Bake or Break Recipes » fillings http://www.bakeorbreak.com/recipes Tue, 07 Feb 2012 01:28:46 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 Zucchini Cake http://www.bakeorbreak.com/recipes/2007/10/27/zucchini-cake/ http://www.bakeorbreak.com/recipes/2007/10/27/zucchini-cake/#comments Sun, 28 Oct 2007 02:43:28 +0000 Jennifer http://www.bakeorbreak.com/recipes/2007/10/27/zucchini-cake/ Recipe adapted from How to Be a Domestic Goddess. Read more about this interesting cake at Bake or Break.

Cake

  • 1/4 cup chopped dates
  • 12 ounces zucchini (2 or 3), weighed before grating
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup + 1 Tablespoon sugar
  • 1 & 1/2 cups cake flour
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
 Preheat oven to 350 degrees.

Coarsely grate the zucchini (unpeeled) with a box grater. Place in a colander to drain.

Beat eggs, oil, and sugar until creamy. Stir in flour, baking soda, baking powder, and salt until well combined. Stir in the zucchini and then the dates.

Pour into two 8″-round cake pans that have been sprayed/greased/lined. Bake for 30 minutes or until slightly browned.

Cool in pans on a rack for 5 to 10 minutes. Then, remove from pans and continue cooling on rack.

Lime Curd

  • 6 Tablespoons unsalted butter
  • 3 large eggs
  • 1/2 cup sugar
  • 1/2 cup lime juice (about 4 limes)
  • zest of 1 lime
 Melt butter in a heavy medium-sized saucepan. Add the remaining ingredients and whisk to a custard over medium-low heat. Allow to cool completely.

Icing & Topping

  • 7 ounces cream cheese, softened
  • 1/2 cup confectioners’ sugar, sifted
  • juice of 1 lime, or to taste
  • 2-3 Tablespoons chopped pistachios
 Beat cream cheese until smooth. Add sugar and combine well. Next, stir in lime juice.

To assemble cake, place one layer on serving plate. Spread lime curd onto cake. Next, place second layer on top of lime curd. Spread with icing. Top with pistachios.
]]> http://www.bakeorbreak.com/recipes/2007/10/27/zucchini-cake/feed/ 0 Peanut Butter Cutout Cookies with Chocolate or Vanilla Creme Filling http://www.bakeorbreak.com/recipes/2006/09/10/peanut-butter-cutout-cookies-with-chocolate-or-vanilla-creme-filling/ http://www.bakeorbreak.com/recipes/2006/09/10/peanut-butter-cutout-cookies-with-chocolate-or-vanilla-creme-filling/#comments Sun, 10 Sep 2006 19:49:56 +0000 Jennifer http://www.bakeorbreak.com/recipes/2006/09/10/peanut-butter-cutout-cookies-with-chocolate-or-vanilla-creme-filling/ Recipe from The Baking Sheet.  Read more about the baking experience.

Peanut Butter Cutout Cookies

  • 1/2 cup unsalted butter
  • 1/2 cup creamy peanut butter
  • 1 cup sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1/4 cup (2 ounces) heavy cream or sour cream, divided in half
  • 3 tablespoons cornstarch
  • 3 cups all-purpose flour, divided in half
 Beat together butter, peanut butter, sugar, salt, baking soda, and vanilla. Add egg and beat well. Add 1/8 cup of cream, all of the cornstarch, and 1 & 1/2 cups of flour. Mix well. Add in another 1/8 cup of cream and 1 & 1/2 cups of flour.
Divide dough in half. Flatten each half slightly, wrap well, and place in refrigerator for about an hour.
Preheat oven to 350 degrees. Remove dough from refrigerator and let it sit at room temperature for about 5 minutes. Grease/spray or line with parchment paper/Silpat two baking sheets.
Place dough on a lightly floured surface. Lightly dust each side of the dough with flour. Roll each half of dough into a 1/8- to 1/4-inch circle. Cut out the dough and place on baking sheets.
Bake for 10 to 12 minutes or until set. Cool for a few minutes on baking sheets, then cool completely on wire racks.

Chocolate Creme Filling

  • 1 teaspoon plus a heaping 1/4 teaspoon unflavored gelatin
  • 3 tablespoons cold water
  • 6 tablespoons vegetable shortening
  • 1 teaspoon vanilla extract
  • 1/2 cup Dutch-process cocoa
  • 2 & 1/2 cups confectioner’s sugar
 Combine gelatin and water in a small cup or bowl. Place in a larger bowl of hot water to allow gelatin to dissolve. The mixture will be transparent. Remove from hot water and let sit at room temperature until cooled but not set.
In a separate bowl, cream the shortening. Add slowly the vanilla, cocoa, and confectioner’s sugar. Mixture will be very dry. Add gelatin and mix well. Use filling immediately or cover and store at room temperature.

Vanilla Creme Filling

  • 1 teaspoon plus a heaping 1/4 teaspoon unflavored gelatin
  • 2 tablespoons cold water
  • 1/2 cup vegetable shortening
  • 1 teaspoon vanilla extract
  • 2 & 1/2 cups confectioner’s sugar
 Combine gelatin and water in a small cup or bowl. Place in a larger bowl of hot water to allow gelatin to dissolve. The mixture will be transparent. Remove from hot water and let sit at room temperature until cooled but not set.
In a separate bowl, cream the shortening. Add slowly the vanilla and confectioner’s sugar. Mixture will be very dry. Add gelatin and mix well. Use filling immediately or cover and store at room temperature.
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