Saturday, May 16, 2009

Pumpkin Scones, Pumpkin Cheesecake Spice Bars and Pumpkin Banana Bread

On Mother's Day, I decided to make scones for the first time.  They were some Pumpkin Pecan Butterscotch Scones that Anna, from Cookie Madness made a few weeks back that I thought looked and sounded really good.  So I opened a giant can of pumpkin and made them.   Instead of making 6 big scones, I made 12 smaller ones.  They were good.

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I made half of them with butterscotch chips and half with mini chocolate chips.  I sprinkled them with some turbinado sugar before baking them.

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This recipe only used 1/2 cup of the giant can of pumpkin I opened.  Needless to say, I've used a lot of pumpkin during this past week.

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I made 8 mini loaves of Pumpkin Banana Nut Bread from the Very Best Baking site.  (It's the Libby Pumpkin recipe.)  I always have overripe bananas, so this was a great way to use the pumpkin and bananas.  Good stuff.  Instead of 4 cups of all purpose flour, I used 2 cups of whole wheat pastry flour and 2 cups of unbleached all purpose flour.  I also used 2 eggs and 1/3 cup Egg Beater Egg Whites instead of 4 eggs.  The bread was great, I gave most of them away.

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I also made some pumpkin pancakes that we had for breakfast-for-dinner a couple nights ago.  No photos.

BUT the star of this pumpkin show would have to be THESE Pumpkin Cheesecake Spice Bars--also found on my cookie pal, Anna's blog. 

These were GREAT.  I took them to share with my friends on Thursday night as we watched Survivor again.

Love the crumbly bottom and crumbly, nutty top.  I added some extra chopped pecans to the leftover crumb mixture for the top. 

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Still good on day three.  I think I'm good on pumpkin things for a while!  ;)

Thursday, May 14, 2009

Z for Zebra Cookies and P for Pig Cookies

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What?  That's not a zebra.  How about this?

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No?  This--

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Not a zebra either.  Hmmm.  One more--

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Well, howdy, Pard'ner.   Here's the deal.  I probably have about 150 cookie cutters and I figured FOR SURE one of those would be a horse so we could make zebra cookies, but NOPE not a horse in the bunch, cowboy hat, yes, dinosaurs, fish, people, you name it, I have everything BUT a horse.  Well, we had fun making all kinds of striped shapes.   And then after having lots of scraps left that you cannot return to stripes, what should be done with the leftovers? 

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Marbled cookie shapes, of course.  Not really the most tasty of cookies, but fun nonetheless.

Taylor helped me make these cookies out of the Gold Medal Alpha-Bakery Cookbook we borrowed from his teacher at school.   We made the dough and then refrigerated it overnight.  The recipe suggests 1-2 hours, but we ended up being busy the rest of the day.  The dough really needed to firm up in the fridge to be able to cut it.  After making a plain sugar cookie dough, we took half of it and added some cocoa to it to make the dark stripes.  Layer after layer of dark and light are then stacked on each other after rolling out the dough, then cutting equal sizes pieces.  The stacked, chilled layers are then easily sliced, at which point I rolled it out enough to use one cookie cutter per piece.

I halved the recipe from the cookbook.  Here is the half recipe.

Zebra Stripe Cookies, adapted from Gold Medal Alpha-Bakery Children's Cookbook

3/4 cup butter, softened

1/2 cup granulated sugar

1/3 cup powdered sugar

1/2 teaspoon vanilla extract

2 tablespoons Egg Beaters with touch of yolk (or half a large egg)

1  1/2 cups all-purpose flour

1/2 teaspoon baking powder (not in original recipe, I added it)

1/2 teaspoon salt

2 tablespoons cocoa powder

In bowl of electric mixer, cream butter and sugars together, add vanilla and egg and mix well.  Then add the salt, baking powder and flour and beat to combine.  Divide dough in half and add the cocoa to one of the halves and combine well.   Using a well floured surface, roll each half into even size squares (about 8-9 inches).  Cut each square in to six equal pieces, using a spatula to carefully lift each and lay them onto the next until they are all stacked.  Press them together firmly.  Wrap in plastic wrap and refrigerate until chilled, 1 to 2 hours. 

