The Candy Bar

Lemon Cookies to soothe my soul

2009-06-09T18:24:00.002-04:00

Long time no see, huh? No, I didn't drop off the face of the planet (though at times, it sure felt like it). It has been two weeks since my last post, which makes me sad. My family has been going through a lot over these past two weeks, though, and I just haven't had the time do bake or to post. To give you the abridged version....I *may* have breast cancer (we'll find out after my biopsy later this week), my daughter was in the ER because they *thought* she had a serious blood platelet disorder (turns out she didn't), I had to take my Mom to the hospital because she *thought* she had a heart attack (turns out she didn't), and so much more!

So, the first "free" moment I had....I landed myself in the kitchen.....baking lemon sandwich cookies. YUM!

These were easy to make and they are delicious! If you like lemon (or love it...the way we do), you'll definitely have to try these. If you don't like rolling dough into a log, you could easily roll it out flat and use a cookie cutter. If that isn't your thing either, you could just roll the dough into balls in your hands and flatten with a glass dipped in sugar. Either method should warrant great (and yummy) results.

Lemon Sandwich Cookies
16 tablespoons (2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
1 tablespoon finely grated lemon zest (from 1 lemon)
1/2 teaspoon salt
2 cups all-purpose flour, sifted
Icing (filling)
8 oz. cream cheese
1 tsp lemon extract
1 cup powdered sugar (I used a little more than this, but you can do it to your desired consistency)

Directions
Preheat oven to 350 degrees. In a large bowl using an electric mixer on high speed, beat butter, confectioners' sugar, lemon zest, and salt until combined. With mixer on low, add flour (dough will still be stiff and somewhat crumbly); finish mixing with a wooden spoon.

Turn half of the dough onto a piece of foil or plastic wrap, bring two opposite edges of the foil up and form a log. (Repeat with second half of dough) Wrap, and chill until firm, about 1 hour (and up to 3 days).

Unwrap dough; cut into 1/4" slices. Place 1 inch apart on two baking sheets; sprinkle with granulated sugar, if desired. Bake until barely beginning to brown, 15 to 20 minutes; transfer to wire racks to cool completely.

While your cookies are cooling, you can make the filling/icing. Mix ingredients together until desired consistency.

Form sandwiches: Place about 1 teaspoon filling between two cookies, sugared sides facing out; squeeze gently.

I ended up getting about 20 sandwiches out of this recipe.....though I rolled my dough pretty fat/thick, so if you made longer, skinnier logs, you could easily get more than that....but we like big, fat cookies!

Enjoy!
-Erica

Lunchbox Brownies

2009-05-25T14:21:00.003-04:00

Do you know what makes "lunchbox" brownies? Well, until yesterday, neither did I. But here is what I learned:

Lunchbox brownies are not too cakey so that they go stale, but they're not too fudgy so that they make a huge mess. They sit comfortably in the middle. Evidently, the middle is good.

According to my hubby (self-renowned foodie) these are just the very best brownies he has ever put in his belly. He actually demanded that I make another batch "as soon as possible.....which means today" (since the first batch is already gone, partly due to him and partly due to our Family celebration yesterday)

This is his first brownie from this batch. My hubby loves whipped cream, can you tell?

Now, I did follow the recipe exactly.....until it came to the "additions". I threw in (no kind of actual measurement) some milk chocolate chips, white chocolate chips, and a little chopped pecan. Yummy.

This recipe was super easy to make and pretty quick. It makes a full 9 X 13 pan, so enough to go around a decent size crowd (or a couple of serious brownie lovers). They aren't too rich that you have to eat a teeny piece, but they're fudgy enough to satisfy the chocolate lover. A really good and happy medium.

Wanna make them? Here ya go:

Lunchbox Brownies

1 1/2 C flour
1 tsp baking powder
1 tsp salt
2 sticks unsalted butter, at room temperature
4 oz unsweetened chocolate
2 C sugar
3 large eggs, at room temperature
1 tsp vanilla

1. Preheat the oven to 350 F. Generously butter a 9 X 13 pan; set it aside

2. In a medium bowl, whisk the flour, powder, and salt until well combined. Set aside

3. Place the butter and chocolate in a bowl and put in microwave for 30 seconds. Stir and repeat at 15 second intervals until chocolate is completely melted. Transfer the mixture to a large bowl and allow it to cool for 5 minutes. (You can also use a double boiler to melt the chocolate and butter together, if you prefer)

4. Beat the sugar into the chocolate mixture with a whisk or with an electric mixer at medium speed (I recommend the electric mixer, you'll see why in just a second); continue beating until the mixture is well-blended. (About 6 minutes by hand or 3 minutes with the mixer) Beat in the eggs one at a time, allowing each to be thoroughly incorporated before adding the next. After beating in the third egg for 1 minute, beat in the vanilla.

5. With a wooden spoon or rubber spatula, stir in the flour mixture just until incorporated. Do not beat, although the batter will be very thick. Spoon the batter into the prepared pan, spreading it gently to the corners.

6. Bake for 30 minutes, or until a toothpick or cake tester comes out with a few moist crumbs attached. Set the pan on a wire rack and allow to cool for 30 min - 1 hour.

7. Cut and serve. This will make 24 - 2 1/4 X 2 1/8 brownies.

*After cooling completely, you can wrap with plastic wrap and they'll stay fresh for up to 2 days. If you wrap them (individually) tightly with wax paper and seal in a freezer-safe bag, they can freeze for up to 4 months (allow them to thaw at room temperature before serving).

**To vary this recipe:
Whisk one of the following spices into the flour mixture - 2 tsp cinnamon; 1 tsp ground mace.
Add one of the following flavorings with the vanilla - 2 tsp banana extract; 2 tsp orange extract; 1 1/2 tsp maple extract.
Stir in 1 1/4 C of any of the following mix-ins (or 1 1/4 C of any combination of the following) with the flour mixture - chopped candy bars; honey-roasted walnuts; chopped malted milk balls; chopped pecans; chopped hazelnuts; cocoa nibs; crumbled Oreo cookies; dried blueberries; dried cranberries; milk chocolate chips; peanut butter chips; white chocolate chips; pinenuts; Raisinets; shredded coconut; shelled sunflower seeds; plain or chocolate-covered espresso beans; or just about anything you love!

I leave you with a bite:

If you feel like sharing....I'd love to know what makes your ultimate brownie? Fudgy? Cakey? What do you like in your brownies?

Enjoy!
-Erica

PS) Don't forget to enter to win Junior's Cheesecake Cookbook here.

The best Blueberry Muffins

2009-05-24T13:53:00.004-04:00

Blueberry muffins are a classic. Practically everyone has had at least one in their lifetime. Well, I have seen (and now tasted) the best blueberry muffins....ever.

Blueberry Muffins with Pecans

Delicious. Trust me. The best blueberry muffins....ever.

First, I don't think I've ever had a blueberry muffin with pecans in them. Another thing, these babies have another addition - a brown sugar surprise....baked in. Yummy.

The recipe I found didn't say how many muffins would be made, but I was able to get 12 regular size muffins and this cute little ring, too.

The ring would serve another 4 - 5 people, I'd say. Though, if you wanted to stick to all muffins, you could easily get 15 - 17 muffins out of the batter.

The inside is so wonderful! Baked to perfection, honestly. There is a nice blend of cinnamon with blueberry and pecan. Wanna see the inside? Here, I tore a piece of the ring just for you:

See that pecan? See the yummy blueberries. Delightful.

Wanna try them at your house? Here you go baby:

Blueberry Pecan Muffins with Brown Sugar

2 C flour
1 C sugar
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/2 C chopped pecans
1 C buttermilk
1/2 C oil
1 Xtra lg egg
1/2 tsp vanilla
1 C blueberries

Preheat oven to 375 F

Combine flour, sugar, soda, cinnamon, salt, and pecans in large bowl

Whisk buttermilk, oil, egg, and vanilla in small bowl. Add wet ingredients to dry ingredients. Stir just until combined. Gently fold in blueberries. Refrigerate batter for 10 minutes before scooping into the muffin liners.

Mix 1/2 C packed dark brown sugar, 1 Tbsp flour, and 1 Tbsp softened butter with fork until crumbly. Sprinkle about 1 tsp over each muffin. Top with additional pecans (if desired).

Bake muffins for about 20 minutes or until toothpick test is clean. Cool on a wire rack. Serve warm or cold.

*The brown sugar mixture will sink into the muffins and create little pockets of deliciousness. You could easily skip that step if you don't want the pockets.*

Enjoy!
-Erica

PS) Don't forget to enter to win Junior's Cheesecake Cookbook here.

Mmmm - Cheesecake

2009-05-23T23:08:00.005-04:00

Let me tell you how much I love cheesecake.

Cheesecake can make me happy after a horrible day. Cheesecake can make me smile while I'm crying. Cheesecake makes me feel loved. There. I said it. Eating cheesecake makes me feel loved. So, it is only right that I love it back, right?

Well, no matter which side of the fence you're on for that one, I'm sure you'll love this:

Peanut Butter Swirl Cheesecake

This, my friends, is like eating a little (or giant, either way is fine with me) piece of Heaven! Now, as much as I love cheesecake....I love peanut butter, too. Putting the two together is, well, I'm at a loss for words, honestly. It was just fabulous!

*Just a small note from me: The recipe called for 2 cups of peanut butter for the swirls. I followed it exactly and ended up with close to 1 cup of it left over. So, the next time I make this particular recipe, I'll be cutting that part in half. Otherwise I think it would be way too overpowering, but that's just me.*

Not to mention....did you notice that there is not a "normal" cheesecake crust on that baby? Nope, that is SPONGE CAKE for the base! Yeah, I thought that might be a little weird, too, but NOPE! Delicious! Really.

All that topped with whipped cream, drizzled with peanut butter topping, and sprinkled with some milk chocolate chips. Absolutely delightful. Mmmmm.

I came across this book: Junior's Cheesecake Cookbook and had to buy it! Well, I have some seriously fabulous news for all of you.....I love this book so much that I want you to have it, too! (Well, at least one of you)

So, here is another giveaway for all my wonderfully gorgeous (yeah, I don't mind a little butt-kissing every now and then) readers, my friends. There are 50 To-Die-For Recipes for New York-Style Cheesecake found in this book. Awesome.

From the Peanut Butter Swirl to Pumpkin Swirl. From Key Lime Mousse Cheesecake to Creme de Menthe Cheesecake. Even Tiramisu Cheesecake!

Alright, alright....I know you're sitting on the edge of your chair wondering how you're going to get to enter this giveaway, right? Well, here ya go:

Please leave a separate comment for each entry. Thanks!

1 - Leave a comment and tell me what your favorite kind of cheesecake is (mandatory)

2 - Follow my blog (or just post if you're already a follower)

3 - Follow me on Twitter (see right-hand column for a button)

4 - Twitter about this giveaway (leave me either a permalink or your user name)

5 - Blog about this giveaway (leave me a link)

*You can tweet once daily and post each time you do for extra entries*

Please be sure to leave your e-mail address or that your profile has your e-mail address accessible. Thanks!

Comments for the giveaway will be accepted through May 31st at 8 PM Eastern. Winner will be announced shortly there after.

For now, I leave you with a nibble:

Enjoy!
-Erica

PS) I'll post the recipe soon for those of you who'll be wanting to try this out!

Our first CUPPIE SOCIAL!

2009-05-19T12:59:00.003-04:00

I was so very excited to include a "Cuppie Social" in our last FFNOW event! We had bakers contribute their favorite recipe and bake a dozen (or in some cases more) to share!

I ended up baking FIVE dozen cuppies to share at the event! It was fun, but a bit overwhelming, honestly. I pulled out a book that I have never consulted before, 125 best Cupcake recipes. I was pleasantly surprised. There are a lot of great recipes in there....125 to be exact. :)

Okay, so I baked the French Toast cuppies, Chocolate Mint cuppies, Chocolate Chip Cookie cuppies, Banana Nutmeg cuppies, and the Chocolate Peanut Butter cuppies. All of which were good....but the French Toast cuppies were FAB-U-LOUS! Really. If you like french toast or maple in general, those are for you!

Unfortunately, I was in such a hurry that I didn't get to take pictures of all the cuppies, which makes me sad. But I was able to get a picture of the Chocolate Mint cuppies before we went....and I had a couple left over that made it home with me, so you get pictures of those too!

Chocolate Mint with Chocolate Mint buttercream and a junior mint on top!

Chocolate Chip Cookie cuppie with Chocolate buttercream dollop in the center!

Banana Nutmeg cuppie with powdered sugar sprinkled on top - delightful!

French Toast cuppie - we split it open and doused it with some more maple syrup and sprinkled it with powdered sugar - just awesome!

Some of the other cuppies that were there:
Pineapple Upside Down cuppies
Pina Colada cuppies (which won the grand prize)
Jones soda cuppies
Strawberry Ice Cream Cone cuppies

I'll get the recipes up here for you all lovely people soon.

Enjoy!
-Erica

following DOES pay off (and other news)!

2009-05-19T11:33:00.004-04:00

Sheesh - it's been a long time, yeah? I can't believe it has been 10 days since my last blog and I've missed you all!

With Syndel in the National American Miss Ohio State pageant (which is upcoming), I've been very busy with taking her out to get sponsorship, getting her dress and outfits together (which I'm having custom-made for her), training sessions, etc. It really never ends.

