Fall Candle Holders and Thankful Tree!

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Items Needed:

Mod Podge (Gloss)

Leaves (Any from outside)

Glass jars (I just bought some at the Dollar Tree)

Plastic Saran Wrap

Paint brush or Sponge

For the Thankful Tree:

Scrapbook paper (thick)

Twine

Glass vase (from the Dollar Tree)

Tree Branch with a lot of little branches

Using the paintbrush or sponge, spread the mod podge on the jar on the section you are going to arrange your leaves. Then paint the back of the leaves. Add your leaves to the jar. (The less you use the faster it will dry and stay on the jar). Now I use Saran Wrap next, once you let it sit for a few minutes to dry, wrap the saran wrap around the whole jar and let it finish drying. This worked for me in keeping all the edges of the leaves glued down. Other sites I saw didn't use anything.


Once it is dried (30 mins to an hour), carefully remove
the plastic wrap. Then I added another layer of mod podge all over the entire outside of the jar. Once this is completely dry, I then used the paint brush (or sponge) and dabbed the mod podge all over to create a less smooth look. After this, just let it dry and put your candle in!

For the Thankful Tree:

Place the branches you find in your vase. Using the twine, wrap a bow around the vase. You can use ribbon or anything to decorate your vase. I kept mine simple. You can add pine cones and other decor to put in the vase as well. Using the scrapbook paper, cut out leaf shapes and punch a hole in the top. Your family can then write what they are thankful for on the back and just hang them on the tree branches! Keep adding the more the days pass! It'll start to look like a full tree! Have fun with these crafts! 

Moist Carrot Cupcakes!

Carrot Cupcakes! 

Super moist and delicious!

Ingredients:

2 Cups Flour

2 tsp baking soda

2 tsp baking powder

1/2 tsp salt

3 tsp ground cinnamon

1/2 tsp nutmeg

4 eggs

1 1/4 cup oil

1 cup white sugar

1 cup packed brown sugar

2 tsp vanilla

3 cups grated carrots (Use the bigger hole on the grater)

Cream Cheese Frosting Ingredients:

1/2 cup butter, softened

2 cups confectioners sugar

1 tsp vanilla

Instructions:

Preheat oven to 325F. Line 2 cupcake pans. Mix together in a bowl, flour, baking soda, baking powder, salt cinnamon and nutmeg until well combined. In a large bowl, whisk together eggs, oil, sugars and vanilla until combined. Add the dry ingredients to the wet mixture and mix for about 2-3 minutes. Add your grated carrots and mix. Pour batter into cupcake pans and bake for 45-50 minutes until done. Cool completely and frost and decorate with the carrot spirals. to make the cream cheese frosting, beat the cream cheese and butter until creamy. Add in the  confectioners sugar and vanilla and beat until smooth. Add more sugar if it is too thin. 

Candied Carrot Twirls

1 Large Carrot or 2, peel layers lengthwise with a peeler (the longer the better)

1 Cup Water

1 Cup Sugar

Boil water and sugar, mixing until all sugar is combined. Add the peel carrots and simmer for 15 uncovered. Remove and strain using a sieve and discard the sugar water. Let rest for 15 minutes. Preheat your oven to 225 degrees F. Line a large baking sheet with parchment or wax paper. Lay carrots flat on the baking sheet. Put in the middle rack of the oven and bake for about 25-30 minutes, until dry, but still flexible.  Using a chopstick (or whatever you have similar), wind the carrots, 1 at a time, around the chopstick in a spiral and carefully slide it off the chopstick and place it seams side down onto the baking sheet again. Do this for all the carrots. Place the sheet of spiral carrots back into the oven for another 30-45 minutes until crisp! Then frost your cupcakes and add the decor!

I hope you enjoy! My family sure did!

Fall/Thanksgiving Day Craft for the Whole Family!

Great fun for the kids!! Even the hubby can join in, especially if you have one that is a wonderful colorist!