Preheat oven to 375 degrees.  Cut bar crosswise in to 1/4-inch slices.  Using again a well floured surface, roll slices out big enough to fit desired cookie cutters, or just cut each slice in half and lay them on a baking sheet lined with parchment paper.  Bake cookies 8-10 minutes, until edges begin to brown.  Cool on baking rack.

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Taylor had snack at school today and earlier in the week I'd asked his teacher what they would be talking about this week and she said, "The Three Little Pigs".   So I made Pig Cookies!  I remembered that quite a few years ago, when my parents were raising my sister's kids, Saharra, Jim, Kayla and Holly that my mom would get them involved in things for the farmer's market to keep them busy.  My awesome, beautiful niece, Holly was killed in a car accident almost 2 years ago at the age of 17.  Holly used to make these pig cookies to go with all the other baked goodies my mom would sell at their farmer's market.      (I just spent quite some time looking for pictures of Holly that I know I have, but for some reason I can't find them, including the wonderful video slide presentation Saharra put together for Holly's memorial service.  I have run across that CD time and time again so of course, right now as I WANT it, I can't find it.  Sigh.  Just trust me on this, Holly was a super funny gal with a great personality and beautiful as can be.  Miss you, Hollerbee!)  Okay, got a little off track there.

The pig cookies remind me of Holly.  I had my mom send me a copy of the recipe they used, then I Googled "pig cookies" and they are the same recipe that comes from Taste of Home here.  They were invented by Becky Baldwin from Annville, Pennsylvania when she came up with them for National Pig Day, March 1.  (Who knew?) 

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No offense to Becky, as I'm sure her recipe is great (you can get it on the Taste of Home link above), but her recipe uses sour cream and I just happen to have a quart of buttermilk in the fridge to use up.  I remebered these Buttermilk Cookies I'd made a couple times last year and they look very similar to the pig cookie recipe, so I decided to just use that one.  Go to the link for Buttermilk cookies for that simple recipe.  They cookies are well rounded and soft and perfect for covering in pink frosting. 

I also don't really have a recipe for the frosting--when I made a simple vanilla frosting, I often just throw a few things in the mixer and let it beat well.  I'll guess for this one I did this---

Simple Vanilla Frosting

4 cups powdered sugar

1/2 cup butter, softened

1 teaspoon vanilla extract

pinch salt

2-4 tablespoons milk (add 1 tablespoon at a time until you have the desired consistency)

pink/red food coloring

Combine all but milk and food coloring and begin beating with electric mixer.  Add milk one tablespoon at a time until smooth and creamy.  Beat well!  So easy--make your own frosting!

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On with the piggies!  So we have buttermilk cookies and frosting.  Frost the cookies all over  generously and smooth out.

Slice large marshmallows in half and place one on each cookie.  (See pictures!)  Take a sharp knife and poke two holes in the marshmallow, then insert mini chocolate chips (or pb/butterscotch chips--they all work).  Use two mini chocolate chips for eyes.  Pink  sugar wafer cookies cut into triangles, then dabbed with a little frosting are then stuck at the top of the head for ears.  REALLY, these cookies are easy and hello--CUTE!

Pigs get dirty noses, you know.

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Oink, Oink!

Tuesday, May 12, 2009

TWD--Tartest Lemon Tart

If you like lemons, lemon bars, lemonade, Lemonheads, lemon tart, anything lemon--this week's Tuesday's With Dorie recipe, page 336 in her Baking book, chosen by Babette of Babette Feasts is for you!  Kevin and all the boys like lemony-sour-tart things so I had high hopes for this.  I also took half of it to my Thursday night-Survivor night with some friends.  They all really liked it.  Kevin liked it, the boys only ate a little, but liked it, too.  And I liked it.  I liked it more than I thought I would and the interesting thing is that I made this on a Thursday and it was good, but Sunday night, we finished off the rest of it and I thought it was even better three days later.  I've always just kind of liked lemon bars okay (give me chocolate any day).  The lemon bars I've had always seem to have a strange, metal, egg-y taste.  This Tartest Lemon Tart--is GREAT!

