- graham cracker
- yellow sprinkles
- halloween sprinkles
- valentine sprinkles
- green sanding sugar
- crushed peppermint
- candied ginger
April 27, 2008
April 14, 2008
The premise of this group is to make Martha Stewart recipes twice a month. At this time there is no joining or participation requirements, if you choose to participate just email Mimi with the details and she will include you in the roundup on her blog. Initially all recipes were going to taken from the Martha Stewart Baking Handbook, but that is not the case. The recipes chosen for this event are open to all food categories, not just baking and desserts, and this is a welcome change is it seems everything i make lately needs sugar, butter, eggs and flour.
The first challenge is Coconut-Pecan-Caramel sandwhich cookies. Now i have to tell you, that while i love to bake cookies are not my thing. Not even the slice and bake cookies. Something always goes wrong. BUT this recipe went really smoothly (at least for me). It was a very simple recipe, which i cut in 1/2 to avoid 1 dz cookies by myself. The dough had a crumbly texture which made a crumbly/sandy cookie, which i love. I may have cooked it too long but the caramel was not sweet enough for me.
All in all i would have to say that this recipe was success, especially since the final product is edible.
I cant wait until we find out what the next recipe is.
April 10, 2008
I have owned the Cake Mix Doctor cookbook for quite some time, but have yet to make any of the recipes. I usually bake from scratch but I am always on the look out for new simple and easy recipes to send to school for the kids birthdays. I have heard so many good things about this book and since i have some free time right now I have decided to try some of the recipes. I have been wanting to make a Black Forest Cake for some time so when i saw the recipe for Chocolate Covered Cherry Cake, i decided to try it. The recipe couldn’t be any
Chocolate Covered Cherry Cake
1 – box Devils Food Cake
1 – 21oz can of Cherry Pie Filling
2 – eggs
1 – tbsp almond extract
Mix the cake mix, cherry pie filling, eggs and almond extract together in a large mixing bowl
Blend with an electric mixer on low for 1 minute
Stop the machine and and scrape down the sides of the bowl with a rubber spatula.
Increase the mixer speed to medium and beat for about 2 minutes more, scraping the sides again if needed.
Pour batter into prepared pan, smoothing the top with a rubber spatula.
Bake at 350 degrees for 25-30 minutes.
I just mixed everything together in a large pyrex with a whisk. The batter yielded about 4-1/2 cups which gave me 18 generous sized cupcakes, which were done in about 25 minutes. The result was a super moist cherry studded chocolate cake. I topped each of with a swirl of vanilla buttercream and added a marachino cherry for garnish. I have already started thinking of other ways to make this cake again – im thinking to add kirsch for an adult version:)
I have to say that based on the sheer simplicity of this recipe and the delicious outcome – i will definitely be trying more recipes from this cookbook.
Next time …. Peaches N Cream Cake.