ALL YOU NEED:

Canvas Board

Thin Wood Palets (for the side decor)

Acrylic Paint

Sponge

Paintbrush

Gold Metallic Pen (if you like)

Fabric leaves/acorn

Twine

And the best tool...YOUR KIDS FINGERS!

 1. Mix your colors for the backdrop of your canvas!2. Using the sponge, pat the sponge in the paint then the board, smearing a little to blend is perfect!

3. Using the paintbrush, paint the trunk of the tree. Now the children's part: Finger painting! Let your kids choose the colors (we stuck with autumn colors) and let them have at it! Make sure you put something under the work so paint doesn't get everywhere!

For the side art, you can do the same thing, paint the background.

Using a pencil, or stencils, in my case a pencil...carefully draw out what you want yours to say! 

If using stencils, great, color it all in at once using marker or paint! After, you can outline in the gold pen!

I used a hot glue gun to glue on the fabric leaves and acorns in the corner. And then made a bow out of the twine and glued it as well.

Now to hang all of these beautiful creations, I simply cut some twine and glue gunned it on the back to keep the rustic look going! 

AND THERE YOU HAVE IT!

The BEST Peanut Butter Cookies! (Easy too!)

Alright, if you are like my husband, and you eat peanut butter by the spoonfuls as a snack, this is for you! These peanut butter cookies are super easy and super yummy! I got it from a friend who found it online! Enjoy!

Ingredients:
1 Cup Peanut Butter
1 Cup Sugar
1 tspn vanilla
1 large egg

Preheat oven to 350. Blend all the ingredients together and drop them by the spoonfuls on a baking sheet. Bake for about 10 minutes, or less, until done. I take mine out a little before they are completely done as my family loves them soft and chewy. Let cool for a few minutes and enjoy!!!


Note: I also like to add half
a cup of oatmeal! Or you can add raisins or nuts! If you add anything else, be sure to use a fork and lightly flatten the cookie dough before you bake it!

Marshmallow Fondant

If you're like me, regular fondant is a bit too sweet! I love this MM Fondant recipe I found online! It works just like regular fondant, only it tastes way better! I forgot all about it when I made my minnie mouse cupcakes, but either way, use this recipe if you want a better tasting fondant! It also dries out, overnight if you want to use it to decorate!

Ingredients:

16 ounces white mini-marshmallows (use a good quality brand)
2 to 5 tablespoons water
2 pounds icing sugar (please use C&H Cane Powdered Sugar for the best results)
1/2 cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl)

Directions:

NOTE: Please be careful, this first stage can get hot.

Melt marshmallows and 2 tablespoons of water in a microwave or double boiler. To microwave, place the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 1/2 minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix. Now grease your hands GENEROUSLY (palms, backs, and in between fingers), then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle. 

Start kneading like you would bread dough. You will immediately see why you have greased your hands. Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant starts sticking. If the mix is tearing easily, it is to dry, so add water (about 1/2 tablespoon at a time and then knead it in).   This is a great time to add the color if you are using color! Knead until the color is completely combined. It is best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.

Prepare the fondant icing for storing by coating it with a good layer of Crisco shortening, wrap in a plastic-type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible. MM Fondant icing will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make two (2) batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant icing can be prepared well in advance.

Now it’s time to start. Your cake should be baked, and completely cooled. If you have a shaped cake, you can trim it now and then place the cake on a prepared cake board. In other words, you are assembling the cake puzzle on the board. You can also place the cake on the board first and then trim (you must be extra careful not to damage the covered board). I personally find that shaping first is the easiest and then transferring the cake. 

Give the top and sides of the cake a nice thick 1/4-inch coating of Buttercream Icing (click on the underlined for buttercream icing recipe). NOTE: At first I was wondering why I needed to bother with this step. Well, there are a couple of reasons: The buttercream icing helps the fondant icing to “stick” to the cake and this cushion of undercoating icing helps to give you the beautiful smooth nearly perfect finish that you are looking for.

When you are ready to use the rested fondant icing, the first thing you need to do is decide what size you will need to roll your icing to.

