Ombre Petal Cake

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Ombre is in, in a big way. Ombre, which just means a gradation in color, has been everywhere in fashion this this year.  Even in hair color. Which is great for me because now I can just pretend that the three different shades my hair has grown out is because I'm totally on the edge of fashion. It's not at all the fact that I'm several weeks overdue for a visit to the salon. Think anyone will buy that?? Anyway, like most popular fashion trends, it's not long before you start seeing some form of it translated into cake. Ombre cakes have started popping up all over the internet. I love the look of the fading shades of color and wanted to try it for myself.

I had a small cake and a lot of purple butter cream leftover from another cake I made this week, so I decided to play around with and attempt an ombre cake. I loved the effect.

I started with a  basic white cake that I filled and crumb coated. Then divided the frosting into three equal parts (you could do more shades if you want but I think three colors gives a nice effect.) and tint the frosting with gel color. Tint each one a shade darker than the one before, until you have three shades of the same color.

I used a simple confectioners sugar butter cream for the frosting.

Confectioners Frosting:


4 cups confectioners sugar, sifted
1 cup unsalted butter, room temperature
1 teaspoon pure vanilla extract
4 tablespoons milk or light cream

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth.Mix in the vanilla extract. With the mixer on low speed, gradually beat in the sugar.Scrape down the sides of the bowl as needed. Add the milk and beat to combine. Then, on high speed, beat frosting until it is light and fluffy.  If not using right away, cover with plastic wrap.


I decided to pipe around the cake with a petal design. It's a simple but pretty pattern that I saw on My Cake School's blog. Here's the link to her tutorial .

 When I finished the cake it looked a little naked so I threw some sprinkles on the edge. So cute! Wouldn't this cake be perfect for Valentines Day?

 Have fun and get your ombre on!!

Peanut Butter Chocolate Chip Hummus Dip

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Yes you read that title right. It says hummus ... please don't run away!

 I haven't lost my mind, well not completely anyway, but that's not what's going on here! This is hummus, that looks and tastes like peanut butter chocolate chip cookies! Sounds crazy right? I did a double take too when I came across this recipe on The Wannabe Chef. After reading through the recipe, I couldn't wait to give this a try. I mean it sounded so odd I just had to find out for myself. Luckily, I had everything the recipe called for in the pantry, so I whipped up a batch immediately! I liked it, a lot...I see me experimenting with other variations of sweet hummus dips in the near future.
Cookie dough hummus is not something I've ever thought to make but I'm glad I did. Not only is this stuff good (like eat the whole bowl good), but it's way better for you than eating a bowl of actual cookie dough. Chickpeas are packed with protein and fiber, not a claim your average bowl of cookie dough can make. Perfect those of us you that are still keeping your New Years resolutions to eat healthier foods this year.

Peanut Butter Chocolate Chip Hummus Dip
source: The Wannabe Chef

Ingredients:
2 cups chickpeas
1/4 cup natural peanut butter
1/4 cup + 2 tablespoons maple syrup
1/2 Tablespoon vanilla extract
1/4 cup chocolate chips

 

Method:

Drain, rinse, and peel* your chickpeas. 

Yes, those are chickpeas!

In a food processor, add the first 4 ingredients and process for 3-5 minutes or until the hummus is very smooth. Remove the mixture from the food processor and stir in the chocolate chips. Serve with graham crackers, apple slices, or eat it right off the spoon, or like I did... 

Don't judge!

*  If you'd rather not peel the chickpeas, you don't necessarily have to. Peeling the chickpeas makes for the creamiest hummus and  is worth the effort. It also helps cut down on the earthiness of the chickpeas a little, which makes this taste more like cookie dough.

It also makes a great healthy snack for the kiddo's!

Apple Pie Oatmeal

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It's a new year, the holiday's and all the non-stop eating that goes along with them have past. Fresh starts and resolutions abound. Eat more veggies, get more exercise, lose a few pounds ...Sound familiar? While all of those sound like perfectly wonderful things to strive for, I can't help craving comfort food when it's cold outside. On these wintry days, I crave hearty, stick to your ribs, kinds of foods. Rich hearty comfort foods and eating healthy don't usually have much in common. This apple pie oatmeal has the best of both worlds. It's a hearty, warm, comforting meal that's packed with all the goodness of oatmeal and apples. Isn't it great when you can have your cake (or apple pie) and eat it too!

Apple Pie Oatmeal

Ingredients:
2 large tart apples
1 1/2 tablespoons butter
1 tablespoon brown sugar (or substitute Stevia or Stevia in the Raw)
2 tablespoons maple syrup (or use honey, or just more brown sugar)
1/2 teaspoon ground cinnamon
Pinch ground nutmeg

Pinch of ground ginger
a large squeeze of fresh lemon juice, about a teaspoon or so
1/8 cup water

Cooked oatmeal. (I use steel cut oatmeal because I like the flavor and texture but  use whatever oatmeal you prefer.)

Method:

Core the apples and chop into small 1/2 inch pieces. In a skillet over medium heat, add the butter. When the butter is melted, add the brown sugar, cinnamon, nutmeg, lemon, apples and water. Let cook for about 5-10 minutes or until all the apples are soft and tender. 

The apples can be made in advance and stored in an air-tight container in the refrigerator for a couple of weeks.

