tag:blogger.com,1999:blog-55722691940219296472024-03-12T22:16:43.613-06:00Indecisive BakerI'm slowly narrowing down years worth of recipes that have been either bookmarked, earmarked, tabbed with a sticky note, or written on a scrap of paper found at the bottom of my junk drawer. So far, these are what I've finally decided to make.Rebecca (Indecisive Baker)http://www.blogger.com/profile/15296955956289991028noreply@blogger.comBlogger85125tag:blogger.com,1999:blog-5572269194021929647.post-55709752147084554622011-10-19T17:03:00.004-06:002011-10-19T17:18:46.961-06:00Apple Coffee Cake with Crumb Topping and a Brown Sugar Glaze<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-uUfmj1E1RAyb_pfAL1LX8jYELDKfZR2Z0IwPaRFVm1CvnI3hk2faYskP2ybUmbamPUskS3ZHjsi1EGKvMiU8E-oo3KnFX-80IVryDqKI_KsHmmSP-tSMGShNHWJxiEKpqFWKzvu9ew/s1600/Apple+Coffee+Cake.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-uUfmj1E1RAyb_pfAL1LX8jYELDKfZR2Z0IwPaRFVm1CvnI3hk2faYskP2ybUmbamPUskS3ZHjsi1EGKvMiU8E-oo3KnFX-80IVryDqKI_KsHmmSP-tSMGShNHWJxiEKpqFWKzvu9ew/s320/Apple+Coffee+Cake.jpg" alt="" id="BLOGGER_PHOTO_ID_5665343837584784162" border="0" /></a><br />Thank you food network. Thank you. This is a 5 star recipe from Emeril Lagasse..and it lived up to 5 stars!<br /><br />We went apple picking a week ago, so I have a large bag of apples (and over flow) that are begging to be baked. I've made apple muffins, apple sauce, my favorite apple crisp and now I'm going to the Apple Coffee Cake seen here. I'm making apple french toast for this weekend...I can hardly wait!<br /><br />That being said- this was good! It was super moist, had great flavor, and I'm thrilled that I sent it to work with my husband! It would be terrible if I had it sitting here...<br /><span style="font-weight: bold;font-size:180%;" ><br />Apple Coffee Crumb Cake</span><a href="https://docs.google.com/document/d/1o6ajeAPZA8yOfqeFXW5Fu-1AlbDLP0fb_X6vHTN7fjI/edit?hl=en_US"><span style="font-size:85%;"> (printable)</span></a><br /><span style="font-size: 14pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: bold; font-style: normal; font-variant: normal; text-decoration: underline; vertical-align: baseline;" id="internal-source-marker_0.8297448141036647">Ingredients:</span><span style="font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"></span><ul><li style="list-style-type: disc; font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"><span style="font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">1 stick butter</span></li><li style="list-style-type: disc; font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"><span style="font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">1 1/2 cups packed light brown sugar</span></li><li style="list-style-type: disc; font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"><span style="font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">2 large eggs</span></li><li style="list-style-type: disc; font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"><span style="font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">2 cups all purpose flour</span></li><li style="list-style-type: disc; font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"><span style="font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">1 teaspoon baking soda</span></li><li style="list-style-type: disc; font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"><span style="font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">1 teaspoon ground cinnamon</span></li><li style="list-style-type: disc; font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"><span style="font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">1/2 teaspoon salt</span></li><li style="list-style-type: disc; font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"><span style="font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">1 cup sour cream</span></li><li style="list-style-type: disc; font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"><span style="font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">1 teaspoon pure vanilla extract</span></li><li style="list-style-type: disc; font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"><span style="font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">2 cups peeled, cored and chopped apples </span></li></ul><br /><h3 dir="ltr"><span style="font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: bold; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">Crumble Topping:</span><span style="font-size: 14pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: bold; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"> </span></h3><ul><li style="list-style-type: disc; font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"><span style="font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">1/2 cup packed light brown sugar</span></li><li style="list-style-type: disc; font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"><span style="font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">1/2 cup all purpose flour</span></li><li style="list-style-type: disc; font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"><span style="font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">1/2 teaspoon ground cinnamon</span></li><li style="list-style-type: disc; font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"><span style="font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">4 tablespoons unsalted butter, softened </span></li></ul><br /><h3 dir="ltr"><span style="font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: bold; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">Brown Sugar Glaze:</span><span style="font-size: 14pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: bold; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"> </span></h3><ul><li style="list-style-type: disc; font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"><span style="font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">1/2 cup packed light brown sugar</span></li><li style="list-style-type: disc; font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"><span style="font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">1/2 teaspoon vanilla extract</span></li><li style="list-style-type: disc; font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"><span style="font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">2 tablespoons water</span></li></ul><br /><span style="font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"> </span><br /><span style="font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">Preheat the oven to 350 degrees F. Parchment line a 9x13.</span><br /><span style="font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">In a large bowl, cream together the stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges. </span><br /><span style="font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"> </span><br /><span style="font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.</span><br /><span style="font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"> </span><br /><span style="font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.</span>Rebecca (Indecisive Baker)http://www.blogger.com/profile/15296955956289991028noreply@blogger.com0tag:blogger.com,1999:blog-5572269194021929647.post-953579171824904612011-10-14T13:02:00.003-06:002011-10-14T13:09:46.089-06:00Oh man...It's been too long since I've done anything related to this baking fiasco. I have been baking still, I just haven't been photographing anything. Usually my baking gets done and I quickly pack it up for my husbands office before the kids either a) stick fingers in it b) take bites out of it and put it back c) just plain eat it all. It's amazing how fast a 4 year old (almost 5) and his 3 year old little brother can do in the 15minutes I'm tied down nursing. Seriously...when I hear the feet running from the kitchen I'm sure that something has gotten into. I know you mom's know what I'm talking about.<br /><br />My mom left her very nice camera here (by accident of course) so I've been snapping pictures up of the kids and in general trying to figure out a dslr. I'm having a blast with it and it reaffirms how much I want one!! So hopefully in the next few weeks I'll get a chance to photo what I plan to bake and get it up. <br /><br />I will tell you on my list I'm hoping to get to some pumpkin cream cheese cupcakes and some really cute Halloween cupcakes too...hopefully recreate some of my favorite things I've made over the past few weeks - scratch that - months and get the photoed and back up on the blog. I might sneak in some savory dishes too. <br /><br />Until then...Rebecca (Indecisive Baker)http://www.blogger.com/profile/15296955956289991028noreply@blogger.com0tag:blogger.com,1999:blog-5572269194021929647.post-67385692076222357402011-05-08T20:09:00.004-06:002011-05-08T20:25:25.383-06:00Marshmallow Swirled No-Bakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvbor4FYPFUEHH61lNGQ6PLAByGpqS96TVzH8KIKmcXvtEzcXpV1QQbXot5ibGXGLUMsEI351E_C9nVJVnE_jwiLUdKpyksJy3XBTaZZd5aGNPw_WzJvb3jPUEaZw22-txOEiSfLcDmA/s1600/Marshmallow+Swirled+No-Bake+Cookies.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvbor4FYPFUEHH61lNGQ6PLAByGpqS96TVzH8KIKmcXvtEzcXpV1QQbXot5ibGXGLUMsEI351E_C9nVJVnE_jwiLUdKpyksJy3XBTaZZd5aGNPw_WzJvb3jPUEaZw22-txOEiSfLcDmA/s320/Marshmallow+Swirled+No-Bake+Cookies.jpg" alt="" id="BLOGGER_PHOTO_ID_5604535962388961794" border="0" /></a><br />Well, it's been a month. I suck. I gotta say while I have been baking (ello- baby- in- belly) I haven't been photographing much. I pretty much get tuckered out from baking- eat one or three of said treats and take a nap. No wonder I've put on some poundage. (but that's for another day) I was looking through photos I had saved on the laptop and came across these- realized I hadn't posted them yet! I'm gonna rectify that situation.<br /><br />I do love easy treats. Seriously- I like those treats that you can make on a whim with stuff that you always seem to have on hand and they end up looking purdy to boot. First found these @ <a href="http://sweettreatsandmore.blogspot.com/2010/12/marshmallow-swirled-no-bake-cookies.html">Sweet Treats and More</a>, they looked most awesome. Enough that when I found them I remember printing off the recipe immediately. Then setting it aside for a while- as the photo is dated a bit later than when I bookmarked the recipe. Another one of those I'm not sure why it took me so long, but in the end I'm glad I made them kind of recipes. I do that often with dinner ones too- looks so awesome, but I'm waiting until the meat goes on sale, or I can't find that specific pepper so I'll wait until I make a trip to a big ole fancy store to look there...I'm wandering here.