Minnie Mouse Cupcakes!

Hello! Well we had a wonderful birthday to celebrate this weekend! My daughters' Godmother's. She loves Minnie Mouse! So we decided to use our Moist Chocolate Cupcake recipe and Espresso Frosting (posted before on the blog) with Minnie Mouse ears and bows to top it! Cute huh?! Everyone else thought so! Here's how to do it!

Easy Fondant:
1/3 cup softened butter
1/3 cup light corn syrup (substitute 1/4 water + 1 cup sugar)
1 tsp vanilla extract
1/2 tsp salt
1 lb sifted powder sugar, extra if needed

In a large bowl, blend the butter, corn syrup, vanilla and salt until smooth and well combined. Add powdered sugar and mix until well combined. I used a hand mixer. The fondant should be smooth when done. Now you can add your color and just knead the fondant until it is completely combined. For this recipe I took 1/3 and made the black and the rest pink. Now roll it out to about 1/6 inch thick, or thicker/thinner to your liking. Using a small circle fondant/cookie cutter (one that is small enough for the cupcakes) cut out your circles. I place mine on plastic wrap or parchment so that it won't stick as they are fragile. Then roll out the pink fondant to the same thickness. Using a pizza cutter, or fondant cutter, cut out 3.5" x .5" strips (you can go bigger or smaller, as you like). Lay the strip flat and pinch the ends inwards. Then bring both ends to the center. Next cut a smaller strip about 1/4" x .8" or so and place in the middle of your bow, vertical. Press down on the top and bottom to ensure it sticks. Push the outsides of the bow in just a little to create that bow look. And there you have your bow! I keep the fondant I am not working with at the moment covered with plastic wrap so it doesn't dry out too quickly. Questions? Comment below!
Tip: If your fondant is too sticky add more powdered sugar until it doesn't stick anymore. If it is sticking to the rolling pin or table, use sifted powder sugar to keep it from sticking.

Brown Sugar Mozzarella Garlic Bread sticks!

Yes I know, you're thinking...that's disgusting! However, if you've lived in WA state and have eaten at The Rock, formerly known as Rock Pasta, you know these are to die for! They are a match made in heaven! Trust me! Now you can buy pizza dough and do it that way, my family and I, however, we like fresh home made dough. I'll include the dough recipe as well (it's easy) just in case you want to venture out a bit.

Ingredients:

Pizza dough (recipe below)

1/2 cup of light brown sugar

1 package mozzarella cheese, shredded

1/4 cup butter, melted

1/4 cup or more of minced garlic (we like more!)

Pizza dough recipe:

1 cup, plus 2 Tbs warm water

2 Tbs olive oil

2 Tbs sugar

3 tspn garlic powder

1 1/2 tspn salt

3 cups flour (or bread flour)

2 tsp active dry yeast, or 1 packet

1 Tbs butter, melted

Mix yeast in warm water and let it sit for 5 minutes to foam up a bit. Mix all dry ingredients in a large bowl. Add the yeast water, oil and melted butter to the dry mixture and mix well. Once all your ingredients are combined, lightly flour a surface and knead your dough until smooth. Knead into a ball. Lightly spray or grease your bowl and put the dough in. Cover and let it rise until doubled it's size. Once done, I like to take 1/3 of it and make a separate small cheesy bread sticks, for those picky eaters. Or you can divide it into 2 and make 2 sets of bread sticks!

Preheat your oven to 450. Once your dough is ready, roll it out to about 1/6 in thickness. It tastes better when it's thin. Fit onto your pizza pan and cut off remaining edges using a pizza cutter. Spread the melted butter all over the dough. Then evenly spread your garlic all over. Sprinkle mozzarella. And finally, sprinkle on the brown sugar. Place your bread sticks in the oven for about 10-15 minutes, until golden brown on the edges and the cheese is melted. Now it doesn't taste exactly like The Rock, because, well, I don't own a wood fire oven. However they are delicious and always a hit! Try it and you'll love it!

