Desserts / Baking: What's Hot Now: Turtle Cake

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Turtle Cake Jan 1st 2012, 11:01 This cake tastes just like the candy turtles made with a cake mix. Prep Time: 15 minutes Cook Time: 1 hour, 25 minutes Total Time: 1 hour, 40 minutes Ingredients: One 18-1/4 ounce German Chocolate Cake mix One 14 ounce can sweetened condensed milk 1 cup butter, divided One 14 ounce package of caramels --- 1 cup sugar 1 can evaporated milk 1/2 cup butter 2 tablespoon flour 2 teaspoons vanilla 1-1/2 cups chopped and lightly toasted walnuts or pecans Preparation: Mix cake mix according to directions. Divide in half. To the first half add 1/2 stick melted butter and 1/2 can condensed milk. Bake in 9 x 13 pan at 350 degrees for 40 minutes. Melt caramels and 1/2 cup butter and rest of condensed milk. Pour over baked layer and then top with remainder of batter. Bake at 300 degrees for 45 minutes. Yes, you can bake twice. For the topping, cook last set of ingredients (except nuts) over medium heat until thick. Add the nuts. Pour hot mixture over cake.

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Desserts / Baking: What's Hot Now: Checkerboard Cake

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Checkerboard Cake Jan 1st 2012, 11:01 It all started when my daughter wanted a chocolate and vanilla cake for her birthday. To be honest, I don't usually make her birthday cakes. I'm too busy with making treasure maps, hiding treasure and trying to corral girls in hula skirts, to have time to bake a sheet cake for her parties. This year we decided to have a fake-birthday party, while school was still in session. She had the store-bought cake for that party. For her real, but only family, birthday party she wanted Mommy to make the cake. As soon as she mentioned she wanted the two-flavored cake, I immediately remembered two things. The first was that someone was asking about a recipe for a Gamecube Cake a.k.a. Checkerboard Cake in the forum. A couple of people even responded with directions on how to make the cake without a special pan. The second thing I remembered was that I HAD the pan. I bought it several months ago, and just hadn't played with it yet. The day before my daughter's birthday I began to make the cake. It was simple; the pan set came with a recipe for the 3-layer cake. My only problem was that as I began baking the cake, we had a big thunderstorm. We lost power for about half-an-hour, thus messing up the cake. Time was running out so I had my husband go to the store and purchase a white and a chocolate cake mix. He brought home a yellow cake and a chocolate fudge cake with chocolate pieces in it. Since there were only 3 layers, I put the extra batter into one 8-inch square pan. I froze that cake. The store-bought cakes tasted good enough, but they didn't bake too well. The chocolate batter was much heavier than the yellow cake batter, and they didn't cook evenly. The only other hurdle was that my daughter wanted her cake to be exactly like the one on the front of the box. The instructions only came with a chocolate icing recipe for the 3-layer cake. The picture shows the cake iced in white frosting with chocolate on the top and dripping down the sides. I just love the Buttercream Recipe I got from Wilton. I made that (the excess icing got frozen, too) and for the chocolate I used the Chocolate Ganache recipe from Marcel Desaulniers' cake recipe. My daughter actually iced her own cake. For an 8-year-old she did pretty good. You'll find the cake recipe along with how to use the pan on the next page.

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Desserts / Baking: What's Hot Now: Crepe Folds

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Crepe Folds Jan 1st 2012, 11:01 Traditionally, crepes are folded and/or shaped according to the recipe directions. Other than keeping certain fillings in the crepe while cooking, any fold can be used. 1. The Fold-Over Photo © 2007 Carroll Pellegrinelli, licensed to About.com, Inc. Place the crepe with the best side down. Put the filling in a line down the center of the crepe. Fold the right side just past the middle and then do the same with the left. This method shows the filling at the ends. 2. Pocket Fold, a.k.a. Blintz or Egg Roll Fold Photo © 2007 Carroll Pellegrinelli, licensed to About.com, Inc. Place the crepe best side down. Spoon filling in center of crepe. Fold both sides over filling, then fold bottom and top. 3. Crepe Suzette Fold Photo © 2007 Carroll Pellegrinelli, licensed to About.com, Inc. Place the crepe best side down. Spoon filling into the center of the crepe. Fold in half. Fold in half again forming triangle four layers thick. 4. The Roll Photo © 2007 Carroll Pellegrinelli, licensed to About.com, Inc. Spread filling over worse side of crepe leaving a slight edge. Roll-up crepe. Depending on filling, serve sliced. 5. No Fold, Fold Photo © 2007 Carroll Pellegrinelli, licensed to About.com, Inc. Place best side of crepe down. Spread filling over crepe leaving a slight edge. Top with another crepe and cover with filling. Keep repeating for a lovely layered dessert. Cut and serve in wedges.

