Peanut Butter Play-Dough

Edible Peanut Butter Play-Dough

 Ingredients
1 3/4 cup Peanut Butter, creamy
3 cups Powdered Sugar
1 3/4 cup Honey
2 cups Dry Milk Powder

Directions
In a large bowl, cream together the peanut butter and 2 cups of the powdered sugar.  Add the honey, and mix.  Fold in the dry milk powder until well blended.

If your play-dough is too soft you will want to add powdered sugar until you get a thicker consistency.

Place in an air-tight container and store in the fridge or freezer until ready to use.

Makes about 10, 1/3 cup servings.

** I would also recommend throwing out any play-dough after it has been "played" with. **

Creaciones realizados en creatividadeslatinassummercampwkids2012.
http://www.creatividadeslatinas.com/

 

Shot-Glass Desserts - Kiwi Pineapple

Shot-Glass Desserts - Kiwi Pineapple

Kiwi-Pineapple Yogurt Parfaits

Granola Mixture

4 Nature Valley® Oats 'n Honey crunchy granola bars (2 pouches from 8.9-oz box), unwrapped, broken into pieces

12 to 14 whole macadamia nuts

Yogurt Mixture

1 container (6 oz) Yoplait® Light Fat Free very vanilla yogurt

1/2 cup frozen (thawed) reduced-fat whipped topping

1 tablespoon shredded coconut

1 tablespoon finely grated white chocolate baking bar

Fruit Mixture

1/2 cup coarsely chopped peeled kiwifruit (1 1/2 medium)

1/2 cup coarsely chopped drained fresh pineapple or well-drained canned pineapple tidbits

1 1/2 teaspoons honey

Garnish, if desired

White chocolate baking bar curls or shavings

2 kiwifruit slices

   In food processor or gallon-size resalable food-storage plastic bag, place granola bars and nuts; process or crush with meat mallet until chopped.

  In small bowl, mix yogurt mixture ingredients until well blended; set aside. In another small bowl, gently toss fruit mixture ingredients until coated; set aside.

 In each of 2 (12- to 14-oz) tulip-shaped parfait glasses,* alternately spoon about 3 tablespoons granola mixture, 1/4 cup yogurt mixture and 1/4 cup fruit mixture; repeat layers.

Top each parfait with a sprinkle of remaining granola mixture.

Garnish each with white chocolate curls and kiwifruit slice. Serve immediately

Register in Creatividades Latinas to lear more about this: http://www.escueladecreatividades.blogspot.com/

Shot-Glass Desserts - Cheesecake

 Shot-Glass Desserts

 Cheesecake

2 packages (8 oz each) cream cheese, softened

3/4 cup sugar

1 tablespoon coffee-flavored liqueur or 1 teaspoon chocolate extract

2 teaspoons grated lemon peel

4 tablespoons chocolate cookie crumbs

Chocolate-covered coffee beans or grated chocolate

4 tablespoons graham cracker crumbs

Blueberries and raspberries

In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth.

Divide mixture in half; place in separate bowls.

Stir coffee liqueur into half; stir lemon peel into remaining half of cream cheese mixture.

Spoon 2 teaspoons chocolate cookie crumbs into bottoms of six 2-oz cordial glasses (shot glasses).

Top with 2 tablespoons coffee liqueur cream cheese mixture.

Sprinkle with 2 teaspoons cookie crumbs and another 2 tablespoons coffee liqueur cream cheese mixture.

Top each with coffee bean.

Spoon 2 teaspoons graham cracker crumbs into bottoms of six 2-oz cordial glasses (shot glasses).

Top with 2 tablespoons lemon cream cheese mixture.

Sprinkle with 2 teaspoons graham cracker crumbs and another 2 tablespoons lemon cream cheese mixture.

Top each with blueberries and raspberries. Refrigerate desserts at least 30 minutes before serving.

