STUDIO CITY (CBS)— Are you looking for new ideas for fabulous summer sweets? Kristen Olson from the Betty Crocker Kitchen stopped by KCAL9 Tuesday to talk tasty twists on cupcakes and pies.
New Take On Cupcakes:
Dessert lovers everywhere are inventing new and interesting twists on the classic cupcake – even looking to retro refrigerator, or “icebox,” desserts for inspiration!
- 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
- 1/2 cup butter, softened
- 1 egg
- 1 tablespoon grated lemon peel
- 1/3 cup finely chopped crystallized ginger
- 2 cups whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla
Step 1: In medium bowl, stir cookie mix, butter, egg and lemon peel until soft dough forms. Stir in crystallized ginger. Divide dough in half. On waxed paper, shape each half into 8-inch-long roll. Wrap in waxed paper. Freeze about 1 hour or refrigerate about 3 hours until firm enough to slice.
Step 2: Heat oven to 350°F. Using a sharp thin-bladed knife, cut each roll into 32 (1/8-inch-thick) slices. Rotate roll while cutting to prevent flattening. On ungreased cookie sheets, place slices 1 inch apart. Bake 9 to 11 minutes, or until edges are light brown. Cool 1 minute; remove to cooling rack. Cool completely, about 30 minutes.
Step 3: In chilled deep small bowl, beat filling ingredients with electric mixer on high speed until stiff peaks form. On tray, place 16 cookies right sides up. Spread 1 tablespoon whipped cream on top of each cookie, then top with another cookie. Repeat with remaining cookies and cream, making 4 layers of cookies and ending with a layer of cream. Place each cookie cupcake in a decorative cupcake liners. Cover with plastic wrap, and refrigerate at least 8 hours. Garnish with raspberries, strawberries and blueberries, if desired.
• These “cupcakes” are made with cookies – which, when stacked between layers of whipped cream and then chilled, become cake-like.
• DIY Idea: Cupcake Liner Flowers – Create colorful, flower-like centerpieces and bouquets that last all summer simply by using cupcake liners and floral wire to create the illusion of petals.
New Take On Pies:
These mini hand pies take everything we love about s’mores –crunchy graham crackers, melty chocolate, ooey-gooey marshmallows – and put it into a handheld pie pocket that delivers a perfect taste of summer.
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1/2 cup graham cracker crumbs (8 graham cracker squares, finely crushed)
1/4 cup sugar
3 tablespoons butter, melted
1/2 cup marshmallow creme
2 tablespoons cream cheese, softened (1 oz)
2 tablespoons sugar
1/2 cup chocolate chips
Step 1: Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
Step 2: Unroll pie crusts. With 3-inch round cutter, cut 10 rounds from each crust. In small shallow bowl, mix cracker crumbs and 1/4 cup sugar. Brush both sides of pie crust rounds with butter; dip into crumb mixture to coat.
Step 3: Place 10 coated pie crust rounds on cookie sheet. Stir together filling ingredients. Spoon about 1 heaping tablespoon filling in center of each of the 10 rounds. Place remaining pie crust rounds on top of the filling on each. Pinch edges to seal.
Step 4: Bake 9 to 12 minutes or until golden brown. Serve warm or at room temperature. Store covered in refrigerator.
Kristen Olson is a hobby beekeeper, vegetable gardener, and kitchen do-it-yourself-er. As a Digital Food Editor in the Betty Crocker Test Kitchens, she creates delicious recipes and food ideas every day. You can find her answering all of your food questions in the Betty Crocker community, Facebook, and Twitter pages. She also hosts Kitchen Counter Intelligence, a how-to cooking series on BettyCrocker.com.
To more ideas to spice up your summer, click here.