Wednesday 28 December 2011

New Year's Eve Cake Banner

Here is a cute and simple way to make a New Year's Eve cake...
Add a 2012 banner!


This was super easy and really dressed up this cake!
Another bonus was that I actually used some of my scrapbooking supplies
that I have been neglecting for about a decade...

What You Need:
Number stickers
Card stock circles in two sizes: 1 7/8 in. and 2 in.
Hole punch (rectangle shape)
Grosgrain ribbon
Wooden skewer
 Glue


  I attached my numbers to the smaller circles, which I then glued to the larger circles. I punched out 2 rectangle shapes at the top of each circle, and threaded my ribbon through. I cut my skewer in half, and tied the ribbon to the ends. To finish, I placed the skewers in the cake at an angle.


Saturday 24 December 2011

Christmas Wishes


Here is a Christmas wish from my family to yours.
We hope you have a beautiful Christmas,
filled with love, laughter and yummy treats! :0)

But most of all...
we hope your heart is filled with JOY
because of the birth of our Savior, Jesus Christ.
He is the best gift of all!

Merry Christmas!

Wednesday 21 December 2011

Christmas Cupcake Carrier

I found this fabulous idea on Pinterest, and I just had to share it with you!
It is a cupcake carrier made out of a gift box...perfect for delivering my Christmas goodies.
I made a cupcake version of my Andes Mint Chocolate Cake.

 
First, get some boxes. I found a package of three small gift boxes for $1 at Dollar Tree!
On the top of your box, measure a 2 1/4 inch square for each cupcake and mark the corners with a pencil.
 
 
Use an Xacto knife to cut an X from corner to corner, and bend down each point. 
Decorate or write a message on your box.
 

Place your cupcakes in the carrier, and you are ready to deliver!
Hope you are having fun making lots of Christmas treats this week. :0)

 And speaking of Pinterest, don't you just love it?!
I added a button in the right column, so you can follow me there.
Go click on it!

Tuesday 20 December 2011

Sprouted Cut-Out Cookies (GF)


Cookies Decorated by my Little Love

My Little Love and I really enjoy baking together.  One of her favorite things to bake is Vanilla Butter Cookies, especially when we make them into cut-out cookies.   
These cookies are sweet enough on their own (I prefer them plain), but they are an extra special treat with homemade Vanilla Honey Buttercream Frosting.  Enjoy them plain or frosted.  If you want to add color to your frosting, make sure to look for all-natural, plant-based food coloring (stay away from artificial food coloring!).  

Little Love excited about the cookies.

Sprouted Cut-Out Cookies (Gluten-Free)
These are so versatile, they are great any time of the year, just switch up the cookie cutters. 

Equipment: Large Baking Pan (I use a Stoneware Large Bar Pan), Medium-Size Mixing Bowl, Parchment Paper, Rolling Pin, Cookie Cutters

1. Make one batch of Vanilla Butter Cookies.

2. Preheat oven to 325 degrees F.  

3. Place a large piece of parchment paper (about 12 inches long) on a flat surface.  Place a small amount of sprouted flour in the corner of the parchment paper for you to use as needed.  Get your cookie cutters ready.  Lightly sprinkle a little bit of sprouted flour in the middle of the parchment paper.  Break cookie dough ball in half and place on top of the sprinkled flour.  Sprinkle sprouted flour on top of the dough ball.  Rub a little bit of sprouted flour on the rolling pin.  Roll the dough out about 1/4 inch thick.  


4. Use cookie cutters to cut out shapes/cookies.  Repeat until all dough is gone.

My Favorite Little Helper

5. Place cut-out cookies on baking pan.  [Note: If you are not using clay stoneware for baking, make sure to line your baking pan with parchment paper.]


6. Bake for about 15 minutes or until edges are light golden brown.  

7.  Allow cookies to sit on the pan for 10 minutes before removing.  Use a flat spatula to move the cookies to a cooling rack. 


8.  Allow to cool completely if you decide to frost them.  

Admiring her cookie.
Little Love enjoying her first bite of the cookie.

Yield: Varies.

Storage: Store in an airtight container.  


This post is part of Simple Lives Thursday @ GNOWFGLINS, Fight Back Friday @ Food Renegade, and Fresh Bites Friday @ Real Food Whole Health.

Monday 19 December 2011

Roasted Broccoli w/ Meyer Lemon


Roasted broccoli is so incredibly delicious.  If you have never tried broccoli this way, you've been missing out.  Roasting it brings out a whole different level of flavor.  Add a little bit of fresh lemon juice, and oh my, it's unbelievable.  
    
Roasted Broccoli w/ Meyer Lemon
Super yummy, bursting with flavor from the Meyer lemon.  
Equipment: Large Baking Pan (I use a stoneware Large Bar Pan), Large Mixing Bowl 
  • 4 heads broccoli florets
  • 2 tablespoons pasture butter, ghee or fat of choice, melted (See Resources)
  • 1-2 teaspoons fresh Meyer lemon juice
  • 1/4 teaspoon kelp granules (optional, I use Maine Coast)
  • 1/2 teaspoon Celtic sea salt
1. Preheat oven to 375 degrees F.  Place baking pan in the oven to get hot.  

