Peppermint Patties

April 22, 2013 by

Peppermint Patties: A Pinch of Joy made all the mistakes so you don't have to!

 I asked Bytes what kind of birthday cake he wanted.   None, he says, but I do have a recipe  you could make instead.  He disappeared into that mysterious office and popped back with a recipe for peppermint patties.  You know the kind that makes your breath arctic fresh and makes little hand drawn pictures swirl around your head. 

Easy peasey!   Ummmmm —- w e  l l l.  You know what they say about not judging a book by its cover?  Well, you CAN judge a recipe by its brevity.  A list of ingredients is good.  A few instructions are good.  Some detail in instruction is even better.  But handholding is greatly underestimated.  The directions for this recipe said “Mix. Form log. Chill 45 min. Cut and dunk in chocolate.”  The one I’m giving you below — that one includes hand holding!

 I used the mixer to make the filling.  Went exactly as expected and came together beautifully.  I laid out a piece of waxed paper on the counter and lightly dusted it with powdered sugar.  Not in the directions, but I’d made refrigerator cookies in 4-H once.  That’s what you do.  I took a spatula and pushed the filling around in the bowl until it was all in one piece and shaped like a fat log.  Then I lifted it out and rolled it a bit on the waxed paper to lengthen and shape it.  Quickly done. 

Log o mint filling

Roll up the filling in the waxed paper and put it in the refrigerator to chill over night.  The directions said 45 minutes but by the time I got back to it, I thought a night’s sleep was also important so I over rode the directions.  This one actually turned out to be good. 1) It helped “mature”  the flavor of two teaspoons peppermint flavoring.  2) Being thoroughly chilled is important to the finished product.

slice mint filling

 Slice the chilled filling into quarter inch pieces.  What I should have done – wrap half the slices and put them back in the refrigerator to stay chilled.  Repeat: Being thoroughly chilled is important to the finished product.

Last piece

  While you are doing that, melt the chocolate coating in the microwave according to package directions.  I chose a low flat bowl, thinking it would give me room to work.  I ended up with everything squished into one corner to make it deep enough to dip the filling in, even before I got to the last piece shown here.  A regular cereal bowl or any microwave safe bowl that size would work fine and keep the chocolate warm, therefore fluid.  And deep enough to dip.

Put the slice of filling in the chocolate.  Work quickly to spoon chocolate over the top of it.  Scoop it out with a fork, smooth off the excess with the back of a kitchen knife and use the knife point to shove the candy off the fork to its resting place.  You don’t even want to know what didn’t work.  You also don’t want to know  what happens if you dally around taking pictures  with the candy setting in the warm chocolate.  Or if you put a room temperature piece of filling into the chocolate.  Droopage, that’s what happens. 

 I put a piece of waxed paper on the counter and set a rack over it to cool the dipped chocolate.   Big mistake.  Skip the rack and go straight for the waxed or parchment paper on the countertop.  When the candy cools, you will find it very difficult to remove from the rack.  When you do, it will look like this:

  back side of mints

I managed to salvage a  dozen peppermint patty mints that look pretty good  okay    edible from the top.  And another couple of  dozen  that are badly wounded.  But I’m pretty sure that didn’t hurt the taste.  Actually, I KNOW it didn’t hurt the taste.  I kept checking it out.  Just for you, of course. 

 Happy Birthday, Bytes. 

Print
Peppermint Patties

Yield: 36 patties

Serving Size: 1 patty

Peppermint Patties

A delightfully refreshing mint wrapped in sweet chocolate.

Ingredients

  • 2 1/4 cup powdered sugar
  • 2 Tablespoons butter
  • 2 teaspoons peppermint extract
  • 2 tablespoons cream OR half and half
  • 12 ounce chocolate candy melts

Instructions

  1. Mix the powdered sugar, butter, cream and 2 teaspoons peppermint extract with mixer until smooth and creamy.
  2. Place waxed paper on counter and dust with powdered sugar.
  3. Use two spoons or spatula to form mixture into an elongated ball in the bowl.
  4. Lift mixture onto waxed paper and quickly roll into a uniform log. Handle as little as possible as the heat from your hands will make it sticky.
  5. Roll log into waxed paper and chill for at least one hour. Overnight is better.
  6. Place candy melts in microwave safe bowl and melt according to package directions.
  7. While candy coating is heating, remove log from refrigerator and slice into uniform slices 1/4 inch thick. Return half the slices to the refrigerator.
  8. When candy coating is melted, place a filling slice on a fork and quickly dip into the chocolate. Use a spoon if necessary to lift chocolate over the top of the slice.
  9. Let chocolate drip back into the bowl for a few seconds, then push the candy off the fork with a sharp knife point onto a piece of waxed paper or parchment paper.
  10. Let chocolate harden before serving.
  11. Store in the refrigerator.

