Life is a rollercoaster ride!

So, it's been a long time since I've written anything on here. My computer took a nose dive to the land of confusion and can't decide if it wants to start or turn off. I also found out I'm pregnant and have been riding that rollercoaster. 

R and I are very happy and looking forward to meeting our little one. I didn't anticipate how tiring growing a new life is. I am finally seeming to move past the morning sickness and exhaustion so I'm planning on being around the world of the conscious again.

It's also baking season and I'm hoping to experiment with some gluten free cookies, as well as more savory baking. I'm looking forward to being back in the game and providing all kinds of yummy updates for you! In so far as my phone will let me post!

Take care and see you soon!

Minion Birthday

So, my friend K's little girl turned two yesterday. Cutest little kiddo ever. She's using her manners, with a little prompting, she enjoys helping in the garden and around the house (I can't tell you how many times I've turned around to find her 'sweeping' the kitchen floor, or 'dusting' something), and will talk up a storm for you.

This adorable little blue eyed, blond curls of a little American Girl doll also LOVES minions. Like OMG every other word it seems is Minion. So for the birthday girl, her Momma and I decided I would make Minion cupcakes. I was super stoked, plus it gave me an excuse to buy a mini cupcake tin (everyone needs one those right?)

I looked up a few ideas online, and found pictures of people using Twinkies, and marshmallows, all sorts of different frostings, or fondant, and some painted on eyes, or used Smarties, or something else. I finally settled on how I wanted to put everything together, and took inventory for what I already had, and K and I headed off to the store.

I used a basic butter cream frosting, and about a half batch of the batter I used for K's birthday cupcakes last December. Plus, marshmallows, chocolate, candy eyes, black painting icing and sprinkles.

I started off by melting the chocolate, but of course I couldn't use my double boiler, because I used it with all sorts of fragrances and other things making lotions and candles last year, and yea well, didn't wanna risk it. No worries, we'll make this work the way my Momma taught me. A pan, and a bowl.

*DISCLAIMER* I don't really consider these candies as chocolates, but I can never get white chocolate to melt properly so I went with these.

Anywhoo....once it was all melted down, I added a splash of oil, and a pinch of vanilla, and started prepping the marshmallows. I found that if you just stick a toothpick in them, they pull off and get stuck in the chocolate, so I dipped the toothpick into the chocolate a little, then shoved it into my marshmallow, let it cool, and THEN dipped the marshmallow. Also...don't cover the whole marshmallow, because you'll have nothing to hold later without melting chocolate, and it makes it tricky getting the tooth pic out. Unless you want an excuse to eat half of your minions...then go ahead.

I used a styrofoam circle to hold the minions while they were cooling and drying, popping them in the fridge to hurry the process along since I'm not all THAT patient of a person.

How minions are born

Once I had all my Minions dipped, eyed, and haired, I started making cupcakes, and icing. I used Wilton Royal blue coloring to get the batter and icing as close to the shade of blue as their overalls and I could. 

Yay! First batch in mini cupcake tray!!!

After everything had cooled, and I took a break for dinner, I sat down and tried to draw the goggles and mouths on with a food writer pen. Thanks to the waxy nature of the chocolate, the pen tip just gummed up and didn't work for more than a tiny little mark that was REALLY faint any way. 

I tried to Google home made edible ink...and kept finding all these really cool ideas for making ink out of beets, and dryer lint, and walnuts, and all sorts of things, but not really what I was I going for. So I thought, well I have the black Wilton gel coloring, but it's too thick to paint on, so I'll try to water it down. Well that didn't work well, because the waxy-ness of the chocolate just had the water beading up and not drying. In the words of the minions "well, poop". 

I'm not sure what made me think of it, but I tried mixing some powdered sugar into the black water until it was about the consistency of an acrylic paint. Found my detail paint brush that I bought because I wanted to paint stemware, but never got around to it. I proceeded to paint, every minion's goggles, and mouths by hand, and assemble the cupcakes, while watching an outrageous comedy about a haunted house. 

MINIONS!!!!

WOW did they turn out pretty well! Some of them were a little wonky, some looked a little messed up, but overall, I had my own army of minions sitting on my coffee table.

