Tag: chocolate frosting

It’s beginning to look a lot like Christmas…cake!

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So, I told you I made cake. Remember that? I’m sure you do. I mean, if you told me that you made a cake, I would not forget. Cake isn’t a flippant thought in my mind. Anywhoooo…

Isn’t this a sight to behold? A thing of beauty? A real looker? I used one of my two go-to chocolate cake recipes, this one being the one-bowl selection. To decorate, I chopped up those magical Ferrero Rocher candies (I used a pack of twelve, four each of three flavors, for this 9×13 sized cake). I distributed those around the edge of this beast and sprinkled some Christmas nonpareils on top.

wpid-20141209_134643.jpgSure, my butter wasn’t fully softened and left little chunks in the frosting. Can’t win them all. But hey, when were chunks of rich, creamy butter a bad thing, in a rich, creamy chocolate frosting? Maybe you CAN win them all.

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This cake is incredibly moist and the frosting equally smooth. It’s a winning combo, especially with the addition of Ferrero Rocher chocolates. I realize this sounds like a sponsored ad, but it isn’t. Although, Ferrero Rocher, if you’re listening, I’m up for sponsorship. #pleasesponsorme #anyone #anyone? My Bible study ladies seemed to really enjoy it. I know I did!

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I mean, lookee.

Here’s the original recipe:

http://www.sixsistersstuff.com/2013/06/one-bowl-chocolate-cake-made-from-scratch.html

And the frosting recipe:

http://myrecipemagic.com/recipe/recipedetail/moms-chocolate-frosting-the-best-frosting-recipe

I also made lunches for my boys (obvi).

For my Bigs:

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It’s a wreath-shaped PB&J and a teeny little gingerbread-shaped PB&J. I also packed colby jack cheese, a few pretzels, half a mandarin orange, a few apple slices, and some of that freaking good cake. I promised my Bigs that I’d try to save him a piece. He’ll be so happy to have it. I also sprinkled on a few red, green, and white chocolate covered sunflower seeds just because. Unfortunately, he got sick in the middle of the night, so he’ll be enjoying this from home today. (if you think of it, say a little prayer for his recovery? he’s got a Christmas performance at school tomorrow that I know he’d really be sad to miss being a part of – thank you!)

And for my Smalls:

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For him, I packed a PB&J in the shaped of a little tree and a little gingerbread boy (which I’ve ruined with a big ol’ face, but he won’t notice), colby jack cheese, apple slices, half a mandarin orange, honey-roasted peanuts, and a few of the chocolate covered sunflower seeds for his little dessert.

Many blessings to you!

Kristin

Candy & Gingerbread & Sprinkles, oh my!

Sounds like the stuff my dreams are made of!

I’m not even remotely kidding.

This has been such a sweet week – literally! I made some candy yesterday and baked a cake today, all of which I’ll be sharing with you. And I’ve made some really sweet lunches for my Bigs.

In appreciation of my sons’ school’s staff (most of whom have become lovely friends to me), I made candy. Crack Candy, to be specific. Have you tried this stuff?! It’s SO good, that it’s addictive, like, you know, crack. Eeeek. It could also refer to the ingredients, which include crackers. That seems like a safer name. Anyways, I Christmas-ized this Crack Candy.

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I mean, really. Crunchy, crispy, salty crackers, enrobed in a homemade caramel sauce, baked until it’s soaked all the way through, and then covered in bittersweet chocolate. I can’t even. I mean, I can. But I resisted. Not that I wanted to. But I did. These are SO easy to make and they make such an impact. At least I hope they do. I doubled the recipe and added Christmas colored sprinkles.

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Christmas Crack CandyCooking spray
35 to 40 saltine crackers, or however many cover the bottom of your sheet pan evenly
1 C butter (2 sticks)
1 cup brown sugar
About 2 C bittersweet chocolate chips

1 t vanilla, optional
Sprinkles, optional (for me, it’s not optional!)
Preheat the oven to 350F.
Line 1 large sheet pans with aluminum foil and liberally spray with nonstick spray. Place the Saltines in a single layer on the pan. In a medium saucepan, melt the butter and brown sugar together and bring to a boil. Reduce and simmer for about 4 minutes, stirring frequently. Remove from the heat. This is when you would add your vanilla.
Pour over your Saltines and place the pan(s) in the oven for 3-5 minutes. The caramel will be bubbling. Remove from the oven and pour on your chocolate chips. I placed it back into the oven for a few minutes to fully melt the chips, but you can just wait. Use a knife (or an offset spatula) to spread the chocolate. Add sprinkles, if desired.
Let the chocolate set up. You can place these pans in the freezer or fridge to expedite the process. Once fully cooled, break up the pieces. Store in an airtight container.
These make excellent gifts!
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I also made a sweet little lunch for my Bigs – gingerbread themed! Sadly, I didn’t have any actual gingerbread for him to eat. A true crime!
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Despite this little gingerbread man’s HUGE face, I think he turned out alright. Bigs won’t notice his wonkiness. It is peanut butter and Jif chocolate s’mores peanut butter (that’s how my family rolls – peanut butter on peanut butter sandwiches!) and I used my gold food-safe spray and Food Writers to add details. I did the same to make two little Christmas trees. I also packed pretzels, raisins, dried dates, apple slices, mandarin orange slices, and yogurt for dessert. I added a teeny bit of the homemade chocolate frosting (recipe upcoming), from the cake I made today, to the yogurt for some lovely cocoa flavor and added some gingerbread and holly berry sprinkles.
Blessings!
Kristin

Birthday, Cake, and Pizza!

