My Top 10 of 2011!

Wow! Where did 2011 go?  Seems as I get older the years just fly by.  This year  I did a lot of baking, most were good, some were amazing and a few were total flops!  There were some  new recipes and others were tried and true favourites.  The Daring Bakers took me way out of my comfort zone as I was truly dared with some amazing recipes.  As for the “flops” I posted them too, not everything can turn out well.  I thought I would end the year with a “top 10″ list of my favourite recipes of the year.

 10. Perogi Day

Perogi Day was a day I will never forget! Mom, Etta, Jen and myself were at it for almost 12 hours.  We made 9 different flavours, used 25 pounds of potatoes, 7 tubs of sour cream, almost 2 bags of flour and a lot of bacon, cheese and onions.  We ended up with, get ready for it……471 perogies!!!!!!!!!!!!!!! They were delicious, not sure I will be able to go back to the frozen ones from the store.  It was a great day and the results were amazing! We all agreed that we would definitely do it again, just not anytime soon…

9.  Apple Sauce Muffins

These Apple Sauce Muffins were something I stumbled across when visiting Gramma one afternoon.  They were hot and fresh and delicious!  You can’t really taste the apple sauce, they are a little bit sweet and have an amazing texture.  I think I have made them at least 6 times since then.  A wonderful recipe with simple ingredients, Thanks Gramma!

8.  Baklava

This one was special for me.  I was asked to be the host of the June Daring Bakers Challenge!  Being host meant that I was able to pick any recipe and have all the members make their variations. I had always said, way back when I joined, that if I ever got the chance to host I was going to pick Baklava.  It was amazing to see the different variety of baklava that were made.  I was a little daring (mean) and had everyone make their own phyllo dough.  Some people enjoyed the process, a lot did not, but all in all it was a wonderful experience.  It was a true honour to be picked to be the June 2011 host.  My baklava was delicious.  I will definitely be making it again but, like many other members, I will probably use pre-made phyllo!

7.  Puppy Chow

Puppy Chow was new for me, I had never even heard of it.  Jen had come over to do some Christmas baking and she brought all the ingredients for Puppy Chow…hmmm.  I was pleasantly surprised!  Unlike the name this is a wonderful treat!!!  Very simple, cereal, chocolate, butter, peanut butter and icing sugar.  It is very addicting!  It was a great gift to give away in little Christmas sacks.  Thanks Jen for a great recipe that I will be using for many years to come.  I may have to come up with a more appealing name….

6. Cupcakes, Cupcakes and more Cupcakes!

This was a scary one! Making 130 cupcakes for Kris and Selena’s Wedding!  I had never done anything like this before.  I mean I had made cupcakes but never 130 in one day!  I was a nervous wreck, as I think the wedding cakes is a huge deal.  Sadly it’s the food aspects that people remember more at a wedding then the actual ceremony.  I thought if they don’t turn out I’d have people thinking “god, their cake was horrible”.  Thank goodness everything went smoothly and the cupcakes were a hit!  So much so that there was not near enough If there is a next time, I will know people will eat more than one! Thanks Kris and Selena!

5. Bachlorette Cake

When Coralee asked me to make Chrissy’s Bachlorette Party cake I was thrilled!  I had just recently taken the Wilton Fondant course and figured this would be the perfect opportunity to give my new skills a try.  For my first try at creating a formed fondant covered cake, I think it turned out pretty good.  I hope to make more in the future.  Unfortunately I fell ill that night and was unable to make the party, so I didn’t get to try it.  Hope it was good!

4. Wedding CakeS!

No, I did not make a typo in the title I meant for the ‘S’ to be big!  This was by far my biggest baking event ever, let alone in 2011.  I was asked to make the cakes for Jen and Martin’s Wedding.  At first I was terrified and think I even tried to talk her out of it, as I mentioned above, the wedding cake is a huge deal!  When I calmed down I was truly honoured and accepted the challenge.  Jen had a wonderful idea of having a cake on each table.  The cake would then be “the wedding cake”, centre piece and dessert.  It really was a good idea.  It was a ton of work but I enjoyed every minute of it and would do it again in a heart beat!  Thanks Jen!!

