Christmas Baking Part I

Now that all the Christmas gifts are purchased and shipped and work is winding down for the year, I can finally do what I've been itching to for the past two weeks... start baking!

For Round One of Baking Week, I'm trying out three new recipes: some basic Hershey's fudge, a Lofthouse copy cat recipe, and a mint crinkle cookie recipe.

I may be seven months pregnant, but I can still knock out 11 dozen cookies like no body's business :)

And now for my thoughts on these recipes:

Mamie Eisenhower's Fudge

I've never made fudge before - it was really easy! mix, pour, fridge. Done. It makes a TON and it's very tasty. Recommend.

Lofthouse Knockoffs

I'm not usually a fan of the store-bought Lofthouse cookies, though I know everyone else adores them. I think it's the icing... it's too sweet or something. But these... these, I love. This recipe makes 5-6 dozen and the icing is perfect. Another icing I tried before was too runny. This was great, and not too sweet. I'll be making these again. Recommend.

Mint Crinkle Cookies

Last year, Panera bread had a mint crinkle cookie that Hans LOVED. I've been trying to find something similar and just can't come close. These were very good though and Hans was pleased with them. I found something lacking in them. I made them twice - the first time I thought it looked weird as a ball so I squished them. They came out too hard and too flat and the powdered sugar all absorbed. The second time, I left them in balls and they baked up much more pillow-y and soft. I also cut the mint in half the second time - the amount the recipe calls for is too much in my opinion. And I think it needs something extra to reach a more gooey, chocolatey, brownie consistency. I might try adding some melted chocolate chips if I were to make this recipe again. All in all tasty, but not a fav. I'll give it a Recommend just because Hans was happy with it.

Now EBQuickstart cookies are done, I just have to figure out what to make for church people and friends :)

Pumpkin Cheesecake

I think by this point my pumpkin obsession is well established.

Over the weekend, I was thinking about my favorite cheesecake recipe (the slow cooker one I talked about over here) and was wondering if I could adapt it for fall.

Needless to say.... experiment a success.

Make the crust:
3/4 cup ground ginger snaps
1/2 cup melted butter
1 T sugar
1/2 tsp. cinnamon

Combine all ingredients and press into the bottom of a 6 inch springform pan.

For the filling:
12 oz cream cheese
1 T. flour
2/3 cup sugar
2 large eggs
1 tsp. vanilla
2/3 cup pumpkin puree
1/3 cup sour cream
1 tsp. pumpkin pie spice

Beat together the cream cheese, flour and sugar until smooth. Add eggs one at a time, then vanilla. Add pumpkin, sour cream and pumpkin spice all together and beat until completely incorporated.

Pour into springform over the gingersnap crust. Place in a crockpot, on a shelf over 1/2-1 inch water (it should not be touching the water). Cover with three layers of paper towels before placing the lid on the slow cooker. Cook on high for two hours (do not open!) and then allow it to sit an additional hour (without opening). After those three hours, remove to the counter and allow it to come to room temperature before wrapping and chilling in the fridge until cold.

I'm both surprised with how my little experiment turned out and very pleased. It has a pumpkin pie taste, but lighter and more creamy. It's not super pumpkin-y and not as sour as the regular version of this recipe is. If you're a pumpkin lover, give it a try!

Smores whoopie pies

Last week I went up to Girl's Camp to visit my young women who had been up there all week. I wanted to take them a little treat, so I whipped up these little babies.

And I might have eaten a couple myself... they're so tasty. Do yourself a favor and make them!

The cake/cookie part comes from Brown Eyed Baker. What you need:

1½ cups graham flour
¾ cup all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
4 tablespoons unsalted butter, at room temperature
4 tablespoons vegetable shortening
1 cup dark brown sugar
2 large eggs
½ cup buttermilk
2 tablespoons milk
1 teaspoon baking soda
1 teaspoon white vinegar
1 teaspoon vanilla extract

In a medium bowl, mix together the flours, baking powder and salt.

Beat the butter and shortening until pale yellow and creamy. Add in the brown sugar and beat 'til fluffy. Then beat in eggs and buttermilk.

In a measuring cup, combine the milk, baking soda, and vinegar. Add to the butter/sugar mix and beat to combine. Then add the flour mixture and beat well. Add vanilla and beat for about two minutes.

Scoop onto a parchment lined cookie sheet. Bake at 375 for 9-10 minutes. Allow them to cool completely.