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Desserts / Baking: What's Hot Now: Making Ice Cream

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Making Ice Cream Jan 1st 2012, 11:01 Step Two - Mixing Egg Yolks and Sugar Beating yolks and sugar. Photo © 2008 Carroll Pellegrinelli, licensed to About.com, Inc. With a hand mixer or in a stand mixer on medium to low speed, beat 8 egg yolks and 1 cup granulated sugar. Mix until thickened. This will take less than a minute.

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Desserts / Baking: New Year's Day Breakfast

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New Year's Day Breakfast Jan 1st 2012, 01:35 Start your New Year's out right. Make a good breakfast to have while watching the Rose Bowl Parade. You'll find several choices on this list of Special Breakfast Treats like: Biscuits Crepes French Toast Granola Granola Muffins Oatmeal Pancakes, pictured Quick Breads Sweet Rolls Waffles May 2012 Be the Best Year Yet! Happy New Year's! Sign-up for my FREE Weekly Newsletter Like me on Facebook Follow me on Twitter Photo � Carroll Pellegrinelli

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Desserts / Baking: What's Hot Now: Top Ten Brownie Recipes

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Top Ten Brownie Recipes Dec 31st 2011, 11:02 Everyone has a personal preference when it comes to brownies. Like them fudgey or cakey? Frosted or un-frosted? Lots of nuts or nutless? Full of chocolate chips or topped sprinkled with powdered sugar? Served warm or room temperature? I'm sure you'll find at least one new brownie recipe to try from this list. 1. The Ultimate Brownie Carroll Pellegrinelli This is the perfect brownie for me. It's tall and cakey, and yet, it's still richly moist. They are perfect just as they are. Be sure and not to leave out the nuts. They'll enhance your eating satisfaction. 2. Mrs. Quinn's Easy Brownies Mom_of_five writes: "One of the best brownie recipe's I've ever made. This will definitly be a new family favorite. We added 1.5 cups of lindt chocolate to the mix and it was amazing!" 3. Boozy Brownies I make this recipe for Boozy Brownies at least once a year for my neighbor's birthday. Oddly enough, she's not a drinker, and yet these are her favorite brownies. 4. Royal Brownies Royal is right. These brownies are covered in a buttercream filling and then iced with a chocolate frosting. 5. Texas Brownies The saying "Everything is bigger in Texas" doesn't exactly fit the size of these brownies. It fits the taste. These are brownies will give you a big charge as they are made with coffee. 6. Chocolate Frosted Brownies These brownies are the cakey-type brownie with a rich frosting. 7. Allison's Brownie Mix Want to make you brownies from a mix, but don't want the extra chemicals? Make your own personal mix with this recipes. 8. Brownie Jar Mix Brownie Jar Mix is a step above the regular cookie jar mixes that are given as gifts. This recipe comes complete with the directions that are needed to add to the jar prior to giving. 9. Carob-Peanut Butter Brownies If you can't eat chocolate, these are the brownies for you. 10. Easy Tropical Brownies A very un-brownie brownie recipe. Yes, there's chocolate in this recipe, but there's also coconut too.

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Desserts / Baking: What's Hot Now: Glazed Popcorn

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Glazed Popcorn Dec 31st 2011, 11:02 You can make different colored and flavored popcorns with this recipe for Glazed Popcorn. Try the patriotic version below. Prep Time: 25 minutes Cook Time: 10 minutes Total Time: 35 minutes Ingredients: 8 cups popped popcorn 1/4 cup butter 3 tablespoons light corn syrup 1/2 cup packed light brown sugar 3 ounce package gelatin, your favorite flavor or color Preparation: Preheat oven to 300 degrees F. Line a 15x10x1-inch pan with aluminum foil. Place popcorn in large bowl. Heat butter and syrup in small saucepan over low heat. Stir in sugar and gelatin; bring to a boil over medium heat. Reduce heat to low and gently simmer for 5 min. Pour syrup immediately over popcorn, tossing to coat well. Spread evenly. Bake in preheated 300 F oven for 10 min. Cool. Remove from pan and break into small pieces. U.S. Patriotic Popcorn Triple the above recipe using 2 different flavors, such as Red and Blue. Layer them in a trifle bowl with plain popcorn in between. Serve any leftover popcorn at another time.

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