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The Baker Mum

February 5, 2012

I am pleased as punch to announce that my new baking venture “The Baker Mum” is officially open for business!

If you have been admiring the recipes here…my new Etsy “The Baker Mum” store will be open soon shipping all sorts of delicious goodies across the country!

Hip Hip Hooray!

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Wedding Cake? Why not.

January 6, 2012

Well, I won’t let this being my third-cake-ever-decorated stop me.

I go big.

Wedding big.

Although, come to think of it, it was actually quite small.

A wedding cake for 6 people makes one cutie patootie of a cake.

I think I like everything better in ‘mini’.

Congratulations to my friends Mr. and Mrs. You-Know-Who-You-Are!

Thank you for giving me the opportunity to stretch myself. It is a real grace.

Happy Halloween!

October 31, 2011

Peanut Butter, Chocolate Fudge and Caramel Pie: Husband Birthday Style!

October 18, 2011

Happy 33rd Birthday to my amazing husband Rama!

Picture this: a chocolate graham cracker crust, a healthy layer of straight up chocolate fudge, buttery home made caramel, silky smooth peanut butter heaven fluff, topped with chocolate ganache and more caramel.

That’s right.

It’s birthday time!

Because in this house we celebrate two amazing people on October 11th.

Rama and my Mom share a birthday.

Two birthdays…two desserts. Them’s the rules.

Check out her decadent and beautifully ruffled chocolate cake.

Chocolate Graham Cracker Crust

Recipe adapted from: Pie Chef

12 whole chocolate graham crackers

6 Tbsp melted butter

1/4 cup sugar

Instructions:

1. Preheat oven to 350 degrees.

2. Prepare graham cracker crumbs by coarsely breaking crackers and placing in the food processor. Process with metal blade until finely pulverized.

3. Add melted butter and combine. This will require a few pulses in the food processor.

4. Press the crumbs into a 9 inch pan (I chose a spring form pan), spreading them evenly over the bottom.

5. Bake for about 8-10 minutes.

Peanut Butter Pie Filling

Recipe adapted from: Paula Deen

1 1/2 cups heavy whipping cream

1/4 cup sugar

1 tsp vanilla

8 ounces cream cheese

1 cup peanut butter

1 cup confectioners’ sugar

Instructions:

1. Whip cream to stiff peaks. Add sugar and vanilla.

2. Mix all other ingredients until smooth and fold in whipped cream until well blended. Chill while assembling the rest of the pie.

Quick Chocolate Fudge

Recipe adapted from: Cooks.com

12 oz. chocolate chips

14 oz. sweetened condensed milk

3 Tbsp butter

2 tsp vanilla extract

Instructions:

1. Melt chocolate in a microwave or over a double boiler.

2. Stir in sweetened condensed milk, butter and vanilla.

3. Spread mixture in a 8 inch square pan. Cool to room temperature.

Buttery Caramel

Find the recipe here.

Chocolate Ganache

Find the recipe here.

Assembly:

1. Spread chocolate fudge on top of chocolate graham cracker crust. I spread mine around 1/2 inch.

Just use your fudgy spidey sense.

2. Top all that chocolately goodness with a good layer of caramel. I made it about 1/4 inch.

Like chewy candy bars? Then you will like this addition.

3. Fluffy peanut butter pie filling comes next. A good thick layer of this will do….a good couple inches. I just filled the spring form pan I used 1/2 inch from the top.

4. Why yes..there is more. Chocolate ganache and more caramel. Yes, please.

Tah Dah! Happy Husband.

Ruffled Fudge Frosting Chocolate Happy Birthday Mom Cake

October 17, 2011

Happy Birthday Mom!

Love you lots.

And in this family we show love with cake.

So here is my first ever layer cake for you!

Chocolate Cake

Recipe adapted from: Sweetapolita

1 3/4 cups all-purpose flour

2 cups sugar

3/4 cup cocoa powder (I used Ghirardelli)

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 eggs

1 cup strong black coffee

1 cup buttermilk, room temperature (I used kefir)

1/2 cup vegetable oil

1 Tbsp vanilla

 Instructions:

1. Preheat oven to 350 F.

2. Prepare (3) 8″ cake pans with parchment paper.

3. In bowl of electric mixer, sift all dry ingredients.

4. Add all remaning ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer)

5. Pour into prepared pans. Batter will be liquidy.

6. Bake for 20 minutes and rotate pans in oven. Cakes are done when toothpick or skewer comes clean–approximately 30-35 minutes. Try not to overbake. Cool on wire racks for 20 minutes then gently invert onto racks until completely cool.