3. Povitica

This recipe was from the October Daring Bakers Challenge hosted by Jenni of The Gingered Whisk.  She introduced me to something I had never heard of.  Povitica?? I could barely say it let alone make it.  As it was a bread recipe I was very hesitant in even trying it, bread and I do not get along well.  I was pleasantly surprised, it was an amazing dough and so versatile.  I was able to make both savory and sweet loaves out of the recipe.  They were delicious!! This one rang in on my top 3!  I will be making this a lot more in years to come.  Thank you Jenni!!

2. Whoopie Pies!

I was a little late jumping on the Whoopie Pie ban wagon.  Not sure what rock I had been living under but I just heard about these in July.  Apparently they were quite the craze a while ago.  There is even a “Whoopie Pie War” with two States as they both say they are the founder of the Whoopie Pie.  Well, I don’t care who came up with the idea, I’m just glad they did!!  These are little pieces of heaven!  Surprisingly they are not sweet, they have a lovely light texture and a wonderful marshmallow filling.  I have only made the “Classic Whoopie” but I have a book and plan on making many different kinds.  What a wonderful find!

Drum roooooooooooooooooooollllllllllllllllllll…………………….

1. Salted Caramel Shortbread Bars

Without question this was my favourite recipe of the year!  I mean look at at…it’s not only the best tasting dessert bar ever, it’s also a thing of beauty!  This recipe was not even intended for me, haha.  When Jen came over to do some Christmas baking, it was for her to take to her baking exchange.  I had one bite and almost had to sit down.  It is one of those treats that after your first bite you have to stop before you start chewing and your eyes grow twice their normal size as you cant believe this piece of magic in your mouth.  It then turns into an eyes closed slow chew as you take in all the textures and tastes, and then it hits you…the salt!  Your taste buds jump into high gear.  It is like no other dessert experience I have ever had.  Don’t believe me, Try them!!!  Thank you Jen for my FAVOURITE treat of the year!  This recipe will remain at the front of my recipe book to be made time and time again!

I would like to thank my many followers for stopping by throughout the year to see whats up in my kitchen. When I first started this whole blogging thing, I really didn’t think anyone other then family would read.  I was shocked and so happy to see when I had over 20,000 hits!

Thanks again and Happy New Year!  Please come back to see what’s baking in 2012

Applesauce Muffins

 

Mom and I were at Gramma and Poppa’s the other day and she was just in the midst of making some homemade muffins!  This was right up my ally, I offered to help and was turned down flat, several times.  I now realize where I got my ‘not so organized, disaster stricken, kitchen looking like a hurricane went threw’ baking style from   There was stuff everywhere, just like when I bake.  But I gotta say, it is much more fun baking when you are not worrying about the mess you make and cleaning it up after then trying to be neat and tidy and not spill a drop.  Sorta like never trust a skinny chef, never trust a tidy baker! lol Anyways…..

I don’t know if it is just me, but it seems that everything Gramma makes is just fabulous!  Not sure if it just because it is someone else making it (always tastes better when someone else makes it) or if it is because it has that Gramma love in it (which would be all the good stuff, butter, lard, no imitation crap!)  Either way everything at Gramma’s is always tasty and very hard, if not impossible to turn down!

So, back to the muffins.  I was over visiting on my lunch and time was tight, I didn’t think there would be time for me to try them.  As luck would have it, they came out of th oven 5 minutes before I had to go.  Man, was I glad, they were delicious! I took an extra one home, but it wasn’t eaten by 8 pm, so I ate it too!  The next day I had to make them, I had all the ingredients in the house, so why not!

1/2 cup butter

3/4 cup Brown Sugar (loosely packed)

1 egg

1 cup Flour

1/2 tsp Cinnamon (we used almost 1 tsp)

1 tsp baking powder

1/4 tsp baking soda

3/4 cup apple sauce (we used closer to a cup)

1/2 cup raisins

1 cup rolled oats

1/2 cup chopped nuts (walnuts)

Directions – Pre-heat oven 350 F

1. Cream butter and brown sugar

2. Beat in the egg

3. Sift all dry ingredients

4. alternately add dry ingredients and applesauce, string after each addition

5. Stir in raisins, nuts, and oats

6. Fill muffin cups 3/4 full, makes 12 muffins

7. Bake approx 25-30 minutes or until toothpick comes out clean

8.  Cool on rack

They were delicious!  Again, not as good as Gramma’s, but they’ll do.  So moist and flavourful. This will definitely be my new ‘go to’ muffin.

