Five Friday Pin Up

Ah. Friday you are here.  It was touch and go weather this week, either beautiful fall weather or rain.    Tuesday night I went to my first TFC (Toronto Football Club) game with Brad, and his cousins Josh and Chris.   It wasn't a regular season game so it wasn't quite as busy as normal but still fun.   I don't think the fans in our area stopped chanting and singing the entire game, so I can only imagine the madness in a packed house.   I also started to make my Breast Cancer Cookies this week.   Every October, which is Breast Cancer Awareness Month, I sell Ribbon shaped cookies dipped in pink chocolate or pink sugar and donate half the proceeds from the cookies to a Canadian Breast Foundation.    This is actually my fifth year doing the sale.   My husband almost dreads the month of October because he knows how busy I can get.  My life becomes work, bake, sleep, work, dip, package, sleep and repeat.   It's busy, but I love it. You can see more details here -  Breast Cancer Cookie Sale


This weekend is also the Canada Baking & Sweets Show.   I would love to go every single day but sadly work gets in the way today and I have a wedding to go to on Saturday.  I am however going on Sunday with my friend Heather.   We are going to walk around, buy some new toys,  taste all sort of sweets and sit and watch the Buddy, the Cake Boss.   He will be there talking, doing demonstrations and hopefully teaching us some tricks and tips.  I am very excited.  I will try to take lots of photos and give out all the details of the show next week.


I am starting to really get addicted to pinterest and pinning more and more delicious food. Here are some of the things I pinned this week.

1) Individual Peanut Butter Pies by    http://pinterest.com/pin/249510523/

2)  Samoa Bars by All day I Dream about Food  : http://pinterest.com/pin/240740335/

3) Healthy Pumpkin Bars by Chocolate Covered Katie : http://pinterest.com/pin/249515733/

4) Caramel Apple Bars by Love Veggies and Yoga : http://pinterest.com/pin/240894879/

5) Apple Cheese Soup by Evil Shenanigans : http://pinterest.com/pin/253776364/


Have a sweet weekend,  I know I will!!!

Meg

Apple Cranberry Bourbon Strudel

Week 2 of Apples consisted of more Macintosh and Spartans.  Going into to the week I had no idea what I was going to do with the apples.  The thing with being the work baker is that when co-worker's have birthdays come around there is an unspoken but expected rule that I should bake something.    I did however have several things going on this week, so I was tight on time and ingredients.   I get home on my day of baking to find out I only had 1 egg when I thought I had several. Uh-Oh, what to bake now?   I could make an apple crisp but I wasn't really in the mood for that and I knew I would be baking one for Thanksgiving.  I aimlessly stood with the refrigerator door open, nothing.  Opened the freezer door, shifted some things around.... well Hello, frozen puff pastry.  That will do in a pinch.   Apple strudel with puff pastry it is.   How could I kick this up a notch and put some life in to this strudel?   One - I will add some cranberries and walnuts, Two, I will add some bourbon!

INGREDIENTS: 

• Puff Pastry, thawed  (200g)
• 5-6 medium apples, peeled, cored, sliced
• 2/3 cup cranberries
• 1/4 cup + 2 tbsp bourbon
• 1/3 cup walnuts
• 1/2 tsp cinnamon
• 1/3 cup granulated sugar
• 1 tbsp all purpose flour
• 1/4 cup oats

INSTRUCTIONS:

1)  Place the cranberries in a measuring cup.  Add 1/4 cup bourbon and enough warm water to cover the cranberries.  Allow them to re-hydrate for at least 5 minutes.

2) Sift the sugar, flour and cinnamon over the apples in a medium-large bowl and toss together.  Sifting the flour with the sugar and cinnamon prevents it from clumping on the apples.

3) Heat a medium sized pan/skillet on medium-high, drain cranberries.  Add apples and drained cranberries to the pan to soften apples slightly.   Add bourbon, saute 2 minutes to release the alcohol and thicken.  There should be very little liquid left by the time you need to add the oats.   Add oats and walnuts and stir to combine.  Remove from heat.

