Oct 272010
 

Pictures

The Ingredients

The Ingredients

Chopped Chocolate

Chopped Chocolate

Added Butter

Added Butter

Adding Eggs

Adding Eggs

Adding Brown Sugar

Adding Brown Sugar

Adding Coffee Liquor

Adding Coffee Liquor

Adding Vanilla

Adding Vanilla

Adding Baking Powder

Adding Baking Powder

Adding Salt

Adding Salt

Stirring

Stirring

All Stirred

All Stirred

Adding Flour

Adding Flour

More Stirring

More Stirring

Chocolate Covered Espresso Beans

Chocolate Covered Espresso Beans

Chopped Espresso Beans

Chopped Espresso Beans

More Chopped Espresso Beans

More Chopped Espresso Beans

Adding Espresso Beans

Adding Espresso Beans

Adding Chocolate Chips

Adding Chocolate Chips

More Stirring

More Stirring

Cookie Batter (Looks Like Brownie Batter)

Cookie Batter (Looks Like Brownie Batter)

Cookies Ready to go in the Oven

Cookies Ready to go in the Oven

Fresh Out of the Oven

Fresh Out of the Oven

Close Up

Close Up

My Racks of Cookies

My Racks of Cookies

10 ounces bittersweet chocolate, chopped
3 tablespoons butter
2 whole eggs
3/4 cup brown sugar
1 tablespoon coffee liqueur
2 teaspoons vanilla
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup flour
1 cup bittersweet chocolate chips
1 cup chocolate-covered espresso coffee beans, coarsely chopped
1 cup pecans, chopped (I didn’t add these)

In a large microwave-safe bowl, combine bittersweet chocolate and butter. Microwave on 50 percent power (medium) for 2 to 3 minutes or until melted, stirring twice.

Add eggs, brown sugar, coffee liqueur, vanilla, baking powder, and salt. Beat with a wooden spoon until combined. Beat in flour until combined. Stir in dark chocolate chunks, espresso coffee beans, and pecans. Cover and chill for 30 minutes.

Preheat oven to 350 degrees F. Lightly grease a large cookie sheet. Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheet.

Bake in the preheated oven for 8 to 10 minutes or until edges are firm and tops are dull and crackled. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; let cool.

Made 60 Cookies.

Recipe found here.

Oct 272010
 

Pictures

The Pie Ingredients

The Pie Ingredients

Peeled Apples

Peeled Apples

Sliced Apples

Sliced Apples

Added Ginger

Added Ginger

Tossed

Tossed

Adding Sugar

Adding Sugar

Adding Flour

Adding Flour

All Mixed Up

All Mixed Up

In the Pie Shell

In the Pie Shell

Dotted with Butter

Dotted with Butter

Topping Ingredients

Topping Ingredients

Adding Flour

Adding Flour

Adding Sugar

Adding Sugar

Adding Brown Sugar

Adding Brown Sugar

Adding Ground Ginger

Adding Ground Ginger

Whisking it Up

Whisking it Up

BUTTER!!

BUTTER!!

Adding Butter

Adding Butter

Mixing it Up

Mixing it Up

Making Crumbs

Making Crumbs

Crumbs on my Pie

Crumbs on my Pie

Going into the Oven

Going into the Oven

Just Out of the Oven

Just Out of the Oven

Yummy!

Yummy!

