Tag Archives: birthday

BAKING FOR A FRIEND

07 Tuesday Mar 2017

Posted by in bars and cookies, Recipes

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After reading about this amazingly luxurious, creamy, caramelly, buttery, toasty white chocolate, I couldn’t wait to order a few bars and bake the recipe that a pastry chef from New Orleans had created and commended.

 

I was meeting a friend to catch up and commemorate her birthday (that had occurred two months previously), and to accompany the pretty bottle of champagne and serving tray I had chosen, I chopped two bars of the chocolate that had been delivered to my front porch, and made the White Chocolate Blondies – thinking they would be a unique and special addition to her gift.

WHITE CHOCOLATE BLONDIES

1/4 cup plus 2 tablespoons sugar

1/4 cup light brown sugar

1/2 teaspoon vanilla bean paste

6 tablespoons unsalted butter, softened

1 egg

3/4 teaspoon vanilla extract

3/4 cup flour

3/4 cup chopped white chocolate (I of course, used the Blond Dulcey)

Heat oven to 350F. Line the bottom of an 8-by-8-inch baking pan with foil and grease with baking spray.

In the bowl of a stand mixer, beat the butter with the sugars at medium speed, scraping down the sides of the bowl, until well blended, about 2 minutes. Beat in the egg, vanilla extract and vanilla bean paste. Then beat in the flour, mixing just until incorporated. Fold in the chopped chocolate. Scrape the batter into the prepared pan and press into an even layer.

Bake for about 25 minutes, until golden and set. Let cool. Cut into bars and serve.

Enjoy!

Recipe adapted from Food and Wine

www.foodandwine.com/

FENNEL AND ORANGE SHORTBREAD

29 Sunday Jan 2017

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I baked this light, buttery shortbread to deliver to a friend, along with a small gift to celebrate her birthday.

FENNEL AND ORANGE SHORTBREAD

fennel and orange shortbread

1 cup flour

2 tablespoons cornstarch

2 tablespoons sugar

finely grated zest of 1 orange

1 3/4 teaspoons fennel seeds, crushed

1/2 cup butter, cut into chunks, at room temperature

1 tablespoon powdered sugar

1/4 teaspoon salt

Heat oven to 350F.

In a bowl, combine flour and cornstarch. In a large mixer bowl combine sugar, orange zest and fennel, rub together. Add the butter, powdered sugar and salt, beat with an electric mixer on medium speed for 3 minutes or until the mixture is smooth, scraping down the bowl as needed. Add dry ingredients all at once, beating on low speed until combined.

Shape into a disk, place between sheets of parchment paper. Roll into an 8-inch circle. Lift off the top sheet and slide the dough, still on the bottom sheet, onto a baking sheet. Use a fork to prick the dough. Sprinkle with salt.

Bake shortbread for about 20 minutes or just until edges are lightly browned. Let cool on baking sheet for 5 minutes. Cut into squares.

Enjoy!

Recipe adapted from Better Homes and Gardens, December 2016

www.bhg.com/

THE ELVIS PRESLEY COCKTAIL

29 Friday Jan 2016

Posted by in Cocktails, Recipes

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In honor of the birth month of the “King of Rock and Roll”.

THE ELVIS PRESLEY COCKTAIL

the elvis presley cocktail

1 ounce vodka

3/4 ounce hazelnut liqueur

1 ounce Irish cream

1/2 ounce Creme de Banana

Pour vodka, hazelnut liqueur, Irish cream and Creme de Banana into a shaker with ice. Shake well and strain into an old fashioned glass with ice.

Enjoy!

Recipe adapted from Shaun the Bartender

http://shaunthebartender.com/the-elvis-presley-shooter-is-january-8th-drink-of-the-day/

GUMMY WORM CUPCAKES or DEVILS FOOD BIRTHDAY MUFFINS

28 Wednesday Oct 2015

Posted by in cakes and cupcakes, muffins, Recipes

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To make these birthday muffins into Gummy Worm Cupcakes, frost with chocolate frosting, crush up chocolate cookies and sprinkle on top and decorate with gummy worms.

sprinkling crushed cookie crumbs onto the cupcakes

sprinkling crushed cookie crumbs onto the cupcakes

GUMMY WORM CUPCAKES or DEVILS FOOD BIRTHDAY MUFFINS

gummy worm cupcakes

FOR THE MUFFINS

1 1/2 cups skim milk

juice of half a lemon

3/4 cup unsalted butter, at room temperature

2 cups superfine sugar

3 eggs

2 2/3 cups flour

1 teaspoon baking soda

2 teaspoons baking powder

4 tablespoons cocoa

Pour the milk into a pitcher and squeeze in the lemon juice. Stir and let stand for a few minutes to sour. Heat the oven to 375F and line two regular muffin pans with liners.