The birthday girl, was so excited when she saw the minions that it didn't take her more than 5 minutes to snag one (after being told to wait) when no one was looking. K and I were in her kitchen getting dishes ready to set out and heard her say "I ate it". K and I looked at each other wondering what she was eating, and go into the other room to see this:

One very happy, Minion demolishing, birthday girl. Guess which one she snagged? The one I made with little piped stars on it so we could put her star candles in it for her to blow out....So we had to put the candles in a different one, but thankfully I had more cupcakes than minions.

Now that I've seen Despicable Me 2, I'm going to have to figure out how to do the new minions. Thinking, of cotton candy for the hair, and coconut for the teeth. If I ever actually make them, that is. I think I'm slightly minion-ed out for the time being. But we had one happy little birthday girl!

Cheesecake! Oh and Red Velvet Cake...Together

So, we had company for dinner last Saturday night. We have also been looking for an 'excuse' to try to make some French style food. One of the people that came for dinner LOVES cheesecake. I love to bake cheesecake (ok I love to eat it too, but really trying to watch what I eat). Match made in heaven!

So I started looking for some good ideas for a cheesecake to try. I wanted to do something different, something I had never done before. While browsing around on Pinterest, I saw this picture of a Red Velvet Cheesecake. I knew I had to try it!!

Picture from 1-800-Baskets.com

Now, I've made all the components before, but never thought of combining them. Luscious creamy cheesecake, with decadent moist red velvet, plus tangy sweet and smooth cream cheese frosting. YUMMY!

While, I think I could have done better with the Red Velvet part, I LOVE the recipes I use for cheesecake and cream cheese frosting. I'm going to have to experiment and make some more red velvet cake to see what I like the best. I think the best red velvet that I liked was from a local bakery. It was a really heavy, dense cake, almost like cutting through a piece of fudge, than cake, and the flavor was AMAZING! Plus it was so moist, it didn't crumb up much. Sadly that won't work for this cheesecake.

PUBLIC SERVICE ANNOUNCEMENT: I didn't really remember to take pics, so if you're looking for a step by step tutorial, please let me know. I know a few people who would be MORE than happy for me to make another cheesecake :)

So to break it down, we have a few basic parts that need to be made

1. The cheesecake
2. The red velvet cake
3. The red velvet cake crumbs
4. The cream cheese frosting

I've had much success with my cheesecakes before. Everyone who's tried them has loved them (talk about an ego boost). What I love about them is they are nice and dense, without a lot of cheesy flavor, and not too sweet, while not being a heavy cake, like when they are made with flour.

The Cheesecake

So for the cheesecake... I was a little nervous because I've never made a crust-less cheesecake before. I actually normally make a double thick crust and pre-bake it before filling it with the batter and baking again. So I held my breath, made the batter, poured it into my spring form pan, and waited impatiently for it to finish baking, and cooling, and chilling. 

The Red Velvet Cake

For the red velvet cake layer I used the Joy of Cooking cake recipe since it is, at least in my mind, one of the tried-and-true, stand the test of time recipes. It's good, just not what I was looking for. I really wouldn't suggest a box mix for this part, since they tend to turn out light and fluffy, and probably wouldn't support the weight of the cheesecake. You also want to make sure your flavor of cake is going to contrast the flavor of the cheesecake, while at the same time complimenting it. So if you make a Vanilla cheesecake, you're probably going to want a stronger flavor cake, like Red Velvet, or Black Forest. Also consider the type of cheesecake you're making. If it's a really moist cheesecake, then you'll probably want to go for a dryer cake, and vice-verse if the cheesecake is a drier, flour type cake. 

I decided on the thickness I wanted for the red velvet layers, and carefully cut my cakes to size. A good trick for this, is once you decide where you need to cut, find something you can use to measure that height repeatedly, and poke toothpicks into the cake at the height all around the cake, about two inches apart. This way, when you go to cut the cake, you have a guide to follow to help you get a nice even layer. I think it's better than buying one of those flimsy cake leveler things anyway. I go all the way around the cake, keeping the knife if the same spot and turning the cake so that I score a line all the way around, this way I know it's going to match up BEFORE I start slicing my cake apart. I also use a LONG bread knife, so that way it goes most of the way through. Less work. 

