Since I am a self-confessed sugar addict, it was pure joy for me to make all the sweet treats for the baby shower. The cupcakes, of course, were the star of the show.
I used my old standby recipe for Yellow Cake from the Better Homes & Gardens Cookbook, along with their Butter Frosting recipe. The chocolate cupcakes were made from a Betty Crocker Gluten Free Cake mix.
Minty Cream Wafers were the perfect choice for a party cookie. They’re so cute with their scalloped edges and mint green filling topped with a dusting of sparkly sugar. Little bites of happiness!
Cookie ingredients:
1 c. butter, softened
2 c. flour
1/3 c. evaporated milk
Granulated sugar
1. In a large mixing bowl, beat the 1 c. of butter with electric mixer.
2. Beat in flour and evaporated milk. Form into a ball.
3. Cover. Chill 2 hours or until firm.
Preheat oven to 375º. On a lightly floured surface, roll dough to 1/8” thickness. Cut with a 1 ½“ or 2 ¼” round cookie cutter. Place on ungreased cookie sheets and sprinkle with sugar. Prick each round three times with a fork. Bake for 7 to 9 minutes or until lightly browned. Remove and cool on a wire rack.
Filling ingredients:
½ c. butter, softened
1 tsp vanilla
2 1/3 c. sifted powdered sugar
¼ tsp peppermint extract (optional)
Food coloring
2-3 T. milk
1. In a large mixing bowl, beat the ½ c. butter on med to high speed about 30 seconds. Add vanilla.
2. Gradually add powdered sugar until smooth and creamy.
3. Beat in peppermint extract. Add food coloring.
4. Generously spread the bottoms of half the wafers with frosting or pipe frosting on using a frosting bag fitted with a star tip. Top with remaining wafers.
Recipe notes:
– Another option for rolling out the cookie dough is to place it between two layers of plastic wrap. Peel away the top layer to cut out cookie shapes.
– Don’t make the frosting too soft and fluffy or it will ooze out the sides when you bite into the cookies.
– An easy tip for frosting the cookies is to put the frosting into a Ziploc freezer bag and snip off the corner, then squeeze it onto the cookies.
The Raspberry Strippers were delicious, as always. They only take a few minutes to make, and it looks like you really slaved over them. The recipe is available in an earlier post.
I can’t remember the last time I made a batch of fudge – probably decades ago – but I felt that this occasion called for it. It’s so rich and delicious. It seemed like a nice little indulgence that my guests might enjoy.
For the chocolate fudge, I used another recipe from my Better Homes & Gardens Cookbook, this one for Remarkable Fudge. It’s smooth and creamy and filled with chunks of walnuts.
Ingredients:
4 cups sugar
2 5-ounce cans (1-1/3 cups total) evaporated milk
1 cup butter or margarine
1 12-ounce package (2 cups) semisweet chocolate pieces
1 7-ounce dark chocolate or milk chocolate candy bar, cut up
1 7-ounce jar marshmallow creme
1 cup chopped walnuts or pecans
1 teaspoon vanilla
1. Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Butter foil; set aside.
2. Butter sides of a heavy 3-quart saucepan. In saucepan combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat till mixture boils. Reduce heat to medium; continue cooking and stirring for 10 minutes.
3. Remove pan from heat. Add chocolate pieces, cut-up chocolate bar, marshmallow creme, nuts and vanilla; stir until chocolate melts and mixture is combined. Beat by hand for 1 minute. Spread in the prepared pan. When fudge is firm, use foil to lift it out of pan. Cut fudge into squares. Store in a tightly covered container in the refrigerator. Makes about 4 pounds (96 pieces).
I also tried my hand at making a traditional Penuche, which is like a brown sugar fudge studded with nuts. It takes more time to make than the chocolate fudge, as it entails using a candy thermometer and a lot of stirring and hovering, but it turned out great.
Ingredients:
1-1/2 cups granulated sugar
1 cup packed brown sugar
1/3 cup half-and-half or light cream
1/3 cup milk
2 tablespoons butter
1 teaspoon vanilla
1/2 cup chopped pecans or walnuts
1. Line an 8x4x2- or a 9x5x3-inch loaf pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.
2. Butter sides of a heavy 2-quart saucepan. In saucepan combine sugars, half-and-half or cream, and milk. Cook and stir over medium-high heat till mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 236 degree F, soft-ball stage (15 to 20 minutes).
3. Remove saucepan from heat. Add butter and vanilla, but do not stir. Cool, without stirring, to 110 degree F (about 50 minutes).
4. Remove thermometer from saucepan. Beat mixture vigorously with a wooden spoon till penuche just begins to thicken. Add nuts. Continue beating till penuche becomes very thick and just starts to lose its gloss (about 10 minutes total).
5. Immediately spread penuche in the prepared pan. Score into squares while warm. When penuche is firm, use foil to lift it out of pan. Cut penuche into squares. Store tightly covered. Makes 1-1/4 pounds (32 pieces).
Tomorrow: Baby shower games & activities
4 Comments
I came to your blog because I love your artwork, but as I'm browsing your archives, I'm finding I love the style you bring to everything you do just as much!
I have a question about your recipes. Do you use the Jules gluten free flour everywhere flour is listed as an ingredient, or just when you specifically mention it? I remember first seeing it on your Raspberry Strippers recipe, but I don't see it mentioned here on your Minty Creme Wafers.
I'm gluten free. I've tried several recipes using almond and coconut flours, but I have not been happy with the results. Your cookies look like they turn out just like cookies using regular flour. And I have not found a satisfactory thickener substitute for soups and gravies, but your soups look smooth and hearty!
I'd love to try this gluten free flour if I can substitute it for regular flour in any recipe.
Yes, Susan, I substitute Jules for regular flour in almost every recipe. Sometimes I have to do a little bit of tweaking, but, for the most part, it's a one-on-one substitution.
For the Minty Creme Wafers, I do make them with Jules GF flour. They turn out a little more rich and delicate than when I made them with wheat flour. They tend to crumble easily, but they're delicious. Next time I make them I think I'll try adding more Jules flour to make them more like the way I remember them, back in my pre-GF days.
I use Jules sometimes for thickening. I just made a peach pie yesterday with it and it turned out perfectly. I used the exact amount called for in the (non GF) recipe. Gravies are more difficult. Jules doesn't work too well there. I use rice flour instead. It works well most of time for gravies and soups. Cornstarch is another option for pies and gravies.
Jules GF flour has been a game-changer for me. Honestly, it's made eating gluten-free so easy for me and my family. Do try it.
Thanks for visiting – I love hearing from my readers!
Hi, Leslie. I FINALLY tried Jules GF flour and your raspberry strippers recipe. Oh…yum! I can't remember the last time I had a crunchy cookie. The GF cookie recipes I've tried with almond or coconut flour have been soft. The strippers are like shortbread! I try to follow a Paleo protocol, so I won't be eating too many of these, but at least now I have one dessert I can take to family gatherings that all the non-gluten-free people won't turn up their noses at! Thanks for sharing! I can't wait to try Jules as a substitute in other recipes.
I'm so glad it worked out well for you, Susan. Those Raspberry Strippers are yummy!