Posts by Pws Builder
The Friday Baking Project
Double Chocolate Raspberry Trifle
PRINT Double Chocolate Raspberry Trifle Yield: One 8-inch trifle Number of servings: 12 Difficulty: Moderate Special equipment required for each of the three mousses and the assembly: Pre-recipe preparations for each of the three mouses: Ingredients: 1 recipe Basic Sponge Sheet½ cup raspberry jam 12 oz fresh raspberries Chocolate Velvet Mousse: (you will need two…
Read MoreCaramel Pumpkin Pie
PRINT Caramel Pumpkin Pie Yield: 1 nine-inch pie # of Servings: 8 to 10 servings Difficulty: Moderate Ingredients:Pastry shell: 1 recipe Pâte Brisée or Pie Dough Pumpkin Filling: 1 cup (7 oz / 198 g) granulated sugar ⅓ cup water 2 cups (16 fl oz) heavy cream 1 (15 oz) can pure pumpkin (not pie…
Read MoreCaramel Pumpkin Pie
This Caramel Pumpkin Pie is so good because it fixes the two weak links in a standard pumpkin pie: flat sweetness and one-note texture. Straight pumpkin custard is mellow. Add caramel and you suddenly get toasted sugar, and a darker, more adult sweetness that wakes everything up. This is a pumpkin pie your guests will…
Read MoreCinnamon Sugar Muffins
PRINT Cinnamon Sugar Muffins Yield: 8 muffins # of Servings: 8 Method: Creaming Difficulty: Easy Ingredients 1 ½ cups (7 oz / 198 g) all-purpose flour, sifted 1 ½ tsp (.25 oz / 7 g) baking powder ½ tsp (.10 oz / 3 g) baking soda ⅓ tsp (.10 oz / 2 g) salt ½…
Read MoreCinnamon Sugar Muffins
These Cinnamon Sugar Muffins were a hit with our tasting group. These nutmeg-scented breakfast treats are, while still warm from the oven, dipped in melted butter and rolled in cinnamon sugar. The result? A soft, flavorful muffin with a delicately crisp, sweet exterior that pairs beautifully with strong morning coffee. Buttermilk plays an important role…
Read MoreFlag Cupcakes
PRINT Yield: 26 mini cupcakes # of Servings: 12 Method: Modified Creaming Difficulty: Moderate Ingredients: Cupcakes: 1 ¾ cup (8 oz / 227 g) cake flour, sifted 1 ¾ tsp (.3 oz / 9 g) baking powder ¼ tsp baking soda ½ cup (4 oz / 113 g) unsalted butter, room temperature1 cup less 2…
Read MoreFlag Cupcakes
Outdoor July 4th celebrations often call for festive foods that are easy to serve to a crowd. These delicious mini cupcakes fit the bill and look right at home on a dessert table alongside watermelon slices, strawberries, or a mixed berry salad. The tender sour cream cupcakes can be made ahead and frozen—making prep the…
Read MoreLemon Almond Cake
PRINT Lemon Almond Cake Yield: 1 9” cake # of Servings: 8 -10 Method: Modified creaming Difficulty: Easy Ingredients: 6 egg yolks½ cup (3.5 oz / 99 g) granulated sugar 2 cups (7.05 oz / 200 g) almond flour 1 tsp lemon zest3 tbl fresh lemon juice½ tsp almond extract 6 egg whites¼ tsp salt¼…
Read MoreSour Cream Poppy Seed Cake
PRINT Sour Cream Poppy Seed Cake Yield: 1 10” Bundt cake # of Servings: 10 -12 Method: Modified creaming Difficulty: Easy Ingredients: Special tools and equipment needed: Pre-recipe preparations: Directions Cake: Baking tips:
Read MoreThin and Crisp Chocolate Chip Cookies
PRINT Thin and Crisp Chocolate Chip Cookies Yield: 18 cookies # of Servings: 18 Method: Creaming Difficulty: Easy Ingredients: 1 cup + 2 tbl (5.25 oz / 148 g) all-purpose flour¼ tsp baking soda¼ tsp salt 10 tbl (5 oz / 142 g) unsalted butter, room temperature¼ cup + 4 tsp (4.4 oz /…
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