Over The Moon Baking Blog

Holiday Buttercream Ribbon Cake

2011-12-02T12:49:00.001-08:00

Much to my husband's dismay, I could literally spend days sitting in front of my computer, musing over the myriad of amazing cake/dessert blogs and web sites that feature the most clever tricks of the trade in producing culinary masterpieces that have everyone wondering...."how the heck did she do that?!!"

So, I am going to uncover a few of my jewels for you that I put a Holiday spin on that's perfect for an upcoming special event or gathering. I call it my Holiday Buttercream Ribbon Cake. The surprise is that as beautiful as it is on the outside, there awaits a very special surprise when you slice it for your guests....a red and white striped center that looks like a candy cane!

I will include the pictures of what I did to create this cake. However, for a more in depth explanation of the cake striping technique, I have attached a link to the most amazing website, My Cake School, by the talented Melissa. I agree with her assessment to use a box cake mix (gasp!!) for this technique as the consistency of the cake batter has to be right for it to work. For mine I used Betty Crocker White cake.

As for the frosting, I use a recipe for Swiss meringue from Hindsight Bride or American buttercream from SavorySweetLife.com. Both work great. Just don't use the canned frosting from the grocery store, as it wont work for this design.

For the Buttercream ruffle affect, I have included a Ruffle Tutorial from the amazing Melody Brandon of My Sweet and Saucy. She owns a bakery in Long Beach, CA that is fabulous and she is a true cake artist. She inspires me every day with her amazing creations! I have also included the steps of how I arrived at my design as well. Here is what you should have on hand depending on which recipe you choose for your cake and frosting.

INGREDIENTS:

2 boxes White Cake Mix/baked per the My Cake School Instructions-I find that extra batter is necessary to accomplish enough striping.
Red Food Coloring
Eggs
Whole Milk or heavy cream
Vegetable Oil
Water
Confectioner Sugar
Salt
Vanilla
Unsalted butter-softened

EQUIPMENT:

Q2 8" cake pans
Q2 Petal Decorating Tips (you can find these at Michaels Crafts or any cake decorating supply store)
Q2 Large Icing bags
Q1 cake board or plate
mixer with wire whip attachment
measuring cups and spoons

So, below are the picture of the cake that I did with Red and White Batter with the My Cake School Method found HERE

After you have finished crumb coating the cake, place it in the fridge for 15 minutes to set up

BUTTERCREAM RIBBONS

Make sure you have all of your equipment layed out and ready to go. You will need a batch of either swiss meringue or american buttercream. You will also need your 2 pastry bags and 2 petal tips.

I put my pastry bags in large glasses to make filling them with icing easier

THE TECHNIQUE

Next, you need to place petal tips in each of your pastry bags and fill one with red icing and one with white. Get your cake out of the fridge and follow the tutorial below on how to proceed with making the buttercream ribbons

I have also included some pictures of my own design below for reference:

And here is what you should end up with when you are finished! Make sure to chill the cake for at least another hour before slicing!

Time to dig in and enjoy the fruits of your labor!

Chocolate Chunk Candy Cane Cheescake

2011-11-30T11:10:00.001-08:00

When I ran across this recipe on the Internet, my heart stopped just at the title! Chocolate Chunk Candy Cane Cheesecake! In my book, anything that combines chocolate, peppermint and cheesecake has surely got to be a winner. And now, I can confirm, after giving the recipe a trial run, that this is unequivocally the BEST holiday dessert you could ever dream of serving your friends and family. Not only is is a showstopper, but it is easy to prepare and amazingly delicious! Here is what you will need:

INGREDIENTS-adapted from myrecipes.com:

I am seriously addicted to these cookies! Cool Mint Oreos ROCK!

1-1/2 cups chocolate wafer cookie crumbs (about 32 cookies)--I used the Oreo Mint cookies that are out now for the holidays and it really gave the crust a extra punch of mint. I used the entire package
1/4 cup butter, melted
2 tablespoons sugar
4 (8oz) packages of cream cheese softened
1 (14oz) can sweetened condensed milk
1/3 cup heavy whipping cream
1/4 cup sugar
2 tablespoons all purpose flour
2 teaspoons vanilla extract---I usually throw in a couple additional teaspoons because I LOVE vanilla!
3 large eggs
1-1/2 cups semisweet chocolate chunks-I use Nestle
1/2-3/4 cup coarsely crushed hard peppermint candies (about 24)-I found some pre crushed peppermint candy in a bottle at Marshalls. I have also seen this product at World Market
1 cup heavy whipping cream
2 cups semisweet chocolate morsels (I use Ghirardelli)
Garnish: 65 medium sized candy cane sticks-I bought 3 boxes (24 ea.) at Big Lots for $2 a box. I had to trim off the rounded tops and I cut half of them 3/4" shorter so I had a variety of heights

PREPARATION:
Preheat oven to 325 degrees and lightly grease a 9" springform pan. Place cookies in food processor and blend until fine crumb is present and fully blended.

