It’s a Prince!

For days, much of the world has been waiting for the Royal baby to arrive.  Baby Cambridge was born today, and it’s a Prince! His name has not been revealed yet, and may not for days. Sophie is hoping for Ryland, but I’m with all those who think George is a nice name.  We shall see eh?

What better way to celebrate the royal baby’s birth than with cake?  Not just any cake though, we need a Chocolate Biscuit Cake. 

Chocolate Biscuit Cake will not be new to any Royal Watchers.  It was the cake William chose to be his Groom’s Cake.  In his book, Eating Royally, Darren McGrady, former chef to Queen Elizabeth II and Princess Diana, relates that this is the Queen’s favorite tea cake.  I’ve also read somewhere that she would have it served when William visited from Eton and it is his favorite too! 

Click here for the recipe!

Here is a little video from 2011 with McVitie’s on making the cake for the Royal Wedding.

The Royal Wedding Cake

Classic French: Madeleines

 

I sit here with a cup of tea and a freshly baked Madeleine.  In Proust approved fashion, I dip my Madeleine into my tea.  The spongy cake absorbs the tea in a flash.  One bite.  I’m hooked. 

I am a daily tea drinker.  But I would never have dunked a cake into my tea before now.  The thought of crumbs in my cup really turned me off, but I need not fear with a proper Madeleine. 

I’ve just recently stumbled upon the blog Blue Kitchen Bakes and blogger Jen’s monthly Classic French Challenge.  Classic French is an opportunity and motivator to “explore and celebrate the joys of French patisserie.”  April’s challenge is Madeleines.  I, sadly, had never even tasted a Madeleine before this challenge. I’m confident I have not even been in the same room as a Madeleine.  So this was a completely new experience for me.  Step one was to order a Madeleine pan.  I bought this one. Step two was to open up my gorgeous copy of Anne Willan’s Country Cooking of France.  This book is exquisite.  I brought this book home from the library and devoured it.  I read it from cover to cover and was so sad when it was time to return it.  So, when I received it at Christmas, I was thrilled.  Anne’s book takes us across France and through its many pays, that is, specific regions in France and their produits du terrior, (products from a very specific area.) 

Not only does Anne’s book give you authentic French recipes, but it also delights with beautiful photos, superb commentaries on regions and towns, descriptions of local foods, and what and who make French country cooking so enticing.  It is a massive book, and I have not even begun to describe how wonderful it is.  It will give you daydreams of France.

Here are a few photos I took of this book to tease you into wanting your own copy.

First Catch Your Snail—best recipe title ever!

Truffles

La Truffade—Potato Cake with Cheese and Bacon, what is not to like?

“No two French markets are alike.”

Viennoiseries

Fruits Glacés

So, what have I learned from my first encounter with Madeleines?  First, I believe that the double buttering of the pan is not optional.  I would not have trusted this pan, nonstick though it may be, to have parted with them as willingly if not for the double buttering of the pan.  It’s kind of fun anyway.  Second, refrigerating the dough is a must.  Although I did not document it, my Madeleines had the coveted hump on the underside.  So how do they taste?  Honey sweet with just a hint of lemon.  Buttery.  Crispy and soft at the same time.  Anne’s recipe makes 18, my pan is for 12.  I filled them just a little too full, but not by much, I think they may have spent a minute or two too long in the oven as well.  With time and practice, I will be turning out even lovelier Madeleines.  Being my first experience, they did turn out nicely and I look forward to trying different recipes.  But I think I will always come back to this one; my children loved these.  Sophie said they were “too good.”

Click here for the delicious recipe for Honey Madeleines from The Country Cooking of France.

Not Back To School Part 2

 

Last month I mentioned that I had brought two dishes to our Homeschool Support Group’s Not Back To School Party.  I almost forgot to tell you about the dessert!  But first, some more pictures of my cuties from the party.

Liam really wanted to slide.

It was a really big slide.

But Liam had some help.

Maybe a little too much help.

