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Melting Chocolate for Valentines Day Candy

Melting Chocolate for Valentines Day Candy Rather than buying Valentines Day candy, how about melting chocolate this year for your Valentines Day candy? The key to melting chocolate for Valentines Day, Easter candy, chocolate lollipops, or any homemade chocolates is melting chocolate to a precise temperature, called chocolate tempering…. From: ChefToddMohr Views: 553 22 ratings Time: 05:12 More in Howto & Style

Tags: chocolate, easter, melting-chocolate, recipes, valentines, year

Hot Cross Buns…one a penny, two a penny….

Hot Cross Buns are very traditional in Britain for Good Friday. They are a humble, subtle little bun…not very exciting, not very unusual but they are consumed in great quantities around this time of year. The cross commemorates the cruxificion of Jesus. Hot Cross Buns actually baked on Good Friday…unlike mine which were baked yesterday in preparation for today’s posting….are believed to never go mouldy and may be hung from kitchen ceilings to ward off evil…..but then they are not so tasty! THE RECIPE taken from “The Festive Food of England” by Henrietta Green 1/2 oz dried yeast 1/4 cup soft light brown sugar 3/4 whole milk warmed to 80F 4 cups unbleached flour pinch of salt 2 teaspoons mixed spice (I did 1 teaspoon of my beloved nutmeg, 1/2 teaspoon cinnamon and 1/2 teaspoon allspice) 1/4 cup of butter (as usual I use salted) 2 eggs beaten 1/2 cup of currants scraps of pastry if you have them (I didn’t) MAKE SURE ALL INGREDIENTS ARE AT ROOM TEMPERATURE! 1.Sprinkle the yeast and 1 teaspoon of sugar onto 2/3 cup of warmed milk, whisk together and wait about 15 minutes until nice and frothy. 2. Sift the flour, spices into a large bowl and add …

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Tags: britain, buns, cross, cross-buns, cruxificion, dough, easter, festive-food, henrietta-green, hot cross buns, over-the-dough, Sons

Lucie bakes a Simnel Cake for Easter!

Lucie came over to help me bake my first Easter Simnel Cake but was so competent and enthusiastic she ended up doing all the work whilst I gave out the orders and drank gallons of tea…cruel me!! Here is Lucie’s perfect cake glazed with apricot preserves ready for the eleven ‘apostles’ waiting in the background to be set in place. …and here is the final result…a marzipan layer on the top of the cake and eleven balls of marzipan with toasted almonds affixed to their summits…..in the background is the list of baking classes and circled in red are the ones Lucie and I are looking forward to at the Good Table A close up of the beautiful Simnel cake…in case you are wondering why the marzipan isn’t the usual luminous yellow, it is because it is homemade with the whole almond and not skinned almonds as used commercially…thought I’d hang on to a few extra vitamins and minerals wherever I could! SIMNEL CAKE This is a traditional Easter Cake eaten in Britain. I’m not sure how often these days but certainly it was very popular in the past. Apparently this cake was originally…

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Tags: almond paste, cake, easter, easter sunday, Easy Cookbooks, marzipan, recipe, simnel cake

Best Cupcakes

If you’ve been out of your house in the last year, than you’ve probably seen cupcake shops popping up all over the place. I don’t frequent them, but I do have a crush on cupcakes. They’re a sublime 6 bites of cake and icing. For some reason, annihilating multiple cupcakes isn’t accompanied with too much guilt, but eating a second piece of cake leads to an unforgivable world of making sure I get on the treadmill…. twice . I recently tested out David Lebovitz’s adapted recipe for Showgirl Cupcakes to take on a field trip with my daughter and her class. Nigella Lawson , from whom the recipe was adapted, has her version in her cookbook Nigella Bites. Both recipes are tasty, but I prefer a little less sugar than his, due to the peaks of frosting on top. I’m going to go somewhere in between his 2/3’s cup and her 7 Tbsp., compromising at 1/3 cup sugar and a touch of honey. These “compromised” cupcakes have no need for frosting to complete their summit. But then, isn’t that a muffin and not a cupcake? Oh no …no, no, we must make buttercream . Me, myself, and I didn’t seem to experience any altercations in eating them with AND without frosting. Honey-Vanilla Cupcakes…

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Tags: cupcakes, driving, easter, Easy To Make, frosting-on-top, lebovitz, love, milk-or-water, powdered-sugar, showgirl

Interview with vegan cupcake caterer Janet Hudson

Name: Janet Hudson Age: Just right…a ‘59 model Location: Carlsbad, California Occupation: I currently “work” as a veterinary training director. My other job is as personal chef. URL: www.veganfeast.com Image courtesy of Don Mirra of North County Times. You make the most awesome vegan cupcakes. What’s your inspiration? My imagination. I think of the flavors and textures that I like and I create combinations that hopefully are pleasing to the palate as well as the eye. I am not a cake decorator so it is a challenge. And I love a good challenge. Lemon Peppered Fudge Cupcakes Hazelnut Charmed Cupcakes Lemon Thyme with Red Current Cupcake Are you a vegan? Do you keep a vegan household? My husband and I have been vegan since 1994. I have been vegetarian since the late ’70s. We strive to live vegan…

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Tags: california, clients, cupcake caterers, cupcakes, easter, inspiration, interview, recipes, vegan, Vegetarian

Edible Beauties that Smell Like A Sweet Spring Day

Nasturtiums not only are beautiful to look at with vibrant colors, smell like a beautiful Spril morning but they also taste surprisingly good. Ask for them at your local Farmer’s Market. My favorite farmer, BD, tells me that they’re really easy to grow. I purchased a bunch for $2.00. I’ll be using them to make my Easter brunch salad — a feast for the eyes and the palate.

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Tags: action, brunch-salad, easter, eyes, palate, really-easy

Eye Candy

I absolutely had the most fun making these Miniature Easter Basket Cupcakes. I know this idea has been done a ton of different ways before, but I couldn’t resist having a go at them. They are so sweet and make me giddy just looking at them. Plus, I had all this Easter candy that I had to do something with. Mini Chocolate Bunnies, candy eggs, sour patch straws and mini chocolate candy bars. (Can you say sugar coma.) The bunny candy to the right came from The Fresh Market. And, the Twizzlers made it in this photo, but not on the cupcakes. I’ll have to save them for later. Here’s some of my favorite baking cups. I loooooove the opaque color of these. You can get them at the Confectionery House . Or if you like polka-dots, check these out. Their color isn’t as opaque after baking, but…

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Tags: a-plastic-treat, bakerella, bunny-basket, chocolate, cupcake, cupcakes, easter, flickr, lindt-chocolate, photo, pretty-ribbon, recipes, seasonal, strano-designs

I have a problem.

I can’t stop making these pops. Every time I finish making a batch, I tell myself that’s it. No more. I’m done. And, then the next thing I know, I’m buying more lollipop sticks. You know, just in case. The funny thing is, I have several bags of lollipop sticks. I buy them every time I see them. And in different sizes. I don’t do this with the other supplies, just the sticks. It’s weird. I can’t explain it. I guess I’m afraid there will be a stick shortage or something. But, don’t worry, these are the last of the Easter Cake Pops. Promise. Thanks for hanging in there with me. To decorate the sheep, I used some… Teeniny tiny. But HUGE cuteness factor. Sugar pearls for the body and tiny hearts for the noses. The ears are brown rainbow chip sprinkles and the eyes are melted candy…

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Tags: a-timing-thing-, bakerella, body, bottoms, cake pops, chocolate, coating, easter, flickr, heart-sprinkles, pops, sheep-cake, styrofoam-block, sugar-pearls