tag:blogger.com,1999:blog-36665690628783944822024-03-13T19:51:03.212-04:00Life In a Peanut ShellConfessions of ConfectionsMelissahttp://www.blogger.com/profile/04149302130103545115noreply@blogger.comBlogger266125tag:blogger.com,1999:blog-3666569062878394482.post-23608826589732638352010-12-14T21:31:00.004-05:002010-12-14T21:41:24.931-05:00COME ON OVER!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiofdbGArnX4EBJx5wyX_jzCbZTQ7JIqkOM0fDKU2wR-V5vVH5zncemT8QXscosJwv4K-tgxKU-QfwJvMgZWO7SufX71sQTowdzi4aG7hwUzgT6PKXYh0xXfEJf2Jtjkei1wiJFfkppNdia/s1600/BLogo.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 366px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiofdbGArnX4EBJx5wyX_jzCbZTQ7JIqkOM0fDKU2wR-V5vVH5zncemT8QXscosJwv4K-tgxKU-QfwJvMgZWO7SufX71sQTowdzi4aG7hwUzgT6PKXYh0xXfEJf2Jtjkei1wiJFfkppNdia/s400/BLogo.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5550732196371954082" /></a><div style="text-align: center;"><span class="Apple-style-span" style=" line-height: 14px; "><i><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">Come visit </span></span><a href="http://www.balaboostasbakery.com/"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">Balaboosta's Bakery</span></span></a><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;"> at </span></span><a href="http://www.sheckys.com/events/sheckys-holiday-marketplace-2010/"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">Shecky's Holiday Marketplace</span></span></a><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;"> this Saturday and Sunday at</span></span></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="line-height: 14px; "><i><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">The </span></span></i></span><span class="Apple-style-span" style=" line-height: 14px; "><i><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">Altman Building on 135 West 18th St. (between 6th & 7th ave). We will be selling an</span></span></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" line-height: 14px; "><i><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">assortment of our delicious cookies in beautiful packaging--great for holiday gifts! Be sure to stop </span></span></i></span><span class="Apple-style-span" style=" line-height: 14px; "><i><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">by!</span></span></i></span></div>Melissahttp://www.blogger.com/profile/04149302130103545115noreply@blogger.com0tag:blogger.com,1999:blog-3666569062878394482.post-44296835831454264872010-09-19T01:05:00.008-04:002010-09-19T10:54:58.674-04:00BALABOOSTA'S BAKERY<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip5tDIRtX7x_a_z_h0efh0eV8jBcaiSas4Z_TxK0aMk1-S-1XCzhxAUE_3dhFHiq9UX5kiRGUxlezIs8Fo1wfvg7-WW60aTCDzA4UsK8ZF3v3ccPWOsTsSVJFTuONtcaXrNKnT3cQH0po4/s1600/BalaboostasLogo.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 206px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip5tDIRtX7x_a_z_h0efh0eV8jBcaiSas4Z_TxK0aMk1-S-1XCzhxAUE_3dhFHiq9UX5kiRGUxlezIs8Fo1wfvg7-WW60aTCDzA4UsK8ZF3v3ccPWOsTsSVJFTuONtcaXrNKnT3cQH0po4/s400/BalaboostasLogo.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5518488974723864658" /></a>Hi old friends! Please visit my new business website at <a href="http://www.balaboostasbakery.com/">www.balaboostasbakery.com</a> and place your orders today!! We have 24 unique mini cupcake flavors as well as delicious cookies to choose from! Delivery in NYC available.<div style="text-align: center;"><div style="text-align: left;"><br /></div></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://s328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/?action=view&current=DSC_1136-1.jpg" target="_blank"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/DSC_1136-1.jpg" border="0" alt="Photobucket" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://s328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/?action=view&current=DSC_1102-2.jpg" target="_blank"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/DSC_1102-2.jpg" border="0" alt="Photobucket" /></a></div>Melissahttp://www.blogger.com/profile/04149302130103545115noreply@blogger.com3tag:blogger.com,1999:blog-3666569062878394482.post-75641378488561101022010-05-13T14:44:00.002-04:002010-05-13T14:55:52.075-04:00MINI CUPCAKE ASSORTMENT<div style="text-align: center;"><a href="http://s328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/?action=view&current=groupminicupcake3.jpg" target="_blank"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/groupminicupcake3.jpg" border="0" alt="Photobucket" /></a></div><div style="text-align: justify;">Hi! Featured here are my mini cupcakes that I sell. Flavors include nutella, vanilla coconut, chocolate coconut, wedding cake, red velvet, peanut butter Oreo, vanilla almond, cinnamon, and original (chocolate cupcake with vanilla buttercream and chocolate shavings). Flavors not shown include birthday cake, peanut butter & jelly, and carrot cake.</div><div style="text-align: center;"><a href="http://s328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/?action=view&current=groupminicupcake2-1.jpg" target="_blank"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/groupminicupcake2-1.jpg" border="0" alt="Photobucket" /></a></div><div style="text-align: justify;">All of the above and pictured flavors come in regular and jumbo sizes as well. Now that I've started my business I'd like to give all my readers some insight as to what I'm selling! In addition to cupcakes, I have other fantastic unique desserts to order. My business website, as mentioned earlier, is under construction and will be up and working soon!</div><div style="text-align: center;"><a href="http://s328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/?action=view&current=groupminicupcake1.jpg" target="_blank"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/groupminicupcake1.jpg" border="0" alt="Photobucket" /></a></div><div style="text-align: justify;">For the time being, if you would like to place an order, please email me for further details. I'm located in Manhattan and deliver locally. Enjoy!</div><div style="text-align: left;"><br /></div>Melissahttp://www.blogger.com/profile/04149302130103545115noreply@blogger.com1tag:blogger.com,1999:blog-3666569062878394482.post-70826301586228529022010-05-13T14:34:00.003-04:002010-05-13T14:44:25.516-04:0060TH BIRTHDAY CAKE!<div style="text-align: center;"><a href="http://s328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/?action=view&current=jennbdaycake1.jpg" target="_blank"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/jennbdaycake1.jpg" border="0" alt="Photobucket" /></a></div><div style="text-align: justify;">My dear friend asked if I would make her boyfriend's mother's 60th birthday cake! Lets be honest--I cannot turn down any opportunity to bake a cake. I heart cake-making! While this cake was designated to feed 12-15 people, it could have EASILY fed 40+. This guy was huuuuge; consisting of three tall 10inch round layers of devils food cake with silky chocolate buttercream sandwiched between and accompanied by gum paste flowers for garnish.</div><div style="text-align: center;"><a href="http://s328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/?action=view&current=jennbdaycake2.jpg" target="_blank"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/jennbdaycake2.jpg" border="0" alt="Photobucket" /></a></div><div style="text-align: justify;">Believe it or not, I actually had some extra batter to spare so I made a half dozen jumbo cupcakes with the same chocolate buttercream as the cake and pretty pastel fondant flowers. The cake + cupcakes were a huge hit! I'm pretty sure that cake will stick around for a while! There's nothing like busting out a slice of cake from the freezer for a late night snack. </div><div style="text-align: left;"><br /></div>Melissahttp://www.blogger.com/profile/04149302130103545115noreply@blogger.com0tag:blogger.com,1999:blog-3666569062878394482.post-47264137540674460842010-05-03T18:34:00.002-04:002010-05-03T19:03:52.158-04:00ALL-IN-ONE COOKIE BITES<div style="text-align: center;"><a href="http://s328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/?action=view&current=sevenlayercookiesbites1.jpg" target="_blank"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/sevenlayercookiesbites1.jpg" border="0" alt="Photobucket" /></a></div><div style="text-align: justify;">Hi y'all. Let me ask you something. Have you ever showed up to a bakery craving cookies but didn't know which kind to get? There are endless appetite pleasing opportunities in the world of cookies. We've got sugar, chocolate chip, oatmeal raisin, peanut butter, ginger snaps, black & whites, chocolate chocolate chip, cowboy, kitchen sink, plus hundreds of others.