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Dips and jams are my favorite party servings. They are easy to whip up and easier to serve. I just love it when the whole family is sitting together at the dining table with a large bowl of a jam or dip in between accompanying fruits, crackers, cookies, and cake pieces. The tasty treats and sweet talks set everything right. Seeing whole of our family in front of our eyes happy and enjoying means everything’s right in the world. Today, I will share with you some of the most awesome sweet dips I have ever had in my entire life. What is more interesting about these dips or jams is that you can also use them as frosting or toppings on your cakes, cupcakes or serve them with your pies, isn’t it amazing? Let’s dig in.
2 cups (200 grams) finely grated peeled carrots,
1 cup (about 130 grams) finely peeled and diced apple,
1 (567-gram) can crushed pineapple, with the juice
3 tablespoons (45 ml) freshly squeezed lemon juice
1 teaspoon fine-quality ground cinnamon,
1/2 teaspoon freshly grated whole nutmeg,
1/2 teaspoon ground cloves,
1 (49-57-gram) package regular powdered fruit pectin
4 cups (800 grams) organic granulated brown sugar
1 tablespoon (15 grams) organic molasses,
1/2 teaspoon (2.5 ml) pure vanilla extract,
1/4 cup (30 grams) desiccated coconut,
2 tablespoons finely chopped ginger candy,
In a large and deep stainless steel saucepan, combine grated carrots, diced apple, pineapple with juice, lemon juice and spices.
Over high heat, bring mixture to a boil and stir frequently. Reduce the heat to medium and cover.
Boil gently, stirring occasionally (to prevent scorching), for about 20 minutes.
Remove the saucepan from heat and lid from the saucepan.
Immediately sprinkle in pectin and whisk briskly until completely dissolved.
Return the saucepan to high heat and bring to a boil, stirring frequently.
Add sugar and molasses all at once and return to a full rolling boil, stirring constantly. Continue to cook at a full rolling boil, stirring constantly, for 1 minute.
Remove saucepan from heat and skim off foam using a metal spoon. Stir in vanilla, coconut and ginger candy.
Tastes best when served with fruity bread slices, fruit cakes or any other sweet bread or cake.
1 cup (226 grams) unsalted butter, softened
1 cup (113 grams) cream cheese, chilled in the fridge
1/2 cup (120 grams) lemon curd,
1 1/2 teaspoons (7.5 ml) pure vanilla extract,
4 to 4 1/2 cups (480 to 540 grams) powdered sugar, spooned in cup, levelled off & sifted
Beat the butter in a large bowl until creamy.
Add cream cheese, lemon curd and vanilla; beat until fully incorporated.
Gradually increase the beating speed and continue beating until light and fluffy, scraping down the sides of bowl as and when necessary with a spatula.
Gradually add confectioners’ sugar, while constantly stirring, until well combined.
Again increase the speed and beat until well combined and smooth while scraping down sides of bowl as and when necessary.
Before filling, frosting, icing and piping cakes, re-beat buttercream to ensure smoothness.
Works wonders as a frosting on a cake, cup cake or when served with fruits.
1 cup heavy cream
1 cup powdered sugar, divided
1 cup cream cheese, softened
1/3 cup unsweetened cocoa powder
1 teaspoon vanilla extract
In a mixing bowl, whip heavy cream until soft peaks form.
Add 2 tablespoons of the powdered sugar and whip until nearly stiff peaks form. Set aside.
In a separate mixing bowl whip together cream cheese, 1/4 cup + 2 tablespoons of the powdered sugar, the cocoa powder and vanilla extract until smooth.
Mix in the whipped cream mixture and remaining 1/2 cup powdered sugar.
Chill until ready to serve.
Tastes best when served with fresh fruits like strawberries, bananas, apples, kiwi, raspberries, or with cookies or crackers.
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