The Crumb Coating

In order to make the crumb coating, I needed enough cake to have the inside layers, and enough left to crumble up. I ended up using two cakes, the same diameter as my spring form cheesecake. Since I made the red velvet cakes first, and they were cool by time the cheesecake was in the oven, I was able to sit and crumble the left over cake by hand. I found that I had to cut off the top edge of the cake, because it was a bit too dry to crumble nicely, and shave off the top layer across the dome of the cake because it somehow was too moist. 

Let the crumbling commence! I just sat and crumbled by hand, while listening to some fun music since I wanted my crumbs to be a little less than uniform. If you have little ones, I'm sure they'd love to help. If you want a REALLY fine crumb, then get a mesh strainer, like what you would strain stock through to help catch all the little bits of herbs and stuff so you have clear broth. Rub the cake over this and it will break up into a really fine, uniform crumb. Set the crumbs aside, yes you will probably have a lot, that's a good thing!

The Cream Cheese Frosting

I used the Joy of Cooking cream cheese frosting because it's simple, and I know I like it. Well, I know it's a good base. I normally add some buttermilk to help make it not so overpoweringly sweet. I though about adding coconut flakes, but decided against it since they would add one more layer of texture to an already varied cake. I made a double batch, since I knew I would have plenty of cake crumbs left over.

Assemble the Cake!

This ended up not being as scary as it sounds. The trick I found, was to make sure the cheesecake, and red velvet were nice and cold before handling them. If you have time, leave them in the fridge for a few hours. If not, then pop them in the freezer for about 30 minutes (Assuming both are already cooled to room temp!) or until they are cold enough to handle. 

Un-mold the cheesecake from the spring form pan, and use a long frosting spatula to separate the cake from the bottom of the pan. On your serving plate, or cardboard cake round, place the piece you decided to use as the bottom cake layer, cut side up. With the cheesecake loosened, but still on the bottom of the spring form, position the cheesecake near the cake layer, Flip the cake layer over so the cut side is on the top of the cheesecake, then place the serving plate over the cake layer. 

Carefully, holding all three pieces, flip everything right side up together so the cheesecake is on top of the cake layer, with the bottom of the spring form pan on the top. Now you should be able to carefully pull the pan off the cheesecake. If it sticks, get your long spatula hot with tap water, and carefully slide it between the cheesecake and the pan. If the cheesecake is cold enough the pan bottom should slip right off. If it's too cold (like if you forgot about it in the freezer because one or more of life's little distractions got involved) then just wait a while for it to warm up, or carefully put HOT clean wash cloths on the pan bottom to help it unstick. 

Now simply lay the last cake layer on top, and trim and edges that stick out. I had to trim the cheesecake very slightly all the way around. 

Frosting and Crumb Coating

I made sure the frosting was at room temp before starting.

Put a crumb coat on the cake, and put it in the fridge for at least 30 minutes to set up. If you don't know how to crumb coat, then check out this information from Wilton for a little more info. 

Since I wanted part of the top to be clean and crumb free when all done, I cut a circle of parchment paper, positioned it on the top of the cake, and pressed it in gently. This kept the crumbs off the top of the cake so I could pipe icing on later. I left about a 1/2 inch ring exposed so the crumbs would cover the top just a smidge. Once the parchment was in place, I put a final layer of icing around the cake, making it as even as possible, but I didn't pay much attention to how smooth it was. 

This part is MESSY!!!

Get some more parchment paper, or some newspaper to cover the table, scoop up a handful of your crumbs and press them into the side of the cake. Let whatever doesn't stick drop down, then press in another handful. Scoop up the stuff that fell, and keep going, adding in more crumbs as you go. Make sure to get the top of the cake if you're crumbing that too. 

When you're all done, set aside the remaining crumbs. They make great cake pops later. 

Once you have all the stray crumbs brushed off the parchment on top, carefully and slowly peel the parchment off, and pip on frosting as desired. 

If piping cream cheese frosting, remember it warms up and goes all floppy much much faster than butter cream, so keep your frosting in the fridge, and only put a little bit in your pastry bag at a time. 

So, what do you think? I think I did pretty well for my first time trying this without anything to follow other than a picture. I think next time, I might make a chocolate cake, so it turns out more like an Oreo.

Like I said earlier, let me know if you want a more detailed step-by-step tutorial. 