Also, we took another trip to the Zoo Friday with some good friends of ours. We spent nearly the entire day there (from 11 AM to 5 PM). It was a total blast! Syndel accidentally fed the zoo map to a goat, who then split the map in half with the other goat. Sharing isn't over-rated, even for goats, I suppose. A baby cheetah tried to eat Syndel, not once, but twice (thank goodness for high fences and zoo keepers). I also learned how to tell apart male red-crested cranes from female ones......evidently, if they're digging in their own butts, they're male (according to Syndel anyway). Overall, it was a very eventful day with lots of interesting happenings.

Here are a few pictures from our recent trip to the zoo:

So pretty!

We LOVE all the beautiful flowers around the Zoo!

Syndel being silly in the Children's Zoo (part of the Zoo)

Just MOMENTS before that goat stole Syndel's Zoo map! If only we knew why that goat was getting so snuggly with Syndel through that fence! *tee hee hee*
PS) For those that might be concerned, I went and got a zoo keeper in fear that the goat would get sick. We tried grabbing the map back and he just wasn't going to give it up. The zoo keeper said that it happens at least once a day and that the goat would be just fine. :)

Thursday was full for me also. I am President of a local network of WAHMs (FFNOW) who get together and do "quarter auctions" for fun....and to raise money for local charities (Starfire and the Norwood Service League). I'm the auctioneer, so I definitely keep busy throughout the entire event.

Anyhoo - onto the real reason that following me DOES pay off.......The winner of "The Only Bake Sale Cookbook You'll Ever Need" is a follower! AND, her comment to say, "Hey, I'm a follower" is the one that counted!

Congrats Rose! I've already e-mailed you, so as soon as I get your address, your book will be on it's way!

Thanks so much to everyone who entered! It was a lot of fun!

I'll be baking this week, so I'll have more goodies up for you to check out! Also, more giveaways are coming soon!!!

Enjoy!
-Erica

IronCupcake: Earth (Savory #1)

2009-05-09T11:31:00.003-04:00

Ok, so I didn't win April's challenge....but that is fine by me. Thanks to everyone who voted - it was a lot of fun!

May's IronCupcake: Earth challenge is SAVORY! I thought I'd have a little trouble with this one, since I focus mostly on sweets....but I wanted to give it a nice effort.

I give you......Meatloaf Cuppies!

I know, I know.....it just sounds weird, doesn't it?

I created little cuppies of meatloaf first, yes, in my cuppie pan.

Then I whipped up a nice creamy batch of my Garlic & Herb Mashed Potatoes for the "icing". Diced up some green onions for "sprinkles"......

VOILA! Meatloaf Cuppies

If you'd like to know, they were fantastic! I always make meatloaf with mashed potatoes.....almost like it is a sin to eat meatloaf without mashed potatoes. Honestly, I don't know why I feel compelled to have the two together. Anyone else out there have something weird like this they want to share? Do you always eat your meatloaf with mashed potatoes? Would you feel normal not eating meatloaf with mashed potatoes....or is it just me?

Well, anyway, they were tasty. Confused Syndel (Ceryse didn't care, she'll eat [literally] anything) to all-get-out, but delicious.

Want a nibble? Here ya go:

Our May ETSY PRIZE-PACK is from artists:
A sweet cupcake ID bracelet by INSANEJELLYFISH
something sweet and dangly from CHERRYCREEKCHARMS
a sweet surprise from Sweet Cuppin' Cakes Cupcakery

PLUS, IronCupcake:Earth can not forget our good friend, CAKESPY, who is now going to be doing a piece for our winner each month until further notice - sweet!Last and certainly not least, don’t forget our corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS, HELLO CUPCAKE by Karen Tack and Alan Richardson, JESSIE STEELE APRONS,TASTE OF HOME books, a t-shirt from UPWITHCUPCAKES.COM.
Iron Cupcake:Earth is sponsored in part by 1-800-Flowers.

Oh, yeah! By the way - don't forget to enter my giveaway going on NOW through May 12th!

Enjoy!
-Erica

My "Feature" Presentation

2009-05-08T20:56:00.007-04:00

Oh let me count the ways that today is a good day!

My daughters and I spent the day at the Zoo, we had such fun. We have a new Giraffe Ridge, where you can hand feed the giraffes (amazing). Snakes were out of the reptile house (with zookeepers, obviously), so my 4-year-old got to pet 3 different kinds of snakes. [No, Mom didn't join in on that one......yick!] It was a glorious day - sun out, but not too bright - breeze blowing, but not too much....just perfect.

Then we got FABULOUS news that Syndel (my 4-year-old) was accepted as an Ohio State Finalist in the National American Miss Pageant!!! How exciting that is!?! I just cannot express the joy she has right now. Her over-all goal for the entire pageant is to meet Mickey Mouse (please keep in mind that she is only 4 - LOL). Our over-all goal for her is to win a college scholarship (I know, boring for a 4-year-old).

Here is the picture that we submitted when she met with them last week:

MY MISS OHIO STATE PRINCESS
*They have termed her age category as "Princess", ages 4-6.*

Ok, so I'm already having a good day, right? Well, today is Friday, which means that my featured "appearance" for the *Ultimate* cuppie is TODAY! Interested to see what the article says? Go here and see for yourself, my friends.

In fact, I'm so very excited today, that I feel like a giveaway! How about you? Yes! I thought so!

How about The Only Bake Sale Cookbook You'll Ever Need? Sound good? Great!

This book is jam-packed with great recipes for just about anything "bake sale" related you could possibly think of! Fabulous!

Here is how YOU can enter to win this great book:

1 - Visit my *Ultimate* cuppie feature. Come back here and leave a comment telling me something that you found useful in the article. (required)

2 - Follow me (or post again if you already follow me)

3 - Subscribe via e-mail

4 - Follow me on Twitter and tweet about this giveaway (leave the link/address in your comment)

5 - Blog about this giveaway (leave a link in your comment)

6 - Subscribe to The Back Burner (leave a comment here to let me know you did)

Each participant can get up to 6 entries.

Giveaway will close on Thursday, May 14th at 8 PM (Eastern).

*If you leave an ANON comment, please be sure to include your e-mail address so that I can contact you if you win*
*If you're using an account, please be sure your e-mail address is accessible*

Enjoy!
-Erica

Caramel-Maple Popcorn (for the FBI)

2009-05-07T17:17:00.002-04:00

Sweet. Salty. Crunchy. Clusters of Heaven.

Recently I came across this site that is in charge of the FBI (Food Blog Inspection). It sounded like a really fun thing to do....and so, I have made Caramel-Maple Popcorn for the FBI as my initiation.

I've never even made regular caramel popcorn before (though I really like it....especially the "Crunch N Munch" version....Mmmmmm), so I was excited to try this. My hubby is in love with maple syrup, really. Once I even spied him taking a little sip after drowning his pancakes in it. (Shhh - don't tell him I told you. That was supposed to be a private moment for him) He is at work right now, but he sure is going to be happy when he arrives home tonight.

This was a really easy treat to create....so don't hesitate to try it at home!

I started with some popped popcorn and mixed in pecan pieces:

Then I made the caramel-maple mixture and poured it right over the top:

Good thing I knew this stuff was super hot, otherwise, I'd have stuck my finger right in there and had a taste!

Then, you just mix it all around and spread it out on a pan (I used my new handy-dandy paella pan....LOVE IT!) and wait for it to cool.

Pure goodness! This stuff is awesome....and what is even more awesome, it took me all of 15 minutes from start to finish!

This month's inspection is of Culinary in the Desert Country.
The recipe I recreated was Maple Caramel Popcorn Crunch. I had a lot of fun and look forward to doing it again each month!

Enjoy!
-Erica

Exciting News!

2009-05-07T11:02:00.003-04:00

I am so very excited to share with you my very exciting news! Monday I was opening mail and came across this title, "An Invitation".....I was curious, so I opened it. Boy am I ever glad I did! It was an invitation (thus the title) to be a guest blogger on Key Ingredient's blog, The Back Burner for this week's Tips & Tricks segment.

Needless to say, I was (and still am) totally flattered that they invited little 'ol me! They wanted a segment on making "The Ultimate Cuppie"....so I set off to work. I asked some of my buddies what information they would like to see in such an article. Well, let me tell you, they delivered!

The article will be featured on their blog tomorrow....but here is a sneak peek at the finished "Ultimate Cuppie".

Enjoy!
-Erica

Delish - Yes? Actually - No

2009-05-04T23:23:00.008-04:00

When you think of Chocolate Covered Almond Biscotti or Orange Creamsicles, you think YUMMY, right?

Well, not in this particular case....at least that is if you don't normally eat soap. Which, I'm going to pretend that none of my readers eat soap. That'll help me sleep better tonight. If you do eat soap, please feel free to keep that information private. *smile*

I've made a new friend, Silvia, from SVSOAPS. She has graciously offered one of my readers a free bar of her handmade Vegan soap and a handmade lip balm. Are you excited yet? Well, you should be - this stuff looks fantastic!

To tell you a bit about Silvia, this is a little interview:

Can you tell us a little bit about yourself, please.

I am the mommy of two adorable boys. My son Joshua is 4 and Nicholas is 6 months old. I am a WAHM. Some days it can be very challenging to balance everything but I would not trade it for anything.

How long have you been making bath and body products?

I have been making bath and body products for twelve years. I am always striving to make my products better and learn new techniques that I can incorporate in my products. Soap making is my obsession and my passion. I love to put a lot of creativity into each batch I make.

What inspired you to start?

My inspiration to start making natural bath and body products was the fact that the store bought soaps made my skin very dry and itchy from the chemicals and large amounts of fragrance in them. I started reading books on soapmaking and started to experiment. I must tell you they were sooooo ugly. But they smelled pretty and left my skin soft and itch free.

Making soap takes time, do you ever find yourself impatient for a batch to finish?

Yes, I get very excited when I come up with a new soap design. I can't wait to un-mold it and see how it has turned out. I have gotten better over the years to just stay away from the mold until the soap is ready. Then I am like a kid in the candy store. I get so excited when the soap turns out just as I had planned.

Do you accept custom orders for scents/combinations?

Yes, I do except custom orders. I think they are a fun way to challenge myself. And I love to hear customers ideas and make them into something they love. It is a wonderful feeling to see how excited they are with the finished product.

If so, what is the strangest request you've ever gotten?
I know this is a boring answer but I haven't had any strange requests yet.

What is your favorite scent?

That is such a hard question. There are so many. Everytime I get a new scent I think oh this is definetly my favorite and then I find something else I love just as much. But I have to say that after so many years of soap making I have always loved Satsuma and Love Spell the most. I never get tired of smelling them.

Do you have any other hobbies or interests?

I have many hobbies. I love to paint. I have another site on Etsy with my painted items. I love to knit, sew, decorate, bake, read, and being crafty (as my husband calls it).

Thanks so much for a little peek, Silvia!

WINNER:

Congrats Monica!!! Thanks so much to everyone who entered! :)

Enjoy!
-Erica

CUPPIE WINNER!

2009-05-04T21:46:00.002-04:00

These cute little goodies now have a new home. I hope that you'll love them and cherish them always....but don't eat them, OK? I mean, I know they *look* good, but I assure you, they don't taste good. Really. You can trust me.

Well, let's hope that Vanessa takes my advice, shall we?

Congrats, darling!!!

I'll be in touch for your address and get these babies on their way to you!

Thanks so much to everyone who entered (and voted in the IronCupcake: Earth April challenge!) - it was a lot of fun!

Be on the lookout for more great giveaways - there is one more on the way in just a little while. *tee hee*

Also, be on the lookout for more great cuppies - IronCupcake: Earth May challenge is SAVORY!

Enjoy!
-Erica

Still 'winging' it?

2009-05-03T19:31:00.002-04:00

Alright everyone - we have our winner!!!

She says she 'wings' it majority of the time....do you think she'll still wing it with this fabulous book at hand? I guess we'll see.....

Congrats!!

I'll get this book right out to you! :)

Thanks to everyone who entered - you all make it fun! Be on the lookout for more exciting things.....later this week!

Enjoy!
-Erica

Black Cherry Cuppies

2009-05-03T14:47:00.003-04:00

Yup, you guessed it! That same trip to the store warranted another great find....Faygo - Black Cherry.

Here they are:

The inside of these guys are:

Kinda purple-y....pretty.

Now, these were more my speed. The Black Cherry soda wasn't very strong in these cuppies. You could tell they weren't just "regular yellow" cuppies, but if I didn't tell you they were black cherry, you probably wouldn't have guessed that.

Still yummy, though!

Again, you can find the recipe here.

Enjoy!
-Erica

Watermelon Cuppies

2009-05-03T14:41:00.003-04:00

Ok, so I was walking through the store the other day and found Jolly Rancher soda. Have you ever even heard of such a thing? Granted, I don't drink pop, never have. So I guess I'm out of the loop on this one.

Anyhoo.....I seen Watermelon Jolly Rancher soda and thought, "Why couldn't I find that last month?" IronCupcake: Earth had the soda challenge last month! Well, I just couldn't pass it up!

I give you Watermelon Cuppies:

Delish! The vanilla buttercream is infused with Watermelon soda, too! Then those little sprinkles just top it off....perfect.

These tasted interesting to me. I'm not a huge fan of Watermelon flavoring. I like it, just don't LOVE it. The cuppies tasted of a great deal of Watermelon....so my daughter LOVED them! My hubby will, too. He ate one before I even got the icing and sprinkles on. *smile*

The inside is pink:

I used the same recipe from here.

