Happy Birthday, Ephraim!!

Today, is my sweet Ephraim's Birthday.  He is an ol' man of 8 years ;)

He was recently digging around in a storage tub of mine and found this train cake pan, that I thought I had lost...so he immediately decided THAT was the cake for him.  *sigh* the second most difficult cake pan I have.

So as i was baking it last night, I was afraid it would burn...it is a VERY thick cake...

Thankfully it turned out perfectly :)

So this morning's task was to get the thing decorated...which I generally like, but I wasn't really sure how I was gonna pull it off.  Last time I made this cake I essentially used candies as the decorations...no frosting...
Here's how it turned out.

Splenda Experiment

So my good friend, Dave, wanted some "sugar-free" cookies...so he said that I could probably make my cookie recipes using splenda instead...and...here are the results...

Chocolate Chip Cookies (the recipe on the back of the chocolate chip bag--minus the eggs and using dairy-free butter...mostly because I don't use eggs or dairy in my baking)  So these are vegan, sugar-free cookies.

Looks like normal chocolate chip cookie dough...

Out of the oven, and cooling...still looks pretty good :)

The outside was a bit "crispier" than the normal version, but soft on the inside.

I can definitely taste the splenda, but I'm picky like that...hope my friend finds them acceptable....

Next up...peanut butter cookies...practically the same results, except they seem a bit "drier" to me.

The dough's texture is the same as the normal recipe...

Out of the oven...

Moist in the middle.

And Gingerbread guys and dolls ;)

 Again the dough looks and smells like the normal dough.

Cooling...

Decorated ;)

And finally soft sugar cookies...

The dough was the most different of all the cookies, it was more "bready"...the finish product looked very different as well, but the smell was exactly like the normal soft sugar cookie, however I can most definitely taste the artificial sweetener in all of them. :(

So conclusion...I hope I never have to eat "sugar-free" cookies, but I do hope that my friend Dave is able to enjoy them...

Biscotti Bliss 2

Almond Chocolate Chip Biscotti

3/4 C. applesauce
2 T. oil
1 C. sugar
1 t. vanilla extract
1 1/2 t. almond extract

1 T. baking powder
1/2 t. salt

3 C. unbleached white flour

1/3 C. slivered almonds
1/2 C. chocolate chips

Mix together the first set of ingredients.  Add the next set, mix well.  Mix in the flour to form dough.  Gently knead in the almonds and chocolate chips.  Form dough into 2 logs approximately 11 inches long by 4 inches wide and about 3/4 inches thick.  Bake at 350 degrees for 25-30 minutes.  Remove to a cooling rack and cool for 20 minutes, then slice into 1 inch diagonal slices, place on baking sheet and bake at 325 degrees for 10 minutes, cut side down.  Then flip cookies and bake for 10 minutes on the other side.

Biscotti Bliss :)

First thing today, back in the kitchen, one of my favorite places to be. :)

Gingerbread Biscotti

1/2 C. oil
1/4 C. molasses
2/3 C. sugar
2 T. soy/almond milk
2 T. ground flax seed
1 T. vanilla extract

1 1/2 t. baking powder
2 t. ginger
1 1/2 t cinnamon
1/2 t. nutmeg
1/2 t. salt

1 3/4 C. unbleached white flour

1/2 C. chopped pecans

Mix together the first set of ingredients.  Add the next set, mix well.  Mix in the flour to form dough.  Gently knead in the pecans.  Form dough into a log approximately 11 inches long by 4 inches wide and about 3/4 inches thick.  Bake at 350 degrees for 25-30 minutes.  Remove to a cooling rack and cool for 20 minutes, then slice into 1 inch diagonal slices, place on baking sheet and bake at 325 degrees for 10 minutes, cut side down.  Then flip cookies and bake for 10 minutes on the other side.

Decorate with white chocolate as desired.

Going into the oven.

 Out of the oven too cool.

 Cut to go back into the oven.

Done baking....

 

Now it's time to finish the job...melted white chocolate :)

Now for a nice cup of coffee to go with them ;)

Hermit Cookies

I know that this is a strange name for a cookie, but I didn't name it.  This is a recipe I modified (from my mom's favorite cookbook) to be egg and dairy free and more palatable for those of us that don't like raisins (sorry, guys, you can add raisins to YOUR cookies, if you want).

Recipe:

1/2 C. margarine
3/4 C. packed brown sugar
1/2 t. baking soda
1/2 t. cinnamon
1/4 t. nutmeg
1/8 t. allspice
2 T. almond/soy milk
1 T. vanilla extract
1 1/2 C. unbleached white flour
1 C. chopped dried cherries
1/2 C. chopped pecans

Cream together the margarine and sugar, add baking soda, spices, almond/soymilk, and vanilla.  Mix well. Add flour until dough forms, then add cherries and pecans.  I refrigerated this overnight, but it isn't necessary. Bake at 375 degrees for 8-10 minutes.

Ready for the oven.

Out of the oven

Cooling

"Sour Cream" Sugar Cookies

Next up, seriously sticky "sour cream" sugar cookies.  The plan with these are to make a 2 bite cookie, and frost them with red icing and sprinkles.  This dough is very sticky and you will need to refrigerate it even in between batches.

Recipe:

1 C. sugar
1/2 C. margarine
1/2 C. sour cream (I used Toffuti "Sour Supreme)
1 T. Vanilla Extract

1 t. baking powder
1/2 t. baking soda
1/2 t. salt

2 1/2 C. unbleached white flour

Frosting and sprinkles of your choice.

Cream together the first set of ingredients. Mix in the next set.  Add flour and mix until combined.  Wrap the dough in plastic wrap and chill for approximately 1 hour.  Roll into small balls and flatten slightly, bake at 400 degrees for about 6 minutes (cookies will look "almost done").  Allow to cool, then frost as desired.

Ready for the oven

Cooling

Cappuccino Cutouts

Next up, the Cappuccino Cutouts (another mess).  I varied this recipe from the last time I made these to give it a stronger flavor...they smell wonderful baking. *yumm*

Recipe:

6 T. instant cappuccino mix (I added about 1/2 t. instant dark roast coffee powder)
1 T. hot water
1 C. margarine
3/4 C. sugar
a pinch of salt
2 1/2 C. unbleached white flour

For "frosting"
8 oz white chocolate, melted
cocoa powder or cinnamon for dusting

Mix the cappuccino mix with water to make a paste, set aside.  In a large bowl beat butter and sugar until combined, add the cappuccino paste, and salt.  Mix.  Add flour and mix until dough is formed.  Plastic wrap and refrigerate for about an hour (or overnight--which is what I did).  Roll out to about 1/4 inch thick and cut with a cookie cutter.  Place on baking sheet and bake at 375 degrees for 7-10 minutes.

Allow to cool and spread a thin layer of melted white chocolate and dust with cocoa powder or cinnamon.

 Out of the oven...

Cooling.

......STAY TUNED......