So what better way to celebrate and honor the 2010 Winter Olympic Games then with a collection of the best Winter Olympic inspired goodies I could find.  Really, this search was prompted by one shining example, Marian’s Olympic Mascot Cookies from Sweetopia.net.  She is a true sugar master.  The time that goes into these cookies is incredible.

Sweetopia's Olympic Mascot Cookies - Miga and Mukmuk

Sweetopia's Olympic Mascot Cookies - Quatchi

The mascots this year are comical.  Quatchi is  a sasquatch – how funny is that?  A sasquatch that wears boots and earmuffs no less.  And Mukmuk…a marmot. “Hey, nice marmot!”

Another great example of an Olympic inspired sweet is this is Olympic mascot cake done by Anne Elizabeth Cakes.  I love the mascots – she did an excellent job.

Anna Elizabeth Cake's Olympic Mascot Cake

Of course we need a cupcake – so here it is…the Olympic Ring cupcake done by Clever Cupcakes in Montreal, Canada.

Clever Cupcake's Olympic Ring Cupcake

Since the Olympics are being held in Vancouver, British Columbia we should probably have a native dessert as well.  The Nanaimo bar is named for the city of Nanaimo in British Columbia and consists of wafer layer, a custard layer and then is covered in chocolate.    Here, The Kitchn shows us their version of this Olympic inspired treat.

Yum...Olympic Inspired Nanaimo Bars

I hope this inspires you to make your own Olympic themed treats  to eat while cheering on Team USA, of course.  Win Big Team USA – you make me proud to be an American!

How much do I love entertaining?  I guess I like taking care of people, or perhaps it just satisfies that need to always have something to plan and look forward to. 

This year, like many past years, we decided to have a few friends over to ring in the New Year.  This was a last minute decision, so the menu was rather last minute. My menu had to be tasty…comforting…and logistically easy to eat. Luckily, Martha had some great suggestions for me.

……………………………………………
My New Year’s Eve Menu

Baked Chick Pea Nibbles

Grilled Tomato Crostini

Artichoke Parmesan Crostini

Caramelized Onion & Goat Cheese Tarts
thyme & honey

Twice Cooked Potatoes
chihuahua cheese & chives

Chicken Satays
spicy peanut sauce

Beef Tenderloin
gorgonzola cheese, arugula on crostini

White Chocolate Fondue
mixed berries, pineapple, banana slices & almond biscotti
……………………………………………

The Baked Chick Pea Nibbles are a healthy alternative to other snacky type food and they taste pretty good.  I would suggest baking them a bit longer, and seasoning them a bit more heavily.  You want them very crunchy.  I also put out mixed nuts along with these.  I always appreciate something to nibble on when they are sipping cocktails.

Chick Pea Nibbles and Cashews

The two crostini recipes are a no brainer.  Grilled bread and good toppings, easy to eat and satisfying. 

Grilled Tomato Crostini

I love caramelized onions with goat cheese – it is a classic combination of flavors.  I dress these little tarts up with a drizzle of honey for an unexpected surprise of sweet. 

Caramelized Onion & Goat Cheese Tarts

The Twice Cooked Potato recipe was modified.  I omitted the caviar (couldn’t find any), and added cheese and extra sour cream to make them more like a miniature twice baked potatoes. The Chihuahua cheese melts really well, which made them nice and gooey. I ended up pressing the potato mixture through a mesh strainer, so the mixture ended up smooth and creamy.  

I marinated the Chicken Satays in the soy mixture a few hours ahead of the party.  I doubled the soy, omitted the sesame oil and replaced with a hot chili oil – I also added a bit of honey.  At party time, I simply threw them on my indoor grill, and served them up hot with the spicy peanut sauce. Since I used natural peanut butter, I needed to modify the recipe by adding honey for sweetness.  I also thinned it out with about a tablespoon of soy.

The Beef Tenderloin is something we always serve.  Simply cook the beef to your temp. liking and serve with a gorgonzola cheese, arugula and crostini.  I serve it all on a big platter, it makes a nice presentation. 

