Tag Archives: Homemade Baked Goods

Bake Sale!

As I catch you up on what’s been going on here in the middle of the desert, let me tell you about the Fall Bake Sale that we had in our new community.

DH saw a flyer for the sale and encouraged me to participate.  So I got crackin’.

I started out by making 1 full sized Bundt® and 4 half-sized Rum Cakes and stashed those in the deep freeze.  I did some research online about what sells at a Bake Sale and I was surprised to find Jumbo Muffins on that list.  I found a recipe for Healthful Morning Glory Muffins; those are the two next to the cakes there.  Another surprise was jarred stuff, such as cookie mixes ready for an egg and milk (see below the cakes, cute huh?).  I also jarred up some Chai Tea Mix, just add water.  Those red sandwich baskets are filled some of my homemade Flavored Salts and Seasonings, they didn’t sell well though.

I found that adorable red Cupcake Caddy at the Dollar Store and thought maybe someone might need a hostess gift (it was the weekend after all), but sadly that went un-purchased as well.

Next up on my bake-ahead agenda was a double batch of my Great Grandmother’s recipe for Old Fashion Gingerbread,  into the freezer that went.  I had about 10 extra cupcakes that I wrapped individually, packaged up neatly with its own spoon for immediate consumption and those flew off  that table, fast!

The last item that I baked ahead of time was different Brownies.  I read that you should make twice as many as you think, those sell the best.  Basically anything CHOCOLATE!!   So pictured above you’ll see (from left to right) Magic Bars, my Tricked Out Brownies and my Haole Brownies or Caramel Cuts.  I guess not enough people knew what a Magic Bar was, because they sat there all day, so lonely, that I wound up giving them away… I wasn’t taking anything home with me, well not much anyways.

The best fun of this entire experience was dreaming up a cute table display and packaging for all of my wares.  For this I also researched, what draws folks over to your table.  I labeled each item with all of the ingredients, so that if someone was allergic to or didn’t care for this or that, I was covered.  I was poking around in the Scrape-booking aisles at the local hobby store and found this collection of assorted printed paper that spoke to me, “buy me, I’ll look fantastic on your Bake Sale table”.  I used boxes covered in the paper to give different heights for eye appeal. I also cut out my own pennant from the various sheets to put a name to my table as well.

While I was baking, I had my new apron on and it dawned on me “Doni’s Kitchen” was the perfect name for my table.

So many of our neighbors that came over commented on how professional everything looked.  “Where is your bake shop?  Do you take orders?  This is delicious!”  I was just flabbergasted.  I did this all for fun and only charged folks what I spent to make each item, not a lot.  I introduced myself to a ton of new neighbors and am hoping that there’ll be a Spring Bake Sale too!

But for now I have my `fridge and freezer back, for the time being anyways.  😉

Triple Chocolate Half-Sized Bundt® Cakes, One To Eat and One to Share

I love Bundt® cakes!  For the most part, they’re moist and tasty.  I even have more than one type of Bundt® pan, with another one on its way.

I saw a recipe somewhere for Chocolate Bundtlettes, heh, I have a pan like that!

But as I thought about the recipe, I figured I could one up that!  I’ll make the cake in my Half-sized Bundt® pans and then guild the lily farther.

 

Triple Chocolate Bundt® with a Deluxe Ganache Frosting

1 box Devil’s Food Cake Mix

1 box Instant Chocolate Pudding (the small one)

1 1/3 C. Vegetable Oil

4 Eggs

½ C. warm Water

1 C. Sour Cream

1 C. Chocolate Chips

Preheat the oven to 350⁰

In a Stand Mixer or using a Hand Mixer, combine all of the ingredients until smooth, excluding the Chocolate chips, stir those in last.  The batter with be like thick pudding.  Using a Baking Spray, grease the two Half-sized Bundt® pans; immediately pour the batter evenly between the two pans (I use a scale to be accurate).  Bake for 20-30 minutes, until a cake tester comes out clean.

Place the cakes on a cooling rack and set aside until completely cooled and then turn them out (I run a disposable plastic knife around the edge of the pan first) on to the rack, fitted in a sheet pan.

Now comes the fun part, frosting and decorating those two cuties!

