swEEts by e

A Yummy Year in Review

2011-12-30T12:19:00.000-06:00

Well folks, can you believe it? Another year has come and gone...

Seems like just yesterday we were ringing in 2011, celebrating in Crested Butte with friends, not knowing that just 2 days into the new year we were about to embark on an extremely exciting and jam packed year.

Let's have a little recap on year 2011 shall we?

We got engaged...

We got some good traveling in...

We moved back to Virginia, closer to my family...

And oh yeah, we got married!

But you all don't want to see pictures of me and Mountain Man... how bout all those yummy sweets we saw this year?

From top left to right: 1.Chocolate Meringue Coffee Cake/ 2. Peanut Butter Chocolate Chip Potato Chip Cookies/ 3. Strawberry Bread/ 4. Guinness & Bailey's Cake/ 5. My Wedding Cake!/ 6. Chocolate & Pomegranate Cake/ 7. Pomegranate & Champagne Jelly/ 8. Chocolate Pound Cake with Mocha Glaze/ 9. Popcorn Bread

From top left to right: 1. Chocolate Peanut Butter &Banana Granola Bars/ 2. Strawberry Shortcake Scones/ 3. Chocolate Peanut Butter Pie/ 4. Whole Wheat Cinnamon Rolls/ 5. Fresh Mango Curd 7. Homemade Mallowmars/ 8. White Chocolate Blackberry Cupcakes/ 9. Ooey-Gooey Cinnamon Biscuits

If 2011 was this good, I can't wait to see what 2012 has in store for us!

I hope you all had a lovely holiday with your friends and family and that you have an absolutely fantastic New Years celebration!!

See you in 2012!

Happy Baking!

Happy New Year!

Chocolate Bourbon Pecan Pie & Christmas Cookies

2011-12-21T09:11:00.000-06:00

Has this Christmas snuck up on anyone else?

Seems like just yesterday I was walking down the aisle and now, all of a sudden, it's Christmas time!

Can I let you in on a little secret? I just finished my Christmas shopping this week...like as in Monday afternoon..thank goodness for the internet.

And you can imagine if it took me that long to get my stuff together to buy gifts, that my cookie/holiday baking also took a hit.

In addition to the busy-ness that was my whole month of Decemeber, my cake business has been booming recently (yay!) and with two cakes to bake and decorate every weekend I really haven't had the chance to spend any other time in the kitchen.

By this time last year I was smooth sailing till Christmas- I had all my cookies baked...

Thumbprint Cookies

Candy Cane Kisses

my favorite Chocolate Peanut Butter Squares

and Jeweled Lace Cookies (only 35 calories a cookie!)

Not this year though... I just started baking cookies this past weekend! Would you all still want to see what I've made even after the holiday is over??

So while I'm not sharing any new cookies with you this year (yet)...If you're anything like me, and you've been slacking this year for one reason or another, I have the perfect dessert to make it up to you. This is sure to be a crowd pleaser at any Christmas dinner- a little twist on a holiday classic, this pecan pie infused with bourbon and chocolate chips will put a smile on anyone's face.

Chocolate Bourbon Pecan Pie

Adapted from myrecipes.com

Bake: 425/350 Total time: 1 hour

3 eggs, beaten

3/4 cup light corn syrup

4 TBS butter, melted

3/4 cup brown sugar

3 TBS bourbon

2 TBS AP flour

1 tsp vanilla
1 1/2 cup chopped pecans
1/2 cup semi-sweet chocolate chips

1 package prepared pie crust

Preheat oven to 425. Press pie crust into 9-inch pie dish as directed on package and press/crimp edges.

In a large bowl, mix eggs, corn syrup, butter, brown sugar, bourbon, flour and vanilla until well combined.

Fold in pecans and chocolate chips.

Pour mixture into prepared pie shell.

Bake for 15 minutes at 425, then reduce temperature to 350 and continue to bake for 45 minutes.

Transfer to cooling rack and allow to completely cool before serving.

Happy Holidays

and

Happy Baking!

Homemade Holiday Truffles

2011-12-13T07:48:00.000-06:00

Whether they're a co-worker, your child's favorite teacher, a neighbor across the street or your go-to dry cleaner, everyone deserves a little a holiday cheer and what says cheer better than homemade truffles??

Sunday afternoon I spent the day with my mother making chocolates for Christmas gifts.

We talked about friends and family and gossiped over the latest Real Housewives, all the while filling candy molds with melting chocolates and whipping up different varieties of fillings.

It's afternoons like this that I'm extremely thankful to be so close to home, especially around the holidays.

Not only are these truffles extremely easy to make, they're absolutely delicious and make for a perfect gift.

All you need are some flavor boosters including liquors, wine, peanut butter and different flavored chips...

melting chocolates, whole bunch of chocolate chips, heavy cream, a paint brush, some candy melt bottles and candy molds (all bought at your local Michaels).

I wish I would have taken some pictures of the process, but I left my camera on the counter as I rushed out of our house on my way to my moms so all the photos are from my iphone. It's pretty easy though and hopefully this tutorial will do the trick!

First thing you have to do is make your fillings... I started with a basic ganache and then added the flavor boosters. Make sure you add your flavors at the end of the process or your ganache will separate and it will not be pretty or tasty for that matter.

Ganache

2 cups semi-sweet chocolate chips

1/2 cup heavy cream

3 TBS butter

Flavor boosters

1/4 cup liquor

1/2 cup sweet red wine

2 heaping spoonfuls of peanut butter

In a small saucepan, heat 1/4 cup of water till boiling- you'll be using this for a double boiler.
Place chocolate chips in a large, heatproof bowl.
In a medium saucepan, heat heavy cream over medium heat until just simmering. *You don't want your cream to boil so make sure you keep stirring and really watch it.
Pour heavy cream over chocolate chips and mix gently so cream starts to melt the chocolate.
Move bowl on top of boiling water and stir until chips are completely melted and mixture is smooth.
Stir in butter and mix until mixture is smooth and butter is completely melted.
Slowly add in flavor booster- stirring until combined. (If you just wanted chocolate truffles, you don't have to add a flavor booster)
Place bowl in fridge and allow to set for at least 15 minutes before using.

Meanwhile, start to prepare candy molds.
In a small bowl, melt half bag of dark chocolate candy melts in microwave as directed on back of bag.
Using the paintbrush, coat the inside of the mold with layer of melted candy melts. *Make sure there are no holes and that when you look at the filled molds from the bottom you can't see through the chocolate.
Place coated molds in the freezer to set. Repeat with remaining molds.
Candy melts cool very fast so you have to act quickly- if your melts start to re-harden just pop them back in the microwave for about 30 seconds.

Transfer cooled ganache to candy melt bottle.
Add remaining candy melts to other bottle and heat in microwave just as you did the first batch.
Knead bottle once completely heated to ensure smoothness.
Remove mold from freezer and squeeze ganache into each mold, leaving enough space at the top to cover with a layer of melted candy melts. Knock on counter a few times to eliminate air bubbles.
Using other bottle, squeeze layer of candy melts over ganache, covering completely- knock on counter a few times to smooth layer.
Once all molds are filled and covered, pop back in the freezer to set for about 10 minutes.
Carefully flip candies out onto a kitchen towel.

Repeat process as many times as necessary.

My mom and I made 4 different kinds of chocolates- Irish Cream, peanut butter-chocolate, red wine and mint (we used Andes flavored chocolate chips in place of the semi-sweet). It took us all afternoon, but it was well worth it!

Peanut Butter-Chocolate Truffles

Chocolate Mint Truffles

Red Wine Chocolate Truffles

What are you making for gifts this year??

Happy Baking!

Carrot Cake Sandwich Cookies

2011-12-05T09:31:00.000-06:00

Everything is better with a little frosting, wouldn't you agree?

During lacrosse season in high school we used to bring a box of Wheat Thins and a tub of funfetti frosting to lunch...Healthy? Not so much. Amazingly tasty? Absolutely.

So, how can you jazz up a plain old cookie? With frosting of course!

Now that we've relocated and I've started working in a new place, I have to start all over introducing my colleagues to my sweets. When a meeting showed up on the calender and I found out that a co-workers birthday had yet been celebrated I knew what had to be done.

These cookies are just the beginning.

Carrot Cake Sandwich Cookies
Oven: 350 Bake time: 12 minutes
Yields 12 large sandwich cookies

1 bag Betty Crocker oatmeal cookie mix (yes, I cheated a little)
1 egg
1 stick butter, softened
2-3 TBS milk
1/2 tsp cinnamon
1/2 tsp vanilla
1/2 cup shredded carrots
scant 1/2 cup raisins (optional)
1/4 cup chopped walnuts (optional)

Preheat oven to 350 and line cookie sheets with parchment paper.
In a large bowl, cream butter and egg until combined.
Add cookie mix, carrots, cinnamon, vanilla and milk, mixing until well combined.
Stir in raisins and walnuts, mixing until evenly distributed.
Use a large ice cream scoop for batter to ensure same size cookies- place 1 inch apart.
Transfer to oven and bake for about 12 minutes or until sides are lightly browned.

While cookies are cooling make Cream Cheese Frosting.

Cream Cheese Frosting
4 oz cream cheese (half of the block), softened
1 stick butter, softened
1 tsp vanilla
2 TBS milk
2 cups powdered sugar

In a small bowl, beat cream cheese and butter until combined and smooth.
Add vanilla, milk and powdered sugar and beat until smooth.
*Feel free to add more milk or more powdered sugar to reach desired consistency.

Once cookies are completely cooled, match cookies by size.
Place large dollop on flat side of one cookie and sandwich with the other.
Continue until all cookies have been filled and matched.

All packed up and ready to go to the meeting!

Happy Baking!

Proving my point, that everything is a little better with frosting.

Left-over Halloween Candy Cupcakes

2011-11-21T07:26:00.000-06:00

I have to admit, I got very excited around Halloween because our new place is in the 'burbs.

We literally live right around the corner of an elementary school- every morning I leave for work I see kids walking to school or waiting for the bus, when I get home in the evening they're just wrapping up their afternoons outside and playground equipment can be seen in almost every backyard..so of course I assumed we'd get to see all sorts of adorable witches and ghouls wandering our street.

But sadly, this was not the case...

You can understand my disappointment when our neighbor informed us that we probably wouldn't be getting many trick-or-treaters...they just don't walk down our street, she said.

But of course, I still had to buy that big bag of candy just in case.

We had a whopping 6 kids come to the door.. 3 of which were our neighbors.

So if you're like us and you still have plenty of Halloween candy leftover, then these are the cupcakes for you. I realize that most people are gearing up for Turkey Day, but who said you can't have cupcakes for Thanksgiving??

Left-over Halloween Candy Cupcakes
Makes 24 cupcakes
Oven: 350 Bake time: 20 minutes

3/4 cup oil
2 cups sugar
4 eggs
2 1/2 cups AP flour
1/2 tsp salt
1 TBS baking powder
1 cup whole milk
1 tsp vanilla extract
1/4 cup cocoa powder

Preheat oven to 350 and line cupcake pan with liners.
Add sugar to large bowl, and while mixer is on slowly add oil until well combined- this will allow the oil to distribute evenly in the sugar and keep your cupackes from getting too greasy.
Add eggs, one at time, beating after each addition.
In a small bowl, whisk flour, salt and baking powder.
Alternate adding flour mixture and milk, beginning and ending with flour, and mix until well combined.
Stir in vanilla.
Transfer half the batter into a separate bowl and stir in cocoa powder until smooth and combined.
Alternate adding spoonfuls of chocolate batter and vanilla batter in cupcake liners until 2/3 way full (I used 2 spoonfuls of each).
Pop in oven and bake until lightly golden and tops spring back to touch.
Allow to cool completely before frosting.

Best Chocolate Frosting
1 stick of butter, melted
2/3 cup cocoa powder
1 tsp vanilla
3 cups powdered sugar
1/3 cup whole milk

Melt butter in microwave. Stir in cocoa powder until combined. Slowly add powdered sugar, vanilla and milk beating on medium speed until light and fluffy. Add more milk if necessary.

Assembly
Crush/roughly chop a few of your favorite left-over candy bars- I went with Butterfinger, Reeses, Baby Ruth and Kit Kat.
Using a small spatula, frost your cupcakes with chocolate frosting (don't worry about it looking pretty).
Press freshly frosted cupcake into crushed candy bar, lightly rolling so all sides of frosting are now covered.

Kit Kat

Butterfinger

Reeses Peanut Butter Cup

Baby Ruth

Happy Baking!

I hope everyone has a wonderful Thanksgiving with their friends and family!!

Pumpkin Pie Muffins

2011-11-09T17:18:00.000-06:00

If someone had told me the ordeal that is changing your name, I may have seriously re-thought this decision.

I feel like my life is consumed with paperwork- the DMV, social security, banks, magazines.. you name it, they all want a different set of paperwork. And don't even get me started on what I'm going to have to go through to change everything for my job!

The weirdest part is trying to sign my new name or even better, responding to it- throws me off every time. I can't help but feel like a small part of me is missing with this new last name, but a new part of me is growing in it's place.

But you don't want to hear all about this.. you came for the good stuff- the yummy stuff!

Despite all these changes going on in my life, I can always count on my time in the kitchen to bring me solace. My love for the kitchen will never change.

If you're anything like me, once pumpkin season begins I find myself buying a can almost every time I'm at the grocery. Pumpkin isn't just for pies, oh no no no, it can be used in cakes, cookies, french toast, pasta (yes, pasta!) and of course, muffins..

Pumpkin Pie Muffins
Adapted from BestBaking.com

2 cups AP flour
2 1/2 tsp baking powder
1/2 tsp salt
1/3 cup sugar
1 1/2 tsp cinnamon
1/3 cup quick oats
1/2 cup raisins or cranberries (optional)
15 oz Pumpkin Pie Mix (half of the large can)
1 egg
1/3 cup oil
1/3 cup whole milk

Crumb topping

from the wonderful Lindsey at Gingerbread Bagels

1/2 cup butter, melted

1 1/3 cup AP flour

1/4 cup sugar

1/3 cup light brown sugar

1 1/3 tsp cinnamon

1/8 tsp nutmeg

Preheat oven to 375. Spray muffin tin with cooking spray or line with cupcake liners.
In a small bowl, whisk flour, baking powder, salt, cinnamon, and quick oats.
In large bowl, beat pumpkin pie mix, egg, oil, and sugar until combined.
Slowly add flour mixture and milk to pumpkin mixture, stirring until well blended.
Stir in raisins or cranberries (I actually found a bag with a mix of both).
Use an ice cream scoop to evenly scoop muffin mix into prepared muffin tin.
Make crumb topping and sprinkle over top of each muffin.
Pop in oven and bake for about 20 minutes, or until tops are lightly golden.

Giant Gooey Cinnamon Biscuits

2011-11-02T06:12:00.000-05:00

This whole marriage/relocating/reorganizing thing has really put a damper on my time in the kitchen.

As some of you know, breakfast is my favorite meal of the day and this past weekend was the first time I've actually had the ~~time~~ energy to bake anything since we moved from Texas!

Our new life has definitely been an adjustment: new schedules, new house, new commutes, and new responsibilities. Mountain Man no longer gets out of work early which means I'm in charge of all the cooking now and being closer to friends and family is amazing, but that also means a lot more things to do and places to be.

All that being said, my blog has also taken a hit.

I still plan on sharing all my yummy creations with you all, but there may be a little more lag time in between posts. But please, please, please, don't give up on me..because I still have plenty of sweets to share.

Cinnamon Breakfast Biscuits
recipe from The Kitchn
Makes 4 large biscuits
Oven: 425 Bake time:

2 cups AP flour
1 TBS dark brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 cups heavy cream*, divided
1/2 cup cinnamon chips
3/4 cup confectioner's sugar
1 teaspoon vanilla

Preheat oven to 425. Lightly grease 8x8-inch baking pan or line with parchment paper.
In a large bowl, whisk flour, sugar, baking powder and salt.
Pour about 1 1/2 cups of the cream- you're looking for a thick and sticky dough- mixing until just combined.
Lightly flour the countertop and turn dough out, patting into a long, thick rectangle.
Cut rectangle into 8 sqaures.
Transfer half the sqaures into the baking pan and sprinkle with a small handful of cinnamon chips over each square. Cover chips with second square of dough and lightly press sides to seal.
Distribute remaining chips over the sealed biscuits.
Transfer to oven and bake for about 15 mintues or until lightly golden on the outside.
Use a knife or spatula and smear hot cinnamon chips on top of biscuits
Whisk together 1/2 cup of cream, powdered sugar and vanilla- lightly drizzle biscuits with glaze.