</div><div style="text-align: center;"><a href="http://s328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/?action=view&current=sevenlayercookiesbites4.jpg" target="_blank"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/sevenlayercookiesbites4.jpg" border="0" alt="Photobucket" /></a></div><div style="text-align: justify;">These all-in-one cookie bites feature my four favorite kinds of cookies united as one. From the bottom layer up we have sugar, chocolate chocolate chip, peanut butter, and lastly chocolate chip. The top chocolate chip layer bakes crunchy while the inside is soft creating the most divine flavor and texture combination.</div><div style="text-align: center;"><a href="http://s328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/?action=view&current=sevenlayercookiesbites2.jpg" target="_blank"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/sevenlayercookiesbites2.jpg" border="0" alt="Photobucket" /></a></div><div style="text-align: justify;">These cookie bites have officially solved my "<i>over-buying because I don't know which flavor to get</i>" syndrome at the local bake shoppe. Woot. Woot. </div><div style="text-align: left;"><br /></div><div style="text-align: justify;">On another note, I'm getting some angry emails/comments from my lovely readers about my lack of recipe postings. Readers, you must understand that my blog has changed over the last year because I opened my own bakery business. Therefore, I can no longer post <b><i>my </i><span class="Apple-style-span" style="font-weight: normal;">sacred recipes to the world because, well, that would be silly. I will, however, post recipes I use that are not mine; however few those may be. So, please understand that I'm not displeasing you on purpose! I will continue to post drool-worthy pictures as well as my commentary so feel free to come along for the ride :)</span></b></div>Melissahttp://www.blogger.com/profile/04149302130103545115noreply@blogger.com0tag:blogger.com,1999:blog-3666569062878394482.post-39551284912778167842010-04-22T15:13:00.002-04:002010-04-22T15:31:50.537-04:00NY CRUMB CAKE<a href="http://s328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/?action=view&current=coffeecake1.jpg" target="_blank"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/coffeecake1.jpg" border="0" alt="Photobucket" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;">Dear classic NY crumb cake,</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;">Where have you gone? Why have you chosen to leave me? Why are you no longer a staple in the local bakeries? Write back soon. Love, Melissa.</span></div><div style="text-align: justify;">I am baffled as to why the classic NY crumb cake (a.k.a. "cawfee cake") has been eliminated in the bakery world. Why? This deliciously moist sour cream cake with a cinnamon swirl and heavy-duty crumb topping just might be my number 1 guilty pleasure.</div><div style="text-align: center;"><a href="http://s328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/?action=view&current=coffeecake2.jpg" target="_blank"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/coffeecake2.jpg" border="0" alt="Photobucket" /></a><br /></div><div style="text-align: justify;">When I graduated college I went on this crazy crumb cake obsession. I would bake a new crumb cake everyday for weeks at a time and critique each recipe appropriately. While I was trying to come up with the perfect NY crumb cake recipe, my mother interfered and offered me <span class="Apple-style-span" style="font-style: italic;">her</span> staple, secret crumb cake recipe. Why had she taken so long to give it up? I was agonizing over the perfect crumb cake <span class="Apple-style-span" style="font-style: italic;">for years</span>! I quickly baked her recipe and was finally at peace. </div><div style="text-align: justify;"><span class="Apple-style-span" style="font-style: italic;">The.Most.Amazing.Crumb.Cake.</span> End scene.</div><div style="text-align: center;"><a href="http://s328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/?action=view&current=coffeecake3.jpg" target="_blank"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/coffeecake3.jpg" border="0" alt="Photobucket" /></a><br /></div><div style="text-align: justify;">Mind you, this was several years ago and as my baking skills grew to new levels, I neglected this fantastic crumb cake---until last night. Oh yes, my most glorified crumb cake had officially entered the building. It was even better than I had remembered with a touch of cinnamon flavor and ample amounts of crumb topping. Oh my dear readers, how I wish I could reveal such a recipe to you but I just can't. Think about all the calories I'm sparing you :)</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>Melissahttp://www.blogger.com/profile/04149302130103545115noreply@blogger.com0tag:blogger.com,1999:blog-3666569062878394482.post-58871436235907744072010-04-22T14:58:00.002-04:002010-04-22T15:12:08.453-04:00DOUBLE DARK MOCHA DROP COOKIES<a href="http://s328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/?action=view&current=mochacookies2.jpg" target="_blank"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/mochacookies2.jpg" border="0" alt="Photobucket" /></a><div style="text-align: justify;">I received my monthly <a href="http://www.kingarthurflour.com/">King Arthur Flour</a> catalogue yesterday; and while flipping through the pages of countless fun baking gadgets, I stumbled upon this recipe for double dark mocha drop cookies. Sounded delicious enough and off to the kitchen I went! I've been baking cupcakes the last couple days and felt a truly good cookie recipe was long overdue.</div><div style="text-align: center;"><a href="http://s328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/?action=view&current=mochacookies1.jpg" target="_blank"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/mochacookies1.jpg" border="0" alt="Photobucket" /></a><br /></div><div style="text-align: justify;">According to the picture of these cookies in the catalogue, they spread when baked. However, my cookies, as you can see, did not. They maintained pretty much the exact shape as they were before baked. I traced back my steps and didn't make any mistakes so perhaps my oven wasn't calibrated properly. However, when I bit into these chocolate round blobs, they tasted delicious. This cookie has a real brownie like texture and the center is dense and fudgy from all the semi sweet and white chocolate chips. These are a winner and I'll most definitely make them again--flattened or not ;)</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Click<a href="http://www.kingarthurflour.com/recipes/double-dark-mocha-drops-recipe"> here</a> for recipe.</div>Melissahttp://www.blogger.com/profile/04149302130103545115noreply@blogger.com0tag:blogger.com,1999:blog-3666569062878394482.post-8470110035936564072010-04-20T22:07:00.002-04:002010-04-20T22:17:22.792-04:00RED VELVET CUPCAKES<div style="text-align: center;"><a href="http://s328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/?action=view&current=redvelv1.jpg" target="_blank"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/redvelv1.jpg" border="0" alt="Photobucket" /></a></div><div style="text-align: justify;">Can't you feel the love in these handsome red velvets? Moist, fluffy, super red, and bursting with vanilla buttercream icing. Simply delicious.</div><div style="text-align: center;"><a href="http://s328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/?action=view&current=redvelv3.jpg" target="_blank"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/redvelv3.jpg" border="0" alt="Photobucket" /></a></div><div style="text-align: justify;">I topped each cuppie with a little candy heart and doled them out to my neighbors. Needless to say, everyone was quite appreciative! I can safely say that I spoiled everyone's dinner on the 5th floor. Sorry folks.</div><div style="text-align: center;"><a href="http://s328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/?action=view&current=redvelv2.jpg" target="_blank"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/redvelv2.jpg" border="0" alt="Photobucket" /></a></div><div style="text-align: justify;">As always, enjoy :)</div>Melissahttp://www.blogger.com/profile/04149302130103545115noreply@blogger.com3tag:blogger.com,1999:blog-3666569062878394482.post-81175905697273167762010-04-19T23:15:00.002-04:002010-04-19T23:41:35.754-04:00CHOCOLATE OREO CUPCAKES<div style="text-align: center;"><a href="http://s328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/?action=view&current=oreocuppies1-1.jpg" target="_blank"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/oreocuppies1-1.jpg" border="0" alt="Photobucket" /></a></div><div style="text-align: justify;">It has been slightly over 2 months since I've posted last. If that's not an indication of how busy I am then I'm not quite sure what is. I'm back to my old stomping grounds after spending the winter living in Tennessee and have been so incredibly busy igniting my new bakery business. </div><div style="text-align: center;"><a href="http://s328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/?action=view&current=oreocuppie3.jpg" target="_blank"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/oreocuppie3.jpg" border="0" alt="Photobucket" /></a></div><div style="text-align: justify;">My bakery is called <i>Balaboosta's Bakery</i> and the website is currently under construction at <a href="www.balaboostasbakery.com">www.balaboostasbakery.com</a>. Please check back soon for updates! In the meantime, a very dear friend of mine turned 30 this weekend and I showed up with an abundance of mini and regular sized chocolate Oreo cupcakes. The mini's were beyond adorable and literally tasted like bite sized bursts of vanilla cream with a not-to-overwhelming chocolaty flavor.