Red Velvet Cupcakes w/ Cream Cheese Frosting

You have to love these! They are super moist and when you have leftover ingredients from chocolate cupcakes, what else should you make! Try this recipe out! Super moist and full of flavor!

Ingredients:

3 cups flour 

1 1/2 tsp baking soda

1 tsp slt

1/3 cup cocoa powder

2 cup white sugar

1/2 cup brown sugar, light

1 cup vegetable oil 

1 cup butter, melted

4 large eggs

1 1/2 cup buttermilk

1 Tbs vinegar white or cider is fine

2 Tbs vanilla extract

1 oz bottle red food coloring, I use 1 1/2 bottle as I like a rich red color

Preheat the oven to 325 degrees. in a medium bowl, sift together flour, baking soda, salt and cocoa powder. In a large bowl, beat the sugars, melted butter and oil for about 3 minutes. Add the eggs, one at a time and blend well after you add each egg. Add the vinegar and the vanilla and blend again until combined. Add half of the dry ingredients, blend well then add a cup of buttermilk and mix well. Add remaining dry ingredients, mix and then add remaining buttermilk and mix well. Add the food coloring and mix well. 

Fill your cupcake liners 3/4 full and bake for about 30 minute or until toothpick comes out clean.

Cream Cheese Frosting

1 cup butter, softened

2 cups powder sugar (to start, add more to thicken)

1 tspn vanilla

2-8 oz cream cheese

Blend all ingredients together. Add more powder sugar to get desired thickness. I usually use almost a whole bag. ;D Using a pastry bag, pipe your frosting onto the cooled cupcakes! Enjoy!!!

Pizza Bagels

A delicious recipe we got from our Aunt Miki!

Pizza Bagels
Ingredients:

2 cups warm water

2 packets active dry yeast

2 Tbs honey

3 cups all purpose flour

2 ½ cups bread flour

1 tspn salt

1 Tbs brown sugar (for the water bath)

Cornmeal

Pizza Sauce

Mozzarella Cheese & Italian Seasoning

In the bowl of your electric mixer fitted with a dough hook, combine water, yeast and honey, stir to combine, then let sit until foamy, about 10-15 minutes. Once foamy, gradually add in salt, 2 cups of all-purpose flour and 2 cups bread flour with the mixer on low speed. After 5 minutes or so, if the dough is still sticky, add the remaining bread flour and ½ cup all-purpose flour and mix until combined. Remove the dough from the bowl (it should be thick and stiffer than most yeast breads) and knead a few times with your hands, forming it into a ball. Add the remaining all purpose flour if the dough is still sticky.

Brush a large bowl with oil and place the dough inside, turning to coat. Cover and let rise in a warm place until is double in size-about an hour.

Once doubled, punch down the dough and place it on your counter, using a little more flour if needed to prevent it from sticking. Divide the dough into 12-15 pieces that are 2.5-3 ounces each. Roll the dough into balls, then place on an oiled baking sheet, cover and let rise for 30 minutes.

After 30 minutes, fill a large pot with water and add brown sugar, letting it come to a boil. While the water is heating up, take each round of dough and poke a hole straight through the middle, twirling it gently on your finger to create the bagel “look.” Place back down on the baking sheet and let rest for 10-15 minutes, while the water comes to a rolling boil.

Preheat oven to 400 degrees. Grease another baking sheet and place some cornmeal on a plate.

Once boiling, add 3-4 bagels at a time. Let cook for 2 minutes on one side, then using the end of a wooden spoon, flip the bagel and cook for another 30 seconds.  Remove bagels one at a time and dip bottoms in cornmeal. Transfer to the greased baking sheet. Brush bagels with pizza sauce and sprinkle mozzarella cheese on top. Sprinkle Italian season. Once all the bagels are finished, place in the oven and bake for 28-35 minutes.

Let bagels cool completely before serving, then toast or eat as desired.

Korean Spicy Chicken Wings!

Korean Spicy Chicken Wings!!! Enjoy!!!