<br /><span style="font-size:130%;"><br /><span style="font-weight: bold;">Marshmallow Swirled No Bake Cookies</span></span> <a href="https://docs.google.com/document/d/1guyvl7-ZVLBK6_cKjbySxLSs9bQRXh26efs5NylwHow/edit?hl=en&authkey=CJeinmw"><span style="font-style: italic;">printable</span></a><br /><span style="font-size:85%;">-via Sweet Treats and More</span><br /><br />1/2 stick of butter (4T)<br />1/2 c. milk<br />2 c. sugar<br />1 tsp vanilla<br />1/4 tsp salt<br />3 Tbs cocoa (heaping)<br />1/2 c. peanut butter (creamy is my fav here)<br />2 1/2-3 c. quick oats<br />1 c. mini marshmallows<br /><br /><br />Directions:<br />In a medium saucepan, melt butter, milk, sugar, vanilla, salt and cocoa. <br />Bring to a boil and let boil for about 90 seconds (boiling longer will make cookies dry). <br />Remove from heat. Stir in peanut butter, then oats. *stir in oats 1 cup at a time to check the consistency- too many = dry crumbly cookies.<br />Lastly, stir in marshmallows and mix until just combined. If you over-stir you will lose the marshmallow-swirly effect , not cool.<br />Immediately drop heaping spoonful onto wax paper and let cool.Rebecca (Indecisive Baker)http://www.blogger.com/profile/15296955956289991028noreply@blogger.com2tag:blogger.com,1999:blog-5572269194021929647.post-85441563344510113902011-04-08T12:04:00.002-06:002011-04-08T12:42:36.622-06:00Faux Hostess Cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuhI4tdTXQ5OFFm7urvjC7mb2ExbJyQAtm9O2J-2HiHJxrn67ttckod3mWO9yxuRS0j8Y_nhJzFnLwaROtlXC7Kqyp6CypiEo1yS3E2_03Bu5LwPtFHj6DGlZou9dm0I_dmvgePl70BA/s1600/Faux+Hostess+Cupcakes.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuhI4tdTXQ5OFFm7urvjC7mb2ExbJyQAtm9O2J-2HiHJxrn67ttckod3mWO9yxuRS0j8Y_nhJzFnLwaROtlXC7Kqyp6CypiEo1yS3E2_03Bu5LwPtFHj6DGlZou9dm0I_dmvgePl70BA/s320/Faux+Hostess+Cupcakes.jpg" alt="" id="BLOGGER_PHOTO_ID_5593284789088961458" border="0" /></a><br />Oh dear. These were so very good! So very much worth the effort!! I've seen several 'tutorials' available all over food blogs but I used <a href="http://theapronarchives.com/2011/02/07/cream-filled-chocolate-cupcakes/">The Apron Archives</a>. I've seen them @ <a href="http://annies-eats.net/2008/08/30/chocolate-cupcakes-with-cream-filling/">Annie's Eats</a> and <a href="http://desertculinary.blogspot.com/2005/05/chocolate-cupcakes-with-cream-filling.html">Culinary in the Desert</a> as well and I'm sure a slew of other's I haven't come across yet!<br /><br />I used my own chocolate cake recipe- a doctored box mix that has never failed me. I've come to realize though that I may be over filling my cupcake tins though. I dunno, something. I always dream of the cupcakes giving me a beautiful dome with nothing spilling over and cooking on the lip of the cup. I can continue to dream. I've done the let the whole let them set @ room temp for 15ish minutes before putting them in a 400 oven, closing the door and lowering temp to 350 as per normal instructions. It works about 25% of the time. I'm going with I want a straighter cup pan. And a smaller (but just slightly) scoop to portion out my cupcakes. Whine, whine.<br /><br />On to the awesome cupcakes.<br /><br />I'd use your favorite chocolate cupcake recipe. Let's be honest, they're really only a vessel for the filling and the chocolate ganache on top.<br /><span style="font-weight: bold;">The Filling:</span><br />12 Tbsp. unsalted butter, softened<br />3 cups confectioners’ sugar<br />1 1/2 cup Marshmallow Fluff (or if you're like me- a jar of the stuff, I love marshmallow)<br />3-5 Tbsp. heavy cream- start with 3)<br /><br />Directions:<br />In a mixer or a large bowl, beat together butter, sugar, Fluff, and heavy cream until light and fluffy. Remove 1/2 cup of the filling and place into a pastry bag fitted with a #3 or #4 tip (wilton round). To the remaining goodness and add another teaspoon or two of heavy cream. Mix well to combine. Take a larger pastry bag fitted with a large round tip ( I wanna say it's a #12 or a 1a- whatever large round tip you've got that floats your boat) and fill with the slightly runnier stuff.<br /><br />Insert the large tip into the cupcake roughly 3/4 way in and squeeze, moving up slowly until you see the icing squish up around the tip. Do this with all 24 of your cupcakes. You want a good amount of this stuff- its good.<br /><span style="font-weight: bold;">The Ganache</span><br />1/2 cup heavy cream<br />8 oz. bittersweet chocolate, chopped<br />2 tbsp. unsalted butter, softened<br /><br />Directions:<br />Heat the cream in a saucepan just until it begins to steam. Do not let it boil. Remove from heat and add the chocolate. Allow the mixture to sit for a bit, then add the butter and stir until smooth. Transfer the ganache to a small bowl and dip the top of each cupcake into the chocolate, smoothing with a knife if necessary. Place in fridge for chocolate to set- 10-15 minutes.<br /><br />Take your remaining the remaining filling (the first bag- of the thicker stuff) and pipe on your lil swirly Qs. Standard is 7- but you can do whatever floats your boat.<br /><br />If you have any of the cream left, it's awesome as a dip for fruit (thinned out a little more), as a 'sauce' for fruit pizza (add a bit of cool whip to lighten it up) or sandwiched between some cookies. It's all fantastic.<br /><br />Wow everyone with these awesome cupcakes.Rebecca (Indecisive Baker)http://www.blogger.com/profile/15296955956289991028noreply@blogger.com0tag:blogger.com,1999:blog-5572269194021929647.post-2361401094587226152011-03-18T12:35:00.005-06:002011-03-18T13:00:55.583-06:00Review: NordicWare Mini-Scone Pan<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS5IcK-5KH3S7xKTmq12bQxlAO14KmYtwc10DcKU75jcI-Dv_Z5dqDUrgNMgjaIrOy71491OyhDeaeeyRs9fHed_F4fEYRAXUoM7cz1kBFvz6vuzSHII-8k95mW4EjpVZAT5a9Tuo98g/s1600/Lemon+Strawberry+Mini+Scones.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 295px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS5IcK-5KH3S7xKTmq12bQxlAO14KmYtwc10DcKU75jcI-Dv_Z5dqDUrgNMgjaIrOy71491OyhDeaeeyRs9fHed_F4fEYRAXUoM7cz1kBFvz6vuzSHII-8k95mW4EjpVZAT5a9Tuo98g/s320/Lemon+Strawberry+Mini+Scones.jpg" alt="" id="BLOGGER_PHOTO_ID_5585495101839408786" border="0" /></a><br /><br />So several weeks ago (slacker here), CSN offered me the opportunity to purchase an item from their vast amount of stores and give it a go. After some polls and much deep debating, I went with a mini scone pan by Nordicware- from <a href="http://www.cookware.com/Nordicware-03337-NWR1021.html">CSN</a>.<br /><br />These babies were adorable! It's a great cast/aluminum pan with a super non-stick surface. It just has a 'good' weight to it!<br /><br />I used a modified recipe from <a href="http://www.creationsbykara.com/2010/08/blueberry-lemon-scones-with-lemon-glaze.html">Creations By Kara</a>, pretty much subbed out strawberries (on sale here for $1 a lb!) for the blueberries. They got RAVE reviews at my husband's job and I almost didn't want to send them I was munching on them so much! This recipe made 12 mini scones for me, probably because I'm not terribly good at proportioning out the dough.<br /><span style="font-weight: bold;font-size:130%;" ><br />Lemon Strawberry Scones with a Lemon Glaze</span> <a href="https://docs.google.com/document/d/1UgecA7api5O-WbVt6IooMiWrKG36aKfQ6hwe84hNcMk/edit?hl=en&authkey=CLmjzeIK"><span style="font-size:85%;">printable</span></a><br /><span style="font-size:85%;">modified from creationsbykara.com</span><br /><br />Ingredients:<br />2 cups flour<br />1/4 cup sugar<br />1 Tbsp baking powder<br />1/4 tsp salt<br />6 Tbsp cold butter<br />1/3 cup milk<br />1/4 cup fresh lemon juice<br />1 Tbsp lemon zest (+ ½t zest for glaze)<br />1 cup chopped strawberries (about the size of a blueberry chop)<br /><br />Glaze:<br />3/4 cup powdered sugar<br />1 Tbsp lemon juice<br />1/2t of lemon zest<br /><br />Directions:<br /><br />Combine flour, sugar, baking powder, and salt. Cut butter into dry ingredients till crumbly.<br />Stir in milk, lemon juice, and zest till just moistened. It will seem dry and crumbly- like it won’t hold together. Fold in strawberries.<br />Pat into a ‘shape’ about 1″ thick on lightly floured counter. You may have to work with it to get it to come together. Don’t over do it, just until it’s combined you don’t wanna mush up the berries!<br /><br />Cut into wedges the approx size of shape of your pan. If you’re not using a scone pan, pat into a circle. Then cut wedges as close to uniform as you can get. Place on lightly greased scone pan - work it into the corners. Or place on a lightly greased cookie sheet.<br /><br />Bake at 400° for about 12-17 minutes or till light golden brown. Watch your times here, you don’t wanna over do them! Time depends on size as well. Cool slightly, remove from pan and drizzle with glaze.<br /><br /><br />For glaze: Combine all ingredients in a small bowl. You may need more or less lemon juice to get the consistency you need.Rebecca (Indecisive Baker)http://www.blogger.com/profile/15296955956289991028noreply@blogger.com2tag:blogger.com,1999:blog-5572269194021929647.post-50225351224569491322011-02-25T16:32:00.002-07:002011-02-25T16:43:20.200-07:00Reeses Peanut Butter Bars<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHqoSgJ-bvMytxhp-g6D9_rECo21yY51pHnAEdc-SNZB42E0Ep5xB-1CsotQ5bl6LNAjBFIXaJ8GqH9sIuTCzV35PrwcjwQBb0POKzEPXT4vRHe1-RQX9hSJDcB9ma_wXqfy_jnr2Sqw/s1600/Box+Peanut+Butter+Bars.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHqoSgJ-bvMytxhp-g6D9_rECo21yY51pHnAEdc-SNZB42E0Ep5xB-1CsotQ5bl6LNAjBFIXaJ8GqH9sIuTCzV35PrwcjwQBb0POKzEPXT4vRHe1-RQX9hSJDcB9ma_wXqfy_jnr2Sqw/s320/Box+Peanut+Butter+Bars.jpg" alt="" id="BLOGGER_PHOTO_ID_5577776623482876834" border="0" /></a><br />So I was rolling through photos on the computer, found this one on the desktop. Apparently, I had made these, went through the effort of photoing them, and then did nothing else with them. It took me an entire day to remember what I did to make them. I do remember that they were one of those recipes where I wanted to make something, but didn't have much oomph to go from scratch. I do always seem to have an abundance of candy. Sad thing, this might have been before I was pregnant and had no valid 'excuse' to have so much of one thing in the house. Maybe it was on sale.<br /><br />Really no 'recipe' needed. Happened to be what I had on hand and sounded good together.<br /><span style="font-size:130%;"><br /><span style="font-weight: bold;">Reeses Peanut Butter Bars</span></span><br /><br /><span style="font-weight: bold;">Ingredients:</span><br />Box of peanut butter cookie mix. ( I have slew of Krusteaz brand from a sale )<br /> -ingredients required on the box to make said cookies<br />8 or so reeses peanut butter cups- coarsely chopped<br />1 cup or so of chocolate chips<br />caramel ice cream topping or homemade caramel drizzle if you feel you MUST make something from scratch<br /><br /><span style="font-weight: bold;">Directions:</span><br />Make cookie dough as instructed.<br />Press firmly in bottom of 8x8.<br />Press in coarsely chopped reeses and chocolate chips.