Cake Pops – Can Also Save a Crumbled Cake Disaster!

Ruined cakes are no longer a problem!

Over the last year, I’ve noticed that the newest treat idea has been Cake Pops. I read up on a few recipes and the concept is pretty easy with a great outcome which would make you look like a kitchen expert. The basic recipe is to bake a sheet cake from a boxed mix, your choice of flavor. Once the cake has been baked and cooled, you crumble it into a large bowl and then bind the cake crumbs together with either store-bought or homemade buttercream frosting. You need to add enough in order to form balls of ‘dough’. You insert a lollipop stick into each of them and freeze the cake balls until firm. You dip them in either candy coating or melted chocolate to cover and form a shell.

Now, that is the bare minimum, however, it seems to me that so much more can be done to enhance these little cakes on a stick.

Ideas . . .
You could include some crushed candy cane in the crumb mix.
Have some ground nuts on hand so you can immediately dip the end of the cake ball into them.
Put some melted coating into a squeeze bottle and drizzle a design on the freshly coated treats.
Dust them with colorful sugar or sprinkles before the coating sets.
Add some tiny chocolate chips to the crumb mix.

Culinary Challenge!

I discovered a version of this recipe in a magazine the other day. As always, I never have everything required so wing it with what I do have in the cupboard to try and replicate the idea of the recipe even if I don’t do the actual recipe!

This one took a bit of time but it was worth in. I forgot to take a picture of the completed dish but imagine it nicely browned and crispy around the edges.

The basic idea is to use those smallish, waxy potatoes. You peel them and parboil them for about five minutes. You don’t want to cook them through just get them to ‘soften’ a bit to make the slits and insert the slices of bacon.

After your potatoes are parboiled and cooled a bit, cut about four or five slits into each one going almost to the other side of the potato. Insert a bit of bacon deep into his cut. Slicing the bacon and freezing it on parchment paper makes this process a whole, lot easier! The parchment paper to prevent sticking on the tray and the freezing to have a firm bit of bacon to push into each slit.

Brush each potato with melted butter and sprinkle with salt and pepper. Bake in a 350 degree preheated oven.

This takes about 45-60 minutes depending on the size of the potatoes. Meanwhile, smash a couple of peeled cloves of garlic and saute in melted butter. Stir in a few pepper flakes and some thinly sliced scallions. Baste the potatoes with this mixture periodically during the baking period. When the potatoes are golden with a bit of a crust, they are ready to serve.

The bacon cooked inside the potatoes makes an interesting contrast. They are a nice side to a steak or beef meal or chops. It was kind of an adventure attempting this recipe the first time but it turned out well enough that I’m thinking of ways to do it even better another time.

 

Potato Chips – The Cost Factor!

Potato chips are one of my favorite treats. Naturally, given that potato chips are mostly fat, it is a rare treat . . . until I saw someone on-line make them in the microwave. Although we have a large turntable in our microwave, it didn’t hold many slices so I experimented and found that lining baking sheets with parchment paper works just as well and almost as quickly. The original version called for generously oiling the surface to the potato slices don’t stick. My first attempt was okay but too oily. Placing them on the parchment and then spraying them with vegetable oil spray gave them the necessary crisp potential without added calories.

I also began to see what a profit is made by the potato chip companies, too. I sliced one, unpeeled potato very thinly and probably got more than 100 slices. I had four parchment-line baking sheets in the oven at 350 degrees and the microwave turntable filled to capacity,one layer deep. Surprisingly, the oven method went almost as quickly as the microwave chips. By the time I finished, I had a large bowl of chips almost equivalent to a good-sized purchased bag for a lot less money and way fewer calories. I felt decadent eating a whole bowl of my chips and kept reminding myself that the calories were mainly from the actual potato and it was only one potato!

In the microwave, it can take up to four minutes depending on the power. In a 350 degree oven, you are looking at five to six minutes but they can burn more quickly so need to be watched.

Pumpkin Drop Cookies

Always nice to have a last-minute, go-to recipe at hand in case you have to stretch the dessert offering for unexpected guests or need a little something to tide people over as the turkey finishes roasting to perfection. Given the season, one is most likely to have an extra can of pumpkin on hand and could put this cookie recipe together in quick time. Nothing like coming into the house to the scent of fresh cookies exiting the oven.

Pumpkin Drop Cookies

Preheat oven to 375 degrees. Either line baking sheets with parchment or use vegetable oil spray to grease them.

1/2 cup butter-flavored shortening (plain will work, too!)
1 1/4 cup firmly packed brown sugar
2 large eggs
2 teaspoons vanilla extract
Freshly-grated zest of one orange
1 1/2 cups canned pumpkin
2 1/2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup dried cranberries (plump them in warm water and drain before adding.)
1 cup chopped walnuts

Cream together the shortening and brown sugar. Beat in the eggs thoroughly. Add in the vanilla, orange zest, and pumpkin. Stir together the dry ingredients and blend into the creamed pumpkin mixture. Stir in the cranberries and nuts.

Drop dough in heaping spoonfuls (teaspoon or tablespoon size, you decide!) onto prepared baking sheets. Bake for approximate 10-15 minutes depending on size. When light brown and slightly firm to the touch, remove to a cooling rack. Glaze with orange icing. If you have some holiday sprinkles on hand, go for it! 🙂

Orange Icing
1 1/2 cups powdered sugar
Enough fresh orange juice to form a glaze.

Gluten-Free Waffles

My son is recovering from a cold and after an early-morning class, was in need for something tempting to eat. I made waffles. Naturally, as many of you know by now, I made gluten-free waffles. I find that waffles are a very forgiving recipe. It is hard to made a really bad waffle so I decided to try out some gluten-free ones to see how they came out. Also, thought I would share the recipe!