Then it's time to fill! For the chocolate ganache, you need:

12 oz package of semisweet chocolate chips/chunks

3/4 cup heavy cream

Put both in a microwave-safe bowl and heat for 30 second intervals (stirring betweens) until melted and smooth. Use a spoon to spread onto the whoopie pies. Don't try to pipe it on.... it's too runny and just goes everywhere. Spoon is the way to go.

And for the marshmallow cream. Ah, I love this stuff. The recipe is the same one I used for Hans' birthday cake, found here. Then just pipe it on!

Good luck trying to only eat one.

Happy 3.14

It's pi{e} day! Indulge in something delicious. Like key lime pie....

Dark chocolate peanut butter whoopie pies

Dark Chocolate. Peanut Butter. Whoopie Pies.

Oh, yes.

They are decadent. Today at work we welcomed new intern, Sarah. To celebrate her first day on the team, I made these whoopie pies. Okay, so maybe I've been looking for *any* excuse to make them.

Here's what you need:
2 cups flour
1/2 cup cocoa powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
1/2 cup unsalted butter, softened
1 cup packed brown sugar
1 large egg
2 oz. bittersweet baking chocolate

In a microwave-safe bowl, microwave the baking chocolate in 30 second intervals, stopping to stir between, until completely melted. Allow to cool a little bit while you do the next steps.

Cream together the brown sugar and butter. I did this in my kitchenaid for about 3-4 minutes on a medium speed. It would probably take a little longer with a handmixer.

In a separate bowl, stir together the flour, cocoa powder, baking soda and salt. In a small bowl or cup, combine the buttermilk and vanilla.

After the butter/sugar mixture is light and fluffy, add in the melted chocolate and beat well to combine. With your mixer speed on low, alternate adding the dry ingredients and the buttermilk mixture, beginning and ending with the dry mix (I did three dry additions, two milk additions).

Scoop batter (2 inch scoop is good!) onto a baking sheet lined with parchment paper and bake at 350 for about 11 minutes. Allow to cool

For the amazing icing!
What you need:
1 cup powdered sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
1 teaspoon vanilla extract
pinch of salt
1/3 cup heavy cream

Beat together the powdered sugar, butter, peanut butter, vanilla, and salt. Once it's combined, add creamy slowly to reach desired consistency. 1/3 is an approximation... you may need more or less depending on how thick you want the frosting.

I used an icing bag to pipe the frosting onto the cookies because it helps distribute it a little more evenly, but you could just as easily use a knife. I match the cookies up before hand so I make sure I don't end up with a teeny top and giant bottom cookie.

This recipe makes 12-14, depending on the size.

Pumpkin cream cheese bites

What is that. Seriously. Doesn't that look gross? I guess I'm just lucky that today is Halloween and I can pretend that they were supposed to look that way.

I don't know what's wrong with me, but I cannot get the cake ball thing down. My melted chocolate is always a disaster.I do the double broiling thing. I use the Wilton melting chips. I heat it slowly and keep stirring. And it's always thick and lumpy. Steph Hall was over last night and she can testify that it was just doing weird things.

Actually, these pumpkin bites were supposed to be for my Beehives for Halloween. But making them Saturday night, the chocolate got all messed up and burned and stuff and I bagged it. They ended up getting store-bought ginger snaps - oh well. So I found some green melting chips I still had left and figured I could pass them off at work as a Halloween treat.

While they look terrible, they are incredibly delicious. I found the recipe from LillyElla and it's very easy. I doubled it and used a cookie scoop and only got about 20 balls. She must have used a pretty small scoop to get 30 out of half the recipe.

What you need:
1/2 cup canned pumpkin
1 teaspoon orange zest
4 ounces cream cheese
1 cup white chocolate chips
2/3 cup gingersnap cookie crumbs
1/2 cup graham cracker crumbs
2 tablespoon powdered sugar
1/4 teaspoon ground cinnamon
pinch of salt

I ground up the graham crackers and gingersnaps in a food processor - this made the crumbs really fine. It took almost an entire sleeve of graham crackers.

In the bowl of a kitchen aid mixer with the paddle attachment, I combined the pumpkin, cream cheese and orange zest.

Melt the chocolate in a microwave safe bowl, heating in 30 second increments and stirring well in between. Add to the pumpkin mixture and beat until combined.

In a separate bowl, stir together cookie crumbs, powdered sugar, cinnamon and salt. Add all at once to the pumpkin mixture and beat until smooth.

I refrigerated the batter for a little bit because it was pretty runny. Maybe 30 minutes. Then I scooped out balls onto a cookie sheet lined with parchment paper and put the whole thing in the freezer. Since my chocolate disaster happened, i ended up freezing over night which was nice when I finally did get around to coating them in chocolate.

