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Showing posts with label bake. Show all posts
Showing posts with label bake. Show all posts
Monday, July 2, 2012
Tiffany Red Velvet Cake Balls

Though the Cake Pop and the Cake Balls originated from Bakarella, people have really taken the idea and run with it, creating some fantastic creations, such as this Tiffany inspired pretty Cake Ball from AudreyKateRae.


Now, its even easier to make these, with the new "Bake Pop" Pan or the even better "Cake Pop Maker" for $20.


For those of you who would like to try making your own Cake Pop or Cake Ball, try the following recipe:

::::::::::Red Velvet Cake Balls::::::::::

1 box red velvet cake mix (cook as directed on box for 13 X 9 cake
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular , colored or white chocolate)
wax paper


::::::::::Instructions::::::::::

1. After cake is cooked and cooled completely, crumble into large bowl.

2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)

3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)

4. Chill for several hours. (You can speed this up by putting in the freezer.)

5. Melt chocolate in microwave per directions on package.

6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra ).

]IF YOU WANT TO MAKE CAKE POPS. Just follow the directions on the Cake Pop Maker or bake in your oven with a Bake Pop Pan. Both methods use a box cake. Then just insert LOLLIPOP STICKS into the cake balls or rolled balls ( if using recipe above) and then dip in to the chocolate mixture. Lay on the wax paper until firm.

please note: only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot

If you are using a bake pop pan or cake pop maker, the texture will be different. These pans/makers will give you a truer cake taste/texture.


picture and recipe courtesy of Bakarella & AudreyKateRae
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Saturday, August 29, 2009
Honey Bread:A Tutorial

I came across this recipe and it was just too good not to share. This "Dabo" or Honey Bread is from Ethiopian breakfast table that is usually accompanied by "Shiro" a chickpea spread.
This bread is somewhat denser than the traditional american style breads but has a subtle sweet taste. Perfect for people who want a little something to satisfy that sweet thooth.
This would also be a great gift to give someone, especially warm.



{INGREDIENTS}
  • 1 tablespoon chopped rosemary (dried)
  • 1/4 cup canola oil
  • 2 packets active dry yeast (apprx 4 1/2 teaspon)
  • 2 1/2 cups warm water
  • 7 cups all-purpose flour
  • 1 tablespoon salt
  • 3/4 cup honey
  • please note :when substituting fresh herbs for dried amounts need to be doubled. Dried herbs are more concentrated in flavor volume for volume, because of the water in the fresh herbs.

{TO MAKE}

Toast the rosemary in a small sauté pan over medium-high heat until fragrant, about 30 seconds. Remove from the heat and set aside.

In a small bowl, combine the oil, yeast, and warm water and stir to dissolve the yeast. Let sit for 5 minutes, or until foamy.

Combine the flour and salt and mound in a large bowl. Make a well in the middle. Slowly pour the dissolved yeast into the well, working in the flour with your fingertips, then knead the dough until a ball forms. Knead in the honey and toasted rosemary.

Put the dough in a large oiled bowl and turn to coat. Cover with a damp cloth or oiled plastic wrap and let rise to 1 1/2 times the original size, about 1 hour.

Grease two 9 x 4-inch loaf pans. Punch down the dough and transfer to a floured work surface. Knead for 5 minutes. Divide the dough in half and shape into loaves. Place in the prepared pans, cover with plastic wrap, and let rise for 20 minutes.

Preheat the oven to 400°F. Place the pans in the oven and bake until the tops are golden, about 25 to 30 minutes. Invert the pans onto a cooling rack and let sit for 5 minutes, then remove the pans and let cool.

{FOR YOUR BREAD MACHINE}

To convert this for your bread machine, use the same ingredients and measurements. Just put them into the machine's bowl according to directions that came with the machine.


recipe by marcus samuelsson from The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa photo by Gediyon Kifle

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Saturday, August 15, 2009
Pie Pops: A Tutorial

Even though this is a paper goods blog, we appreciate all forms of crafty goodnes, so I decided one day to make my own lollipops after being inspired by an episode of "Paula Dean's Homecooking".After trolling the net to get the recipe I came across these little pieces of goodness on a stick courtesy of the genius minds at Luxirare.
Who knew that you could put pie on a stick? AND WHY AM I JUST HEARING ABOUT THIS NOW? I couldn't wait to try these delicious lollipop size pies....

These Pie Pops only require a couple of ingredients.
  • Pie Crust (You can make your own , but I suggest buying premade in grocer freezer)
  • Filling
  • Lollipop Sticks (Your local Cake Supply Store, Michaels or Buy Online)
Now the people at Luxirare made thier own filling from scratch (not that hard, just cornstarch to thicken, sugar and berry of choice). But I am not that crafty when it comes to cooking....now paper is another thing, but cooking no!. I used the pie filling (apple) that you get in the grocery store in the baking isle. They usually have several varieties from the standard Cherry and Apple as well as Blue Berry or Raspberry. The good thing about these pops are that they do not need that much filling (I found out the hard way when I overstuffed the first batch, the apple goodness got me overly excited), so one can of filling can make alot.

The next one that I am going to try is Pumpkin or Sweet Potato...just going to use the can Pumpkin and follow the recipe on the back for Pumpkin Pie Filling.
I think I may even go a little out there and do a savory version, much like an empanada or samosa, but I am getting ahead of myself! Don't forget to try out different shapes when using the cookie cutters. Maybe pumpkin shapes for Halloween or bunny's at Easter.


photos courtesy of Luxirare & Bakarella
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