For an easy dessert, try the White Chocolate Fondue.  With this fondue, you don’t even need a fondue pot – you can simply heat it on the stove and serve it in a bowl.  It will stay smooth and creamy without hardening up on you.  It is also a nice change from the classic Milk Chocolate Fondue. 

White Chocolate Fondue with Berries & Fruit

I created colorful menu item cards for the table.  They were done in the same colors of my napkins and centerpiece.  At the end of the night, everyone left with some colorful sugar cookies – also in the same colors. 

Handmade Menu Cards

A toast to the New Year with White Star and then we called it a night.  Another year in the books…. 

Colorful, Festive Sugar Cookies

With the holidays sneaking up on me, I haven’t had much time to post.  Ok, that is a lie – it has nothing to do with the holidays – I’ve simply been busy with other projects.    But regardless of my excuse, the holidays are right around the corner…

I posted these Thanksgiving cookies because they came out so darn cute.  I used a basic sugar cookie recipe, cutting them out in the shapes of leaves and acorns.  I made several batches of colored icing in red, orange, yellow, green and two shades of brown.  Very fall appropriate colors. 

After icing the Thanksgiving cookies, I sprinkled color cordinating sanding sugars on the top – very pretty.   You can get these sanding sugars at your local craft store.

The cookies sparkled in the sun and were completely gobbled up before the party was over.

Milk and Cookies Cupcakes

Classic food combos are the topic for today.  So many foods which are great on their own become something spectacular when paired with their perfect partner.   What’s a burger without fries?  If you are going to eat a burger you simple need a mound of fries.  Eggs seem lost without their salty, savory friend bacon.  Buffalo wings and blue cheese…yes, I’ll take some!   PB & J, strawberries and cream – the list goes on and on.

Milk and Cookies is the combo that inspired this cupcake.  It never fails that if you’re eating cookies, especially chocolate chip cookies, you are gonna need a cold glass of milk…right?  

I’m sure you’ve seen this cupcake before as there are a few versions of it on the internet, but I just had to give it a try.  I started by using a new cake recipe courtesy of Martha Stewarts’ Cupcakes (thanks Megan).  This cake recipe is a great basic for any baker, and can be altered with different frostings and fillings to fit any palate.   This particular cupcake, the Milk and Cookies Cupcake, is filled with ooey, gooey cookie dough. 

Nestle Toll House Refrigerated Cookie Dough was my cheat in this recipe, but feel free to whip up a batch of your favorite cookie dough instead.   I simply rolled small balls of the cookie dough and placed them directly on top of the cake batter.  Refrain from pushing the cookie dough down into the batter, it will drop down on its own. 

Cookie dough is placed in the center of the batter...

After the cupcakes where baked and cooled, I gave them a generous dose of my old friend, Swiss Meringue Buttercream.  I decided on Swiss Meringue Buttercream because of its lightly sweet velvety texture. 

Finally, I baked off a couple mini chocolate chip cookies for the top of each cupcake.  The flavor was exactly what I expected, and very reminiscent of the classic pairing – Milk and Cookies.  My boys, who have become some of my official taste testers, gave these a big thumbs up.  So I guess I’ll have to add them to the keepers list!  Enjoy.

Ingredients:

Makes 36

• 3 cups cake flour (not self-rising)
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 2 1/4 teaspoons baking powder
• 1 1/2 teaspoons coarse salt
• 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature
• 2 1/4 cups sugar
• 5 large whole eggs plus 3 egg yolks, room temperature
• 2 cups buttermilk, room temperature
• 2 teaspoons pure vanilla extract

Directions:

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking soda, baking powder, and salt.
2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Reduce speed to medium. Add whole eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add yolks, and beat until thoroughly combined. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in vanilla.
3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes spring back when lightly touched and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

From Martha Stewart Cupcakes, June 2009

Quick and Easy, Mascarpone Chocolate Cookie Bars

Longing for something chocolaty and decadent?  Of course you are.  These Mascarpone Chocolate Cookie Bars are ripped off, I mean “inspired” by Giada’s Mascarpone Chocolate Toffee Bars and they are addicting.  I mean it…seriously addicting.  My father took a few for the road after Joe’s birthday party.  The next day he called to ask if I would deliver some additional chocolate cookie bars to the house – apparently he needed his “fix”.  Sadly, he was out of luck…I had just devoured the last one. 

