Chocolate Buttermilk cake - again

It isn't difficult to figure out my favourite Chocolate cake recipe.  It works every time and taste delicious!  For my son's 16th birthday (how did that happen?!!?) he requested my Chocolate cake.  I decided to go all out on chocolate.  Chocolate cake, Chocolate Buttercream and Chocolate fondant.  I filled the cake with Cherry pie filling.  My son loved it.    He didn't have a specific request for the design so I kept the design simple with a bow.

Do you have a favourite cake recipe?

~ Shay

Mint Chocolate Cupcakes

I have a Christmas Potluck to go tonight. I decided to make Mint Chocolate Cupcakes with Mint Chocolate Buttercream icing. Yummy.

Here is the recipe

Mint Chocolate Cupcakes

2 cups flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
1/3 cup cocoa powder
2 eggs
1/2 cup buttermilk
1 1/2 teaspoons vanilla
3 1oz
squares of chocolate - melted
Grease baking pan; set aside. In a medium bowl stir together flour, sugar, baking soda and salt; set aside.

In a medium saucepan combine butter, cocoa powder, and 1 cup water. Bring mixture just to boiling, stirring constantly. Remove from heat. Add the cocoa mixture to flour mixture and beat with an electric mixer on medium to high speed until thoroughly combined. Add eggs, buttermilk, and vanilla. Beat for 1 minute. Pour batter into cupcake liners about 2/3 filled.


Bake in a 350 oven about 20 minutes, or until wooden toothpick comes out clean.

Place cake in pan on wire rack; cool thoroughly.

Mint Chocolate Buttercream Icing

1/2 Cup Solid White Vegetable Shortening
1/2 Cup Butter
1 Teaspoon Peppermint flavouring
7 tsps water
1 lb. pure cane confectioners sugar (Apx. 4 cups unsifted)
1 Tablespoon Wilton Meringue Powder



* Cream shortening, flavoring and water.
* Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Add melted chocolate
* Blend an additional minute or so until creamy.

I am going to add crushed candy canes on the top of each cupcake.

Where have I been?!?

I have done a lot of baking since I last posted.  I have baked Candy Corn shaped sugar cookies, for Halloween, Smore's Cookies for a bake sale and a delicious Pumpkin cake.  I will have to look for the recipes so that I can share them.  I have pictures of the Sugar Cookes and the Smore's cookies. 

I am spending today baking as well.  It seems like I mainly bake on Tuesdays and Fridays.  Today I have made Pizza Muffins, I have a yummy Pound Cake in the oven now and I am planning on making Pecan Pie muffins as well.

Here is the Pound Cake Recipe.  The recipe is from my Best Friend, Jennifer W.  Thanks so much, Jennifer.  This recipe will make my darling husband very happy!

Pound cake

1 ¾ cups all-purpose flour

1 cup sugar

¼ cup shortening

¼ cup butter, softened

¾ cup milk

2 tsp baking powder

1 tsp vanilla (I used 1 tsp of Princess flavouring instead)

½ tsp salt

2 eggs

Heat oven to 350F. Grease and flour two 8 ½ x4 ½ “ loaf pans or one 9x5x3” loaf pan. Beat all ingredients together in a large bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally.  Pour into pan(s). Bake larger pan for 60 to 65 minutes, smaller pans for 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes, remove from pan(s).

Enjoy! It’s even better the next day – this is a pretty dense cake. Yum!

The Pecan Pie Muffins are from

http://tastykitchen.com/recipes/breads/pecan-pie-muffins-6/

• 1 cup Packed Light Brown Sugar
• ½ cups All-purpose Flour
• 1 cup Chopped Pecans
• ⅔ cups Softened Butter
• 2 whole Eggs Beaten

Preparation Instructions

Preheat oven 350 F.
Grease your muffin pan (whatever size).
In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl, beat the butter and eggs together until smooth. Stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full. Bake for 20 to 25 minutes. Cool on wire racks when done.
Option: when you take them out of the oven, place a slice of butter on top and eat warm.

I would normally double this recipe.  Who makes 8 muffins?!?!?  But I don't have enough pecans!

We had these at the Cottage on the Thanksgiving weekend for Breakfast.  They were snapped up!!

