Recipe Box: BeautyFrosting’s Chocolate Buttermilk Beer Birthday Cake

Posted on May 3, 2013 by BeautyFrosting

When I asked my sweet friend, Sarah, what she wanted me to bake for her birthday party, she didn’t have a preference. But the party did have a theme: Bier Garten!

CHALLENGE ACCEPTED!!!

After poring over tons of recipes, I couldn’t find the perfect one – one that used buttermilk in the recipe. So the only answer? I had to come up with my own Chocolate Buttermilk Beer recipe.

Now, here it is for you to enjoy! It was moist, not-too-sweet-but-just-sweet-enough and topped with a buttery, butterscotch frosting.

I then matched the writing on the cake to the colors on the invitation.

The Birthday Bier Garten invitation

Disclosure: I am not the best icing writer!

Regardless, I hope you all enjoy as much as we did! I made 6 dozen cupcakes and one cake and there wasn’t a crumb left to be nibbled!

BeautyFrosting's Chocolate Buttermilk Beer Cake with Butterscotch Buttercream Frosting

BeautyFrosting’s Chocolate Buttermilk Beer Birthday Cake

(Makes one 2-layer round cake, 1 sheet cake or approximately 30 cupcakes)

2 Extra Large Eggs

1/4 c Salted Butter

1/2 c Sour Cream

1/2 c Buttermilk

1 c Stout Beer (such as Guinness Draught)

1 tsp Vanilla Extract

2 c Cake Flour

1/2 c Cocoa

1 tsp Baking Soda

2 c Granulated Sugar

Preheat the oven to 350 degrees.

In a separate bowl, combine the cake flour, cocoa and baking soda. Set aside. Beat the eggs thoroughly until fluffy. Add in the sour cream, buttermilk, vanilla and butter. Combine well. Add in sugar. Fold in the flour mixture. And lastly, add the stout beer. Mix well.

Pour into 2 round layer cake pans or cupcake tins.

For cake, bake at 350 for approximately 30 minutes.
For cupcakes, bake at 350 for approximately 18-24 minutes.

Frost with:

Butterscotch Buttercream Frosting

1/2 cup Salted butter, softened

1/3 cup butterscotch-caramel topping

1 teaspoon vanilla extract

1 (16-oz.) package powdered sugar

1 to 3 Tbsp Heavy Whipping Cream

*optional: If you want a more golden butterscotch buttercream frosting, add gold, orangeor yellow food coloring

Combine butter, butterscotch topping and vanilla. Alternately add in powdered sugar and heavy whipping cream until desired consistency is reached. If a more golden hue is desired, add in appropriate food coloring.

BeautyFrosting's Chocolate Buttermilk Beer Cake with Butterscotch Buttercream Frosting

xoxo,

BF Asks: What’s your stout beer of choice?

Recipe Box: Chocolate Cream Pie with Salted Buttermilk Crust

Posted on April 12, 2013 by BeautyFrosting

Any Classic Southern Easter can’t be complete without a classic chocolate cream pie.

And as we segue into summer, cream pies are essentials in the south for any good southern, backyard bar-b-q or picnic.

Some chocolate cream pie recipes can be tricky! But not mine, sweetheart! There’s no bitterness and absolutely NO bumps or lumps! Just creamy, chocalatey, chocalicious goodness!

Here is my recipe for Chocolate Cream Pie with Salted Buttermilk Crust.

Dawn's Chocolate Cream Pie

May you and yours enjoy it as much as me and mine do!

xoxo,

Dawn's Chocolate Cream Pie with Salted Buttermilk Crust

Dawn’s Chocolate Cream Pie with Salted Buttermilk Pie Crust

Mix in pan until smooth:

1 2/3 cups water

3 tbsp. cornstarch

5 tbsp. cocoa

½ cup sugar

Stir in and cook until thick:

1 14-oz. can Eagle Brand sweetened condensed milk

3 extra large egg yolks, beaten

Add butter and vanilla and stir.

2 tbsp. salted butter

1 tsp. vanilla

Cool slightly, stirring occasionally.

Pour into baked buttermilk piecrust.

Chill overnight.

Beat whipping cream, sweeten to taste, and add vanilla.

3 cups whipped cream

½ – 1 cup sugar

1 tsp. vanilla

Top pie with whipped cream and refrigerate.

Dawn’s Buttermilk Pie Crust

Mix flour, shortening, and butter.

2 cups all-purpose flour

2/3 cup Crisco butter shortening

3 tbsp. cold salted butter

Add buttermilk and vegetable oil and blend with pastry tool until sticks together.

