County Fair Fried Dough

• I love my King Arthur Flour recipes, I really do. With the car being down and no way to the beach or fairs, I decided to whip these up for the kids.  It's insanely easy and you can use the topping of your choice. 
• 
  
• 2 cups King Arthur Unbleached All-Purpose Flour*
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 2 tablespoons cold unsalted butter, in 1/2" cubes
• 3/4 cup lukewarm water
• 1) Mix the flour, baking powder, and salt.
  2) Work in the cold butter, using a pastry blender, your fingers, or a mixer.
  3) Stir in the warm water to make a soft dough. Cover and let rest for 15 minutes.
  4) Divide the dough into eight pieces. Working with one piece at a time, roll into a thin 5" round, about 3/8" thick.
  5) Heat about 3/8" vegetable oil to 375°F in an electric frying pan, or in a pan over a burner. If you're using a 10" diameter pan, this is 2 cups of vegetable oil. If you're not using an electric frying pan, use a candy thermometer to take the temperature of the oil; or guesstimate it by seeing if the first piece of dough fries nicely in the time specified.
  6) Pick up one dough disk, and carefully lower it into the pan. Let it cook for 60 seconds (it'll puff up on top and become light brown on the bottom), then flip it over and cook until light brown on the other side, about 60 seconds. You don't want to cook these too dark; they'll become overly crisp.
  7) Remove from the oil and set on a paper towel-lined baking sheet. Place in a 200°F oven to keep warm while you make the remaining fried doughs.
  8) Serve warm, with maple syrup or cider syrup; confectioners' sugar, or cinnamon sugar; or the topping of your choice — some folks enjoy a savory version, with marinara sauce and cheese.
  Yield: 8 servings.

Peanut Butter Banana Shake

A little concoction thought up while chatting with FB friend Pauline. 

Amounts vary to your taste..

ice

milk

peanut butter

1 Banana

brown sugar

just a touch of nutmeg

chopped peanuts

Blend until smooth. Top with a bit of brown sugar mixed with crushed peanuts if desired. 

Peanut Butter Swirl Brownies

Everything you would want with peanut butter and chocolate.. gooey chocolate with a creamy peanut butter swirl throughout..the inside , decantly gooey and the outside, slightly crunchy. Instant love.
Thank you so much Becky for this recipe! See, it does pay to have friends in culinary places :))

Peanut Butter swirl brownies
3/4 c chunky peanut butter
4 tbl melted butter
1/2 c powdered sugar
1/2 tsp vanilla
3/4 cocoa powder
1/2 tsp baking soda
2/3 c vegetable oil
1/2 c boiling water
2 cups sugar
2 eggs
1 1/3 c flour
1 tsp vanilla
1/4 tsp salt
Preheat oven to 350 & grease a 9x13 pan. Mix together peanut butter, butter, powdered sugar & vanilla. Set aside. Combine cocoa powder & baking soda. Add 1/3 c oil & mix thoroughly. Add boiling water & stir until thickened. Add rest of vegetable oil, eggs & sugar & stir until smooth. Mix in flour, vanilla & salt. Pour into pan. Drizzle peanut butter mixture over brownie mixture. Using a knife, cut thru the topping & make a marbled effect. Bake 35-40 mins. Allow to cool completely before cutting.

Grasshopper Fudge Cake

My daughter found this in one of my old Betty Crocker calandars, and had marked it with a small green heart. It's been sitting on the fridge for a few months now, and with St Patricks day coming, what better time to make it?  
I changed a few things from the original recipe, as always, but the idea is the same and quite good!

1 (18 ¼ ounce) box Betty Crocker super moist white cake mix

1 ¼ cups water

¹⁄₃; cup vegetable oil

2 teaspoons mint extract

3 egg whites ( ides 3 eggs)

12 drops green food coloring

2 (16 ounce) jars hot fudge topping

8 ounces frozen whipped topping , thawed (I made my own whipped cream)

5 drops yellow food coloring ( didn't use)

Andes mints candies , unwrapped and cut into pieces

* I added 1/2 vanilla bean*

Heat oven to 350F for shiny metal or glass 13x9 pan (or 325F for dark or nonstick 13x9 pan).

Spray bottom only of pan with baking spray with flour.

Make cake mix as directed on box, using water, oil, 1 1/2 tsp mint extract and the egg whites.

