Monday, July 18, 2011

How to make cake bites

Today I am going to discuss how to make cake bites…these things have five million names, cake pop’s, cake balls, and cake bites just to name a few. Of course if you have a better name I would love to have it. So here we go let me tell you what you will need.
1 box of cake mix
1 can of frosting
Time
Chocolate for melting
Now bake a cake…just follow the instructions on the back of the box. Let it fully cool. I let mine sit overnight. Now all the things I have read said to break it up, crumble it. Well I am super lazy…used a mixer…yeah so what? I’m lazy! Okay now moving along. So the cake is all crumbled now mix in 1 can of frosting. Mine is chocolate cake with white frosting. Now make bite size balls. If you have a melon baller it would be easy but if not small balls. Now place them on a sheet pan or any container with a lid and freeze…yeah freeze them.  Wait about 2 plus hours pull out about 10 of them and dip in melted chocolate. Why only ten, well if you leave the others in the freezer they will stay firm. They defrost so fast that if you don’t leave them then they will be soft and unable to dip. That’s not fun, so if they defrost feel free to refreeze, also as you can tell mine are not perfectly round well they sometimes go flat in the freezer so you can reform … good luck with that. Now as I said above any cake mix, so here are some popular options.
Chocolate with white frosting or chocolate frosting
Strawberry cake with either frosting, white is prettier
Lemon cake with cream cheese
Red Velvet with cream cheese
Carrot and cream cheese
White with white
The possibilities are endless. Dip them in any kind of chocolate you so desire but candy melts are the easiest! I did white chocolate for mine for the bridal shower I had this weekend. I made 80 and had 42 guests there were only 20 left over.  My niece and nephew loved these things, once you get to the photo’s you will see Malia posing with her cake pop. She really loved them.  I also covered some of mine with sprinkles which was fun but if you melt another thing of chocolate to drizzle might I suggest a disposable pastry bag, and then cut a small little hole, so much easier than filling a squeeze bottle. Also if you want the sticks I bought them at a craft store! Is this helping anyone? As always I am accepting ideas for the blog should I continue writing it. Facebook, twitter, or email me! JLThacker06@gmail.com and happy eating!
















Monday, July 11, 2011

How to make shortbread lemon cookies

I hope this new post finds everyone well…I would like to hear some feedback from someone some day, I am beginning to become discouraged. Well this week I made Shortbread Lemon Cookies, the recipe came from my mother’s Kitchen Aid mixer book of recipes. I am also making these for my bridal shower, which I am looking forward to. Now as most of you know I made Madeline’s a couple weeks ago, I decided I should make these in the same pan, why not, I bought the pans might as well use them… yeah, lots of time and I did not like the results so the rest of them have been made into a normal cookie so there but the photo’s are of the Madeline’s.  I also had to quadruple my recipe to make enough for 50 plus people, so you will not need nearly as much as is shown in the pictures.
Let’s get started shall we?
2 cups all-purpose flour
1/8 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup powdered sugar, divided
2 teaspoons lemon juice
Grated peel of 1 lemon (about 1 1/2 teaspoons)
Okay now first of all let me tell you about lemons. If you place it in the microwave for about 15 – 30 seconds it will juice easier, so you should. Also lemons need to be rolled around to get the juices flowing. Notice how this recipe calls for lemon zest, always zest first juice later, it’s harder to grate and already squeezed lemon. Now let’s move on. Preheat oven to 300 right now.
Beat 3/4 c. of powdered sugar and the butter together until nice and creamy, and then add all the lemon to it, zest and juice, no seeds please. Might I add, just add all the juice of the lemon in it; maybe a little more out of a bottle if you want, they need all the lemon they can get. Therefore, if you have squeezed the juice and you have a bottle in the fridge, add 1 tbsp. of that to the cookie dough. Now add the flour and salt to the mixture in thirds. Mix until combined.
Spoon some out onto cookie sheets and cook for 20 – 25 min smaller cookies are better. They are not brown cookies but just done. Notice mine are brown…It took me forever to get them to cook in that dumb mold normally they are just brown on the bottom. But alas the cookies are hot still so sprinkle the rest of the powdered sugar over the tops and serve with coffee, tea, or alone…hot or cold.
As most of you know this blog started out as a way for me to express myself, an assignment from my professor, I have been laughed at for writing this thing…I would like some sort of feedback…should I keep writing? Is this helping anyone? As always I am accepting ideas for the blog should I continue writing it. Facebook, twitter, or email me! JLThacker06@gmail.com and happy eating!

 











Monday, July 4, 2011

How to make Homemade Oreo's


This week my blog is late. This is due to the fact that my internet is crappy. Yay technology and we still can’t get high speed internet out in the “country” yeah right. Well I don’t know about you but I love Oreo’s…love them. So this week we are talking about homemade Oreo’s. This is a sweeter cookie than I am used to for Oreo’s so it reminded me of the Oreo Cakester.  Still a good cookie but beware the sweetness. If you are worried it will be too sweet do not despair I shall give you ideas later. Okay so let’s get started shall we?

Things you’re going to need
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar we’ll talk about this later
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg
For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract
Okay so first pre-heat that oven to 375. Mix all the stuff for the cookie in your mixer. Now this is the part where I tell you I only used 1 c. It was still too sweet, when I make these again I will be using 1/2 c. to 3/4 c of sugar. Your dough should be fairly thick now start placing some rounded spoonfuls on a cookie sheet. Here comes the fun part. Oreo’s have a design on them right? Well you can do so many things. I used cookie presses. You could use the bottom of a glass or even a cookie cutter. Let your imagination run wild. Bake them in the oven for 9 minutes let them cool then fill! Oh yeah if you notice I have a little trick for filling the bag. Look at the pictures below. In addition to making these cookies I had a helper. My niece, she is the first one to always want to help. Of course after we’re cooking this means she also wants to help eat. So my taste test subjects greatly enjoyed their cookies. But I was informed that they are not real Oreo’s…thanks… As always I am accepting ideas for the blog! Facebook, twitter, or email me! JLThacker06@gmail.com and happy eating!