Happy New Year!

I can't believe that 2011 is over already!  This year absolutely flew by!  2012 will bring even more changes......we're planning on moving before summer (the moving/packing part is what I'm dreading)......we're applying to schools for next year (in the area we're moving to).....1st grade for our big guy, and preschool for the little monkey......my little sister is getting married in the U.P. in Michigan this summer (yeah!)......and there will be more travelling (hello Maui!).  You can bet that 2012 will go by just as fast!

So check out these Confetti Cookies from Momofuku Milk Bar.  To me they look like a party in a cookie!  Who doesn't love those funfetti box cake mixes?  Well, the peeps at Momofuku Milk Bar have figured out how to get that funfetti cake mix taste from scratch.  And, well, it tastes even better!

Like some of their other recipes......this one is a two-parter.  There is a birthday cake crumb mixture you will mix into the cookie dough.....absolutely worth the extra step!  The cookies come out crispy on the edges, and super chewy on the inside.  Not to mention the sprinkles and the taste of birthday cake.  

This is the third cookie recipe I've made from the Momofuku Milk Bar cookbook (I've also made the Blueberry and Cream cookies, and the Cornflake Chocolate Chip Marshmallow cookies).....and they have all been delicious!

Check out Serious Eats for the recipe.....Happy New Year and Enjoy!!

This post is linked to:
Sweets for a Saturday - Sweet Indulgences Sunday - Tuesday Talent Show - Link Party - Crazy Sweet Tuesday - Tea Party Tuesday - Tasty Tuesday - T Time - These Chicks Cooked - Link It Up Wednesday - Cast Party Wednesday - Bake with Bizzy - Full Plate Thursday - It's a Keeper Thursday - Sweet Treats Thursday - Show Off Your Stuff - Fusion Fridays - Anything Goes Linky - Feature Friday Free For All - Friday Favorites - Friday Food - I'm Lovin' It - Fun Stuff Fridays

Apple-Cranberry Pie

Have you recovered from Christmas yet?  It took me a couple of days to not feel exhausted.....but man, was it worth it!  We had a fantastic time, both on Christmas Eve and on Christmas Day!

As usual, I am in charge of desserts on both Christmas Eve and Christmas Day......and in the weeks leading up to the holiday I had a list a mile long of all of the things I wanted to make.  A few days before Christmas Eve I started realizing how much time I needed in the kitchen to do what I wanted to do.......so I made a decision then and there that I had to shrink the list down and spend more time playing with the kiddos and enjoying the season.  So I don't have a million new recipes to show you from Christmas.....most of the things that I ended up making are tried and true recipes that our family loves.  This was the best decision I could have made!  I was completely stress-free, and got to thoroughly enjoy the holiday.  What I ended up making was:

• Apple-Cranberry Pie
• Pumpkin Pie
• Christmas Tree Cupcakes
• Joanne Chang's Chocolate Chip Cookies
• Graham Cracker Toffee Bark

All of these were repeats except for the Apple-Cranberry Pie, which was delicious!  I was on a cranberry kick and had seen this recipe in an issue of Gourmet.  Looking online, it had gotten great reviews and looked pretty painless to throw together.

All of the cousins, minus my youngest, who was sleeping.

Again, I used refrigerated pie crust.......one of these days I will get comfortable with making my own.  Both the topping and the filling of this pie are pretty fast to throw together.....the only time consuming part being the peeling, coring, and slicing of apples.  After you place the filling in the pie crust you are actually going to bake it without the crumb topping for a bit, until the apples begin to soften.  Then you'll put the crumb topping on and continue baking till bubbly.  You may want to put a baking sheet or some aluminum foil beneath the pie pan.  I experienced a bit of filling spillage while it was baking....which was not too fun to clean up from the bottom of the oven.  Also, keep an eye on the crumb topping once it's on.....the pecan may darken too quickly and you'll have to top with foil.

The pie had the lovely sweetness from the apples and the crumb topping....contrasted with the yummy tartness of the cranberries.  I heard a couple of people mentioned that it tasted like the holidays.  Perfect!!

Go to Epicurious.com for the recipe.....and Enjoy!

My little monkeys....yep, I dressed them matchy-matchy!