<br />Bake at instructed temp (350) for 20-25 minutes or until center is set. This might be longer than 20-25minutes, I'm stabbing at how long I had these in the oven.<br />When done, drizzle caramel topping.<br />Cool.<br />Cut, eat. Remember that it's okay, not everything has to be made from scratch.<br /><br /><br /><br />I realize that this isn't quite like my usual posts. That being said, the photo wasn't 1/2 bad, so I had to use it somewhere!<br /><br />Happy Weekend!Rebecca (Indecisive Baker)http://www.blogger.com/profile/15296955956289991028noreply@blogger.com4tag:blogger.com,1999:blog-5572269194021929647.post-58750786916958131322011-02-16T07:12:00.009-07:002011-03-18T13:09:56.820-06:00Baked Red Velvet Doughnuts and...CSN!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil47R56Uc_6RlymKoGT8-znxMFQ4icIv-ALa5vZd0hsbQZcNKUEtFSglPWqb6xVZDI4H3oY_Gdyy1yvmKfc3C_RL75VwG8QNv-ERplMqWwdb4wck7usTLJBjJN_8dIWEnjYMMMbXHbSw/s1600/Baked+Red+Velvet+Doughnuts.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 252px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil47R56Uc_6RlymKoGT8-znxMFQ4icIv-ALa5vZd0hsbQZcNKUEtFSglPWqb6xVZDI4H3oY_Gdyy1yvmKfc3C_RL75VwG8QNv-ERplMqWwdb4wck7usTLJBjJN_8dIWEnjYMMMbXHbSw/s320/Baked+Red+Velvet+Doughnuts.jpg" alt="" id="BLOGGER_PHOTO_ID_5574297648544870098" border="0" /></a><br /><br />So I'm working on getting out of the baking rut. I've been tired. I know, whine, whine. But it's true. For some reason my youngest (for now) has been waking up around 2 am and SCREAMING! I go in to find out what the deal is, he just tells me "It's not bed time, I don't wanna go night, night!" He won't stay in his room to sleep. So he ends up on a make shift bed on the floor in our bedroom. Judge me all you like, but being pregnant I toss and turn a lot, and he sleeps sideways and likes to hug my head, so the floor or screaming is his option. NONE of that has anything to do with these doughnuts.<br /><br />I didn't like them though. I love me some red velvet, but these didn't work for me. They were dry, maybe I over baked them or something, but outside of looking kinda pretty (my dip and drizzle sucked) I actually didn't even let my husband take them to work. I chucked them in the trash. But I give you the recipe anyway, so you can try and see if I was just particularly challenged that day (very, very possible) or if it just needs tweeking. I mean, I got the recipe from Taste and Tell and she got it elsewhere, so that's at least 2 rounds of what I'd assume was success.<br /><br />AND I need your help. The rocking people @ CSN is giving me the opportunity to review a product from their website. You know CSN right? The people who carry this FANTASTIC sleep in all day <a href="http://www.allmodern.com/Herman-Miller-%AE-ES67071-hml1154.html">Eames Lounge Chair</a> all the way to <a href="http://www.csnstores.com/Paula-Deen-51716-EEN1055.html">Paula Deen Bakeware</a>? Yeah, those guys! Well, as usual I need help deciding on what to try out. Options are:<br /><br />1:<br />NordicWare Mini Scone Pan- <center><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy_hn3Ef6kPonk0zDTNfwEjQWN5IdysOJp3uF7aj21RjA-WpCB4w4N3Sao6bNqvdAd1NSTQcuttTfvF6B0sbsE_KMNF65nZ8OlGqnCxy7KZtaT7eFkKX4ynnrivcnJLVckylMQ0oZZmg/s1600/mini+scone.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy_hn3Ef6kPonk0zDTNfwEjQWN5IdysOJp3uF7aj21RjA-WpCB4w4N3Sao6bNqvdAd1NSTQcuttTfvF6B0sbsE_KMNF65nZ8OlGqnCxy7KZtaT7eFkKX4ynnrivcnJLVckylMQ0oZZmg/s200/mini+scone.jpg" alt="" id="BLOGGER_PHOTO_ID_5574294756250011506" border="0" /></a></center><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />2:<br />Calphalon Bar Pan- <center><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCpZxxPGD4WUdwwkjjYwXx8hyuFA26lWDQeRNahTo6ji0c_vNjYQYHnuowq4VBN1Vz7X_kVbLVK77MMxQcYtfRtIwSD5QMwVH9jLhmXW_zOdx5iek8wDyuKWGVHOZn-d91_lnRypHTpg/s1600/calphalon.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCpZxxPGD4WUdwwkjjYwXx8hyuFA26lWDQeRNahTo6ji0c_vNjYQYHnuowq4VBN1Vz7X_kVbLVK77MMxQcYtfRtIwSD5QMwVH9jLhmXW_zOdx5iek8wDyuKWGVHOZn-d91_lnRypHTpg/s200/calphalon.jpg" alt="" id="BLOGGER_PHOTO_ID_5574295126348558850" border="0" /></a></center><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />3:<br />Nordicware Mini Bundt Pan- <center><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyV_YAfum-nFezibdI4rqfZ5EbLkNz0mh_HZpSeVbplYHEnfBVbaRrwXWJuvgjrMKbWBSOcyS-R_RiuTw2kF62G412HdBpvGtSAi0NoYGamDf3wY0olNVC-P7z5St-ytU8qh7uHr4KCg/s1600/mini+bundt.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyV_YAfum-nFezibdI4rqfZ5EbLkNz0mh_HZpSeVbplYHEnfBVbaRrwXWJuvgjrMKbWBSOcyS-R_RiuTw2kF62G412HdBpvGtSAi0NoYGamDf3wY0olNVC-P7z5St-ytU8qh7uHr4KCg/s200/mini+bundt.jpg" alt="" id="BLOGGER_PHOTO_ID_5574295456528444578" border="0" /></a></center><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><center><form action="http://www.acepolls.com/votes" method="post" id="poll_id_1186571"><div style="padding: 10px 0pt; border: 1px solid rgb(101, 195, 224); background-color: rgb(231, 246, 248); width: 250px;"><input name="vote[poll_id]" value="1186571" type="hidden"><p style="color: rgb(250, 107, 62); text-align: center; font-weight: bold;">Product to Review via CSN</p><ul style="list-style-type: none; margin: 0pt; padding-left: 10px;"><li><input name="vote[choice_id]" id="vote_choice_id_6657327" value="6657327" type="radio"><label for="vote_choice_id_6657327" style="color: rgb(58, 85, 92);">Nordicware Mini Scone Pan</label></li><li><input name="vote[choice_id]" id="vote_choice_id_6657328" value="6657328" type="radio"><label for="vote_choice_id_6657328" style="color: rgb(58, 85, 92);">Calphalon Bar Pan</label></li><li><input name="vote[choice_id]" id="vote_choice_id_6657329" value="6657329" type="radio"><label for="vote_choice_id_6657329" style="color: rgb(58, 85, 92);">Nordicware Mini Bundt Pan</label></li></ul><p style="text-align: center;"><input value="Vote!" id="submit_1186571" type="submit"></p><p style="text-align: center;"><a style="color: rgb(58, 85, 92);" href="http://www.acepolls.com/polls/1186571-product-to-review-via-csn/results" id="results">View Results</a><br /><a style="color: rgb(58, 85, 92);" href="http://www.acepolls.com/create">Create a Blog Poll</a></p></div></form></center><br /><br />Now: The recipe!<br /><span style="font-weight: bold;"><span style="font-size:130%;">Baked Red Velvet Donuts</span></span> <a href="https://docs.google.com/document/d/1kY_rL-CQKjhSW4UxERtpYnVFbjLn-6goCfC57Qrh4C4/edit?hl=en&authkey=CLuY7uwO">printable</a><br />via Bittersweet and <a href="http://www.tasteandtellblog.com/2011/02/red-velvet-week-baked-red-velvet-donuts.html">Taste and Tell</a><br /><br />makes about 1 dozen donuts<br /><br />2 1/4 cups flour<br />1 tablespoon baking powder<br />1 teaspoon baking soda<br />1/2 teaspoon salt<br />3/4 cup sugar<br />1 large egg<br />2 tablespoons unsalted butter, melted<br />2 ounces unsweetened chocolate, melted<br />1/2 tablespoon vanilla extract<br />1/2 cup buttermilk<br />2 big ole drops of Super Red red food coloring (americolor)<br /><br />Preheat the oven to 350F. Spray a donut pan with cooking spray.<br /><br />In a large bowl, combine the flour, baking powder, baking soda and salt.<br /><br />In another bowl, mix together the sugar and egg. Add the melted butter and melted chocolate to the egg/sugar mixture. Add in the vanilla and buttermilk and red food coloring.<br /><br />Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fill the donut pan with the batter, filling each about 2/3rds full. Bake in the preheated oven for 12-15 minutes.<br /><br />Vanilla Glaze<br />from <a href="http://www.velveteenbaker.com/2010/12/baking-away-calories-plus-giveaway.html">Velveteen Baker </a>and Taste and Tell<br /><br />2 tablespoons hot water<br />2 cups confectioners' sugar<br />1 tablespoon milk<br />1/2 teaspoon vanilla extract<br /><br />In small bowl, stir together all ingredients until sugar is completely dissolved. Use immediately to glaze donuts. You can either toss them in or dip just the tops. If the glaze starts to harden you can add more hot water.Rebecca (Indecisive Baker)http://www.blogger.com/profile/15296955956289991028noreply@blogger.com5tag:blogger.com,1999:blog-5572269194021929647.post-53425010780544949322011-02-10T06:04:00.003-07:002011-02-10T06:22:45.443-07:00Butter and Cold WeatherI need butter to make red velvet doughnuts. And -gasp!- I'm out. Now the decision comes to get the kids dressed and make a trip or make something else for husband to take to work tomorrow. That being said- most everything sweet I make requires butter. I can't do cupcakes, the icing requires butter. I could do a banana bread, but I just sent banana bars to work with him today. I can't do my brownies, those alone require a cup of butter. And the kicker is I was just at Costco yesterday, looked RIGHT at the butter, and bought chicken nuggets for the kids instead. (they were a good deal!)<br /><br />So, now that I've established that my brain is fried. I need to figure out if I'm going to get the kids dressed and go to the grocery store for butter. As of right now, we're all in PJs. We're one of those families that decided long ago, if we're in PJs all day, it's okay. Normally I wouldn't have a problem getting them both dressed and fighting to get into the van and maybe stopping for the fountain (yes, has to be from a fountain!) diet coke I woke up craving this morning. OR, if I wait until my husband comes home and run to the grocery store to get a measly pound of butter.<br /><br />The only down side to waiting until my husband comes home is the photo. I will no longer have any natural light and I'll have to use my homemade lowel lights. Which is ok, except my crappy point and shoot camera is well, crappy. You see, I have this vision of what I want my photo to look like, the camera however with it's only auto setting will usually not cooperate. Or, I just can't set things up the way I like, and the lights are homemade, so they're not 100% awesome. And I'm a super amateur. Repeat super amateur.<br /><br />I'd like to make these doughnuts, cause well, they look fantastic, and it would be good for my husband to take to work tomorrow. And I wanna eat one or three. AND it would be a good platform to ask for some opinions on a pan that I'd like to order. Ya know, draw you in with a tried out new recipe, hopefully a delicious looking photo, and my usual indecisiveness. I might have ruined all that with this 5 page post on butter and it being cold outside. Which I just realized I haven't touched on. It's cold. Apparently when I mustered up some oomph to wrestle with the kids yesterday, we went out and found out we were in a wind chill advisory of like -15. What?! This crap is cold, and the wind in Ohio, I have no clue where it comes from, but it'll take your breath away.<br /><br />I think I'll risk it, wait until my husband gets home and make him turn around and get me some butter. I won't have to go out, my kids will stay warm in their pjs and I'll have butter. And maybe that fountain diet coke.