The Entrepreneur Stand: Arts Crafts, and Baked Goods

$25.00 Carrot Sheet Cake

$25.00 Classic Tres Leches Cake

$25.00 Raspberry Moscow Mule Cake

$20.00 Orange Dream Angel Food Cake

$25.00 Coastal Coconut Cream Cake

$25.00 Mini Blueberry Tarts

$30.00 Amaretto Cake with Buttercream Frosting

$30.00 Must-Have Tiramisu

$25.00 Coconut Dream Cupcakes

$30.00 Creamy Caramel Flan

$20.00 Scottish Shortbread

Good afternoon, there are some good treats of baked goods for you this week. Stuff to enjoy for the whole week at the office, home, or leisure. Thank you for your contribution to our baking. We appreciate your support and are happy to bring Taste of Home to your home. Subscribe to their mailing and get many tips and recipes to enjoy beyond ours. We look forward to seeing you here and cannot wait to get your email at edinahomeschool@gmail.com I'll attach the website in case you want a different recipe than I have.

https://www.tasteofhome.com/collection/spring-desserts/

Carrot Sheet Cake

Ingredients

• 4 large eggs, room temperature

• 1 cup canola oil

• 2 cups sugar

• 2 cups all-purpose flour

• 2 teaspoons baking soda

• 1/4 teaspoon baking powder

• 2 teaspoons ground cinnamon

• 1/2 teaspoon salt

• 3 cups shredded carrots

• 2/3 cup chopped walnuts

• FROSTING:

• 1 package (8 ounces) cream cheese, softened

• 1/2 cup butter, softened

• 1 teaspoon vanilla extract

• 4 cups confectioners' sugar

• 2/3 cup chopped walnuts

Buy IngredientsPowered by Chicory

Directions

• Preheat oven to 350°. In a bowl, beat eggs, oil and sugar until smooth. Combine flour, baking soda, baking powder, cinnamon and salt; add to egg mixture and beat well. Stir in carrots and walnuts. Pour into a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Cool on a wire rack.

• For frosting, beat cream cheese, butter and vanilla in a bowl until smooth; beat in sugar. Spread over cake. Sprinkle with nuts. Decorate as desired.

Test Kitchen TipsFor a clean cake release, use our recommended method for greasing a cake pan. Use an offset spatula to get smooth, professional-looking frosting. Frosted cake may be frozen.

Nutrition Facts 1 piece: 311 calories, 17g fat (5g saturated fat), 45mg cholesterol, 193mg sodium, 38g carbohydrate (29g sugars, 1g fiber), 4g protein.

Classic Tres Leches Cake

Ingredients

• 4 large eggs, separated, room temperature

• 2/3 cup sugar, divided

• 2/3 cup cake flour

• Dash salt

• 3/4 cup heavy whipping cream

• 3/4 cup evaporated milk

• 3/4 cup sweetened condensed milk

• 2 teaspoons vanilla extract

• 1/4 teaspoon rum extract

• TOPPING:

• 1-1/4 cups heavy whipping cream

• 3 tablespoons sugar

• Optional: Dulce de leche or sliced fresh strawberries

Buy IngredientsPowered by Chicory

Directions

• Place egg whites in a large bowl. Line bottom of a 9-in. springform pan with parchment; grease the paper.

• Meanwhile, preheat oven to 350°. In another large bowl, beat egg yolks until slightly thickened. Gradually add 1/3 cup sugar, beating on high speed until thick and lemon-colored. Fold in flour, a third at a time.

• Add salt to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a third of the whites into batter, then fold in remaining whites. Gently spread into prepared pan.

• Bake until top springs back when lightly touched, 20-25 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely.

• Place cake on a rimmed serving plate. Poke holes in top with a skewer. In a small bowl, mix cream, evaporated milk, sweetened condensed milk and extracts; brush slowly over cake. Refrigerate, covered, 2 hours.

• For topping, beat cream until it begins to thicken. Add sugar; beat until peaks form. Spread over top of cake. If desired, top cake with dulce de leche or strawberries just before serving.

Nutrition Facts 1 slice: 392 calories, 23g fat (14g saturated fat), 142mg cholesterol, 104mg sodium, 40g carbohydrate (33g sugars, 0 fiber), 8g protein.