Put the butter and half of the sugar into a large bowl and use an electric mixer to cream together until pale, light and fluffy.

Add the rest of the sugar, then gradually whisk in the eggs.

Sift half of the flour, baking soda, baking powder and cocoa onto the mixture and pour over half the soured milk. Whisk together, then whisk in the rest of the flour and milk.

Spoon the mixture into the prepared muffin pans and bake for 20 minutes or until they are well risen, and a toothpick inserted into the center comes out clean.

Enjoy!

Recipe adapted from 100 Magnificent Muffins and Scones, Felicity Barnum-Bobb, 2006

 

CHOCOLATE CAKE WITH GANACHE AND PRALINE TOPPING

21 Saturday Mar 2015

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Sometimes if the kids are anticipating something sweet – but I don’t want the temptation to indulge, I will make them cake, brownie or cookies from a mix. When my son asked for a boxed yellow cake mix for his Birthday Cake – of course I followed his wishes – and I also made a Chocolate Cake with Ganache and Praline Topping from scratch.

As well as cake, he requested a steak dinner and a sleep over birthday party. All but 2 of his friends braved the colossal snow fall to come, and after a sit down dinner for 7 adults and 14 kids, complete with cloth napkins and crystal glasses, we sang happy birthday and cut the cake. However, it was neither the yellow cake or chocolate cake I had made – rather one a friend had baked and brought, and thought the kids would enjoy.

We ALL loved it – there was nothing left but crumbs at the end of the evening.

candles– The Chip-it Cake my friend brought, which ended up being THE Birthday Cake

CHOCOLATE CAKE WITH GANACHE AND PRALINE TOPPING

chocolate cake with ganache and pralineCAKE

1/2 cup unsalted butter, room temperature, cut into cubes

1/4 cup cocoa powder

1/2 cup boiling water

1 cup flour

1 cup sugar

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup buttermilk

1 egg

1/2 teaspoon vanilla extract

GANACHE

1 cup semisweet chocolate chips

3 tablespoons cream

2 tablespoons unsalted butter, cut into cubes

PRALINE

3/4 cup dark brown sugar

1/4 cup cream

3 tablespoons unsalted butter

3/4 cup powdered sugar

1 teaspoon vanilla extract

1 cup pecans, toasted, chopped

CAKE

Heat oven to 350F.

Spray a 9-inch cake pan with nonstick spray. Line with parchment. Spray parchment. Dust with flour, tapping out any excess.

Place butter and cocoa powder in medium bowl. Pour 1/2 cup boiling water over, stir. Let stand 2 minutes, whisk until blended. Whisk flour, sugar, baking soda and salt in another medium bowl. Whisk buttermilk, egg and vanilla in large bowl. Gradually whisk  cocoa mixture into buttermilk mixture, whisk until smooth. Add flour mixture in 3 additions, whisking to blend between additions (batter will be thin). Pour batter into prepared pan. Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool in pan 10 minutes. Run knife around pan edges to release cake. Invert onto rack, remove pan and parchment. Cool completely.

GANACHE

Place chocolate and cream in microwave-safe bowl. Heat in microwave in 15-second intervals, stirring occasionally, until melted and smooth. Stir in butter. Let stand until spreadable, about 30 minutes. Spread over top and sides of cake. Transfer cake to plate. Chill 2 hours.

PRALINE

Stir brown sugar, cream and butter in heavy large saucepan over medium-high heat until butter melts. Boil 1 minute with out stirring. Remove from heat, whisk in sugar and vanilla. Add pecans, stir just to incorporate. Quickly pour praline over cake. Spread just to edges.

Enjoy!

 

GERMAN CHOCOLATE MACAROONS and CHOCOLATE CAKE – FAYETTEVILLE PILATES AND BARRE

22 Thursday Jan 2015

Posted by in bars and cookies, cakes and cupcakes, chocolate, Recipes

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We were out of town for my husbands birthday this year, and although we had an absolutely wonderful celebration with dear friends, I wasn’t able to bake him a cake. Once home, however, we had a special dinner and homemade dessert. I found this fun variation on the German Chocolate Cake he had requested, and also baked a simple Chocolate Cake, which we impaled with candles and presented to the tune of Happy Birthday.

GERMAN CHOCOLATE MACAROONS

german chocolate macaroons

1 bag (7 ounces) coconut flakes

2/3 cup condensed milk

1/2 teaspoon vanilla extract

1/4 cup chopped pecans

1/4 cup mini chocolate chips

pinch of salt

Heat oven to 325F. In a large bowl, gently mix all ingredients until blended. Drop tablespoons onto parchment lined baking sheets. Bake until golden, about 15 minutes.