<br /><br />I appreciate you listening to this crazy long, long internal discussion that I decided to blog about. Keep an eye out for those doughnuts.Rebecca (Indecisive Baker)http://www.blogger.com/profile/15296955956289991028noreply@blogger.com1tag:blogger.com,1999:blog-5572269194021929647.post-17530012105155118542011-02-01T07:46:00.003-07:002011-02-01T08:01:43.947-07:00ABC: Caramel Chocolate Pie= Epic FailI have these more often than not lately. I don't mind blogging about them- but lately I've had so many epic failures that I haven't even photographed them. I'm blaming the pregnancy. Seriously. I for some reason can't manage to get it together. I'm in my 2nd trimester now, so I'm not as grumpy when I get up and it's still dark out. (I know MANY people do this, I however, think it's rather unnatural) That being said- I must still be in the brain drain that comes along with it all. It's not necessarily that I'm doing a whole lot wrong- it's just a bit of- I dunno, maybe I just can't multitask like I feel I should. I mean, if I can't get the caramel for this pie going AND get the crust rolled into the pan, maybe I shouldn't be doing it at all.<br /><br />I mean to get the sugar to start to pool on low took, I swear 15 minutes, so I was all - oh I'll roll out my crust and get it in the pan- as I'm crimping the sides of my store bought crust (pretend you didn't just read the 'store bought' part) I smell something- bam! Sugar is already shot to crap. I added the butter and the heavy cream and pulled out the large turd lump of sugar. My husband put the little bit of remaining caramel on his ice cream that night. (I mean we didn't have a pie, so we needed SOMETHING). I went ahead and baked the crust- only to for some odd reason burn it. (because at this time I was just going to use store bought caramel for the pie). When the crust came out over done- I shed a little tear of frustration. Then ate my ice cream.<br /><br />Today I have banana bread in the oven. I PLAN to make rolls for dinner as well. We'll see.<br /><br />To my fellow ABC bakers, I can't wait to see the awesomeness your produced! I'll have to try this again in 6 months!Rebecca (Indecisive Baker)http://www.blogger.com/profile/15296955956289991028noreply@blogger.com7tag:blogger.com,1999:blog-5572269194021929647.post-69303233377738240642011-01-11T12:20:00.003-07:002011-01-11T12:45:41.280-07:00Bakery (or better!) Chocolate Chip Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2_1D8BpZvb0TOqphjnAd0eI4R4-bBBzP6-qTo7pvUJfKfA_5y6F3swDO5pcd6M69eXJjOteLImnenvadKh07yvu1WnyRm2obk6IsUTWQS_TMsHLLZtavl3O2Ct6nvIK8G7Z1DVT64Fg/s1600/thick+n+chewy+chocolate+chip+cookies.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2_1D8BpZvb0TOqphjnAd0eI4R4-bBBzP6-qTo7pvUJfKfA_5y6F3swDO5pcd6M69eXJjOteLImnenvadKh07yvu1WnyRm2obk6IsUTWQS_TMsHLLZtavl3O2Ct6nvIK8G7Z1DVT64Fg/s320/thick+n+chewy+chocolate+chip+cookies.jpg" alt="" id="BLOGGER_PHOTO_ID_5561015906467746402" border="0" /></a><br />I did it. I got some oomph and baked for the blog (ok mostly for me and my belly dweller). This is a chocolate chip cookie.<br /><span style="font-style: italic;">What?</span> You say. <span style="font-style: italic;"> Why?</span> <span style="font-style: italic;">You've been there, done that and you liked your results.</span><br />And I did and still do. However, sometimes you've just got to branch out, stray a little to see if it's possible to have a new favorite. I think I might. These kinda rocked my world! My husband says he likes my usual chocolate chip cookie vs these, but he eats anything, I'm not sure his opinion counts here. I LOVED the thick, chewy texture that these have. I'm not one to enjoy a warm cookie - I know - but I prefer them room temp dipped in cold milk. These have the taste, texture, and size of the fancy bakery cookies (I'm not talking your local grocery store, but the ones where you look @ the price for a cookie and wonder if the chocolate chips are filled with gold?).<br /><br />I'm kinda drooling as I type this. These cookies were gone long ago. And I miss them.<br /><span style="font-size:85%;"><br /></span><span style="font-weight: bold;font-size:130%;" >Bakery (or better) Chocolate Chip Cookies</span> <span style="font-size:85%;"><a href="https://docs.google.com/document/d/14SWoaq2eAOMoMNlQKJR9OT6IFXE-2YLSBWy5Pm_w1nc/edit?hl=en&authkey=CK-mntMJ">printable</a></span><br /><span style="font-size:85%;">Found this @ : <a href="http://chelley325.wordpress.com/2008/06/21/thick-and-chewy-chocolate-chip-cookies/">Sugar and Spice</a></span><br />(Via: Baking Illustrated, page 434)<br />Makes 16-18 large cookies.<br /><br />These oversized cookies are chewy and thick, like many of the chocolate chip cookies sold in gourmet shops and cookie stores. They rely on melted butter and an extra egg yolk to keep their texture soft. These cookies are best served warm from the oven but will retain their texture even when cooled. To ensure the proper texture, cool the cookies on the baking sheet. Oversized baking sheets allow you to get all the dough into the oven at one time. If you’re using smaller baking sheets, put fewer cookies on each sheet and bake them in batches.<br /><span style="font-weight: bold;"><br />Ingredients:</span><br />2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour<br />1/2 teaspoon baking soda<br />1/2 teaspoon salt<br />12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm<br />1 cup packed (7 ounces) light or dark brown sugar<br />1/2 cup (3 1/2 ounces) granulated sugar<br />1 large egg plus 1 egg yolk<br />2 teaspoons vanilla extract<br />1-1 1/2 cups semisweet chocolate chips<br /><br /><span style="font-weight: bold;">Directions:</span><br />1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.<br />2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.<br />3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.<br />4. Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.<br />5. Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a side metal spatula.<br /><br />*Use your kitchen scale and weigh. I really think this makes a big difference here!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv1qubJoYdN3aaAfYzVhuKibsrNiSrn_9MdOueDeDCOWvL6sWU1IjvpbRvRbKLo_kW9LswteO1QPhfpcUNvYNuDKn9prAS6Pga-iEB4hunC1u8KiGQgCC8D0bXyrSU5kSmvxSWDQYuMg/s1600/bakery+chocolate+chip+cookie.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 245px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv1qubJoYdN3aaAfYzVhuKibsrNiSrn_9MdOueDeDCOWvL6sWU1IjvpbRvRbKLo_kW9LswteO1QPhfpcUNvYNuDKn9prAS6Pga-iEB4hunC1u8KiGQgCC8D0bXyrSU5kSmvxSWDQYuMg/s320/bakery+chocolate+chip+cookie.jpg" alt="" id="BLOGGER_PHOTO_ID_5561016071181505778" border="0" /></a>Rebecca (Indecisive Baker)http://www.blogger.com/profile/15296955956289991028noreply@blogger.com3tag:blogger.com,1999:blog-5572269194021929647.post-50199588282193983602011-01-07T10:03:00.002-07:002011-01-07T10:11:07.986-07:00I've not fallen off the face of the Earth- it just feels like it.So, it's so sad. I stink. I haven't been posting. I'm sure someone out there has noticed that. I have a valid excuse though. Seriously it's good. <br /><br />I'm pregnant. You see, we're thrilled with this unexpected surprise. However, pregnancy isn't always good on me. I constantly throw up- and it's not a little bit- it's the heaving until my eyes are red and my back hurts. This happens majority of the time I'm pregnant. I don't get off easy with the first few weeks- or even the first trimester. I figure I'll just get to remind my children of this when they get older and whine about something. <br /><br />Anywho- with two boys, and the throwing up, and the extra whining I'm doing. I've been pretty tired. I'm even ashamed to admit how much we've eaten out, or had hot dogs for dinner the past few weeks. My husband can make a mean box of hamburger helper. I will say I did manage to bake up a batch of carrot cupcakes with cream cheese frosting- however I sent them to work with my husband without photoing them. I plum forgot. <br /><br />I shall start posting again soon- I'm almost done with my first trimester (weekish left) and I *should start getting some oomph back soon.<br /><br />Hope everyone had a fantastic New Year!Rebecca (Indecisive Baker)http://www.blogger.com/profile/15296955956289991028noreply@blogger.com2tag:blogger.com,1999:blog-5572269194021929647.post-17430875421740046442010-12-07T07:36:00.002-07:002010-12-07T07:50:33.262-07:00ABC- Maple Pecan Medjool Date Rugelach<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimQM1kZNdzQ1PtOnVp71ieIzdxK_gXZGZ3-Si6Yk3i-UFiNKeINJYZA5t7yXqe4BchnoL6OVCm4MyFti5Udnrqh3FAQPyoQ4F_YGsgF_tYuq0lgD95p9EyxDHuywPtNK9LKbo0isW2nQ/s1600/Maple-Pecan+Medjool+Date+Regelach.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimQM1kZNdzQ1PtOnVp71ieIzdxK_gXZGZ3-Si6Yk3i-UFiNKeINJYZA5t7yXqe4BchnoL6OVCm4MyFti5Udnrqh3FAQPyoQ4F_YGsgF_tYuq0lgD95p9EyxDHuywPtNK9LKbo0isW2nQ/s320/Maple-Pecan+Medjool+Date+Regelach.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5547952631356179858" /></a><br />This was my first month baking with Avid Bakers Challenge- it was a nice change! Rugelach is something I'm pretty sure I'd pass up on. Something that wasn't in my a eye's frame, you know- chocolate, caramel, cream cheese. I'm glad that I went ahead and ran with these! I didn't use whole dates and wrap them, I chose to chop up my dates, and blend with the sugar nut mixture. I was out of real maple syrup and only had sugar free in the house (something that I know wouldn't do justice) so I subbed in dark corn syrup. I like what this did- gave it a 'warm' flavor. The dough was a light buttery cream cheese flavor with a flakyness that rocked. All in all, a win here. Be sure to check out (and join) <a href="http://avidbakerschallenge.blogspot.com/">The Avid Bakers Challenge</a> for other posts on this fantastic little treat!Rebecca (Indecisive Baker)http://www.blogger.com/profile/15296955956289991028noreply@blogger.com6tag:blogger.com,1999:blog-5572269194021929647.post-84253047106739487572010-12-03T06:59:00.002-07:002010-12-03T07:06:07.447-07:00Winner Announced! $35 CSN Gift Card Giveaway!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJxT5GOJaesdT7UK8rYn-a8vG9GaJwfzfr7ipOQZkjd1fMjOlpabOXHnFxohYHqqh0LHyRDesbH-6rwJjz1hktOlZS8dqXWS1iSEDXNf71ljhpVovUzHB-z9UhHe_SnAEO3hIQfG_iWA/s1600/random.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 169px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJxT5GOJaesdT7UK8rYn-a8vG9GaJwfzfr7ipOQZkjd1fMjOlpabOXHnFxohYHqqh0LHyRDesbH-6rwJjz1hktOlZS8dqXWS1iSEDXNf71ljhpVovUzHB-z9UhHe_SnAEO3hIQfG_iWA/s200/random.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5546456954329669122" /></a><br />So, just in time for the holidays!<br /><br />Congrats to: <br />Cheryl!<br /><br /><br /><br />I'll be sending along your info to CSN reps for your win!