Happy Birthday

Today is my husband’s birthday! We LOVE birthdays in our family. We like to make a big deal out of them. It’s so fun and it’s that person’s special day, so why not!? Usually, my husband takes off work for all of our birthdays, including his own, but since Bigs is in school now, we decided celebrate in a bigger way on a different day, so that he wouldn’t miss school. But we made my husband’s day special! Happy Birthday Penguin from BigsBigs picked out that penguin graphic for his Daddy. 😀

I made my husband some gluten free, dairy free cupcakes. And let me just tell you…everything I’ve touched today, so far, has turned to poopy. This new recipe was, of course, no exception.

For the cake, I followed the directions exactly. Only one difference. Which isn’t exactly then, now, is it? The only difference I made was in the type of GF flour, which shouldn’t have made the cupcakes try to eat themselves. Oh. I just remembered I did something else different – honey instead of maple syrup. You know we eat a lot of pancakes around here. Maple syrup doesn’t last. But honey should be a very viable replacement. Right??

Let’s rewind, shall we? One of my wonderful friends sent me a recipe that was right up my alley – gluten free, filled with vanilla flavor and healthy zucchini.  But let’s not mince words – It’s not exactly unheard of for me to follow a recipe exactly and have it turn out…um…not so appetizing.

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Let’s call this a case of “I did the best I could”. These cupcakes looked slightly less than decent right out of their trip to the oven. But I knew there was more to the story…that top middle cupcake was already warning me…mocking me.

Within three minutes and a transfer to the cooling rack, those little – I am lacking the correct word for them – “beauties” began to sort of eat themselves.

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I literally have never seen such a thing, even on a soufflé.

Let’s bring on the frosting, because THAT makes everything better, right?

RIGHT??!!

No.

Not always. I’m sorry if that popped any sort of frosting-makes-it-better theory you may have had.

But you’ll be in good company. My frosting bubble is completely deflated.

Sort of like my cupcakes. But not as bad.

This one is my fault though, like, for sure.

The two-ingredient-vegan frosting recipe required chocolate chips (check!) and full-fat coconut milk (che…oh. of COURSE I don’t have full fat, because whilst at Publix earlier on, I did the ‘right’ thing for my slightly less than girlish figure and got ‘lite’ [seriously…lite? you can’t throw a ‘g’ or an ‘h’ in there?] coconut milk).

So. my lovely, fluffly, whipped chocolate frosting turned out to be just a simple ganache. Not normally a bad thing. But totally so, when you are expecting something along the lines of this:

veganchocolatefudgefrosting 4838   2 Ingredient Chocolate Fudge Frosting

Say it ain’t so.

“So yeah…uh, definitely they were supposed to come out like this!

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Especially that wonky one on the top left…you know I like weird stuff.”

Oh, sorry, just practicing my Happy Birthday speech to my husband, who deserves the best ever cupcakes in the world. So glad I could come through for him. 😀

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I have to admit that I tried one, too. I mean, I can’t put my baking name on the line without trying my product, right?

They were about what you’d think they’d be like, considering my day’s track record.

A bit greasy, half baked, sort of oddly fried on top. And now covered in a too rich, too thick, cloying chocolate ganache.

Yep.

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Soooo…..Happy Birthday. May all your dreams that don’t have to do with delicious food come true.

Happy Birthday Cupcakes

At least they look okay if you squint and only focus on the star sprinkles.

And also at least they were all boys that I served them to and they don’t care.

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I mean, they ate them. They were even better once I’d refrigerated them.

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INSERT: The lovely writer of the recipe let me know that coconut flour cannot be replaced, so ooops! I will be trying them again but with the correct ingredients. My apologies! I have learned a valuable lesson. Thank you Kayla!

We ordered pizza, my husband’s choice for his birthday dinner!

We got a GF, DF pizza from Domino’s:

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And for the rest of us (including one of husband’s oldest friends), we had pan pizza from Pizza Hut – just the best!

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By the by, here are the two recipes I used:

http://ohsheglows.com/2013/05/20/2-ingredient-chocolate-fudge-frosting/

http://healthyalamode.com/2014/02/simply-healthy-vanilla-cupcakes/

Happy Birthday Husband!

Kristin