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My friends Lauren and Amy had been planning a baking day and today was the day! So much baking! Near constant baking from about Noon until 8pm. So many delicious treats.
One particularly cool thing was that Lauren had a Zombie themed cookbook and so there are items like cakes that actually looks like real hearts, bleeding cupcakes stabbed with broken glass (sugar glass ;-) and bone shaped meringues. Other treats include raspberry filled chocolate ravioli cookies, mini cheesecakes, a caramel cake, custard tarts with fresh berries and cupcakes that look like mini hamburger sliders. There's also a marzipan beetle that appears to have eaten a cupcake ;-)
It was a fun day and I was glad to be able to help out in the kitchen and get a bunch of photos (coming soon, I promise!)
Thanks to Joe for letting his kitchen be used and Joel and Willow for hanging out and helping to eat as well :-)
Photo-a-Day
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Year 3, Day 162
[Total Consecutive Days: 892]
[Project Wedding Cake episodes: An Introduction, Mango Curd, The Cake is Baked, Swiss Buttercream and Ta-da!]
Joanne, this is for you to see what a great job I did on Lotta's cake ... eh, like it?
So, here is my advice to you: Do NOT forget to put the slightly greased parchment paper in the pan BEFORE you spread the mixture out ON TOP of it. Yeah, I sort of read that part, had a brain fart, spread the mixture in an un-greased jelly roll pan and reread the recipe. Much good that did me.
Also, American ovens, or maybe it's just mine, seem to bake things quickly, so I would start checking it at about 13 minutes. Mine was in there for about 16 and it would've been impossible to roll even if I had followed the directions correctly.
as usual :)
...yeah - my dearest friends asked me to bake a cake the other day - I think it was ment as a joke... but my inner prankster woke up by this - so I decided to bake a cake for them all...
now - I acctually don't bake and I can't draw so they must just understand that I meant this in the sweetest way ;)
This was my first attempt at this trick. I wanted it to seem like I normally just float around and have to use my legs to stabalize. Plus I figured I wouldn't ever wear shoes.
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@ baked & wired, georgetown
a mini take on the normally larger cupcakes, this tiny cupcake was bite-sized! a little bit of chocolate, chocolate chips and cream cheese. it was a small treat and the size (or the lack of a wrapper made it a little bit oily to the taste.
Similar yet very different recipe - coming up soon.
Recipe:
Cook one large yam and one potato. Peel. Puree and add 3 tbsp Smart Balance, egg replacer for 2 eggs and clove, cinnamon, nutmeg and 4 tbsp brown sugar. Turn ouit into baking pan and smooth top- sprinkle with chopped pecans and more smart balance- bake 40 minutes.
Great as a side dish or for holidays.
Feeds 6-8.
The very kind people of Duncan Hines invited me and Nichelle to represent Cupcakes Take as they launched their National Bake Sale Contest (which you can enter now!) to benefit Cupcakes for a Cause/CancerCare for Kids®.
We learned about the CancerCare for Kids®, were sold cupcakes from St. Dominic High School students, saw a cupcake demo by our inspiration Clare Crespo, and ate delicious food and cupcakes.
May 14, 2008, Tavern on the Green, NYC.
My evening's experimental apple cobbler. Apples that have been topped and hollowed out with a melon baller. The cobbler topping is:
1.5 cups oats
1/2 cup flour
2 tsp cinnamon
Pinch of salt
1/2 cup brown sugar
Cut with 1/2 cup butter
Fill the apple with topping, top with a teaspoon or so of butter, and bake at 350 for about 45 minutes, or until they're soft when squeezed.
I baked a Strata for dinner tonight. Easy to make: it is just sausage, old bread, egg, mushrooms, swiss chard and spices. super tasty
Q: What do you do with all the leftover white rice you get with your Chinese takeout?
A: Make rice pudding, duh!
Recipe from Better Homes and Gardens: New Baking Book, and it's PERFECT!
For recipes, how-to's, and tips: howtoeatacupcake.net
Forgot to upload the pictures of the yummy desserts Ivonne and I made for Mardi Gras dinner. :-)
These are Ivonne's contributions. Let me just say that this pie is the single tastiest baked good I've ever had. Bar none. I mean sweet potato pie is nice, and so is pecan pie... but combined? Heaven.
Baking club display, TÅ«ranga, Thursday 9 February 2023.
Reference: 20230209_192657
From the collection of Christchurch City Libraries
GOLDEN BAKED APPLES
6 Golden Delicious apples
1 1/4 cups golden raisins
3/4 cup brown sugar
1 cup apple cider
1/4 cup (1/2 stick) unsalted butter
Preheat oven to 375°F. Using melon baller, scoop out stem, core and seeds of apples, leaving bottom intact. Arrange apples, cavity side up, in glass baking dish.
Stir raisins and sugar in small bowl to blend. Pack about 2 tablespoons raisin mixture into each apple. Sprinkle remaining raisin mixture into dish around apples. Pour juice over and around apples. Dot apples with butter.
Bake until apples are tender, basting every 10 minutes, about 1 hour 10 minutes. Transfer apples to bowls. Spoon pan juices over and serve warm.
Makes 6 servings
Baked Potato Soup
variation of: www.bhg.com/recipe/soups/baked-potato-soup/
Ingredients
* 3 lbs potatoes
* one white onion chopped
* 3 cloves garlic
* 3 tablespoons butter
* 3 tablespoons all-purpose flour
* 1 bay leaf
* ½ cup chopped parsley
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper
* 4 cups milk
* 1-1/4 cups shredded American cheese (5 ounces)
* 4 slices bacon, crisp-cooked, drained, and crumbled
Directions
1. Scrub potatoes with a vegetable brush; pat dry. Prick potatoes with a fork. Bake in a 425 degree F oven for 40 to 60 minutes or until tender; cool. Cut each potato lengthwise. Scoop out white portion of each potato. Break up any large pieces of potato. Discard potato skins.
2. In a large saucepan cook bacon. Put bacon on paper towels to drain. Cook onion and garlic in bacon grease over medium heat until tender. Stir in flour, parsley, salt, and pepper. Add milk and bay leaf. Cook and stir for 12 to 15 minutes or until thickened and bubbly. Add the potato and 1 cup of the cheese; stir until cheese melts.
3. Top each serving with the remaining 1/4 cup cheese, remaining 3 tablespoons green onion, and the bacon.
4. Makes 5 to 6 servings (5 1/2 cups)