I adapted Giada’s recipe slightly, simply because I couldn’t find one of the key ingredients – the old school Skor Bar.  Remember the Skor Bar?  Made by Hershey’s, it was a combination of tooth shattering toffee covered in an extremely thin layer of chocolate.  I don’t know why, but the Skor Bar seems so 80’s to me now – maybe because that is when they were at their peak of popularity.  Now you can’t seem to find them – at least not where I live.  

To keep with the toffee chocolate theme of the recipe, I purchased another Hershey’s product instead of the Skor, a bag of Hershey’s Nuggets. They consist of both chocolate,  toffee pieces and almonds without the risk of a trip to the dentist.  They worked well in the recipe, perhaps even better than the Skor would have done; the bars ended up  more chocolaty – and I love chocolate!

Mascarpone Chocolate Cookie Bars

Ingredients:

• Vegetable cooking spray
• 1 pound refrigerated sugar cookie dough
• 2 (1.4-ounces) chocolate-toffee candy bars, coarsely chopped, divided
• 1/2 teaspoon pure vanilla extract
• 1 cup semisweet chocolate chips (I used Hershey’s semi sweet)
• 1 teaspoon vegetable oil
• 1 cup (8 ounces) mascarpone cheese, at room temperature
• 1/4 cup honey roasted sliced almonds

Directions:

1.) Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.

2.) Spray a 7 by 10 3/4-inch nonstick baking pan with vegetable cooking spray. Lay a 6 by 18-inch piece of parchment paper in the pan, allowing the excess paper to overhang the sides. Spray the parchment paper lightly with cooking spray.

3.) In a medium bowl, combine the cookie dough, 1/2 of the chopped chocolate-toffee candy pieces and vanilla extract. Using damp fingers, gently press the dough into the prepared pan. Using the tines of a fork, prick the dough all over. Bake for 12 to 14 minutes until the crust is lightly browned. Cool for 15 minutes.

4.) Place the chocolate chips and vegetable oil in a medium bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted. Cool the chocolate mixture for 10 minutes. Whisk in the mascarpone cheese until the mixture is smooth. Using a spatula, spread the chocolate mixture over the cooled crust. Sprinkle the remaining chocolate-toffee candy pieces and sliced almonds over the chocolate mixture. Refrigerate for at least 2 hours until the chocolate layer is firm.

5.) Peel off the parchment paper and cut into 1 1/2 by 2-inch bars. Serve at room temperature.

Admit it...you want one now.

Sushi anyone?

As promised in my previous post, A Collection of Dessert Sushi, here is my version of dessert sushi in all its glory.  I used almond paste (marzipan) for the mock raw fish…which worked out well.  I could dye it any color I wanted, and craft it into any shape I wanted.  I was only limited on my imagination here.

I also did a lot of research at the grocery store on what type of “nori” to buy.  I tried the organic versions of fruit leather – these did not work.  Although some had a more realistic outer texure and color, they ended up being too thick and did not wrap properly.  The “fruit by the foot” did not work out well either.  The width of the roll was too thin.  I ended up purchasing plain old fruit roll-ups with no printing on them.  Which by the way, plain fruit roll-ups are hard to find.  They have certainly changed since I was young -  they are now tie dyed, multi-colored, printed with funny jokes and fake tattoos on them, incredible. 

As for my maki roll fillings, I used licorice and gummy worms.  These worked out well because of their length.  I thought the green apple licorice looked like a cucumber maki roll.  The flavor and texture was also a nice compliment to the crisp rice cereal.