Enjoy!
-Erica

Caramel Chocolate Cake

2009-05-03T12:02:00.003-04:00

As promised - here is a highlight from The Lady & Sons Just Desserts Cookbook.

This is the 1,2,3,4 cake (first recipe in the book) with the Caramel Filling (from another cake) and the Chocolate Frosting (from yet another cake). So, I combined 3 luscious desserts into one beautiful baby.

This is one of the easiest and tastiest cakes I've ever made. Honestly, I've never had a cake bake so evenly (and level) before either! I didn't have to level them off before I stacked them - super! The cake was very moist and had the perfect crumb. Delish!

Now, as you can imagine...sometimes these goodies look so good it is hard for me to contain myself long enough to take good pictures to show you all. Well, evidently it is much harder on my 4-year-old daughter than me. *giggle*giggle*

Look at that expression! I couldn't help but turn the focus onto her when I seen her eyeing the cake from across the table.

She kept asking me for a taste, over and over and over again. All I kept saying was, "Hold on, Love. We'll get to eat it in a minute." Poor thing. What torture, yeah?

Waiting. Staring. Drooling.

Four years old and she already knows pain.

*LOL*

Just so you all know, I'm not totally brutal. The child did get a piece of cake after I took pictures. All is well in her world again.

So, have you entered the contest yet? It ends TONIGHT at 5 PM Eastern.

Enjoy!
-Erica

Show your cookbook LOVE!

2009-05-01T10:02:00.002-04:00

Good morning everyone!

Well, today is the day! It is May 1st. As I promised, I'm giving away this fabulous cookbook:

I'll be featuring recipes out of this book over the weekend, so be on the lookout for those.

Want your chance to win this baby? Here's how you can do just that:

(You can get up to 3 entries total)

1. Post a comment here and tell me what your favorite cookbook is, the one you reach for over and over again. If you don't have any cookbooks yet, tell me why you'd love to have this book.

2. Follow my blog

3. Blog about my giveaway on your blog (be sure to post the link to the blog)

*If you leave an ANON comment, please remember to include your e-mail so that I can contact you if you win.

Contest is open until 5 PM Eastern on Sunday, May 3rd. Winner will be announced Sunday night!!!

Enjoy!
-Erica

Peppermint Patties - Homemade

2009-04-28T19:54:00.002-04:00

So, I was feeling like I needed some time in the kitchen today....just the two of us. We're best friends, you know? I went to my shelf and picked out a book that I haven't used yet. Sweet Temptation by Nicki Trench. To be honest with you, I was a little disappointed after getting this book. I'm not a fan of fondant, never have been. This book uses a LOT of fondant....therefore has a LOT of recipes I'll never use. None-the-less, I have the book and wanted to use it.

I decided to make the Peppermint Patties....called Peppermint Creams in the book.

The recipe is very simple, 4 ingredients (and actually only 3 of them are necessary) total and voila!

You start with powdered sugar and a lightly beaten egg white (it should be a little frothy-looking). It'll be runny at first:

Then, as you add more powdered sugar, it'll become more thick....so thick and chunky and dry-looking that you won't be able to stir it with a fork any longer:

After this point, you can add in the peppermint extract (or you could be really daring and use another kind of extract) and the food coloring (optional). You'll need to start working the dough with your hands until you get a nice "doughy" ball that is evenly colored (if you used dye) and smooth:

Now, this is where I deviated in a big way from the recipe (other than the fact that I never measured the powdered sugar. *smile*

The recipe says to roll the dough out and cut the circles with cookie cutters. I thought that I'd end up wasting a lot of the 'dough' that way, since the dough will dry out quite quickly, I probably wouldn't be able to reuse the scraps after cutting the first set. So, to alleviate this problem, I just pulled off little bits of the dough and rolled them into balls.

I used a small glass cup and dipped it into some powdered sugar and then flattened the balls. Yes, the edges will be cracked (but I didn't care), unless you flatten the balls as you go. Then they wouldn't have time to dry slightly on the edges and would be easier to flatten without cracking.

Now, you can stop here and end up with something similar to those "after-dinner mints" that come in those pastel colors...but I wanted chocolate! So, we decided to dip half of them into some semisweet chocolate. Which, I think, made them look pretty anyway.....and of course everything tastes better with chocolate.

We were able to get 26 little mints out of one batch. The recipe never says how many they 'suggest' you'll get out of it.

Here is their recipe:

1 3/4 C powdered sugar
1 free-range egg white
peppermint extract
food coloring (optional)

1. Lightly grease a large piece of waxed paper. Sift approximately two-thirds of the sugar into a mixing bowl. Lightly whisk the egg white with a fork until it is lightly frothy. Pour the beaten egg white into the icing sugar, add a few drops of peppermint extract, and mix with a fork until all the ingredients are combined.

2. Add the remaining sugar a little at a time and continue mixing until the dough is too stiff to mix with a fork. Finish mixing with your hands until the mixture has a doughy consistency. Taste and add more peppermint, if necessary. Keep your hands dusted with sugar so that the mixture doesn't stick to your fingers. Add a few drops of food coloring if desired.

3. Dust your work surface with powdered sugar and roll out the dough to a thickness of 1/2 inch. With a small round cutter, cut out the peppermint creams and lay them on the sheet of waxed paper to dry.

Enjoy!
-Erica

VOTE! (Maybe you'll get a prize)

2009-04-27T18:56:00.005-04:00

Alright everyone! The IronCupcake: Earth April Challenge is ON! Voting is open!!!

I have entered 4 delicious cuppies for this month's challenge.

SODA POP!

Wanna win something wonderful just for voting (and not necessarily for me)?! Well, I thought you might! The winner of this giveaway will get some SUPER cute cupcake goodies, including stamps, magnets, notepad, and more!

CUPPIE PRIZE PACK:

Here's how:
Go to IronCupcake Headquarters and vote for your favorite THREE cuppies! Post back here and let me know you voted! You get an entry!

Now, if you happen to vote for ME (any of the four I entered) you can post AGAIN and say that you voted for ME....you'll get another entry!

If you subscribe to my blog, guess what?! You'll get another entry! (If you're already subscribed, just post and say so)

IronCupcake voting is open until May 4th, Noon (central time) - so this contest will be open until then also!!! GO VOTE! :)

The four cuppies I entered are:

Orange Dreamsicle

Root Beer Float

Blue Bubblegum

Berry Lemonade

Enjoy!
-Erica

Chocolate Almond Kahlua Cheesecake

2009-04-27T10:45:00.004-04:00

It is that time again, my friends! The Daring Bakers have been busy in April........creating CHEESECAKE! Cheesecake of all kinds, sweet and savory. Glorious cheesecake. I was excited! I love cheesecake!

Me? I went for something different than I've ever made before....and it was yummy!

The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.

So, we pretty much had tons of freedom on this challenge. We could add flavors, change crust, etc. Which was fun....and interesting. To see what the other Daring Bakers came up with (and there are some truly phenominal creations), go here.

So, I started with the basic recipe and added 1/4 C of cocoa powder. For the vanilla, I substituted almond extract and for the liquer, I used French Vanilla Kahlua. YUMMY!

Once I had the crust ready, I sprinkled white chocolate chips over it. Then covered it with the cheesecake mixture.

Once it was set and ready....I covered it with a chocolate almond ganache. So delightful, really. Then, for just one more OOMPH! I sprinkled more white chocolate chips on top of the ganache (before it had set, of course).

This recipe is fantastic! The cheesecake is creamy....sets perfectly....and did you notice....NO CRACKS! I have been using a "water-bath-like" method for a long time to prevent cracks in my cheesecakes. I did it the same way this time.....just put a pan of hot water on the shelf below my cheesecake....BUT I put the pan of water in as soon as I turn the oven on for pre-heat. That way it gets the oven ready for my cheesecake. I find this to be a great method.

One last beautiful shot:

Here is the recipe we used (you should try it and get creative on your own!)

Abbey's Infamous Cheesecake

crust:
2 cups / 180 g graham cracker crumbs
1 stick / 4 oz butter, melted
2 tbsp. / 24 g sugar
1 tsp. vanilla extract

cheesecake:
3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
1 cup / 210 g sugar
3 large eggs
1 cup / 8 oz heavy cream
1 tbsp. lemon juice
1 tbsp. vanilla extract (or the innards of a vanilla bean)
1 tbsp liqueur, optional, but choose what will work well with your cheesecake

DIRECTIONS:
1. Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.

2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice. Set crust aside.

3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.

4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.

5. Bake 45 to 55 minutes, until it is almost done - this can be hard to judge, but you're looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.

Pan note: The creator of this recipe used to use a springform pan, but no matter how well she wrapped the thing in tin foil, water would always seep in and make the crust soggy. Now she uses one of those 1-use foil "casserole" shaped pans from the grocery store. They're 8 or 9 inches wide and really deep, and best of all, water-tight. When it comes time to serve, just cut the foil away.

Prep notes: While the actual making of this cheesecake is a minimal time commitment, it does need to bake for almost an hour, cool in the oven for an hour, and chill overnight before it is served. Please plan accordingly!

Some variations from the recipe creator:

** Lavender-scented cheesecake w/ blueberries - heat the cup of heavy cream in the microwave or a saucepan until hot but not boiling. Add 2 tbsp of lavender flowers and stir. Let lavender steep in the cream for about 10-15 minutes, then strain the flowers out. Add strained cream to cheesecake batter as normal. Top with fresh blueberries, or make a quick stovetop blueberry sauce (splash of orange juice, blueberries, a little bit of sugar, and a dash of cinnamon - cook until berries burst, then cool)

** Cafe au lait cheesecake with caramel - take 1/4 cup of the heavy cream and heat it in the microwave for a short amount of time until very hot. Add 1-2 tbsp. instant espresso or instant coffee; stir to dissolve. Add this to the remainder of cream and use as normal. Top cheesecake with homemade caramel sauce (I usually find one on the food network website - just make sure it has heavy cream in it. You can use store-bought in a pinch, but the flavor is just not the same since its usually just sugar and corn syrup with no dairy).

** Tropical – add about a half cup of chopped macadamias to the crust, then top the cake with a mango-raspberry-mandarin orange puree.

** Mexican Turtle - add a bar of melted dark chocolate (between 3 and 5 oz., to taste) to the batter, along with a teaspoon of cinnamon and a dash of cayenne pepper (about 1/8 tsp.). Top it with pecan halves and a homemade caramel sauce.

** Honey-cinnamon with port-pomegranate poached pears – replace 1/2 cup of the sugar with 1/2 cup of honey, add about a teaspoon or more (to taste) of cinnamon. Take 2 pears (any variety you like or whatever is in season), peeled and cored, and poach them in a boiling poaching liquid of port wine, pomegranate juice/seeds, a couple of "coins" of fresh ginger, a cinnamon stick, and about a 1/4 cup of sugar. Poach them until tender, then let cool. Strain the poaching liquid and simmer until reduced to a syrupy-glaze consistency, then cool. Thinly slice the cooled pears and fan them out atop the cooled cheesecake. Pour the cooled poaching syrup over the pears, then sprinkle the top with chopped walnuts and fresh pomegranate seeds.

Some variations from Jenny (from JennyBakes):

**Key lime - add zest from one lime to sugar before mixing with cream cheese. Substitute lemon juice, alcohol, and vanilla with key lime juice.

**Cheesecakelets - put in muffin tins, ramekins, or custard cups. Try baking 20-35 minutes, or until still a little jiggly, and cool as before.

Enjoy!
-Erica

Gooey Turtle Brownies

2009-04-24T19:31:00.005-04:00

Chocolate. Caramel. Pecans. Brownies.

Need I really say more?

I love brownies. I love chocolate. I love caramel. I love nuts....any kind of nuts, just about. When you put them all together, it is a celebration.

These brownies are not for the faint-hearted. These are chewy, gooey, rich, decadent, fudgy brownies. Mmmmmmm.

I started with a double chocolate brownie base with pecans. Two kinds of chocolate in there, my dear. Sprinkled with chocolate morsels and pecans.

I baked them for about 40 minutes....they looked delightful straight out of the oven. I could barely keep my hands off of them!

Oh, but this is where it gets *really* good.

Bring on the CARAMEL! Lots of it!

After the caramel set, I smothered them in even more chocolately goodness. A rich chocolate ganache. Delightful.

I was so anxious, I didn't wait for them to cool all the way. I know, I know....shame on me. But, I'm willing to bet you would've done the same thing. Let's be honest. Yeah, I thought so.

Double-Chocolate Brownies

2 oz. unsweetened chocolate
2 oz. semisweet chocolate
1 C butter, softened
2 C sugar
4 large eggs
1 C all-purpose flour
1/2 tsp salt
2 tsp vanilla
3/4 C chopped toasted pecans
3/4 C semisweet chocolate morsels

Preheat oven to 350 F. Microwave chocolate in a small bowl at MEDIUM for 30-second intervals until melted. Stir chocolate until smooth.

Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended. Add flour and salt, beating at low speed just until blended.

Stir in vanilla, 1/2 C pecans, and 1/2 C chocolate morsels. Spread batter into a greased and floured 13 X 9 pan. Sprinkle with the remaining 1/4 C pecans and 1/4 C chocolate morsels.

Bake at 350 F for 40 minutes or until set. Cool completely on a wire rack. Cut into squares.

YIELD: 32 brownies

Note: Freeze brownies in an airtight container for up to 1 month.

After my brownies set, I poured the caramel and chocolate ganache over them.