Makes 12 desserts

Americana Cake Pops

Cake Pops



Hi all.
  I just want to tell you that today are super trendy these balls made ​​of cake called, Cake Pops.
Many people have asked me I can do with these cakes or cakes that remain after a party ... to answer the question I would say that these balls are perfect decorated and are created with crumbs of bread.A creative way to use and not waste the extra cakes and pastries that you are after a party you can create these extraordinary cake pops.  


Cake Pops is a very recent phenomenon.
Bakerella is Queen of Cake Pops, and if you have not visited or seen Bakerella.com his new book, I recommend you do so.

Creatividades Latinas will teach you an easy, and the tutorial Basic Cake Pops Here's a look if you're interested ... www.creatividadeslatinas.blogspot.com/

Of all the designs that have been made with the Pops cake that I like is to create a rose so I present to my students did in the studio of creatives.

Here I show that we did to celebrate the 4th july.

Creados por Evelia R. en CL

For inspiration and ideas, I recommend you visit these sites:

http://candy.about.com/od/eastercandyrecipes/ss/How-To-Make-Easter-Egg-Cake-Pops_6.htm

http://strawberry-chic.blogspot.com/2011/04/cake-pops-spring-flowers.html

@2012www.creatividadeslatinas.com

CakePops creados en los talleres de Creatividadeslatinas./Foto esclusividad de CLIcreatividadeslatinas@yahoo.com/ 2012

4th of July

Americana Flag Cake

Ingredients

Cake:

• Nonstick cooking spray
• 2 1/2 cups all-purpose flour
• 1/3 cup stone-ground white cornmeal
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 sticks (8 ounces) unsalted butter, softened
• 2 cups granulated sugar
• 5 large eggs, at room temperature
• 1 tablespoon pure vanilla extract
• 1 cup buttermilk


• 3 tablespoons rainbow or red, white and blue sprinkles

Frosting:

• 2 sticks (8 ounces) unsalted butter, softened
• 2 ounces chopped white chocolate, melted and cooled slightly
• 1/4 teaspoon kosher salt
• 2 1/2 cups confectioners' sugar
• 1 teaspoon pure vanilla extract

Garnish:

• 1 cup blueberries
• One 16-ounce container strawberries
• 1 tablespoon apple jelly or apricot jam, melted

Special equipment:

• Pastry bag


• Rosette tip

Directions

For the cake: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch rectangular baking pan with nonstick cooking spray. Line the bottom of the pan with parchment paper and coat again with nonstick cooking spray. Combine the flour, cornmeal, baking powder, baking soda and salt in a small bowl. Whisk together and set aside.

Beat the butter with the granulated sugar on medium-high speed with an electric mixer until smooth and fluffy, 3 minutes. Beat in the eggs, one at a time, until combined, and then beat in the vanilla. Reduce the speed to low and beat in one-third of the flour mixture until just combined. Beat in half the buttermilk and then repeat, adding the flour in two more increments and alternating with the second half of the buttermilk. Stir in the sprinkles. Transfer to the prepared pan and spread the batter evenly. Bake until golden brown and the top springs back to a light touch, 30 to 35 minutes. Cool 15 minutes in the pan.

Run a small knife around the edges of the cake to release the sides and turn the cake out onto a baking sheet. Remove the parchment paper and then flip again onto a serving platter or cutting board so the top of the cake is back on top. Cool completely before frosting.

For the frosting: Place the butter and salt in a large bowl. Beat with an electric mixer on medium speed until fluffy. Add the white chocolate and beat until fluffy. Gradually beat in the confectioners' sugar and the vanilla. Increase the speed to medium-high and beat until very smooth and fluffy.

Transfer 1/2 cup of the frosting to a pastry bag fitted with a small rosette tip. Frost the top and sides of the cake with the remaining frosting.