Thanks, Dorie and thanks, Babette.  I'm happy to have this as a great go-to non-chocolate dessert!

Dorie suggested for this recipe that we use the Sweet Tart Dough with Nuts, but I pretty much completely forgot the nuts and just made the Sweet Tart Dough (page 444 of her book).  This is a wonderful tart dough and the few times I've made it, comes out perfectly.  I only have an 11 inch tart pan (the recipe calls for a 9 inch pan), so I made one and one-quarter of the recipe.  I only prebaked the tart 20 minutes.   

The lemon filling uses whole lemons--the whole thing, well, not really whole lemons sitting on top of a tart mind you, but cut into small pieces, then pureed. ;)  Was it going to be lemon overkill?  Dorie assured us that it would be not only edible, but taste awesome.   I whipped up the filling in no time, also making one and one quarter of the recipe, hoping it was enough to fill the 11 inch tart pan.  I used one whole very large lemon and one whole much smaller lemon.  I don't know if the filling was as thick as it should have been, maybe I should have one and a half timed the recipe, but the tart turned out great.  It bubbled in the oven, just as Dorie said it would.

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Cooling--

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Ready to serve and eat--

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I ended up being in a hurry with some of these photos, especially the final individual serving, so I know they don't look as good as the tart tasted, but it was REALLY good and really lemon-y.  I even whipped up some REAL cream to serve with it.  (Only after first whipping the first batch until it turned to butter while I got after the kids for something.  As soon as I saw that it was almost butter, I threw in some salt and it actually really is butter and tastes good.  Who knew?  ;)  After successfully whipping some more cream, I served it up.

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It was great without the cream, really--just fine with me as is.

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Because of the quick photography, the whipped cream looks a little curdled, but it really wasn't. 

Thanks again, Dorie and Babette, for the pick.  You can see what all the other TWDers did with this tart by looking at their blogs on the Tuesday's With Dorie blog.   I can't wait to see some of the amazing, creative things I know some bloggers will have done with this tart.  I will surely make this one again sometime.  This will be a great filling to use for many things.  If you really want the recipe, it will be on Babette's blog (linked above).  See ya'll next week.

Saturday, May 09, 2009

Peanut Butter Cookies w/Milk Chocolate Chips and Lots of Other Goings On

When I saw these peanut butter cookies on Holly's blog, Phe.MOM.enon, I knew I wanted to make them.  They look so good. (Go check out Holly's post about these cookies, you can get the recipe there, too, it's from Baked.  I followed the recipe exactly, even with the dark brown sugar, but instead of only 6 oz. of chocolate, I used a whole 12 oz. bag of Hershey's milk chocolate chips. )

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The cookies are GREAT!  I took them to a farewell (some of my friends are moving--brats! jk) get-together with some friends from church and heard many people say they loved them and asked when the recipe will be on my blog.    Mmmmm! 

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They are perfectly crunchy on the outside edges and chewy throughout.  I baked them for about 9 minutes (The recipe says 10-12.  I have learned that I believe my oven runs a bit hotter than a lot of others.  Just check your cookies after about 8 minutes and see what you think!)  But definitely make these sometime.

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Moving on.  Someone tell me, what in the WORLD I was thinking when I got the bright idea to do this---

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"Hey, Honey, let's buy Sam a sandbox and put it on the deck, RIGHT outside the back door.  We can get a gate for the stairs, then I can do things inside (read as-bake) the house and still keep an eye on him,"  she said.

"Great, I'll find one online and have it shipped right out.  You buy some sand and I'll see if Dan will build the gate for us," he replied.

Not a week passed and the sandbox arrived, sand was bought and the gate was put in (Thanks Dan and Liz!).  "Woohoo, Sam will keep himself busy and have so much fun, afterall, he LOVES the neighbors sandbox," mom thought cleverly.

Oh, he looks so cute in that picture having fun with his new sandbox and all the toys.

