Traditional Wedding Cake Frosting

This traditional wedding cake frosting is just the right amount to frost an 8″ single-layer round cake! It’s perfect for those times when you need a small cake!

Traditional Wedding Cake Frosting

Traditional Wedding Cake Frosting

Course Dessert
Servings 14
Calories 133 kcal

Ingredients
  

  • ½ cup vegetable shortening
  • ½ tsp salt dissolved in 1 teaspoon warm water
  • 1 tsp vanilla*
  • ½ tsp almond extract**
  • ¼ cup water
  • 4 cups confectioners' sugar, divided
  • Food coloring, optional

Instructions
 

  • Put the shortening, salt solution, vanilla, almond extract, water and 2 cups confectioners' sugar into the bowl of a stand mixer with the whisk attachment.
  • Beat on low speed until well blended.  Turn the mixer speed to high and beat for 10 minutes.
  • Shut the mixer off and add the rest of the confectioners' sugar.  Beat on low speed until well blended, adding more water if needed to reach desired consistency. 
  • With the mixer still running, add food coloring, a few drops at a time, to achieve the desired color.
  • *Use clear vanilla extract for a bright white frosting.
  • **Another flavor extract can be substituted for the almond extract or you can increase the vanilla by ½ tsp.
  • Hack:  Leftovers can be stored in the refrigerator for up to 3 months.
  • Note: This recipe will frost one 8" or 9" single-layer cake.
Keyword buffet, dessert, easy, frosting, homemade frosting, party food, picnic food, traditional, wedding cake, white frosting

Did you know?  The first recorded wedding “dessert” was a pie filled with oysters, lamb testicles, throat, rooster comb, and pine kernels.  Check out some other fun facts about wedding confections here!

Asian Coleslaw With Ramen Noodles

Asian coleslaw with ramen noodles is a fresh and easy take on a classic picnic dish.  It’s low in calories and fat as well as being a handy “make-ahead” salad!

Asian Coleslaw With Ramen Noodles

Asian Coleslaw With Ramen Noodles

Course Salad
Servings 4
Calories 192 kcal

Ingredients
  

  • ½ head cabbage, shredded (4 cups)
  • 1 carrot, shredded
  • 1 bunch green onions, sliced
  • 1 block of ramen noodles, uncooked (2 oz)
  • Toasted sesame seeds (optional)*
  • Toasted sunflower seeds (optional)*

Dressing:

  • ¼ cup rice wine vinegar
  • ¼ cup soy sauce
  • 2 tbsp sugar
  • 1 tbsp sesame oil
  • 2 tbsp olive oil
  • tsp ground ginger
  • tsp garlic powder
  • tsp black pepper

Instructions
 

  • Combine ingredients for the dressing and mix until the sugar dissolves. Set aside.
  • Place cabbage, carrot and green onions in a gallon-sized zippered storage bag.  Add dressing to the bag and shake the bag to incorporate ingredients.  
  • Seal the bag tightly and store the coleslaw in the bag for at least 24 hours.  
  • Several hours before serving, coarsely crush ramen noodles and toss them into coleslaw.  This can be done up to 6 hours in advance for soft noodles or 1 -2 hours in advance if you want the noodles to retain some crunch.  
  • Sprinkle with sesame and/or sunflower seeds before serving, if desired.
  • *To toast seeds: lay them in a single layer      
    On a baking sheet.  Bake at 350℉ for 8 minutes or until lightly browned.      
    *or*       
    In a glass pie pan.  Microwave at 1-minute intervals until lightly browned.   
    *or*     
    In a skillet on the stovetop.  Cook over medium-low heat for 4-6 minutes.     
    –For all methods, shake or stir several times for even browning.
  • Hack:  Ask the produce clerk to cut a head of cabbage into wedges so you’ll only have to buy what you need.  They’ll wrap the leftover pieces and put it back on the shelf for sale.
Keyword Asian cuisine, Asian food, Asian side dish, buffet, cabbage, cold side dish, cole slaw, coleslaw, make ahead, picnic food, salad, vegan, vegetarian

Did you know?  Cabbage is part of the cruciferous collection of vegetables that are associated with lowering the risk of some types of cancer.

Please check out my article for more health benefits of cabbage as well as some great recipe ideas.

Freshly Baked Lemon Barley Scones

The light and sunny flavor of lemon barley scones are sure to be a crowd-pleaser at your next afternoon tea…but you might be tempted to keep them all for you!