I wanted a bumped up Ganache Frosting, so I kinda winged it.

Deluxe Ganache Frosting

1 C. Chocolate Chips

1 C. Half and Half (or Cream, we use ½ & ½ in our coffee)

½ C. Shredded Sweetened Coconut

½ C. Chopped Pecans

In a glass bowl, heat the ½ & ½  in the microwave for 30 seconds or so, just til hot but not boiling.  Add the Chocolate Chips and stir gently until all of the Chocolate is melted.  You might need to “nuke” it again for a few seconds.

Pour the still warm Ganache over the two cakes; sprinkle the Coconut and Pecans into the Ganache, pressing very lightly in so that they stick.

Slice and enjoy with a cup of coffee or a big glass of cold milk.

I took one of the cakes to our next door neighbors and put the other one into our Covered Cake Plate.

It should keep for 4-5 days, that is if you don’t devour it!

ENJOY!

Mac Nut Shortbread Cookies Again For Mom

A little whiles back, I made Macadamia Nut Shortbread Cookies for my Mother.  Well, I did it again! These are a favorite at Mom’s house as well as our own.

This round, I made the cookie log a bit larger (about 2″ X 3″ or so, too big in my opinion though), which means more chocolate too!  They freeze beautifully for an additional coupla dozen cookies later on down the road.  I mean, if you’ve got the cookie dough all put together, just slice n’ bake what you can eat in the next few days and save the rest.

ENJOY!

 

Let’s Start With Dessert: A Birthday Celebration In Food

Food IS a celebration and should be partaken with abandon, so why not start with dessert?

My handsome, hunky, fantastic husband claims to NOT  be a foodie.  He’s says he leaves that to me and he’ll just enjoy whatever I create.  It was his birthday this past weekend I planned an entire day of awesome dishes; I asked him what he would like Mother’s Cake or Meyer Lemon Meringue Pie?

PIE!

Scratch made Meyer Lemon Meringue Pie

Your wish is my command.

Auntie’s Meyer Lemon Meringue Pie

1 recipe of Auntie’s Meyer Lemon Pie Filling (it’s just Lemon Curd)

1/2 recipe of Pâte Brisée (I’ve always used Martha’s)

1 recipe Meringue:

4 Egg Whites

½ C. granulates Sugar

¼ tsp. Cream of Tartar

Pinch of Salt

Make the pie dough first; roll it out between two sheets of plastic wrap, it’s easier that way, into approximately a 13 inch disc, an 1/8th inch thick.  Place gently in a 9 inch pie plate.  Trim away all but 1 inch of excess and crimp.  I chose to trim the crust right to the edge of the plate, less fuss.  Prick the bottom of the crust with the tines of a fork several times; cover and chill for 30 minutes.

Preheat the oven to 400⁰F

Place a piece of parchment paper carefully over the pie shell and fill with pie weights or uncooked rice.  Bake for 10 minutes and then remove the paper and rice; bake for another 12 minutes until golden brown.  Cool completely on a rack.

Once the shell is cooled spoon in the filling and spread it out evenly.  Cover with plastic wrap and chill until the filling is firm.

In a stand mixer, add the eggs, salt, cream of tartar and whisk on low speed until it starts to foam.  Increase in speed to Medium-High and beat to soft peaks.  Slow the machine down a little and add the sugar in a slow, steady stream; increase the speed again to High until you have stiff peaks.

Preheat the oven now to 350⁰F

Remove the plastic from the filled pie shell and add about half of the meringue, spreading it out to the edge of the crust, covering the filling completely.  Now mound the rest of the meringue, making lots of peaks that will brown and look pretty.

I used a large open star tip, Wilton® 1M, and a pastry bag filled with the remaining meringue to decorate the top.  Hold the bag at a 90 degree angle to the surface of the pie, squeeze and pull up to create those beautiful peaks.

Bake until the meringue is GBD (golden brown and delicious), about 15 minutes.

Meyer Lemon Meringue Pie cooled completely on a rack

Allow to cool completely on a rack

All Homemade Meyer Lemon Meringue Pie

… then serve.

TO BE CONTINUED (we still didn’t have dinner)