Sunday, November 28, 2010
Source: Our Best Bites
In your shopping cart you need:
1 1/2 cup (three sticks) of butter
3 cups cake flour (no substitutions or they will not be as light and fluffy)
1 tsp. baking powder
1/2 tsp salt
1/2 tsp. baking soda
2 cups sugar
5 large eggs
2 tsp. vanilla extract
4 Tab. freshly squeezed lemon juice
Zest of 2 lemons (zest before you squeeze em! :) )
1 cup buttermilk
Put your apron on and ...
Preheat oven to 325 degrees. Line 2 muffin tins with cupcake liners.
In the bowl of your mixer...beat butter and sugar for about 4 minutes till it is light and fluffy and white. While butter and sugar are mixing, sift together flour, baking powder, salt, and baking soda in a medium bowl. Set aside. Add eggs one at a time in mixer to butter and sugar while it is running. Beat in vanilla, lemon juice, and lemon zest.
With mixer on low alternately add flour mixture and buttermilk until fully incorporated.
Fill cupcake liners almost to the top. Bake about 20-25 minutes until toothpick comes out clean. These cupcakes are nice and flat...they are not supposed to have a round top...so you haven't done anything wrong! Remove from oven and frost with cream cheese frosting or lemon buttercream.
Also this week: The Bakery Box will be participating in the Craft Fair at Walnut Hills Elementary from 10- 2 pm. Come and buy some goodies and support a local school and its parents! Hope to see you there! Mention my blog and I will give you a discount!!!
Wednesday, November 24, 2010
Tuesday, November 23, 2010
Monday, November 22, 2010
I am at a loss for words! You have just got to try it!
Pumpkin Whoopie Pies With Maple Cream Cheese Filling
I found these delights over at Brown Eyed Baker
In your shopping basket you will need:
For the Whoopie Pies
3 cups flour
2 Tab. cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 cup sugar
1 cup brown sugar
1 cup veggie or canola oil
3 cups pumpkin puree-that is one of the large cans
1 teaspoon vanilla extract
For the Maple Cream Cheese Filling
3 cups powdered sugar
8 oz. cream cheese, at room temp
1/2 cup butter, at room temp
3 Tab. maple syrup
1 teaspoon vanilla
Put your apron on and
1. Preheat oven to 350 degrees.
2. Whisk together the flour , cinnamon, baking powder, baking soda, salt, ginger, and nutmeg in a bowl (not your mixing bowl)
3. In your mixing bowl, mix together the sugars and oil. Add pumpkin and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.
4. Gradually add flour mixture to the pumpkin mixture.
5. With a large spoon, drop by the tablespoon on silipat lined cookie sheets, about 1 inch apart.
6. Bake for 10 to 12 minutes. Cookies should be firm to the touch.
Let the cookies cool completely before you frost them...or they will melt the frosting!!
To make the frosting, make sure the butter and cream cheese are room temp. To be honest, I always forget this step and am too impatient to wait. Then my frosting is lumpy. Be better than me, follow the directions!!
To make the frosting, combine the above ingredients in a mixer for about three minutes till smooth!!! Assemble sandwiches and ENJOY!!!
Sunday, November 21, 2010
Tomorrow I will be offering Pumpkin Whoopie Pies with Maple Cream Cheese Frosting. They are as good as they sound! I took these bad boys to a Halloween party a few week ago and they were a huge hit! Prices are only $3 for a half dozen cookies and $5 for a dozen. Call now!
Saturday, November 20, 2010
Forgive some of these photos. I did not have my professional photographer with me this day. This was all me and my fancy shmancy $100 camera baby! OK, next was the jelly bean eyes. And adding spots. This is were I really was struggling. The spots were camoflogauging the eyes. I tried bigger eyes, smaller eyes, marshmallow eyes, big spots, smaller polka dots, and didn't love any result. So, I stuck with the instructions and used the jellybeans.
Next to come were adding the ears. These didn't want to stay on and I decided to finish all the dogs without the ears and add them on at the party...much easier for travel. So I cut the ears out and brought them along. The book Hello Cupcake! (link provided in yesterday's post) called once again for Famous Chocolate Wafers for the ears. Who the h#$% carries these?! Anyways, I found some chocolate mint cookies that worked okay. They were fancy shmancy and expensive though. I ran out and had some generic oreos on hand. These actually worked just dandy. I separated the cookie, scratched off the frosting, and cut each cookie like a ying yang symbal to create the ears. Then I attach them to the side shoving them into the cake part of the cookie and you have got your self a
Friday, November 19, 2010
I cut the corners off of each cookies to give them the rounded shape. IF you attempt this microwave the cookie for about 10 seconds. It makes it easier to cut. Then stick the cookies deep into the cupcake...some of mine fell off later, so make sure your cookie is in good.
