Monday, December 10, 2012
Friday, December 7, 2012
So I have "camo-ed" (not sure if thats a word!) the inside of a cake, but I had a customer come in that wanted tie-dye inside. So here was my experiment.
~ I split my batter into 3 bowls, colored on red-ish, one orang-ish, and one blue-ish,, (they will all usually change a little in the baking process)
~I put a cookie scoop in each bowl (you can just use a spoon if you don't have the scoops, they each need their own so colors don't blend into a big blob of a grey-blah!)
~Alternately plop different colors of batter all throughout your cake pan until all used up.
~Use a knife, spreader, toothpick (hey you can even use your finger if you are baking it for yourself :0) and swirl it around just a little, too much will blend the colors into that grey-blah color I mentioned.
~Like any other cake, get it in the oven right away, and bake......
.....and this is what I ended up with! I must say, I think it turned out pretty cool!
Sunday, December 2, 2012
Ok, so during the holidays, especially Christmas, I break out my ground ginger spice. Gingerbread cake, gingerbread cookies, gingerbread scones, I could go on!
Ginger is an awesome tropical spice that has an awesome punch of citrus flavor, and is derived from ginger-root. It has as many antioxidants as a cup of spinach! Ginger has had a long history of other comforting properties, known to help sooth upset stomachs, indigestion and reduce pain, and some research says it offers pain relief for everything from arthritis to nausea to migraines.
So, I'm thinkin it's time to bring out the Gingerbread Men!!
Mom just found a photo of my grandfather (we call Papa) years ago making one of his beautiful cakes, and of course not pictured would be my grandmother who always helped him, typically covering the cakes and smoothing the buttercream.....then Papa would add the details ..... such an inspiration.....
Thursday, November 29, 2012
(Wittamer's is said to be one of the best chocolate shops in Brussels)
Four to six servings
8 ounces (230g) bittersweet or semisweet chocolate, finely chopped
4 ounces (115g) milk chocolate, finely chopped
tiny pinch of salt
1/2 teaspoon ground cinnamon
Wednesday, November 28, 2012
That love and pride my mothers mother had in her children, and what my mother in turn has had for me has helped mold me into the mother I am today. I hope my children look up to me with so much love and so many memories as I have been blessed with.
**Reminder: 1 egg= 1 TBSP of ground flax mixed w/3 TBSP water
I took my whole wheat chocolate chip muffin recipe and substituted the eggs with flax, and the butter with applesauce, added DARK CHOCOLATE chips, and cranberries (even better!....and even more antioxidants!) Oh and of course sprinkle with extra whole flax seeds, giving it a nuttier flavor. They were delicious, and popped with even more flavor as you bit into one and got the mixture of dark chocolate and cranberry......YUMMMM......and guilt free!
Tuesday, November 27, 2012
Every year, my grandmother would pick out an ornament that represented who we were that year. Something special about us, that something neat that we were into, sport we played, interest or hobby we had, was somehow represented in an ornament. Every Christmas when it was time to put up the Christmas tree it was so much fun pulling out our ornaments. Checking out each one, reflecting on why we got a little squirrel in a rocking chair sewing, or a Koala bear with a telephone, or one of my absolute favorites, Santa Clause with a belly full of cookies :)
Tonight we put on the Christmas music, pulled out our family ornaments, all of mine from when I was younger, and then watched my three children squeal in delight and get excited when I would pull out one of theirs, reminiscing on why their grandmother gave them that ornament for that year. Talking about what they might get this year. See, my mother now carries on that tradition, and I treasure it so much, as I know they do too. I miss my grandmother so much, and its such a neat piece of our history together that I get to remember every Christmas, as we continue this family tradition.
Tuesday, November 20, 2012
Monday, November 19, 2012
Here is my tip, don't use flour to roll out your pie crust, use POWDERED SUGAR! It won't add too much flour into your crust, and dry it out, and it helps roll it out smoothly. Also, make sure your dough is chilled, if it is too soft, it will get mushy and stick to everything.....and well, that's just not fun.....
|Sprinkle powdered sugar all over the table, and rolling pin.|
|get a chunk of your pie dough|
|Roll it out a little bit, and sprinkle again.|
|Roll it out some more|
|Set your pie tin on top to make sure you have rolled it out big enough to fill it.|
|Roll your dough up around your rolling pin|
|Roll it back over your pie tin|
|push your pie crust firmly into pie tin|
|Use a pairing knife and cut around the sides to cut excess crust off|
|pinch all the way around|
|fill with desired filling .....I chose pumpkin :0)|
Now I always have left over crust and filling when I make pumpkin pie, so what do I do??
.....pumpkin pie minis, so cute and so yummy!!
|cut your crust to fit muffin cups|
|fill with pumpkin filling|
|cut some cute little leaves or pumpkins|
|Bake up for a little tasty mini-pumpkin pie!|
Sunday, November 18, 2012
Traditionally, pies are such a big part of Thanksgiving, and of course apple pie being on the list of must haves, I am curious to know, what is the favorite? A pretty Lattice crust topping for your apple pie?
Saturday, November 17, 2012
Are you a twinkie lover? Bummed because Hostess is closing their doors? Not to worry...... you can make your own cream filled cakes!!