Dip them in melted chocolate (I give no instructions on how to do this, since I obviously can't do it) and then freeze/refrigerate until solid.

Eat slowly. Like, one at a time so your stomach doesn't hurt.

S'mores bars

By now, you should know of our love affair with all things s'mores. That's why I was so excited to try these S'mores bars. And yes, they're delicious. And very quick and easy to make. Let them cool before you scoop them out of the pan because they tend to be messy. Or just stick your face in it. Whatever works.

Ingredients
1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs (this was six full crackers for me)
1 tsp baking powder
1/4 tsp salt
2 king-sized Hershey bars
1 1/2 cups marshmallow creme/fluff (not melted marshmallows!)

Preheat Oven to 350 and grease an 8 x 8 baking pan.

In mixer bowl (or in a large bowl with a hand mixer, if you prefer - I just love the excuse to use my mixer!), cream together butter and sugars until light and fluffy. Beat in egg, then add in vanilla.

In a separate bowl, mix together flour, graham cracker crumbs, baking powder and salt. With mixer on low speed, slowly add flour mixture until combined.

Divide the dough in half and press half into the bottom of the prepared pan. Place chocolate over the dough - mine fit perfectly, but you may have to break your pieces. Spread marshmallow over the top. Add remaining dough on top.

Bake for 30 to 35 minutes. Try not to burn your mouth.

Recipe from Sugar Cooking.

Happy Pi Day

A very, very happy Pi Day to you all. We (and by we, I mean Hans) couldn't let this day go by without pie. But he ended up doing most of the work himself - go him! Isn't it loverly?

And here's the very easy recipe:
1 pie crust (I like the Pioneer Woman's)
5 cups fresh or frozen blueberries (thankfully, still working through all those in my freezer from picking last summer!)
3/4 cup sugar
3 tablespoons flour
1/2 teaspoon cinnamon (or a little extra, if ya feel like it)
A dash of lemon juice

Mix blueberries, sugar, flour, cinnamon and lemon juice in a bowl to coat. Pour into prepared pastry shell. Roll out top pastry, place on top and secure edges. Add vent holes. Bake at 375 for approx. 50 minutes. Allow to cool or it will be soupy! Warning: This pie tastes ten times better the second day. Cold.

Yummy gobble gobble

I'm really into turkeys this week.

Check out these little yummy gobblers I made for our Sunday School kids this week. They were quick and easy, which made them even better!

Shopping list:
Oreos - make sure you get double stuff!!
Candy Corn
Whoppers
Reese's mini cups
Yellow/red frosting - the kind in the decorator's tube
Chocolate frosting - again, the decorator's tube helps

First, pipe a line of chocolate frosting along the side of one oreo. Stick five candy corn into the gap and set aside for the icing to set. On the opposite side of the cookie, pipe another line to attach the other cookie. It helps to set these against something (I used the lip of the pan) until the icing hardens.

While that sets, cut off a sliver (maybe a quarter?) of each reese's cup.With a dab of icing, attach to the Oreo that has the candy corn in it. Use icing to secure a whopper head and candy corn beak (for the beak, cut off the orange part and just use the white part). Dab on yellow icing for the eyes and a dab of black icing for the eyeballs (I used brown sprinkles - way easier!). Use the red icing for the wattle (I was too lazy for that part). You can also use the yellow icing to draw on feet.

Don't forget to eat all the extra candy!

Makin' whoopie

There's a lot to celebrate this week!

Yesterday was my co-worker Jolie's last day with us. No, we're not celebrating she's leaving (we kind of hate that part) but we did want to celebrate all her awesome-ness and how much we've enjoyed working with her. We did so with food. Lots of food. And two bottles of champagne (for them) and ginger ale (for me). For her going away, I decided to try out the Pumpkin Whoopie Pie recipe that Steph said had my name written all over it.

But wait! Yesterday was also Molly's birthday. And I couldn't remember if she liked pumpkin, but I did remember that her wedding cake was red velvet. Looks like I'm making two versions of Whoopies!

There was measuring ....

And mixing...

And spooning onto trays.

You may remember I tried these before and while they were very tasty, didn't look so pretty. This time I picked up a 2" cookie scoop from Target and it made all the difference in the world. It helped the whoopies stay rounded and fluffier, and more uniform in size. I don't know how I have baked for so long without a cookie scoop.

I also lined the cookie tray with parchment paper this time and that also worked miracles. The bottoms didn't get as dark and they were really easy to get off the tray.

