Hi Mom!

This is a test to see if my mother really reads my blog!*

Mom -- If you see this and contact me within 48 hours, you earn the privilege of choosing a treat to be made specially for you (by me, your one and only daughter) on Mothers Day!! If you do not contact me in time, you will receive a treat made kinda specially for someone (by the bakers at Copps or Trigs) sometime close to Mothers Day.

*Of course I know that my Mom reads my blog. She is fabulous, and I love her very much. I just thought she would enjoy this...right, Mom? :)

Mateo's First Communion

I was asked to make a lemon poppyseed cake for my cousin Mateo's First Communion. I made a cross-shaped cake that featured a mini Mateo! I sculpted him using tootsie rolls and fondant. I really liked the consistency of the tootsie rolls. They are much easier to work with than just fondant, sturdier, and tastier too!

I know that I am not the best at scuplting figures. But hey, I'm getting better! In fact, if you squint a little, and turn your head a bit to the left, it looks just like him!!

Congratulations Mateo!

God Bless You!

Pumpkin Cinnamon Rolls

Every once in a while, I feel the need to treat my family to some Pumpkin Cinnamon Rolls. I originally got this recipe from a Cooking Light cookbook, and it is now one of my absolute favorites! The pumpkin adds a nice depth of flavor as well as a beautiful color. They are perfect for a fall or winter morning...or spring...or summer!


This is how it's done:

Dissolve one packet of yeast in warm water. Let it hang out for 5 minutes.

Add 3 cups of flour, pumpkin, melted butter, milk, 1 Tbs. sugar, salt, and nutmeg.

You are going to want to use your bread hook attachment for this.

Mix on medium speed until smooth.

Turn dough out onto a lightly floured surface. Incorporate remaining 3/4 cup of flour (1 Tbs. at a time) while kneading. Knead until dough is smooth and elastic. (The recipe states that this is supposed to take about 10 minutes. I have found that it takes me a few minutes longer, most likely due to my lack of arm strength!)

Coat a large bowl with cooking spray. Place the dough in the bowl, and turn over to coat the top. Cover and let rise in a warm place for 45 minutes, or until doubled in size. You can test this by pressing two fingers into the dough. If the indentation remains, it is ready!

Meanwhile, let's make the filling! Mix together the sugars, flour, and cinnamon.

Cut in 2 Tbs. of butter. You can do this with a wonderful pastry blender like mine, or use some knives, or your fingers -- wash first please!!! Set aside and go check on the dough.

After it has risen enough, punch down the dough.

It should look like this. Let it sit for 5 minutes.

Now for the fun part! Place dough on a lightly floured surface. Roll into a shape that closely resembles a 12x10 inch rectangle.

Spread the filling on top of the dough. Go all the way to the edge of the dough so each bite is equally yummy.

Roll tightly, starting from the long edge. Try to roll as tightly as you can! Pinch the edge to seal.

Use a serrated knife to slice into 12 pieces.

Place those slices, cut side up, in a 9 inch square pan coated with cooking spray.

Yummmm!!!

Now Cover and let rise 25 minutes, or until doubled in size.

Yes, those are ready now!

Bake in an oven preheated to 375 degrees for 20 minutes.

Now the hard part. Let cool in a wire rack for 15 long, deliciously smelling minutes.

While you are waiting, you can prepare the glaze. Apparently I was too distracted by the smell to remember to document the glaze-making process!

Drizzle glaze over the cinnamon rolls.

Now it is time to devour!!!

Pumpkin Cinnamon Rolls

Dough:
1 package of dry yeast
1/4 cup warm water (100-110 degrees)
3 3/4 cup flour, divided
1/2 cup pumpkin
1/2 cup milk
1/4 cup butter, melted
1 Tbs sugar
1 1/4 tsp salt
1/4 tsp nutmeg

Filling:
3 Tbs granulated sugar
3 Tbs brown sugar
2 Tbs flour
1 1/2 tsp cinnamon
2 Tbs butter

Glaze:
3/4 cup powdered sugar
1 Tbs hot water
1/4 tsp vanilla extract


 Dissolve yeast in warm water in a large bowl; let stand for 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Add 3 cups flour, pumpkin, milk, butter, salt, and nutmeg. Mix at medium speed of a mixer, using the hook attachment, until smooth. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes), incorporating remaining flour 1 Tbs at a time to keep dough from sticking to your hands. Place in a large bowl, coated with cooking spray, turning to coat the top. cover and let rise in a warm place for 45 minutes, or until it is doubled in size.