And Congrats to Roxan who won the Tate's Bake Shop Giveaway!! I hope you enjoy the cookies as much as we did!

Happy Baking!

Pumpkin Cookies

2011-10-25T14:51:00.000-05:00

After two years of living in a place that doesn't do Fall, it feels fabulous to be back in a state that truly appreciates the awesomeness that is this beautifully colored season.

Pumpkin and mums stands have popped up on every corner, bags of candy can be found throughout the grocery store, the trees are turning beautiful shades of orange and yellow, and the cooler weather is rushing in.

Fall is in full swing and I love it.

Another thing I absolutely love about Fall are all the pumpkin flavored treats.

I can no longer pass by Starbucks without craving a Pumpkin Spice Latte and every sweet that runs through my mind involves that wonderful little gourd-like squash. I even served Pumpkin Cupcakes at my wedding and the centerpieces at each table were white pumpkins... I'm slightly obsessed.

These cookies are one of my favorite Fall treats and I'm so excited to share them with you. Don't let their appearance fool you... they're delicious.

Pumpkin Cookies
Oven: 350 Bake time: 12 minutes

1 cup butter, softened
1 cup sugar
1 cup canned pumpkin
1 egg
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
2 cups AP flour

Preheat oven to 350 and line cookie sheets with parchment paper.
In a large bowl, cream butter, sugar and pumpkin.
Add egg and beat until incorporated.
In a small bowl, sift flour, baking soda, cinnamon and salt.
Add flour mixture to pumpkin mixture and mix until blended.
Use an ice cream scooper and scoop cookies 1-inch apart onto prepared cookie sheet.
Transfer to oven and bake for about 12 minutes.
Allow cookies to cool completely on cooling rack before icing.

Icing
3 TBS butter
4 TBS milk
1/2 cup brown sugar
1 1/2 cups powdered sugar
1 tsp vanilla

In a small saucepan, heat butter, milk and brown sugar over medium heat.
Stir until sugar dissolves.
Add powdered sugar and vanilla and whisk until smooth.
Pour over cookies.

And if you haven't already, make sure to enter my giveaway for 3 free bags of Tate's Bake Shop Cookies and the Tate's Bakeshop Cookbook. You don't want to miss it!! You have until October 31 to enter!!

Happy Baking!

Whirlwinds & Giveaways

2011-10-19T08:20:00.001-05:00

Wow.

That's all I have to say about these past few weeks.

I'm a married lady now!!

...just a little sneak peak...
A little recap of what's been going on since I last left you: we moved out of our storage unit the Monday before the wedding, moved things into the new house throughout the rest of week (to include the DAY OF the wedding), baked 3 cakes, 80 cupcakes and 2 batches of sugar cookies for MY wedding and decorated said cakes/cupcakes/cookies, spent time with out of town guests, had the day/best night of my life, went on the most relaxing/amazing honeymoon, started the new job, unpacked the house and decorated 2 more cakes.

I know what you're thinking... wow. There's nothing else you can say really.

But enough about me.. how have you all been?

I hope you all have been having a good October so far- maybe not as busy as mine, but good nonetheless.

Did you also know that October is National Cookie Month? I came back just in time!

To get back in the swing of things I decided not only to make you all some of my favorite Fall time cookies, but also host a giveaway!

The wonderful folks at Tate's Bake Shop let me taste some of the their latest creations and are giving me the opportunity to not only share cookies with you, but giveaway a signed copy of Tate's Bake Shop Cookbook as well.

Their newest cookie is the award winning Whole Wheat Dark Chocolate Chip Cookie... and let me tell you, these 3 bags were on my parents kitchen counter for a whopping 20 minutes before they were all completely gone. Crumbs- that's what was left. They were delicious.

So how can you win 3 bags of these wonderful cookies AND a cookbook?* Simply let me know what your favorite fall inspired cookie is! And make sure you leave me an email address so I can get in touch with you. *giveaway only open to US residents*
Even if you don't win, you can still recieve a 15% discount if you order cookies online by using the code: COOKIE. You won't disappointed with these cookies!

Using a random number generator, I'll be picking a winner on Halloween so get your cookies in now- Kathleen King's cookies are delicious and her cookbook is one I use often in my own kitchen.

And later on this week I'll be back with one of my favorite Fall treats.

Happy Baking!

Live from the East Coast

2011-09-19T13:02:00.001-05:00

Lots of exciting things have been going on since we last chatted (which is why I've been MIA) and there are plenty more to follow in the coming weeks (can you say wedding fever??) so unfortunately I'll be flying under the radar again soon.

I did, however, want to take this time to keep you updated on a few significant life events:

1- My Dad and I made it to the east coast in one piece. Once we got out of Texas we hit rain almost the entire way forcing us to stop more than we would have liked, but it did allow us to go by each of our alma maters and pick up new sweatshirts (it's the little things that make road trips great). We chatted about everything under the sun, from military to politics, religion and family matters.. it was a great couple of days.

2- In the past couple of weeks I've managed to make not 1, but 2 wedding cakes.. check these little beauties out...

Danielle and Ricky wanted something simple with pearl accents and fresh flowers. They went with a small strawberry cake for display and cutting and served guests with a couple of large sheet cakes.. Shortly after dropping this off I picked my Dad up from the airport and we began our trek to VA.

I've been friends with Eric and Steph since high school so making their wedding cake was extra special. They went with alternating tiers of Chocolate Guinness Cake w/ Baileys Buttercream and Wedding White w/ Vanilla Buttercream. I literally started preparing this cake the day after our roadtrip and transporting their cake was quite an adventure, but I was so happy to be a part of their special day.

3- It's go time. The wedding countdown has begun and I have a lot to do in the next 13 days (insert stressful thoughts here) Thankfully I haven't started my new job yet, so I'll be running around all over the place getting things done...I can't wait!!

I'm going to try and get another post in before the wedding, but I can't make any promises.. I've got a "guest book" to make (can't wait to show you the finished project) and lots of other goodies to take care of so I may be MIA for another few weeks.

Oh, and did I mention that I have to start baking MY wedding cake this weekend??

Happy Baking!

Margarita Jello Poke Cake

2011-09-01T07:24:00.000-05:00

Well folks, it's my last week in Texas.

It's been a good run, but I'm ready to be back on the east coast. Ready to have seasons, be in driving distance to the beach, mountains, friends, family, greenery... and most importantly not have to drive 1 hour to a decent mall!

Let's be honest, I wasn't cut out for Texas. Now don't get me wrong, I love a good chicken fried steak, rocking cowboy boots, two-steeping, and jammin out to some good old Texas country music, but this 107 degree heat for 70+ days straight has been brutal and the highway system they've got going on just doesn't work for me (why don't Texan's know how to merge?).

That doesn't mean that we haven't had a good time while we've been out west and it most definitely doesn't mean we haven't made some wonderful friends these past couple of years.

And that's where this cake comes in. For the past couple years, some of our good friends here have a killer summer BBQ complete with ice luge, corn hole, flip cup, burgers, dogs, and lots of other good food- including this cake.

While perusing the isles one day this summer I came upon this Margarita Jello....(can someone say fantastic idea?)

...and then I found a recipe for a jello poke cake- It was just too good to be true.

Now the sad part is, that when I went back to get some more recently, I couldn't find it :( but that doesn't mean you couldn't substitute it with some lime jello!

The cake was a huge success. So much so, that I didn't even get to get a picture of it in all it's glory among the smorgasbord of foods that afternoon.

Margarita Jello Poke Cake
Recipe adapted from Betty Crocker
Makes one 9x13 sheet cake

1 box white cake (I used Betty Crocker Super Moist White)
1/4 cup water
1/3 cup veggie oil
4 egg whites
1/4 cup margarita mix (non-alcoholic)
1 box Margarita flavored jello*
3/4 cup boiling water
2 TBS tequila
2 TBS triple sec
1/4 margarita mix
Topping
1 cup heavy whipping cream
1/4 cup powdered sugar
2 TBS tequila* opt
1 TBS triple sec* opt

Preheat oven to 350. Spray pan with cooking spray and lightly coat with flour.
In small bowl, mix jello and boiling water. Add tequila and triple sec, mixing until everything is dissolved.

In a large bowl, combine cake mix, 1/4 cup jello mixture, margarita mix, water, egg whites and oil and beat until well combined.
Pour into pan and bake for about 25-30 minutes or until toothpick comes out clean.
Transfer to cooling rack.
While cake is still warm, use a fork to poke holes throughout the whole cake.

Mix 1/4 margarita mix with remaining jello mixture and pour evenly and slowly over cake.

Cool completely, at least 1 hour.
Once cake has cooled, in a large bowl beat whipping cream until soft peaks form. Add powdered sugar, tequila and triple sec and continue to beat until stiff peaks form.
Frost cake while still in the pan. I don't normally keep cakes in the pan, but for a BBQ it was easy to transfer and easy to clean up.

Place in the fridge until ready to serve.
Enjoy!

Daddy Tom gets in on Sunday evening and we begin our trek east, but not before I make a wedding cake for some friends this weekend though!

So while all of you out there are sharing good food and laughs with good friends, we'll be driving..driving into the sunset...well I guess sun rise technically since we're driving east...

But the real question is this: What do you talk to your dad about for 24 hours? I'm open to suggestions.

I'll be MIA just for a bit and the next time you hear from me I'll be back in VA! Until then..

Happy Baking!

Banana-Coconut Oat Bread

2011-08-25T08:31:00.000-05:00

Whenever I look back at my first few months blogging my jaw drops at the poor quality of my pictures and horribly written recipes. It's amazing to me that people actually read the stuff or even started following me for that matter.

I never would have thought that I'd get as far as I have or establish a relationship with my readers that keeps them coming back for more.

And it always puts a huge smile on my face when I hear from old friends or even old acquaintances that they read my blog.. "you know, I have to admit, I totally read your blog," like it's a little secret they're scared to admit, but they're sharing it with me. I absolutely love it and that's why I keep doing what I do.

I also never would have imagined that companies would contact me to do reviews for them.. one of the coolest perks of blogging. It's not like people are knocking down my door to give me their product, but I get something every once and a while and it puts that same smile on my face. Now don't get me wrong, I'd love to get to the point where people are asking me to give away mixers or review things every week, but at this point I'm perfectly content with that unexpected email waiting in my inbox followed by that product filled package waiting on my doorstep.

This bread is a product of one of those products. The wonderful folks at Kelapo contacted me a few weeks back and asked if I'd be interested in trying out some coconut oil. I have to admit, I'm not a huge coconut fan, but Mountain Man sure is so I thought what the heck.. why not!

Truth be told, I actually really enjoyed this bread. I substituted the coconut oil in place of the normal stick of butter I add to my bread and it really did something to the flavor, not to mention added a few health benefits.

For more coconut oil recipes and to learn a little more about the benefits of using coconut oil check out their website: We're Coconuts.

Banana-Coconut Oat Bread
Oven: 350 Bake time: 45 minutes
1 large loaf or 3 mini loaves

1 cup AP flour
1 cup quick oats
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup Kelapo coconut oil, melted
3/4 cup brown sugar
1 egg, beaten
3 bananas, smashed
1/2 cup buttermilk

In a large bowl, whisk flour, oats, baking soda, baking powder and salt.
In a smaller bowl, mix brown sugar and coconut oil until well combined.
Add egg and smashed bananas, mixing until smooth-ish (it's always nice to have a few chunks).
Add wet to dry ingredients and mix.
Stir in buttermilk and mix until combined.
Pour into prepared baking pans.
Bake for 40-50 minutes or until a toothpick comes out clean.
Allow to cool on cooling rack before serving.

Our house is all packed up... nothing left but me, my kitchen aid and a crate full of cake tools. That's right, even in my last week I'll be making a wedding cake for a friend. Once Mountain Man leaves I'll be heading over to some friends to stay out my last week of work and then its road trip time. A little 24-hour QT with the first man in my life, my dad.

These next few weeks may be a little rough for the blog, I'll try to get to things when I can, but I can't make any promises! I'll be back soon though so stick with me!!

Happy Baking!

Big News and Plum Pizza

2011-08-22T08:31:00.000-05:00

As if we don't have enough going on this summer, in just a few days we'll be packing up and heading east.

That's right everybody, we're moving!

After 2 years in The Great State, we'll be starting our lives as a newly weds in The State for Lovers: Virginia.

Ever since Shannon's wedding we've been going at lightning speed: The week after we got back from our visit east Mountain Man got offered a position in Washington, D.C., and before we knew it we were searching for houses on craigslist and calling moving companies for quotes.

We've literally had 2 weeks to figure everything out before MM makes the drive, moving truck and all. That means we'll be spending the rest of the week packing up our house by the lake and transitioning to a house in the city.

I know I keep making excuses for my flakiness this summer and this new endeavor isn't helping the situation by any means!

Between our wedding, friend's weddings and now the big move, I've had a lot on my mind this summer.

In attempts to win you over, I hope you'll accept this Plum Pizza as a token of my appreciation and love for you all out there despite my inconsistent posts these past few months. I promise as soon as we get settled the posting will get back to normal.

This pizza crust is our go-to classic recipe with an extra addition of cinnamon for the dessert pizza. The recipe yields enough dough to make 2 large regular pizzas and 1 small pizza dessert pizza.

Pizza Crust
Makes 2 large pizzas and one small
Rise time: 1 hour
Oven: 425 Bake time: 30 minutes

2 1/4 tsp active dry yeast (1 package)
2 TBS honey
1 1/2 cup warm water (about 100 degrees)
1 tsp salt
3-4 cups of AP flour, whole wheat, or combination of both

In a large bowl mix warm water, honey and yeast. Let sit for about 5-10 minutes, waiting for yeast to become active and mixture to bubble.
Stir in salt and 3 cups of flour.
Turn out dough onto lightly floured surface and continue to knead in flour, 1/4 cup at a time until dough is no longer sticky and elastic.
Clean bowl and lightly coat with oil. Place dough ball in bowl, cover with saran wrap and let sit for about 1 hour or until dough has doubled in size.
Turn dough out on lightly floured surface and punch down.
Cut dough into three pieces- 2 large balls and 1 small.
Let rest for a couple of minutes and your dough is ready to be rolled out and topped.

Plum Pizza
2-3 fresh plums
1 1/2 tsp cinnamon
2 TBS white sugar
2 TBS brown sugar
1/4 cup apricot jam

Sprinkle 1 tsp cinnamon and 1 TBS white sugar over dough and knead in until just combined.
Roll out or stretch small piece of dough to form pizza crust on pizza stone or pan.

Place apricot jam in a small bowl and warm in microwave for 15 seconds.

Pour jam over crust and spread evenly (like you would pizza sauce).

Thinly slice fresh plums and place evenly around crust.

Sprinkle plums with remaining sugar and cinnamon.

Pop in oven and bake for about 20 minutes.

White Chocolate & Blackberry Cupcakes

2011-08-15T20:29:00.000-05:00

I can't believe this summer is almost over.

The television is full of ads about back to school shopping: book bags and pencils galore. It brings me back to the days of picking out that perfect outfit for the first day of school, getting the newest Trapper Keeper and being up to date with the latest Lisa Frank folders.

It was such a bittersweet time- the excitement of new outfits, new classes and new friends, but the sadness that there would be no more long days at the pool and sleeping in.

Those were the days...

These cupcakes are bittersweet too, but in a different kind of way..

The light and oh-so-sweet white chocolate cake is topped with a tart blackberry buttercream; the perfect "bittersweet" flavors of the summer time.

I liked this cake so much that I've even decided to use it as one of my flavors at my wedding!

White Chocolate Cake

recipe from Epicurious

Makes almost 30 cupcakes

or 3 8-9 inch cakes

8 oz white chocolate, chopped

2 1/4 cup AP flour

2 1/4 tsp baking powder

1/4 tsp salt

10 TBS butter, softened

1 1/3 cup sugar

4 large eggs, room temperature

1 1/2 tsp vanilla extract

1 1/4 cup whole milk

Preheat oven to 350 and prepare muffin tin with cupcake liners.

In a double boiler, stir white chocolate over simmering water until melted and smooth. Remove from heat and set aside.

In a medium bowl, sift flour, baking powder and salt.

In a large bowl, beat butter and sugar until light and fluffy.

Add eggs, one at a time, beating after each addition.

Beat in vanilla.

Add dry ingredients alternating with milk in 3 additions, beginning and ending with dry.

Add warm white chocolate and beat until just blended.

Use an ice cream scooper and fill cupcake liners 2/3 way full.

Transfer to oven and bake for about 20 minutes or until toothpick comes out clean.

