Thursday, October 31, 2013

cookie monsters

the goods:
1 yellow cake mix
1/2 cup (1 stick) unsalted butter, room temperature
1/2 teaspoon vanilla
8 oz. cream cheese, room temperature
1 egg
green food coloring
confectioners' sugar, for rolling
candy eyeballs

Beat butter, vanilla, egg, and cream cheese until fluffy. Add cake mix and mix until combined. Tint with food coloring to desired "greeness". Chill in the refrigerator for 30 minutes. Preheat oven to 350 degrees. Roll into heaping tablespoon size balls and coat in confectioners' sugar. Place on cookie sheet about 2-inches apart and bake for 10-12 minutes. While still warm, push eyeballs into cookies as desired.

Monday, October 28, 2013

candy corn fudge

I made these Halloween treat plates for our close friends and neighbors and before I delivered them, I snapped some quick pics to share the ideas!
the goods:
3 cups sugar
3/4 cup unsalted butter
1 can (5 ounces) evaporated milk
1 jar (7 ounces) marshmallow creme
3 teaspoons vanilla
3/4 cup semi-sweet chocolate chips
1 cup white chocolate chips
orange food coloring
1/2 teaspoon freshly grated orange zest
orange decorative sprinkles

 Line and 8-inch square pan with aluminum foil, extending foil over edges. Butter foil. Set aside.
Combine sugar, butter, and evaporated milk in a 2-quart sauce pan. Cook over medium heat, stirring constantly, 6 to 7 minutes or until butter is melted and mixture comes to a full boil. Continue cooking, stirring often, 5 minutes. Stir in marshmallow creme and 1 teaspoon vanilla. Remove from heat.
Spoon 1 and 1/2 cups hot mixture into a bowl; stir in semi-sweet chocolate chips until smooth. Spread into prepared pan. Place into freezer for 5 minutes or until set.
Add white baking chips and remaining vanilla to remaining marshmallow creme mixture in saucepan; stir until smooth. Spoon 1 cup mixture into another bowl; add enough food coloring to reach desired orange color. Stir in orange zest. Remove chocolate from freezer; spread orange mixture over top. Return to freezer for 5 minutes or until set.
Remove fudge from freezer and top with remaining marshmallow creme mixture (microwave for 10 seconds to soften if necessary). Sprinkle with decorative sprinkles. Refrigerate for 1 hour, or until set.

Remove fudge from pan using foil overhang. Place onto a cutting surface, peel back foil and cut into squares, then slice each square in half diagonally.

Monday, October 21, 2013

peach crisp

the goods:
1 cup all purpose flour
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 teaspoon cinnamon
dash of nutmeg
1/4 teaspoon salt
1 stick cold unsalted butter, cut into pieces
6 peaches peeled and sliced
grated zest and juice of 1/2 lemon
2 tablespoons pure maple syrup

Preheat oven to 350 degrees. Start with the crumb mixture: in a medium bowl, combine the flour, granulated sugar, brown sugar, cinnamon, nutmeg, and salt. Add the butter to the bowl and use a fork or pastry blender to cut it into the flour mixture.
Place the peaches in a bowl and add the lemon zest. Mix in the lemon juice and maple syrup and gently stir the peaches to combine. Pour the peaches into a 9-inch square or 8x12-inch baking dish. Top with the crumb mixture, evening out the surface with a fork. Cover tightly with foil and bake for 15 minutes. Remove the foil and bake for 30 minutes more.

Monday, October 14, 2013

Texas sheet cake

the goods:
2 cups all-purpose flour
2 cups granulated sugar
1/4 teaspoon salt
1/2 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
2 sticks unsalted butter
4 heaping tablespoons cocoa powder
1 and 3/4 sticks unsalted butter
4 heaping tablespoons cocoa powder
6 tablespoons milk
1 teaspoon vanilla extract
1 pound confectioners' sugar
any topping you want: nuts, candy pieces, marshmallow bits, etc.

Preheat oven to 350 degrees. In a large bowl, combine the flour, sugar, and salt. Stir together and set aside. In a glass measuring cup, combine the buttermilk, eggs, vanilla, and baking soda. Stir together with a fork. In a medium saucepan, melt the butter and add the cocoa. Whisk together to combine. Meanwhile, bring 1 cup water to a boil. When the butter is melted, pour the boiling water into the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together lightly to cool the chocolate, then pour in the egg mixture. Stir together until smooth, then pour into an ungreased rimmed baking sheet and bake for 20 minutes.
While the cake is baking, make the icing: Melt the butter in a saucepan over medium-low heat. Add the cocoa powder and stir until smooth. Add the milk, vanilla, and powdered sugar. Stir together. Immediately after removing the cake from the oven, pour the warm icing over the top. Sprinkle with any topping you like. I had marshmallow bits lying around, so I threw those on... Let cool completely before slicing and serving.