Combine cookie crumbs, melted butter and sugar and stir well. Press mixture on bottom and press up the sides of the pan about 3/4" and press bottom so crust is equally distributed. Place on wire rack with baking pan below for 14 minutes. Let cool.

Beat cream cheese at medium-high speed with an electric mixer until creamy. Gradually add sweetened condensed milk, beating just until blended. Add 1/3 cup whipping cream and next 3 ingredients. Beat until just blended. Add eggs, 1 at a time, beating just until yellow disappears. Stir in chocolate chunks and half of the crushed candies.

Pour Batter into baked crust. Bake at 325 degrees for at least 55 minutes or until edges are set and and center is almost set. NOTE: The cheesecake may still giggle a little but this is OK. Don't over bake!. Turn the oven off. Immediately run a knife around edge of pan, releasing sides. With oven door slightly open, let cheesecake stand in oven for 1 hour. Remove from oven and cool completely on wire rack. Cover and chill for 8 hours. Remove sides and bottom of pan.

For garnish: Pour 1 cup heavy whipping cream in microwave safe bowl. Microwave on HIGH 1 minute or until hot. Add 2 cups semi sweet morsels. Let sit for about a minute and then still until chocolate melts and mixture is smooth.

Put a layer of wax paper under a wire rack and place the cheesecake on top of the rack. Pour the ganache mixture over the chilled cheesecake, starting in the center and allowing the ganache to spill over the edges.

Smooth the edges that did not get covered with an offset spatula. Allow a few minutes to set up.

Then, take candy cane sticks and place around the diameter of the cheesecake. I cut half of them down about 3/4" and alternated tall vs. short candy canes for a more stylized look. Sprinkle the remaining crushed peppermints on the top. Place back in fridge until chocolate has set up. When ready to serve allow to sit out at room temp for about 10 minutes.

Now place your masterpiece on a beautiful cake pedestal. Slice and serve, and prepare to be called a domestic Goddess or God and receive lots of accolades!!

SO YUMMY!

Triple-Chocolate Mousse Cake

2010-01-18T09:10:00.000-08:00

There is a cute little community market down the street from me in Birmingham, MI http://marketsquarestores.com/ (they are on twitter: @MarketSquareMI). They carry a large amount of grocery staples and wine/liquor and have an amazing deli and prepared food section. I usually shop there several times a week. While waiting in line a few days ago, I spied the magazine, The Best of America's Test Kitchen Recipes from Cook's Illustrated and The America's Test Kitchen TV Show. There was a picture on the front cover of the most beautiful slice of dessert. I scooped it up and added it to my purchases. Boy am I glad I did!! I have tried several of the recipes and all have been winners. My favorite so far is The Triple-Chocolate Mousse Cake. It is a tower of dark, milk and white chocolate that is a taste of heaven! It is smooth, creamy and decadent. It is not that difficult to make, just a little time consuming. However, it is well worth the time invested! This would be a fabulous dessert to prepare for any special event or dinner party. Your guests will think you are a master pastry chef who spent days in the kitchen. Here is the recipe:

http://www.americastestkitchen.com/

BASE LAYER:

6 tbsp (3/4 stick) unsalted butter

7 ounces Ghirardelli Bittersweet Chocolate, chopped fine

3/4 tsp. espresso powder

1-1/2 tsp vanilla extract

4 large eggs separated

pinch salt

1/3 cup packed light brown sugar

MIDDLE LAYER:

2 tbsp Dutch-processed cocoa powder

5 tbsp hot water

7 oz Ghirardelli bittersweet chocolate, chopped fine

1-1/2 cups cold heavy cream

1 tbsp sugar

1/8 tsp salt

TOP LAYER:

3/4 tsp powdered gelatin

1 tbsp water

6 oz white Ghirardelli chocolate, chopped fine

1-1/2 cups cold heavy cream

Shaved chocolate for garnish

The Ingredients

THE BASE LAYER: Adjust oven rack to middle position and preheat oven to 325 degrees. Grease bottom and sides of 9-1/2" by 3" spring form pan. Melt the butter, chocolate and espresso powder in large heat proof bowl over a saucepan filled with 1" of barely simmering water. Stir occasionally until smooth. Remove from heat and cool mixture slightly about 5 minutes. Whisk in the vanilla and the egg yolks: set aside.