<br /><br />Happy Holidays! I'm feeling another giveaway soon!Rebecca (Indecisive Baker)http://www.blogger.com/profile/15296955956289991028noreply@blogger.com2tag:blogger.com,1999:blog-5572269194021929647.post-11224164322590626282010-12-01T08:41:00.004-07:002010-12-01T08:58:17.930-07:00'Toy Story' Birthday Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGrdXLaWKPOgsjgvpkje0rLU7gQiB5oFtQSP941gXXkBdNymd0kAqXMX3MMj2r2XzyenZQ2UfvJZQ2izvMgkP99W2jjPlAgHHnmJH3niz2aHGGKcR5o4DeizdIyGa0VaA6lF37Cf3xdw/s1600/Jackson%2527s+4th+Birthday+Cake+2010.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 202px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGrdXLaWKPOgsjgvpkje0rLU7gQiB5oFtQSP941gXXkBdNymd0kAqXMX3MMj2r2XzyenZQ2UfvJZQ2izvMgkP99W2jjPlAgHHnmJH3niz2aHGGKcR5o4DeizdIyGa0VaA6lF37Cf3xdw/s320/Jackson%2527s+4th+Birthday+Cake+2010.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5545743474267362690" /></a><br />My oldest (gasp!) son's birthday was November 29th. My little big man has turned four. Going on forty. As usual, I decided to make his birthday cake. <br /><br />I really try to do that with both the boys, my youngest Nick-kinda got shafted this year. We were in the middle of a move, and I just didn't make him a a cake. He didn't party either (well, we had a little one at my Aunts house with my husband on the webcam) I seem to feel like my little man gets the shaft. I'm going to make a BIG effort to give him at least a rocking cake next year! At 3, I don't know how many other friends he'll have since I'm a SAHM and he won't be starting a sport until after his birthday. (Soccer!- It's adorable when the really little ones play!)<br /><br />On to the cake. Jackson and Nicholas are HUGE Toy Story fans. I don't know a kid that hasn't been captivated by those movies. I gotta admit they are adorable. I like them too, just like I really like the Shrek movies (by the way, you can pre-order on amazon for $40 for the set of blu-rays!-Christmas present here!) There I go off the topic again. <br /><br />I made a white wedding cake- moist, slightly dense, solid flavor. With an Oreo creme filling. The filling rocked my world. I was eating it alone. With a spoon. In the basement. It was so good. The top was a butter yellow cake with a chocolate whipped ganache. 8" and 6" respectively. In my dense mind I forgot that I needed 4" cakes (in height- exactly) for my usual stacking system (it's what happens when you haven't made a cake in almost 6 months). So I had beautiful tall layers- which I love, but that required me to go back to the straw stacking system. Since we didn't have to travel. That worked. Both are covered in a buttercream flavored fondant. (fondx) I have made my own fondant- and I like it, but I had this bucket from a while ago and I needed to use it. And I didn't want the extra mess. <br /><br />The rest of the decor is fondant. With the exception of the silver stars. Those are gumpaste. I free handed the clouds on paper and traced onto the fondant (if you can't tell- they're not quite right) same with the cow "spots". The red pearl border is a first impressions mold that I've recently decided I love. And the rope border was made with a clay extruder (found at local craft stores in the clay section- only used with food though).<br /><br />Needless to say. He loved the cake. Even without it saying "Toy Story" on it- he knew right away what it was! I had contemplated adding a Buzz and Woody on the top (plastic figurines) but I decided against at the last minute, going for the set-up you see.<br /><br />If there's any questions you might have, I'd LOVE to try and answer them! But I gotta say <a href="http://cakecentral.com/">Cake Central</a> is a huge part of getting me started in cakes!<br /><br /><br />Oh- and it's snowing here. Christmas is coming!!Rebecca (Indecisive Baker)http://www.blogger.com/profile/15296955956289991028noreply@blogger.com5tag:blogger.com,1999:blog-5572269194021929647.post-1427399256610236452010-11-23T07:55:00.004-07:002010-12-01T08:35:00.139-07:00Pumpkin Cream Cheese Muffins- and -my FIRST GIVEAWAY!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtRefLBNOIZfdD-iWG0Bw184DMlmC7qkJqQqAvWMkPTUwsy318rOIT4dpMAKgv4p3CDZ-zfdrICKTENM1_edQpjlEJFcfYLXjcA4-72XYYl9jIbQR7yc6VRqxZz_654jPKQGTVUAQo6g/s1600/Pumpkin+Cream+Cheese+Muffins+2.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 279px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtRefLBNOIZfdD-iWG0Bw184DMlmC7qkJqQqAvWMkPTUwsy318rOIT4dpMAKgv4p3CDZ-zfdrICKTENM1_edQpjlEJFcfYLXjcA4-72XYYl9jIbQR7yc6VRqxZz_654jPKQGTVUAQo6g/s320/Pumpkin+Cream+Cheese+Muffins+2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5542907052330679522" /></a><br /><br />These are so fantastically awesome, I'm considering buying a case of pumpkin to keep around all year, just for these muffins. I found these on <a href="http://annies-eats.com/2010/10/08/pumpkin-cream-cheese-muffins/">Annie's Eats</a>. She has some really awesome recipes on there, and I often check her site to see what other rockin things she's posted! Fall is here, Thanksgiving is Thursday, it's high time that I broke out the pumpkin. These are so delicious! The ONLY thing I change next time would be to add some finely chopped toasted pecans to the sugar mixture on top. But I just love pecans. A minor plan a head is the cream cheese mixture- I made that the night before and put it in my freezer, got up the next morning and made the muffin batter. Worked wonderfully!<br /><br /><br /><br />That being said- Muffins are Awesome, Giveaways rock!<br /><br /><br /><br /><span style="color: rgb(51, 51, 255);font-size:130%;" >CSN has offered me a $35 gift card to one of my most awesome readers!! I LOVE CSN, you can get just about anything there! CSN is comprised of over 200 online stores, where you can find everything from a <a href="http://www.allbarstools.com/">counter stool</a> for your kitchen to a baby crib or a new pair of shoes! Seriously! The first time I visited I was SHOCKED at the amount of items they carry! Talk about one stop shopping!<br /><br />* CSN ships to US and Canada only.<br /><br /><br /><span style="color: rgb(255, 0, 0);">To Enter this Giveaway You'll Need to Do This: (leave a comment for each of entry)</span><br /><span style="color: rgb(255, 0, 0);">1. Follow Me! (via Google on right)</span> <span style="color: rgb(255, 0, 0);"><br />2. Leave a comment on this post.</span> <span style="color: rgb(255, 0, 0);"><br />3. Post about this giveaway on Facebook, link back to this post.<br /></span><br />Giveaway ends December 1st @ midnight EST. A winner will be randomly selected and I'll contact you via email.<br /></span><br /><br /><br /><span style="font-weight: bold;">Pumpkin Cream Cheese Muffins</span> <span style="font-style: italic;font-size:85%;" ><a href="https://docs.google.com/document/d/14_2wlOu-6cHpt6mH_ueDYAc_1Pebng8kKl0GQGftrfI/edit?hl=en&authkey=CM2y8IQO">Printable</a></span><br /><span style="font-size:85%;">VIA: Annie’s Eats</span><br /><br /><span style="font-weight: bold;">Ingredients:</span><br />For the filling:<br />8 oz. cream cheese, softened<br />1 cup confectioners' sugar<br /><br />For the muffins:<br />3 cups all-purpose flour<br />1 tsp. ground cinnamon<br />1 tsp. ground nutmeg<br />1 tsp. ground cloves<br />1 tbsp. plus 1 tsp. pumpkin pie spice<br />1 tsp. salt<br />1 tsp. baking soda<br />4 large eggs<br />2 cups sugar<br />2 cups pumpkin puree<br />1¼ cups vegetable oil<br /><br />For the topping:<br />½ cup sugar<br />5 tbsp. flour<br />1½ tsp. ground cinnamon<br />4 tbsp. cold unsalted butter, cut into pieces<br /><br /><span style="font-weight: bold;">Directions:</span><br />To prepare the filling, combine the cream cheese and confectioners' sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log. Place into the freezer and chill until at least slightly firm, at least 2 hours, over overnight. It’ll be fine.<br /><br />To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.<br /><br />To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use. *Next time I’d add finely chopped toasted pecans to this mixture for some extra oomph.<br /><br />To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.<br /><br />Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. (It may be hard to resist immediate consumption, but the cream cheese filling gets very hot!)<br /><br />Store in an airtight container. Makes 2dzn.Rebecca (Indecisive Baker)http://www.blogger.com/profile/15296955956289991028noreply@blogger.com17tag:blogger.com,1999:blog-5572269194021929647.post-82502344115746957402010-11-18T18:30:00.004-07:002010-11-19T11:10:07.423-07:00Caramel Cream Coffee Treat<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd9WiNgOenojbiVjanZ21IxSfNPHbTSFtwkQLqzDTcrg6wqEbRZWB2OaBd-eUWxytxbMdn6QTsuALXLZ7Y_Z95D88aH1NlTNjEI0AJV9ljNmUfGZenm7CJ3DbY7OiN71iG2VTYPfNqPQ/s1600/caramel+cream+coffee+treat.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 283px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd9WiNgOenojbiVjanZ21IxSfNPHbTSFtwkQLqzDTcrg6wqEbRZWB2OaBd-eUWxytxbMdn6QTsuALXLZ7Y_Z95D88aH1NlTNjEI0AJV9ljNmUfGZenm7CJ3DbY7OiN71iG2VTYPfNqPQ/s320/caramel+cream+coffee+treat.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5541324650547922370" /></a><br />So this really is more along the lines of an anytime treat vs just a 'coffee treat'. Cause really, for as simple and delicious as these are, you'll want to make them an anytime treat and not restrict them to just coffee time. Or if you're like me and found a new love for coffee. Then you find yourself drinking coffee 3-4 times a day. It's iced. It's delicious. I make them at home, so it's not killing my pocket book. Then every few hours is coffee time and you can eat these then. Until you realized that you've eaten 6 of them and your pants all of a sudden feel tight, and you wonder where you found the energy to scrub the kitchen floor with a toothbrush. Sugar, caffeine high. Glorious.<br /><br />That was flighty. On to the recipe.<br /><br /><span style="font-size:130%;"> <span style="font-weight: bold;">Caramel Cream Coffee Treat</span></span> <a href="https://docs.google.com/document/d/1eEV3u4smwniYusLunOh4URXjM_x0T4Qc_wSf7cfpCwg/edit?hl=en&authkey=CMKv8_MI"><span style="font-style: italic;font-size:85%;" >printable</span></a><br /><span style="font-size:85%;">(adapted from Pillsbury Best Bake-Off 1996)</span><br /><br /><span style="font-weight: bold;">Ingredients:</span><br />1 c firmly packed dark brown sugar<br />½ c chopped pecans<br />⅓ c dark corn syrup<br />¼ c melted butter<br /><br />2 8oz pkg cream cheese, softened<br />½ c powdered sugar<br />2 T butter, softened<br />3/4c coconut<br /><br />2 lg cans of Grands (or similar) flaky biscuits<br /><br /><span style="font-weight: bold;">Directions:</span><br />Oven to 350. Parchment lined 9x13.<br />In a bowl combine brown sugar, pecans, corn syrup and melted butter. Spread on the bottom of a 9x13 parchment lined pan evenly.<br />In a small bowl combine cream cheese, powdered sugar, and butter until smooth; stir in coconut.