Posts Tagged baking
I know that might be obvious, but biscuits are easy. So much so that most people have a basic version memorized. So here’s a easy-peasey version that after a few uses you’ll have it memorized too. 2 c flour (all-purpose) 4 tsp baking powder ½ tsp salt ⅓ c shortening ⅔ c milk Preheat oven to 450° Mix flour thru shortening on low for 1 minute. Slowly mix in milk until just clingy. do not over beat Pull out dough & on a lightly floured surface, knead for about 20 seconds. Roll out to ½” thick. Cut out & bake on a cookie sheet. Bake 12 – 15 minutes. Serve immediately. I would suggest checking your baking powder expiration date because otherwise they’ll fall flat!
I found a new recipe that I like that involves using liquor in the dough, new, and unusual for me! I have never used vodka to make crust crustier. But it got me thinking, how many recipes have I done that required me to buy alcohol? I could count on both hands the recipes I have gone and bought itty bitty ridiculous bottles of liquor.
This raises the question: What recipes have you had to go buy your bottles of liquor for? Tequila, bourbon, brandy, whiskey, vodka…?
Ever been excited to whip up a standard recipe or something new that looked easy enough but ended like this?
No? Then you’re a better person than I. I suffered one of those setbacks this weekend because I didn’t double check the batch size. The one step I skipped killed my happy joy time.
So I get to ask the fun question:
What baking or cooking fails are your most noteworthy?
If you’re anything like me you end up with leftover frosting (unless you’re a lick the bowl before decorating person) after every cake you make. This gets frustrating when a cup or so needs to be removed from your house before the sugar generously sticks to your thighs. I’ve got the recipe if you’ve got the event to take them! Otherwise you end up with tasty treats to eat.
Most people have seen cake balls, Oreo truffles, or similar sounding & gooey tasting. Most of you bakers have even made them. I’ve got a simple version that is hard to screw up. 3 ingredients, 5 tops!
Simple Cake Balls
1 box cake mix, cooked & cooled
16 oz (ish) frosting
6 squares baking/almond bark
Add frosting to your stand mixer. Beat on high until airy & supple. Add cake ⅓ at a time, beating until blended in between add-ins. Refrigerate while prepping next step.
Melt almond/baking bark in a double boiler (or pot & glass/metal bowl) on low. Slow & low is best to avoid scorched bark. Best results come if your water in the bottom pan does not touch the bottom of the top bowl/pan. Stir occasionally until completely melted.
Using a tablespoon roll cake/frosting mixture into formed balls. You can freeze them for short time periods if they become too soft to dunk. Remove double boiler from direct heat and drop rounds into the bark. Roll to cover & remove quickly scooped on a fork & tap gently to remove excess bark. Slide onto wax or parchment paper. Repeat until all are covered. Drizzle remaining bark over cooling balls.
Once hardened, peel carefully from paper (some bottoms will leave behind residue) & serve.
Store leftovers on wax paper in an air tight container in the refrigerator. You can stack wax sheets.
You may not have leftovers, they disappear quickly…
The specific cake truffles I made were with the following substitutions:
Chocolate cake mix
½ peanut butter cream cheese frosting
½ chocolate fudge frosting
White almond bark melted with 2 TBSPs peanut butter & 8 Hershey kisses.
Follow directions above
I’ve never thought you had to have all your own homemade recipes to be creative or classy. Sometimes in life someone does something so well you can’t help but copy cat! I found said item on smitten kitchen’s blog. I had a friend celebrate their 25th last week & I was itching to create. So I begged them (truly) to let me make a dessert item for them. I lucked out & was given two classic ingredients: chocolate & peanut butter!
So I went to my trusty search engine & got to searching. Lo & behold too many delicacies popped up on my screen. A little drool may have dropped. But near the top two blogs stood out: one had gathered her favorite chocolate & peanut butter desserts (many came a close second) & another had a photo of this gorgeous layer cake playing peekaboo.
Obviously, the cake won out.
I erred twice of importance.
1. When freezing said cake layers, do not stack even with wax paper & zippy bags. No matter what.
2. Do not lose track of sifted powdered sugar in the peanut butter cream cheese frosting, it looks tacky (legitimately).
Oh maybe one more almost error, stir the ganache constantly. It was a close save. Truly.
But hey, people devoured this cake like it was the air they breathed. That is a happy baker. 🙂
Chocolate Peanut Butter Ganache Celebration Cake