So, here it is.  Chocolate Cake with Biscoff Cream Cheese Icing. This recipe came from The Food Librarian.  She had me at Biscoff.  I love those little cookies, and am so glad that not only they, but also the spread made from them, have made it to local grocery stores. 

I followed the two recipes The Food Librarian used but alas! I do not own any of those lovely chocolate sprinkles.  I think I need to check World Market for them.  So, instead, I crushed some Biscoff cookies and sprinkled on top. 

My assessment: the chocolate cake is a good one.  It is very easy to make.  It also stayed moist for me.  The icing, oh the icing!  I don’t know what magical properties this concoction created, but this is a very unique icing.  There was a smoky flavor and the tang from the cheese.  It seemed to have a mature flavor, so do not hesitate to make these with grownups in mind.  But, hey, it’s cake, so kids will dig it too.

P.S. If you are not already following The Food Librarian’s blog, you really should. 

Forever Nigella: Afternoon Tea

 

Forever Nigella #16 is being hosted by Fleur of Homemade By Fleur. This month’s challenge is to prepare and blog any Nigella Lawson recipe for Afternoon Tea. Forever Nigella is organized by Sarah at Maison Cupcake.

Afternoon Tea.  For us Americans, we think of it as something we have to get dressed up for and try our best to be posh.  But in reality, Afternoon Tea is supposed to be a snack to get us through the afternoon to dinner.  Now, I could go into all the different kinds of “Teas” there are, but I’ll save that for another post.  Today, lets treat Tea as so many do, with a cup of tea and a nice cake, cookie, or other sweet treat. 

I’m usually a chocolate lover, but in the summer, I’m a sucker for Lemon.  When I saw these Little Lemon Puddings on Nigella.com, I was hooked. (Translation: pudding can mean a steamed cake or just dessert.)  These puddings, are what Nigella calls a “short-cut version of the traditional English Canary Pudding.”  The traditional is steamed, while these are baked.

Don’t they look sunny and happy?  And Cute! And just look at that drippy lemon curd!  I gave these a try for a family dinner.  They were a big hit!

I had to use a conversion chart to figure out a few things:

125 grams of sugar = 1/2 cup + 1 Tablespoon

125 grams of butter = 1/2 cup + 1 Tablespoon

125 grams of flour = 1 1/8 cup

Preheat oven to 350 degrees F, (the equivalent to the 180 degrees C and gas mark 4).

I also used silicone cupcake liners, so they were a little smaller than the ramekins I would have used, so I got 8 servings instead of just 6.

Mine didn’t turn out as golden as the Nigella photo, but that doesn’t keep them from tasting delightfully lemony.  The lemon curd on top is the icing on the cake, literally. 

These little puddings are a nice addition to your own Tea Time recipes.  But I didn’t stop there.  Because this little beauty is also a part of my 2012 Ice Cream Cupcake Contest entry.

The Ice Cream Contest is being hosted by Scoopalicious and Cupcake Project.

When I was trying to decide what I wanted to do for the contest, I thought about all the different ice creams I wanted to try making.  My mind kept coming back to Afternoon Tea.  I love lemon curd on a scone with clotted cream.  It’s divine!  So what better to go with the Little Lemon Puddings than Clotted Cream Ice Cream.  Yes, I went there!

Wow! This ice cream was so good!  It’s yummy perched upon a Little Lemon Pudding, topped with more lemon curd; it tastes like sunshine!  It’s perfect for a summer afternoon.

