baking – Bloomery SweetShine

December 1, 2016 Sarah Murphy

Cranberry Clementine Bundt Cake

Say WHAT!? Oh, yes. Fresh cranberries and clementine zest give this cake an excellent flavor, and we push it right over the edge with our Cranberry Clementine SweetShine glaze.

Here’s what you need:

1 1/2 c. fresh cranberries

1 Tbsp. clementine zest

3 eggs

2 tsp. baking powder

1 1/2 c. flour

1 c. powdered sugar

1/4 tsp. salt

1 1/8 c. sugar

1/2 c. butter

1 c. sour cream

2 Tbsp. Cranberry Clementine SweetShine

juice of 2 clementines

*Preheat oven to 350 degrees

First, cream together butter and sugar until combined.

Add eggs 1 at a time, mixing until incorporated.

Add clementine zest.

Add clementine juice.

Add sour cream, and mix until incorporated.

Add flour.

Add salt.

Add baking powder, and mix until combined.

Add 1/4 c. cranberries and stir.

Grease a bundt pan and evenly sprinkle with 2 Tbsp. sugar.

Pour 1/4 c. cranberries into the pan.

Pour batter into prepared pan and bake for 50-55 minutes or until pick inserted in center comes out clean.

Let cake sit in pan for 5 minutes after removing from oven, then turn cake over on a wire rack to cool.

While cake cools, prepare glaze by mixing powdered sugar with Cranberry Clementine SweetShine and whisk to combine.

Pour over cooled cake.

Enjoy!

November 4, 2016 Sarah Murphy

Cheesecake Baked Apples

The days are a little shorter, the nights are a little colder, and all we want is to be all warm and cozy. One bite of these ooey gooey cheesecake baked apples will take you there.

Here’s what you need:

4 apples

1 oz Ginger SweetShine

4 Tbsp. melted butter

2 Tbsp. brown sugar

1 tsp. cinnamon

2 blocks cream cheese, softened

1/2 c. powdered sugar

1/2 tsp. vanilla extract

pecans

Preheat oven to 400 degrees.

Gala apples have a mildly sweet flavor that makes them perfect for baking, but use whichever variety you prefer.

Cut off the tops.

And scoop out the insides.

In a mixing bowl combine butter, brown sugar, and cinnamon.

Stir to dissolve sugar.

Add Ginger SweetShine and stir again.

Place apples in a baking dish and cover with sugar mixture. Bake 20 minutes.

While you wait, combine cream cheese, sugar, and vanilla in a mixing bowl and beat until smooth.

Remove apples from the oven and fill with cream cheese mixture.

Top with pecans.

Bake another 10 minutes.

Cheesecake Baked Apples with Ginger SweetShine.

Cheers!

Baking Cookies Cremma Lemma Dessert Fall Pumpkin

October 15, 2016 Sarah Murphy

Pumpkin Cookies with Cremma Lemma Icing

It’s pumpkin season! This week we’ve taken our favorite old fashioned pumpkin cookie recipe and given it a delightful SweetShine twist.

Here’s what you need:

For Cookies:

2 1/2 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp salt

1 1/2 cups sugar

1 stick unsalted butter, softened

1 cup pumpkin puree

1 large egg

1 tsp vanilla extract

For Glaze:

2 cups sifted confectioner’s sugar

5 Tbsp Cremma Lemma SweetShine

1 Tbsp unsalted butter, melted

1 tsp vanilla extract

Preheat your oven to 350 degrees.

Beat butter and sugar in a large mixer bowl until blended.

Beat in pumpkin, egg, and vanilla extract.

In a separate bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg and salt.

Gradually beat in flour mixture.

Drop by rounded tablespoon onto greased baking sheet, about 2″ apart.

Bake 15 minutes, or until edges are barely brown.

Allow to cool on baking sheet for 2 minutes, then move to wire rack to cool completely.

While cookies cool, sift confectioners sugar in a small bowl.

Add 5 Tbsp Cremma Lemma SweetShine.

Add 1 tsp vanilla extract.

Add 1 Tbsp butter, melted.

Whisk to combine.

Icing is ready once it’s smooth.

Once cookies are completely cool, drizzle icing on top.

Try not to devour the whole batch at once.

Pumpkin Cookies with Cremma Lemma Icing.

Cheers!