For the caramel:
12 caramels, unwrapped
1 Tb heavy cream

Melt over low heat, stirring often, in a small saucepan. Pour over brownies.

For the ganache:
1/4 C semisweet chocolate
1 Tb heavy cream
1 tsp vanilla

Melt over low heat, stirring often, in a small saucepan. Pour over caramel.

Enjoy!
-Erica

A Jar of Jelly Beans?

2009-04-23T19:14:00.002-04:00

Thanks so much to everyone who entered into the Surprise Jelly Bean contest! It was a lot of fun to read everyone's comments. There are a couple flavors that I'd never even heard of....so I'll have to keep my eyes out for those.

For the booger-flavored beans....I *think* when I saw them they were in Fear Factor Jelly Bellys. Along with [dry heave] vomit, monkey farts, earwax, and many other disgusting flavors.

*deep breath*

Alright, so moving on......

Our fabulous winner is someone who obviously disagrees with 'buttered popcorn' flavored beans belonging in the "creepy flavors" category (and that's OK by me):

Congrats! Now, for the prize.....were you thinking you'd probably end up with this:

....or even worse....this:

Well, rest assured, my friend. Neither of those are your prize.

These glorious products are all yours:

To get you kick-started for Summer, you have:
Coconut Papaya Shower Gel with Soap Saver from Jordan Essentials
Coconut Papaya Lotion Bar from JE
Bath Scrunchie from JE
8 summer-scented tealights from PartyLite
Caramel Pecan Pie Mix (not pictured) from The Gourmet Cupboard

Once again, thanks to everyone who entered! If you haven't already, subscribe to my blog....there are plenty more giveaways coming in the next few weeks.

Enjoy!
-Erica

Know what I mean, Jelly Bean?

2009-04-22T11:32:00.000-04:00

This is a cute little saying that my good friend Maggie says. I find it cute and whimsical....and totally appropriate for today.

That's right, did you know today is National Jelly Bean Day? Well, it is my friend. Glorious Jelly Beans. They have been around since the 1800's, and while no one knows the name of the person (probably a woman, by the way) that actually invented the Jelly Bean, we're sure glad *she* did it!

You know how I love colorful things. So, naturally I am a Jelly Bean fan. However, I cannot seem to jump on the, what I have deemed, "creepy flavors" bandwagon. A Jelly Bean just shouldn't taste like buttered popcorn or boogers. I mean, really? I thought we, as a society, agreed that eating boogers is nasty, no? So why promote eating boogers IN public, WITH your friends, AND laughing while you do it?! I don't know, my friend, I don't know.

Alright, moving on. Jelly Beans have now been created in well over 50 distinct flavors and can be found almost anywhere. Here is Jelly Belly's chart of their "standard" flavors.

Thank goodness the "booger" flavor isn't a standard, yeah?

*clears throat*

Sorry, I just cannot help but dwell on that. It really bothers me....boogers? Who would think of such a flavor?

Ok, ok....so anyway, Jelly Beans have even been served at high-end parties. They're growing up, you know. These Jelly Beans are out having a great time. I hope they have a DD* to get them home safely.

Did you know that there is even such a thing as a Jelly Bean Bar? Yes, indeed there is. It is OK if you didn't know, I didn't either. See, we're forming bonds, learning together.

Yes, evidently, someone has spent a lot (and I do mean a LOT) of time eating Jelly Beans in different combinations and seeing what it tastes like. Everything, from desserts like Tiramisu to WINE. Yes, I said wine. I found this information on Isn't She Lovely.

So, in light of National Jelly Bean Day, would you like to do something else super fun? Yes? I thought you might.

Alright, here we go:

Leave a comment and tell me YOUR favorite Jelly Bean flavor. It can even be a "specialty" flavor that is not on the "standard" flavor list.

Comments will be accepted now through 5 PM Eastern on Thursday, April 23rd.

Then, I will go to RANDOM.org and we'll have ourselves a winner!

"A winner of what?", you might ask? Well, that part is a surprise! It is something yummy, something sweet, something special. You'll just have to comment to find out what it is!

[Please remember if you choose to leave an ANON comment to include your name and some sort of contact info]

*DD = Designated Driver (non-drinker) for those who didn't know.

Enjoy!
-Erica

LIMA WINNER!

2009-04-21T15:45:00.000-04:00

Thanks so much to everyone who shared with me the wisdom of why I should respect Lima Beans. I feel enlightened....and maybe I'll toss some beautiful green Limas in my chili next time. Probably not, but who knows? Maybe I will.

Ok, I think we both know I won't, but it sounded nice, didn't it?

Alright, on to the winner of the beautiful Lima Bean Earrings and Bracelet set.

Beth! Thanks so much for sharing....and while she doesn't really care for Lima Beans, I bet she'll love these fancy pieces of jewelry!

Congratulations, Love!

Enjoy!
-Erica

PS) Keep your eyes peeled, I have more giveaways up my sleeve and coming your way!

Respect those Lima Beans!

2009-04-20T21:44:00.001-04:00

So, according to this site on American Food Holidays, today is "Lima Bean Respect Day". Not exactly sure how often Lima Beans get disrespected, but evidently it is a lot, considering they now have a National Holiday in which they have demanded respect.

Personally, I don't really care for Lima Beans.

*Wait* Maybe I shouldn't say that ON "Lima Bean Respect Day". Is that horrible of me? I should be paying homage to Lima Beans? Today? Only today? Oh, OK, I guess that I can be nice to Lima Beans for one day.

Here, this picture is kinda pretty:

Don't you think? Well, green IS my favorite color....and these ARE a very nice shade of green. Ok, so maybe Lima Beans aren't *that* bad.

So, let's do something super fun, shall we?

Look what I found on Etsy:

LIMA BEAN EARRINGS

LIMA BEAN BRACELET

Are they not beautiful!? The color is fantastic!

Who would like to win these fabulous pieces of jewelry....handcrafted by Sassaffras....would YOU like to win them?

Well, you can! Here's how:

Post a COMMENT and tell me why YOU "respect" Lima Beans. Doesn't have to be anything fancy, can even be something great like, "Because they're green and that is my favorite color." (Then I'll say, "Me too!")

The winner will be chosen at random (by RANDOM.org). Comments will be accepted through 3 PM Eastern on Tuesday, April 21.

***Please be sure to leave your name and e-mail in the post if you're leaving an ANON comment. Thanks!***

Winner will be announced Tuesday evening!

Enjoy!
-Erica

Blueberry Crumbcake Pancakes

2009-04-20T10:27:00.000-04:00

I was feeling a little frisky this morning and wanted to try something new. There was this recipe I came across on Joy the Baker's blog, Oatmeal Cookie Pancakes. They looked so delicious and we definitely share a love of pancakes.

So, I took Joy's recipe into the kitchen with me and got to mixing.

Here is the finished plate:

Delicious, no? YES!

From the blueberries, cinnamon, and brown sugar IN the batter.....all the way to that delightful crumb/streudel topping.....then drizzled with maple syrup.

Talk about Heaven. Mmmmmmm.

If you would like to try your hand at these, here ya go:

Blueberry Crumbcake Pancakes
(modified from Oatmeal Cookie Pancakes, Joy the Baker)

2 eggs
2 C buttermilk
4 Tbsp butter, melted
1/2 tsp vanilla extract
1 1/2 C all-purpose flour
1/2 C old fashioned oats
2 Tbsp brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
dash of nutmeg
1 C blueberries

(oil, butter, or cooking spray for the pan)

Step 1: In a large bowl, beat eggs. Add buttermilk, butter, and vanilla; mix well. Add flour, oats, sugar, baking powder, baking soda, spices, and salt. Mix well until mostly smooth. Fold in blueberries and let batter set for a few minutes.

Step 2: Heat griddle or pan over medium heat. Add a tsp of oil or butter to pan (or spray with cooking spray). You can test to see if the pan is hot enough by adding a few drops of water, when the water drops start to dance, its hot enough.

Step 3: Pour 2 Tbsp of batter onto the griddle. Cook on the first side until bubbles that form start to pop. You can also gently lift up the pancake to make sure the bottom is not overcooking, if it is the pan may be too hot and you will need to adjust the heat. Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone. Let cooked pancakes rest on a heat proof plate in a 200 degree F over until ready to serve.

Step 4: Serve pancakes in stacks with a dollop of butter, drizzled with maple syrup, and topped with streudel crumbs.

Streudel Crumbs

1/4 C oats
1/2 tsp cinnamon
dash of nutmeg
1 Tbsp brown sugar (packed)
1 1/2 Tbsp butter or margarine, softened

Mix ingredients together with a fork until it resembles coarse crumbs.
Sprinkle on top of your pancakes.

*You can adjust the quantity of any ingredient to suit your personal tastes.

Enjoy!
-Erica

Sunday Spotlight: Omnomicon

2009-04-19T18:55:00.000-04:00

I come to you today extremely excited....nope, just flat out beside myself with enthusiasm. Really. People who know me would tell you that I am a very colorful person. I love everything colorful. Everything. Green especially. Lime green, if we're getting technical....anyway....I can be seen almost anywhere carrying my obnoxiously large, bright, lime-green Laffy Taffy bag (it is so adorable and I got it for a STEAL). I rarely have ever been described as "normal"...and that is quite alright by me. *smile*

Ok, so moving on.....I was browsing the internet, looking for a blog to highlight today, when I found this site called Tastespotting. I was awe-stricken. A place that I can just look at all kinds of glorious food! Well, I came across this beautiful piece of cake, Daffodil Cake. I thought to myself, "I'd love to try that cake!" Then I proceeded to peruse the blog that it came from. I love this girl! She is hilarious, I cannot tell you the number of times that I actually laughed out loud and said, "Me too!".

Now, I have decided that I'm definitely doing the Sunday Spotlight on her....but to find a few other things that I'd like to try. Well, that did not take long, let me tell you! She had the most beautiful cake I have ever seen on there...and I stopped dead in my tracks (Ok, well I was sitting....but you know what I mean!). I walked through the recipe and knew I had every ingredient on-hand. That was it!

I give you.....RAINBOW CAKE:

Beautiful, isn't it?

Don't worry, I have PLENTY of other shots of it that I WILL be sharing, so you'll get to see lots more of it's wonder! *smile*

My daughter, Syndel, walked in right as I was printing the recipe out and said, "Oh, Mommy! Can I help you make that pretty cake?" How was I going to turn down a girl who obviously loves color (and baking) as much as me? Well, I couldn't.

So, Syndel and I got to mixing:

She thought that part was fun, but this is what really got her pumping:

All those glorious colors.....just beautiful!

Now, I know, I know....we didn't have the "real" rainbow colors, so we just made do with what we did have.....6 gorgeous colors....just not all found in the "traditional" rainbow. And that is OK by both of us....I checked.

So, we didn't really care about the layering effect, we just wanted something pretty....so we just did spoonfuls of the different colors into the bundt pan:

Syndel sat at the oven door for most of the time it was baking. She kept turning the light on to check on it and such. So cute....and reminds me a lot of when I was young. I've always had a passion for everything in the kitchen....baking, cooking....anything.

When it came out, we both "oooohed and aaaahed" over it. Phenominal! I tell you....really. Look closely......beautiful, yeah?

So, naturally, we were even more excited to cut into that baby! Syndel and I hovered over the cake, we could already picture the beauty that we were about to witness in our little minds......

Syndel squealed with delight....I held mine back just slightly and gasped. *giggle*giggle* Really, I have never seen such a beautiful cake! Have you? Really now, let's be honest!

I was so moved by it, I almost didn't want to eat it.....almost. But now I needed to know if it tasted as wonderful as it looked.

.....and it did!

I couldn't help but take a ton of pictures of it. Everytime I took another bite, I smiled, excitedly, because I thought it was even more pretty than before!

Fabulous!

Ok, so for the complete recipe for this darling.....go here and visit Omnomicon. I think she is pretty great and you probably will too.

Enjoy!
-Erica

Berry Lemonade Cupcakes

2009-04-18T18:09:00.000-04:00

Alright, so here is the other cuppie that I created with that Jones Soda.

I used the same recipes for the cuppie, icing, and filling...but omited the glaze on top. The flavor of this one was so good, I didn't think it needed the glaze.

Wanna see what is inside? Here ya go:

Now, for the filling on this cuppie, I added a splash of the soda pop, so it isn't as thick and firm as the other filling, but I loved it!

Thanks again to Play at Home Mama, Gonna Go Walk the Dogs, and Put a Cupcake In It for the recipes I used to create these delights.

Check out IronCupcake for more cool cupcake stuff.
Our April ETSY PRIZE-PACK is from artists:
A creation by FRUITFLYPIE, a pair of cupcake earrings from LOTS OF SPRINKLES, a sweet surprise from Sweet Cuppin' Cakes Cupcakery,
PLUS, IronCupcake:Earth can not forget our good friend, CAKESPY, who is now going to be doing a piece for our winner each month until further notice - sweet!

Last and certainly not least, don’t forget our corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS, HELLO CUPCAKE by Karen Tack and Alan Richardson, JESSIE STEELE APRONS ; TASTE OF HOME books, a t-shirt from UPWITHCUPCAKES.COM. Iron Cupcake:Earth is sponsored in part by 1-800-Flowers.

