Apple Butter Crunch Coffeecake

Fall, you are finally here, is like holidays seasons has just begun! So exiting!

You know, with all those holidays around the corner, the one most important think that a keep in my mind is that we have more time to spend with our families and celebrate, yaaay.

For me FALL, is a season to spend late afternoons with a hot coffee or chocolate and a really good piece of cake in my little cozy sofa, nice right?

I'm pretty sure that for you will be the same, I hope.

So, Im sharing with you this incredible recipe for open this beautiful season.

I toke this recipe from the blog flourtrader, thanks to them!

HOpe you enjoy it... leave comments!

pic by flourtrader

Apple Butter Crunch Coffeecake

Ingredients
1-2 tbs apple juice
1/2 cup warm water
3/4 cup apple butter
2 tsp butter (for glaze)
1/3 cup butter (for streusel)
1 cup crushed gingersnap cookies (for homemade recipe click here)
1/4 cup wheat germ (regular or honey crunch)
1/3 cup toasted chopped walnuts
1 package spice cake mix
2 tbs brown sugar
1 package or 2 1/4 tsp of fast acting yeast
1/4 cup chopped white chocolate or chips
2/3 cup sifted powdered sugar

Prepare a 9X13 inch pan by greasing the inside with butter and dusting with flour.  Then preheat your oven to 350 degrees.

Whisk together cake mix and yeast in a large bowl and set aside.  Then, in a smaller bowl, mix wheat germ, gingersnaps and brown sugar.  Using a pastry cutter, cut in 1/3 cup of butter until the mixture becomes crumbly.  Fold in the walnuts.

To the dry mix of cake mix and yeast, add water, eggs and apple butter.  Using an electric mixer, beat on low speed for 2 minutes, then switch speed to high and beat for an additional two minutes.

Pour batter into prepared pan.  Smooth the batter so it is evenly spread in the pan.  Take the gingersnap mixture and sprinkle evenly on top of the batter.  Place pan in oven and bake until tester comes out clean, which should be about 30 minutes.  Let cake cool in pan while you prepare the glaze.

Place sifted powdered sugar in a medium sized bowl. In a smaller, microwave safe bowl, add white chocolate and 2 tsp of butter.  Cover, place in microwave and let cook for 15 seconds.  Take out and stir, then microwave again for 10 seconds.  Stir the mixture and check the consistency to make sure all is melted.  Be careful to watch during this process, microwave performance does vary.

Add chocolate mixture and apple juice to powdered sugar.  Stir until no dry spots remain.  Should you find it to be too thick, add a little apple juice and mix until you reach your desired drizzling consistency.  Then drizzle glaze over warm cake.  Cool at least 1 hour before cutting.  It is delicious served warm or at room temperature.

Raspberry-Lemonade Shortcakes

Today I was wondering how many people out there are struggling with DIABETES, you know, a lot. Its hard but thank God that some things are make it every day to deal with it.

Heres  a link to to de Florida Department of Health which have a program of prevention and control, also you can find there a lot of information about it.

 Diabetes South Florida

To support them I found this recipe, a dessert that can be made and enjoyable for people with diabetes, hope you enjoy it .

Raspberry-Lemonade Shortcakes

Ingredients

•              
2 eggs



•              
1 cup  all-purpose flour



•              
1 teaspoon  baking powder



•              
1 teaspoon  finely shredded lemon peel



•              
3/4 cup  sugar or sugar substitute blend* equivalent to 3/4 cup sugar



•              
1/2 cup  fat-free milk



•              
2 tablespoons  60% to 70% tub-style vegetable oil spread



•              
1 recipe  Raspberry-Lemonade Sauce



•              
  Small lemon wedges (optional)



•              
  Fresh mint leaves (optional)



Directions

1

Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 9x9x2-inch baking pan. Line pan with waxed paper. Grease and flour waxed paper; set pan aside. In a small bowl, stir together flour, baking powder, and lemon peel; set aside.

2

Preheat oven to 350 degrees F. In a medium bowl, beat eggs with an electric mixer on high speed about 4 minutes or until thick. Gradually add sugar, beating on medium speed for 4 to 5 minutes or until light and fluffy. Add flour mixture; beat on low to medium speed just until combined.

3

In a small saucepan, heat and stir milk and vegetable oil spread until spread melts; add to batter, beating until combined. Pour batter into prepared pan.

4

Bake for 20 to 25 minutes or until a toothpick inserted near center comes out clean. Cool cake in pan on wire rack for 10 minutes. Invert cake onto wire rack lined with waxed paper; carefully peel off top waxed paper and cool completely.

5

Cut cake into 12 pieces. Split each cake piece in half horizontally. Place cake piece bottoms on individual dessert plates. Spoon half of the Raspberry-Lemonade Sauce over cake bottoms. Top with cake piece tops. Spoon remaining sauce onto cakes. If desired, garnish with lemon wedges and mint leaves.

