Posts Tagged ‘pinterest’

I Pinned It, I Did It: Microwave Fudge

Monday, April 14th, 2014

My Mom is pretty famous in our family for her fudges. She makes a chocolate fudge with marshmallows and walnuts that is always a hit at parties and people can’t seem to get enough of her peanut butter fudge. At Christmas time she creates an assembly line and sends bricks of homemade fudge in those small Priority Mail flat rate boxes from the post office. The truth is, she doesn’t really enjoy making the fudge. It’s quite a chore for her with all of the cooking and stirring over a hot stove and watching to be sure you don’t scorch the chocolate or overcook the peanut butter to a dry, crumbly mess. In fact, watching her make fudge over the years made me not want to try it for myself because it seemed like way too much hassle. That is, until the day I read about Dark Chocolate Almond Fudge.

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Photo credit: Mary Younkin, barefeetinthekitchen.com

I’ve known food blogger Mary Younkin of Barefeet in the Kitchen for several years and I have always admired her work. Her recipes are delicious and well-tested. She offers a wide variety and includes lots of gluten free options if your family needs them. She also has the perfect recipe for Dark Chocolate Almond Fudge and — get this — it only takes 90 seconds in the microwave!

I figured 90 seconds was within my candy-making skill set and it met my threshold for prep time so I had to try it. It was a hit. Everyone loved it and when I shared how quick and easy the recipe is, my tasters were astonished. This got me thinking about Mom’s peanut butter fudge. What if that could be accomplished in 90 seconds as well? If I used the basic recipe from Barefeet in the Kitchen what other concoctions could I create?

Using Mary’s ratios and method, I created a few more varieties of quick microwave fudge. Check out her blog for the exact recipe and technique.

Dark Chocolate Orange Fudge
This one was a fan favorite among my taste-testers. The consensus was that this reminded them of the chocolate oranges that are popular at Christmas time. The texture was soft and the orange flavor was just right.

You can make this variety by substituting the following ingredients: 1 bag (12 oz) of dark chocolate chips, 1 can of sweetened condensed milk, 1/2 stick of butter, and 1 teaspoon of orange extract

Peanut Butter Fudge
Taste testers really liked this variety, but the consistency was really sticky. I ended up using a chef’s knife to cut this into small squares but I had to run the knife under hot water between each cut. I then loosely wrapped it in parchment and stored it in the fridge. Once cut, the squares dried a bit and became firmer. I think letting this one hang out in the fridge for an extra day exponentially improves the texture.

You can make this variety by substituting the following ingredients: 1 bag (12 oz) of peanut butter chips, 1 can of sweetened condensed milk, 1/2 stick of butter, and 1 teaspoon of Mexican vanilla extract

Mint Chocolate Chip Fudge
This one was a whim and I wasn’t sure how it was going to turn out, but I wanted to re-create the essence of mint chocolate chip ice cream. It worked and everyone loved it. Of all of my experimental batches, this had the firmest texture and cut most easily. While it doesn’t necessarily beat a chocolate craving because mint is the predominant flavor, it is a nice sweet bite after a meal.

You can make this variety by substituting the following ingredients: 1 bag (12 oz) of white chocolate chips, 1 can of sweetened condensed milk, 1/2 stick of butter, 1 teaspoon of peppermint extract, and 3-4 drops of green food coloring. I garnished this with a handful of miniature semi-sweet chips I picked up in the bulk food section to complete the mint chocolate chip ice cream look.

The ease and popularity of these varieties has inspired me to try more. I have plans to try layering flavors to create Dreamsicle and root beer float fudges. Christmastime recipes are dancing in my head and they include dried cranberries and crystallized ginger. The possibilities are endless!

Are you a recipe modifier or do you go by the book? What variations might you try on this tasty recipe? Let us know in the comments below.

 

I Pinned It, I Did It: Guinness, Whiskey & Irish Cream Cupcakes

Monday, March 3rd, 2014

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At my company, there is a girl named Heidi, who makes the most anticipated food item of our entire year – the sausage roll. Every year, we all await the glorious day in December when we receive an e-mail announcing that the sausage-filled pastry has arrived, then we run as fast as we can to the art table to get a slice of our very own. It’s an incredibly fun tradition, and my mouth is watering just thinking about it.

I decided that I wanted to start a tradition of my own – something that I could bake and bring in each year as a thank you to my amazing co-workers. Two years ago, I found a recipe combining two of our favorite things – cake and booze – and my first ever “I Pinned It, I Did It” began with these Guinness, Whiskey & Irish Cream Cupcakes from the Brown Eyed Baker.

This recipe is based on the drink with the not-so-PC name, the Irish Car Bomb. An Irish Car Bomb is a cocktail where whiskey is floated on top of Irish Cream in a shot glass, and the shot glass is then dropped into a pub glass of Guinness. For the cupcake, you start with a Guinness and chocolate cake, fill it with whiskey and chocolate ganache, and then top the whole boozy concoction with an Irish Cream buttercream.

This recipe is incredibly simple, but just requires a bit of extra time to put all the elements together. And the end result is amazing – the cake is moist and the overall booze content is not overpowering.

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The three spirits you will need to have on hand are Guinness (and note that the only thing I could find in a six-pack was the Extra Stout – any type of Guinness works great in this recipe, so don’t worry if you don’t have the original), Baileys and the Irish whiskey of your choice (I prefer Jameson). Since Baileys and whiskey are good staple items to have in your bar anyway, this recipe becomes a winner yet again, because you don’t have to buy some obscure liquor that you may not ever use again.

