Sunday, December 28, 2008

So I've done something new... something that matters.

Of course... everything that matters is in here. As the end of the year rolls around, I look back and realize that it sure does seem like food matters a lot... But I've joined a group called Daring Bakers and each month, there is a recipe intended to challenge you and make you bake outside your normal box of comfort.
So without further interuption.... I bring you my first ever completed Daring Baker's Challenge...
This month's challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux.They have chosen a French Yule Log by Flore from Florilege Gourmand.

That is my completed log... well... mostly. I had icing issues... And it all slid off of the "log" which looks suspiciously like a cake. LOL

My favorite layer by far was my crisp layer... I made it with melted sugar free dark chocolate, frosted flakes and crushed candy canes.

Oh my goodness this part was wonderful and even though I am trying... !! very hard... to follow an Atkins lifestyle, I would certainly blow a few carbs on frosted flakes so that I could make and eat this again.

So the "log" consisted of a thin spongy cake layer, a mousse layer, the crisp, a creme brulee layer and the icing.

I had issues with my creme brulee layer when I didn't put enough of it into the "mold" ie: pie plate... so when I unmolded it to put into the final product, it split up and was a very thin layer. Fortunately, I had more of the brulee that I had put into another bowl so I was able to fit that in for an even cover.

I made the cake as a chocolate cake, white chocolate peppermint mousse, a dark chocolate peppermint ganache, the peppermint crisp, chocolate creme brulee and chocolate icing.

It was quite yummy and a very worth while experience to attempt making this dessert.

My icing issues were solved with a very nice spray of whipped cream and crushed candy canes.

Friday, December 5, 2008

More cupcake bites!

Okay... so cupcake bites... Pumpkin Spice Version....

Take that left over half pumpkin spice cake... or in this case a little more than half... and crumb it up...

And then... add 1/2 a can of Cream Cheese Frosting... maybe a little less because that pumpkin cake was quite moist already.

Mix up and chill... roll into balls and treat them the same way - White coating into Peanut Butter cup mold, chill and dip again.

I wanted these to be a little different as well as the fact that pink jelly bean halves wouldn't have worked on pink coating... so pumpkin spice are topped with 1/2 of a cream soda jelly belly and I think they're just adorable and you know what? they were yummy too!