Raspberry Moscow Mule Cake

Ingredients

• 1-1/2 cups unsalted butter, softened

• 2-3/4 cups sugar

• 5 large eggs, room temperature

• 3 tablespoon vanilla extract

• 3 cups cake flour

• 1/2 teaspoon salt

• 1 cup alcoholic raspberry ginger beer or nonalcoholic plain ginger beer

• 2 cups fresh raspberries

• SYRUP:

• 1/2 cup alcoholic raspberry ginger beer or nonalcoholic plain ginger beer

• 1/2 cup sugar

• 1/4 cup lime juice

• GLAZE:

• 1-1/2 cups confectioners' sugar

• 2 to 3 tablespoons lime juice

Buy IngredientsPowered by Chicory

Directions

• Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan.

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk cake flour and salt; add to creamed mixture alternately with ginger beer, beating well after each addition (mixture may appear curdled).

• Gently fold raspberries into batter; pour into prepared pan. Bake until a toothpick inserted near the center comes out clean, 70-80 minutes. Meanwhile, for syrup, in a small saucepan, bring ginger beer, sugar and lime juice to a boil. Reduce heat; simmer 10 minutes. Cool slightly.

• Poke holes in warm cake using a fork or wooden skewer. Slowly spoon syrup over cake. Cool 15 minutes before removing from pan to a wire rack; cool completely. For glaze, in a small bowl, mix confectioners’ sugar and enough lime juice to reach desired consistency; pour over cake. Let stand until set. If desired, top with additional fresh raspberries.

Test Kitchen tipFor testing, we used Crabbie's Raspberry Alcoholic Ginger Beer. To remove cakes easily, use solid shortening to grease plain and fluted tube pans.

Nutrition Facts 1 slice: 488 calories, 19g fat (11g saturated fat), 104mg cholesterol, 100mg sodium, 75g carbohydrate (53g sugars, 1g fiber), 5g protein.

Orange Dream Angel Food Cake

• 12 large egg whites

• 1 cup all-purpose flour

• 1-3/4 cups sugar, divided

• 1-1/2 teaspoons cream of tartar

• 1/2 teaspoon salt

• 1 teaspoon almond extract

• 1 teaspoon vanilla extract

• 1 teaspoon grated orange zest

• 1 teaspoon orange extract

• 6 drops red food coloring, optional

• 6 drops yellow food coloring, optional

Buy IngredientsPowered by Chicory

Directions

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour and 3/4 cup sugar together twice; set aside.

• Add the cream of tartar, salt and almond and vanilla extracts to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.

• Gently spoon half of batter into an ungreased 10-in. tube pan. To the remaining batter, stir in the orange zest, orange extract and, if desired, food colorings. Gently spoon orange batter over white batter. Cut through both layers with a knife to swirl the orange and remove air pockets.

• Bake on the lowest oven rack at 375° for 30-35 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.

• Run a knife around side and center tube of pan. Remove cake to a serving plate.

Nutrition Facts 1 slice: 130 calories, 0 fat (0 saturated fat), 0 cholesterol, 116mg sodium, 28g carbohydrate (22g sugars, 0 fiber), 4g protein. Diabetic Exchanges: 2 starch.

Coastal Coconut Cream Cake

Ingredients

• 1 cup butter, softened

• 2 cups sugar

• 4 large eggs, room temperature

• 1-1/2 teaspoons coconut extract

• 3 cups all-purpose flour

• 1-1/2 teaspoons baking soda

• 1-1/2 teaspoons baking powder

• 1 teaspoon salt

• 1 cup canned coconut milk

• 1/2 cup cream of coconut

• 1/4 cup sweetened shredded coconut

• FILLING:

• 1 cup sugar

• 6 tablespoons cornstarch

• 1 can (20 ounces) unsweetened crushed pineapple, undrained

• 2 tablespoons butter

• FROSTING:

• 3-3/4 cups confectioners' sugar

• 1 cup shortening

• 1/2 cup butter, softened

• 1-1/2 teaspoons meringue powder

• 3/4 teaspoon coconut extract

• 1/4 teaspoon salt

• 2 to 3 tablespoons canned coconut milk

• 2 cups sweetened shredded coconut, toasted

Buy IngredientsPowered by Chicory

Directions

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper.