</div><div style="text-align: center;"><a href="http://s328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/?action=view&current=oreocuppie2.jpg" target="_blank"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/oreocuppie2.jpg" border="0" alt="Photobucket" /></a></div><div style="text-align: justify;">I would have preferred to border the cupcakes in all chocolate sprinkles but unfortunately I was out so I went with the colored which added some nice flair. Enjoy.</div><div style="text-align: left;"><br /></div>Melissahttp://www.blogger.com/profile/04149302130103545115noreply@blogger.com3tag:blogger.com,1999:blog-3666569062878394482.post-85265103606598853572010-02-02T18:59:00.002-05:002010-02-02T19:43:06.827-05:00KIDDIE CUPCAKES<div style="text-align: center;"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/karlyncuppies1.jpg" /></div><div style="text-align: justify;">I made these adorable cupcakes for a dinner party I was invited to on Sunday. The host's have two young children; a 2 year old girl and a 5 year old boy and I knew I wanted to theme my dessert cupcakes around these cuties. </div><div style="text-align: center;"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/karlyncuppies2.jpg" /></div><div style="text-align: justify;">Both sets of cupcakes consisted of cream-filled double chocolate fudge cake topped with either:</div><div style="text-align: left;"><ul><li style="text-align: justify;">pink buttercream, a dusting of pink sanding sugar, and a Valentine colored M&M for garnish (obviously these were appropriately decorated for the little girl) </li><li style="text-align: justify;">chocolate fudge icing with a dollop of vanilla buttercream and assorted colored fondant cut out circles for garnish (aimed at appealing a young boy!)</li></ul><div style="text-align: center;"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/karlyncuppies3.jpg" /></div><div style="text-align: justify;">These were SUCH an incredible hit! There was a perfect ratio of cake to cream filling to buttercream for each cupcake! Enjoy.</div></div>Melissahttp://www.blogger.com/profile/04149302130103545115noreply@blogger.com4tag:blogger.com,1999:blog-3666569062878394482.post-56673582990598229532010-01-25T21:59:00.002-05:002010-01-25T22:12:07.649-05:00BLACK 'N WHITE CUTIES<div style="text-align: center;"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/blacknwhitecuppies2.jpg" /></div><div style="text-align: justify;">I've begun the "packing up" stage here in Memphis, TN and part of cleaning out my pantries involves baking everything off that I have bought in the last several months here. I have no room in my car to ship everything back up to NY and besides, my two 80lb dogs deserve all the room they can get. After all, it is a close to 20 hour drive back up North. Therefore, I made it my duty to use up all the ingredients, chocolate, canned items, etc that existed in my kitchen, bake it off, and donate it to charity. One of the <i>many</i> varieties of goodies I donated were these cute black-n-white cuppies.</div><div style="text-align: center;"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/blacknwhitecuppies1.jpg" /></div><div style="text-align: justify;">All of them were mini chocolate cupcakes stuffed with vanilla cream and topped with a variety of fluffy white cream cheese frosting, chocolate frosting, coconut, and a jumbo chocolate chip. In addition, as you can see, the cuppies donned black and white polka dot liners. Cute!</div><div style="text-align: center;"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/blacknwhitecuppies3.jpg" /></div><div style="text-align: justify;">While many of these cupcakes were donated, I had to pull a couple strictly for tasting purposes only ;)...and the verdict?? Outrageous. </div>Melissahttp://www.blogger.com/profile/04149302130103545115noreply@blogger.com8tag:blogger.com,1999:blog-3666569062878394482.post-59379951046648076142010-01-25T21:40:00.002-05:002010-01-25T21:58:53.170-05:00SALTED CARAMEL CUPCAKES<div style="text-align: center;"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/saltedcaramelcuppies1.jpg" /></div><div style="text-align: justify;">My blogging has clearly slowed in recent months but I plan on picking it up very soon. As most of you know, I've been temporarily living in Memphis, TN since October to complete the last phase of my baking and pastry arts degree (a 210 hour internship at a local Memphis bakery). Well folks, my internship is up and I'm headed back to NY this weekend with tons of new baking tips, business knowledge, and amazing top secret recipes. I'm psyched! </div><div style="text-align: center;"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/saltedcaramelcuppies2.jpg" /></div><div style="text-align: justify;">Anyway, on to these cupcakes! I made them a couple weeks ago but because it has been so crazy here, I didn't have much time to post. I've wanted to make <a href="http://52cupcakes.blogspot.com/2009/09/martha-stewarts-chocolate-salted.html">Martha's salted caramel cupcakes</a> for quite some time now and I should have never waited this long! These are absolutely delicious; beginning with a one-bowl chocolate cupcake recipe stuffed with ooey gooey homemade caramel, topped with a rich dark chocolate frosting, and some sea salt for good measure. Once the caramel cooled inside the stuffed cupcake, it thickened and made for a perfectly, chewy, candy stuffed chocolate cupcake. Unconditionally delish!</div>Melissahttp://www.blogger.com/profile/04149302130103545115noreply@blogger.com1tag:blogger.com,1999:blog-3666569062878394482.post-78960134878058915992009-12-25T12:14:00.002-05:002009-12-25T12:32:16.711-05:00RAINBOW COOKIES!!!!!<div style="text-align: center;"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/rainbowcookie3.jpg" /></div><div style="text-align: justify;">Oh..my...god!! I did it! I did it! Rainbow cookies are something I always wanted to challenge myself with and I finally gathered up the courage to do so...and it took 48 hours! Woo hoo!</div><div style="text-align: left;"><br /></div><div style="text-align: justify;">Rainbow cookies have been my absolute favorite for as long as I could remember. Seven layer cookies, as they are also called, contain rich almond cake layers sandwiched with apricot or raspberry jam and topped off with a hard chocolate shell. New York is known for these cookies and they are hard to find elsewhere in the country. As most of you know, I have relocated down south to Memphis, TN for the time being and for the life of me, I can't find any rainbow cookies. My problem was solved when I decided to make them from scratch. </div><div style="text-align: center;"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/rainbowcookie1.jpg" /></div><div style="text-align: justify;">I had heard that the act of making rainbow cookies isn't so much difficult as it is time consuming--and I heard correctly. You need a solid 2 days to make these cookies between the chilling, the sandwiching, etc and let me tell you, it is worth every second. The cake layers are super easy to make, requiring almond paste, amongst other basic cake ingredients. The batter is separated into three separate bowls, each being colored red, green, and one left plain white.</div><div style="text-align: center;"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/rainbowcookies2.jpg" /></div><div style="text-align: justify;">In my case, apricot jam is heated and strained and then spread between each layer. A baking pan is used to weight the layers overnight and then the chocolate layer is spread on the top and the bottom to finish off the cookies. After reading many reviews, I froze the completed, unsliced cookies for several hours before slicing them with a chef's knife dipped in hot water. This method worked perfectly and none of the chocolate cracked on top. I cut them into thin slivers which produced several dozen. You can choose to cut them into 1 inch squares as well, however, traditionally these cookies are served in thin rectangles.