Fall is in the air and apples are in season! My sweet friend Becky Wortman and I come up with a yummy fall cake doughnut recipe to share! These delicious apple cider cake doughnuts are moist with a nice tartness from the Granny Smith apples yet balanced by the sweetness from the cinnamon and sugar. Enjoy this tasty treat! Happy Fall!
Apple Cider Cake Doughnuts
Whisk together milk, sugar and vinegar. Once combined add eggs and whisk. In separate bowl combine flour, baking powder, salt, nutmeg and cinnamon. Slowly combine with your wet ingredients. Once all combined fold in your chopped apples.
Roll dough out and using a biscuit cutter cut out circles. Using a smaller biscuit cutter cut out center to create a ring. Save centers to fry up as doughnut holes!
Fry doughnuts in oil until golden brown. Move to a rack to drain excess oil and while hot still toss in a bowl of cinnamon and sugar.
Bonus: For added deliciousness try melting some Peter's Caramel and drizzling over the top of the doughnuts.
This week I'm talking about buttercream icing which is a staple in cake decorating and when prepared correctly will save you much frustration and allow you to focus on the fun part of caking; decorating! If your buttercream is made incorrectly you will end up fighting with your icing rather than being able to focus on piping beautiful art!
There are a number of ways to make buttercream. Some recipes call for butter only some call for shortening only and some call for half and half. Today we will be talking about shortening based recipes, but we have included two recipes in this article for you to enjoy.
Shortening usually can be purchased in your local supermarket two ways. White shortening, which is unflavored shortening or yellow shortening which has been flavored to taste like butter. If you are making white icing you will want to make sure that you do not use butter flavored shortening otherwise your icing will not be white.
I will tell you that since Crisco changed their recipe in an effort to cut out trans-fats it has effected the way the buttercream icing tastes and feels. The trans-fat found in the original Crisco is what made your buttercreams tasty and didn't leave a greasy film on the roof of your mouth.
There is also another type of shortening that will make your buttercream tasty; High Ratio Shortening, which is a little harder to find but whips up smoother, creamier and is less greasy than traditional shortening. What's the difference you ask? High ratio shortening contains emulsifiers that allow your buttercream to hold more sugar and liquids before breaking down.
I will tell you that High Ratio Shortening is very expensive compared to Crisco but you will use less in your recipe and once you've tried it you'll have a hard time going back to Crisco. Use 2/3 cup of high ratio shortening for every 1 cup called for in the icing recipe.
Where can you buy it? Well that can be a little tricky. It's not readily available at the grocery store and if by chance your store does carry it, it will be packaged as just "High Ratio Shortening". It can be found online at CK products (packaged as High Ratio Shortening) or through a bakery supply company (or Cash & Carry/Smart and Final) as Sweetex. Sweeter also makes trans fat free shortening so be sure you check that label.
I have been told by other decorator's that a less expensive route is to purchase store brands of shortening. Just check the label and if it contains trans-fats then that shortening will be like the old Crisco before they changed the recipe. However, keep in mind this route will not have the same flavor as a Sweetex, but it will be easier on the pocket book and give you some of the other qualities that the new Crisco recipe no longer has.
The other thing I wanted to say when making your buttercream icing is that you don't have to use 100% shortening in your recipe. If you want to make it a little tastier, you can take the shortening amount called for in the recipe and split it in half using real unsalted butter for the other half.
So go which up a batch of buttercream and go create beautiful art!
Make it sweet or savory, but always delicious!
Summer is just around the corner and we are always on the look out for fresh new recipes! Today's recipe is courtesy of Rebekah Allan, Owner of Angelfoods.net.
A twist on the classic Orange Poppyseed duo, this new flavor combination adds depth with a lime sugar syrup. And as if that wasn't enough, its topped with a fresh lime juice frosting. Enjoy it as cake or cupcakes!
A refreshing combination, perfect for a summer party! Nom..nom..nom.
Lime Cupcakes, Popyseed Cupcakes, Baking, Cupcakes, Cupcake Recipes
Next week begins our 3 part series on Rustic Chic cookies! In preparation for this tutorial you are going to want to master making royal icing to ensure the perfect consistency!
Never made royal icing before? No need to worry! We've got you covered with both the recipe and a video tutorial on making the perfect royal icing. Join Epicurean Delights featured artist Susan Carberry as you walks you through it!
If you want to learn more about icing in general be sure to read our blog posting titled "Dancing the Merengue with Meringue Powder".
Until then, get your mixer out and whip up a batch of royal icing for next week!
Susan Carberry will show you how easy it is to make royal icing for use on cookies, cakes and more! Recipe card can be found online at epicdelights.recipes Be sure to check out more great videos by Susan Carberry on epicdelights.com
Royal Icing, Royal Icing Tutorial, Royal Icing Video Tutorial, Icing, Baking, Cooking
Every time I hear the words Meringue Powder I think about dancing and that's exactly what meringue does...it dances around in the bowl forming graceful peaks that look like a couple floating around the dance floor. And when the song ends (that would be the humming of my mixer) and I lift the whip attachment up I'm always amazed by the transformation that's taken place.