<br />Separate the dough in to 16 biscuits. Press or roll each until approx a 4” circle. Spoon a heaping tablespoon of the cream cheese mix in the center of each one and spread within a ¼” of the edges. Roll up length wise. You want a nice amount of the cream cheese mixture in the center of each. Place SEAM SIDE DOWN on the brown sugar mixture in the 9x13. Continue until filled and you’re out of biscuits. It’ll be a tight fit.<br />Bake at 350 for 25 to 30 minutes or until a deep golden brown. Cool 3-5 minutes and invert onto your serving platter. It’ll be gooey and delicious. Careful, it’s hot. I really liked these cooled as well.Rebecca (Indecisive Baker)http://www.blogger.com/profile/15296955956289991028noreply@blogger.com4tag:blogger.com,1999:blog-5572269194021929647.post-74797878838746328072010-11-16T15:07:00.003-07:002010-11-16T15:16:50.395-07:00Black, White and Peanut Butter Brownies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN24AWVubVraay09inzMWh4BX0FOAvkYxhWHxfL9cV8x4OlFY2rjNpIfKNcA_53eBKPHajXnim8dXrbg_NCDbFaA73RpvT0DeLOOCzdjMYIuU31xS3-hWmD1ZMgbpfrXXS8C2JRRmkFw/s1600/Black%252C+White+and+Peanut+Butter+Brownies.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 278px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN24AWVubVraay09inzMWh4BX0FOAvkYxhWHxfL9cV8x4OlFY2rjNpIfKNcA_53eBKPHajXnim8dXrbg_NCDbFaA73RpvT0DeLOOCzdjMYIuU31xS3-hWmD1ZMgbpfrXXS8C2JRRmkFw/s320/Black%252C+White+and+Peanut+Butter+Brownies.jpg" alt="" id="BLOGGER_PHOTO_ID_5540274983025445362" border="0" /></a><br />These started with a box. My husband was so shocked when I told him. I told him not to tell anyone at work. ;) I've been to the library because it's been cold out- and I voted to add funding- I'd better use it. Anyway that led me to the cookbook section. I walked away with no less than 9 cookbooks to rummage through. I got this (and the next one I'm posting) out of an old Pillsbury Bake Off cookbook. I really love those type of books. They're often created from home chefs who know what works ... I like to think those books are like blogs are today. On to the recipe.<br /><br /><span style="font-size:130%;"> <span style="font-weight: bold;">Black, White and Peanut Butter Brownies</span></span> <span style="font-size:85%;"><a style="font-weight: bold; font-style: italic;" href="https://docs.google.com/document/d/1I-HOHHz0OWEdVtInbNF1t1IoDUxJciwvRTTAWkqG5Dw/edit?hl=en&authkey=COCUs4sI">Printable</a></span><br /><span style="font-size:85%;">adapted from Pillsbury Best of the Bake off Cookbook 1996</span><br /><br /><span style="font-weight: bold;">Ingredients:</span><br />Brownies:<br />1 (9x13size) fudge brownie mix<br />1/4 c water<br />1/2 c oil<br />2 eggs<br />1/2 c chopped pecans<br />1c semi sweet chocolate chips<br />1c white vanilla chips<br />1 c of peanut butter chips or candy coat<br /><br />Frosting:<br />2 c powdered sugar<br />1/4 c unsweetened cocoa powder<br />4 T hot water<br />1/4 c butter, melted<br />1 t vanilla<br />1/2 c chopped toasted pecans<br /><span style="font-weight: bold;">Directions:</span><br />Oven to 350.<br />Pam or parchment a 9x13. In a large bowl combine brownie mix, water, oil and eggs. Don’t over mix- approx 50 strokes. Add in 1/2 c chopped pecans, chocolate chips and vanilla chips. DON’T add the peanut butter candy coat yet. Spread in pan.<br /><br />Bake at 350 for 28-35 minutes or until center is set. Remove from oven. Melt peanut butter candy coat until smooth and spread over the top of the brownies. While that cools mix the frosting.<br /><br />In a small bowl, combine all frosting ingredients except the pecans and beat until smooth- it’ll be thin. Pour that over top of the cooled peanut butter layer, spread to cover. Chill an hour and 1/2 or until completely cooled.Rebecca (Indecisive Baker)http://www.blogger.com/profile/15296955956289991028noreply@blogger.com2tag:blogger.com,1999:blog-5572269194021929647.post-77793087298764026892010-11-14T20:01:00.004-07:002010-11-14T20:24:04.076-07:00Winner Winner Chicken Dinner!So, I randomly enter contests. Cause, ya never know what you might win right!? I've occasionally won some really cool stuff,(shake and bake with a gift card!) and some stuff that makes you go 'huh'. But it's all equally exciting!<br /><br />However- my cool win of the month (a $50 CSN gift card) from <a href="http://beyondkimchee.blogspot.com/">Beyond Kimchee</a>! You must check her out. Her photos are awesome, and a delight to read.<br /><br />I just put 'delight'. I might as well put 'super dooper'.<br /><br /><br /><br />I've never shopped @ <a href="http://www.csnstores.com">CSN</a>, but I've heard good things! I'm pretty excited for it!<br /><br />On a cooking note: I've got some brownies cooling and my MOST AWESOME husband is working on my DIY Lowel lights. I'm hoping for some cool shots soon!<br /><br />Thanks again Holly! :)Rebecca (Indecisive Baker)http://www.blogger.com/profile/15296955956289991028noreply@blogger.com1tag:blogger.com,1999:blog-5572269194021929647.post-4719623209198703382010-11-12T11:06:00.003-07:002010-11-12T11:23:29.551-07:00Mini Mint Brownies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaxyw_kti8Z5Ku36YA2wkMxlBg7yjnWv6_YQU_W0dugvRooiSkVm7fihiuIFznrZSutQ01LBiwRagKWFwWu4WB9idNO3B7r7DZwp8GItwQe7hpA2RnMtBWGo9CGSu19K85cFYt2gDFyw/s1600/Mint+Chocolate+Brownie+Bites.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaxyw_kti8Z5Ku36YA2wkMxlBg7yjnWv6_YQU_W0dugvRooiSkVm7fihiuIFznrZSutQ01LBiwRagKWFwWu4WB9idNO3B7r7DZwp8GItwQe7hpA2RnMtBWGo9CGSu19K85cFYt2gDFyw/s320/Mint+Chocolate+Brownie+Bites.jpg" alt="" id="BLOGGER_PHOTO_ID_5538730556259206882" border="0" /></a><br />My kids and I were deciding what to do that day. I was plowing through recipes trying to figure out what would be easy enough for my two little helpers. Came across these from <a href="http://www.ourbestbites.com/2010/03/mint-brownies.html">Our Best Bites</a> . Some seriously adorable stuff on that website. Anywho- we got to making them- Jackson (my oldest @ almost 4) was a super helper putting all the little liners in the mini muffin cups. While Nicholas was awesome at stirring up the chocolate that we melted. They came out pretty darn tasty! My boys quickly devoured the ones that they stuck their fingers in (can't send those to work with Daddy! ) they were a hit here. I think that these are pretty adaptable. I can see peanut butter frosting with dark chocolate drizzle, red PEPPERMINT frosting with a dark chocolate drizzle and crushed candy canes on top. Almost endless possibilities!<br /><span style="font-size:130%;"><br /><span style="font-weight: bold;">Mini Mint Brownies</span></span> <a href="https://docs.google.com/document/d/1JON6w93MmfAK44_3pzZwI9q8mj_sVmueVabySP61ojM/edit?hl=en&authkey=CLXgqG8"><span style="font-style: italic;"><span style="font-size:85%;">printable</span></span></a><br /><span style="font-size:85%;">adapted via Our Best Bites</span><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />Brownies:<br />4 squares unsweetened baking chocolate (4oz)<br />1 C butter (2 sticks)<br />4 eggs<br />2 cups sugar<br />1 tsp vanilla<br />1 1/4 C flour<br />1/2 tsp baking powder<br />1/2 c mini semi sweet chocolate chips<br /><br />Frosting:<br />3 1/2 C powdered sugar (give or take for your consistency)<br />4 T butter, softened<br />4 T shortening<br />1/4 t mint extract ( I would up this to 3/4 t next time)<br />1-2 Tbs milk (give or take for your consistency)<br />green food coloring<br /><br />Chocolate Glaze:<br />6 oz (about 1 cup) Nestle dark and mint chips -limited edition!<br />1 Tbs shortening<br /><br /><span style="font-weight: bold;">Directions:</span><br />Preheat oven to 350 degrees. Line a mini muffin pan with mini muffins liners or- go all natural. (In my opinion I prefer the liners- I think they help keep fresh if not serving same day)<br /><br />Chop both unsweetened chocolate and two sticks of butter into chunks and place together in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Set aside to cool, stirring occasionally.<br /><br /><br />With an electric mixer or stand mixer beat eggs, sugar, and vanilla for 2 minutes. While egg mixture is beating, measure out flour and combine with baking powder. While mixer is running, slowly add melted chocolate and beat to combine. Turn beater speed to low and add in flour by spoonfuls. Mix just until combined. Pour batter into prepared mini muffins and bake for 12-16 minutes or until a toothpick poked in center comes out clean.<br /><br /><br />Cool completely on a metal rack. When brownies have cooled to room temperature, prepare frosting. Combine all frosting ingredients, starting with 1 1/2 tablespoon of milk, and beat until light and fluffy. Add more milk by teaspoonful as needed. Add frosting to the mini brownie bites as you’d like. A large star tip is will work fine-or a cute little swirl with the back of a knife is adorable too.<br /><br /><br />While brownies are chilling prepare chocolate glaze. Place chocolate chips and 1 tablespoon of shortening in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Take a fork and drizzle across the icing. And you will enjoy minty goodness.<br /><br />Makes 50 mini brownies.Rebecca (Indecisive Baker)http://www.blogger.com/profile/15296955956289991028noreply@blogger.com2tag:blogger.com,1999:blog-5572269194021929647.post-27394593733711402592010-11-09T12:15:00.003-07:002010-11-09T12:54:54.326-07:00Chocolate Pound Cake - sorta<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXSa2wfolJ-ajXxBLarRyVIUUfOs53EXKnel6EWyK_kDL8mLqAGGdHS_o1qN-Dxd6P9VTHbv-iuf6HKaDn0-PPqHYD-Pxx5l3UNmjiKwVB6n0nNpxgSW9ySG7cWV4eP6ij7tc0rj-SFA/s1600/Chocolate+Pound+Cake+Trifle.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 302px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXSa2wfolJ-ajXxBLarRyVIUUfOs53EXKnel6EWyK_kDL8mLqAGGdHS_o1qN-Dxd6P9VTHbv-iuf6HKaDn0-PPqHYD-Pxx5l3UNmjiKwVB6n0nNpxgSW9ySG7cWV4eP6ij7tc0rj-SFA/s320/Chocolate+Pound+Cake+Trifle.jpg" alt="" id="BLOGGER_PHOTO_ID_5537637834309654498" border="0" /></a><br />I have a few blogs (okay many) that I find myself navigation towards. Eliana of <a href="http://www.achicabakes.com/2010/09/chocolate-velvet-pound-cake.html">A Chica Bakes</a> (not really a blog but a full .com operation) is one of them. I find myself getting absorbed in her posts and forget that I was there to check out a new recipe. She is one of a few that I know has checked out my blog on more than one occasion - and she's super sweet with her comments. Which all of us bloggers know is really what tickles our fancies. While I have several of her recipes bookmarked to try- this Chocolate Velvet Pound Cake of hers has been on there for a while. Now, I must admit. I goofed it up. Let's keep it real- not everything that comes out of our kitchens are photo perfect. Even when I'm lucky enough to catch what I think is a picture perfect photo- I snap back into mediocrity at it's finest. But I keep trying. It's what I need to do. I bake for myself, my family, my blog and my husband's coworkers. And I also bake for my gym membership. Sigh. That went off into left field and I'm not editing it. It's what you get.