Christmas, New Years, and Life

Ok, I know I said I would get a post up a few days after Christmas, but I kinda forgot about the crazy cleaning that takes place between Christmas and New Years, and then forgot about the mess we always make for sauerkraut and pork. Especially when we get to have a bunch of people over! I loved every second of it too. Well except for when my lemon meringue pie didn't set up, and I had to run to the store to get a dessert while everyone was still sitting at the house :(. I'm putting off the cleaning from New Year's Day to work on this (shame on me, I'm being a bad housewife)

Christmas went well, we missed a few people due to colds, and work, but most of us were there. We had Christmas dinner at my mother-in-laws house, and OH MY GOD that ham was delicious!! I ate way more than I should have, but it was all so tasty!! I have to get the recipe from her for these cookies called Angel Squares I think. I like them better than rum balls and coconut macaroons, and if you know me...well that's saying something.

So now let's back track a little to the Saturday before Christmas, and Katie's birthday bowling bash! I made Lemon Curd Coconut Cupcakes and they seemed to be quite a hit. Of course I forgot to take my usual gazillion pictures until after they were half gone....

Lemon Curd Coconut Cupcakes

nothing to fancy about these, but here's the recipe.
Basic vanilla cake recipe
2 1/2 Cups AP flour
2 tsp baking powder
1 2/3 cup sugar
3/4 cup unsalted butter, softened
1 teaspoon vanilla extract
4 large eggs
3/4 cup whole milk

Mix the flour and baking powder in a bowl. In another bowl, beat sugar, butter, and vanilla until smooth and fluffy (it's very important to make sure there are no chunks of butter, as that will make a gooey under-baked mess). Add eggs one at a time, beating until well combined. Add flour and milk alternately in two additions, beating until just blended. Pour into cupcake tins line with paper, and bake at 325º about 20 minutes, or until toothpick comes out clean.

Let cool, then fill a pastry bag with Lemon Curd. You can buy some at the store, or make it yourself. If you make it yourself, I find that the Lemon filling for a lemon meringue pie works beautifully. If you don't know how to make that, check out Betty Crocker Classic Lemon Meringue for the filling. Using a large tip (or the one made for filling), squeeze lemon curd into the center of each cupcake until you start to feel the cupcake swell. If some oozes out, just spread it on top and let it air dry so the icing will stick.

For the icing:
1 1/2 cup coconut flakes
3 TBsp butter, softened
8 oz marscapone cheese
2 2/3 cup powdered sugar
1 tsp Vanilla

Combine and beat all ingredients until smooth. This icing is too soft to really do anything fancy with, so just glop it on top and try not to eat it all before it makes it to the cupcakes.

A big part of our Christmas gifts to everyone this year were cookies! On top of traditional chocolate chip cookies, I made these three

Almond Sugar Cookies

I didn't get any pictures, but I put them in these cute little clear baggies with red stripes and tied them up with ribbon. 

Checkerboard Shortbread Cookies

For the checkerboard cookies, I'll have to do the recipe with lots of pictures showing how to make the cookies at a later time. This post is already going to be ginormous.

Apple-Cinnamon-Raisin-Oatmeal Cookies with Maple Icing

These are by far the most amazing oatmeal cookies I have ever had, and I will be making these again, if I can remember how I did it.







I also made some peppermint fudge, and peppermint bark to give out this year. It was my first time making peppermint bark, and that was an experience in and of itself. I had tried to melt white chocolate for some other cookies I had made, but ended up throwing it all out cause I couldn't get it to melt well, it just seized up. So for peppermint bark I chopped up those Hershey's mint kisses, and spread them on top of milk chocolate I had already melted and poured onto a cookie sheet. In my research for how to melt the white chocolate successfully, I found a video that showed a French Chocolatier using a heat gun during the tempering process. This sparked my imagination, and I pulled out our heat gun. Well, this melted the chopped pieces on top, but to get warm enough to let the top stick to the bottom, the top was browning. So I popped it in the oven for about 10 minutes, and viola! We have peppermint bark!

Melted, and cooled milk chocolate

Chopping an entire bag of Kisses

I also made Peppermint Chocolate Fudge!!

2 pkg semi-sweet Bakers Chocolate squares
1 14oz can sweetened condensed milk
1 tsp peppermint extract

Melt chocolate and milk in double boiler, add peppermint, pour into foil lined pan, cool, cut ENJOY! I sprinkled a little sea salt on which made it absolutely delectable.