Reserve 1 cup batter; stir 3 drops of the green food coloring into the reserved batter and set aside.

Pour remaining batter into pan.

Drop green batter by generous tablespoonfuls randomly in 12-14 mounds onto the batter in pan.

Cut through batters with a metal spatula or knife in S-shaped curves in one continuous motion.

Turn pan 1/4 turn; repeat cutting for swirled design.

Bake 28-33 minutes or until toothpick inserted in center comes out clean.

Run knife around side of pan to loosen cake.

Cool completely, about 1 hour.

Carefully spread fudge topping evenly over the cake.

In medium bowl, stir whipped topping, remaining 1/2 tsp extract, remaining 9 drops of green food coloring and the yellow food coloring until blended.

Spread whipped topping mixture evenly over fudge.

Garnish with candy pieces.

Store covered in refrigerator 

Toasted Walnut Carrot Cheesecake w/ Caramel Sauce

The inspiration for this recipe came from Taste of Home. I simply added toasted walnuts and caramel to the top to make it a little more special...

• 2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup butter, melted
• 
  FILLING:
• 3 packages (8 ounces each) PHILADELPHIA Cream Cheese (softened or cubed), softened
• 1-1/4 cups sugar
• 2 tablespoons brown sugar
• 3 eggs, lightly beaten
• 1/4 cup heavy whipping cream
• 2 tablespoons cornstarch
• 1 tablespoon sour cream
• 1-1/2 teaspoons vanilla extract
• 1 teaspoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1-1/3 cups chopped carrots, cooked and pureed
• 
  TOPPING:
• 1 cup graham cracker crumbs
• 2 tablespoons brown sugar
• 1-1/2 teaspoons ground cinnamon
• 1/4 cup butter, melted

Directions

• In a small bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 6-8 minutes. Cool on a wire rack.
• In a large bowl, beat cream cheese and sugars until smooth. Add eggs; beat on low speed just until combined. Stir in the cream, cornstarch, sour cream, vanilla, lemon juice and cinnamon. Fold in carrots.
• Pour into crust. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a larger baking pan. Add 1 in. of hot water to larger pan. Bake at 350° for 55-60 minutes until center is just set.
• Combine topping ingredients; sprinkle over filling. Bake 7-10 minutes longer. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Yield: 10-12 servings.

Truffles!

1/3 cup heavy whipping cream
6 tablespoons unsalted butter, cut into small pieces
2 cups 60% cocoa bittersweet chocolate chips
Cocoa, chopped nuts, coconut, etc. for rolling
Bring the cream to a simmer in a small saucepan. Add the butter and stir until melted. Add chocolate to the saucepan. Stir until completely melted and smooth. Remove from heat and pour the chocolate mixture into a shallow dish. Cool, cover and refrigerate until firm, at least two hours. Roll into 1″ balls. Roll each ball in desired coati

Maple Pecan Cheesecake

Number one, if you have never made a cheesecake and are intimidated by them, DON”T BE! just make sure that you follow these direcions and give yourself the time to make this. It was the first desert i made and i did great!
Believe me, i used to burn Rice a Roni! LOL
These instructions should get you on your way to making a desert that you and your
family and guests will love.
Second i know i am a nag about this but if you use real maple syrup you will get the authentic experience from this. it is fairly expensive but a little goes a long way.
Some of you can’t aquire a taste for it, and that’s pkay too. If you must, you may use the imitation (aka Mrs. Butterworths, Log Cabin..whatever)
Imitation is simply corn syrup and imitation maple flavoring, and the real stuff takes 40 gallons of sap from a maple tree to make 1 gallon of syrup.
Ok i am rambling…..
1 1/2 cups graham cracker crumbs (almost 1 pkg crushed whole grahm crackers)
3/4 Stick butter, melted ( 5 1/2 Tablespoons)
1/2 cup finely chopped pecans
1 teaspoon real maple syrup
Mix crumbs and pecans well, Mix syrup with melted butter.Slowly drizzle in to the crumb mixture. Press in bottom of 10 inch springform pan.
Bake at 450 for 5 min. When cool, wrap the bottom of pan in tin foil ( sometimes the pans leak) and place in a lage pan with about 1/2 inch of water.
prevents cracking of your cake.
4-8 ounce packages cream cheese, room temperature
4 eggs
3 Tablespoons flour
1 cup pure maple syrup
1 cup creme fraiche (or sour cream)
1 whole vanilla bean, opened and knife scrape out the tidbits inside.
Beat cream cheese with mixer. Add the eggs and beat well. Add the creme fraiche ( or sour cream) and vanilla bean. Mix well.
pour into the prepared pan. Slowly drizzle a bit of syrup onto cake if desired..it will sink in and give an extra zip if you have a sweet tooth.
Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools for about an hour))
Remove sides of pan.
Chill, they taste much better after sitting for a day. If feeling adventerous, pressed chopped nuts on sides and drizzle with maple before serving.
I made a whipped cream with heavy cream and just a touch of syrup.