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I encourage you all to try your hand at this recipe at least once in your lifetime! It's not as difficult as it seems and if you have the time to spare, go for it! Next time I think I will go with raspberry and apricot jam in between the layers.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Check out <a href="http://smittenkitchen.com/">smitten kitchen's</a> recipe for these cookies found <a href="http://smittenkitchen.com/2008/12/seven-layer-cookies/">here</a>.</div>Melissahttp://www.blogger.com/profile/04149302130103545115noreply@blogger.com11tag:blogger.com,1999:blog-3666569062878394482.post-43624757699616970202009-12-25T11:55:00.004-05:002009-12-25T12:10:57.406-05:00REESES PEANUT BUTTER CUP CHEESECAKE<div style="text-align: center;"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/pbcheesecake1.jpg" /></div><div style="text-align: justify;">Wow, I've been making a ton of cheesecakes lately. There's nothing like digging your fork into a cold, creamy cheesecake with a crunchy crust. It's official, cheesecake is by far my most favorite dessert. I love to make them and I love eating them even more! </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">My boyfriends brother celebrated a birthday a few weeks ago and rather than baking your traditional classic birthday cake, I went with a Reeses peanut butter birthday cheesecake. This cheesecake was unreal. The peanut butter flavor wasn't overly strong and the Oreo cookie crust made for a perfect cheesecake foundation. The chocolate ganache layer on top really put this cheesecake over the edge as my most favorite cheesecake, to date. </div><div style="text-align: center;"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/pbcheesecake2.jpg" /></div><div style="text-align: justify;">This recipe fills is designed to fill a 10 inch springform pan, however, I only had a 9 inch so I had some extra batter leftover which I used to make mini peanut butter cup cheesecakes. Since my boyfriends family are die-hard Tennessee Volunteer fans, I stuck these cute little Vols picks in each mini. They were a huge hit.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Please note that you should plan a day ahead when making this cheesecake. It requires a lot of chilling time and I always find that leaving a cheesecake to chill in the fridge overnight produces the best results. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; "><div class="ingredients" style="font-family: georgia, times, serif; font-size: 11pt; "><h4 style="text-align: justify; "><span class="Apple-style-span" style="font-size: small;">For The Crust</span></h4><ul style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><li style="text-align: justify;list-style-type: none; line-height: 1.5; "><span class="Apple-style-span" style="font-size: small;">4 1/2 cups crushed </span><a style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; text-decoration: none; "><span class="Apple-style-span" style="font-size: small;">Oreo cookies</span></a></li><li style="text-align: justify;list-style-type: none; line-height: 1.5; "><span class="Apple-style-span" style="font-size: small;">1 cup chopped </span><a href="http://www.recipezaar.com/library/getentry.zsp?id=336" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; text-decoration: none; border-style: initial; border-color: initial; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000000;">roasted peanuts</span></span></a></li><li style="text-align: justify;list-style-type: none; line-height: 1.5; "><span class="Apple-style-span" style="font-size: small;">1/2 cup </span><a href="http://www.recipezaar.com/library/getentry.zsp?id=141" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; text-decoration: none; border-style: initial; border-color: initial; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000000;">butter</span></span></a><span class="Apple-style-span" style="font-size: small;">, melted</span></li></ul><h4 style="text-align: justify; "><span class="Apple-style-span" style="font-size: small;">For The Filling</span></h4><ul style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><li style="text-align: justify;list-style-type: none; line-height: 1.5; "><span class="Apple-style-span" style="font-size: small;">2 lbs </span><a href="http://www.recipezaar.com/library/getentry.zsp?id=506" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; text-decoration: none; border-style: initial; border-color: initial; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000000;">cream cheese</span></span></a><span class="Apple-style-span" style="font-size: small;">, softened</span></li><li style="text-align: justify;list-style-type: none; line-height: 1.5; "><span class="Apple-style-span" style="font-size: small;">5 </span><a href="http://www.recipezaar.com/library/getentry.zsp?id=142" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; text-decoration: none; border-style: initial; border-color: initial; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000000;">eggs</span></span></a><span class="Apple-style-span" style="font-size: small;">, at room temperature</span></li><li style="text-align: justify;list-style-type: none; line-height: 1.5; "><span class="Apple-style-span" style="font-size: small;">1 1/2 cups firmly packed </span><a href="http://www.recipezaar.com/library/getentry.zsp?id=375" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; text-decoration: none; border-style: initial; border-color: initial; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000000;">brown sugar</span></span></a></li><li style="text-align: justify;list-style-type: none; line-height: 1.5; "><span class="Apple-style-span" style="font-size: small;">1 cup </span><a style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; text-decoration: none; "><span class="Apple-style-span" style="font-size: small;">smooth peanut butter</span></a><span class="Apple-style-span" style="font-size: small;"> (not natural-style)</span></li><li style="text-align: justify;list-style-type: none; line-height: 1.5; "><span class="Apple-style-span" style="font-size: small;">1/2 cup </span><a style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; text-decoration: none; "><span class="Apple-style-span" style="font-size: small;">whipping cream</span></a></li><li style="text-align: justify;list-style-type: none; line-height: 1.5; "><span class="Apple-style-span" style="font-size: small;">1 teaspoon </span><a href="http://www.recipezaar.com/library/getentry.zsp?id=350" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; text-decoration: none; border-style: initial; border-color: initial; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000000;">vanilla extract</span></span></a></li><li style="text-align: justify;list-style-type: none; line-height: 1.5; "><span class="Apple-style-span" style="font-size: small;">12 </span><a style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; text-decoration: none; "><span class="Apple-style-span" style="font-size: small;">Reese's Peanut Butter cups</span></a><span class="Apple-style-span" style="font-size: small;">, broken into small pieces</span></li></ul><h4 style="text-align: justify; "><span class="Apple-style-span" style="font-size: small;">For The Topping</span></h4><div><span class="Apple-style-span" style="font-size: small;">5 ounces milk chocolate chips</span></div><div><span class="Apple-style-span" style="font-size: small;">1/4 c. sour cream</span></div></div><div class="steps"><ol><li style="text-align: justify; font-family: georgia, times, serif; "><span class="recipetext" style="font-family: georgia, times, serif; "><span class="Apple-style-span" style="font-size: small;">Please Note****Plan ahead--cheesecake needs to chill for at least 4 hours.</span></span></li><li style="text-align: justify; font-family: georgia, times, serif; "><span class="recipetext" style="font-family: georgia, times, serif; "><span class="Apple-style-span" style="font-size: small;">To Make The Crust:.</span></span></li><li style="text-align: justify; font-family: georgia, times, serif; "><span class="recipetext" style="font-family: georgia, times, serif; "><span class="Apple-style-span" style="font-size: small;">Combine crushed Oreo cookies and peanuts that have been ground in a food processor with the melted butter.</span></span></li><li style="text-align: justify; font-family: georgia, times, serif; "><span class="recipetext" style="font-family: georgia, times, serif; "><span class="Apple-style-span" style="font-size: small;">Pat the crust mixture onto bottom and sides of a 10-inch springform pan.</span></span></li><li style="text-align: justify; font-family: georgia, times, serif; "><span class="recipetext" style="font-family: georgia, times, serif; "><span class="Apple-style-span" style="font-size: small;">To Make The Filling:.