4)  Roll out the puff pastry to a rectangle, about 2 1/2  ft by 1 ft 4 inches.    You want enough width across to place the apple mixture in the middle and have about 3 inch slits up the side to cover the mixture.
Using a pastry cutter/wheel, cut slits up each side, about an inch thick and 3 inches long.   It doesn't have to be exact, just enough to wrap over.
5) Place the filling in the center of the dough, where there are no slits.

6) Once you have placed all the filling in the center, begin to wrap the filling with the tabs you created starting at one end.  Work your way to the other end crossing the tabs over each other covering most of the mixture leaving small openings for air release.  Tuck the ends in so they are sealed and no filling can leak out.

7) Combine egg and 1/4 cup of water in a measuring cup and whisk together to create an egg wash.   Brush the outside of the strudel with the egg wash. Sprinkle coarse or granulated sugar, which ever you have over the strudel
8) Bake for 45 minutes on parchment paper or a silpat, the outside is fluffy and golden brown.

This is a great recipe in a pinch.  It is pretty quick to put together with some great flavour.   The puff pastry is flaky and buttery and you get a lot of great texture from the apples, cranberries and walnuts.  You don't always have to bring cake when it is a birthday.  My co-workers were quite happy with this beautiful fall dessert.   They also enjoyed it since puff pastry makes you also think of croissants and turnovers,  they could easily call this breakfast and take a slice before noon.

MEG's RATING: D-EEEE-LICIOUS

Pumpkin Angel Food Cake with Dark Chocolate Orange

Pumpkin is every where these days and frankly,  it is awesome.   Bloggers are creating some amazing pumpkin dishes.  Why?  Well for one it's fall and pumpkin is a fall baking staple.  The second reason and maybe most important is because pumpkin in baking, breakfast and anything is soooo delicious. Delicious in anything except for one thing, Pumpkin Pie. I may have mentioned this before but I don't like pumpkin pie.  I love pretty much any other dessert with pumpkin.  Is this weird?  I think is because with other desserts you lose the mushy pumpkin texture but get the amazing pumpkin flavour. My husband doesn't like fruit because of texture so I am going to use the same excuse with pumpkin pie.  I may try and make it one day but I will stick with pumpkin cake this time around.

(Adapted from Cooks Illustrated and Alton Brown for the Glaze)
INGREDIENTS: 

• 1 cup sifted cake flour 
• 1 1/3 cups sifted granulated sugar 
• 12 large egg whites 
• 1/2 cup pumpkin
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 2 oz shaved dark orange chocolate
• 1 tsp cream of tartar
• 1/4 tsp salt
• 1 1/2 tsp vanilla extract

Glaze

• 1/4 cup unsalted butter
• 2 tbsp milk
• 1/2 tbsp light corn syrup
• 2 teaspoons pure vanilla extract
• 2 ounces bittersweet/orange chocolate, chopped
• 1 cups confectioners' sugar, sifted

INSTRUCTIONS

1) Adjust an oven rack to the lower-middle position and heat oven to 325 degrees.
2) In a small bowl, whisk the flour with 3/4 cup sugar. Place remaining 3/4 cup sugar in another small bowl next to the mixer.  Combine pumpkin, cinnamon and nutmeg in a small bowl.
3) In your mixer bowl or a large bowl, whisk egg whites at low speed until just broken up and beginning to froth. Add cream of tartar and salt and whip at medium speed until whites are become white and pillowey, not quite soft peaks.  With the mixer moving, add in 3/4 cup sugar, 1-2  tablespoons at a time, until all sugar is added and whites are shiny and form soft peaks. Add vanilla and beat until just blended.

4) Place flour/sugar mixture over egg whites about 3 tablespoons at a time, and gently fold it in, using a large rubber spatula. Fold in pumpkin mixture.

5) Add dark chocolate orange shavings and fold in.

5) Gently scrape batter into pan, evening out the top.  Tap gently to release any air bubbles.
6) Bake until the cake top springs back when pressed firmly, 50 to 60 minutes.
7) Invert pan over the neck of a bottle or funnel so that air can circulate all around it. Let the cake cool completely, 2 to 3 hours.
8) When completely cool, run a knife around edges, being careful not to break the crust. Slide cake out of pan, upside down on a plate. 