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. In another bowl, whisk flour, baking soda, baking powder and salt; add to creamed mixture alternately with coconut milk, beating well after each addition. Fold in cream of coconut and shredded coconut.

• Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

• For filling, in a large saucepan, mix sugar and cornstarch. Whisk in pineapple and butter. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat; cool completely.

• For frosting, in a large bowl, beat confectioners’ sugar, shortening, butter, meringue powder, extract, salt and enough coconut milk to reach desired consistency.

• To assemble cake, using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate; spread with a third of the filling. Repeat twice. Top with remaining cake layer. Frost top and sides of cake with frosting. Gently press toasted coconut into frosting on sides of cake. Refrigerate at least 4 hours before serving.

Editor's Note Meringue powder is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.

Nutrition Facts 1 slice: 788 calories, 41g fat (23g saturated fat), 96mg cholesterol, 560mg sodium, 103g carbohydrate (81g sugars, 2g fiber), 5g protein.

Mini Blueberry Tarts

Ingredients

• 2 cups fresh blueberries

• 1/3 cup sugar

• 4 teaspoons cornstarch

• 2 sheets refrigerated pie crust

• 1 large egg yolk, lightly beaten

Buy IngredientsPowered by Chicory

Directions

• Preheat oven to 425°. Crush half the blueberries. Sift together sugar and cornstarch. Add whole and crushed blueberries; toss until berries are well coated. Set aside.

• On a lightly floured surface, unroll crusts. Cut out six 4-1/2-in. circles; press circles onto bottoms and up sides of greased muffin cups. Evenly spoon in blueberry mixture. Cut out six 2-in. circles from remaining crust; place over filling. Brush with yolk.

• Bake until crust is golden and filling bubbles, 13-17 minutes. Cool in pans 10 minutes; run a knife around sides of muffin cups and remove tarts to a serving plate.

Nutrition Facts 1 mini tart: 383 calories, 18g fat (8g saturated fat), 43mg cholesterol, 249mg sodium, 52g carbohydrate (18g sugars, 1g fiber), 3g protein.

Luscious Almond Cheesecake

Ingredients

• 1-1/4 cups crushed vanilla wafers (about 40 wafers)

• 3/4 cup finely chopped almonds

• 1/4 cup sugar

• 1/3 cup butter, melted

• FILLING:

• 4 packages (8 ounces each) cream cheese, softened

• 1-1/4 cups sugar

• 4 large eggs, room temperature, lightly beaten

• 1-1/2 teaspoons almond extract

• 1 teaspoon vanilla extract

• TOPPING:

• 2 cups sour cream

• 1/4 cup sugar

• 1 teaspoon vanilla extract

• 1/8 cup toasted sliced almonds

Buy IngredientsPowered by Chicory

Directions

• In a bowl, combine the wafer crumbs, almonds and sugar; stir in the butter and mix well. Press into the bottom of a greased 10-in. springform pan; set aside.

• In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in extracts. Pour into crust. Place on a baking sheet.

• Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla. Spoon around edge of cheesecake; carefully spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

• Just before serving, sprinkle with almonds and remove sides of pan. Refrigerate leftovers.

Nutrition Facts 1 slice: 329 calories, 20g fat (10g saturated fat), 100mg cholesterol, 140mg sodium, 32g carbohydrate (26g sugars, 1g fiber), 5g protein.

Amaretto Cake with Buttercream Frosting

Ingredients

• 3-1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 cup sour cream

• 1/2 cup 2% milk

• 1/2 cup amaretto

• 1 cup butter, softened

• 1/2 cup shortening

• 3 cups sugar

• 6 large eggs, room temperature

• 2 teaspoons almond extract

• 1 teaspoon vanilla extract

• BUTTERCREAM:

• 1-1/3 cups butter, softened

• 1 teaspoon vanilla extract

• 1/2 teaspoon salt

• 7-1/2 to 8 cups confectioners' sugar

• 2/3 cup amaretto

• Optional decorations: Toasted sliced almonds, milk chocolate M&M's and melted chocolate

Buy IngredientsPowered by Chicory

Directions

• Preheat oven to 325°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper.

