Berry Surprise Cake...1st plating

Berry Surprise Cake - 1st Plating

Just wanted to add one more picture that I did with more blueberries. This one I just topped with Sugar Free Cool Whip. The kids seemed to enjoy the Cool Whip one the most. Who would've thought...open a container and wah lah!

 

Berry Surprise Cake...Failure

Berry Surprise Cake

The recipe this week was for Berry Surprise Cake (pg 273-275) and I bombed it. The cake was an egg base and you had to whip it for a long time, which I did. I thought...the cake didn't rise at all so I just cut it up and made a huge one slice cake. The family didn't care for the flavor much and said that it wasn't very sweet. I used blueberries because they were on sale. It was a pretty cake but probably won't make it again. Unless I can perfect my egg whipping. ha ha! 

When I took the cake off the first plate it left the heart which was really cool given I had pipped icing hearts on the plate. Pretty neat huh.

Valentine Oreo Fudge

Valentine Oreo Fudge

I was always told by my mom that making fudge was a horribly complicated process. So with that preconceived notion I have always been afraid of making fudge. I was sooo wrong. This recipe has to be the simplest recipe I have ever made. And I found a good use of the left over Christmas Oreo's we had calling my name. The thought of getting to make the fudge more pink was exciting for me too. I topped them off with mini Oreo's and some Valentine Sugars for some extra pizzaz.

Oreo Fudge

18 oz white chocolate (you can use baking squares or chips)

1 14 oz can EAGLE BRAND Condensed Milk

1/8 tsp salt

3 cups coarsely chopped Oreo's

In saucepan heat chocolate, milk and salt. When completely melted remove from heat and add cookies. Spread into wax or foil lined 8 x 8 pan. Top with whole cookies and sugar. Chill at least 2 hours. Cut into squares. Store in refrigerator. 

Recipe adapted from Eagle Brand and Nosh with Me. 

White Sandwich Bread

White Sandwich Bread

I spend a lot of time trying to sabotage others. It is very sad.  I am one of the annoying no sugar no flour girls but can't help but bake and bake and bake. My family then is basically forced to eat my 'goodies' even when they don't want to. I decided (my husband forced me pretty much) that I need to make more healthy things for them because they need it too. So that being said I have decided to try to make all the breads we eat. They LOVE bread. And I love baking and avoiding high fructose corn syrup at all costs. So I found the recipe for Classic White Bread from baking bites and they really loved it. Minimal sugar....and the smell while it was baking WOW it was awesome. And I again must thank my awesome mother in law for getting the bread maker which has retained a position on the counter now for good. I only took pictures once it was finished but it is definitely a make again recipe. 

Classic White Bread

adapted from Baking with Julia

2 1/2 cups warm water (105-115F)

1 package active dry yeast (.25 o

z)

1 tbsp sugar

6-7 cups ap flour

1 tbsp salt

4 tbsp butter, softened

Combine 1/2 cup water, yeast and sugar in a large bowl and let stand until foamy - about 10 minutes. Add remaining water, flour and salt to yeast mixture and mix with a wooden spoon (or in a mixer) until dough cleanly away from the sides of the bowl. Knead in butter until dough is smooth and not sticky. Turn dough out onto a lightly floured surface and continue kneading for an additional minute or two. Shape dough into a ball and place in a lightly oiled bowl to rise until doubled, about 1- 1 1/2 hours.

Butter two 8×4 inch loaf pans and set aside. Place dough on a lightly floured surface and divide in two equal portions. Shape as described above and place seam side down into prepared loaf pans. Cover loaf pans lightly with oiled plastic wrap and allow to rise until doubled in size, about 1 hour. Dough will rise above the lip of the pan.

Meanwhile, preheat oven to 375F.

Place loaves in oven and bake for 35-40 minutes. After 35 minutes, use an instant read thermometer to check the internal temperature of the bread. It will read 200F when the loaves are done. If you do not have an instant read themometer (meat thermometer), simply cook the loaves for 40 minutes and keep an eye on your oven thermometer to make sure the temperature remains constant.

Remove loaves from pans immediately and let cool completely (2-3 hours) before slicing.