~ Shay ~

Sugar Cookie Recipe

Here is the Sugar Cookie recipe I used.  It is a pretty traditional recipe.  I tripled the original recipe because I was mixing it up in my Kitchen Aid

1c. butter softened
1c. shortening
2 1/2c sugar
3 tsp baking powder
dash of salt
3 eggs
3 tsp vanilla
6 c. flour

Cream butter and shortening.  Add sugar, baking powder and salt.  Beat until combined.  Add in eggs and vanilla. Beat in flour.  Add 1 cup at a time.

divide dough into 4 or 5 balls.  Roll out between 2 pieces of wax or parchment paper.  Place on Cookie sheet and place in fridge.  Chill till firm an hour or so.

Pre heat oven to 375F

Cut out desired shapes and transfer to parchment paper lined baking sheet or stone.  Must admit my preference at this point is a stone.

Bake for 7-9 minutes.  Time will vary based on the size of the cookie.  Cookies should be firm at the edges and the bottom just lightly brown.

Transfer to cooling rack and let cool completely before decorating.

I am hoping to do some cookie decorating today with a cookie glaze.  It works as well as Royal icing but is stays soft.  I am hoping to decorating Princess crowns and wands as well as some Airplanes. 

Star Wars cookies

My husband and youngest son are attending the Dorchester International Cub Camp in Dorchester ON., this weekend.  There is a new theme every year and this year the theme is Star Wars.  So of course I had to pull out some of the Star Wars bake wear I have been given.  I have a wonderful friend who picked me up the Star Wars Sandwich cutters.  They work wonderfully as cookie cutters!

 

I used a Basic Sugar Cookie recipe.  The best tip I have ever heard about sugar cookies is - "before you chill the dough roll it out between two sheets of wax paper or parchment paper. Then chill."  It makes it so much easier to roll out the dough!

I would have loved to have the Star Wars cookie cutter.  They impress into the cookie.  Which I would love to use on Fondant! I decided to keep the icing simple.  Don't want to sugar up the Cubs at Mug Up!  I used Chocolate Buttercream to outline the ships

The taste tasters enjoyed the cookies. 

Do you have a favourite Sugar cookie recipe?  Are you willing to share?

~Shay~

Easy Granola Bars

I am getting frustrated with all of the additives in our foods as well as the shrinking packages.  So I am on the look out for healthy and yummy snack foods for my kids.  I found a recipe for Granola Bars on the All Recipe website.  Here is the link to the original recipe.

http://allrecipes.com/recipe/easy-granola-bars/detail.aspx

• 3 cups quick-cooking oats
• 1 (14 ounce) can sweetened condensed milk
• 2 tablespoons butter, melted
• 1 cup flaked coconut
• 1 cup sliced almonds
• 1 cup miniature semisweet chocolate chips
• 1/2 cup sweetened dried cranberries

I substituted 1/2 c. extra chocolate chips and  1/2 c. extra coconut for the 1 cup almonds.  I also omitted the dried cranberries.  My crew really enjoyed them. No pictures because my family has eaten most of them already I am planning on playing around with this recipe.  I am planning on making some with dried pears as well as other fruits that I dry here. 

What snack food recipe do you find you make frequently?  Please feel free to share!

~ Shay ~

Butter Cake

Going to try another new recipe today.

BUTTER CAKE

3c flour
2c sugar
1c butter
1c milk
1T vanilla paste
5 eggs - separated

Cream butter and sugar,  Add egg yolks, one at a time.  Add flour, alternating with the milk and vanilla.

Beat egg whites until soft peaks form.  Fold into batter.

Bake at 350 for 40mins?  I will be baking this in my Wilton Sportsball pan so I will be watching the time closely.

I will post pictures after I have baked the cake and will give a review at that point.

~ Shay ~

Marshmallow Cake

In my search for new recipes I can across one called Marshmallow Cake.  You know  I just had try it out. Here is the recipe.

Marshmallow Cake

1/2 c. shortening
1 1/2 c. white sugar
1/2 c. milk
2 c. flour
3 tsp baking powder
4 egg whites (I used 2 eggs.  I believe that the cake would be a lot lighter if I had used straight egg whites)
1/4 tsp cream of tartar
1/8 tsp salt
1 tsp real vanilla extract
Directions
Preheat oven to 350F.  Prepare cake pan(s).  I used the Wilton 8″ round 3″ deep pan.
Cream shortening and gradually add the sugar.
Combine flour, baking powder, cream of tartar and salt. Add to creamed shortening, alternating with the milk. Beat egg whites until stiff peaks form.  Fold beaten egg whites and the vanilla into the cake batter.  Pour batter into cake pan.
Bake for 50-55 mins if you are using a 3″ pan.  If you are doing 2 layers 25-30 mins.

