Gingerbread Fudge

How the fudge are ya? If you love gingerbread, you are certainly in the right place. If you don’t love gingerbread, surely you hate Christmas and need to read this entire post to prove me wrong. This is a quick and simple candy recipe that anyone can make and you don’t need any fancy gear either. This g-to-the-b fudge is destined to make your list of holiday favorites. My oh my is it a tasty treat. This recipe is based off of the wonderful gingerbread fudge from the absolutely incredible, one and only, Crazy for Crust.

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Recipe:

  • (2 bags) White Chocolate Chips
  • ⅓ cup sweetened condensed milk
  • ¼ cup molasses
  • ½ cup brown sugar
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • ½ ground cloves
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • Sprinkles (If they aren’t festive, don’t bother. We’ll see you in January)

First, I lined a pyrex pie dish with wax paper because it seemed like it would produce the fudge thickness I believe to be reasonable. Second, I put all of the ingredients (except sprinkles) in a medium sauce pan, over low heat and stirred constantly with a spatula. As soon as all of the chocolate was melted and all ingredients were well combined, I poured the recently liquified holiday cheer into the wax lined dish. I immediately put the dish in the fridge and left it in there for about two hours. After that, I removed the dish and cut the fudge into 1 inch squares.

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Thank you for reading! Please comment if you have any suggestions.

Miniature Pound Cakes w/ Chocolate Drizzle

I have always been a big fan of pound cake but I had never made one before. I followed a wonderful vanilla pound cake recipe by the one and only Martha Stewart. Rather than making one large pound cake, I made 3 small pound cakes using disposable mini loaf pans from the grocery store.

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Cake Recipe:

If you want to follow along… Begin by pre heating your oven to 350° and buttering/flouring your loaf pan. DO NOT use the butter and flour listed below for this step.

  • 2 sticks unsalted butter (room temperature)
  • 2 cups (leveled) all purpose flour
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • Chocolate bark

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With an electric mixer, I beat the eggs and sugar until the mixture became light and fluffy. Then, I added the eggs one at a time, beating for around 10 seconds after each one. Following the eggs, I added the vanilla and salt and then beat for around 15 seconds. Finally, around ½ cup at a time, I added the flour, beating for a few seconds between each addition and only mixed until it was combined. I poured the batter into the tins and baked for about 50 minutes (toothpick came out clean). The recipe instructed they be in for an hour but my pans were smaller. I let the cakes cool for 2 hours before I poured the chocolate bark over the top. These mini pound cakes were absolutely delicious and I will definitely be making them again.

Below is a photo gallery of some extra shots from my last few posts that I really enjoyed but didn’t get to include. Thanks for reading!

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Chocolate Dip Cookies

I had some leftover chocolate bark so I decided to try this out. For the cookie, I just made a simple chocolate chip(less) cookie and then dipped them in chocolate bark after they cooled. I followed this delicious recipe for chocolate chip-less cookies by Completely Delicous.img_5132

You can find chocolate bark on pretty much any baking and spice aisle near you.

Cookie Recipe:

    • 10 tablespoons unsalted butter
    • ¼ cup granulated sugar
    • ¾ cup packed brown sugar
    • ½ teaspoon salt
    • 2 teaspoons vanilla
    • 1 large egg
    • 1 egg yolk
    • 1¾ cup all purpose flour
    • ½ teaspoon baking powder

I preheated my oven to 375° and lined my cookie sheet using a silpat .

The hardest part about this recipe is browning the butter. Honestly, I poured out my first round and started over. The recipe I followed instructed to heat the butter in a sauce pan over medium heat, stirring frequently for about three minutes; and they were absolutely correct. A good guide for how the butter should look can be found here.

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After the butter was browned, I let it cool for about five minutes and prepared the rest of the ingredients. Then, in a large bowl, I combined the butter, suga suga (brown and granulated sugar), salt, and vanilla. I stirred until it was combined. Against the recipes instruction, I used a metal spoon. Normally, I wouldn’t mention something like this but if you look at my pictures vs. the recipes pictures, the textures are not the same. I don’t know if that’s a reasonable assumption but I wanted to let you know.

In a seperate bowl, I combined the baking soda and flour and then added it to the butter mixture all at once and stirred until it was combined and I could no longer see flour.

Using a tablespoon, make dough into balls and place on the cookie sheet and bake for 9-11 minutes.

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After a nice bake, you know they’re ready for a dip. I heated up the chocolate bark (in 15 second intervals) for a minute, stirring in between.

Quick Ghost Cookies for Halloween

I wanted to make some quick and easy halloween cookies. I decided to try a shortbread/sugar cookie and I used this recipe from food.com. These are definitely not a very soft and chewy cookie. They are more crumbly. The recipe above also provided an additional recipe for the icing which was wonderful.