This post is linked to:
Full Plate Thursday - Turning the Table Thursday - Bake with Bizzy - It's a Keeper Thursday - Sweet Tooth Friday - Friday Favorites - Anything Goes Linky - Show Off Your Stuff - I'm Lovin' It - Friday Food - Sweets for a Saturday - Sweet Indulgences Sunday - Tuesday Talent Show - Link Party - Crazy Sweet Tuesday - Tea Party Tuesday - Tasty Tuesday - T Time - These Chicks Cooked - Link It Up Wednesday - Cast Party Wednesday - This Week's Cravings

O Christmas Tree

Christmas Eve is done.  The kiddos are all asleep.....the cookies and milk have been laid out for Santa.....and the reindeer food and carrots have been set outside for the reindeer.

We had a fantastic day with our family today.  Our boys got to play with their 7 cousins (on the hubby's side), and had such an amazing time they were more than ready to go to bed tonight!

I made these Christmas tree cupcakes after seeing picture after picture of similar ones on Pinterest.  I had plans on making Devil's Food cupcakes (the next challenge for the Club: Baked group), but can you believe it?  I ran out of flour!  I bake all of the time, and usually pay close attention to my supplies......how did that completely slip by me?  I decided to do a white cake box mix, and then made my own frosting.  I again used the Perfect Cupcake Frosting from Our Best Bites (it's the only one I ever use anymore).  I tinted it Christmas tree green, and using a large 1B tip, made a tower of frosting topped with a star, and covered in sprinkles.  I did have trouble with a slightly too warm kitchen causing a couple of my trees to lean to the side.  I kept those for me!

I hope that you are all having a wonderful Christmas.......Enjoy!

This post is linked to:
Sweet Indulgences Sunday - Tuesday Talent Show - Crazy Sweet Tuesday - These Chicks Cooked - Link It Up Wednesday - T' Time - Full Plate Thursday - Turning the Table Thursday - Bake with Bizzy - It's a Keeper Thursday - It's a Celebration - Sweet Tooth Friday - Friday Favorites - Anything Goes Linky - Show Off Your Stuff - I'm Lovin' It - Friday Food - Sweets for a Saturday

Merry Christmas!

So do you have everything done yet?  What?  No?  What are you waiting for?  Kidding!  I will be busting my butt tonight finishing up everything.......last minute wrapping.....baking.....and cleaning.  We'll be heading over to my in-laws house for Christmas Eve (with all 9 of their grandkids, and my parents, who flew in from Texas).  Then we'll have Christmas Day at our house with my parents, my sister and brother-in-law, and our dearest family friends.  I'm so excited.....just got to get through today! 

I usually end up passing out cookies to all of our neighbors as a little Christmas treat.  But then, everyone else also does that, so you just end up with a pile of cookies.  So, I decided to be a little bit different this year and bake up little breads instead.  I settled on this Cranberry-Walnut Bread from Martha Stewart Everyday Food.  It's bursting with fresh cranberries, walnuts, and an added zing from orange zest and orange juice.  I had found the paper mini bread loaf pans at Sur laTable a while back, and I figured it was the perfect thing for a holiday gift!  Give this a try.....tastes like the holidays!

Merry Christmas and Happy New Year to everyone!  I hope that you are able to spend the holidays with your loved ones near.....and may your New Year be filled with many sweet things.

Enjoy!

CRANBERRY-ORANGE WALNUT BREAD

Source: Martha Stewart Everyday Food

2 tablespoons unsalted butter, room temperature, plus more for pan

2 cups all-purpose flour, plus more for pan

1 1/2 teaspoons baking powder

1/2 teaspoons baking soda

1/2 teaspoon salt

1 cup sugar

1 large egg

1 teaspoon grated orange zest

1 cup fresh orange juice

1 cup fresh cranberries

1 cup toasted walnuts, coarsely chopped

1.  Preheat oven to 325 degrees F.  Butter and flour an 8 1/2 by 4 1/2 inch loaf pan; set aside.  In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.

2.  With an electric mixer, cream butter and sugar on medium speed until combined.  Add egg, and beat well.  Gradually add flour mixture, mixing until combined (dough will appear very dry).  Reduce speed to low; beat in orange zest and juice.  Fold in cranberries and walnuts.

3.  Spread batter in prepared pan, smoothing top.  Bake until a toothpick inserted in center comes out clean, 50 minutes to 1 hour (tent with foil if top is browning too quickly).  Cool in pan 10 minutes; run a knife around edges of loaf, and invert onto a wire rack.  Turn top side up; cool completely before slicing.

