tag:blogger.com,1999:blog-30790754888437815622024-03-13T11:44:51.284-07:00The Chocolate KitchenMorganhttp://www.blogger.com/profile/04815700401389316035noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-3079075488843781562.post-27159923249701232092011-02-23T06:42:00.000-08:002011-02-23T06:42:04.802-08:00Cake skills coming along...<div style="text-align: center;">My classes at <a href="http://www.iceculinary.com/">ICE</a> were. awesome. I especially loved the second class I took- we learned more advanced techniques in that class, and it was so fun to just get lost in what I was doing. We did this technique called Australian string work, and you have to concentrate really hard on it, so it was nice to clear my mind and not think about anything else but that. It was actually kind of relaxing. I am SO proud of my final product from the second class. We covered styrofoam cake dummies with fondant, did Australian string work and lace work on the bottom, free hand designs on the sides, and gumpaste flower sprays on the top. When I showed Nate the cake, he had to touch the flowers to see if they were real or not. :) I love it!</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_W-5N1HHR1hU/TULTz55FtII/AAAAAAAAD9g/pFDPm7GL31M/s1600/IMG_1243.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_W-5N1HHR1hU/TULTz55FtII/AAAAAAAAD9g/pFDPm7GL31M/s320/IMG_1243.JPG" width="320" /></a></div><br />
<br />
<div style="text-align: center;">The first class was fun as well, but much more basic. We learned mostly piping skills as well as chocolate roses and marzipan fruit.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_W-5N1HHR1hU/TULTjYDYzxI/AAAAAAAAD9I/qzzB23dHf3w/s1600/IMG_1221.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_W-5N1HHR1hU/TULTjYDYzxI/AAAAAAAAD9I/qzzB23dHf3w/s320/IMG_1221.JPG" width="320" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/_W-5N1HHR1hU/TULTpEE7P3I/AAAAAAAAD9Q/wuPOZkJgTtM/s1600/IMG_1224.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/_W-5N1HHR1hU/TULTpEE7P3I/AAAAAAAAD9Q/wuPOZkJgTtM/s320/IMG_1224.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The peach was my favorite!</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/_W-5N1HHR1hU/TULTtuZhZ9I/AAAAAAAAD9Y/EYjXDVPEmEE/s1600/IMG_1225.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/_W-5N1HHR1hU/TULTtuZhZ9I/AAAAAAAAD9Y/EYjXDVPEmEE/s320/IMG_1225.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Aren't they so cute?</td></tr>
</tbody></table>Morganhttp://www.blogger.com/profile/04815700401389316035noreply@blogger.com1tag:blogger.com,1999:blog-3079075488843781562.post-14017077213678627142011-02-23T05:43:00.000-08:002011-02-23T05:43:00.633-08:00Barbie Cake<div style="text-align: center;">My neighbor Clare's little girl Addi turned 4 this week. Her girls saw this cake at the Chelsea Market, so she took me there to show it to me to see if I could make it for Addi's birthday.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-a5uEm1b0Occ/TVnXhrGkb8I/AAAAAAAAEAo/RxbEYckPg90/s1600/IMG_1294.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-a5uEm1b0Occ/TVnXhrGkb8I/AAAAAAAAEAo/RxbEYckPg90/s320/IMG_1294.JPG" width="240" /></a></div><div style="text-align: center;">I thought it would be a very fun project, so I said I would do it. I hate putting this picture in the same post as my cake, because it makes my cake look pathetic. :( Even though it is definitely not as good as this one, I thought it turned out pretty good, and it was definitely a lot of fun to make. I started it on Tuesday and worked all week on it and added the final touches on Sunday, the day of the party. I actually didn't have time to add a few more things, like making the center flower thicker so it would stand out more, or the dots on the skirt, but I was ok with that. Here it is in the first stage. I used rice crispy treats, because I knew it would take me all week, and I don't know how good a cake would have tasted after being out all week. Plus it was way easier to form, and sturdier. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-AaRsd7lTJKg/TVnXiRNaaUI/AAAAAAAAEAs/axChMXf9jWo/s1600/IMG_1305.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-AaRsd7lTJKg/TVnXiRNaaUI/AAAAAAAAEAs/axChMXf9jWo/s320/IMG_1305.JPG" width="320" /></a></div><div style="text-align: center;">Here is Asher on the way to her party, dressed as a "beautiful princess" in her honor. In his hand is a valentine/birthday card that he asked me to help him with. It is a heart with a picture of him and Addi dancing and hugging. It was the cutest thing listening to him tell me exactly what to draw and write.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-cilmgQZK1ks/TVnXi7QAUSI/AAAAAAAAEAw/gd8MjXpIOWo/s1600/IMG_1320.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-cilmgQZK1ks/TVnXi7QAUSI/AAAAAAAAEAw/gd8MjXpIOWo/s320/IMG_1320.JPG" width="320" /></a></div><div style="text-align: center;">And here is the finished product. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ZxTWbJ7LcF8/TVnXj1QieiI/AAAAAAAAEA0/SnJMRj4wtgA/s1600/IMG_1327.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-ZxTWbJ7LcF8/TVnXj1QieiI/AAAAAAAAEA0/SnJMRj4wtgA/s320/IMG_1327.JPG" width="320" /></a></div><div style="text-align: center;">I really should have taken more pictures of the process because it really was a process. I did the rice crispy treats then frosted it and let it dry over night. Then I piped the skirt with pink royal icing. Then I used flood royal icing to paint over the piping to even it out a bit. Then I drew the design for the dress on parchment paper. Then I pin-pricked it onto the dress, then I piped it on. Then I used petal dust to add a little shimmer. Yeah, it all took a <i>lot</i> of time! </div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-YmN3mI8-474/TVnXkh2POnI/AAAAAAAAEA4/kRgvwBNCeG0/s1600/IMG_1330.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-YmN3mI8-474/TVnXkh2POnI/AAAAAAAAEA4/kRgvwBNCeG0/s320/IMG_1330.JPG" width="240" /></a></div><div style="text-align: center;">So I had made cupcakes to eat instead of the "cake", but Addi said she wanted to cut into it, so cut into it we did. Thankfully her dad cut from the backside. I was shocked at how yummy and soft the rice crispy treats still were. I guess they had been covered in frosting from the beginning, and when royal icing dries, it gets really hard.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-jzSjgb1DJcE/TVnXlKScrwI/AAAAAAAAEA8/MtK5fK-sew8/s1600/IMG_1332.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-jzSjgb1DJcE/TVnXlKScrwI/AAAAAAAAEA8/MtK5fK-sew8/s320/IMG_1332.JPG" width="320" /></a></div><div style="text-align: center;">Anyway, I got a lot of compliments on it, which of course made me happy, and I had a lot of fun making it. I had a few issues and there are definitely some things that I was not happy with and that I wished I could do over, but it was definitely a great learning experience. I think I can call it a success!</div>Morganhttp://www.blogger.com/profile/04815700401389316035noreply@blogger.com1tag:blogger.com,1999:blog-3079075488843781562.post-84731926863378739482009-03-08T18:54:00.000-07:002009-03-08T19:15:31.493-07:00Rubber Ducky Cake<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_W-5N1HHR1hU/SbR7V-3b9BI/AAAAAAAACh0/vxkfFaTZ5-I/s1600-h/IMG_2730.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_W-5N1HHR1hU/SbR7V-3b9BI/AAAAAAAACh0/vxkfFaTZ5-I/s320/IMG_2730.JPG" alt="" id="BLOGGER_PHOTO_ID_5311005478159643666" border="0" /></a>I made this cake for Sayer's first birthday. I was trying to decide on a theme to base the cake on, I was trying to think about Sayer and what he likes. Well, he LOVES to take baths, so I went with the rubber ducky theme. I found this cake online, just by browsing through pictures. It was just a picture, and nothing else, but I thought it was so cute, so I just decided to make it up as I went along.<br /></div><div style="text-align: center;"><br />It is a three layer yellow cake (2 8 inch, 1 9 inch) with buttercream frosting. The picture that I saw used fondant for the bucket and bubbles, but since I don't have any fondant or anywhere to buy it, I decided to make english toffee for the bucket. After I made the toffee, I thought how I could have used graham crackers or pretzel rods, and it would have been much easier. Oh well. I thought the toffee looked cute. It was kind of hard to work with, but it all worked out in the end.<br /><br />For the grass I just used buttercream. The bubbles are whipping cream, which I whipped until it was pretty stiff so that it would keep it's form. I also made some chocolate plastic, which is just white chocolate and karo syrup, and rolled it into balls for rounder looking bubbles.<br /><br />For the strip around the bucket, I just used foil, which isn't edible, and not super creative, but it worked and looked pretty good I thought.<br /><br />The cupcakes are just from a box, frosted with buttercream, dyed chocolate plastic for the bubbles and peeps for the "ducks".