A Ghost Post

My last guest post involved a recipe from an interesting blog that I follow called “Confections of a Closet Master Baker.”  This post will involve another of her creations.

I am a sucker for cute baked goods.  I love to deliver diabetic coma inducing food to friends and family.  Take these cute creations that Gesine posted on her blog:  http://confectionsofamasterbaker.blogspot.com/2011/09/wanted-candy-corn-dead-or-alive.html

Candy corn covered ghostly cupcakes!!  So cute!  I thought I should give it a try, so I dutifully requested her book “Sugarbaby” from the library and found the required recipes.  I will not be reproducing the recipes here.  (You should check the book out at the library).

I must admit that I used a cake mix to make the ghost bodies.  I was extremely intimidated when I realized that I would have to make three different recipes and make my kitchen a disaster three different times in order to complete these creations.  So, I got lazy.  My attempt is feeble, when compared with the real deal.  I know that I should have put the tops of the cupcakes on these ghost bodies so that they would be less block-headed.  

The ghost bodies are two cupcakes, whose middles have been hollowed out and filled with deliciously sugary nougat.  The nougat that I made was quite wonderful, and I was happy to eat it with a spoon, but it did not have the fluffiness and loft and shape holding powers found in the original post.  I was already invested, though, so I dutifully filled the cupcakes with the sticky mess and smashed them together.  

The ghost shroud was easier to make, but incredibly difficult to work with.  I either had too much powdered sugar on the table, and a huge mess, or too little powdered sugar on the table, which also resulted in a huge mess.  These were a bit of a disaster.  Again, I could have eaten the finished product all day, it was that delicious.  By the time I had completed the ghosts, I and my kitchen were covered in sugar, so I copped out and painted the eyes and mouths on with melted milk chocolate.  

These took a lot of time, and I was tempted to sell my house afterward so that I wouldn’t have to clean the kitchen.  They did elicit “wows” when I delivered them to my neighbors, however.

 

-Chemist Cuisinier, PhD

Black Midnight Cake

I am so excited about this cake!  For one, it is for my Dad's birthday, and I love my Dad!  He is probably the best Dad that there is.  I know that everyone says that, but in my case it is absolutely true.  He is funny and smart and supportive.  He even lets us call him at one in the morning if we need to.  And yes, he does actually answer the phone.  Pretty much, he is amazing.  He also really likes dark chocolate.  The darker the better.  So, this cake is dedicated to my Dad.  I love you, Dad!


This cake starts with my favorite chocolate cake base.  This time, I used special dark cocoa powder.  The frosting is a basic chocolate frosting, but again, uses special dark cocoa.  I decorated this cake with black and orange cake balls since it is almost Halloween, and I just couldn't resist.  One quick note, to avoid unsightly layer bulging, try to wait until the cake layers are completely cool.  I got a little overzealous, I think, and frosted this cake slightly warm, hence the unsightly layer bulging.  However, this cake is delicious, and I think that my Dad will love it.  The bittersweet part of it?  My Dad lives four hours away, so the entire cake will be traveling there.  Which means none for me.  Sad.  However, that means none for me.  Yay for my skinny jeans!  Original idea found here.


Black Midnight Cake


Cake:

2 1/4 cups all-purpose flour 

1 cup special dark cocoa powder
2 1/4 teaspoons baking soda
1 1/4 teaspoons baking powder
1 teaspoon salt
2 1/2 ounces unsweetened chocolate, coarsely chopped
1 cup milk
1 1/4 cups hot water
2 eggs
1 cup mayonnaise
1 1/2 teaspoons vanilla extract
2 1/4 cups sugar

Frosting:

1/2 cup butter

2/3 cup special dark cocoa powder

3 cups powdered sugar

1 teaspoon vanilla

1/4 to 1/3 cup milk

1 cup dark chocolate chips

1 teaspoon shortening

Halloween cake balls

Heat oven to 350F. Butter and flour bottom and sides of 3 (8-inch) cake pans. 

For the cakes: Sift together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.  Place the chopped chocolate in a medium bowl.  Bring the milk to a simmer then pour over the chocolate.  Let stand for a minute or two, then stir until smooth.  Add the hot water, then let the chocolate mixture cool slightly.

In a large bowl, beat together the eggs, mayonnaise, and vanilla until well blended. Gradually beat in the sugar. Add dry ingredients and coffee liquid alternately in 2 or 3 additions, beating until smooth. Divide the batter among pans.  

Bake the cakes for 25-28 minutes, or until a toothpick inserted in the center comes out clean.  Let cakes cool in pans on wire racks 10-15 minutes. Turn the cakes out of the pans and onto cooling racks to cool completely.

For the frosting:  In a medium bowl, beat the butter until smooth.  Add about 1 cup of powdered sugar and beat until combined.  Add the cocoa powder, and carefully beat on low speed until blended.  Beat in the remaining powdered sugar (the mixture may be crumbly).  Beat in the milk, starting with 1/4 cup and adding more if needed to reach desired consistency.