SUGAR SUBSTITUTES

Choose Splenda Sugar Blend for baking. Follow package directions to use product amount equivalent to 3/4 cup sugar. PER SERVING WITH SUGAR SUBSTITUTE: same as above, except 156 cal., 29 g carb. Exchanges: 1.5 other carb. Carb choices: 2.

TEST KITCHEN TIP

We do not recommend sugar substitute for the sauce.

RASPBERRY-LEMONADE SAUCE

Place 3 cups fresh or frozen raspberries in a medium bowl. (Thaw frozen raspberries in the bowl, if using; do not drain.) Mash berries with a potato masher. In a small saucepan, combine 1/3 cup sugar,** 3/4 teaspoon cornstarch, and 1/2 teaspoon finely shredded lemon peel. Add mashed raspberries. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Remove from heat. Cool about 10 minutes. Stir in 4 cups fresh or frozen (thawed and drained) raspberries. Makes about 3-1/2 cups.

Leave us comments about your own experience.

CHOCOLATE

Yes, who's not addicted to chocolate? Well I am.
at least you has to delight piece of it right?


Don't worry your not in trouble for enjoy it.... In fact some studies says, that the effect of chocolate in body is like felt in love.


So, for that and much more I let you here a delightful recipe take it from Joy the baker blog.


Double Chocolate Indoor S’mores

photo property of joy the baker

makes about 20 2-inch square sandwich cookies

cookie recipe from:

The Essence of Chocolate

3/4 cup granulated sugar

1 1/2 cup plus 3 Tablespoons all-purpose flour

3/4 cup plus 1 Tablespoon unsweetened cocoa powder

1/2 teaspoon baking soda

1/2 teaspoons salt

15 Tablespoons (7 1/2 ounces) unsalted butter, but into 3/4-inch cubes, at room

temperature (this is important)

Position the racks in the lower and upper thirds of the oven and preheat the oven to 350

degrees F. Line two baking sheets with parchment paper.

In the bowl of a stand mixer fitted with a paddle attachment, combine the sugar, flour,

cocoa powder, baking soda and salt and mix on low speed. With the mixer running, add the

butter a few pieces at a time. The mixture will have a sandy texture at first and then will

begin to form peddle-size pieces. As soon as the dough starts to come together, stop the

mixer. Make sure all the butter is well incorporated. If there are large butter pockets, mix

for a few seconds more.

Form and roll the dough straight from the mixer. The dough becomes hard to work with if

chilled.

Transfer the dough to a board, and knead together. Use the heel of your hand or a pastry

scraper to shape the dough into a block about 5 by 7 inches. Cut the block into two pieces.

One at a time, roll each block of dough between two pieces of parchment or waxed paper

until about 1/8-inch thick. Use a ruler and pizza slicer to slice the dough into 2!2-inch

squares. Place 1/2 to 1 inch apart on the prepared baking sheet. Form excess scraps into

the second half of dough, and roll again.

Bake for 12-15 minutes, rotating the sheets halfway through the baking. Remove from the

oven and cool on the sheets for 2 to 5 minutes. They’ll be too soft to move straight from the

oven. Transfer the cookies to a cooling rack and let cool completely.

Once cookies are baked and cooled, melt chocolate in a double boiler or in the microwave

for 30-45 seconds on 50% power. Toast marshmallows over the stove flame, or on a cookie

sheet under the oven broiler. If you use the broiler, keep a close eye on the marshmallows.

They toast very quickly.

Spread melted chocolate on underside of cookie. Top with warm, toasted marshmallow,

and top with another cookie.

Yuuummm enjoy it!

Especially cookie decorating !

I just want to share this with you, are you a fan cookie?
so, this is especially for you, just found it and love it.

BAKE AT 350

 here you can find beautiful cookies, all of it are great, so is really inspirational for all of you, cookies fan.

pictures at from bake at 350

Salted and sweet?

Yes, you read it right.
is salted and sweet.
Well, in fact salted and caramel.
You can taste those flavor in this decadent recipe from BAKE OR BREAK.

Pecan and Salted Caramel Cheesecake

CRUST

1 & 1/4 cups graham cracker crumbs
4 tablespoons unsalted butter, melted
3 tablespoons granulated sugar
Preheat the oven to 325°. Butter the bottom and sides of a 9-inch springform pan.

Mix graham cracker crumbs, butter, and sugar in a medium bowl until thoroughly combined. Press into the bottom of prepared pan. Set aside.

FILLING

32 ounces cream cheese, softened
1 cup granulated sugar
1 large egg yolk
3 eggs
1 teaspoon vanilla extract
Mix cream cheese and sugar with an electric mixer at medium speed until light, airy, and smooth. Add eggs, one at a time, mixing completely after each addition. Add the vanilla extract and mix until blended.

