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THE SEMISWEET SISTERS

Two sisters who love to bake...

Archives for March 2016

Scottish Tablet (Vanilla Butter Fudge)

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Scottish Tablet: crumbly buttery vanilla fudge candy.

Scottish Tablet (Vanilla Butter Fudge)

Scottish Tablet is tricky to describe but I will try…it’s really a mix somewhere between a fudge & toffee. It is considered a medium-soft candy, not too hard, not too soft, but very crumbly. It has an incredible crumbly buttery grainy texture to it that I love! This recipe is definitely made for those with a real sweet tooth, like me. ;)

Scottish Tablet (Vanilla Butter Fudge)

I searched for weeks looking on European sites trying to find the perfect Scottish Tablet Recipe. Most of the recipes out there had bad reviews or were a soft version that I was not looking for. Then…after all my searching I narrowed in down to 2 recipes & came up with this one. I found the recipe fairly easy to make, it might seem like a pain to stand by the stove for almost half an hour but I think it was worth it.

Tip: I think I beat mine a little too long at the end of the process & caused it to become a little dried out so I recommend only beating it for a minute or less after you remove it from the heat. When it cools down is seems to harden right away which is why beating it for the recommended 4 minutes was too long when I made mine.

Scottish Tablet (Vanilla Butter Fudge)
 
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Ingredients
  • 4 cups sugar
  • ¼ cup butter (I used salted)
  • 1 cup milk
  • 1 can sweetened condensed milk (1⅓ cups)
  • ½ teaspoon vanilla extract
Instructions
  1. Grease a 9x13" pan or you can use another size depending on how thick you want it.
  2. Heat sugar, butter, vanilla, & milk in a large sauce pan over stove, bring to boil, then simmer for 10 minutes, stirring frequently.
  3. Add condensed milk & boil for about 15 minutes, until mixture starts to thicken/darken, stir it frequently.
  4. Remove from heat, beat until it's thick & creamy, about 1 minute. Pour into prepared pan.
  5. Let set at room temperature until fully set. Cut into 1" squares. Keep in airtight container for up to 12 days.

 

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Coconut Cream Sugar Cookies Recipe

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Coconut Cream Sugar Cookies Recipe

Coconut Cream Sugar Cookies Recipe

Coconut Cream Sugar Cookies Recipe

Theses Coconut Cream Sugar Cookies are so good! I think that they look super cute too! If you don’t have any coconut extract, don’t worry about it, these have plenty of flavor with just the vanilla.

For a finer shredded coconut, place the coconut in a food processor for about a minute. Add 1-3 drops of food coloring to the coconut if you want.

Coconut Cream Sugar Cookies Recipe    Coconut Cream Sugar Cookies Recipe

Put a scoop of the frosting on a cookie, then dip the cookie face down into the coconut.

Coconut Cream Sugar Cookies Recipe     IMG_8704

Coconut Cream Sugar Cookies Recipe

Coconut Cream Sugar Cookies Recipe
 
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Recipe type: dessert
Serves: 12-15
Ingredients
  • Cookies:
  • ¾ cups sugar
  • 7 tablespoons butter (soft)
  • 1¼ cups flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • ½ teaspoon coconut extract (optional)
  • 1 egg
  • Frosting:
  • 3½ tablespoons heavy whipping creme
  • 2½ cups powdered sugar
  • 6 tablespoons butter, softened
  • 1 teaspoons vanilla extract
  • ½ teaspoon coconut extract (optional)
  • 3.5 oz shredded sweetened coconut
  • food coloring optional
Instructions
  1. Preheat oven to 350 degrees. In large bowl cream butter and sugar together. In small bowl combine flour, baking powder and salt. Mix in vanilla, coconut extract and egg to butter mixture in large bowl and slowly add the flour mixture. Mix until well combined.
  2. Shape dough into 1½ inch balls baking sheets (press dough down a little bit so it's a smooshed circle)
  3. Bake for 10-12 mins. then let cool.
  4. While they are cooling, make the frosting. Combine cream, powdered sugar, butter, vanilla and coconut extract, beat on medium speed with mixer until the consistence you want has been reached. Add a little extra whipping creme if you want the frosting thinner or add more powered sugar to thicken it.
  5. For finer coconut, place in food processor for about 1 min. then add 1-3 drops of food coloring if you want any. Place coconut in small bowl.
  6. Place scoop of frosting on cookie, then dip the cookie frosting side down into the bowl of coconut.

 

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Giant Sugar Cookie Cake

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Giant Sugar Cookie Cake: a mix between a giant sugar cookie & a vanilla cake!

Giant Sugar Cookie Cake

I wanted to make something festive & celebratory to commemorate The Semisweet Sister’s Blog Anniversary. My sister & I started this blog in March of 2014. It has certainly had it’s ups & downs since then but I feel like we have learned a lot along the way & the memories are bittersweet. One of the most rewarding things about blogging has been being able to share my love of baking & my favorite recipes with people from all over the world.