Notes

Charlene @ A Pinch of Joy

http://www.apinchofjoy.com/2013/04/peppermint-patties/

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Strawberry Pina Colada Dessert

March 26, 2013 by

A Pinch of Joy: Strawberry Pina Colada Dessert

This is another of those quick and easy desserts that can be dressed up.  Though getting really fancy can take it out of the quick category.  There is a trick to making thick desserts  look presentable in a clear glass serving container.  Ideally, everything would go in without air bubbles and lay in beautiful layers with no blops, streaks or drips  — but little in life seems to go the ideal way.  :-)   I do like these clear glasses for individual servings, though.  They are just about the right size for one so they work great for portion control or for buffet serving.  Dollar store, folks. So the price is right too.

If you like, you can skip the individual servings.  Make  a light layer of strawberries and toasted coconut in an 8×8 pan, spread the dessert mixture evenly over them, and top with remaining strawberries and coconut before chilling.  Cut into squares before serving. (Tip: when you’ve made the layer of strawberries and coconut on the bottom, run a finger or back of a spoon along the lines where you plan to cut the finished dessert.  This will push the fruit toward the center of each planned piece, allowing you to cut and serve more cleanly).   OR you can serve this in a graham cracker crust with all the strawberries and coconut on top.  With graham cracker crust add 10-15 carbs per serving to the carb count.

Toasting the coconut takes very little time, but adds quite a bit to this recipe.  The flavor deepens and the toasty color is a nice contrast with the creamy colored dessert.  I usually do extra and keep any leftovers in a small airtight container to add to other dishes.   I like to use French vanilla or extra creamy whipped topping when they are available.   Do not drain the pineapple – just open the can and dump it all into the mixing bowl.  Don’t use the mixer to add the whipped topping as you risk beating the air out of it.  Gently fold it in until the mixture is just blended.  Keep the dessert light and fluffy, perfect for a spring day!

Print
Strawberry Pina Colada Dessert

Yield: 6 servings or 8-12 mini servings

Strawberry Pina Colada Dessert

A pretty, light dessert that combines pineapple and fresh strawberries with a hint of coconut. Makes a great dessert for a gathering where it can be served preportioned in slices or containers. Perfect for a mini dessert, too!

Ingredients

  • 1 package cream cheese, 8 ounces
  • ¼ cup milk
  • 1 package sugar free vanilla instant pudding, four serving size
  • 1 can crushed pineapple, 8 ounces
  • ½ teaspoon vanilla
  • 1 container whipped topping, 8 ounces
  • 1/3 cup coconut
  • 1 cup sliced fresh strawberries, plus three large berries for garnish

Instructions

  1. Toast coconut by placing in ungreased skillet over medium flame. When coconut begins to show a bit of brown, reduce heat and stir frequently to keep it from burning. When most of the coconut flakes are golden, remove from heat. This takes 5 minutes or less.
  2. Soften cream cheese by letting set out for an hour at room temperature OR by removing foil wrapper and putting in microwave at 50% for 15 seconds and repeating until soft.
  3. Beat softened cream and cheese and milk with mixer until smooth and fluffy.
  4. Add dry pudding mix, vanilla and undrained pineapple. Mix well.
  5. Gently stir in the whipped topping, reserving about ½ cup for garnish.
  6. Layer dessert, strawberries and coconut and a second layer of dessert mixture.
  7. Cover and chill until firm, about three hours. Can chill overnight.
  8. Garnish with remaining whipped topping. Sprinkle on a bit of toasted coconut and add a few sliced strawberries to each serving.
  9. Six servings or 8-12 mini servings.
http://www.apinchofjoy.com/2013/03/strawberry-pina-colada-dessert/

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Lemon Blossoms

February 19, 2013 by

Lemon Blossoms - A Paula Deen recipe from A Pinch of Joy

This is one of the rare recipes I didn’t tweak the first time I made it.  After all, who is going to mess with Paula Dean??   Not this little chickadee!

I followed the recipe exactly.  She said it yielded 60 blossoms but I came up with exactly 48.  The yield may depend on the size of your tart/mini muffin pans.  I used a teaspoon to fill each cup half full so when the cake rise they don’t come over the top of the cup.  The batter is quite thick.  Be sure to generously spray the muffin tins.  Or you could find yourself washing stuck on muffins out of them so you can do the next batch – just sayin’.  Of course if you own pans that will let you make four dozen at once, just disregard – or better not.  Everything comes out better with generosity.

One batch was cool when I dipped it into the glaze (thanks insurance company for your fourth call on the same issue.  Please look at all the records before you call!  Whew – all better now.).  The second batch was right out of the oven – didn’t seem to make a difference.  Or at least not as much as I expected because I thought the warm cakes would absorb more glaze.  I tried several different way of glazing.  The one that worked best for me was to put the cake in the bowl of glaze and spoon the glaze over it, then transfer to a fork in my left hand.  I held the dripping cake over the broad bowl of glaze while I put in a second cake and repeated the process with my right hand.  When the second cake was glazed, the left hand cake had stopped dripping and I transferred it to the rack with the finger of my right hand.  Put the second cake on the fork and continue with the process until all were done.  I ended up with about a fourth cup of glaze (probably for the last dozen I didn’t have) left over so I drizzled it over the top of all the cakes.