This post is linked to:

Friday Favorites - Sweet Tooth Friday - I'm Lovin' It - Friday Food - Sweets for a Saturday - Sweet Indulgences Sunday - Tuesday Talent Show - Crazy Sweet Tuesday - T' Time - These Chicks Cooked - Link It Up Wednesday - Full Plate Thursday - Turning the Table Thursday - Bake with Bizzy - It's a Keeper Thursday - Anything Goes Linky - Show Off Your Stuff

Santa's Cookie

Have you decided what cookies to make for Santa yet?  I am a firm believer that Santa likes to get chocolate chip cookies......but how about chocolate chip cookies with a little something extra?  I've mentioned before how awesome Momofuku Milk Bar is.......I've made the Blueberry and Cream Cookies (my favorite cookies), and their Crack Pie (there is a reason it's called that).

Well, now I can add to the list, their amazing Cornflake Chocolate Chip Marshmallow Cookie.  This cookie has it all.....chocolate chips.....marshmallows......and a special cornflake crunch.  The end result of these is that you get super crunchy edges, with a delicious and chewy center.  The best of both worlds!

Check out Daily Candy for the recipe....and Enjoy!  Oh, and leave a couple for Santa!

This post is linked to:
Friday Favorites - Sweet Tooth Friday - I'm Lovin' It - Friday Food - Sweets for a Saturday - Sweet Indulgences Sunday - Tuesday Talent Show - Crazy Sweet Tuesday - These Chicks Cooked - Link It Up Wednesday - Full Plate Thursday - Turning the Table Thursday - Bake with Bizzy - It's a Keeper Thursday

Spreading the Christmas Cheer

The hubby was on Cloud 9 last night!  We were at the Mark and Brian Christmas show last night (the morning show hosts on 95.5 for anyone not in LA), and thanks to our awesome friend Preva, the hubby got to meet his guitar idol!  The hubby is a musician.......he's been playing guitar forever....and growing up, Steve Lukather (guitar player for Toto) was always his guitar god.  He was terrified of meeting him.....worried he would say something stupid, or worse yet, that Steve wouldn't be a nice guy. Well, it couldn't have gone better!  They chatted for a while, did a couple of bro hugs, got to talk gear......and the hubby looked like a kid on Christmas morning who just got everything they had asked for!  So thank you to Steve Lukather, for being a great guy....and a huge hug and thank you to Preva for making it happen!

Have you started making all of your goodies for Christmas Eve and Day yet?  I'm planning on starting this weekend...still trying to decide everything I'll do.  One thing I made, and really like, is the Cake Batter Chocolate Bark, from How Sweet  It Is.  You pretty much can't go wrong with anything from her site, and this one is no exception.

Can you melt chocolate in the microwave?  Then you need to make this!  Couldn't be easier.....you just need to give yourself time for the layers to harden up (sticking it in the freezer will speed it up).  I went ahead and used Christmas colored sprinkles, but check out Jessica's pictures with the rainbow sprinkles.....love it!

The cake batter flavor isn't overpowering.....so if you're not looking for it, you may not even notice it.  But if you're a fan, you'll notice it for sure, and you'll love it.  Just make sure to use some good quality chocolate, since that;s the only ingredient, you'll want it to shine!

Well, that's it......I'm off to start putting my list together of what I want to get done in the kitchen this week......and maybe try to get my Christmas cards in the mail, finally.

Check out How Sweet It Is for the recipe.....and enjoy!

This post is linked to:
Fusion Fridays - I'm Lovin' It - Fun Stuff Fridays - Anything Goes Linky - Sweet Tooth Friday - Friday Favorites - Seasonal Inspiration - Sweets for a Saturday - Sweet Indulgences Sunday - Monday, Mmmm.......Dessert - Tea Party Tuesday - Crazy Sweet Tuesday - Tuesday Talent Show - T' Time - Tasty Tuesday - These Chicks Cooked - Link It Up Wednesday - Anything Goes Linky - Sweet Treats Thursday - Full Plate Thursday - Turning the Table Thursday - Show Off Your Stuff - Friday Food

MSCC: Red Velvet Cupcakes

This month's selection for the Martha Stewart Cupcake Club (MSCC) was picked by Cindy over at Everyday Insanity, and she has selected Red Velvet Cupcakes!  I think that has to be one of everyone's favorite cupcakes, I know it's one of mine!

As you can see from the picture, these cupcakes really do retain their red color.  According to Martha, there is a chemical reaction between the vinegar and baking soda that are added at the end of the mixing, and this enhances the red coloring.  They were definitely more vibrant than some of the other red velvet recipes I've tried.

I brought these to a friend's Christmas party, and they were a hit!  The buttermilk in the recipe adds a little tang to these that I loved.

