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Showing posts with label cook. Show all posts
Showing posts with label cook. 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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Sunday, October 2, 2011
WORLDS GREATEST SANDWICH

This recipe is via From Away for the Worlds Greatest Sandwich ,that chef Thomas Keller developed for Adam Sandler to make in the movie Spanglish. It's basically a bacon-lettuce-tomato sandwich dressed up with a fried drippy egg yolk and it is pretty great. I ended up making this one night when was up ridiculously late and didn't want to leave my house to get something to eat.....this truly may be one of the worlds greatest sandwiches.

Spanglish Sandwich
{Ingredients} 
  • 4 thick slices of bacon
  • 2 slices of Monterey Jack cheese
  • 2 thick slices of sourdough bread or other toasted rustic country loaf (pain de campagne)
  • 1 tablespoon mayonnaise
  • 4 tomato slices
  • 2 leaves of butter lettuce (yes, it's called butter lettuce)
  • 1 teaspoon unsalted butter
  • 1 large egg

{Assembly}

1.In a skillet, cook the bacon over medium heat until crisp. Transfer to paper towels to drain.


2.Set the Monterey Jack slices on 1 piece bread, and toast both slices of bread under the broiler until lightly browned and bubbly. Spread the slice of bread without cheese with mayonnaise, and then top with bacon, then lettuce, then tomato.

3.Melt butter in a small nonstick pan. Add the egg and fry over moderate heat, turning once, until crisp around the edge, about 4 minutes; the yolk should still be runny. Slide the egg onto the lettuce; close the sandwich and eat immediately.

Note: I happen to love a runny egg, but some do not, so if you don't, I suggest cooking it a little more to your liking....trust me, it will still be good :)




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Saturday, November 28, 2009
My Thanksgiving Biscuits:A Tutorial

For my thanksgiving I had the best biscuits ever from a friend of mine. Unfortunately she didn't want to share the recipe when I asked...so stingy!, lol. So I ended up getting it out of her friend (I was determined, sorry Jen) , these are good warm with butter, honey or jam........especially in the morning, because I ended up pilfering some of them.

There are two variations of this recipe that are both good, its just up to you which one you want to use. So here it is:


_____________________________
{VARIATION 1}
Ingredients
  • 2 1/2 cup(s) all-purpose flour
  • 2 tablespoon(s) baking powder
  • 1/8 teaspoon(s) allspice
  • 1/8 teaspoon(s) ground cloves
  • 1/2 teaspoon(s) salt
  • 1/4 cup(s) packed light brown sugar
  • 1/4 cup(s) unsalted butter, chilled
  • 1/4 cup(s) shortening, chilled
  • 1 1/2 cup(s) sweet potatoes mashed
  • 2 tablespoon(s) light cream ( milk can be substituted)

Directions

  1. Heat oven to 425 degrees F. Sift the flour, baking powder, allspice, cloves, and salt in a large bowl. Use the tips of your fingers to blend in the brown sugar.
  2. Cut in the chilled butter and shortening with a pastry cutter or pulse in a food processor until the mixture resembles coarse, crumbly meal. Then stir in the mashed sweet potatoes and knead until the dough just holds together.
  3. Turn the dough onto a lightly floured surface. Knead gently for 1 minute, adding a little flour as necessary to incorporate all the ingredients.
  4. Pat the dough in a 1/2-inch circle and let it rest, covered with a clean towel, for 10 to 15 minutes.
  5. Cut out the biscuits with a 2-inch round cutter dipped in flour. Gather the scraps, pat out again, and cut into biscuits. Arrange them about 3/4-inch apart on an ungreased baking sheet and brush the tops with milk. Bake until golden brown -- 10 to 12 minutes. Cool the biscuits on a rack.
_____________________________________________________

{VARIATION 2}
Ingredients
  • 1 large sweet potato ( about 10 ounces) baked and peeled
  • 1 2/3 cup unbleached all-purpose flour
  • 1 tablespoon light brown sugar
  • 2 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons (3/4 stick) cold unsalted butter, cut into pieces
  • 1/4 cup cold whole milk or heavy cream ( better with the cream)

1. mash or puree the sweet potato pulp by hand or in a blender/food processor until smooth
for a total of 3/4 cup

2. preheat the oven to 425 F. Grease or parchment-line a baking sheet. In a large bowl using a whisk or mixer, combine flour, sugar,baking powder and salt.

3.Using a pastry blender or two knives , cut the butter into the dry ingredients. The mixture will resemble coarse crumbs, with no large chunks of butter. If butter get very soft at this point , refrigerate mixture to chill butter. Add the sweet potato pulp and milk/cream, stirring just to moisten all the ingredients. The dough will be moist, then stiffen while stirring( do not over stir). It should be slightly shaggy, but not sticky.

4. Turn the dough out onto a lightly floured work surface and knead gently about 6 times, or just until the dough holds together. Roll or pat out the dough unto a rectangle no more than 3/4 inch thick. Take care not to add to much flour at this point of the biscuits will be tough. Cut with a floured 2-biscuit cutter ( or top of a clean can if you don't have one), pushing straight down without twisting. Reroll the scraps to cut out additional biscuits.

5.Place the biscuits 1/2 inch apart on the baking sheet. Place the baking sheet on a rack in the center of the oven and bake 15- 18 minutes or until golden brown. Let rest a few minutes and serve hot.
makes about 12 biscuits
_________________________________

There is also a nice variation of this called the "Yam and Honey Biscuit" which uses honey and lemon zest.







And good ole' Martha Stewart makes a great version of Sweet Potato Biscuits with buttermilk.



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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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