In the clean bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and salt at medium speed until frothy, about 1 min. Add half of the brown sugar and beat until combined about 15 seconds. Add the remaining brown sugar and beat at high speed until soft peaks form, about 2 minutes, scraping down the sides half way through. Using a whisk, fold one-third of the beaten egg whites into the chocolate mixture. Using a rubber spatula, fold in the remaining whites until no streaks remain. Transfer the batter to the spring form pan, gently smoothing the top with a spatula.

Bake until the cake's center has set but is still soft (it will spring back after pressing gently with your finer ) 13-18 minutes. Transfer the cake to a wire rack to cool completely about 1 hour. Make sure the cake is completely cooled!!! The cake will collapse as it cools. Do not remove cake from the pan!

MIDDLE LAYER: Combine the cocoa powder and hot water in a small bowl; set aside. Melt the chocolate in a large heatproof bowl set over a saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and let cool slightly, 2-5 minutes.

In the clean bowl of a stand mixer fitted with a whisk attachment, whip the cream, sugar and salt at medium speed until it begins to thicken about 1 minute. Increase speed to high and whip until soft peaks form (another couple of minutes). Using a whisk, mix the cocoa powder mixture into the melted chocolate mixture. Using a rubber spatula, fold in the remaining whipped cream until no streaks remain. Spoon Mousse over the cooled cake and gently tap the pan on counter 3 times to remove any large bubbles; gently smooth the top with an offset spatula. Wipe the inside edge with a damp cloth to remove any drips. Refrigerate the cake for at least 15 minutes while preparing the white chocolate layer.

TOP LAYER: In a small bowl, sprinkle the gelatin over the water; let stand at least 5 minutes. Place the white chocolate in a medium bowl. Bring 1/2 cup of the cream to a simmer in a small saucepan over medium heat. Remove from heat add the gelatin mixture and stir until fully dissolved. Pour the cream mixture over the chocolate and whisk until the chocolate is melted and the mixture is smooth about 1 minute. Cool to room temperature, stirring occasionally, 5-8 minutes until thickened.

In a clean bowl of a stand mixture fitted with the whisk attachment, whip the remaining 1 cup of cream at medium speed about 1 minute until it begins to thicken. Increase the speed to high and whip until soft peaks form about 2 minutes. Using a whisk, fold 1/3 of mixture into white chocolate mixture. Using a rubber spatula, fold the remaining whipped cream into the white chocolate mixture until no white streaks remain. Spoon the white chocolate mousse into the pan over the bittersweet chocolate mousse layer. Smooth the top with an offset spatula. Return the cake to the refrigerator and chill until set at least 2-1/2 hours (the cake can be refrigerated up to 1 day). Let stand at room temperature for 45 minutes before releasing from cake pan and serving.

The Finished Product!!

NOTE: when slicing use a hot knife to make a clean cut.

ENJOY THIS FABULOUS DESSERT!!!

Airbrushing a Wedding Cake ornament

2009-07-18T08:40:00.000-07:00

I had a wedding cake client that ordered up a beautiful buttercream layer cake with a silver bow cascading down the front. Traditionally, I hand paint everything that has any kind of edible silver on it. However, this bow was just too big. So, I bit the bullet and purchased an airbrush machine. Much to my husband's dismay I am now hooked. Next up I will probably be trying to spray tan myself and give all the neighborhood kids tatoos!

I researched the various options for an airbrush and they come in all shapes, sizes and price ranges. I found through speaking to a large number of experts and doing some online homework that the KopyKake Brand is really the best choice. I chose the air master model which has adjustable settings for air pressure of 0-30psi giving you greater contgrol over details. Here it is: http://www.kopykake.com/cd_compressors.html The cost is steep ($250) but you will have it for the long term and there are a million things you can do with it.

So, I delivered the cake last Saturday, 7/11 and I already recieved a home visit and beautiful thank you note from the bride and groom. I am very happy with the way it turned out and looking forward to doing some more airbrush work!

Toffee-Tiramisu Layer Cake

2009-07-18T08:10:00.001-07:00

My new 2009 Christmas with Southern Living arrived and I quickly devoured it's contents. There were so many delictable choices! I settled up on a cake that had a mix of my favorites: French vanilla cake, heath bar and whipped cream! The recipe is rather simple. A important note however! I also make the cake at day ahead and let it sit in the fridge for at least 24 hours or longer and meld in all the flavors. It is even better! I received RAVE reviews when I served this and will definitely make it again!

Here are the simple steps>

The Cake:

Prep time: 27 min. Cook time: 30 min. Other: 24 hr.

