Innovative Cake Ideas!

My daughter recently had a birthday and all she Really! wanted was a slumber party with a few of her closest friends from school. This being her (our!) very first one, my husband and I inhaled deeply and agreed to her request.  :)

She proceeded to plan out the details of what was going to happen that fateful (oops, read: exciting!) evening. My responsibilities of course, included providing the food, drink & cake. :) So, me being me, had to find out if there was any kind of cake that was special for a slumber party. :o)

Well....low and behold...  look what I found on one of my favorite sites, Family Fun!  I had a blast making it; it's quite easy actually.  The girls had fun picking out which one they wanted. Although the recipe calls for 5 Twinkies, since there were 6 girls, I placed 6 Twinkies comfortably on top.

Here it is.... maybe you'll give it a try for your child's next slumber party.  It would be really easy to change the icing colors and the hair/face on the wafers to turn them looking more like boys. :)

Slumber Party Cake!

Little girls in their sleeping bags.  :)

Update: Gram's Best Brown Sugar Cake

So, earlier this week I posted about Gram's Best Brown Sugar Cake, for which I had the recipe but, no picture and it had been bothering me. Well, not for long. :o)

An invite to the cousins came at a great time... for me and hopefully for them too. ;-)  As the usual getting together process goes.... invite... date....and then I ask, "what can I bring?" Fully well knowing and keeping my fingers crossed that no regular main dish be asked.  :p  The reply arrives to the notion that I may bring a box of sugar if I would like and they would be happy. ;-)

My chance had arrived...what better recipe to bring than... Gram's Best Brown Sugar Cake!?

Just a note if you try it. I don't add the extra powdered sugar on top.  It is already sweet enough in my opinion. :)

So, here is the picture...  enjoy!  :)

Time flies when you're having fun!

So, April went by in a flash. Time was spent with family and friends and of course the much awaited arrival of Spring Break!!  I did a little baking (Gram's Best Brown Sugar Cake, Zucchini Bread & Biscottis) during my cousins visit and was happy to have company in the kitchen. :)  Here are a few recipes to share from then...

Here's the Zucchini Bread recipe (thanks to Jen K. for it!).  If you're thinking my kid would never go for zucchini in bread, lest you be assured that you can't really "see" the zucchini in it. And if you choose to use the chocolate chips, well then.... the little specks of green magically disappear! :o) 

3 Eggs, beaten
1 cup Oil
2 cup Sugar
2 tsp Vanilla
2 cups Grated Zucchini

(if you're short on zucchini add grated carrot works just the same)
3 cups Flour
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt
2 tsp Cinnamon
2 cups chocolate chips or nuts, or combination of the two

(after making it a few times, I've come to where I seperate the batter into different batches at this point - a handful or two of chocolate chips in one for the kid and just nuts in the other for us, once you make it you'll get an idea for what your family cares for)

Preheat oven to 350 degrees.
Beat eggs. Add oil, sugar, vanilla, and zucchini. Beat with an electric mixer.
Mix flour, soda, baking powder, salt and cinnamon. Add to egg mixture. Beat well and add nuts/chocolate chips.

Bake approximately 1 hour in 2 well greased and floured loaf pans.

I've made them in loaf pans, mini loaf pans and as muffins, they taste any either way.  :) 

Zucchini Walnut Bread

Gram's Best Brown Sugar Cake is a recipe I found sometime ago in a Kraft magazine. It's a moist and delicious party cake.  Unfortunately, it hasn't stayed intact long enough for a worthwhile picture (note to self: next time, picture first, serve later) ;)

Here's the recipe in any case because, if you make it, you will like it even without my picture. ;) Enjoy!

Which brings me to last week. It was a busy week at my house (I guess like all our houses these days!) Spanish presentation, Teacher Appreciation Week, Cinco De Mayo, and mundane household to do lists that were growing!

For my daughter's Spanish presentation she and a friend were studying Venezuela.  She asked if there was something she could take to class so that their classmates could sample Venezuelan food too. And I of course being me said, "well, let me see." :)  So, after a little bit of research and an apparent passing comment from her teacher, it was settled.  I was trying my hand at Arepas, Venezuelan Corncakes. :) 

Here's the recipe I used and it turned out well. We all liked it at home and a couple of kids in class told me they liked them too.  The teacher told me they tasted good and my attempt was good.  ;)  Apparently, they also make them stuffed with cheese. I will have to try that sometime.  :)

You have to use a special cornmeal for it, which of course (after much shop-hopping) I found only at my local Wal-Mart. So, if you'd like to try it, buy the Minsa brand, it worked. :)  Serve them hot!