Alaskan Sheet Cake

This had to be my favorite cake of all time. I am a HUGE vanilla fan and wheen I saw his on my friend, Kim's MySpace years ago...  that was the end f it. I even made this for my wedding cake.

2 sticks butter
1 cup water
2 cups, plus 2 tablespoons flour
2 cups sugar
1 teaspoon salt
3 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla ( i scrape one whole vanilla bean)
FROSTING
1 stick butter
1 pound powdered sugar
2+ tablespoons evaporated milk
walnuts or pecans, chopped
For cake, bring 2 sticks butter and water to a boil. Combine flour, sugar and salt; add to butter mixture. Beat together eggs, buttermilk, soda and vanilla. Add to batter. Pour batter into greased 13×9 jelly roll pan. Bake at 350 for 25 minutes. Frost as soon as cake comes out of the oven.
For frosting, melt remaining stick of butter. While still hot, stir in powdered sugar and vanilla. Add enough evaporated milk to make a mixture of spreading consistency. Beat well and add chopped nuts.

Cinnamon Sugar Doughnut Muffins

These taste like fried dough or doughnuts without the mess of frying.

Makes 12….
3/4 cup sugar
1 large egg
1 1/2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup vegetable oil
3/4 cup milk
1 tsp vanilla
4 tbsp melted butter
1 teaspoon cinnamon
1/2 cup of sugar
Prehat oven to 350F. Lightly grease a muffin tin with cooking spray or vegetable oil. (Do not be tempted to use liners – the point of doing these directly in the muffin tin is to have them pop out and be able to get sugar to stick to the sides without the addition of butter…you could, if you so desired, add butter on the sides as well before rolling in sugar.)….
In a large bowl, beat together sugar and egg until light in color. Pour in vegetable oil, milk and vanilla extract. Mix to combine…..
In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into egg mixture and stir to combine…..
Divide batter evenly into 12 muffin cups, filling each about 3/4 full.
Bake for 15-20 minutes, until a tester inserted into the center comes out clean…..
While muffins are baking, melt butter and pour remaining sugar into a small bowl…..
When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar and cinnamon. Cool on a wire rack.
1 Dozen

Peanut Butter Oatmeal Sammies

~Cookies~
Peanut Butter Oatmeal Whoppies
2 cups packed brown sugar
3/4 cup butter, softened
2 eggs
1/2 teaspoon salt
11/2 teaspoon ground cinnamon
1 teaspoon baking powder
3 tablespoons boiling water
1 teaspoon baking soda
2 1/2 cups all-purpose flour
2 cups quick cooking oats
1 teaspoon vanilla (my addition)
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
Cream butter or margarine with the brown sugar until light and fluffy. Beat in the eggs and mix well. Stir in the salt, cinnamon, baking powder, boiling water, vanilla, baking soda and flour. Mix to combine. Stir in the oats.
Drop cookies onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Peanut Butter Filling.
~Filling~
1/2 cup butter, softened
1 cup creamy peanut butter
3 tablespoons milk, or as needed
2 cups confectioners’ sugar
Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