Blackberry Buttercream

1/2 cup butter (1 stick), softened

1 cup shortening (preferably high-ratio)

4 1/2 cups powdered sugar

1/2 fresh blackberries, pureed

1/2 tsp vanilla

In a large bowl, beat butter and shortening until well blended.

Add half of powdered sugar and beat until fluffy.

Add pureed blackberries, vanilla and remaining powdered sugar, beating until light and fluffy.

*Don't be afraid to add more powdered sugar if its too thin or a little water or milk if too thick*

Pipe a nice big dollop of frosting on each cupcake and top with a fresh plump blackberry.

Mango-Lime Sandwich Cookies

2011-08-11T08:14:00.000-05:00

I thought I discovered my favorite sugar cookie dough a few years ago, but my thoughts have changed.

Have you ever seen the decorated sugar cookies that Bridget does? I should have assumed that the recipe for the actual cookie would be just as good as the decorations she adorns them with.

Seriously, her cookies are a work of art.. I would have to start practicing now to be as good as she is in about 20 years...at least.

And her sugar cookie recipe is to. die. for.

They're the perfect consistency and perfect for cut outs.

Definitely my new go-to sugar cookie recipe; they're even good when you jazz them up a bit...

Lime Sugar Cookies with Mango Curd

recipe adapted from Bridget @Bake at 350

Oven: 350 Bake time: 10-12 minutes

3 cups AP flour

2 tsp baking powder

1 cup sugar

2 sticks butter

1 egg

3/4 tsp vanilla extract

1 tsp lime juice

zest of one lime

Preheat oven to 350 and line baking sheets with parchment paper.

Lightly whisk flour and baking powder in a small bowl and set aside.

In a large bowl cream sugar and butter.

Add egg and extracts and mix until combined.

Gradually add flour mixture and mix until blended- dough will be slightly crumbly.

Before rolling out, knead with with hands until dough forms a solid ball.

Roll out on a lightly floured surface and cut into desired shapes.

Place on prepared baking sheets and transfer to freezer for about 5 minutes or fridge for about 10-15.

Immediately place cold cookies into oven and bake for 10-12 minutes.

Transfer to cooling rack and allow to cool completely before icing or filling.

Once cookies are cooled its time to make the summery little sandwiches.

I used my Fresh Mango Curd, but you could use any jam or jelly.

Flip cookie over and fill with tablespoon of filling.

Place second cookie on top and push down lightly. Repeat with remaining cookies.

What kind of filling would you put in these zesty little cookies??

Happy Baking!

Traveling Wedding Cake- Take 2

2011-08-08T17:05:00.001-05:00

I apologize for being a little flaky last week, but one of my best friends got married this past weekend.

That's a good excuse, right? Did I mention I also made the cake??

And not just any cake.. a traveling wedding cake.

Of course, as with all the weddings we've gone to thus far, we were required to travel quite a bit.

Not only did I travel with the pre-baked, un-frosted, cakes from Texas, decorate it in my mother's kitchen using the various tools and tubs of buttercream I managed to smuggle onto the plane, we then had to drive another 2 hours with the finished cake in tow.

But it doesn't matter, because all that being said, I'll do anything for my wonderful girlfriends!

When Shannon asked me to make a little cake for her and her hubby's ceremonial cut, I was honored- it didn't matter how many airplanes and automobiles it had to travel on.

All of my friends have been so great about giving me artistic freedom with their cakes and Shannon was no exception. She gave me just a few things she wanted and sent me on my marry way: chocolate cake, yellow decorations, and a flower.

This was my first attempt at a large gumpaste flower, but I really wanted to recreate the flower that was on her dress..

You're not going to believe this, but with all the hustle and bustle surrounding the wedding and trying to set up the cake before meeting friends for lunch, I forgot to take a photo of the cake after I set it up originally. The best shot I got was during the reception when the lights were dimmed and things were all over the table (they had the small cake sitting on their table with them).

I'm really hoping the photographer got a good one before everyone got into the reception and the lights were dimmed. No matter the quality of the picture, Shannon loved it and the hubby couldn't believe the flower was edible.

Another successful wedding cake for the books! And many more to come!

Happy Baking!

*And if you would- I have a new facebook page for all my cake creations- I'd love for you to "like" me :) I'll be posting pictures of cakes and possibly some tutorials along the way!

Garlic & Herb Knots

2011-08-01T07:19:00.001-05:00

It's not very often that I feature something savory on here..

But what better to break that streak with some garlicky herb knots perfect for a summer pasta?

I have to be honest, Mountain Man does a majority of the cooking in our household mostly because he is a phenomenal cook.

Watching him in the kitchen is like watching an athlete in the zone.. he just gets in there and goes at it. You never know what he's going to come up with and sometimes he doesn't either. That's why he does the cooking and I do the baking.

He doesn't do recipes..no measuring cups...it's all by feel he says- everything is a new creation, a new set of flavors, going where the ingredients take him.

Baking is a whole different story: you need consistency, exact measurements, the perfect weights, precise cooking times.. it's all a science and I love that. I can make a cake over and over again and know its going to be wonderful every time; not to mention I can share my recipes with people and know they'll work.

When it is my turn to cook dinner I tend to stick with the same kind of dishes- pastas are my forte.

So after deciding to whip up some spaghetti with a fresh garden tomato sauce I thought what better to go with it than some garlic bread..

But not just any garlic bread, garlic & herb knots.

Garlic & Herb Knots
Bake time: 15-20 minute Oven: 400
Makes 16 rolls

1 cup milk
3 TBS butter
2 3/4- 3 1/2 cup AP flour (or whole wheat - I did half and half)
1/4 cup sugar
1/2 tsp salt
1/2 tsp garlic salt
1 package active dry yeast
1 egg
2 cloves of garlic, finely chopped
3 TBS extra virgin olive oil
1 TBS fresh basil, chopped (or dried)
1/2 TBS fresh oregano, chopped (or dried)

In a small saucepan, heat milk and butter until very warm (about 120 degrees).
Pour warm milk into a large bowl and add 2 TBS of sugar and yeast. Allow yeast to activate (about 5 min) or until milk starts to get foamy.
Add 1 cup flour, 2 TBS sugar, salt, garlic salt and egg and mix at low speed until moistened.
Beat 2 minutes at medium speed.
Stir in remaining flour, using just enough to form a soft dough.
Turn dough out onto lightly floured surface and continue to knead dough until smooth and elastic.
Place dough into a lightly oiled bowl, cover with saran wrap and let rise in a warm place (I turn my oven on, once it gets to 100 degrees I turn it off and then place my dough in the warm oven).
Let dough rise for about 45-60 minutes or until it has doubled in size.
Punch dough down and on a well floured surface, toss dough until it is no longer sticky.

Now its time to make the knots.
Preheat oven to 400 and line baking sheet with parchment paper.
In a small bowl, mix oil, garlic, basil and oregano and set aside.
Divid dough into 16 equal parts.
Shape each piece into a long strip by rolling in between hands.

Tie in loose knots, being careful not to stretch the dough too much and place on cookie sheet.

Using a pastry brush, lightly coat each knot with garlic and herb mixture.

Cover lightly with saran wrap and return to warm place, allowing to rise again for about 30 minutes.
Place in oven and bake for about 15-20 minutes or until knots are golden brown.
Serve with your favorite pasta dish.

Happy Baking!!

Pomegranate Champagne Jelly

2011-07-28T08:20:00.000-05:00

It's jam and jelly season!!

Last weekend Mountain Man's mother's friends were kind enough to throw us not one, but two showers.

Mama Mountain Man wanted to do something nice for all the hosts and so I offered to make some jelly to go along with a few other goodies in a gift basket.

As I sat down at my kitchen table brainstorming ideas for new flavor creations, my mind kept wandering to the bottle of champagne left over from the Raspberry Cupcakes I made recently.

With an idea in mind, I hopped on the internet and found exactly what I was looking for.

After looking over a few different recipes, I took the artistic liberty to change some things up a bit and came up with this...

Pomegranate Champagne Jelly
Fills 12 6 oz jars

3 1/2 cups dry champagne (I used Andre- nothing but the best!)
1 cup pomegranate juice
juice from 1 lemon
3 1/4 cups sugar
1 package of low-sugar pectin

Make sure to run your new jars through the dishwasher and let them completely dry before using them for canning.
Fill a small pot with water, add lids, and heat on low as you make your jelly.
Mix 1/4 cup of sugar and pectin in a small bowl and set aside.
Combine pomegranate juice, champagne and lemon juice in a large pot and bring to a boil.
Add 3 cups of sugar and return to boil.
Immediately stir in sugar/pectin mix and return to a rolling boil for 1 minute.
To test for readiness dip a metal spoon in mixture and place in fridge- if the mixture congeals after a few seconds you're ready to go.
Pour hot mixture into jars, making sure not to go all the way up to the top.
Remove warmed lids from water, pat dry and place on top of filled jars. Screw second part of lid to secure.
Place filled and secured jars in a safe place and start listening to those little guys pop.
Let sit at least one night before using.

Happy Jammin'!!

Cherry & Blueberry Mini Pies

2011-07-25T10:45:00.000-05:00

Pies just scream summer don't they?

When we had some friends over for dinner the other night I knew a pie was in order.. but not just any pie..

Mini pies!

I love individual desserts.

Not only does everyone get their own pie to munch on, you don't have to worry about a lot of left overs that you may or may not eat for breakfast or nibble on for the rest of the week despite the fact that you still need to be able to fit in your perfectly fitting wedding dress in 3 months... hypothetically speaking of course.

Even though Mountain Man attempts to sway me, cherry pie just happens to be my favorite.

But it just didn't feel right to do something so simple, so I threw in a few blueberries and finished 'em off with a little sugary and oh-so-delicious crumb topping.

Cherry & Blueberry Mini Pies

Makes 4 mini pies

Oven: 350 Bake time: 25 minutes

1 package pie crust (or use your favorite recipe)

1 can cherry pie filling

2 cups fresh blueberries

Crumb Topping

1/3 cup brown sugar

2 TBS butter, melted

1 TBS AP flour

dash of cinnamon

Preheat oven to 350. Spray large muffin pan with cooking spray and set aside.

Make crumb topping by mixing all ingredients in a small bowl until combined and set aside.

On a lightly floured surface, roll out pie crust.

Cut 4 circles using an extra large round cookie cutter (Mine was slightly larger than the muffin cup).

Place cut outs in prepared muffin pan and press into bottoms, lightly pinching the sides.

Add about 1/4 cup of blueberries to bottom of each crust.

Add enough cherry filling to almost reach the top of the muffin cup (about 1/3 cup each).

Add another 1/4 cup of blueberries on top of cherry filling.

Sprinkle crumb topping evenly on each of the mini pies.
Transfer to oven to about 25-30 minutes or until the sides of your crust are lightly browned.
Allow to cool in the pan on a cooling rack for about 30 minutes before trying to remove.
Serve with fresh whipped cream or ice cream.

I wish I had a picture once they were all dolled up, but they were too good and the guests were waiting!

Until next time..

Happy Baking!

Whole Wheat Baked Banana Donuts

2011-07-18T09:40:00.000-05:00

Between all the weekend traveling to visit friends, bridal showers, bachelorette parties, and weddings, it's nice to just have a weekend home with the hunny.

Mountain Man prepared dinner Friday night as I finished up my latest cake creation for pick up the next morning and we spent the rest of the evening curled up on the couch watching episodes of CSI.

We look forward to these kind of weekends, because we don't get them very often... the ones where we can just hang out and relax.

We were in bed by 1030.. does that make us lame? maybe....or just people who take their rest seriously.

You know what else we take seriously? Breakfast.

It really is the most important meal of the day, and rightfully so.

The weekends are the perfect time for delicious meals.. no deadlines or time constraints, just waking up when you want and getting in the kitchen- breakfast heaven.

This weeks star: the donut pan.

Whole Wheat Baked Banana Donuts

adpated from Jessica @ How Sweet It Is

Bake time: 20 minutes Oven: 375

Makes about 12 donuts

2 cups white whole wheat flour

3 tsp baking powder

1/4 tsp salt

1/4 cup brown sugar

1 tsp cinnamon

1/4 tsp nutmeg

2/3 cup buttermilk

1 TBS vanilla

3 large bananas, mashed

2 TBS butter, melted

Preheat oven to 375 and spray donut pan with cooking spray.

In a large bowl, combine flour, baking powder, sugar, salt, cinnamon and nutmeg and whisk until blended.

Add buttermilk and vanilla extract, mixing until incorporated.

Add smashed bananas and mix until batter is somewhat smooth.

Finally add melted tablespoons of butter and mix until combined.

Fill donut molds about 2/3 the way full with batter.

*For easy transfer, fill a large ziplock bag or frosting bag with batter. Cut tip of bag and use bag to fill donut mold.

Bake for about 20 minutes or until donuts are lightly browned.

Maple Glaze

1/2 cup maple syrup

3/4 cup powdered sugar

1/2 tsp vanilla extract

Combine all ingredients in a shallow bowl.

When donuts are cooled, dip into glaze for complete coat.

Happy Baking!

Raspberry & Champagne Cupcakes

2011-07-14T08:41:00.001-05:00

Remember when Mountain Man and I got stuck in Atlanta?

wasting our extra day at the aquarium

Well, on top of the fabulous wedding we attended, one of our friends who also made the trip to hotlanta happened to have a birthday that fell on the same weekend.

Now you all know how I feel about birthdays and I absolutely can't let one of my friends go without something sweet, especially when she's having to spend her birthday away from home!

So I whipped up a batch of cupcakes, found a nifty little disposable cupcake carrier perfect for 6 little sweets and brought them as my carry on.

You'd be amazed at the amount of people who will make comments as you walk through the airport carrying a box of cupcakes, but much to their dismay the cupcakes made it all the way to Georgia and made their special delivery to the birthday girl.

Raspberry Cake
Oven: 350 Bake time: 20 minutes
Makes 3 8-inch cakes or 24 cupcakes

1 cup butter, softened
1 1/2 cup sugar
1/2 package raspberry jello
4 eggs, separated
2 1/2 tsp baking powder
1/2 tsp salt
2 3/4 cup flour, sifted
1 cup milk
1/2 cup pureed raspberries

Preheat oven to 350. Line muffin pan with liners and set aside.
In a large bowl beat butter and sugar until light and fluffy.
Add jello and mix until incorporated (this lends for pretty in pink cake)
Add egg yolks one at a time, beating after each addition.
In a small bowl whisk flour, baking powder and salt.
Alternate flour and milk, incorporating after each addition- beginning and ending with flour.
Using a spatula mix in pureed strawberries.
In separate bowl, whip egg whites until slightly stiff peaks form.
Fold egg whites slowly into batter.
Using an ice cream scoop, fill each liner with one scoop.

Transfer to oven and bake for about 20 minutes- check with toothpick and adjust time if necessary.
Transfer to cooling rack and allow to cool in pan for for about 10 minutes before removing and allowing to cool completely.

Once cupcakes are completely cooled, frost with the Champagne Buttercream listed below.

Champagne Buttercream

1 cup shortening (I use high-ratio shortening)

1 cup butter, softened

8 cups powdered sugar

1/4-1/2 cup cheap champagne* I used Andre-Blush

1/2 tsp vanilla

Place shortening and butter in a large bowl and beat until combined and smooth.

Add powdered sugar, one cup at a time.

About 4 cups in, add 1/4 cup of champagne and vanilla.

Continue to beat and add remaining powdered sugar and more champagne as necessary.

Beat/whip on high until frosting is smooth and fluffy.

*The frosting on these cupcakes is amazing- the tartness of the champagne blends well with the normally sweet buttercream. Even though everyone liked the cupcakes I thought they were a little sweet..I always get such rave reviews on my strawberry cake I thought swapping in raspberries would work too, but there was something just a little off. I think I might go for a more natural raspberry flavor next time.

Happy Baking!

Slattery Strawberry Bread

2011-07-11T16:15:00.000-05:00

I know what you're thinking...I only posted once last week, but trust me, I had a very good reason for my absence...

I went home last week for 5 days of wedding/bridal/bachelorette festivities complete with menu tasting, invitation finalization, decoration planning and a wonderful "showerette"(a bridal shower followed by a bachelorette party coined by Fefe) that my amazing bridesmaids put together.

I'm lucky enough to still be ridiculously close with both my high school girlfriends and sorority sisters so orchestrating 14 girls was no easy task.

I not only received some fantastic gifts (plenty to be used to bring you all sweets!), but had a blast with all my girlfriends later that night too. I still can't believe I'm getting married in less than 100 days!

In honor of my beautiful best friend and MOH I wanted to showcase her mother's famous Strawberry Bread- this stuff is absolutely delicious and flies off the plate as soon as its served.