I covered the cake with Buttercream Icing using the High Ratio recipe.  I then covered the cake with Fondant.

My crew really enjoyed this recipe.

I played around with a silcone mold for the decorations.  It is a very simple cake.  It is fun to just play.

What are you baking this week?  Any recipes you would like to share?  Please do :)

~Shay~

Baking Time Again!

I felt motivated to bake today.  So I thought I would share some more receipes and pictures!
First on the list was Chocolate Macaroons

Chocolate Macaroons (No Bake)

2 c. Sugar
1/2 c. Butter
6 TBSP Cocoa
1/2 c. Milk
1/2 tsp Salt

1 c. shredded coconut
3 c. rolled oats
1 tsp Vanilla extract (don't waste your taste buds on the artifical!)

Mix first 5 ingredients in a large pot.  Bring to a boil.  Remove from heat and add in the coconut, oats and vanilla.  Mix well.

Drop scoopfuls on to parchment paper.  Let cool.

The next item on my list was Cranberry Orange Muffins for my DH.  For those I use a master mix and tweak to the individual cupcake.

Master Muffin Mix

18 c. flour
5 c. sugar
2 1/4 c. dry milk powder
6 TBSP baking powder
2 TBSP baking soda
 2 TBSP salt
3 TBSP ground cinnamon
3 tsp ground nutmeg

Mix all ingredients in extra large bowl.  Store in an air tight container.  Label!  Store in a cool dry place.  Good for 6-8 months.


To make 24 muffins combine 4 eggs, 3 tsp vanilla, 2 c. water, 1 c oil, 5 1/2 c. muffin mix and 2 cups fruit of your choice. Bake 22-26 mins.  depending on the size of the muffins


For the muffins I made today, I added 1 c. water and 1 c. of orange juice, as well as 2 cups of cranberries.  I omitted the vanilla.  Hopefully my crew enjoys them.

I might do some more baking this afternoon.  We will see how the day goes!

~Shay~

PS I tried the muffins that taste okay.  I think that next time I will add some Orange Zest to increase the orange taste and increase the fruit to 2 1/2c.

Next Cake - My son's 9th Birthday!

Today is my DS 9th birthday!  Where has the time gone.

He requested a lemon cake with camo fondant.  Unfortunately, he has multiply food issues so I decided that the camo fondant would not be a good idea.  So I made him a Lemon Buttermilk Cake with Lemon Curd filling and Lemon Buttercream.  It tastes wonderful.

This is the recipe that I modified for the Vanilla Bean Buttermilk Cake.  So, I don't think I can count this as a new recipe.

Lemon Buttermilk Cake

2 1/4 cups cake flour
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups whole milk or buttermilk (I prefer buttermilk with the lemon)
4 large egg whites
1 ½ cups sugar
2 teaspoons grated lemon zest
1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature
½ teaspoon pure lemon extract

Getting Ready
Centre a rack in the oven and preheat the oven to 350 degrees F. Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.

To Make the Cake
Sift together the flour, baking powder and salt.
Whisk together the milk and egg whites in a medium bowl.
Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant.
Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.
Beat in the extract, then add one third of the flour mixture, still beating on medium speed.
Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.
Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients.
Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated.
Divide the batter between the two pans and smooth the tops with a rubber spatula.
Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean
Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners.
Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).

 

On top of the cake I placed sprinkles.  The ones below.  That I had a sweet friend bring me back from the US

 ~Shay~

New Pie receipe

I am *suppose* to be trying a new cake recipe every month but I haven't really been motivated :(

About a week ago, I was flipping through the Taste Of Home American Classic mini magazine and found this recipe.  It looked great so I decided to try it.

1 pie pastry

4 eggs
1 c. sugar
3 TBSP flour
1 tsp ground cinnamon
1/2 tsp salt
1 c. quick oats
3/4 c.  corn syrup
1/2  c. maple syrup
1/4 c. butter ~ melted
3 tsp vanilla extract
3/4 - 1 c. flaked coconut (the original recipe called for 1 cup.  I found it to be a little too much so next time I am cutting it down to 3/4 c.)

Line pie plate with pastry.
In large bowl combine eggs, flour, cinnamon and salt.  Add in oats, corn and maple syrup, butter and vanilla.  Pour into crust.  Spread coconut over top.

Bake at 350 for 50-60 minutes.