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Well, you can't tell because his extreme cuteness over powers what you see in the background in this picture and really, you can't even really tell, but WHAT WAS I THINKING?!!!  There is sand everywhere!  (Okay, I half expected that, so that's not even the big problem--for the most part, he keeps it outside.  Yeah, outside the sandbox that is!  His favorite thing it to dump scoops of it out--why oh why can he just not dump the scoops back into the sand?  Oh you also can't tell there's a handy plastic tarp under the sandbox, which I thought would be wonderful to just move the sandbox from time to time and dump the sand back into the sandbox.   Well, oh nooooo, sand is mostly on the deck AND he also just takes scoops of it and watches it fall down off the deck in a lovely waterfall fashion as he tenderly pours it out and overboard.  Then, you can barely see in the picture that I have a few planters there on the deck.  Planters that for the last couple years have been my sole gardening.  You see, we have rabbits (and deer and coyotes) here that eat everything in sight.  So I smartly have planted tomatoes and peppers (Kevin's favorite-jalapenos) in planters on the deck the last two years and no rabbits can get them now!  No rabbits, but something I didn't expect--Sammie's!  He has pulled my plants from their lovely dirt and planters more times that I can count in the last week.  I've replanted them and they seem to be okay, but today I just decided it isn't worth it.  Nope, those poor little pepper and tomato plants have gone on to greener pastures.  It's just not worth it to keep fighting him over it, to keep constantly putting him in timeouts (hasn't worked) or explaining to him that he's killing the plants.  And to top that off, this one is really pretty much my fault.  I stupidly pulled the dead plants (yes, I hadn't done that since last fall when they died for the season yet.)  But I pulled them up right in front of Sam--he was "helping" me, I was teaching him how to plant things (she most ridiculously thought).  And I threw them over the deck to clean up later.  Oh how we just don't realize the things we teach our kids!  I think that is why he keeps pulling the plants and dropping them over the deck.  Sigh!  You live and learn, right.  I'm guessing the plants would have been more successful in the presence of rabbits, deer and coyotes!  I have put Sam in so many timeouts this past week, for dumping sand off the deck, throwing his sand toys over the deck and pulling my plants that I just can't do it anymore.  I have told him and decided that when the sand is gone, it's gone!  I've had enough--for now!  I'm tired.

I've been sweeping the kitchen and dining room more times that I care to count!  But all in all, he IS having fun out there and I don't have to be outside with him every waking moment.  The other night, he was out until dark playing in the sand.  The spring weather has been so beautiful.  How I wish it would stay this nice all through the summer (the deck is going to get TOO hot to even play on in the summer, it gets the sun from 2 p.m. until sundown.)  It's been so nice playing outside.  We can even still run and play in the beautiful green grass!  And that won't last either, as chiggers should be showing up in the next couple of weeks, at which time we'll all stay off the grass until the first frost!  Sigh!  Have you ever gotten chigger bites?  Oh my gosh, they are nasty.  Worse than you can even imagine, worse than mosquito bites.  It's a narly sharp painful itch.  AND chiggers jump on your legs (they are microscopic, you don't know they are there until you have bites), and they like to go to the darkest, moistest places they can find--and from the leg, I won't tell you where that is, you figure it out!  The boys come crying in our room in the middle of the night just scratching like you wouldn't believe!  Ahh, summer--it's coming.  Are you ready?  ;)  There, was that enough of a rant?  Okay--goodies!

What was that Sam was eating in the last picture?  Chocolate covered frozen bananas, of course.  We made them last night for their snack before bed.  Mmmmm! 

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Push half a banana on a craft stick.  Freeze the bananas.  Ours had been frozen for a good four hours.  Melt chocolate (we used some melting chocolate discs I'd had for a while).  Dip and swirl bananas in chocolate, then immediately sprinkle or roll them in whatever you want.  What was the chosen add on in our house--SPRINKLES, of course.  I rolled a few of them in some slivered almonds.  Yum!  The boys all ate two.

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Well, lookie here--I got a picture of Scott!

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Kevin mowed the front and back yards last night and then worked most of today pruning some trees that was long overdue, sprayed lots of weeds and enjoyed using his new cordless weed wacker.  The boys enjoyed helping move branches.

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Everything is SO green right now.  (Cute buns, Hon.  oh, sorry.)  Those rocks over there where Kevin is have a bunch of snakes living in them. I'm not talking about little garter snakes, I'm talking about big, ugly sliver/gray snakes at least three feet long.  I don't like reptiles!