Strawberry Bread

2 10oz packages of frozen (or fresh) strawberries, defrosted

4 eggs

1 1/4 cup vegetable oil

3 cups AP flour

2 cups sugar

1 tsp cinnamon

3 tsp baking soda

1/2 tsp salt

Preheat oven to 350 and grease loaf pan.

In a small bowl, combine strawberries, eggs and oil until blended.

In another bowl whisk flour, sugar, baking soda and salt.

Add strawberries mixture to flour mixture and stir until blended.

Transfer batter to loaf pan and bake for about an hour or until toothpick comes out clean.

Allow to cool in the pan for about 20 minutes before removing and cooling completely.

Happy Baking!

Happy Birthday America!

2011-07-04T09:32:00.000-05:00

Dear America,

In celebration of your birthday I baked you a cake, just like I do all my favorite people!

Last year we made a pie in your honor...

...but this year I wanted to make sure you had something extra special so I personally decorated a cake for you.

I know you won't be here to blow out the candles, but that's okay because we probably wouldn't be allowed to light them anyways. Texas actually put a ban on all things related to your fireworks (even sparklers are out of the question) but don't worry, we're still going to celebrate... just fireless.

You're pretty special you know that? It's not every birthday that we get a whole day off from work to celebrate, so thanks :)

XOXO,
E

I hope everyone's day is filled with grilling, cold drinks and good friends!

Happy 4th of July!!

Oma's Flourless Chocolate Torte

2011-06-30T08:07:00.000-05:00

No matter what, I can always count on a tasty baked good when visiting with my Oma (grandmother).

From Viennese Crescents to Christmas Stollen, my Oma bakes all of the traditional Swiss favorites whenever family is around and this Flour-less Chocolate Torte is just one of those fabulous desserts that is an Oma classic.

Having grown up in Switzerland, baking and sweets just come with the territory for her and she is always more than willing to share with me the recipes for these delicious treats.

She also happens to be one of my biggest supporters in all of my baking endeavors and I always look forward to making something of hers.

When it came time for one of the girls at the office to celebrate their birthday I knew this was the perfect cake for the occasion. She happens to eat a gluten free diet and because this cake is flour-less it just made sense.

To make the cake extra special I topped it with a layer of whipped cream and chocolate covered strawberries.

Oma's Flour-less Chocolate Cake

Fills one 9-inch spring form pan

Oven: 300 Bake time: 45 minutes

1 bag semi-sweet chocolate chips

6 TBS butter

1 cup sugar

6 eggs, separated

Preheat oven to 300. Spray your spring form pan with cooking spray.

In a microwave safe bowl (or over double boiler), melt chocolate chips and butter for about 2 minutes, checking every 30 seconds or so and mix until smooth.

Separate egg whites in large glass bowl, reserving yolks in small bowl.

Beat egg whites until stiff.

Slowly add sugar and continue to beat until sugar is incorporated.

Add egg yolks one at a time to chocolate/butter mixture, making sure each yolk is fully incorporated after every addition.

Fold egg whites into chocolate mixture.

Pour batter into prepared pan and transfer to oven for about 45-60 minutes.

*To check if this cake is done a toothpick should come out fairly clean, but this is a very dense and rich cake so it may not be perfectly clean. The best way to tell is if there is a good crust on the cake and the sides have begun to pull away from the pan.

Remove from oven and allow to cool completely before removing sides of pan.

Homemade Whipped Cream

1 1/2 cups heavy whipping cream

1/4 cup powdered sugar

1 tsp vanilla

In a small bowl, beat whipping cream until soft peaks form. Add sugar and vanilla and continue to beat until stiff peaks are formed. If you have time, place in fridge for about 20 minutes to help stabilize.

Feel free to cover yours with a small layer of homemade whipped cream and chocolate covered strawberries or just serve with a small dusting of powdered sugar and ice cream!

Happy Baking!

Baklava with Homemade Phyllo Dough

2011-06-27T08:00:00.000-05:00

I've always been intimidated about making my own Baklava.

It's one of those desserts that I absolutely love ordering at a restaurant, but the idea of working with the super thin, very delicate phyllo dough myself was scary.

And then one day there it was... this month's Daring Bakers' Challenge: Baklava.

Erica of Erica's Edibles was our host for the Daring Baker's June Challenge. Erica challenged us to be DARING by making homemade phyllo dough and then to use that dough to make Baklava.

Here was my chance... I had no excuse.

This was a very time consuming dessert, but it actually wasn't as difficult as I thought it was going to be and in the end it was absolutely worth all the effort.

When making this yourself you're going to need to set aside a few hours for prep and make sure to start making it the day before you want to serve it as it has to sit in the syrup overnight.

Phyllo Dough
Makes enough to fill a 9x9 baking dish with 18 layers
Prep time: 20 minutes Rest time: 1 1/2 to 2 hours

2 2/3 cups AP flour
1/4 tsp salt
1 cup minus 2 TBS water
4 TBS veggie oil
1 tsp apple cider vinegar

In a bowl with a stand mixer, combine flour and salt and mix with a paddle attachment until blended.
Combine water, oil and vinegar in a small bowl.
Add mixture to flour/salt and mix on a low speed until you get a soft dough (don't be afraid to add a little more water if the dough is too dry)
Change to dough hook and let knead for about 10 minutes- at this point the dough should be nice and smooth.
Remove dough from mixer and knead by hand for a couple more minutes.
Shape dough into ball and lightly cover with oil before wrapping in saran wrap.
Let sit for about 1 1/2- 2 hours.

While dough is resting, prepare sugar/nut mixture for filling and syrup:

Filling
2 tsp ground cinnamon
pinch of ground allspice
3/4 cup blanched almonds
3/4 cup pistachios (out of shell)
3/4 cup walnuts
2/3 cup sugar

Combine nuts, sugar and spices in food processor and pulse on high until finely chopped and set aside.

Syrup
1 1/4 cup honey
1 1/4 water
1 1/4 cup sugar
1 cinnamon stick
1 piece of citrus peel (lemon or orange)
pinch of ground cloves.

*Don't start actually cooking your syrup until your baklava is in the oven.
Combine ingredients in a medium pot and cook over medium heat, stirring occasionally until sugar has dissolved.
Boil for about 10 minutes, stirring occasionally.
Once boiled, remove from heat and remove cinnamon stick and lemon peel, allow to cool as baklava cooks.

Rolling dough
This is where it gets a little more difficult- you want to get the phyllo dough as thin as possible.

Unwrap your dough and cut off a chunk about the size of a golf ball. While working with this small piece, make sure to keep the rest of your dough covered so it doesn't dry out.

After flouring your hands, rolling pin and counter roll dough a bit to flatten it out.

Wrap the dough around the rolling pin and roll back and forth quickly to thin it out.

Keep rotating and repeating this process until the dough is as thin as it can get.
If your dough breaks, don't freak out.. the only one you really have to worry about is the very last layer.

Once your dough is as thin as you're going to get it, carefully pick it up with well floured hands and stretch it out a little bit like you would a pizza crust.

Set aside on a well floured surface and repeat this process until all your dough is used up.
Between each sheet make sure to flour top of sheet so they won't stick together.

When you have all of your sheets, it's time to assemble the Baklava.

Melt about 1/4 cup of butter in the microwave.

Trim your phyllo sheets to fit into your pan.

Brush the bottom of the pan with melted butter and place your first phyllo sheet.

Brush top of phyllo sheet with butter and layer with another sheet of phyllo.

Repeat this process (phllyo sheet, butter, phyllo sheet, butter) with 4 layers ending with butter.
Sprinkle 1/3 cup of sugar/nut filling on top of buttered sheet.

Continue layering phyllo and buttering 4 times, ending with butter and sprinkling with filling mixture.
Repeat this process until all the layers of phyllo have been used (about 5 or 6 times).
On the top layer make sure you have a piece of phyllo with no holes.

Once you have applied the top layer, tuck in all the edges and brush once more with butter.
Using a sharp knife, cut your Baklava into about 30 pieces.

Bake for about 30 minutes, remove from oven and cut again making sure to go all the way through.
Return to oven and bake another 30 minutes or until top is golden brown.

When Baklava is cooked, remove from oven and pour syrup evenly over top, making sure to cover all surfaces until syrup can just be seen at top. (I didn't use all of my syrup)

Allow to completely cool at room temperature.
Once cooled, cover and store at room temperature overnight so syrup can be absorbed.

Now that I've gotten my first experience over with I'm ready to tackle more adventures..

bring on the phyllo dough!

Happy Baking!

Hot & Buttery Popcorn Bread

2011-06-22T18:32:00.000-05:00

For a weekend that began so well, the ending turned out very different.

When Friday arrived we eagerly got our things ready before making the trip to Atlanta for one of MM's rugby buddies wedding and the rest of the weekend was spent catching up, laughing and dancing the night away with good friends in celebration of a wonderful occasion and a beautiful wedding.

As the night rounded to a close, MM and I ducked out knowing that we had a flight much earlier than everyone else the next morning. We groggily packed our bags and slouched our way through the airport early that Sunday morning, all the while discussing everything that needed to get done later that day.

We boarded the plane, got comfortable and plugged in our ipods for what we thought would be the duration of the flight only to be interrupted about an hour in.. "We're sorry folks, but it looks like we're going to have to turn around..pressure issue."

I won't bore you with the details, but let's just say this was just the beginning.

3 planes, 3 mechanical issues, 2 terminals, 4 gates and 8 hours later, we were told there was no hope and new arrangements were being made.. oh, and the next flight out wasn't until 8pm the Monday.

Now I know what you're thinking... this should be the point in the story where I tell you how frustrated we got, yelled at the ladies behind the desk and got put on an earlier flight... but sadly that's not how it happened.

Don't get me wrong, we were extremely frustrated, but instead of raising a fuss like some of the other passengers did, we quietly gathered our things and very calmly discussed our situation with the lady behind the desk- She even offered to write me an excuse for having to miss work.

So instead of getting upset about everything we decided to make the most out of it. We collected our vouchers, checked into our hotel, snuggled up in bed and slept in the next morning.

And with 8 hours left in the city what better to do than check out the amazing Georgia Aquarium?

Although our trip didn't turn out exactly how we planned we ended up getting to spend a little extra quality time together and there's nothing wrong with that. Not to mention, we got to see the largest whale sharks in captivity.

So what does all this have to do with Popcorn Bread you ask? To be honest, nothing. Except now you know why this amazing recipe didn't get to you sooner :) I've been having to play catch up every since I got back and haven't had the time until now to catch my breath and write up this glorious bread recipe.

A little disclaimer: My work with yeast is an on-going adventure and this little guy didn't rise as much as I hoped.. hopefully when you give it a whirl it will rise as much as the picture in the cookbook showed!

Hot & Buttery Popcorn Bread
recipe from A Passion for Baking
Oven: 375 Prep time: 3 hours Bake time: 35-45 minutes
Makes 1 large loaf

5 cups of popcorn (about 1/3 cup unpopped kernels or about 1 bag of microwavable)
1 1/4 cup cup warm water (about 110degrees)
3 3/4 tsp rapid-rise yeast
2 TBS sugar
1/4 cup veggie oil
1 TBS butter extract (optional)
2 1/4 tsp salt
5-6 cups bread flour
Topping
1 large egg
2-4 TBS butter
pinch of sugar and salt

Pop you corn, whatever your fancy. Pulverize it in batches in a food processor or mini chopper until you have about 2 1/2 cups of very finely ground popcorn.
In a large bowl, whisk warm water and yeast together and let stand for about 2 or 3 minutes or until you start to see bubbles.
Briskly add sugar, oil, butter extract and salt, blending well.
Add popcorn flour and 3 cups of bread flour, mixing well.
Knead the dough with a dough hook attachment for about 6 to 8 minutes, adding flour as necessary to form a soft, elastic dough. (You could also do this by hand if you want)
Form dough into a large ball, spray with cooking spray, place in a large clean bowl and cover with saran wrap.
Place dough in a warm spot and allow to rise about 60 to 90 minutes or until almost doubled.
Spray loaf pan with cooking spray and set aside.
Once the dough has risen, turn out on a lightly floured surface and gently deflate.
Form into loaf and place into prepared loaf pan.
Whisk egg and pinch of salt and sugar in a small bowl.
Brush loaf with egg wash and loosely cover pan with saran wrap.
Return loaf to warm place and allow to rise again for about 45-60 minutes.
Preheat your oven to 375 and brush you risen dough once more with the egg wash.
Place bread in oven and immediately reduce the temperature of the oven to 350 (this will allow the yeast to get that extra kick and give you a nice fluffy loaf I was later told by MM)
As soon as the bread comes out brush with melted butter.
Allow bread to cool in the pan for about 10 minutes before turning out onto wire rack to cool completely.

Happy Baking!

Peanut Butter Cup Surprise Cupcakes

2011-06-17T09:15:00.000-05:00

Peanut butter and chocolate: is there any better combination?

If you're hesitating with the answer you're wrong...the answer is no.

Peanut butter and chocolate is and always will be, hands down, the best combo in the world.

I know, I know... It's a bold statement, but you can't fight the truth people.

One of the guys at the office had a birthday a few weeks ago and being a huge fan of the dynamic duo, I knew what had to be done.

Last year I made him an ultra rich Chocolate & Peanut Butter Overload Cake, so this year I mixed it up a little and made cupcakes.

I used my Dark Chocolate Cake recipe (which also happens to be my favorite) filled each with a peanut butter cup surprise and topped 'em with some delicious Peanut Butter Buttercream (recipe below).

Peanut Butter Buttercream
1 stick butter
1 cup peanut butter
3 cups powdered sugar
1 tsp vanilla
*possibly some milk or cream if its too thick

In a large bowl beat butter and peanut butter until smooth and creamy.
Slowly add powdered sugar and vanilla until smooth and creamy.

Cupcake Construction

Whip up your favorite chocolate cake recipe.

Prepare cupcake pan with liners and unwrap all your mini peanut butter cups.

Place one peanut butter cup in the bottom of each cupcake liner.

Using an ice cream scoop, fill each cupcake and transfer to oven to bake for required time.

Allow cupcakes to cool completely before frosting.

In the mean time, make your peanut butter buttercream.

Once cupcakes have cooled, pipe a good helping of buttercream on each cupcake.

Enjoy!

Happy Baking!

A Berry Good Summer Dessert for 2

2011-06-13T07:58:00.000-05:00

The strawberries this summer so far have been nothing short of amazing.

One of the most fantastic things happened to me the other day while browsing the isles of Wally World...

Strawberries were on sale for 75 cents!

Say What?! 75 cents!

With a deal like that it's hard to pass up and obviously I bought a few containers with high ambitions of whipping up some delicious treats.

Needless to say, this is just the first of a few strawberry desserts you'll be seeing from this lady in the coming weeks.

It's difficult sometimes making desserts for just me and MM, mostly because making a big dessert means we have to eat the whole thing...which is quite delicious and easy, but not when you're making sure you'll still fit into your perfectly fitting wedding dress in just a few months. Not to mention, its bathing suit season.

So when I can make individual portions or cut servings in half I jump at the opportunity.

I used my favorite tart crust, cut the recipe in half and then used the small ball of dough to line the bottom of two small oven proof glass bowls (I don't have mini tart pans..yet).

I'm going to post the whole recipe in case you want to make one large tart, but I'll include my halved version as well for those of you who may not be baking for as many.

Tart Crust
Oven: 400 Bake time: 15 minutes
Full recipe fills a 9-inch tart pan

4 oz cream cheese (2 oz)
1/2 cup butter, softened (1/4 cup)
1 TBS sugar (1/2 TBS)
1/4 tsp salt (1/8 tsp)
1 1/4 cup AP flour (1/2 cup plus 2 TBS)

Homemade Whipped Cream
1/2 cup heavy whipping cream
2 TBS powdered sugar

Sliced strawberries
Fresh blackberries

In a small bowl, beat whipping cream with an electric mixer until it begins to thicken.
Slowly add powdered sugar and continue to beat until stiff peaks form.
Place prepared whipping cream in fridge to chill.

Meanwhile, preheat oven to 400 and spray two 3-inch tart pans or small oven safe bowls with cooking spray.
Beat cream cheese, butter, sugar and salt until creamy.
Add flour and beat at low speed until soft dough forms.
Shape into disc and chill for about 20-30 minutes.
Once dough is chilled, cut dough into two pieces.

Flatten dough into each of your small pans/bowls.

Bake for about 10-15 minutes, or until lightly browned.