<br /><br />So I baked this beautiful loaf. And it smelled nice. But I failed. Here's a few things that went wrong. 1. I sprayed my pan with Pam. Plain old Pam. I hardly ever do this. I usually Baker's Joy it at minimum. 2. I used a loaf pan that I think was too big- like a 9x whatever vs an 8. I think that lead me not to have that really pretty crown on top as well. 3. Most importantly because of 1 (and some of 2) my loaf broke. The bottom stuck so bad the the pan- when I tried to scrape it out, I pulled up some of the finish. I just tossed the pan. I'm lazy like that.<br /><br />So I'm left with 2/3 of a tasty yet, ugly loaf. It left me wanting 2 things. 1. The ability of getting it right the first time. And 2. those adorable mini trifle cups- ya know what I'm talking about- <a href="http://www.crateandbarrel.com/outlet/serving-pieces/set-of-6-trifle-bowls/s418377">these</a>. I've seen them everywhere lately and I will have them soon. My son's 4th birthday is the end of this month- is it wrong to get me a present too? (don't answer that- he won't go without!)<br /><br />So I used my regular custard cups- or they might be mini prep bowls. They're versatile in any case. I whipped up a box of french vanilla pudding and layered it with this yummy pound cake. Dessert tonight.<br /><br />Thanks Eliana for the recipe! I'll make it again when I have all my wits about me.<br /><br /><span style="font-size:130%;"><br />Chocolate Velvet Pound Cake</span> <a href="http://www.blogger.com/%20https://docs.google.com/document/d/1818HrmajY8J1gJktAFdGgS4awpoakvQsz07JaivT2VY/edit?hl=en&authkey=CJmjjl8">printable</a><br /><span style="font-size:85%;">Adapted from: A Chica Bakes (via The Art and Soul of Baking)</span><br /><br /><span style="font-weight: bold;">Ingredients:</span><br />1 1/2 sticks (6 ounces) unsalted butter, at room temperature<br />1 1/4 cup (8 3/4 ounces) sugar<br />1 teaspoon water, at room temperature<br />2 teaspoons instant espresso powder<br />3 large eggs, at room temperature<br />1 teaspoon vanilla<br />1 cup (5 ounces) all purpose flour<br />1/2 cup (2 ounces) unsweetened Dutch-process cocoa powder<br />1/4 teaspoon baking powder<br />Pinch of Salt<br />1/2 cup (4 ounces) buttermilk, at room temperature<br />3/4 cup semi-sweet mini chocolate chips<br /><br /><span style="font-weight: bold;">Directions:</span><br />Preheat the oven to 350 degrees. Coat a loaf pan with butter, generously.<br />Beat the butter and sugar in the bowl of an electric mixer until light, fluffy and almost white in color - roughly 6-7 minutes. Scrape down the bowl with a spatula. In a small bowl, combine water and espresso powder until smooth. Crack the eggs into the same bowl and mix to blend. Add vanilla. At medium speed, add the egg mixture to the butter mixture about 1/4 cup at a time. Allow each addition to completely blend before adding the next and make sure to scrape down the bowl after each addition.<br />Combine the flour, cocoa powder, baking powder and salt into a medium bowl and lightly whisk to combine. With the mixer on its slowest speed, add the flour mixture and buttermilk alternately, beginning and ending with the flour mixture. Mix until just incorporated finishing with a rubber spatula by hand. Add the mini chocolate chips and fold just until mixed in.<br />Scrape the batter onto the prepared pan and bake for 45 to 55 minutes - until firm to the touch and a toothpick inserted into the center of the cake comes out clean. Cool completely over a rack before slicing and serving.Rebecca (Indecisive Baker)http://www.blogger.com/profile/15296955956289991028noreply@blogger.com7tag:blogger.com,1999:blog-5572269194021929647.post-58721666495347097112010-11-05T08:15:00.005-06:002010-11-05T08:27:53.367-06:00Chocolate Chip Banana Muffins with Pecans<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg453P-WIMIKjSi9nXPGa3uRSMV8WjhSeFhx4vCqrDa_g53uVX4BqM7QLqfqqBzP4igVy4w9mYe-xUwhx2EOg8083toLiZTr0Jtwl22Yndghd-CDGs-WZCrRojnBdNsnK50_zTJSOsFtw/s1600/Chocolate+Chip+Banana+Muffins+with+Pecans.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 296px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg453P-WIMIKjSi9nXPGa3uRSMV8WjhSeFhx4vCqrDa_g53uVX4BqM7QLqfqqBzP4igVy4w9mYe-xUwhx2EOg8083toLiZTr0Jtwl22Yndghd-CDGs-WZCrRojnBdNsnK50_zTJSOsFtw/s320/Chocolate+Chip+Banana+Muffins+with+Pecans.jpg" alt="" id="BLOGGER_PHOTO_ID_5536071233576187106" border="0" /></a>I was in a little funk. Simply overwhelmed by what I wanted to make. Then I spotted these. They gave me what I was looking for. Deliciousness. They were simple to put together, and had that good MUFFIN texture. Not the cupcake delicate crumb. These babies gave me a moist, hearty crumb that was a nice mix of flavor. Not an overload on any one thing. I would usually bake these in liners- but opted to go all natural. I almost wish I hadn't sent them to work with my husband this morning. I kinda miss them.<br /><br /><span style="font-weight: bold;"><br />Chocolate Chip Banana Muffins with Pecans:</span> <a href="https://docs.google.com/document/d/10AW-737Fuqio4Q2EGsteUHulmNGKkNx6E_962EWUzNQ/edit?hl=en&authkey=CIG0jiA"><span style="font-style: italic;font-size:85%;" >printable</span></a><br /><span style="font-size:85%;">adapted slightly via <a href="http://fortheloveofcooking-recipes.blogspot.com/2010/07/brown-sugar-and-banana-muffins-with.html">For the Love of Cooking</a></span><br /><br /><span style="font-weight: bold;">Ingredients:</span><br /> * 1/2 cup of butter, softened<br /> * 1 cup firmly packed brown sugar<br /> * 2 large eggs (or 3 medium eggs)<br /> * 1 cup mashed ripe bananas (2 large)<br /> * 1 tsp cinnamon<br /> * 1/4 cup buttermilk<br /> * 1 tsp vanilla extract<br /> * 2 1/4 cups of flour<br /> * 3/4 tsp baking soda<br /> * 1/2 tsp baking powder<br /> * 1/2 tsp salt<br /> *1/2 cup mini semisweet chocolate chips<br /> * 1/2 cup toasted pecans, chopped<br /><br /><span style="font-weight: bold;">Directions:</span><br />Preheat the oven to 350 degrees and coat a muffin tray with cooking spray.<br /><br />Beat the butter at medium speed with a mixer until creamy. Slowly add the brown sugar, beating until light and fluffy. Add the eggs, one at a time, beating just until blended after each one.<br /><br />In a separate bowl, stir together the mashed bananas, cinnamon, buttermilk, and vanilla. Mix the flour, baking soda, baking powder, and salt in another bowl; add to the butter mixture alternately with the banana mixture, beginning and ending with the flour mixture. Beat on low speed just until blended after each addition. Do not over-beat. Spoon the batter into the prepared muffin tray, filling two thirds full. Sprinkle the pecans over each muffin evenly.<br /><br />Bake for 20-25 minutes or until a tester inserted in the middle of a muffin comes out clean. Remove from pans immediately, and cool on wire racks.<br /><br />Makes 1 dozen. Store tightly in an airtight container for best freshness!Rebecca (Indecisive Baker)http://www.blogger.com/profile/15296955956289991028noreply@blogger.com1tag:blogger.com,1999:blog-5572269194021929647.post-6098564662592675322010-11-02T19:05:00.002-06:002010-11-02T19:10:33.196-06:00I'm having a hard time.So I'm sitting here, blowing through my list of recipes I haven't made yet. And I'm overwhelmed! I'm slightly leaning towards something banana. Just because I have some bananas in the cabinet that are starting to turn. But then that brings me to: banana muffins, banana bread, banana cupcakes. Or- I can flip to something that has nothing to do with bananas- those can be frozen. So then that leads me to the new bag of milk chocolate/peanut butter chips I got the other day. Or the toffee bits that are sitting up in the cabinet. <br /><br />So, if anyone has heard of anything that sounds amazing. Drop me by a line! I'm stuck.Rebecca (Indecisive Baker)http://www.blogger.com/profile/15296955956289991028noreply@blogger.com1tag:blogger.com,1999:blog-5572269194021929647.post-65175205425241302712010-10-29T07:33:00.008-06:002010-11-03T14:52:24.338-06:00Halloween Sugar Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicCrOcYXHSbMxNojUywGI4DE3p7-y4bbTEXFPWYSmY1GOEt89XMdpPVldMHEP9oJ-_aR6PtQNq_TiL6hrPZqsbkgUnEY37toFF_sGkxlDLjfGZJrN8jxzdP3icFIoviSrlUG0d-3Ya6g/s1600/Halloween+Cookies+2010.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 310px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicCrOcYXHSbMxNojUywGI4DE3p7-y4bbTEXFPWYSmY1GOEt89XMdpPVldMHEP9oJ-_aR6PtQNq_TiL6hrPZqsbkgUnEY37toFF_sGkxlDLjfGZJrN8jxzdP3icFIoviSrlUG0d-3Ya6g/s320/Halloween+Cookies+2010.jpg" alt="" id="BLOGGER_PHOTO_ID_5533468155670370306" border="0" /></a><br />So these cookies had help. My Mom loves Halloween as much (if not -gasp- more) than I do! I told her about maybe some sort of drawing on the cookies (I was then thinking of royal icing) wishing I had better drawing skills than some rocking stick figures. (ha) Luckily I came across <a href="http://www.amazon.com/Emberleys-Drawing-Halloween-Emberley-Books/dp/0316789771/ref=sr_1_1?ie=UTF8&s=books&qid=1288359389&sr=1-1">this book</a>. (amazing when you google how to draw Halloween) It's pretty much the 'how to' draw for dummies. I need that. Then I remembered Bakerella and Americolor's Gourmet Food Writer Pens! HELLO! The next day my Mom sent me a "Happy Halloween" package. I'm 26 and my Mom still spoils me.<br /><br />These cookies have the cakey, creamy texture that almost melts in your mouth. Pair it with your favorite cookie icing (I've grown farther away from Royal icing the more cookie icing I make) and you've got a great cookie that tastes like it was way more effort.<br /><span style="font-weight: bold;"><br /><span style="font-size:130%;">No Fail Sugar Cookies</span></span> <a href="https://docs.google.com/document/edit?id=1Hz5hqU7lqCqIplhbjLT8HMdPjBYWzJTDzbNa1xUT66c&hl=en&authkey=COripqEJ"><span style="font-size:85%;">printable</span></a><br /><span style="font-size:78%;">via a blog post on Wilton Forums</span><br /><br />These do no ‘poof’ up much at all. This recipe is great to use for very detailed cookies. They can also be frozen (well wrapped) for up to 2 months. Unfrozen and packaged they will keep up to 3 weeks.<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />2 sticks of SALTED butter (the better the brand the better the cookie here)<br />1 lg egg<br />1c sugar<br />1 1/2 t vanilla<br />2 3/4c- 3 cups flour<br /><br /><span style="font-weight: bold;">Directions:</span><br />Oven to 400. NOT A TYPO. 400.<br />Cream the butter and sugar together. Add egg and vanilla and mix until combined. Add in flour mixing until the dough forms. The dough should NOT be crumbly. And there’s no need to chill it.<br /><br />Flour your countertop and flour your roller. Work with 1/3 of the dough at a time so you don’t over flour any dough.<br /><br />These are best nice and thick a decent 1/4”.