1/4 to 1/3 cup buttermilk

2 tsp. vegetable oil

Divide and shape dough into two equal balls, flattening to make disks.

Place disks between parchment paper and put in plastic freezer bag.

Refrigerate and/or freeze until ready to use.

Easter Perfect Punch: BeautyFrosting’s Blackberry Patch Punch

Posted on March 28, 2013 by BeautyFrosting

Yet again, it’s time for my favorite holiday!! EASTER!!!

Last year, my Blackberry Patch Punch was a HIT!!

BF & Blackberry Patch Punch - Easter 2012!

When I was preparing the menu for my Classic, Southern Easter dinner, I thought it would be so nice to have the perfect Easter punch. I looked online but there were no fitting recipes. See, when I think Easter, I think purple.
So I thought of blackberries and mint and, ta-dah, a new recipe was born.

Since I had adults, non-drinkers and children at my dinner, I kept it unspirited but added mixing options on the side. If you want a spirited version, I highly recommend making it a Bourbon Blackberry Patch Punch! Delish!

Tanya sipping her Blackberry Patch Punch

Try it and, as always, let me knw your results and thoughts!

xoxo,

BeautyFrosting’s Blackberry Patch Punch

64 oz. Trader Joes’ Blackberry Crush Juice

1 bottle Cost Plus World Market Blackberry Pomegranate Soda

1/2 gallon Limeade

2 – 2 Liter Ginger Ale

2 tbsp. Vanilla Extract

Blackberries & Mint Sprigs to garnish

Combine all in a punch bowl/pitcher/server.

Garnish mixed punch with mint and blackberries. Set aside some to garnish glasses.

Serve each glass with mint and blackberry

And, if a cocktail is desired, add a bottle of bourbon to the mix. Or, if entertaining all ages, put the bourbon, as an add-in, on the side.

Super easy, super lovely and super tasty in no time at all!

BeautyFrosting’s Ginger Tea Punch

Posted on February 28, 2013 by BeautyFrosting

This is the perfect non-alcoholic party punch and I’m always asked for the recipe!

Every. Single. Time.

BeautyFrosting's Ginger Tea Punch

If you want a punch that’s perfect for all ages, women AND men and isn’t overly-candy-sweet, this is your go-to punch. I love the stuff! And I always end up giving the recipe to my guests.

Here’s the tasty tea punch recipe that will be one of your favorites too!
BeautyFrosting’s GINGER TEA PUNCH
Makes 1 gallon. I usually double for my 2 gallon punchbowl.

3 Tbl. Instant Tea (the “powdered” kind, plain, no sugar, no lemon)
1 ½ cups Granulated Sugar
6 cups warm Water
2 cups diluted Orange Juice
6 ounce can frozen Limeade, defrosted and undiluted
2 liters Ginger Ale (or enough to make 1 gallon)

Combine the instant tea, sugar and water. Stir well to ensure the sugar
is dissolved. Add the orange juice and Limeade. Refrigerate until ready
to serve.

Just before serving, add enough Ginger Ale to make 1 gallon of liquid.

Garnish with orange slices and mint sprigs. Depending on “theme”, I have also garnished with limes and lemons.

Beautiful for a wedding shower, baby shower, ladies lunch, brunch, party or holiday!

As always, if you try it, please take pics and tell me how it worked for you!

xoxo,
BF

Foodie Friday: German Chocolate Bars

Posted on January 18, 2013 by BeautyFrosting

German Chocolate Bars: So easy & so delicious!

Well, well, well. Are you all in for a treat or what?

My recipe today is what I like to call one of my “homespun” recipes – taking ingredients that are already premixed and living in your pantry (or grocery store) and throwing ‘em together to make an easy, delicious, totally homemade-tasting delight!

German Chocolate Bars. Mmmm…I’m not saying they’re the most delicious, easiest, crowd-pleasing thing to make but they’re the most delicious, easiest, crowd-pleasing thing to make. Oh wait I did say that?