<br /><br />The yellow cake and buttercream recipe I used were from <a href="http://bakerella.blogspot.com/2008/11/finally-i-found-it.html">Bakerella</a>. I know, I'm branching out from Epicurious! I thought they both turned out really yummy, and the cake was moist!</div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_W-5N1HHR1hU/SbR7mNr3yyI/AAAAAAAACh8/E93cxMVrrrE/s1600-h/IMG_2734.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_W-5N1HHR1hU/SbR7mNr3yyI/AAAAAAAACh8/E93cxMVrrrE/s320/IMG_2734.JPG" alt="" id="BLOGGER_PHOTO_ID_5311005757015575330" border="0" /></a>Morganhttp://www.blogger.com/profile/04815700401389316035noreply@blogger.com1tag:blogger.com,1999:blog-3079075488843781562.post-46130604408929201742008-03-24T11:25:00.000-07:002008-03-24T11:36:18.452-07:00White Chocolate Truffle Cake<div style="text-align: center;"><span style="font-size:180%;">White Chocolate Truffle and Chocolate Fudge Layer Cake</span><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_W-5N1HHR1hU/R-fzJ94beFI/AAAAAAAABBA/vX86LXpP8QY/s1600-h/IMG_0961.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_W-5N1HHR1hU/R-fzJ94beFI/AAAAAAAABBA/vX86LXpP8QY/s320/IMG_0961.JPG" alt="" id="BLOGGER_PHOTO_ID_5181377248868661330" border="0" /></a>I made this for Easter yesterday, and it turned out SO great. I think this was people's favorite cake so far. A definite keeper! I followed some of the tips online (epicurious of course!) A lot of people said the truffle filling and the frosting melted really easily. So I put the truffle in the freezer overnight, and the frosting in the fridge overnight, and re-whipped the frosting before putting it on the cake. The frosting never melted, but the filling did, even after being in the fridge for a few hours. It was still great though! I also baked the cake for about 5 minutes less, as people thought it got too dry. Mine turned out great! I also didn't have star cutters, so I just cut different random pieces, and I liked the way that turned out. It was kind of sad though, on the drive up to Sandy, it was so warm out, that the chocolate cut-outs started melting and curving in the sun. It actually looked kind of cool though. Here is the recipe, good luck and enjoy!<br /><br /><span style="font-weight: bold;">Chocolate stars</span><br />6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped<br />1 tablespoon solid vegetable shortening<br />Nonstick vegetable oil spray<br /><br /><span style="font-weight: bold;">Cake</span><br />4 ounces unsweetened chocolate, chopped<br />1 3/4 cups all purpose flour<br />1/4 cup unsweetened cocoa powder<br />1 teaspoon baking powder<br />3/4 teaspoon baking soda<br />1/2 teaspoon salt<br />2 cups sugar<br />1/2 cup (1 stick) unsalted butter, room temperature<br />2 teaspoons vanilla extract<br />2 large eggs<br />1 1/2 cups whole milk<br /><br /><span style="font-weight: bold;">Filling and frosting</span><br />3 cups chilled whipping cream<br />1/4 cup (1/2 stick) unsalted butter, cut into pieces<br />1 pound good-quality white chocolate (such as Lindt or Baker's), finely chopped<br />2 teaspoons vanilla extract<br /><br />1/2 teaspoon almond extract<br /><br />4 tablespoons amaretto or other almond liqueur (I didn't use this)<br /><br /><span style="font-weight: bold;">Preparation</span><br /><br /><span style="font-weight: bold;">For chocolate stars:</span><br />Line baking sheet with foil. Stir chocolate and shortening in top of double boiler set over simmering water until melted and smooth. Pour onto prepared baking sheet, tilting pan to spread chocolate mixture to irregular 14x9-inch rectangle. Refrigerate until just firm, about 12 minutes. Spray assorted star-shaped cookie cutters with nonstick spray. Cut out stars. Refrigerate until firm, about 30 minutes. Using small offset spatula, carefully transfer stars 1 at a time to another foil-lined baking sheet. Refrigerate until ready to use. (Can be made 3 days ahead. Cover and keep refrigerated.)<br /><br /><span style="font-weight: bold;">For cake:</span><br />Preheat oven to 350°F. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper; butter parchment. Stir unsweetened chocolate in heavy medium saucepan over low heat until melted and smooth. Cool slightly. Sift flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in lukewarm melted unsweetened chocolate and vanilla. Beat in eggs, 1 at a time, blending well after each addition. Mix in cocoa powder mixture in 3 additions, alternating with milk in 2 additions.<br /><br />Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Run knife around edge of each pan to loosen cakes. Turn cakes out onto racks and cool completely. Peel off parchment.<br /><br /><span style="font-weight: bold;">For filling and frosting:</span><br />Bring 1 cup cream and butter to simmer in heavy medium saucepan over medium heat, stirring until butter melts. Remove from heat. Add white chocolate and stir until smooth. Whisk in vanilla. Pour 1 1/2 cups white chocolate filling into small bowl; cover and freeze until cold, about 2 hours.<br /><br />Let remaining white chocolate mixture in saucepan stand at room temperature until lukewarm, about 20 minutes.<br /><br />Using electric mixer, beat remaining 2 cups cream and almond extract in large bowl until peaks form. Working in 3 batches, fold in lukewarm white chocolate mixture. Refrigerate whipped cream frosting just until medium peaks hold, folding occasionally, about 3 hours.<br /><br />Brush 2 tablespoons amaretto over top of each cake layer. Place 1 layer on platter. Spread chilled 1 1/2 cups white chocolate filling over. Top with second cake layer. Spread whipped cream frosting over top and sides of cake. Chill until cold and set, about 1 hour. (Can be made 1 day ahead. Cover and keep refrigerated.)<br /><br />Arrange chocolate stars decoratively atop cake and serve. </div>Morganhttp://www.blogger.com/profile/04815700401389316035noreply@blogger.com2tag:blogger.com,1999:blog-3079075488843781562.post-2931073598908732452008-02-14T10:46:00.001-08:002008-02-15T12:45:17.045-08:00The Ultimate Valentine's Day Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_W-5N1HHR1hU/R7XuwTTTb1I/AAAAAAAAA5M/7shDyLl-24k/s1600-h/IMG_0750.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_W-5N1HHR1hU/R7XuwTTTb1I/AAAAAAAAA5M/7shDyLl-24k/s320/IMG_0750.JPG" alt="" id="BLOGGER_PHOTO_ID_5167298661059882834" border="0" /></a><br /><div style="text-align: center;">So if you don't like Chocolate, or can't eat it for some reason, I am truly sorry, as you are missing out on one <span class="Apple-style-span" style="font-size:x-large;">delicious</span> cake!! Isn't it <span class="Apple-style-span" style="font-size:x-large;">gorgeous</span>? I have been opening the fridge all day just to admire it! As you can see, I had a little trouble with the lid, the edges are a little rough, I will have to trim it a little better next time. The whole cake is actually supposed to be in the shape of a heart, but apparently stores carry heart shaped cake pans all year round except for the month of <span class="Apple-style-span" style="font-size:x-large;"><span class="Apple-style-span" style="color: rgb(255, 0, 0);">LOVE</span></span>! Couldn't find one anywhere! Oh well, it still looks great, though I do say so myself!!<br /><br />I've decided that chocolate mixed with berries (especially raspberries) is ABSOLUTELY to die for. I LOVE it! The frosting on this cake is also SOOO yummy. I promise you will NOT be disappointed!<br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">This cake is of course from <a href="http://www.blogger.com/epicurious.com">Epicurious</a> (have I mentioned how much I love that site??). It had some reviews that said that it was way too time consuming and not worth it. But let me tell you, it is not that time consuming AT ALL, and it is SOOO worth it! Making the lid and the cake took me less than an hour (not including baking time of course), I made the icing about half way through the baking process (the icing takes all of 5 minutes), and then watched a movie for the rest of the time! I frosted it last night, so it set all night long. Then this morning, it took hardly anytime at all to garnish and put it together, maybe 10 or 15 minutes. So I promise, this is not as daunting as it looks. I have some suggestions to make it better, but I will save those for the end of the post! Also, I could not find a picture of this <span class="Apple-style-span" style="font-size:x-large;">anywhere</span> (despite numerous comments about how beautiful it was) so I made sure that I included many pictures for your viewing pleasure!!