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Kevin got a lot of yard work done today (which he does not enjoy at all!)  I love spring!

Thursday was Mom's Day in Parker's 1st grade class.  The moms were invited to come listen to the kids sing some songs for them and then have a snack with them and see some of their work they'd done, including a booklet of stuff they'd written about mothers.  It was nice.

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That girl is the back is sure a tall first grader! 

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Love you, Parker!

Then on Friday, it was Mom's Day at Taylor's preschool.  I forgot my camera for his!  Oops.  We first sat in a circle with all the mom's and kids and the kids introduced their moms.  The kids were asked some questions about their moms and they were written down and posted for us all to see and try to guess which one was ours by the answers they gave.   Besides wishing I weighed what Taylor thinks I weigh, he did pretty good and it was easy for me to guess mine. ;)

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The kids talked about gardens and vegetables last week, so for our snack, they made a really yummy salsa with lots of veggies in it.  I'm so embarrassed, but Taylor announced while they were preparing it that his mom hates onions.  So what did they do, they left onions out of the salsa just for me.  They actually made two salsas, one with onions and one without.  I feel so spoiled and special.  That was really nice!  We ate chips and salsa.  Taylor even liked it and it has zucchini, carrots, spinach, peppers and tomatoes in it.  Maybe that's what I should do to get him to eat more veggies, make salsa and chips, which he does like.  It was all very finely chopped.

After our snack, we got to go see some of the art projects they had worked on throughout the year that were set up like a studio, then we went back to the classroom and wrote a page together in the journals the kids have been keeping and drew a picture.  Taylor drew himself and I drew me (horribly) and we were both holding a baking sheet full of cookies (surprise!), then Taylor drew some sky and clouds and I drew a sun.  He decided we were taking cookies to some friends.  We had a few minutes left to play with things in their room and Taylor and I found a book about baking with recipes in it.  It is a book from Gold Medal with a recipe for each letter of the alphabet.  Taylor wanted to take it home.  So the teacher let us borrow it for the weekend.   The kids gave each of their moms a little potted flower.  Love you, Taylor!

So, yesterday afternoon, Taylor picked what recipe he wanted to make and we made it.  He chose the letter N for Nutty Marshmallow Bars.

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The recipe was simple and ooey, gooey nutty and yummy.  One that I must stay away from!

Nutty Marshmallow Bars, from Gold Medal, Alpha Bakery Children's Cookbook (I halved this recipe and used an 8 inch baking pan)

1 cup of chopped, salted, blanched peanuts (I used dry roasted)

3/4 cup of Gold Medal all-purpose flour (mine could have been Gold Medal, but I'm not sure)

3/4 cup of quick-cooking oats (or old-fashioned)  I used quick

2/3 cup of packed brown sugar

1/2 teaspoon of baking soda

1/2 teaspoon of salt

1 egg 1/3 cup of butter, softened

1 jar (7 ounces) of marshmallow creme (I had a big jar that had 4 1/4 oz. left in it, since I halved the recipe I should have used 3.5 ounces, but I just used what was left in the jar.)

2/3 cup caramel ice cream topping (also didn't measure and just finished off a jar--it was probably pretty close to 1/3 cup)

1  1/2 cups of salted blanched peanuts (again, used dry roasted)

Preheat oven to 350 degrees.  Stir chopped peanuts, flour, oats, brown sugar, baking soda, salt and egg in a large bowl.  Stir in butter with a fork until mixture is crumbly.  Press into an ungreased 9x13 inch baking pan (I lined the 8 inch pan with non-stick foil).  Bake for 10 minutes.

Spoon marshmallow creme over the hot layer.  Let stand one minute, spread evenly.  Drizzle caramel topping over marshmallow.  Sprinkle with 1 1/2 cups chopped peanuts.  Bake until golden brown, about 20 minutes.  Let stand until cool (once it was room temperature, I chilled it for a few hours).  Remove bars from pan using overhanging foil edges.  This is pretty sticky, so carefully using a knife pull down the foil around the edges while using the knife to separate the bars from the foil.   Cut bars in to desired sizes. 