Prep Time: 15 minutes

Total time (with cooling): 1 – 2.5 hours

INGREDIENTS:

2/3 c butter, softened

1 box German chocolate cake mix

1 c semisweet chocolate chips

1 container Coconut Pecan frosting

3 Tbsp milk

Heat oven to 350°F (325°F for dark or nonstick pan). Lightly grease or spray bottom and sides of 13×9-inch pan. I prefer Baker’s Joy spray as everything comes out beautifully without sticking.
In medium mixing bowl, combine butter and cake mix with fork until crumbly; save 1 cup of combined mixture. Press remaining mixture in bottom of pan so it covers (like a crust).
Bake for 10 minutes. Sprinkle chocolate chips as evenly as possible over baked crust layer.
Drop frosting by tablespoonfuls over chocolate chips.
Stir milk into set aside cake mixture. Drop by teaspoonfuls onto frosting layer.
Bake 24 to 28 minutes or until cake portion is slightly dry to touch; cool 10 minutes. Gently loosen edges of bars with knife.
Cool completely. Refrigerate until firm. Cut into bars. Cover with plastic wrap to keep fresh.

Recipe Box: Red Velvet Dessert Ball with Assorted Cookie Dippers

Posted on December 21, 2012 by BeautyFrosting

Three things you need to know about this decadent dessert, my lovelies.

Red Velvet Dessert Ball with Assorted Cookie Dippers: It may not be the prettiest but it IS holiday-scrumptious!

First, it is sinfully delicious – even when it isn’t the most gorgeous thing ever!

Second, it is SUPER easy!!

Third, it is PERFECT for Christmas!! And people love it!!

It’s what I refer to, here on BeautyFrosting, as a homespun recipe – meaning it’s a spin on homemade as you use a few things already in your pantry and fridge to make a super easy dish.

I took it to a friend’s Christmas cocktail party here in L.A. on Tuesday night and it was a HIT!!! Everyone was asking about it and RAVING about it!!

BeautyFrosting’s Red Velvet Dessert Ball with Assorted Cookie Dippers

8 ounces cream cheese, at room temperature
1/2 cup butter, at room temperature
1 1/2 cups red velvet cake mix, dry
2 tablespoons brown sugar
1/2 cup powdered sugar
1/2 cup mini chocolate chips, white chocolate chips or chocolate shavings

*You’ll also need some plastic/Saran Wrap

With a hand mixer, combine butter and cream cheese and mix until smooth and creamy.
Add red velvet cake mix, powdered sugar and brown sugar. Beat until deliciously red, smooth, creamy and dreamy.

Spatula the combined ingredients above onto your plastic/Saran Wrap. Roll the plastic around so that a ball is made of the red velvet mixture.
Refrigerate for at least 2 hours.

In a shallow dish or plate, place the chocolate chips/shavings.

Remove the wrapped ball from the refrigerator and unwrap. The next part is messy! I’m sure some little elves would love to help! Roll the ball in the chocolate chips/shavings so that it is covered. Wash your hands.

Serve your holiday-gorgeous red velvet ball with a small serving knife and assorted sweet dippers: Nilla Wafers, brownies, cookies, graham crackers, strawberries, blackberries, raspberries, cherries and/or grapes.

Pantry & fridge staples turned decadent dessert ball

Perfect for including the kiddos in holiday baking - Rolling the red velvet ball into the chocolate of your choice! Messy, scarlet-colored Christmas fun!

Indulge & Enjoy with your near and dear!

xoxo,

BF Asks: What unconventional holiday recipe do you crave?

My Pistachio Thumbprint recipe featured on Go Bold with Butter today!

Posted on December 11, 2012 by BeautyFrosting

I am thrilled that my BeautyFrosting‘s Pistachio Thumbprints cookie recipe was selected as a holiday cookie recipe for one of my favorite recipe sites, Go Bold With Butter today.

I feel like Martha Stewart meets Dolly Parton!

Thanks Mom for always including me in your baking and for that first Walt Disney cookbook when I was 7.

Try this delicious – and colorful – recipe & let me know your thoughts, beauties!
Just in time for your holiday cookie exchange!

Recipe Box: Southern Shrimp Ball – a holiday family favorite!

Posted on December 7, 2012 by BeautyFrosting

Every year, during the holidays, my mom or Aunt Mina would always make this Southern Shrimp Ball.

Now, wait a minute, I know it sounds funny and I may have lost you at “Shrimp” and/or “Ball”. But, seriously, it is deeeeelish!

I served it just last weekend at my Toddlers & Tiaras/southern-themed birthday party.
And know what? Besides Jenn Tiller’s Gluten-free sausage balls, it was the first thing to go!

It is salty, tangy and simply delicious.
So put aside your prejudices – particularly about canned shrimp, wipe that scowl off your face and prepare your tastebuds for a taste explosion!!!

Southern Shrimp Ball (thanks Mom!)