<br /></div><div style="text-align: center;"><br /></div><span style="font-weight: bold;"><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;">Chocolate Heart Lid<br /></span></div></span><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;">3 ounces imported white chocolate (such as Lindt or Tobler), chopped<br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;">3 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped<br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;"><br /></span></div><span style="font-weight: bold;"><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;">Cake<br /></span></div></span><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;">9 ounces imported white chocolate (such as Lindt or Tobler), chopped<br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;">5 large eggs, separated, room temperature<br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;">1/2 cup plus 1 tablespoon sugar<br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;">1tablespoon framboise liqueur or Grand Marnier<br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;">1 teaspoon vanilla extract<br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;">6 tablespoons (3/4 stick) unsalted butter, melted, warm<br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;">3/4 cup cake flour<br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;"><br /></span></div><span style="font-weight: bold;"><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;">Icing<br /></span></div></span><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;">12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped<br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;">1 1/4 cups (2 1/2 sticks) unsalted butter<br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;">3 tablespoon light corn syrup<br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;">3 tablespoons framboise liqueur or Grand Marnier<br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;"><br /></span></div><span style="font-weight: bold;"><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;">Assembly<br /></span></div></span><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;">1 1-pint basket strawberries, hulled and halved<br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;">1 1/2-pint basket raspberries<br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;">1 1-pint basket strawberries with stems, halved through stem end (stems left intact)<br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;"><br /></span></div><span style="font-weight: bold;"><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;">Berry Compote<br /></span></div></span><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;">2 1-pint baskets strawberries, hulled and sliced<br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;">3 tablespoons sugar<br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;">2 tablespoons framboise liqueur or Grand Marnier<br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;">2 1/2-pint baskets raspberries<br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;"><br /></span></div><span style="font-weight: bold;"><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;">To make heart lid:<br /></span></div></span><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;">Cut heart-shaped piece of waxed paper about 4 inches larger than 8x2-inch bottomless heart-shaped cake pan. Place on cookie sheet. Lightly oil inside of heart pan with vegetable oil. Butter outside of pan. Place heart pan atop paper on cookie sheet. Press waxed paper up onto outside of buttered pan to adhere, to prevent chocolate from leaking out. Place white chocolate in bowl. Set bowl over saucepan of simmering water; stir until smooth. Remove from over water. Place bittersweet chocolate in another bowl. Set bowl over saucepan of simmering water; stir until smooth. Remove from over water.<br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;">Drop white chocolate by spoonfuls inside heart, spacing apart and allowing some to touch inner edge of pan. Drop bittersweet chocolate by spoonfuls into spaces. Move heart pan gently from side to side to distribute chocolate evenly and fill in heart completely.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_W-5N1HHR1hU/R7XwazTTb2I/AAAAAAAAA5U/XCXDjXi55cI/s1600-h/IMG_0735.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_W-5N1HHR1hU/R7XwazTTb2I/AAAAAAAAA5U/XCXDjXi55cI/s320/IMG_0735.JPG" alt="" id="BLOGGER_PHOTO_ID_5167300490715950946" border="0" /></a><br />Swirl mixtures together using tip of knife.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_W-5N1HHR1hU/R7XxtDTTb3I/AAAAAAAAA5c/r9BkCH5_caY/s1600-h/IMG_0736.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_W-5N1HHR1hU/R7XxtDTTb3I/AAAAAAAAA5c/r9BkCH5_caY/s320/IMG_0736.JPG" alt="" id="BLOGGER_PHOTO_ID_5167301903760191346" border="0" /></a><br />Holding cake pan to cookie sheet with hands, tap sheet firmly on counter to flatten chocolate. Freeze until firm, about 20 minutes.<br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;">Run small sharp knife around outside of pan to loosen chocolate. Remove pan. Refrigerate chocolate lid until ready to use. (Can be prepared 1 week ahead. Cover with plastic wrap.)<br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;"><br /></span></div><span style="font-weight: bold;"><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;">To make cake:<br /></span></div></span><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;">Preheat oven to 350°F. Butter and flour 8x2-inch bottomless heart-shaped cake pan. Cut heart-shaped piece of heavy-duty foil 4 inches larger that heart cake pan. Butter and flour foil. Place on heavy large cookie sheet or double-stacked cookie sheets. Center heart pan on foil. Wrap foil around outsides of pan, folding, pressing and crimping firmly to adhere, to batter from leaking out. Place white chocolate in bowl. Set bowl over sauce-pan of simmering water; stir until smooth. Remove from over water.<br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;">Using electric mixer, beat yolks and 1/2 cup sugar in large bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 3 minutes. Beat in framboise and vanilla, then butter. Add melted chocolate and beat until just combined.<br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;">Using electric mixer fitted with clean dry beaters, beat whites in large bowl to soft peaks. Gradually add remaining 1 tablespoon sugar and beat until just stiff.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_W-5N1HHR1hU/R7XyOjTTb4I/AAAAAAAAA5k/g3-dnzVnxKI/s1600-h/IMG_0737.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_W-5N1HHR1hU/R7XyOjTTb4I/AAAAAAAAA5k/g3-dnzVnxKI/s320/IMG_0737.JPG" alt="" id="BLOGGER_PHOTO_ID_5167302479285809026" border="0" /></a><br />Mix flour into chocolate mixture (batter will be very thick). Stir in 1/4 of whites to lighten. Gradually fold in remaining whites. Pour batter into prepared pan. Bake 45 minutes. Cover top with foil. Bake until tip of small knife inserted into center of cake comes out clean, about 20 minutes (cake will be well browned). Cool in pan on rack.<br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_W-5N1HHR1hU/R7XygDTTb5I/AAAAAAAAA5s/gOL6cQRJNmg/s1600-h/IMG_0738.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_W-5N1HHR1hU/R7XygDTTb5I/AAAAAAAAA5s/gOL6cQRJNmg/s320/IMG_0738.JPG" alt="" id="BLOGGER_PHOTO_ID_5167302779933519762" border="0" /></a><br /></span></div><span style="font-weight: bold;"><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;">To make icing:<br /></span></div></span><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;">Melt chocolate, butter and corn syrup in heavy medium saucepan over low heat, stirring until smooth. Stir in framboise. Cool icing until firm enough to spread, about 2 hours.<br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;">Run small sharp knife around cake pan sides to loosen. Cut cake into 2 layers using serrated knife. Place bottom cake layer on platter cut side up. Spread 2/3 cup icing over. Cover with top cake layer cut side down. Spread all but 1/2 cup icing over top and sides of cake.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_W-5N1HHR1hU/R7XzNDTTb6I/AAAAAAAAA50/fJQQdit2wqM/s1600-h/IMG_0741.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_W-5N1HHR1hU/R7XzNDTTb6I/AAAAAAAAA50/fJQQdit2wqM/s320/IMG_0741.JPG" alt="" id="BLOGGER_PHOTO_ID_5167303553027633058" border="0" /></a><br />Refrigerate cake until icing is set, about 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate cake and remaining icing separately. Rewarm icing over very low heat until just spreadable before continuing with recipe.)<br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;"><br /></span></div><span style="font-weight: bold;"><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;">To assemble:<br /></span></div></span><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;">Mound some hulled strawberries and raspberries on right half of heart cake. Position lid atop berries at angle, moving berries around so that left edge of lid rests on left edge of cake. Tuck half of strawberries with stems, stems facing out, between cake and lid. Spread remaining icing over sides of cake where lid is attached, smoothing with spatula to create boxlike appearance.