Thanks Gramma

Lemon Poppy Seed Cake

Earlier this week my Aunt asked if I would make her a Lemon Poppy Seed Cake, of course I answered YES! Me turn down a chance to bake? are you kidding?  I was kind of excited because I have been wanted to make something for a while, but didn’t want to have it around for me to eat.  It was also a challenge because I had never made a lemon poppy-seed cake before.  I immediately start searching for recipes as soon as I came home.  There were so many different recipes, I was quite surprised that a lot of them started with a box mix!  Well, that wasn’t going to happen!!

I decided to use one from  sprinklesofparsley.com (by the way, the Lemon Poppy Seed Cake wasn’t the only good things there. Some very nice recipes I will be trying in the future).  This recipe intrigued me because of the directions.  Most cakes there is a specific order on how to do things, when to add, how long to mix, etc etc.  Not this one, Check it out.

I just love lemons, I can eat them just as is, I love the sour pucker they give you.  It doesn’t matter if its dessert, a meal or a beverage, haven’t found a lemon dish I didn’t like.  Bare with me, I went a little crazy on the lemon photos.

Ingredients

3 cups all-purpose flour

2 cups sugar

1/4 cup poppy seeds

1 cup butter, softened

1 cup buttermilk (or 1 cup milk, 1 1/2 tablespoons lemon juice)

4 eggs

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

4 teaspoons grated lemon peel

1/2 teaspoon vanilla extract

 

Directions

1. Combine all of your ingredients into the bowl of an electric mixer. (can you believe that?)

2. Mix on low, scraping the sides occasionally. Until your wet and dry ingredients are just combined, about 30 seconds.

3. Then increase your speed to high and mix for 2 minutes until your batter is thick and smooth.

4. Butter and flour your bundt cake

5. Bake at 325 degrees for 60-65 minutes or until a toothpick inserted comes out clean.

6. Once baked, let your cake cool for 10 minutes. Flip it over onto a cake stand and allow it to cool completely.

 

Lemon Glaze

Meanwhile, to prepare your icing combine 1 cup of powdered sugar and 1 1/2 tablespoons lemon juice. Stir until smooth. Once your cake is cooled, drizzle with your icing. Serve and enjoy!

Looks pretty good, not sure though.  Delivered it and waiting to hear a verdict

Boston Cream Pie

After watching Bobby Flay’s Boston Cream Pie through down Mike decided that was the cake he wanted for his birthday.  Stupid me, I thought Boston Cream Pie was a pie. Nope!  it’s a cake.   Two layers of sponge cake are filled with thick vanilla custard and topped with a chocolate glaze. We were rather impressed with the presentation that Eunice, from the Through down, had with her Cake so I thought I would make it. It was a disaster from the word go!

First off I burnt the first round of cream and had to do it all over again. Then the cake we picked ended up being dry and tough. Then total disaster it fell apart before our eyes…..

Pastry Cream:

1/4 cup (50 grams) granulated white sugar

3 large egg yolks

1/8 cup (20 grams) all-purpose flour

Scant 3 tablespoons (20 grams) cornstarch

1 1/4 cups (300 ml) milk

1 teaspoon vanilla

Directions

1. In a medium-sized heatproof bowl, mix the sugar and egg yolks.

2. In another bowl, sift or whisk the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste.

3. Meanwhile in a small saucepan, bring the milk just to a boil over medium heat.

4. Pour the milk slowly into the egg mixture, whisking constantly to prevent curdling. (Strain if necessary.)

Forgot to take pictures of the next few steps

5. Then place the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, continue to whisk constantly for another minute or so until it becomes thick.

6. Remove from heat and whisk in the vanilla extract.

7. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Let the cream cool in the refrigerator for a few hours.

