CJ's Cello Birthday Cake

For CJ's 16th birthday I made him a cello cake.  I was thinking of making an actual cello, but in the end decided to make a chocolate sculpture of CJ with his cello. 

The modeling chocolate was not HARD to make, but your measuring must be perfect.  I decided it works much better with dark chocolate than with milk or white.  It's just a better texture to work with. 

The cello was made out of white chocolate tinted with food coloring in a swirled fashion so it wasn't all one color.  I made the cello first, figuring it would be the hardest part.  I measured CJ's real cello so that I could get the dimensions right.  The only part that wouldn't be edible was the end pin and the bow.  I waited until Sunday morning to place the bridge and put the strings on.  They made it complete.

For CJ's main body I used dark chocolate tinted with black powdered food coloring.  Since I've never sculpted anything before it was frustrating work, but after eating several versions of elbows and shoulders I got it right.  It was a good thing he tasted so good, because I made lots of mistakes.  I made the stool last.  I used my 1/2 cup measuring cup while I was sculpting because it conducted the cooler temp of the fridge and kept him solid.    His head, hands and legs (which ended up getting covered up with pant cuffs) were made from white chocolate.  The face was so hard!  I have a lot more respect for artists after this adventure.   I tried to position his arms without supports but ending up having to use toothpicks to keep them in place.

The cake itself was made from four layers of white cake.  Two were filled with milk chocolate ganache and two with white chocolate ganache.  I wrapped each layer in milk chocolate ribbons and topped them with a white chocolate sheet (to resemble a stage).  I made white chocolate curls and used milk chocolate ganache to fill in the edges.  The chocolate ganache was melting faster than I could decorate so the borders were "droopy".  I ended up finishing the cake while it was actually sitting in the fridge with the door open.  (Just one more reason to have two refrigerators). This cake was a chocolate lovers dream.

When I put the topper on the cake Sunday evening, it was perfect!  I think it ended up looking more like CJ than I thought it would.  The cake tasted great and was enjoyed by all!  I thought there would be a lot more left than there was.  I guess that says something. 

Happy 16th Birthday CJ!  I love you!  Mom

Snickerdoodles

The smell of snickerdoodles can take me back to my childhood in an instant!  There was nothing I would have rather done as a child than help my mom in the kitchen.  Rolling the soft buttery dough in the cinnamon sugar was the best job in the kitchen!  I think my kids would agree. 

1/2 cup sugar
1 1/4 teaspoons cinnamon (I like more than this)

Combine and save for rolling the cookies in before you bake them.

 1 cup butter, softened
2 1/2 cups sugar
4 eggs
1 teaspoon vanilla
2 1/2 tablespoons water
6 cups flour
2 teaspoons cream of tarter
1 teaspoon baking soda
1/2 teaspoon salt

Combine butter and sugar until light and fluffy.  Add eggs, vanilla and water.  Beat.  Add flour, cream of tarter, baking soda and salt.   Shape dough (I love my cookie scoop for this) and then roll in cinnamon-sugar.  Place on cookie sheet (lined) and take at 350 for 9-10 minutes or until golden brown.  Makes about 5 dozen 3 inch cookies. 

"CRACK" Cookies

My cookies became officially famous the day they were named "CRACK" cookies by David's co-workers.  I regulary made sugar cookies for the office and one day Melanie told Dave they were so addictive they were worse than CRACK!  And from that day, CRACK cookies became their official name. 

I used to tease people that the recipe was "SECRET"!  Some people try to guess what's really in them.  Other just say, make sure you bring them often enough that I don't have to make them myself.  I have to admit, delivering cookies is my way of getting them out of the house so I don't eat them all myself.  Our kids have grown up making cookie lists and helping us decorate.  They are the best QC department a bakery has ever had.  Only the best make it out of the house for the nieghbors.  Aren't they lucky there are plenty of cookies that don't pass inspection.  Some have sprinkles that are not even, others have too much frosting.  All of those cookeis must be consumed behind closed doors.

David and I agree that they are better on the second day, so if you are lucky enough this year to get a delivery, be sure and save one for a big glass of milk at breakfast!

Ready to LOAD the plates!

YUMMY!



The perfect frosting edge.





Cookie plates, ready to be wrapped and delivered!

Soft Sugar Cookies

AKA “Crack” Cookies

6 cups flour

1 tsp salt

2 tsp baking soda

1 cup shortening or butter

2 cups sugar

2 eggs

1 cup thick sour-cream

2 tsp vanilla

Cream butter and sugar.  Add eggs and blend.  Add sour-cream and vanilla and blend thoroughly.  Gradually add sifted, dry ingredients.  Refrigerate dough at least 4 hours.  Roll out floured surface to desired thickness.  (I like mine thick)  Cut rolled dough with cookie cutters dipped in flour.  Bake at 350^, on greased cookie sheet (or use parchment paper)  for 8-10 minutes, or until the edges are just staring to turn brown.   For softer cookies, do not allow the cookies to over bake.  This recipe can be ½’d or doubled easily.  Have fun!!

Note:  If you use shortening, add 1 tsp of Lorann’s Butter Extract.

“Thick and Creamy” Butter Cream Frosting

¼ cup Softened Butter

2 lbs Powdered Sugar

4-6 ounces Evaporated Milk

1-2 tsp Vanilla

Start with ½ cube (1/4 cup) softened butter.  Cream until smooth.  Alternate adding spoonfuls of powdered sugar and teaspoons of Evaporated Milk until desired amount of frosting and consistency are reached.   You may not use all the milk.  Add vanilla.  Whip for 1-2 minutes on med speed.  To color, spoon out frosting into a small bowl and add a few drops of food coloring at a time until desired color is reached. 

NOTE:  I prefer my frosting VERY thick. If you like the “glazed” look, just add more canned milk.  You can store unused frosting in the fridge for about 1 week.



Dry Wassail Mix

Every year I mix up some Instant Wassail!  The kids love it.  You just add boiling water and you are good to go. 

1 cup Tang powder
1 1/2 cups of lemonade powder (Country Time)
2 cups sugar
2 tsp cinnamon
1 tsp cloves

Combine all ingredients and store in an airtight container. Add 2-3 rounded teaspoons to each hot cup of water.

A Recipe Blog

I've decided to make a blog of my favorite recipes instead of trying to keep a recipe binder updated for my kitchen.  It seems as though it's easier to look on a screen, than in a book!