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_W-5N1HHR1hU/R7XzkzTTb7I/AAAAAAAAA58/PDiE6wSK9eU/s1600-h/IMG_0742.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_W-5N1HHR1hU/R7XzkzTTb7I/AAAAAAAAA58/PDiE6wSK9eU/s320/IMG_0742.JPG" alt="" id="BLOGGER_PHOTO_ID_5167303961049526194" border="0" /></a><br />Reserve remaining strawberries and raspberries for garnish. Refrigerate cake until icing is set, about 1 hour. (Can be assembled 12 hours ahead.)<br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;"><br /></span></div><span style="font-weight: bold;"><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;">To make Berry Compote:<br /></span></div></span><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;">Toss two 1-pint baskets strawberries with sugar and framboise in large bowl. Chill at least 1 hour or up to 6 hours. Add raspberries and toss gently.<br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;">Arrange reserved berries on platter around cake. Serve cake, spooning compote over each piece.</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_W-5N1HHR1hU/R7Xz-zTTb8I/AAAAAAAAA6E/NrOlffQN9pc/s1600-h/IMG_0747.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_W-5N1HHR1hU/R7Xz-zTTb8I/AAAAAAAAA6E/NrOlffQN9pc/s320/IMG_0747.JPG" alt="" id="BLOGGER_PHOTO_ID_5167304407726124994" border="0" /></a><br /></div><br /><div style="text-align: center;">Ok, so I actually had a little trouble with my lid. It kind of bowed, so I would just make sure that you have a very flat surface to let it harden on, and hit the pan on the counter until it is as flat and evenly spread out as possible. I didn't use a bottom-less pan for any of this stuff, and they all turned out fine, actually, I think it made everything move a little faster as it cuts out some steps. Just grease some parchment paper before you pour the chocolate on it, and it comes out super easy!<br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">As for the cake, I don't know how people can bake it for as long as it says to, I only baked mine for 45 minutes total, and I ended up trimming the edges off, as they were a little hard and dry, but the rest of the cake was great. I even followed a suggestion and put a cookie sheet on the bottom rack to try and deflect some of the heat. I think next time, I will cover the whole bottom of the pan and top of the cake with foil so that it doesn't get so dried out, and check it at like 35 or 40 minutes.<br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">I also didn't use any liqueur, not that I am opposed to cooking or baking with it, as the alcohol will cook out, but I just didn't want to spend the money to be honest. I did add some lemon juice for the compote, as well as in the cake batter. The cake also calls for fresh berries, and lots of them. Well, it's February, and berries aren't exactly cheap this time of year. A half pint of raspberries was $4.99. Yeah right was I going to pay that. So, I ended up getting 1 pint each of fresh blackberries and strawberries, and then I used the berry medley from the frozen foods section at Costco for the compote and some of the assembly (minus the blueberries). I thought it turned out just fine, although I do think raspberries taste better with chocolate than blackberries. I also had some frozen strawberries that I used for the compote as well. So, no need to spend a fortune to make this cake! You can also cut costs by using semi-sweet chocolate chips, instead of fancy stuff. The Guittard white chocolate chips happened to be on sale when I bought them, so I lucked out there, but you don't HAVE to use really nice white chocolate either. It will still taste good!! <span class="Apple-style-span" style="font-size:small;">But it might taste even BETTER if you do splurge on the good chocolate!</span><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">One more thing... since I used a round pan, I cut off a small portion of one side of the cake and the lid, so that it would be a little more like a box hinge. Ok, happy baking!!<br /></div>Morganhttp://www.blogger.com/profile/04815700401389316035noreply@blogger.com1tag:blogger.com,1999:blog-3079075488843781562.post-41921096621240892822008-02-14T10:41:00.000-08:002008-02-15T11:54:33.197-08:00Rocky Road<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_W-5N1HHR1hU/R7Xt6jTTb0I/AAAAAAAAA5E/371dpqFRRTg/s1600-h/IMG_0745.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_W-5N1HHR1hU/R7Xt6jTTb0I/AAAAAAAAA5E/371dpqFRRTg/s320/IMG_0745.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5167297737641914178" /></a><br /><div style="text-align: center;">My hubby<span class="Apple-style-span" style="font-size:x-large;"> LOVES</span> Rocky Road, so for his <span class="Apple-style-span" style="color: rgb(255, 0, 0);">Valentine's Day</span> treat, I made him a batch. The recipe is super easy, and pretty much foolproof, unless you burn the chocolate! The one thing I would change about this recipe is to either add more chocolate (1/2 C-1 C more) or less peanuts.<br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">2 C Semi sweet chocolate chips<br /></div><div style="text-align: center;">1 14 oz can of sweetened condensed milk<br /></div><div style="text-align: center;">2 Tbs butter<br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Melt all that in a heavy saucepan over low heat<br /></div><div style="text-align: center;">when melted add:<br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">1 10.5 oz bag mini marshmallows<br /></div><div style="text-align: center;">2 C dry roasted salted peanuts<br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Mix together and spread into 9x13 pan, put in fridge to chill until set.<br /></div>Morganhttp://www.blogger.com/profile/04815700401389316035noreply@blogger.com0tag:blogger.com,1999:blog-3079075488843781562.post-86290715165495680042007-12-28T16:05:00.000-08:002007-12-30T20:16:46.992-08:00Pomegranate Beverage<div style="text-align: center;"><span style="color: rgb(153, 0, 0);font-size:180%;" >Pomegranate Beverage</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_W-5N1HHR1hU/R3htE4iYluI/AAAAAAAAAvE/5Jb9S0BQKKM/s1600-h/IMG_0469.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_W-5N1HHR1hU/R3htE4iYluI/AAAAAAAAAvE/5Jb9S0BQKKM/s320/IMG_0469.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5149986104561669858" /></a><br /><br />4 C pomegranate juice<br />1 C cranberry juice<br />1 C fresh lime juice<br />4 Tbsp fresh orange juice<br /><br /><span style="font-size:85%;"><span style="font-size:100%;">freeze pomegranate and cranberry juice in paper cups in about 1 C servings. Mix all ingredients together in a blender until mixed. Pour into glasses and garnish with orange or lime slice.</span><br /><br /><span style="font-size:85%;">I kind of just ended up throwing random portions of ingredients in, whatever looked right. It ended up tasting really good, if I do say so myself. I love frozen/slushy drinks, and it was perfect for the holidays!</span><br /></span></div>Morganhttp://www.blogger.com/profile/04815700401389316035noreply@blogger.com1tag:blogger.com,1999:blog-3079075488843781562.post-86745229454735588922007-12-28T15:53:00.000-08:002007-12-30T20:20:27.867-08:00Double Chocolate Cheesecake<div style="text-align: center;"><span style="font-size:180%;"><span style="font-weight: bold; color: rgb(102, 51, 0);">Double Chocolate Cheesecake</span><br /><br /><span style="font-size:100%;">I made <a href="http://www.epicurious.com/recipes/food/views/4484">this</a> for Christmas dessert, and it was <span style="font-size:180%;">so</span> delicious. However, it is supposed to set overnight, and I was far too lazy to start it on Christmas Eve, so it ended up not being as set as it should have been on Christmas day. But the next morning, it tasted <span style="font-size:180%;">so much better</span>! It is again from <a href="http://www.epicurious.com/recipes/food/views/4484">Epicurious</a> <span style="font-size:78%;">(my new favorite recipe sight...never lets me down!)</span></span><br /></span></div>Morganhttp://www.blogger.com/profile/04815700401389316035noreply@blogger.com2tag:blogger.com,1999:blog-3079075488843781562.post-42817156167021383522007-12-17T14:00:00.000-08:002009-12-14T21:16:30.693-08:00Peppermint BarkI have been busy in the kitchen this past week, making yummy Christmas goodies!! All of the recipes that I tried this year were new, and they all turned out so great.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_W-5N1HHR1hU/R2bd-v0hb3I/AAAAAAAAAqs/dDcIs9S1FL4/s1600-h/IMG_0407.