Ingredients:
2 lbs chicken wings
1 cup cornstarch
1 cup milk
2 tspn salt and pepper
Oil for deep frying

Stir fry sauce
4 tbsp ground red chili pepper
4 tbsp soy sauce
4 tbsp corn syrup (substitute honey or sugar)
2 tbsp rice vinegar
6 tspn garlic and 1 inch of ginger (you will need to puree together with about a tspn of water)
4-6 heaping tbsp of gochujang (red pepper paste (found at an asian market)
*I also add crushed peppers you put on top of pizza

Topping:
Green onion, chopped and toasted sesame seeds

Prepare your chicken by adding salt and pepper, let sit for about 15 minutes. Put the chicken in a large bowl with milk until the milk covers the wings. Put in the fridge for about an hour. Drain the chicken and let sit.

Mix the fry sauce ingredients, ensuring you take the garlic and ginger and puree them.

Roll the wings in the cornstarch to lightly coat and deep fry until golden brown. Drain on paper towels. Transfer wings and fry sauce into a wok and fry on high heat, stirring constantly to coat every piece of chicken. Once all sauce is gone off the wok, place on serving dish. Sprinkle green onion and sesame seeds on top! There you have it!!! Enjoy! Tastes great with a good beer! :D

Donut Holes!!!

Donuts

3 packages yeast 
1/2 cup warm water
2 1/4 cups milk, scalded, then cooled
3/4 cup sugar
1 1/2 teaspoons salt
3 eggs
1/2 cup shortening
7 1/2 cups all-purpose flour
canola oil for frying

Glaze
1/2 cup butter
3 cups powdered sugar
2 1/4 teaspoons vanilla
6 -9 tablespoons milk

Proof your yeast by adding it to the warm water.  Mix it up and let it rest.

Scald the milk in your microwave or on top of your stove, and let cool.

Combine yeast, milk, sugar, salt, eggs, shortening and 3 cups (375g) flour.

Beat on low for 30 seconds, scraping bowl constantly.

Beat on medium speed for 2 minutes, scraping bowl occasionally.

Carefully (not like me), stir in remaining flour until smooth.

Cover and let rise until double,

Shaping the Donuts

After the dough has risen, turn dough onto floured surface; roll around lightly to coat with flour.

Gently roll dough 1/2-inch thick with floured rolling pin.

Cut with floured doughnut cutter. I used a kids medicine measure cup for my holes! Separate donuts and holes, as they take different frying times.

Cover and let rise until double, 30-40 minutes. Once risen, pour oil into a pot and heat. I sprinkle flour in the oil to check if its hot enough (if the flour sizzles quick, its ready, turn the heat to medium) Place donuts in oil and flip using chopsticks until lightly golden brown. Drain on paper towels or paper bag.

**If you want to make these donuts for breakfast, let the donuts rise in the refrigerator overnight!***

Icing

Melt butter. Add rest of ingredients and whisk until smooth. Add more milk to get to the consistency you desire. Place donuts on a rack, on top of a pan and pour icing all over. Let sit. Enjoy!

CHICKEN MARSALA! ....WITH MASHED POTATOES!

Super delicious meal and great for leftovers! This recipe is what I used to ensure we have extra for leftover Sundays!

INGREDIENTS:

2 lbs chicken breast, pounded thin

1 cup flour (mix in 1 TBS of each: Garlic powder, Italian Season, Onion Powder, Thyme, and Cayenne Pepper. 2 TBS paprika, 2 tspn salt, 1 tspn pepper)

1/4 cup olive oil

4 TBS butter

4 cups cremini mushroom sliced

2 bottles of Marsala Cooking Wine (I use Holland House)

4 cups chicken broth (because we love sauce)
Salt N Pepper
Chopped Chives for garnish

Lightly flour each chicken, after you have pounded it thin. Shake off excess flour. Heat Olive Oil in pan and place a couple chicken in the pan. Fry on each side about 3 minutes. Place on a paper towel until all chicken is cooked. Once all chicken is cooked, add the butter to the pan and once melted add the mushrooms. Cook mushrooms until their juices start to come out. Add Marsala and cook until it has reduced to half. Once it is reduced, add the chicken broth. If the sauce is not thick enough to your liking, ladle 1/2 cup of the sauce out and whisk in a little less than 1/4 cup of flour. Mix until there are no clumps and then add it to your pan. This will help thicken it up. Bring sauce to a boil and cook for a few minutes then add salt and pepper to taste. Serve with mashed potatoes or butter noodles. I personally love it with the mashed potatoes! Enjoy!!!!