9) Make the glaze: combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Remove from  and whisk in confectioners sugar until smooth. Place in a squeeze bottle and drizzle over the cake.

A beautiful light and fluffy pumpkin dessert.  Also fairly healthy for a cake as I did cute back the sugar from the original recipe and does not include butter, oil or egg yolks.  It had a nice subtle pumpkin and orange chocolate flavour.  It was also just the right amount of chocolate glaze, not completely over the top.   Feel free though to coat the whole cake in glaze if that is what you are in the mood for.

MEG's RATING : D-EEEE-LICIOUS

Five Friday Pin up

Today is officially the first day of fall and my baking list is getting longer with things I am anxious to make. More apples, more pumpkin and some soup. I was super busy this week, working on some cupcakes and cake for a wedding.  Every night was busy, making flowers, hearts, baking and decorating and the rest of my baking was neglected. This weekend I plan to play catch up, after cake delivery that is.  I also plan to go apple picking on Sunday.    Although I get lots of apples from my friend Jeff on a weekly basis, I still look forward to it.  I go with my sister and my niece and it is so fun to see her run through the orchard and try to pick apples. The rest of the weekend with be low key full of resting and sleeping.

Here is what I pinned this week.

1) Brie and Pear Tart by Spicy Perspective : http://pinterest.com/pin/224262311/

2) Banana Brownie Cupcake by How Sweet Blog : http://pinterest.com/pin/222616810/

3) Pumpkin Pull Apart by Willow Bird Baking : http://pinterest.com/pin/212588553/

4) Caramel Apple Cake by Great Cake Company : http://pinterest.com/pin/226888350/

5) Banana Bread by Catalyst Cupcakes : http://pinterest.com/pin/212818577/

Have a sweet weekend!

Apple picking last year.  

Apple Crumble Loaf

Enter : Apples.   Have I mentioned I love fall.  I love fall!   Here is one of the reasons, my co-worker Jeff's fiance's (Kate) family owns an Apple Farm (http://www.willisfarm.com/main.cfm).  Jeff and Kate work there every weekend, helping her Dad sell apples to the hundreds of people that make their way through this farm.   The great thing about this,  is every Monday morning Jeff comes into work with a bag of apples for me.   The even greater part is that every week there are new varieties of apples to try and experiment with.  So in return for all these apples I am expected to bake anything I can figure out with apples.   My first attempt at something this year was apple muffins, these were a disappointment, very bland and not worth blogging about. I will search out a better recipe.   My second attempt was this loaf and I actually made two.  One to share and One for Jeff and Kate.   The first series of apples he gave me was Macintosh, Gingergolds and Wealthies.   I used a combination of these in both loafs.

(Recipe is for 1 loaf - Adapted from Woman's Day)

INGREDIENTS:

Streusel 

• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1⁄2 cup packed light-brown sugar
• 1⁄2 cup butter, melted
• 2 tsp ground cinnamon

Apples

• 2 medium apples, peeled, cored and cut into 1/2 inch peices
• 1/2 tsp cinnamon
• 2 tbsp granulated sugar. 

Cake

• 2 cups all-purpose flour
• 1/2 cup sugar
• 2 tsp baking powder
• 1/2 tsp cinnamon
• 1⁄2 tsp salt
• 2 large eggs
• 1 stick (1⁄2 cup) butter, melted and cooled
• 1⁄2 cup skim milk

INSTRUCTIONS:

1) Heat oven to 350°F. Coat a 9 x 5 x 3-in. loaf pan with non stick spray.
2) Make the Streusel: Put all ingredients in a medium bowl and stir with a fork until crumbly.

3) Toss the apples with 1/2 tsp cinnamon and 2 tbsp granulated sugar

3) Make the cake: Combine dry ingredients in a large bowl and stir together.