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://4.bp.blogspot.com/_W-5N1HHR1hU/R2bd-v0hb3I/AAAAAAAAAqs/dDcIs9S1FL4/s320/IMG_0407.JPG" alt="" id="BLOGGER_PHOTO_ID_5145043694375759730" border="0" /></a>First I made some peppermint bark, using a great recipe I found at <a href="http://www.epicurious.com/recipes/food/views/5739">epicurious.com</a>. It is really quite simple, but it can be a little time consuming as there are 3 layers of chocolate, and you have to wait until each one sets before you add the next. But they are so pretty and SO tasty. The recipe yields 36 pieces, but I found that those would be very big pieces, and they are very rich, so I opted for about 60-70 smaller pieces. I used Guitard white chocolate and bakers semi-sweet for the first batch, and then both bakers white and semi-sweet for the second batch, and both were absolutely delicious. I think I do prefer the Guitard white, but that might just be because I did more taste tests on that batch! :) I also found, that you don't need to use as much peppermint extract as it calls for, a little goes a very long way. I actually ran out of extract (except for a drop or two) after my first batch, so I just kept the pan that I melted the first batch of semi-sweet in, to mix with the second batch, and then added the drop or two left in the bottle, and it was plenty pepperminty. The candies also add plenty of peppermint flavor as well. There are also lots of great tips in the review section on epicurious, which were helpful. The biggest one that I found, was that when people kept it in the fridge too long after the last layer, before you cut it, it was really hard to cut, and often times the layers would split on them. So about 25 minutes was just perfect for me.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_W-5N1HHR1hU/R2beOP0hb4I/AAAAAAAAAq0/3KmYyV701t0/s1600-h/IMG_0379.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_W-5N1HHR1hU/R2beOP0hb4I/AAAAAAAAAq0/3KmYyV701t0/s320/IMG_0379.JPG" alt="" id="BLOGGER_PHOTO_ID_5145043960663732098" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_W-5N1HHR1hU/R2bebv0hb5I/AAAAAAAAAq8/z89PnT5183Y/s1600-h/IMG_0380.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_W-5N1HHR1hU/R2bebv0hb5I/AAAAAAAAAq8/z89PnT5183Y/s320/IMG_0380.JPG" alt="" id="BLOGGER_PHOTO_ID_5145044192591966098" border="0" /></a><br /><br />I definitely plan on making this every year for my goody plates. Good luck and enjoy!<br /><br />**Updates 2009**<br />I just finished making my peppermint bark for my holiday goodies, and after 5 batches. some of which were not great, had some tips that I wanted to share with you, as well as remember for myself.<br /><br />Tip 1: do not attempt this recipe with only 2 layers. The dark chocolate layer with the cream will be too soft, it needs a backing layer. I tried 2 layers and when I tried to remove it from the foil, I left half of it behind because it was too soft to stay together on it's own. Still tasted good, but looked terrible.<br /><br />Tip 2: when adding the 3rd layer, the 2nd layer of white chocolate, make sure to re-heat the white chocolate, even if it is still spreadable. On my second batch, I decided to skip the reheating to save time (like 5 minutes) and it wasn't warm enough, so it didn't adhere to the dark chocolate layer. so when I went to cut it, the layers split because they never bonded. Despite what you may think, it is important for the layers to melt into each other a bit, so that they are bound. Of course, we don't want the dark bleeding into the white, so you have to make sure that you have enough white to cover those areas where they do melt together and mix a little. Even if you do get that happening a little, by the time you get the crushed peppermint on, and cool it and then break it, you can hardly notice those tiny little areas that didn't get completely covered. I read a tip from another blog that suggested letting the chilled layer sit out for a bit before adding the next layer, and then once you do add it, let it sit for 10 minutes or so before putting it into the fridge, just to give the layers more chance to bond together.<br /><br />Tip 3: Instead of using foil, I would use wax paper, or even a silipat screen, or whatever those things are called. You really need something that will peel from the back of the chocolate easily to reduce the amount of touching of the chocolate you need to do, and just to reduce frustrations! ;)<br /><br />Tip 4: If your finished peppermint bark is too soft, it makes it really difficult to cut. I had to keep putting my 3rd batch back into the fridge for a few minutes before cutting more because it was sticking to the knife and pulling the bark into an unshapely mess.<br /><br />Tip 5: This is just a guess, because I have never tried it, except with the 2 layered bark I made for my mom, but I think if your layers are properly melted and bonded together, if you left it in the fridge for an hour or longer, and then went to break it, if you prefer the uneven look, the layers shouldn't split. I will have to try this next time, as I do enjoy the broken look. It worked with my moms, which was melted together nicely, so I don't see why it wouldn't work with 3 layers.<br /><br />Tip 6: After having tried it both ways, I have found that it really is better to use the back side of the cookie sheet, versus the regular side... especially if you don't have an offset spatula. I had no way to smooth it out and make it nice because my mom just had a flat cake spatula, not offset. I also had the edge curl up when I did it on the regular side. When I did it on the back side, I put pam on the pan, and then laid the wax paper over that so that it wouldn't slide around, and it worked perfectly.Morganhttp://www.blogger.com/profile/04815700401389316035noreply@blogger.com2tag:blogger.com,1999:blog-3079075488843781562.post-79719408438903243322007-12-17T13:30:00.000-08:002007-12-17T14:06:32.981-08:00English Toffee<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_W-5N1HHR1hU/R2bk4v0hb-I/AAAAAAAAArk/ccelCLk6G60/s1600-h/IMG_0386.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_W-5N1HHR1hU/R2bk4v0hb-I/AAAAAAAAArk/ccelCLk6G60/s320/IMG_0386.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5145051287877939170" /></a>I also made one of our family favorites, English Toffee. If any of you have ever tried to make toffee before, you know that it is VERY easy to burn. You have to get it to just the right tempurature and color. My recipe is actually a little bit different from the one that my mom uses. When she started making toffee forever ago, she used a recipe that didn't call for Karo syrup, but said she was burning it a lot. But then she found a recipe with KS, and it didn't burn anymore. Well, the first batch I made, I used a Ghirardelli recipe that I found, and it didn't call for KS and it turned out perfect. But I wanted the toffee a little thicker, so I called my mom to see how much butter and sugar she used per batch, and she told me she added KS as well. Since she couldn't really tell me the purpose of the KS, I decided that since what I was doing was working, why change it?! I also like the idea of having one less ingredient that would add even more sugar than is already called for. So I will give you both recipes, and if one doesn't work for you, try the other one. But I have to say, toffee is so scrumptious, and it really is so fast and easy. It's perfect to make for holiday treats as it is pretty inexpensive, and it's so easy to make a ton of batches. So this will definitely be a holiday staple for me, for years to come! Really quickly, another weird thing about the 2 different recipes is that my mom only cooks her to 290 degrees, but I go to about 300-302 degrees, and it still doesn't burn. I don't know how that works, but in all the recipes I have seen, and even on the candy thermometer, it says the hard crack stage is between 302 and 305 degrees F. On my second batch, I even looked at it at about 290, and it clearly wasn't ready to come off yet. So again, maybe that's the KS thing, and again, do whatever works best for you! You may have to experiment a little to find out what that is.<br /><span style="font-weight:bold;"><br />Ghirardelli English Toffee</span> (this is the recipe I like, I just double it for one batch for thicker toffee)<br />3/4 C pecans or almonds FINELY chopped<br />1 C butter (NOT margarine)<br />1 C sugar<br />2 Tbs water<br />1 tsp vanilla<br />1/8 tsp salt<br />1/2 cup chocolate chips (i love semi-sweet) or 8oz baking chocolate<br /><br />preheat oven to 350 degrees. toast chopped nuts 6-8 minutes or until fragrant<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_W-5N1HHR1hU/R2bjkP0hb6I/AAAAAAAAArE/SaHG87ILFjM/s1600-h/IMG_0382.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_W-5N1HHR1hU/R2bjkP0hb6I/AAAAAAAAArE/SaHG87ILFjM/s320/IMG_0382.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5145049836178993058" /></a><br />line cookie sheet with foil<br />in a heavy sauce pan, cook butter until just melted, then add sugar, water and salt. Clip candy thermometer to side of pan and stir occasionally until temp reads 302 degrees F. It will be a dark golden brown. Immediately remove from heat, stir in vanilla. Pour mixture onto foil, spread out then let sit at room temp until hard, about 45 min.