Fudge Frosting

Recipe adapted from: Food.com

1 1/2 cup butter, softened

8 cups confectioners’ sugar, sifted

1 1/2 cup unsweetened cocoa powder, sifted (I used Ghirardelli)

1 cup whipping cream

4 1/2 teaspoons vanilla

Optional: 2-4 Tbsp corn syrup to achieve desired consistency

Instructions:

1. Cream the butter.

2. Blend in the cocoa powder, vanilla, confectioners sugar, and cream.

3. Beat with an electric mixer, until the desired texture is achieved. Add corn syrup if desired.

Decorating:

1. Level each layer of cake. I used a wire cake cutter but you can also use a serrated knife.

2. Anchor first layer of cake, cut side down, on a big dab of icing.

3. Secure each layer -cut side down- on a nice thick bed of frosting spread all the way to the edges.

4. When layers are assembled frost entire cake with a thin layer of frosting. Don’t worry about crumbs, they will be hidden by the ruffles.

5. Fill an icing bag with frosting, assemble with a petal tip. I used size 104.

6. For decorating instructions please view the following resources:

Sweet and Saucy Shop

Martha Stewart

Peter’s Favorite Cookies

September 26, 2011

Otherwise known as ‘Chewy Oatmeal Cookies’.

Being raised by a baker extraordinairess, Peter developed quite a cookie palate over the years.

And, these chewy delights are his favorite.

His logic is sound.

They are chewy, buttery bites filled with chocolate chunks, plump raisins, crunchy walnuts, and chewy oatmeal. Pleasantly spiced with ginger, cinnamon, brown sugar and molasses, these cookies are reminiscent of many a holiday.

And some members of the household think they taste even better frozen.

Peter’s Favorite Cookies

a.k.a.

Chewy Oatmeal Cookies

3/4 cup butter

1 cup sugar

1 Tbsp brown sugar

1 egg (beaten)

1/4 cup molasses

2 Tbsp tepid water

1 1/2 cup flour

1 tsp baking soda

1 tsp ginger

1 tsp cinnamon

1/4 tsp salt

1 cup quick oats

1/2 cup walnuts

1/2 cup raisins

1/2 cup chocolate chips

Instructions:

1.Preheat oven to 325 F.

2. Cream butter and white and brown sugars.

3. Mix in molasses, egg and water.

4. Sift together flour, soda, salt, and spices. Add to wet mixture.

5. Add oats, walnuts, raisins and chocolate chips.

6. Drop by Tbsp onto greased cookie sheet.

7. Bake at 325 F for about 10 minutes.

Cookies will appear flat and spread out. This is what gives them their chewy goodness!

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Peter’s Favorite Cookies a.k.a. Chewy Oatmeal Cookies

3/4 cup butter

1 cup sugar

1 Tbsp brown sugar

1 egg (beaten)

1/4 cup molasses

2 Tbsp tepid water

1 1/2 cup flour

1 tsp baking soda

1 tsp ginger

1 tsp cinnamon

1/4 tsp salt

1 cup quick oats

1/2 cup walnuts

1/2 cup raisins

1/2 cup chocolate chips

Instructions:

1.Preheat oven to 325 F.

2. Cream butter and white and brown sugars.

3. Mix in molasses, egg and water.

4. Sift together flour, soda, salt, and spices. Add to wet mixture.

5. Add oats, walnuts, raisins and chocolate chips.

6. Drop by Tbsp onto greased cookie sheet.

7. Bake at 325 F for about 10 minutes.

Cookies will appear flat and spread out. This is what gives them their chewy goodness!

Catered Cream Tea

September 25, 2011

My first catering gig.

A cream tea with extra goodies.

Fresh scones with clotted cream and home made strawberry jam.

Buttery cream wafer cookies.

Chewy brownies with creamy caramel and fudgy ganache. Complete with buttercream rosebud.

Profiteroles with whipped pastry cream and chocolate fudge glaze.

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