4) Add eggs in a medium bowl and whisk together. Whisk in butter and milk. Add to flour mixture and fold just until dry ingredients are moistened. Spoon half into prepared pan; spread to cover bottom.
5) Sprinkle with half the apples, then top with half the Streusel. Add remaining batter on top of the streusel, spreading to cover. Sprinkle the remaining apples, then the remaining Streusel.

6) Bake 1 hour, or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Run a knife around sides; invert cake onto rack to turn cake out and then revert right side up. Let cool completely. Store tightly covered up to 1 day at room temperature or 4 days in the fridge. 

Loaves with fruit in side are fantastic.  They are always so fragrant and moist. This loaf was great, it had everything.  Layers of moist cake, cinnamon apple and crunchy streusel all in one bite.  It was a good thing I made two loafs and gave one to Jeff because I didn't really end up sharing my loaf very much.  Ooops, maybe next time or next week,  I should have enough apples to make it again.   

MEG's/JEFF's RATING : D-EEEEE-LICIOUS

Rocky Road Ice Cream

I haven't posted a new ice cream in the last few weeks and although the summer is slowly slipping away there is no reason we can't have ice cream in the fall and winter.   I am one of those people that actually stills goes to ice cream places when there is snow on the ground.  Sometimes you just have those cravings and fortunately or unfortunately my husband is just as bad as me.    With all the ice creams I have made so far I haven't attempted a chocolate one.   I have done some peanut butter ice creams with some hints of chocolate but not a true chocolate. There is a reason for this, I don't actually like chocolate ice cream.   Sound weird?   In my opinion chocolate ice cream doesn't really taste like chocolate, at least all the store bought version I have ever tried.   It's different and in the end not the chocolate I want.   I, however don't want to be selfish in my ice cream making.  Ice cream is meant to be enjoyed by many,  so I am making a chocolate ice cream.  Not just a chocolate ice cream I am making Rocky Road ice cream,  or at least my spin on it.   How could I get marshmallows into ice cream without using the fluff which I am too lazy to go buy at the store.    I also decided to change up my ice cream recipe and use one that includes glucose.  The glucose prevents the ice cream from becoming crystallized and keeps it smooth and creamy.  You could also use corn syrup.

Rocky Road Ice Cream

(Adapted from Baking & Pastry from the CIA)

INGREDIENTS:

• 1 cup milk
• 2 cups heavy cream
• 2 tbsp glucose
• 4 egg yolks
• 1/4 tsp salt
• 2 tsp pure vanilla extract
• 150 grams granulated sugar
• 4 oz dark chocolate, chopped
• 1 cups chopped marshmallows
• 2 tbsp butter
• 1/2 cup chocolate almond bark

INSTRUCTIONS:

1) Melt completely dark chocolate over a double boiler.  

2) While the chocolate is melting,  in a medium sauce pan combine milk, cream, half the sugar, glucose, salt and vanilla. .  Bring this mixture to just boiling over medium-high heat.  Remove from heat and cover to steep for 5 minutes.  Put melted chocolate aside.

3) Whisk together eggs yolks and remaining sugar in a medium bowl.   Slowly stir in 1 cup of the milk/cream mixture and whisk constantly to combine and temper the eggs.  Add another cup and repeat.  Add this mixture back the sauce pan
4) Cook this combined mixture until it thickens and coats the back of spoon, 180F.  Do not boil as eggs will curdle. 

5) Take out 1/4 of the mixture to reserve for the vanilla swirl.  Stir in the melted chocolate until smooth and fully combined. Strain both mixtures through a strainer.  Cover and refrigerate separately and allow to cool in the refrigerator for 12 hours or over night. 

6) When you are ready to add the ice cream to your mixer, heat butter in a medium sauce/fry pan.    Add the marshmallows and allow them to soften and lose their shape about 5 minutes.   Remove from heat and let cool. 

7) Add the vanilla ice cream to your machine and churn for 15 minutes, remove and store in the freezer until chocolate is ready.

8) Add the chocolate ice cream to the machine, follow instructions in the last 10 minutes add the marshmallow and chopped almond bark. 

9)  Once chocolate is complete, remove from machine and swirl in the reserved vanilla by hand. Place into a freezer safe container, place in the freezer for several hours or overnight to firm up.