2. Melt fat of choice.  I find the easiest way is to melt fat of choice in the oven in a 4 oz. mini oven-safe Ramekin, otherwise melt it on the stovetop.

3. Prep broccoli - wash and shake dry, cut into florets.


4. Add broccoli florets to a large mixing bowl.  Add melted butter, lemon juice, kelp granules and sea salt.  Mix to coat.    


5. Pour broccoli onto hot pan in oven, spread evenly and set timer for 10 minutes.  At 10 minutes, stir broccoli and spread evenly.  Set timer for another 10 minutes, check again.  They are done when some parts are golden brown.  Do not overcook, you don't want burnt broccoli.  


6. Serve immediately or store in the refrigerator for later. 



Yield: Makes about 2-3 cups cooked.  

Note: Broccoli should cook in about 20-25 minutes, but every oven cooks very different.  Make sure to watch them carefully so they don't burn.  The type of bakeware can change cooking time too.  I prefer to use stoneware (clay) because it cooks evenly and never sticks.       

This post is part of Weekend Gourmet Blog Carnival @ Hartke Is Online, Real Food 101 @ Ruth's Real Food, Fat Tuesday @ Real Food Forager, Slightly Indulgent Tuesday @ Simply Sugar & Gluten-Free, Gluten-Free Wednesdays @ The Gluten-Free Homemaker, Real Food Wednesday @ Kelly the Kitchen Kop, Make Your Own! Monday @ Nourishing Treasures, Healthy 2day Wednesdays @ day2day joys, Hearth and Soul Hop @ Premeditated Leftovers, and Full Plate Thursday @ Miz Helen's Country Cottage, Turning the Table @ Around My Family Table, and Pennywise Platter Thursday @ The Nourishing Gourmet.

Wednesday 14 December 2011

Chocolate Buttercream Frosting


I love this frosting, it's probably one of my favorites.  It's sweet, chocolaty and so delish!  

Enjoy!  
Chocolate Buttercream Frosting
This is a very simple frosting recipe, it only takes minutes to make.  
Equipment: Standing Mixer & Bowl/Hand Mixer, Spatula

  • 1/2 cup pasture butter (See Resources)
  • 1/2 cup + 2 tablespoons raw honey (I use local raw clover creamed)
  • 1 teaspoon gluten-free organic vanilla extract (I use Simply Organic)
  • 1/4 cup + 2 tablespoons cacao powder (I use Divine Organics Sacred Cacao)

1. Fit standing mixer with the flat beater (if you don't have a standing mixer, you could use a hand mixer or food processor instead) and mixing bowl.

2. Add butter, honey and vanilla to the bowl and mix on low speed until the butter starts to soften.  Increase speed and whip until creamed and it begins to have a lighter white color, about 1 minute.  


3. Add cacao powder, turn mixer on low until the cacao powder starts to incorporate.  Increase speed to whip until creamy and it begins to turn a light brown color, about 1 minute.  Stop mixer and scrape down sides as needed with a spatula to make sure ingredients are combined well. 


4. Use immediately or store in a small bowl in the refrigerator.  Make sure to scrape the bowl and lick the spatula!  




Yield: Makes about 1 1/2 cups frosting. 
Storage: If storing for later, make sure to take the frosting out of the refrigerator about 20 minutes before frosting so it's not so hard and will spread easier.  

Serving Suggestions: Use this to frost cupcakes, vanilla cake, Chocolate Pumpkin Cake, cookies, etc.

This post is part of Monday Mania @ The Healthy Home Economist and Melt in Your Mouth Monday @ Make Ahead Meals for Busy Moms.

Tuesday 13 December 2011

Chocolate Pumpkin Cake (Sprouted Gluten-Free Flour & Egg-Free)


Little Love and I made this cake for Thanksgiving this year.  She wanted to make a cake (not a pie), so cake is what we made.  Chocolate cake was her request, and I wanted something holiday related, so we decided to make a Chocolate Pumpkin cake.  


The heart decoration was her idea too.  We were talking about what we were grateful for, and number one for both of us was each other, and so the heart was created.  Little Love said the heart was for love and being together.  

This cake is super moist and chocolaty.  It's even moist the next day (it doesn't dry out like some cakes do).  I like to store it in the refrigerator and a enjoy a slice of it cold the next day.     