I’ve talked about shortening in your buttercream, so let's waltz right into meringue powder. Sorry, I couldn't resist! I know a few of you have commented on how meringue powder looks and smells etc. but more importantly you’ve asked why we need it in your class buttercream recipe....so what the heck is it?
Well....Meringue powder as you know from looking at it is a fine white powder. It’s made primarily from dried egg whites…..it does have cornstarch in it, to keep it from clumping while stored and some food gums. Food gums, what the heck? The food gums help the meringue bind together easier when your whipping it up. Once reconstituted with water and beaten at high speed, you get fluffy meringue.
The primary advantage of meringue powder is that it is pasteurized. Pasteurized equals less potential for food borne illness such as salmonella, or "sammynella" as my little sister use to call it growing up. This trait makes it ideal for recipes which call for uncooked egg whites.
The process of creating meringue powder starts by drying egg whites, then mixing them with cornstarch and gum, creating the white powder we know as Meringue Powder. Flavorings like vanilla are often added, partially to cut down on the slightly starchy taste of the meringue powder. If you don’t like the flavor of meringue powder you should play around with how much flavoring you add because sometimes depending on the brand you are using the flavor of the meringue powder can be very strong.
With regards to your class buttercream recipe, we are adding meringue powder because it acts as a stabilizer, keeping the shortening in the recipe (or half shortening/half butter depending on how you made it) as well as the other liquids in the recipe from breaking down. You can also use the meringue powder to add body to boiled icing and regular meringue (think pie...mmmm pie sounds good right now! Blackberry cream pie....). Oh, sorry! Back to meringue powder...
Adding meringue powder to many of your dark colored butter creams (navy, red, black, etc) keeps them from bleeding, says Rhoda Sheridan, Member of Epicurean Delights.
It can also be used in place of egg whites in most recipes, but only when the recipe calls for egg whites; it cannot replace a whole egg. You can also add a tablespoon or two of meringue powder to your cake mix or a cake batter recipe to add volume to the cake.
I was asked about a “natural” substitution for the meringue powder....there is no substitution for meringue powder it's self. However, you could use fresh egg whites or pasteurized egg whites but you would have to make a boiled icing recipe to use that method. Boiled icing....that's a whole other topic! One of which I will delightfully cover at some point! ;-) But for now, let's stick to the basics!
Royal Icing, Meringue powder, Meringue, Icing, Icing Recipe, Stringwork, Oriental Stringwork, Royal Icing Recipe,, Egg Whites, Baking
By Rose of The Cake Cottage
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Thanksgiving is upon us, time to reflect with family and friends and give thanks for all that is wonderful in our lives.
Its also a time to create and share delicious Epicurean Delights!
Cranberry sauce is always present on our table. Some of our family members like jellied cranberry sauce and others (myself included) like freshly made cranberry sauce.
Every year I break out the fresh cranberries and begin the task of making my traditional cranberry sauce. Fresh apple, cranberries and grated nutmeg along with cinnamon mingle together to scent the air. With a little dash of this and a little dash of that the house begins to take on that holiday smell that signals family, laughter and good eats is near.
I am so very thankful for my family and great friends both in and out of the sweet and savory world! I hope your holiday is filled with delicious sweet and savory Epicurean Delights!
Epicurean Delights Cranberry Sauce Recipe
Zest and juice one whole orange and set aside. Juice a half of a lemon and chop up a whole apple. I make this same recipe at Christmas as well but if I can find a very ripe, sweet pear I will sometimes at that instead of an apple. Either works wonderfully and adds a ton of flavor.
Additionally, if you like nuts and raisins you can also add a cup of toasted pecans and 1/2 cup of raisins. Since it's always a toss up in our family as to who likes nuts or raisins, I omit them.
Begin with fresh cranberries, fresh apples, lemon and oranges. Be sure to was your produce before starting. I like to let my cranberries have a nice soak in a bowl filled with cold water. I let them sit for about 30 mins allowing any particles to drop to the bottom of the bowl.
Next combine 1 cup of sugar and 1 cup of water into a saucepan large enough to accommodate all your ingredients. Bring sugar and water to a boil. Add your rinsed cranberries to the saucepan. 1 bag of cranberries is plenty for this recipe.
Return to a boil, then lower the heat so the liquid simmers. You will hear the cranberries start to pop as they begin to cook down. Once you stop hearing the cranberries pop, add 1 cup chopped apples, a 1/4 cup of Grand Marnier and the orange juice, lemon juice and zest you prepped earlier.
You will also add 1 tsp saigon cinnamon and 1 tsp of freshly grated nutmeg.
Cook for about 15 mins. Remove from heat and let sauce cool. Transfer to a serving dish and place in refrigerator until ready to serve. Can be served cold or at room temp.
Happy Thanksgiving and enjoy! For more great recipes check out our recipe page!
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