Enjoy!
-Erica

Blue Bubblegum Cupcakes

2009-04-18T17:44:00.000-04:00

This is exciting. My daughters and I walked up to this little corner store today to get some fresh air. When we got there, my 4-year-old asked for some juice....and what was next to the juice? JONES SODA! I thought to myself, "Hmmmm. IronCupcake's challenge this month IS soda. Why not!?" So, I picked up two unusual flavors of soda and headed home.

Now, I was in search of a new recipe to use with my awesome soda finds. I came across this blogger through IronCupcake: Earth, and thought this recipe was perfect:

1/2 C sugar
1/4 C butter
1 egg
1 tsp vanilla
3/4 C all-purpose flour
1 tsp baking powder
1/4 C soda pop

1. Preheat oven to 350 degrees F.
2. In a medium bowl, cream together the sugar and butter. Beat in the egg, stir in the vanilla. Combine flour and baking powder, add to the sugar mixture and mix well. Stir in the soda. Pour or spoon batter into cups.
3. Bake 20 to 25 minutes.

How perfect is that? Minimal ingredients. Three steps. Perfection!

Un-iced. I baked them in the Prep Bowls from Pampered Chef - they make for GIANT cuppies! *smile*

Then, I filled them with yummy goodness:

Piled on the vanilla buttercream next:

Lastly, drizzled this dreamy blue bubblegum glaze over the top:

Here, you can see the filling inside:

*Yeah, I know, the cross-section picture is not great. I should have frozen the cupcake before even attempting this cut, but oh well. That just forced me to eat it right then*

Would you like to have a little nibble? Here ya go:

The icing recipe I used was from Gonna Go Walk the Dogs, thanks!

Vanilla Butter Cream
3/4 C margarine/butter
1 C powdered sugar
2 tsp vanilla

Beat all ingredients until fluffy - ice or pipe onto cuppies.

For the filling, I just winged it. This is basically what I did:

handful of white chocolate chips and a splash of buttermilk into a small saucepan, melt over medium heat. Let cool completely and beat in powdered sugar to desired consistency. Fill a ziplock bag and clip the corner. Pipe into (or onto) cuppies.

The glaze recipe I got from Put a Cupcake In It, thanks!

GLAZE
4 1/2 Tsp unsalted butter
1/4 C milk
2 C powdered sugar
food coloring
*I also added a splash of the Blue Bubblegum Soda*

Put sugar in medium-size bowl, melt butter over medium heat. Remoce from heat and whisk in milk. Add to sugar and whisk together. Add food coloring (and pop) at this point. The longer you let it sit, the more hardened it becomes, so you wanna dip (or drizzle) your cuppies right away.

Check out IronCupcake for more cool cupcake stuff.
Our April ETSY PRIZE-PACK is from artists:
A creation by FRUITFLYPIE, a pair of cupcake earrings from LOTS OF SPRINKLES, a sweet surprise from Sweet Cuppin' Cakes Cupcakery,
PLUS, IronCupcake:Earth can not forget our good friend, CAKESPY, who is now going to be doing a piece for our winner each month until further notice - sweet!

Last and certainly not least, don’t forget our corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS, HELLO CUPCAKE by Karen Tack and Alan Richardson, JESSIE STEELE APRONS ; TASTE OF HOME books, a t-shirt from UPWITHCUPCAKES.COM. Iron Cupcake:Earth is sponsored in part by 1-800-Flowers.

Enjoy!
-Erica

Happy Birthday, Animal Crackers!

2009-04-18T10:18:00.000-04:00

Did you know today is Barnum's Animals Crackers' birthday? I'm sure you have eaten these goodies before....but are they crackers or are they cookies? What do you think?

According to wikipedia, the way they are made makes them crackers....but the fact that it is a sweet dough makes them more like cookies.

Did you know that originally, the little box with the wheels was designed for Christmas? Yeah! The string was to hang the little box on the Christmas tree or even a house plant. I know....well, the little wheels used to be perforated at the underneath of the box so that you could pop them out and the box would stand on the wheels. How cute!?

If you would like to learn even more about Barnum's Animals Crackers, you can go here.

Have a great day....and eat some animal crackers....or are they cookies?

Enjoy!
-Erica

Lemon Ricotta Pancakes

2009-04-14T18:34:00.001-04:00

Courtesy of Jenny Bakes, I have made Lemon Ricotta Pancakes. Honestly, I have never heard of such a combination before, especially for pancakes....but it sounded interesting enough for me to try it.

Now, my hubby is pretty weird when it comes to trying things that you wouldn't normally think to put together, so I have to approach him carefully with things like this. *giggle giggle* Which means, I omit the fact that there is an uncommon ingredient in the recipe. *smile*

So, I started mixing it up in the kitchen, keeping hubby at bay while I threw in the ricotta cheese.

The batter came together beautifully and it was light and fluffy. I couldn't wait to try them! They didn't really take much longer than my normal pancake recipe, so hubby didn't really suspect anything. *giggle giggle* (I know, I'm so cruel)

Now, I had some left over blueberries from that awesome scone recipe I tried the other day....so I decided to put some of them on top of the pancakes after they were finished.

Beautiful, don't you think?

Ok, so my hubby took ONE bite of them and.....

"Ooooh. Mmmmmm. Honey, what did you do? These pancakes are THE best pancakes I've ever had in my life. Fabulous."

So, naturally I start laughing....evil-like, too. Now he is curious.

We stare each other down a little, but he can't keep his fork out of those pancakes, he is still shoveling them in....even though he now knows there must be something weird in them. *giggle giggle*

Alright, well I laid it on him.

"Lemon Ricotta Pancakes. I got the recipe from this blog that I like."

"Well, keep that recipe. Can you make them again tomorrow?"

He was right, too, THE best pancakes I have ever had in my life. We didn't even add butter or very much syrup, which is very unusual for us.

Thanks Jenny for an awesome recipe! We'll be having them again....soon.

Enjoy!
-Erica

Red Velvet Cake.....almost

2009-04-14T18:09:00.000-04:00

Continuing on my Spotlight Sunday of Brownies for Dinner, I wanted to try Patricia's Red Velvet Cake recipe. I've never made a red velvet cake before, so I was excited!

Rounded up my ingredients:

I'm off and mixing:

The recipe is SUPER easy to follow and comes together quickly. YEAH!

I decided not to do cupcakes, though, so I poured that lovely batter into my trusty-dusty (ok, so it isn't really 'dusty' - but you know what I mean) bundt pan.

A beautiful cake is in my near future, yes?

Well, no actually, it wasn't!

Did you notice in the picture above when I was rounding up my ingredients what kind of flour I grabbed? Here, look again:

Yup, that is right....I grabbed the WRONG FLOUR out of my pantry! I've never had that happen before...even with FOUR different kinds of flour in there! *blushing* Ok - so needless to say, I was disappointed.

Here is my not-so-successful turn-out:

The consistency was horrible, very greasy and it collapsed while baking...then even more so during cooling. I've never had anything stick to my silicone bundt pan before, but this did!

So, I'll be trying this recipe again.....making sure to double check (and probably triple check) which flour I'm using BEFORE beginning! *smile*

Let this be a lesson to everyone....we ALWAYS double check the flour BEFORE mixing a recipe! *tee hee*

Thanks Brownies for Dinner! I'll get it right and I'm sure it'll be fabulous!

For the complete recipe, please visit Patricia's site....it is awesome anyway.

Enjoy!
-Erica

Happy Easter!

2009-04-12T11:27:00.000-04:00

I always loved the Holidays...all of them. But I especially love them now that I have kids. Their excitement is just awe-inspiring.

We dyed Easter eggs yesterday....3 dozen of them. Now, there are only 4 of us in the house and there is NO way that we'll eat all those eggs, but it is fun! Syndel (my 4-year-old) picked out two different egg dying kits this year (one tye-dye and one regular), so we knew that we'd need lots of eggs.

This is the first year that she really participated...and how! Ceryse isn't quite old enough to do it, but she really enjoyed watching!

Here are some shots of our eggs:

Aren't those tye-dye eggs really cool?

Syndel wrote on the eggs herself, she was so proud of herself!!!

You can see more of her fantastic writing.

I absolutely adore this shot - look at her enthusiasm - she is beaming as Dad pulls the egg out of the dye! LOVE IT!

Later they were just cuddling on the couch and I took a "spy" shot. :)

I hope everyone has a wonderful day!

Enjoy!
-Erica

Sunday Spotlight: Brownies for Dinner

2009-04-12T10:53:00.000-04:00

Happy Sunday!

I've decided that I'm going to "spotlight" one of my favorite blogs each Sunday...along with a few of their recipes that catch my eye. :)

For my first spotlight:

Brownies for Dinner

What could be better? The moment I seen the title, I knew that blog was for me! *smile* I found Patricia's blog through the Daring Bakers' blogroll. Her blog is really nice, so if you have a few minutes, go check her out.

Alright, so moving on....the first post that really caught my eye:

Blueberry Scones

They just looked so good. I knew I was going to have to try them! So, I went on searching her blog for a few other things that I wanted to try....and boy did she deliver! I'll be posting later with a couple more recipes I tried from Brownies for Dinner....so be on the lookout!

The recipe is easy to follow and has no obscure ingredients. So, it made me happy!

I cheated as well, though, and didn't separate the scones prior to baking. What I did was put them in a "round" and cut them. Then I baked them for 10 minutes, pulled them out, cut them again and then separated them. Put them back in the oven and finished baking. They turned out fabulous (I think so anyway).

My daughters had them for breakfast and totally agreed!

Thanks Patricia!

PS) You can view the recipe and try them for yourself by clicking here.

Enjoy!
-Erica

Orange Dreamsicle Cupcakes

2009-04-10T14:01:00.000-04:00

Creamy vanilla.......sweet and tangy orange......mixed together, what could be better?

Do you remember these delicious ice cream treats? They were my favorite when I was a kid. Now, I have recreated them....in cupcake fashion!

These little drops of bliss were created for the IronCupcake: Earth challenge for April, also. I actually have a little something else up my sleeve, too. So be on the lookout for another yummy cupcake post.

Okay, so I used the same recipe from Hello, Cupcake for these babies, too. You can find the recipe here. I substituted orange extract for the vanilla in this case.

Once I had the batter mixed together, I took some out and dyed it orange (with red and yellow food coloring) so that they would look pretty. And did they ever?

From the top:

For the icing, I kept it simple (again). I like yummy but simple. *smile*

I added some food coloring to the icing as well.

Can you just taste them now? Here, take a little nibble:

I topped them with a little scoop of the Orange & Vanilla Ice Cream from UDF and then drizzled the icing over top it all. Messy, but totally delicious!

Check out IronCupcake for more cool cupcake stuff.
Our April ETSY PRIZE-PACK is from artists:
A creation by FRUITFLYPIE, a pair of cupcake earrings from LOTS OF SPRINKLES, a sweet surprise from Sweet Cuppin' Cakes Cupcakery,
PLUS, IronCupcake:Earth can not forget our good friend, CAKESPY, who is now going to be doing a piece for our winner each month until further notice - sweet!

Last and certainly not least, don’t forget our corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS, HELLO CUPCAKE by Karen Tack and Alan Richardson, JESSIE STEELE APRONS ; TASTE OF HOME books, a t-shirt from UPWITHCUPCAKES.COM. Iron Cupcake:Earth is sponsored in part by 1-800-Flowers.

Enjoy!
-Erica

Root Beer Float?

2009-04-08T20:38:00.000-04:00

Ok - so I came across this site today

IronCupcake: Earth

What a GREAT site that is - you have to check it out!

Anyway, so I found myself intrigued by this month's challenge.

To make cupcakes with SODA POP - somehow, someway

The first thing that popped in my head......

ROOT BEER FLOAT CUPCAKES!

Voila!

Aren't they dreamy? *smile*

So, how I decided I was going to do this was take a regular vanilla cupcake recipe and alter it. I used the vanilla cupcake recipe from Hello, Cupcake!

The alteration I made to the recipe was to use root beer concentrate instead of vanilla (mixed with veggie oil and milk).

Creepy looking, huh?

Alright, so then I mixed everything together

The tip about spooning the batter into a ziplock baggie and clipping a corner is an awesome one! Next time you make cupcakes - do it! Absolutely no drips on the pan and it is much easier to get all the cups even. I was happy!

Since I was making mini cupcakes, I only baked them for 13 minutes. Here they are naked:

For the icing, I kept is simple....very simple

Just some cream cheese with root beer concentrate and some powdered sugar for sweetness. Beautiful.

I really enjoyed thinking outside the box on this challenge and will most likely make these again. They tasted wonderful, though, I would probably start with a different "basic" recipe, as I found this one a little too dry for my tastes. :)

In case you're interested, though:

2 1/2 c all-purpose flour
2 t baking powder
1/2 t baking soda
1/2 t salt
1/2 c milk
1/2 c veggie oil
1 t vanilla extract
1 stick unsalted butter, softened
1 c sugar
3 large eggs

1 - Preheat the oven to 350 F. Line 24 muffin cups with paper liners.

2 - Whisk together the flour, powder, soda, and salt in a medium bowl. Combine the milk, oil, and vanilla in a 2-cup measuring cup or a small bowl.

3 - In another medium bowl, with an electric mixer on medium speed, beat the butter and sugar until light and fluffy, about 3 minutes.

4 - Add the eggs, one at a time, beating well after each addition. Reduce the speed to low and add the flour mixture alternately with the milk mixture in batches, beginning and ending with the flour mixture and beating just until blended.