The First Slice

The First Slice

Innards

Innards

Ginger Apple Crumb Pie

*For the Crust:
1 1/4 cups flour
1/4 teaspoon table salt
3 tablespoons vegetable shortening, cold, cut into 1/2-inch dice
3 tablespoons unsalted butter, cold, cut into 1/2-inch dice
2 tablespoons cold water, 2 – 3 1/2
For the Filling:
3 pounds apples, peeled, cored, and cut into 1/4-inch-thick slices
2 teaspoons fresh ginger, finely grated
1/2 cup sugar
3 tablespoons flour
2 tablespoons unsalted butter, cut into very small pieces
Ginger Topping
4 ounces flour (1 cup) (4-1/2)
1/3 cup sugar
2 tablespoons light brown sugar
1 teaspoon ground ginger (1-1/2)
1/8 teaspoon table salt
1/2 cup unsalted butter, cold cut into 8 pieces
*Make the crust: In a stand mixer bowl (or a large mixing bowl), whisk the flour and salt to blend. Add the shortening and butter. Starting on low speed and then shifting to medium, beat with the paddle attachment (or cut in by hand) until the largest pieces of fat are about the size of peas, 1 to 2 minutes. With the mixer running on low (or mixing by hand), sprinkle on 2-1/2 Tbs. of the water and blend until the dough just comes together into clumps; if the dough is too dry to do this, add the remaining water 1/2 Tbs. at a time. With your hands, shape the dough into a 4-inch wide disk. Wrap in plastic and refrigerate for at least 30 minutes.
Roll out the dough between two sheets of plastic wrap. (If the dough was chilled for more than 30 minutes, you may need to let it warm up at room temperature to become pliable.) Occasionally loosen and reapply the wrap and continue rolling until you have an 11- to 12-inch round that’s about 1/8 inch thick. Remove the top sheet of plastic. Turn a standard 9-inch metal or glass pie plate (1-1/4 inches deep) upside down over the center of dough. Slip your hand under the plastic and turn the pie plate right side up. Slip the dough into the pan to fit snugly and carefully remove the plastic. Trim the dough overhang to about 1/4 inch, fold it under to create a thicker edge, and flute the edge. Cover loosely with plastic and refrigerate for at least 30 minutes or until ready to use.
Position an oven rack in the lower third of the oven and heat the oven to 425°F.
Make the Crumb Topping: In a medium bowl, combine the flour, sugar, brown sugar, ground ginger, and salt. Whisk to blend. Add the butter and work it in well with your fingers until the mixture holds together in small clumps and there are very few fine grains left in the bowl. Refrigerate until ready to use.
Make the filling: In a large bowl, toss the apples with the ginger, distributing the ginger as evenly as possible. Add the sugar and flour and toss to coat evenly.
Scrape the apple mixture into the shell and mound it slightly in the center. Dot with the butter. Top with the crumb topping, keeping it as clumpy (not sandy) as you can. Try to cover all the apples. If any crumbs roll off the pie, gather them up and reapply.
Put the pie on a foil-lined baking sheet. Bake for 20 minutes and then reduce the heat to 375°F. Bake until the apples are tender (a skewer inserted into the center of the pie will meet slight resistance) and the juices are bubbling around the edges, another 30 to 35 minutes; if the top starts to brown too quickly after about 20 minutes, cover the pie lightly with foil. Let cool on a rack for 3 to 4 hours to let the juices set.
*NOTES- Okay I cheated and used the Pillsbury Refrigerated Crust. I have yet to master the pie crust and I really wanted to make a pie, so I went a different route. Other then that, I followed the direction!
Recipe was found here.
Oct 212010
 

Pictures

the Ingredients

the Ingredients

Adding the Flour

Adding the Flour

Adding the Whole Wheat Flour

Adding the Whole Wheat Flour

Adding Salt

Adding Salt

Adding Baking Soda

Adding Baking Soda

Adding Baking Powder

Adding Baking Powder

Added Nutmeg

Added Nutmeg

Adding Ground Ginger

Adding Ground Ginger

Sifted

Sifted

Buttermilk

Buttermilk

Adding Vegetable Oil

Adding Vegetable Oil

Adding Vanilla

Adding Vanilla

Adding Egg Whites

Adding Egg Whites

Adding Honey

Adding Honey

Whisking

Whisking

Whisking

Whisking

All Whisked Up

All Whisked Up

Adding to Flour Mixture

Adding to Flour Mixture

Folding

Folding

All Folded

All Folded

Adding Crystallized Ginger

Adding Crystallized Ginger

Stirring

Stirring

All Done

All Done

Almost Ready For the Oven

Almost Ready For the Oven

Added a Little Sprinkle of Crystallized Ginger to the Tops

Added a Little Sprinkle of Crystallized Ginger to the Tops

Fresh Out of the Oven

Fresh Out of the Oven

Standing Tall

Standing Tall

Cooling

Cooling

This One Was Ready For His Close Up

This One Was Ready For His Close Up

Crystallized Ginger Muffins

2 cups unbleached flour
1 cup whole wheat flour
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 1/2 cups buttermilk
1/4 cup vegetable oil
1 teaspoon vanilla extract
2 whole egg whites
1/2 cup honey
1/4 cup crystallized ginger, finely chopped, plus more for sprinkling

Preheat the oven to 350*. Coat 17 muffin cups with nonstick spray.