</span></span></li><li style="text-align: justify; font-family: georgia, times, serif; "><span class="recipetext" style="font-family: georgia, times, serif; "><span class="Apple-style-span" style="font-size: small;">Beat cream cheese in bowl of electric mixer until smooth.</span></span></li><li style="text-align: justify; font-family: georgia, times, serif; "><span class="recipetext" style="font-family: georgia, times, serif; "><span class="Apple-style-span" style="font-size: small;">Add eggs, one at a time, beating well after each addition.</span></span></li><li style="text-align: justify; font-family: georgia, times, serif; "><span class="recipetext" style="font-family: georgia, times, serif; "><span class="Apple-style-span" style="font-size: small;">Add sugar, peanut butter and cream; mix until smooth.</span></span></li><li style="text-align: justify; font-family: georgia, times, serif; "><span class="recipetext" style="font-family: georgia, times, serif; "><span class="Apple-style-span" style="font-size: small;">Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula.</span></span></li><li style="text-align: justify; font-family: georgia, times, serif; "><span class="recipetext" style="font-family: georgia, times, serif; "><span class="Apple-style-span" style="font-size: small;">Pour filling into prepared crust.</span></span></li><li style="text-align: justify; font-family: georgia, times, serif; "><span class="recipetext" style="font-family: georgia, times, serif; "><span class="Apple-style-span" style="font-size: small;">Place springform pan into a larger baking pan.</span></span></li><li style="text-align: justify; font-family: georgia, times, serif; "><span class="recipetext" style="font-family: georgia, times, serif; "><span class="Apple-style-span" style="font-size: small;">Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.</span></span></li><li style="text-align: justify; font-family: georgia, times, serif; "><span class="recipetext" style="font-family: georgia, times, serif; "><span class="Apple-style-span" style="font-size: small;">Bake at 275°F 1-1/2 hours, or until firm and lightly browned.'</span></span></li><li style="text-align: justify; font-family: georgia, times, serif; "><span class="Apple-style-span" style="font-size: small;">Remove from oven and allow to cool on a wire rack for one hour</span></li><li style="text-align: justify; font-family: georgia, times, serif; "><span class="Apple-style-span" style="font-size: small;">you may run a knife along the edge of the cake to loosen it from the pan somewhat.</span></li><li style="text-align: justify; font-family: georgia, times, serif; "><span class="Apple-style-span" style="font-size: small;">Refrigerate for at least 4 hours (overnight is your best bet)</span></li><li style="text-align: justify; font-family: georgia, times, serif; "><span class="recipetext" style="font-family: georgia, times, serif; "><span class="Apple-style-span" style="font-size: small;">For The Topping:.</span></span></li><li style="text-align: justify; font-family: georgia, times, serif; "><span class="recipetext" style="font-family: georgia, times, serif; "><span class="Apple-style-span" style="font-size: small;">In a saucepan over low heat, melt the chocolate and sour cream, stirring constantly. Spread over cheesecake and return it to the refrigerator to set up.</span></span></li></ol></div><form name="secret_login" action="http://www.recipezaar.com/members/login.php" method="post"></form><table style="text-align: justify; margin-top: 5px; "><tbody><tr><td></td></tr></tbody></table></span></div>Melissahttp://www.blogger.com/profile/04149302130103545115noreply@blogger.com5tag:blogger.com,1999:blog-3666569062878394482.post-25600608057529410792009-12-25T11:31:00.002-05:002009-12-25T11:53:48.840-05:00CHRISTMAS GIFT GOODIES<div style="text-align: center;"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/xmascuppies1.jpg" /></div><div style="text-align: justify;">In addition to passing out boatloads of salted cashew chocolate toffee as holiday gifts, I also made Christmas-themed cupcakes and cookies-n-cream fudge to switch it up a bit. </div><div style="text-align: center;"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/xmascuppies3.jpg" /></div><div style="text-align: justify;">The cupcakes were half carrot cake with cream cheese frosting and half chocolate cake with vanilla cream frosting. The mini cupcakes were decorated with holly's and the regular sized cuppies had decorated candy canes on top. Super cute and incredibly tasty! </div><div style="text-align: center;"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/xmascuppies2.jpg" /> </div><div style="text-align: justify;">Fudge was a major lesson in the first module of my culinary program. While fudge uses very basic ingredients to make, it can be an extremely temperamental process to produce perfect, creamy fudge. </div><div style="text-align: center;"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/cookiesncreamfudge.jpg" /></div><div style="text-align: justify;">I realized this after it took me 3 times in school to master making delicious fudge. All the temperatures must be exact for cooking and then the cooling process is very precise. Most recipes require the text book step by step instruction to produce a baked good, however, I found a fudge recipe that completely strays from the norm. This cookies-n-cream fudge recipe is most definitely NOT textbook and cuts all the corners to produce perfectly creamy, half the labor, fudge. Where did I find this, you ask? <a href="http://www.verybestbaking.com/default.aspx">Nestle's Very Best Baking</a> site. Yep, who would have thought! As long as this post never finds its way back to my module 1 chef instructor, I should be alright. This recipe is simplicity at its best. When there's a will, there's a way...</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 11px; color: rgb(102, 51, 51); "><div class="ingredients" style="padding-top: 5px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; clear: both; "><p style="text-align: justify; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; "><b><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">Ingredients:</span></span></span></b></p><span id="lblIngredients"><ul><li style="text-align: justify;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">3 cups granulated sugar</span></span></span></li><li style="text-align: justify;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">3/4 cup (1 1/2 sticks) butter or margarine</span></span></span></li><li style="text-align: justify;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">2/3 cup (5 fl.-oz. can) </span></span></span><a href="http://www.verybestbaking.com/products/carnation/evap/default.aspx" title="NESTLÉ® CARNATION® Evaporated Milk" style="line-height: 12px; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">NESTLÉ® CARNATION® Evaporated Milk</span></span></span></a></li><li style="text-align: justify;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">2 cups (12-oz. pkg.) </span></span></span><a href="http://www.verybestbaking.com/products/tollhouse/morsels.aspx" title="NESTLÉ® TOLL HOUSE® Premier White Morsels" style="line-height: 12px; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">NESTLÉ® TOLL HOUSE® Premier White Morsels</span></span></span></a></li><li style="text-align: justify;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">1 jar (7 oz.) marshmallow crème</span></span></span></li><li style="text-align: justify;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">1/2 cup finely crushed cream-filled chocolate sandwich cookies</span></span></span></li><li style="text-align: justify;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">1 teaspoon vanilla extract (optional)</span></span></span></li><li style="text-align: justify;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">1 cup crumbled cream-filled chocolate sandwich cookies</span></span></span></li></ul></span></div><div class="directions" style="padding-top: 0px; padding-right: 0px; padding-bottom: 20px; padding-left: 0px; "><p style="text-align: justify; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; "><b><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">Directions:</span></span></span></b></p><span id="lblSteps"><div style="text-align: justify;"><b><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">LINE</span></span></span></b><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"> 9-inch-square baking pan with foil. </span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><b><div style="text-align: justify;"><span class="Apple-style-span" style="font-weight: normal; "><b><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">COMBINE</span></span></span></b><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"> sugar, butter and evaporated milk in medium, </span></span></span><i><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">heavy-duty</span></span></span></i><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"> saucepan. Bring to a </span></span></span><i><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">full rolling boil</span></span></span></i><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat. </span></span></span></span></div></b><div style="text-align: justify;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><b><div style="text-align: justify;"><span class="Apple-style-span" style="font-weight: normal; "><b><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">STIR</span></span></span></b><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"> in morsels, marshmallow crème, finely crushed cookies and vanilla extract. Pour into prepared pan. Sprinkle crumbled cookies on top. Gently swirl cookies into fudge using a knife without touching bottom of pan. Refrigerate for 1 hour or until firm. Lift from pan; remove foil. Cut into 48 pieces. Store in airtight container in refrigerator.