Apple Almnond Tart

Apple Almond Tart from Solo Foods

10 to 12 servings
Crust
1-1/2 cups all-purpose flour
1/2 cup butter or margarine
3 tablespoons granulated sugar
1 egg, beaten
1/4 teaspoon salt
Filling
5 tablespoons butter or margarine, softened
1 can Solo or 1 jar Baker Apple filling ( i made my own with Granny Smiths and Macs, measured it into the empty almond filling can)
2 eggs
1 can Solo or 1 jar Baker Almond filling
1 teaspoon rum or brandy extract
To Decorate
1/4 cup heavy cream
1/4 cup toasted sliced almonds
1 tablespoon confectioners sugar ( i used 12 teaspoons maple syrup)
Stir flour, granulated sugar, and salt in medium-size bowl until blended. Cut in butter until mixture resembles coarse crumbs. Add egg and mix until dough binds together. Press into bottom and up side of 9- or 10-inch fluted tart pan with removable bottom. Trim pastry even with rim of pan. Refrigerate 30 minutes.
Preheat oven to 375° F.
To make filling, beat butter in medium-size bowl until fluffy. Add eggs and rum extract, and beat with electric mixer until blended. Beat in almond filling until thoroughly blended. Spread apple filling in bottom of pastry-lined pan. Pour almond mixture evenly over filling.
Bake 40 to 45 minutes or until center is set and pastry is golden brown. Cool completely in pan on wire rack.
To decorate, whip cream in medium-size bowl with electric mixer until soft peaks form. Add confectioners sugar and whip until firm. Spoon whipped cream into pastry bag fitted with open star tip. Pipe on top of tart in decorative swirls. Sprinkle with toasted almonds and refrigerate until ready to serve.

Chocolate Chip Sandwich Creme Cookies

>There is one chocolate chip cookie i make, the original Nestle Toll House recipe, i have tried several other recipes over the years and they just don’t seem to measure up. If you do have one that you like, please let me know, i would love to try it!!
This time i decided to make it a little over the top by making a sweet , creamy filling for them. Gimme a glass of milk and we’re good to go!

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 (12 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels ( i used Ghiradelli)
1 cup chopped nuts ( i omitted this time)
PREHEAT oven to 375 degrees F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Next is the filling. The kind people at Solo Foods were kind enough to send me some of their Marshmallow Creme to try in one of my recipes, which i quickly thought of when making these.
1 7 oz container ( about 1 1/2 cups) Solo Marshmallow Creme
4 oz cream cheese, softened
4 T. butter, Softened
1 teaspoon vanilla extract
2 cups powdered sugar
Mix first 4 ingredients well. Add sugar and mix until well blended. For easier handling, place in friedge to harden a bit before spreading between cookies.
Thanks for reading as always. Hope everyone had a wonderful weekend!
*Disclaimer* Solo Foods provided their Marshmallow Creme for this recipe

Caramel Apple Strusel Bundt Cake

This cake is so light and fluffy, with a wonderful apple, “caramely” top, and strusel packed on top of that. It does take extra time to make, but ohhh so worth it. Funny how our company stayed till it was all baked and cooled   Thanks Food  and Wine for the recipe.

~Strusel~
1/4 cup pecan halves
2 tablespoons rolled oats
1/2 cup plus 1 tablespoon all-purpose flour
4 tablespoons packed dark brown sugar
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
4 tablespoons unsalted butter
~Cake~
2 1/2 cups brown sugar
1 1/2 teaspoons cornstarch
1 teaspoon cinnamon
1/2 teaspoon nutmeg
4 Granny Smith apples (2 pounds)—peeled, cored and cut into 1/2-inch dice
2 sticks plus 3 tablespoons butter, at room temperature
3 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 cup buttermilk
1/4 cup apple juice concentrate
1/2 teaspoon pure vanilla extract
2 teaspoons finely grated orange zest
3 large eggs
MAKE THE STREUSEL TOPPING
Preheat the oven to 325°. On a parchment paper—lined baking sheet, toast the pecans and oats for about 10 minutes, until lightly browned and fragrant. Let cool.
In a food processor, pulse the flour with the toasted pecans until the nuts are finely ground. Transfer to a medium bowl and stir in the oats, dark brown sugar, salt, black pepper and cinnamon, and nutmeg. Using a fork, stir in the butter until large clumps form. Spread the streusel on the parchment-lined baking sheet in a single layer and bake for about 15 minutes, until golden brown. Let cool.
MAKE THE CAKE
Increase the oven temperature to 350°. Generously butter and flour a 10-inch Bundt pan. In a large bowl, combine 1/2 cup of the brown sugar with the cornstarch, nutmeg and cinnamon. Add the apples and toss until the apples are thoroughly coated.
In a large skillet, melt 3 tablespoons of the butter. Add the spiced apples and cook over moderately high heat, stirring occasionally, until they’re almost tender, about 6 minutes. Scrape the apples onto a baking sheet and refrigerate until they are cool, about 15 minutes.
In a medium bowl, whisk the flour with the baking soda and salt. In a measuring cup, mix the buttermilk with the apple juice concentrate and vanilla. In the bowl of a stand mixer fitted with the paddle, beat the remaining 2 sticks of butter and 2 cups of brown sugar with the orange zest at medium-high speed until fluffy, about 2 minutes. Add the eggs one at a time, beating well between additions. At low speed, in 3 alternating additions, beat in the dry ingredients and buttermilk mixture; scrape down the side of the bowl as necessary.
Spoon the cooled apples into the bottom of the Bundt pan, spreading them out. Scrape the cake batter over the apples and smooth the surface with a spatula. Bake the cake in the center of the oven for about 1 hour, until a toothpick inserted in the center of the cake comes out clean. Let the cake cool for 5 minutes.
Set a cooling rack on a baking sheet. Invert the cake onto the rack and scrape any apples stuck to the pan back onto the cake. While the apples are hot, pack the streusel topping over the top of the cake. Let stand until cool, about 1 hour. Slice the cake with a serrated knife and serve.

