Posts by Pws Builder
Caramel 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
Caramel Pumpkin Pie is such a flavor sensation 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, a little bitterness, and a darker, more adult sweetness that wakes everything up. This is a pumpkin…
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 /…
Read MoreSeven Layer Cake
Seven Layer Cake is closely related to the Hungarian classic Dobos Torte, both of which are rooted in Central and Eastern European baking traditions. Dobos Torte, was created by pastry chef József Dobos in 1884 and quickly became a symbol of refined European patisserie. Both cakes consist of alternating layers of thin sponge cake and…
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