Category: Menu Options

Red Velvet Heart Torte Recipe

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tort

SERVINGS: 14
TIME: Prep: 25 min. Bake: 30 min. + cooling

 

Ingredients:

 

* 1 package (18-1/4 ounces) red velvet cake mix
* 1 carton (6 ounces) raspberry yogurt
* 1/3 cup confectioners’ sugar
* 1 carton (12 ounces) frozen Cool Whip® whipped topping, thawed
* 1 cup raspberry pie filling

 

Directions:

 

Prepare cake batter according to package directions. Pour into two greased and floured 9-in. heart-shaped baking pans. Bake at 350° for 30-33 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

 

In a large bowl, combine yogurt and confectioners’ sugar; fold in whipped topping. Split each cake into two horizontal layers. Place one bottom layer on a serving plate; top with a fourth of the yogurt mixture. Repeat layers three times. Spread pie filling over the top to within 1 in. of edges. Cover and refrigerate until serving. Yield: 14 servings. Editor’s Note: This recipe was tested with Duncan Hines red velvet cake mix.
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DIY Puff Pastry Hearts

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hearts

SERVINGS: 36
TIME: Prep: 1 hour + chilling Bake: 10 min./batch + cooling

Ingredients:
3/4 cup sugar, divided
3 tablespoons cornstarch
1/4 teaspoon salt
6 egg yolks, beaten
1-1/2 cups milk
1/2 to 1 teaspoon rum extract
1/2 teaspoon vanilla extract
1-1/2 cups heavy whipping cream
2 packages (17.3 ounces each) frozen puff pastry, thawed
1 jar (12 ounces) seedless raspberry preserves
2 cups fresh raspberries
Confectioners’ sugar

Directions:

In a bowl, whisk 1/2 cup sugar, cornstarch, salt and egg yolks. In a large saucepan, bring the milk and remaining sugar to a boil; remove from the heat. Stir a small amount into egg yolk mixture; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in extracts. Cover and refrigerate for 2-3 hours or until chilled.

In a large mixing bowl, beat the cream until soft peaks form. Fold into custard. Cover and refrigerate until serving.

Roll out pastry on a lightly floured surface. Cut with a 3-1/2-in. heart-shaped cookie cutter. Place 1 in. apart on parchment paper-lined baking sheets. Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks to cool.

Just before serving, warm preserves in a small saucepan; drizzle some onto dessert plates. Split puff pastry hearts in half. Place bottom halves on plates; spread each with 2 tablespoons of filling. Replace tops; drizzle with remaining preserves. Garnish with raspberries and confectioners’ sugar. Yield: 3 dozen.

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DIY Tuxedo Strawberries

natasha 1 Comment

strawberry 

Dress up your traditional chocolate covered strawberries for the wedding occasion. These cute little strawberries could cost you four dollars each if you bought them pre-made but now you can get them at a faction of the price! Make these ahead of time and serve them at your bridal shower, rehearsal dinner, or even the wedding!

SERVINGS: 18

TIME: Prep: 1 hour + chilling

Ingredients:
18 medium fresh strawberries with stems
1 cup vanilla or white chips
3-1/2 teaspoons shortening, divided
1-1/3 cups semisweet chocolate chips

Directions:
Line a tray or baking sheet with waxed paper; set aside. Wash strawberries and pat until completely dry.
   

In a microwave-safe bowl, melt vanilla chips and 1-1/2 teaspoons shortening at 70% power; stir until smooth. Dip each strawberry until two-thirds is coated, forming the tuxedo shirt, allowing excess to drip off. Place on prepared tray; chill for 30 minutes or until set.
   

Melt chocolate chips and remaining shortening. To form the tuxedo jacket, dip each side of berry into chocolate from the tip of the strawberry to the top of vanilla coating. Repeat on the other side, leaving a white V-shape in the center. Set remaining chocolate aside. Chill berries for 30 minutes or until set.
   

