August 1, 2013

Back to School Cupcakes

Posted by HI Cookery under 08 August | Tags: , , , |
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Back-to-School Cupcakes

Back to School Cupcakes

August: Back-to-School Season

Students and teachers alike are preparing for the new academic year this month and it seems that summer has gone by too fast (it always does!). Brighten up their back-to-school blues with colorful cupcakes!

Here are some school-themed sweet treats that we decorated and donated to the students and staff at Islander’s brother’s school. We looked at different Google images, studied how others decorated their cupcakes and made an educated guess on how to create our own. We got an A+ from the appreciative recipients.

Learn how to make back-to-school cupcakes by following the photo tutorial below. Decorating them is fun and as easy as ABC and 123!!!

Recipe

  • Cupcakes
  • Frosting
  • Miniature chocolate bars
  • Chocolate fudge frosting (we used Hershey’s S’mores dessert icing)
  • White tube frosting
  • Red round candy
  • Green tube frosting
  • Colorful sprinkles (optional)

Directions

Prepare the batter and bake the cupcakes in colorful paper liners. Cool completely.

Back to School Cupcakes

Generously ice the tops of the cooled cupcakes with brightly colored frosting. Unwrap the mini chocolate bars. Outline the back edges with chocolate fudge frosting. Write letters and numbers using the white tube frosting.

Back to School Cupcakes

Position the “chocolate chalkboards” slightly off-center on top of the cupcakes. Place a red round candy by the chalkboard. Pipe a small leaf using the green tube frosting to complete the “apple.” Sprinkle colorful nonpareils on top (optional).

Back to School Cupcakes

Notes

  • These cupcakes are perfect for parties with an education theme.
  • Search our blog for other cupcake decorating ideas.
 

July 30, 2013

Sopaipilla Cheesecake

Posted by HI Cookery under 07 July | Tags: , , , , |
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Sopaipilla Cheesecake

Sopaipilla Cheesecake

July 30: National Cheesecake Day

Sopaipillas are the official state pastry of Texas, where we currently live. Those puffy pieces of bread are sprinkled with cinnamon sugar and taste muy delicioso on their own. When made into a cheesecake, it becomes a doubly delightful dessert!

We got the recipe for sopaipilla cheesecake squares from una amiga at a fiesta and, in turn, we baked it for another gathering and got rave reviews! This crowd-pleasing confection is easy to make, especially when using ready-made refrigerated crescent dinner rolls, which puff up like sopaipillas.

Try a Tex-Mex creation for National Cheesecake Day and make sopaipilla cheesecake.

Recipe

(Adapted from Brooke H.)

Ingredients

  • 2 packages (8 ounces each) refrigerated crescent dinner rolls
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar, granulated white
  • 1 teaspoon vanilla (we used Mexican vainilla)
  • 1/2 cup (1 stick) butter or margarine, melted
  • 1/2 cup cinnamon sugar* (we used McCormick brand)

Directions

Line a 9×13-inch baking pan with foil and mist with cooking spray. Unroll one package of the refrigerated crescent dinner rolls and flatten the seams together to make the dessert base in the prepared pan. Set aside. In a mixing bowl, stir the cream cheese with the sugar until smooth.

Sopaipilla Cheesecake

Add the vanilla extract and continue to blend well. Spread over the dessert base.

Sopaipilla Cheesecake

Unroll the other package of refrigerated crescent dinner rolls and pinch- flatten the seams together and place over the cream cheese mixture. Pour the melted butter or margarine over the top and sprinkle with the cinnamon sugar. Bake in a preheated oven at 350 degrees F for 30 minutes. Remove from the oven and cool completely to let the filling set (otherwise it will be runny). Refrigerate until ready to serve. Slice into squares and arrange on a platter or tray.

Sopaipilla Cheesecake

Notes

  • Cinnamon sugar may be made by mixing 1 cup sugar to 2 tablespoons ground cinnamon.
  • Muchas gracias to Brooke H. for sharing the recipe for sopaipilla cheesecake with us.
 

July 22, 2013

Magdalenas

Posted by HI Cookery under 07 July | Tags: , , , , , , |
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Magdalenas

Magdalenas

July 22: Feast Day of St. Mary Magdalene

In a previous post for the Feast Day of St. Mary Magdalene, we shared a recipe for a shell-shaped sweet called madeleines. The tasty tea cakes from France require a special baking mold to get their distinctive scallop form. For those who like madeleines but do not have that particular pan can still enjoy something similar called magdalenas. The cute cupcakes from Spain taste just like its French counterpart but can be baked in standard muffin tins. Make magdalenas for a traditional Spanish breakfast treat and for observing the Feast Day of St. Mary Magdalene. ¡Buen apetito!

Recipe

(Adapted from Spain-Recipes)

Ingredients

  • 4 eggs
  • 1 cup sugar, divided use
  • ½ cup (1 stick) unsalted butter, melted and slightly cooled
  • 1 lemon, zested
  • 1 2/3 cup flour
  • 1 tablespoon baking powder
  • 1 tablespoon milk

Directions

Melt the butter and zest the lemon. Set aside. In a mixing bowl, beat the eggs with ¾ cup sugar until light.

Magdalenas

While still beating the eggs and sugar, stream the butter and mix thoroughly. Stir in the lemon zest. In another bowl, combine the flour and baking powder. Gradually blend this into the egg mixture.

Magdalenas

Add the milk and mix until smooth. Scoop no more than half the batter into cupcake papers to allow for rising when baking. Sprinkle each of the tops with a bit of the remaining sugar.

Magdalenas

Bake in a preheated oven at 375 degrees F for 18-20 minutes or until golden. Remove from the oven. Cool for five minutes in the pan before transferring to a wire rack to cool completely.

Magdalenas

Notes

  • Savor the citrus! Magdalenas may be flavored with orange zest instead of lemon.
 

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