Pumpkin Whoopie Pies

I love these as a different flavor for whoppie pies, when fall rolls around they are a good way to use some of the glorious pumpkins that are in season!

Pumpkin Cakes
1 1/2 cups light brown sugar
3/4 cup veg oil
1 1/2 tsp. vanilla ( vanilla paste has little flecks of bean in it)
2 eggs
1 (15-oz.) can pumpkin puree (not pumpkin pie mix) ( i used freshly roasted pumpkin)
3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. ginger
1/2 tsp. nutmeg
Cream Cheese Filling
1 (8-oz.) pkg. cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
1 tsp. vanilla 4 1/2 cups confectioners’ sugar
1. Preheat oven to 350 degrees F. Coat two baking sheets with cooking spray or line with parchment paper and set aside.
2. In a large mixing bowl, use an electric mixer on medium speed to mix brown sugar, oil, and vanilla until well blended, about 3 minutes. Add eggs, one at a time, mixing until smooth after each egg. Add pumpkin and mix until incorporated.
3. In a separate bowl, stir together flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg. Add half the flour mixture to the pumpkin mixture and mix on medium speed until smooth. Scrape down sides with a rubber spatula, and remaining flour mixture, and mix well.
4. Drop 2-Tbsp. portions of batter onto prepared baking sheets, leaving 2 inches between each portion to allow for spreading. Bake for 11 to 13 minutes, until puffed and set but still soft when touched lightly with fingertips. Let cakes cool for 3 minutes on baking sheets before transferring them to wire racks to finish cooling, about 15 to 20 minutes. Repeat with remaining batter.
5. Prepare filling while cakes are baking and cooling. In a large mixing bowl, use an electric mixer on medium speed to mix cream cheese and butter until creamy. Add vanilla and half the confectioners’ sugar; mix on low at first to combine, then on high until smooth. Add remaining confectioners’ sugar and mix until smooth, about 3 to 4 minutes.
6. Assemble whoopie pies. Spoon filling onto the flat sides of half the cakes, dividing it evenly. Top with remaining cakes, flat side against the filling, rounded side up. Serve immediately, or wrap each whoopie pie individually in plastic wrap and store at room temperature for up to two days, or in freezer for up to two months

Eggnog Trifle

>My BAD.
I do have an excuse for making this decatant dessert on a weekday. I had to take this for a test run before the holidays. The second i saw this in Hannaford’s Fresh Magazine, i knew it had to be on our table soon.
The kids drooled all day waiting for it to “set” , i teased them further by telling them it wouldn’t be ready until the next day.
I know, i am evil >:)

The recipe is HERE on their website. I am not copying it, i want you to see how neat their online magazine is. The recipe is on page 34. Please, please, if you have trouble getting to it, let me know and i will either guide you over there or get the recipe for you.
I hope you enjoy, and feel free to browse around my page for other holiday recipes.

Tiramisu de Noel

I had never tried a Christmas “log” before, and i love tiramisu..
Aside from my little mishap with the buttercream. ( after 10 min of mixing it still looked a little separated) It turned out wonderful! The flavors are just right, not too strong, just the right amount of filling, ect.

