Barbara Batstone

Barbara Batstone

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DIY: Turn premade pound cake into chichi petits fours.    “People will swear these are from a fancy bakery,” says Atlas of this tempting shortcut. To follow her lead: Use a serrated knife to cut the crust off a pound cake, then slice the cake into one-inch squares. Place them on a cooling rack with parchment paper underneath, pour icing over the squares, and let set for an hour. Atlas’s 60-second icing recipe? Mix four tablespoons of water to two cups of sifted confectioner’s sugar.

Turn premade pound cake into chichi petits fours. Cut crust off premade pound cake. Cut into squares. Mix four tablespoons of water to two cups of sifted confectioner's sugar. Tint the mixture by stirring in a bit of gel food-coloring.

Peppermint Bars

Peppermint Bars recipe: An extravagant dessert of a fudgy brownie layered with peppermint frosting and a rich chocolate glaze. You'll want to include this in a holiday dessert tray or package for a cookie exchange or gift basket.