A lemony treat just the right size to satisfy your sweet tooth. Perfect for a tea party, buffet table . . .  or Easter dinner.

Print
Lemon Blossoms

Cook Time: 12 minutes

Yield: 60

Serving Size: 1 Two-Bite size cakelet

Lemon Blossoms

Ingredients

  • 1yellow cake mix, 18.25 oz
  • 1 instant lemon flavored pudding mix, 3.4 oz.
  • 4 large eggs
  • 3/4 cup vegetable oil
    • Glaze
  • 4 cups confectioners' sugar
  • 1 tablespoon lemon zest (1 lemon)
  • 1/3 cup fresh lemon juice
  • 3 tablespoons water
  • 3 tablespoons vegetable oil

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray miniature muffin or tart pans with nonstick cooking spray.
  3. In a large bowl, combine cake mix, pudding mix, eggs, and 3/4 cup oil and beat for 2 minutes. Batter will be very thick.
  4. Spoon batter into each muffin cup using a teaspoon to fill them no more than half full.
  5. Bake for 12 minutes until just turning golden. Turn cakes out of the pan while warm.
    6. Glaze
  6. In a medium bowl, sift confectioners' sugar.
  7. Add lemon zest, lemon juice, oil, and water, stirring until smooth.
  8. Dip the cakes into the glaze while warm, taking care to thoroughly cover each cake.
  9. Place the cakes on a wire rack with wax paper underneath to catch the drips.
  10. Let glaze set firmly before storing in an airtight container.
http://www.apinchofjoy.com/2013/02/lemon-blossoms/

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Little Napoleon Sweethearts

February 12, 2013 by

A Pinch of Joy: Little Napoleon Sweethearts

Napoleons seem to be a Neopolitan invention as they originated in Naples, Italy.  The French adopted the dessert, calling it “mille-feuille” or “ thousand leaves” for the many layers of pastry.  As the dessert traveled from France the description of their place of origin,  Neopolitan,  became corrupted to the more familiar Napoleon associated with France, but there is no evidence that Emperor Napoleon had anything to do with these particular pastries.  Napoleons traditionally have a confectionary sugar glaze on top (1 Tablespoon water to 1 cup of confectionary sugar) but I eliminated this to control the sweetness (and carb count).    They are also typically larger in size and frequently have 3 to five layers of pastry.  We prefer the little sweetheart size as portion control – but also because the easiest way to eat this crispy delicacy is to pick it up and carefully take a bite!   If you choose the knife and fork method – still easier to eat the small ones.

Fresh strawberries are required to make this a “sweetheart” of a dessert.   To make the strawberry hearts, cut a notch into the top of the berry before slicing.  Like this:

Strawberry collage

You can substitute frozen strawberries.  They just won’t have the heart. (pun intended!)  I do not add sugar to the berries to keep the calorie and carb count lower. If berries are on the tart side, though, you might want to consider adding a couple of tablespoons of sugar to the sliced berries while waiting for the pastries to bake and cool. Using two layers of pudding mix helps to hold the pastry and strawberries together.  I use chocolate discs for drizzling, but you can substitute about 1/3 cup of semisweet chocolate chips or dark chocolate chips.  This was the first time I drizzled chocolate — move very quickly to keep lines thin and straight!   Otherwise you’ll end up with a squiggle like these!

Your sweetheart will think you spent hours on this spectacular treat!

Print
Little Napoleon Sweethearts

Yield: 18 pastries

Serving Size: 2 pastries

Little Napoleon Sweethearts

Ingredients

  • 1 sheet Puff Pastry
  • 1 package instant cheesecake sugar free instant pudding
  • 1 cup milk
  • 8 oz frozen whipped topping
  • 1 ½ cups sliced strawberries (frozen or fresh)
  • 12 – 24 chocolate candy discs

Instructions

  1. Thaw pastry sheet at room temperature until easy to handle (about 40 minutes)
  2. Preheat oven to 400 degrees.
  3. Spray cookie sheet lightly or line with parchment paper.
  4. Unfold pastry sheet on lightly floured surface. Cut along fold lines to make three separate pieces; then cut each third into sixths.
  5. Place the pieces on cookie sheet and bake for 15 minutes until golden brown. Remove from baking sheet and cool.
  6. While pastries are baking, mix pudding and 1 cup of milk in large bowl according to package directions. Gently stir in whipped topping. Refrigerate until pastries are cool.
  7. If using fresh berries, wash stem and slice. To make heart shapes, cut notch across the top of the berry before slicing.
  8. Split cooled pastries in half, working gently with sharp knife.
  9. Spread layer of pudding mixture on bottom half of pastry, add a layer of strawberry slices. Add another layer of pudding mixture and top with other half of pastry.
  10. Repeat until all pastries are filled.
  11. Spoon a bit of pudding mixture on top of filled pastry and add one or two strawberry slices.
  12. Place 12 chocolate discs in disposable decorating bag or corner of zipper sandwich bag. Microwave in 30 second bursts until chocolate is melted. Snip off point of decorating bag or corner of zipper sandwich bag. Drizzle chocolate quickly over the completed pastries. Repeat with remaining 12 discs if needed.
  13. Refrigerate until serving up to 3 hours.
http://www.apinchofjoy.com/2013/02/little-napoleon-sweethearts/