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_W-5N1HHR1hU/R2bj3v0hb7I/AAAAAAAAArM/OqQ7aXhrBH0/s1600-h/IMG_0383.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_W-5N1HHR1hU/R2bj3v0hb7I/AAAAAAAAArM/OqQ7aXhrBH0/s320/IMG_0383.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5145050171186442162" /></a><br />Melt chocolate according to instructions, then spread over toffee. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_W-5N1HHR1hU/R2bkNP0hb8I/AAAAAAAAArU/JW5HvKH1Rm4/s1600-h/IMG_0384.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_W-5N1HHR1hU/R2bkNP0hb8I/AAAAAAAAArU/JW5HvKH1Rm4/s320/IMG_0384.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5145050540553629634" /></a><br />Sprinkle nuts on top, then let set at room temp for about 1 hour until chocolate is set. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_W-5N1HHR1hU/R2bkh_0hb9I/AAAAAAAAArc/0DjvJPjnSSU/s1600-h/IMG_0385.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_W-5N1HHR1hU/R2bkh_0hb9I/AAAAAAAAArc/0DjvJPjnSSU/s320/IMG_0385.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5145050897035915218" /></a><br />Break into pieces. Store covered at room temp for up to one month. (I like to store it in the fridge)<br /><br />*These pictures were taken during my first batch, so you can see that it is spread thin. My second batch was able to be spread over more of the pan and was thicker.<br />* Another tip, be sure to watch the temp very closely, especially when it is nearing the desired temp, as it goes very fast near the end. On my second batch, I actually added the vanilla around 290 degrees, and the temp didn't rise as fast, I don't know if the vanilla had anything to do with it, but my second batch was better, I think. I am making a third batch today, so we will see how that one turns out. <br /><br /><span style="font-weight:bold;">Mom's English Toffee Recipe</span><br />1 lb real butter<br />2 C sugar<br />3/8 water<br />2 Tbs light corn/karo syrup<br />1 tsp vanilla<br />about 3/4 C crushed almonds<br />3/4 C choco chips (semi-sweet)<br /><br />Follow instructions above. Add KS when add sugar and water. My mom cooks hers to about 290 degrees.<br /><br />On either of these recipes, you can also add nuts to the toffee before it hardens, as well as on top of the chocolate.Morganhttp://www.blogger.com/profile/04815700401389316035noreply@blogger.com0tag:blogger.com,1999:blog-3079075488843781562.post-7919724479852067682007-12-17T13:00:00.000-08:002007-12-17T15:05:16.151-08:00Sour Cream Sugar Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_W-5N1HHR1hU/R2cAUP0hcDI/AAAAAAAAAsM/UUsDGFz0hwQ/s1600-h/IMG_0402.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_W-5N1HHR1hU/R2cAUP0hcDI/AAAAAAAAAsM/UUsDGFz0hwQ/s320/IMG_0402.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5145081447138291762" /></a>These are the best sugar cookies that I have ever had. They are nice and thick and always soft and chewy, and delicious!<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-weight:bold;">Sour Cream Sugar Cookies</span><br /><br />Dry<br />3 cups flour<br />1 cup sugar<br />1 tea salt<br />1 tea baking soda<br /><br />Wet<br />1 cup butter<br />1 cup sour cream<br />1 egg<br />1 tea vanilla<br /><br />Mix and refrigerate overnight<br /><br />375 degrees F 8-10 min.<br /><br />frosting<br />1/2 cup butter<br />a little milk<br />3-4 oz creme cheese<br />1/4 tea of vanilla<br />3 cups powedered sugar<br />pinch of salt<br /><br />Roll 1/4 thick lots of flour use ungreased sheetMorganhttp://www.blogger.com/profile/04815700401389316035noreply@blogger.com1tag:blogger.com,1999:blog-3079075488843781562.post-28191523730972229812007-12-17T12:30:00.000-08:002007-12-18T06:54:52.598-08:00Frozen Hot Chocolate<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_W-5N1HHR1hU/R2b1Uv0hb_I/AAAAAAAAArs/M8_y_YPSM7w/s1600-h/IMG_0324.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_W-5N1HHR1hU/R2b1Uv0hb_I/AAAAAAAAArs/M8_y_YPSM7w/s320/IMG_0324.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5145069361100320754" /></a>This is such a fantastic treat! I love LOVE lOvE it!! It is one of the recipes that Serendipity in NYC is famous for (you know the restaurant in the movie Serendipity with John Cusack?)! It is especially great around the holidays as a small, festive dessert.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br />6 1/2 oz pieces of chocolates<br />2 tsp store bought hot chocolate mix (it's fun to try the creative flavors like chocolate cinnamon or caramel de leche, or dark chocolate!)<br />1 1/2 Tbs sugar<br />1 1/2 C milk<br />3 C ice<br />whipped cream<br />chocolate shavings<br /><br />chop chocolate into small pieces. Place in a double boiler over simmering water. Stir occasionally until melted. Add hot chocolate mix and sugar and stir until melted completely (this part takes a little while). Remove from heat and slowly add 1/2 C milk until smooth. Cool at room temp. In a blender, place remaining cup of milk, room temp chocolate mixture and ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into giant goblet (holiday ones to make more festive) and top with whipped cream and chocolate shavings.Morganhttp://www.blogger.com/profile/04815700401389316035noreply@blogger.com0tag:blogger.com,1999:blog-3079075488843781562.post-61363132871585989352007-11-04T19:08:00.000-08:002007-11-04T19:27:45.784-08:00Pumpkin CheesecakeI made this pumpkin cheesecake recipe a couple of weeks ago, and it was divine. It was actually really easy for a cheesecake, even though it looks long and involved. So you should definitely try it!<br /><br /><br /><span style="font-weight:bold;">Pumpkin Cheesecake Recipe</span><br />This makes 1 springform pan or 2 nine-inch deep dish pies <br /><br /><span style="font-weight:bold;">Ingredients and Equipment</span> <br /> 3 cups of fresh cooked pumpkin OR one can of commercial canned pumpkin (about 12 <br />ounces total) <br /> 2 package (8 ounces) cream cheese, room temperature <br /> 2 cup sugar (or 2 cups Splenda; or 1 cup of each)<br /> A graham cracker pie crust in a springform cheesecake pan or in two 9-inch deep-dish pie plates, unbaked (make your own crust, easy and much better than store bought)<br /> dash salt <br /> 2 teaspoon ground cinnamon* <br /> 1/2 teaspoon ground ginger* <br /> 1/2 teaspoon ground nutmeg* (or substitute 3 teaspoons of pumpkin pie spice for these spices)<br /> 1 teaspoon vanilla extract <br /> 8 eggs or Egg Beaters <br /> 2 cups evaporated milk (I use fat-free)<br /> <br /><span style="font-weight:bold;"><br />Directions</span><br />1. Preheat oven to 350 F (175 C). <br />2. Make a graham cracker crust in one springform <br />cheesecake pan OR in two 9 inch deep pie dishes or use a purchased deep <br />dish graham cracker crust) <br /><br /><span style="font-weight:bold;">Graham Cracker Crust:</span><br />1.5 cups of crushed Graham Crackers (one sleeve)<br />1/2 cup melted butter or margarine<br />1/8 cup water<br /><br /><span style="font-weight:bold;">Recipe and Directions</span><br /><span style="font-weight:bold;">Step 1</span> - Crush the Graham Crackers.<br />Put them in a plastic bag and roll over it with a rolling pin, or the bottom of a large heavy jar. Crush away until they are just crumbs!.<br /><span style="font-weight:bold;">Step 2</span> - Melt the butter<br /><span style="font-weight:bold;">Step 3</span> - Add the melted butter and water<br />Mix the crumbs, butter and water. Stir it up! <br /><span style="font-weight:bold;">Step 4</span> - Press the mixture into the pie plate<br /><br />Try to make it about 1/8 inch (1/3 cm) evenly all around. The crumbs should stick pretty well, without being wet. If they won't stick where you press them, just add another tablespoon of water to the mix.<br /><br /><br /><span style="font-weight:bold;">Cream Cheese Layer:</span> <br />3. In a mixing bowl, combine the 2 packages of cream cheese, 1 cup of sugar, and 1 teaspoon of vanilla extract - mix well! (I used the fat free cream <br />cheese and it tasted GREAT, even my massive, junk-food junkie friends raved about it) <br />4. Beat in 4 eggs; (either beat them separately, or directly with the other ingredients). Again, I used Egg Beaters and they worked great and tasted great! <br />5. Pour the mixture in the pie crust.