Friday, July 23, 2010

Birthday Recipes

As promised…a few recipes from Briee’s birthday party. Two of the favorites were the Kiwi-Lime Cups (a Pampered Chef recipe) and of course the Pink Champagne Cake from the Booze Cakes Cookbook.


Kiwi –Lime Dessert Cups
½ cup sliced almonds, toasted, divided
½ package refrigerated sugar cookie dough
1 lime
2 oz. cream cheese, softened
2 tbsp powdered sugar
1 drop green food coloring
2 cups thawed frozen whipped topping
1 cup fresh strawberries
2 medium kiwi, peeled
Preheat oven to 3500F. Spray cups of mini muffin pan with nonstick cooking spray with flour. Set aside 2 tbsp of the almonds. Finely chop remaining almonds.
Cut cookie dough into six ½ -inch-thick disks. Dip disks into chopped almonds, coating evenly. Cut each disk into four wedges for a total of 24 wedges. Place wedges into cups of muffin pan; bake 9-11 minutes or until golden brown (wedges form into cups). Cool in pan 3-4 minutes; remove cups to cooling rack.
Meanwhile, zest lime to measure 1 tsp. Juice lime to measure 1 tbsp. Combine zest, juice, cream cheese, sugar and food coloring; whisk until smooth. Add whipped topping; mix until stiff. (the filling may appear curdled when mixing in the whipped topping; continue mixing until filling appears smooth again). Spoon cream cheese mixture into large resealable plastic bag; set aside. Thinly slice strawberries and kiwi, cut kiwi slices in half.
To assemble, trim corner of bag; pipe filling evenly into cups. Top with strawberries, kiwi and reserved almonds.
*Chef Notes: We did not use the strawberries in the garnish.


Pink Champagne Cake
3 cups all purpose flour
3 teaspoons baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter
2 cups sugar
1 teaspoon vanilla extract
6 egg whites
A few drops of red food coloring
2 cups Champagne
Pink Champagne Frosting
¾ cup (1 ½ sticks) unsalted butter
4 cups confectioners’ sugar
½ cup Champagne
¼ cup whole milk
1 tablespoon vanilla extract
A few drops of red food coloring
Preheat oven to 3500F. Grease and flour two 9-inch round cake pans.
In a bowl, combine flour, baking powder, and salt; set aside. In a mixing bowl, beat butter and sugar 3 to 5 minutes, or until light and fluffy. Add vanilla and beat in egg whites one at a time.
Mix in food coloring. Beat in flour mixture and Champagne in three alternating additions, starting and ending with flour to prevent curdling. Pour batter into pans and bake 35 minutes, or until a knife inserted in the center comes out clean.
For the frosting: In a mixing bowl, beat butter 1 minute. Gradually add the confectioners” sugar, Champagne, milk, vanilla, and food coloring; beat until smooth and creamy.
Once cake has cooled completely, place bottom layer on a cake plate and spread half the frosting overtop. Add top layer and cover with frosting.
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