Wax Paper
1 18ox pkg French Vanilla cake mix
1 pkg (1.16 oz) Swiss Mocha Cappuccino mix ( I used International foods Suisse Mocha Drink mix)
1/3 cup vegetable oil
3 lg eggs
3/4 cup Cinnamon Espresso Syrup: See recipe below
Mascarpone Frosting: See recipe below
3 (1.4 oz) chocolate covered toffee candy bars (i used ALOT more!
Garnish: additional chopped toffee or white/dk chocolate shaving

Preheat over to 350. Lightly grease 2 round cake pans. Line with wax paper. Lightly grease wax paper. dust pans with flour, shake off excess and set aside.

Beat cake mix, next 3 ingredients and 1 cup water in a large bowl at low speed with electric mixer 30 seconds then beat for 2 minutes at medium speed. Pour batter into prepared pans.

Bake at 350 for approx 28 minutes or until a wooden pick inserted into cake comes out clean. Let cool in pans on wire racks for 10 min and then remove. Discard was paper and cool layer completely on wire racks for an hour. Wrap and chill layers 1-24 hrs (this step enable you to split layers with ease.

Using a serrated knife, slice layers in half horizontally to make 4 layers. Place 1 layer cut side up on a cake plate. Brush with 1/4 of cinnamon espresso syrup. Spread with 1-1/2 cup of mascarpone frosting. Sprinkle with one fourth chopped chocolate covered toffee pieces. Repeat process with remaining 3 layers, syrup, frosting and chopped candy bar. frost sides of cake with remaining frosting and garnish as desired. Cover and refrigerate overnight. Store in refrigerator. Yields 12 servings:

Cinnamon-Espresso Syrup:

1 cup water
2/3 cup sugar
1 3" cinnamon stick broken in half
1 Tbsp instant espresso powder
1/4 cup coffee liqueur

Bring 1 cup water, sugar, and cinnamon stick to boil in small saucepan. boil 1 minute. Remove from heat and let stand 15 min. Remove and discard cinnamon stick. Stir in espresso powder and liqueur

Mascarpone Frosting:

2 8oz containers of mascarpone cheese
1 cup powdered sugar
2 tsp vanilla extract
1/2 cup cinnamon espresso syrup
2-1/2 cups whipping cream, whipped

Beat first 3 ingredients at low speed with an electric mixer until creamy. Gradually add Cinnamon Espresso syrup, beating until smooth. Fold in whipped cream and cover and chill until ready to use. Yields 8-1/2 cups

French Vanilla Cake Mix

I used 6 heath bars!

Espresso Syrup

Two layer cakes soon to become four

Fill layers with Marscapone Frosting

Refridgerate for at least 24 hours. Slice and Serve.

So Amazing you will LOVE IT!

The BEST Cherry Pie EVER!

2009-07-06T16:59:00.000-07:00

I came across an easy and absolutely divine recipe for Cherry Pie that I made yesterday for my Dad (whose favorite pie is cherry). It requires only a few ingredients and is pretty basic, yet it tastes as if you spent hours in the kitchen. So, here is is:

The Ingredients: 6 cups frozen tart or fresh cherries, 2 cups sugar, 6 tablespoons corn starch, 1/4 teaspoon almond extract and your favorite pie crust recipe (double batch for top and bottom).

Mix 2 cups of sugar with 6 tablespoons of corn starch in small bowl

Take the 6 cups of cherries and cook COVERED over low heat until cherries emit their juice. This may take up to 5 minutes

Add the sugar mixture and stir continuously while it thickens.

Once thickened, stir in Almond Extract and remove mixture from heat and allow to cool

Pour cooled mixture into pie dish that has one layer of pie crust placed in in. I used a heart shape cookie cutter to cut out heart shapes to place on the top of the pie as my final layer. I then sprinkled sugar on the top of the crust and placed in oven preheated to 375 degrees and baked for 50 minutes. I would recommend placing the pie on a cookie sheet covered in foil to prevent spills in the oven. I also like to cover the crusts with a layer of foil for the first half of baking to ensure that the crust does not get too brown. This pie is to die for and your friends and family will LOVE it!

Enjoy!!

Life is Bumpy

2009-05-13T18:53:00.001-07:00

Life is Bumpy. It has it's twists and turns, ups and downs, hills and valleys, laughter and tears. But in the end, it is the journey that makes us who we are. I will never regret any of the bumps along the way, as each one has taught me a lesson about myself and helped me to better understand my destiny and purpose. And it is through each bump I encounter that I am reminded to celebrate my life and all there is to learn about the real meaning of happiness.

