Strawberry Filling

Strawberry Filling
Yields 2
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Ingredients
  1. 2 C hulled strawberries
  2. ½ C sugar
  3. 1 T gelatin
  4. 2 T cold water
  5. 3 T boiling water
  6. ½ C whipping cream
Instructions
  1. Crush strawberries
  2. Add your sugar and mix together and set them to the side to absorb the sugar.
  3. Soften your gelatin in cold water
  4. Add boiling water and stir until the gelatin is completely dissolved
  5. Combine strawberries and gelatin together and stir until strawberries are well coated with gelatin
  6. Let cool to room temperature
  7. Whip the cream until it is stiff and forms peaks
  8. Once the strawberry mix has reached a consistency of thick syrup fold in the whipped cream.
  9. Allow to set
  10. Keep chilled until ready to use
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Vanilla Cinnamon Sauce

Vanilla Cinnamon Sauce
Yields 2
This can be used on top of a cake, a torte, a fruit dip, fondue or as an apple strudel drizzle.
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Ingredients
  1. 1/4 cup unsalted butter, softened
  2. 1 cup good quality vanilla ice cream
  3. 1 cup packed brown sugar
  4. 1/2 cup powdered sugar
  5. 1 1/2 tsp ground cinnamon
  6. 1/4 cup dark rum
Instructions
  1. Melt butter and vanilla ice cream over low heat in a saucepan.
  2. Add the brown sugar, powdered sugar and cinnamon and cook until smooth with a wisk.
  3. Whisk in the rum.
Notes
  1. This works best with a good quality of ice cream that uses mostly cream. You will know it is when the word "cream" is one of the first ingredients listed.
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Peppermint Filling

Peppermint Filling
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Ingredients
  1. 2 cups sifted confectioners’ (powdered) sugar
  2. 2 tablespoons water
  3. 6 tablespoons butter or margarine, room temperature
  4. 1/4 teaspoon peppermint extract
Instructions
  1. Beat butter on medium until fluffy (about 2 minutes)
  2. Add sugar, water and the peppermint extract.
  3. Beat for about 2 minutes or until it becomes fluffy
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Candy Cane Brownies

Candy Cane Brownies
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Ingredients
  1. 1 1/2 C. sugar
  2. 1/4 tsp. salt
  3. 1 C. flour
  4. 1 1/2 sticks (3/4 C.) unsalted butter
  5. 12 oz. chocolate chips, divided
  6. 2/3 C. unsweetened cocoa powder
  7. 3 large eggs, room temperature
  8. 1 tsp. vanilla
  9. 1/2 C. warm milk
  10. 10 candy canes, finely crushed
Instructions
  1. Preheat oven to 350º F
  2. Grease your baking pan
  3. In a medium bowl mix together your sugar, salt and flour.
  4. In a double boiler combine butter and half of your chocolate chips until melted. Stir often
  5. Whisk in your cocoa until completely blended in a large mixing bowl
  6. Whisk together your eggs, vanilla and milk in a small bowl and add to the chocolate mix together.
  7. Start to fold in your flour mixture while stirring.
  8. Add remaining chocolate chips and all but 2 tablespoons of the crushed candy canes
  9. Transfer your mix to your brownie pan
  10. Sprinkle the top of the batter with one tablespoon of the crushed candy canes.
  11. Bake 45 minutes or until a testing tool (toothpick, knife etc) the center of the brownes comes out clean.
  12. Remove from oven and sprinkle last of the crushed candy canes over the top.
  13. Cool completely before serving
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