6 each eggs
3/4 cup sugar
1/3 cup milk
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon Baking powder
1/8 teaspoon salt
1/4 cup unsweetened cocoa powder
1 cup Part skim ricotta cheese
2 tablespoon Marsala wine (dry or sweet), or 2 tsp. vanilla extract
1/4 cup sugar
8 oz mascarpone cheese
1 tablespoon instant espresso or instant coffee
1 teaspoon very hot Water
1 teaspoon vanilla extract
1/2 cup (1 stick) Unsalted butter, at room tempature
1 1/3 cups confectioner’s sugar
1 cup chilled heavy cream
1 pinch unsweetened cocoa powder for garnishdirections:
1. Prepare cake. Place unbroken eggs in a bowl of hot water for 2 minutes to bring them to room temperature. Preheat oven to 350degreesF. Spray an 11-by-17-inch rimmed baking sheet or jellyroll pan with vegetable cooking spray. Line bottom only with waxed or parchment paper, spray again, and flour the paper and the sides of the pan.
2. Break eggs in a large bowl. Using an electric mixer, mix on high speed 4 minutes,or until pale and fluffy. Gradually add sugar with mixer running, beating another 2 to 3 minutes. Mixture should be pale yellow and thickened. With mixer running, add milk and beat another 30 seconds, making surethe volume of the eggs stays constant.
3. In a medium bowl, use a fork or whisk to combine flour, cinnamon, baking powder,and salt. Sprinkle half the flour mixture over the eggs and fold in gently by hand using a rubber spatula. Sprinkle in remaining flour mix and fold in gently; be sure to fold against the bottom of the bowl, as the flour will sink. Be careful not to mix too vigorously.
4. Pour batter into the prepared pan, spreading into all corners. Bake 7 to 9 minutes, or until the surface springs back when poked lightly with your finger and a toothpick inserted in the center comes out clean.
5. While the cake bakes, cover a cooling rack with a clean dish towel. Sift the cocoa powder over the surface of the towel.
6. When the cake is ready, run a knife along the edge and immediately turn the cake onto the prepared dish towel. Carefully remove the waxed or parchment paper. Roll up the cake in the towel starting with the long side closest to you. Cool to room temperature on the rack, 20 to 30 minutes.
7. Prepare filling. With a food processor or immersion blender, puree the ricotta cheese until very smooth and creamy, about 30 to 60seconds. Scrape down sides, then add Marsala or vanilla, sugar, and mascarpone. Process until smooth. Cover and chill until ready to assemble.
8. Prepare buttercream. In a small bowl, dissolve instant espresso orcoffee in hot water. Stir in vanilla. In a large bowl, use a mixer onmedium speed to cream the butter until light. Add the dissolvedespresso and beat until well combined. Add confectioners’ sugarand cream and beat on high for 10 minutes. Mixture will first appearseparated, but will eventually come together. After 10 minutes,scrape the sides of the bowl, then continue beating another 2 to 5minutes, until light and fluffy.
9. Assemble the cake. Unroll the cake toward you. Spread the mascarpone mixture in an even layer over the cake, going right up to the edges on three sides ? the long side directly in front of you and the two short sides, leaving1 inch empty at the opposite long side. Gently roll the cake (without the dish towel), starting with the side closest to you, using your fingers to tuck the edge. It’s OK if some cracks appear, as they’ll be covered with the buttercream. Roll the cake completely, ending with the seam-side down. Use the dish towel to help press the cake into an even roll.
Source: Hannaford fresh Magazine, November – December 2010

Merry Christmas Cupcakes

>MIA lately, i know, so much to do around the holidays! I sWear, after the hecticness is over i will be posting again.
I want to wish everyone a MERRY CHRISTMAS and HAPPY NEW YEAR to all! I hope your holidays run smoothly, are filled with love and lots of cheer!
These, i know are intermediate, but i am proud after not having decorated cakes since 1993. The kids brought them to school for their holiday parties. The teachers were clearly impressed as oooohhh and ahhhhs came out of their mouths
I want to thank The Nutmeg Spice Company for the sugars,candy canes, pearls, and trees for the decorations for these. What a cute addition!




Thanks for reading!
~Disclaimer~ The Nutmeg Spice Company sent me their decorating candies and sugars to try in my blog. I was not compensated in any way exept free product, which i gladly endorse!