Pour the mixture into the prepared pan. Bake about 40 minutes or until a toothpick inserted into the cake comes out clean and the center of the cheesecake is just set. Turn off the oven, leave door slightly ajar, and let cheesecake cool completely.

CARAMEL

1 cup granulated sugar
4 tablespoons unsalted butter
1/2 cup heavy cream
1 cup coarsely chopped pecans
1 large pinch sea salt
Stir together sugar and 1 tablespoon water in a small saucepan. Bring to a boil over medium-high heat. Let boil until amber in color, about 3 minutes. Immediately stir in butter. Remove from heat and stir in cream. Set aside and let cool to room temperature.

Pour caramel over cooled cheesecake. Sprinkle with pecans and sea salt.
 Thanks to BAKE OR BRAKE for sharing this amazing recipe with us.

Beautiful Cake Toppers

I just was cheking my google reader and find this inspirational cake topers from EMILY FRIDAY .
hope you enjoy it!

Let's go Gymnastics!

And we were just thrilled about how successful were CAKE POPS in the Gymnastics Event last night

For this special Event we made a huge bouquet of 3 dozen cupcakes.

 We used white and dark chocolate and top decoration with spring colors sprinkles

 This is a mini-bouquet, can hold 3 or half dozen.

hope you enjoy it! We did !!!

CELEBRATE WITH US ... ORDER NOW :)

Ganache

 El Ganache (considerado la esencia de la trufa) es un término francés, aunque su procedencia es discutida. Se cree que el ganache surgió sobre el año 1850, unos dicen que proviene de Suiza y otros que lo inventó la pastelería Siravdin de París.

El ganache básico se elabora con igual proporción de crema de leche o nata y chocolate, este preparado ha tenido como fin ser el relleno o la cobertura de tartas y bombones, proporcionando un cremoso sabor a cacao con miles de opciones aromatizantes.

El Ganache (considerado la esencia de la trufa) es un término francés, aunque su procedencia es discutida. Se cree que el ganache surgió sobre el año 1850, unos dicen que proviene de Suiza y otros que lo inventó la pastelería Siravdin de París.

El ganache básico se elabora con igual proporción de crema de leche o nata y chocolate, este preparado ha tenido como fin ser el relleno o la cobertura de tartas y bombones, proporcionando un cremoso sabor a cacao con miles de opciones aromatizantes.

Generalmente se aromatiza con vainilla, ron u otros licores, café, se añaden frutos secos, frutas confitadas, especias… Ya estamos pensando en hacer un bombón de ganache de cardamomo.

El ganache se elabora calentando la nata o crema de leche y cuando adquiere la temperatura se incorpora al chocolate troceado (fuera del fuego), el mismo calor lo fundirá. Se mezcla adecuadamente y se aromatiza con los ingredientes deseados.

Algunas marcas recomendadas de chocolate para el Ganache son Valrhona, Guittard, Scharffen Berger, Lindt, and Green & Black's.

no olvidemos que para que tenga mejor sabor, lo importante es la calidad de los ingredientes.

fuente www.gastronomiaycia.com www.joyofbaking.com

Enjoy the flavors

Natalia T.

owner/cake decorator

Me sobro Icing lo puedo almacenar?

Imaginemos que empezamos un proyecto de unas tortas, utilizo el icing para decorar, y al terminar ha sobrado crema de icing, ¿que hago con ella?

¿Que es el Icing?

 El Icing es una crema realizada a base de manteca y azúcar, empleada la mayoría de las veces como primera capa antes de decorar una torta que posteriormente sera forrada en fondant, o simplemente como capa decorativa de la torta, ya que esta misma puede tambien ser de diferente consistencia, y puede agregarsele cualquier color deseado. El icing también puede ser utilizado como relleno en las tortas , ya que esta crema podemos hacerla de sabores diferentes.

Entonces, ya sea como previa capa, decoración, flores, relleno, etc, etc etc, que hacemos con lo que nos sobro cuando terminamos de realizar nuestro proyecto.

¿Como almaceno el icing?

la crema de icing sobrante puede ser guardada durante un lapso de tiempo para que la podamos reusar luego en otro proyecto.

el tiempo máximo aconsejado es no mayor de dos semanas, si esta ha sido conservada en el freezer.

Puede pasar que al momento de volver a usar la crema de icing almacenada, antes debamos batirla un poco.

Tambien puede ocurrir, que debamos cambiar la consistencia de la crema, si la queremos un poco mas gruesa o firme, debemos agregarle azúcar, si deseamos por el contrario, aflojarla, o que sea mas suave, le agregaremos agua.

¿Donde debemos guardarla?

La crema de icing podemos almacenarla dentro de un container plastico sellado, o con tapa preferiblemente, y debe ser llevada al freezer para prolongar su duración.

Espero les haya sido de ayuda 

Enjoy the decoration :)

Natalia Tobon

Owner

Beach Cakes