Giant Sugar Cookie Cake

It’s also been great to spend time with my sister talking about what recipes we are going to make next & sharing ideas with her. Most of our “blog talk” has been over the phone or via texting this past year since I moved far far away but I feel like sharing this blog with my sister helps to keep us close.

Giant Sugar Cookie Cake

I used a classic sour cream sugar cookie recipe to make this cake only I cut the recipe way down so that it would be the right size for a pie dish. This recipe really does taste like a giant soft sugar cookie baked in cake form.

Giant Sugar Cookie Cake  Giant Sugar Cookie Cake  Giant Sugar Cookie Cake

I used a 9″ glass pie pan to bake the giant sugar cookie cake but you could also use a 9″ cake pan. The cake ends up being about 1 1/2″ high.

Giant Sugar Cookie Cake

I like to use heavy whipping cream for my frosting when I have it on hand because it makes the frosting extra fluffy & creamy. Luckily I just happen to have 1/2 a container sitting in my frig. If you don’t you can substitute regular milk just use a little less since it is thinner then cream you won’t need as much.

Giant Sugar Cookie Cake

Giant Sugar Cookie Cake
 
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Recipe type: Dessert
Ingredients
  • -CAKE-
  • ½ cup sugar
  • ¼ cup sour cream
  • 1 large egg
  • ½ stick salted butter
  • ½ teaspoon vanilla
  • 1¼ cups + 2 Tablespoons all purpose flour
  • pinch of salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • -Frosting-
  • 3 tablespoons salted butter, softened
  • ½ teaspoon vanilla
  • 2 tablespoons + 1 teaspoon heavy whipping cream (or milk but you will want to use less if using milk)
  • 1¾ cup powdered sugar
  • +sprinkles (optional)
Instructions
  1. Grease a 9" pie pan or 9" cake pan. Preheat oven to 350 degrees.
  2. Cream sugar, butter, & sour cream together using an electric mixer. Add in egg & vanilla. Add flour, salt, baking soda, & baking powder. Mix until combined. Using a rubber spatula pour batter into prepared pan, smooth it out using the spatula.
  3. Bake for 20-25 minutes, until edges are starting to brown or until toothpick inserted in middle comes out clean.
  4. Cool completely.
  5. For the frosting combine all the ingredients in a bowl & mix with an electric mixer until creamy. Frost as desired. I put a thin layer over the cake then I used a wilton 1m tip to make the outside border around the cake. Sprinkles optional.

 

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Kentucky Butter Cake Cupcakes

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Kentucky Butter Cake Cupcakes, super moist & packed with buttery flavor!

Kentucky Butter Cake Cupcakes

I made Kentucky Butter Cake in the traditional bundt pan form about a week ago & posted the recipe for it on the blog. Ever since I made that cake I’ve been thinking about how good these would be if I made them into cupcakes. So this week I did it, I made Kentucky Butter Cake into cupcakes! I’ve never seen it done before, although I’m sure someone out there has probably done it before. Bonus: They are quicker to make because they don’t bake for an hour like a bundt cake, they only take about 18 minutes to bake.

Kentucky Butter Cake Cupcakes

I love the rich buttery glaze that you pour on top of the cake. Tip: I used my mesh strainer to dust the cupcakes with powdered sugar. Also if you don’t have buttermilk on hand, regular milk will work just fine for this recipe.

Kentucky Butter Cake Cupcakes

This recipe makes 24 cupcakes. You can cut the recipe in half if you want a smaller batch.

Kentucky Butter Cake Cupcakes
 
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Recipe type: Dessert
Serves: 24
Ingredients
  • 1 cup salted butter, softened
  • 2 cups sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 3 cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt (optional, I didn't add any since I used salted butter)
  • ½ teaspoon baking soda
  • 1 cup buttermilk (or regular milk)
  • -GLAZE-
  • ⅓ cup salted butter
  • ¾ cup sugar
  • 2 tablespoons water
  • 2 teaspoons vanilla
  • + powdered sugar for dusting (optional)
Instructions
  1. Preheat oven to 350 degrees. Grease muffin tins.
  2. Combine all cake ingredients in a large mixing bowl. Mix with electric mixer on low speed for 30 seconds, then increase speed & mix for 2-3 minutes.
  3. Pour batter into muffin tins filling ¾ of the way full.
  4. Bake 17-19 minutes or until toothpick inserted in one comes on clean. Top will be golden brown. Let set in muffin tin while you prepare glaze.
  5. Prepare Glaze by heating ingredients on the stove top in a saucepan. Heat over medium heat until butter is melted.
  6. Move muffins to a cooling rack or baking sheet & pour warm glaze over tops, about a spoon full on each. Dust with powdered sugar if desired.

 

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