs6MNA0r3FIuL4MU.A-srjhMJlXyeiy1IgP_VKQRmfhwro-LjqUAZlZuUx-8&dib_tag=se&keywords=shamrock+sprinkles+edible&qid=1710350740&sprefix=shamrock+sp%2Caps%2C111&sr=8-2-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&psc=1">Shamrock sprinkles</a></li> <li>White nonpareils sprinkles</li> </ul> <p><strong><em>Directions</em></strong></p> <p>Combine vanilla wafer crumbs and confectioners’ sugar in a large bowl.</p> <p>Add corn syrup and Irish cream and mix well. Chill the filling until it’s easy to handle.</p> <p>Make balls of about 1 tablespoon each of the vanilla wafer mixture. (I used a 1-tbl. cookie scoop. My filling was well chilled, and the filling didn’t stick too much to the scoop.)</p> <p>Roll the filling in the palms of your hands. You can sprinkle a little bit of confectioners’ sugar on your hands to prevent sticking if you need to. Set balls aside while you prepare chocolate coating.</p> <p>Melt chocolate chips or candy melts in a bowl in the microwave at 50% power, using short time increments of about 30 seconds. Use a <a href="https://www.amazon.com/Wilton-Candy-Melts-Dipping-Scoop/dp/B00HB555W0/ref=sr_1_6?crid=1FI2QL0QT6T45&dib=eyJ2IjoiMSJ9.2XJ5ot8oAYptwl7_Bp4kGujYNDwjb2ojI-wXodQPBd3-q9b4As-TEayegGpXJD4rdRviLX8MMW0cywkmsUESIxIubenN6jC5Hu5QvOr6hI7uTYkCXZHW3Z3Stbl3-KnnrcCCUrIe8xLrRMGKVW_Wzo7Ssb5Wl2cNDX_p0t1LLKclCQ4h8UHS84kXy4ZFDnQHX0sCZSds2oHL5mp3gtojpDfK1oICDDVhyMHeOD1u-5fOjsOoGonb5KJ7wxfeWbd_POJO5K6_emM5oC49ruor1ZoHYbhHyIR5hEXlKgIPAmw.gOxdeCCAo_X8W6UDODGfCqxnuN7rZrfiMldFvCzSmXo&dib_tag=se&keywords=chocolate+dipping+tool&qid=1710350890&sprefix=chocolate+dippi%2Caps%2C116&sr=8-6">candy dipping too</a>l to submerge each ball into the chocolate. If you don’t have one, a fork will work, too. Set chocolate-coated balls on a piece of parchment paper to dry. Before the balls dry, you can sprinkle them with a garnish of your choice if desired.</p> <p><strong><em>Notes</em></strong></p> <ul> <li>The cookie balls are best after sitting overnight so that the vanilla wafers soak up all the moisture and flavor of the Baileys. Also, they do not need to be refrigerated, but I found that I liked them even better when they were chilled.</li> <li>You can easily halve the recipe (if you’re good at math, that is, lol). But, Fran, what’s half of 1/3 cup, you ask? Well, 1/3 cup is equal to 5 1/3 tablespoons—and 5 1/3 tablespoons are equal to 16 teaspoons. So, half of 16 teaspoons is 8 teaspoons which is equal to 2 tablespoons plus 2 teaspoons. If you own a set of Tupperware measuring spoons, just fill the 4-teaspoon measuring spoon twice for the corn syrup and the Baileys, and you’re good to go. Easy peasy—and you’re welcome!</li> </ul> <p><a href="https://www.fransfavs.com/wp-content/uploads/2024/03/IMG_6834.jpg"><img loading="lazy" decoding="async" class="alignnone wp-image-10487" src="https://www.fransfavs.com/wp-content/uploads/2024/03/IMG_6834.jpg" alt="" width="651" height="863" /></a></p> <p><strong><em>Source: </em></strong>A <a href="https://www.lifeloveandsugar.com/no-bake-baileys-irish-cream-cookie-balls/">recipe</a> from <em>Life, Love, and Sugar</em></p> ]]></content:encoded> <wfw:commentRss>https://www.fransfavs.com/2024/03/baileys-irish-cream-cookie-balls/feed/</wfw:commentRss> <slash:comments>0</slash:comments> </item> <item> <title>Irish Cream Cake</title> <link>https://www.fransfavs.com/2024/03/irish-cream-cake/</link> <comments>https://www.fransfavs.com/2024/03/irish-cream-cake/#comments</comments> <dc:creator><![CDATA[fransfavscom]]></dc:creator> <pubDate>Sat, 09 Mar 2024 04:28:07 +0000</pubDate> <category><![CDATA[Cakes]]></category> <category><![CDATA[Desserts]]></category> <category><![CDATA[St. Patrick's Day]]></category> <category><![CDATA[Bailey's]]></category> <category><![CDATA[Irish cream liqueur]]></category> <guid isPermaLink="false">https://www.fransfavs.com/?p=10463</guid> <description><![CDATA[I don’t know about you, but Baileys Irish Cream is a staple at my house. If you, too, have a bottle of Baileys on hand and if you’re a baker, then you probably have everything you need in your pantry to whip up this Irish cream cake. The cake is …]]></description> <content:encoded><![CDATA[<p><a href="https://www.fransfavs.com/wp-content/uploads/2024/03/IMG_6727.jpg"><img loading="lazy" decoding="async" class="alignnone wp-image-10465" src="https://www.fransfavs.com/wp-content/uploads/2024/03/IMG_6727.jpg" alt="" width="636" height="920" /></a></p> <p>I don’t know about you, but Baileys Irish Cream is a staple at my house. If you, too, have a bottle of Baileys on hand and if you’re a baker, then you probably have everything you need in your pantry to whip up this Irish cream cake.