 

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Cookie Recipe:

  • 2 cups (unsalted) room temperature butter.
  • 1½ cups powdered sugar
  • 2 tablespoons vanilla extract
  • 4 cups flour
  • 2 teaspoons baking powder

Icing Recipe:

  • 2 cups powdered sugar
  • ¼ cup milk
  • 1 teaspoon vanilla
  • Food coloring (I used black and left half white)

 

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First, using a hand mixer, I combined the butter and sugar until it was fluffy and then I added the vanilla. In a separate bowl, combine the rest of the dry ingredients. Finally, a little at a time, add the dry ingredients to the butter mixture and beat on low until combined, not a second more. Roll that dough into a ball and chill for at least 30 minutes.

fullsizerender-4After the dough has chilled, preheat the oven to 35o° and roll the dough out until it is ¼ inch thick.

I only checked two stores, but I couldn’t find a ghost shaped cookie cutter so I ended up just using a biscuit cutter. I survived but it was disgusting.

After you have the shapes you desire, pop them shits in the oven for 9-11 minutes and the edges are a light-golden brown.

 

 

Basic Cake

I was really in the mood to ice a cake so here we are. Plain and simple white cake with buttercream icing. The cake recipe is based off of the Simple White Cake recipe from allrecipes.com.img_5060

Cake Recipe:

  • 1 cup white sugar
  • ½ cup butter (room temperature)
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1½ cups + 1 tablespoon cake flour.
  • 1¾ teaspoons baking powder
  • ½ cup milk

Icing Recipe:

  • ½ cup unsalted butter (softened)
  • 1½ teaspoons vanilla extract
  • 2 cups sifted confectioners sugar
  • 2 tablespoons milk

To heat things up I preheated the oven to 350° and combined the sugar and the butter until it felt like wet beach sand. Then I added the eggs one at a time and then the vanilla. In a separate bowl, I combined the baking powder and the flour and then added that mixture to the sugar/butter mix, a little at a time, mixing it with a plastic spatula. Last, add the milk and mix until it is smooth. I then poured half of the batter into a greased and floured cake pan and baked it for 30 minutes.

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For the icing, I hit the butter with the electric mixer on low until it was fluffy. A little at a time,add the confectioners sugar and once all of the sugar is combined, add the vanilla . Finally, add the milk and mix for another 2-5 minutes. I let the cakes cool for a few hours before I put any icing on them. I used a plastic spatula to ice the cake and when it would become difficult to work with, I put the entire cake in the freezer for a few minutes. This makes it much easier to smooth out the icing evenly over the cake. Thanks for reading!

A Blog I Admire

For this post, I decided to review Butter Baking. Butter Baking is a baking blog created by a pastry chef in Melbourne. If you haven’t visited this blog before, you are truly missing out. Not only is there a huge assortment of (all wonderful) recipes for you to choose from, the layout of the website is organized beautifully so you can find those recipes with ease.

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This website is super easy to navigate and find exactly what you’re looking for.

Don’t even get me started on their pictures. In addition to being a killer pastry chef, the author is also an incredible photographer. Not only do the pictures make me hungry, but they also feel super cozy.  I don’t know if it’s the perfectly created and placed treats or the beautiful lighting, but, whatever it is, it works and I love it.

That is an adorable little cake getting a beautifully timed butterscotch bath. See what I mean about the photos?
That is an adorable little cake getting a beautifully timed butterscotch bath. See what I mean about the photos?

In all, Butter Baking is a phenomenal blog and I hope I can someday live up to this culinary greatness. See ya next time.

Intriguing Cupcakes

Welcome. This is serious so i’ll dive right in. I knew I wanted to make cupcakes for this post but not just regular cupcakes, and I didn’t want flat, bullshit cupcakes, but what else is there? The type of cake I was looking for was ready to rise above. So I made muffins and hit em’ with the buttercream. You ready? Neither was I. For the muffins, I used this great vanilla muffin recipe from food.com as a guide. For the frosting, I used this absolutely wonderful recipe created by Gale Gland & The Food Network.

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Muffin Recipe:

  • 1 cup sugar
  • 1 egg, beaten
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 cup milk
  • 14cup melted butter
  • 2 1teaspoons vanilla
  • 1 1teaspoons sugar
  • 1teaspoon cinnamon

Getting started: Preheat the oven to 375°F. Using a spatula combine the egg and the sugar. I used an electric mixer and just beat it but they came out dense-not in a good way. In a separate bowl, combine the flour and baking powder. Then a little at a time, begin adding the flour mixture to the egg mixture alternately with the milk. Start and ending with the flour mixture, following it with a mix, please, buddy. Once that is good and combined, add the butter and the vanilla and get back to mixin’. Rather than lining a muffin pan with muffin liners, I lined a cupcake pan with cupcake liners liners liners and I cooked them for about 18 minutes.

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Frosting Recipe:

  • 3 cups confectioners’ sugar
  • 1 cup butter
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons whipping cream

With a whisk, I combined the sugar and butter. Once well combined, I added the vanilla and cream and hit it hard once again. Once you’ve added the cream, the more you whisk, the airier it will get.

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