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Frosting and Filling Recipes, page 2

 


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Cinnamon Ancho Buttercream 

Just the right amount to frost Cinnamon Wafer Cookies. I made the cookies very tiny for just that one little bite. I used a large star tip and an disposable decorating bag, but a quick dollop with spatula or spoon would work equally well. Intriguing flavor with the cinnamon and ancho chili powder make this frosting particularly great on anything chocolate.

Makes about 2 cups frosting

1 stick unsalted butter, at room temperature
1½ cups confectioners' sugar
1 teaspoon cassia cinnamon
1 teaspoon ancho chili powder
1 teaspoon vanilla

The butter must be at room temperature for this. If it is too cold, it will not combine properly. Place the butter, confectioners sugar, cinnamon and ancho chili powder in the bowl of a stand mixer. Start on very low to combine, then increase speed to about medium. Continue to beat for about 8 minutes. Add in the vanilla and beat well to combine.

Cinnamon Ancho Buttercream
Cinnamon Ancho Buttercream,
shown on
Chocolate Wafer Cookies
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Pecan Praline Sauce 

I created this sauce to go on my Blondies recipe, though it would be most excellent over ice cream.

2 tablespoons unsalted butter
1 cup light brown sugar
1 tablespoon cornstarch
2 tablespoons dark corn syrup
¾ cup evaporated milk
½ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon cinnamon
¼ teaspoon Pralines & Cream flavoring, optional
2 tablespoons cold unsalted butter, in ½-inch cubes

¾ cup pecan pieces

Combine the first 5 ingredients in a saucepan. Bring to a boil and cook for about 6 to 8 minutes. Off the heat, add in the salt, vanilla, cinnamon and flavoring if desired. Add in the cold cubes of butter, two at a time, stirring until completely melted before add in the next two pieces, until all incorporated. Fold in the pecans.


Pecan Praline Sauce over Blondies
Pecan Praline Sauce served over Blondies
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White Chocolate Ganache 

 A version of ganache that is light colored and therefore tintable. In this photo I tinted it pink to fill little meringues for a Princess Party, locally. Keep in mind the actual color is quite yellow, so any tint will not be 100% true. 

10 ounces good quality white chocolate, finely chopped
2/3 cup heavy cream
1½ tablespoon unsalted butter

Set the chopped white chocolate in a bowl. Heat the heavy cream until it just comes to below a boil. Add cream to chocolate in the bowl and stir until the chocolate melts. Add in the butter and stir until combined. Allow to cool completely before using.

NOTES: I used a large open star icing tip to fill the little meringues, but this is completely unnecessary. It makes a beautiful presentation, but can be accomplished with a small teaspoon.

White Chocolate Ganache
White Chocolate Ganache, tinted pink

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Apricot Filling 

This filling makes a nice thick paste that is suitable for filling cookies, bars or Kifli. It will hold up during baking, not easily leaking as will store bought fillings. It has intense apricot flavor, making it an excellent filling for blander pastry. May need thinning if used to fill a cake, for easier spreading.

Makes approximately 1½ cups

1½ cups dried apricots (pitted)
2/3 cup water
1 teaspoon grated lemon zest
3 tablespoons lime juice
1/3 cup granulated sugar

Place all ingredients into a saucepan and bring to a boil. Reduce the heat, cover and simmer for 25 to 30 minutes, until most of the water has evaporated. Cool slightly; pour into a food processor. Process until just smooth. Store any unused portions in the refrigerator.




Apricot Filling, used in Kifli; ready to bake

Kifli baked with Apricot
& Prune Fillings
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Prune Filling  (Lekvar)

This recipe is an alternate that I use for Kifli at Christmas time, but it makes a wonderful thick and rich filling for any application, as well as a good spread on bread.

Makes approximately 1½ cups

1½ cups pitted prunes
2/3 cup water
1 teaspoon grated lemon zest
3 tablespoons lemon juice
1/3 cup brown sugar

Place all ingredients into a saucepan and bring to a boil. Reduce the heat, cover and simmer for 25 to 30 minutes, until most of the water has evaporated. Cool slightly; pour into a food processor. Process until just smooth. Store any unused portions in the refrigerator.


Prune Filling on Kifli Dough
Prune Filling on Kifli dough
Prune filling in Baked Kifli
Prune Filling in Baked Kifli
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