• In a bowl, whisk flour and baking powder. In another bowl, whisk sour cream, milk and amaretto until blended. In a large bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Add flour mixture alternately with sour cream mixture, beating well after each addition.

• Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

• In a large bowl, beat butter, vanilla and salt until creamy. Beat in enough confectioners' sugar, alternately with amaretto, to reach desired consistency. Reserve 2/3 cup frosting for piping.

• Place 1 cake layer on a serving plate; spread with 1/2 cup frosting. Top with remaining cake layer. Frost top and sides with remaining frosting.

• Pipe reserved frosting around bottom edge of cake. If desired, decorate cake with flowers, using almonds for petals and M&M's for the centers. Pipe designs on frosting with melted chocolate as desired.

Editor's Note To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Must-Have Tiramisu

Ingredients

• 1/2 cup heavy whipping cream

• 2 cups vanilla yogurt

• 1 cup fat-free milk

• 1/2 cup brewed espresso or strong coffee, cooled

• 24 crisp ladyfinger cookies

• Baking cocoa

• Fresh raspberries, optional

Buy IngredientsPowered by Chicory

Directions

• In a small bowl, beat cream until stiff peaks form; fold in yogurt. Spread 1/2 cup cream mixture onto bottom of an 8-in. square dish.

• In a shallow dish, mix milk and espresso. Quickly dip 12 ladyfingers into espresso mixture, allowing excess to drip off. Arrange in dish in a single layer, breaking to fit as needed. Top with half of the remaining cream mixture; dust with cocoa. Repeat layers.

• Refrigerate, covered, at least 2 hours before serving. If desired, serve with raspberries.

Nutrition Facts 1 piece: 177 calories, 6g fat (4g saturated fat), 41mg cholesterol, 80mg sodium, 25g carbohydrate (18g sugars, 0 fiber), 6g protein. Diabetic Exchanges: 1 starch, 1/2 fat-free milk, 1 fat.

Ingredients

• 6 ounces cream cheese, softened

• 1-1/3 cups sugar, divided

• 1/4 teaspoon coconut extract

• 6 tablespoons butter, softened

• 2 large eggs, room temperature

• 1 teaspoon clear vanilla extract

• 2 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/8 teaspoon salt

• 1 cup 2% milk

• FROSTING:

• 12 ounces cream cheese, softened

• 6 tablespoons butter, softened

• 1 tablespoon water

• 2 teaspoons clear vanilla extract

• 1-1/2 cups confectioners' sugar

• 1 cup sweetened shredded coconut

Buy IngredientsPowered by Chicory Directions

• Preheat oven to 350°. Line 18 muffin cups with paper liners. In a small bowl, beat cream cheese, 1/3 cup sugar and coconut extract until smooth.

• In a large bowl, cream butter and remaining sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk, beating well after each addition.

• Spoon 1 rounded tablespoon of batter into each prepared cup. Drop cream cheese mixture by scant tablespoonfuls into center of each cupcake. Cover with remaining batter, about 1 scant tablespoon each.

• Bake 16-20 minutes or until a toothpick inserted in the cake portion comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.

• For frosting, in a small bowl, beat cream cheese, butter, water and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Frost cupcakes; sprinkle with coconut. Refrigerate leftovers.

Nutrition Facts 1 cupcake: 355 calories, 20g fat (12g saturated fat), 73mg cholesterol, 232mg sodium, 40g carbohydrate (29g sugars, 1g fiber), 4g protein.

Creamy Caramel Flan

Ingredients

• 3/4 cup sugar

• 1/4 cup water

• 1 package (8 ounces) cream cheese, softened

• 5 large eggs

• 1 can (14 ounces) sweetened condensed milk

• 1 can (12 ounces) evaporated milk

• 1 teaspoon vanilla extract

Buy IngredientsPowered by Chicory

Directions

• In a heavy saucepan, cook sugar and water over medium-low heat until melted and golden, about 15 minutes. Brush down crystals on the side of the pan with additional water as necessary. Quickly pour into an ungreased 2-qt. round baking or souffle dish, tilting to coat the bottom; let stand for 10 minutes.