Chocolate Eclairs

Chocolate Éclairs:

Basic Choux Recipe for the Éclairs

ingredients:

1 cup water
1 stick butter (1/2 cup)
1 cup all purpose flour
1 good pinch of salt

1 Tbs honey

3 Tbs sugar
1 cup eggs (4 large eggs)
1/4 cup to 1/2 cup of whipped cream (homemade or bought)

directions:

Preheat oven 425F.

1. In a medium pot, bring the water, honey, sugar and butter to a simmer on medium heat. Add salt. Add the flour and with a wooden spoon or spatula, stir very quickly in one direction. Carefully watch and you'll see that the flour starts absorbing the liquid -- and a dough will form. Keep stirring to continue cooking the flour and cook off some of the water, another minute or two.

2. Transfer the paste to the bowl of a standing mixer fitted with the paddle attachment or to a bowl if you're using a hand mixer. Let cool 4-5 minutes.

3. Add the eggs one at a time mixing rapidly until each is combined into the paste. The paste will go from shiny to slippery to sticky as the egg is incorporated. The pâté a choux can be cooked immediately at this point or refrigerated for up to a day until ready to use.

4. Spoon the dough into a large gallon-sized plastic bag (or piping bag.) Use your hands to squeeze dough towards the bottom corner. With kitchen shears, snip off just the tippy tip of the bag, about 1 ½ " of the tip. Pipe onto a baking sheet into 5 inch lines, keeping them 2-inches apart. Bake at 425F until brown, slightly darker than golden brown. If they are not cooked all the way, they will deflate when they come out of the oven.

Vanilla Pastry Cream Recipe:

1 ¼ cups whole milk

3 large egg yolks

¼ cup sugar

2 Tbs flour

2 Tbs cornstarch

1 tspn vanilla extract

In a heat proof bowl, blend sugar and egg yolks together. Whisk the flour with the cornstarch and then add to the egg mixture, blend until you get a smooth paste. Meanwhile, in a saucepan bring milk just to a boil (just until the milk starts to foam up). Remove from heat and add slowly to the egg mixture, whisking constantly to prevent curdling. Then pour the mixture into the saucepan and cook over medium heat until boiling, whisking constantly. When it boils, keep whisking for another 30-60 seconds until the cream becomes thick. Remove from heat and stir in vanilla extract. Pour the cream into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature then refrigerate until firm. Whisk before using to get rid of any lumps that formed. I added 1/4 cup of homemade whipped cream to thin it out a little and make it lighter.

Chocolate Glaze:

Ingredients:

½ cup heavy cream

4 oz semi sweet chocolate chopped

Place the chopped chocolate in a heat safe bowl. Heat the heavy cream just to boiling over low-medium heat and removed from the heat immediately. Pour the hot cream over the chopped chocolate and stir until it forms a thin, smooth consistency. Set the chocolate glaze aside at room temperature for a few minutes to allow it to thicken.

Now you are ready!

Take a pastry bag fitted with a medium sized plain tip and fill it with the vanilla cream. Insert the tip into the end of an éclair and pipe about 2 ½ Tbs of cream into it. Gently dip the top half of your éclair in the melted chocolate. Then set your éclairs on a pan and put in the refrigerator to allow the chocolate to harden. Now you are ready to eat!!

Cinnamon Rolls

Love Cinnabon but can't seem to make it yourself??? I've tried and tried and finally came up with this recipe! Try it out...Its not exactly Cinnabon, but my family and others that have tasted said it was better!