So the marshmallows came out crunchy, which techincally makes sense.   You put soft marshmallows into a freezing container they will get cold.   I rather enjoyed this however they were crunchy and sweet. It was cool.   I mean when do ever have crunchy marshmallows.  I know I said I don't like chocolate ice cream but this was pretty good.  This ice cream by far had the best texture of all ice creams I have made to date.   This ice cream didn't go as rock solid as others.   It had an easy scooping texture right out of the freezer.   It was silky and smooth from day 1 to day 5.   The chocolate flavour actually tasted like chocolate and not some synthetic wanna be.   That is probably why I enjoyed it,  it tasted like chocolate.  How refreshing.

MEG's RATING : D-EEEEE-LICIOUS!

Five Friday Pin Up and Baked Cookbook Winner

This was a very busy week.   The budget is just about wrapped up at work, phew.  The madness may settle.  My nights have been filled with finishing off and now enjoying our newly renovated basement.  We have it all cleaned up and the furniture that has arrived as been set up.   It is very exciting to finally be able to sit down there and watch tv.  My house is  no longer a construction zone.  YIPPEE.    I also did quite a lot of baking this week-two apple desserts, some brownies, whoopie pies and a pumpkin cake.  There was lots going on.  This coming week I have to get myself organized for a wedding cake/cupcakes to be delivered next Saturday.  I also have to get myself organized for my Breast Cancer Cookie sale which I run every October, not to mention shop for basement accessories.  Geez, where do I start?


Thanks to everyone for all your suggestions and favorites for fall baking.   They all sounded so delicious.
The winner of the cookbook is : Karen Reichman. Have fun getting "Baked" with one of these cookbooks.   I will be in touch to get your info.

I pinned quite a few things this week.  People have ramped up their fall baking and it is quite wonderful to find all their amazing recipes and photos.
http://pinterest.com/sweettwist_meg/food-worth-eating/

1) Peanut Butter Bar Ice Cream Cups by Busy Mommy : http://pinterest.com/pin/199029958/

2) Pumpkin Cinnamon Rolls by Liv Life : http://pinterest.com/pin/198370875/

3) Pumpkin Dougnuts by Food + Words : http://pinterest.com/pin/198331952/

4) Cinnamon Caramel Apple "Pumpkins" by Bakingdom : http://pinterest.com/pin/193557399/

5) Carrot Cake Truffles by Experiments of a Housewife : http://pinterest.com/pin/180908698/



Have a sweet weekend everyone!

How to make the BEST pizza dough..

I received a wonderful gift from my yoga instructor, 1 lb of turkish yeast from the market.  She told me her and her family has been using it for years.  After opening the packet I could already tell it was different than the little packets you see in the store.  Just opening the package I got the beautiful blooming yeast smell and the yeast was light and feathery.  I was so excited.   I wish I could just stay home and bake breads, rolls and so many other amazing yeasted goodies.   First on my list was pizza dough.  I brought up the yeast to the cottage so we could make grilled pizzas.   This would be a great idea. 

Multigrain Pizza Dough
(Adapted from Cooks Illustrated)

INGREDIENTS:

• 1 3/4 cups water divided, 1/2 cup warm, remaining at room temperature
• 1 1/4 teaspoons instant active yeast 
• 1 tablespoons olive oil , plus extra for brushing dough and bowl
• 1 cup Multi-grain bread flour
• 1 cup high gluten flour
• 1 1/2 tsp salt
• Semolina for dusting 

INSTRUCTIONS

1. Measure 1/4 cup of warm water into a 2-cup measuring cup. Sprinkle in yeast; let stand until yeast dissolves and swells, about 5 minutes. Add remaining 1/4 cup warm water plus remaining 1 1/4 cups room temp water and olive oil.
2) Combine flour and salt in workbowl.  Make a well in the center.  Add liquid ingredients into the well of the flour (holding back a tablespoon or so).  Slowly bring in the center and bring the dough together roughly.

3). Turn dough onto lightly floured work surface; knead by hand with a few strokes to form a smooth, round ball. Put dough into medium-large, oiled bowl, and cover with damp cloth. Let rise until doubled in size, about 2 hours.

