Tuesday, October 26, 2010

ghost pops...

Line a baking sheet with parchment paper or a silicone liner. Melt white chocolate and free form ghost shapes with the back of a spoon. Lay lollipop sticks in the center and cover with a little white chocolate to secure. Let dry a few minutes and use mini chocolate chips for the eyes.
Happy Halloween!

Wednesday, October 13, 2010

delicious dinner rolls...

1 1/2 cups warm water
1 Tbsp yeast
3 Tbsp sugar
1 tsp salt
4 Tbsp butter; room temp
4 cups flour

In a large mixing bowl dissolve yeast in warm water with the sugar. Add salt, butter and 3 cups of flour. Mix until smooth. Add enough remaining flour to make a soft dough, adding more flour if needed. Dough will be soft and a little on the sticky side. Knead by hand or in mixer with the dough hook until smooth and elastic. Place in a greased bowl, turning once to coat the top. Cover and let rise in a warm place until double in size; about 45 min to 1 hour.
Punch dough down. Using a 1/3 cup measuring cup, measure out dough for 12 rolls. Shape each into a ball (flour cup and hands if necessary). Place in a greased 9x13 pan. Cover and let rise until double in size; about 30-35 min.
Bake in a preheated 375 degree oven for 15-20 min or until tops are golden brown. Spread a little butter on top of warm rolls.

This could not have been easier. The dough whips up quickly. Depending of the warmth of your house they will rise quickly, as well. I cheated a little on the second rise and put them in a warm oven. It only took about 15 min for them to rise. Bonus!
My kids said I could make them every day and they would never get tired of them. 'Nuff said.

Friday, October 1, 2010

cupcakes for the teachers...

...mid-term parent/teacher conferences...
the teachers get a nice luncheon
I donated cupcakes
...if it helps out my two 7th graders...even better!!

*chocolate toffee caramel cupcakes*

*Use your favorite chocolate cake recipe (if that happens to be a box mix...even better...ahem!)
*fill cooled cupcakes with caramel ice cream topping (it helps to warm it up a little)
*frost with buttercream frosting
*drizzle with more caramel
*sprinkle with crushed toffee bits

*lemon cream cupcakes*
*bake up 24 vanilla cupcakes and add the zest of one lemon to batter before baking
*when cool insert cream filling:
2 tsp very hot water
1/4 tsp salt
1 (7oz) jar marshmallow cream
1/2 cup shortening
1/3 cup powdered sugar
1/2 tsp vanilla
Dissolve salt in hot water and allow to cool. Mix next 4 ingredients until well combined. Add water and whip until fluffy.
Put in a pastry bag with a large tip and insert into the top of the cupcake, squeezing in a little cream filling.
*Pipe or frost with lemon buttercream:
3 Tbsp butter; room temp
2 1/4 cups powdered sugar
2 Tbsp lemon juice
3/4 tsp vanilla
1/4 tsp lemon zest
1 Tbsp milk
(double if piping frosting on)

*classic red velvet*

50 cupcakes packed up and ready to go!