Wednesday, October 24, 2012

Creme Caramel

This week we made Creme Caramel.

(I'll add the photo tonight)

It seemed impressive but was really easy put together-fast too! I must have cooked my caramel too long, most of it stuck to the ramekin. Other than that I had mixed reviews. From the reviewers who like custard: it was fabulous! From the reviewers who do not like custard: it had a weird texture. (I'm in this group, custard is just creepy to me...)
overall: if you like custard this recipe is easy and has a great flavor!

Thursday, October 18, 2012

Oatmeal Scones

This week we made oatmeal scones.

I love scones, I make them all the time. I have made a few of the recipes in this book, this was not a keeper for me. It was a little too oaty tasting (we toasted the oats and that certainly enhanced the oat flavor). They were not terrible, I just prefer them without the oatmeal I think. However, I must confess, I did not have whole milk or cream so I used all skim milk, that might have been a problem. All in all, my taste testers said they were fine but not to make them a second time.

Wednesday, October 10, 2012

Pumpkin Sheet Cake

This week was my week to host and I selected pumpkin sheet cake. Just two weeks ago we made pumpkin bread but I had a request for a pumpkin dessert for a party so I picked a pumpkin recipe again.

Visualize Picture Here (my ipad has the photos, it is dead, we are in the middle of a major move, I will find my charger tomorrow and get the photos uploaded!!!) (and they are really cute, I cut the cake into squares and piped a swirl of the frosting on top of each one)

I was a little skeptical but in the end, I had rave reviews. In fact, everyone asked for the recipe-this was surprising because I have tons of great recipes that no one ever asks for! Based on my experience with the pumpkin bread I went ahead and doubled the spices (so that is the recipe I'm now reporting)
I also had rave rave rave reviews on the cream cheese frosting. In fact, I'm not sure that there was anything special about the cake but everyone loved the frosting. It was less dense than normal cream cheese frosting, not too sweet, and I totally loved it! (Not too surprising as I love most cream cheese frosting.) I would absolutely recommend this frosting recipe to go with the cake!

All in all, I was totally but wonderfully shocked by the reception of the cake. Everyone loved it, it was gone in a few minutes, even my 5 year old niece who only eats cinnamon toast crunch and eggs sunny side up (not exaggerating) asked to save a piece for her lunch the next day. An added bonus, this recipe is super easy and fast! And one last piece of evidence, O ate some and said it was a 7.8 on a scale of 1 to 10 (I don't think he has ever rated anything above a 1.5)

Pumpkin Sheet Cake: 2 c flour
4 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp allspice
1/2 tsp ground ginger
1 2/3 c sugar
1 c vegetable oil
4 large eggs
1 (15 oz) can pumpkin puree
4 c cream cheese frosting (I only used 2 cups)

-heat oven to 350 degrees F. Grease a 9x13 inch baking dish. Whisk dry ingredients together.
-Beat sugar, oil, and eggs together on medium-high speed until fluffy, about 5 min. Reduce speed to low and add pumpkin until combined, then add in flour mixture and mix just until incorporated.
-Scrape into pan and bake 30-35 min or until toothpick comes out with a few crumbs. Let cool in pan for 2 hours.
-Frost and serve

Cream Cheese Frosting
2 (8 oz) packages cream cheese softened
10 Tbsp unsalted butter cut into chunks and softened
2 Tbsp sour cream
1 1/2 tsp vanilla extract
1/2 tsp salt
2 c confectioners' sugar

-beat cream cheese, butter, sour cream, vanilla, and salt on high speed until smooth, 2-3 min.
-Reduce speed to low and slowly beat in sugar, beat until light and fluffy.