The only change I made was that I didn't use the normal cream cheese frosting that is customary with red velvet.  It's not my favorite, and since we were bringing this to a party with tons of kiddos, I figured a vanilla frosting would be a bigger hit.  I went ahead and used Our Best Bites perfect cupcake frosting.  If you haven't tried it yet, please do the next time you make cupcakes.....it's amazing!!  When it's done it tastes like a cross between buttercream and whipped cream.  Truly one of my favorite frostings!

Check out the other baker's cupcakes here, and go to Everyday Insanity for the recipe.......and Enjoy!

This post is linked to:
Sweet Treats Thursday - It's a Keeper Thursday - Full Plate Thursday - Turning the Table Thursday - Bake with Bizzy - Show Off Your Stuff - Fusion Fridays - I'm Lovin' It - Fun Stuff Fridays - Anything Goes Linky - Sweet Tooth Friday - Friday Favorites - Seasonal Inspiration - Sweets for a Saturday - Sweet Indulgences Sunday - Monday, Mmmm.......Dessert - Tea Party Tuesday - Crazy Sweet Tuesday -  Tuesday Talent Show -  T' Time - Tasty Tuesday - These Chicks Cooked - Link It Up Wednesday - It's a Celebration

Penguin Oreo Pops

Are you sick of all the Oreo pop and cakepop posts yet?  Well, too bad, because I've got another one today!

I picked up some football-shaped Oreos from the store around Thanksgiving, and was trying to figure out what to make with them.  Then I saw a penguin cakepop post from Pop.O.Licious, and decided to give that a try in Oreo form.  Because of the shape of the Oreos, I didn't put any feet on them, but if I had used regular Oreos I think I would have, because it looks pretty darn cute.  You could also put little Santa hats on them, if you wanted that extra little Christmas something.

Check out the Pop.O.Licious site for instructions on making these cute guys, as well as a ton of other Christmas themed cakepops!!

This post is linked to:
Monday, Mmm....Dessert - Holiday Food Blog Hop - T' Time - Tea Party Tuesday - Link Party - Tasty Tuesday - Holly Bloggy Christmas - Crazy Sweet Tuesday - These Chicks Cooked - Link it Up Wednesday - Full Plate Thursday - Turning the Table Thursday - Bake with Bizzy - Sweet Treats Thursday - It's a Keeper Thursday - Show Off Your Stuff - Fusion Fridays - I'm Lovin' It - Fun Stuff Fridays - Anything Goes Linky - Sweet Tooth Friday - Friday Favorites - Seasonal Inspiration - Sweets for a Saturday - Christmas Traditions Linkup - Sweet Indulgences Sunday - It's a Celebration

Biscoff Cookie Dough Balls

Time to continue my obsession with all things Biscoff.  Sadly, the hubby has not shared this obsession.....until now.  This is the first thing I've made with Biscoff where he gets it.  Super tender, Biscoff flavored, and spiked with mini chocolate chips.  So yes, you're going to have to try these!

These dough ball cookies are super duper similar to the Peanut Butter Dough Balls that I made earlier, with the Biscoff spread substituting the peanut butter.  The most important thing to remember with this type of cookie is to not overbake these.  You want them to just get baked enough....but to remain tender and almost dough-like.

Check out The Novice Chef for the recipe.....and Enjoy!

This post is linked to:
Sweet Indulgences Sunday - Holiday Food Blog Hop - A Themed Baker's Sunday - Monday, Mmmm.....Dessert - T' Time - Tea Party Tuesday - Link Party - Tasty Tuesday - Holly Bloggy Christmas - Crazy Sweet Tuesday - These Chicks Cooked - Link it Up Wednesday - Full Plate Thursday - Turning the Table Thursday - Bake with Bizzy - Sweet Treats Thursday - It's a Keeper Thursday - Show Off Your Stuff - Fusion Fridays - I'm Lovin' It - Fun Stuff Fridays - Anything Goes Linky - Sweet Tooth Friday - Friday Favorites - Seasonal Inspiration - Sweets for a Saturday

Christmas Tree Cakepops

Here's another cakepop from Christmas last year.  Little red velvet Christmas trees.  So cute!  I really liked these.....although they do take a little work.  Of course I first saw these on Bakerella (the goddess of cakepops), and although mine look a little chunkier than her trees, I don't think they're half bad.

For instructions, as well as a list of needed supplies, check out Bakerella.....and Enjoy!