Cinnamon Rolls

Ingredients:                                                                                       Filling:

1 pkg dry yeast                                                                                  1 cup brown sugar

1 cup warm milk                                                                               3 TBS cinnamon

½ cup sugar                                                                                        8 TBS butter, softened

1/3 cup margarine, softened                                                     Icing:

(or 1/3 butter with 2 TBS Oil)

1 tsp salt                                                                                              8 TBS margarine (cold, cut into cubes)

2 eggs                                                                                                   1 ½ cup powder sugar

4 cup bread flour                                                                             1, 8 oz cream cheese, or less if you desire

                                                                                                                ½ tsp vanilla

                                                                                                                1/8 tsp salt

Rolls:

Dissolve yeast in warm milk in a large bowl. Add sugar, margarine, salt, eggs and flour. Mix well. Knead dough, for a few minutes and knead into a large ball and cover. Place in a warm area for 1 hour until dough doubles in size. Roll dough on a lightly floured surface until about 21 inches long, 16 inches wide (1/4 inch thick). Preheat oven 400F.

Filling:

Combine brown sugar and cinnamon in a bowl. Spread margarine over surface of dough. Sprinkle cinnamon mixture on top of rolled out dough. Cut dough into 1 ¾ inch slices and place in a greased pan. Let rise again, about 45 minutes. Bake for 20-25 mins or until golden brown on top.

Icing:

Beat all ingredients with mixer until fluffy. Spread on rolls when done.

The infamous Creme Puff! One of my dad's favorite dessert, simply because...well it's simple!!! Try it out! Follow the instructions to the T!

Ingredients:

1 cup water
1 stick butter (1/2 cup)
1 cup all purpose flour
1 good pinch of salt

1 tspn vanilla or almond

2 TBS honey
1 cup eggs (4 large eggs)

Directions:

Preheat oven 425F.

1. In a medium pot, bring the water and butter to a simmer on medium heat. Add the flour and with a wooden spoon or spatula, stir very quickly in one direction. Carefully watch and you'll see that the flour starts absorbing the liquid -- and a dough will form. Keep stirring to continue cooking the flour and cook off some of the water, another two minutes (TIME IT).

2. Transfer the paste to the bowl of a standing mixer fitted with the paddle attachment or to a bowl if you're using a hand mixer. Let cool for a few minutes. You don't want the eggs to cook in the batter too fast!

3. Add the salt, honey and vanilla and blend. Add the eggs one at a time mixing rapidly after each egg addition until each is combined into the paste. The paste will go from shiny to slippery to sticky as the egg is incorporated. The pâte a choux can be cooked immediately at this point or refrigerated for up to a day until ready to use.

4. Spoon the dough into a large gallon-sized plastic bag (or piping bag.) Use your hands to squeeze dough towards the bottom corner. With kitchen shears, snip off just the tippy tip of the bag, about 1/4" of the tip. Pipe onto a baking sheet into little puffs, keeping the puffs 2-inches apart. With your finger (wet finger tips with water), press down the peaks (as they can burn.) Bake at 425F for 10 minutes, then 350F for 30 minutes, depending on the size of your puffs (if smaller, bake less). Puffs should be golden brown all over, that is when it is done! If you don't cook it long enough it can be too wet inside when eaten. 

5. Remove from the oven and using a knife, cut in half carefully, creating a top and a bottom. Let it cool completely before adding your creme!

Whipped Cream Center:

1 pint Heavy Cream

1 tsp almond extract or vanilla

4 TBS Powder Sugar, or more if you like yours sweeter

Blend all ingredients until whip topping forms (stiff peaks). Pipe the cream on the bottom puff and simply place the top on the top of the whipped cream.

You can also dip the tops in melted chocolate (rather than cutting the puff in half, just cut a slit on the side to let air go through so your puffs don't deflate).

Super Moist Chocolate Cupcakes w/ Espresso Buttercream Frosting!

