Reece's Cup Cake

No, not cupcakes- a Reece's Cup cake.

Sunday was my husband's birthday and I asked him what kind of cake he wanted. He said "surprise me." That is...kind of dangerous because it allows me to do whatever I want, meaning not necessarily what he would want.

However, it being his birthday I went with one of his favorite things: peanut butter. And who doesn't immediately think of chocolate when peanut butter desserts are on the table?

I started with a yellow cake recipe from my Sur La Table baking book (another recipe towards my resolution!). I read their whole primer on cakes, even though I've been baking cakes (and cupcakes) for quite some time now. I didn't learn a whole lot of new information, except that pre-beating your eggs (just enough to mix the whites and yolks) can help keep your cake light and fluffy. The other stuff was mostly information about bringing cold ingredients up to room temperature before adding and the importance of sifting.

The yellow cake recipe yeilded much less cake than I had anticipated, so I used one 9 inch round pan, instead of two. Since I only had one 9 inch round of cake, I decided to section it into three pieces, instead of two.

I found a quick and easy peanut butter frosting recipe in my Martha Stewart Cupcakes book. I was a little surprised to see that it called for cream cheese, but it was delicious. The peanut butter frosting was put between the layers of cake and I should have been a little more generous with the frosting.

To top the cake I used a chocolate ganache recipe (from Sur La Table, again). I was beyond pleased that my crumb coating worked like a charm. (Crumb coating, in case you don't know, means that you coat the cake with a thin layer of frosting/ganache and then let it set. Once the layer is set, you add a more generous layer of frosting/ganache so that the crumbs do not show.)

As a final touch, I added some mini Reece's cups and peanut butter frosting accents. This cake should be kept chilled until about fifteen or twenty minutes before serving.

Mmm, don't you want a piece?

Giant Cupcake Cake

I know I've been MIA for a bit- things were a little hectic. We had a visit from some family and then our basement flooded. No worries, everything/everyone is just fine and dry now.

Our family's visit coincided with our nephew's 4th birthday. Although we celebrated his birthday in NYC a few days before his stop by our place, I was itching to try out my Cupcake Cake pan and this occasion was too good to pass up.

My nephew requested chocolate cake, so I used my favorite recipe and layered vanilla buttercream in between the "frosting" and the "cake" sections.

My crumb coating is terrible on cakes. Terrible. I wanted this cake to look like a cupcake I would bake and not like one I'd dropped on the floor. I decided to try using rolled buttercream (because I'm pretty sure my nephew would not have enjoyed eating fondant on his birthday).

My experience with rolled buttercream was interesting. I am a perfectionist (I may have mentioned that before) and I got quite frustrated. The rolled buttercream was probably a little too warm (too much kneading by hand) and a little too sticky (I kept adding powdered sugar by the handful, but it never seemed to un-stick).

However, having said that- I think it looked great on the finished product. Plus, it tasted really good too. It's quite sweet, but I think that's right in line with it being a buttercream product.

I used the leftover cake batter to make coordinating cupcakes.

Kitchen Appliance Survey

Y'all know I love my Kitchenaid mixer with a love that knows no bounds. But we have a conundrum in our house.

Recently we've been doing a lot of our cooking from scratch- fresh homemade breads, pastas, and sauces. We've been using our Kitchenaid daily and our little food processor has come in very handy. (I think this is the food processor we have currently.)

So, the question is this: Is it better to get some attachments for our mixer (pasta, slicer, shredder) or to upgrade and get a larger food processor?

Mainly I think we would use either for shredding/chopping. We have a mandolin, which we use regularly, but we're looking for something to make the whole process quicker/easier.

I'm drawn towards the attachments because of my love for the Kitchenaid, but also because you can use those attachments for cheese. (Mmmm, cheese.) But in the long run, I'm not sure if that's the smartest way to go.

Do you have any Kitchenaid attachments? A big food processor? Do you prefer one over the other? Have any other tips or advice?

Lay it on me.

Soft Pretzels

Who doesn't love soft pretzels? They are always so tempting, but how do you know if they're fresh?

Easy, make them yourself.

I'd had this recipe on my "to-try" list since about December of 2008. It just kept getting shuffled to the bottom of the list because I tend to gravitate towards sweets (obviously).

Last month, my husband came home from a friend's birthday party raving over the soft pretzels. Wouldn't you know it, they were from the very same recipe I'd been wanting to try.

This month, we've been trying to make everything we eat at home from scratch. Homemade breads, sauces, pastas, etc. It seemed like the perfect time to finally retrieve this recipe from the bottom of the list, dust it off, and eat pretzels.

It certainly didn't disappoint. After a minor mishap with the yeast (I might've used 4 tbsp instead of tsp- whoops! Not to worry though, we used that activated yeast to make bread) everything went pretty much according to plan.

I was thrilled to roll out the pretzel dough and was pleasantly surprised to find that my "pretzel crossing" skills weren't gone, just dormant. (I worked at a bagel shop for about a year while in High School. Learning to make the pretzel bagels have that perfect cross seemed a useless skill at the time.)

The recipe yielded 8 big ole soft pretzels. If I make it again (ok, when I make it again) I think I'll go for smaller pretzels. The recipe also includes some delicious queso dipping sauce. Because if there's one thing that makes soft pretzels more yummy, it's hot spicy cheese. Mmmm.

Bobby Flay's Soft Pretzels

Note: I used regular old light brown sugar from the grocery store, instead of Muscovado, and my pretzels came out just fine.