Nov 102010
 

Pictures

Cookie Ingredients

Cookie Ingredients

Sugar for Rolling

Sugar for Rolling

Creaming Butter

Creaming Butter

Adding Eggs

Adding Eggs

Adding Lemon Zest

Adding Lemon Zest

Adding Cake Mix

Adding Cake Mix

Adding Yellow Cornmeal

Adding Yellow Cornmeal

Cookie Dough!

Cookie Dough!

Rolling in SUgar

Rolling in SUgar

Waiting for the Oven

Waiting for the Oven

Fresh Out of the Oven

Fresh Out of the Oven

Icing Ingredients

Icing Ingredients

Creaming Butter

Creaming Butter

Adding Powdered Sugar

Adding Powdered Sugar

Adding Lemon Juice

Adding Lemon Juice

Mixing

Mixing

Icing!

Icing!

Cookie Awaiting the Icing

Cookie Awaiting the Icing

Cookies with Icing

Cookies with Icing

Magical Sandwich Cookies

Magical Sandwich Cookies

1/3 cup sugar
3/4 cup butter, softened
1 whole egg
2 tablespoons lemon zest, rind of
1 18.25 ounce box lemon cake mix
1/4 cup yellow cornmeal
Icing
2 cups powdered sugar, sifted
2 tablespoons butter, softened
2 tablespoons lemon juice (2 to 3)

Preheat oven to 375 degrees. Place sugar in shallow bowl.

Beat 3/4 cup butter in large bowl with electric mixer to medium speed until fluffy. Add egg and lemon peel; beat 30 seconds.

Add cake mix, 1/3 at a time, beating at low speed after each addition until combined. Stir in cornmeal. (Dough will be stiff).

Shape dough into 1-inch balls; roll in sugar to coat. Place 2 inches apart on ungreased cookie sheets.

Bake 8 to 9 minutes or until bottoms begin to brown. Let cookies stand on cookie sheets 1 minute; transfer to wire racks to cool completely.

Meanwhile, beat powdered sugar and remaining 2 tablespoons butter in small bowl with electric mixer at low speed until blended. Gradually add enough lemon juice to reach spreading consistency.

Spread 1 slightly rounded teaspoon frosting on bottom of one cookie. Top with second cookie, bottom side down. Repeat with remaining cookies and frosting. Store at room temperature for up to 24 hours or freeze.

Okay so these are awesome!!! Lemony goodness! Makes about 36 sandwich cookies.

Recipe from here.

Nov 092010
 

Pictures

Cake Mix Ingredients

Cake Mix Ingredients

Pouring in Cake MIx

Pouring in Cake MIx

Adding Egg Whites

Adding Egg Whites

Adding Water

Adding Water

Adding Oil

Adding Oil

Adding Red Food Coloring

Adding Red Food Coloring

Mixing

Mixing

All Red and Pretty

All Red and Pretty

Red Cake Batter

Red Cake Batter

Cupcakes in Oven

Cupcakes in Oven

Cupcakes out of Oven

Cupcakes out of Oven

Spider/UFO Bowl of Batter

Spider/UFO Bowl of Batter

Amara Licking the Spatula

Amara Licking the Spatula

Batter Faced Girl Cleaning the Mixer

Batter Faced Girl Cleaning the Mixer

Alien Ingedients

Alien Ingedients

Frosted

Frosted

Added the Chow Mein Noodles

Added the Chow Mein Noodles

Coloring the Frosting

Coloring the Frosting

Mixing Up the Frosting

Mixing Up the Frosting

Heated and Ready

Heated and Ready

Pretzels and Mini Marshmallows

Pretzels and Mini Marshmallows

Making the Eyes

Making the Eyes

Alien Eyes!

Alien Eyes!

