Florida Pie


This weeks Tuesday with Dorie recipe is Florida Pie chosen by Dianne of Dianne’s Dishes.

I was looking forward to making this pie and everything was set for me to make this successfully and then i made one little change which threw everything off.
At the last minute i decided to change the pie plate i was using…..and didn’t realize the one i chose was way bigger and deeper. (so my layers are very squat)
Once i made the crust and pressed it into the pie dish it looked like it wasn’t enough so i doubled the recipes (now i have too much crust)
After two failed attempts at the meringue topping i decided to just use a tub of cool whip (the layer is very thin - i should have used two tubs)
Even after adding the cool whip to the top there was still so much crust since the pie dish is deep so i just took a fork and scraped it down onto the sides.
I wish i had some more limes to put some sort of decoration in the middle.
Visit the Tuesdays With Dorie blogroll to see other Florida Pies!
Next week: Traditional Madelines
Last Week: Peanut Butter Torte

Peanut Butter Torte

This weeks Tuesday With Dorie recipe is a Peanut Butter Torte chosen by Elizabeth of Ugg Smell Food.
Peanut Butter and Chocolate are one of my favorite combinations (i love reese’s peices). This recipe was simple to make and came together really easy. My biggest issue was the wait time for the peanut butter mousse to set up. My crust didnt come up high enough on the sides, so if i make this again maybe i will use more cookies.
It tasted much different than I imaginged (not like a reese’s) but it was still good.
Last Week: Fluted Polenta Ricotta Cake
Next Week: Florida Pie

Blackberry Roulade


This is my second entry for Martha Mondays.  

This time we had a choice to make either a mocha roulade or a blackberry roulade.  I chose the Blackberry. I have never made a roulade or used Blackberries before.
The cake was actually pretty easy to make, even though mine cracked.  I think it was due to me rushing and not letting it cool enough.  The blackberry filling was actually quite good. 
I would make this type of cake again, and i will definitely be trying more recipes with blackberry.
Check out Mimi On The Move to see the other roulades!

Mango Bread Pudding


This post will serve as double duty this month.  This is my entry to this months Royal Foodie Joust and also as an entry to Cinco De Mango.

The ingredients for this months Royal Foodie Joust are Mangoes, Cardamon and Brown Sugar. I love Mangoes so i was definitely interested.  I hadnt used cardamon before but had been meaning to try it.  So i googled the three ingredients and the first recipe which came up was a Mango Bread Pudding.   
After searching high and low for caradmon (finally found it at $12 for 1.75 oz!!!!), i made the recipe.  I have never made bread pudding before nor do i recall tasting it before so i wasnt sure what to expect.
The overall flavor was really good but i didn’t care for the texture.  It was very mushy.

Cheesecake Pops


This months Daring Baker challenge was Cheesecake Pops chosen by Elle of Feeding My Enthusiasms and Deborah of Taste and Tell.

I have to admit that when I first found out this months challenge, I was intrigued.  Then i saw the pictures and i was super excited.  Immediately i started thinking of all the decorating possibilities, which seemed to be endless.  Plus i love cheesecake!  I couldn’t wait!
I halved the recipe, I felt that this was very necessary since i live alone, am trying to start a diet and love cheesecake :).  I baked my cheesecake an 8×3 cakepan for about 50 minutes and had no problems with it setting up.  I formed the ball the next day, inserted the sticks and put the tray in the freezer.  I just have to say that 2oz seemed like alot.  The pops seemed quite huge compared to the sticks.  I had a few spoonfuls of cheesecake left over so i had to eat.  Wow, this is one of the richest, creamiest cheesecakes i have ever eaten.
  
The next day i started dipping.  I used colored candy melts along with regular chocolate to coat the pops.  Then i dipped them.  The pic you see show the following
  • coconut
  • graham cracker
  • yellow sprinkles
  • halloween sprinkles
  • valentine sprinkles
  • green sanding sugar
  • cinnamon
  • crushed peppermint
  • candied ginger
I had some problems with the sticks coming loose but it mostly went ok.  Since the cheesecake was coming straight from the freezer, when i used the candy melts they would become solid before i could finish dipping them, so i had to work really quick with those.  I wish i could have gotten them more round/smoother but I still think they look great.
My only regret is that I wish i would have made the entire recipe, this way i could have tried more flavor and decoration combinations.

Bill’s Big Carrot Cake

Had some technical difficulties posting this week, hence there are not pictures or html links :(

This weeks Tuesdays With Dorie recipe is Bill’s Big Carrot Cake chosen by Amanda of Slow Like Honey.

Initially I was going to skip the week’s entry. I already have a tried & true carrot cake recipe, which I don’t think I will ever change. It’s actually the first flavor I consistently received orders for, so I was skeptical to try another recipe.

But then I thought about when I joined TWD, my mission was to complete every challenge, every week – so I decided to participate.

To me the recipe is a very basic carrot cake recipe – so I had no problems putting it together. I decided to halve the recipe since I have a few other blogging events which I have to prep for this week. I also decided to make cupcakes i/o a cake.
The batter made 3 cups which would usually yield me 12 cupcakes using my ice cream scoop – but I only got 11? Mine didn’t sink as others did but the batter rose so much that they overflowed and made a chain link of muffin tops!