For the garnish: Place the blueberries in six rows of 6 berries each in the top left hand corner of the cake. Trim and halve the strawberries lengthwise and make four rows of strawberries across the cake. Pipe 13 stars between the blueberries and use the remaining frosting to pipe a border around the bottom of the cake. Brush the berries with the melted jelly. Cut and serve.

Celebrate Freedom

This Fourth of July!

Pastel de la Bandera Americana

Ingredientes

Cake:• Aerosol antiadherente para cocinar• 2 1/2 tazas de harina de trigo• 1/3 taza de harina de maíz blanca• 1 cucharadita de polvo para hornear• 1 cucharadita de bicarbonato de sodio•  1/2 cucharadita de sal kosher• 2 palos (8 onzas) de mantequilla sin sal, ablandada• 2 tazas de azúcar granulada• 5 huevos grandes, a temperatura ambiente• 1 cucharada de extracto de vainilla• 1 taza de suero de leche , 3 cucharadas de arco iris o el rojo, blanco y azul

Betún:

• 2 barras (8 onzas) de mantequilla sin sal, ablandada• 2 onzas de chocolate blanco picado, derretido y enfriado ligeramente• 1/4 cucharadita de sal• 2 1/2 tazas de Azúcar glas • 1 cucharadita de extracto puro de vainilla

Relleno decorado:

• 1 taza de arándanos• Una lata de 16 onzas de fresas de contenedores• 1 cucharada de jalea de manzana o mermelada de albaricoque, derretida

Equipos especiales:

• Pastelería bolsa• Dulla de rosetón
Instrucciones

 Coloque los arándanos en seis filas de 6 bayas de cada uno en la esquina superior izquierda de la torta. Recortar y reducir a la mitad las fresas a lo largo y hacer cuatro filas de fresas a través de la torta. Pipe 13 estrellas entre los arándanos y el uso del glaseado restante en el tubo un borde alrededor de la parte inferior de la torta. Cepille las bayas con el fundido de gelatina. Cortar y servir.



Coloque la mantequilla y la sal en un tazón grande. Batir con una batidora eléctrica a velocidad media hasta que quede esponjoso. Agregar el chocolate blanco y bata hasta que quede esponjoso. Incorpora poco a poco en el azúcar glass y la vainilla. Aumentar la velocidad a media-alta y bata hasta que esté muy suave y esponjosa. Transfiera 1/2 taza del glaseado a una manga pastelera con una boquilla pequeña roseta. Decore la parte superior y los lados del pastel con el glaseado restante.
Para la guarnición:Para la torta:
Precaliente el horno a 350 ° F. Cubra un 9 por 13 pulgadas molde rectangular para hornear con espray antiadherente para cocinar. Cubra el fondo de la cacerola con papel de pergamino y el abrigo de nuevo con aerosol antiadherente para cocinar. Combine la harina, harina de maíz, polvo de hornear, el bicarbonato y la sal en un tazón pequeño. Mezcle y deje aparte. Batir la mantequilla con el azúcar granulado en velocidad media-alta con una batidora eléctrica hasta que quede suave y esponjoso, a 3 minutos. Batir los huevos, uno a la vez, hasta que se mezclen, y luego venció en la vainilla. Reduzca la velocidad a la baja y golpearon en un tercio de la mezcla de harina hasta que esté combinado. Golpe en la mitad de la mantequilla y luego repetir, añadiendo la harina en dos incrementos más y alternando con la segunda mitad de la mantequilla. Agregue las chispas. Traslado a la cacerola preparada y extender la masa uniformemente. Hornee hasta que estén doradas y que la parte superior a un toque ligero, de 30 a 35 minutos.
Dejar enfriar 15 minutos en la sartén. Ejecutar un pequeño cuchillo por los bordes de la torta para liberar a los lados y gire el pastel en una bandeja para hornear. Retire el papel de pergamino y luego dar la vuelta otra vez sobre una placa de un plato de servir o de corte para la parte superior de la torta está de vuelta en la parte superior. Dejar enfriar completamente antes de helar.
Para el glaseado: