Halloween Sugar Cookies

More sugar cookies!  These were fun to make and decorate :)

Here's the recipe for the cookies:  

(I made the dough a couple days before and stored it in the fridge until I was ready to use it)

Ingredients

2 1/4 cups of flour

3/4 tsp baking powder

1/2 tsp salt

1 cup plus 3 tbsp of cool butter

1 cup of sugar

1 tsp almond extract

1 egg

1 egg yolk

1. Whisk together the flour, baking powder, and salt

2. Beat the butter with the sugar and vanilla until fluffy, then beat in the egg and yolk.

3. Sift the flour mixture over the butter mixture and combine just until well combined.

4. Wrap the dough, tightly, and cool in the fridge for at least  45 minutes.

5. Cut into cookies and bake in oven for about 12 minutes (325 degrees).

For the icing...

I always add some lemon extract to this recipe as I think it helps with the taste.

When decorating it is important to let colors dry before applying new colors.  Like for the ghosts I would apple the white and let dry for a couple hours and then go back and do the eyes.  Same for the bats.  For the candy corn I let time try between each color to allow for the icing to harden.

Molten Lava Cake

Something I've been wanting to make these for a long time!  They turned out great, only a couple minor alterations needing to be made.

I liked this recipe but I would be open to try another recipe because I am not sure if I love the texture.  When baking it is tricky to figure out when to take them out of the oven.  Something I learned was to use all the same size ramekins (because they cook differently).

These were also super rich.  I could only finish half of mine, and I am planning on next time making little mini ones about half or a third of the size to make it more manageable to eat (spilt one with two people) 

Ingredients
6 (1-ounce) squares bittersweet chocolate
2 (1-ounce) squares semisweet chocolate
10 tablespoons (1 1/4 stick) butter
1/2 cup all-purpose flour
1 1/2 cups confectioners' sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
2 tablespoons orange liqueur

Directions
Preheat oven to 425 degrees F.
Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.


Recipe from Food Network

Pumpkin Puree

I love baking with seasonal fruit and vegetables and fall means it is pumpkin season.  I really wanted to take advantage of all the great fresh pumpkins this year but I have always been too lazy to actually make my own pumpkin puree and I always just used canned.  This year I thought I might as well try it out and make my own pumpkin puree so I could see if it was worth the effort. Totally was.  First get a sugar pumpkin.  Most grocery stores sell them, they are just a smaller size, but not the super small pumpkins.  Usually they are not near the pumpkins for decorating but by the vegetables.  You can always ask someone if in doubt, because I had the most trouble with this part of the making the puree.  

DIRECTIONS:

1. Preheat oven to 350ºF.

2. Wash the outside of the pumpkin.

3. Cut out the stem.

4. Cut the pumpkin into 1/8's (in half, in half, in half)

5. Dig out all the seeds.

6. Place the pumpkin on parchment paper on a baking sheet however you want (haven't found much of a difference on what sides I lay them on)

7. Bake for about an hour (whenever the flesh becomes easy to pull away with a fork).

8.  When cool enough to work with, but still hot, peel of cut off all the skin and discard.

9. Put all the pumpkin guys in a blender, food processor of use an emersion blender and mix well.

Such a better cooler and I feel so much better about eating this rather than all that canned pumpkin!

Enjoy!

Since I usually don't use all my pumpkin in one recipe I package the rest is freezer bags with all the air pushed out so they will keep longer.  In the fringe the puree only lasts about a week but in the freezer it can last up to 6 months (and some people say a year!) 

Pumpkin Scone Recipe

These are killer.  I like a denser scone while Jordan likes a scone that is more moist, so usually we like different scones.  These ones though, were a perfect mix and we both really liked them!  The bummer about these is they are really best the day of or the next day, so don't plan on keeping them for a long time.  A little time consuming considering that I made my own pumpkin puree too, but not bad if you know your way around a kitchen.

Highly recommended and I will be making these again. I also cut the size of each scone in half and they were still too big for my taste.  I like little mini scones as a good treat, but you will be addicted.  Do not overcook.

http://iowagirleats.com/2012/09/18/starbucks-clone-pumpkin-scones/

Chocolate Salted Carmel Cupcakes

Tonight was my first time making my own carmel and to be honest I was a little terrified after all the horror stories I have heard about ruining pots and pans.  

In the morning I made the cupcakes, which I was a little worried about because the batter was so runny.  They ended up turning out good and delicious in the end though:)

Later when I went to my parent's house for dinner I attempted to make the carmel.  I sat at the stove for ten minutes watching and waiting for my carmel to get to the correct temperature but unfortunately had to quickly run to the bathroom (no more than 1 minute) and I can back and the carmel was burnt. Lessoned learned. Second round went much better and after filling my cupcakes I actually had some left over which we put on some parchment paper to have for a snack later on. YUM!

The frosting was good but a little too thin for me.  I like a little bit of a thicker and stiffer buttercream.  It was interesting though, as I have never made a frosting like this one before.  Seemed to be a hit.

Recipe From Martha Steward's Cupcake Book... (I made half of everything)

Cinnabon Copy Cats

So I've been craving cinnamon rolls for awhile now.  However, after looking though all my recipe books, I couldn't find a recipe that looked perfect to me.  I was looking for something that was going to be like going to the mall and getting those heavenly cinnabons.  So my search for the perfect recipe proceeded online until I found the blog "Lauren's Latest".  It had looked like she had done her research and so this recipe looked like the one to try.  Success.  These were heavenly, a hit with the family, and going to made again very soon.

Since I was going to my grandparents for dinner and didn't have to time to make them while there (or we would have eaten dessert at least 3 hours after dinner) I decided to calculate the time it would take to make and started about 3 hours before I was going to head over.  Since there are two periods of letting the dough rise it actually worked out perfectly.  I headed out pretty close to after I started to let them rise the second time (the car was a perfect warm environment for them) and then by the time we just started to eat dinner, they were ready to be put in the oven.  Perfect.

If you want to make these a night ahead for a morning treat (I would not attempt making them in the morning unless you want them for lunch) I would suggest that you go through all the steps until you roll and cut up the buns.  Put them into the container you want to bake them in and stick them in the fridge.  When you wake up take them out and leave them out for 3-4 hours then bake them.  Yes, this is a long time, but you can get out of bed and take them out, then get back into bed for a couple hours.  Much better then doing all the work so early in the morning.

For the frosting, since I would be making it at my grandparent's house, I measured out all the ingredients and put them in plastic bags and little Tupperware and after dinner all I had to do was beat them together for five minutes and it was ready. Easy.  

Recipe from... http://www.laurenslatest.com/my-cinnabon-cinnamon-rolls/

My Cinnabon Cinnamon Rolls

After several attempts at recreating this famous recipe, I've finally come up with one that might be just as good if not better than the original!

yield: 15 ROLLS APPROXIMATELY

prep time: 6 HOURS

cook time: 17 MINUTES

total time: 6 HOURS 17 MINUTES

INGREDIENTS:

for the dough-

3/4 cup warm water

2 1/4 teaspoons active dry yeast {use the fast acting kind!} I only had regualar active dry yeast and I researched and debated substituting what I had for the recipe but in the end, went to the store...still curious what would change with active dry yeast...

1/2 cup granulated sugar

1 teaspoon salt

1/4 cup buttermilk, at room temperature

1 egg

1/3 cup canola or vegetable oil

4 1/2-5 cups all purpose unbleached flour -- I used only 4 1/2 and it seemed like plenty

for the filling-

1/2 cup softened margarine -- I used room temp. butter

1 1/4 cups packed light brown sugar

2 1/2 tablespoons ground cinnamon

2 tablespoons cornstarch

for the frosting-

2 oz. cream cheese, at room temperature

1/4 cup softened margarine -- I used room temp. butter

1 teaspoon vanilla extract

1/2 tablespoon corn syrup

1 teaspoon fresh lemon juice

1 1/4 cups powdered sugar

DIRECTIONS:

Making the Dough- 

1. In the bowl of a stand mixer fitted with a dough hook, pour in water, yeast and 1 tablespoon of the granulated sugar. Stir and proof 5 minutes. 

2. Once mixture looks bubbly and frothy, pour in remaining sugar and salt. Stir on low for 15-20 seconds. In a small bowl, measure buttermilk, oil and egg. Whisk ingredients together until egg is incorporated to other two ingredients. 

3. Pour contents into the water and yeast mixture. Stir another 20 seconds in the mixer. Pour 2 cups of flour into mixer and stir on low until incorporated. 

4. Sprinkle flour in by 1/4 cup increments until dough cleans the sides and bottom of the bowl. (This takes awhile) Dough should be sticky but not sticky enough to stick to your hands when touched. Once it has reached this stage, turn mixer on and knead for 5 minutes. (Maybe it was my mixer, but this did not work with me. The dough kept on come out of the bowl.  So I ended up simply taking the dough out kneading it myself for about 6-7 minutes.)

5.  Remove dough from bowl, grease and replace back into same mixing bowl {since it's practically clean anyways.} Cover with plastic wrap and a dish towel. Rise 1-2 hours or until dough has doubled in size.

Filling and Cutting Rolls-

6.  In a medium size bowl, stir brown sugar, cinnamon and cornstarch together until combined. Set aside. Punch down dough. Flour a large clean table liberally with flour. Lightly flour dough as well. 

7. Roll dough out to be a 20x30 rectangle (Mine was much smaller then this because I couldn't get it this big and didn't have somewhere to roll it out that big.  Mine was about 20x15) while moving dough around to ensure it's not sticking to your work surface. If it's a little short or uneven, feel free to cut off the edges to even it all out. 

8.  Spread softened margarine over dough, being sure to go right to the edges leaving a 1-inch strip untouched on one of the longer sides of dough. 

9. Dump brown sugar mixture onto the middle of the dough and spread with your hands, creating an even layer over top of the margarine, still leaving that 1-inch strip of dough untouched. If you have any filling that falls off the sides of the dough, use a bench scraper to replace. Lightly press the sugar mixture into the margarine using a rolling pin. 

10. Roll the dough up into a tight log, finishing with the plain dough on the bottom to seal the entire thing together. Cut off the uneven ends to even out the log.

11.  Score log every 2 inches and then slice your rolls using those marks. Place into parchment paper lined, margarine greased pans. 12 into a 9x13, 3 remaining into a loaf pan, or 8x8 with the small ends. Cover pans with plastic wrap and dish towels. 

12. Let rolls rise another 1-2 hours or until they are touching and have risen almost double. My rolls always spread out more than up, so just be aware that they will most likely spread out more than up. Bake in a preheated 350 degree for 17 minutes, or until tops start to brown. Watch them carefully!!

For the Frosting-

13.  While the rolls are baking, whip cream cheese and margarine together. Stir in vanilla, corn syrup and lemon juice. Scrape sides and mix again.

14.  Pour in powdered sugar and stir slowly until it starts to incorporate. Then mix on high for 5 minutes or until frosting starts to lighten in color. Scrape sides and mix again briefly. 

15. Once rolls have been removed from the oven, frost using half the amount made. Then after they have cooled a few more minutes, frost again with remaining frosting. The first frosting will melt down into the rolls and the second layer should stay put. Serve warm.

Vanilla Cupcakes with Chocolate Buttercream

These cupcakes were a hit and everyone seemed to really like them, especially my dad.  I was pleased, but still not satisfied.  I think the cupcakes still need a little tweaking (maybe add a bit more moisture?) and then I will be satisfied.  However, a very solid start.  Chocolate buttercream is always an easy and delicious frosting and always turns out the way that I want it to.  I also topped these cupcakes with cocoa nibs, which I think was perfect and gave them a good crunch.

Recipe from Cupcakes from the Primrose Bakery by Martha Swift and Lisa Thomas

Chocolate Buttercream from Cooks Illustrated

MAKES 1 1/2 CUPS, ENOUGH FOR 12 CUPCAKES

Any of the buttercream frostings (see related recipes) can be made ahead and refrigerated; if refrigerated, however, they must stand at room temperature to soften before use. If using a hand-held mixer, increase mixing times significantly (at least 50 percent).

INGREDIENTS

• 10tablespoons unsalted butter, softened
• 1cups confectioners' sugar
• Pinch table salt
• 4ounces semisweet or bittersweet chocolate, melted and cooled
• 1/2teaspoon vanilla extract

INSTRUCTIONS

1. In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and beat at medium speed until incorporated, about 10 seconds, then reduce speed to low and gradually beat in chocolate. Increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

Triple-Chocolate Espresso Brownies

These are an all time favorite and I have made this recipe for over five years again and again.  First, I am not a coffee drinker nor do I like the taste of coffee.  That being said I LOVE these brownies.  You can always control how much espresso powder to put in and the combination of chocolate and espresso is heavenly even to someone who doesn't like espresso.  The taste of espresso is a little masked by the chocolate and really helps bring out the richness of the chocolate. Also the espresso can be completely be taken out if you want (maybe just add a bit extra cocoa powder).

Recipe from Cooks Illustrated....

WHY THIS RECIPE WORKS:

     To develop a rich, deep chocolate flavor for our fudgy brownie recipe, we ultimately found it necessary to use three types of chocolate: unsweetened chocolate laid a solid, intense foundation; semisweet chocolate provided a mellow, even, somewhat sweet flavor; and cocoa smoothed out any rough edges introduced by the unsweetened chocolate (which can contribute a sour, acrid flavor) and added complexity to what can be the bland flavor of semisweet chocolate. We focused on flour, butter, and eggs to arrive at the chewy texture we wanted in our brownie recipe. Too little flour meant the batter was goopy; too much made the brownies dry and muted the chocolate flavor. (less)

MAKES 64 ONE-INCH BROWNIES (HAHAHA, maybe 64 Bites...)

Either Dutch-processed or natural cocoa works well in this recipe. These brownies are very rich, so we prefer to cut them into small squares for serving.

INGREDIENTS

• 5ounces semisweet chocolate or bittersweet chocolate, chopped
• 2ounces unsweetened chocolate, chopped
• 8tablespoons unsalted butter (1 stick), cut into quarters
• 3tablespoons cocoa powder
• 1 1/2tablespoons instant espresso powder or coffee powder
• 3large eggs
• 1 1/4cups granulated sugar (8.75 ounces)
• 2teaspoons vanilla extract
• 1/2teaspoon table salt
• 1cup unbleached all-purpose flour (5 ounces)

INSTRUCTIONS

1. 1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Spray 8-inch square baking pan with nonstick vegetable cooking spray. Fold two 12-inch pieces of foil lengthwise so that they measure 7 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies. Following illustration #1 below, fit second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray.
2. 2. In medium heatproof bowl set over a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa and espresso until smooth. Set aside to cool slightly.
3. 3. Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined, about 15 seconds. Whisk warm chocolate mixture into egg mixture; then fold in flour with spatula until just combined. Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of sticky crumbs clinging to it, 35 to 40 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles (see illustration #2, below). Cut into 1-inch squares and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days.)

Sugar Cookies

I recently ordered a bunch of mini cookie cutters (because honestly how could I resist...).  Therefore sugar cookies were a must.  I love making sugar cookies and they are very easy.  I did do a lot of research on what recipes to use but ended up using a recipe from my Baking book by James Peterson.  I substituted the vanilla for almond extract because both Jordan and I LOVE cookies with almond extract.  But feel free to switch it back to vanilla extract.

Ingredients
2 1/4 cups (281.25g) of flour
3/4 tsp (4g) baking powder
1/2 (4g) tsp salt
1 cup plus 3 tbsp of cool butter
1 cup (200g) of sugar
1 tsp almond extract
1 egg
1 egg yolk

1. Whisk together the flour, baking powder, and salt
2. Beat the butter with the sugar and vanilla until fluffy, then beat in the egg and yolk.
3. Sift the flour mixture over the butter mixture and combine just until well combined.
4. Wrap the dough, tightly, and cool in the fridge for at least  45 minutes.
5. Cut into cookies and bake in oven for about 12 minutes (325 degrees).

The dough can be stored in an airtight container in the fridge for at least a week.  I assume that you can freeze this dough and store for longer, but I have not tried yet.  I only made half of my cookies the first time and I'm making the second half today, about a week later.

For the frosting I was curious because every time I have made royal icing in the past I have ended up throwing it away because I thought it tasted so disgusting.  This time I was bound and determined to make one though to put on my cookies.  The first batch I made was using an egg white and the icing turned out a little too liquid-y for decorating, so I started over and used a recipe using meringue powder.  To take care of the taste that I hate so much, I used lemon extract instead of vanilla.  This seemed to actually worked quite well and will be using this recipe again in the future.  Although, I am still a fan of butter in my frostings and always prefer buttercreams...

   

Canning Peaches!

A couple of weeks ago I ordered a box of peaches from a local farm (http://www.valicofffarms.com/) which is a great deal!!  On a Saturday the 20lb box of the peaches arrived and while I was planning on canning the peaches that day, they were not quite ripe and pealing them was going to be a hassle so I decided to wait.  However, since this past month I have been practically working every day and the next weekend I was going to be out of town I ended up having to wake up at 6am one day to can all the peaches. Not that fun.

I made two different things with my peaches.  First was to just can peach slices in a light syrup and second to make a peach pie/cobbler filling.  That way it makes a super easy dessert in the winter.  All I have to do is open the can, put it in some ramekins and put some oatmeal crumble on the top.  

First thing to do is to peal the peaches.  Most important part and what will make or break you is if the peaches are ripe or not.  You want to be able to easily press into the top and have your finger make a dent.  Get a big pot of water to boil and set up a bowl of ice water.  I did mine in sets of four.  I first made an X on the bottom of the peaches with a knife then let them sit in the boiling water for 30-45 seconds then put them in the ice water for a couple seconds.  The skin should easily peel off then (if they are actually ripe) and you should be able to just use your hands.  There were a couple of peaches that gave me some trouble, so I just threw them back into the hot water for another couple seconds and then it was much easier.

Once pealed I cut up the peaches into slices and then put a fruit saver on them to make them not brown (sold in the store next to the mason jars).  If you don't have it you can put lemon juice onto them.  Do NOT forget this step.  It will make a big difference.  After that I took out the peaches for the peach pie filling and made that first.

Here's the recipe for the Peaches in Syrup...

Cinnamon Chip Scones

All I can say is that this recipe is a keeper.  I feel as cinnamon chips are so underrated and not used near as much as they should be.  They are especially perfect for someone who isn't the biggest fan of chocolate chips (like my boyfriend Jordan).  

I had never made scones from scratch before (always used a box), but they were much easier than I had expected.  

Here is the recipe for homemade cinnamon chips (http://www.brighteyedbaker.com/2012/03/04/diy-cinnamon-chips/)

DIY Cinnamon Chips
Cook Time: 35 minutes about 1 1/2 cups
Cinnamon chips aren't an item that most people have in their pantries, but now you can make your own and have
them available at all times. These will add a delicious dose of cinnamon to any recipe.