Today was a rough day for me. I had a lot on my mind and was having difficulty getting out of my own way. Sometimes the fear takes over, and common sense does not prevail--and in the midst of it all, I find myself heading down the wrong path paved with negativity and self defeat. In those times, I always try to think of things that make me happy, or I go searching for some infinite wisdom outside of myself. Maybe the advice is found in one of my many books or tapes, or sometimes it is via the net (facebook, twitter, a blog) that someone's words resonate with me. Today it was twitter and it was a guy I stumbled across who's name is Charlie. He owns an advertising/marketing firm called Curve Detroit. I have never met him in person, and don't really know much about him. What I can tell you is he taught me a lot today about why life does not have to be bumpy. He posted a video on his blog that spoke to the fact that there are three things that make happiness. First, buy the best mattress you can afford. Second, do something you love for your career. Third, find a mate who "gets you". The video was short, but the message was HUGE. I suddenly realized how easy it really is to stay in a positive space.

Here is what I do know. I have the Sleep Number bed which I love. I have the amazing husband who is my soul mate and loves me just as I am. I also have a great job in advertising and a part time baking business that allows me to indulge in my true passion. It is just that simple......I needed to be reminded I really do have everything I need to be happy and fufilled.

So, to celebrate this new revelation that got me out of my rut, I baked four dozen BUMPY cupcakes. I am going to take them to work tomorrow and share with my co-workers the three simple ingredients of a happy life. Thanks Charlie!!

Here is the link to Charlie's video:

http://vimeo.com/4577848

In Memory of Ellen

2009-04-05T17:15:00.001-07:00

Today, at 10:15am a dear friend and amazing human being, Ellen, lost her courageous battle with cancer.

Ellen was the type of woman who brought an energy to the room that was undeniable. Her spirit was resounding and she would light up a room each time she entered it. She was the most selfless person I have ever met, and despite her many health challenges, she always found time to do things for others.

Her fight was courageous and her spirit contagious. Ellen taught all those around her what the power of postive thinking is. I never once saw Ellen down, or victimized. Instead, she constantly told everyone how blessed she was to be alive.

There are very few people on this planet who can inspire those around them in a way that changes their life forever. Ellen did this for so many.

As Ellen transitioned today, The Lord and Heaven just recruited one of our best. Ellen will be missed in ways that are unimaginable. Not just by her two stoic daughters who have been at her side during this journey, but her loving and supportive husband and all her friends.

There will be a void that will never be filled with Ellen's passing. I will miss her lovely demeanor, her beautiful laugh, her inspiring smile and her amazing insight. I will miss the light in the room that is no longer. My only peace is in knowing that her light has traveled and resides in a place much more grand than this earth......in the hands of God.

I love you Ellen, and will miss you. Please know that I will cherish your memory and live each day to the fullest, knowing that you are watching over us all and continuing your work in Heaven.

The Sweet Taste of Happiness

2009-04-05T17:01:00.001-07:00

A Tower of Sweets!

Brownie Truffles-Yummy

I had a magical moment a couple of weeks ago. The kind of moment that reminds me why I love to bake, and how amazing it feels to really do what I feel passionate about.

For those of you who don't know me all that well, baking is my true passion. I have continued to do it part time providing sweet treats for many occassions. Two weeks ago Saturday, I had a wedding cake tasting appointment set up at 1:30pm. I had worked until 2am that morning at my "day job" in advertising, and came home exhausted. Duty called, however, and I had 3 pies to bake and a number of different style of cupcakes to bake and decorate. So, I baked, frosted and set up until 5:30am and hit the hay for a couple of hours so I could get up early and finish up the details. Funny thing is once I started the process not only was I not tired, but full of energy and delight.

So a beautiful bride to be, Morgan, and her very sweet fiance Brett, showed up at my home for the tasting to decide what they wanted for their big day. The theme was Martha Stewart inspired from the February issue. Morgan had given me some leadway to make it my own. I had baked three pies: one Cherry, one apple and one cherry/apple. I also baked 2 dozen mini and standard style red velvet cupcakes and used my creative prowess to come up with some unique decorating ideas. Last but not least I did 2 dozen heart shaped brownies and some brownie truffles. I painstakingly placed all the goodies in a creative display fit for royalty.

So here comes the magical moment.......as the couple stepped into my dining room, the look on their faces was pure joy. The bride gasped in delight and her fiance had a smile that let me know I got the stamp of approval. As they sat down for the tasting, the bride kept commenting on how beautiful everything looked. They started with the mini cupcakes and worked their way into each of the pies. Every bite was met with resounding compliments, oohs and ahhs. As the bride looked over at me, she said, "Bev, not only is this exactly what I wanted, it is far beyond what I could ever have expected." Those are the moments I live for! She went on to explain that the wedding planning process has been painful and a number of her vendors have been unable to come up with anything unique or special. She was so thrilled at the idea that I had not only went above and beyond to meet their expectations, but that my creativity was outstanding. WOW-does that make the lack of sleep, the aching feet and the complete exhaustion worth every moment it took to get there.