This post is linked to:
Sweets for a Saturday - Seasonal Inspiration - Sweet Indulgences Sunday - Holiday Food Blog Hop - A Themed Baker's Sunday - Monday, Mmmm.....Dessert - T' Time - Tea Party Tuesday - Link Party - Tasty Tuesday - Holly Bloggy Christmas - Crazy Sweet Tuesday - These Chicks Cooked - Link it Up Wednesday - Full Plate Thursday - Turning the Table Thursday - Bake with Bizzy - Sweet Treats Thursday - It's a Keeper Thursday - Show Off Your Stuff - Fusion Fridays - I'm Lovin' It - Fun Stuff Fridays - Anything Goes Linky - Sweet Tooth Friday - Friday Favorites - Christmas Traditions Linkup

The Search for the Ultimate Fudge Recipe

I missed out on last month's Crazy Cooking Challenge, so I wanted to be sure to get in on this month's.  Tina, over at Moms Crazy Cooking, has selected Fudge this time around.

To be honest, I've never been a huge fudge person.....the last time I really indulged in any was several years ago while on Mackinac Island (in Michigan's U.P.).....the fudge there was fantastic!  Since I've never really been a fudge person, I've never attempted to make it, so this was a first.

I decided to go with a Chocolate Chip Cookie Dough Fudge that I saw over at Bake at 350.  I mean, come on......chocolate chip cookie dough fudge.......really?

This wasn't too hard to do.....the only requirement is that you use a candy thermometer so that you can judge when you get to soft ball stage.  My mixture took a while to get to 242 degrees.......be patient....it will get there.

I brought this to our Thanksgiving, and it was a hit!  I'm intrigued now.....I might have to try another fudge recipe for Christmas :)

CHOCOLATE CHIP COOKIE DOUGH FUDGE
Source: Bake at 350

oil for pan
1 3/4 cup sugar
2/3 cup dark brown sugar
1/2 cup cream
1/4 cup milk
1 tablespoon corn syrup
3/4 teaspoon kosher salt
2 tablespoons unsalted butter
1 teaspoon vanilla
1/2 cup flour
1/3 cup semi-sweet chocolate chips
candy thermometer

Oil an 8x8" pan.

Bring the sugar, dark brown sugar, cream, milk, corn syrup, and salt to a boil in a medium saucepan over medium heat, stirring occasionally.

Bring to a boil, continue boiling to 242 degrees, stirring frequently.

Remove from the heat, and stir in the butter, vanilla, and flour.

Pour the syrup into a 9x13 inch pan and let sit until temperature reaches 110 degrees, about 20 minutes.

Scrape the syrup into the bowl of a standing mixer.  (This may take a little muscle.)

Beat on medium speed (with paddle attachment) until fudge thickens and holds its shape (about 3 to 5 minutes).  Spread into the prepared 8x8" pan and use an offset spatula to even out.

Sprinkle the chocolate chips of top, pressing gently into the fudge to hold the chips.

Let the fudge cool and set, at least 2 hours.

Store in the fridge.



Enjoy!

This post is linked to:
These Chicks Cooked - Bake With Bizzy - Turning the Table Thursday - Full Plate Thursday - Sweet Treats Thursday - Show Off Your Stuff - Sweet Tooth Friday - Friday Favorites - Fusion Fridays - Anything Goes Linky - I'm Lovin' It - Fun Stuff Fridays - Seasonal Inspiration - Friday Food - Sweets for a Saturday - Sweet Indulgences Sunday - Holiday Food Blog Hop - A Themed Baker's Sunday - Monday, Mmmm.....Dessert - T' Time - Tea Party Tuesday - Link Party - Tasty Tuesday - Holly Bloggy Christmas - Crazy Sweet Tuesday

Oreo Truffles

It's that time of year again.......time to make lots of goodies to take to all your friends and family!  One thing that I was introduced to last year, and will be making tons of this year......Oreo Truffles!!

I know that I'm totally not original in this, and you've probably already seen this all over blogland or Pinterest.  But just in case......if you haven't tried these yet, you have nooooo idea what an amazing thing you are missing!

These couldn't be easier!  And to those who say they aren't bakers......guess what?  No baking required!

The original recipe for these comes from Kraft.  I use my food processor to make this super fast, but if you want to do this by hand, it'll just take a little more muscle, and you won't get quite as smooth of a center.  I like the smooth center better than having chunks of cookie.....but it's up to you!  You're only going to need a few ingredients:

OREO TRUFFLES
1 (16.6 oz.) package of Oreos
1 (8 oz.) block of cream cheese, softened
candy melts (I use white candy melts)
sprinkles

Place all of the Oreos into the bowl of a food processor and pulse until the cookies have all been finely ground.  Add the cream cheese to the food processor and continue to pulse until well blended with the cookies.