I also ended up making coupon name tags for everyone this year. Thanks to Microsoft having all sorts of templates out there, I found some really pretty Christmas themed ones, and printed them out of heavy paper.

Here are a few more things I made for Christmas but won't go too far into detail. 

Lotion Squares (more in my post from 12/1

Body Scrub

Crochet doily for my MIL

Lotion that worked!

Name tags for the sweet treat bags

Vanilla Peppermint Chapstick

Book tote bag for Pam

Tote for Melinda

Tote for Dd

Peppermint swirl cheesecake!

Well that's it for now, I need to get to cleaning so I stop stressing about how bad the house looks. I'll be back later with a post on mess free soy candles, so stay tuned.

Hope everyone had a wonderful Christmas, and a Happy New Year.

Solstice, and Birthdays

Well, I missed it yesterday since I was busy from about 6 AM until after 9 PM making presents, so HAPPY SOLSTICE AND BLESSED YULE!!!

Ok, I'm not going to have time to post about everything I got done yesterday and today until probably some time tomorrow, but to run down a list of what will be coming....

Lemon Curd Coconut cupcakes
Peppermint Bark
Checkerboard Cookies
Apple Cinnamon Raisin Oatmeal cookies with Maple Glaze
Christmas Name tags that double as a gift!
Easy Chocolate Fudge

Sorry no pictures at this time, I gotta run to take presents to a birthday girl!!! Oh, and cupcakes, can't forget the cupcakes....

Comfort foods

It's that season! Time for baked goodies, and comfort foods. Between the grey skies, and nippy weather (although it has been warmer than normal), the Yule decorations, and Christmas music I seem to just want to curl up on my back porch, with a warm kitten on my lap (speaking of the holy terror - she just jumped up to join me), a good book or knitting project, a mug of home made hot cocoa, and a nice big plate of cookies.

Currently in the oven are some super simple, crazy yummy coconut macaroons. I unashamedly and whole heartily blame my good friend Katie. I can't seem to spend more than 5 minutes with her without remembering our mutual love of these delectable, fluffy little treats. Thankfully, it only takes about a half hour to get a batch ready to eat, and are so simple which makes for some of the best yummies.

Don't they just look heavenly?

 Melissa's Cinnamon Coconut Macaroon Cookies

3 cups flaked sweetened coconut

2/3 cup sugar

1/4 tsp salt

4 tablespoons all purpose flour

4 egg whites

1 tsp vanilla

cinnamon sugar for dusting

Mix coconut, sugar, salt and flour together. In a separate bowl, mix the egg whites, and vanilla together. Then pour egg white mix over the dry ingredients and mix well. Drop by generous teaspoons onto a greased cookie sheet (I just use a parchment paper lined sheet) then dust with cinnamon sugar, and bake for 18-20 minutes at 325ºF. 

See? Easy, quick, and oh so delicious! 

Also on the line of comfort food, I made a frittata yesterday. Now, keep in mind while reading this, I despise mushrooms and tomatoes. But I will eat them in this. 

Spinach, Mushroom, and Sun Dried Tomato Frittata

1 Small onion diced

5 white mushrooms, sliced

6 oz Baby spinach

1 cup milk

4 eggs

2 oz swiss cheese, shredded

2 oz cheddar, shredded

1/4 cup sun dried tomatoes, chopped

1/4 tsp garlic powder

salt and pepper to taste

Pre-heat oven to 350º

Sautee onions, mushrooms, and spinach in 10 inch oven safe skillet until tender, and most of the moisture is cooked out. 

Mix milk, eggs, cheeses, tomatoes, garlic (we love garlic, so we tend to use a bit more than called for) and salt and pepper,  then pour over vegetables in skillet. stirring till well mixed. 

Allow mixture to cook until almost set, only stirring at the VERY beginning to make sure everything is mixed together. Remember, this is going to be a solid piece of egg yumminess when done. Then put in oven for 15 - 20 minute or until cooked through. 

Now, one thing I have noticed with this, is no matter how much you let the moisture cook off from the onions, mushrooms, and spinach, there is always more left when the mixture is mostly set. Some of this may be oils from the cheese as well. Just let it bubble away, don't be tempted to try to soak it off. It really is enough for two people, easily, but so yummy it's hard to share some times.

Hope you enjoy your holiday cooking and baking endeavors!