Allow crusts to cool slightly before adding whipped cream.
Place heaping dollop of whipped cream on top of cooled crust and smooth out with spatula. (Add as much whipped cream as you need to cover the entire crust)

Arrange fresh fruit on top of smoothed whipped cream.

Finish off with a small dollop of whipped cream and voila! A fresh summer dessert for two!

Happy Baking!

A Marble Falls Wedding

2011-06-06T08:32:00.000-05:00

It never ceases to amaze me how quickly time can pass.

It seems like just yesterday Mountain Man came home and let me know he'd try to get me a wedding cake gig with a girl he met on his way home from a business trip.

Shortly after that, I was contacted by Diana and the wedding cake planning began. She went non-traditional, which I loved! She wanted just a small cake for the cutting, a cake for the groom and cupcakes for the guests.

We discussed flavors, fillings, frostings and numbers, the couple came for a tasting and just when we thought we had everything figured out a few last minute changes occurred.

For starters, we were originally going to use this delicious Mango Curd as a filling for the wedding cake, but about a month before the wedding the couple decided to switch it up and requested a Red Velvet Cake instead (no biggie). And as the number of guests increased, so did the number of cupcakes.

Red Velvet Wedding Cake

With 2 cakes, 90 cupcakes (3 flavors) and 30 mini banana creme pies to make, time management was key.

Needless to say, my kitchen became an assembly line of batters and frostings, but I got it all done.

Strawberry Cupcakes

Va-Va Vanilla Cupcakes

Luscious Lemon Cupcakes

All packed up and ready to go!

I always get so nervous when transporting cakes and cupcakes. I don't know how Duff and his gang do it on the streets of Baltimore! Every bump and turn make me cringe, praying that nothing is happening to the sweets carefully tucked away in their boxes.

Thankfully we all got to the venue in one piece and I was able to set up the goods on the fabulously sweet dessert table. Along with my cakes and cupcakes, guests had a plethora of goodies to feast on throughout the evening.

Another wedding down and hopefully many more to come!

Don't forget to check out my new cake site: sweetsbye.weebly.com

...serving the Central Texas area one sweet at a time!

Summery Lemon Squares

2011-06-02T08:02:00.000-05:00

Much like gingerbread belongs to winter, lemon squares belong to summer.

I've mentioned it before, but Mountain Man and I love entertaining. We look for any excuse to share our love of food with our friends, eating and laughing the night away.

It just so happened that we had a BBQ this past Memorial Day weekend, which I mentioned before, but I'm mentioning it again... this time to display these tart and tangy lemon squares.

As MM fired up the smoker, checking on his various meats throughout the day, I spent the afternoon between the grocery store and in the kitchen prepping for the evening.

The green monster

The product of all my hard work (they're really quite easy actually) were these dessert bars straight from the Baking Bible aka The King Arthur Flour Baker's Companion. If you don't have this cookbook I highly recommend it...it's amazing.

Lemon Squares

Recipe from King Arthur Flour Baker's Companion

Oven: 350 Bake time: 38 min total*

Fills an 11x13 pan

Crust

1 stick butter, softened

1/4 cup sugar

1/2 tsp salt

2 tsp vanilla

2 1/2 cups AP flour

2 large eggs

Filling

1 stick butter, melted

1 1/4 cup sugar

2 TBS cornmeal

2 TBS cornstarch

1/2 tsp salt

4 large eggs

1/2 cup fresh squeezed lemon juice (3 lemons)

Preheat oven to 350 and spray baking pan with cooking spray.

In a large mixing bowl, cream butter until light and fluffy.

Add sugar, salt and vanilla, beating well.

Stir in flour and eggs, mixing until blended.

Press dough into pan, pressing up around the edges as well.

Bake crust in oven for 8 minutes (it won't brown too much, it's just setting).

In the meantime, start making the filling.

In a large bowl, whisk together melted butter, sugar, cornmeal, cornstarch, salt, eggs and lemon juice.

Once crust has been removed from oven, pour filling over set crust.

Return to oven and back for another 25-28 minutes or until top and sides have lightly browned.

Once baked, remove from oven and allow to cool completely before cutting into squares.

Lightly dust with powdered sugar shortly before serving.

Happy Baking!

Bacon & Cheddar Muffins

2011-05-30T10:49:00.000-05:00

I love long weekends.

There's just something about waking up on the Monday morning of a holiday weekend with a smile on your face, feeling like you've cheated the system with that extra morning to sleep in.

In true summer fashion our Memorial Day weekend was jam packed with sun filled adventures including the Austin Music and Wine Festival, lounging by the pool and a Sunday night BBQ with some of our favorites.

And everyone knows when you have plans all weekend long breakfast is one of the most important meals of the day because with so many plans you never know when your next meal will be.

I woke up Saturday morning craving a baked good, but wanting something savory at the same time.

Luckily, I came upon this recipe for Bacon & Cheddar Muffins in an online Bisquick magazine and couldn't have been happier about the ease of preparation (and taste of course).

Bacon & Cheddar Muffins
recipe by Bisquick
Oven: 400 Bake time: 16-19 minutes
Makes 10 muffins or 5 large muffins

4 strips of bacon
1 egg
2 cups of Bisquick
3/4 cup of cheddar cheese
3/4 cup of milk
2 TBS butter, melted
1/4 tsp chili powder

Preheat oven to 400 and line muffin tin with paper liners.
In a large skillet, cook bacon until nice and crispy.
Remove from skillet, allowing bacon to cool, crumble and set aside.
In a large bowl lightly whisk egg.
Add Bisquick, milk, butter, and chili powder and mix until combined.
Fold in cheddar cheese and crumbled bacon.
Spoon batter into prepared muffin tin- filling each about 3/4 full.
Transfer to oven and bake 16-19 minutes or until muffins have lightly browned.
Allow to cool slightly before removing from pan.
Serve with eggs.

Do anything fun this weekend?

Happy Baking!

Marquise on Meringue

2011-05-27T08:14:00.000-05:00

So last month I slacked a little with the Daring Bakers' Challenge and couldn't find the time to make the maple mouse and bacon cups.

And this month I waited till the last minute to prepare the dish...

Where is all my time going?!

I'll tell you where: summer. With the sun shining and warm weather here to stay, that can only mean one thing..well a few things actually.. traveling, weddings, showers, festivals and lots of weekends spent away from home. Oh, and of course co-ed summer soccer league starts soon so that means another round of Domination Station!

Speaking of traveling, we had a fabulous vacay in Vegas.. we didn't really win big, but we managed to have a good time anyway! The city is amazing and the pastries at the Bellagio are ah-mazing. Who knew you could travel all over the world in just one city!?

But enough about me and my out of town adventures, this blog is about my kitchen adventures so let's get-cha what-cha want!

The May 2011 Daring Bakers' Challenge was hosted by Emma of CookCraftGrow and Jenny of Purple House Dirt. They chose to challenge everyone to a Chocolate Marquise. The inspiration for this recipe comes from a dessert they prepared at a restaurant in Seattle.

I felt it only fitting since both the marquise and caramel included tequila that the meringues resemble cacti ;)

Chocolate Marquise (I made a quarter of the original recipe)

Makes 6 2x2 squares

3 egg yolks

1 whole egg

2 TBS plus 2 tsp sugar

1 TBS plus 1 tsp water

Chocolate base (recipe to follow)

1/2 cup heavy whipping cream

1/2 cup cocoa powder(for rolling)

Torched Meringue

In a stand mixer, beat egg yolks and whole egg until fluffy and pale yellow (about 6 minutes).

While eggs are beating, place sugar and water in a small sauce pan and bring to a rolling boil- about 235 degrees.

With mixer on low, slowly add sugar syrup.

Once sugar syrup is added, turn mixer on high and beat for about 8 minutes.

Slowly whisk in chocolate base, trying not to deflate eggs to much.

In a small bowl, beat whipping cream till soft peaks form.

Gently fold whipping cream into chocolate-egg mixture.

Line a small 8x8 pan with parchment paper.

Pour chocolate mixture into pan and cover with saran wrap (make sure saran wrap is touching mixture)

Place in freezer for at least 4 hours- if not over night.

Chocolate Base

3 oz bittersweet chocolate

1/3 cup plus 2 tsp heavy cream

dash of salt

dash of cayenne

1 TBS tequila

1 TBS corn syrup (I used honey because I ran out)

1/4 tsp vanilla

1 TBS cocoa powder

1/2 TBS butter, softened

Place chocolate in a small bowl.

In a small saucepan, heat cream till just boiling.

Pour cream over chocolate and whisk until smooth.

Add rest of the ingredients and whisk until smooth.

Use warm.

Torched Meringue

3 large egg whites

1/2 cup less 1 TBS sugar

splash of apple cider vinegar

1/8 tsp vanilla

Combine egg whites, sugar and vinegar in the bowl of a stand mixer. Using clean hand, reach in and mix the three ingredients together, making sure the sugar is moistened evenly by the egg whites.

Over a sauce pan of simmering water, warm egg mixture.

Use one hand to stir mixture, feeling for grains of sugar.

As liquid heats up, sugar will dissolve and the egg whites will thicken.

When mixture is silky, remove from heat.

Return to stand mixer and whisk until soft peaks are formed.

In the last 10 seconds of mixing, add vanilla.

When you're read to plate the dessert, spoon meringue onto plate and use blowtorch to broil.

Tequila Caramel (this is amazing)

1/2 cup sugar

1/4 cup water

1/2 cup cream

1/2 tsp salt

1 TBS tequila

In a small saucepan, heat sugar and water over medium heat. Boil until water completely evaporates and sugar becomes a dark mahogany color.

Working quickly, add cream to darkened caramel.

Return pot to stove and whisk gently to dissolve any hardened sugar. When the caramel has darkened remove and add salt and tequila.

Assembly

About 15 minutes before serving, remove marquise from freezer.

While still hard, remove from pan and flipping out onto another piece of parchment paper.

Cut into cubes and roll cubes in cocoa powder. These will start to melt almost immediately so don't do this until you're ready for everything else.

The cubes should sit in the fridge to slowly flaw until ready to serve.

Place torched meringue on serving plates.

Place marquise onto of meringue and drizzle with caramel.

I'm so glad I came back to this challenge.. seriously delicious..

I just wish we were having friends over for dinner with this dessert!

Happy Baking!

Cakes, Cakes, Glorious Cakes

2011-05-20T08:01:00.000-05:00

It's been a busy few weeks.

Work has been zapping a lot of my energy...so much so that I've not spent nearly enough time dedicated to you wonderful readers. I have been so busy with life, working hard, celebrating the warm weather, baking and decorating that I've cut out some of my time in front of the computer (aka bringing tasty posts to a computer near you).

Even though the posts are not as regular, I promise you the baking is still going strong so they recipes will eventually be coming your way.

In addition to the personal baking, there also seems to be a correlation between warmer months and number of cakes decorated. I already have 5 wedding cakes lined up for the coming months (including my own!) and the orders keep coming in!

Speaking of which I also want to let everyone know that I've created a website dedicated strictly to my cakes: sweetsbye.weebly.com. It not only showcases the different cakes I've done, but I'm also hoping to increase my clientele, so if any of you out there know someone in need of a cake and they live in Central Texas send em my way please :) And let me know what you think of it!

Now back to this post! I thought I'd highlight a few of the cakes I've made recently.. the wedding cakes will be posts all their own.

Beiber Fever was made for a little girl through Free Cakes for Kids Killeen. She was so excited when I delivered the cake- not only did she fake a fainting spell, in true Beiber-dom, but I got 2 hugs out of the deal!

The next cake was one I made was actually for one of the volunteers for Free Cakes for Kids Killeen. She was in a pinch and asked if I could make a Monkey Mod cake for her daughter. Having never heard of Monkey Mod I had to do a little research, but after that is was a piece of cake ;)

This last cake was one of my favorites yet.. one of the girls at work wanted to surprise her boyfriend with a cake for their 1 year anniversary. Both avid sky divers, she somehow wanted to incorporate their hobby and together we came up with an idea to replicate them completing a skydiving formation together. The two colorful sky divers are actually replicas of them and the suits they skydive in.

(that's them!)

And before I forget!! As part of the Foodbuzz Tastemaker Program I recently received a coupon for a box of Magnum Ice Cream Bars..

We finally got around to digging into the chocolate and caramel variety and I don't even know where to begin! They're rich and creamy and super satisfying after a day in the hot Texas sun! The next time you're at Walmart I highly suggest running to the freezer section and buying a box! Thanks Foodbuzz!

As for Mountain Man and me.. we're off to Vegas for the weekend :) We're going to win big, I can feel it!

Happy Baking!

Blackberry & Peach Dutch Oven Cowboy Cobbler

2011-05-16T07:06:00.000-05:00

Nothing says summer like fresh fruit.

Blackberries in particular seem to be popping up everywhere- Mountain Man recently discovered a place to pick fresh ones near his work and a few days later one of the girls at work found a blackberry bush on her property as well.

So when she decided to have a backyard bbq, I knew her blackberries just had to be showcased.

My mind immediately went to cobbler and when our boss suggested actually making the cobbler on site in a dutch oven I was sold.. Having never baked in a dutch oven before, I was pretty excited to see how it would turn out.

The process couldn't have been easier.

Make sure you have a good hot fire going and a nice dutch oven to start..

Then all you need are a few key ingredients: a box of yellow cake, a stick of butter, 2 cans of peaches, a bunch of blackberries, and cinnamon and sugar and aluminum foil....

Start by lining your dutch oven with the aluminum foil- this is going to make your clean up much easier.

Next, pour in 2 cans of peaches and fresh blackberries...

Sprinkle your box of cake mix over the fruit and using a large spoon, mix until your cake mix starts to get absorbed by the juice from your peaches.

Cut your stick of butter into thin slices and distribute over your cake/fruit mixture.

The last step in the cobbler preparation is to sprinkle your cinnamon-sugar mixture over top just before covering (the amount of sprinkling is completely up to you). Once you've got your share of sprinkling done, lightly fold over the sides of your aluminum foil.

Now its time for baking!

Cover your cobbler with the dutch oven lid and place in the fire, right over the coals.

Then using fire proof tongs, add a few of the hot coals on top of the lid.

After about 30 minutes it's time to go and check on your cobbler.

It's helpful if you have a cowboy that will do all the dirty work for you.

If it has a nice golden brown top then it's done and ready for eating!

Holy Delicious.

We actually made two cobblers that afternoon and this happens to be the Blueberry & Peach Cobbler.. the Blackberry & Peach Cobbler was all gone before I could grab a picture!

Blackberry & Peach Dutch Oven Cobbler

You'll need: A dutch oven, aluminum foil and a hot fire

2 cans of peaches

1 bunch of fresh blackberries (about 2 cups)

1 box of yellow cake mix

1 stick of butter

cinnamon and sugar

Line your dutch oven with aluminum foil.

Pour peaches and blackberries in first.

Sprinkle cake mix over top and using a big spoon, mix until cake mix is soaked up by the peach juice.

Cut butter into small slices and place on top of cobbler mixture.

Sprinkle cinnamon-sugar (to your liking) on top as a finishing touch.

Gently pull excess aluminum foil over cobbler and put the lid on the dutch oven.

Place dutch oven directly in the fire and using fire proof tongs to place a few coals on top of lid.

Allow to sit for about 30 minutes- check to see if top has browned.

Remove from fire and enjoy!

Happy Baking!

ps. for those of you that commented on my 'Peanut Butter Chocolate & Potato Chip Cookies,' Thank you! Blogger has been all sorts of a mess and somehow in the mix of it all your comments got deleted :(

Peanut Butter Chocolate & Potato Chip Cookies

2011-05-11T08:21:00.000-05:00

It's crazy right?

Potato chips in cookies!?

If you love that salty and sweet combination anywhere as much as I do then you'll really enjoy these cookies. After devouring a few, I actually wish I would have put more potato chips in them!

The idea came to me from a number of different avenues...

Remember when I used to work at The Sweet Factory? Well, they sold chocolate covered potato chips there and to be honest, they were surprisingly quite amazing.

A have I ever told you about how much I ~~used to~~ love crushing my potato chips and sprinkling them in my peanut butter sandwich? (Before you call me crazy I highly suggest you at least try it)

And of course, everyone knows the combination of peanut butter and chocolate is a no-brainer.