Super Moist Chocolate Cupcakes

Cupcake Ingredients:

1 cup sugar
1 cup brown sugar, packed
1 3/4 cup all purpose flour
3/4 cup cocoa powder
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil, ok if it’s a little over the ½ cup line.
2 tsp vanilla extract
1 cup boiling water

2 ounces semi sweet chocolate

Preheat the oven to 350 degrees.  Line 2 cupcake pans with 24 liners.  Boil water and semi sweet chocolate. Sift together dry ingredients into a large stand mixer bowl.  Add the eggs, milk, oil, and vanilla extract.  Beat for two minutes, scraping the sides as needed.  Add the boiling water mixed with chocolate and beat just until blended (careful it may splatter. I use a spoon to combine and then blend). 

Evenly pour the batter into the cupcake liners.  Bake for 18-20 minutes, or until toothpick comes out clean. Let cool in pan for 5 minutes, then remove to a wire rack to cool completely.   

Espresso Buttercream Frosting

1 cup (2 sticks) unsalted butter, at room temperature
2½ cups powdered sugar
1½ teaspoons vanilla extract
2 teaspoons espresso powder (or instant coffee)

Blend espresso and vanilla. Add remaining ingredients and blend until smooth. 

Chocolate Chiffon Cake with Chantilly Cream

Love those Cakes you buy at the Asian Bakery! Here's a recipe I found! It's perfect! Light, airy and moist!!! I used Dark Cocoa, but regular works perfect! My next one will be prettier with blueberries, strawberries, kiwi and maybe mango or mandarins! I'm also going to make cupcake size ones soon! Also can be made as cupcakes!

CHOCOLATE CHIFFON CAKE
from Young Mo Kim's A Collection of Fine Baking

Sponge: 
6 egg yolks
*1/2 cup and 1 tbs sugar
1/2 cup and 4 tspn water
1/2 cup and 4 tspn olive oil
1 ½  cups and 1 tbs cake flour
1/4 cup cocoa powder
2 tsp baking powder
10 egg whites
**¾ cup brown sugar

Chantilly Cream:

1 ½ cups heavy cream
2 ½ tbs sugar
1 tspn rum or vanilla



Topping:
dark chocolate 315 g (11 oz)
white chocolate 315 g (11 oz)
fruit (strawberry, blueberry, mandarin, kiwi, etc)

baking time: 55 minutes @ 300degrees F

Sponge: 

1.                   Preheat the oven to 300 degreesF. Put egg yolks in a large bowl and beat for about 10 seconds. Then, add * sugar and beat at high speed for about 2 minutes or until the color lightens.

2.                  Add water and beat. Then, add olive oil and beat well.

3.                  Mix cake flour, baking powder, and cocoa powder and sift three times and then add to the batter. Beat until you no longer see any powder.

4.                  Then, in a separate bowl, make a meringue using the egg whites and **brown sugar

5.                  Add half of the meringue to the batter and fold in using a spatula. Then, add the rest of the meringue and fold in.

6.                  Fill sprayed pans with batter. Then, use a chopstick or any clean stick to dip in the batter and go around the pan twice to get the air out from the batter.

7.                  Bake at 300degrees F for about 55 minutes or until golden brown.  Let cool.

Chantilly Cream:

In a separate bowl, put heavy cream, sugar and rum and beat until it is stiff (remember to add the sugar half at a time for better results).

Decoration:

1.                   Slice the sponge in half and apply a layer of cream. Put on the upper sponge and transfer the cake to the turntable.

2.                  Put a thick layer of chantilly cream on the top first, then put enough in the center to cover the sponge. Put cream around the side using a metal spatula.

3.                  Put a generous amount of the cream on the spatula and gently press against the side and drag about 2" (5 cm) as you turn the cake around. Repeat this process and decorate all around the cake.

4.                  Put another portion of the cream on the tip of the spatula and place it on top of the cake as shown.

5.                  Use a knife to scrape both chocolates slowly toward yourself for the decoration, making curls.

6.                  Decorate half of the cake with the white chocolate shavings and the other half with the dark chocolate shavings. Pour on some chocolate syrup to finish the decoration.