Sift toether the flours, salt, baking soda, baking powder, nutmeg, and ground ginger.

In another bowl, whisk together the buttermilk, oil, vanilla, egg whites, and honey.

Pour the wet ingredients into the dry. Gently fold the 2 together until an evenly moist batter forms. Stir in the crystallized ginger.

Spoon into the muffin cups. (Sprinkle the tops with extra crystallized ginger). Bake for 18 – 20 min. until done.

Cool in pans for about 5 minutes the turn onto racks.

I got this recipe from the (makes very sad face) not around anymore fooddownunder.com

Made 17 for me.

Oct 192010
 

Pictures

Chili Ingredients

Chili Ingredients

Browning the Meat

Browning the Meat

Cooking the Onions

Cooking the Onions

Adding the Peppers

Adding the Peppers

More Peppers

More Peppers

Mixing it Up

Mixing it Up

Garlic

Garlic

Simmering with Beer

Simmering with Beer

Reduced

Reduced

Adding the Spices

Adding the Spices

Tomato Paste

Tomato Paste

Mixing

Mixing

All Mixed Up

All Mixed Up

Adding the Meat Back In

Adding the Meat Back In

Adding the Diced Tomatoes

Adding the Diced Tomatoes

Adding the Tomato Sauce

Adding the Tomato Sauce

Adding Beef Broth

Adding Beef Broth

Adding Black Beans

Adding Black Beans

All in the Pot

All in the Pot

Stirring

Stirring

Boiling

Boiling

For Thickening

For Thickening

Adding the Cornmeal to the Chili Broth

Adding the Cornmeal to the Chili Broth

Stirring

Stirring

Adding Back into the Pot

Adding Back into the Pot

Stirring it Up

Stirring it Up

Boiling Pot o' Chili

Boiling Pot o' Chili

Bowl o' Chili

Bowl o' Chili

Finishing Touches

Finishing Touches

Jenna’s Beef Chili

2 pounds beef stew meat
2 tablespoons canola oil
5 whole jalapenos, minced
2 whole habanero chile, minced
1 whole onion, chopped
1 whole bell pepper, chopped
8 cloves garlic, minced
1 12 ounce bottle beer
1 teaspoon cumin seeds, chopped
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 8 ounce can tomato paste
2 14 ounce cans diced tomatoes, undrained
1 8 ounce can tomato sauce
7 cups low sodium beef broth
2 15 ounce cans canned black beans, rinsed and drained
1/3 cup cornmeal

Heat a large pot over high heat. Add beef to pan; saute 5 to 10 minutes, turning to cook on all sides. Remove from pan.

Add oil to pan; swirl to coat. Add jalapenos, habeneros, onions, and bell pepper ;saute 8 minutes or until lightly browned, stirring occasionally.

Add garlic; saute 1 minutes, stirring constantly.

Stir in beer, scraping pan to loosen browned bits; bring to a boil. Cook until liquid almost evaporates, stirring occasionally.

Stir in spices and tomato paste. Cook 1 minutes, stirring frequently.

Add beef, diced tomatoes, tomato sauce, beef broth and beans; bring to a boil. Reduce heat and simmer 1 1/2 hours or until beef is tneder, stirring occasionally.

Remove 1/2 to 1 cup of liquid and mix in cornmeal. Return to pot and let cook for a t least 15 more minutes or until you are ready to eat.

NOTES- Usually I make this chili with chicken, but they had a good deal on stew meat at the market so I thought why not! I had not habaneros so I used extra jalapenos and added a few serranos for good measure. I like chili because you can just throw in anything you want and change it up as you see fit. This is a spicy chili. You have been warned!