To assemble:  Place one cake layer on a serving plate.  Top with a thin layer of frosting.  Top with another cake layer and spread with another thin layer of frosting.  Place the remaining cake layer on the top, then frost the top and sides of the cake.

In a small bowl, melt together the dark chocolate chips and shortening, stirring until smooth.  Drizzle the melted chocolate around the top edges of the cake, letting the chocolate run down the sides of the cake.  Arrange the cake balls on top of the cake.  Makes 12 to 16 servings.

Enjoy!  -Cardamommy

Halloween Cake Balls

It is cake ball time again!  I made these cake balls specifically to decorate another birthday cake, but thought that they turned out so well that I would post them on their own.  These cake balls are chocolate chocolate chocolate.  Chocolate Fudge cake with Chocolate Fudge frosting, and semi sweet chocolate coating covered in orange and black sugar sprinkles.  They are super delicious, and incredibly cute on top of that!  And just in time for Halloween, too!


1 (9x13) dark chocolate cake, baked and cooled
1 (16 ounce) can dark chocolate or chocolate fudge frosting
1 (12 ounce) bag semi sweet chocolate chips
1 Tablespoon shortening
black and orange sugar sprinkles


Crumble the prepared cake into a large bowl.  Add the frosting and beat with an electric mixer on low until completely combined.  Scoop by heaping tablespoonfuls and roll into balls, then place on a wax paper lined baking sheet.  Place in the freezer for about 1 hour.


In a double boiler or medium bowl set on top of a saucepan of simmering water (the bowl should not touch the water) place the chocolate chips and shortening.  Melt the chips and shortening together, stirring until smooth.  When the chocolate is melted, remove the cake balls from the freezer and dip, one by one in the melted chocolate, letting any excess chocolate drip off.  Immediately after dipping the cake balls, while the chocolate is still wet, roll the cake balls in the sugar sprinkles to completely cover.  Place the cake balls back on the wax paper lined baking sheet to set up completely.


Enjoy!  -Cardamommy

Fluffernutter Rice Krispie Treats

Do you need another rice krispie treat variations?  Since I did, I'm sure you do as well.  These treats have peanut butter chips and honey roasted peanuts.  Not my favorite (probably because I am not a fan of peanuts), but still very good.  These are very well loved at my house!


Fluffernutter Rice Krispie Treats


3 Tablespoons butter
1 (10 ounce) bag marshmallows
1/2 cup peanut butter chips
dash salt
1/4 teaspoon vanilla extract
5 cups Rice Krispies
1 cup honey roasted peanuts
1/2 cup peanut butter chips, melted


Grease a 9x13 inch baking dish.  In a large, microwave safe bowl, place the butter, marshmallows, and peanut butter chips. Microwave at 30 second intervals, stirring after each, until the mixture is melted and smooth.  Quickly add the salt, vanilla, rice krispies, and peanuts, and stir well until incorporated.  Press the cereal mixture into the prepared pan.  Drizzle the melted peanut butter chips over the treats.  Let cool completely before cutting.  Makes 18 rice krispies treats.


Enjoy!  -Cardamommy

Pumpkin Brownies

I have a confession to make. Ok, ok, I have two confessions to make. Confession one: I am obsessed with pumpkin. Confession two: I am a stress baker. So what happens when I have two huge projects to do, three papers to write, pictures to edit, and midterms to study for? Bake, of course. These have been on my list for a while, ever since I found them on Baking Bites.

I was a little nervous while I was making them. After all, what is a brownie without chocolate? And it's not even a blondie because it doesn't have white chocolate. Well, my fears were put to rest when I took a bite of brownie. Holy yummy goodness! Just as a brownies are, these pumpkin brownies are dense and moist and fudgy. They also are packed with warm flavors and spices. It's like a little bite of pumpkin heaven. They make great gifts and also are a great outlet for some pent up stress! Cut them into Halloween shapes or simply squares. Either way, make them. Eat them. ASAP. Oh, and also, be sure to double the recipe, because you're going to want a lot.

1/2 C Butter, room temperature
1 C Sugar
1 tsp Cinnamon
1/2 tsp Ginger
1/4 tsp Allspice
1/4 tsp Cloves
1/4 tsp Salt
1 Large Egg
1/2 C Pumpkin Puree
3/4 C All Purpose Flour
2/3 C Chopped Pecans (optional)

Preheat oven to 350. Lightly grease an 8x8-inch pan. It is easier if you line the pan with tin foil and lightly grease it instead.

In a large bowl, cream together butter and sugar until light and fluffy. Beat in spices, salt, the egg, and the pumpkin puree. Sift flour into the bowl and stir it, mixing until just combined. Add in pecans and stir to evenly distribute the nuts.

Pour batter into prepared baking dish and spread into an even layer.

Bake for 20-25 minutes, until the brownies are just lightly browned at the edges and the center is set (it may look moist, but will not be sticky when lightly pressed). Cool before slicing.

Makes 20 bars.

