When Heather Saffer asked me if I would be apart of her holiday blog tour I was more than willing to have Heather Saffer as a guest. If you are unfamiliar with Heather Saffer, she was a winner of Food Network’s Cupcake Wars, and has recently released a book called The Dollop Book of Frosting. Although my book has not arrived yet the reviews are wonderful and I cannot wait to try the heavenly recipes.
I graciously introduce to you Heather Saffer:
Hello Bobbie’s fans! I’m Heather, author of the newly released cookbook, The Dollop Book of Frosting and I’m honored to be guesting on Bobbie’s Baking Blog today!
Bobbie and Sydney make some of the most beautiful and creative works of art I’ve ever seen. And that’s why I absolutely needed them to be a part of my 2013 Holiday Blog Tour.
The theme of this blog tour is “Frosting Gift Guide” so all month long up until Christmas; I’m showing you entertaining ways to gift the creamiest, most delightful frostings for that frosting lover in your life.
From frosting filled candies, to frosting covered popcorn, my goal is to help you break away from the grocery store frosting jar you once relied on!
With that said, today I’m sharing with you one of my all-time favorite frosting recipes from The Dollop Book of Frosting: Mint Chocolate Chip Frosting.
With a fluffy sweet texture, this frosting is chock full of mint pieces and a minty green color that is just perfect for the Christmas season! Layer it with moist red velvet cake in a rustic mason jar, tie with festive ribbons, and you’ll be sure to sweeten up the lives of everyone on your gift list this holiday season.
Mint Chocolate Frosting Mason Jar Trifle:
Yield: 4 gifts of Mason jar trifles
For the frosting:
1 ½ cups butter
1 ½ tablespoons pure vanilla extract (I get the best result from J.R. Watkins’ pure vanilla extract)
3 ¼ cups powdered sugar
Pinch of salt
6 drops green food coloring
1 cup Andes Crème de Menthe Thins candies, chopped
In the bowl of a stand mixer fitted with a paddle attachment, beat butter until creamy by mixing on low speed, about 2 minutes, until smooth. Add vanilla and continue mixing another minute. Slowly add sugar and salt and beat until light and fluffy, about 3 minutes. Add the chopped Andes candies and green food coloring, and whip for another 2-3 minutes until creamy and an even color.
To make the Mason Jar Trifles:
4 Mason jars
12 red velvet cupcakes, 3 per jar
2 tablespoons of Christmas sprinkles (optional)
In a small bowl, crumble 3 red velvet cupcakes. Put half the cake in the bottom of one Mason jar. Fill your pastry bag with Mint Chocolate frosting and carefully swirl a dollop on top of the cake, covering it completely. Repeat layers one additional time till you reach the top of the jar, leaving ½ inch at the top. Decorate with ½ tablespoon of Christmas sprinkles. Seal the jar and tie with festive ribbon! Repeat process for remaining 3 jars.
Recipe adapted from TheDollop Book of Frosting by Heather “Cupcakes” Saffer.
I hope you are as anxious to read Heather Saffer’s Book as I am!