Well, at least it is on my blog! I opened up my blog the other day and lo and behold there were flurries. Since this is the only snow I plan on seeing this winter, I’m enjoying it.

Anyways, this post isn’t only about my snow, it also to show the cake that I made for my cousins birthday. I can’t lie – there was some stress in making this puppy, but now that my first stacked cake is over with I’m feeling much better with my abilities. The only thing I wasn’t wild about is that the bow got a little droopy because it rained all weekend and the humididty was crazy.

The top of the cake - ignore the cotton balls. They were to try and combat the droopy problem.

I love the curliecues and polka dots.

The whole cake all stacked up.

Another view

The cakes are covered in buttercream and all decorations are done with fondant. I think some of the droopiness could have been avoided if I had mixed the fondant with gum paste. Live and learn.

Once again I have been remiss in my blogging duties. I mistakenly thought that if I could just write one post then the others would just come bursting forth from somewhere – alas they did not. I think I might be experiencing that issue called writers block, but I’m not really sure since I’ve never really been enough of a writer for anything to get blocked out. On top of that I got a little bit busier. I traveled to an economics conference with some high school students, I’ve watched my share of football, I’ve volunteered to be an Upward basketball coach, I’ve applied for some jobs, I’ve worked, and I made a cake for my cousin’s 16th birthday (picture coming soon!). Oh and let’s not forget all the couponing and Publix shopping!

Anyways, a few weeks ago I made these cute little moon pie owls for some people. I saw them in Southern Living and decided that I had to recreate them. They were so cute! I will definitely be making them again because every kid that got one loved them.

I think they are pretty self explanatory on how to put them together and what ingredients to use.  For the edible glue I melted an ounce of chocolate with a little butter mixed in and then used a popsicle stick to apply to the moon pie. Let me know if you have any questions about them – Oh I also think you could probably use this design and get a turkey from it if you put candy corns in the top like feathers.

How cute is this little guy.

All hanging out and drying.

I love the little crooked noses.

I'm pretty sure that individually wrapping them increased the cute factor.

So I don’t really remember what number bread this is – walking to bread book to count recipes – ok number 11. As a side note I just saw a massive raccoon jump out of a tree and then turn around and climb another. Back to the bread. This enriched bread was very sweet in my opinion. I think it would make a nice holiday gifty bread, but not my favorite for just a normal day.

I did deviate from the recipe by not adding as much lemon extract as it called for and I am really glad I did so. I think this bread would have been way to lemony and not cranberry and walnuty at all had I used the amount called for. My grandparent’s liked this bread as did my dad, which was surprising since he doesn’t like lemon flavored stuff and sticks to the adage that “Lemon is for tea”.

As a side note to this bread, the week after I made it Publix was advertising the same bread in their circular and dang if it wasn’t $5 a loaf. I may seriously need to go into the bread baking business.

Dry ingredients all measured out.

A little melted butter.

After the R&R.

Getting ready to knead in all the cranberries and walnuts. This was a major operation because there were so many things to be worked into the dough that my poor mixer was feeling overwhelmed.

Getting ready for the first round of R&R.

Shaped into individual boules.

These loaves baked to a beautifil golden color.

Hmmm Christmas gifts maybe?

Next Up: English Muffins

I admit I haven’t posted lately, but I promise I’ve got some good ones coming soon. I did take a small week long bread baking break – a bread a week can become tedious, but I’m back to baking and have plenty of pictures to show. I also managed a quiche and a 14 layer birthday cake so prepare yourselves for some good stuff to come.

Ahhh cinnamon raisin swirl bread – you were so wonderful sounding and smelling and even tasting, but must you require raisins?

Overall this was really simple bread to make. It only took one day and was very easy to mix and shape. The cinnamon swirl was optional, but I decided it was neccessary. The raisins although not neccesary, but I did include them since some people do like them. If you were not wanting such a sweet bread, it could be made without the swirl and would make wonderful french toast (In case you didn’t know by I now I like french toast – hence why I mention it at least every other week.).