5 - Spoon half of the batter into a ziplock bag. Snip 1/4-inch corner from the bag and fill the liners two-thirds full. Repeat with the remaining batter. Bake until golden and toothpick inserted in the center comes out clean, 15 to 20 minutes. Remove the cupcakes from the baking pan, place on a wire rack, and allow to cool completely.

Check out IronCupcake for more cool cupcake stuff.
Our April ETSY PRIZE-PACK is from artists:
A creation by FRUITFLYPIE, a pair of cupcake earrings from LOTS OF SPRINKLES, a sweet surprise from Sweet Cuppin' Cakes Cupcakery,
PLUS, IronCupcake:Earth can not forget our good friend, CAKESPY, who is now going to be doing a piece for our winner each month until further notice - sweet!

Last and certainly not least, don’t forget our corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS, HELLO CUPCAKE by Karen Tack and Alan Richardson, JESSIE STEELE APRONS ; TASTE OF HOME books, a t-shirt from UPWITHCUPCAKES.COM. Iron Cupcake:Earth is sponsored in part by 1-800-Flowers.

Enjoy!
-Erica

Chicken Broccoli Casserole

2009-04-07T10:38:00.000-04:00

Yesterday my hubby and I went grocery shopping and I asked him what he wanted me to make for dinner. Now, the variety is endless, but I had a feeling that he'd say, "Chicken Broccoli Casserole". This is one of his all-time favorite dishes I make. I make it fairly often (at least once a month, though he'd like it once a week) and each time I basically "zombie-out" and just make it.

I've made this dish so many times and I can make it in my sleep. Yesterday, though, my hubby said, "Why don't you put this on that blog-thing of yours?" Gotta love him, he is so clueless when it comes to computers. *smile* Our 4-year-old daughter can navigate better on my PC than he can. Can you believe that?

Ok, so moving on....

*giggle giggle*

Sorry, let me compose myself.

*clears throat*

Alright, so I thought that was a great idea. There are probably many households out there (especially now) looking for something new to try. Something that is super easy, delicious, and economy-friendly.

Here it is:

1 lb. skinless and boneless chicken, cooked and cubed
1 bag of frozen broccoli cuts
1 egg
1 can cream of mushroom soup
8 oz cheddar cheese, shredded
1 box Stove Top stuffing (prepared according to box directions)
bread crumbs and extra cheese for the topping

Mix everything together and bake (covered) at 375 F for 35 minutes. Uncover and return to the oven for additional 15 minutes.

Enjoy!
*NOTES*
So, you can make this dish MORE homemade by using fresh broccoli and steaming it first. Making your own cream of mushroom soup, making your own stuffing recipe, etc.

I never use pre-shredded cheese because of the icky things they put IN the cheese to prevent "caking" - yick! Instead, I have this AWESOME little Rotary Grater from Entertaining at Home - fabulous! Here it is in action:

All you do is cut the cheese into blocks and put them in and voila - easy shredded cheese with NO scraped knuckles. The best! *smile*

Alright, so now you have one of my Family's favorite dishes.

Enjoy!
-Erica

Giveaways - COMING SOON!

2009-04-07T10:31:00.001-04:00

Alright everyone....so I'm going to pump this blog up!

Starting on May 1st, I will be doing giveaways! The first gem up will be Paula Deen's: The Lady & Sons Just Desserts

I'll feature some recipes out of this cookbook so that you can get a taste and then you'll get a chance to WIN that cookbook!

Stay tuned and I've got more up my sleeve.

*evil grin*

Enjoy!
-Erica

Pretzels? Bagels? A little of both?

2009-04-06T22:03:00.000-04:00

Okay, so now that I am a Daring Baker, I am motivated to try things I've always wanted to try but never did. So, I went back through old challenges they've done and picked a few that really piqued my interest.

The first: PRETZELS - big, chewy, soft pretzels - YUMMMMY!

Okay, so I've never made ANYTHING with yeast in it....so I was excited, nervous, anxious....and a whole lot more!

So - here I go:

They say that you may need extra water, but I ended up needing a touch more flour...go figure!

Here is my beautiful little ball of dough:

This dough DID look a complete sticky mess, I was worried that I did something wrong. I just added another tablespoon of flour and proceeded to knead it and all was well! I was so happy!

After kneading, he needed a rest:

I am SO very mad at myself that I forgot to take a picture after it rose. It was so big and fluffy and beautiful! There was only about an inch or so to the edge of the bowl, too. *sigh*

Alright, so I started rolling the little pretzels out:

This part I thought was really fun. I tried to be all slick and swing the dough around and do loopty-loops and create fancy pretzels......that didn't really work so I stuck to doing it slowly and carefully. Either way works.

Now, the recipe says to be cautious that you're pretzels aren't rolled too thin....I thought mine looked great - just like when you buy them. Well, what I did NOT realize is that they'd rise even MORE in the oven! :)

So, they're more like a pretzel-bagel....but that is OK! They still cooked through and were perfect to taste!

My 4-year-old daughter even had me slice one in half and make a sandwich out of it! That is awesome!

So, if you love soft pretzels, you MUST try this recipe. It was a lot of fun and not too hard for a beginner (just don't try any fancy twirling with the dough!).

Thanks again Daring Bakers!

For the dough:
• 2-1/2 cups all-purpose flour
• 1/2 tsp. salt
• 1 tsp. sugar
• 1 package (2-1/4 tsp.) instant yeast
• 1 cup warm water (you may need a little more)
For the pretzel topping:
• 1/2 cup warm water
• 1 tsp. sugar
• kosher salt
• 3 tbsp. unsalted butter, melted
1. Combine all the dough ingredients in a large bowl with your hands. Work the ingredients together until you can form a ball. If the dough is very dry, add a bit more warm water until it comes together. The dough will look messy, but don’t worry about it.
2. Turn the dough out onto a floured surface and begin kneading by pushing the dough away with the heel of your hand, and then folding it back in onto itself. Push the dough away again and then fold back in. Continue this motion, working the dough until it’s smooth. This should take anywhere from 8 to 10 minutes. (Alternatively, you can knead the dough in a mixer with your dough hook for 5 to 6 minutes).
3. Once the dough is done, sprinkle some flour on the dough and put it in a large, oiled bowl. Cover loosely with plastic wrap and let the dough rest for 30 minutes to an hour. It will rise considerably.
4. Preheat the oven to 500 degrees F. and line two baking sheets with parchment paper.
5. Dissolve the sugar in the warm water and set aside.
Divide your dough into 8 equal pieces. Roll each piece out into a long rope that’s roughly 24 inches in length. (Don’t make it too long or your pretzels will be too thin.)
6. Taking hold of the ends of the rope, cross the rope over itself to form a circle with about 4 to 5 inches on each end that are sticking out. Twist the ends over themselves and secure each end on either side of the pretzel.
7. Carefully dip the pretzel in the water and then place on a parchment-lined baking sheet. Repeat with the other pieces of dough.
8. Sprinkle the pretzels with the kosher salt and let them rest for about 15 minutes.
9. Put the pretzels in the oven for 6 minutes, then rotate the trays and bake for an additional 6 minutes. Keep an eye on the pretzels so that they don’t burn.
10. Remove the pretzels from the oven and immediately brush them with the butter. Keep brushing them with butter until you’ve used it all.
11. Serve the pretzels warm with plenty of mustard or another condiment of your choice.
12. Enjoy!

-Erica

Creme de Menthe Cheesecake

2009-04-03T16:37:00.000-04:00

Ok - can we all say (together now) - YUMMY!!!

This was one of the best cheesecakes I have ever tasted! :)

A friend of mine, Mike DiDomenico, is a Pampered Chef Consultant. We were having a party at my house over this past weekend and he made this dessert for us! Needless to say, we were one bunch of HAPPY women that day! LOL

I will make this myself in the upcoming months....so be on the lookout for another post on this baby with "behind the scenes" pictures to accompany!

Here is the recipe:
A layer of crème de menthe candies in the center of the cheesecake gives this dessert a minty surprise.

Ingredients:
Crust and Filling
14-16 creme-filled chocolate sandwich cookies (1 1/4 cups/300 mL finely crushed)
4 pkg (8 oz or 250 g) cream cheese, softened
1 cup (250 mL) sugar
4 tbsp (60 mL) all-purpose flour, divided
1/2 tsp (2 mL) Double-Strength Vanilla
4 eggs, room temperature
1/2 cup (125 mL) sour cream
8-12 drops green food coloring (optional)
2 pkg (4.67 oz each) crème de menthe chocolate candies, unwrapped, divided (about 56 candies total)

Topping
3/4 cup (175 mL) semi-sweet chocolate morsels
1 1/2 cups (375 mL) thawed frozen whipped topping
7 crème de menthe chocolate candies (reserved from filling)
Directions:
1. Preheat oven to 325°F (160°C). For crust, lightly spray sides of Springform Pan with nonstick cooking spray. Line sides of pan with two 3 x 15-in. (7.5 x 38-cm) pieces of Parchment Paper. Press cookie crumbs onto bottom and slightly up sides of pan. Bake 8 minutes. Remove pan from oven to Stackable Cooling Rack.
2. For filling, place cream cheese, sugar, 3 tbsp (45 mL) of the flour and vanilla into Stainless (4-qt./4-L) Mixing Bowl; beat on medium speed of electric hand mixer 3 minutes or until well blended. Add eggs; mix on low speed 2 minutes. Add sour cream and food coloring, if desired; mix until smooth.
3. Set aside seven of the candies for topping. Cut remaining candies in half crosswise and toss with remaining 1 tbsp (15 mL) flour. Pour half of the filling into crust. Arrange candies, slightly overlapping, over filling; gently spoon remaining filling on top. Bake 55-60 minutes or until center appears nearly set when gently shaken (center will firm as it cools). Remove from oven to cooling rack; cool completely, about 3 hours.
4. For topping, place chocolate morsels, whipped topping and reserved candies into Small Micro-Cooker®. Microwave on HIGH 1 1/2-2 minutes or until melted and smooth, stirring after each 30-second interval. Spread topping over center of cheesecake using Small Spreader. Refrigerate 4 hours or overnight.
Yield: 16 servings

Nutrients per serving: Calories 500, Total Fat 34 g, Saturated Fat 22 g, Cholesterol 120 mg, Carbohydrate 41 g, Protein 8 g, Sodium 250 mg, Fiber 2 g

U.S. Diabetic exchanges per serving: 2½ starch, 7 fat (2½ carb)

Cook's Tips: To make a cheesecake with the creamiest texture, bring ingredients to room temperature before beginning the recipe.

Arrange candies slightly overlapping over bottom layer of filling. Gently spoon remaining filling over candies, being careful not to disturb candies.

To prevent overbaking, check cheesecake at minimum baking time given. When done, a center area about 1 in. (2.5 cm) in diameter will still jiggle slightly. The center will firm as it cools.

To freeze cheesecake, wrap in plastic wrap and aluminum foil. To thaw, place covered cheesecake in refrigerator for 24 hours.

Here is a picture (not a great one, though) of the whole thing....which didn't survive long! LOL

I do believe that the original recipe is from Pampered Chef...so THANKS! :)

Enjoy!
-Erica

MARCH - Daring Bakers - Lasagne

2009-03-29T22:56:00.001-04:00

YUMMY YUMMY YUMMY! :) I LOVE a good lasagne!

I was really excited about this month's challenge.....and a little nervous, too. We got to make spinach lasagne noodles - from scratch! WOOHOOO! The task is a little daunting, honestly, especially since I don't have a pasta maker to help out - but boy oh boy was it ever worth the time I spent in the kitchen! LOL

All in all, it took me about 7.5 hours to complete and eat! I started at 4 PM and we ate at 11:30 PM! LOL Yummy - lasagne in the middle of the night!

A few changes that I made.....we're not big meat-eaters (not that we're vegetarian - just not a HUGE meat fan. LOL) so, I substituted a LOT of the meats for veggies (zucchini, carrots, celery, mushrooms, etc) Also, we're BIG time cheese fans, so I added some extra cheese in the layers and on the top. :) Both my hubby and myself were VERY pleased with this lasagne....and if I ever find 7.5 hours of free time in my future (doubtful, but anything is possible)....I'll DEFINITELY make this again!

Here are the details:

The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.

Vegetarians, vegans and coelics should not fret, as we’ve made provisions in the challenge recipe for you.

What we want you to do:

- make the pasta recipe as follows (we’ve included alternative instructions for those with dietary requirements). Hand-making your own pasta is the main challenge for this month. While you should make your own pasta to complete the challenge, please don't feel that you need to buy a pasta machine. Lynne's recipe gives instructions for hand-rolling the pasta with a rolling pin and we'd like you to do the same
- a white (béchamel) sauce must be used. We’ve included a recipe but you’re welcome to use your own favourite recipe if you have one.
- we’ve also included Lynne’s recipe for the meat ragu sauce that is part of the finished lasagne. However, this sauce is optional and you are welcome to make up your own sauce (particularly if you don’t eat meat), or use your own favourite meat ragu sauce recipe. If you choose to use your own recipe, please include it with your post.
- Sweet pasta is unusual but here is a traditional pasta recipe for our sweetest bloggers at Emilia-Romagna Turismo This pasta would be paired in a lasagna dish with things like cream, raisins, pinenuts, orange, rosewater, prosciutto etc.

The most important part of this challenge is the hand-made Spinach Egg Pasta. We’ve also included Lynne’s recipes for béchamel (white) sauce and meat ragu but you can choose to use your own bechamel and ragu (or vegetarian sauce) recipes. Please follow Lynne’s instructions for the final assembly.