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Ooh, I just realized what these remind me of--one of my favorite candy bars--Pay Days or the Salted Nut Rolls.  Love them!

These are quite rich, buttery, chewy and very pea-nutty!  Taylor wants to make something else in the book before we return it on Monday, Hmm, maybe Elephant Ears or Zebra Stripe Cookies or Turtle Bread.   We'll see.

Tuesday, May 05, 2009

TWD--"Tiramisu" Cake and A Couple Cinco de Mayo Goodies

Here we are with another Tuesday's With Dorie recipe.  Man--the week's fly by!  I can't believe my kids have less than a month left of school!  SIGH!

This week's recipe from Dorie Greenspan's Baking From My Home to Yours baking book was chosen by the wonderful Megan of My Baking Adventures.  Amazing lady, I tell you.  You know the kind, like the ones you feel like you've known for a long time, but have never met.  Megan chose Tiramisu Cake, pages 266-268 in the book.  You can get the recipe from her blog, but I think you should just buy the book! ; )

Tiramisu Cake.  Hmmm.  I've never made one, nor have I really ever eaten tiramisu.  It has two things in it--coffee and alcohol, that I do not consume.  But I knew that MANY people LOVE it and I really wanted to make it and try my own spin on it.  So I gave it a shot.  In all actuality, what I made probably isn't tiramisu, since I left out the two things that make this cake just that.  But it was still a fun experiment because I just don't make cake very often (Kevin doesn't like cake--at all--and the boys don't really care for it.  I think they're a little crazy, really.) 

I followed the cake instructions pretty much exactly and came out with two nice 9 inch rounds.  Then in place of the espresso extract and espresso syrup, I found these two bottles of flavored syrups used for flavoring coffee (at least that's where it was in the grocery store).  Chocolate flavored and hazelnut flavored.  I had no idea how these would work, but I liked the idea of hazelnut and chocolate. 

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I used hazelnut on the first cake layer and doused both sides of the other layer with the chocolate. 

Then, is mascarpone supposed to look this "grainy"?  I couldn't get it any smoother than this.

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I forged on nonetheless, whipped REAL cream and folding it in with the mascarpone--it looked better after that.  I also added a little of both the chocolate and hazelnut flavoring to the cream filling. 

Since I was using hazelnut flavor, I decided to add some chopped hazelnuts to the cream filling layer of the cake along with the chopped chocolate (Hershey's Special Dark).  I didn't have a ton of nuts left, so I used all I had and wish I'd have had more.

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I may not have added enough flavoring, but I did pretty much spoon it over the cake completely and I didn't know if the flavoring would overpower, so I called it good. 

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I added some cream to the top after it and the cake sat in the refrigerator for a good 30 minutes.  The cream didn't really thicken up at all.  I really thought it was too "runny" to try to spread the entire cake, so I left the cream just on the top.

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A sprinkling of some more chocolate and hazelnuts and I called it a done deal. 

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Kev took a bite, I took a couple bites, the boys (Scott and Parker) each had a piece, Taylor and Sam didn't want any and I shared some with my friend, Julie and her husband that night.  The cake was a little crumbly and dry and maybe it was because of the flavorings I used, but it really tasted pretty good.  It cut beautifully.

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Since I didn't cover all the sides with the filling/frosting, there was a bunch of it left.  We decided since it was a little dry that it needed to be served with a couple more spoonfuls of the filling.  (No picture.)  After all was said and done, this version of my "Mormon" tiramisu was good.  I was happy with it.   Thanks, Megan.  This was a fun challenge for me.  Check out all the other's tiramisu cakes on the TWD blog roll.

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This being a fun day to celebrate Cinco de Mayo, I made some killer chicken fajitas for dinner (on Monday the 4th, as the 5th will be a busy evening--I'm taking a class on how to make cupcakes and frost them--FUN!) and decided to make some Mexican brownies to go with the meal.  I found the recipe on Epicurious, but also realized it was the same recipe pretty much as a bunch of others I found, a few of them linking to a Martha Stewart fudgy Mexican brownie.  So Google it if you want, here is the recipe as I adapted it and made it.  The brownies are pretty good.  I thought they were a little dry, but still kind of fudgy.  The flavor was the star here with added cinnamon and a kick from some cayenne!