Yummy buttermilk

Pre- kneading

Getting ready to rise.

Definitely doubled in size.

Trying to roll it out to a semi-rectangular shape.

Cinnamon swirl sprinkled all over.

Ready for the final rise.

The pretty loaf ready to be baked.

The not so pretty loaf ready to be baked.

A little over browned maybe but still yummy.

The poor little not pretty loaf - he tasted good though!

The other day I was on the phone with someone and they mentioned needing to check my blog to see my final cake I did back when I was in cake decorating classed. I dawned on my that I had not actually ever posted my final cake and that I needed to do so. So late as it may be I present to you the process of making fondant roses, covering a cake with rolled fondant, and the final presentation. Enjoy!

Me working with all my tools. This process involves a lot of rolling, cookie cuttering, and feathering. Oh and don't forget the painting and molding too!

Step 1: Roll to desired thickness and size. There is actually a math formula that tells you how large to roll the fondant so that you make sure to actually cover the entire cake.

Step 2: Flip icing over the top of cake, while letting your mother photograph you while wearing your worst pjs.

Step 3: Peel back the rolling mat.

Step 4: Smooth.

Step 5: Smooth and stretch down the sides.

Step 6: Trim off excess.

Not really a step, just a little extra bonus view of the bottom.

Step 7: The final product. A nice smooth cake.

The final cake

A close up - yes there are 40 handmade flowers on that cake and yes the cost of a professional cake is actually acurate.

This week for the BBA Challenge, I baked cornbread. This cornbread was very moist, very sweet, and relatively easy to make. While Mr. Reinhart offers countless praises to this bread and many ties to Thanksgiving, I found that it does not conjure up those moments for me. Since I am from the South, I would say that while this bread was veyr good, I won’t be making this at Thanksgiving or Christmas for fear of being laughed out of the house and loosing my privilages to eat cornbread dressing. Maybe if I disguised it as sweet a sweet corn cassarole I might be allowed to pass it off in the food line, but I think I will just sticky to our regular palate and keep this (corn)bread under wraps here in our house.

Cornmeal and buttermilk soaker that is mixed up the night before.

flour, sugar, baking powder, baking soda, and a little bit of salt

eggs

honey and melted butter

honey, butter, and eggs

honey, butter, and eggs mixed with the cornmeal soaker

The final batter all mixed together.

nice and crispy

Be on the lookout for Cinnamon Raisin Bread this week.

The treat for cheesecake and brownie loving humans and squirrels alike! This is the recipe I alluded to earlier this week in reference to the squirrel that ate my Tupperware in order to gain access to the brownies. These are definitely the best homemade brownies I’ve found yet. The recipe came from Smitten Kitchen, which you should all go check out because she has some amazing recipes. The only changes that I made was to split the cheesecake batter in half since I decided to double the recipe.  The original recipe says it yields 16 2-inch thick brownies, and I think it would if you used all of the cheesecake batter in one recipe. I wanted to make more though since we were sharing at the camp out so I made to brownie batter and only one cheesecake batter and they were still fine.

Brownie Batter Ingredients:

• 1 stick unsalted butter; cut into pieces
• 3 oz unsweetened chocolate; chopped
• 1 cup sugar
• 2 large eggs
• 1/2 teaspoon vanilla
• 2/3 cup all purpose flour

Cheesecake Batter Ingredients:

• 8 oz cream cheese ; very well softened
• 1/3 cup sugar
• 1 large egg yolk
• 1/4 teaspoon vanilla

Plus 1/2 cup of chocolate chips to sprinkle on the top

Directions:

1. Preheat oven to 350 and butter a 8 inch square baking dish.
2. Make the brownie batter: Heat butter and chocolate in a medium saucepan (I used a double boiler set-up to avoid burning) over low heat. Whisk occasionally and heat until just melted. Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt. Whisk in flour until just combined and spread into baking pan.
3. Make cheesecake batter: Whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter and then swirl with the tip of a butter knife.
4. Sprinkle  chocolate chips over the top and swirl again.
5. Bake brownies for about 35 minutes or until the center is set.
6. Enjoy

A little double boiler action going on.

cheesecake batter

Pre swirl dollops

This morning on the way to pilates class I saw a giant blimp flying over the hospital. Oh boy it was making some “blimping” good time (haha I crack myself up sometime)! Then on the way home I encountered a giant stuffed walrus standing on someone’s front porch. This is for real – he was standing on his back flipper fin thing. Oh and in case you were wondering I am not crazy.

