Batman Cakepops

The bet: where my car was parked

The wager: batman cakepops

The winner: not me…

For these guys I used the same cake as the Honeybee Cakepops. It’s a great recipe, and dairy free so my roommate can eat it!

These cakepops were done a little differently than my past pops, because I decided that the melting chocolate was getting too thick. After lots of research, I found out that shortening or paramount crystals do the job.

1) cut the edges of the cake to avoid inconsistencies in your pops. feed the extras to a friend (fluffy pet or human friend).

2) mix 1/4 cup frosting with the cake crumbs

3) roll into 1.5 inch balls and place on a cookie sheet lined with parchment paper. refrigerate for 30 minutes, then take out and let sit for 15 minutes (the refrigerating might be pointless but it makes me feel better)

4) On 60% power, melt the chocolate with a small bit of shortening. For 1/2 bag of melting chocolates, I used a teaspoon of shortening.

5) Dip and swirl the cakepops (video to come) and set aside to dry.

6) Once the base color has dried, you can do the accent decorations with either melting chocolate and a piping tube, or royal icing.

I’d say the winner of this bet got a pretty good deal, huh?

Birthday Brownie Bites

Printer friendly version

–         1 ¼ cups flour

–         ½ tsp salt

–         ¾ cup butter  (1.5 sticks)

–         4 1-oz squares unsweetened chocolate chopped

–         4 1-oz squares semisweet chocolate chopped

–         2 cups sugar

–         1 tbl vanilla

–         1 1/2 tsp cinnamon

–         5 large eggs beaten

–         3 bars Hershey’s Milk Chocolate

This recipe is adapted from Good Housekeeping Brownies cookbook.

Preheat to 350 grease 9×13 pan- this recipe is too much for an 8×8 pan! One alternative to greasing the pan is to line it with foil.

(tip for the perfectionists: turn your pan upside down on a counter. Wrap the foil tightly around the upside down pan and make the creases clear. Lift off of the pan, and place inside. This should be a perfect fit and makes it much easier to remove the brownies.)

This time, I am using a new brownie pan I got that makes bite-size snacks. These are for a friend’s birthday who doesn’t really like sweets (sorry, what?!), so hopefully these will be just the right size for him.

Whisk flour and salt.

In 4 qt saucepan melt butter and chocolates over low heat, stirring frequently. Remove from heat.

With wooden spoon, stir in sugar and vanilla.

Add eggs and stir until well mixed. Pour batter into well-greased pan.

Optional: break up pieces of Hershey’s chocolate and bury them inside the batter. You can do the same with caramel. Bake for 40-45 minutes, or until knife inserted comes out clean.

Infamous Thanksgiving Gingersnap Pumpkin Pie

Remember when I said the next post would be brownie bites? That was a joke. Also, remember when the title said this pie is infamous? Apparently that is a joke too. I have made this pie every thanksgiving since high school, and I look forward to it every year. For the past two years when I come home from school, my mom has already bought that year’s pumpkin pie! Despite the pie being obviously forgettable during the year, every Thanksgiving it disappears at dessert time, we’ll see how this year goes.

The crust is what differentiates this pumpkin pie, it is made of crushed gingersnap cookies. This recipe adapted from Cooking Light.

Ingredients:

– 1 3/4 cups gingersnap cookie crumbs (appx 45 cookies, one bag)

– 2 tablespoons melted butter

– 2 tablespoons granulated sugar

Cooking Spray

– 1 1/2 cups canned pumpkin puree

– 1/2 cup packed light brown sugar

– 1/4 cup packed dark brown sugar

– 1 tablespoon cornstarch

– 1 teaspoon ground cinammon

– 1/4 teaspoon nutmeg

– 1/2 teaspoon ground ginger

– 1 teaspoon vanilla

– 1/4 teaspoon salt

– 2 large egg whites

– 1 large egg

– 1 (12 oz) can evaporated skim milk

Directions:

1) Preheat oven to 325 degrees.

2) Using a food processor or a blender, blend the gingersnap cookies into fine crumbs.

2) Combine first three ingredients in a bowl, toss with a fork until moist.

3) Press into the bottom and sides of a 9 inch greased pie pan

4) Bake at 325 degrees for 5 minutes, let cool.

5) Combine pumpkin and the remaining ingredients in a bowl. The filling will seem very liquidy, it solidifies in the oven.

6) Pour into prepared crust and bake at 325 for one hour, or until a knife inserted comes out clean

Honeybee Cakepops

This week I did a presentation in my Public Relations class on the Haagen Dazs loves Honeybees campaign. Part of the presentation had to be interactive, so I decided to give cakepops as a reward for answering my questions. The cake was honeycake (duh) and each pop was adorned with a sweet little honeybee made out of marzipan. So so good!!

This recipe was adapted from smittenkitchen.com, click here for a printer-friendly version

3 1/2 cups all-purpose flour
1 tablespoon baking powder [see Update above]
1 teaspoon baking soda
1/2 teaspoon kosher salt
4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 cup vegetable oil
1 cup honey
1 1/2 cups granulated sugar
1/2 cup brown sugar
3 large eggs at room temperature
1 teaspoon vanilla extract
1 cup warm coffee or strong tea
1/2 cup fresh orange juice
1/4 cup rye or whiskey
1/2 cup slivered or sliced almonds (optional)

Makes three loaves pan or one 9 by 13 inch sheet cake. Preheat oven to 350°F. Generously grease pan with non-stick cooking spray.

1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg.

2. Make a well in the center.

3. Add oil, honey, white sugar, brown sugars, eggs, vanilla, coffee, orange juice and whiskey.

4. Using a strong wire whisk or in an electric mixer on slow speed, stir together well to make a thick, well-blended batter, making sure that no ingredients are stuck to the bottom.

5. Spoon batter into prepared pan. Place cake pan on a baking sheet to ensure even cooking throughout the cake. (I didn’t do this and it turned out fine)

Bake until cake tests done,  loaf pans will be about 45 to 55 minutes. For sheet cakes, baking time is 40 to 45 minutes.

While the cake is baking, open your marzipan and get out some yellow food dye! Ok, food dye is gross, but if you have to use it, the Americolor gel is fantastic and you only need a tiny bit.

Die the marzipan by rolling it in your hands with a little bit of yellow dye until it is evenly spread.

Break off little pieces of marzipan and shape into a jelly bean-like oval. This will be the honeybee’s body.

melt black melting chocolates, or dye marzipan black, or make black royal icing in a small piping  bottle. Decorate the lil’ bee bodies and place two almond slices on each side of the bee for wings.

Then, as with any other cakepop recipe, cut off the edges of the sheet cake. Rip apart the cake into crumbles, and mix in 3/4 cup frosting to moisten the mix. Roll them into balls.

dip the sticks into melting chocolate and stick in the cakeballs

Enjoy! Save the Honeybees!

Up Next: Gingersnap Pumpkin Pie