Next step is forming the snout of your little pups. As you can see the book has you using a big marshmallow and 2 miniature marshmallows for this step. The big marshmallows are cut in half. I used a little dot of frosting for each mellow as a "glue."
Here I have added the tongues. The book calls for pink starburst. For the amount of cupcakes ordered, I figured I would have to buy three bags. To save cash, I found little pink pigs at the candy store that I butchered to make the little doggie tongues. That is...I cut off their feet, tail and head. Once again, a little bit of frosting holds it down. Time consuming!
Last, the book says, frost over everything but the pink tongue. Easier said than done...spreading frosting with my butter knife was not working. It was moving the marshmallows and mouths too much and just didn't look good. I decided to try piping it out. I used the number 104 tip to cover the cupcake. It was so much easier, but the end result was not the perfectly smooth dalmatian I see in the book. HOW do they do that? Oh well...mine had "fur." Then the real fun began placing eyes, nose, spots and ears on. Some of them looked like cows, some dalmatians, and all looked eyeless. You will have to log on tomorrow to see the rest of the steps and the end result! Till then..
Thursday, November 18, 2010
Wednesday, November 17, 2010
Split Pea Soup
Source: my mother- Jenise Keith - she has served this with Christmas dinner the last couple years and let me tell you...even if you don't like peas you will LOVE this soup!!
1 package bacon
1 16 oz. bag split peas
2 celery stalks
1 large onion
8 cups water
2 potatoes, peeled and cubed
2 tsp. salt
1/4 tsp. pepper
3 beef bouillon cubes
1 bay leaf
1 cup cream
Cook bacon. Take out of pan and set aside. Cook onion and celery in bacon fat. Move onion and celery to saucepan once tender. Add rest of ingredients in sauce pan except for the cream and bacon. Simmer for 45 minutes. Remove the bay leaf and blend in blender till smooth and creamy. I have a small blender and have to blend mine in three parts. After blended return to pot and stir in cream. Garnish with chopped bacon. DELISH!!!
Tuesday, November 16, 2010
Wait for it...
Royal Icing!!! Royal Icing is an art. It requires the right supplies, patience, timing, and planning. It isn't like the delicious buttercream we are all accustomed to...it won't make your mouth water...but WOW!!! It sure gives you THAT look. Those stares from people saying, "where did you buy these cookies?" And it is a chance to take pride in your baking and gosh darn it to actually be able to tell what shape cookie cutter you actually used.!!!
I will be posting a tutorial on royal icing next week as I make Thanksgiving turkey cookies for my Thanksgiving dinner! Gobble gooble. Till then, here are some pictures of cookies I have done and experimented on in the past couple weeks...
These were my very first attempts. I am learning more and trying harder designs now-a-days. I made some very detailed, super cute Halloween cookies that I will share with you soon. I must give credit where credit is due. Annie at Annies Eats has an amazing royal icing tutorial on her blogspot. I learned the craft from her and used some of her designs...very simplified for my first attempts. Mine are very humble in comparison but...someday... Check her out... she is one of my blog heroines! You will definitely find something you LOVE there!
Monday, November 15, 2010
1 cup powder sugar
1 cup creamy peanut butter
5 Tab. butter, at room temperature
3/4 tsp. vanilla extract
1/4 tsp. salt
1/3 cup heavy cream
Place the powdered sugar, peanut butter, butter, vanilla, and salt in the bowl of your electric mixer fitted with the paddle attachment...not the whisk. Mix on medium speed until creamy, scraping down the bowl with a rubber spatula. Add the cream and beat on high until the frosting is perfect and smooth! Yum... don't lick it all off the paddle...save some for the cupcakes!
Sunday, November 14, 2010
My family is a little set in our ways. Why try anything new if you already have the best? Roll recipe that is... I am talking about years and years of my Aunt Denise baking her de-li-cious homemade, melt in your mouth, always fluffy, and amazing crescent rolls. Rolls are her assignment for EVERY family event. And they always steal the show. My husband can eat like 6 of them with his dinner...it is quite the feat. After trying to find MY own perfect roll recipe (none compare) I gave up and called my Aunt "Neicey" for her recipe. Want to know the secret? They are Lion House Rolls. To learn all about The Lion House check it out here. They are famous for their recipes. This recipe requires time...two separate times for the dough to rise. But it is SOOO worth it. Look out here they come...