The lesson for me: Do what you love and the magnificene will come! I am so honored and thrilled to have the God given talent to be able to bake and decorate these treats, but having a day like today is a reminder of how happy it makes me to bring so much joy to such a magnificent event.

OH HOW SWEET IT IS!!!!!

Cherry Apple Pie

Cherry Pie

Apple Pie

LAWSUIT Triple Berry Muffins

2009-03-25T20:00:00.000-07:00

I love muffins! One of my favorites is the Triple Berry variety. I have searched out various recipes in hopes of uncovering the perfect one. Once again, I land with one of my tried and true favorite bakers, Marcy Goldman. She has several books out, but one of my absolute "go to" is: THE BEST OF BETTER BAKING. She has a recipe for the Lawsuit Buttermilk Muffin. The story goes that as a Pastry Chef in NYC, Marcy spent many laborious hours concocting a 5 star muffin for a bakery she worked at. They were selling 75 dozen a day! She started with a Bon Appetite recipe and revised it to come up with the Lawsuit Muffin. Why call it a Lawsuit Muffin? Well, after working at yet another bakery who hijacked her recipe after firing her, she decided to seek legal counsel and settled out of court for a nominal sum. In the end, she was the sole proprietor of HER recipe. Thus, the "secret formula" for the perfect muffin was shared in her cookbook. After baking up 6 dozen to take to work this week, I must say that they were DIVINE! All of them were gone within 30 minutes!!! They live up to their name and then some!

First, you make the struesal topping. It's a combination of brown sugar, butter and walnuts. You can make extra and freeze it for future baking!

Then, you mix the flour, baking powder, baking soda, salt and cinnamon.

Mix light brown sugar, vegetable oil and buttermilk with vanilla extract. After that, you mix the wet ingredients into the dry and stir until mixed.

Add frozen triple berry mix to batter. Frozen berries work better because they don't bleed and turn your mixture pink! I use ALDI brand triple berry mix. The berries are delicious and the price is fantastic!

Put batter in paper cups in muffin tin using ice cream scoop. Sprinkle stuesal topping on batter. Make sure oven is preheated to 375 degrees before placing in the oven.

Bake muffins at 375 degrees for 15-18 min. Turn oven down to 350 degrees and bake for an additional 15 minutes. Let muffins cool in pan for 5 minutes and then cool on rack.

Pour a glass of milk and ENJOY!

Red Velvet Cupcakes with Mascarpone Cream Cheese Frosting

2009-03-04T20:38:00.000-08:00

My parents were born and raised in the south. Winchester, KY to be exact. That was also the birthplace of your's truely. So, being of southern lineage, I am always looking for the absolute BEST red velvet cake recipe. I stumbled upon an article in Victoria Magazine over 8 years ago that featured a woman named RebeccaRather. She was a single mother, like myself, who left her day job as a caterer to follow her dream. She opened up a small bakery in Fredericksburg, Texas called Rather_Sweet. The rest is history. Ten years later she has a thriving business and is the belle of the ball. Not only does she operate her successful bakery, but has a small restaurant down the street as well. She has also published two cookbooks, The Pastry Queen and ThePastryQueenChristmas. I purchased both, of course, and have made a number of her recipes. By far, one of my favorites is the Red Velvet Cupcake Recipe from The Pastry Queen Christmas. These cupcakes are DIVINE . Tender, moist and amazing! The accompanying Mascarpone Cream Cheese Frosting is what makes these cupcakes over the top!

So, after a long day at work, and a two hour meditation class, I was feeling the urge to splurge. It is another co-worker's birthday tomorrow so I decided to whip up some for the troops. I was not so great at documenting the whole process, but you get the drift. Forty eight DELICIOUS cupcakes are ready to be eaten tomorrow (well, 47 as of about a minute ago cuz my husband stole one!). Wow, speaking of the Devil, I hear him moaning right now as he is devouring it.......I think that is a good thing!

You can purchasae this book at Amazon.com The_Pastry_Queen_Christmas

So, you bake them up ( I doubled up the batch to make 48 small)

And you make the yummy frosting while they are baking

And then after you have let them cool completely, you frost them up.

You add some sugar sprinkles while the frosting is still wet.

And then you DIG IN!

Bananas Peach Foster with Pecans

2009-03-01T17:50:00.000-08:00

My husband always makes some kind of culinary delight on Sunday evenings. Tonight was extra special because my parents were going to join us. So, the menu was comprised of brown rice stuffed Cornish Game Hens with an amazing sauce and side of French green beans. So, to make it even more special I decided to do a dessert. Usually, I would make some calorie laden concoction, but since we are all trying to watch our weight these days (not go up!), I decided on a lighter fare. I pulled out my Weight Watchers Cookbook and found a revamped Bananas Peach Foster with Pecan recipe that looked delicious. It is only 4 points for those of you who are on the Weight Watchers Program. For those of you who are not it has only 215 calories per serving with only 4.8 grams of fat! So, after tasting this, I have to say this revised lower fat version was not short on taste and was absolutely delicious! It was also very easy to make (less than 10 minutes total!).