Last time, I just spooned the icing onto the cookies. This time I put it into a plastic bag, snipped off a corner, and piped it into the center of the cookie. This helped so that when I put the top cookie on it spread evenly and didn't squirt over the edges as much.

The pumpkin recipe produced a much moister cookie/cake. Very dense, very very moist. The red velvet recipe was a lot lighter, but a lot drier. It also flattened out significantly more than the pumpkin one. Both were incredibly delicious (one of my coworkers simply said "Oh. My. Gosh.") and even though I usually like pumpkin way better, something about this red velvet was amazing. Maybe the buttermilk? I'm not sure. It was some of the best red velvet I've had. Wish I wouldn't have run out of red food coloring.

Find the pumpkin recipe at Our Best Bites and the red velvet at Fat Girl Trapped in a Skinny Body. I used the cream cheese icing from the pumpkin one for both. I cut the pumpkin recipe in half and it made about a dozen. The red velvet made exactly one dozen. (That's a dozen whoopie pies - or 24 individual cookies/cakes).

Well that's not the same thing...

I tried to make these adorable "spider bites" from Bakerella to take to Tim and Kelsey's Halloween party.

Instead, I ended up with this.

Not the same.

I couldn't find black licorice wheels ANYWHERE. And I always have trouble dipping my cakeballs in chocolate. They break apart, or the chocolate isn't right, blah blah blah. In any event only a few, messy, clumpy, not very pretty cakeballs survived. And at that point we were late and tired so ... this is what we got.

How do you make cake balls that are smoothly coated and not lumpy??

I scream, you scream...

But that's not really ice cream.

It's a cake pop! And it's gloriously delicious and tummy-ache-inducing-ly rich.

And did I mention very easy to make?

Shopping list:
Your favorite cake mix (I know, I used a box! Can you believe it?)
A can of frosting
Melting chocolate
Sprinkles
Ice Cream cones

Bake the cake as per directions. Allow it to cool completely, then dump the whole cake out into an over-sized mixing bowl. Empty the contents of the frosting can into the same bowl and mash it all together. It won't look pretty, but that's ok. Once the frosting and cake crumbs are completely mixed together (is it the frosting coating the cake, or the crumbs coating the frosting? I can't tell), pick up small clumps and roll them into balls. Drop the balls onto a cookie sheet. Put the cookie sheet in the freezer for at least an hour, or overnight if you choose. On the stove, slowly melt your chocolate. I usually add some milk or cream to help make it smoother and burn less. When the cake balls are frozen, dip them in the chocolate to coat them. Add sprinkles before the chocolate hardens. Then pop them into ice cream cones and you're done! Store in the fridge.

These particular tasty things are funfetti cake with funfetti ice cream, coated in white chocolate. They were for Liz for watching the pups while we were in Utah and for our church kiddos. I think we just became very popular Sunday school teachers.

As American as apple pie

So, I've been gone for a while. Sorry. I have been lost in cleaning for two weeks now. The good news is that the house is *finally* almost clean. The bad news is I think I have Lysol sloshing around in my lungs. At least they'll be clean, too.

Anyway, we had a great time this weekend celebrating the Fourth of July with some good friends. Molly, Tom, Andrew, Abinadi, Matt and Lisa came over for dinner and we had a ridiculous amount of delicious food - hamburgers, hot dogs, tons of fruit, chips, potato salad, jello salad and tasty drinks. It was delicious.

A few weeks ago, I saw a recipe for personal pies in mason jars. They were so cute and I thought it'd be fun to try! I went with apple because I figured that was appropriately American. I was really pleased with the results! I pulled a recipe off Epicurious and found the small Ball jars at my local HEB. I made the pies before church, stuck 'em in the fridge, and moved 'em straight to the oven when we got home. They didn't need any greasing or anything and the crust came out of the jars smoothly. Yes, those are little hearts cut out in the tops, instead of regular slits. That was my favorite part.

Here's the original posting (and their much prettier picture) if you're interesting in trying yourself.

Funny name, amazing yumminess

When I told Hans I was trying a recipe for Whoopie Pies, he laughed. A lot. Like an immature little boy.

But I got the last laugh because these are to die for.

This recipe came to me from Gourmet, via the Kitchn. It's very easy.

I found the Dutch-processed cocoa at Central Market in the bulk foods section. I didn't print out the recipe and I thought it said 1/2 cup mounds of batter, but it says 1/4. That's why mine are gargantuan. Don't do that. I think 1/4 is probably too much - these are pretty rich. Hans and I shared one last night and didn't even finish half! So tasty.

DO try these - you won't regret it.