Clotted Cream Ice Cream 6 Egg Yolks 1 Whole Egg 1/2 cup Sugar (I used Vanilla Sugar) 2 1/2 cups Whole Milk 1 Vanilla Bean (split, with seeds removed) or 1 Teaspoon Vanilla Extract 1 1/4 Cups Heavy Cream 6 ounces Clotted Cream Use a whisk to combine the yolks, egg and sugar.  Whisk until the mixture turns pale yellow.  Add the milk and vanilla, (pod and seeds) to a saucepan and simmer.  Once it simmers, pull out the vanilla pod and VERY slowly pour the milk into the eggs while quickly whisking.  Bring the mixture back to the pan with the vanilla pod and simmer, stir constantly, until thickened.  (It will coat the back of a wooden spoon.) Strain the custard mixture to remove any lumpy eggs and vanilla pod.  Stash the mixture in the fridge until cold.  Stir the clotted cream into the cold mixture. Whisk the heavy cream in a cold metal bowl until it forms soft peaks, and fold into the mixture.  Freeze according to your ice cream freezer’s manufacturers instructions.  *Note:  Clotted Cream can be purchased at grocery stores that specialize in international foods.  A tea room shop is another place to look.  Or you can buy online from companies like the English Tea Store.  Alternatively, you can make your own; a feat I would like to tackle soon.

2012 Ice Cream Cupcake Contest

Official Rules:

• Dates: You can enter any time through June 30, 2012.
• How to Enter:

1. Create a recipe for ice cream cupcakes! The ice cream cupcakes must contain cake and ice cream (or frozen yogurt, gelato, or something ice cream-like). Cupcakes baked in ice cream cones without a frozen element are not eligible.
2. Write a new post on your blog about your creation. The post must include a photo, a recipe, and a link to both this post and to Scoopalicious. If you don't have a blog, upload a photo of your creation to Facebook or any photo sharing site (like Flickr). Make sure that you make the photo public (on Facebook, you'll simply change "share with Friends" to "share with Public"). In the photo description, include the details about the cupcake and the recipe.
3. Find and click the "Add your Link" button at the bottom of this post.
4. Complete the entry form. In the name field, enter the name of your creation. In the URL field, enter the link to your post (not your whole blog). If you don't have a blog, enter the link to your photo's page. On Facebook, this is the address of the photo post, not the one that is facebook.com/yourname. When you click to add a thumbnail image, the program should let you choose from the images on your page. If it doesn't work properly, check your link. If it still isn't working, you can upload an image directly from your computer.
5. After you submit your entry, wait a few minutes and refresh this page. You should see a thumbnail version of your entry displayed. Your entry is now complete!

• Number of Entries per Person: Sorry, we are allowing just one entry per person this year - so make it count!
• Judging Criteria: Cupcakes will be judged on perceived deliciousness, creativity, and presentation - in that order of importance.
• Prizes: The Grand Prize winner and the entry prize winners will be announced by the end of July! For the Grand Prize of a $250 gift certificate to a favorite cooking store, the store (virtual or brick and mortar) must specialize in cooking and/or baking supplies. General stores like Amazon, Target, etc. are not eligible. The cooking store must sell gift certificates. Stores outside of the U.S. are eligible, but the gift certificate will have a value of $250 U.S.

Read more: http://www.cupcakeproject.com/2012/05/2012-ice-cream-cupcake-contest.html#ixzz1z9kZpUBD

 

Forever Nigella Rules

1. Blog your entry by 28^th of the month showing:
a) the current Forever Nigella badge
b) a link to this announcement post
c) a link to the Forever Nigella page at Maison Cupcake: http://blog.maisoncupcake.com/forever-nigella

n.b. posts must have been published since the announcement post. Archived posts need to be re-published afresh if you wish to submit.

2. Remember copyright.
You must NOT reproduce Nigella’s recipes verbatim. Tell us which book it is from and/or link to it online. If you’ve adapted the recipe in some way i.e. changed at least two ingredients or amended the method then it’s ok to publish the a recipe in your post but you MUST write directions in your own words.

3. Submit your post
Use the linky tool or email the host cc’ed to sarah AT maisoncupcake DOT com.

Happy Bundt Day

 

Today is National Bundt Day! Mary, The Food Librarian has been celebrating with Bundt cakes for the last 30 days! That's a lot of cake! Be sure to take a look at her post today with the round-up of this year's Bundts.

To help her celebrate, I made this Coconut Pecan Bundt; a recipe given to me by my friend Brenda.  It’s super easy, moist, and has a vintage feel to it.  It’s really sweet, so don’t even think about glazing this baby.

