Archive for the ‘Vanilla’ Category

Watkins Chocolate Covered Eggs

Saturday, April 15th, 2017

1/4 cup butter, softened

1 jar (7 ounces) marshmallow creme

1 teaspoon Watkins Vanilla Extract

3 cups plus 1 tablespoon confectioners’ sugar, divided

3 to 4 drops Watkins Food Coloring, your choice of color

2 cups (12 ounces) white baking chips or semisweet chocolate chips

2 tablespoons shortening

Icing of your choice

Assorted decorating candies

In a large bowl, beat the butter, marshmallow creme and vanilla until smooth. Gradually beat in 3 cups confectioners’ sugar. Place 1/4 cup butter mixture in a bowl; add food coloring, and mix well. Shape into 24 small balls; cover and chill for 30 minutes. Wrap plain mixture in plastic wrap; chill for 30 minutes.

Dust work surface with remaining confectioners’ sugar. Divide plain dough into 24 pieces. Wrap one piece of plain dough around each yellow ball and form into an egg shape. Place on a waxed paper-lined baking sheet; cover with plastic wrap. Freeze for 15 minutes or until firm.

In a microwave, melt chips and shortening; stir until smooth. Dip eggs in mixture; allow excess to drip off. Return eggs to waxed paper. Refrigerate for 30 minutes or until set. Decorate with icing and decorating candies as desired. Store in an airtight container in the refrigerator. Yield: 2 dozen.

Let’s get cooking with Watkins! Just use the products yourself, then share the story of the great Watkins products and business… that’s the recipe for sweet success! Find out more about it HERE!

Bon appetit!

Terry

(626)536-3654

terry@simplyappetizing.com

Watkins Coconut Italian Cream Cake

Wednesday, February 1st, 2017

5 large eggs, separated

1 cup butter, softened

1-2/3 cups sugar

1-1/2 teaspoons Watkins Vanilla Extract

2 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1-1/3 cups flaked coconut

1 cup chopped pecans, toasted

Frosting

12 ounces cream cheese, softened

6 tablespoons butter, softened

2-1/4 teaspoons Watkins Vanilla Extract

5-2/3 cups confectioners’ sugar

3 to 4 tablespoons heavy whipping cream

1/2 cup chopped pecans, toasted

1/4 cup toasted flaked coconut, optional

Place egg whites in a small bowl; let stand at room temperature 30 minutes.

Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment paper; grease paper.

In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut and pecans.

With clean beaters, beat egg whites on medium speed until stiff peaks form. Gradually fold into batter. Transfer to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners’ sugar and enough cream to reach spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with pecans and, if desired, coconut. Refrigerate leftovers. Yield: 16 servings.

Let’s get cooking with Watkins! Just use the products yourself, then share the story of the great Watkins products and business… that’s the recipe for sweet success! Find out more about it HERE!

Bon appetit!

Terry

(626)536-3654

terry@simplyappetizing.com

Watkins Chocolate Spice Cake with Caramel Icing

Thursday, January 26th, 2017

3 ounces unsweetened chocolate, chopped

1/2 cup butter, softened

1 cup sugar

1 cup packed brown sugar

3 eggs

2 cups cake flour

3 teaspoons baking powder

1 teaspoon Watkins Cinnamon

1/2 teaspoon salt

1/2 teaspoon Watkins Allspice

1/8 teaspoon Watkins Cloves

1-1/3 cups milk

Icing

1 cup plus 2 tablespoons packed brown sugar

3/4 cup heavy whipping cream

6 tablespoons butter, cubed

1-1/2 cups confectioners’ sugar

1/4 teaspoon Watkins Vanilla Extract

Caramel popcorn with peanuts, optional

Preheat oven to 350°. Line bottoms of two well-greased 9-in. round baking pans with parchment paper; grease paper. In a microwave, melt chocolate; stir until smooth. Cool slightly.

In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate. In another bowl, whisk flour, baking powder, cinnamon, salt, allspice and cloves; add to creamed mixture alternately with milk, beating well after each addition.

Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

In a small saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring occasionally. Cook and stir 3 minutes. Remove from heat; gradually beat in confectioners’ sugar and vanilla.

Place one cake layer on a serving plate; pour half of the warm icing over the cake. Top with remaining cake layer. Pour remaining icing over top of cake. If desired, top with caramel popcorn. Yield: 12 servings.

Let’s get cooking with Watkins! Just use the products yourself, then share the story of the great Watkins products and business… that’s the recipe for sweet success! Find out more about it HERE!

Bon appetit!

Terry

(626)536-3654

terry@simplyappetizing.com

Watkins Chocolate Snowballs

Saturday, December 17th, 2016

Watkins Chocolate Snowballsbaking-vanilla

3/4 cup butter, softened

1/2 cup sugar

1/2 teaspoon salt

1 large egg

2 teaspoons Watkins Vanilla Extract

2 cups all-purpose flour

1 cup chopped pecans or walnuts

1 cup (6 ounces) chocolate chips

Confectioners’ sugar

Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy. Beat in egg and vanilla. Gradually beat in flour. Stir in pecans and chocolate chips.

Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 15-20 minutes or until set and bottoms are lightly browned. Cool on pans 2 minutes.

Roll warm cookies in confectioners’ sugar. Cool completely on wire racks. If desired, reroll cookies in confectioners’ sugar. Yield: about 4 dozen.

Let’s get cooking with Watkins! Just use the products yourself, then share the story of the great Watkins products and business… that’s the recipe for sweet success! Find out more about it HERE!

Bon appetit!

Terry

(626)536-3654

terry@simplyappetizing.com