I did make a small change with what was supposed to be a chocolate drizzle. I must have beaten the cream cheese mixture too long because a ton of tiny bubbles came to the surface of the bars and cooked into the top giving them an ugly, pitted look. To cover up the pits I spread the chocolate over the entire top. Perfect!
Wednesday, March 31, 2010
Cookie Carnival: Walnut Mint Bars
I did make a small change with what was supposed to be a chocolate drizzle. I must have beaten the cream cheese mixture too long because a ton of tiny bubbles came to the surface of the bars and cooked into the top giving them an ugly, pitted look. To cover up the pits I spread the chocolate over the entire top. Perfect!
Tuesday, March 30, 2010
Easter Egg Cupcakes
Of course, I used my favorite buttercream frosting recipe.
Tiffiny's Favorite Buttercream
1/2 cup butter
1/3 cup shortening
1 teaspoon vanilla
1 pound powdered sugar (sifted if from a box)
2-3 tablespoons milk or cream
In the bowl of a stand mixer (or in a medium bowl with a hand-mixer), cream together the butter and shortening until smooth. Add the vanilla and mix well. Add the powdered sugar and mix on medium-low until the sugar is incorporated and the mixture is dry and crumbly. Scrape down the sides of the bowl. Add 2 tablespoons of the milk and mix on medium-low until the frosting is smooth. Add more milk if needed, 1 teaspoon at a time, until the frosting is the consistency you want. Don't add more than 3 teaspoons.
Makes about 3 cups.
Mmmm...creamy and perfect for frosting and making grass.
I tinted the frosting green with paste food coloring.
Since there was going to be grass I put just a schmear of green on the cupcake. You need this layer so the cupcake top doesn't show through the grass.
Making the grass is just like making stars with a star tip: Hold your decorating bag straight up and down to the cupcake. With the tip almost touching the surface, squeeze your decorating bag to build up a little bit of a base. Then, pull away from the surface and at the same time stop the pressure on the decorating bag. It takes some practice, but as soon as you find your rhythm you'll be off and running.
The magic behind the grass is this decorating tip. It's number 233 and is used for grass, fur, hair, long noodles, or anything else where you need a similar shape.
Making the grass is just like making stars with a star tip: Hold your decorating bag straight up and down to the cupcake. With the tip almost touching the surface, squeeze your decorating bag to build up a little bit of a base. Then, pull away from the surface and at the same time stop the pressure on the decorating bag. It takes some practice, but as soon as you find your rhythm you'll be off and running.
Monday, March 29, 2010
Favorite gadgets: the plastic knife
Wednesday, March 24, 2010
Pumpkin-Chocolate Chip Breakfast Cake
This is actually the recipe for my Pumpkin Bread with chocolate chips added and cooked in a 13X9-inch pan instead of loaf pan. Funny, isn't it, how the shape of something can make it what it is? This is a cake, it used to be a loaf, you could easily make it into muffins...
I wrap the pieces in plastic wrap and freeze them for easy breakfasts and snacks.
For those who want to know what you're eating, here's the nutritional breakdown: 1/12 cake: 223 cal/9.5g fat/2g fbr/5 WW points; 1/18 cake: 148 cal/6g fat/1.5g fbr/3 WW points; 1/20 cake: 134 cal/5.7g fat/1g fbr/3 WW points.
Pumpkin-Chocolate Chip Breakfast Cake
Printable Recipe
1 1/4 cup all-purpose flour
3/4 cup wheat flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup miniature chocolate chips
1 cup canned pumpkin (not pumpkin pie mix)
1/4 cup milk (I use 1%)
1/4 cup applesauce (I use no-sugar added)
2 eggs
2 tablespoons canola oil
1 teaspoon vanilla
for the icing
1 cup powdered sugar, sifted
1 tablespoon melted butter
1/4 teaspoon vanilla
2-3 teaspoons milk, or enough to make it drizzle
1. Heat your oven to 350, and spray the sides and bottom of a 13x9-inch baking pan with non-stick spray.
2. Combine all of the dry ingredients in a medium bowl, and mix to combine. In a separate medium bowl, combine all of the wet ingredients and whisk well. Add the wet ingredients to the dry and mix with a rubber spatula until well combined.
3. Transfer the batter to the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted near the center comes out clean. Cool completely before cutting into squares or bars.