4). Heat the BBQ to 400F and brush oil on the grill.  Turn dough out onto lightly floured work surface.  I cut the dough into two to form two pizzas.  Form each piece into ball and cover with damp cloth. Working with one piece of dough at a time, gently roll out, occasionally picking up and spreading with your knuckles and hands.

One little one for me, one big one for my hubby.

5) Once it is at your desired shape, transfer dough to a sheet that has been lightly coated with semolina while preparing the other one.  Repeat step 4 for remaining dough.  Brush each crust lightly with some olive oil.
6) Place the dough directly on the grill.  Once dough begins to firm up, about 5-8 minutes.  Start to your desired ingredients.    Cover lid and continue to cook until cheese has melted.

Give me some MORE!  This was the best homemade crust I have ever had.  I have put pizza on the grill before but this one just turned out so well.  The dough was quick, easy and doubled perfectly.  It grilled up so well, developing a nice crunch with an airy texture and a beautiful fresh flavour..   The dough just pulled the whole pizza together.   For the sauce we actually used the sauce I made on my very first post -  Homemade Tomato Sauce, which just made it even better.  Hmm..that reminds me,  I need to make some more sauce.

MEG's RATING : D-EEEEE-LICIOUS!!

Happy 1st Blogiversary, Pumpkin Cupcakes and a Giveaway

Wow, this was a fast year.  I can't believe I have been blogging for a full year.  It has been a year of so many wonderful sweets, treats and ice cream.  It has been a year of learning more about photography, styling and baking techniques.  It has been a whole lot of fun. I hope you have enjoyed my adventures in baking over the last year.  There will be a lot more to come.  For my 1 year Blogiversary I am celebrating with a great fall dessert, Pumpkin Cupcakes.  I also bought myself the new blue cake stand for only $5. Sweet!  Pumpkin cupcakes are one of my all time favorite fall desserts to bake.  Which actually leads me into my first giveaway. I bought the "Baked" cookbooks on the weekend and I have decided to give one away so I can share their wonderful recipes with one of you.  These guys really know how to add a sweet twist to things and have come up with some pretty cool recipes. .Let me know your favorite fall dessert or meal to make or give me suggestions of things to bake with apples (other than crumble or pie).   One random person will get one of the "BAKED" cookbooks for anyone who responds by September 15th @ 12pm EST.  Baked - New Frontiers in Baking  or Baked Explorations.  I am not sure which one yet but the recipes in either one are equally tempting.

Enjoy these pumpkin cupcakes and I can't wait to hear what you love.


(Adapted from Martha Stewart)
Makes 12

INGREDIENTS:

• 1 cups unbleached all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/2 cup packed light-brown sugar
• 1/3 cup granulated sugar
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 2 large eggs, lightly beaten
• 1/2 can (7.5 ounces) pure pumpkin puree

Cream Cheese Icing

• 8 oz light cream cheese, softened
• 1/2 cup (4 oz) unsalted butter, softened
• 1 tsp vanilla
•   confectioners sugar

INSTRUCTIONS:
1) Preheat oven to 350F. Line cupcake pans with paper liners; set aside. Add flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg in a medium bowl and set aside.

2) In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Fold in pumpkin puree.
3) Using a 1/4 cup scoop, add batter to liners, filling each about 3/4 full. Bake until tops spring back when touched, and a cake tester or toothpick inserted in the center comes out clean, 20 to 25 minutes.  Transfer to a wire rack; let cool before icing.

4) Beat cream cheese and butter until smooth and creamy.  Add vanilla and sugar until completely combined and  smooth.  Place in a piping bag and swirl onto cupcakes.

MEG's RATING : D-EEEEE-LICIOUS!

There is a reason I love these, they always turn out so well. They are moist and perfectly pumpkin.  The cream cheese icing is the perfect companion, smooth, sweet and creamy. YUM!  I can't help but make these over and over again.

I am looking forward to another year of baking.  New recipes, new challenges and new fun.

Thanks to everyone for reading.

