Butter Gems Food

CHAMPAGNE GUMMY GEMS

Steps:

• Place champagne in a small saucepan over medium low heat. Slowly sprinkle in the gelatin, stirring as you add it in to avoid clumping. Stir in the flavored Jell-O until fully combined.
• Stir continuously as the mixture heats and cook until gelatin and jell-o powder has dissolved into the champagne and the mixture is evenly heated, about 3-5 minutes. Remove the mixture from the stove and pour into a measuring cup.
• Stir the mixture to help settle the bubbles and skim if necessary so that the liquid is clear. Pour the mixture into 2 11-well silicone gem molds.
• Place the mold directly into the freezer for approximately 30 minutes. Remove from freezer and remove gummy gems from the mold. Sprinkle over edible glitter, matching the glitter color to gem colors.
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NUT BUTTER GEMS

Steps:

• Preheat oven to 375°F at least 15 minutes before baking time.
• •Food processor method:.
• Into a small bowl, sift together the flour, baking soda, and salt- whisk to mix evenly.
• Process the sugars for several minutes until very fine.
• Cut the butter into a few pieces and add it with the motor running.
• Add the peanut butter and process until smooth and creamy.
• Add the egg and vanilla extract and process until incorporated, scraping the sides of the bowl.
• Add the flour mixture and pulse in just until incorporated.
• •Electric mixer method or by hand:.
• Soften the butter to a cool room temperature.
• In a small bowl, sift together the flour, baking soda, and salt.
• Whisk to combine.
• In a mixing bowl, beat the sugars until well mixed.
• Add the butter and peanut butter and beat for several minutes, until very smooth and creamy.
• Add the egg and vanilla extract and beat until incorporated, scraping the sides of the bowl.
• Gradually beat in the flour mixture just until incorporated.
• •Both methods:.
• Scrape the dough into a bowl and refrigerate for at least 1 hour or as long as overnight.
• Measure the dough into a 1 1/4-inch cookie scoop (2 level teaspoons) and roll it to shape 1-inch balls.
• Place the balls 1 1/2-inches apart on ungreased cookie sheets.
• As soon as you roll each ball, use your index finger or the handle of a wooden spoon to make a depression going down almost to the cookie sheet in the center of each ball.
• Bake for 10 to 12 minutes or until lightly browned and set.
• For even baking, rotate the cookie sheet front to back halfway through baking.
• Cool the cookies on the sheets for a few minutes or until firm enough to lift.
• Use a small angled metal spatula to transfer the cookies to wire racks to cool completely.
• If necessary, while the cookies are still hot, use the greased handle of a wooden spoon to deepen the depressions.
• Fill the centers with milk chocolate toppings.
• While the cookies are baking, prepare the chocolate topping, melt the chocolates.
• Whisk in the softened butter.
• The mixture will thicken immediately.
• Do not over whisk.
• Use a reclosable quart-size freezer bag with one corner cut off to pipe the chocolate into the centers the cookies.
• Allow the chocolate to set until firm before storing the cookies in airtight containers.

BUTTER FLAKE ROLLS

Steps:

• Spray a 12-cup muffin tin with nonstick spray and set aside.
• Place the milk, sugar, yeast, flour, egg yolks, and salt in the bowl of a stand mixer fitted with the paddle attachment. Combine on low speed for 1 minute. Change the paddle attachment to the dough hook and rest the dough for 10 to 15 minutes.
• Add 2 ounces of the butter and mix on low speed. Increase the speed to medium and mix until the dough pulls away from the sides of the bowl and you are able to gently pull the dough into a thin sheet that light will pass through, about 8 minutes.
• Turn the dough out onto a lightly floured work surface and roll and shape with your hands to form a large ball. Return the dough to the bowl, cover with plastic wrap, and set aside in a warm, dry place to rise until doubled in size, about 1 hour.
• Remove the dough from the bowl and roll into a 12 by 12-inch square, about 1/2-inch thick. Melt the remaining 1/2 ounce butter and brush onto the top of the dough.
• Use a pizza cutter to cut the dough into 12 (12 by 1-inch) strips. Stack the strips into 2 stacks of 6 strips each. Lay the stacks on their sides and cut each stack into 6 (2-inch) wide pieces. Lay each piece on its side into a prepared muffin tin cup. Cover with plastic wrap and set aside in a warm, dry place to rise until doubled in size, 30 to 40 minutes.
• Preheat the oven to 400 degrees F.
• Remove the plastic wrap and bake until the rolls reach an internal temperature of 200 degrees F, 8 to 10 minutes. Rotate the pan halfway through baking.
• Remove the muffin tin to a cooling rack and cool for 2 to 3 minutes before serving.

BUTTER GEMS

Steps:

• Cream butter and sugar.
• Add flour and mix to form a thick paste.
• Turn dough out onto a lightly floured surface and knead until smooth. Wrap in plastic wrap and chill for at least 30 minutes.
• Preheat oven to 350. Grease two baking sheets.
• Roll dough on a lightly floured surface to 1/4" thickness. Cut out rounds with a 1 1/4" cookie cutter. Bake on sheets for 10 minutes, or until pale golden. Transfer to a wire rack to cool completely.
• Cookies can be decorated with piped swirls of buttercream and colored sugar.

BROWNIE-PEANUT BUTTER GEMS

Steps:

• Make filling: Beat together all ingredients in a large bowl on high speed until combined well; set aside.
• Make brownie batter: Preheat oven to 350 degrees and arrange rack in center.
• Line 1 (24-cup) mini muffin pan with baking cups.
• Heat together butter and chocolate in a medium saucepan over moderately low heat; stirring, until melted.
• Remove from heat; stir in sugars and extract until combined well.
• Add eggs, 1 at a time, stirring vigorously after each addition, until combined well.
• Add flour and salt; stir until just combined.
• Divide batter among baking cups.
• Spoon filling into a small pastry bag fitted with a 1/4-inch plain tip.
• With tip slightly inserted into center of batter, pipe about 1 teaspoon filling into batter in each cup, allowing a small amount to show on tops.
• Sprinkle with nuts.
• Bake until brownies are puffed and set, 12-15 minutes.
• Transfer pan to rack and let cool 5 minutes.
• Remove brownies from pan and place on rack to cool completely.