Enjoy!

CHOCOLATE CAKE

chocolate cake

3/4 cup cake flour

sea salt

7 ounces semi-sweet chocolate

8 tablespoons unsalted butter, softened

1 cup sugar

4 eggs, separated

confectioners’ sugar

Butter and flour a 9 inch round cake pan. Heat oven to 375F.

Whisk together the flour and a generous pinch of salt.

Melt the chocolate, remove from heat and whisk in the butter, until the mixture is smooth. Vigorously whisk in all but 1 tablespoon of the sugar, then add the egg yolks and whisk until the mixture is smooth. Using a wooden spoon, stir in the flour mixture 1 tablespoon at a time until combined.

In a large bowl whisk the egg whites with a pinch of salt until they are foamy and begin to thicken. Add the remaining tablespoon of sugar and continue whisking until they form soft peaks. Fold the egg whites into the chocolate mixture, then turn it into the prepared baking pan and bake in the center of the oven until the cake springs back, 20 to 25 minutes.

Remove the cake from the oven and let it cool to lukewarm in the pan, then turn it out onto a rack to cool thoroughly. To serve, sprinkle with confectioners’ sugar.

Enjoy!

Recipe adapted from On Rue Tatin, Susan Herrmann Loomis, 2001

onruetatin.com/

SHEPHERDS PIE and CHOCOLATE POUND CAKE WITH CREAM CHEESE FILLING

22 Wednesday Oct 2014

Posted by in Dessert, main, Recipes

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After getting home and warming up from being outside in the cold drizzle on the farm, it was time to cook dinner. With seven kids – two of my daughters friends were sleeping over and the boys both had friends to stay also – I planned a feast. The Birthday Girl had requested Shepherds Pie and Chocolate Cake for dessert, but I also spread out an array of child friendly foods.

SHEPHERDS PIE

shepards pie2 pounds of potatoes, peeled and cubed

2 tablespoons sour cream

2 tablespoons softened cream cheese

1 egg yolk

1/2 cup cream

salt and freshly ground black pepper

1 tablespoon olive oil

1 3/4 pound ground lamb

1 carrot, peeled and chopped

1 onion, chopped

2 tablespoons butter

2 tablespoons flour

1 cup beef stock

2 tablespoons worcestershire sauce

1/2 cup frozen peas

1 teaspoon paprika

2 tablespoons chopped fresh parsley leaves

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes, and pour them into a bowl. Combine sour cream, cream cheese, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth (I added everything straight in with the potatoes and saved a bowl).

While potatoes boil, heat a large skillet over medium high heat. Add oil to the hot pan with the lamb. Season with salt and pepper. Brown and crumble meat for 3 to 4 minutes. Add chopped carrot and onion to the meat, cook for 5 minutes, stirring frequently. In a second small skillet over medium heat, cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy one minute, then add to the lamb mixture. Stir in the peas.

Heat broiler to high. Fill a small baking dish with lamb and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil until potatoes are evenly browned. Top pie with chopped parsley and serve.

Enjoy!

Recipe adapted from Rachael Ray

www.foodnetwork.com/…/rachael-ray/30-mi…

CHOCOLATE POUND CAKE WITH CREAM CHEESE FILLING

chocolate pound cake with cream cheese filling

CHOCOLATE POUND CAKE

1 cup butter

2 cups sugar

4 eggs

2 teaspoons vanilla

4 ounces of German sweet chocolate, melted

3 cups flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 cup buttermilk

In a mixing bowl, cream together butter and sugar, add eggs, one at a time, beating well after each addition. Blend in vanilla and add chocolate. Sift together flour, salt and baking soda, add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients.

CREAM CHEESE FILLING

6 ounces of cream cheese

4 tablespoons of butter

1/2 cup sugar

2 eggs

2 tablespoons of flour

1 teaspoon vanilla

Cream the cheese and butter together in a bowl, add sugar slowly and eggs, flour and vanilla. Mix well. Pour half of the cake mixture into a 10-inch bundt pan, then pour the cheese mixture on top. Pour remainder of the cake mixture on top of cheese mixture. Spread evenly. Bake for one hour and 30 to 35 minutes. Cool in pan at least 10 minutes before removing cake to a wire rack to cool completely. Then frost with glaze.

TO PREPARE GLAZE

1/4 cup butter

1/2 cup brown sugar

1 tablespoon cream

In a small saucepan, melt better, blend in brown sugar, mix well. Stir in cream and continue to heat for 1 minute. Spread over the top of the cake.

Enjoy!

Recipe adapted from Arkansas Living Magazine, July 2014

www.aecc.com/arkansas-livin…