Oct 192010
 

Pictures

Brownie Ingredients

Brownie Ingredients

Flour

Flour

Sugar

Sugar

Whisking

Whisking

Melting Butter

Melting Butter

Adding Coffee

Adding Coffee

Adding Cocoa Powder

Adding Cocoa Powder

Stirring

Stirring

Boiling

Boiling

Adding to the Flour/Sugar Mixture

Adding to the Flour/Sugar Mixture

Beating

Beating

Blended

Blended

Adding Buttermilk

Adding Buttermilk

Adding Beaten Eggs

Adding Beaten Eggs

Adding Baking Soda

Adding Baking Soda

Adding Cinnamon

Adding Cinnamon

Adding Vanilla

Adding Vanilla

Brownie Batter!

Brownie Batter!

Ready for the Oven

Ready for the Oven

Cooling

Cooling

Frosting Ingredients

Frosting Ingredients

Powdered Sugar

Powdered Sugar

Adding Cocoa Powder

Adding Cocoa Powder

Adding Cinnamon

Adding Cinnamon

Pretty

Pretty

Stirring

Stirring

Stirring

Stirring

Stirred

Stirred

Melting Butter

Melting Butter

Almost Melted

Almost Melted

Adding Powdered Sugar Mixture

Adding Powdered Sugar Mixture

Adding More

Adding More

Beating

Beating

Beating it Real Good

Beating it Real Good

Adding Milk

Adding Milk

Adding Vanilla

Adding Vanilla

Frosting

Frosting

Getting Ready to Spread it On

Getting Ready to Spread it On

Ready for Justin to Take to Work

Ready for Justin to Take to Work

Cinnamon Coffee Brownies

2 cups flour
2 cups sugar
1 cup butter
4 tablespoons cocoa powder
1 cup brewed coffee, strong
1/2 cup buttermilk
2 whole eggs, beaten
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Frosting:
1/2 cup butter
4 tablespoons cocoa powder
4 cups powdered sugar
1/2 teaspoon cinnamon (1/2 to 1)
3 tablespoons milk
1 teaspoon vanilla

Preheat oven to 350. Grease a 9×13 inch baking pan.

Combine flour and sugar in a large mixing bowl. In a medium saucepan, over medium heat, bring butter, cocoa and coffee to a fast boil. Pour over flour mixture and mix well. Mix buttermilk, eggs, baking soda, cinnamon and vanilla into the flour mixture; mixing well after each addition. spread evenly into the prepared pan.

Bake for 35 minutes in the preheated oven, or until brownies begin to pull away from the sides of the pan.

Frosting: Melt butter over a low heat. Gradually beat in cocoa, powdered sugar, milk and vanilla, mix well. Frost brownies.

Recipe from here.

NOTES- It really should just say NOTE since I have only 1 thing to say. For the frosting I mixed the powdered sugar, cocoa powder and cinnamon together in advance to make it easier to add to the melted butter. Thats all!

Oct 182010
 

My mom started a new job today, so I thought she need something to take to work tomorrow. I hope they like them!

Pictures

the Ingredients

the Ingredients

Butter

Butter

Adding Sugar

Adding Sugar

Added Brown Sugar

Added Brown Sugar

Mixing

Mixing

Getting Fluffy

Getting Fluffy

Adding Apple Butter

Adding Apple Butter

Adding Eggs

Adding Eggs

Adding Vanilla

Adding Vanilla

Flour

Flour

Adding Baking Soda

Adding Baking Soda

Adding Salt

Adding Salt

Whisking

Whisking

Adding Flour Mixture to Butter/Sugar Mixture

Adding Flour Mixture to Butter/Sugar Mixture

Blending

Blending

Adding Apples

Adding Apples

Apples

Apples

Adding Cinnamon Chips

Adding Cinnamon Chips

Getting Ready to Mix it Up

Getting Ready to Mix it Up

All Mixed Up

All Mixed Up

Poured in the Pan

Poured in the Pan

Ready for the Oven

Ready for the Oven

Fresh out of the Oven

Fresh out of the Oven

Glaze Ingredients

Glaze Ingredients

Powdered Sugar

Powdered Sugar

Adding Milk

Adding Milk

We Have Glaze

We Have Glaze

Drizzling Over Bars

Drizzling Over Bars

Ready to Eat

Ready to Eat

Apple Cinnamon Bars

Bars
1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1/2 cup apple butter
2 whole eggs
1 teaspoon vanilla
1 3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup apples, peeled and finely chopped
1 cup cinnamon-flavored baking chips
Glaze
1 cup powdered sugar
2 tablespoons milk

Heat oven to 350°F. Spray 13×9-inch pan with cooking spray.