Mahlzeit!
-Coriaunty

Caramel Apple Pie

It has been so long since I made an apple pie!  Apples are usually so expensive, I have been not so patiently waiting for the price to drop this fall.  So what if I have 25 pounds of apples in my refrigerator?  So what if my husband thinks I totally lost it?  So what if he openly questioned my sanity when I bought more apples yesterday (this is in addition to the 25 pounds already in the fridge)?  In my defense, those now 30 pounds of apples are all different varieties.  Haralson, Macintosh, Jonathon, Granny Smith, Cortland...and all went into this pie that I decided to make on the spur of the moment. Spur of the moment means I wasn't prepared, and that I didn't re-familiarize myself with the recipe and therefore stressed over and rushed to finish so that I wouldn't be late to pick up my hungry puppy from school.


Happily, the pie was fabulous, the mess contained, and I was on time to pick up my hungry puppy.  This pie, obviously, starts with apples.  I love using tart apples for baking.  I love using tart apples for eating.  I sort of love tart apples.  Anyhow, I like to use at least two different types of apples in my pies, because I think that it gives a nice depth to the apple flavor.  For this recipe, you saute the apple filling before adding to the crust.  This creates the caramel, and softens the apples slightly for baking.


Caramel Apple Pie


Crust:
3 cups all purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup butter flavored shortening, chilled
1/3 cup ice water
1 Tablespoon white vinegar
1 egg, beaten


Apple Filling:
6 cups sliced peeled tart apples
1 Tablespoon lemon juice
1/2 cup packed brown sugar
1/2 cup white sugar
1/4 cup all purpose flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon vanilla
1/4 cup heavy cream
1/2 stick (4 tablespoons) butter


For the crust, in a large bowl combine the flour, salt, and sugar.  Cut in the shortening using a pastry blender until it resembles coarse crumbs.  In a small bowl, combine the vinegar, water, and egg.  Add the water mixture to the flour mixture, one tablespoon at a time, tossing the dough with a fork until it forms a soft dough.  Divide the dough into to equal size portions, form into disks, wrap with plastic wrap and chill for several hours.  Remove one disc of pie dough from the refrigerator, and roll out on a floured surface.  Fit the rolled dough into a 9 inch pie plate.


To prepare the filling, place apples in a large bowl and sprinkle with lemon juice.  To the apples, add the brown and white sugar, flour, cinnamon, nutmeg, salt, vanilla, and cream.  Toss to coat the apples.  In a very large skillet over medium heat, melt the butter, then add the apple filling.  Cook for about 8 minutes, stirring occasionally, until apples have softened slightly.  Pour the warm filling into the prepared pie crust.


Preheat the oven to 450F.  Roll out the second disc of dough and place on top of the pie.  Trim (if necessary), seal, and flute the edges and cut slits in the top for steam to escape.  Bake for 15 minutes.  Lower the oven heat to 350F and bake the pie for 45 minutes longer. Makes one pie, about 8 to 10 servings.


Enjoy!  -Cardamommy

Cinnamon Spice Caramel Apples

It is a tradition for my family to make caramel apples in the fall.  My oldest hungry puppy has been asking begging to make caramel apples for months.  However, I have had braces for about the last 2 years, and have been missing out on caramel apples.  So I told her that we would make caramel apples as soon as I got my braces off, whenever that happened to be.  So when I surprised her one day by coming home with no braces, you can imagine that the first thing out of her mouth was "Caramel Apples!!!!".  Thus, these little beauties were born. 

 I saw the recipe last year in Taste of Home, but was unable to make or partake (darn it!) .  I used the idea to come up with a more simplified version with a smaller batch.  I love these caramel apples.  They are probably my favorite ever.  The cinnamon sugar is so incredible with the white chocolate and caramel, and it is all perfect with a tart granny smith apple.  I had some caramel, white chocolate, and cinnamon sugar left over, so I dipped pretzel rods, using the same order and technique as the apples. Wow.  Amazing. 

Cinnamon Spice Caramel Apples

5 Granny Smith apples

5 popsicle sticks

1 pkg caramel bits 

2 Tablespoons water

1 pkg white chocolate chips

2 Tablespoons shortening

4 Tablespoons sugar

2 teaspoons cinnamon

Thoroughly wash and dry the apples.  Push a popsicle stick into the top of each apple.  Line a plate with wax paper.  In a medium bowl, combine the caramel bits and water.  Microwave for 1 to 2 minutes, or until completely melted, stirring until smooth.  Dip each apple into the caramel until it is well coated.  Hold each dipped apple over the bowl of caramel and let the excess drip off.  Place on the wax paper.  Repeat with remaining apples, then place in the refrigerator until firm.  

While the apples are setting up, combine the white chocolate and shortening and melt carefully in the microwave, stirring frequently, until smooth.  In a small bowl combine the sugar and cinnamon.  Dip each apple into the white chocolate and let some of the excess drip off.  Immediately sprinkle the cinnamon sugar generously over the white chocolate.  Place the apple on the plate and repeat with the remaining apples.  Chill until the candy coating is completely firm.  Store in the refrigerator.  Makes 5 caramel apples.

Enjoy!  -Cardamommy