SOUTHERN SHRIMP BALL (Courtesy of my lovely mother, Clarice McCoy)

1 package Philadelphia Cream Cheese
1 small can tiny shrimp
1 tsp. Worcestershire
1 tbsp. Fresh Lemon Juice
1 tsp. Garlic Salt
1 tsp. Tabasco Sauce (less if you want mild)
1 jar Heinz Cocktail sauce

Mix ingredients with fork and/or spatula.

When thoroughly combined, wash & dry hands, and use hands to work
mixture into a ball.
It will become more firm as it chills.

Chill for at least 1 hour.

When ready to serve, pour cocktail sauce over top of shrimp ball just
enough so it pours a bit down the sides. Do NOT saturate.

Serve with 1 box Wheat Thins fanned around the ball.

Garnish with a lemon slice, wedge or a wheat thin.

xoxo,
BF

BF Asks: What’s one of your family’s funny – but delicious – holiday recipes?

Thirsty Thursday: Christmas Rum Punch

Posted on December 6, 2012 by BeautyFrosting

As the holidays fast approach, y’all have been asking me for Christmas recipes…A LOT!

So, here we go!
Our first official Christmas recipe is….Martha Stewart’s beloved Christmas Rum Punch.
Why do I say beloved?
Because it is beloved by me.

So enjoy this recipe and then loosen your britches and up the cardio for all the Christmas yumminess coming your way!

Christmas Rum Punch

CHRISTMAS RUM PUNCH (from Martha Stewart)

Lime slices, for ice and garnish
Apple wedges, for ice and for garnish
Cranberries, for ice
3/4 cup Citrus-Ginger Sugar
2 1/4 cups freshly squeezed lime juice
3 3/4 cups dark rum
2 1/4 cups Grand Marnier
1 1/2 cups Amaretto
3 3/4 cups apple juice, preferably organic
3 1/2 cups sparkling water
Orange slices, for garnish
Freshly grated cinnamon, for garnish

Directions

Fill a 2-cup container with water and add lime slices, apple wedges, and cranberries; cover and transfer to a freezer. Freeze until solid.
In a large punch bowl, mix together sugar and lime juice until dissolved. Add rum, Grand Marnier, Amaretto, and apple juice. Transfer to refrigerator until ready to serve.
Add ice and top with sparkling water. Garnish with lime slices, orange slices, apple wedges, and cinnamon; serve.

xoxo,

BF Asks: What is your family’s Christmas cocktail of choice?

Recipe Box: BeautyFrosting’s Moonshine Pie

Posted on November 30, 2012 by BeautyFrosting

BeautyFrosting's Moonshine Pie

So why a Moonshine Pie? Because I come from a long line of moonshiners.

Yes, I’m totally serious. My dad was a moonshine runner as a kid and, well, our family is still alive and well in the moonshine world.

I find it to be the perfect compliment to the pecans, chocolate chips and coconut in this delicious dessert.

Having said that, I have only baked this pie twice. So why am I sharing it without extensive kitchen testing, you ask?
Because it is melt-in-your-mouth AMAZING.

I’ve had multiple people tell me it’s the best pie they’ve ever had.

A slice of moonshiner's heaven...

When people get passionate about pie like that, you don’t ignore them.
Rather, you share the recipe with the rest of the world.

So, here you go!
This has become the annual Thanksgiving pie I bake.

For the crust, I always use the recipe for my Buttermilk Maple Crust but you can also use a recipe you love or a prepared pie shell. Also, feel free to serve with a vanilla bean whipped cream. Delicious!

Bake, share and enjoy!

1/2 c Butter (1 stick)

1/2 c Brown Sugar

1/2 c Granulated Sugar

1 tsp Vanilla

2 Tbsp All-Purpose Flour

3 Extra Large Eggs

1/2 c Evaporated Milk

1/4 c Moonshine (if unavailable, Bourbon will do just fine)

1/2 c Dark Corn Syrup

1 c Pecan Halves or Pieces

1/2 c Chocolate Chips

1/2 c Shredded & Sweetened Coconut

Preheat oven to 400 degrees.

In a large bowl, cream your butter, sugars and vanilla. Mix thoroughly. Beat in eggs, 1 at a time. Stir in your corn syrup, evaporated milk and moonshine. Add pecans, coconut and chocolate chips. Mix well. Bake for 10 minutes. Then reduce heat to 325 degrees and bake about 40 minutes or until pie is firm. It may jiggle slightly but it shouldn’t be runny.

Let cool and serve with vanilla bean-moonshine whipped cream if desired.

Moonshine Pie: the medley

xoxo,
BF

BF Asks: What’s your all-time favorite pie?