</span></span></span></span></div></b></span></div></span></div>Melissahttp://www.blogger.com/profile/04149302130103545115noreply@blogger.com1tag:blogger.com,1999:blog-3666569062878394482.post-49309778156542507722009-12-25T11:09:00.002-05:002009-12-25T11:30:18.097-05:00CLASSIC CHOCOLATE BROWNIES<div style="text-align: center;"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/brownies.jpg" /></div><div style="text-align: left;"><br /></div><div style="text-align: justify;">I've been food blogging for several years and I'm always seeing various quests for the "perfect brownie". Of course, this is by personal taste because everyone likes their brownies different. Well, if you are at all like me and seek the ultimate brownie to have a cakey yet fudgy interior with a flawless light and flakey exterior than look no further. I have been making Nick Malgieri's Supernatural brownies for years on end and no one can convince me otherwise to make another variation. These brownies have it all. Compared to most other brownie recipes, Nick's brownies contain much less flour allowing for an ultimate burst of chocolate flavor. They are moist and fudge-like but hold a cake-like structure so they don't fall apart to the bite. They are extremely versatile and I've dressed them up with numerous fix-ins such as peanut butter, Andes mints, chocolate chips, and what have you. Trust me people, these are a winner.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Click <a href="http://www.nytimes.com/2007/04/11/dining/111brex.html">here</a> for recipe.</div>Melissahttp://www.blogger.com/profile/04149302130103545115noreply@blogger.com1tag:blogger.com,1999:blog-3666569062878394482.post-23203663582905362492009-12-25T10:52:00.002-05:002009-12-25T11:07:47.117-05:00PUMPKIN CHEESECAKE<div style="text-align: center;"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/pumpkincheesecake.jpg" /></div><div style="text-align: justify;">This post is way overdue. Believe it or not, this amazingly delicious pumpkin cheesecake was made for Thanksgiving. That's a clear indication how far behind I am, however, the salted cashew chocolate toffee below was from Thanksgiving as well. So, slowly but surely, I'm getting there.</div><div style="text-align: left;"><br /></div><div style="text-align: justify;">I make this cheesecake every year for Thanksgiving and it has become a staple dessert for years to come. I go for a slice of this <i>before</i> the pecan pie which says a whole lot about this cheesecake. The crust is crushed up gingersnap cookies followed by a creamy maple pumpkin filling and topped off with a brown sugar glaze. The crust to filling to glaze components are perfectly in sync for a blast of delicious flavors in each bite. This truly is my most favorite cheesecake out there and it can be made all Fall through the Winter---not just for Thanksgiving. Enjoy!</div><div style="text-align: justify;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 11px; color: rgb(51, 51, 51); "><div style="text-align: justify;margin-top: 12px; margin-right: 0px; margin-bottom: 4px; margin-left: 0px; padding-top: 8px; border-top-color: rgb(236, 233, 216); border-right-color: rgb(236, 233, 216); border-bottom-color: rgb(236, 233, 216); border-left-color: rgb(236, 233, 216); border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-width: 1px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; "><span style="letter-spacing: 0.05em; text-transform: uppercase; font-weight: bold; color: rgb(251, 100, 0); font-family: Arial, Helvetica, sans-serif; "><span class="Apple-style-span" style="font-size: small;">INGREDIENTS:</span></span></div><table border="0" cellpadding="0" cellspacing="0" width="100%" style="text-align: justify;"><tbody><tr><td width="50%" valign="top"><div style="margin-top: 0px; margin-right: 8px; margin-bottom: 4px; margin-left: 0px; "><span class="Apple-style-span" style="font-size: small;">1 1/2 cups gingersnap cookie crumbs</span></div><div style="margin-top: 0px; margin-right: 8px; margin-bottom: 4px; margin-left: 0px; "><span class="Apple-style-span" style="font-size: small;">3/4 cup ground hazelnuts (feel free to eliminate)</span></div><div style="margin-top: 0px; margin-right: 8px; margin-bottom: 4px; margin-left: 0px; "><span class="Apple-style-span" style="font-size: small;">3 tablespoons brown sugar</span></div><div style="margin-top: 0px; margin-right: 8px; margin-bottom: 4px; margin-left: 0px; "><span class="Apple-style-span" style="font-size: small;">6 tablespoons unsalted butter, melted</span></div><div style="margin-top: 0px; margin-right: 8px; margin-bottom: 4px; margin-left: 0px; "><span class="Apple-style-span" style="font-size: small;"> </span></div><div style="margin-top: 0px; margin-right: 8px; margin-bottom: 0px; margin-left: 0px; "><span class="Apple-style-span" style="font-size: small;">3 (8 ounce) packages cream cheese,</span></div><div style="margin-top: 0px; margin-right: 8px; margin-bottom: 4px; margin-left: 0px; "><span class="Apple-style-span" style="font-size: small;">softened</span></div><div style="margin-top: 0px; margin-right: 8px; margin-bottom: 4px; margin-left: 0px; "><span class="Apple-style-span" style="font-size: small;">1 cup brown sugar</span></div></td><td width="50%" valign="top"><div style="margin-top: 0px; margin-right: 8px; margin-bottom: 4px; margin-left: 0px; "><span class="Apple-style-span" style="font-size: small;">1 1/2 cups canned solid pack pumpkin</span></div><div style="margin-top: 0px; margin-right: 8px; margin-bottom: 4px; margin-left: 0px; "><span class="Apple-style-span" style="font-size: small;">1/2 cup heavy cream</span></div><div style="margin-top: 0px; margin-right: 8px; margin-bottom: 4px; margin-left: 0px; "><span class="Apple-style-span" style="font-size: small;">1/3 cup maple syrup</span></div><div style="margin-top: 0px; margin-right: 8px; margin-bottom: 4px; margin-left: 0px; "><span class="Apple-style-span" style="font-size: small;">1 tablespoon vanilla extract</span></div><div style="margin-top: 0px; margin-right: 8px; margin-bottom: 4px; margin-left: 0px; "><span class="Apple-style-span" style="font-size: small;">3/4 teaspoon ground cinnamon</span></div><div style="margin-top: 0px; margin-right: 8px; margin-bottom: 4px; margin-left: 0px; "><span class="Apple-style-span" style="font-size: small;">1/2 teaspoon ground allspice</span></div><div style="margin-top: 0px; margin-right: 8px; margin-bottom: 4px; margin-left: 0px; "><span class="Apple-style-span" style="font-size: small;">4 eggs</span></div></td></tr></tbody></table><div style="text-align: justify;margin-top: 12px; margin-right: 0px; margin-bottom: 4px; margin-left: 0px; padding-top: 8px; border-top-color: rgb(236, 233, 216); border-right-color: rgb(236, 233, 216); border-bottom-color: rgb(236, 233, 216); border-left-color: rgb(236, 233, 216); border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-width: 1px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; "><span style="letter-spacing: 0.05em; text-transform: uppercase; font-weight: bold; color: rgb(251, 100, 0); font-family: Arial, Helvetica, sans-serif; "><span class="Apple-style-span" style="font-size: small;">DIRECTIONS:</span></span></div><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-size: 11px; ">.</span><table border="0" cellpadding="0" cellspacing="0" style="text-align: justify;"><tbody><tr><td valign="top" style="padding-right: 5px; font-weight: bold; color: rgb(251, 100, 0); font-family: Arial, Helvetica, sans-serif; "><span class="Apple-style-span" style="font-size: small;">1.</span></td><td valign="top" style="padding-bottom: 8px; "><span class="Apple-style-span" style="font-size: small;">Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch springform pan.