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Honey Butter Baked Pear

January 15, 2013 by

Pear 3ab

Bosc pears are an aristocratic fruit.  A ripe Bosc pear has a sweet,somewhat spicy refined taste and is buttery smooth on your tongue. They are firm and more densely textured than other pears so hold their shape beautifully when cooked.    Their shape is elongated and elegant.  They can be distinquished by their unique soft cinnamon bronzy  skin.  Bosc  (pronounced “Bawsk”) pears are available beginning in September through the winter months until mid-spring.  Of French origin, most Bosc pears purchased in the US are grown in Washington and Oregon.  In Europe, they are known as Kaiser Alexander Pears.

This was the first time I ever baked a pear.  Big mistake – waiting this long to try it!  Superb!  The honey and the butter added just the right touch to the regal flavor without overwhelming the pear.  I peeled the pears because I thought it would be more photogenic, but peeling is not necessary.  Just wash thoroughly and place in the baking pan, spoon honey butter over the fruit and cover with foil.  I used a thick dark organic honey because that is what I had on hand and checked after about 45 minutes to make sure the thick honey was not caramelizing.  I turned the oven off and just let the dish set in the hot oven for the rest of the hour.   A lighter, more viscous honey will produce a lighter flavor and will not be as likely to caramelize – but I would still check and use the opportunity to spoon the butter honey over the fruit again.    You can serve this hot from the oven.  Just place a whole pear on individual plates and divide the honey butter between the four servings.  Or you can let it chill in the refrigerator overnight, slice three of the pears and arrange them on a plate around the whole fourth pear for a fun and “fancy” presentation.  Serve cold, but warm the honey butter mixture in the microwave for a minute and spoon it hot over the cold pears just before eating.  This simple dessert was a big hit!

Print
Honey Butter Baked Pear

Cook Time: 1 hour

Yield: 4 servings

Serving Size: 1 pear

Honey Butter Baked Pear

Ingredients

  • 4 Bosc pears
  • 2 Tablespoons honey
  • 3 Tablespoon butter melted
  • ¼ teaspoon ground ginger

Instructions

  1. Turn oven to 375 degrees F.
  2. Peel pears carefully, leaving stem intact. Wash thoroughly if leaving skin on is preferred.
  3. Cut a small slice from the bottom so pears can stand up. Place in shallow baking dish.
  4. Melt butter 20-30 seconds in the microwave and stir in honey and ginger until honey melts and combines with butter.
  5. Drizzle pears with honey mixture, using it all. Cover baking dish with aluminum foil, tear open just enough space for stems to stick through the foil.
  6. Bake in heated oven (may not be fully preheated yet, but that’s okay) for about an hour or until pears are tender. Baste with juices and honey mixture once or twice near the end of the baking time.
  7. Serve whole pears hot, drizzled with honey mixture.
  8. OR chill overnight and slice each pear into eights, drizzle with honey mixture that has been heated in the microwave for 1 minute before serving cold.
http://www.apinchofjoy.com/2013/01/honey-butter-baked-pear/

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Snickers Surprise Salad

November 1, 2012 by

Snickers are my favorite candy bar!  Through college, they were often my lunch along with an apple, carrot sticks and maybe, but more often not, a sandwich.   Then at the office, they became my afternoon break staple.  Other people couldn’t function without coffee.  Me —  Snickers!     And then, once upon a time, my sister Bee brought a Snickers Salad to a family potluck.  Everyone raved.  I wondered how the Snickers Bars lasted long enough to get put in a salad.   Were they crazy???

 After the last Halloween trick or treater departed last night,  there were five Snickers bars left in the bowl.  Hmmmmm – leftover Snickers Bars.  Bee’s salad.  Of course, I did not have the recipe because I never figured there would be leftover Snickers Bars in MY lifetime in MY house.  But there I was with five of the babies in my hands.  I quickly threw them in the cupboard under a bag of something.  Out of sight,  out of mind sort of thinking.  Today I called sister Vee on her lunch hour to see if she had the recipe.  No, Bee was the specialist so she didn’t have a copy either.  I left a frantic message on Bee’s voice mail to call me after work with the recipe.  I had to work fast before temptation overtook me and there were NO leftover Snickers Bars in my lifetime in my house.