Check out this link for tons more pumpkin recipes from family fresh cooking--> Pumpkin Recipes

Five Friday Pin Up

I love short work weeks!   Although this work week was very busy and frankly today will also be non stop. Anyway,  I am happy the weekend is here. I didn't get to do very much blogging this week, but I did get a few things baked so once again I am a little behind.  I also have a few items on tap this weekend for baking, thanks to the weekly donation of apples from my friend Jeff. More details on this to come with the intense apple baking  I will be doing the next two months.   It will be another weekend working on the basement, catching up on my blogging, baking and maybe a little basement shopping.   I also just found out I have 3 birthdays to bake for next week so I need to figure out some desserts.   Any suggestions??


Here is what I pinned this week.

1) Gluten Free Apple Butter Doughnuts by Gluten Free Canteen    http://pinterest.com/pin/174630706/

2) Rustic Apple Tarts by Sprinkle Bakes  http://pinterest.com/pin/174451230/

3) Marbled Cookies by Baker Girl  http://pinterest.com/pin/174449248/

4) Blackberry Cobbler Pancakes by Cherry Tea Cakes  http://pinterest.com/pin/178950834/

5) Mushroom Goat Cheese Phyllo Bites by Kitchen Confindante http://pinterest.com/pin/178967894/


Have a sweet weekend!  

Meg

Butter Pecan Wookie Pies

Yes, that's right I said Wookie.    It is my creation of cake mix turned into a cookie, turned into a whoopie pie.   Make sense?   Here's the set up. A few weeks ago my mom and my sister told me about these cookies my aunt made using butter pecan cake mix.   Interesting.  I was then later to find out that a co-worker's favorite cake is butter pecan. She also happens to love cookies.   Hmmm, could I use this cookie recipe to create something for her birthday which was quickly approaching.    The original recipe from my aunt was 1 box of cake mix, with flour, skor bits and 1 entire pound of butter.  Yikes!   Now I realize in baking,  butter makes the world go round, but this seemed like a little too much for me.   I needed to cut this back.   I did some "googling" and found another recipe that I think would suit my end goal much butter.   Since this was also going to be for a birthday, there is a requirement to incorporate icing.  I mean what is a birthday without icing.  The Wookie was invented. Not quite cake, yet not completely cookie.


INGREDIENTS:

• 1 box Butter Pecan Cake Mix
• 2 large eggs
• 1/2 cup (4 oz/1 stick) softened butter
• 1 cup skor/heath bits
• 1/2 cup chopped pecans

Filling

• 8 oz light cream cheese
• 4 oz butter, unsalted.
• 1 1/2 cups confectioners sugar, sifted
• 1/4 cup dulche de leche
• 1 tsp vanilla

INSTRUCTIONS:
1) Preheat oven to 350F.  Combine cake mix, skor bits and pecans in a large bowl or mixer bowl.

2) Add eggs and butter and mix until combined.  Using a mini scoop, place on to a silpat or parchment lined baking sheet about 1.5 inches apart. Bake for 10-12 minutes.  Let cool on rack a few minutes, then remove to cool completely on a wire rack. 

3) Make the icing.  Beat cream cheese and butter, using a paddle attachment, until whipped. Add sugar and vanilla, mixing on low to start, increasing speed as sugar is incorporated.   Beat until light and fluffy.  Add dulche de lech and beat until blended.

4) Once cookies are cool.  Add cream filling to a piping bag and pipe the icing, in a circular motion starting from the inside on to half of the cookies.  Leave a small gap around the edges as the icing will spread when you press the cookies together.

When my friend walked in I had a little candle sticking up from the Wookie.  Luckily she arrived when she did because the flame was almost at the cookie. The birthday girl was quite happy and was even able to take home one extra.  These cookies were pretty sweet, so I might make them smaller next time to accommodate this or figure out a way to cut it back a little.    These were great though and easy to put together.    Other than the butter pecan flavour, these weren't really cakey and fluffy and had more of a cookie texture. Let the Wookie testing begin.

MEG's RATING : D-EEEF-LICIOUS (Yes that is an F, my way of 3.5 E's)