Friday, March 19, 2010

Shamrock Cookies

This was my excitement earlier this week; baking and icing two dozen cookies for St. Patrick's Day for kindergarten. I thought two days was more than enough to have the icing dry, but not quite :o( A few stuck together in the box I sent them in :o(
I'm getting pretty efficient I can use the poured cookie icing and complete a cookie in less than two minutes! Whoot! A new record. I also iced the remaining three dozen (we figured, plus another dozen that were over done and not iced and eaten in between by all) since I had the icing, finishing them later Wednesday afternoon. It was a custom colour, so to keep it for another project and have to remix it, I'm sure I would still end up with a different tone; I'm good but not that good :oP
The class and teachers always appreciate the effort and they're really yummy! This time around there were some leftovers so Stirling shared some with his principle and one of the secretaries too, they really loved them too!
Stirling will be on Spring Break when Easter rolls around; so I am thinking of repeating the basket cake I did last spring just with some modifications. Stay tuned...

Chocolate and Skor Bits - Mar 7

Well once again my kids wanted cupcakes - and I got to try out my new eclair tip. What an awesome invention - mmmmm cool whip filled cupcakes :oP Anyhow; making cupcakes I always have extra batter so I made a chocolate oval layer - split it in two and voila; I also used up my homemade chocolate icing I had in my freezer, bonus! I filled it with chocolate pudding and topped it with Skor bits. Yum!

Thursday, March 4, 2010

Recipe - Applesauce Cake

I felt so giddy when I got a recipe request; my first one tee hee hee. I cannot; however, take credit for these recipes as they are from the Joy of Cooking (I've just condensed it and only included the version I used) :o) This is my go to cookbook for many recipes; I always just try to put my spin on it.


Preheat oven to 350oF
Grease and flour or line with wax or parchment paper one (1) of the following pans: 9 x 2 round, 6-cup fluted tube or Bundt, 8 ½ x 4 ½ “ (6-cup)loaf
Whisk together dry ingredients in small size bowl:
1 ½ cups sifted flour
¾ tsp. baking soda
1 tsp. cinnamon
½ tsp. allspice
1/8 tsp. ground nutmeg
½ tsp. salt
set aside.
Cream in large bowl:
½ cup softened butter
¾ cup +2 tbsp. brown sugar
Beat in:
1 egg
In three parts add flour mixture with:
1 cup applesauce
to wet ingredients.
Stir in:
1 cup chopped walnuts
Spread into pan evenly and bake according to pan size or until toothpick comes out clean:
Round: 25-30 min.
Fluted/Bundt: 40-45 min.
Loaf: 1 hr. – 1hr. 10min.
Cool on rack for ten minutes in pan; invert onto wire rack lined with clean dishtowel and paper towels to avoid tracks to cool for at least hour. Meanwhile, prepare Old-Fashioned Caramel Frosting.


Combine in medium saucepan; stirring until it simmers:
2 cups packed brown sugar
1 cup heavy cream
Simmer covered for 2 minutes, refrain from stirring to dissolve sugar. Using a candy thermometer simmer uncovered until syrup reaches 238oF (this takes a while), use a moistened pastry brush to remove any syrup from the side of the saucepan while heating.
Remove from heat and add:
2 tbsp. butter
Still using candy thermometer cool syrup to 110oF (45-60 min.).
1 tbsp vanilla
1 – 2 tbsp. rum or rum extract
Beat until spreadable yet drizzly thickness. Too thick add more cream. If it won’t thicken cool pan in a bowl of ice water while beating. Keeps in fridge 1 week; freezer 6 mnths (soften before using).

I in no way wish to encroach on any copyright infringements that writing this may cause.


Wednesday, March 3, 2010

Applesauce Cake w. Old Fashioned Caramel Frosting

I don't usually post my normal baking sprees; like making chocolate chip cookies or bundt cakes, pies, ecetera, but when it turns out really well, and tastes better than you imagined you tend to want to share it in hopes that someone else wants to share the experience and ask for the recipe. So here is my latest and greatest pairing that I made on Friday. I was so sad to see the last piece disappear today :oP

The frosting I left a little thinner so it would drape over the cake and it worked well; I would use this as a glaze for donuts as well, mmmmmm, or ice cream. Sorry starting to salivate. :oP