I kept my hands busy caulking and sanding and painting until  she called.  And made me talk about the weather, the families, the . . . . .  And then she gave me the recipe.  I listened in disbelief.  Is there . . . no, none of that she said.  Well, is there. . . no, none of that either.  Just three ingredients, she said.  Really.  Really??  I felt a little cheated.  But she was the specialist.

I set out my chopping board and  cut those beautiful Snickers bars into little cubes.  I washed my three apples and cut them into quarters and cored them.  Then I cut each quarter into slices and the slices into dices.  By then, the secret ingredient was soft so I scooped a big scoop into the bowl with the Snickers and the apples.  And remembered the specialist told me to adjust as needed.  She used a whole container of the secret ingredient.  I eyeballed it and decided half a container would be sufficient for us.  Yes, I did.  I tweaked a recipe from the specialist!

Cool Whip is the secret ingredient.  Just plain Cool Whip.  Although you can probably use French Vanilla or Extra Creamy.  But don’t add anything else to it or you will ruin the perfect flavor combination.  The other reason – besides flavor – that you use Cool Whip is because it hides the Snickers cubes amongst the apples.  Biting into a sweet caramel, nutty cube is a surprise!  And that is why this is Snickers Surprise Salad.  Not Specialist Bee’s Best Secret Snicker Dessert Salad – although you can call it that, too.

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Snickers Surprise Salad

Snickers Surprise Salad

Ingredients

  • 3 medium apples, your favorite crisp type
  • 5-6 Fun Size or 3 full size Snickers Bars
  • 8 oz container of Cool Whip (or less)

Instructions

  1. Wash, quarter and core apples. Slice and cut slices into small pieces. Add to medium bowl.
  2. Cut Snickers into small pieces. Add to bowl.
  3. Add half of Cool Whip to bowl and mix. Depending on size of apples and taste, add more Cool Whip until apples and Snickers Bars are generously coated.
  4. Serve immediately.
  5. Note: If making ahead, toss apples with a scant tablespoon of lemon juice , before adding other ingredients. This will prevent browning.
http://www.apinchofjoy.com/2012/11/snickers-surprise-salad/

 

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Candy Corn Fudge

October 25, 2012 by

White, yellow and orange striped fudge that looks like candy corn

Candy Corn Fudge . . .   Just another pretty fudge.

Candy Corn Fudge . . . . Just because I can.

Candy Corn Fudge . . . Extreme Experiment

All of those titles are accurate!   Just wanted to see how a colored multilayered fudge  would work.  It did so I did. . .  or something like that.

The coloring I used was Wilton’s gel and to give it a strong color I scooped out a bit with the edge of a teaspoon.   I also mixed the coloring into the sweetened condensed milk before adding it to the chips to make the color more even.   I’ve discovered the less you work the white chocolate the better.   Something I tried that I thought was helpful was to soften the white chocolate and butter in the microwave for 30 seconds before adding the colored milk.  I stirred them together a bit and then put the whole thing in the microwave for 1 minute, during which time the milk will begin to boil.  Quickly stir the whole thing together.  There were some chips that were not fully melted, but they seemed to finish the melting process after I poured the layer.  If you have a lot of unmelted chips and the mixture seems to be thickening, place bowl back in microwave for 10 to 20  second bursts and stir again until chips are melted and blended in.   (I didn’t find this necessary but microwaves do vary.)

I did the layers in mini batches because I didn’t want a super thick fudge whose only claim to fame is the bright colors.   I’ve used Nestle’s white chocolate chips with success before,  but this time I used the Ghardelli white chocolate chips and liked them  too.   I tried chilling the first layer in the freezer while I prepared the second layer, thinking that would help the layers “stick” together if they were both slightly warm.  For the third layer, I  let the fudge totally set up in the fridge for a bit (like while we ate dinner!)  before coming back and making the last layer.   Didn’t seem  to make any difference so do what fits your schedule and whim.   Do, however, find a level spot in the fridge to place the cooling fudge so it doesn’t drift off to one side.  If you have to set it on top of two dishes, put a half package of cheese on top of the shorter bowl so they are even – or whatever it takes!

When I posted a white chocolate fudge once before, someone mentioned that they had a hard time lifting the finished fudge from the pan. I’ve never had a problem with that.  Maybe because I lift the fudge with its waxed paper lining a couple of times in the cooling process. (Taking it out of its comfort zone—good for people, good for fudge is my theory!)  Other people  mentioned they grease the pan with butter or cooking spray before lining it with waxed paper. If you’ve made refrigerator type  fudge before you may have your own favorite trick.  If you’d like to share in the comments,  I’d love to hear them!