Venezuelan Arepas

In honor of Cinco De Mayo and my intent to make something different for our meal with a treat (how convienient), we ended up with Mexican food; enchiladas, veggie "oven fries", and dessert. I had been wanting to try these little bite sized yummy cookies for a very long time. This was my opportunity.  ;) 

Mexican Wedding Cookies!! They're delightful; I wonder why I'd waited this long to try them. :) I've got a few ideas for variations and look forward to updating with them soon. In the mean time...allow your mouth to water or try making these! :)

Mexican Wedding Cookies

Happy Baking & Creating!!

Biscotti - A Twice Baked Treat

Finding ourselves at home on a recent gloomy, rainy Sunday afternoon with a few free hours wondering what to do was much welcomed at our home. :)  Everyone wanted a snack but, nothing at home seemed inviting or interesting to eat. So, my daughter busted out her cookbooks and I, mine. Let's see what what can come up with. Yikes! We both scoured through, but didn't find anything of liking or anything fast enough. After all everyone was already hungry to begin with!

After many rounds of options and missing ingredients we settled upon Biscottis. Unfortunately by now, the coffee had already been drunk but, maybe another cup would have to be made. ;)
 
This is one of my tried and true recipes. It came from a recipe book that was one of those "free book included" books from our very first espresso machine which we received as a wedding present. Although over the years the machine is long gone, I still very much use the recipe book. Funny how things work out sometimes.

I've tweaked it to my family's liking and have started experimenting with different add-ins as well. Try them out with a nice cup of coffee and you won't be disappointed. :) Maybe you'll pretend to be in Italy! ;)

Biscottis

3 cups flour
2 teaspoons baking powder
1/8 teaspoon salt
2 large eggs
1/4 cup canola oil
3/4 cup sugar
1 1/2 teaspoons vanilla extract
1 cup chopped walnuts

Optional add-ins/substitutions:

* 1/2 cup Chocolate Chips OR
* Substitute 1/2 cup Chopped Almonds & 1/2 cup Chopped Dried Cranberries OR
* 1/2 cup Chopped Almonds & 1/2 cup Chopped Dried Cranberries & 1/2 White Chocolate Chips OR
* Add Walnuts, Almonds or Pecans when baking then, melt 4 ounces of Bittersweet Chocolate. (see ** below)

Preheat oven to 350 degrees. In a bowl stir together flour, baking powder, and salt.  In a large bowl or mixer bowl, combine the eggs, oils, sugar, and vanilla extract. Beat until well combined. Add the flour mixture, nuts, or other add-ins and mix until combined. Batter will be stiff and slightly sticky.

With floured hands, divide dough into thirds. Place one third of the dough on ungreased baking sheet and form into an elongated loaf about 1 inch think and 3-4 inches wide. (or whatever length you prefer).  It should be of uniform shape and thickness for best results.

Proceed with the remaning two portions of dough. The loaves should not touch each other but, they can be arranged close together.

Bake for 20-25 minutes. Remove from the oven and let stand 2-3 minutes, leave oven on. Use a sharp knife to cut the loaves into 1/2 inch slices. Let stand 5 minutes, then turn the slices down on one cut side. Return to the oven and bake for 5 minutes, remove the pan and turn the slices over. Bake an additional 5 minutes. Cool the biscotti completely on the pan.

**If you are making the dipped biscotti. Then break the bittersweet chocolate into pieces and place in a medium bowl. Place the bowl in a microwave oven and melt the chocolate on high for about 1 minute or use double boiler method if preferred. The chocolate should be smooth when stirred. Dip one cut side on each slice of biscotti into the chocolate. Place frosted side up on wax paper to dry.

Store biscotti in an airtight container for 2-3 weeks.

Ciao!



Almond Biscotti





Cranberry Almond Biscotti





 

Chocolate Chunk Biscotti

Going Bananas!!

So, what is a household to do with extra ripe bananas that noone wants to eat? Why make Banana Nut Bread of course!

This happens every so often at my house.  This fruit which sometimes disappears and sometimes doesn't, makes for great breads and muffins. 

Here's a recipe we've been making in my family for many years. According to my recipe book, I got it from my Aunt, my Mother's older sister.