In large bowl, beat butter, sugar and brown sugar with electric mixer on medium speed until light and fluffy. Add apple butter, eggs and vanilla; beat until well blended.

On low speed, beat in flour, baking soda and salt until well blended. Stir in apple and cinnamon chips. Spread batter in pan.

Bake 28 to 32 minutes or until edges begin to pull away from sides of pan and top is evenly browned. Cool in pan on cooling rack at least 1 hour.

In small bowl, mix glaze ingredients until thin enough to drizzle. Drizzle glaze over bars. For bars, cut into 8 rows by 4 rows.

Recipe from here.

Oct 182010
 

Cake 3

Cake Ingredients

Cake Ingredients

Shredding the Carrots

Shredding the Carrots

Shredded Carrots

Shredded Carrots

Flour

Flour

Macadamia Nuts

Macadamia Nuts

Coconut Flakes

Coconut Flakes

Crystallized Ginger

Crystallized Ginger

Processing

Processing

All Processed

All Processed

Adding Cinnamon to Flour

Adding Cinnamon to Flour

Adding Baking Powder

Adding Baking Powder

Adding Salt

Adding Salt

Whisking

Whisking

Removing Vanilla Beans from Sugar

Removing Vanilla Beans from Sugar

Adding Sugar

Adding Sugar

Adding Oil

Adding Oil

Mixing

Mixing

Adding Eggs

Adding Eggs

Adding Vanilla

Adding Vanilla

Adding Flour Mixture

Adding Flour Mixture

Adding Coconut-Macadamia Mixture

Adding Coconut-Macadamia Mixture

Adding Carrots

Adding Carrots

 

Adding Crushed Pineapples

Adding Crushed Pineapples

The Batter

The Batter

Mom Pouring it into the Pans (I don't like doing that!)

Mom Pouring it into the Pans (I don't like doing that!)

Ready for the Oven

Ready for the Oven

Cooling

Cooling

Frosting Ingredients

Frosting Ingredients

Cream Cheese

Cream Cheese

and Butter

and Butter

Mixing

Mixing

Adding Powdered Sugar

Adding Powdered Sugar

Adding Cream of Coconut

Adding Cream of Coconut

Adding Coconut Extract

Adding Coconut Extract

Yummy Frosting

Yummy Frosting

First Layer

First Layer

Frosted

Frosted

Second Layer

Second Layer

Third Layer

Third Layer

Me Frosting the Cake

Me Frosting the Cake

All Frosted

All Frosted

Adding the Macadamia Nuts and Crystallized Ginger

Adding the Macadamia Nuts and Crystallized Ginger

With the Little Carrots

With the Little Carrots

Top View

Top View

Side View

Side View

Tropical Carrot Cake with Coconut Cream Cheese Frosting

Cake
2 1/3 cups flour, sifted then measured
1 cup coconut flakes
1 cup macadamia nut
3/4 cup crystallized ginger, chopped
3 1/2 teaspoons ground cinnamon
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 cups sugar
1 cup vegetable oil
4 whole eggs
2 teaspoons vanilla extract
2 cups carrots, peeled and finely grated
2 8 ounce cans crushed pineapple, well drained
Frosting
3 8 ounce packages cream cheese, at room temperature
3/4 cup unsalted butter (1 1/2 sticks) room temperature
2 cups powdered sugar
3/4 cup cream of coconut
1 teaspoon vanilla extract
1/2 teaspoon coconut extract (scant)
14 whole macadamia nut
1/4 cup crystallized ginger, chopped

For cake: Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper. Combine 1/3 cup flour and next 3 ingredients in processor. Process until nuts are finely chopped. Whisk remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.