Dessert Sushi
What you will need:

• 6 cups of Rice Krispies
• Bag of marshmallows – about 40 large marshmallows
• 1/3 of a cup of butter (1/4 cup for your Rice Krispies Treats, the rest for your hands)
• Tube of almond paste for sculpting
• Food coloring
• Various gummy candies for the maki roll fillings
• Fruit roll-ups

Directions:

1.)   Prepare your work area.  You will need a baking sheet that is topped with a piece of lightly buttered parchment paper.  Set aside.

2.)   This is the best time to make your mock versions of raw fish, tamago, fish roe, pickled ginger, wasabi and whatever else you want to craft out of the almond paste.  If you have ever worked with Play Doh, you will feel comfortable doing this.  Simply die the almond paste the color you want with your food coloring, and go to town.  It was fun trying to sculpt the perfect shrimp.   Have fun looking at pictures of actual sushi on the internet to come up with your own versions.  Set them aside.

3.)   Ok, now you will make your basic Rice Krispies Treat recipe.  In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

4.)   Add your rice cereal. Stir until well coated.

5.)   Using buttered spatula scoop the mix onto your buttered parchment paper, pat with your buttered hands into a thin layer, about ¾ of an inch thick.   This will form the “rice” for your maki rolls.

6.)   Immediately start making your rolls.  Place a layer of your gummy candies about an inch from the edge.  Now roll your parchment paper with the rice cereal over the gummy candies making your dessert maki roll.  Once it is in a roll form, slice the roll from the rest of the pressed cereal and set the roll aside to cool.

7.)   Make a few more rolls, leaving a few inches of the gooey rice cereal to work with.  You will make hand formed rice clumps to make mock nigiri sushi with the remaining rice cereal mixture.  Simply ball it up in your hand to form a little egg-like shape.  Your almond paste creations will sit upon these.

8.)   Once your rolls are cooled, it is time to add your mock nori to the roll.  Unfold your fruit rollups and cut them into strips that 1.5 inches thick. 

9.)   Cut your rolls into 1.5 inch thick pieces, now wrap these rolls with your strips of fruit rollup. 

10.) Finally, assemble your nigiri sushi pieces by placing your almond paste raw fish on top of these mounds of rice cereal.

Is that a real shrimp? Sure looks real.

Introducing …(drumroll please)
Frosted – cakes, cupcakes & homemade treats!
  We are now accepting orders for the Akron-Canton area.
Email us at Jody@LifeWithCake.com if you are interested in ordering up some of our scrum diddly umptious goodies!

Introducing the S'mores Whoopie Pie...

This week I came upon some disturbing news; sources say the Whoopie Pie is the “new cupcake”.  Could this be true?  How could anything take the place of America’s sweetheart?  I’ll be the judge of that…

My brain was on overload looking through several recipes for Whoopie Pies.  Which one, which one?  There seem to be so many. 

The chief question among Whoopie Pie fans seems to be – should it be more cake like, or more cookie like?  After much intense research and three cups of Joe, I decided to mix a couple different ideas. Pumpkin, Chocolate, and Red Velvet seemed to dominant the Whoopie Pie world, so why not something a bit different? 

On a recent visit to my local market I came across Solo Toasted Marshmallow creme, and of course it ended up in my cart. Original Marshmallow Fluff is great, but toasted marshmallow creme just makes it that much better. This is where the S’mores Whoopie Pie was born!

Whoopie Pie - Cake or Cookie?

The result was something not quite cake, not quite cookie.  The pie has a dense texture with a bit of chew, and the filling is sweet and gooey.  These were not the dry Moon Pies I was lured into buying so many times before.

Do I think they will replace the cupcake? Doubtful…but the Whoopie Pie has certainly found a place in my recipe box.

S’mores Whoopie Pie Cookies

Ingredients:

• 3 Tbsp. butter, softened
• 1 cup sugar
• 1 large egg
• 1 tsp. vanilla
• 2 cups all-purpose flour
• 1/2 cup cocoa
• 1/2 tsp. salt
• 1 tsp. baking soda
• 1/2 cup buttermilk

S’mores Whoopie Pie Filling

Ingredients:

• 1 stick unsalted butter brought to room temperature
• 7oz. jar toasted marshmallow crème
• ½ cup powdered sugar
• 1 pack graham crackers, crushed

Preparation:

Preheat oven to 375°F.