Chocolate Pumpkin Cake (Sprouted Gluten-Free Flour & Egg-Free)

This makes 2 cake rounds to make a two layer cake.  Recipe can be divided in half if you only want to make 1 layer of cake or 12 cupcakes.
Equipment: Small Bowl, Food Processor, Standing Mixer or Hand Mixer w/ Bowl, Medium-Size Bowl, Two 8-9" Cake Pans, Parchment Paper, Cooling Racks
  • 2 tablespoon chia seeds
  • 1/2 cup filtered water
  • 1 1/2 cups pumpkin puree
  • 6 organic apples, peeled, cored, quartered
  • 1/2 cup pasture butter (See Resources)
  • 1/2 cup honey (I use local raw clover creamed)
  • 2 teaspoon gluten-free organic vanilla extract (I use Simply Organic)
  • 2 1/2 cups sprouted brown rice flour (See Resources)
  • 1 cup cacao powder
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon Celtic sea salt (See Resources)
1. At least 10 minutes prior to making the cake, combine chia seeds and filtered water in a small bowl.  If possible, soak chia seeds in 1/2 cup water overnight or 24 hours prior to making cake.  [Note: Chia seeds will absorb water and form a "gel", this becomes the egg-replacer.]

2. Preheat oven to 325 degrees F.  Grease cake pans.  Cut 2 pieces of parchment paper into a circle that will fit in the bottom of the cake pans.  Add parchment paper circles to the greased cake pans and set aside.  
3. In food processor, add apple pieces and pulse until apples become "applesauce", about 45 seconds-1 minute, scrape down sides during process if necessary.  Add pumpkin puree to the "applesauce" and pulse to combine.  Set aside.  Check out my post on How to Roast a Pumpkin & Make Homemade Pumpkin Puree.  
4. Fit a standing mixer with flat beater.  Add butter and honey, mix on low speed until combined, then increase speed until butter and honey become creamed, about 45 seconds.  


5. Add vanilla, chia seed gel and pumpkin-applesauce to butter-honey mixture.  Mix on low speed until combined.  


6. In a medium-size bowl, combine sprouted brown rice flour, cacao powder, baking powder, baking soda and salt.  Stir to combine.  Add to wet mixture and combine on low speed just until incorporated.  

Little Love mixing the dry ingredients.


8. Add batter to cake pans, making sure to divide the batter evenly in both pans.  

9. Bake for 40-45 minutes or until knife inserted into center of cake comes out clean.  Let cool for 15 minutes in cake pans before removing cakes to cooling racks.  


10.  Do NOT frost until cake rounds are completely cooled.  Frost cake with your favorite frosting.  This cake was frosted with Vanilla Honey Buttercream Frosting and Chocolate Buttercream Frosting.  

Vanilla Honey Buttercream Frosting


Yield: Makes two 8-9" cake rounds.
Storage: Store cake in the refrigerator up to 3 days.  


This post is part of Healthy 2day Wednesdays @ day2day joys, Gluten-Free Wednesdays @ The Gluten-Free Homemaker, Real Food 101 @ Ruth's Real Food, Real Food Wednesday @ Kelly the Kitchen Kop, Hearth and Soul Hop @ Premeditated Leftovers, Full Plate Thursday @ Miz Helen's Country Cottage, Simple Lives Thursday @ A Little Bit of Spain in Iowa, Pennywise Platter @ The Nourishing Gourmet, Fight Back Friday @ Food Renegade, Freaky Friday @ Real Food Freaks, Fresh Bites Friday @ Real Food Whole Health, and Homestead Barn Hop @ The Prairie Homestead.

Saturday 10 December 2011

Red Velvet Bundt Cake

Bundt.

Every time I hear that word I imagine the family dinner from "My Big Fat Greek Wedding",
when the future in-laws arrive with a Bundt cake.


 "What is it?"
"It's a Bundt."
"Bonk?"
"Bundt."
"Bunnn...t?"
"Bundt!"
 (Look of dawning realization)
 "It's a cake!"


Red Velvet Bundt Cake
  • 2 1/2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 tablespoons cocoa powder
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup buttermilk (OR 1 c. milk + 1 T. vinegar)
  • 1 oz. red food coloring

Preheat oven to 325 degrees. Grease a Bundt pan really well. Place one cupcake liner in a cupcake tin. (You will use the cupcake for a garnish.) In a medium bowl, mix eggs with a wire whisk. Add oil, vinegar, vanilla, buttermilk and food coloring. Whisk together and set aside.

In a large mixing bowl, mix together all the dry ingredients. Add the wet ingredients and mix on medium high until combined. Fill cupcake liner half full with batter, then pour the rest of the batter into your Bundt pan. Bake the cupcake for 20-25 minutes, bake the cake for 50-55 minutes.

Cream Cheese Frosting
  • 8 oz. package cream cheese
  • 1/2 cup unsalted butter
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup milk*

Let cream cheese and butter sit in mixing bowl until softened. Mix together. Add sugar, vanilla and milk. Pour over cooled cake.
* I added milk to my favorite cream cheese frosting, to make the consistency pourable.


Crumble the cupcake and sprinkle over the top of your cake. Done!
This cake is really yummy...take it to your next Christmas party and impress everyone.

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Petals to Picots - Best of 2011