Using electric mixer, beat sugar and oil in large bowl to blend. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Beat in flour-spice mixture. Stir in coconut-macadamia mixture, then carrots and crushed pineapple.

Divide batter among pans. Bake until tester inserted into center of cakes comes out clean, about 30 minutes. Cool in pans on racks 1 hour. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks; cool completely.

For frosting: Beat cream cheese and butter in large bowl until smooth. Beat in powdered sugar, then cream of coconut and both extracts. Chill until firm enough to spread, about 30 minutes.

Place 1 cake layer, flat side up, on platter. Spread 3/4 cup frosting over top of cake. Top with second cake layer, flat side up. Spread 3/4 cup frosting over. Top with third cake layer, rounded side up, pressing slightly to adhere. Spread thin layer of frosting over top and sides of cake. Chill cake and remaining frosting 30 minutes. Spread remaining frosting over top and sides of cake. Arrange whole nuts and ginger around top edge of cake. Chill 1 hour. (Can be made 1 day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.)

Recipe found here.

NOTES- This cake was fun! It took a lot of prep work and hard work, but I think it turned out awesome. Funny thing, I don’t even like carrot cake! The frosting, to die for. My mom had to separate my from the left over bowl. I have that problem with frosting a lot!

Oct 172010
 

Cake 2

Cake Ingredients

Cake Ingredients

Butter

Butter

Add Brown Sugar

Add Brown Sugar

Mix

Mix

Edd Eggs

Edd Eggs

Maple Syrup, Milk, Sour Cream, and Maple Flavoring

Maple Syrup, Milk, Sour Cream, and Maple Flavoring

Mix

Mix

Cake Flour

Cake Flour

Baking Powder

Baking Powder

Baking Soda

Baking Soda

Salt

Salt

Spices

Spices

Grated Nutmeg

Grated Nutmeg

Blend

Blend

Add Flour Mix to Butter/Brown Sugar Mix

Add Flour Mix to Butter/Brown Sugar Mix

Alternately with Syrup Mixture

Alternately with Syrup Mixture

Cake Batter

Cake Batter

Mom Putting it in the Pans

Mom Putting it in the Pans

About to go in the Oven

About to go in the Oven

Cooling on the Racks

Cooling on the Racks

Frosting Ingredients

Frosting Ingredients

Butter and Maple Flavoring

Butter and Maple Flavoring

Creaming

Creaming

Add Powdered Sugar

Add Powdered Sugar

Add Sour Cream

Add Sour Cream

Frosting

Frosting

First Layer

First Layer

Plopping on the Frosting

Plopping on the Frosting

Ready for the Second Layer

Ready for the Second Layer

Second Layer

Second Layer

All Frosted

All Frosted

With Maple Candies

With Maple Candies

Maple Sugar Cake

1/2 cup butter, softened
1 1/4 cups brown sugar
3 whole eggs
1/2 cup maple syrup
1/4 cup milk
1/4 cup sour cream
1 teaspoon maple flavoring
2 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice, nutmeg and mace
Maple Sugar Frosting
6 tablespoons butter, softened
1 1/2 teaspoons maple flavoring
4 1/2 cups powdered sugar
1/2 cup sour cream (1/2 to 3/4)
chopped walnuts, optional

In a mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. In a bowl, combine the syrup, milk, sour cream and maple flavoring. In another bowl, combine the flour, baking powder, baking soda, salt, cloves, allspice, nutmeg and mace; add to creamed mixture alternately with syrup mixture.

Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool.

For frosting, in a mixing bowl, cream butter and maple flavoring. Gradually beat in the powdered sugar. Add enough sour cream to achieve spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with walnuts if desired. Store in the refrigerator.

Recipe from here.

NOTES: I’m not a huge maple fan, but the frosting was really good! The cakes was pretty easy to make, and hopefully somebody enjoyed it!

Oct 172010
 

My daughter Amara’s school was having a “Concert on the Green” and one of the activities was a Cake Walk. Well you know I had to make a cake or 3! With the help of my wonderful mother, we spent 2 days baking 3 cakes! Sadly Amara got sick the evening of the event and we were unable to go, but we dropped of our cakes and hopefully they were loved (and eaten) by some lucky families!

