Wednesday, November 24, 2010
Yummy Chocolate and Peanut butter
Okay so what could be better than Chocolate Cake???? putting a peanut butter filling inside it and then coating the outside in peanut butter too thennnnnn.......covering it in a chocolate gaunche Only the best icing ever. This was for a lady for her thanksgiving dinner. Though she was thinking that one slice would not be missed. :) Now lets get our christmas cakes ordered.......only three weeks left to place an order.
Wednesday, November 17, 2010
Buckeye's
I was going thru some articals the other day and came across this one. Now that the holidays are apon us it is time to get the candy making tools out and get to work. Hope you enjoy this recipe
Buckeyes
Adapted, just a little, from Baked Explorations
Yield: 36 to 42 tablespoon-sized candies; I made 64 with a #70 (1/2-ounce) scoop and got 64
The classic recipes for buckeyes I’ve found on the web use up to twice the amount of powdered sugar (yes, 6 cups) and two full sticks of butter for the same amount of peanut butter. This variation is less aggressively sweet, with a little tang from cream cheese and warm flavors from the graham crumbs. The only thing I wished it had was salt — perhaps a quarter teaspoon? Maybe a half teaspoon of something light and flaky? I think that salt really brings out the flavor in a peanut butter candy (try just the peanut butter portion of a Reese’s peanut butter cup alone if you don’t believe me), especially against a chocolate coating.
1/4 cup (2 ounces) cream cheese, softened
1 1/2 cups peanut butter (smooth, but you can use chunky if you are looking for more texture)
1 cup graham cracker crumbs (from about 14 graham crackers)
Salt (optional, see note up top)
3 cups confectioners’ (powdered) sugar
10 tablespoons (1 1/4 sticks or 5 ounces) unsalted butter, melted and cooled
12 ounces dark chocolate (60 to 72%), coarsely chopped
Make the filling: In the bowl of an electric mixer, beat the cream cheese and peanut butter together until combined. Add the graham cracker crumbs and beat for 10 seconds. Add the sugar and butter, and mix on the lowest speed until it stops floating off everywhere, then increase the speed until the ingredients are combined. Scrape down the whole bowl well, then mix again. The mixture will be quite sturdy and a little dry — perfect for shaping. Set it aside while you prepare the coating.
Make the coating: Melt the chocolate either over a double boiler, stirring until it is completely smooth or in a microwave in 30 then 10 second increments, stirring before you start it again until it is completely smooth. Let it cool to tepid (about 100 degrees, though I’d go a little cooler next time for a thicker coating; I had a few ounces of chocolate leftover) while you shape the peanut butter centers. [Alternately, you can temper the chocolate (fairly simply instructions here) for a perfect showy finish.]
Assemble the candies: Line a sheet pan with parchment paper. Scoop out slightly more than one tablespoon’s worth of filling (their suggestion; I used a scoop that made them a little smaller) and use your hands to form it into a ball. Place the ball on the prepared sheet and repeat the process until all of the candies have been shaped. They can sit close to each other but make sure they are not touching.
Using a fork or large skewer, dip each ball into the chocolate and roll it about so that almost the entire candy is coating, leaving a small circle uncoated. Play around with a few practice pieces; I found it easiest to stick the skewer in the side, angle the bowl I was using towards it and make sure it became submerged as I rolled the candy around. But don’t fuss too much; even the “ugly” ones won’t go to waste.
Chill the buckeyes until they are set, about 30 minutes.
Do ahead: Buckeyes will keep in the fridge for what the book says is 3 days, but I’d say at least a week, should you keep them in a lockbox and hide the key.
Buckeyes
Adapted, just a little, from Baked Explorations
Yield: 36 to 42 tablespoon-sized candies; I made 64 with a #70 (1/2-ounce) scoop and got 64
The classic recipes for buckeyes I’ve found on the web use up to twice the amount of powdered sugar (yes, 6 cups) and two full sticks of butter for the same amount of peanut butter. This variation is less aggressively sweet, with a little tang from cream cheese and warm flavors from the graham crumbs. The only thing I wished it had was salt — perhaps a quarter teaspoon? Maybe a half teaspoon of something light and flaky? I think that salt really brings out the flavor in a peanut butter candy (try just the peanut butter portion of a Reese’s peanut butter cup alone if you don’t believe me), especially against a chocolate coating.