Remelt reserved chocolate if necessary. Using melted chocolate and a round pastry tip #2, pipe a bow tie at the top of the white V and three buttons down front of shirt. Chill for 30 minutes or until set. Store in the refrigerator in a covered plastic container for up to 1 day. Yield: 1-1/2 dozen.

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Wedding Swan Cream Puffs

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swan cream puffs 

Here is a unique take on the traditional cream puff that your guests’ will love!

SERVINGS: 36

TIME: Prep: 55 min. + chilling Bake: 35 min. + cooling

Ingredients:
1 cup water
1/2 cup butter, cubed
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
2 packages (3.4 ounces each) instant vanilla pudding mix
2 tablespoons seedless raspberry jam, optional
Confectioners’ sugar

Directions:
In a heavy saucepan over medium heat, bring the water, butter and salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until smooth and shiny.
   

Cut a small hole in the corner of pastry bag or heavy-duty resealable plastic bag; insert round pastry tip #7. Fill bag with batter. On a greased baking sheet, pipe 3 dozen 2-in.-long “S” shapes for the swan necks, making a small dollop at the end of each for the head. Bake at 400° for 5-8 minutes or until golden brown. Remove to wire racks to cool.
   

For swan bodies, drop remaining batter by 36 level tablespoonfuls 2 in. apart onto greased baking sheets. With a small icing knife or spatula, shape batter into 2-in. x 1-1/2-in. teardrops. Bake at 400° for 30-35 minutes or until golden brown. Cool on wire racks.
   

Meanwhile, prepare pudding according to package directions for pie filling; chill.
   

Just before serving, cut off top third of swan bodies; set tops aside. Remove any soft dough inside. Spoon filling into bottoms of puffs. Top each with a small amount of jam if desired. Cut reserved tops in half lengthwise to form wings; set wings in filling. Place necks in filling. Dust with confectioners’ sugar; serve immediately. Yield: 3 dozen. Tip: Pudding makes these swans a last-minute dessert. If you want to refrigerate the cream puffs several hours before serving, consider filling with sweetened whipped cream instead.
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DIY Candied Flowers

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flowers

Candied flowers are a wonderful way to dress-up desserts and drinks at your wedding. Often, brides felt that they needed a caterer to achieve this gorgeous look. Well, not anymore! Here is the recipe to make your own candied flowers, courtesy of the April and May addition of Taste of Home.

Prep: 30min + standing
2 teaspoons meringue powder
2 tablespoons water
40 to 50 edible blossoms or flower petals of your choice, such as pansies, edible orchids, or rose petals
1-1 ¼ cups super fine sugar

In a small bowl, dissolve meringue powder in water. Lightly brush over all sides of flower to coat completely. Sprinkle with sugar. Let dry on wax paper lined baking sheet for 1-2 days. Use as a garnish for dessert. Yields 40-50 candied flowers.

*Make sure the flowers you pick are edible and have no been treated with chemicals.

Pic

Salsa Bar!

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salsa bar

Spice up your wedding, literally, with a salsa bar! Treat your guests to a lovely display of chips and various salsas. Place the chips in beautiful tall glass containers. Have a variety of salsas out to please every guest. Make sure you label the salsas as mild, medium, or hot, because you don’t want the flower girl dashing for the drink station! This is a great appetizer or a late night snack for your guests to enjoy after all of their dancing. Another option is to have this station out the whole night and let your guests munch the entire evening!

Variety is Key for 2008

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cake 

When I went for my cake tasting, it was so hard to choose what flavor to have for my wedding cake. So, what did I do? I got a different flavor for every tier of the cake! I am not alone on giving variety at the wedding. Choosing a different flavor for every tier has become one of the biggest trends for 2008. I loved this idea because it gives your guests some variety and allows you to venture out of the realm of vanilla buttercream and experience something new. One thing you should keep in mind is that traditionally the cake is cut from the bottom tier. So… if you or your fiancé are cake smashers, then I recommend going with a flavor that will not stain as much on that tier. Stay away from jams and jellies or other stain prone ingredients, unless you want that beautiful dress to have a big stain in the front!