Using a small cookie scoop, scoop out a small ball of the Oreo mixture and roll in your hands until it forms a ball.  Place and a sheet pan lined with wax paper or parchment paper.  Continue until all of the Oreo mixture has been rolled into balls.  Place in refrigerator until firm.

Melt candy melts in the microwave, and one by one, dip the Oreo balls into the candy melts.  Scoop out the ball using a fork and shake off the excess before sliding back onto the sheet pan.  Immediately top with sprinkles before the candy melts start to harden.  Continue until all balls have been covered.

Store in refrigerator until ready to serve.  I like to serve them in mini cupcake liners......just makes a nicer presentation than throwing them on a plate.

Enjoy!

This post is linked to:
This Week's Cravings - Monday, Mmmm....Dessert - Tuesday Talent Show - Tasty Tuesday - Crazy Sweet Tuesday - T' Time - These Chicks Cooked - Link It Up Wednesday - Bake With Bizzy - Turning the Table Thursday - Full Plate Thursday - Sweet Treats Thursday - Show Off Your Stuff - Sweet Tooth Friday - Friday Favorites - Fusion Fridays - Anything Goes Linky - I'm Lovin' It - Fun Stuff Fridays - Seasonal Inspiration - Friday Food - Sweets for a Saturday - Sweet Indulgences Sunday - Holiday Food Blog Hop - A Themed Baker's Sunday

Oreo Snowmen Pops

Ready for another Oreo pop?  After the success of my Halloween and Thanksgiving Oreo pops, I decided to stick with Oreo pops (instead of cakepops) for Christmas as well.  This time around we've got Oreo snowmen!

I'd seen a picture of some Oreo pop snowmen on Pinterest (from The Idea Room) and tried following their instructions.  However, they used mini chocolate chips for the eyes and mouth of the snowman.  When I tried this, it just didn't look right to me, so I decided to go with candy melts instead.  I still had some black and orange candy melts left from Halloween, so I melted them and put it in squeeze bottles.  I was able to get perfect little black dots for the eyes and mouths, and made a little orange squiggle for the carrot nose.  Once I figured out how I was going to do these, they were super fast to finish.  Still need an Oreo pop tutorial?  Check out How Does She? for a step-by-step.

Packed up and ready to go to our first Christmas party tonight.

Have fun!  Enjoy!

This post is linked to:

Sweet Indulgences Sunday - A Themed Baker's Sunday - This Week's Cravings - Monday, Mmmm....Dessert - Tuesday Talent Show - Tasty Tuesday - Crazy Sweet Tuesday -  T' Time - Link Party - These Chicks Cooked - Link It Up Wednesday - Bake With Bizzy - Turning the Table Thursday - Full Plate Thursday - Sweet Treats Thursday - Show Off Your Stuff - Sweet Tooth Friday - Friday Favorites - Fusion Fridays - Anything Goes Linky - I'm Lovin' It - Fun Stuff Fridays - Seasonal Inspiration - Friday Food - Sweets for a Saturday - Christmas Traditions Linkup - It's a Celebration

Rudolph Cakepops

These are some adorable reindeer cakepops that I made last year for my son's preschool class.  As far as cakepops go, these didn't take too long, and aren't too tricky.  You definitely want to get the pretzels into the cakepop before the chocolate starts hardening, or else you're going to get cracks in it.  I found some star shaped pretzels at World Market, and I used the ones that were a little mis-shapen for the antlers.  For a nose I went with red hots, although you could also use red or brown M&Ms.

Check out Bakerella for instructions on these cakepops, as well as other Christmas cakepops.

Have fun.....and Enjoy!

This post is linked to:
Sweets for a Saturday - Seasonal Inspiration - Sweet Indulgences Sunday - A Themed Baker's Sunday - This Week's Cravings - Monday, Mmmm....Dessert - Tuesday Talent Show - Tasty Tuesday - Crazy Sweet Tuesday -  T' Time - Link Party - These Chicks Cooked - Link It Up Wednesday - Bake With Bizzy - Turning the Table Thursday - Full Plate Thursday - Sweet Treats Thursday - Show Off Your Stuff - Sweet Tooth Friday - Friday Favorites - 12 Days of Christmas Goodies - Fusion Fridays - Anything Goes Linky - I'm Lovin' It - Fun Stuff Fridays

Apple Pie

This is another dessert that I brought to our Thanksgiving celebration this year.  When I make apple pie, I usually make a streusel-topped version, but this time I decided to try something different.  I ended up going with the Double Two-Apple Pie recipe from the Flour cookbook, by Joanne Chang.  As I've said before....I'm not a pie-crust-making person.....at least not yet......maybe 2012 will be the year that I conquer my fear of pie crust.  Instead, I used the pie crusts that Trader Joe's have in their freezer section.....they absolutely tast homemade to me!