So, here is the recipe:

1/4 cup chopped pecans
1 tbsp light butter (Land O Lakes)
2 ripe bananas, peeled and cut into 1-inch slices
1/4 cup firmly packed dark brown sugar
1/2 tsp. ground cinnamon
1 can of "lite" peaches
1/2 tsp vanilla extract
2 cups vanilla fat-free or sugar free ice cream

Heat a large nonstick skillet over medium high heat. Add pecans, and cook 2 minutes or until nuts begin to brown, stirring frequently. Remove from pan and set aside in separate bowl.

Add butter to pan, and cook over medium heat until butter melts.

Stir in bananas, brown sugar, and cinnamon: Cook 1 minute, tossing with 2 spoons until banana slices are coated with sugar mixture.

Add peaches, and cook 1 to 2 minutes or just until banana slices are soft, stirring constantly. Do not overcook! Remove from heat and stir in vanilla. Divide banana mixture evenly among 6 dessert bowls, top evenly with ice cream, sprinkle with toasted pecans and serve immediately. ENJOY!

Per Serving: CAL 215; FAT 4.8g (sat 1.1g); PRO 3.5g; CARB 42.5g; FIB 2.3g; CHOL 2 mg; IRON 0.8mg; SOD 50mg; CALC 68mg.

A belated Valentines Day Post

2009-02-28T19:06:00.000-08:00

DOUBLE CREAM CHEESECAKE WITH CHERRY SOUR GLAZE

I thought I had better post my Valentine's Day bake projects before it is too late, since it is the last day of February! If you are looking for a delictible tasting cheescake this one is it! I have been baking cheesecakes for years and this recipe knocks it out of the park! I would say that is is my absolute favorite. I brought this to a party we went to for Valentine's Day and it was the talk of the night. I must admit, it was exceptionally delicious. It was easy to make, and be prepared for it to dissapear quickly! Although I cannot share the recipe as it is part of a published cookbook, you can find it in Marcy Goldman's cookbook, A passion for Baking. This book is chock full of delicious recipes for the beginning to advanced baker. There is not one thing I have tried out of this book that was not absolutely delicious! You can find the book at Amazon.com or your local Major book store.

Part II of the night was the s'more brownies that I brought. They are decadent and rich and were a hit with the kids. The recipe can be found on Food Network or here: S'morebrownies

Part III was the Peanut Butter Cup Cookies that I brought along with the S'more Brownies. Everyone loves these cookies! I got this recipe from mybakingaddiciton.blogspot.com. This gal has some great recipes to try. These cookies are delicious and are a big favorite everywhere I take them! Here is the link to the recipe: PeanutButterCupCookies

14 LAYER CAKE

2009-02-28T17:16:00.000-08:00

I started a new job about a month ago. Most of my employees have heard that I love to bake, however, I have yet to bring in any goodies for them to taste. As luck would have it, one of my employees, Peter, was celebrating a major milestone birthday on Friday of last week. I had to WOW my peeps and bring in the big guns, so I headed to one of my favorite spots, Bakerella.com. For those of you who are not aware of her many talents, she is amazing and has some of the most clever ideas. And there it was in all its splendor, the 14 Layer Cake. Bakerella also happens to take magnificent pictures with her very spectacular camera. And while the pictures from my camera are not nearly as nice I think I did well in the creation and taste department. The recipe was ambitious, but the results were OVER THE MOON! Everyone LOVED the cake and I think it was a home run. If you are looking for something special to impress someone, this is IT!

The Ingredients for this cake are fairly basic. I use Ghiradelli unsweetened cocoa powder and Land O Lakes Unsweetened butter. I think that premium ingredients make for a better tasting cake. I also use a premium madagascar/tahitian vanilla. Make sure to bring your eggs and butter to room temp before mixing. You will also need to purchase 14 aluminum cake tins from your local grocery store, parchment paper, and a cake board. You will also need a jellyroll pan and cake rack. I used a 12-layer cake recipe that BAKERELLA posted. that gets divided into 14 cake pans. Here is the recipe: 12layercake(thatmakes14)

Preheat your oven to 350 degrees (the recipe says 375 but 350 is better). You need to cut 14 sheets of parchment paper, staple them together and cut out circles the same size as the bottom of the pan. I used a flour based non stick cooking spray and coated the bottom of the pans first, then put down the parchment circle, then sprayed the top and sides one more time prior to placing in the batter. If you don't do this step you run the risk of the layers sticking to the pans. Once you have mixed the batter, you will place 2/3 cup in each pan and spread with spatula until even. You should be able to bake 4 cakes at a time for 12 minutes. Look to see if the cake is slightly separating from the edge for doneness. It will take about an 45 mintues bake time to finish all your layers.