Cake I picked was try, crumbly and tough!  Sadly with time we had to resort to a box cake

Chocolate Ganache

8 oz. Semi Sweet Chocolate

2 T corn syrup

2 cups whipping cream

1.  Over a double boiler melt chocolate and syrup

2. Remove from heat and stir in cream, it takes a bit but comes together nicely.

3. Allow to cool slightly

Assembly

1. Level out the bottom layer of cake

2. Cut centre out of second layer

3. Fill center with Pastry Cream

At the bottom of this picture you can see the disaster starting

4. Cube remaining centre cake and pile on top

The dam is breaking!!!

Oh No!!

Had to quickly wrap it in plastic wrap until it was time to eat

When it was time I quickly poured the chocolate on top, ran out side to sing Happy Birthday

By the time we finished singing this is what it looked like

We literally watched it in slow motion fall apart the ream oozed out and the cake slowly fell down.  I was so angry!! But in the end it was delicious! Everyone loved it.  I now see why they had a dry, tough cake, it holds things together!!  Even though it looked horrible it was great!

Cupcakes, Cupcakes and more Cupcakes!

This weekend I had the honour of make the wedding cake for my  sister-in-law-to-be and her bride.  Months ago when Kristy and Selena asked me to do their wedding cake I was terrified!!!  To me the wedding cake is a huge deal, EVERYONE sees it, EVERYONE eats it, most people photograph it.  I see it as a huge part of the day.  I actually tried to talk them out of it because it was like nothing I had taken on before.  They assured me that they had faith in me and absolutely wanted me to do it.  I accepted the challenge.

Knowing that the cupcakes were going to be tasted by A LOT of people I got right to work testing recipes.   This is where everyone at work came into the equation.   Kris and Selena wanted a variety of flavours, chocolate peanut butter, vanilla, banana,  carrot and red velvet.  I tried 2-3 recipes for each flavour, (yes everyone at work had A LOT of cupcakes!!!) everyone at work tried them and gave feedback then the best ones were presented to Kris and Selena. The recipes and icings were picked and I nervously awaited the big day.

I live in Ontario and the wedding was in New Jersey so I was not able to bring familiar ingredients, only measuring spoons and cups and spatulas.   Friday was shopping day, struck off to Shoppe Rite to get almost everything I needed.   I was a little worried because a few things I have baked down there in the past didn’t turn out as they usually do.  I am not sure if it is the ingredients or the weather but I was hoping it would not be affected this time.

Selena had just gotten a Kitchen Aid Mixer just weeks before the wedding, I was thrilled because I didn’t have to lug KAM down.  I named hers KAMMIE cuz he was tiny

I feel in love with the splatter shield, I must get one!  Really cut down on the mess.

10:00 AM  Pulled all the ingredients out to get started…

No pictures as I usually do, I didn’t have time

11:00 PM Complete! 130 cupcakes and a layer banana cake

Red velvet with Cream Cheese Icing

Banana with Chocolate Icing

Vanilla with Chocolate Icing

Carrot with Cream Cheese Icing

Chocolate with Peanut Butter Icing

Banana Layer Cake with Butter Cream

They turned out quite well, visually, but I was still nervous about how they were all going to taste.

Now the big challenge, getting them an hour away all in once piece on the highways of New Jersey.   A major problem was averted, it was a very chilly day.  Usually it is hot as hell and humid in New Jersey, but I was lucky, so the icing stayed in tact.   When we arrived I opened the trunk holding my breath, all was well, I could breath again!  When it was time to take them into the hall…we were locked out!  We had to wait outside for 15 minutes for them to let us in.  Then I was trusting people I didn’t know to help carry them up a HUGE flight of stairs.  I was not calm until they were in the hands of the restaurant.  It was a stressful day, you would think it was me getting married lol

The restaurant displayed them beautifully!  They didn’t put them all out at once.

You would think at this point all would be fine, but I was a nervous wreck!  Usually if I make something I drop it off and I am not around when it is being eaten.  If they didn’t like how they tasted I would be devastated.