You can cover the edges of the pie crust with tin foil to stop it from burning.  Normally in the last 15-20 minutes (I hate burnt pie crust)

Enjoy!  It test really good with Vanilla Ice Cream.  Next time I want to try it with fresh whipped cream.

Being a new blogger, I forgot to take a picture.  I will work harder on remembering to do that.

The pie was a huge success with my family.  The kids said "You will make this again, right!"  So, I have added it to my collection.

I must admit though that I am not much of a pie baker.  I tend to over work the dough.  I have a very nice Mum, who is willing to come up and spend the day making pastry for me that will be stored in the freezer.  Maybe I should change my goal to one new cake and one new pie recipe a month.  I know that no one in my family will complain :)



I need to make my son's birthday cake tomorrow. He wants a lemon cake so that will be a new recipe.  And, I will definitely take pictures of that cake!

~Shay~

Follow Up to Cupcakes

I was successful with the cupcakes.  4 doz vanilla and 4 doz chocolate.  I ended up doing the High Ratio Buttercream.  2 batches covered 8 dozen cupcakes with a little leftover.  I have taken pictures but I still need to figure out how to upload the pictures :(

**correction figured it out.  I am proud of myself.  I have added the picture to the post**

I had great success with the Pillow Cake for my DD 6th birthday. I followed the blog on Wilton.com for assembling the pillow. It isn't perfect but I am pleased.  I will need to practice more to be happy with the final product.  I was pleased with the tiara as well.  DD was happy.  I learned so much from making it.  I followed a tutorial on Cake Central for the tiara.  It definitely made things a lot easier.

I need to make cupcakes for tonight's class.  I will have enough leftover that I will do Easter cupcakes for my family.  The cupcakes will look like Easter Baskets or candy.  I will take pictures :)

~Shay~

Cupcakes

 I figured it out!  Here are 4 dozen of the cupcakes.

Today I need to make 8 dozen cupcakes for an event tomorrow.  I must admit that I will probably make most of the cupcakes from a boxed mixed.  The cost of donating that many dozen just makes it too costly.  However the icing will be from scratch. I haven't decided what recipe I will be using so I figured I would post both.

Buttercream Icing using High Ratio Shortening

Here is the alternate buttercream that is less sweet than the traditional Wilton Buttercream and stands up well in high humidity. It is a crusting buttercream.

3/4 cup Crisco
3/4 cup high ratio shortening
5 tablespoons whipping cream (35%)
6 - 7 tablespoons half-and-half cream (10%)
1 tsp clear butter extract
1 tsp clear vanilla (or other flavour)
1 kg bag icing sugar

Mix shortenings, creams, and extracts together well, then gradually add icing sugar and mix until well blended. Makes about 6 cups of medium consistency icing. (You can stiffen it for roses with additional powdered sugar)

Traditional Wilton Buttercream

Stiff Buttercream (Full Batch)

1 Cup Solid White Vegetable Shortening
1 Teaspoon Wilton Flavoring
2 Tablespoons milk or water
1 lb. pure cane confectioners sugar (Apx. 4 cups unsifted)
1 Tablespoon Wilton Meringue Powder
A Pinch of Salt (Optional)

* Cream shortening, flavoring and water.
* Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together.
* Blend an additional minute or so until creamy.

 My next adventure in Blogging will be to attempt to post pictures of the finish cupcakes!

~Shay~

Vanilla Bean Buttermilk Cake

Here is the first recipe that I tried.  I received it from a friend (don't know the orginal source) and have tweeked it a little.

2 1/4 cups cake flour
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups buttermilk
4 large egg whites
1 ½ cups sugar
1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature
1 tbsp Vanilla bean paste

Getting Ready
Centre a rack in the oven and preheat the oven to 350 degrees F. Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.

To Make the Cake
Sift together the flour, baking powder and salt.
Whisk together the milk and egg whites in a medium bowl.
Put the sugar, vanilla bean paste and sugar in a mixer bowl with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.
Add one third of the flour mixture, still beating on medium speed.
Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.
Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients.
Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated.
Divide the batter between the two pans and smooth the tops with a rubber spatula.
Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean
Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners.
Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).

This was well received by my family!

First Post

I am venturing into the Blogging world today.  I want to have a spot to record my successes and failures (hopefully not many) in the kitchen and in life in general.

I have started a goal of trying new recipes on my family and friends.  I want to try at least one new cake recipe a month.  I am also looking at crockpot recipes to make my life a little easier.

I am a stay at home mum to 4 wonderful children (15, 12, 8 and almost 6)

Hopefully this experiment is a success.