Ingredients
2/3 cup granulated sugar
3 tablespoons cinnamon
2 tablespoons vegetable shortening
2 tablespoons light corn syrup

Instructions
1. Preheat oven to 200 F. Line a baking sheet with parchment paper and spray paper with a nostick cooking spray. In a medium-size bowl, mix together the sugar, cinnamon vegetable
shortening, and corn syrup until totally combined and crumbly.
2. Spread the mixture out on the prepared baking sheet, flattening out with another sheet of
parchment paper or the back of a spatula into a rectangle about 1/4" thick.
3. Bake in the preheated oven for 35 minutes, or until the mixture is hot and melted together. It
shouldn't be crisp. Let cool completely.
4. Use a pizza wheel to slice the cooled block into small square chips. I made 1/4" squares. Store
in an airtight container until ready to use. They should keep for a long period of time, just like
any other baking chips.

Cinnamon Chip Scones

Serves: 6

 

Ingredients

• 1½ cups all-purpose flour
• 3 tablespoons granulated sugar
• 2¼ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 6 tablespoons butter, frozen
• 1 egg yolk
• ¼ cup plus 2 tablespoons buttermilk (or milk and white vinegar, which I used, see note)
• ½ cup cinnamon chips

Instructions

1. Preheat the oven to 375 F and line a baking sheet with parchment paper.
2. In a large bowl, sift the flour, sugar, baking powder, baking soda, and salt.
3. Cut the frozen butter into small chunks and use a pastry knife to cut into the dry ingredients until the mixture resembles peas in sand.
4. In a separate bowl, beat the egg yolk and buttermilk (or milk and vinegar) rapidly, for about a minute. Add to the dry ingredients and stir just until combined. Fold in the cinnamon chips; do not overwork dough!
5. Place the dough on a flat-parchment covered surface and knead lightly a few times. Shape the dough into a round, 1-inch thick, and cut into 6 even triangles, pizza style.
6. Place the scones on the baking sheet, spaced apart, and bake in the preheated oven for 12-15 minutes. Make sure that a toothpick inserted into the center of one of the scones comes out clean at the end of the baking cycle.

Notes

If you want to substitute milk and white vinegar for buttermilk, add milk to 1 tablespoon of vinegar in a measuring glass to reach the 1 cup line, let sit for five minutes, and use the amount the recipe calls for.   

Also, I want to try this recipe sometime soon when I have the ingredients and see the difference....

Cinnamon Chip Cream Scones

Cook Time: 15 minutes

4 large or 8 small scones

These cream scones are bursting with fresh cinnamon chips for an amazing flavor. Make your own cinnamon chips to really get the full effect!

Ingredients

Scones
• 1 1/4 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1/2 cup cinnamon chips
• 1/2 cup whipping cream
• 1/4 cup half-n-half, plus 1 tablespoon if needed
Topping:
• half-n-half, for brushing
• cinnamon sugar (about 1 part cinnamon to 4 parts sugar)
• coarse sugar

Instructions

1. In a large bowl, whisk together flour, sugar, salt, and baking powder. Whisk in cinnamon chips.
2. In a separate bowl, beat whipping cream and half-n-half rapidly, until thickened. Pour into dry ingredients and fold in partially with a spatula. Use your hands to knead the ingredients together until just combined; be careful not to overwork the dough. If the dough seems too dry, add another tablespoon of half-n-half.
3. Place the dough on a baking sheet lined with parchment paper. Using another sheet of parchment paper on top to prevent sticking, flatten into a round about 3/4" thick. Slice, pizza-style, into 4 or 8 triangles, depending on how large you'd like your scones to be.
4. Separate the scones on the baking sheet and place the sheet in the freezer for 30 minutes. Toward the end of this time, preheat your oven to 375 F.
5. After removing the scones from the freezer, brush the tops and sides with half-n-half and sprinkle liberally with cinnamon sugar. Bake in the preheated oven for 15 minutes, or until a toothpick inserted into the center of a scone comes out clean. Allow scones to cool for about 5 minutes before brushing with more half-n-half and sprinkling with coarse sugar.