<br /><br /><span style="font-weight:bold;">Pumpkin Layer:</span> <br />6. In a large bowl, mix the pumpkin, 1 cup of sugar, a <br />dash of salt, 1 teaspoon ground cinnamon, 1/4 <br />teaspoon ground ginger and 1/2teaspoon ground <br />nutmeg (or, instead of these spices, separately; just <br />3 teaspoons of pumpkin pie spice). <br />7. Lightly beat 4 eggs(or use egg substitutes, like Egg Beaters or <br />Better ’N Eggs) and blend them in. <br />8. Mix in the 2 cups of evaporated milk. <br />9. Pour the pumpkin mixture over the cream cheese <br />layer that is already in the pie crust. Don’t stir it in, <br />nor worry about floating it on top. Just gently pour it <br />in. As it cooks, it will settle out just right! <br />10. Bake the pumpkin pie in <br />the oven at 350° for about <br />70 minutes; possibly another 10 minutes(until <br />it has firmed up). The cream cheese layer will <br />bubble up to the surface some; that's fine; it <br />gives it the characteristic appearance. <br />11.Cool the pumpkin pie and refrigerate it! It won't <br />really firm upunless you refrigerate it (it IS a <br />cheesecake!). It will take a while–overnight is best, <br />but at least a few hours. <br />It's great with a little whipped cream, I also used carmel sauce which was delish!Morganhttp://www.blogger.com/profile/04815700401389316035noreply@blogger.com3tag:blogger.com,1999:blog-3079075488843781562.post-52887866430047911432007-10-15T08:00:00.000-07:002007-10-15T09:05:38.529-07:00Pumpkin BrowniesLast night we had little get together with my sisters as Ben and Whitney are leaving this week to move to CA...sad!! Well, it was Sunday, and I didn't realize until later that we didn't have any cake or brownie mixes and only had one stick of butter, so most of my usual desserts were out. So I decided to use the pumpkin left over in the fridge and try some <span style="font-weight:bold;">Pumpkin Brownies</span>. They turned out so yummy. The only annoying thing is that I wasn't sure what kind of pan I was supposed to use, until I baked it for the suggested 20 minutes, and the middle was still liquid. I guess I was supposed to use a cookie sheet. I think they would have been even better if I would have. Here is the recipe, a definate Holiday must!<br /><br /><span style="font-weight:bold;">Pumpkin Brownies</span><br />1 C cooking oil 1/2 tsp cloves<br />2 C sugar 1 tsp nutmeg<br />4 eggs 1 tsp salt<br />2 C canned pumpkin 1 tsp baking soda<br />2 C flour 2 tsp baking powder<br />2 tsp cinnamon<br /><br />Beat oil, sugar and eggs until creamy. Add pumpkin and sifted dry ingredients. Mix well and pour into greased jellyroll pan (cookie sheet). Bake at 350 for 20-25 minutes.<br /><br /><span style="font-weight:bold;">Icing</span><br />6 oz cream cheese 2 tsp vanilla<br />1/2 C butter 1/2 tsp salt<br />2 tsp milk 3 C powdered sugar<br /><br />Beat cream cheese and butter until creamy, add milk, vanilla, and salt. Gradually beat in powdered sugar. Spread on cooled bars. Can be kept in the refrigerator.Morganhttp://www.blogger.com/profile/04815700401389316035noreply@blogger.com2tag:blogger.com,1999:blog-3079075488843781562.post-59712018790546435482007-10-07T13:54:00.000-07:002007-10-07T14:50:23.491-07:00And we're back!Ok, so as you can see, I have been horrible at updating this blog. Right after I finished putting it together, I got pregnant, and the thought of cake and buttercream frosting made me want to barf. So I decided that I was going to have to put my cake decorating classes on hold. I still get a little nauseated when I think about a certain cake that I made and buttercream frosting, but now that I am back to loving all other sweets again, I thought I should start this blog back up with fun holiday treats. Obviously, not everything will be chocolate, but I LOVE making treats for fall and winter holidays, and there are a bunch of new recipes that I want to try. <br /><br />So since I haven't tried any yet, I will start with my pumpkin bread recipe. This recipe is super easy, but super delicious, and always turns out nice and moist.<br /><span style="font-weight:bold;"><br />Pumpkin Bread</span><br /><br />3 C flour<br />2 1/2 tsp baking soda<br />2 tsp salt<br />2 tsp cinnamon<br />1 tsp nutmeg<br />2 C pumpkin<br />2 C sugar<br />1 C buttermilk*<br />2 eggs<br />4 Tbsp soft butter<br />2 C chopped nuts (opt)<br />1 12 oz pkg chocolate chips (opt)<br /><br />Combine all ingredients in mixing bowl. Beat until well blended. Spread into 2 well greased and floured loaf pans. Bake at 350 for 1 hour. Cool 10 minutes before removing from pans. (this is why I love this recipe, just throw everything in and mix!!) You should be able to get 4-6 mini loaves with the same amount of batter. I usually still bake it for an hour, just check every now and then to make sure it's not getting too dry.<br /><br />*As a substitute for buttermilk, place 1 Tbsp vinegar in 1 C full of milk<br /><br />If you feel fancying up your bread a little bit, try this <span style="font-weight:bold;">Spice Glaze</span> recipe!<br /><br />1/3 C butter, melted<br />2 C powdered sugar<br />1 tsp vanilla<br />2-4 Tbsp hot water<br />Ground cinnamon and cloves to taste<br /><br />Beat all ingredients until well blended. Add hot water as needed to make desired consistency. Pour over pumpkin bread when bread is still warm.<br /><br />Stay tuned for <span style="font-weight:bold;">Pumpkin Nutmeg Dinner Rolls</span> and <span style="font-weight:bold;">Pumpkin Cheesecake</span>!Morganhttp://www.blogger.com/profile/04815700401389316035noreply@blogger.com0tag:blogger.com,1999:blog-3079075488843781562.post-3812674001236075672007-08-07T19:49:00.000-07:002007-10-07T14:46:34.759-07:00A weekend of cakesThis past weekend has been one full of baking and experimenting, failing, and decorating. Asher's birthday was Monday the 6th and I wanted to make an amazing cake for his 1st birthday. Well, that didn't happen due to some technical difficulties, but that's ok. That's what the learning process is all about, right?! I had this really cute, brightly colored, 2-tiered cake planned that I was going to cover with chocolate plastic. Well, this is my first time using that, so I knew it was going to be risky. Well, I made it fine and got it nicely rolled out, but couldn't figure out how to get it off the counter-top without it ripping. I talked to my wonderful sister-in-law Kacey about it, and she recommended using either wax paper, or one of those pastry mats...duh. So I think I will have to invest in one of those mats, hopefully that will help to remedy the problem. So anyway, I just ended up splitting the two tiers up into 2 birthday cakes (one for Kacey and the other for Asher) and frosted Kacey's with Buttercream and Asher's with the most delicious chocolate frosting ever. Here are the pictures of the cakes. Kacey's decor is really random, I was so bugged about my disaster, I didn't take much time to make it cute.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_W-5N1HHR1hU/RwlQ_eLQLEI/AAAAAAAAAeI/iGfJynP86Hs/s1600-h/IMG_3473.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_W-5N1HHR1hU/RwlQ_eLQLEI/AAAAAAAAAeI/iGfJynP86Hs/s200/IMG_3473.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5118711502845520962" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_W-5N1HHR1hU/RwlRHuLQLFI/AAAAAAAAAeQ/84EBDMnhV8c/s1600-h/IMG_3514.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_W-5N1HHR1hU/RwlRHuLQLFI/AAAAAAAAAeQ/84EBDMnhV8c/s200/IMG_3514.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5118711644579441746" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br />Now I also tried a new Buttercake recipe from Baking 911. It actually ended up being a little too rich for my taste (but maybe I was just "sweeted out" from tasting the batter and frostings) but every one else seemed to like it. Nate and Whit also said that they thought it was kind of dry, now I don't know if that is my doing, or just how the recipe turns out, but it is a denser cake, and so I don't know if that has anything to do with it. Anyway...I recommend trying it for sure. The recipe calls for exactness in measurements and beating times, so if you are not into that, then maybe it's not for you. But it's gotten amazing reviews, so it might be worth a try. The other great thing about this recipe, is that you don't have to level the cake when it comes out of the oven, it was perfectly flat, crazy huh?!<br /><br />I got a lot of compliments on the buttercream frosting that I used. It was much creamier than normal, and the best part is that it doesn't crust, which makes it harder to smooth out and decorate, but makes for a much tastier and creamier frosting. I definately recommend this recipe, which I actually can't find at the moment. But I will find it and post it along with a recipe that crusts, so it will be better for decorating. <br /><br />The center for Kacey's cake was a white chocolate raspberry mousse filling, which is divine. It's not hard, although it is a little involved, but sooo worth it. Follow <a href="http://nateolsonfamily.blogspot.com/2007/04/easter-sunday.html">this</a> link, it is the same mousse I used for the White Chocolate Strawberry Mousse Cake, just use raspberries instead of strawberries.<br /><br />Ok, now the recipe for the best <span style="font-weight:bold;">chocolate frosting/glaze</span> ever. This is so simple, and a Busath family favorite.