<br /><br />Place on parchment lined cookie sheets (better if without edges so that they all cook evenly)<br /><br />Bake for 7-8 minutes. These give ‘just barely’ done cookies. That’s how I like em. If you want a crunchy sugar cookie- this isn’t for you.<br /><br />Cool on cookie rack. Decorate with your favorite icing.<br /><br />*if you’re feeling a bit on the wild side- swipe out vanilla for almond, or orange, or lemon. I’ve done it all and it’s a nice change!<br /><br /><div style="text-align: center;"><span style="font-size:180%;"><span style="color: rgb(255, 102, 0);">Have a SAFE and HAPPY Halloween!</span></span><br /><br /><div style="text-align: left;">Kathy of polwig.com had a genius idea before me! If I had seen those before I did mine, I probably would have done some cool aged look to the cookies- adorable! Be sure to check those out too!<br /></div></div>Rebecca (Indecisive Baker)http://www.blogger.com/profile/15296955956289991028noreply@blogger.com6tag:blogger.com,1999:blog-5572269194021929647.post-62326229966633393202010-10-27T09:20:00.006-06:002010-10-27T09:39:51.177-06:00Graveyard Cupcakes (Devils Food with Flour Frosting)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1o6eivC3MzTl9y_Ozbi1HWc8gcPwBtWkPhadbroa-DCszR08yWNgRoFL_PGtx7UgaQlEOainOqq0hHqmAC1msj00CZ7IB0yXjBZgoHgvu9c2Bt2MElgNDWa_SVAg907C0xvcQ0CNhbA/s1600/Halloween+Cupcakes.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 266px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1o6eivC3MzTl9y_Ozbi1HWc8gcPwBtWkPhadbroa-DCszR08yWNgRoFL_PGtx7UgaQlEOainOqq0hHqmAC1msj00CZ7IB0yXjBZgoHgvu9c2Bt2MElgNDWa_SVAg907C0xvcQ0CNhbA/s320/Halloween+Cupcakes.jpg" alt="" id="BLOGGER_PHOTO_ID_5532748459054543986" border="0" /></a><br />Yeah for Halloween! My husband brought these to his job the day after I made them and they were all gone before lunch! He stopped in the middle of his day to let me know that he'd received a slew of compliments on them! That definitively made my day! I used (2) new recipes for these cupcakes and I'm glad I did! The Devils Food is by far THE best chocolate cupcake I've ever made! And the flour frosting- blew me away. I thought I was taking a long shot making a flour based frosting (come one seriously!? flour!?) but I'm so glad I took the leap! It's so good! Not a super sweet frosting- this is light and while still sweet doesn't leave you on a sugar high. I really liked it for a nice change of pace. If I did these particular cupcakes over again (and why not?! they rocked) I would add a layer of frosting to the bottom before piping with the grass effect. I would have preferred more frosting.<br />(I'm having some fun with photo editing..can ya tell?! lol)<br /><span style="font-size:130%;"><br /><span style="font-weight: bold;">Devils Food Cupcakes</span></span> (seriously the best chocolate cupcake) <span style="font-size:85%;"><a href="https://docs.google.com/document/edit?id=1sN2zV-HHym-JuDqchx9HscPgrelqyipR_lcYM8WijsY&hl=en&authkey=CNX2iM8B"><span style="font-style: italic;">printable</span></a><br /></span><span style="font-size:85%;">(adapted from: What the Fruitcake?)</span><br /><br /><span style="font-weight: bold;">Ingredients:</span><br />3/4 cup Strong Hot Coffee (brewed or instant)<br />3/4 cup cocoa<br />12 Tablespoons (stick and 1/2) Unsalted Butter, room temperature<br />2 cups packed brown sugar<br />3 eggs<br />2 1/2 cup flour<br />1 tsp baking soda<br />1 tsp baking powder<br />1 tsp salt<br />1 cup buttermilk**<br />1 tsp vanilla<br /><br />**If you’re out of buttermilk or don’t always keep it on hand you can use 1T lemon juice or 1T white vinegar to make it. Add your 1T of lemon juice or vinegar to bottom of a 1c liquid measuring cup and add enough milk to make 1c. If you’re making buttermilk- do this first so that it has time to set.<br /><br /><span style="font-weight: bold;">Directions:</span><br />Oven to 350. Line (2) muffin tins with liners and set aside.<br /><br />Make your coffee. I used a packet and 1/2 of instant to 3/4c of hot water and blended. Mix in your cocoa into the hot coffee until smooth. Cover with plastic wrap and set aside.<br /><br />Sift your baking powder, baking soda, salt and flour together. Set aside.<br /><br />Mix buttermilk and vanilla- also set aside.<br /><br />Cream your butter and brown sugar together in your mixer until nice and combined. Ya know creamy like. <br /><br />Add eggs one at a time, mixing after each just until they’re incorporated. Don’t forget to scrape down the bowl.<br /><br />Now add your flour and milk mixture. Alternating in 3 parts. Starting with and ending with flour. Mixing just until combined each time. It’ll go like this: 1/3 of flour, mix. 1/2 of milk, mix. 1/3 of flour,mix. Other 1/2 of milk, mix. Rest of flour, mix. (mixing each time just until combined and often scraping down bowl)<br /><br />Now add in your coffee/cocoa mixture. It’ll look a bit weird. But mix until combined. I found it best to start with my mixer mixing, but to finish by hand making sure I really scraped the bowl to get it all in.<br /><br />Now- equally divide the mixture into your prepared lined muffin tins. I use a handy dandy ice cream scoop and level it off each time. <br /><br />Bake in oven for 20-22 minutes until a toothpick in center comes out clean. They’re very beautiful aren’t they?<br /><br />Cool in pan for 5-10 minutes before removing them to continue cooling on a wire rack.<br /><br /><br /><span style="font-weight: bold;font-size:130%;" ><br />Flour Frosting</span> (no judging until you try this and are convinced) <a href="https://docs.google.com/document/edit?id=1nFyHeWsdUCqf1g49m6Z1caIDWJroi1kYhzV1D0Ka1z8&hl=en&authkey=CI3N09gN"><span style="font-size:85%;"><span style="font-style: italic;">printable</span></span></a><br /><span style="font-size:85%;">(via The Pioneer Woman)</span><br /><br /><span style="font-weight: bold;">Ingredients:</span><br />5 Tablespoons Flour<br />1 cup Milk<br />1 teaspoon Vanilla<br />1 cup Butter<br />1 cup Granulated Sugar (not Powdered Sugar!)<br /><br />Trust me on this okay!?<br /><br /><span style="font-weight: bold;">Directions:</span><br />In a small saucepan or skillet ( I use skillet so it heats faster and I feel like I can whisk more to ensure the flour is broken up), whisk flour into milk and heat, stirring constantly, until it thickens.<br /><br />You want it to be very thick, thicker than cake mix, more like a brownie mix. Pay attention to this! It’s very true! Remove from heat and let it cool to room temperature.<br /><br />It must be completely cool before you use it in the next step. Stir in vanilla.<br /><br />While the mixture is cooling, cream the butter and sugar together until light and fluffy. REALLY beat it! You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream. I probably had this beating for 3-4 minutes. It’ll really start to look great!!<br /><br /><span style="font-style: italic;">Notes:</span><br />This pipes fine. I wouldn’t use it to decorate a cake (as in, it does not crust). However I think it makes beautiful swirls for cupcakes (and I’m a fan of more is better of this frosting- so hard to stop tasting it!) And would be great for a dessert cake. I’m typing this and thinking of the next excuse I can use to make it.<br /><br />It’s supposed to be best served the day it’s made. However, I refrigerated it (butter) and served it the next day after it came back to room temp and it was still just as good! I kept some in the fridge and you’ll want it to come to room temp before attempting anything with it. It does take color just fine!<br /><br />Assembly:<br />I used double chocolate filled Milano Cookies and used Americolor Gourmet Food Writer to write on them- and inserted them into the back of the cupcake after frosting them. I added little bones to the crushed oreo dirt mound for oomph.<br /><div style="text-align: center;"><span style="font-size:180%;"><span style="color: rgb(255, 153, 0);">Happy Halloween!</span></span><br /></div>Rebecca (Indecisive Baker)http://www.blogger.com/profile/15296955956289991028noreply@blogger.com5tag:blogger.com,1999:blog-5572269194021929647.post-17448940345012917292010-10-25T15:17:00.005-06:002010-10-25T15:31:29.357-06:00Witches Brooms<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYoVU2n55fM-X5qcCntFyZHv0GJXuuUewIsb-L7-6uQVjALxY1X1VFXL-16iP9XH7dAfpB8KF-WzepDSTdL2RW2iL2hu8GZdh-uIqFqm4PGLw66w4tjv6NZxcrho-IM0jOT2fJiiGLhQ/s1600/Witches+Broomsticks.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYoVU2n55fM-X5qcCntFyZHv0GJXuuUewIsb-L7-6uQVjALxY1X1VFXL-16iP9XH7dAfpB8KF-WzepDSTdL2RW2iL2hu8GZdh-uIqFqm4PGLw66w4tjv6NZxcrho-IM0jOT2fJiiGLhQ/s320/Witches+Broomsticks.jpg" alt="" id="BLOGGER_PHOTO_ID_5532098091844180578" border="0" /></a><span style="font-size:180%;"><br />HELLO HALLOWEEN!!</span><br /><br />I love Halloween, it's passed down from my Mom and I can't help it. We decorate the outside up every year and we've gone as far as buying and "corpsing" up an anatomical skeleton 2 years ago. We named him Les. (after Guitarist Les Paul). We dress up, our kids dress up. I bake too much stuff, my husband's job enjoys the overflow. We all eat too much candy, then have some guilt attacks and take long fall walks. Life is good.<br /><br />This week. Halloween Week.<br /><span style="font-weight: bold;"><br /><span style="font-size:130%;">Witches Brooms</span></span> <span style="font-style: italic;font-size:85%;" ><a href="https://docs.google.com/document/edit?id=1C4fqZlxWDp9VuCVNYWQFivthLYykKPouew8OrDTOajY&hl=en&authkey=CJP2lKkI">printable</a></span><br /><span style="font-size:78%;">(Adapted from:Betty Crocker: Halloween)</span><br /><br /><span style="font-weight: bold;">Ingredients:</span><br />1 package of Peanut Butter Cookie Mix (betty crocker)<br />(and required ingredients on the cookie package- not terribly helpful, I know)<br /><br />OR<br /><br />Your favorite Peanut Butter Cookie Recipe<br /><br />AND<br /><br />package of pretzel rods (cut in 1/2- approx 24 total rods)<br />2/3 cup semisweet chocolate chips<br />1/2 teaspoon shortening<br />1/2 cup purple candy melts<br />OPTIONAL: sprinkles.<br /><span style="font-weight: bold;"><br />Directions:</span><br />Oven to 350.<br />Mix up your package cookie mix and roll into rough balls I used my cookie scoop- approx 1 1/4inch balls. Insert pretzel rod (the broken end) into the cookie dough and press into shape on a parchment lined cookie sheet. Repeat until you’ve used up your cookie dough/rods. Use forks to press into dough to give the broom bristles. Press deep.<br /><br />Bake 12 minutes or until set and brown.<br /><br />After baked and cooled. Melt your semi sweet chips and shortening together, stir until smooth. Spoon melted chocolate over brooms, leaving about an 1” at top of pretzel handle and bottom halves of cookie bristles uncovered.<br /><br />Drizzle purple or orange or butterscotch chips (melted) over the chocolate and let set until chocolate is firm.Rebecca (Indecisive Baker)http://www.blogger.com/profile/15296955956289991028noreply@blogger.com1