Chocolate Peanut Butter Dessert

>As if you all haven’t seen enough sweets over the holidays. Really. I have to throw one more in because it was just-that-good.

Chocolate Peanut Butter Dessert ~recipe compliments of Taste of Home
The inside is a light and fluffy peanut butter mousse.
1-1/4 cups packed dark brown sugar
1 cup heavy whipping cream, divided
3 egg yolks
1-1/4 cups creamy peanut butter
6 tablespoons butter, softened
GLAZE:
1-1/2 cups heavy whipping cream
2 tablespoons butter
4 teaspoons dark corn syrup
12 ounces bittersweet chocolate, chopped
1/4 cup coarsely chopped dry roasted peanuts
Directions
In a small saucepan, combine the brown sugar, 1/2 cup cream and yolks. Cook and stir over medium heat until mixture reaches 160° and is thick enough to coat the back of a metal spoon. Cover and refrigerate for 3 hours or until thickened.
Line an 8-in. x 4-in. loaf pan with plastic wrap; set aside. In a large bowl, cream peanut butter and butter until light and fluffy. Add brown sugar mixture; beat until smooth. In small bowl, beat remaining cream until stiff peaks form. Fold into peanut butter mixture. Spoon into prepared pan. Cover and refrigerate.
For glaze, in a large heavy saucepan, bring the cream, butter and corn syrup to a boil, stirring frequently. Remove from the heat. Add chocolate; whisk until smooth. Set aside 1/3 cup glaze to cool. Place remaining glaze in a microwave-safe bowl; cover and refrigerate overnight. Spread cooled glaze over loaf; cover and freeze overnight.
Using plastic wrap, lift loaf out of pan. Place chocolate side down in a 15-in. x 10-in. x 1-in. pan; place on a wire rack. Discard plastic wrap.
In microwave, warm refrigerated glaze; stir until smooth. Pour over loaf; spread with a metal spatula to completely cover top and sides. Sprinkle with peanuts. Freeze for 1 hour or until glaze is set. Yield: 10-12 servings.

Ultimate Caramel Chocolate Popcorn

>I remember being 8 months pregnant at The Vermont Country Store in Weston Vermont, and they had a sample of this delightful snack on the counter. I think i ate the whole thing. I went home and decided to make my own for my family and i to enjoy.

1 cup butter ( 2 sticks)
2 cups packed brown sugar, light or dark is fine
1 teaspoon salt
1/2 cup light corn syrup
1 teaspoon baking soda
1 container mixed nuts, the more the better
3-4 oz dark chocolate
3-4 oz milk chocolate
3-4 oz white chocolate
Preheat oven to 200 degrees F.
Over medium heat, combine first 4 ingredients and boil for 5 minutes. Remove from heat; stir in baking soda. Stir well. Mix in nuts. Pour over 8 quarts popped corn. Stir to coat well. Bake in large roaster or 2 lipped sheetpans for 1 hour, stirring every 15 minutes. Spread on waxed paper to dry.

Gooey peanut Butter Blondies

>Since it is National Peanut Butter Lovers Day, i thought these would be appropriate. The kids are all home on school vacation, pillaging about in the snow and these are the perfect “energy boost” for them!

3 cups plus 3 Tablespoons flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 sticks butter
1/2 cup peanut butter
2 1/2 cups dark brown sugar, packed
3 eggs, lightly beaten
1 1/2 teaspoons vanilla
3 cups white chocolate chips ( or peanut butter if you prefer)
1 1/2 cup toasted nuts, or any nuts you might have on hand
Ganache or chocolate topping
Preheat oven to 350. ( 325 for glass or dark nonstick pans) Lightly grease a 13 x 9 inch pan, set aside. Melt butter and peanut butter on low heat in small saucepan. When completely melted add brown sugar and stir till all lumps are dissolved. Add vanilla and eggs. Mix well.
Sift together flour, salt, baking soda, baking powder in a large bowl. Add the butter/brown sugar mixture and fold in slowly, making sure to scrape bottom of pan. Don’t overmix , there will be small lumps of the dry mixture.
Add chips and nuts.
Spread in 13 x 9 pan and bake for 35 minutes or until edges are slightly darkened and toothpick comes out clean.
Top with ganache or hot fudge topping if desired and more toasted nuts