So if you're following my crazy logic you can plainly see it's a simple "if-then" equation:

If chocolate + potato chips = fantastic,
and peanut butter + potato chips = phenomenal,
and chocolate + peanut butter = amazing,
then chocolate + peanut butter + potato chips = fantastically & phenomenally amazing

Peanut Butter Chocolate & Potato Chip Cookies
Recipe adapted from allrecipes: tried & true favorites
Oven: 375 Bake time: 15 minutes
Makes 2 dozen cookies

1/2 cup peanut butter, warmed in the microwave for 10 seconds
1/2 cup butter, softened
1 cup brown sugar
1/2 cup white sugar
2 eggs
2 TBS honey
2 TBS water
2 tsp vanilla extract
2 1/2 cups AP flour
1 tsp baking soda
1/4 cup crushed potato chips *if really craving salty increase to 1/2 cup
2 cups chocolate chips

Preheat oven to 375 and line baking sheets with parchment paper.
In a large bowl, cream peanut butter, butter, brown sugar and white sugar until smooth.
Beat in eggs one at a time, incorporating after each addition.
Stir in honey, water and vanilla.
Stir flour and baking soda into peanut butter mixture and mix until smooth.
Fold in crushed potato chips and chocolate chips.
Using a small ice cream scooper or a tablespoon, drop dough onto prepared baking sheets.
Bake for 12-14 minutes or until edges are golden.
Allow cookies to cool 1 minutes before moving to cooling rack.

Happy Baking!

Baked Cake Donuts

2011-05-05T10:20:00.000-05:00

Is it do-nuts or dough-nuts?

Is there a difference or is it just a personal preference?

Seriously, these are the kind of things I think about....

Sad? Maybe, but I like to tell myself that it's just my passion for baking that leads me to these kinds of important life questions.

I've been meaning to make donuts for a while now. I actually got a hankering for them months ago and had the misfortune of not being able to find a doughnut pan anywhere, leading me to an online purchase. Needless to say, by the time I actually got the pan my craving had diminished and my new baking tool found its way to the back of the cabinet.

A little Spring cleaning later, the pan reappeared and I after one bite I remembered why I had wanted these glorious little breakfast treats in the first place.

Baking them makes me feel a little better about my breakfast choice, but if I get the deep fryer I registered for you best bet you'll be seeing the fried variety as well.

Baked Cake Donuts
Oven: 325 Bake time: 8-10 minutes
Makes 12 donuts (or halve it for 6)

2 cups AP flour
3/4 cup white sugar
2 tsp baking powder
1/4 tsp nutmeg
1/4 tsp cinnamon
1 tsp salt
3/4 cup buttermilk
2 eggs, beaten
2 tsp vanilla
1 TBS shortening

Preheat oven to 325. Spray Donut pan with cooking spray and set aside.
In a large bowl, mix flour, sugar, baking powder, cinnamon, nutmeg and salt.
Stir in buttermilk, eggs, vanilla and shortening and beat until blended.
Fill a pastry bag or ziplock bag with donut batter and cut tip/corner.

Use bag to fill each donut cup about 3/4 the way full.

Bake for about 8-10 minutes, until donuts are browned.
While donuts are baking, prepare toppings*
Allow to cool slightly in pan before removing.

Glaze or coat with prepared toppings.

Topping choices

Cinnamon-Sugar: Place 1 tsp cinnamon and 1/2 sugar in ziplock bag. Lightly spray baked donuts with cooking spray and place in cinnamon-sugar mixture. Zip up bag and shake until donut is completely coated.

Powdered Sugar: Place 1/2 cup powdered sugar in ziplock bag. Place donut in bag, zip and shake until donut is completely coated.

Chocolate Glaze: Mix 1 cup powdered sugar, 2 TBS warm milk and 2 TBS cocoa powder in small bowl. Dip donut into glaze.

Happy Baking!

Snickerdoodles & Ice Cream Sandwiches

2011-05-02T07:44:00.000-05:00

A good friend of ours left for Afghanistan a few months ago.

Before he left I promised I would send him a care package a few weeks into his deployment with the essentials: VIA Starbucks coffee, nutella, trail mix, Easter candy, silly toys and homemade cookies.

What more could a boy want while fighting our nation's war in the desert? I can't think of much.

As I was getting the package put together, Dan requested his favorite cookies- snickerdoodles. I have to be honest, I kind of got excited... mostly because they are one of my favorite cookies too and not only was I looking forward to sending him a little bit of home, but I was also looking forward to eating all the extra that wouldn't necessarily fit :)

Shortly after the package was received, I was happily informed that the cookies were gone in a matter of minutes.. I think the word "A-mazing" was used.

I did a little something extra with our share of cookies, so you'll have to read the whole post to make sure you see it!

Snickerdoodles
Recipe from Pilsbury Kitchen's Cookbook
Oven: 400 Bake time: 8-10 minutes

1 1/2 cup sugar
1/2 cup butter, softened
1 tsp vanilla
2 eggs
2 3/4 cup AP flour
1 tsp cream of tartar
1/2 tsp baking soda
1/4 tsp salt
1/4 cup sugar
2 tsp cinnamon

Preheat oven to 400 and line baking sheets with parchment paper.
Combine cinnamon and sugar in a small shallow bowl and set aside.
In a large bowl, combine sugar, butter, vanilla and eggs.
Stir in flour, cream of tartar, baking soda and salt- blend well.
Shape dough into 1-inch balls (about a TBS of dough).
Roll balls in cinnamon and sugar mixture, placing on baking sheet when covered.
Bake for 8-10 minutes until cookies slightly crack.

Snickerdoodle Ice Cream Sandwiches:
Use your favorite vanilla ice cream and allow to soften.
Line cookies, in sets of two, flat side up.

Place one scoop of ice cream on the flat side of a cookie...

and press second cookie (flat side down) on top

There's no better way to eat a snickerdoodle!

Happy Baking!

3-Minute Microwave Muffins

2011-04-28T07:54:00.000-05:00

Yes, you read that correctly..

Muffins made in the microwave in THREE minutes!

Unbelievable right?

When Mountain Man walked into the kitchen and groggily asked me what the heck I was going to make in the 20 minutes I had before I had to leave for work, I smiled and proudly proclaimed "microwave muffins."

Little did he know, that I had no idea if they would actually be any good or if they would even work for that matter.

Much to my surprise though, they turned out to be pretty darn good! Especially having been made in the microwave of such places!

Since discovering these perfect breakfast treats for the on-the-go business woman (or man), I've experimented with different ingredients and fillings, but the base recipe has stayed the same. They can be whipped up in a matter of minutes, popped in the microwave and ready to eat in 3 minutes...not to mention, they sit nice and cozy in a mug so you don't have to worry about muffin crumbs or messy hands.

So the next time you start to pour yourself another bowl of your same old cereal, use that bowl to whip up some delectable little muffins for your way out the door!

Microwave Muffins
Fills 3 small mugs (easily doubled for more people)

1/2 cup plus 6 TBS white whole wheat flour or AP flour
2 1/2 TBS sugar
dash of salt
1 tsp baking powder
1 egg (or mix 1 TBS flax seed meal with 3 TBS water and use instead of an egg)
6 TBS vanilla yogurt
2 TBS milk (I used skim)
2 TBS vegetable oil
dash of vanilla
*1/2 cup of mix-ins: blueberries, dried cranberries, blackberries, chocolate chips, bananas, etc.
*Brown sugar for sprinkling

In a small bowl, mix flour, sugar, salt and baking powder.
Add egg (or flax egg substitute), yogurt, milk, veggie oil and dash of vanilla and mix until combined.
If batter still seems a little thick, add a little more milk.
Fold in mix-ins of your choice.
Distribute batter evenly among mugs or small ramekins a little more than half way to the top.
*optional: sprinkle brown sugar over top before microwaving
Place in microwave on high for 3 minutes.

These are actually peanut butter and banana muffins: add a dollop of peanut butter, one chopped banana and a dash of cinnamon to your batter.

When I saw these little guys rise as much as they did, I was amazed. I wasn't around when Mountain Man got into his, but I did receive a lovely facebook shout out so I guess he liked em :)

Happy Baking!

Free Cakes for Kids: a Non-Profit Organization

2011-04-25T08:28:00.000-05:00

A few weeks ago I was contacted by the coordinator of our local Free Cakes for Kids chapter. Through some lucky strike of the keyboard, she found my blog and after admiring my cakes, sent me an email asking if I'd become a part of this fantastic organization.

Free Cakes for Kids is a non-profit organization developed for families who are going through financially hard times and can't necessarily afford to provide their child with a birthday cake. With over 30 talented volunteers in the Killeen chapter, we devote our time and talents so no child will have to be without a cake any time soon.

I've always believed that food has a special power; there's a reason why holidays revolve around food, that we look for comfort in treats and why the kitchen table is where happiness is shared. And so I feel blessed to be a part of a group that offers families a little bit of happiness during a tough time through a very special birthday cake.

My first volunteer job was a Blue's Clues themed cake for a little boy's birthday...

Even though I don't have my own children, I've spent my fair share of time babysitting and Blue just happens to be one of my favorite cartoon pup. I tried to stay true to the show and incorporated her clues around the base of the cake.

"You gotta find Blue's paw print, that's the first clue!

And we put 'em in our notebook, cuz they're who's clues?!"

"Blue's Clues!"

For those of you out there that love to decorate cakes, I hope you'll look into local chapters of Free Cakes for Kids. Not only would you be a part of a great cause, but you get to practice your decorating as well! Practice or not, his mother's warm words of gratitude were enough for me.

Happy Baking!

Cadbury Cream Egg Surprise Cookies

2011-04-18T16:45:00.000-05:00

When I was a kid I used to give up candy for Lent.

But instead of focusing on the sacrifice part of the tradition, I looked at it as a means to hoard as much candy as possible the 40 days leading up to the Bunny's big day.

By the time Easter Sunday came around, I would have a bag full of candy waiting for me in my room...everything that I managed to save through various holiday parties at school and church- sneaky sneaky.

After my "sacrifice" was through, I would wake up and sneak a piece of candy before running downstairs to see what the Easter Bunny had brought us.

My favorite candy during the Lenten season, then and ever shall be, Cadbury Cream Eggs. I have to admit it takes me a little longer to finish an entire egg these days (thank goodness they make the mini ones now!), but I still look forward to getting a carton come spring.

Now that I have a blog I felt it was my duty to pay homage to my little creamy eggs of goodness and incorporate them into a cookie this Easter.

Cadbury Cream Egg Surprise Cookies
a swEEts original
Makes 12 cookies

1/2 cup butter (1 stick), softened
1/4 cup sugar
1 tsp vanilla
dash of salt
1 cup flour
12 pack of mini cadbury cream eggs
assorted sprinkles

Line baking sheet with parchment paper.
In a large bowl, cream butter, vanilla and sugar.
Add salt and flour, mixing until well combined and soft dough is formed (if you dough seems too sticky add a little more flour).
Unwrap your mini Cadbury Cream Eggs.

Roll a tablespoon of dough into a ball and flatten it with your fingers. Place an egg in the center of your dough....

...and gently press the remaining dough around the egg, until it's completely covered.

Lightly roll in the palm of your hand to cover smoothly.
Once your egg is covered, roll in assorted sprinkles.

And place on prepared parchment paper.

Repeat until all your eggs have been covered, then place in fridge to chill for about 30 minutes.
With about 10 minutes left, preheat your oven to 350.
Place cookies in oven for about 10-12 minutes- these cookies won't really brown so just gently press into one to feel for doneness.
Allow to cool completely before sinking into.

Your little bunnies won't be able to keep their paws off these!

Happy Baking!

Strawberry Shortcake Scones with Whipped Vanilla Butter

2011-04-14T08:39:00.000-05:00

As the days get longer, I long for the days of lazy summer afternoons spent at the pool or the beach; no cares in the world except tan lines and what we'd be doing later that evening.

But that's not how it works in the real world. Summer no longer carries the same meaning...

Warm weather in the real world just means the opportunity to wear open toed shoes and brightly colored cardigans to work...woop-di-dooo.

It's sad really. I think we should start a revolution... everyone needs a little summertime in their lives.

Until I get this all figured out I'll just gaze at the warm weather from my office window, watching the little kids on the playground across the street, dreaming of how life used to be.

And I guess I could eat some summer time treats like these Strawberry Shortcake Scones too..

Strawberry Shortcake Scones
Adapted from recipe at Jacob's Kitchen
Oven: 400 Bake time: 15-18 minutes
Makes 12 scones

4 cups AP flour
1/2 cup sugar
2 TBS baking powder
1 tsp salt
3 sticks cold, shredded butter
1 cup cold heavy cream
4 eggs, at room temperature
1 tsp vanilla
1 tsp grated lemon or orange zest
1 cup diced strawberries
1 egg yolk and 1 TBS water*

Preheat oven to 400 and line baking sheet with parchment paper.
In a large bowl, add flour, sugar, baking powder and salt.
Using a cheese grader, shred cold butter into bowl.
Use your hands and incorporate the butter into the dry ingredients until butter is the size of large peas.
In a small bowl, whisk cream, eggs, vanilla, strawberries and zest.
Add to flour/butter mixture and mix until just combined.
Turn out dough on lightly floured surface and pat out into a rough rectangle.
Fold dough over on itself a few times (4 or 5).
Roll dough out into a large disc about 1-inch thick.
Cut scones into triangles or cut using a cookie cutter and place on prepared baking sheet.
Lightly brush with egg yolk and water.
Place scones in oven and bake for 15-18 minutes or until scones are lightly browned.
Serve warm with Whipped Vanilla Butter.

Whipped Vanilla Butter
1/4 cup butter, softened
1/4 cup vanilla baking chips
dash of salt
1 TBS whole milk

In a small bowl, beat butter and milk until light and fluffy.
Place baking chips in a microwave bowl and melt for about 45 seconds or until smooth, stirring at about 20 seconds.
Fold melted chips into whipped butter.
Place in fridge for about 10 minutes before using.

Happy Baking!

Summer Revolution?? Who's with me!?

Chocolate Peanut Butter and Banana Granola Bars

2011-04-11T19:07:00.000-05:00

A while back I got on a granola kick and made the stuff pretty regularly.

Then, for one reason or another, I let my inner hippie down and haven't gotten around to making it in quite a long time...

Leave it to my resident barefoot hula-hooper to get on me about though; he's been bugging me to make it now for weeks okay, maybe even months.

The other weekend was one of the first in a long time that we had absolutely nothing to do- we went on a lovely date Friday night, spent the next morning weeding the garden, met some friends for fantastic Texas BBQ, and spent the rest of the time between the couch and the backyard.

Needless to say, I had no excuse but to make MM his ever so desired granola. Of course, I wasn't going to stop there, which is where these granola bars come in.

After whipping up some Basic Granola with dried cranberries and blueberries, I decided to make use of the bag of banana chips I had in the pantry..

And what goes perfectly with bananas? Peanut butter and chocolate of course!

Chocolate Peanut Butter and Banana Granola Bars

1/2 cup quick oats
1/2 cup rice krispies
1/2 cup bran flakes
2 TBS pumpkin seeds
2 TBS sunflower seeds
1/2 cup dried bananas (lightly crushed)
1/2 cup semi-sweet chocolate chips
1/2 cup honey
1/2 cup peanut butter
2 TBS oil

Preheat oven to 300 and line a small loaf pan with parchment paper.
In a large bowl, mix oats, krispies, bran flakes, seeds, bananas and chocolate chips.
In a small saucepan, over medium heat, stir peanut butter, honey and oil until peanut butter becomes thins and mixture is smooth.
Pour warm mixture over dry ingredients, mixing until granola is evenly coated- the mixture should start to clump together.
Press granola mixture into prepared pan and flatten with back of spoon or spatula.
Transfer to oven and bake for about 8 minutes.
Allow granola to cool slightly before placing in fridge to continue to cool for at least 20 minutes.
Use a plastic knife and cut into bars.

Happy Baking!

A Dump Truck Birthday Cake

2011-04-07T08:24:00.000-05:00

Marriage counseling has run its course...can you believe it's already been 9 weeks?

But what does marriage counseling have anything to do with a Dump Truck Birthday Cake you ask?

Well... everything!

During our first weeks in class, Mountain Man (who I should basically hire for my marketing manager) shared that I like to make cakes in my spare time. One of the ladies facilitating the class got extremely excited about this and the next thing I knew I had two gigs in the making.

The first cake she requested was a simple floral cake for her mother's 80th birthday...

And then a couple weeks later she asked for a dump truck inspired cake for her grandson's 2nd birthday.

My mind immediately went to a 3D cake.

This was my third attempt at a sculpted cake and it was definitely a learning experience.

I wish I could have taken a few more pictures of the process for you, but I get in a zone when I'm decorating and stopping to take pictures just wouldn't be possible.

I started with two 9x13-inch sheet cakes made of my Chocolate Layer Cake that I cut into two 3x10-inch cakes. I sculpted the left overs to form the cab of the truck and the back of the truck as well (which I didn't get pictured)

I then covered the cake in a thin layer of buttercream.

