Wednesday, November 24, 2010

Mini Cone Cake Bites 11/24/10

Who doesn't love ice cream? ME! Yup ME, I'm not a fan of ice cream. So when I saw THIS and it's not ice cream, YES, it looks like it but trust me it's not. I knew I had to make it.

This would be the perfect time to make it, since there will be a lot of kids at our Thanksgiving dinner.

You start with this little itty bitty cones.

See.... I told you they're itty bitty and super cute!

The best part of this, is the cake bite on top...
Then, you dip it in the melted chocolate and sprinkle. All I have left if chocolate and a little bit of red colored wafer chips. So, I made mine chocolate mini cone bites. I think it looks just as good as the other ones. LOL!
You can't just make one, so I made an army. LOL!

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Saturday, November 20, 2010

Choco Choco Bundt Cake - Recipe 11/20/10

Craving for chocolate? Then this would be the cake for you. It's delicious and it's moist. I love the texture and it's just the perfect chocolate taste to it.

This chocolate bundt cake calls for ganache glaze, but I didn't have the stuff to make the glaze so I used powdered sugar instead. I was going to sift chocolate and powdered sugar together but I completely forgot. I remembered right after I took the picture, so I just left it alone.

Here's the recipe for the cake and the ganache.

  • Flour spray (Baker's Joy)
  • 5 oz. Baker's bittersweet chocolate, chopped
  • 3/4 cup canola oil
  • 1 cup sugar
  • 1 large egg
  • 2 cups all-purpose flour
  • 1/2 cup Dutch-process cocoa powder
  • 1 tablespoon baking soda
  • 3/4 teaspoon salt
  • 1 cup strong-brewed coffee
  • 1 cup buttermilk
  1. Preheat the oven to 350°F degrees. Spray a 12-cup Bundt pan with flour spray. In a small saucepan, melt 2 ounces of the chopped chocolate over low heat, stirring constantly. Scrape the chocolate into a medium bowl and let cool slightly. Whisk in the oil and sugar until smooth, then whisk in the egg.
  2. In a small bowl, whisk the flour, cocoa powder, baking soda and salt. Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of the coffee and 1/2 cup of the buttermilk; whisk until smooth. Add the remaining dry ingredients, coffee and buttermilk and whisk until smooth.
  3. Pour the batter into the prepared pan and bake in the lower third of the oven for about 45 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. Let the cake cool on a rack for 10 minutes, then turn it out and let cool completely.

  • 1/3 cup heavy cream
  • 1/2 tablespoon corn syrup
  • 1/2 tablespoon unsalted butter
  1. In a small saucepan, bring the cream to a boil. In a heatproof bowl, combine the remaining 3 ounces of chopped chocolate with the corn syrup and butter. Pour the hot cream over the chocolate and let stand until melted, about 5 minutes. Whisk until smooth. Let the ganache glaze cool until thick but still pourable, about 5 minutes.
  2. Pour the ganache over the cooled cake or sprinkle with powdered sugar instead of the Ganache. Let the cake stand until the glaze is set, at least 30 minutes, before serving.

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Friday, November 12, 2010

Pumpkin Chocolate Chip Cookies RECIPE 11/12/10

Just thinking about pumpkin makes me drool. Even though I'm not much into sweets I love the smell of pumpkin (baked that is). So when I stumbled into this recipe the other day I knew I had to make it. With the kids being off for Veterans Day (Thanks to all the Veterans and everyone that served our Country) I figured we would do something fun, and they love pumpkin as well.

So, a lot of my friends wants to know the recipe and I'm sharing it with you. I know a few people that are allergic to EGGS and CHOCOLATE, so this recipe would be perfect for you guys. It doesn't have EGGS and the CHOCOLATE can be substituted with the WHITE CHOCOLATE.

I used white chocolate on this batch with CRISCO

All done and ready to eat :-) Yummy when it's warm.

½ cup shortening (CRISCO, I'm sure if you use the BUTTER Flavored Crisco it would be fine)
1 cup sugar
1 cup pumpkin puree (Libby's 100% pumpkin)
1 tsp. vanilla extract
2 cups flour
¼ tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
1 ½ cups chocolate chips (or white chocolate chips)

1. Preheat oven to 350. Grease *** cookie sheets.
2. In medium bowl, cream the shortening and sugar. Stir in 3. In separate bowl, stir together the flour, salt, baking soda, 4. Then stir in the chocolate chips.
5. Drop dough onto cookie sheets.
6. Bake for 10 minutes in preheated oven.
7. Allow cookies to cool for a minute on cookie sheets before transferring to wire cooling racks.

*** I don't like greasing my cookie sheets. I use a parchment paper and re-use them until they turn brown. Most of the time I get to use the parchment paper until I'm done with one whole batch. It's a lifesaver and it prevents your cookies from burning on the bottom. It's a cheap investment and you will be happy that you did. INSTEAD OF THE *EXTRA* GREASE.

1 8oz. package cream cheese
½ cup butter
1 lb. powdered sugar
1 tsp. vanilla
dash of salt

Mix it all together.... and FROST.

I opted out the Cream Cheese. The cookies are pretty good the way they are.


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Sunday, November 7, 2010

HALLOWEEN Rewind 11/7/10

First I want to apologize for disappearing and not posting in a while. I went into my "NO BAKING" spell. I do that a lot. So, again, I'm sorry for not posting.

I will move on now, to this post. This is a late Halloween post on what I made and what we did for Halloween night.

Since I wasn't baking much lately and that day I had to bake for the Halloween, I had a massive headache. I was supposed to make scary cupcakes and cake balls. That didn't happen :-(

I did bake some cupcakes and decorated it with Halloween stuff, and I also baked some chocolate bottom coconut macaroons. The party was a success, everyone had fun and we ate too much food. LOL!

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