Spider-Man Spice Cake

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A couple of weeks ago my sister-in-law Ryder winged a banana coffee cake that had me drooling — alas, Rusty refused to share.  So when the Pie requested a spice cake for his birthday I figured I’d wing something similar of my own devising (it’s actually his birthday today, but we celebrated on Saturday).  For the basic cake, I used this one from Dinner with Julie, and it’s excellent.  As for the rest … well, you’ll see.

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Start by preheating your oven to 350°F and butter two 8″ round cake pans.

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In a bowl (or a measuring cup, as I prefer), stir together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 3 teaspoons cinnamon, 2 teaspoons ground ginger, and 1/2 teaspoon nutmeg.

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In the bowl of an electric mixer, beat together 1/2 cup softened butter with 1 1/4 cup brown sugar until light and fluffy.

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Add in 3 large eggs, one at a time, and keep beating.

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Stir together 1 cup buttermilk and 1 tablespoon vanilla.

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Add about 1/3 of the flour mixture to the eggs and sugar, beating on low speed. If you don’t beat on low speed you will get flour in your face. Consider yourself warned.

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Add in half the buttermilk, followed by another third of the flour, then the rest of the buttermilk, and then the rest of the flour.

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In a separate bowl, mash 2 large ripe bananas.  In another, mix 2 tablespoons instant coffee in with 1/2 cup water (or cold coffee as I used here) and 1/3 cup Nutella (or hazelnut spread).

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Divide your batter in half and mix one with the bananas and the other half with the coffee.

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Pour into your prepared pans in bits, and give it a bit of a swirl with a fork to combine but not fully mix.

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Bake for 30-35 minutes until solid on top and a toothpick inserted in the centre comes out clean.  Set those aside to cool completely.

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While that’s on the go you can make this truly amazing icing.  It might be my new favourite. I doubled it from the original to enable me to do what I had to do and only had a little bit left, but I’ll give you the real proportions here.

In a small saucepan melt 1/4 cup butter over medium heat.

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Keep cooking, stirring occasionally, until it gets all nice and foamy, and when you look beneath the foam the butter has turned the colour of caramel (this is, of course where the colour in caramel comes from).

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Pour that into the bowl of an electric mixer together with another 1/4 cup butter and set that aside for now.

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In the same saucepan, still over medium, combine 1/4 cup half and half cream with 1/2 cup brown sugar.

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Dissolve the sugar in the cream and keep stirring.

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Remove the mixture from the heat when it gets smooth and foamy, like this:

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Pour that in the mixer bowl too, and let the whole thing cool a bit.

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Slowly mix in 2 cups icing sugar, give or take, until you achieve a consistency that you like.  Now, if you’re a normal person, you can go ahead and just ice your cake to your specifications and enjoy it for what it is.  Me? Nope.  I had to go and make a Spider-Man themed cake for my husband, because I like him a bunch.

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So I divided up the icing into four batches.  One was my control, and would go in the centre between the two halves of cake.  The others were getting dyed with gel paste food colouring.

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I like to do this in glass containers because then I can look through the bottom to see what I’ve missed.  Glass is also way less likely to stain on you.

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The finished concoctions.  Euch.

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Here’s a trick I learned on the internet somewhere for when you need to pipe different colours of icing and don’t want a huge mess.  Not that I’m capable of doing anything neatly.  But anyway.  Plop your icing onto a sheet of plastic wrap.

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Roll the ends of the plastic wrap together, making a tight seal.

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Keep rolling until you run out of wrap to roll.

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Grab the ends of the wrap and swing them around so the icing twists further into a tight little sausage.  Because it was hot as Hades’ hoo-ha in my kitchen I chucked these little sausages in the fridge while I put the cake together.

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Icing in the middle …

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Now you take your sausage of icing and tie a knot in one end of your wrap.

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Then you shove the other one into your icing bag and cut off the end.  Screw on your tip and ice as usual.

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At the end you just pull out this wizened piece of plastic and you are good to switch!  No fuss no muss!

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I think I put too much icing sugar into my icing, so I ended up pressing the top part on with my fingers.

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Then I piped on the best approximation of the Spider-Man logo that I could do with my unsteady hand.  Not bad!