When the cakes come out of the oven, make sure to let them sit in the pan for a moment then flip out onto a cooling rack. Remove the parchment and let cool. While this is taking place, you can make the frosting. Then, after the icing has cooled and not yet hardened you can start spreading a little on top of each layer of cooled cake. Before you start, place your first layer on the cake board and place on your wire rack(over top of the jelly roll pan). This will catch all the icing that drips off. Continue to place another cake layer and repeat process until you have finished. You are going to look at this and say "What a mess!" but I promise it will turn out beautiful in the end!

Once you have placed the last cake on the top you can pour the remaining icing on the top and smooth on the sides. You may also need to take the icing that has dripped onto the jellyroll pan and place that on the cake as well.

At this point, I would place the cake in the fridge to harden a bit before you put on the last frosting layer. While the cake is in the fridge for a least an hour you can make the Dark Chocolate Buttercream frosing. Here is the recipe for that:

1/2 cup butter, softened to room temperature
8 oz. cream cheese, softened to room temperature
1/2 cup unsweetened cocoa powder (can use Hershey's Special Dark or light)
1 box (1lb.) confectioners sugar
1 tsp. vanilla
1-3 tbsp milk

Cream the butter and cream cheese with a mixer until smooth. Add the cocoa and vanilla. Then slowly add the sugar in small batches on low until combined, scraping down the sides after each addition. Add 1 tbsp of milk at a time until you get the desired consistency.

Once the cake is set you can apply the chocolate frosting on top. I used a pastry bag with a shell tip to add some additional pizazz. I also added some fresh strawberries for decoration. I would suggest placing the cake back in the fridge for another hour to set it up again. Make sure to bring the cake back to room temperature before serving for the best taste.

Although this cake was somewhat time consuming it was worth all the ooohhhsss and ahhhhsss that I got when it was sliced and then eaten!

My employees absolutely LOVED this cake and it made me so happy that they enjoyed it so much. The best part is there was one piece left to take home to my very appreciative husband. Boy, was he happy about that!

White Chocolate/Cherry/Macadamia Nut cookies

2008-11-23T13:08:00.000-08:00

Two posts in one day! I am really getting motivated with my new blog! I still need to finesse the layout and graphics and add a bunch of info but this is so FUN! In addition to the pumpkin bread I made today, I also baked a batch of some of my very favorite cookies. They are SO easy and SO yummy. The quickest version is a follows:

1 package Pillsbury sugar cookie dough
1/2 package Nestle White Chocolate Chips
1 cup roasted/salted macadamia nuts slightly chopped
1 cup dried cherries

Just flour a surface....and mix together all ingredients. Make sure to preheat oven to 350 first! Using either a small cookie scoop or spoon, place walnut shaped spoonfulls on cookie sheet. Bake for appox. 10min until slightly golden on top. Don't over bake! Take out of oven and let cool on c0okie sheet for 10 minutes before placing on cookie rack to cool completely.

My family LOVES these and they are so easy when you are looking for a cookie that is quick to make and delicious!

OVER THE MOON pumpkin bread

2008-11-23T11:57:00.000-08:00

This is the first entry to my new blog. My name is Beverly and I LOVE to bake. I revel at
the very idea of measuring, sifting, stiring, mixing, baking and tasting! Baking has always been a great stress reliever for me, as well as a way to stimulate my creative side. I spend hours a day entertaining myself by visiting other baking blogs. There are some incredibly talented bakers out there! It is such a great way to share ideas and get inspired! So, my first post is for a delicious pumpkin bread I found on a blog I stumbled upon this weekend and it is MyBakingAddiction

This gal is a twenty-something teacher by trade who also happens to be a baker and aspiring photographer. Her recipes are divine, and her photos are gorgeous. Unfortunately, my photos cannot even begin to match hers so bear with me! I am getting ready to send out my monthly care package to my son who attends college in Santa Barbara, CA. I am sending him some of the extras!

If you are looking for a delicious Fall treat for your friends or family this is it! This bread is moist, flavorful and delicious. It also has a cream cheese glaze that is OVER THE MOON delicious! I doubled the recipe to get 8 mini loaves. It came out perfect! I also sprinkled my bread with Demerara sugar before baking. Here is the recipe!
PumpkinBread

BAKING!
Cooling!

The finished product! YUMMY