This was the stampede when they announced that the cupcakes were served…

They were a huge it!  Everyone loved them!  I finally relaxed!  One woman came up to me and told me how she is a huge fan of Red Velvet and has been buying it at a bakery in Brooklyn for years but mine was way better.  I was shocked.  She went on and on and on and said she just had to meet me and tell me.  I promised I would make her some when I came back down That comment and others like it made all the work worth it.

This was brought to my attention the day after the wedding.  I had to take a picture of it

One of their  photographer took a picture of the other holding my cupcake and posted it on their Facebook wall…

This was the comment she put under the photo

 

I was truly honored to have been part of Kristy and Selena’s day and wish them a Life time of Love and Happiness!!!

Rhubarb Cake

Every spring I see people get so excited over rhubarb, I just never understood it;  I can never remembering liking it.   As a small child my friends would pick it and dip it into a Styrofoam cup filled with sugar.  I tried to like it but ewww!!!  I didn’t even like it in pies, long story short…I hate rhubarb!…until now….

This cake was present at work on Friday, I knew it was rhubarb and though, blaaaah I’ll pass, but the crumb topping drew me in.  I figure I’ll try a very tiny piece and pick around the rhubarb.  Well that bite tuned in to quite a hefty piece.   It was delicious!!!  Gina was kind enough to share her recipe

Rhubarb Crumb Cake

Pre-heat oven 350 F

 

Ingredients

2 cups flour

1 1/4 cups white sugar

1 tsp baking soda

1/2 tsp salt

2 eggs

1 cup sour cream

2 1/2 cups chopped fresh rhubarb

1/4 cup milk (this was my addition, added a little moisture)

 

Directions

1. Combine flour, sugar, baking soda and salt in medium bowl

 

2. Combine eggs and sour cream in a large bowl

 

3. Add dry ingredients to wet gradually, I added it in thirds and it worked well, add milk.   Stir in rhubarb

4. Spray a 9×13 inch pan with Pam and spread

 

Crumb Topping

This was quite possibly the best crumb topping I’ve ever had.  I am liked it so much I made half again more.  (My changes in brackets)

1 cup brown sugar ( 1 1/2 cups)

1/4 cup flour (1/2 cup)

1/4 cup soften butter (1/4 cup + 2 tbsp)

cinnamon (1 heaping tsp)

1. Combine

2. Mix to form crumb sprinkle over top of batter

Bake for approx. 45 minutes or until tester comes out clean

Let cool slightly and serve warm or room temperature

 

I don’t know what happens to the rhubarb in the baking process in this recipe, but it turns to heaven!  I tried the rhubarb while chopping, tried it with the sugar, NOPE still gross.   I served this cake on the weekend and everyone loved it!

Thanks Gina!

Daring Bakers do Panna Cotta

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

Having never heard of Panna Cotta, I was quite excited to do this months challenge.  It looked quite delicious, my biggest problem was trying to decide what flavours to do.

Giada’s Vanilla Panna Cotta

The whole recipe is listed below, but when I made it I halved everything and it still made quite a bit *** if you are a follower you know I’m crazy with the pictures but this recipe really didn’t warrant pictures, few steps and little to do.

Ingredients
1 cup (240 ml) whole milk
1 tablespoon (one packet) (15 ml) (7 gm) (¼ oz) unflavored powdered gelatin
3 cups (720 ml) whipping cream (30+% butterfat)
1/3 cup (80 ml) honey
1 tablespoon (15 ml) (15 gm) (½ oz) granulated sugar
pinch of salt

Directions:

1. Pour the milk into a bowl or pot and sprinkle gelatin evenly and thinly over the milk (make sure the bowl/pot is cold by placing the bowl/pot in the refrigerator for a few minutes before you start making the Panna Cotta). Let stand for 5 minutes to soften the gelatin.
2. Pour the milk into the saucepan/pot and place over medium heat on the stove. Heat this mixture until it is hot, but not boiling, about five minutes. (I whisk it a few times at this stage).
3. Next, add the cream, honey, sugar, and pinch of salt. Making sure the mixture doesn’t boil, continue to heat and stir occasionally until the sugar and honey have dissolved 5-7 minutes.
4. Remove from heat, allow it to sit for a few minutes to cool slightly. Then pour into the glass or ramekin.
5. Refrigerate at least 6 hours or overnight. Add garnishes and serve.

