Confetti Cakes for Kids
Confetti Cakes for Kids
Elisa Strauss with Christie Matheson
224 Pages
Cake Cookbook
Making confetti cakes now seems so much easier than it did to me before. I am amazed at this book! Confetti Cakes for Kids is filled with the most hardcore cakes I have seen in my life!. I have never made a cake as fancy as these, and even thoguh I am still pretty intimidated to do so, this book brakes down the steps, the tools and the process into a format that I could handle.
Christmas Ornament Cupcakes, Easter Sugar Cookies that are so pretty you would never have the heart to eat them (I have two little boys that wouldn't even give eating them a second thought though!!). My favourite recipe that I HAVE to try, maybe for my littlest's next birthday are the Lollipop Cookies (p. 88) they certainly are the best of both worlds, soft, buttery and sweet and full of pretty bright colours and on a stick! Yes, it really doesn't get much better, does it? YUM!
Just look at the deliciously gorgeous cupcakes!
These would work great during this season these Ornament Cupcakes (p. 125) are stunning.
photo used with permission from Confetti Cakes for Kids, taken by Paul Whicheloe
And just because at this point we need to remember that spring is coming, where bees will buzz and flowers will bloom again. Check out these Garden Mini Cupcakes (p. 115)!
<img style="width: 207px; height: 80px;" src="http://1.bp.blogspot.com/_FyuzzdAoCw8/SOj45F5230I/AAAAAAAAB0w/BLduI7i2Og0/s1600/siggie%2Bgirl.jpg" alt="[
The giveaway part!!
Here are the details:
-I have 5 copies of Confetti Cakes for Kids to give(thanks to Anna at Little, Brown!!!!)
-Post a recipe (the whole recipe) on your blog, previously posted recipes work as well....but I am looking for some of your favourites here, so please make sure it is a favourite!
-Comment below and paste the link to your recipe in the comments.
-Yes your recipes posted for the other giveaway count, but you will need to comment on THIS post if you want me to count you in on this giveaway (the same recipe is fine unless you are feeling into it, I'd love more recipes!!!)
-You have a week to do it, you can send me your recipes up through the 19th. I will select winners the next day.
- Sorry, only US and Canada and no PO boxes
(chocolate) zucchini (cake) bread
Recipes from the Old Mill: Baking with Whole Grains by Sarah E. Meyers and Mary Beth Lind
Zucchini Carob Cake ( or chocolate!) p. 215
3 Eggs
1/2 cup brown sugar
1/2 cup sugar
1/4 cup oil
1/2 cup applesauce
1 tsp. vanilla
1/2 cup buttermilk
1+1/2 cups whole wheat flour
1 cup flour
1/2 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. salt
2 tsp. baking soda
1/4 cup carob or cocoa powder
2-3 cups grated zucchini
1/2-1 cup carob or chocolate chips
1/2 cup nuts (optional)
1. Beat eggs. Add sugars, oil, applesauce, vanilla, and buttermilk. Mix well.
2. Sift flours, allspice, cinnamon, salt, baking soda, and cocoa powder together. Stir zucchini into dry ingredients.
3. Add dry ingredients to the wet ingredients. Mix well.
4. Turn into a greased and floured 9 by 13 inch pan. Sprinkle chips and nuts on top ( I mixed the chips in, and did NOT include any nuts...but that is just beacause I don't like nuts in cake)
5. Bake at 325 degrees for 45 minutes.
Note:
This works well made into cupcakes.
I quadrupled this recipe to get what is in this picture...and it was a chore to stir. j helped out some :) I put two in the fridge and put the other 6 in the freezer for later. Yummm.
bread table
I have my own bread table! Oh, this thing is amazing. The marble top is great for rolling out the dough, and also for putting hot things directly out of the oven...just perfect. I love it! Susan, B's mom gave it to me, she said it would be better if someone used it for more than a sleeping bag holder....and of course I gladly took this gem off her hands :)
B's grandma Marble (from lazy M ranch) had them made for all her kids, and she is very happy to see them being used. I am really happy to use it. I go to work immediately, the day I got it I set out my starter and put it to good use. It has little drawers for the little measuring spoons and such, and the big drawer for flour, sugar... yes so it is all right there. perfection. THANKS SUSAN!
corn chips
Recipe for homemade corn chips:
(found on p. 310 of More-With-Less: a world community cookbook)
Corn Chips:
(I would double this one too, but I always double)
Preheat oven to 350 Degrees F
Combine in mixing bowl:
1 C. yellow cornmeal
2/3 C. flour
1 t. Salt
1 t. baking powder
1T. dry milk solids
Stir together in separate bowl:
1/2 C. water
1/4 C. oil
1/2 t. Worcestershire sauce
1/8 t. Tabasco sauce
*Add liquids to dry mixture and stir with fork.
*Knead a little until smooth.
*Grease two cookie sheets (10 by 15") and sprinkle each with cornmeal.
*Divide dough in half directly onto cookie sheet with floured rolling pin, rolling dime thin.
*Sprinkle lightly with paprika, salt, garlic, or seasoned salt.
*Run rolling pin over once more.
*Prick with fork.
*Cut in squares or triangles.
*Bake 10 minutes or until lightly browned.
ENJOY!! (hummus is great on these, or salsa or a soft cheese!!! YUM!)
scones
Scones...these are so amazing, and such a staple in our baking diet that I have to add the recipe. For you to share with me. I initially printed this off from joyofbaking.com in 2004 and have used it very frequently (as in "like a ton") here it is, this is my version of it :
Cream Scones: (I ALWAYS double the recipe!)
2 C. flour
1/3 C. white sugar
2 t. baking powder
1/8 t. salt
1/3 C. unsalted butter
1 large egg, lightly beaten
1 t. pure vanilla extract
1/2 C. heavy whipping cream
Egg mixture for brushing tops of scones:
1 large egg
1 T. heavy cream
Preheat oven to 375 degrees F.
*Wisk all scone ingredients together, do not over mix.
*Knead dough gently on floured surface.
*Roll and cut (pizza cutter works really well).
*Brush scones with the Egg mixture above.
*Bake for 15 min. or lightly brown.
*Transfer to wire rack to cool.
*Serve with devonshire cream and or jam.
These scones freeze very well.
You can add whatever you want to them. I don't make the plain ones. I have mainly made chocolate chip and lavender. For lavender add 1 t. dried lavender (per batch).
blackberry peanut butter crisp
Blackberry Peanut Butter Crisp
(alteration from p. 270 Apple Crisp in
More with Less cookbook)
375 F
35 min.
combine:
2 c. blackberries
1 T. Flour
1/4 c. sugar (this seemed too sweet to me!)
1 t. cinnamon
1/8 t. salt
1 T. water
mix separately:
crisp part (topping):
1/2 c. rolled oats
1/4 c. peanut butter
1/4 t. salt
1/4 brown sugar
2 t. butter/margarine
Put berry mixture in baking dish/ pie pan spoon topping on top of mixture.
Bake 35 min.
yum yum!! eat warm under vanilla ice cream! yah.
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