Announcing the release of my first published book,
"Gourmet Cupcakes: From Scratch - Simple & Easy."
Yes, they are simple recipes. Some may have a few more steps than others, but they really are worth the time. There are a few that can be converted to cakes, and they say that they can. Remember to use quality ingredients. For Cocoa, you can always use Ghiradelli cocoa. You may purchase the book from amazon.com or direct from me.
I wish you many fun baking adventures in the kitchen!
Purchase your autographed book today! Only $7.99 plus $3 shipping/handling!
(Please note: Orders to International destinations, Hawaii, Puerto Rico, will be e-mailed a PDF File. If you are interested in the hard copy version, please e-mail me direct at email@example.com. The mail rates are different in these areas.)
YOU MAY NOW PURCHASE A PDF VERSION OF THE BOOK FOR ONLY $10!
(Please note: orders placed on Saturday, Sunday, Holidays or the following dates (Sept. 9, Oct. 7-10) will be electronically delivered the next business day.)
NO SPREAD SUGAR COOKIE RECIPE:
1 cup unsalted butter, softened
3 oz. cream cheese, softened
3/4 cup granulated sugar
1 large egg
1 tsp lemon or almond extract
3 cups AP flour (I prefer King Arthur) - sifted
Make ahead cookie dough the night prior: cream the butter and cream cheese, then add sugar and mix until light and fluffy. Add extract. Beat in egg. Add flour in portions while mixing so you do not have lumps. Do not overmix. Once mixed, roll dough in large ball, then divide, create discs and wrap in plastic wrap. Place in the refrigerator for 2 hours or overnight.
To bake: PreHeat oven to 350 degrees F. Remove dough from refrigerator and allow to sit at room temperature for one hour or until cold and not too firm. Use a sheet of wax paper on the bottom and top placing the dough inbetween, then roll out to a little under a half an inch (1/2") height. Using 3" or 4" cookie cutters (coat the bottom of the cookie cutters with flour, by placing flour on a plate, then the cookie cutter), cut but do not twist or wiggle as you want that cut action to seal the dough so it does not spread. Place on cookie sheet about 1/2" apart and bake for 10 to 13 minutes or until a very light brown color forms at edges. Do not overbake. Makes approximately 36 cookies. Use either royal icing or fondant to decorate.
OATMEAL PEANUT BUTTER CHOCOLATE CHIP COOKIES:
Pre-heat oven to 350 degrees. Prepare two cookie sheets with parchment paper. Mix butter with sugar, add peanut butter, extract and two beaten eggs. In another bowl sift flour, add oats, salt and baking soda. Add dry mixture to wet and combine until smooth. Do not over mix. Fold in chocolate chips. Drop teaspoon full of batter onto cookie sheet and bake for 11-13 minutes. Cool completely before removing from pan. Enjoy with some ice cream!
GOURMET KEY-LIME CUPCAKE
The Key-Lime Gourmet Cupcake Recipe along with the Key-Lime Filling and Lemon-Key Lime Frosting Recipes are available for only $1.00! These Ro Zinniger created recipes are "family, friend and student" tested, and is a wonderful recipe to have in your recipe references! In the payment instructions, please make sure to add an e-mail address where you want the file sent. These recipes, along with tips and tricks, are not in the Gourmet Cupcakes recipe book.
(Please note: orders placed on Saturday, Sunday, or Holidays will be electronically delivered the next business day.)
GOURMET CAKE, FILLING & FROSTING RECIPES CREATED BY Ro Zinniger
I am so excited to be able to share these fabulous recipes that I have created and tested on my family, friends and students. (I am sharing the successful recipes!) The process has been tedious and I have created recipes from recreating old and adapting from others to provide delicious results! The following are available for purchase for $2.50 each via PayPal:
You may add one or all to your shopping cart. Please indicate the e-mail address you would like the file sent to by adding instructions to the merchant or you may email me at firstname.lastname@example.org. (Please note: orders placed on Saturday, Sunday, Holidays or the following dates (Sept. 9, Oct. 7-10) will be electronically delivered the next business day.)
Stabilized Faux Decorator Buttercream Icing:
This buttercream recipe is perfect for icing cakes in the Summer time, for use under fondant, and for piping decorations.
(4) Cups C&H powdered sugar, sifted after measuring
(2) tsp. Meringue powder
(1) cup high ratio shortening (found at cake shops) (or, 3/4 cup shortening, 1/4 cup unsalted butter, softened - in the Winter months)
(1) tsp. clear extract or oils (I use LorAnn's Gourmet Oils)
4-6 Tblspns water or non-dairy creamer or whipping cream (for a fuller icing, although then your icing won't be stabilized)
Mix the shortening, extract or oil, slowly and add the meringue powdered and powdered sugar slowly along with 2 Tblspns of liquid. Alternate sugar and liquid until combined. Mix on Medium for a minute. Do not over mix or shortening will become grainy. Add more liquid if mixture is too thick.
Yields 3 cups
Royal Icing Recipe
This recipe was passed on at Confectionery Arts School, and is a no-fail royal icing recipe for design work on cakes, cookies, and cupcakes!
Place meringue powder and water in bowl and beat until stiff, then I add the powdered sugar with cream of tartar slowly - do not dump in. Once incorporated, beat at high speed until icing forms stiff peaks – about 5 minutes to 7 minutes. Store in the refrigerator if needed, and rebeat before use.
Base Pound Cake Recipe - Great for Carving and Base Fondant Cakes!
• 1/2 pound (2 sticks) butter
• 3 cups sugar
• 1 cup sour cream
• 1/2 teaspoon baking soda
• 3 cups all-purpose flour
• 6 large eggs
• 1 teaspoon vanilla
Preheat oven to 325 degrees F. In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating each egg 1 at a time. Add the vanilla and pour the mixture into a prepared parchment/baking sprayed 10" x 3" pan. Bake for 1 hour 20 minutes. Allow to cool in pan for 15 minutes, remove and cool on rack for another 20 minutes.
I use this base recipe and change it up with substitutions. It is a nice firm, dense cake that holds up to carving! Throw in a LorAnn's flavored emulsion to change the flavor! Enjoy!