There are three variations.   One is the Traditional Candy Corn:  Trim one edge of the fudge so you have a clean straight cut.  Make an  inch thick slice all the way across the chilled fudge.  Lay the strip on your cutting board so the layers are visible and begin cutting triangles.  Every other triangle will have the white layer on top and the yellow at the point, but I guarantee only you and I will notice that when it is on the plate! J   Variation Two:  Press peanuts into the top of the last layer.  This is a play on the popular peanut and candy corn mix.  I like this best for taste because I like nuts, first of all, and the saltiness of the nuts counteracts the sweetness of the fudge just like it does for the “real” candy corns.   Variation Three:  Figure out where you plan to make your cut for fudge pieces.   Press a line of candy corn into the top and cut the finished fudge so that a candy corn adorns the center of each piece.

Print
Candy Corn Fudge

Candy Corn Fudge

Ingredients

  • 2 12 ounce packages of white chocolate chips, divided. Preferably Nestle’s or Gharadelli
  • 1 14 ounce can of sweetened condensed milk, divided
  • 3 Tablespoons of butter, divided
  • Orange food coloring, preferably gel (can also combine red and yellow coloring)
  • Yellow food coloring, preferably gel

Instructions

    White Layer
  1. Prepare 8x8 inch square pan by lining with waxed paper.
  2. In medium microwavable bowl, put 1 cup of white chocolate chips and 1 tablespoon of butter. Microwave thirty seconds.
  3. Add 1/3 cup of sweetened condensed milk and microwave for sixty seconds.
  4. Remove from microwave and quickly stir the milk and chips together until almost smooth.
  5. Pour into prepared pan and place in refrigerator. (Freezer will hasten cooling, if needed)
    6. Orange Layer
  6. In medium microwaveable bowl, place 1 and ½ cups of white chocolate chips and 1 tablespoon of butter. Microwave thirty seconds.
  7. Add orange (or combination of red and yellow) coloring to ½ cup of sweetened condensed milk to reach desired shade, stirring to blend thoroughly.
  8. Add milk to softened white chocolate chips and stir gently to distribute milk somewhat.
  9. Microwave for sixty seconds.
  10. Remove from microwave and quickly stir the milk and chips together until smooth.
  11. Pour over chilled white layer and return pan to refrigerator.
    12. Yellow Layer
  12. Repeat steps for orange layer -- EXCEPT use yellow food coloring.
  13. Place layered fudge in refrigerator and let set until fully firm, about 2 hours.
  14. To serve, let set at room temperature for ten minutes to soften slightly before cutting, especially if it has been chilled overnight. Cut with sharp knife, warmed with hot water. Dip into hot water and wipe before beginning additional long cuts to keep the colors clear.
    15. Variations:
  15. Traditional Candy Corn: Trim one edge of the fudge so you have a clean straight cut. Make an inch thick slice all the way across the chilled fudge. Lay the strip on your cutting board so the layers are visible and cut into equal triangles, alternating the angle of your knife and leaving a bit of space at the white layer when it is at the apex.
  16. Variation Two: Press peanuts into the top of the last layer before placing in the refrigerator to set up. For extra peanutty flavor, press peanuts into the top of the second layer before chilling it and adding the last layer.
  17. Variation Three: Figure out where you plan to make your cut for fudge pieces. Press a line of candy corn into the top and cut the finished fudge so that a candy corn adorns the center of each piece.
http://www.apinchofjoy.com/2012/10/candy-corn-fudge/

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Spiced Pineapple Carrot Cake

July 17, 2012 by

Spiced Carrot Cake made with pineapple and coconut

Carrots are popular at our house.  A one pound bag lasts about one meal – and that’s for three people!  I had to work fast after my grocery buying trip to have enough to make carrot cake.  And it was so worth it!  Carrot cake is good.  Spiced carrot pineapple coconut cake with nuts and raisins is celestial!

Carrots have been used in desserts since the Middle Ages because they are somewhat sweet by themselves.  They were plentiful and easy to obtain and much less costly than sweetener imported from distant lands.  The Scandanavians are credited with the carrot cake, while Britons made carrot pudding popular in the 1700s.  English colonists brought carrots to the New World where they were eaten as a side dish.  Carrot cake didn’t turn up in American recipes until 1913.   It wasn’t until the early Sixties that carrot cake and cream cheese frosting were wed.  In 2005, carrot cake was declared among the top five favorite American desserts.  One taste of this and you’ll see why!

This looks like a long recipe, but it really goes together quickly. Do take the time to measure the dry ingredients and mix them together before adding to the other ingredients.  The mixing time with the wet ingredients is so short that it’s possible the flavors wouldn’t mix or you could end up with too much soda in a bite.  Use flaked coconut as it really adds to the finished texture and flavor.  Be sure to peel carrots before grating.  Or, do like I did, grab a bag of baby carrots already peeled and put them through the food processor.  You’ll want small pieces so stand the carrots up in the hopper so that the small diameter is cut instead of the longer length of the carrot. Or run the longer shreds through twice.  Pecans can be substituted for the English walnuts.