Lemon Barley Scones

Lemon Barley Scones

(adapted from the King Arthur Whole Grain Baking Cookbook)
Course Snack
Servings 1 scone
Calories 171 kcal

Ingredients
  

Scones

  • 2 cups  (8 ounces) whole barley flour*
  • 1 cup  (4¼ ounces) unbleached all-purpose flour
  •  ¼ cup (1¾ ounces) granulated sugar
  •  ¼ cup (1¾ ounces) light brown sugar
  • 1 tsp baking soda
  • 1 tsp  baking powder
  • ½  tsp salt
  • ½  cup (1 stick, 4 ounces) cold, unsalted butter
  • 1 lemon
  • Lemon juice (if necessary)
  • 1 egg
  • ¾ cup (6 ounces) buttermilk**

Glaze

  • ½ cup (2 ounces) confectioners’ sugar
  • 2 tbsp (1 ounce) fresh lemon juice
  • 1 tsp lemon zest

Instructions
 

  • Preheat the oven to 375℉. Line a baking sheet with parchment paper.
  • Mix together the flours, sugars, baking soda, baking powder and salt.
  • Use a hand, box or rotary grater to grate the butter into the dry ingredients.  Use a fork or your fingers to quickly blend the mixture until it resembles bread crumbs.  Alternately, you can use a pastry cutter, fork or two knives to work the butter into the dry ingredients.
  • Using a zester or a small holed grater, zest the lemon into a small bowl and set aside.  The zest can also be removed using a vegetable peeler and then chopping the zest into small pieces.
  • Cut the lemon in half and juice it into a small measuring cup.  Add bottled lemon juice, if necessary to make it equal ¼ cup + 2 tbsp (just over ⅓ cup).
  • In a separate bowl, whisk the egg, buttermilk, ¼ cup lemon juice and 1 tbsp lemon zest (reserve the rest of the juice and zest for the glaze). Add this mixture to the dry ingredients and stir swiftly with a fork until the mixture is evenly moist.
  • Turn the dough onto a floured surface and knead the mixture two or three times to make it come together. Sprinkle in a little flour if it’s too moist to shape. 
  • Divide the dough into 2 equal portions and place them on the parchment-lined baking sheet. Shape each into a disk that is ½“ high and 6” in diameter.  Cut each disk into 8 wedges and separate them slightly.  They should be almost touching but not quite, which makes them easier to separate after cooking.
  • Bake for 22-25 minutes or until golden brown, flipping halfway through baking if the bottoms become too browned.  Remove from baking sheet to a cooling rack. 
  • While the scones are baking, mix together confectioners’ sugar, 2 tbsp lemon zest and the remaining lemon zest.
  • Allow the scones to cool for 15 minutes and drizzle with glaze.  Scones can be served warm or at room temperature.
  • *If using freshly milled barley flour, make sure to weigh, not measure, the amount needed.  This can be done before or after milling.
  • **If you don’t have buttermilk on hand, add ¼ cup buttermilk powder to the dry ingredients and ¾ cup regular milk or water to the wet ingredients.
  • Hack:  Scones will remain fresh for 1-2 days at room temperature or up to a week in the refrigerator.  They can also be tightly wrapped and frozen for up to 3 months.
  • Hack: To easily zest lemons or other citrus fruit, use a vegetable peeler. Lay unused zest in a single layer and freeze. Store, tightly wrapped, in the freezer for up to 6 months.
  • Hack:  Leftover lemon juice can be frozen for up to 12 months.  Pour lemon juice into an ice cube tray and place in the freezer until solid.  Transfer to freezer bags or freezer-safe containers for storage. 
  • Hack: Puree any leftover peeled lemons in the blender or food processor for use in recipes such as cakes, cookies or bread. 1 lemon yields about ½ cup, which can be sealed in a bag and stored in the freezer for up to 3 months.
Keyword afternoon tea, barley flour, breakfast bakes, buffet, King Arthur, lemon juice, lemon zest, scone, tea cake, vegetarian, whole grain

 

Get the King Arthur Whole Grain Cookbook here!

Use any leftover lemon juice in this Lemon Turmeric Dressing!

Sweet Potato Apple Butter Casserole

Sweet potato apple butter casserole combines the delightful tastes of fall in a hearty dish that’s easy to assemble and cook. It’s delicious any time of year!

