CKR Signature Sweets
These are the recipes that people ask for over and over again.
I have put my signature spin on these recipes, and the results are divinely different, and totally delicious.
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Earl Grey and Lime Mini Cupcakes
Orange Carrot Cake with Chocolate Ganache
CKR Signature- Earl Grey and Lime Mini Cupcakes
Earl Grey and Lime Mini Cupcakes
Ingredients:
For the cake:
- 1 1/2 cups flour
- 1 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup butter
- 2 eggs
- 1 tsp vanilla extract
- Zest of 2 limes (2 Tbls)
- 2 earl grey tea bags
- 3/4 cup milk
For the lime cream cheese frosting:
- 1/2 cup softened butter
- 8oz softened cream cheese
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1 tsp grated lime zest
- 1 tsp lime juice
- Blackberries, for garnish (optional)
Cake Preparation:
- Preheat to 325 F. Prepare mini muffin pan with either cups or grease and flour.
- Heat the milk and steep the two teabags in the milk for 10 minutes.
- Sift together flour, baking powder, baking soda and salt.
- Wring out tea bags into the milk. Throw away the used tea bags.
- In a separate bowl, using an electric mixer, beat the butter until creamy, then add sugar and beat until light and fluffy.
- Add eggs one at a time, beating well after each egg.
- Using a low speed alternately add flour and milk.
- Blend only enough to bring it together.
- Fill wells half full. Bake 325 F for 8-10 minutes.
- Allow to cool, and top with frosting.
Frosting Preparation:
- Beat butter and cream cheese together until creamy,.
- Add sugar, lime zest, lime juice and vanilla.
- Beat until smooth.
- Once cakes are frosted, top with blackberries if desired.
Light and bright mini cupcakes topped with a decadent cream cheese frosting.
CKR Signature-Sesame Seed Cookies
Sesame Seed Cookies
Warning: These are addictive, and pair very well with a cup of hot tea.
Ingredients:
- 1 tsp ginger powder
- 1 3/4 cups flour
- 3/4 cup sugar
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 c toasted sesame oil
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup sesame seeds
Preparation:
- Combine flour, sugar, salt and spices. Mix well.
- In a separate bowl, combine oil, egg and vanilla.
- Mix flour and egg mixtures together to form a stiff dough.
- Roll 1 inch balls from dough. Place on greased cookie sheet 2 inches apart. Flatten with the bottom of a glass that has been dipped in oil. Sprinkle with sesame seeds.
- Bake 350 F for 15 minutes, and allow to cool on wire racks.
CKR Signature-Orange-Carrot Cake with Chocolate Ganache
Orange- Carrot Cake with Chocolate Ganache
This is a great recipe for cupcakes and is bright and sweet. It is especially good with fresh mandarin oranges.
Ingredients:
For the cake:
- 4 eggs
- 3 cups flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ¼ tsp baking soda
- 2 ¼ cups sugar
- ½ cup butter
- ½ cup coconut oil
- ½ cup shortening
- 2 cups finely shredded carrots
- 1 Tbls candied ginger, finely chopped
- 1 cup shredded coconut
- 1 11 oz can mandarin oranges- drained and coarsely chopped, or ¾ cup chopped fresh oranges
- 1 tsp vanilla extract
- 1 tsp orange extract
For the Orange Filling:
- 1 6 oz pkg cream cheese, softened
- ½ cup orange marmalade
- ½ cup powdered sugar
For the Chocolate Ganache :
- 2/3 cup whipping cream
- 8 oz bittersweet chocolate, you can use chocolate chips or a semi sweet baking chocolate
- ½ tsp vanilla extract
- 1 tsp cinnamon
Cake Preparation:
- For best results, bring all ingredients to room temperature.
- Preheat oven to 350 F. Oil and flour three 8 in cake pans or cupcake pan.
- Beat shortening, oil, and butter until fluffy – about 5 minutes.
- With mixer running, slowly add sugar and beat 4 minutes.
- Add extracts and one egg at a time, mixing well between egg additions.
- In a separate bowl, mix together dry ingredients – flour, baking soda, baking powder, salt
- Add to egg mixture and mix until well blended.
- Using a wooden spoon or spatula, stir in coconut, ginger and carrots until just blended.
- Gently add coarsely chopped orange sections.
- Bake cakes 30 -40 minutes, or cupcakes 20 -30 minutes (until toothpick comes out clean).
- Allow cake to cool to room temperature (about an hour) before adding filling and ganache.
Orange Cream filling preparation:
- Beat all ingredients together until smooth.
- This can be used between the layers of the cakes or as a topping or fill for the cupcakes.
Chocolate Ganache preparation:
- Heat cream in a quart saucepan using low heat, heat until steaming but not boiling.
- If using bar chocolate, then chop into small pieces.
- Add chocolate to the cream, remove from heat and stir until all the chocolate is melted and the mixture is smooth. Add vanilla and cinnamon.
- Spoon over the top of the cake and allow to run over the edges.
- Let the ganache set on the cake before serving, about 1 hour.
CKR Signature- Oatmeal Lace Cookies
Light and delicate cookies with a touch of chocolate.
Oatmeal Lace Cookies
Ingredients:
- 1/2 cup whole unsalted almonds with skins
- 3 tablespoons old-fashioned oats
- 6 tablespoons (3/4 stick) unsalted butter
- 6 tablespoons sugar
- 2 tablespoons (packed) light brown sugar
- 1 1/2 teaspoons honey
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- (Optional) 4 ounces bittersweet chocolate, melted
Directions:
- Place almonds in a dry skillet over medium heat, stir until lightly roasted and give off a nutty aroma - careful not to scorch them. Set aside to cool.
- Preheat oven to to 350°F. Line 2 baking sheets with parchment paper or better line with silicone baking mats.
- Pulse almonds and oats in a food processor until coarse meal forms. Set aside.
- Melt butter in a medium saucepan over medium heat. Add sugars and honey; stir until sugar dissolves, 1-2 minutes.
- Remove from heat. Add nut mixture, flour, and salt; stir until well blended.
- Spoon batter onto baking sheets, spacing 2 1/2" apart.
- Using your fingers, pat cookies down to 1/4"-high rounds; and form smooth edged circles.
- Bake, rotating sheets after 6 minutes, until dark golden brown and cookies spread out into a thin layer, 10-12 minutes. Slide cookies on parchment onto a wire rack and let cool. These cookies are very delicate and soft until cool.
- While cookies are cooling, melt chocolate and brush half of each cookie with melted chocolate. Let stand until the chocolate is set, about 2 hours.