Then came the hours of fondant work... there were definitely a few hiccups in this process so it might be better that there are no pictures involved. Regardless, I got the cake done and couldn't have been more pleased with how it turned out...and the customer was pretty darn happy too!

If anyone out there is thinking about making a 3D truck I have a ton of tips that I'd love to share, so feel free to shoot me an email any time! This cake was a lot of fun.. I love being a part of special celebrations!

Happy Baking!

An Austin visitor and Homemade Mallowmars

2011-04-04T08:12:00.000-05:00

Whenever there's a chance for an adventure, E is there.

One of my oldest friends, E and I go way back...

We saw our way through the first year of high school, calling boys on her personal line, growing through our awkward phases and hanging out in basements and spent our later years slaving the summers away at The Black Pearl.

Every summer I would head up to Newport, RI, to spend a summer at the beach, working and playing the days away. E was my ultimate partner in crime... she even agreed to drive all the way from Rhode Island to Georgia to move me in to my new house at grad school.

With a knack for good food and good adventures, I couldn't have been happier when she decided to come visit us in Texas.

We spent the entire weekend exploring all that Austin had to offer- dinner at The Salt Lick, breakfast burritos, cowboy boots on South Congress, the best macarons from a little patisserie, ice cold Shiner Bock, margaritas by the lake, fried peanut butter and jelly sandwiches (are you sensing a trend here?) and we finished off the weekend with Homemade Mallowmars.

These Mallowmars consist of homemade graham crackers and homemade marshmallows dipped in warm milk chocolate.

Homemade Graham Crackers
original recipe by Baking Bites makes 48 cookies
adapted recipe makes 24

1/4 cup AP flour
1/2 cup plus 6 TBS cup whole-wheat flour
1/4 cup sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/4 cup cold butter, cut into 1/2 inch cubes
1 TBS honey
1 TBS molasses
2 TBS cold water
1/2 tsp vanilla extract

In a food processor, mix together flours, sugar, baking powder, baking soda, salt and cinnamon.
Add cold butter and process until mixture resembles coarse sand.
Add honey, molasses, water and vanilla.
Mix until dough starts to come together.
Place parchment paper out on kitchen counter and lightly sprinkle with flour.
Scrap dough out of mixer and onto floured parchment paper, rolling dough out 1/8 inch thick.
Transfer to fridge and chill for at least an hour.

Preheat oven to 350 and line baking sheet with parchment paper.
Cut dough with a round 1 or 2 inch cookie cutter.
Align cut-outs on parchment paper and back for about 15 minutes or until lightly browned at the edges.
Remove from oven and allow to cool.

One cookies have completely cooled, prepare marshmallows.

Homemade Marshmallows
Original Recipe by Alton Brown (I halved this)

1 1/2 packages unflavored gelatin
1/2 cup cold water, divided
3/4 cup sugar
1/2 cup corn syrup
dash of salt
1 tsp vanilla
2 TBS powdered sugar
2 TBS cup cornstarch

Spray baking dish with cooking spray.
Mix powdered sugar and cornstarch together in a small bowl.
Sprinkle one spoonful of mixture into pan and move around, making sure to cover everything as if you're flouring a cake pan- set aside.
In your stand mixer bowl, add gelatin powder and 1/2 cup water.
In a small sauce pan, add 1/2 cup water, sugar, salt and corn syrup. Place over medium heat and cover for 3-4 minutes, until boiling.
Uncover and clip candy thermometer on pan. Continue to boil until sugar mixture reaches 240 degrees, about 7-8 minutes.
Once temperature is reached immediately remove from heat.
Turn mixer on low and slowly add sugar mixture to gelatin.
Once all sugar mixture has been added, turn speed to high and continue to whip for about 10-12 minutes or until mixture thickens, becomes luke warm and looks like a glossy meringue.
Add vanilla during last minute of whipping.

Assembly
Place cookies neatly on cooled, parchment paper lined, baking sheets.
Lightly grease the inside of a pastry bag with Crisco.
Transfer marshmallow cream to bag and pipe a large dollop of marshmallow on each cookie.

Combine powdered sugar and cornstarch.
Lightly dust marshmallow topped cookies with mixture and allow to set for at least a 4 hours- we let our sit over night (covered).

Milk Chocolate Coating
1 bag milk chocolate chips
2 TBS crisco

Once cookies have set, pour chocolate chips and Crisco in a large microwave safe bowl.
Melt chips for about 2 minutes, stirring every 30 seconds, until smooth and dip-able.
Hold the cookie by the graham cracker and dunk each, marshmallow side first, into the warm chocolate, coating the entire top of the cookie.
(Our hands got pretty messy so sorry for the lack of picture)
Allow chocolate to harden and enjoy!

Happy Baking!

Banana Crumb Muffins

2011-03-31T07:15:00.000-05:00

It's finally getting warm here in Texas.

Spring time is in our midst, although you would never know that on the east coast.. I can't believe they are still getting snow!

With the flowers starting to bloom and the sun staying out a few extra hours, we can start looking forward to all that spring entails...more sun, allergies, flowers, a little rain, and cookouts.

But one of the best parts about the changing of seasons, other than the weather, is the new ingredients it brings along. If you're a foodie then you understand; I can't wait to start working with all the warm weather fruits and vegetables.

One fruit that never really goes out of season though is the oh-so-delicious banana. So while we wait out the last few freezes and Mother Nature actually allows Spring to take off, we can still enjoy these banana muffins.

Banana Crumb Muffins
Recipe from The Sono Baking Company Cookbook
Oven: 375 Bake time: 20 minutes
Makes 12 muffins or 6 large muffins

2 cups AP flour
1 tsp baking powder
1 tsp baking soda
1 stick unsalted butter, softened
1 cup sugar
1 1/2 tsp salt
2 eggs, at room temperature
2 tsp vanilla
2-3 very ripe bananas, mashed
1/2 cup vanilla yogurt

Crumb
from the wonderful Lindsey at Gingerbread Bagels
1/2 cup butter, melted
1 1/3 cup AP flour
1/4 cup sugar
1/3 cup light brown sugar
1 1/2 tsp cinnamon
1/8 tsp nutmeg

Preheat oven to 375 and spray muffin tin with cooking spray.
Make crumb by mixing all ingredients together and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In another bowl, beat sugar, butter, and vanilla until light and fluffy.
Add eggs one at a time, beating after each addition, then add bananas.
Slowly add dry ingredients to banana mixture, mixing until incorporated.
Use an ice cream scoop and divide batter evenly among muffin tin (1 scoop for regular sized muffins and 2 scoops for large muffins).
Sprinkle crumb over each muffin.
Bake in oven for 18-22 minutes or until toothpick comes out clean.
Allow to cool in pan for about 10-15 minutes before removing.

Happy Baking!

Chocolate & Meringue Coffee Cake

2011-03-27T20:19:00.000-05:00

After spending the week in Philly for business, I took the train early Friday morning back home to spend some much needed quality time with my girlfriends.

Few people can say they still have close relationships with their friends from high school, but I’m lucky enough to not only have a fabulous group of girlfriends from my glory days, but a wonderful group of girls from college as well.

Because of this, time spent at home can be stressful at times, as I try to make sure to see as many as possible when the trips are few and far between.

This weekend however, as short as it was, was perfect.

Friday I spent the evening preparing dinner and chatting the night away with my girlfriends from high school, while Saturday would be dedicated to my ladies from college.

I woke up early Saturday morning anticipating that with the arrival of the girls, something sweet would be necessary.

I knew exactly what would be made…

The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.

Chocolate & Meringue Coffee Cake

Ria’s original recipe yielded 2 cakes, but this is the recipe for 1.

Yeast cake:

2 cups flour, plus a little more for kneading

3 TBS sugar

¼ tsp salt

½ package active dried yeast

6 TBS milk

3 TBS water

¼ cup butter

1 egg, room temperature

Meringue:

2 large egg whites

¼ tsp salt

½ tsp vanilla

¼ cup sugar

Filling:

1/2 cup semi-sweet chocolate chips

2 TBS sugar

1 tsp cinnamon

Preparing the dough

In a large bowl, mix 1/2 cup flour, sugar, salt and yeast.

In a saucepan, combine milk, butter, and water and heat over medium heat until warm and butter has completely melted.

With an electric mixer, gradually add warm liquid to flour/yeast mixture, beating until blended. Increase mixer speed and add egg and 1/2 cup flour, beating for about 2 minutes.

Using a wooden spoon, stir remaining flour to make a dough that holds together- you may end up using more than 2 cups.

Turn dough out onto floured surface and knead dough for about 8-10 minutes until dough is soft, smooth and elastic, adding as much flour as needed.

Place dough in lightly greases bowl, turning to coat all sides. Cover bowl with saran wrap and place in empty oven with light on to double in size (about 45-60 minutes).

After an hour, make meringue

In a large mixing bowl, beat egg whites and salt until frothy. Increase speed to high and continue to beat until foamy and opaque. Add vanilla and sugar, one tablespoon at a time as you beat, until very stiff, glossy peaks form.

Assembling the coffee cake

Turn dough out on lightly floured surface. Beat down and roll out dough into a 20x10 inch rectangle. Spread meringue evenly over top the rolled out dough and sprinkle cinnamon, sugar and chocolate evenly over meringue.

Roll up dough, jellyroll or cinnamon roll style, starting on long side forming a log.

Very carefully transfer filled log onto baking sheet or pizza stone and bring ends of log around, sealing ends together, forming a ring, tucking one end into the other and pinching to seal.

Using kitchen scissors, make cuts on the outside edge at about 1 or 2 inch intervals.

Cover coffee cake with plastic wrap and return to empty oven to allow to rise again for 45-60 minutes.

Preheat oven to 350. Brush tops of coffee cake with egg wash and bake for 25-30 minutes until risen and golden brown. The dough should sound hollow when tapped.

When I originally read this recipe I was intrigued as to how the meringue would fit with a coffee cake, but I must say, this is one of the most delicious breakfast treats I’ve made to date. Light, fluffy, and perfectly sweet this yeasty cake was a great companion to a morning cup of coffee.

Happy Baking!

Chocolate Peanut Butter Pie

2011-03-24T06:04:00.000-05:00

Warning: This pie is for chocolate and peanut butter lovers only. I repeat, if you do not like the oh-so-chocolately-peanut buttery flavor this pie is not for you.

Still here?

Good.

Even for peanut butter lovers, this is a very rich, very decadent pie, absolutely not for the faint of heart. But if you love peanut butter as much as I do, then you'll absolutely enjoy a slice, even if it is a small one.

We start with a chocolate cookie and peanut crust...

topped with a layer of peanut butter filling...

and finished off with chocolate whipped cream.

Wonderful, right?

All I have for you here is pictures though... If you want the recipe you're going to have to head on over to Little Bitty Bakes where this pie is featured in Liz's Chocolate Chip Thursday. I do hope you'll drop by.. Liz has a great little site full of some delicious treats and I was so excited to participate in her monthly guest post spot!

What are you waiting for?? Go eat pie!

Happy Baking!

Apple Turnovers for Breakfast

2011-03-21T08:49:00.000-05:00

I have a secret.

I have a secret that I'm just dying to tell people, but I can't!

Slightly jaded from the countless hours of 'Say Yes to the Dress,' I was waiting for tears to pour down my face when I turned to look in the mirror while wearing the one.. but it didn't happen.

Despite my lack of tears, I still knew..the last dress of the afternoon, my heart started pounding and I could actually see myself dancing the night away in my fabulous gown...and I knew.

Much to the dismay of some close friends, after a little deliberation with my dress shopping companions, we decided it would be fun to keep the dress a secret.

Do you know how difficult this is going to be!?

It was so exciting to find the one the second day trying on dresses, but when friends ask I tell them they have to wait... just like Mountain Man.

But on the inside, I want to shout it from the rooftops...not to mention dance around for hours in it... I didn't even want to take it off to purchase it.

Something I won't keep a secret though are these Apple Turnovers....light and flaky, perfect for a lazy Sunday or a Spring brunch.

Quick Puff Pastry
adapted from Annie's Eats
Oven: 357 Bake time: 30-35 minutes
Makes 8 turnovers

1 1/2 cups AP flour
1 TBS sugar
3/4 tsp salt
3/4 cup unsalted cold butter, cut in cubes
1/4 cup plus 1 TBS ice water

Apple-Cinnamon Filling
2 medium sized apples (I used Gala)
2 TBS brown sugar
1 TBS sugar
1 tsp cinnamon
1 TBS flour
1 TBS butter

In a food processor, add flour, sugar and salt and pulse to combine.
Slowly add butter, a few cubes at a time and pulse until incorporated- butter should be about pea sized.
Transfer mixture to bowl.
Add ice water to mixture and using your hands, mix until dough begins to clump together. At this point, turn mixture out onto a lightly floured surface- the dough will still be crumbly.
Using your hands, knead the dough until it all starts to come together. (Annie does a fabulous job demonstrating this, so I'll leave you to the expert if you need a photo tutorial.)

Once the dough comes together, press into an 6x3 inch rectangle, wrap with saran wrap and refrigerate for an hour.
Place dough on lightly floured surface and roll out into about an 10x6 inch rectangle.
Fold the dough length wise in thirds (again, Annie has a great tutorial) then starting from smaller end, roll up dough like a cinnamon roll.
Press it back down into about a 6x3 rectangle.
Repeat process of rolling out and folding one more time and once you've rolled your dough up for the second time, press into 6x3 rectangle again, wrap and place back in the fridge for about an hour.

While dough is chilling, you can begin to make your filling.

Peel and core both apples.
Thinly slice apples and place in medium sized bowl.
Combine sugars, cinnamon, flour and apple slices- lightly tossing to coat.
In a large skillet, melt 1 TBS butter over medium heat.
Add cinnamon sugar apples and cook until apples are tender- about 5 minutes.

Remove from heat and set aside to cool.

Roll out into a large rectangle about 1/8 inch think- about 12x8 inches.

Using a pizza cutter, cut dough into 6 equal sized squares- about 4x4 inches (you may have to stretch them a little individually).

Place squares on parchment paper lined baking sheet.
Add a heaping spoonful of cooled apple mixture to center of each pastry square.
Lightly moisten edges of pastry and fold corner to corner.
Use a fork to crimp edges.

Repeat on each turnover.
Place back in fridge for about 15 minutes before baking.
Preheat oven to 375.
Bake for 30-35 minutes or lightly browned.

Happy Baking!
and
Happy First Day of Spring!

Leprechaun Treats

2011-03-16T08:11:00.000-05:00

One thing's for sure, St. Patrick will not go un-celebrated by us this year.

This past weekend we went up to Dallas to celebrate good ole St. Patrick in all his glory: a sea of green on Dallas' Greenville Street (somewhat like Savannah's River Street festivities) complete with green beer.

Tomorrow's celebration will be a little more subdued: lunch at the office complete with corned beef and cabbage and rye bread and these Leprechaun Treats...

And Friday we're having a little BBQ at the house in the Irishman's honor and to christen our new (green) smoker...

St. Patty is getting more love than Santa this year!

You don't even have to be Irish to appreciate this sweet and salty twist on an American classic.

These little Leprechaun Treats are sure to be eaten up amongst all the mischief that St. Patty's Day brings; not to mention, they're incredibly easy to whip up.

Leprechaun Treats
swEEts original
Fills a 9x13 baking pan

3 cups Rice Krispies Cereal
1 1/2 cups pretzel sticks (slightly crushed)
1 cup corn or rice chex
1 cup green m&ms
1 bag mini marshmallows
1/4 cup peanut butter
2 TBS butter, melted
3-4 drops of green food coloring

Spray a 9x13 baking pan with cooking spray and set aside.
In a large bowl, mix cereals, pretzels and m&ms.
In a large microwave safe bowl, heat marshmallows and butter for 2 minutes.
Stir in peanut butter and green food coloring until smooth.
Pour over dry ingredients and with a buttered spatula mix until combined.
Press mixture into prepared baking pan using a buttered or sprayed spatula.
Cool and cut into squares.

Looking for something else to make this shamrock shaking holiday?
How about some Guinness Bailey's Swirl Brownies?
Or perhaps Guinness Cake with Bailey's Buttercream?
And you can never go wrong with Irish Soda Bread.

*Please note that the above recipes were in the very beginning of my blogging so feel free to poke fun at the lack of photography skills.. the recipes are still delicious though I promise!

Quick & Easy Whole Wheat Cinnamon Rolls

2011-03-14T10:08:00.000-05:00

We were running late.