Sweet Potato Apple Butter Casserole

Sweet Potato Apple Butter Casserole

Course Side Dish
Servings 8
Calories 325 kcal

Ingredients
  

Sweet Potatoes:

  • 2 lbs sweet potatoes
  • ¾ cup old fashioned apple butter
  • ¼ cup butter, melted (½ stick)
  • 2 eggs
  • ¼ cup milk
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt

Topping:

  • ¾ cup pecans
  • ½ cup dates
  • ¼ cup almond flour
  • 2 tsp butter, melted

Instructions
 

  • Preheat oven to 425℉  Line a baking sheet with parchment paper and lay whole sweet potatoes in a single layer.  Pierce each potato several times with a fork.
  • Bake potatoes for 40-60 minutes (depending on size) until they are puffed and fork-tender.  Remove from oven.  Allow to cool slightly and then remove potatoes from their skins.
  • Turn oven back to 350℉.  Coat 1½ quart casserole (or 8” square pan) with cooking spray.
  • Place apple butter, ¼ cup of melted butter, eggs, milk, vanilla, cinnamon, nutmeg and salt in a mixing bowl.  Combine with an electric mixer or whisk.  Add potatoes and continue to beat until the mixture is smooth.  Spread into the casserole.
  • Roughly chop pecans and dates.  Mix in 2 tbsp melted butter and almond flour.  Sprinkle over potatoes.
  • Bake for 20-30 minutes until bubbly and hot with an internal temperature of 160℉.  
  • Hack:  Leftovers can be kept in the refrigerator for up to 5 days or packaged in serving-sized portions and frozen for up to 12 months.
  • Hack:  The sweet potato portion of this dish can be made in advance and stored in the refrigerator for up to 5 days.  Sprinkle topping on before baking and allow a few extra minutes of baking time for the cold dish to come up to temp.
Keyword apple butter, date topping, gluten-free, pecan topping, potato casserole, side dish, sweet potato, sweet potato casserole, vegetarian, vegetarian side dish

Did you know?  Sweet potatoes have a surprising number of health benefits including maintaining blood pressure and insulin levels!

Suggestion:  Use leftover apple butter to make apple butter muffins or pork chops with apple butter and onions.

Easy Cheesy Sausage Balls

These cheesy sausage balls make great hors d’oeuvres or appetizers.  They would also be a welcome addition to any buffet table.  Use any leftovers for a tasty sandwich!

Cheesy Sausage Balls

Cheesy Sausage Balls

(Courtesy: Penny Jacques)
Course Appetizer
Servings 4 balls
Calories 300 kcal

Ingredients
  

  • 16 oz breakfast sausage
  • ½ cup cheddar cheese, grated
  • ½ cup cream cheese, softened
  • ¼ cup coconut flour
  • 1 egg
  • ½ tsp salt

Instructions
 

  • Preheat oven to 400℉.  Line a baking sheet with parchment paper.
  • Put all ingredients in a large bowl and mix thoroughly.  Shape into 30 balls.
  • Bake the balls for 15-20 minutes or until the internal temperature reaches 160℉.
  • Hack:  Mix things up by using maple or Italian flavored sausage.
  • Hack:  These balls can be made up in advance and stored, cooked or uncooked, for up to 4 days in the refrigerator.
  • Hack:  Lay sausage balls, cooked or uncooked, in a single layer on a baking sheet and place in freezer until solid.  Transfer to a freezer bag or airtight container and store in the freezer for up to 4 months.
Keyword appitizer, breakfast sausage, buffet, gluten-free, ground sausage, hors d'oeuvres, italian sausage, keto, low carb, maple sausage, meatball sandwich, meatballs

Did you know?  It’s likely that meatballs did not originate in Italy!  Click here for some fun facts about meatballs!

Suggestion:  Serve these sausage balls with fresh whole cranberry sauce or honey mustard dipping sauce.

Homemade Rolled Chocolate Cookies

Rolled chocolate cookies are fun to make and taste great! Lily-Rose gives this recipe two thumbs up so round up your little ones and give it a try!