4. To make the icing, combine the powdered sugar, melted butter, vanilla, and milk (start with 2 teaspoons) in a small bowl. Mix with a spoon or small whisk until the icing is smooth and the consistency you want.
Note: I usually cut my cake into 18 pieces, but you can also cut 12 larger or 20 smaller pieces.
2. Combine all of the dry ingredients in a medium bowl, and mix to combine. In a separate medium bowl, combine all of the wet ingredients and whisk well. Add the wet ingredients to the dry and mix with a rubber spatula until well combined.
3. Transfer the batter to the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted near the center comes out clean. Cool completely before cutting into squares or bars.
4. To make the icing, combine the powdered sugar, melted butter, vanilla, and milk (start with 2 teaspoons) in a small bowl. Mix with a spoon or small whisk until the icing is smooth and the consistency you want.
Note: I usually cut my cake into 18 pieces, but you can also cut 12 larger or 20 smaller pieces.
Tuesday, March 23, 2010
Monkey Cake
I made the monkey out of fondant, and must thank Lorraine for her YouTube video about making monkey cupcake toppers. Without her tutorial I wouldn't have been able to figure out how to make the face on this cute guy. I used Runts candy for the bananas instead of making them out of fondant, though I did wonder about my decision as I opened bag after bag of candy only to find 2-4 bananas in each one (what is that about?). Now I have a large bag of the other Runts candy in my pantry, left-over from the 10 bags I opened to get the bananas. Lucky for me, my kids like Runts and I don't ;)
Thursday, March 18, 2010
Rosemary Roasted Chicken & Potatoes
The spice pack--and included recipe card--was clever enough I bought this one for Rosemary Roasted Chicken & Potatoes and another one for Apple-Sage Pork Chops. Yes, I already have all the spices in the pack, but what if I didn't and wanted to try the recipe? Bottles of spices at my store are $4.00 on average and that can really add up if you have to buy several bottles. How many people don't try a new recipe because of this initial cost when they don't know if they'll even like it? This spice pack solves that problem by including pre-measured spices for the recipe on the back. All for $1.50. Yes, a gimmick, but an effective one. :)
Because the spices were all pre-measured this meal came together super fast. The end result wasn't extraordinary, but it was very tasty and very easy; an especially good meal for someone just starting out in the kitchen. And, of course, now I have the recipe card in my file for the next time I make it with my own spices.
Rosemary Roasted Chicken & Potatoes (adapted from McCormick)
Printable Recipe
2 teaspoons paprika
1 1/2 teaspoons crushed rosemary leaves
1 teaspoon dry minced garlic
1/2 teaspoon ground black pepper
2 tablespoons olive oil
1 teaspoon salt
6 bone-in chicken thighs, skin removed, about 2 lbs (my pkg was 2 1/2 lbs)
1 1/2 lbs small red potatoes, cut into 1-inch pieces (I used 1 lb)
1. Heat your oven to 425, and line a 15X10 baking sheet with foil. Spray the foil with non-stick spray.
2. Mix the first 6 ingredients together in a large bowl. Add the chicken and potatoes, and toss gently to coat well. Arrange the chicken and potatoes in a single layer on the prepared baking sheet.
3. Roast for 30-40 minutes, or until the chicken is cooked through (165 for dark meat on an instant-read thermometer), and the potatoes are tender and well browned; stir the potatoes 2 or 3 times while the cook.
Makes 4-6 servings.
Tuesday, March 16, 2010
Chocolate Sauce in Middle School
Last week I had the awesome opportunity to be a guest speaker/demonstrator for 2 days in my daughter's middle school FACS (Family and Consumer Science) class; I also spoke/demonstrated in two of her teacher's other classes. I had such a great time! The kids were fun, sassy, and squirrel-y, and all 91 of them (except one) liked the recipe de jour: Chocolate Sauce.
I picked the chocolate sauce because it's such an easy recipe to make, and I figured most of them would like it. I mean, what middle school student doesn't want chocolate sauce and vanilla ice cream first thing in the morning? And this sauce blows anything you can buy at the store out of the water.
The first day I talked about recipe development in general, and how I came up with the sauce recipe. Then I demonstrated how to make the sauce so the kids could make it the next day. Last (and best) we did a taste-test. The afternoon before, the teacher, my daughter, and I made three batches of sauce, each with a different brand of chocolate. We labeled them "A", "B", and "C". The kids tasted each sauce and marked on a little form which sauce they liked best.