It was my turn to do breakfast for the weekend and we still needed to eat and make it to church by 930...it was 8am.

When I say these cinnamon rolls are quick AND easy, I'm not lying...

and they're whole wheat?? You're welcome.

They probably took me all of 15 minutes to prep, popped em in the oven for 25 and we were sitting pretty scarfing down cinnamon rolls by 850am just in time for church.

It's Monday and that means there's lots to do so I'll be keeping this post short and sweet.. just like these fabulous cinnamon treats! :)

Whole Wheat Cinnamon Rolls
Adapted from Brunch: The Perfect Weekend Treat
Oven: 350 Bake time:30-35 minutes
Makes 8 rolls

Dough:
2 1/2 cups whole wheat flour
pinch of salt
2 1/2 tsp baking powder
1 tsp cinnamon
3 1/2 oz butter, melted
2 egg yolks
3/4 cup milk

Filling:
1 tsp cinnamon
1/4 cup brown sugar
2 TBS sugar
1 TBS butter, melted

Icing:
1 cup powdered sugar
2-3 TBS milk

Preheat oven to 350. Grease an 8-inch cake pan and line with parchment paper.
Mix flour, slat, sugar, and cinnamon in a bowl.
Whisk egg yolks, butter and milk together and combine with dry ingredients, mixing until a soft dough is made.
Turn dough out on a lightly floured surface and roll into a rectangle 12x10 inches.
Make filling by mixing all ingredients together.
Spread evenly over dough and roll up, jelly roll style, to form a log.
Using a sharp knife, cut dough into 8 even slices and place in prepared pan.
Brush with TBS of milk.
Transfer to oven and bake for 30-35 minutes or until golden brown.
As rolls are cooling slight, make icing by stirring milk, one tablespoon at a time, into powdered sugar until glaze consistency is reached (add more milk if necessary). Drizzle over cooling cinnamon rolls.
Devour.

Happy Baking!

Homemade Funfetti Cupcakes and Fudge

2011-03-10T08:33:00.000-06:00

Do you ever feel like you need a little more fun in your life?

Sometimes while ~~stalking~~ browsing facebook, I get to some pages and think, "Man, they look like they are having so much fun!"

Then I start wondering about what they do, how do they manage to have so much fun all the time? where do they work? how do they get all that vacation time? can I get a job there? do they go to work every Monday morning exhausted? how do they save any money? Why does it seem like they're having so much more fun than me?

Do you ever wonder if people are looking at your life and asking those questions?

Now don't get me wrong.. I have fun. It's true..ask my friends..I'm generally a fun person.

Does this look like the face of someone NOT having fun?

Every now and again I get stuck in a rut though (that's normal right?)...stuck in the day to day routine of work and don't get enough play and just feel like I need a little more fun in my life.

When it comes to baking, nothing says fun like funfetti cake.. I mean, it's in the name for goodness sake.

Of course, now that I have a blog, I feel like I'll be judged for using a boxed cake so when I found this recipe on ReFresh for Homemade Funfetti Cupcakes I just had to try them out...sadly Kori stopped posting and her site no longer exists, but luckily I got this recipe before she took it down.

Homemade Funfetti Cupcakes
Recipe from ReFresh
Oven: 350 Bake time: 15-20 minutes
Makes 12 cupcakes

1 1/4 cup AP flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
6 TBS butter, softened
2 eggs
1 tsp vanilla
1/2 cup whole milk
3-4 TBS rainbow sprinkles

Preheat oven to 350 and line cupcake pan with liners.
In a large bowl, sift flour, baking powder and salt.
In large bowl, beat sugar and butter until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla.
Gradually add flour mixture, alternating with milk, beginning and ending with flour.
Fold in sprinkles.
Using an ice cream scoop, fill each cupcake liner with one heaping scoop.
Transfer to oven and bake for 15-20 minutes or until toothpick comes out clean.
All to cool slightly before removing from pan.
Frost with your favorite buttercream.

But we're not done having fun yet!!

Funfetti Fudge anyone?

Liz is a genius..if you haven't stopped by her blog Little Bitty Bakes you just have to go see what she's up to.. and I can't wait for the guest post I'm doing for her later this month!

Funfetti Fudge
recipe from Liz with a few alterations
Fills an 8x8 pan

1 can condensed milk
2 cups white chocolate chips
1/4 plus 1 TBS funfetti cake mix (yes, I had a box of cake mix when i made the homemade ones)
sprinkles

Line baking pan with parchment paper. Sprinkle bottom of pan with powdered sugar and set aside.
In a small sauce pan, stir chocolate chips and condensed milk over low heat until smooth.
Stir in cake mix, some extra sprinkles and spread into pan.
Place pan in fridge and allow to cool for about an hour.
Once fudge has chilled, use a small spoon or mini ice cream scoop and form into little balls and return to fridge for about 30 minutes.

Do you ever feel like you need a little more fun in your life?

Happy Baking!

Fresh Mango Curd

2011-03-07T08:07:00.000-06:00

A few months ago Mountain Man was returning home from a trip and happened to be sitting next to a girl that lived not too far from us. As they got to talking, she told him about how she was getting married this summer and they were trying to be as local as possible when it came to vendors.

Being the amazing fiance that is he, MM used the opportunity for a shameless plug and gave the young lady my site address.

A couple days after the trip I went to check my email and there it was- Subject: "Wedding cake baker needed".. Oh my goodness, I thought to myself.. it worked!

Although Diana's wedding isn't until May, we began the cake conversation and she told me about a delicious orange cake she had with mango filling and an amaretto frosting.

Being a little new to these flavors, we decided a tasting was in order, enter: Mango Curd.

Lucky for me, Deb of Smitten Kitchen made a mango curd for a wedding cake she did, so I knew it was going to be good.

I'm only sharing the mango curd for now, but I promise a full wedding cake post come May.

Mango Curd
Recipe from Smitten Kitchen
Makes 1-2 cups of curd

1 large mango or 2 smaller mangoes, peeled, pitted and cut into small cubes
1/3-1/2 cup sugar (depending on how tart(1/3) or sweet (1/2) you want it)
3 TBS fresh lime juice
4 large egg yolks
1/4 cup butter, cut into small cubes

Puree mango, sugar, lime juice and salt in a food processor.
Add yolks and pulse to combine.
If lumpy, strain through sieve or transfer too large metal bowl.
Set metal bowl over saucepan of simmering water and whisk puree until thickened and thermometer reads 170 degrees, about 10 minutes.
Remove from heat.
Whisk in butter, 1 piece.
Cover and refrigerate overnight.

Happy Baking!

Oh and the wedding dress shopping was a complete success :)

Hello Kitty Birthday Cake and Cupcakes

2011-03-02T07:06:00.000-06:00

I got to give out my first business card!

About a month or so ago MM brought over a guy that he worked with who was in need of a cake- his daughter was turning 5 and was having a Hello Kitty themed birthday. Of course, (as all men should know) he knew his wife needed the final say, so a few quick words, a handshake and a business card later he said his wife would be getting in touch.

A few weeks later a couple of emails were shared, a phone call was made and the order was placed- a Hello Kitty themed cake and two dozen Hello Kitty cupcakes.

Remember the Animal Birthday cake I made for Lucas? Well that cake and this one were being delivered the same day, not 30 minutes apart, which meant lots of time management when it came to all the decorations.

About the same time that I started working on all the animals, I also started working on these little Hello Kitty heads.

I searched high and low for a character cookie cutter, but since no such luck was to be had, I had to resort to individually hand cutting fondant into heads, eyes, noses and bows... talk about time consuming.. as our friend that's staying with us watched me, she likened it to an assembly line of Hello Kitty's.

The cake was my favorite White Cake with Vanilla Buttercream and the cupcakes were Dark Chocolate Cake also with Vanilla Buttercream.

I was so happy with the final product, but more importantly the birthday girl, Haley was happy too!

As for me.. I'm headed east for dress shopping tomorrow!!

I hope you all have a lovely rest of the week and weekend too :) Wish me luck!

Happy Baking!!

Nutella Panna Cotta with Coffee Gelée and Florentines

2011-02-27T09:55:00.000-06:00

"Here's to a Creamy Dreamy Crunchy Sweet February!" caught my eye as I entered the Daring Bakers' Forum this month..

I'm always so excited to see what the host comes up with every month.. I honestly don't know how they do it. I think it would be nerve racking trying to decide on a recipe to be made and enjoyed by so many talented bakers.

The February 2011 Daring Bakers' challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.

I think I've mentioned it before, but Giada has to be one of my least favorite Food Network Stars.. there's just something about her large head, annoyingly small frame and over emphasis on every syllable that really gets under my skin; not to mention that she goes from speaking perfectly American-like to extremely accented Italian terms.. BUT.. the fact of the matter is she always makes amazing dishes.

Like these Lemon Ricotta cookies I made a while back? heavenly.

And now this Panna Cotta? creamily delicious.

To accompany the panna cotta, Mallory also asked us to make a crunchy Florentine cookies and gave us the option of using gelées for a very lovely layering look with our panna cotta.

When I finally got around to making this month's challenge I wasn't content with just plain vanilla panna cotta, and chocolate wasn't cutting it for me either... then I remembered the new jar of Nutella waiting for me in the pantry! Oh yes, I went there..

I had to do a little online investigating to make sure I was doing the layering right and hopefully with everything I learned I can offer a little more insight into everything as well. It was actually quite easy, and although a little time consuming, everyone is sure to be impressed with your presentation.

Nutella Panna Cotta
recipe adapted from Bon Appetit
1 cup whole milk
1 TBS unflavored powdered gelatin (1 package)
2 cups whipping cream
1/3 cup sugar
1/2 cup Nutella
1/2 tsp vanilla

Pour milk into small bowl, sprinkle gelatin over top and set aside for about 5 minutes.
Place a medium saucepan over medium heat, stir in cream, sugar and vanilla. Bring to a low boil.
Add nutella and whisk until smooth.
Whisk milk/gelatin into nutella mixture until gelatin is dissolved.
Transfer to ramekins or nice glasses for serving.
*If layering pour about 1/3- 1/2 cup of mixture into each cup and place in the fridge for about an hour before pouring gelée over top.

While panna cotta is thickening, start making the gelée...

Coffee Gelée
Adapted from Gourmet Magazine
2 cups brewed coffee
1/4 cup hot water plus 2 TBS cold water
1/2 cup sguar
2 tsp unflavored gelatin powder
2 tsp vanilla

Place sugar and 1/4 cup hot water in small saucepan. Bring to boil, stirring until sugar has dissolved.
Sprinkle gelatin over 2 TBS cold water and let soften for about 2 minutes.
Stir coffee, sugar mixture and vanilla in a small bowl.
Add gelatin and whisk until dissolved.
*When pouring over panna cotta make sure it is coming cool or it will melt the panna cotta! Once you have your layer of gelee, place back in the fridge for at least an hour.

After the gelee has had a chance to set, pour another layer of panna cotta and place back in the fridge to stay overnight.

They got a little messy, but nothing a little paper towel cleaning won't fix!

Florentine Cookies
From "Nestle Classic Recipes"
Makes about 2-3 dozen sandwiched cookies* I halved the recipe

2/3 cup unsalted butter
2 cups quick oats
1 cup sugar
2/3 cup AP flour
1/4 cup dark corn syrup
1/4 cup whole milk
1 tsp vanilla
pinch of salt
1 1/2 cup chocolate or nutella

Preheat oven to 375. Line baking sheet with parchment paper.
Melt butter in medium saucepan and remove from heat.
Add oats, sugar, flour, corn syrup, milk, vanilla and salt to melted butter- mix well.
Drop tablespoons full onto prepared baking sheet, flattening slightly with back of spoon.
Bake for 6-8 minutes or until cookies are golden brown.
Cool completely on cooling racks.
While cookies are cooling, melt chocolate or use nutella, and create sandwiches with your cookies.

Now you have your Creamy Dreamy Crunchy Sweet dessert :)

Another fabulous Daring Bakers' Challenge!

Happy Baking!

Brown Butter Blueberry Crumb Cake

2011-02-24T08:05:00.000-06:00

Mountain Man and I recently embarked on a new adventure: marriage counseling. For the next few weeks, every Sunday afternoon we meet with about 7 other couples to talk about all things marriage.

Speaking of marriage.. want to see some of those engagement photos I traded for??

we couldn't resist.. this tree was so cool!

Normally I spend my Saturday mornings baking up something delicious for breakfast, but I wanted to make sure we had something good to eat before class.

I know I just got done talking about how I wanted to use more of my cookbooks and not get sucked into the wonderful recipes found all over the blogsphere, but I just couldn't resist!

In addition to my enormous collection of cookbooks, I also have 3 folders worth of printed recipes, not to mention a bookmarked folder of recipes on my computer.

This recipe for instance was printed out by yours truly in July and only now am I just getting around to making it! It's getting ridiculous..

When I woke up, I had a huge hankering for coffee cake.. it might have had something to do with the delicious looking Blueberry Crumb Cake that Lindsey of Gingerbread Bagels (really pretty much everything she makes looks delicious) had recently made, but whatever the reason I knew something needed to be done about it.

I started looking through all my recipes and there it was: Joy the Baker's Browned Butter Fresh Blueberry Muffins- I LOVE brown butter- but because coffee cake was still on the mind I opted to pour all the batter into a baking dish. Then it dawned on me.. the crumb that Lindsey had going on?! Fabulous. The perfect addition.

Look at that crumb!

Thank you Lindsey for introducing me to the best crumb out there..

Brown Butter Blueberry Crumb Cake
Cake from Joy the Baker
Crumb from Lindsey at Gingerbread Bagels
Makes one 8x8 baking dish
Oven: 350 Bake time: 30 minutes

7 TBS unsalted butter
2/3 cup sour cream
1 large egg
1 large egg yolk
1 tsp vanilla
1 1/2 cup AP flour
3/4 cup sugar
1 1/2 tsp baking powder
3/4 tsp salt
2 cups fresh blueberries

Crumb
1/2 cup butter, melted
1 1/3 cup AP flour
1/4 cup sugar
1/3 cup light brown sugar
1 1/2 tsp cinnamon
1/8 tsp nutmeg

Melt butter in a small saucepan over medium heat. Keeping an eye on the butter, melt and cook down until little brown bits appear in the pan- the crackling will subside and the butter will begin to brown fairly quickly. Remove from heat.
Whisk milk, egg, yolk, vanilla, until combined. Add browned butter and stir to combine.
In a medium bow, whisk together flour, sugar, baking powder and salt.
Add milk and butter mixture all at once and stir to combine.
Fold in blueberries.
Pour batter into baking dish.
Make crumb topping by mixing all ingredients together in a small bowl.
Sprinkle mixture generously over batter.

Place in oven and bake for about 30 minutes or until toothpick comes out clean.

Happy Baking!

Lions, Tigers, Zerbas & Monkeys (Oh My!) Birthday Cake

2011-02-21T08:46:00.000-06:00

Let me just start by saying Mountain Man and I have great friends.

Since we moved to Texas we've had the opportunity to meet even more awesome people.

When all the wedding planning began I wanted to try and make it as personal as possible; using the talents of the amazing people in our lives. Of course my girlfriends have been extremely supportive, especially those that just recently got married or are well into the planning phases themselves- it is invaluable to have people like that around you when you're making the big leap or you would be completely lost at where to begin...

I contacted a friend from college who now has his own photography to do our pictures and could not have been happier when he accepted the job...

A close family friend of MM is an ordained minister and my aunt, who just recently became a nun, are going to perform our ceremony...

And a friend in Texas, who is also trying to begin his photography career, agreed to do a few engagement photos for us.

So what does this have to do with an animal birthday cake?

Well, when we asked our friends here to take a few photos for us we did a little bartering. Our friends Richard and Ursula have an adorable little boy who recently turned 1, and in exchange for a small photo sesh, I agreed to make his first birthday cake.

Completely trusting each others creativity, Ursula simply gave me a napkin of the party favors, requested one cake for the party and one little cake for Lucas and sent me on my way.

A Strawberry Cake was requested, with a Strawberry Pastry Cream filling and the Best Buttercream covered the rest of the cake.

I spent the next week coloring fondant, cutting out little shapes and assembling all the little animals for the decorations.

It was all worth it when I got a sweet text from Ursula and saw these pictures all over Facebook...

Playing with his little zebra...

Toooo much cake...

How cute is he?! As for the engagement photos, lets just say I was more than impressed and I can't wait to send out our save the dates now!

Happy Baking!!

ps. If you are having trouble leaving comments could you possibly send me a message (sweetebakes@gmail.com) with the error you're getting? I'd like to get it fixed, but don't have the necessary information! Thanks!