Check out the recipe below, if you try it, make sure to come back and comment and let me know how it turned out for you.
Cream filled cakes
Preheat oven to 350.
Beat all of the following ingredients in a mixing bowl until smooth:
2 cups cake flour
1 1/2 cups sugar
1 TBSP baking powder
1 tsp salt
1/2 cup vegetable oil
3/4 cup cold water
7 unbeaten egg yolks
1 tsp vanilla
Beat 7 egg whites until very stiff
Fold egg whites into batter in thirds: Fold in, dont beat!
Fill snack cake pans 2/3 full with batter. When baking it will puff up quite a bit, then shrink back down while cooling. Bake 8-12 minutes until golden brown. Let cool about 5 minutes before removing from pan.
If making these in cupcake form, increase baking time about 5 minutes.
Prepare filling while cake cools.
2 TBSP ap flour
1/2 cup milk
1/2 tsp vanilla
4 TBSP salted butter
4 TBSP shortening
1/2 cup sugar
Cook flour and milk over medium heat until paste forms, stirring constantly so it doesnt brown. Remove from heat and let cool about a minute. Add vanilla and stir until smooth. Press a piece of plastic wrap down to the surface of the paste to avoid forming a skin and set aside to completely cool. In mixing bowl, beat butter, shortening, and sugar until fluffy, scraping bowl to fully incorporate ingredients. Add cooled flour/milk mixture and continue beating on medium-high speed until smooth and creamy. Use a pastry bag and piping tube to fill snack cakes. You can store these cakes at room temperature well wrapped for up to 4 days.
Vanilla Snack Cakes
- 8 1/2 ounces King Arthur Unbleached Cake Flour Blend
- 10 1/2 ounces granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 1/2 ounces vegetable oil
- 6 ounces cold water
- 7 unbeaten egg yolks
- 1 teaspoon Princess Cake and Cookie Flavoring for true snack cake taste OR 1 teaspoon vanilla
- 7 egg whites, beaten very stiff
Snack Cake Filling
Vanilla Snack Cakes
Snack Cake Filling
Friday, November 16, 2012
Thursday, November 15, 2012
Wednesday, November 14, 2012
So, lets get down to business, the Health benefits, just to name a few:
~It has carbohydrates which supply energy and strength so it can provide and energy boost and reduce muscle fatigue
~Known to help relieve morning sickness, some say even more than traditional soda crackers
~Great for sore throats and laryngitis
~And the biggie for my family, and why I'm such a big advocate of local raw honey, is how it helps with seasonal allergies. Local raw honey is honey that hasn't been heated, pasteurized or processed in any way, and contains natural vitamins, enzymes, powerful antioxidants, and many other important natural nutrients. When honey is pasteurized, it loses these nutrients, and is basically equal to sugar with no nutritional value. Local honey comes from bees that have picked up specific pollens that you may be allergic to. Honey bees will collect pollen from different species of plants, and it will be present in small amounts in their honey. When you eat honey that was produced in the same area, the honey acts as an immune booster when taken in a little bit a day for several months before pollen season.
Tuesday, November 13, 2012
1 Tsp Cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp allspice
1 TBSP flour
1/4 cup pumpkin
and voila, Pumpkin Spice Pound Cake.....soooooo delicious!!
Experiment with your own recipes and let me know what you come up with!
So this time I substituted eggs with ground flax and the butter with applesauce, the only fat in these is a little bit of buttermilk (which has much less fat then regular milk) and Seriously they are really good!! Oh and threw in some strawberries with the blueberries which added another extra flavor profile :)
Monday, November 12, 2012
Sunday, November 11, 2012
Why not make some apple minis!
Make the dough and chill it overnight, roll it out, and sprinkle a layer of the filling mixture over the dough
Cut diagonally into slices and roll each one up.
Wednesday, November 7, 2012
So my mom brought me a bag of goodies tonight, and it was full of pecans!! I have a fond memory of going to a pecan orchard with my family and friends when I was younger and collecting so many bags of pecans. Learning the art of cracking them, so they didn't get crushed inside, and being so delighted when you actually could pull the nut out whole, it was like winning a prize!
DID YOU KNOW??
~Pecans contain more than 19 vitamins and minerals including:
– vitamin A
- vitamin E
- folic acid
- several B vitamins and zinc.
One ounce of pecans provides 10 percent of the recommended Daily Value for fiber.
Just a few fun facts to think about when you indulge yourself with a slice of pecan pie this holiday season!
Tuesday, November 6, 2012
So I said before I would try out the idea that you can substitute butter with ground Flax, and I did in my blueberry muffin recipe and it was really good!!
Monday, November 5, 2012
Challah is pronounced Há La. It is a Jewish bread that is served on Friday night for the Sabbath dinner, and for holidays. The Sabbath dinner is special and sacred so only the best ingredients are used , for example-white flour and eggs.
The bread is traditionally made with water rather than milk, because Jewish dietary laws wont let them eat meat and dairy products served together. Typically Friday night Challah is braided, and can be very fancily braided, and topped with sesame or poppy seeds.
Challah dough makes a delicious pastry that can be used for other things as well. I am about to make a very large batch tomorrow for the dough to wrap the Bierocks, as well as make small rolls for our Kulua Pork sliders we will be serving tomorrow!