Since my daughter attends a "Nut Free" (really is that possible?;)) school, I make her a few for snack before adding the nuts in. :)  Seems silly to write that you're thinking to yourself? But, I've done it before.  Told her I was making something cool for snack and have had a momentary lapse of thinking and added the nuts in. There goes the snack for the week.

This is a pretty forgiving recipe too. If you have an extra banana feel free to add it in.

I use loaf pans, muffin pans, or mini muffin pans for this recipe.  Hope you'll enjoy it!  :)

Banana Nut Bread

Preheat oven to 350 degrees. Grease baking pans or prepare muffin tins.

Mix the following ingredients together.

2 cups AP Flour
1 cup sugar
3 bananas (mashed)
1 tablespoon lemon juice
1 stick unsalted butter (softened)
2 eggs (beaten)
2 tablespoons yogurt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup walnuts, chopped

Bake!

Loaf - approximately 1 hour.

Muffins - 10-17 minutes according to size.

Cookies, As Party Favors?

Cookies and handmade treats have grown to become a familiar part of the "party favors" in goodie bags for a few years now. There's just something about a sweet treat that makes everyone happy on their way home. :)

A lot of friends whom I see regularly, know that in this "process of my life" is my ongoing affair with starting a personalized diaper cake and party favor company.  :) When I get orders it's a humbling feeling and the creative juices flow through my brain. ;) 

My latest was a Mad Science themed birthday party. Um... when I think Mad Science, I think beakers, flasks and test tubes! So, I hunted around to see what I could find in those shapes. Can you believe I actually found Science themed cookie cutters?! Amazing!

So, with the cutters ordered, I went on to thinking about decorating them. :) The mom of the birthday boy and I came up with the colors and the request that "bubbles" going up the flask was made. YEAH! I was super excited. :)

After much piping and flooding, here's the final product. :)


Beaker Cookies



Beaker Cookies All Wrapped Up!





At the Party....

Pic by CB



Pic by CB



 

Pic by CB



Now I know what to make for the Science Fair! ;)

As I wrote this up, it got me thinking back to when I first started out making cookies on a stick...Here's a look at the first ever "cookie bouquet" I made for a friend's baby shower. :)

My First Cookie Bouquet

Here's my latest, updated version...



Ducky Bouquet





Ducky Cookie :)





At a Baby Shower....



Pic. by YR

Happy Baking & Creating....   :)

Potlucks: How "Lucky" are you?

Last week (yikes! this week's gone by fast!) we went to a friends house for dinner. I offered to bring something and we settled upon dessert (ha! ha! I know what you're thinking). :o) No brainer for me. Of course, given the option I would always pick bringing Dessert over dals, curries, and rice dishes. ;)

As I asked around my house for suggestions or cravings which needed filling, we finally settled upon Carrot Cake.  It's one of my favorite recipes. I found it on the back of a buttermilk carton many, many years ago and adapted it to my family's liking.

Here's the recipe, hope you'll give it a try.

I've always made it either as a Bundt cake or cupcakes sans frosting (do we really need more sugar?).  :)   But, feel free to try the other pans: 2 - 8 or 9 inch round pans would be great. Especially layered with a cream cheese frosting. :)

Enjoy!





Subha's
Carrot Cake



Subha's Carrot Cake
(adapted from the original recipe of the Blue-Ribbon Carrot Cake)

3 eggs
3/4 cup Extra-light Olive Oil
3/4 cup whole, low-fat or non-fat buttermilk
2 cups sugar
2 teaspoons vanilla extract
2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
½ teaspoon salt
2 cups grated carrots
1 cup (8oz) coarsely chopped walnuts


Preheat oven to 350.

1. To make cake: In a mixing bowl with electric mixer, beat eggs, oil, buttermilk, sugar, and vanilla until blended.

Add flour, baking soda, cinnamon, and salt; mix until incorporated.

Blend in carrots and walnuts.

Pour into 1 greased 9 by 13-inch baking pan or 2 greased 9-inch layer cake pans, or 1 greased Bundt pan.
In a 350 oven, bake for 50 to 55 minutes or until a wooden pick inserted in the center comes out clean.

2. While cake bakes, make frosting if you would like. Remove cake from oven and let cool for 10 minutes.  If you have a seperate serving plate then, remove from pan.

3. Allow cake to cool fully.

4. After cake cools, frost and refrigerate at least an hour until frosting is set.

The cake may be refrigerated for several days.