Coconut Pecan Bundt Serves 10

1 15.25 oz. Box Butter Pecan Cake Mix

1 cup water (per box instructions)

1/2 cup vegetable oil (per box instructions)

3 eggs (per box instructions)

1 15 oz. can of Coconut Pecan frosting

Prepare the cake batter according to the box’s instructions.  Add the frosting to the batter and stir well to combine.  Pour into your greased and floured Bundt pan.  Bake according to the Bundt cooking time on your box.  It’s around 35 minutes at 350 degrees.  Allow to cool completely before attempting to turn this onto a plate.

Enjoy!  Happy Bundt Day!

A Hoppin’ Party

 

This post has been a long time coming.  It is the final post for Liam’s first birthday party.  I thought this day would never come!  You’re probably sick of seeing little froggies by now, but there’s still a little cuteness left.  But just in case you can’t get enough, I’ve added a few reminders of what I’ve already shown you. Just click on the links to view the original posts.

The Invitations

 

The Decorations:

Lily Pads

 

Decorating with Frames

 

Decorating with Albums

 

The Meal: Baked Spaghetti, Fettuccini Alfredeaux, Bread and Salad

 

The Dessert Table

First of all, that’s a lot of cupcakes!

I already had the two cupcake holders, but I needed something to hold the rest of them and add height and a focal point for the table.  I pulled out all my glass/crystal cake stands and fiddled with them until I came up with this tower of breakables.  The tiny cake stand up top came from Hobby Lobby and I love it!

The cupcakes are my favorite cupcakes topped with frogs made from candy melts.

To the left we had Tiny Crispy Rice Squares, Oreo Truffles and small frogs and L’s made with more candy melts.  Hours of fun, those candy melts were!

On the right were more Crispy Rice Squares (this time dipped in vanilla bark), green mints and Gummi Frogs!

So, it was time for the Birthday Boy to dive into the cake.  We sang “Happy Birthday.”  And this happened…

  I guess he didn’t know what was going on. Everyone was looking at him and singing.  Scary!

The cake, by the way, was made by stacking 3 small cakes I baked in ramekins.  I used a flat piping tip (the other side of a basket weave tip) and made vertical lines.  They were a little wavy and had the look of water.  Some little swirls decorated the top.

Again, I used candy melts to make a large frog on a wooden skewer.  He was so adorable!

Bluebeard got mad again toward the end.  I blame it on the sugar high.

Thanks for enduring all these posts.  But a bigger thank you goes to everyone who helped celebrate my baby’s birthday.

 

Forever Nigella: Street Party

I am a foodie. I’m constantly trying to enhance my knowledge of all things culinary.  I’m working on a interesting cookbook collection.  I enjoy watching cooking shows, (although I’m very selective).  I love learning about food history. I’m very interested in World Cuisine.  I’m up for a cooking challenge.  And I absolutely adore Nigella Lawson.

I recently learned of a new blogging event, Forever Nigella.  Each month a theme is announced and participants blog about any of Nigella’s recipes that fit the theme.  The winner is the one that exudes the most Nigella-ness.  I don’t know how much Nigella-ness I have in me, but a girl can try.

This month’s theme is “Street Party.”  Street Parties are a traditional way people in the U.K. celebrate major events like the upcoming Royal Wedding.  Street Party food is any food that you can serve to a crowd.  It happened that I had just the occasion to make a dish for a crowd yesterday.  We had a finger food fellowship after church Sunday night, so I whipped this up that afternoon while the kids had their naps.

Quadruple Chocolate Loaf Cake

That’s right, quadruple!  This moist cake includes both cocoa powder and chocolate chips in it’s silky batter.  After baking it is bathed in a glossy chocolate syrup and scattered with chocolate shavings.  It. Is. Scrumptious.  You may take it to serve to a crowd, but you will be secretly wishing for leftovers you can take home and greedily devour yourself, (preferably as a sneaky midnight snack).

Loaf cakes are great travelers, so this is perfect for taking to a gathering.  For serving to a large crowd, it’s a good idea to cut into thick slices and also down the middle to make more servings.  No one will complain about a small portion as this is so rich it should easily satisfy.

