Cinnamon Fig Bars With Orange Buttercream Frosting Food

CINNAMON FIG BARS WITH ORANGE BUTTERCREAM FROSTING

Steps:

• In 1-quart saucepan, boil filling ingredients over medium-high heat, stirring frequently, until figs are tender and most of liquid is absorbed. Remove from heat; cool 5 to 10 minutes. Pour fig mixture into food processor. Cover; process, using quick on-and-off motions, until figs are pureed; set aside.
• Heat oven to 350°F. Grease 8-inch square pan with shortening or cooking spray. In large bowl, combine crust ingredients with electric mixer on low speed until crumbly. Press in bottom of pan. Bake 25 to 30 minutes or until center is set. Spread filling over crust. Bake 6 to 10 minutes longer or just until filling sets. Cool completely, about 1 hour 15 minutes.
• In medium bowl, beat 3 tablespoons butter with electric mixer on medium speed until blended. Add powdered sugar. Beat on low speed, adding milk, 1 teaspoon at a time, until mixture is smooth and desired spreading consistency. Stir in orange peel. Carefully spread over cooled bars. Cut into 4 rows by 4 rows.

CINNAMON SPICE CAKE WITH FIG BUTTERCREAM, WHITE CHOCOLATE GANACHE AND BUTTERMILK CARAMEL

Steps:

• For the cinnamon spice cake: Preheat the oven to 350 degrees F. Line two 9-inch cake pans with parchment paper and lightly butter.
• In the bowl of a stand mixer, beat the butter, shortening, brown sugar and granulated sugar together until smooth. Beat in the eggs 1 at a time until smooth and light. Stir together the buttermilk and vanilla in a separate small bowl. Sift together the flour, cinnamon, baking powder, baking soda, nutmeg and allspice in a large bowl. Alternately add the flour mixture and buttermilk mixture in thirds to the mixer bowl, blending well after each addition.
• Pour the batter into the prepared pans and bake until a cake tester inserted in the center of the cakes comes out clean, about 35 minutes. Cool about 5 minutes, then turn out onto a cooling rack to cool completely, about 10 minutes.
• For the fig buttercream: In a clean bowl of a stand mixer, cream the butter until smooth. Add the confectioners' sugar and beat until incorporated. Mix in the fig butter. Add the buttermilk if needed to thin to a spreading consistency.
• For the buttermilk caramel: Combine the granulated sugar, buttermilk, butter, corn syrup and baking soda in a LARGE pot. Do not use a saucepan; it may boil over. Bring the ingredients to a boil and reduce the heat to low but still bubbling. Cook, stirring very frequently, until golden brown, 8 to 9 minutes. Remove from the heat and add the vanilla. Let cool.
• For the white chocolate ganache: Put the white chocolate in a heatproof bowl. Heat the cream in a saucepan until just simmering. Pour the cream over the chocolate and let stand for 5 minutes. Stir until smooth and melted. Refrigerate until cooled completely, about 20 minutes. Transfer the ganache to a clean bowl of a stand mixer fitted with the whisk attachment and whip until smooth.
• To assemble the cake: Slice each cake layer in half horizontally. Place a layer on a plate or cake stand and cover with fig buttercream. Repeat with 2 more layers and the buttercream. Put the final cake layer on top, then frost the top and sides with the white chocolate ganache. Pour the buttermilk caramel over the top of the cake to drizzle down. Serve with more caramel sauce if desired.

CINNAMON BUTTERCREAM FROSTING

Steps:

• Place butter in large bowl.
• Beat on low 30 seconds.
• Add sugar about a cup at a time, beating on low between each addition.
• Add 3 tablespoons milk, vanilla and cinnamon.
• Beat on medium 1 minute.
• Blend in up to 1 tablespoons of milk if frosting is too thick.

ORANGE CREAM FROSTING

Steps:

• In a large bowl, beat softened butter, confectioners' sugar and salt until smooth. Add orange juice, corn syrup and vanilla. Beat until smooth and creamy. Tint with orange food coloring.

GINGERBREAD CUPCAKES WITH ORANGE ICING

Steps:

• Preheat the oven to 350 degrees F. Line a muffin pan with paper liners.
• Place the rum and raisins in a small pan, cover, and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.
• Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together into a small bowl. Mix with your hand until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Drain the raisins and add them and the crystallized ginger to the mixture with a spatula.
• Divide the batter among the muffin pan (1 rounded standard ice cream scoop per cup is the right amount). Bake on the middle rack of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool for 10 minutes before removing from the pan.
• For the frosting, mix the cream cheese, butter, orange zest and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
• When the cupcakes are cool, frost them generously and garnish with a slice of crystallized ginger.

ORANGE BUTTERCREAM FROSTING

Steps:

• Blend all ingredients together in a bowl until smooth. To thin, add more juice, to thicken, add more sugar.
• Add a dash of orange zest or fresh grated peel, if desired.

ORANGE BUTTERCREAM FROSTING

Steps:

• In a small bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, orange zest and vanilla. Add enough orange juice to achieve frosting consistency.

APPLE CRANBERRY BARS WITH ORANGE BUTTERCREAM FROSTING

Steps:

• Preheat oven to 350°F; grease a 15 x 10 x 1-inch jelly roll pan.
• In a large mixer bowl, combine the sugar, butter, eggs, orange peel and vanilla extract.
• Beat on medium speed, scraping the bowl often, for 2 to 3 minutes until well mixed.
• Reduce the speed to low; add the flour, baking soda and salt.
• Continue beating, scraping the bowl often, for 1 to 2 minutes until well mixed.
• By hand, stir in the apples, cranberries and nuts.
• Spread in the prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
• Cool completely.
• In a small mixer bowl, combine the butter, cream cheese and vanilla extract.
• Beat on medium speed, scraping the bowl often, for 1 to 2 minutes until well mixed.
• Reduce the speed to low.
• Continue beating, gradually adding the powdered sugar, orange peel and enough milk for desired spreading consistency.
• Thinly frost the cooled bars; cut into bars.

FIG FROSTING

Steps:

• Combine egg white, sugar, water, and lemon juice in top of double boiler, beating with mixer until well mixed.
• Place over rapidly boiling water, beating constantly, and cook for 4 minutes, or until frosting will stand in peaks.
• Remove from the boiling water and add lemon peel, almond extract, and figs.
• Beat until thick enough to spread.

LEMON-FROSTED SPICY FIG BARS

Steps:

• Preheat oven to 350°F.
• In a large bowl, using an electric mixer on medium speed, cream together the butter and brown sugar until creamy; scrape sides of bowl.
• Add the molasses, milk, and eggs; blend until smooth and well combined.
• In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt; gradually add to the creamed mixture until well blended, reducing the mixer speed to low for this addition.
• Gently stir in the figs and walnuts by hand.
• Spread the batter evenly into a greased 13x9" baking pan.
• Bake for 22-27 minutes, or until a toothpick tests out clean.
• Cool completely.
• FROSTING: Combine all the frosting ingredients, except the lemon juice, in a small bowl.
• Beat with an electric mixer on low speed, adding enough lemon juice to reach desired spreading consistency.
• Frost the cooled bars; sprinkle with additional grated lemon zest, if desired.
• Cut into bars.