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Ridiculously Easy Coconut Cream Bars

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I seem to have put myself in the evil cycle of making treats for my bimonthly meetings at the office.  I feel like I’m trying to curry favour with the boss or something.

But these don’t really count as putting in effort, because they’re stupid easy, and the perfect thing to make on a hot day when you don’t want to use the oven.

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Spray a 9″x 13″ baking dish and set that aside for a second.

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Grab a large bowl and dump in 20oz shredded coconut, 14oz sweetened condensed milk, and 2 cups icing sugar.  Give that a good stir.

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Now smoosh that all into the baking dish and freeze it for about an hour.

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When that’s almost ready to go, melt yourself 24oz chocolate and let it cool to room temperature.  I actually melted this stuff just after I shoved the coconut into the freezer and then I took the dog out for a while (more than an hour) and when I came back it was perfect.

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Cut the frozen coconut into squares and dip it in the melted chocolate.  Make sure to get all the holes sealed because the interior will leak out once it warms up.

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Sprinkle the top of each square with an additional pinch of coconut before the chocolate hardens, which will happen quickly.

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Set on waxed paper to fully harden and store sealed in an airtight container — I kept mine in the fridge because it’s quite warm out.

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Atlas’ Giant Stacked Cookie Cake

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This past Father’s Day was a first for Krystopf, but it was also his lovely wife’s birthday, so we of course celebrated in style.  She requested cookies instead of a cake, but I can’t just make cookies for someone’s birthday, now can I?  Pshht.  NO.

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While I do excel at making cookies from scratch, from my brain meats only, for my first foray into the physics of cookie stacking I decided to stick to a recipe.  I picked this one from Big Girls Small Kitchen, which is an adaptation of a Martha Stewart favourite.  Like many Martha recipes it’s persnickety with its rules, but worth it in order to learn the proper technique.

Start by preheating your oven to 350°F and grab some baking sheets and some parchment paper.  Find something that is 8″ in diameter (like a cake pan) and use it to draw circles on your parchment to fit the baking sheet.  You’ll need five circles.

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One of my baking sheets is big enough to fit two circles, but the rest only fit one.

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Whisk together 4 cups flour, 1 1/2 teaspoons baking soda, and a teaspoon or so ground cinnamon.  Set that aside for the nonce.

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In the bowl of an electric mixer, beat together 6 tablespoons butter, 1 1/2 cups light brown sugar, and 3/4 cup granulated sugar.  Keep going until it starts to stick together — there’s not enough butter to make it truly creamed, so don’t worry if after 3 minutes or so you just have sugar and butter mixed together and nothing super fluffy.

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Add in 3 whole eggs plus 2 egg yolks and 2 teaspoons vanilla extract and keep beating that until it’s smooth.

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Dump in half your flour mixture and stir that in on low for a while; then, drizzle in 3/4 cup heavy (whipping) cream.

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Once that’s mixed in you can add the rest of the flour.  Mix that until it’s fully combined.

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Now you’ll want to stir in at least 2 cups chocolate chips.  Atlas likes a mixture, so I have about 1/3 each of milk chocolate, white chocolate, and butterscotch — her favourite!

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Scoop out a level cupful of your cookie dough. Or as level as you can get, with cookie dough.

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Dump that into the centre of one of your circle outlines.

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Use a spatula (or a knife) to spread the dough into a level circle within the confines of the outline.  Do that four more times (confession: I actually had enough dough for exactly six circles, but this did make the “cake” absolutely huge).

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Bake for 10-12 minutes, until the edges are a light brown, then pull them out and check them over.  If your cookie isn’t as circular as it should be, use a clean spatula (or knife) to gently nudge the cookie back into shape.

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Shove that back into the oven and bake a further 6-8 minutes, until the whole cookie is a nice light brown. Leave the cookies on the baking sheet for a few minutes to firm up before transferring to a wire rack to cool completely.

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While the cookies are doing their thing, you can mix up some frosting.  Beat together 2 8oz packages cream cheese with 1 cup icing sugar, then add in a drizzle of cream to smooth things out.

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The original recipe called for FOUR packages of cream cheese but I think there was enough going on with this cake without adding double the icing.  And I normally never say that there’s too much icing on something.

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Spread the frosting on the top of four of the cookies. Or five, if you ended up with extra like me.