All recipes below from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food by Lynne Rossetto Kasper (published by William Morrow and Company Inc., 1992).

Lasagne of Emilia-Romagna (Lasagne Verdi al Forno)
(Serves 8 to 10 as a first course, 6 to 8 as a main dish)

Preparation Time: 15 minutes to assemble and 40 minutes cooking time

10 quarts (9 litres) salted water
1 recipe Spinach Pasta cut for lasagna (recipe follows)#1
1 recipe Bechamel Sauce (recipe follows)#2
1 recipe Country Style Ragu (recipe follows)#3
1 cup (4 ounces/125g) freshly grated Parmigiano-Reggiano

Method
Working Ahead:
The ragu and the béchamel sauce can be made up to three days ahead. The ragu can also be frozen for up to one month. The pasta can be rolled out, cut and dried up to 24 hours before cooking. The assembled lasagne can wait at room temperature (20 degrees Celsius/68 degrees Fahrenheit) about 1 hour before baking. Do not refrigerate it before baking, as the topping of béchamel and cheese will overcook by the time the center is hot.

Assembling the Ingredients:
Have all the sauces, rewarmed gently over a medium heat, and the pasta at hand. Have a large perforated skimmer and a large bowl of cold water next to the stove. Spread a double thickness of paper towels over a large counter space. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Oil or butter a 3 quart (approx 3 litre) shallow baking dish.

Cooking the Pasta:
Bring the salted water to a boil. Drop about four pieces of pasta in the water at a time. Cook about 2 minutes. If you are using dried pasta, cook about 4 minutes, taste, and cook longer if necessary. The pasta will continue cooking during baking, so make sure it is only barely tender. Lift the lasagne from the water with a skimmer, drain, and then slip into the bowl of cold water to stop cooking. When cool, lift out and dry on the paper towels. Repeat until all the pasta is cooked.

Assembling the Lasagne:
Spread a thin layer of béchamel over the bottom of the baking dish. Arrange a layer of about four overlapping sheets of pasta over the béchamel. Spread a thin layer of béchamel (about 3 or 4 spoonfuls) over the pasta, and then an equally thin layer of the ragu. Sprinkle with about 1&1/2 tablespoons of the béchamel and about 1/3 cup of the cheese. Repeat the layers until all ingredients are used, finishing with béchamel sauce and topping with a generous dusting of cheese.

Baking and Serving the Lasagne:
Cover the baking dish lightly with foil, taking care not to let it touch the top of the lasagne. Bake 40 minutes, or until almost heated through. Remove the foil and bake another 10 minutes, or until hot in the center (test by inserting a knife – if it comes out very warm, the dish is ready). Take care not to brown the cheese topping. It should be melted, creamy looking and barely tinged with a little gold. Turn off the oven, leave the door ajar and let the lasagne rest for about 10 minutes. Then serve. This is not a solid lasagne, but a moist one that slips a bit when it is cut and served.

#1 Spinach Egg Pasta (Pasta Verde)

Preparation: 45 minutes

Makes enough for 6 to 8 first course servings or 4 to 6 main course servings, equivalent to 1 pound (450g) dried boxed pasta.

2 jumbo eggs (2 ounces/60g or more)
10 ounces (300g) fresh spinach, rinsed dry, and finely chopped; or 6 ounces (170g) frozen chopped spinach, defrosted and squeezed dry
3&1/2 cups (14 ounces/400g) all purpose unbleached (plain) flour (organic stone ground preferred)

Working by Hand:

Equipment

A roomy work surface, 24 to 30 inches deep by 30 to 36 inches (60cm to 77cm deep by 60cm to 92cm). Any smooth surface will do, but marble cools dough slightly, making it less flexible than desired.

A pastry scraper and a small wooden spoon for blending the dough.

A wooden dowel-style rolling pin. In Italy, pasta makers use one about 35 inches long and 2 inches thick (89cm long and 5cm thick). The shorter American-style pin with handles at either end can be used, but the longer it is, the easier it is to roll the pasta.
Note: although it is not traditional, Enza has successfully made pasta with a marble rolling pin, and this can be substituted for the wooden pin, if you have one.

Plastic wrap to wrap the resting dough and to cover rolled-out pasta waiting to be filled. It protects the pasta from drying out too quickly.

A sharp chef’s knife for cutting pasta sheets.

Cloth-covered chair backs, broom handles, or specially designed pasta racks found in cookware shops for draping the pasta.

Mixing the dough:
Mound the flour in the center of your work surface and make a well in the middle. Add the eggs and spinach. Use a wooden spoon to beat together the eggs and spinach. Then gradually start incorporating shallow scrapings of flour from the sides of the well into the liquid. As you work more and more flour into the liquid, the well’s sides may collapse. Use a pastry scraper to keep the liquids from running off and to incorporate the last bits of flour into the dough. Don’t worry if it looks like a hopelessly rough and messy lump.

Kneading:
With the aid of the scraper to scoop up unruly pieces, start kneading the dough. Once it becomes a cohesive mass, use the scraper to remove any bits of hard flour on the work surface – these will make the dough lumpy. Knead the dough for about 3 minutes. Its consistency should be elastic and a little sticky. If it is too sticky to move easily, knead in a few more tablespoons of flour. Continue kneading about 10 minutes, or until the dough has become satiny, smooth, and very elastic. It will feel alive under your hands. Do not shortcut this step. Wrap the dough in plastic wrap, and let it relax at room temperature 30 minutes to 3 hours.

Stretching and Thinning:
If using an extra-long rolling pin work with half the dough at a time. With a regular-length rolling pin, roll out a quarter of the dough at a time and keep the rest of the dough wrapped. Lightly sprinkle a large work surface with flour. The idea is to stretch the dough rather than press down and push it. Shape it into a ball and begin rolling out to form a circle, frequently turning the disc of dough a quarter turn. As it thins outs, start rolling the disc back on the pin a quarter of the way toward the center and stretching it gently sideways by running the palms of your hands over the rolled-up dough from the center of the pin outward. Unroll, turn the disc a quarter turn, and repeat. Do twice more.

Stretch and even out the center of the disc by rolling the dough a quarter of the way back on the pin. Then gently push the rolling pin away from you with one hand while holding the sheet in place on the work surface with the other hand. Repeat three more times, turning the dough a quarter turn each time.

Repeat the two processes as the disc becomes larger and thinner. The goal is a sheet of even thickness. For lasagne, the sheet should be so thin that you can clearly see your hand through it and see colours. Cut into rectangles about 4 by 8 inches (10 x 20 cm). Note: Enza says that transparency is a crucial element of lasagne pasta and the dough should be rolled as thinly as possible. She says this is why her housekeeper has such strong arms!

Dry the pasta at room temperature and store in a sealed container or bag.

#2 Bechamel

Preparation Time: 15 minutes

4 tablespoons (2 ounces/60g) unsalted butter
4 tablespoons (2 ounces/60g) all purpose unbleached (plain) flour, organic stone ground preferred
2&2/3 cups (approx 570ml) milk
Salt and freshly ground pepper to taste
Freshly grated nutmeg to taste

Using a medium-sized saucepan, melt the butter over low to medium heat. Sift over the flour, whisk until smooth, and then stir (without stopping) for about 3 minutes. Whisk in the milk a little at a time and keep the mixture smooth. Bring to a slow simmer, and stir 3 to 4 minutes, or until the sauce thickens. Cook, stirring, for about 5 minutes, until the sauce thickens. Season with salt, pepper, and a hint of nutmeg.

#3 Country Style Ragu’ (Ragu alla Contadina)

Preparation Time: Ingredient Preparation Time 30 minutes and Cooking time 2 hours

Makes enough sauce for 1 recipe fresh pasta or 1 pound/450g dried pasta)

3 tablespoons extra virgin olive oil (45 mL)
2 ounces/60g pancetta, finely chopped
1 medium onion, minced
1 medium stalk celery with leaves, minced
1 small carrot, minced
4 ounces/125g boneless veal shoulder or round
4 ounces/125g pork loin, trimmed of fat, or 4 ounces/125g mild Italian sausage (made without fennel)
8 ounces/250g beef skirt steak, hanging tender, or boneless chuck blade or chuck center cut (in order of preference)
1 ounce/30g thinly sliced Prosciutto di Parma
2/3 cup (5 ounces/160ml) dry red wine
1 &1/2 cups (12 ounces/375ml) chicken or beef stock (homemade if possible)
2 cups (16 ounces/500ml) milk
3 canned plum tomatoes, drained
Salt and freshly ground black pepper to taste

Working Ahead:
The ragu can be made 3 days ahead. Cover and refrigerate. It also freezes well for up to 1 month. Skim the fat from the ragu’ before using it.

Browning the Ragu Base:
Heat the olive oil in a 12 inch (30cm) skillet (frying pan) over medium-high heat. Have a large saucepan handy to use once browning is complete. Add the pancetta and minced vegetables and sauté, stirring frequently with a wooden spoon, 10 minutes, or until the onions barely begin to color. Coarsely grind all the meats together, including the prosciutto, in a food processor or meat grinder. Stir into the pan and slowly brown over medium heat. First the meats will give off a liquid and turn dull grey but, as the liquid evaporates, browning will begin. Stir often, scooping under the meats with the wooden spatula. Protect the brown glaze forming on the bottom of the pan by turning the heat down. Cook 15 minutes, or until the meats are a deep brown. Turn the contents of the skillet into a strainer and shake out the fat. Turn them into the saucepan and set over medium heat.

Reducing and Simmering: Add the wine to the skillet, lowering the heat so the sauce bubbles quietly. Stir occasionally until the wine has reduced by half, about 3 minutes. Scrape up the brown glaze as the wine bubbles. Then pour the reduced wine into the saucepan and set the skillet aside.

Stir ½ cup stock into the saucepan and let it bubble slowly, 10 minutes, or until totally evaporated. Repeat with another ½ cup stock. Stir in the last 1/2 cup stock along with the milk. Adjust heat so the liquid bubbles very slowly. Partially cover the pot, and cook 1 hour. Stir frequently to check for sticking.

Add the tomatoes, crushing them as they go into the pot. Cook uncovered, at a very slow bubble for another 45 minutes, or until the sauce resembles a thick, meaty stew. Season with salt and pepper.

Alternative Recipes from Mary of Beans and Caviar

#1 Gluten Free Egg Pasta

The choice of the first flour is personal. I used corn flour because the subtle taste blended well with the dish. However, this is a matter of personal taste – please feel free to substitute a different flour for the corn flour but don't subsititute a starch.

150 gr corn flour or masa in North America - yellow with a slightly gritty feel (250 mL, 1 cup) NOT a starch
100 gr corn starch* (3/4 cup, 187.5 mL)
100 gr tapioca flour* (225 mL, 9/10 cup or a little over 7 volume ounces)
150 gr of potato starch* (250 mL, 1 cup)
100 gr of glutinous rice flour* (200 mL, ¾ cup)
10 gr of Xanthan powder (1.5 tsp, 7.5 mL)
10 gr of salt (1 tsp, 5 mL)

6 extra large eggs (60 gr each or 2.5 oz in weight, 1 fluid oz in volume)
3/8 cup of water (95 mL)
50 mL of extra virgin olive oil (1/5 cup)
Note: If you add cooked chopped spinach to this recipe, you may have to reduce the water. The recipe was not tested (yet) with the addition of spinach.

*fine white powder that squeaks when rubbed between fingers

Plastic wrap or parchment paper for your work surface
Aluminium foil to cover the lasagne

Sift all the dry ingredients together in a large bowl. Make a well in the middle of the dry ingredients.

Whisk together 3 eggs, the water and/or spinach, and the oil. Pour into the middle of the dry ingredients. Mix with a sturdy wooden spoon, gradually drawing more of the flour mix into the wet ingredients. Add each egg as needed. The dough will be crumbly at the beginning but will gradually come together as you add the eggs. You will need to use your hands to squeeze and mix the dough.

The dough will be firm and stick together when ready. It will not have the elasticity of gluten dough therefore it will crack when kneaded and pushed. Form it into a smooth ball, oil it lightly, and cover securely with plastic wrap. Let it rest for an hour.

Put a sheet of plastic wrap on your work surface. This is very important as the dough will not hold together very well when lifted. Have flour ready for dusting (corn flour etc) and dust the surface lightly. Cut a piece of dough about the size of really large egg – it doesn’t matter the size but start small for the first one to gauge how much space you need. Keep the remaining dough covered so it does not dry.

Roll the dough into a ball and flatten into a disc with your hands. Put it on your work surface and flatten with your hands. Use a rolling pin and gently push the dough down and out ward from the centre. You may have to place one hand on the plastic wrap as you push the dough down and away. Gluten free dough does not stretch like wheat dough therefore it needs gentle flattening and pushing. If it breaks, pat it back together. If it is too dry, dab a little water with your finger.

The gluten free dough will be thicker than wheat dough and you will barely be able to see your hand through the dough. Once it is flattened, cut into strips or squares that will fit your pan.

Set the dough aside on the plastic sheet. There is no need to dry the dough. But if you do dry the dough, it will not be able to hang because it will break. Stack the rolled out dough with plastic sheets in between.

Stack the sheets when dry and wrap securely. Store in the fridge until ready to use. Freezing will make the dough crumbly and difficult to work with – so freeze only as a last resort!

This dough does not need to be precooked before being assembled into the lasagne.