Now, I've done this test before, back in 2003 when I first came up with the recipe, and I have my favorite. And I was sure they'd pick the sauce made with my favorite chocolate. I was so sure the teacher bought a ton of my favorite chocolate for the kids to use the next day to make their own sauce. I mean, it's the best, right?
Right.
I was amazed when I totalled everything up. The three types of chocolate we used were Hersheys, a very cheap store brand, and Ghirardelli (my fav!). All of them were semi-sweet. To my surprise, and then horror, I discovered nearly 50% (46.9% to be exact) of the 91 students preferred the super-cheap store brand. Now, remember, the teacher bought a ton of Ghirardelli chocolate, and not only did the students prefer the store brand chocolate, my beloved Ghirardelli came in last. Last! Only 11% picked the more expensive Ghirardelli chocolate. Here's the horror part: one of the classes was 1st period. 1st period starts at 7:30 a.m. We had a ton of chocolate that was going to make sauce the kids wouldn't like. I had to go to the store to get different chocolate. But the class starts at 7:30. In the morning. And I'm presenting, so I can't go to the store in my jammies. All of this meant I had to get up at 5:30. In the morning.
Yes, I did survive the ordeal, thanks for your concern... ;)
I think most of the kids had a great time--I know I had a great time--and the teacher and I are already talking about next year :)
Chocolate Sauce
Printable recipe
1/2 cup semi-sweet chocolate chips (you know my fav)
1/4 cup water
1/4 cup sugar
1 tablespoon corn syrup
pinch coarse salt
1/2 teaspoon vanilla
1/4 cup cold butter, cut into 4 pieces
1. Combine the chocolate chips and water in a small saucepan, and heat over medium-low heat until the chocolate is melted and the mixture is smooth, stirring constantly. (this picture is my girl :) )
I picked the chocolate sauce because it's such an easy recipe to make, and I figured most of them would like it. I mean, what middle school student doesn't want chocolate sauce and vanilla ice cream first thing in the morning? And this sauce blows anything you can buy at the store out of the water.
The first day I talked about recipe development in general, and how I came up with the sauce recipe. Then I demonstrated how to make the sauce so the kids could make it the next day. Last (and best) we did a taste-test. The afternoon before, the teacher, my daughter, and I made three batches of sauce, each with a different brand of chocolate. We labeled them "A", "B", and "C". The kids tasted each sauce and marked on a little form which sauce they liked best.
Now, I've done this test before, back in 2003 when I first came up with the recipe, and I have my favorite. And I was sure they'd pick the sauce made with my favorite chocolate. I was so sure the teacher bought a ton of my favorite chocolate for the kids to use the next day to make their own sauce. I mean, it's the best, right?
Right.
I was amazed when I totalled everything up. The three types of chocolate we used were Hersheys, a very cheap store brand, and Ghirardelli (my fav!). All of them were semi-sweet. To my surprise, and then horror, I discovered nearly 50% (46.9% to be exact) of the 91 students preferred the super-cheap store brand. Now, remember, the teacher bought a ton of Ghirardelli chocolate, and not only did the students prefer the store brand chocolate, my beloved Ghirardelli came in last. Last! Only 11% picked the more expensive Ghirardelli chocolate. Here's the horror part: one of the classes was 1st period. 1st period starts at 7:30 a.m. We had a ton of chocolate that was going to make sauce the kids wouldn't like. I had to go to the store to get different chocolate. But the class starts at 7:30. In the morning. And I'm presenting, so I can't go to the store in my jammies. All of this meant I had to get up at 5:30. In the morning.
Yes, I did survive the ordeal, thanks for your concern... ;)
I think most of the kids had a great time--I know I had a great time--and the teacher and I are already talking about next year :)
Chocolate Sauce
Printable recipe
1/2 cup semi-sweet chocolate chips (you know my fav)
1/4 cup water
1/4 cup sugar
1 tablespoon corn syrup
pinch coarse salt
1/2 teaspoon vanilla
1/4 cup cold butter, cut into 4 pieces
1. Combine the chocolate chips and water in a small saucepan, and heat over medium-low heat until the chocolate is melted and the mixture is smooth, stirring constantly. (this picture is my girl :) )
2. Add the sugar, corn syrup, and salt, and stir well. Heat the mixture, stirring constantly, until the sugar is completely dissolved, about 2 minutes.