Cake 1

Basic Cake Mix Ingredients

Basic Cake Mix Ingredients

Cake Mix

Cake Mix

Water

Water

Eggs

Eggs

Oil

Oil

Mixing

Mixing

Mixed

Mixed

Pouring into Pans

Pouring into Pans

All Cooked

All Cooked

Filling Ingredients and Canned Frosting

Filling Ingredients and Canned Frosting

Sugar

Sugar

Evaporated Milk

Evaporated Milk

Marshmallows

Marshmallows

Mom Stirring

Mom Stirring

99.9% Cooked

99.9% Cooked

Adding the Almonds

Adding the Almonds

Adding the Coconut

Adding the Coconut

Stirring

Stirring

Yummy Filling

Yummy Filling

First Layer

First Layer

Putting on the Filling

Putting on the Filling

Layer of Filling

Layer of Filling

Second Layer of Cake

Second Layer of Cake

Dripping

Dripping

Frosted

Frosted

Shaving the Chocolate

Shaving the Chocolate

CAKE!!!

CAKE!!!

Almond Joy Cake

1 19.25 ounce chocolate cake mix (and ingredients to make the cake)
20 whole marshmallows, large size
1 11 ounce package coconut
1 cup evaporated milk
1 cup sugar
1 cup chopped almonds
1 16 ounce tub chocolate frosting

Make chocolate cake according to package directions in 2 round pans. While cake is cooling, heat evaporated milk, sugar and marshmallows in large saucepan until marshmallows are melted. Add coconut and almonds. Spread mixture on top of the bottom cake layer. Top with other cake layer and frost entire cake with chocolate frosting.

NOTES- I have no idea where I got this recipe and as you can tell the directions are very basic. Here are some things that I would do differently the second time around. I would let the filling cool before putting it on the cake and definately let it cool before frosting. After we frosted it, we put it in the refrigerator to cool and set up. After that we had to touch up the frosting in some spots from where the filling leaked and from where it melted the frosting. We also added some chopped almonds, coconut and shaved chocolate to the top for decoration. All in all, it was pretty simple and it looked great!

Oct 152010
 

This post in not about cooking. It’s about my garden. In fact it’s about a little known melon, called the Tigger Melon and it’s journey from seed to cutting board.

Pictures

I grew the Tigger Melons from seeds. Here you can see this one just breaking free from the dirt!

I grew the Tigger Melons from seeds. Here you can see this one just breaking free from the dirt!

Here are the Tigger Melons and the Black Water Melons.

Here are the Tigger Melons and the Black Water Melons.

The real leaves coming out.

The real leaves coming out.

Just a close up.

Just a close up.

This was when I planted them in the ground. He was so little!

This was when I planted them in the ground. He was so little!

Look at how big he's getting!

Look at how big he's getting!

My how you've grown.

My how you've grown.

The first flower.

The first flower.

A melon!!!

A melon!!!

Craziness!

Craziness!

Look at my melon.

Look at my melon.

The vines are over flowing into the next bed.

The vines are over flowing into the next bed.

Close up.

Close up.

All ripe.

All ripe.

Isn't he pretty?

Isn't he pretty?

Should I cut him here?

Should I cut him here?

No, I think I'll cut him this way.

No, I think I'll cut him this way.

A peak at his innards.

A peak at his innards.

Lots of seeds.

Lots of seeds.

Chopped up into little pieces.

Chopped up into little pieces.

A closer look.

A closer look.

Amara is very excited about trying it!

Amara is very excited about trying it!

I didn’t take any pictures of us eating it. Silly me! I had read that it was bitter and tasted like cucumbers. I did not find this to be true. I thought it tasted like an unripe cantaloupe. It was kind of hard and as the photos showed, had lots of seeds. Amara thought it was okay. She couldn’t really describe what she thought it tasted like, but then she’s 6! I’ll let my mom and Justin leave comments about what they thought. All in all, it was fun fun to grow but I don’t think I’ll do it again. A lot of the melons shriveled up when they were very small. I planted the seeds in May and so far only 1 was ripened. Lots of vines, not so many fruits.