Fruit Gelée

Recipe by Mallory

I used strawberries with mine.  This recipe was a little more exciting, the pictures have returned!

Ingredients:
1 cup (240 ml) (230 gm) (8 oz) fruit (strawberries, raspberries, mango, blackberry, etc.)
*Note: Certain fruits interact with gelatin and stop it gelling like pineapple and kiwi etc.
3 tablespoons (45 ml) water
1/4 cup (60 ml) (60 gm) (2 oz) granulated sugar
1½ teaspoons (7½ ml) (3½ gm) (1/8 oz) unflavored powdered gelatin

Directions:

1.Sprinkle gelatin over water.

2. Place fruit and sugar in a small saucepan and simmer until sugar has dissolved.

3. Now mix the gelatin into the strawberry mixture and stir until gelatin has dissolved.

4. Remove from heat and allow to cool (close to room temp, again, if you’re planning on layering on pouring on top of your Panna Cotta, a hot mixture will also heat up your chilled Panna Cotta).

I had some fun with the presentation and made quite a few different ones, so bare with me…

Nestle Florentine Cookies

Recipe from the cookbook “Nestle Classic Recipes”, and their website.

Ingredients:
2/3 cup (160 ml) (150 gm) (5.3 oz) unsalted butter
2 cups (480 ml) (160 gm) (5 2/3 oz) quick oats
1 cup (240 ml) (230 gm) (8 oz) granulated sugar
2/3 cup (160 ml) (95 gm) (3⅓ oz) plain (all purpose) flour
1/4 cup (60 ml) dark corn syrup
1/4 cup (60 ml) whole milk
1 tsp (5 ml) vanilla extract
pinch of salt
1½ cups (360 ml) (250 gm) (9 oz) dark or milk chocolate

Directions:
1. Preheat oven to moderately hot 375°F (190°C) (gas mark 5). Prepare your baking sheet with silpat or parchment paper.

2. Melt butter in a medium saucepan, then remove from the heat.

3. To the melted butter add oats, sugar, flour, corn syrup, milk, vanilla, and salt. Mix well. Drop a tablespoon full, three inches (75 mm) apart, onto your prepared baking sheet. Flatten slightly with the back of your tablespoon, or use a spatula.

4. Bake in preheated oven for 6-8 minutes, until cookies are golden brown. Cool completely on the baking sheets. ( I didn’t do this, I had no problem moving them to a rack right out of the oven, even cooled some on the rolling-pin to give them some shape)

5. I melted some white and milk chocolate and drizzled it over the cookies

Final Product Together

This was a great challenge, I really had a lot of fun with it and it tasted wonderful.  I think I may have went a little heavy on the gelee but it was still really good.  The panna cotta was so beautifully creamy and smooth.  The Florentine were amazing!  I love the crunchy texture and sweetness, I will definitely be making them again.

Thank you Mallory from Sofa in the Kitchen for such a great challenge!

Cake Pops

Cake on a stick can it get any better?!  About a year ago I saw these on someones food blog and thought they were the coolest thing.  Over the past few months I have seen more and more pops popping up, so I started to do a little research on them.  Apparently started by Bakerella and are now a huge trend, everyone wants Pops! They are quite simple to make.

Ingredients

1 pkg make mix, any flavour you like

1 tub of icing, or equal amount of homemade, any flavour you like

melting chocolate wafers

toppings if you wish

Directions

1. Bake your cake according to box directions

2.  Let cake cool completely and crumble. I did both vanilla and chocolate

3.  Add icing and mix, I used my own homemade icing

Vanilla cake with vanilla icing

Half of the chocolate cake with chocolate icing

The other half of the chocolate cake with chocolate icing and I added some peanut butter

4. Mix

Eventually you need to get your hands in there to mix and press it all together.