The cream cheese frosting is not a sweet frosting and is a perfect complement to the dense cake.  Beat it a little longer than most frosting to incorporate air into the mix and make it light.  You can add up to one more cup of confectioner’s sugar to the mix, if you want a sweeter, more firm frosting.  The recipe also doubles nicely if you decide to layer the carrot cake or make cupcakes.

This is THE best carrot cake ever.

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Spiced Carrot Pineapple Cake

Spiced Carrot Pineapple Cake

Ingredients

    Cake batter
  • 2 cups flour
  • 1 ½ cup sugar
  • ¼ cup brown sugar, packed
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 4 teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 2 cup grated and peeled carrots, packed
  • 1 cup sweetened coconut flakes
  • ½ cup golden raisins, optional
  • 1 can 8 oz crushed pineapple, drained
  • 1 Tablespoon of pineapple juice, from above
  • 1 ½ cup of English walnuts
  • 1 cup cooking oil
  • 2 teaspoons vanilla extract
  • 3 eggs
    • Cream Cheese Frosting
  • ¼ cup butter
  • 1 8oz package of cream cheese
  • 1 cup powdered sugar
  • 4 teaspoons vanilla extract
  • Tiny pinch of salt

Instructions

    Cake
  1. Peel and grate carrots. I use a bag of baby carrots and run them through the food processor.
  2. Measure all dry ingredients into large bowl and whisk together.
  3. In mixing bowl, mix together carrots, drained pineapple, raisins, coconut flakes and walnuts.
  4. Add oil, vanilla and reserved pineapple juice.
  5. Add eggs one at a time, mixing well between each one.
  6. Slowly add dry ingredients and mix until well mixed about one minute. Do not overmix.
  7. Spray 9x13 pan with cooking spray and pour batter evenly into pan.
  8. Bake at 350 degrees for 40-45 minutes until toothpick inserted in center comes out clean.
  9. Allow to cool thoroughly before cutting or icing.
    10. Cream Cheese Frosting
  10. Soften butter and cream cheese at room temperature.
  11. Cream butter until light about 2 minutes.
  12. Add cream cheese and cream with butter for additional 2 minutes.
  13. Slowly add powdered sugar, salt and vanilla. Mix well.
  14. If desired, you can add up to one more cup of powdered sugar to your desired sweetness and firmness.
  15. Keep at room temperature for ease in icing, but refrigerate any leftovers.
http://www.apinchofjoy.com/2012/07/spiced-carrot-pineapple-cake/

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Strawberry Shortcut Mousse

May 15, 2012 by

  Pudding and Strawberry dessert

Strawberries were known in the Roman Empire as early as 234 B.C. where wild berries were used for medicinal purposes as well as eating.  The berry is also indigenous to North America where Native Americans used them as well.  Well before 1600, early colonists  were impressed with the native way of mixing crushed red berries  with cornmeal then baking the mixture  for strawberry bread. They adapted the dish and Strawberry Shortcake was born.  The name strawberry seems to have unknown origin.  Speculation includes: name came from the straw placed around the plants to keep them from freezing in the spring.  OR from the fact that the plant produces prolific runners that take root all around the plant, thereby “strewing”  the berries from the mother plant. OR that medevial children would string the berries on straws so they could be sold in the market.  The scientific name, fragaria,  given them reflects their fragrant nature and their relationship to roses, also a member of the fragaria family.

The first fruit to ripen in spring, strawberries are also unique in that their seeds are found on the outside.  Although strawberries are available year round in the store, most gardens will produce from early spring through June, the everbearing plants a little longer.  Whether in the garden or the store, choose strawberries that are firm, plump, deeply red and shiny.  Once picked green berries will not ripen further.  Wash firm berries, do not remove the green caps and they will keep for several days in the refrigerator.   Longer term storage requires freezing or canning.  Strawberries are nutritious with vitamin C, minerals and antioxidants. Fresh strawberries make great additions to salads, fruit trays and kid friendly snacks.  Because of their sweet flavor, they make delicious desserts like this quick and pretty mousse.  By the way, the mousse freezes nicely as individual dessert pops, too.

If you are a Bavarian milk producer, tying small baskets of wild strawberries to the horns of  cattle will entice woodland elves, who are passionately fond of strawberries, to help produce healthy calves and abundance of milk in return.  If that seems a bit strange to ponder, perhaps you will appreciate this more . . .