<br /><br />1/2 cup butter<br />1 cup chocolate chips (preferably semi-sweet)<br />1 tsp vanilla<br />1/4 tsp salt<br />2 1/4 cup powdered sugar<br />4-5 TBS milk<br /><br />Melt the butter and choco chips. Add vanilla and salt. Add one cup PS then about 2 or 3 TBS milk, mix until smooth. Then add the next q 1/4 C PS and the rest of the milk and stir until smooth. Frost immediately.<br /><span style="font-weight:bold;"><br />Ultimate Butter Cake Recipe</span><br /><br />INGREDIENTS:<br />4 cups (17.64 ounces - 500.09 grams) unbleached all purpose flour -- spoon into measuring cup and level to top<br />3 teaspoons baking powder<br />1 teaspoon salt<br /><br />1 1/2 cups whole or 2% milk (use cold; does not have to be at room temperature)<br />1 tablespoon vanilla extract; optional 1/2 teaspoon almond extract or 1 teaspoon orange or lemon extract or 1 tablespoon grated orange or 1 to 2 teaspoons lemon peel or 1/4 teaspoon citrus oil<br /><br />2 cups (4 sticks) unsalted butter (use cold; does not have to be at room temperature )<br />2 cups sugar -- or superfine sugar<br />3 large eggs -- (use cold; does not have to be at room temperature )<br /><br />NOTE: Cake is mixed using a 325 watt KitchenAid Mixer. If you are using a more powerful one, adjust the mixing times downward or use the descriptions rather than mixing times with the instructions, otherwise the baked cake will fall apart and/or crumble or dome in the middle from overmixing.<br /><br />INSTRUCTIONS:<br />1. Position the oven shelf in the middle of the oven. Preheat the oven to 350 degrees F and grease two 9-inch, preferably light colored, heavy NOT nonstick pans. (If you use dark, nonstick baking pans or ovenproof, Pyrex glass pans, be sure to reduce the oven heat by 25 degrees F).<br /><br />2. In a medium bowl, whisk together the flour, baking powder, and salt; set aside. Add the vanilla to the milk and set aside.<br /><br />3. Beat the butter in the bowl of a stand mixer, fitted with a paddle attachment, on low until softened. (If the butter is cold, it will warm quickly from the beaters - taking about 60 seconds). Add the sugar in a steady stream at the side of the bowl. Increase speed to medium and beat for 2 minutes until light yellow and fluffy. Stop the mixer and scrape the side and bottom of the bowl with a large rubber spatula.<br /><br />4. With the mixer on low, add the eggs one at a time and beat for 20 seconds after each addition. After the eggs have been added, increase the mixer speed to medium and beat the mixture for 2 minutes. (If the eggs are cold, the batter will curdle slightly. It's ok. It will come together as the batter warms from the beaters. ) Set the kitchen timer to help you keep track of the time. The mixture will become fluffy and aerated.<br /><br />5. With the mixer on low, add the flour mixture in 3 equal portions, alternating with the milk in 2 equal portions, beginning and ending with the flour. (If the milk is cold, the batter will curdle slightly. It's ok. It will come together when you add the flour.)<br /><br />Add the flour and liquid ingredients in increments quickly; do not wait in between additions too long as you don't want to overmix the batter.<br /><br />After completing the last addition of flour, stop the mixer, and scrape the side and bottom of the bowl with a large rubber spatula. Then, let the mixer run for 30 seconds on LOW. The batter will be very thick. STOP the mixer. Do NOT overmix.<br /><br />6. Remove the mixing bowl from the mixer. With a large rubber spatula, give the batter ONE or TWO quick folds to incorporate any stray flour or milk left at the sides and bottom of the bowl. Then, STOP!<br /><br />7. Divide the batter in the prepared baking pans (should fill 1/2 full) and lightly smooth the tops. Bake for 40 to 45 minutes or until the top feels firm and gives slightly when touched and will shrink slightly from the side of the pan. The cake will be slightly browned. If you insert a toothpick in the middle and remove, there should be a few moist crumbs attached, but not batter. The cakes will have a slight dome and small cracks on top right when it comes from the oven, but as the cakes cool, they will flatten on top and the tiny cracks will disappear.<br /><br />NOTE: The cake can be baked in a 9 x 13 x 2-inch, greased cake pan, taking 45 - 55 minutes to bake. Cupcakes take 20 - 30 minutes to bake.<br /><br />8. Remove cakes to cool on wire racks for 10 to 15 minutes. Loosen the sides with a small metal spatula or sharp knife, taking care not to scratch the cake pan. Invert onto cake rack and place upright to cool completely. Be careful, the cakes are delicate when warm.Morganhttp://www.blogger.com/profile/04815700401389316035noreply@blogger.com0tag:blogger.com,1999:blog-3079075488843781562.post-47141819920226019592007-06-27T14:33:00.000-07:002007-06-28T13:59:26.323-07:00My cakes so far...<a href="http://2.bp.blogspot.com/_W-5N1HHR1hU/RoLboYMgXbI/AAAAAAAAAWY/R8pHGPtiI3Q/s1600-h/IMG_3275.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_W-5N1HHR1hU/RoLboYMgXbI/AAAAAAAAAWY/R8pHGPtiI3Q/s200/IMG_3275.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5080864816363494834" /></a>Last week I made a cake just for fun, to practice some flowers and make a cake that looked really cute in the book. It didn't look as cute as I wanted, but I learned that it is so important to make the frosting the right consistency for certain flowers. I also learned that there is a definate technique for everything, and practice makes perfect. <a href="http://1.bp.blogspot.com/_W-5N1HHR1hU/RoLbxIMgXcI/AAAAAAAAAWg/kmqfF1_-vVQ/s1600-h/IMG_3274.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_W-5N1HHR1hU/RoLbxIMgXcI/AAAAAAAAAWg/kmqfF1_-vVQ/s200/IMG_3274.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5080864966687350210" /></a>Here are some pictures of the cake I made for fun, as well as the cake I made for class to practice on. I was in such a hurry to bake the cake and get it frosted, so it doesn't look that great. The design is also really random as I was just practicing all the things we learned in class that day, and i didn't get to finish it, oh well. I do really like the frosting color though, I will definately have to use that again. It would be really cute for a baby shower cake. <br /><a href="http://3.bp.blogspot.com/_W-5N1HHR1hU/RoLb6oMgXdI/AAAAAAAAAWo/uzhnP0Hac-k/s1600-h/IMG_3311.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_W-5N1HHR1hU/RoLb6oMgXdI/AAAAAAAAAWo/uzhnP0Hac-k/s200/IMG_3311.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5080865129896107474" /></a><a href="http://3.bp.blogspot.com/_W-5N1HHR1hU/RoLcCoMgXeI/AAAAAAAAAWw/7w9bQGmvuyI/s1600-h/IMG_3313.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_W-5N1HHR1hU/RoLcCoMgXeI/AAAAAAAAAWw/7w9bQGmvuyI/s200/IMG_3313.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5080865267335060962" /></a>Morganhttp://www.blogger.com/profile/04815700401389316035noreply@blogger.com8tag:blogger.com,1999:blog-3079075488843781562.post-54331025666146004212007-06-27T08:07:00.000-07:002007-06-28T14:00:01.452-07:00And the journey begins...So I love to bake. One of the things that I am most concerned about while baking, is making the finished product not only taste amazing, but look amazing. I am all about presentation! Two weeks ago I started taking a cake decorating class at Robert's Arts and Crafts. I love it, and am so excited to get really good at making beautiful creations. I am hoping that one day, I will be brave enough to try my hand at making wedding cakes.<br /><br />So far in the class, we have learned all about buttercream frosting and how to use it, make different consistencies, etc, etc. We also learned all about pastry bags and how to use them, what you use the different tips for, and all that good stuff. Last week we actually made a cake to bring to class to practice on. It is all definately harder than it looks, but it is a lot of fun. The big thing in course one, is learning how to make buttercream roses, which I have started, and it is hard. But she promises that we will be pros at it by the time we are done with this course, so I will be holding her to that! <br /><br />I plan on doing a lot of practicing at home, as I am hoping that The Chocolate Kitchen will one day be my home business of cake making and decorating, so I want to be good and feel confident in everything that I do. This blog is going to be a journal of sorts, as I embark on this journey of cake decorating. I am going to post my progress (with lots of pictures) and share ideas, recipes, projects and baking and decorating tips as I come across them. I hope this blog helps bring your taste buds alive, and inspires you to make beautiful creations of your own. Please enjoy, and let me know if there is ever anything that you would like to see posted!Morganhttp://www.blogger.com/profile/04815700401389316035noreply@blogger.com0