I also didn't follow the recipe's directions on making a lattice-top for the pie.   I had been seeing a beautiful leaf-topped pie all over Pinterest, and decided I wanted to try that with my little cutters I got from Williams-Sonoma.  I busted out my little leaf cookie cutter and cut out about a million leaves and placed them over the top of the apples with a little water to help hold them together.  I finished with an egg wash and a sprinkle of sugar.  Here's a shot of the pie before it went into the oven.....

DOUBLE TWO-APPLE PIE

Adapted from: Joanne Chang, Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe

1 box store-bought pie crust (2-pack) or your favorite recipe of Pate Brisee (you may need more than one pie crust for the leaves, depending on the cutout size)

2 large Granny Smith apples, peeled, cored, and sliced 1/4 to 1/2 inch thick

2 medium Macintosh or Rome apples, peeled, cored, and sliced 1/4 to 1/2 inch thick

3/4 cup packed light brown sugar

1/4 cup unbleached all-purpose flour

1/4 teaspoon kosher salt

Pinch of ground cinnamon

1 egg, lightly beaten

2 tablespoons sanding sugar, pearl sugar, or granulated sugar

Roll out one of the pie crusts to fit a 9-inch pie pan.  Gently press the dough into the bottom and sides of the pie pan, leaving a small lip at the edge of the pan.  Place the pie shell in the refrigerator for at least 30 minutes.

Preheat the oven to 350 degrees.

Line the pie shell with parchment paper and fill the shell with pie weights or dried beans, and blind bake for about 30 minutes, until shell is a light brown.

In a medium bowl, combine the apples, brown sugar, flour, salt, and cinnamon, toss until the apples are coated evenly.  Let this sit at room temperature for about 30 minutes so that the apples soften (allows you to pack more of them into the pie).

When the pie shell is done baking, remove it from the oven, and take out the pie weights and parchment  paper.  Pile the apples into the shell, pressing them down to fit more in.

Roll out the other pie crust and using a leaf cookie cutter, start cutting out leaf shapes, as many as you can.  When you have cut all of the shapes out, start attaching them to the outer edge of the crust, dipping your finger in water as you go to help adhere them to the crust.  Continue attaching the leaf cut-outs, moving in concentric circles toward the middle of the pie.  Make sure that you leave small gaps here and there to let the steam escape.

Brush the top of the crust with the beaten egg, and then sprinkle with sugar.

Bake for 1 hour and 10 minutes to 1 1/2 hours, or until the pie is golden brown.  The apples should be soft and easy to piece with a small knife.  Let cool on a wire rack for at least an hour before serving.  Serve warm or at room temperature.

The pie can be stored in an airtight container at room temperature for up to 2 days.

Enjoy!!

This post is linked to:

Turning the Table Thursday - Full Plate Thursday - Sweet Treats Thursday - Show Off Your Stuff - Sweet Tooth Friday - Friday Favorites - Anything Goes Linky - I'm Lovin' It - Fusion Fridays - Fun Stuff Fridays - Sweets for a Saturday - Friday Food - Sweet Indulgences Sunday - Monday, Mmmm....Dessert - Tuesday Talent Show - Tasty Tuesday - Crazy Sweet Tuesday -  T' Time - These Chicks Cooked - Link It Up Wednesday - Bake With Bizzy

Oatmeal Milky Way Brownie Bars

Brownies are one of my favorite treats ever.......I rarely meet a brownie I don't like.....so I'm always open to trying a new twist on them.  So here is the Oatmeal Milky Way Brownie Bar, from I Am Baker.  Since everything she makes is pretty awesome, I was pretty certain this one would come out great.....so certain, in fact, that I brought this to our Thanksgiving celebration.

An oatmeal/brownie bar with a thick layer of melted caramels and Milky Way bars in the middle....how can you go wrong?  The only problem with making them for a holiday party?  These are one of those desserts that might not necessarily stand out, look-wise, on a dessert table.....so I dressed them up with the cupcake wrappers (which also helps them to not stick together).  Maybe you could also add a little dusting a powdered sugar for a little extra something.  But once you pick up one of these bad boys and take a taste....yum......so good!