Makes 2 loaves

Savory Corn and Pepper Muffins  (Adapted to fit kiddie tastes!)

The Tuesday's post this week is for Savory Corn and Pepper Muffins under the Breakfast Sweets category, chosen by Ezra Pound Cake. Dorie has given lots of Playing Around Options for the corn muffins in this category...thankfully!  I decided to adapt this one to my family's taste as they are pretty plain and don't dig peppers or spice much at all. They had friends over for the afternoon so I thought that I would make these babies into little corn dog muffins. They actually came out to the 'vision' I was hoping for. The kids really enjoyed them and even though they had whole corn kernels my husband liked them too. So I'm back Tuesday Group and Here's to me keeping up with the weekly post. 

The original recipe can be found at Ezra's site...Here is my version:

Preheat oven to 400. Line 12 muffin cups with paper liners. 

DRY INGREDIENTS

1 cup AP flour

1 cup yellow cornmeal

3 Tablespoons sugar

1 Tablespoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

Whisk together; set aside. 

WET INGREDIENTS

1 cup buttermilk

1 stick (8 T) unsalted butter, melted and cooled

1 lg egg yolk

ADDITIONS

1/4 cup corn kernels (fresh or canned)

4 grilled wienies

Whisk buttermilk, melted butter, and yolk together (best if milk and yolk are room temp). Pour wet ingredients into dry and with rubber spatula gently but quickly stir to combine. Don't worry...the batter is lumpy and should be. Add corn kernels and chopped wienies. Divide evenly into muffin tins and bake for about 20 min. Transfer to rack to cool and enjoy!

Pics of Smore Granola Bars

Pics

I am having a hard time getting my pics to get in the right spot...however here they are. 

S'more Granola Bars

S'mores Granola Bars

I am a faithful follower of some blogs. Recipe Girl is one of my top five favs. She has the coolest pics and recipes. Today when I woke and read about the s'mores granola bars I had to make them. So after two trips to the store because I, of course, forgot one thing I got started. I burnt the first batch of sugar and in the end discovered the pan I used was too big so the bars were too thin. Next time I will use a smaller baking sheet. Add details because the bars rocked. The kids loved them and B hates chocolate but was eating them anyways. Chris gave me the so so nod and said he thought I should use more sugar next time. I think they smelled AMAZING and I will try again very soon but make them thicker this time. Please check out the Recipe Girl blog too for foodie entertainment. I am posting the recipe and my pics here too. 

S'mores Granola Bars

4 cups    rolled oats (regular- not quick cooking oats)   4 cups    Rice Krispies cereal   ¾ cup    granulated sugar   ½ cup    (1 stick) unsalted butter   ¼ cup    water   ½ cup    corn syrup   1 tsp    salt   3 cups    miniature marshmallows, divided   1½ cups    chocolate chips

1 Preheat oven to 425°F. Lightly grease a half-sheet (18x13-inch) pan, or two 9x13-inch pans. 2 Place the oats on the prepared pan(s). Bake for 3 minutes- stir oats- bake for 3 more minutes. The oats won't brown, but they should begin to smell toasty. Don't overbake, or the oats will begin to burn. Remove the pan from the oven; transfer the oats to a bowl and add the Krispies. (Keep the oven on). 3 In a large saucepan, combine sugar, butter, water, corn syrup, and salt. Bring the mixture to a boil and boil for 5 minutes, or until the temperature reaches 250°F. on a candy thermometer. Remove the mixture from the heat and pour it over the oats and cereal, tossing to combine. Add 1½ cups of the marshmallows, and stir again until well combined. 4 Place the mixture on the prepared pan (the one you used for the oats), patting it flat. Sprinkle with the remaining 1½ cups of marshmallows and chocolate chips. If you grease the bottom of another half-sheet pan, you can use it to press down on the mixture to make it flat and even. 5 Return the pan of bars to the oven for 3 minutes, or until the marshmallows have puffed and are slightly browned. Be careful... the marshmallows will burn if you leave them in too long. Remove the bars from the oven and cool for about 10 minutes on a rack. Cut into squares while still warm- it's easiest to do this using a baker's bench knife or a knife with a wide blade