</p> <p><span id="more-10463"></span>The cake is simplicity itself and differs from other vanilla cakes only in that it has 3 tablespoons of Baileys in it. To be honest, I didn’t detect an overly strong flavor of Irish cream in the cake. Where it gets its Baileys oomph is in the luscious frosting. I could have eaten the frosting with a spoon.</p> <p>Treat all the Baileys lovers in your family and make this cake to celebrate St. Patrick’s Day. Trust me, they will be happy you did.</p> <p><a href="https://www.fransfavs.com/wp-content/uploads/2024/03/IMG_6720.jpg"><img loading="lazy" decoding="async" class="alignnone wp-image-10467" src="https://www.fransfavs.com/wp-content/uploads/2024/03/IMG_6720.jpg" alt="" width="639" height="847" /></a></p> <h2><strong>Irish Cream Cake</strong></h2> <p><a href="https://www.fransfavs.com/wp-content/uploads/2024/03/Printer-friendly-version-1.docx">Printer-friendly version</a></p> <p><strong><em>Ingredients for the Cake</em></strong></p> <ul> <li>1 1/2 cups cake flour</li> <li>1 tsp. baking powder</li> <li>1/4 tsp. salt</li> <li>1/2 cup unsalted butter, softened</li> <li>1 cup granulated sugar</li> <li>2 large eggs</li> <li>3 tbl. Irish cream liqueur (I used Baileys)</li> <li>1 tsp. vanilla</li> <li>1/2 cup milk</li> </ul> <p><strong><em>Ingredients for the Frosting</em></strong></p> <ul> <li>3/4 cup unsalted butter, softened</li> <li>2 1/2 cups confectioners’ sugar, sifted (Use up to 3 cups if you like your frosting sweeter.)</li> <li>3 tbl. Irish cream liqueur</li> <li>1/2 tsp. vanilla bean paste</li> <li>1/4 tsp. salt</li> <li>Chocolate sprinkles, chocolate curls, etc., for garnish</li> </ul> <p><strong><em>Directions for the Cake</em></strong></p> <p>Preheat the oven to 350° F. Line a 9-inch round cake pan with parchment paper. Grease the paper and any exposed parts of the inside of the pan.</p> <p>Whisk together the flour, baking powder, and salt. Set aside.</p> <p>Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the Irish cream and vanilla.</p> <p>Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of milk. Mix just until combined.</p> <p>Transfer the batter to the prepared pan and spread evenly. Tap the pan gently a few times on the counter to get rid of any large air pockets.</p> <p>Bake the cake 23 to 28 minutes, or until the cake is golden brown and a pick inserted into the center comes out with a few tender crumbs clinging.</p> <p>Place the pan on a wire rack and allow the cake to cool.</p> <p><strong><em>Directions for the Frosting</em></strong></p> <p>Using an electric mixer on medium speed, beat the butter until fluffy.</p> <p>Gradually add the confectioners’ sugar and mix well.</p> <p>Add the Irish cream, vanilla, and salt. Mix at medium-high speed until the frosting is smooth and fluffy. If needed, add a little bit of milk to the frosting to get it to a smooth, spreadable consistency.</p> <p>Spread the frosting on the cooled cake. Add any garnishes you like.</p> <p><a href="https://www.fransfavs.com/wp-content/uploads/2024/03/IMG_6726.jpg"><img loading="lazy" decoding="async" class="alignnone wp-image-10468" src="https://www.fransfavs.com/wp-content/uploads/2024/03/IMG_6726.jpg" alt="" width="642" height="851" /></a></p> <p><a href="https://www.fransfavs.com/wp-content/uploads/2024/03/IMG_6729.jpg"><img loading="lazy" decoding="async" class="alignnone wp-image-10469" src="https://www.fransfavs.com/wp-content/uploads/2024/03/IMG_6729.jpg" alt="" width="649" height="689" srcset="https://www.fransfavs.com/wp-content/uploads/2024/03/IMG_6729.jpg 602w, https://www.fransfavs.com/wp-content/uploads/2024/03/IMG_6729-282x300.jpg 282w, https://www.fransfavs.com/wp-content/uploads/2024/03/IMG_6729-332x353.jpg 332w" sizes="(max-width: 649px) 100vw, 649px" /></a></p> <p><strong><em>Source: </em></strong>A <a href="https://bakeorbreak.com/2021/12/irish-cream-cake/?utm_source=Bake+or+Break+Recipe+Updates&utm_campaign=a94701f5ee-Post_Irish_Cream_Cake_202112&utm_medium=email&utm_term=0_6b1c4f991c-a94701f5ee-27288217">recipe</a> from <em>Bake or Break</em></p> ]]></content:encoded> <wfw:commentRss>https://www.fransfavs.com/2024/03/irish-cream-cake/feed/</wfw:commentRss> <slash:comments>1</slash:comments> </item> </channel> </rss>