Rolled Chocolate Cookies

Rolled Chocolate Cookies

Course Dessert
Servings 36 cookies
Calories 140 kcal

Ingredients
  

  • cups flour
  • cup cocoa powder
  • ½ tsp baking powder
  • ½ tsp salt
  • cups vegetable shortening
  • cups sugar
  • eggs, room temperature
  • 1 tsp vanilla extract

Instructions
 

  • Preheat oven to 375℉.
  • Combine flour, cocoa powder, baking powder and salt in a mixing bowl.  Set aside.
  • Put shortening, sugar, eggs and vanilla in the bowl of a stand mixer with the paddle attached.  Mix on medium speed until well combined and light in color.  
  • Turn the mixer speed to low and add flour mixture, ½ cup at a time, until it’s all incorporated into the shortening mixture.
  • Place cookie dough onto a sheet of parchment paper and roll to ¼“ thickness.  Use a cookie cutter to cut into individual figures. Peel cookie dough away from shaped cookies.  Flip the parchment paper over onto a greased cookie sheet and gently peel cookies off and onto the cookie sheet.
  • Roll out the remaining dough on the parchment paper and cut with cookie cutters.  Continue until all the dough is used.
  • Bake cookies for 7-9 minutes or until there are no wet spots on top of them.  Allow cookies to cool on the cookie sheet for 5 minutes and remove to a cooling rack.
  • Decorate with powdered sugar, glaze or frosting, if desired.
  • Hack:  Cookies can be stored in an airtight container at room temperature for up to 10 days or tightly wrapped and frozen for up to 6 months.
  • Hack: Unbaked dough can be stored in an airtight container in the refrigerator for up to 3 days or tightly wrapped and frozen for up to 6 months.
Keyword buffet, chocolate cookies, cookie, cooking video, dessert, holiday baking, kids recipe, party food, picnic food, rolled cookies, sweets

Read my review of the KitchenAid Artisan Series 5 Quart Tilt-Head Stand Mixer here.

To see more videos from Lily-Rose and her friends, check out our YouTube channel!  Don’t forget to like, subscribe and press that notification button so you won’t miss any new videos!

Pineapple Cream Cheese Spread

Don’t let that spiny skin intimidate you! Pineapple Cream Cheese Spread is a quick and easy treat to serve on crackers, bagels or in a sandwich.

Pineapple Cream Cheese Spread

Pineapple Cream Cheese Spread

Course Snack
Servings 2 tbsp
Calories 62 kcal

Ingredients
  

  • 1 cup cream cheese, softened (8 oz block)
  • 1 8 oz can crushed pineapple, NOT drained
  • ¼ cup chopped pecans

Instructions
 

  • Place all ingredients in the bowl of a stand mixer and combine using the paddle attachment.
  • Cover mixture tightly and refrigerate for at least one hour to allow flavors to meld.
  • Serve with bagels, crackers, shortbread or sliced fruit.
  • Hack: Leftovers can be stored in the refrigerator for up to 7 days.
Keyword buffet, buffet food, canned pineapple, cream cheese, cream cheese spread, pineapple, pineapple spread

Pineapple is sweet enough to rival most candies — and it packs way more health benefits.

Suggestion: Slather some of this spread on a toasted oatmeal honey roll for a quick and delicious light meal!

Old Fashioned Peanut Butter Cookies

When was the last time you had old-fashioned peanut butter cookies? They’re a tried and true crowd-pleaser…just like Grandma used to make!

Old Fashioned Peanut Butter Cookiesd

Old Fashioned Peanut Butter Cookies

Course Dessert
Servings 1 cookie
Calories 100 kcal

Ingredients
  

  • ½ cup vegetable shortening
  • ¾ cup creamy peanut butter
  • cup brown sugar
  • 3 tbsp milk
  • 1 tbsp vanilla
  • 1 egg
  • cup flour
  • ¾ tsp salt
  • ¾ tsp baking soda

Instructions
 

  • Preheat the oven to 375℉.
  • Cream shortening, peanut butter and brown sugar until well combined and fluffy. Add milk, vanilla and egg. Mix just until combined.
  • In a separate bowl, mix flour, salt and baking soda. Add to the creamed mixture and stir to combine.
  • Drop by heaping teaspoonfuls 2 inches apart on an ungreased cookie sheet. Dip a fork in sugar and press lightly twice on one cookie, flattening it slightly to create a crisscross pattern. Repeat for each cookie.
  • Bake for 7-8 minutes until set and just beginning to brown on the edges. Do not overbake, as cookies will continue to cook on the hot cookie sheet after removing them from the oven.
  • Allow cookies to rest on the cookie sheet for 2 minutes and then remove to a cooling rack.
  • Yield: 3 dozen cookies
  • Hack: Store cookies in a tightly sealed container at room temperature for up to 5 days.
  • Hack: Cookies can be frozen for up to 3 months. Place cookies on a cookie sheet lined with parchment paper and place them in the freezer until completely frozen. Remove to a sealable freezer bag and place in a freezer-safe container. To thaw, remove the desired number of cookies from the bag and place them on a paper towel-lined plate. Allow to thaw completely before serving.
Keyword buffet, childrens recipes, cookies, cooking video, dessert, homemade cookies, instructional video, Lily Rose Kindergarten Cook, old fashioned, peanut butter, picnic food, vegetable shortening