1/4 cup (2 ounces) cream cheese, softened
1 1/2 cups peanut butter (smooth, but you can use chunky if you are looking for more texture)
1 cup graham cracker crumbs (from about 14 graham crackers)
Salt (optional, see note up top)
3 cups confectioners’ (powdered) sugar
10 tablespoons (1 1/4 sticks or 5 ounces) unsalted butter, melted and cooled
12 ounces dark chocolate (60 to 72%), coarsely chopped
Make the filling: In the bowl of an electric mixer, beat the cream cheese and peanut butter together until combined. Add the graham cracker crumbs and beat for 10 seconds. Add the sugar and butter, and mix on the lowest speed until it stops floating off everywhere, then increase the speed until the ingredients are combined. Scrape down the whole bowl well, then mix again. The mixture will be quite sturdy and a little dry — perfect for shaping. Set it aside while you prepare the coating.
Make the coating: Melt the chocolate either over a double boiler, stirring until it is completely smooth or in a microwave in 30 then 10 second increments, stirring before you start it again until it is completely smooth. Let it cool to tepid (about 100 degrees, though I’d go a little cooler next time for a thicker coating; I had a few ounces of chocolate leftover) while you shape the peanut butter centers. [Alternately, you can temper the chocolate (fairly simply instructions here) for a perfect showy finish.]
Assemble the candies: Line a sheet pan with parchment paper. Scoop out slightly more than one tablespoon’s worth of filling (their suggestion; I used a scoop that made them a little smaller) and use your hands to form it into a ball. Place the ball on the prepared sheet and repeat the process until all of the candies have been shaped. They can sit close to each other but make sure they are not touching.
Using a fork or large skewer, dip each ball into the chocolate and roll it about so that almost the entire candy is coating, leaving a small circle uncoated. Play around with a few practice pieces; I found it easiest to stick the skewer in the side, angle the bowl I was using towards it and make sure it became submerged as I rolled the candy around. But don’t fuss too much; even the “ugly” ones won’t go to waste.
Chill the buckeyes until they are set, about 30 minutes.
Do ahead: Buckeyes will keep in the fridge for what the book says is 3 days, but I’d say at least a week, should you keep them in a lockbox and hide the key.
Thursday, November 4, 2010
Let the Games Begin !!!!
Who's going to win !!!!!!
Who has the better team????
Well guess we will find that out in a few weeks. But for now.....I have completed all the cookies for the Ladies night at the church. These are Cinnamon Sugar Cookies ........... 85 Cinnamon Sugar Cookies all for the love of game.
One last thing ROLL TIDE ROLL! :)
Tuesday, November 2, 2010
Monday, November 1, 2010
While we wait !
While waiting on my sugar cookies to set in the frig for a couple of hours, I found a great recipe for some Buttercream Icing I wanted to share.....enjoy
Swiss Mocha Buttercream
This used to be made with fresh egg whites that were heated with the sugar, but I have found the powdered egg whites work equally as well without the danger of raw eggs. This is not a low-calorie icing but it's creamy texture and wonderful flavor are excellent in pastries.
4 Tablespoons Powdered Egg Whites
3/4 Cup very hot water ( or stong coffee for Mocha Buttercream)
2 teaspoons Almond Extract or Vanilla
2 cups superfine sugar
2 cups butter-room temperature
1-1/2 cups shortening
2-2/3 cups sifted confectionary sugar
Dissolve powdered egg whites in very hot water for at least 5 minutes. Add sugar & flavoring and mix thoroughly. Place on mixer using a whip and whip until stiff peaks form. Slowly add the butter and shortening until very light and creamy. Add confectioners sugar and beat on medium speed until creamy and light.
For Chocolate Swiss Buttercream, simply add 2 ounces of melted unsweetened chocolate to the finished icing. It will keep well in the freezer in a sealed container.
Swiss Mocha Buttercream
This used to be made with fresh egg whites that were heated with the sugar, but I have found the powdered egg whites work equally as well without the danger of raw eggs. This is not a low-calorie icing but it's creamy texture and wonderful flavor are excellent in pastries.
4 Tablespoons Powdered Egg Whites
3/4 Cup very hot water ( or stong coffee for Mocha Buttercream)
2 teaspoons Almond Extract or Vanilla
2 cups superfine sugar
2 cups butter-room temperature
1-1/2 cups shortening
2-2/3 cups sifted confectionary sugar
Dissolve powdered egg whites in very hot water for at least 5 minutes. Add sugar & flavoring and mix thoroughly. Place on mixer using a whip and whip until stiff peaks form. Slowly add the butter and shortening until very light and creamy. Add confectioners sugar and beat on medium speed until creamy and light.
For Chocolate Swiss Buttercream, simply add 2 ounces of melted unsweetened chocolate to the finished icing. It will keep well in the freezer in a sealed container.
Let the Cookie making begin.
okay so I have 75 cookies to make and decorate. Lets get started
Get all the stuff together
Best Vanilla ever !!!!!
Yummy....cinnamon sugar cookie dough
Now time to get it wrapped and into the frig for a couple of hours.
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