S: Graduation Project 2012
FC: Courtney Kunstman Mattera | Courtney's Desserts
1: Index | Page 1 Chocolate Fudge Page 2 White Chocolate Pumpkin Truffles Page 3 Lemon Pound Cake Page 4 Lemon Cupcakes
2: Ingredients 3 Cups Chocolate chips 1 Can sweetened condensed milk 1/2 teaspoon of vanilla 1/8 tsp salt | Directions Melt chocolate chips stir while adding the can of condensed milk. Remove from heat and add in the vanilla and salt. Mix well and pour into a shallow pan. Refrigerate until hardened then serve. | Chocolate Fudge | Yummy!
5: White Chocolate Pumpkin Truffles | Ingredients 2 1/2 cups white chocolate chips 1/3 sup gingersnap cookie crumbs 1/4 C canned pumpkin puree 1/4 c graham cracker crumbs 1 T powdered sugar 1/2 tsp orange zest Pinch of salt 2 oz softened cream cheese | Directions In a small saucepan melt 1/2 cup white chocolate chips keep stirring to keep from burning. Once melted remove from heat and transfer to a large owl. Add gingersnap crumbs, pumpkin puree, graham cracker crumbs, powdered sugar, orange zest salt and cream cheese to melted chocolate beat with mixer until smooth. Transfer to a shallow pan cover and refrigerate solid enough to roll into balls . Line baking pan with Wax paper Melt remaining 2 cups of chocolate, remove from heat and transfer to a small deep bowl. . Using your hands roll a small ball with the cream cheese/pumpkin mix, drop ball into chocolate an. Working quickly gently spoon chocolate over ball to coat. Using a fork lift the ball out of the chocolate and set on desired pan. dollop a bit of extra chocolate on parts that were not covered. Sprinkle with gingersnap crumbs or graham cracker crumbs. Refrigerate truffles until chocolate is hardened or ready to serve
6: Ingredients 1 C butter 2 C sugar 3 eggs 2 tsp grated lemon 1 tsp vanilla extract 3 1/2 C flour 1/2 tsp baking powder 1/2 tsp salt 2 C sour cream | Directions In a mixing bowl, cream butter and sugar. Beat in eggs one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients . Add to creamed mixture alternately with sour cream. Fill greased pan with batter. Bake at 350 for 45 min to an hour. | Lemon Pound Cake | Tasty!
8: Lemon Cupcakes | Ingredients 1 C butter 2 C sugar 3 eggs 2 tsp grated lemon 1 tsp vanilla extract 3 1/2 C flour 1/2 tsp baking powder 1/2 tsp salt 2 C sour cream | Directions In a mixing bowl, cream butter and sugar. Beat in eggs one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients . Add to creamed mixture alternately with sour cream. (batter will become thick) Fill greased cupcake pan about 1/4 c full with batter. Bake at 350 for 25-30 min.
10: Ingredients Confectioners' sugar Fresh squeezed Lemon juice | Directions For this topping i just put about 1/2 C of confectioners' sugar in a small bowl and added 1/2 of a lemons lemon juice. and kept adding sugar until it became thick. | Icing for Lemon Pound Cake | Toppings!
13: Icing for Lemon Cupcakes | Ingredients 3 T butter 2 1/4 C confectioners' sugar 2 T lemon juice 3/4 t vanilla extract 1/4 grated lemon peel 1 T milk | Directions Cream butter and sugar in small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth . Then i added pink food coloring.