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I only have a few tips on this recipe.

If you don’t have a cookie cutter or piping tip to carve out the cupcakes, I find a small spoon works just fine. Same with the ganache. If you don’t feel like dealing with the mess that can come from piping it, just use a teaspoon to drop it into the cupcake divot.

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For the ganache, she calls for cutting up chocolate, but I say why not use chocolate chips? It saves you the hassle of having to chop up a chocolate bar. Both times I have made these, I have used chips, and they work great.

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For the icing, you can either use a knife to smoothly apply it, or you can pipe it. One of the greatest tricks I have learned to make filling the bag easier is to stand up the bag with the tip on the bottom of a glass. This keeps the bag standing, and makes it easier to spoon dollops of icing into it with a spatula. As a side-note, if you don’t have piping bags, a freezer bag with the corner cut off works brilliantly.

I prefer to use St. Patrick’s Day cupcake holders, or plain white cups for this, and I top them with simple green sugar that you can find in the baking aisle of most grocery stores.

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The cupcakes were a huge hit when I took them in two years ago, and I already have co-workers claiming dibs on them this year. Have a happy and safe St. Patrick’s Day, and enjoy!

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I Pinned It, I Did It: Red Velvet Birthday Cake

Thursday, February 13th, 2014

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February is the month that two of my “moms” were born – my actual mom and my mother-in-law. My mom lives in Ohio, so we have to celebrate via a phone call and exchanging cards, but my mother-in-law Anne, lives nearby, so this past weekend we headed over to her house for dinner and cake. A cake I was tasked with making. So, I did what I always do – hopped on Pinterest and started searching for ideas.

Anne had no preference to the type of cake she wanted, so I turned to my first love, red velvet. Red velvet is to my rest of the year the way pumpkin is to my fall — I am obsessed. I didn’t have to go far in my search, as I pinned a Valentine’s red velvet cake about a year ago. I decided to step up and finally make it.

The recipe was easy to follow, and I give major kudos to Heather at Sprinkle Bakes for her detail in the instructions. My bigger fear was that the cakes would stick to the pan.

I tried to make a four-layer chocolate cake for my father-in-law last year, and it was a disaster. The cakes stuck, and I may have had a toddler-strength fit about it. I was bound and determined to master the “butter and flour” technique of greasing the pan this time. I took a stick of butter and very liberally rubbed it over the bottom and sides of each pan. I then looked up the best way to flour the pan, and it was very simple. I put about a tablespoon of flour on the bottom of each pan, and then shook and tapped the bottom of the pan until the flour was covering the entire surface. This technique was a huge success. The cakes came out perfectly when I put them on the cooling rack.

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I only have a few tips for this recipe. First, if you are using gel “icing color” (I got it at Michael’s), you will need to use more than the 1 1/2 Tablespoons she recommends to get the color that you want. Also, the batter will look more pink than red, but when it bakes, it darkens, so don’t worry about getting the batter itself the shade of red you are going for. Finally, the icing recipe makes an ample amount to layer and cover your cake. I was very stingy with the icing between the layers, fearing that I would run out when I had to ice the outside, but I had plenty left, so I could have used a bit more inside.

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The end result was gorgeous. The red was a nice bright shade, and it tasted great. My sister-in-law even commented that it was one of the best cakes she had ever tasted. There is nothing more satisfying than making something from scratch, and having everyone comment on how much they love your creation, and then go back for seconds (and thirds).

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Most of all, I wanted it to be a success because I love my mother-in-law. I am really lucky in that regard. From the start of my relationship with Bryan, she has been kind, supportive and wonderful to me. My favorite times with her are when I get to hang out with her one-on-one and hear stories about her life. She grew up in the Midwest, went to the same college my dad did (majoring in art), and even moonlighted as a go-go dancer at one point. She’s a cool lady, and brilliant artist. We have several of her paintings hanging in our home, and we get lots of compliments on them. I also adore her for raising Bryan to be fantastic husband – artistic, sensitive, and not afraid to pitch in and help around the home.

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Happy Birthday to Anne, and cheers to another successful Pinterest baking adventure!

My Favorite DIY Pins: Thanksgiving

Thursday, November 14th, 2013

Can I tell you a secret? I love holiday decor. But, I hate that so much of it is limited to use around one specific holiday. It seems crazy that we make and collect all of these lovely, festive bits only to have them on display for a few short weeks each year.

This year as I’ve added to my holiday stash, I’ve been trying to follow a few simple rules. First, I’ve been looking for easy DIY pieces that can be used across a number of holidays or even year around. They also need to work with the style of our home, adding a hint of holiday cheer without the cheese factor. Finally, I’ve tried to avoid buying pieces that were similar to something I already own. If I do buy to replace, I donate the old items.

I’ve been scouring Pinterest for weeks and have found some really lovely DIY projects that I wanted to share with you. Hopefully I’ll be able to squeeze in a few of these projects before Thanksgiving!

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1., 2., 3., 4., 5.

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6., 7., 8., 9., 10.

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11., 12., 13., 14., 15.

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16., 17., 18., 19., 20.

Need more inspiration? Head over and check out our Thanksgiving board on Pinterest.