1.) Blend butter and marshmallow crème together until smooth. Slowly add powdered sugar, blend until creamy.

2.) In a large bowl, beat the butter and sugar for a minute or so, until well combined. It will have the consistency of wet sand. Add the egg and vanilla and beat until smooth.

3.) In a medium bowl, stir together the flour, cocoa and salt. In a small bowl, stir the baking soda into 1/2 cup very hot water until dissolved.

4.) With the mixer on low or stirring by hand, add about a third of the dry ingredients, then half the buttermilk and half the baking soda mixture, mixing each time just until blended. Repeat with another third of the dry ingredients, the rest of the buttermilk and baking soda mixture, and then the rest of the dry ingredients, mixing each time just until combined.

5.) I chose to make these pies smaller than the classic…feel free to increase the size to suit your needs.  Using a small scoop (small Ice cream style scoop) drop batter onto greased cookie sheet about 2 inches apart. Bake for 6-8 minutes, until the tops no longer appear wet and just spring back when lightly touched. Transfer to a wire rack to cool.

6.) When completely cool, spread the bottom of one cookie with frosting and dip into graham cracker crumbs.  Spread a very small amount of frosting on other half of cookie just to make them stick. Viola – S’mores Whoopie Pies!

My Food Finds - Unique Cakes, Cupcakes and Cookies

Check out Clever Cupcakes for ideas for your next party.  Or, even better - order some if you are ever in the Montreal area.

Creative Cake Art
You won’t believe these cakes and cake toppers!  Sarah Cowell of Melbourne, Australia is a true cake artist to say the least.  Her ultra-realistic chameleon cake is just one of the many cakes in her portfolio that will have you ogling.

Her cake portfolio includes life-like replicas of her clients, creepy characters, bachelor party cakes and much more.  Check out her incredible cake portfolio.

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Adorable Bridal Shower Cookies
Marian, from Sweetopia, is a master of cookie decorating.  I love the combination of green apples and blushing brides.  The detail in these cookies is incredible; the white line down the apple to accentuate the curve, the jeweled details and disco dust on the brides dress – so perfect! 

Her cookies are little works of art.  View all of her decorated cookies here - the Rainbow Tea Party Cookies are colorful masterpieces as well.

Sweetopia's Green Apple Bridal Shower Cookies

Yum! Sugar Cookies Rolled in Sanding Sugars

This weekend my family and I will be doing a bit of camping with some friends.  Like always, I have been selected to provide the sweet treats.  I love cupcakes, but have a strange feeling they won’t hold up in outdoor conditions.  Cookies to the rescue! 

Cookies can be packed in ziplock bags and don’t take up much space, plus they can be eaten on the run.  I needed a cookie that was simple and a crowd pleaser. I make chocolate chip and oatmeal are cookies  on a regular basis so why not switch it up and make that fan favorite…sugar cookies.  I hit my favorite recipe sites and decided upon Alton Brown’s sugar cookie recipe. 

Like all new recipes, I always do a test batch to see if it’s a keeper.  These cookies, in my opinion, are more like butter shortbread than classic sugar cookie. They have a bit heavier bite to them and far less sweetness…something I enjoy.  Also they definitely will stand up to the outdoors.  I jazzed them up with a handful of mini chocolate chips and green and white sanding sugar on the edges.  They may even make a great alternative s’more…hum?

White and Green Sanding Sugars

Ingredients:

• 3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 egg, beaten
• 1 tablespoon milk
• Powdered sugar, for rolling out dough

Directions:

1.) Sift together flour, baking powder, and salt. Set aside.

2.) Place butter and sugar in large bowl of electric stand mixer and beat until light in color.

3.) Add egg and milk and beat to combine.

4.) Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl.

5.) Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

6.) Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill.

7.) Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time.

8.) Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

Cookie, Anyone?