disneyfoodtravel:

Pizza Cupcakes

Source: motherofanangel

Pound Cake Tiramisu

  • 1 cup heavy cream
  • 4 ounces bar cream cheese, room temperature
  • 3 tablespoons confectioners’ sugar
  • 1/2 cup strong coffee or espresso, room temperature
  • 2 tablespoons dark rum or brandy
  • 1 loaf pound cake, preferably marbled, cut into 1/2-inch-thick slices
  • 1/4 cup shaved semisweet chocolate
  • Unsweetened cocoa powder, for dusting

In a large bowl, using an electric mixer, beat cream, cream cheese, and confectioners sugar until combined. In a small bowl, combine coffee and rum.

In a 2-quart baking dish, lay half the cake slices in a single layer, trimming to fit. Brush with half the coffee mixture. Top with half the cream mixture and half the chocolate. Repeat. Dust top with cocoa powder. Cover and refrigerate at least 4 hours before serving.

Pumpkin Spice Cream Cheese Spread

  • 4 oz. cream cheese, softened
  • 3 tablespoons brown sugar
  • 2 tablespoons pure maple syrup
  • 1/4 cup canned pumpkin
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon vanilla extract

In a small bowl, beat softened cream cheese, sugar, and syrup til creamy.

Add pumpkin, spices and vanilla and beat til smooth.

Refrigerate for at least an hour.

Fruit Pizza

  • 1-1/3 cup Shortening (may Substitute Butter)
  • 1-1/2 cup Sugar
  • 1 teaspoon Orange Zest
  • 1 teaspoon Vanilla
  • 2 whole Eggs
  • 8 teaspoons Whole Milk
  • 4 cups All-purpose Flour
  • 3 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 2 jars (13 Ounces Each) Marshmallow Creme
  • 2 packages (8 Ounces Each) Cream Cheese
  • Peaches
  • Kiwi Fruit
  • Blueberries
  • Pears
  • Raspberries
  • Other Fruit Optional

Cream shortening (or butter), sugar, orange peel, and vanilla thoroughly. Add in eggs and beat until light and fluffy. Add in the milk and mix.

Sift dry ingredients together, then blend into cream mixture. Slightly flatten between two sheets of waxed paper, then refrigerate for one hour (or freeze for 20 minutes).

Press dough into a sheet cake pan OR divide the dough in half and roll each half into a large round, then transfer to pizza pans.

Bake for 12-15 minutes until cookie dough is cooked and golden brown, but not overly crisp. Remove from oven and allow to cool completely.

Using a mixer with a whisk attachment, whip together marshmallow creme and cream cheese until light. Spread onto cooled “pizza” crust, then decorate the top generously with sliced fruit. Slice into squares or wedges and serve.

In the Apple, Apple Pie

  • 1 prepared pie dough, rolled out and sliced into strips
  • 6-8 large apples (really any kind of apple will do)
  • 1/3 cup sugar, plus more for sprinkling onto the crust
  • 1/3 cup brown sugar
  • 1 tsp cinnamon
  • 1/4 or 1/2 tsp cardamom, if desired
  • 1 tsp cornstarch
  • Juice of a lemon or lime, mixed with 1 cup of water
  • 1 tbsp melted butter

Preheat the oven to 375F.

Core an apple, then use a melon baller or knife to hollow out the apple more, being careful not to go all the way through the skin. Make sure you save all the apple bits! Once the apple is hollow, submerge it briefly in the citrus water to keep it from browning too quickly. Turn the apple over to drain. Repeat this process with all the apples.

Slice the apple bits into smaller bits, and then mix them with the sugars, cinnamon, cardamom (optional) and cornstarch.

Place the hollowed out apples in a muffin tin. This will keep them from tipping during the baking process. Fill each apple with the bit mixture.

Take the long strips of pie dough and cut them into 4 inch strips. Then “weave” the strips together to create the square tops. (See this photo for reference) Place one square over each apple. Brush the dough with melted butter and sprinkle sugar over the top.

Bake for 30-35 minutes (until the dough is fully baked and the apples reach the desired tenderness). Once the apples have cooled, you can use a fork or spoon to remove them from the muffin pan. Serve with ice cream or a drizzle of caramel.

Cinnamon Roll Cake

Cake

  • 3 cups flour
  • ¼  teaspoon salt
  • 1 cup sugar
  • 4 teaspoons baking powder
  • 1 ½ cups milk
  • 2 eggs
  • 2 teaspoons pure vanilla extract
  • ½ cup (1 stick) butter, melted

Topping

  • 1 cup (2 sticks) butter, softened
  • 1 cup brown sugar
  • 2 tablespoons flour
  • 1 tablespoon cinnamon

Glaze

  • 2 cups powdered sugar
  • 5 tablespoons milk
  • 1 teaspoon pure vanilla extract

Preheat oven to 350⁰F.

Mix all ingredients for the cake together except for the butter. Slowly stir in the melted butter and pour into a greased 9×13 pan.

For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake for 28-32 minutes.

While cake is still warm, drizzle the glaze over the top.

Homemade Sweet Syrup

Perfect for the Italian Sodas I posted earlier.

  • 1 cup sugar
  • 1 cup water
  • 1 1/2 blueberries or 2 cups strawberries

Boil the sugar and water until sugar is dissolved. Add in the berries and boil for at least 10 minutes. Simmer for 10 more minutes, berries should be mushy.

Strain the mixture over a bowl and keep the juice. Discard the berry mush.

Let the mixture cool before using. It will stay fresh for a few days in the fridge.

Italian Soda

  • Blueberry or strawberry (or your favorite store bought) syrup
  • Club soda
  • Cream (half and half)

Fill a glass with ice. Pour 1/4 part syrup over ice. Add in club soda. Pour in a small amount of cream. Stir, taste, ans see how you like!

Bite Sized Apple Pies

  • 3 medium sized apples (I like Granny Smith)
  • 1 package of refrigerated pie crusts
  • 1/2 cup sugar
  • 2 tablespoons cinnamon
  • half a stick of butter, melted

Preheat your oven to 425 degrees.  Peel & core the apples - slice into wedges.

Mix the sugar & cinnamon together.

Unroll one of the pie crusts & brush with the melted butter.  Sprinkle a good helping of the cinnamon sugar on top.  Cut into 10 strips.

Repeat with the other pie crust.

Roll the apple wedges up like a mummy in the pie crust strips.

Spray a baking sheet with nonstick cooking spray or Baker’s Secret - or line the baking sheet with parchment paper.  Bake the mini apple pies for 12-15 minutes.  

Let cool on a wire rack for 5 minutes, then transfer the pies with a spatula to a plate.

Strawberry Frozen Yogurt

  • 4 cups strawberries, hulled and chopped
  • 3/4 cup sugar
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 1 tablespoon rum
  • 1 vanilla bean, halved lengthwise and seeds scraped
  • 1 cup plain whole-milk Greek yogurt

A full 24 hours before you make your frozen yogurt, place your ice cream maker insert into the freezer.

Add strawberries, sugar, lemon zest, lemon juice, and rum to a bowl and toss. Cover with plastic wrap and let the strawberries macerate at room temperature for 1 hour.

Add the strawberries with their juices to a food processor. Pulse the berries, and then add the vanilla beans seeds and yogurt. Continue to blend until smooth.

Place in the refrigerator to chill for 1 hour.

Turn your ice cream machine on and pour in the chilled yogurt mixture. Churn until the mixture looks slushy like soft serve, about 12 to 15 minutes.

Place in the freezer for several hours until hard enough to scoop.