…that is the question. Last week my BBA challenge gave me the option of doing either cinnamon rolls or sticky buns. I prefer cinnamon rolls – my dad prefers sticky buns. Being the loving and kind person that I am I decided to make a few of both and boy am I glad I did.  Up till this point in my life I have only eaten one sticky bun and it was mediocre so naturally I gravitated toward cinnamon rolls. I can safely say that after last week I may have been converted to the sticky bun club. These were AMAZING.  I think we all could have eaten an entire batch (not that we actually would or anything crazy like that!), but we all exercised adult restraint and withheld.

So I know that according to my own self imposed time table I am late! I do however have a good excuse so please let me explain. I made these late in the week to take on a camping trip with us. It was also very hot last week and people who know me well are aware that I like cooler weather.  I was in a foul mood about the weather and therefore could not blog (no bloggy inspiration in me).  On Friday we left for our camping trip – it was HOT. I don’t like hot weather, I was already feeling sad about no fall weather, and it was crazy hot at the camp ground. I dealt pretty well until it was time to go to bed. I think I maybe slept an hour and that was just from pure exhaustion. I was so miserable. On Saturday we played until it rained (I don’t know that I have ever been so grateful for rain) and then we played some more – there was also plenty of rain songs sung. Anyways, that night as I lay in my little tent getting splashed my random rain drops because I had to leave my window open to get air, I prayed that God would either deliver me from the heat and take me or change the weather. He changed the weather and boy am I glad – talk about answered prayers. Reciting the story it seems silly, but on Saturday night when I prayed it I was very serious. I guess it will serve as my reminder for a while that God does still listen and answer our prayers and that he cares and wants the best for us. Oh and I guess it is also something for me to hold on to that he must have a purpose for me here on earth since he went with option 2 instead of option 1.

So onto pictures of the bread. I must confess that there are no pics of the finished cinnamon rolls simply because I didn’t get a chance to take one before we left the house and I had other issues to contend with while camping – such as a crazy squirrel trying to eat thru one of my favorite little tupperwares to get to my cheesecake swirled brownies (which I hope to post about later this week).

Mixing up the dough - there is no preferment so this one only takes a day.

sticky sticky sticky

Getting ready for the first rise.

Afer a couple of hours - this dough had some serious rise!

Rolled out in a semi rectangular shape and spread with butter. Geometrey was never really my thing.

I did deviate a bit at this point because I spread a thin layer of butter over the dough and then sprinkled on the cinnamon sugar filling.

Waiting to be sliced.

This is what makes the sticky buns into well sticky buns. You mix butter, brown sugar, and corn syrup and spread it all over the bottom of the pan. I choose to sprinkle on some pecans for good measure and if you really wanted to you could even add raisins or craisins.

Getting ready for their last little rise before baking time.

Right out of the oven - check out that oven spring.

Since sticky buns are technically baked upside down I had to turn them right side up for their unveiling.

Aaaaahhhhh don't they look yummy?

I'll let you in on a little secret...they were yummy.

So there you have the sticky buns. Cinnamon rolls are made the same way they are just cooked without the butter/sugar mixture on the bottom and they have a simple white icing drizzled over them. On thing I should note is that I did deviate from the original recipe because it called for lemon flavoring. We don’t really care for lots of lemon flavoring and after reading other people’s comments about the lemony taste of their buns I decided to substitute vanilla instead.

This week’s bread is supposed to be cinnamon raisin swirl bread, but I am skipping to next week’s corn bread instead to go with our hambone soup. I will come back to the cinnamon raising swirl next week.