Other than that the cake was tasty, but a little fragile. I think I will stick with my current recipe.

For a printable version of the recipe click here.

Click here to check out the other Tuesdays with Dorie bakers.

Last Week: Marshmallows
Next Week: Fluted Polenta and Ricotta Cake

Marshmallows

This weeks Tuesdays With Dorie recipe is Marshmallows chosen by Judy of Judy’s Gross Eats.

I’ve tried to make marshmallows once (for my chocolate hi-hat cupcakes) but that was before i got my KA – it turned out ok but they were ridiculously sweet. Now that i have my KA i was happy to see this recipe chosen so i can make some again.

So of course i have some mishaps.

  • in trying to get my syrup to 265 it started to turn a pale amber color, so my marshmallows are beigey
  • when pouring the sugar syrup into the whites the syrup started to harden on the whisk, so there were big clumps of thickened syrup stuck to my whisk
  • i guess the syrup was too hot because i had little flecks of eggs all thru it, so i had to strain it
  • the whisk to my KA broke (i just got this KA in august)!!!!

After beating the meringue it really didnt look like alot so i used an 8″ square cake pan intead. I sprayed it with baking spray and then dusted the pan with a cornstrach/sugar mixture. Once the mixture was into the pan i spread it out and tossed on more cornstarch/sugar. I then put a sheet of wax paper on top and smoothed out the surface. I let them sit for about 3 hours before i cut them (i used my pizza cutter). They were still a little moist so i just tossed them in more cornstrach/sugar and let them sit.

From my other experience making marshmallows i was scared to bite into it for fear of going into a sugar coma, but once i did i was really happy. Not too sweet, the perfect hint of vanilla, a nice spongy/gummy center. My only issue was the cornstarch on the outside of the marshmallow, to me it gave it a kind of dry, chalky texture when you first put it in your mouth. Otherwise I loved it. I have to say that there is a big difference between these and the ones in the supermarket. These make me want to make them over and over again so that i have them perfected by the time winter comes…… homemade mini marshmallows to top homemade hot cocoa :)

For a printable verion of the recipe click here


Click here to check out other Tuesdays with Dorie bakers.

Last Week: The Most Extraordinary French Lemon Cream Tart
Next week: Big Bills Carrot Cake


Martha Mondays ……Its a Good Thing


This is my first entry to a new event called Martha Mondays which was created & hosted by Mimi of Mimi on the Move.

The premise of this group is to make Martha Stewart recipes twice a month. At this time there is no joining or participation requirements, if you choose to participate just email Mimi with the details and she will include you in the roundup on her blog. Initially all recipes were going to taken from the Martha Stewart Baking Handbook, but that is not the case. The recipes chosen for this event are open to all food categories, not just baking and desserts, and this is a welcome change is it seems everything i make lately needs sugar, butter, eggs and flour.

The first challenge is Coconut-Pecan-Caramel sandwhich cookies. Now i have to tell you, that while i love to bake cookies are not my thing. Not even the slice and bake cookies. Something always goes wrong. BUT this recipe went really smoothly (at least for me). It was a very simple recipe, which i cut in 1/2 to avoid 1 dz cookies by myself. The dough had a crumbly texture which made a crumbly/sandy cookie, which i love. I may have cooked it too long but the caramel was not sweet enough for me.

All in all i would have to say that this recipe was success, especially since the final product is edible.

I cant wait until we find out what the next recipe is.

For printable recipe click here.

Black Forest Cupcakes

I have owned the Cake Mix Doctor cookbook for quite some time, but have yet to make any of the recipes. I usually bake from scratch but I am always on the look out for new simple and easy recipes to send to school for the kids birthdays. I have heard so many good things about this book and since i have some free time right now I have decided to try some of the recipes. I have been wanting to make a Black Forest Cake for some time so when i saw the recipe for Chocolate Covered Cherry Cake, i decided to try it. The recipe couldn’t be any
simpler:

Chocolate Covered Cherry Cake
1 – box Devils Food Cake
1 – 21oz can of Cherry Pie Filling
2 – eggs
1 – tbsp almond extract

Mix the cake mix, cherry pie filling, eggs and almond extract together in a large mixing bowl
Blend with an electric mixer on low for 1 minute
Stop the machine and and scrape down the sides of the bowl with a rubber spatula.
Increase the mixer speed to medium and beat for about 2 minutes more, scraping the sides again if needed.
Pour batter into prepared pan, smoothing the top with a rubber spatula.
Bake at 350 degrees for 25-30 minutes.

I just mixed everything together in a large pyrex with a whisk. The batter yielded about 4-1/2 cups which gave me 18 generous sized cupcakes, which were done in about 25 minutes. The result was a super moist cherry studded chocolate cake. I topped each of with a swirl of vanilla buttercream and added a marachino cherry for garnish. I have already started thinking of other ways to make this cake again – im thinking to add kirsch for an adult version:)

I have to say that based on the sheer simplicity of this recipe and the delicious outcome – i will definitely be trying more recipes from this cookbook.

Next time …. Peaches N Cream Cake.