You can find this recipe in Nigella’s book Feast.  She also made this cake for her show Nigella Feasts, in the episode Food To Go.  You can find the recipe here too.

Are you a Nigella fan?  Find your inner Nigella and make something delicious. Nigella won’t let you down.

Here’s the rules:
Forever Nigella #4 “Street Party”
Challenge: To cook any Nigella recipe that would be suitable to bring to a street party i.e. any party food suitable for big groups.
Deadline: Sunday, May 1st at midnight wherever you are.

Round up: A few days later. Maybe a week. It depends how many of you enter.  The next challenge will be publicised as soon as this one ends and most likely before the Street Party round up.

There are:
No rules about how often you must take part
No rules about stuff being secret until certain dates (although you are encouraged to tease us on Twitter about what you are making)
No rules that everyone cook exactly the same thing
No rules about not being able to submit to any other blog contests – in fact Sarah actively encourages you to do this. Just make sure it doesn’t contravene any rules the other guys may have.

But there are 3 rules:
1. We want everyone to keep buying lots and lots of Nigella books so that she keeps writing them so you must NOT reproduce recipes verbatim as shown in Nigella’s publications. If you are sticking exactly to the original recipe, just tell us which book it was from and if available, provide a link to it on Nigella.com which publishes a lot (but not all) of her recipes. (You may also find some recipes on sites for some TV stations and newspapers).  Alternatively, you may blog an adapted Nigella recipe so long as you have changed at least two ingredients and write the directions in your own words. Tell us what you changed and why.
2. Publish your Forever Nigella blog post (in English) by the closing date including the latest Forever Nigella graphic and giving a link to this post and the Forever Nigella home page.  Your entry must have been published since the announcement post. You may only re-blog something from your archives if you republish it with the badge and links to this post before the deadline.
3. Email the details to me  and please Cc Sarah – I need your name, your blog name, a link to your post and a photo no more than 300 pixels wide. No billboard sized images please.

Street Party Round-Up

Linked to Made It On Monday

The Best Cupcakes Ever

Unless you're new here, you'll know that I feel no shame in using a box cake mix, as long as you make your own icing. But the recipe below is worth the extra effort to make the perfect chocolate cake.

We had a baby shower for my Sister-In-Law Saturday. I made cupcakes using Pioneer Woman's recipe for "The Best Chocolate Sheet Cake. Ever." I just had to let them bake a little bit longer than if it had been a sheet cake. Then I used a recipe from Tasty Kitchen called, "That's The Best Frosting I've Ever Had!" This is the frosting for people who don't like frosting. It's not overly sweet like most icings you'll find. It also has a secret ingredient: flour! It sounds crazy, but it soooo works! Since the shower was for my first nephew, I just added some blue sugar crystals to the top, easy peasy!



If you're wondering about the double wrapper, it's to prevent the cupcake from pulling away from the paper. Use two baking cups when baking cupcakes and then when they are cool, you can either serve them doubled or take the outer baking cup off and save for later use. Or you could use one of these, I really wanted some, but I couldn't find a pattern I could use.

These really are incredible. Just look at how fluffy that icing is! The cake itself is so good that I love to eat the cake, icing free, straight from the fridge, (make sure they are covered well, so they don't dry out!). And don't even get my Father-In-Law started on these, he might not stop!

Click here to check out Pioneer Woman's step by step for these cupcakes. And try these soon, you'll be glad you did!

National Bundt Day

Today is National Bundt Day! Mary, The Food Librarian has been celebrating with bundt cakes for the last 30 days! That's a lot of cake! Be sure to take a look at her post today with the round-up of this year's bundts. And if that isn't crazy enough, check out her fantastic wedding dessert bar.



My Bundt Cake was inspired by a muffin recipe from my friend Lauren. First let me give you the muffin recipe, and then we'll turn it into a bundt.

