SavoryNotes (savorynotes) wrote in foodphotos,

Half Moons

Recipe under the cut, and for more pics, visit my food blog

2 c cake flour
2 c all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 c unsalted butter
1 3/4 c sugar
3 eggs
1/2 tsp vanilla extract
1 tbsp lemon juice, or 1/2 tsp of zest
1 c milk

-Start by beating the sugar and the butter together, until fluffy.
-In a separate bowl, sift together flours, baking powder, and salt. Set aside.
-When butter/sugar mixture is light and fluffy, add one egg at a time (waiting for the egg to fully incorporate before adding the next.)
-Add vanilla extract and lemon juice/zest
-Add a 1/3 of the dry ingredient mixture, then some milk, then some dry, then some milk, etc, until you’ve incorporated it all. *Do NOT over-mix!*
-Measure out little mounds by either using a large spoon, or a disher. Leave at least 2″ in between each mound. Bake on parchment paper or Silpat lined sheets for 15 mins at 350 degrees.

When they’re done, move them to cooling racks and don’t touch ‘em for a good 15 minutes.

Frosting ingredients
4 c powdered sugar
1/2 cup water
3 oz unsweetened chocolate (Not chips.)
1 tsp light corn syrup
1/2 tsp vanilla extract

Frosting instructions
-In a bowl, dump 4 cups of powdered sugar.
-In a small pot, boil 1/2 cup of water, and slowly add to powdered sugar. *You only need a wee bit! You will NOT be using all of the water. Add slowly and stir until desired consistency.
-Add vanilla extract and stir.
...This is the conclusion of your vanilla frosting side....
For Chocolate:
-Melt chocolate pieces either over a double boiler, or in microwave, stir in corn syrup, and add to vanilla frosting.
-Stir together.
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