Aren't they beautiful. AND... I offer these rolls anytime for friends and customers. Check out the weekly menu tab. A dear friend of mine Paula Dean told me you can freeze freshly made rolls, pull them from the freezer a few hours before meal time, and warm them up in the oven. SHE would never steer you wrong. Sure enough...I tried it and WOW! Tastes exactly like freshly made,-slaved-over-the-stove -all -day- rolls. Paula, once again, you have changed my life for the better. And... without further ado...here is the recipe...
Lion House Rolls
2 packages dry yeast - if you don't have packages...this is 4 tsp.
2 c. warm water
1/3 cup sugar
1/3 cup butter
2 1/2 tsp. salt
2/3 cup dry milk/powdered milk
5-6 cups of flour
Combine the yeast and water in your mixer and let it sit for awhile, five minutes or so until it is bubbly and you can smell the yeast. Add the sugar, butter, salt, dry milk, egg, and 2 cups of the flour. Beat till smooth and there are no butter chunks left.
Add 2 more cups of flour, 1 at a time and beat until smooth. Add still another cup of flour and mix until it is well mixed in. Take dough out of mixer at this point and knead on a floured surface till it is not sticky anymore and it is smooth and satiny.
Gather dough in a ball and put in greased bowl. Let rise in a warm place until triple in bulk. My mom would always put hers by the fire place. Mine go in a room with the door shut and a space heater on. This step seems to take about two hours for me.
On a floured surface, let the dough rest for about 10 min. This lets the gluten in the dough relax a bit and lets the dough roll easier without springing back too much. I roll mine out in a big circle like a pizza dough and cut it into triangles like cutting a pizza. Roll each triangle starting at the short end to the skinny point to make your crescent rolls. You could also do clover leaf rolls by rolling dough into small balls and dropping three into each muffin tin. These turn out really pretty too.
Place on greased baking sheet. I swear by Silpat!!! Brush with melted butter. And let rise about another hour and a half til puffy.
Bake at 400 degrees for 12-15 min. My oven is CRAZY and only takes 9 minutes...so check your rolls early the first time!
Thursday, November 11, 2010
Wednesday, November 10, 2010
Hi! I am Lindsey Mendenhall. I am a crazy lady who loves to be busy. I have three little boys that run me ragged every day... I mean that in a good way of course! I have been owner/teacher of a preschool in my basement for three years now and thought I would try to get another business up and running. I think everyone has something on their bucket list that is totally do-able NOW! For me, it was cake decorating. I don't know anything about it, have no school, classes, or training. Here I go! Watch me "develop" this talent as I fill orders for my very trusting and supportive friends and lets learn together!
Tuesday, November 9, 2010
Every Monday I will offer treats for your family night. Save yourself the time, the trip to the store for the missing ingredient, the cleanup and the leftovers that will tempt you till they are gone and order through The Bakery Box! Order via email, leave me a comment or call me to place a order. Family night treat pickup is 2:00-3:30 unless scheduled through me. Free delivery is available around 4:00! Prices are $3 for half a dozen and $5 for a dozen. This Monday, on the menu is:
This Monday, March 7th, I am offering Green Mint Fudge! Or/ And sugar truffles. 5 fudge squares for $6. 1 dozen truffles for $6.
Also on the menu this week are crescent rolls $7.00 a dozen. Available anytime. Call for pickup. Save yourself the hassle and make soup night a little more home made! Pick these up frozen anytime- all ready to de-thaw and reheat for dinner! They are completely fresh and fluffy and PERFECT!
Monday, November 8, 2010
Berry Sour Cream Waffles
Bridal Gown Sugar Cookies
Chicken Barley Stew
Chicken Mushroom Asparagus Pasta
Chocolate Cake (The Box's Favorite Recipe!)
Chocolate Chip Cookie Dough Cupcakes
Chocolate Dipped Orange Slices
Cookies and Cream Cupcakes
Cream Cheese Frosting (Sprinkles)
Cream Cheese Pound Cake
Dark Chocolate Cupcakes with Peanut Butter Frosting
Dinosaur Topped Cupcakes
Eggnog Bundt Cake with Caramel Sauce
Healthy Maple Almond Granola
Hot Chocolate Chip Cookies
Hot Spinach Artichoke Dip
Lemon Blueberry Muffins
Lion House Rolls
Marshmallow Fudge without the Fluff
Mint Chocolate Cupcakes
Mint Fudge (St. Patty's Treat)
Peanut Butter Toffee Bars
Pumpkin Whoopie Pies with Maple Cream Cheese Filling
Race Car Sugar Cookies
Split Pea Soup
Star Candy Cupcake Toppers
Sugar Cookies (The Box's Favorite Recipe!)
Sugar Cookie Truffles
Veggie Packed Sloppy Joes
Whole Wheat Banana Blueberry Muffins
Whole Wheat Blender Waffles
Whole Wheat Sour Cream Pancakes