</span></td></tr><tr><td valign="top" style="padding-right: 5px; font-weight: bold; color: rgb(251, 100, 0); font-family: Arial, Helvetica, sans-serif; "><span class="Apple-style-span" style="font-size: small;">2.</span></td><td valign="top" style="padding-bottom: 8px; "><span class="Apple-style-span" style="font-size: small;">Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.</span></td></tr><tr><td valign="top" style="padding-right: 5px; font-weight: bold; color: rgb(251, 100, 0); font-family: Arial, Helvetica, sans-serif; "><span class="Apple-style-span" style="font-size: small;">3.</span></td><td valign="top" style="padding-bottom: 8px; "><span class="Apple-style-span" style="font-size: small;">With an electric mixer, beat cream cheese and brown sugar until light and fluffy. Stir in the pumpkin. Mix in the cream, maple syrup, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth.</span></td></tr><tr><td valign="top" style="padding-right: 5px; font-weight: bold; color: rgb(251, 100, 0); font-family: Arial, Helvetica, sans-serif; "><span class="Apple-style-span" style="font-size: small;">4.</span></td><td valign="top" style="padding-bottom: 8px; "><span class="Apple-style-span" style="font-size: small;">Pour batter into prepared crust. Bake in the preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan for 30 minutes then refrigerate overnight.</span></td></tr></tbody></table></span></div>Melissahttp://www.blogger.com/profile/04149302130103545115noreply@blogger.com1tag:blogger.com,1999:blog-3666569062878394482.post-54532267484067887792009-12-14T15:58:00.002-05:002009-12-14T16:24:33.330-05:00SALTED CASHEW CHOCOLATE TOFFEE<div style="text-align: center;"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/heathbar1.jpg" /></div><div style="text-align: justify;">Homemade heath bar crunch, if you will--with a little twist. I feel truly guilty for this post. Let me just get that out in advance. Now is your chance to "X" my website out and revisit at a later date; preferably when this post is no longer viewable on the home page. Don't say I didn't warn y'all. Why am I so concerned with your well being, you ask?This salted cashew chocolate toffee is addicting, fattening, waist- swelling, crack. It's chocolaty. It's salty. It's nutty. It's crunchy. It's four million calories and it's worth every single bite. </div><div style="text-align: center;"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/heathbar2.jpg" /></div><div style="text-align: justify;">Of course, if you're not a fan of cashews, you could always go down the traditional route of almonds or even peanuts. Any nut works in this instance--trust me, I've tried them all; take my word for it. If you have absolutely no reason to bring this deliciousness into your household; here's <i>one</i>: make a boatload of these as holiday gifts for your family, co-workers, friends, etc. It may not be a great excuse to stuff your face with them but, however, it <b><i>is</i></b> an excuse. I'm just trying to help you out. Seriously, proceed with caution :)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Click <a href="http://allrecipes.com/Recipe/Best-Toffee-Ever---Super-Easy/Detail.aspx">here</a> for recipe.</div>Melissahttp://www.blogger.com/profile/04149302130103545115noreply@blogger.com6tag:blogger.com,1999:blog-3666569062878394482.post-64053056534761945912009-12-01T20:52:00.003-05:002009-12-01T21:32:12.783-05:00CARAMEL APPLE PIE BLISS<div style="text-align: center;"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/caramelapplepie1.jpg" /></div><div style="text-align: justify;">Ok, seriously..this is one of, if not <i>the</i>, best pies I've ever had in my life! A buttery flaky crust meets a cinnamon-spiced apple filling, studded with hunks of gooey, slimy, sweet caramel. Oh my...just the very thought of a slice of this apple goodness is causing a serious build-up of drool! I must stop. This pie is perfect. Ok, I'm done...</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Here's the <a href="http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-caramel-apple-pie-recipe/index.html">recipe</a>. Make this, ASAP!</div>Melissahttp://www.blogger.com/profile/04149302130103545115noreply@blogger.com7tag:blogger.com,1999:blog-3666569062878394482.post-67357776445991011162009-12-01T20:14:00.001-05:002009-12-01T20:48:29.214-05:00CHOCOLATE CHIP COOKIE CAKE<div style="text-align: center;"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/cookiecake1.jpg" /></div><div style="text-align: justify;">How cute is this? Chocolate chip cookie cake. Turkey decoration. Need I say more? Well, actually..one more thing: it was "gobbled" up in seconds. True story.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Use your most favorite chocolate chip cookie recipe and double it to make a thick 9 inch round cake and if you're reallyyyyyy lucky, you may have some dough left over to sneak in a few cookies. Enjoy!</div>Melissahttp://www.blogger.com/profile/04149302130103545115noreply@blogger.com2tag:blogger.com,1999:blog-3666569062878394482.post-88768398232619628762009-12-01T19:44:00.002-05:002009-12-01T20:14:23.494-05:00SUGAR COOKIES<div style="text-align: center;"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/sugarcookies.jpg" /></div><div style="text-align: justify;">Welcome back from the seemingly endless holiday of stuffing face! Good news folks, this is only the beginning. Bring on the December holidays as Thanksgiving was merely a warm-up round.</div><div style="text-align: center;"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/cookiesinabox.jpg" /></div><div style="text-align: justify;">Anyway, on to these cookies. As you can see from my earlier post on the <a href="http://lifeinapeanutshell.blogspot.com/2009/11/go-vols.html">University of Tennessee sugar cookies</a>, I've been on quite a sugar cookie roll. They are super easy to make, fun to decorate, and even more delicious to eat. My boyfriend's company had a big Thanksgiving party so I sent him in with this absolute random selection of cookies; schnauzers, mittens, leaves, and bones. Yep, you know, the usual. I'm not sure what I was thinking when I pulled these 4 cutters from my bag of 1000 but there's nothing wrong with some arbitrary selection from time to time! I wrapped each cookie in a plastic bag with some cute ribbon and got incredible feedback. All 150 cookies were gone within an hour! I also sent him in with about 75 pumpkin spice cake pops but really...haven't y'all had enough of the cake pop posts? I've opted to leave those pictures out and save you from cake pop bombardment. :)</div>Melissahttp://www.blogger.com/profile/04149302130103545115noreply@blogger.com1tag:blogger.com,1999:blog-3666569062878394482.post-3873682912452198912009-11-21T18:53:00.003-05:002009-11-21T19:43:12.041-05:00ICE:APPLE<div style="text-align: center;"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/applecuppies3.jpg" /></div><div style="text-align: justify;">This month's <a href="http://www.ironcupcakeearth.com/">Iron Cupcake Earth</a> challenge was dedicated to...what else? Apples! Apples are so incredibly versatile in the world of food and can be sweet or tart, cider or vinegar, wine or soda, and butter or jelly. Take your pick, any pick..they are all delish! I went ahead and created an apple ginger spiced cupcake topped off with a spiced cream cheese frosting and garnished with a homemade mini gingerbread man. Too cute; and did I mention finger-lickin' good?</div><div><div style="text-align: center;"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/applecuppies1.jpg" /></div><div style="text-align: justify;">Each cupcake was filled with chunks of sweet spiced apples which made for a perfect Fall treat. The combination of a sweet and spicy cupcake with a creamy cream cheese frosting created the perfect trifecta! I really can't get enough of these cupcakes and neither could my boyfriend's colleagues! Here's a closer look at the anatomy of this cuppie:</div><div style="text-align: center;"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/applecuppie2.jpg" /></div><div style="text-align: justify;">With all this said, please vote for me for this month's <a href="http://www.ironcupcakeearth.com/">Iron Cupcake Earth</a> challenge!! Voting takes place on Friday November 27th @ 8pm at <a href="http://www.ironcupcakemilwaukee.com/">No One Puts Cupcake In A Corner </a> and will be open through Thursday December 3rd @ noon. Go on, don't be shy :)</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Helvetica, Arial, sans-serif; font-size: 13px; color: rgb(71, 75, 78); line-height: 18px; "><span style="font-weight: bold; "><span class="Apple-style-span" style="font-size: small;">Our Generous IronCupcake:Earth Prize Providers:</span></span><span class="Apple-style-span" style="font-size: small;"><br /></span><ul><li><a href="http://www.mydemy.com/" style="color: rgb(225, 119, 30); font-weight: bold; text-decoration: none; "><span style="font-weight: bold; "><span class="Apple-style-span" style="font-size: small;">The </span></span><strong style="font-weight: bold; "><span class="Apple-style-span" style="font-size: small;">Demy</span></strong><span style="font-weight: bold; "><span class="Apple-style-span" style="font-size: small;">™ by Key Ingredient</span></span></a></li><li><a href="http://blog.hellocupcakebook.com/" style="color: rgb(225, 119, 30); font-weight: bold; text-decoration: none; "><span style="font-weight: bold; "><span class="Apple-style-span" style="font-size: small;">Hello, Cupcake by Karen Tack & Alan Richardson</span></span></a></li><li><a href="http://www.bellacupcakecouture.com/" style="color: rgb(225, 119, 30); font-weight: bold; text-decoration: none; "><span style="font-weight: bold; "><span class="Apple-style-span" style="font-size: small;">Bella Cupcake Couture</span></span></a></li><li><a href="http://www.gourmac.com/custset.html" style="color: rgb(225, 119, 30); font-weight: bold; text-decoration: none; "><span style="font-weight: bold; "><span class="Apple-style-span" style="font-size: small;">Cupcake Stackers by Gourmac</span></span></a></li><li><a href="http://www.workman.com/products/9780761129615/" style="color: rgb(225, 119, 30); font-weight: bold; text-decoration: none; "><span style="font-weight: bold; "><span class="Apple-style-span" style="font-size: small;">The Cake Mix Doctor Returns! by Anne Byrne</span></span></a></li><li><a href="http://www.vestlihouse.com/index.htm" style="color: rgb(225, 119, 30); font-weight: bold; text-decoration: none; "><span style="font-weight: bold; "><span class="Apple-style-span" style="font-size: small;">Beautiful Baking Liners by Vestli House</span></span></a></li><li><a href="http://www.acupcakery.com/info.html" style="color: rgb(225, 119, 30); font-weight: bold; text-decoration: none; "><span style="font-weight: bold; "><span class="Apple-style-span" style="font-size: small;">Sweet Cuppin' Cakes Bakery & Cupcakey Supply</span></span></a></li></ul></span></div></div>Melissahttp://www.blogger.com/profile/04149302130103545115noreply@blogger.com4tag:blogger.com,1999:blog-3666569062878394482.post-82959348056226333572009-11-13T20:59:00.002-05:002009-11-13T21:10:57.718-05:00GO VOLS!!<div style="text-align: center;"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/tenncookies.jpg" /></div><div style="text-align: justify;">I'm off to the Tennessee vs. Ole Miss football game tomorrow in Oxford, Mississippi! My boyfriend was a player on the U of Tennessee football team several years ago so naturally, he is a die-hard fan! Mississippi is only about an hour from Memphis and we are leaving super early to tailgate. There's nothing like smash mouth SEC football. This rivalry should be great.</div><div style="text-align: center;"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/tenncookies2.jpg" /></div><div style="text-align: justify;">Since the tailgate is consisting of over 100 people, I thought it would be a nice touch to bring Tennessee Volunteer decorated cookies including a football, helmet, and "T" logo. I made about 6 dozens of these today using a basic sugar cookie recipe. All of the cookies were dipped in icing and decorated with royal icing. These were super fun to make and tasted so delicious. I individually wrapped each cookie and topped the baggies off with orange and white ribbon. I hope everyone enjoys them tomorrow at the tailgate! GO VOLS!!</div>Melissahttp://www.blogger.com/profile/04149302130103545115noreply@blogger.com3tag:blogger.com,1999:blog-3666569062878394482.post-84382241503174776632009-11-10T18:12:00.002-05:002009-11-10T18:27:23.818-05:00TWD: SUGAR-TOPPED MOLASSES SPICE COOKIES<div style="text-align: center;"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/molassescookies2.jpg" /></div><div style="text-align: justify;">The month of November was a great time for me to rejoin my beloved Tuesdays With Dorie baking group; and because November is such a crazy time with the holidays, the members can bake any of the 4 recipes selected for November and post on whichever Tuesday they please. With that in mind, I decided to start off with these cookies. I've been inundated with cakes, cupcakes, and pies the last month or so that I really missed the operation that <i>is</i> cookie baking!</div><div style="text-align: center;"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/molassescookies1.jpg" /></div><div style="text-align: justify;">Pamela of <a href="http://cookieswithboys.blogspot.com/">Cookies with Boys</a> chose these cookies for November 17th, so be sure to keep your eyes peeled for the recipe that will be posted on her blog. These cookies were tremendous and by tremendous I mean tremendously delectable. They had a sugary crunchy top with a semi-soft center and a spiced molasses flavor that was to die for! All the cookies baked perfectly uniform and were super easy to make. I doled out half of the batch for noshing and the other half to be ground up as a crust for my pumpkin cheesecake that I will be making later this week. Thanks for a great selection, Pamela!</div>Melissahttp://www.blogger.com/profile/04149302130103545115noreply@blogger.com7tag:blogger.com,1999:blog-3666569062878394482.post-69417069793335298872009-11-08T18:19:00.003-05:002009-11-08T19:29:47.493-05:00FALL YUMMIES<div style="text-align: justify;">Hi there. I know, I know. I keep making promises that I can't keep. I keep disappearing without any notice. I'm neglecting you. It's wrong. Will you forgive me? Give me another chance? I promise to be the blogger you deserve! I've gone MIA once again but with very good reason!! You see, the very last module of my culinary program involves a 210 hour internship to be completed practically anywhere in the country; based on your future food industry aspirations. Practical experience in the food biz is so incredibly important. In my case, a small bake shoppe is what gets my wheels turning, so I chose this fantastic little mom and pop bakery in Memphis, TN. Yes, you heard correctly...Memphis! As random as the home of pulled pork may be, my boyfriend lives there so it was a no-brainer! Needless to say, the past few weeks have been madness between shlepping my dogs on an 18 hr car ride, setting up a new place to live, getting my bearings adjusted, and catching up on much needed sleep. OK, y'all? I'm working on my southern drawl, so bear with me. I've digressed a tad from my original reason for posting and that reason is Fall deliciousness!! Think pies, pumpkin, a world of delicious spices, and...wait for it...BBQ!(I joke, I joke). Over the last few weeks I made some delicious goodies and let me tell you; my boyfriend's co-workers are psyched that I've become a Tennessee resident :) See for yourself...</div><div><br /></div><div><ul><li style="text-align: justify;"><i>Ghost Petit Fours</i>- pumpkin spice cake baked on a sheet pan cut into 1 inch circles, piped buttercream, and smothered in a buttery icing glaze. Black decorating gel used for the eyes and mouth. Super cute and super tasty! Recipe and how-to found <a href="http://www.marthastewart.com/recipe/ghoulish-petits-fours">here</a>.</li></ul><div style="text-align: center;"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/ghosts2.jpg" /></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><ul><li style="text-align: justify;"><i>Mini chocolate cupcakes with orange cream cheese frosting-</i> The "BOO" was made by smearing chocolate icing on the back of 1/2 an Oreo cookie and piping on top. I used <a href="http://www.marthastewart.com/recipe/one-bowl-chocolate-cupcakes">Martha's One Bowl chocolate cupcake</a> no-fail recipe. Cream cheese frosting recipe found <a href="http://www.culinarycafe.com/Desserts/Cream_Cheese_Frosting.html">here</a>.</li></ul><div style="text-align: center;"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/boocuppies1.jpg" /></div><div style="text-align: left;"><ul><li style="text-align: justify;"><i>Pumpkin pie with gingersnap pecan crumbl</i><i>e</i>- I got this recipe off the cover of the November <a href="http://www.southernliving.com/">Southern Living</a> issue. I can't find the recipe online yet, however, I will post as soon as it becomes available. This pie had a flaky pie crust followed by a gooey gingersnap layer with a spiced up pumpkin pie filling. It was topped off with a gingersnap pecan crumble and homemade whipped cream. Beyond delicious.</li></ul><div style="text-align: center;"><img src="http://i328.photobucket.com/albums/l326/mschack3/Baking%20Blog%202009/pumpkinpie1.jpg" /></div></div><div style="text-align: center;"><br /></div></div></div>Melissahttp://www.blogger.com/profile/04149302130103545115noreply@blogger.com6