5. Place in the freezer for about a half hour to firm up the cake

6. Remove from freezer and begin to roll into small balls.  I found that a table-spoon was the perfect size.

I also formed some into footballs and used a small heart-shaped cookie cutter.  The possibilities are endless…

Now its time to add the sticks

1. Melt some of the chocolate

2. Dip the end of the stick in the chocolate and push it a little past half way into the cake pop

3. place in the refrigerator for a few hours for them to firm up and set.  You can speed this process up by putting them in the freezer if you have room.

Decorating the Pops

This is the fun part, the possibilities are endless, whatever flavours you like give it a try.  Though this step is easy it is quite time-consuming.

1. Melt your chocolate, I use a double boiler as I always seem to burn it any other way.  But used what works for you

2.  Dip

3. Tap off the excess chocolate.  Quite a bit will come off and it will still be thick enough.

4.  If you are adding toppings now is the time, while the chocolate is till wet. I used things like chopped nuts, toffee bits, peanut butter chips, ground cookie crumbs and coconut.  You can also add candy or pipe on your decorations.  Use your creativity.

These were a huge success!  Next time I would be more creative in my decorating, but I think they were pretty good for my first try.  When I first tried one I was a little disappointed in the taste, I was expecting more.  But then when I thought about, it was cake and icing, you can’t really change the flavour of cake and icing.

I will definitely be making these again. I am looking forward to trying different flavour combinations and more creative decorating.

Thank you Bakerella!

Cinnamon Swirl Bread

Snow day!!  We got a little over 6 inches of snow today, it was beautiful!!  I didn’t really want to go out as the roads were kinda slippery, so I figured what better way to spend a beautiful,winter, snowy day then in the kitchen filling the house with the wonderful aroma of cinnamon bread.

I wanted to make something but i didn’t know what, and because I really couldn’t go any where I had to make do with the ingredients that were in the house.  luckily,  I tend to have a lot of baking supplies on hand, so I had quite a few options.

After searching a few food blogs I decided to go with Cinnamon Swirl Quick  Bread.  It was not made from one recipe in particular, I kinda mixed a few together.

Cinnamon Swirl Quick Bread

1/4 cup butter, softened ( I must have read it wrong, I put 1 cup!, still worked great)

1 1/3 cups sugar, divided

1 egg

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1 tablespoon ground cinnamon

Directions

1. Preheat oven to 350°F.

2. In a large mixing bowl, beat together butter, 1 cup sugar, and egg.

3. Combine the flour, baking powder, baking soda, and salt.  ** I added an extra heaping teaspoon of cinnamon into the batter, we like things very cinnamony here!**

4. Add the flour mixture to the egg mixture alternately with the buttermilk.

5. In a small bowl, combine the cinnamon and remaining 1/3 cup sugar.

6. Pour a third of the batter into a greased 8X4X2-inch loaf pan.

7. Sprinkle a third of the cinnamon sugar on top of batter.

8. Repeat layers twice.

9. Bake for 45-50 minutes, until a toothpick inserted near the center comes out clean.

Cool in pan for 10 minutes.
Remove from pan to a wire rack to cool completely.

This was quite good.  I will definitely make it again.  Mind you next time I will omit the 3/4 of a pound of butter that I didn’t really need.

Christmas Cake

I know, I know…your probably thinking…Really you made Christmas cake??? Most of the population turns their noses up at this Christmas traditional treat, but there are some of us out there who enjoy it.  Now don’t get me wrong, it is not one of those things that I love but a little at Christmas is nice and will do me until next year.

This was my first time making Christmas cake and I was surprised how easy it was.  My Mom and I got together with a very good friend and we made an evening out of it.  So even if the cake was a flop we had a fantastic time doing it!

This one you will only get to see the photos as I do not have the recipe

Etta’s Christmas Cake

Plumping the raisins

Mixed Candied Fruits

Diced candied pineapple and cherries

Start of the batter

Addition of spices

To the batter adding nuts, raisins, candied fruit and flour, each in small additions

After the first addition

After the final additions

We got 6 good size cakes

Just out of the oven

Cooling

Look how beautiful it turned out!  This recipe far surpasses any store-bought Christmas cake, perfect texture, spice and taste.  Definitely will be making this again.  Thanks Etta!