So, once I’d made my cake layers, my fudge frosting, and a peanut butter cream cheese frosting (no real recipe here, I just beat together 4 oz. each of butter and cream cheese, added about 3/4 cup of peanut butter and a splash of vanilla, and then added powdered sugar until the texture was right), it was finally time to assemble the cake.
First, I removed my frozen cake layers and set them on the counter to thaw. After about 45 minutes they were cold enough to be firm but thawed enough to be workable, so I used a long, serrated knife to level off the tops. I stacked them with peanut butter frosting and ran a thin crumb-coat over the whole thing before setting it in the refrigerator to chill for another 20 minutes or so. At this point I will note that I made a mistake in using crunchy peanut butter (what I had on hand) for the frosting, because peanut chunks do not make for a smooth crumb coat. Oh well…
After making the panna cotta tart with all those different kinds of citrus, I had a bunch of peel left over, so of course I had to do something with it! And since I love candied peel, this seemed like a great opportunity. I had grapefruit, Cara Cara orange, and blood orange peel to work with (the clementine peel was too thin and the kumquats required a different technique).
While I’d made candied lemon peel before it hadn’t firmed up as well as I’d expected, instead staying kind of soft and soggy– fine for use in ice cream or baking, but not so great for snacking. I decided this time to try a different recipe from David Lebovitz, who has some great recipes both on his website and in his books. It was basically the same as the other recipe, calling for blanching the peels (three times this time since grapefruit can be bitter) and then boiling in sugar syrup.
Oddly, my grapefruit peels refused to turn translucent, staying stubbornly white while the other peels turned just fine. After boiling and boiling well past the estimated time in the recipe, I finally decided to just let it go and set everything out to dry together overnight. They turned out better than I’d anticipated– still soft, but not squishy or soggy.
Since I like my peel chewy rather than soft, I let these dry on the baking pan, coated in sugar, for a good 24 hours after the initial overnight drying period. They were much better after the lengthy drying time, and I couldn’t stop snacking on them!
My daughter’s class is having a Halloween party and has requested parent contributions to the menu– naturally, I volunteered to bring a dessert item, and asked her what she’d like me to make. After a little debate about ingredients and logistics, we decided on pumpkin muffin balls decorated to look like pumpkins. And I can’t wait to tell you about an awesome discovery I made with regard to decorating icing– but I’m getting ahead of myself.
I’ve had these in the back of my head for ages, and while they didn’t turn out precisely as planned, they did look adorable and taste fantastic, so I’m counting them as a win!
It all started when I saw the boxes of miniature ice cream cones at the grocery store… in Canada. I’d been unable to find the mini cones anywhere near me in the US, but when I saw them on the shelf I recklessly sacrificed suitcase space and picked up three boxes. Totally worth it.
Then they languished in my cabinets for a few months until I had the opportunity to use them. But the opportunity did arise, first at my annual ice cream social, and then when my daughter was invited to a birthday party this summer. Out came the boxes of cones, out came my bag-ful of frozen cake scraps, and I was all set!
For my daughter’s kitty-themed fifth birthday party, the first thing she asked for was “a cake shaped like a house, that’s also a cat.” What could I do but give it my best shot? After all, coming after last year’s castle cake, it should be a snap, right?
So remember how I made Frosting Fudge with chocolate frosting and semisweet chocolate chips? It’s still my favorite, but now that it’s fall and the ubiquitous pumpkin spice flavoring is invading every food item in sight, I decided to jump on the bandwagon and try another fudge variation– Pumpkin Pecan Fudge. (Okay, it’s not really fudge since there’s no chocolate in it, but it’s a better descriptor for the texture than just calling it Pumpkin Pecan Squares)
I was really just winging it when it came to ingredients, but the finished product is smooth, creamy, and tastes just like fall! I admit there’s very little pumpkin in there, but that’s probably the case with most “pumpkin spice” flavored things– it’s really the spice mixture that defines the flavor profile. Anyway, give it a try!
I know that many of the recipes I post on here are complicated and involve tons of fancy ingredients. Those are fun and delicious recipes. But as you can also see, some of the recipes I post involve boxed cake mixes, canned doughs, and other quick-and-easy processed ingredients. Sometimes I use them because it’s easier, and sometimes I use them because they just taste better. Really.
This is one of the latter recipes.
I’m all for traditional fudge, made by bringng a mixture of sugar, cocoa, butter, and water to just the right temperature, then stirring just enough to make tiny sugar crystals and chilling at just the right time to keep it smooth and creamy. I’m all for eating it, that is. My attempts at making it have fallen flat, and the other recipes I’ve seen or tried, using melted marshmallows, evaporated or sweetened condensed milk, or other non-traditional ingredients, aren’t really all that great. But then I tried using canned frosting.