They are so Cute

They are so Cute

Coated with Orange Frosting

Coated with Orange Frosting

About Half Way Done with the Coating

About Half Way Done with the Coating

All Coated

All Coated

They Have Eyes

They Have Eyes

Close Up

Close Up

Neon Green Frosting

Neon Green Frosting

Frosted UFO

Frosted UFO

Decorated UFO

Decorated UFO

Aliens with UFO

Aliens with UFO

Cake Mix
1 18.25 ounce box white cake mix
eggs whites
water
vegetable oil
red food coloring
UFO Accessories
neon green food coloring
1 16 ounce can vanilla frosting
M & M’s
Mini Marshmallows
Alien Accessories
1 1/2 16 ounce cans vanilla frosting
2 cups chow mein noodles
orange food coloring
24 whole pretzel sticks
24 whole mini marshmallows
24 whole red hots or mini M & M’s
chocolate spinkles

Preheat oven to 350. Make cake mix according to direction adding red food coloring (or whatever color you want to use).

For UFO: Grease and flour 1 1/2 quart glass mixing bowl. Pour half the batter into bowl and bake for 35-40 minutes or until a toothpick inserted near the center comes out clean.

Remove Cake form bowl and cool completely, top side down on wire rack.

Trim bottom of cake bowl to make one side flat. Color frosting neon green. Carefully frost the “UFO”. I stuck M & M’s and mini marshmallows on the side to make it look like lights.

For Aliens: Make 12 cupcakes with remaining batter. Cook and cool.

Spread the tops of the cupcakes with a small mound of vanilla frosting. Insert chow mein noodles into cupcakes to look like spikes. Place in the freezer for about 15 minutes to firm up.

Spoon 3 tablespoons of the vanilla frosting into a small resealable bag and set aside.

Tint the remaining frosting bright orange with the food coloring and spoon into a glass microwave-safe bowl. Microwave the frosting, stirring frequently, until it is the texture of slightly whipped cream.

Holding the liner of the slightly frozen cupcake, dip the top of the cupcake up to the liner in the melted frosting to coat. Use a spoon to add more frosting if necessary. Allow the excess frosting to drip off. Invert and transfer to a cookie sheet. Repeat with the remaining cupcakes.

Insert one end of a pretzel stick into the side of a mini marshmallow. Repeat with the remaining marshmallows and pretzel sticks. Snip a small corner from the bag with the vanilla frosting. Pipe a dot of frosting on one flat side of a marshmallow. Add a red hot or mini M & M’s as the pupil. Add a few chocolate jimmies on the top as eyelashes.

Insert two marshmallow eyes on top of a frosted cupcake about 1 in. apart. Repeat with the remaining cupcakes.

*NOTES- The UFO was supposed to be a spider but upon removing it from the bowl, some of the cake stuck to the bottom. It would no longer work as a spider so I went with UFO!

The Alien cupcake recipe came from here.

Nov 092010
 

Pictures

Basic Cake Mix Ingredients

Basic Cake Mix Ingredients

Adding Cake Mix

Adding Cake Mix

Adding Water

Adding Water

Adding Oil

Adding Oil

Adding Eggs

Adding Eggs

Mixing

Mixing

Still Mixing

Still Mixing

Adding Sprinkles

Adding Sprinkles

Stirring the Sprinkles In

Stirring the Sprinkles In

Halloween Cake Batter

Halloween Cake Batter

Ghost Tins

Ghost Tins

Ready for the Oven

Ready for the Oven

All Fresh and Hot and Out of the Oven

All Fresh and Hot and Out of the Oven

Close Up

Close Up

Vanilla Frosting Ingredients

Vanilla Frosting Ingredients

Creaming Butter

Creaming Butter

Adding the Marshmallow Cream

Adding the Marshmallow Cream

Mixing the Butter and Marshmallow Cream

Mixing the Butter and Marshmallow Cream

Adding Vanilla

Adding Vanilla

Adding Powdered Sugar

Adding Powdered Sugar

Mixing with Powdered Sugar

Mixing with Powdered Sugar

Scary Ghosts

Scary Ghosts

Red Hot Eyes

Red Hot Eyes

Cake Mix Ghosts with Vanilla Frosting

Cake
1 18.25 ounce box Halloween Cake Mix
3 whole eggs
1 cup water
1/3 cup vegetable oil
Vanilla Frosting
2 sticks butter (1 cup) softened
1 7 ounce container marshmallow cream, or fluff
1 cup powdered sugar
1 teaspoon vanilla

Preheat oven to 350. Mix cake mix as directed. Place ghost tins on cookie sheet. Pour/scoop cake mix into ghost tins. Cooke for 17-19 minutes. Remove from ghosts from cookie sheet and put on cooling rack. Cool.