Doubtless God could have made a better berry, but doubtless God never did.” (Dr. William Butler, 17th century English writer)

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Strawberry Shortcut Mousse

Strawberry Shortcut Mousse

Ingredients

  • 1 cup sliced strawberries (4-5 ounces, yields 2/3 cup puree)
  • 1 Tablespoon strawberry syrup (enhances flavor and color)
  • 1 package instant sugar free white chocolate pudding mix
  • 1 cup cold milk
  • 1 cup thawed frozen whipped topping (regular, French vanilla or Extra Creamy)
  • Optional: ½ cup fresh strawberry bits – sliced strawberries cut in small pieces

Instructions

  1. Stem and slice strawberries.
  2. Puree in blender with syrup until smooth. Yields about 2/3 cup puree.
  3. Add milk to pudding mix and beat until well mixed, about 1 minutes.
  4. Add strawberry puree to pudding mix and beat for another minute. Mixture will be somewhat thick.
  5. Add thawed whipped topping, and stir gently until well blended.
  6. If adding fresh strawberry bits, fold in carefully.
  7. Spoon into dishes and refrigerate at least one hour.
  8. Garnish as desired. Serves four to six.
http://www.apinchofjoy.com/2012/05/strawberry-shortcut-mousse/

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Buttercream Cake Icing and writing Joy

May 1, 2012 by

Cake with Tiffany Blue frosting, flowers and word Joy

Sunday was my final exam in the cake decorating class I’ve been taking.  We were to bake two layers, stack and frost them before class.  We could make flowers ahead of time and let them dry.  In class we had to write a word and do the border, then complete the cake.  I knew right away I wanted Tiffany blue as the base with white decorations. We hadn’t had instructions on how to make the flowers I wanted to use, but I read the book and watched a couple of videos.  And created them anyway!

The meringue powder in the recipe helps the frosting form a firm crust that allows decorations to hold their shape.  Still the larger flowers, the teacher said, would need about three days to dry enough to completely hold their shape while being set on the cake and transported.    Meringue powder also allows the cake icing to crust just enough, creating a firmer base on which to build the decorations.  I wanted to allow enough time for that to happen before class.

I baked the cake Saturday.  After it cooled, I leveled the layers by cutting off the rounded tops.  A layer of frosting on the bottom one and I set the top one in place upside down.  This let the 90 degree edge created by the cake pan form the top edge of the cake.  Then I frosted with a “crumb coat” of icing – just enough to keep crumbs from breaking loose and ruining the look of the icing.  (And, lesson learned, I didn’t bake a chocolate cake this time!) After several hours, I went back and gave the cake a thin coat of the Tiffany blue, partly to create a smooth base for the last layer and partly to “practice” the icing techniques. (I made an entire recipe of  Tiffany blue to do the cake as teacher warned it is impossible to match the new batch to the old, should you run out!)  Sunday morning, I put on the last layer of icing.  I remember it turned out gorgeous, smooth with a sharp edge at the top.  And then I reached up for something and bumped the cake,  lifting off a four inch strip of frosting – and cake!- all along one edge.

There went perfection – as I choose to remember anyway!  Nothing to do but try to patch it back together.  Remember that waxed paper trick I talked about here?  It works quite nicely.  Amazingly well, in fact considering the gash that needed repair.  :-)

In class, we first had a lesson in  ribbon roses and writing. Writing was by far the hardest thing ever!  Teacher had me thin my icing – twice – which really helped.  But my lines still curlicued, broke, twisted and refused to go where my brain shouted directions!  And I was only doing a three letter word!  After picking letters off several times with a toothpick (yes, you can do that!), the last two finally came out okay.  The “J”  I finally let dry for a few minutes and then I shoved it into its real shape with a toothpick.

I have profound respect for Niece who was a cake decorator in a store bakery!!!!  And for sisters in law ElA and JanE who have actually made wedding and other celebration cakes (plural) for other people!  Excuse me.  I have some  a lot  of practice to do!!!

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Wilton Buttercream Cake Icing

Wilton Buttercream Cake Icing

Ingredients

  • 1 cup solid white vegetable shortening
  • 1 teaspoon flavoring (vanilla, almond or butter)
  • 7-8 teaspoons milk or water
  • 1 pound confectioners’ sugar
  • 1 tablespoon Wilton Meringue powder
    • For chocolate, add
  • ¾ cup cocoa OR 3 1 oz unsweetened chocolate squares, melted
  • 1 - 2 teaspoons water or milk

Instructions

  1. Cream shortening, flavoring and water/milk until well mixed.
  2. Add confectioner’s sugar and meringue powder and mix at low speed until well mixed.
  3. Blend for an additional minute until creamy.
  4. Makes 2 ½ cups stiff consistency frosting. (See Notes below.)
  5. Keeps a week in the refrigerator and freezes well.
    6. Notes:
  6. _Stiff consistency is used for decorations that will be upright, like roses.
  7. Medium consistency is used for stars, borders, and flat petalled flowers. Add 1 tsp of water or milk per cup of stiff icing.
  8. Thin consistency is used for icing, writing and making leaves. Add 2 tsp water or milk per cup of stiff icing. For writing, Wilton recommends that you also add ½ teaspoon of piping gel per cup of thin icing, to help the icing “stretch” and not break as you write.
  9. Frosted cakes will stay fresh in freezer up to six months. Defrost a frozen cake unwrapped to prevent condensation forming on the frosting and ruining it.
  10. This recipe and directions are from Wilton Cake Decorating instruction manuals. For more information, visit their website. _
http://www.apinchofjoy.com/2012/05/buttercream-cake-icing/

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