During these fall months we always have a jug of Apple cider in the fridge. But why is it no one drinks the last bit in the jug? It must be curst or maybe as my 11 year old says "no one drinks it because has cooties". Well what ever it is don't let it go to waste you can still use it up--in baking.
This week I decided to test a few recipes using the last bit (cooties ha!).
Today was the first day of school for my kids. I's always bitter sweet this time of year for me. Sort of sad to see the summer ending but on the other hand it's nice to look forward to the change of season.
Im not sure what's harder to believe that fact that my babies are getting older or me getting older (sniff).
I decided to post some of my kids favorite after school treats this week. Warning... they may not all be as healthy as you might like or think they should be but trust me my children do eat well balanced during the day. I think a little sweet in moderation is ok.
Today I made a simple batch of Toll House chocolate chip cookies. I use this recipe most often because for 1. it's quick and easy 2. it's consistent 3. they are always tasty. And the fact that these are the most requested cookie from my family. My middle daughter tells me that they are here all time favorite.
Pre heat oven to 375 F
Toll House Recipe
2 1/4 cups Flour
1 teaspoon baking soda
1 Cup butter (unsalted)
3/4 cup sugar
3/4 brown sugar (I like light brown)
1 teaspoon vanilla
1 teaspoon salt
Cream butter and sugar until well blended. Add eggs 1 at a time. Combine flour salt and baking soda in a separate small bowl and give a good whisk just to combine. Slowly add flour mixture to the sugar mixture until all is well combined. Drop by the round spoonful on an un greased cookie sheet. I like to use a sheet of parchment paper just in case.
Bake for 9-11 minutes.
Nothing smells like home than a batch of baking chocolate chip cookies!
This recipe comes from Lindsay Ann over at The Dollhouse Bake Shoppe. http://blog.dollhousebakeshoppe.com If you haven't checked out her site please do. She is simply fabulous.
oops I forgot in the picture to add Vanilla
1 cup water
3/4 cup sugar
2 Tablespoons of light corn syrup. If you like your syrup thinner you can omit this all together.
3/4 unsweetend cocoa powder
1 1/2 teaspoons of vanilla
Place all ingredients except the vanilla-into to a medium size saucepan. Stir well so everything is well incorporated. Bring to a low boil while stirring occasionally. Allow to boil approximately 3-5 minutes. Make sure all the sugar is dissolved.
Once it becomes to the thickness you like remove from heat and allow to cool slightly.
Once cooled add vanilla and stir.
I placed mine in a mason jar but you could put it into any container with a lid and refrigerate.
Well I havent been so good about keeping up with my 30 day challenge. Actually I've taking pictures it's just finding the time at the end of day to post. So excuse the random shots but Im putting them all on at once.
Oh Holly Bolly- She's a pretty pup. Just love her. Day 5
Not much flowering in our garden this year it's been so darn rainy.
The lonely swing set. My kids are getting too old to play with her. She sits in the back yard getting moldy and mossy. "Sniffle" Day 7
This is one of favorite. My son decided to do an experiment with a white flower and food food
coloring. So pretty with the blue tips.
Well - I got in too late last night to post my pic for day 2 Snap Challenge but here it is. I worked on this pretty white cake for an end of year school party. Simple white is always nice but this one had to get dressed up for the party.
Great simple recipe for American Buttercream
4 Cups sifted powdered sugar
1 Tablespoon Vanilla
2 sticks unsalted butter
pinch of salt
3-4 Tablespoons milk
Beat butter well
add sifted sugar 1 cup at a time
add milk, salt and vanilla
Depending of the consistency you are looking for you may need a little more or a little less milk.
Day 3-30 Day Snap Challenge
Here is my 3rd pic that I forgot to post yesterday of my finished cake.
My daughter just turned me on this blog site http://sprinkleofglitter.blogspot.com. Very cute, she has some really lovely ideas and a great place for inspiration. As for me I found her 30 day snap challenge an inspiration for me to really take a look at what I do everyday. Thanks. Maybe you'd like to give it a try. Check it out.
Last fall my son had seen a commercial for Honey Boo Boo....Of all things...
Anyway it was for an upcoming episode of her getting and playing with a piglet on their kitchen table. Well ever since he had been obsessed with getting one.
When Christmas time came around this past year he had written his list to Santa not once but 5 times.
Thats all I want.
Seriously he wanted nothing else.
Unfortunately we have no place to put a piglet.
Well much to his disappointment, Christmas morning he woke running down the stars- hoping there would be a little piglet under the tree. That sad look on his face when he saw there was no pig pen in our living room was just so pitiful.
So...knowing I would have to try and make a mends I came across this cake on pintrest.com.
http://diycozyhome.com/swimming-pigs-kit-kat-chocolate-cake/ had posted it.
Perfect...If my little Drew boo couldn't have a real piggy maybe one (or 2) on a cake will do.
I made him out of a gum paste/fondant. Much credit goes to Krazy Kool Cakes for her wonderful Tutorial on youtube. She also has wonderful shop on Etsy where she sells her creations. She really does fantastic work.http://www.etsy.com/shop/KrazyKoolCakeDesigns?ref=si_shop
A little rainbow cake for desert tonight. My rainbow colors are a bit muted because I used a swiss meringue buttercream instead of the traditional american buttercream. All that butter changes the colors up a bit but I think it still looks pretty.
This cake is a simple pistachio cake made with a Duncan Hines cake mix and pistachio pudding. Simple but tasty.
1 box of yellow cake
1 pistachio pudding
1/2 cup oil
1/2 chopped pistachios
1 cup sour cream.
Grease and flour 2- 8 inch pans and pre heat oven to 350.
Mix all dry together. Mix all wet ingredients then combine with the dry.
Pour evenly into your pans and bake 50-60 minutes. I usually start checking at 40 minutes. All ovens vary always best to double check with a tooth pick inserted in the center. If it comes out clean you know they are done.
This cake is great on its own or even dusted with powdered sugar.
This one I happen to use swiss meringue buttercream because I like its light flavor and texture. But you could also use whip cream too. It's just a good tasting cake anyway you like it.
What is Ganache? Ganache is a mixture of cream and chocolate used for frosting cakes, dipping for pastries or making candies. It is usually a 2:1 ratio, chocolate to cream when using semi sweet or dark chocolate. If you are using white chocolate or milk chocolate the ratio would be 3:1.
The process is simple; heat your cream either in a double boiler or heavy sauce pan. Allow the cream to come just under a low boil (not a rolling boil.) Remove from heat and pour your measured chocolate into. Allow to set for 5 min and give a good stir. It may seem at first that it isn't coming together but be patient-it will combine. If Im using it for cakes allow to come almost to room temp. If you decide to put it into the refrigerator you can use it for truffles. Which are ver delish!
I love covering cakes with chocolate ganache. Not only does it give your cakes a super smooth look it's texture is silky and has great taste.
When working with ganache I find it best to work quickly before it hardens. When you allow it to come to room temp it its great to use for piping. Once it hardens on your cake you can use a metal spatula heated in hot water to smooth out any imperfections.
I whipped my room temp ganache for this cake. It give a very light almost whip cream texture. Very silky.
1 cup heavy cream heated
2 cups of dark chocolate or semi sweet chocolate
If using white chocolate or milk chocolate use 3 cups to the 1 cup of cream.