Baking Champagne Cupcake Dessert Desserts Peach

April 7, 2016 Sarah Murphy

Peach Bellini Cupcakes

According to T, these cupcakes are “un-bellini-ble”, and we think you’ll agree! This is a 3-part recipe, so we’re breaking it down a little differently this week.

For the champagne cupcakes:

Preheat oven to 350.

1 2/3 c. flour

1 c. sugar

1/4 tsp. baking soda

1 tsp. baking powder

Whisk to combine.

In a separate bowl:

3 egg whites

1 tsp. vanilla extract

1/2 c. sour cream

1/2 c. + 2 Tbsp. champagne

Beat on medium speed until combined.

Gradually add flour mixture to egg mixture while beating at medium-low speed. Occasionally scrape down sides of bowl to incorporate.

Line cupcake pan with wrappers and fill each one about 2/3 with prepared batter.

Bake 18-20 min, until toothpick inserted in the center comes out clean. Allow to cool 2 more minutes in pan.

Move to wire cooling rack to cool completely.

For the peach filling:

1 1/2 c. ripe peaches, peeled and diced

1/4 c. brown sugar

1/2 tsp. lemon juice

1/4 Tbsp. corn starch

1/4 Tbsp. Peach SweetShine

Bring 3/4 cup peaches, brown sugar, and lemon juice to a boil then simmer 10 minutes, stirring occasionally.

Mash peaches.

Add remaining peaches and simmer 5 more minutes.

Combine corn starch and Peach SweetShine, stirring until smooth.

Add to peach mixture, and stir. Simmer until thick.

Remove from heat and chill in refrigerator.

For the peach buttercream frosting:

1 c. unsalted butter, room temp

2 1/2 c. confectioner’s sugar

4 Tbsp. Peach SweetShine

Beat butter on medium-high speed for 5 minutes, occasionally scraping sides of bowl to incorporate.

Switch to medium-low speed and gradually add confectioner’s sugar.

Add Peach SweetShine and beat on medium-high speed until all ingredients are combined.

Assembly:

Use something round to create a hole in the cupcakes.

Fill a piping bag or ziplock bag with peach filling.

Fill cupcakes.

Now top with frosting.

Maybe add some sprinkles for fun.

Peach Bellini Cupcakes with Peach SweetShine.

Cheers!

Baking Black Walnut Desserts Fig

December 7, 2015 Sarah Murphy

Figgy Balls

This one is inspired by the old time holiday classic, Figgy Pudding.

What you’ll need:

1/4 c. Black Walnut SweetShine

24 fig bars

4 oz orange juice concentrate, thawed

1 c. chopped walnuts

1/2 tsp. ground cinnamon

1/2 tsp. ground allspice

1/4 tsp. ground cloves

1/4 c. confectioners’ sugar

Start by crumbling the fig bars.

Add walnuts.

Add orange juice concentrate.

Add cinnamon, alllspice, and cloves.

Finish it off with the good stuff, Black Walnut SweetShine.

Stir to incorporate ingredients.

Roll into balls, then roll in confectioners’ sugar to coat.

“Now bring us some figgy … balls!”

With Black Walnut SweetShine.

Cheers!

Apple Baking Cider Dessert Fall Ginger Ice Cream

November 12, 2015 Sarah Murphy

Ginger Baked Apples

Here’s a fall-tastic dessert featuring fresh apples and genuinely grizzly Ginger SweetShine.

What you’ll need:

4 apples

1/3 c. oats

1/3 c. brown sugar, loosely packed

1/4 c. flour

1/2 tsp. cinnamon

1/4 tsp. salt

1 tsp. vanilla extract

1/4 c. unsalted butter, softened

1 c. apple cider

1/3 c. Ginger SweetShine

*Preheat oven to 400 degrees

Combine oats, brown sugar, flour, cinnamon and salt in a mixing bowl.

Add butter and vanilla extract.

Use a fork to combine until evenly mixed.

Insert a knife 3/4 into the top of each apple and cut a circle around the core.

Remove the core and seeds with your knife or a spoon.

Place the apples in a baking dish and stuff with oat mixture.

Pour apple cider and Ginger SweetShine into the bottom of the dish.

Bake 30-90 minutes, depending on the size of your apples. Baste every 10 minutes or so. The apples will shrivel and turn a slightly darker color when done.

Let the apples cool a few minutes before serving with vanilla ice cream.

I’m just gonna go ahead and enjoy this one.

Cheers, y’all!