#2 Gluten Free Béchamel - White Sauce

2 & 2/3 cup milk
4 tablespoons unsalted butter or Extra virgin olive oil
4 tablespoons corn starch (fine white and squeaky) – another starch can be substituted
Salt and pepper to taste
Freshly grated nutmeg

Mix the corn starch with ½ cup of cold milk. Heat the rest of the milk in a small sauce pan until steaming but do not boil. Add the milk/cornstarch mixture to the steaming milk. Stirring constantly, raise the heat and heat the mixture until thick. Once it is thick, remove it from the heat and add the butter, salt, pepper and nutmeg. Taste and adjust the seasonings. Have the béchamel warm or at room temperature ready to assemble the lasagne. Whisk the sauce occasionally if it becomes stiff or thick.

Assembling the Gluten Free Lasagne

The assembly is the same as the regular lasagne with the addition of water. Gluten free lasagne noodles need a little more moisture for the lasagne, so you will be adding a little bit of water to the lasagne.

Before assembly, pour plain water into the pan, enough to form a thin film of water over the bottom. A 9 x 13 inch or 25 x 33 cm pan required almost ½ cup (125 mL) of water. Once the lasagne is assembled, pour a tablespoon or 15 mL of water into each corner of the dish. Cover the lasagne tightly with aluminium foil. Be careful not to touch the top of the lasagne with the foil. Bake as directed.

This lasagne was baked in a glass baking dish. Adjustments in time and temperature may be needed if your dish is metal!

Lasagna Photos
http://www.flickr.com/photos/38431549@N00/218448989/
http://www.flickr.com/photos/agnieszka/294489483/

Pasta Making
http://www.flickr.com/photos/cellartours/2515967074/

Pasta Videos
http://www.youtube.com/watch?v=2_jf9A1tVu8
http://www.youtube.com/watch?v=48xLylWhxVc&feature=related
http://www.youtube.com/watch?v=0-BU8VtJg6E&feature=related

Making Bechamel Sauce
http://www.youtube.com/watch?v=5yrbsbQGjRM

Host and Author Links
Enza - http://www.iodagrande.blogspot.com/
Melinda - http://www.melbournelarder.blogspot.com/
Mary - http://www.beansandcaviar.blogspot.com/
Lynne Rossetto Kasper - http://splendidtable.publicradio.org/

I thoroughly enjoyed this challenge and am looking forward to next month's challenge! I hope that you try this recipe and have a great time with it!

Enjoy! :)

-Erica

February Challenge - Daring Bakers!

2009-02-28T13:20:00.000-05:00

Alright - so I am excited to present my very first Daring Bakers' Challenge!

A Chocolate Valentino! When that was posted - I was thrilled!!! I love cake, I love chocolate, and I love to try new things! All of which fit the bill here. :)

The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef. We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

February’s challenge is a Flourless Chocolate Cake, Chocolate Valentino, inspired by Malaysia’s “most flamboyant food ambassador”, Chef Wan. Recipe comes from Sweet Treats by Chef Wan.

OK - so my first attempt, I wanted to be bold and try a White Chocolate Valentino. Well....here it is:

Looks OK, right?! WRONG!

This is what it looked like after I tried to get it out of the pan. :( I was sad! So, I posted to my fellow DB'ers for help. Turns out....if you use White Chocolate, you need to cut the butter in half! I didn't know that, obviously. LOL

Alright, so back to the drawing board. :) I decided I was just going to go with a semi-sweet chocolate this time.

VOILA!

Here is a nice little slice (and yes, I mean little - this baby is RICH!)

Unfortunately, I didn't get a chance to try to make the ice cream. :( I've been REALLY busy with school and such lately.

Anyhoo - I'm really excited about my first DB Challenge and look forward to future challenges! :)

Here is the recipe used (and below you will find recipes for ice cream!):

Chocolate Valentino
Preparation Time: 20 minutes

16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs separated

1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.

2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.

3. Separate the egg yolks from the egg whites and put into two medium/large bowls.

4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).

5. With the same beater beat the egg yolks together.

6. Add the egg yolks to the cooled chocolate.

7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter.

8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C

9. Bake for 25 minutes until an instant read thermometer reads 140F/60C. Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.

10. Cool cake on a rack for 10 minutes then unmold.

Dharm's Ice Cream Recipe
Classic Vanilla Ice Cream
Preparation Time: 30 minutes

Recipe comes from the Ice Cream Book by Joanna Farrow and Sara Lewis (tested modifications and notes in parentheses by Dharm)

Ingredients
1 Vanilla Pod (or substitute with vanilla extract)
300ml / ½ pint / 1 ¼ cups Semi Skimmed Milk – in the U.S. this is 2% fat
4 large egg yolks
75g / 3oz / 6 tbsp caster sugar {superfine sugar can be achieved in a food processor or use regular granulated sugar}
5ml / 1 tsp corn flour {cornstarch}
300ml / ½ pint / 1 ¼ cups Double Cream (48% butter fat) {in the U.S. heavy cream is 37% fat)

(you can easily increase your cream's fat content by heating 1/4 cup of heavy cream with 3 Tbs of butter until melted - cool to room temperature and add to the heavy cream as soon as whisk marks appear in the cream, in a slow steady stream, with the mixer on low speed. Raise speed and continue whipping the cream or use heavy cream the difference will be in the creaminess of the ice cream.)

1. Using a small knife slit the vanilla pod lengthways. Pour the milk into a heavy based saucepan, add the vanilla pod and bring to the boil. Remove from heat and leave for 15 minutes to allow the flavours to infuseLift the vanilla pod up. Holding it over the pan, scrape the black seeds out of the pod with a small knife so that they fall back into the milk. SET the vanilla pod aside and bring the milk back to the boil.

2. Whisk the egg yolks, sugar and corn-flour in a bowl until the mixture is thick and foamy.

3. Gradually pour in the hot milk, whisking constantly. Return the mixture to the pan and cook over a gentle hear, stirring all the time

4. When the custard thickens and is smooth, pour it back into the bowl. Cool it then chill.

5. By Hand: Whip the cream until it has thickened but still falls from a spoon. Fold it into the custard and pour into a plastic tub or similar freeze-proof container. Freeze for 6 hours or until firm enough to scoop, beating it twice (during the freezing process – to get smoother ice cream or else the ice cream will be icy and coarse)By Using and Ice Cream Maker: Stir the cream into the custard and churn the mixture until thick (follow instructions on your ice cream maker)

Wendy's Ice Cream Recipe
Vanilla Philadelphia Style Recipe
Preparation Time: 5 minutes

2 cups (473 ml) of half and half (1 cup of heavy cream and 1 cup of whole, full fat milk)
1 cup (237 ml) heavy cream
2/3 (128 grams) cup sugar
Dash of salt
1 (12 grams) tablespoon of vanilla

Mix all ingredients together (we do this in a plastic pitcher and mix with an emulsifier hand blender-whisking works too).
Refrigerate for 30 minutes or longer
Mix in your ice cream maker as directed.

David Lebovitz link for making ice cream if you do not have an ice cream freezer.

Links to helpful tips:
Folding video demonstration.
Egg Whipping video demonstration.

Enjoy!
-Erica

Lemon-Nutmeg Scones

2009-02-09T21:41:00.000-05:00

I've never made scones before, so I was anxious to try some. I found this recipe in Pillsbury Best of the Bake-Off 2008 edition.

They turned out good, if I do say so myself! :)

Here is the recipe:

1 3/4 C all-purpose flour
1/4 C cornstarch
1/2 t baking soda
1/4 t ground nutmeg
6 T butter or margarine
1 container (6 oz) lemon fat-free yogurt, divided
1/3 C golden raisins
2 eggs
3 t sugar
1/8 t ground nutmeg
3 oz. cream cheese, softened

1 - Heat oven to 400 F. Grease cookie sheet (I used parchment paper instead). In large bowl, mix flour, cornstarch, baking soda, and 1/4 t nutmeg. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs.

2 - In small bowl, mix 1/2 C of the yogurt, the raisins (which, I omitted) and eggs. Add to dry ingredients all at once; stir until dry ingredients are just moistened (dough will be sticky) On floured surface, shape dough into a ball. On greased cookie sheet, press dough into 8-inch circle, about 3/4 inch thick.

3 - In small bowl, mix sugar and 1/8 t nutmeg; sprinkle over top of dough. Cut into 8 wedges; separate so wedges are 1 inch apart. Bake 9 to 11 minutes or until very light golden brown.

4 - Meanwhile, in small bowl mix remaining yogurt and cream cheese. Beat until well-blended. Serve with warm scones.

Enjoy!
-Erica

I'm a "Daring Baker"

2009-02-06T18:08:00.001-05:00

WOOHOOO! So, I was blog-surfing and came across this blogroll of "Daring Bakers". Intrigued, I went ahead and e-mailed the gals in charge (Lisa & Ivonne). I am now "officially" a 'daring baker'.....this month (February) will be my first challenge and I am SO very excited!

We get to reveal on February 28th - so if you want to see what all us "Daring Bakers" have been up to in February - be sure to check back and find out!

If you'd like to join the "Daring Bakers" and get challenged each month these are the gals you'll need to contact:

Cream Puffs in Venice
La Mia Cucina

Don't forget to check out all the other bakers on that blogroll! :)

-Erica

Chocolate-y Buttersweets

2009-02-06T17:13:00.001-05:00

Think thumbprint cookies......only better! These rich, dreamy treats have a creamy filling with coconut and walnuts - topped with a chocolatey glaze.

Can we say - YUM?!

I took a recipe from Best of the Bake-Off Cookbook (Pillsbury - 2008) and tweaked it. The first time I made these treats the cookies spread and didn't have this nice shape....so back to the drawing board on that one. Once I added a couple things VIOLA! Then, I used almond extract in the filling instead of vanilla. That really kicked it up a notch and made the filling into an "ultimate" filling.

I'll be creating these babies for an upcoming party - for sure!

Enjoy!
-Erica

Hawaiian Cookie Tarts

2009-01-27T22:55:00.000-05:00

Aloha!

These delicious little tarts are perfect for parties or just as a snack.
I have made these little sweeties a few times and they're always a crowd-pleaser! Years ago I had run across this recipe in a Pillsbury Bake-Off cookbook (not sure which year).....I believe they still include this recipe in their most current Bake-Off cookbooks.

A delicious trip to a warm and sunny place.

Here is their recipe:

Cookies
1 3/4 C all-purpose flour
1/2 C powdered sugar
2 T. cornstarch
1 C butter or margarine, softened
1 t. vanilla

Filling
1 C pineapple preserves
1/2 C granulated sugar
1 egg
1 1/2 C coconut
additional powdered sugar (about 2 T.)

1 - Heat oven to 350 F. In large bowl, stir together flour, 1/2 C powdered sugar and the cornstarch. With spoon, beat in butter and vanilla until soft dough forms.

2 - Shape dough into 1-inch balls. Place 1 ball in each of 36 ungreased mini muffin cups; press in bottom and up side of each cup. Spoon 1 teaspoon pineapple preserves into each dough-lined cup.

3 - In small bowl, beat granulated sugar and egg with fork until well blended. Stir in coconut until well coated with egg mixture. Spoon 1 teaspoon coconut mixture over preserves in each cup.

4 - Bake 23 - 33 mins or until cookie crusts are very light golden brown. Cool in pans on cooling racks 20 mins.

5 - To release cookies from cups, hold muffin pan upside down at an angle over cooling rack. With handle of table knife, firmly tap bottom of each cup until cookie releases. Cool completely, about 15 mins. Just before serving, sprinkle with additional powdered sugar. Store in refrigerator.

**Though, I have made these about 4 times or so, I've never been able to get 36 tarts out of one batch.....closer to about 2 to 2 1/2 dozen. (that is just me, though - maybe you'll get that many!)

Enjoy!
-Erica

Buttery Pecan Toffee Deluxe

2009-01-22T10:58:00.000-05:00

Love buttery toffee? This deluxe edition is even better! It's smothered in chocolate and has more pecans sprinkled on top. YUMMY DELICIOUS!

I've tried several recipes for toffees and brittles - this is my favorite. I used pecans, though the recipe called for almonds.....I think I like it better with pecans. :)

Also can be made without the chocolate and additional pecans on top (or with other nuts).

Enjoy!
-Erica

Chocolatey Peanut Butter Bars

2009-01-21T17:28:00.000-05:00

Talk about delicious!!! YUM YUM! I had a hard time not digging into these before they were ready. :) Though, one of my favorite combinations IS peanut butter and chocolate. What a winning combo, right?

A peanut-buttery crust with a gooey, chocolatey filling....sprinkled with pecans and coconut....then even more peanut-buttery goodness crumbled on top to finish!

This recipe is a whopper! Made in a 9 X 13 pan, this could easily serve 2 dozen people or more.

Enjoy!
-Erica

Pumpkin Spice Cheesecake

2009-01-21T11:13:00.000-05:00

This delectable treat is sure to be a crowd pleaser. This cheesecake doesn't have a traditional crust, either - it has a cinnamon-spicy crust that adds even more flavor! YUMMY!

This recipe is a snap! I don't think I've ever seen such a large cheesecake, though - made in a 9 X 13 pan. Die-hard cheesecake lovers rejoice - there is plenty to go around!

*TIP* When baking cheesecake, I always put a pan of water one rack down in the oven. Years ago someone (wish I could remember who now, so I could give credit....LOL) told me that so I'd stop cracking the tops - VIOLA! It works! :)

I love cheesecake! :)
-Erica