No TWD

So, this week I passed on the recipe.  I thought we'd get to it, no problem, but all of a sudden it was Monday.  How does that happen???  I mean, for some reason, I lose track of time more on the weekend than during the week...go figure!

So, I'll be back with TWD and rice pudding.  But, I've got to admit, I'm definitely not looking forward to this recipe, but I'm going to make it because the whole point of joining TWD is to expand my horizons and make things I wouldn't normally make if given the choice.

~Steph~

My TWD Rugelach

Okay, besides biscotti, I was most excited to try this recipe!  Why?  Well because my husband is a self proclaimed chocaholic and nearly everything I bake will include some form of chocolate.  Needless to say, Rugelach would have been very low on my baking list had it not been for TWD.

I had to read other people's comments and got some fabulous suggestions, so I made two batches, with two different flavors.

Batch #1 consisted of strawberry jam (all I had on hand), chocolate chips and pecans.

Batch #2 consisted of Nutella, dried cranberries and pecans.

Impressions: Batch #2 with the Nutella was excellent.  I'd want to try it with dried cherries and almonds next time.  My oldest daughter preferred batch #1.  I really enjoyed them and would like to try them again with apricot jam, golden raisins and almonds. 

They were easy to make and we'll definitely be making them again, they were super easy!!

THE DOUGH:

BATCH #2 - I cut first and then spread on the filling.

 

BEFORE THEY WENT INTO THE OVEN:

MY FINAL PRODUCT - NOT SO BAD...APPEARANCE IS BETTER HERE!!

Chocolate Cherry Cupcakes

Okay, before I post my photo, I have to be up front.  Visually appealing food and I, we're more like oil and water.  We have yet to find a way to co-exist as happy partners.  Someday, with lots of love and lots of practice, I believe we'll make it. 

But, for now, my family understands that my food isn't always nice to look at and sometimes can be downright disgusting. As my eloquent pointed out immediately after spying my freshly decorated cupcakes, "Eww, that looks like dog poo." Yes, sweetheart, thank you for that visual as I take my fist bite. 

And from a different angle:

 

Maybe it's just the photographer.  Well, unfortunately that would be me, again, on my shoulders.  But, alas, as soon as I get my new camera, I'll be cleaning up my photography skills as well. 

So, besides the less than stellar appearance, how do my chocolate cherry cupcake taste?  OMG, they are the best friggin cupcakes I've ever made, and my homemade chocolate fudge frosting, EVEN BETTER.  I hate homemade frosting that tastes like powdered sugar, and this is the only one I've ever made that turned out divine! 

A couple notes on my changes:

• I had to use the cranberry juice cocktail
• In the frosting, I didn't have chocolate cream liqueur so I made a small amount of ganache instead. 
• My husband HATES coffee, but I used it anyway, and it can't be tasted at ALL.  But I'd love to know why there's the addition of coffee?  Definitely curious!!

Both recipes come from 125 Best Cupcake Recipes by Julie Hasson

Chocolate Cherry Cupcakes:

• 1 1/2 C all purpose flour
• 1/2 C unsweetened Dutch-process cocoa powder, sifted
• 1/2 tsp baking soda
• pinch salt
• 1 C granulated sugar
• 1/2 C vegetable oil
• 1 C canned cherry pie filling
• 1/2 tsp vanilla
• 1/2 tsp almond extract
• 1/2 C cherry juice or cranberry juice cocktail
• 2 tbsp balsamic vinegar

1. In a small bowl, mix together flour, cocoa powder, baking soda and salt.

2. In a large bowl, whisk together sugar an doil.  Mix in cherry pie filling, vanilla and almond extract.  Alternately whisk in flour mixture and cherry juice making three additions of flour mixture and two of juice, beating until batter is smooth.  Mix in vinegar.

3. Scoop batter into prepared pan.  Bake in preheated oven for 22 to 25 minutes or until tops of cupcakes spring back when lightly touched.  Let cool in pan on rack for 10 minutes.  Remove from pan and let cool completely on rack.  Top cooled cupcakes with frosting.

Chocolate Fudge Frosting

• 1 1/2 confectioner's (icing) sugar
• 3/4 C unsweetened Dutch-process cocoa powder, sifted
• 1/2 C unsalted butter, at room temperature
• 2 tbsp chocolate cream liqueur
• 1 tbsp strong brewed coffee
• pinch salt

1. In a food processor fitted with a metal blade, process confectioner's sugar, cocoa powder, butter, chocolate liqueur, coffee and salt until smooth, scraping down sides as necessary.

2. Spread frosting on cooled cupcakes.

Pumpkin Muffins

 

Sometimes the planets align and something I bake turns out, not just in flavor, but in appearance as well.  If you've read my past posts, you'll see that my food appearance leaves much to be desired.  Much.

My pumpkin muffins were well received.  The golden raisins were the key.  I would add more next time, and another blogger (I'm sorry, I can't remember who at the moment) drizzled chocolate over the tops.  I'm so there next time! 

The only thing I noticed is that this made 12 muffins, but I had more dough leftover so I made mini muffins for the kids. 

 

Whisking the dry ingredients

 

The raisins and pecans - definitely more golden raisins next time.

Add them in at the end

 

Bake - and ta da:

My 1st TWD - Almond Biscotti

 

Well, I've been busy baking, but haven't posted much as of late.  I'll try to get everything up in the next few weeks. 

I love the idea of baking with the same thing as everyone else, especially since I have so many baking disasters.  Maybe this way I can find out where I go so abysmally wrong sometimes and maybe I can actually fix my mistakes!  Hallelujah!!

So, this week, my first week was with Almond Biscotti.  I've been DYING to try Biscotti, ever since I saw Giada make it one day and realized it didn't look too hard.  What a perfect opportunity.

So, I finally got to it on Monday, at the last moment and even though I had read over the recipe a handful of times, I apparently wasn't paying attention to what I read.

Ahh, in the very first step...add baking powder.  Shoot.  I just ran out making a cake and forgot to pick some up at the store.  After a moment of internet research, I found that I could mix Cream of Tarter and Baking Soda at a 2:1 ratio to get the same thing.  Awesome, I'm back in it.

Made my dough went to add my almonds...obviously I didn't look at the bag REAL close because what I thought were almonds were actually pecans.  A bit late now.  What the heck, I crushed them a bit and added them instead.

Other than those two adjustments I followed the recipe exactly.  My first baking time could have been increased about 5 minutes because I had a hard time transferring one of my logs to a cutting board.  I had no problems with the other log.  My second cooking time followed along with what Dorie suggested.

So, how did they turn out?  Hmmm...flavor a 10.  They are a universal hit in our house and that says a lot, especially since there's not even a hint of chocolate in them!

Appearance - this is my major issue in the baking world.  My baked goods do not appear as they should and no amount of squinting can make it better.  My biscotti were too thick, I will cut them thinner next time for sure.  Not only that, they were a bit flat.  Not real 'biscotti' looking, more like a shortbread cooking look going on here.

Final Result -  Will become a regular in my house.  There are so many ways to fix them up and they go great with coffee, tea, hot chocolate...