Check out I Am Baker for the recipe.....and Enjoy!

This post is linked to:
Tasty Tuesday - Crazy Sweet Tuesday - Tuesday Talent Show - T'Time - These Chicks Cooked - Link it up Wednesday - Bake with Bizzy - Turning the Table Thursday - Full Plate Thursday - Sweet Treats Thursday - Show Off Your Stuff - Sweet Tooth Friday - Friday Favorites - Anything Goes Linky - I'm Lovin' It - Fusion Fridays - Fun Stuff Fridays - Sweets for a Saturday - Friday Food - Sweet Indulgences Sunday - Monday, Mmmm....Dessert

Happy Thanksgiving

I hope that you all had a wonderful Thanksgiving!  Our family had a terrific day down in Newport Beach with our extended family (all 38 of us!).  

I love these little monkeys!

The boys couldn't have had more fun.....although a fun day was pretty much guaranteed for them since there were 16 other kids to run around with (or do the trampoline with, which they did all day long).   Our sister-in-law did an amazing job with the tables, as usual, in spite of the fact that she had to move the tables inside because of the threat of rain (it ended up being a beautiful day).

My job this year, as usual, was to bring desserts......so I brought a bunch!  This year I brought a Bourbon Pumpkin Cheesecake, an Apple Pie, Chocolate Chip Cookie Dough Fudge, Oatmeal Milky Way Brownies, Graham Cracker Toffee Bark, and Oreo Turkey Pops.

The Bourbon Pumpkin Cheesecake is another recipe that I've had in my arsenal for a number of years, courtesy of Martha Stewart.  It's a great dessert to make for something like Thanksgiving, since you don't need a large slice of it....it is rich!  The only change I made this time around was in the crust.....instead of using graham cracker crumbs I used an equal amount of gingersnap crumbs.....just to give it an extra little zing.  I did notice that the flavor developed more when this got a chance to sit for a day or two, so it's a perfect make-ahead dessert!

BOURBON PUMPKIN CHEESECAKE

Source: Martha Stewart

For crust:

3/4 cup graham cracker crumbs (or gingersnap crumbs)

1/2 cup pecans (1 3/4 oz.), finely chopped

1/4 cup packed light brown sugar

1/4 cup granulated sugar

1/2 stick (1/4 cup) unsalted butter, melted and cooled

For filling:

1 1/2 cups canned solid-pack pumpkin

3 large eggs

1/2 cup packed light brown sugar

2 tablespoons heavy cream

1 teaspoon vanilla

1 tablespoon bourbon liqueur or bourbon (optional)

1/2 cup granulated sugar

1 tablespoon cornstarch

1 1/2 teaspoon cinnamon

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon salt

3 (8 oz.) packages cream cheese, at room temperature

For topping:

2 cups sour cream (20 oz.)

2 tablespoon granulated sugar

1 tablespoon bourbon liqueur or bourbon (optional)

Garnish: Pecan halves

Make crust:

Invert bottom of a 9-inch springform pan (to create a flat bottom, which will make it easier to remove cake from pan), then lock on side and butter pan.

Stir together crumbs, pecans, sugars, and butter in a bowl until combined well.  Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust 1 hour.

Make filling and bake cheesecake:

Put oven rack in middle position and preheat oven to 350.

Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined.

Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in a large bowl.  Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes.  Reduce speed to medium, then add pumpkin mixture and beat until smooth.

Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks).  Bake until center is just set, 50 to 60 minutes.  Transfer to a rack and cool 5 minutes.  Leave oven on.

Make topping:

Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 minutes.

Cool cheesecake completely in pan on rack, about 3 hours.

Chill, covered, until cold, at least 4 hours.  Remove side of pan and bring to room temperature before serving.

Note: Baked cheesecake can be chilled, covered, up to 2 days.

Enjoy!

This post is linked to:

Sweets for a Saturday - Sweet Indulgences Sunday - Monday, Mmmm.....Dessert! - Tasty Tuesday - Crazy Sweet Tuesday - Tuesday Talent Show - These Chicks Cooked - Link it up Wednesday - Bake with Bizzy - Turning the Table Thursday - Full Plate Thursday - Sweet Treats Thursday - Show Off Your Stuff - Sweet Tooth Friday - Friday Favorites - Anything Goes Linky - I'm Lovin' It - Fusion Fridays