Pumpkin Spice Muffins
makes 12

1 box Spice Cake Mix
1 15 oz. can of Pumpkin
1/2 cup water
Butter

Preheat oven to 375 degrees. Mix all ingredients together well, then pour into greased muffin cups. Bake for 22-24 minutes. Immediately after removing from oven, cut a slit in the top of the muffin and add a dab of butter to it.

For the Bundt:
Mix ingredients as directed above, adding 3 eggs mixture. Bake according to the bundt cake direction on your cake mix box. Top with a dusting of powdered sugar or cream cheese icing would be nice. (I added eggs only to give the bundt a little more height, you can of course do without.)

Have a Happy Bundt Day!

Here's a link to see all the participating Bundt Cakes.

Apple Dipple Cake

 

Nana makes this cake often as it is one of her favorite recipes. She made it this Christmas and took it to the family Christmas party. The recipe was given to her in the early 1960's by her good friend Dot Powell. I haven't made this yet, but it is so good I have to go ahead and share it with you.

Apple Dipple Cake

Ingredients
3 eggs
1 1/2 cup Wesson oil
2 cup sugar
3 cup sifted all-purpose flour
1 tsp. baking soda
1 tsp. vanilla
1/4 tsp. salt
2 large apples (chopped)
1 cup Angel-Flake coconut
1 cup chopped pecans

Beat eggs, oil and sugar together. Blend in flour, soda, vanilla and salt. This makes a stiff batter, so beat well. Fold in chopped apples, coconut and chopped pecans. Bake in bundt pan or 2 loaf pans in 350 degree oven for one hour.

Topping
1 stick margarine
1 cup brown sugar
3/4 cup milk

Cook all together for 3 minutes after mixture comes to a boil. Pour over cake while cake and topping is still hot. Leave cake in pan in refrigerator overnight so topping can soak into cake.

Girls Only Party

The following sweets are brought to you by Rachel's Lingerie Shower. I have to admit, because I'm still working on my piping skills, this was the most difficult cake I've ever made. It turned out to be a BIG learning experience for me, having never done anything like this before. I also made cookies, and I'm quite proud of them, especially since we didn't have a cookie cutter and so cut them out by hand, (the hubby helped.)

Vanilla Cake with Vanilla Buttercream

And here are the cookies...

A selection of my favorites

More cookies!

The cookie recipe comes from Nigella Lawson, (who doesn't just adore her?) I used Wilton's Royal Icing recipe instead, only because I was more familiar with it.

Nigella's Cut-Out Cookies

Yield: 25-30 cookies

Ingredients
Cookies:
6 tablespoons soft unsalted butter
1/2 cup sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Icing:
2 to 3 tablespoons just-boiled water
1 cup confectioners' sugar, sifted
Food coloring, preferably pastes
Special equipment: cookie cutters

Directions
Preheat the oven to 350 degrees F.

Cream the butter and sugar together until pale and moving towards moussiness, then beat in the egg and vanilla. In another bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the butter and eggs, and mix gently but surely. If you think the finished mixture is too sticky to be rolled out, add more flour, but do so sparingly as too much will make the dough tough. Form into a fat disk, wrap in plastic wrap, and let rest in the refrigerator for at least 1 hour.

Sprinkle a suitable surface with flour, place disk of dough on it, and sprinkle a little more flour on top of that. Then roll it out to a thickness of about 1/4-inch. Cut into shapes, dipping the cutter into flour as you go, and place the cookies a little apart on 2 parchment or silpat lined baking sheets.

Bake for 8 to 12 minutes; obviously it depends on the shape you're using and whether they are on the upper or lower shelf, though you can swap them around after about 5 minutes. When they're ready expect them to be tinged a pronounced gold around the edges; they'll be softish still in the middle, but set while they cool.

Remove the cookies with a flat, preferably flexible, spatula to a wire rack. When they are fully cooled, you can get on with the icing.

Put a couple of tablespoons of not-quite-boiling water into a large bowl, add the sieved confectioners sugar and mix together, adding more water as you need to form a thick paste. Color,as desired. I think pastes are much better than liquid, not just because the range of colors is better but because they don't dilute the icing as they tint. Ice cooled cookies, as desired.