3. Take the pan off the heat and stir in the vanilla.
4. Add the butter and stir until it's completely melted.
Makes about 1 cup sauce.
**Let the sauce sit for about 15 minutes before using it; this allows it to cool some and thicken up. Store extra sauce in the fridge. To reheat, microwave the sauce on high for about 30 seconds. Or eat it cold with a spoon. Your choice. ;)
Makes about 1 cup sauce.
**Let the sauce sit for about 15 minutes before using it; this allows it to cool some and thicken up. Store extra sauce in the fridge. To reheat, microwave the sauce on high for about 30 seconds. Or eat it cold with a spoon. Your choice. ;)
Friday, March 12, 2010
Browned-Butter Roasted Brussels Sprouts
OK, fine.
I wanted to start simple--no sauces or dressings to mess things up--so I went with melted butter, salt, and pepper. I roasted the Brussels sprouts in a super hot oven, and was pleasantly surprised by the result. The butter combined with the high heat gave the sprouts a wonderful nutty flavor. Like I said, pleasantly surprised :) I won't go so far as to say I love this cold-weather veggie, but I can say I don't hate it anymore.
Browned-Butter Roasted Brussels Sprouts
16 oz Brussels sprouts, stems trimmed, outer leaves removed, and halved
16 oz Brussels sprouts, stems trimmed, outer leaves removed, and halved
2-3 tablespoons butter
kosher salt to taste
fresh ground pepper to taste
1. Heat your oven to 425 and line a baking sheet with foil.
2. In a small sauce pan, melt the butter over medium-low heat. Let the butter sit over the heat until it's foamy and starting to brown.
3. In a medium bowl, combine the Brussels sprouts, browned butter, salt, and pepper. Transfer the sprouts to the prepared baking sheet and spread them in a single layer.
4. Roast for 25-30 minutes, or until they are tender and nicely browned.
Makes 4-6 servings, depending on how much you like Brussels sprouts.
1. Heat your oven to 425 and line a baking sheet with foil.
2. In a small sauce pan, melt the butter over medium-low heat. Let the butter sit over the heat until it's foamy and starting to brown.
3. In a medium bowl, combine the Brussels sprouts, browned butter, salt, and pepper. Transfer the sprouts to the prepared baking sheet and spread them in a single layer.
4. Roast for 25-30 minutes, or until they are tender and nicely browned.
Makes 4-6 servings, depending on how much you like Brussels sprouts.
Wednesday, March 10, 2010
Happy 101 Award
If you're the recipient of this award, you're supposed to:
1. Copy the image to your post
2. List 10 things that make you happy
3. Tag ten bloggers and
4. Post a link to their blogs
5. Link back to the sender's blog
Ten things that make me happy:
1. My family
2. My work at church
3. Cooking
4. Getting my hands dirty in a garden
5. Being in the mountains
6. Finding a good book
7. Ice Cream
8. Playing the piano
9. Listening to my girls laugh
10. A clean kitchen
Ten blogs that make me happy (only 10?):
1. Bridget at Bake at 350; her cookies are so cute! I could browse her blog for hours!
2. Jen at Cake Wrecks; seriously, if you've never been, you need to.
3. Katerina at Daily Unadventures in Cooking; she makes some of the best comfort food.
4. Be Kind at My Muscovy Duck Tale; the sweetest story, but you have to start at the beginning when she first finds the eggs.
5. Marian at Sweetopia; I think the name says it all...
6. Amanda at Amanda's Cookin' and Crafts by Amanda; the woman's amazing and comes up with the cutest craft ideas.
7. Leela at She Simmers; gorgeous pictures of amazing Thai food (and other yummy stuff)
8. Ms. Humble at Not So Humble Pie; she comes up with the cutest ideas for her science cookies. And she does fabulous things with meringue.
9. Tatum at Tate's Torts; you've got to see her cake pops :)
10. Laura at The Cooking Photographer; she is amazing at her craft.
Thanks again, Sue!
Monday, March 8, 2010
Kenda's wedding cake
The top two tiers were carrot cake and the bottom tier was a traditional white cake. The carrot cake is the best in the world (if I may say so myself), and someday I'll share the recipe ;) The cakes were covered in white fondant.
I made the flowers out of gum paste, and hand-painted the royal-icing scroll work with edible silver glaze. It took 2 coats of glaze, and probably could have used 3, but the hand-painting just about killed me!
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