This post is a little late but it marks our one year anniversary of the blog. Perhaps one of our New Year’s resolutions will be to try and be more consistent with our blogging!? Anyways, on to the baking!
In our family, we are creatures of habit. So, when I decided to make a new Christmas dessert, it was met with some apprehension and perhaps, a little dismay. So much so, that on Boxing Day my mum had to make the traditional sherry trifle just do keep certain members of the family happy (hint: he is the only male in the Stewart family).
I originally had this recipe with Caroline when we were visiting her friend Pam and it was so yummy! I looked at other recipes for sticky toffee pudding but figured it was better to stick with something we knew would be good! Needless to say, even though there were some people who didn’t seem interested in the dessert (because it had dates in it!?) everyone seemed to like it. In our family, caramel is loved and who can’t like a cake covered in it! Plus, the recipe is Irish, how appropriate.
Thanks to Pam for finding this yummy recipe! Oh, and Happy New Year from Bake with Us!
Merry Christmas!!!!! There is a lull in our house, so I thought I would take the time to wish you all a Happy Christmas. We just finished unwrapping presents (they were amazing-thanks family!) and everyone is quietly resting before the big meal. I am in a sugar coma, as all I have eaten today (and pretty much the entire week) are sweets. Claire and I spent yesterday afternoon making the desserts for tonight’s meal. Beth of Someone’s in the Kitchen with Brina picked this weeks TWD recipe and it seemed like a perfect fit for our Christmas celebration.
Hope you and your families are eating yummy treats and enjoying the holiday with loved ones!
PS- Claire and I didn’t make the crust, our mom did. She is the pastry chef extraordinaire in our household, there is no point in messing with something that works.
Posted in pie, TWD
Tagged pecan, pie
Happy Christmas Eve! Hard to believe that Christmas is here, so exciting! Claire has arrived and I am excited, as we have an afternoon of baking planned (we should probably get on that!) When I was working on my Christmas baking, I sent Claire a bunch of recipes and asked her to choose one. She choose this one. It was a nice break from all the cookies; squares are so easy and so delicious.
I skipped the nuts, as you know, nuts aren’t a hit in our family. Also, I used some milk chocolate chips (goes without saying really). These squares are delicious, not really Christmas-y, but certainly a welcome addition to any tray of sweets.
Well this is Day 2 of our Christmas baking posting spree. This weekend I spent some time with my mum baking. I am happy to say she only has one last thing to make this week but otherwise she has no more baking to worry about!
My mum found this recipe in the December Good Housekeeping issue and they looked so cute! Her and I (like many) love mint and chocolate so this was an obvious choice. And there will be many more mint chocolate posts to come this week:)
We had a little taste test and we decided that these were definately a make-again sort of thing! They are both pretty and yummy and will look great on a tray of Christmas baking. My dad also had a taste and his only complaint was “you should warn people about the hard mint on top”. I thought it was sort of obvious but oh well.
Mint Brownie Bites
Source: Good Housekeeping, December 2009
2/3 cup flour
1/2 cup unsweetened cocoa
1/2 tsp baking powder
pinch of salt
3/4 cup sugar
3 tbsp butter, melted and cooled
2 tbsp honey
1 tsp vanilla extract
1 large egg white
1 cup confectioner’s sugar
1 tbsp milk
1 tbsp butter, softened
1/2 tsp peppermint extract
2 oz white chocolate, melted and cooled
2 oz round hard peppermint candies, broken into chunks
- Prepare Brownie bites: Preheat oven to 350. Grease large cookie sheet.
- In large bowl, combine flour, cocoa, baking powder and salt. In medium bowl, whisk sugar, butter, honey, vanilla and egg white until blended. Stir sugar mixture into flour mixture; then, with hand, press dough just until blended.
- With greased hands, shape dough into 1 inch balls and place on prepared cookie sheet 2 inches apart; press to flatten slightly. Bake 7-8 minutes or until brownies have cracked slightly. Transfer to whire rack to cool.
- Prepare Topping: In medium bowl, whisk confectioner’s sugar and milk until smooth. Whisk in butter and extract, then whisk in melte chocolate until smooth. Swith 1 tsp of topping on each cookie. Top each frosted cookie with 1 candy piece. Store in tightly seeled container with waxed paper between layers at room temperature for up to 3 days or in the freezer for up to 1 month.
My coworker Jen’s birthday was in the summer while I was off on vacation. Jen, being the awesome coworker that she is, made me a super delicious banana cake for my birthday last March. It was seriously amazing. So I was feeling really bad in October when I still hadn’t baked her up a late birthday treat. Jen was very gracious about the whole thing, given that September was beyond crazy in library land, and she was pleased enough to celebrate in October. We hemmed and hawed but when I saw this recipe by Peabody of Culinary Concoctions, we decided this was the one.
We were too busy eating the cake to focus on taking pictures, hence the slightly lame photo. But the cake was delicious, what’s not to like when pumpkin, cream cheese and caramel are involved? I think this would be great for afternoon tea over the Christmas holidays. I’m just sayin’ you might want to try it.
Really, what is there not to love about a cake with skor pieces and apple? It’s like a caramel apple with cake, perfect! I have been making this cake for a while and I think it is a nice afternoon tea cake, breakfast cake, midnight snack cake, you know a go-to kind of a cake. It doesn’t have icing so it almost feels healthy;) This is the last of the baking from S.’s 30th birthday party. Needless to say there was enough baking there for two more parties, so he was eating birthday treats for weeks.
The recipe is available here. I didn’t include the white chocolate chips, mainly because I forgot. I think it would be tasty with milk chocolate chips, but then again, I add them to everything so I may be biased.
Posted in cake
Tagged apple, cake, skor