Perfect Buttercream Icing

Perfect Buttercream Icing

What You'll Need:

1 cup unsalted butter (2 sticks), softened

1 cup vegetable shortening

1 bag confectioner's sugar, sifted (2 lbs or about 8 cups)

2 teaspoons vanilla extract

2 tablespoons milk

1 tablespoon light corn syrup

**Chef's note: as with any recipe involving creaming of fats, this recipe works best with a stand mixer.  A hand mixer will also work, but will take longer. If you're thinking of whisking, I hope you have arms like Popeye.**

Put butter and shortening into bowl.  Mix on low until blended, adding in vanilla.

Turn mixer to high, and allow to whip.  Don't under-whip...this is an important step.  Allow to reach the color/consistency of sour cream.

Turn mixer to lowest setting and begin to add sugar, one third at a time.  If mixer begins to slow down, turn up to next highest setting.  Add corn syrup and milk after 2/3 of the sugar has been mixed in.  Occasionally stop mixer and, using a spatula scrape the sides of the bowl.

More or less milk & corn syrup may be used to reach your desired consistency.

To color, use gel colors.  If you use liquid color, you will need to add more sugar.

White Chocolate Lemon Truffles

White Chocolate Lemon Truffles

What you'll need:

1. 1 cup White Chocolate
2. 5 tablespoons Unsalted Butter
3. 3 tablespoons Heavy Cream
4. 1 teaspoon Lemon Extract
5. pinch of salt
6. powdered sugar for dusting

Melt chocolate, butter, and cream in a double boiler.  Stir until smooth.

Stir in salt and lemon extract.  Cover bowl with plastic wrap and refrigerate for 2 hours, or until firm enough to handle.

Using a melon baller or small scoop/spoon, form into 1 inch balls.  Toss with powdered sugar until coated.

Store in an airtight container, refrigerated for up to 1 week, freeze for up to 2 months.

Caramel Cheesecake Bites

Caramel Cheesecake Bites

What You'll Need:

Cheesecake:
19 ounces cream cheese
3 eggs
1/4 cup sugar
1 tsp vanilla

Caramel:
1/2 cup granulated sugar
2 tablespoons water
1 tablespoon butter
1/2 cup evaporated milk

Crust:
1 cup almond meal
1/2 cup slivered almonds
1/4 cup sugar
1/4 teaspoon fine Sea Salt
1/4 teaspoon ground Cinnamon
1/4 teaspoon Baking Soda
1/4 cup melted butter


Preheat the oven to 350°F.

Crush your slivered almonds. In a mixing bowl whisk together the almond flour, almonds, baking soda, salt and cinnamon. Add the butter and combine with a spoon.

Line a muffin tin with liners. Push the almond mixture into the bottom of the liners; bake for 10 minutes to set.

Turn oven down to 300°F.

In a mixing bowl, add cream cheese, vanilla, sugar and eggs. Beat until light and fluffy.

Spoon mixture into the muffin tins with prepared almond crust.

Bake for 40 minutes.

While cakes are cooking, start on the caramel: Combine granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently for 3 minutes.

Stop stirring and continue cooking 10 minutes or until the color of light brown sugar. Remove from heat; carefully stir in butter and milk. Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute.

Remove pan from heat; cool caramel to room temperature. Cover and chill 1 hour or until slightly thickened.

Take cheesecakes out of the oven when they are done. Once cool, the middle will slightly fall and this is the perfect indent for the caramel.

Spoon about 1 tablespoon caramel over each cheesecake.