 

To serve: I like to stir a spoonful or two (depending on how many servings of oatmeal I'm making) of the apples into the oatmeal when it's finished cooking then I divide oatmeal into bowls and serve with a dopple of apples on top. 

I suggest making a double recipe of the apples and keeping them in the fridge. This way on those busy mornings, you'll still have time for a bowl of apple pie oatmeal.

The apples are also delicious mixed into yogurt, on top of pancakes, baked into puff pastry for a quick dessert, or even served along with pork.

A look back at 2011

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I love watching the year in review type stories that are everywhere this time of the year. I'm always amazed at all the things that happen in that 365 days. This is my look back at the year that was...through food of course. So here's my Top Ten list based on post popularity from the past year. I had fun flipping back through this year of baking, I hope you enjoy it too.

10.

Chocolate Banana Bread

9.

Brownie sundae bowls

8.

Best Ever Carrot Cupcakes

7.

Zucchini Corn Bread

6.

Fresh Fig Preserves

5.

Two-Bite Smores

4.

Watermelon Lemonade Slushy

3.

Strawberry Honey Butter

2.

Nutella Truffles

1. And now for the number one viewed post this year, taking it by a landslide.....drum roll please!

Caramel Apple Cheesecake Dip

Here's to 2012! I hope you'll join me for another year of baking and eating. Happy New Year!!

Merry Christmas!

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Christmas Morning Coffee

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If you're anything like me,  morning coffee knows no holiday. I want my mug of piping hot coffee first thing everyday. Christmas morning is no exception. In fact, I think it's just a good excuse to kick that ordinary cup jo up a notch. So just because Starbucks is closed, (or at least I hope they are!) doesn't mean you have to settle for an ordinary cup of coffee on Christmas morning. Add a shot of this gingerbread syrup, a glug or two of warm milk, a spritz of whipped cream, a sprinkle of cinnamon and you'll never miss Starbucks!

It would make a great gift as well!

Gingerbread Syrup

Ingredients:
1 cup water
1 cup sugar
1(1-2 inch) piece fresh ginger root, sliced*
1 cinnamon stick, broken into large pieces
6 whole cloves
1/2 teaspoon ground allspice
8 whole peppercorns
1/4 teaspoon ground nutmeg

Method:
In a saucepan over medium-high heat, combine water, sugar. Stir in ginger, cinnamon stick, cloves, allspice, peppercorns, and nutmeg; bring to a boil. Reduce heat, cover, and simmer for 15 to 20 minutes. Let cool then strain through a fine mesh sieve, or double layer cheesecloth.


*My sister introduced me to gingerbread syrup. I've made it a few times and like this recipe best. Feel free to add more or less of any of the spices to suit your tastes. You could substitute the fresh ginger with 1 1/2 -2 teaspoons of ground ginger or several pieces of crystallized ginger.  Don't just save this syrup for your coffee, it's also great on pancakes, yogurt, oatmeal, etc....

Merry Christmas!!!

Red Velvet Cookies

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 Red velvet and Christmas are a perfect combo in my world. I mean what could be more perfect for Christmas celebration than a bright red cake topped with a luscious creamy white frosting? It's a decadent treat with colors that are tailor made for the season. I've had the recipe for these cookies dogeared in my copy of Taste of the South magazine since last year. I thought they looked like a perfect Christmas cookie. I'm so glad I finally tried this recipe. They are everything wonderful about red velvet cake, in a cookie. I think that I even like them a little better than red velvet cake. The cookies are rolled in sugar before they are baked which gives the outside just a slight crunch, that's so good. ( I'm not just saying that to sound like Giada ,it really is good, but I'm pretty sure she'd also approve of the slight crunch on the outside.)
 If you like red velvet cake these cookies will not disappoint. Plus they how perfect are they for serving at a holiday party??!

Red Velvet Cookies
Printable Recipe

For the cookies:
1/2 cup unsalted butter, softened
1 1/2 cups sugar, divided
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 tablespoons natural unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
Red gel food coloring

In a large bowl, beat butter and 1 cup sugar at medium speed with an electric mixer. Add egg and vanilla, beating until well blended.
In a separate bowl, combine flour, cocoa, baking soda, and salt.
Add flour mixture 1/2 cup at a time to butter mixture, beating well after each addition. Add desired amount of red gel food coloring, stirring well. Refrigerate for 1 hour.
Preheat oven to 350°. Line 2 baking sheets with parchment paper.
Using your hands, roll dough into 1 1/2-inch balls. Roll balls in remaining 1/2 cup sugar. Place 2 inches apart on prepared baking sheets; flatten slightly with a spatula.
Bake until slightly soft, 7 to 9 minutes. Let cool on baking sheets for 2 minutes. Transfer cookies to wire racks, and let cool completely. Spread cream cheese frosting on flat side of 1 cookie. Top with another cookie, flat side toward filling. Repeat with remaining cookies and filling.

Cream cheese frosting filling:
4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
2 cups confectioners’ sugar
1/2 teaspoon vanilla extract

In a large bowl, beat cream cheese and butter until creamy. Gradually add confectioners’ sugar, beating well after each addition. Add vanilla, beating well. (I put green gel coloring into half of the cream cheese frosting and left half white.)

Source: Taste of the South, Dec/Jan 2011

Hohoho yeah!