Frosting: Beat butter in a large bowl with mixer on medium until creamy. Beat in Marshmallow Fluff. Then, beat in powdered sugar and vanilla. Increase speed to high and beat until fluffy. Makes 3 cups.

Decorate ghosts as desired. Use red hots or mini M & M’s for eyes.

*Chocolate Frosting: Melt 3 oz unsweetened baking chocolate as pkg directs; cool slightly. Follow directions for Vanilla Frosting, adding chocolate when beating the butter and 1 Tbsp milk when adding powdered sugar.

I like this frosting because, well I like marshmallows! It’s a bit sticky but very tasty. I got the recipe for this frosting in an issue of Woman’s Day Magazine.

Nov 092010
 

Pictures

Cookie Ingredients

Cookie Ingredients

Butter

Butter

Adding Sugar

Adding Sugar

Creaming Butter and Sugar

Creaming Butter and Sugar

All Creamed

All Creamed

Adding Cocoa Powder

Adding Cocoa Powder

Mixing it Up

Mixing it Up

Adding Eggs

Adding Eggs

Adding Vanilla

Adding Vanilla

Adding Flour

Adding Flour

Mixing

Mixing

All Done

All Done

Wrapped and Ready for the Refrigerator

Wrapped and Ready for the Refrigerator

Getting Ready to Roll the Dough

Getting Ready to Roll the Dough

Rolled

Rolled

Cutting out Ghosts

Cutting out Ghosts

Ready for the Oven

Ready for the Oven

Just Out of the Oven

Just Out of the Oven

Icing Ingredients

Icing Ingredients

Black Gel for the Faces

Black Gel for the Faces

Adding Water

Adding Water

Adding Meringue Powder

Adding Meringue Powder

Whisking

Whisking

All Whisked

All Whisked

Adding Cream of Tartar

Adding Cream of Tartar

Adding Powdered Sugar

Adding Powdered Sugar

All Ready for Mixing

All Ready for Mixing

Mixing

Mixing

Mixed

Mixed

Decorated Without Faces

Decorated Without Faces

With Faces

With Faces

All Done

All Done

Halloween Chocolate Cut Outs

3/4 cup unsalted butter, at room temperature
1 cup sugar
2/3 cup cocoa powder
1 whole egg
1 1/2 teaspoons vanilla
1 1/4 cup flour
Royal Icing
3/4 cup warm water
5 tablespoons meringue powder
1 teaspoon cream of tartar
2 1/4 pounds powdered sugar

Cream butter and sugar until smooth. Add the cocoa powder, and mix until incorporated. Add egg and the vanilla extract. Blend together. Finally, mix in the flour until combined.

Wrap and refrigerate the dough in two separate batches for at least two hours.

Roll the dough out between two pieces of wax paper. Dip cookie cutters in a mixture of equal parts flour + cocoa powder before cutting out the shapes.

Place shapes at least two inches apart on the baking sheet. In an oven preheated to 350 degrees, bake for 10 mins, 12-15 for larger ones.

Royal icing recipe (I halved it and still had plenty extra): In mixer bowl, pour in the warm water and the meringue powder. Mix it with a whisk by hand until it is frothy and thickened…about 30 seconds.

Add the cream of tartar and mix for 30 seconds more.

Pour in all the icing sugar at once and place the bowl on the mixer.

Using the paddle attachment on the LOWEST speed, mix slowly for a full 10 minutes. Icing will get thick and creamy.

Cover the bowl with a dampened tea-towel to prevent crusting and drying.

Tint with food colourings or thin the icing with small amounts of warm water to reach the desired consistency.

I saw this recipes on another Blog, and had to make them and share the recipe. The cookies were so soft and delicious.

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

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!