• Preheat oven to 350°. In a bowl, beat the cream cheese until smooth. Beat in eggs, 1 at a time, until thoroughly combined. Add remaining ingredients; mix well. Pour over caramelized sugar.

• Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 in. Bake until the center is just set (mixture will jiggle), 50-60 minutes.

• Remove dish from a larger pan to a wire rack; cool for 1 hour. Refrigerate overnight.

• To unmold, run a knife around edges and invert onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving.

Creamy Caramel Flan Tips What is flan? Flan (also called crème caramel or caramel custard) is a custard dessert with a layer of caramel sauce. Flan has been a staple of Mexican and Latin American cuisine since Spaniards brought it to Mexico during the Spanish occupation. Bake your way around the world with these other globally inspired baking recipes. What is sweetened condensed milk? Sweetened condensed milk is milk with most of the water cooked off, to which sugar has been added. It’s generally used in candy and dessert recipes. Evaporated milk is concentrated in the same way, but doesn’t contain added sugar. It lends rich texture to foods without the fat. This recipe uses both types of milk.Can you overcook flan? Yes, you can overcook flan. Overcooking your flan will result in a rubbery, eggy final product. A reliable way to test flan and baked custards for doneness is to gently thump the side of the pan. If the custard wobbles as one unit (instead of rippling like a stone’s been tossed in the pool), it’s ready.How do you store flan? You can store flan by tightly covering and refrigerating it for up to 4 days. We don’t recommend freezing flan.Is creme brulee or panna cotta the same as flan? Creme brulee and panna cotta are very similar to flan in that they are all custard-style desserts, but their cooking techniques and ingredients are different from one another.What can you serve with flan? This contest-winning dessert tastes delicious by itself or you can try topping your serving off with berries, nuts or toasted coconut.

Nutrition Facts 1 slice: 345 calories, 16g fat (9g saturated fat), 140mg cholesterol, 189mg sodium, 41g carbohydrate (41g sugars, 0 fiber), 10g protein.

Scottish Shortbread

Ingredients

• 2 cups butter, softened

• 1 cup packed brown sugar

• 4 to 4-1/2 cups all-purpose flour

Buy IngredientsPowered by Chicory

Directions

• Preheat oven to 325°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 3-3/4 cups flour; mix well. Turn dough onto a floured surface; knead for 5 minutes, adding enough remaining flour to form a soft dough.

• Roll to 1/2-in. thickness. Cut into 3x1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with fork. Bake until cookies are lightly browned, 20-25 minutes. Cool.

Scottish Shortbread Tips Are shortbread and butter cookies the same? While both have a higher proportion of butter in their recipes, butter cookies contain more sugar and flour, are baked at a higher temperature and tend to hold their shape when baked. Shortbread typically has a higher ratio of butter to flour, is baked at a lower temperature and has a dry, crumbly melt-in-your-mouth quality. Learn more about the difference between shortbread and butter cookies.Should I chill my shortbread dough? Chilling the dough is our #1 secret to making the best shortbread! Chilling allows the dough to rest and hydrate. It also firms up the butter, making the dough easy to slice into rectangles prior to baking. We recommend chilling the dough in the fridge for 20 to 30 minutes.Why do you poke holes in shortbread? As the shortbread bakes, the butter in the dough melts and releases steam. To keep the shortbread from puffing up in the oven (and retain its dense texture), holes are poked into the dough prior to baking to allow the steam to escape.What's the difference between Scottish shortbread and regular shortbread? Historically, Scottish shortbread only varied from traditional shortbread in that it was originally made with remnants of bread dough, oatmeal and yeast, resulting in a dry, biscuit-like cookie. Over the centuries, the recipe has evolved into the much tastier, buttery treat we know it to be today. Scottish shortbread should not be confused with Scottish cookies, which contain butter and shortening and are not as crumbly as shortbread. Get Cookie Decorating Ideas

Nutrition Facts 1 cookie: 123 calories, 8g fat (5g saturated fat), 20mg cholesterol, 62mg sodium, 12g carbohydrate (5g sugars, 0 fiber), 1g protein.