Archive for October, 2010

October 30, 2010

Autumn Spice Cake

Cake Ingredients:

  • 1/2 cup butter, softened
  •  1 1/2 cups packed brown sugar
  • 3 eggs, separated
  • 2 tsp vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 2 tsp ground all-spice
  • 1 1/2 tsp ground cloves
  • 1 cup sour cream
  • 2 – 3 cups chopped walnuts, optional

Cream Cheese Frosting:

  • 1 cup butter, softened
  • 2 pkg’s cream cheese, softened
  • 8 cups icing sugar, sifted
  • 1 tbsp milk
  • 1/2 tsp vanilla

♦ I used store-bought fudge and Wilton cookie cutters for the cute Autumn themed decorations.

Directions:

  1. Preheat oven to 350 degrees F. Grease and flour two 8″ cake pans.

  2. In a mixing bowl, whip the butter for two minutes until fluffy. Add the brown sugar and cream together. Then, add the egg yolks & vanilla, and blend well.

  3. In a separate bowl, sift together the flour, cinnamon, all-spice, cloves, baking soda and salt.

  4. Add the dry ingredients to the butter mixture, alternating with the sour cream, until well blended. *Be sure to scrape the sides of the bowl to ensure a smooth batter.

  5. In a small bowl, use a handheld mixer to beat the egg whites until they are stiff.

  6. Gently fold the egg whites into the cake batter. Do not overmix.

  7. Pour the batter evenly into the 2 prepared cake pans.

  8. Bake for 25-28 minutes or until an inserted toothpick comes out clean.

  9. Cool for 30 minutes on wire racks before removing from pans. Let them cool completely before frosting – I suggest refrigerating them first.

Assembly:

First of all, I used a basic Cream Cheese recipe to frost this cake.

Refrigerate both the cakes and the frosting before assembling them, otherwise the cake will slump over and fall apart. The cake is moist and the frosting is very creamy.

  1. Fill and cover the cakes with a thin coat of cream cheese frosting. Refrigerate for 30 minutes.
  2. Apply a second thicker coat of frosting and use a metal spatula to ensure it’s even and smooth.
  3. Scoop up handfuls of chopped walnuts with your free hand and gently press them into the sides of the cake, turning the cake as you go.
  4. Fill a piping bag with the remaining frosting and pipe dollops around the top outer edges of the cake.
  5. I purchased storebought fudge and a pack of mini cookie cutters.
  6. Roll the fudge out to your desired thickness and cut out the shapes with the mini cookie cutter.  Place them gently on each dollop on top of the cake.

Enjoy!

Crystal

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October 17, 2010

Halloween Peanut Butter Balls

One of my family’s favourite treats is Peanut Butter Balls. Luckily they are EASY to make, involve only a few ingredients, and there’s no need to preheat the oven!

Ingredients:

  • 1 1/2 cups peanut butter
  • 1/2 cup butter
  • 4 cups icing sugar, sifted (if you’re using crunchy peanut butter, don’t bother sifting the sugar)
  • 2 tsp vanilla extract

For Dipping:

Directions:

  1. Combine the first 4 ingredients. Use a small melon baller to scoop dough. Use your hands to form smooth balls.
  2. Place the balls on a lined baking sheet and refrigerate for an hour.
  3. Melt the chocolate in a double boiler, or microwave, but watch carefully that it doesn’t burn!
  4. Take just a few balls out of the fridge at a time.
  5. Dip the end of the stick into the melted chocolate and then stick them gently into the peanut butter balls, place them back in the fridge until you have finished dipping all of the balls.
  6. You may need to reheat the chocolate now before you begin dipping the balls.
  7. Dip a ball into the chocolate holding firmly onto the stick and gently tap off the excess chocolate.
  8. Place them back onto the lined baking sheets and refrigerate.

Store them in the fridge for a few weeks…but they never last more than a few days in my house!  These freeze well, but I suggest freezing the peanut butter balls plain, so that the chocolate doesn’t crack.         

  

Enjoy!

Crystal

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