Combine sugar, brown sugar, flour, and cinnamon in a medium bowl. cut in 2 Tbs of butter until the mixture resembles coarse meal. (whatever that means -- use your judgement!)

Punch dough down. Let sit for 5 minutes. Place dough on a lightly floured surface. Roll into a 12x10 inch rectangle. Spread filling onto the dough. Roll up the dough tightly, beginning with the long end. Pinch the edge to seal. Slice the dough into 12 equalish parts. Place the slices cut side down in a 9 inch square baking dish coated with cooking spray. Cover and let rise 25 minutes, or until doubled in size.

Preheat oven to 375.

Bake at 375 for 20 minutes, or until golden.

Let cool on a wire rack for 15 minutes.

Combine powdered sugar, water, and vanilla in a small bowl. Drizzle over the top of the rolls.

Enjoy!

Cake Batter Puppy Chow

If you have a serious sweet tooth, you have to try cake batter puppy chow! It's like licking the beater and the frosting spatula at the same time!

Okay, so we didn't really follow a recipe, so you may need to adjust the amounts a bit!

8 cups Chex Cereal

I block of almond bark (yes, I know a "block" doesn't tell you much, but it doesn't have to be exact.)

1 box cake mix - I highly recommend funfetti

1 or 2 cups powdered sugar

Step 1: Melt the almond bark. Use a double boiler or the microwave on half-power for 30 seconds to 1 minute at a time. (Be careful to not allow any water into the almond bark or it will seize and ruin your day.) The hardest part is breaking it into chunks. Use those muscles!

Step 2: Measure out the Chex into a large bowl.





Step 3: Pour melted almond bark over Chex.

Step 4: Mix!



Don't feel bad if you can't mix as crazy fast as Breanna. She must have been practicing for her close-up!



Step 5: Dump into a zip-top bag. Add powdered sugar and cake mix to the bag.

Okay, not the best picture. That is what we're doing though!

Step 6: Shake it!



Now doesn't that look like fun?



Step 7: Remove puppy chow from excess powdered sugar. This seems like it should be a fairly simple task, and we found there are two ways you could do it:

Use a slotted spoon to scoop it out like Mikala,

Or use a strainer over a garbage bag like me!

Step 8: Devour! (I would recommend having a large glass of milk nearby!)





13.1

It's official!! My dad and I are officially registered for the Fox Cities Half Marathon in September. We will be running together to celebrate his 50th birthday!!!

...So much for, "I only run when I have to - when the ice cream truck is going 60." -- Maybe there will be ice cream at the finish? :)

Grapefruit Pound Cake

This pound cake was requested by my mom for her birthday. The recipe came from Cooking Light  magazine. My Grandpa exclaimed that the cake was, "Very refreshing!" Everyone agreed and the cake was devoured!

Ingredients:

Baking spray with flour

2 cups flour

1 tsp baking powder

5/8 tsp salt, divided

1 2/3 cups granulated sugar

6 Tbs. butter, softened
6 oz. 1/3 less fat cream cheese, softened

2 eggs

1/4 cup canola oil

2 Tbs. grapefruit zest

1/2 tsp vanilla extract

1/2 cup 2% milk

1/2 cup fresh grapefruit juice

1 1/4 cups powdered sugar

Preparation:

 Preheat oven to 325°. 

Coat a 10-inch tube pan with baking spray. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/2 teaspoon salt, stirring well. Place granulated sugar, butter, and cream cheese in a large bowl; beat with a mixer at high speed until light and fluffy. Add eggs, 1 at a time. Beat in oil, zest, and vanilla.

Add flour mixture and milk alternately to batter, beginning and ending with flour. Spoon batter into pan; bake at 325° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack 10 minutes. Invert cake. Cool on rack.

Place juice in a saucepan over medium-high heat; bring to a boil. Cook until reduced to 3 tablespoons (about 4 minutes). Cool slightly. Stir in powdered sugar and remaining 1/8 teaspoon salt. Drizzle over cake.

Enjoy! 

* This would also be delicious if orange or lemon was substituted for the grapefruit. I would suggest changing the glaze by using 2 Tbs of orange or lemon juice and not reducing it, as you do with the grapefruit juice.

Bowling Cupcakes

Bowling-themed cupcakes for a very special little girl on her 6th birthday!!