Mexican Brownies

4 ounces unsweetened chocolate, chopped

1/2 cup unsalted butter

1  1/4 cups brown sugar, packed

1  1/2 teaspoons ground cinnamon

3 good shakes of cayenne powder--it was the perfect amount

1/4 teaspoon salt

3 large eggs

1 teaspoon vanilla extract

3/4 cups unbleached all purpose flour

3/4 cup semi sweet chocolate chips

Preheat oven to 325 degrees.  Line an 8 inch (or 9 inch) square baking pan with non stick foil (or spray bottom of pan with cooking spray).  Set aside.

Melt butter in saucepan, add chocolate chocolate, stir until melted.  Cool five minutes.  Add brown sugar, cinnamon, cayenne and salt and stir to combine.  Whisk in eggs and vanilla until well incorporated.  Stir in flour to combine, then the chocolate chips.

Spread batter in pan and smooth evenly.  Bake for 30 minutes or until toothpick inserted in center comes out almost clean.  Cool completely on wire rack.

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The boys actually liked these!  Even Taylor--I totally thought he'd be turned off by the kick of cayenne and the cinnamon.  They enjoyed these with some chocolate ice cream.  Isn't everything good with ice cream?!

Next time I make a flavored brownie like this, I will probably just use one of the brownie recipes I already really like and add the flavors, but this recipe isn't bad at all.

AND THEN---I found something today that I have actually been looking for for a while--since November when Kevin and I went to NYC and ate at Bobby Flay's Mesa Grill.  I wasn't even looking for it, but ran in to BLUE CORNMEAL.  I have wanted to recreate his amazing corn muffins since November and just had to do it, it was perfect to go with our Mexican dinner.  I quickly got online and Googled Bobby Flay's Blue Corn Muffins and this recipe came up near the top from www.starchefs.com. I hurried and printed it and got to work.  I was excited that I actually had all the ingredients on hand.  I knew this wasn't Bobby's exact recipe, I have that one printed somewhere and I'm pretty sure it calls for some chili powder and this one I made didn't, but holy cow--these muffins are SO good.  Perfect taste of just a little heat (there is a whole jalapeno in a recipe for 7 muffins, so I was afraid it would be too spicy for me).  It also has just a little bit of onion (which I loathe!), but I followed the recipe exactly.  Kevin doesn't care for corn bread or muffins, but we had some company over for dinner and they all liked the muffins.  I LOVED them.  Not sure why, but I just really like all the flavors.

Mesa Grill's Blue Corn Muffins, adapted from StarChefs.com 
Yield: 6 muffins (I got 7 perfect muffins!)

  • 2 ounces (1/2 stick) unsalted butter
  • 3 Tablespoons onion, finely diced
  • 1 clove garlic, finely chopped
  • 1/2 cup milk  (I used 2%)
  • 2 large eggs
  • 1/4 cup red bell pepper, finely diced
  • 1 jalapeño pepper, finely diced
  • 1/4 cup fresh or frozen corn, thawed
  • 1 Tablespoon cilantro leaves, finely chopped
  • 3/4 cup blue cornmeal (can substitute yellow)
  • 1/2 cup all-purpose flour
  • 1 1/2teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 Tablespoon granulated sugar

Set a rack in the middle of the oven and preheat to 400°F. Grease a  muffin pan with non-stick vegetable spray.
In a small saucepan, melt the butter. Add the onions and garlic (I grated the onion and garlic with a fine cheese grater) and cook until soft, about 3-4 minutes.
In a large mixing bowl, whisk together the milk, eggs, bell pepper, jalapeño, corn and cilantro. Whisk in the butter mixture. In a separate bowl, stir together the cornmeal, flour, baking powder, soda, salt and sugar. Mix into the liquid mixture.
Divide the batter evenly among the muffin tin and bake for 16 minutes (I baked mine for 15 minutes) or until set, turning the pan once for even baking.  Cool a few minutes, then remove from muffin pan and cool on wire rack.  These are actually best warm!

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Look at that, so much flavor!

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Ya gotta try these the next time you make corn bread/muffins!