Gluten-Free Waffles

3 1/2 cups gluten-free blend (I use BetterBatter)
2 tablespoons gluten-free baking powder
1/2 teaspoon salt
2-3 tablespoons of ground flax-seed
4 large eggs
3 1/2 cups whole milk (This is approximate as you might need a bit more or less to get the consistency you like for waffles.
2 sticks of butter, melted and cooled a bit

Place the dry ingredients together in the bowl of your mixer. Mix the flour mixture and then add the eggs, and milk. Add the melted butter and mix to just combine.

Heat up your waffle maker and follow your appliance directions for baking your batter. The recipe made six, large waffles so make any adjustments you need to work with your particular waffle maker. Not only will you not recognize this as being gluten-free, they hold up well and leftovers can be put away in the freezer and heated up later in the toaster.

Although I’m a purist when it comes to waffles and like them as stated above with just butter and syrup, the batter will work well with the inclusion of tiny chocolate chips, some vanilla extract, spiced with cinnamon and nutmeg, etc.

Butterscotch Apple Cookies – Simple and Good!

This is a relatively quick cookie to get into the oven. A nice afternoon surprise with a cold glass of milk. They could even be considered a breakfast snack when you are in a hurry with a cup of coffee. Simple enough for random munching but elegant enough for the holiday cookie place, too.

Butterscotch Apple Cookies

1 cup shortening
1 1/2 cups packed brown sugar
1/2 cup corn syrup or honey
2 large eggs
3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
Pinch of ground nutmeg
1 teaspoon ground ginger
1 teaspoon vanilla extract
1/2 cup toasted and chopped walnuts or pecans
1 cup grated apples (be sure to peel them before grating)
1 cup butterscotch chips

Preheat oven to 350 degrees. Line cookie sheets with parchment or use vegetable oil spray.

Cream shortening, brown sugar, corn syrup (or honey) and eggs in a bowl and beat thoroughly. Mix in the flour, salt, baking soda, and spices. Mix well. Stir in the vanilla and the rest of the ingredients.

Drop by small spoonful or use cookie scoop of your size choice onto prepared baking sheets. Bake for 10-12 minutes or until golden around the edges and set in the middle. Remove to cool on a wire rack. Dust with powdered sugar and serve.

Fruit Bread Pudding!

So, it is not anywhere near Thanksgiving or Christmas and you still don’t want to waste leftover bread. There is yet another remedy to this kitchen crisis! This is a fast and easy dessert that is great with ice cream. Again, use a good, hearty type bread as you don’t want to end up with mush.

Fruit Bread Pudding
Approximately 4 cups cubed bread
1 cup finely chopped apple
1 small package frozen blueberries
3 well-beaten eggs
½ cup packed, brown sugar
2 teaspoons vanilla
½ cup fresh orange juice
Juice and zest of one lemon
1/4 cup brandy (optional – you can use apple juice)
1 teaspoon cinnamon

Place bread in large mixing bowl, add everything and combine well. Mixture should be very moist but not waterlogged. Add more juice, if necessary. Arrange in a buttered baking dish and bake approximately 30 minutes until golden. Tastes good hot, warm or cold. Ice cream, whipped cream, or just a dribble of heavy cream can only upgrade your creation.
Bread pudding can also be made with peaches, other berries and even canned pineapple, and such. You have to take a moment to consider your family’s tastes, the state of your budget, and your creative barometer for the day.

Cheese Potato Soup

Still hoping for some winter weather out here in California but already thinking about a brisk evening combined with a pot of hot, tasty soup. This is an easy recipe and can make four generous servings or smaller bowls for six. And, as you will note, completely gluten-free but no ‘weird’ gluten-free ingredients which makes it friendly to every diet!

Cheese Potato Soup

2 tablespoons butter
1/4 cup finely chopped onion
2 cups mashed potatoes
2 cups whole milk
2 cups shredded cheese (Swiss or Cheddar!)
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon granulated onion
1 teaspoon granulated garlic
1 cup bacon, fried crisp and crumbled for topping soup
Chopped chives or green onions

Melt the butter in a large cooking pot. Add the onion and saute until onion is softened and just starting to brown. Stir in the prepared mashed potatoes. Add the milk, stirring well to blend. Add the cheese of choice and the salt, pepper, granulated onion and granulated garlic. Keep on a low heat and stir until the cheese melts and the soup is heated through. Serve each portion with a sprinkling of bacon and the chives or green onions.

Oatmeal Apple Bars – Serve them Warm!

Fall is approaching more quickly now and apples are in abundance already. Nothing like a spicy apple and cinnamon concoction to put the sent of holidays into the air just a bit! This is a cookie-type bar cookie with a lot of taste and goes well as a snack or dressed up for dessert.

Apple Oatmeal Bars

½ cup shortening
1 cup granulated sugar
2 large eggs, room temperature
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup rolled oats
2-3 green or tart apples, peeled and diced (about 2 cups total)
Juice and zest of one, small lemon
2 teaspoons vanilla extract
½ cup chopped pecans

Preheat oven to 375 degrees. Line a baking pan (approximately 12x9x2-inches) with parchment paper or use vegetable oil spray.

Cream together the shortening and sugar until light and fluffy. Beat in the eggs, one at a time.

In another bowl, mix together the flour, baking powder, baking soda, salt, and spices. In a small bowl, mix together the lemon juice, zest, vanilla extract, and the apples. Now stir in the rolled oats, apple mixture and nuts into the flour/butter mixture. Spread the batter in the prepared baking pan.

Bake for approximately 20-25 minutes. Cool in the pan on a cooling rack. Cut into desired-sized bars and either sprinkle with powdered sugar or drizzle with a lemon glaze. Goes well with a scoop of vanilla ice cream or a generous portion of freshly-whipped cream.