For more from Lily and her friends, subscribe to her YouTube Page.  Don’t forget to like your favorite videos!

Do you love peanut butter?  Try sesame peanut butter noodles!  They’re spicy, nutritious and super easy to prepare!

Cheesy Black Bean Dip

 

Cheesy Black Bean Dip
Cheesy Black Bean Dip

Cheesy Black Bean Dip

 

⅔ cup dried black beans

4 cups water, divided

3 tablespoons extra-virgin olive oil

1 red onion, minced

3 garlic cloves, minced (3 tsp)

¼ cup tomato paste

¾ teaspoons smoked paprika

¼ teaspoon red-pepper flakes

½ teaspoon ground cumin

¼ cup boiling water

Salt and pepper to taste

¾ cup grated Cheddar (3 oz)

 

Cover beans with 2 cups of water and allow to soak for 6 – 12 hours. Drain and rinse.

Add 2 cups of water and beans to a saucepan. Turn heat to medium. Cover and simmer for 45-60 minutes or until tender, checking occasionally to ensure there is enough water to keep beans from scorching. Drain excess water, if necessary.

(NOTE: The above step can be done ahead. Store beans tightly covered in the refrigerator for up to 3 days.)

Heat the oven to 475 degrees.

Heat olive oil in a saute pan over medium-low heat. Add onions and saute for 5 -10 minutes until translucent but not browned. Add garlic and saute until fragrant, about one minute.

Stir in the tomato paste, paprika, red pepper flakes and cumin and saute for 30 seconds.

Add the beans, water and generous pinches of salt and pepper, and stir to combine. Transfer to an oven-safe dish and sprinkle the cheese evenly over the top. Bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you’d like, run the skillet under the broiler for 1 or 2 minutes.

Serve immediately with corn chips, crusty bread, pita or rice.

 

6 servings, 245 calories per serving (dip only)

Hack: Freeze leftover portions sealed in serving-sized portions for future use. Allow to thaw completely in the refrigerator before reheating.

Hack: One cup of frozen onions can be substituted for fresh onion in this recipe.

 

 

 

Easy Classic Bread Pudding

Who doesn’t love freshly made easy classic bread pudding? It comes together quickly, can be assembled up to 12 hours in advance and is inexpensive to make.

Easy Classic Bread Pudding

Easy Classic Bread Pudding

Course Dessert
Servings 3
Calories 260 kcal

Ingredients
  

  • 2 cups loosely packed cups sturdy bread, cut into cubes (2-3 slices)
  • 2 tbsp raisins
  • 1 tbsp butter, melted
  • 1 egg, beaten
  • ½ cup milk
  • 3 tbsp sugar
  • ¼ tsp cinnamon
  • ¼ tsp vanilla

Instructions
 

  • Toss bread and raisins in an greased oven-safe 4 cup casserole.
  • In a small bowl, mix butter, egg, milk, sugar, cinnamon and vanilla. Pour over bread and toss to combine.
  • Bake at 350℉ for 20 minutes or until a knife inserted in the center comes out clean (with an internal temp of 160℉)
  • Serve warm or cold.
  • Hack: Any type of sturdy, plain bread can be used for bread pudding. Stale bread works as well but wait at least 30 minutes to bake so the liquid can soften the bread.
  • Hack: Assembled bread pudding can be stored, covered, in the refrigerator for up to 12 hours before baking.
  • Hack: Store leftovers in the refrigerator for up to 5 days or frozen for up to 3 months.
Keyword baked dessert, bread casserole, bread pudding, buffet, day-old bread, dessert, egg casserole, raisins, stale bread, vegetarian

Did you know?  Bread is one of the most widely consumed food in the world and bread pudding evolved as a way to use up the stale scraps.  Check out more fun facts here.

Suggestion:  Drizzle this delicious dessert with some homemade caramel or vanilla dessert sauce!

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