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As you can see I used some commercial cookie icing to write on the top.  Forgive my handwriting and the weird run in icing at the beginning of the B.

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Stack the frosted cookies on top of each other and then put the unfrosted (or decorated) one on top.  Chuck that in the fridge to chill for at least 30 minutes, and bring it to room temperature before serving.

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It was a hit!  Having made it though, I think I’d like to try it again with some of those lovely thin greasy/chewy/crispy chocolate chip cookies you make with melted butter.  The cakey ones were nice, but there was just too much cake and it was hard to cut thin slices of it.

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Gluten-Free Orange Almond Snacking Cake

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I came across this recipe in the May 2014 issue of Canadian Living.  I haven’t really felt like doing too much cooking in recent days, but this one looked easy and post-able enough that I figured I’d give it a shot.  This is one of those cakes that is “naturally” gluten-free, meaning that you’re not looking for a flour substitute.  It’s more that the recipe doesn’t require anything flour like in the first place to keep its structure.  It’s also dairy-free too (just don’t use butter to grease the pan), if that’s something you’re interested in.

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Preheat your oven to 350°F and grease (with butter) a 9″ springform pan.  Line the bottom with parchment paper.  While you’re at it, separate 6 eggs and put the whites in a mixing bowl.

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In a large bowl, with an electric mixer, beat together 6 egg yolks, 1 cup granulated sugar, 2 teaspoons vanilla extract2 teaspoons grated orange zest, and a pinch of cinnamon.

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You are going to want to beat this stuff until it turns the colour of butter and when you lift the (stopped) beater away, you get a lovely long yellow ribbon coming out of the end, about 5 minutes.

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You need 2 cups ground almonds for this, and 2 tablespoons orange juice, so you might want to get these ready ahead of time.  I used the store-bought almond meal because I’m lazy, and just juiced the orange I took the zest from.

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Fold the almonds and orange juice into the yolk mixture.

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Now take those 6 egg whites you set aside and start beating them until stiff peaks form.

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Take a scoop of the whites and stir it into the almond/yolk mix.  This will sort of thin out the mixture in order that it doesn’t crush the rest of your whites in the next step.

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Once that first scoop is combined, gently fold in the remainder of your egg whites into the almond/yolk mixture until fully combined.  Make sure to scrape up from the very bottom to make sure you got it all.

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Plop the batter into your prepared pan and bake it until the edges pull away from the sides of the pan and the centre is golden and firm to the touch, about 35 minutes.

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If you need to, run a knife around the edge of the pan and leave the cake to cool in the pan on a wire rack.  Mine came right out, but I’m not always this lucky.

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Don’t worry — it will sink in the middle.  They always do.

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Dust the cake with icing sugar right before you serve it (or the icing sugar will be absorbed into the moisture of the cake).

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This cake was pretty good.  I think I’d like to make it again, but this time I would do it with lemon zest, lemon juice, and then coconut flour instead of almond flour for a more tropical cake.  I think I would also bake it differently.  This one you can see was still a little runny in the centre, but the outside was starting to burn.  I think I would bake it for longer, but at a lower temperature, like 325°F. Thoughts?

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Cinnamon Roll Pancakes

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I’m not even kidding: these are amazing.  While mine aren’t as pretty as the ones Recipe Girl can churn out, they make up for their ugliness in being super dooper tasty.  I found them on imgur one day and couldn’t rest until I’d made them.  So here you go.

We used our favourite buttermilk pancake batter from the Joy of Cooking, so feel free to use whatever you prefer.

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For the cinnamon swirl, start with 4 tablespoons melted butter, then add in 6 tablespoons packed brown sugar and 1/2 tablespoon cinnamon.  It may seem like a lot of cinnamon.  It’s not.

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Give that a good stirring, then pour it into a sealable baggie and snip one of the corners.  Set it in a bowl for now to prevent spillage.

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You can use regular maple syrup (don’t even use the words “table syrup” around here you heathens) but what really makes these special is the cream cheese glaze.  For this, soften 4 tablespoons butter and 2oz plain cream cheese (which is a quarter of those 250g blocks).

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Mix those together, then add in 1/2 teaspoon vanilla and 3/4 cup icing sugar and stir until smooth.  I may have also popped this in the microwave for a few seconds just to make sure everything was extra blended.

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Now you cook your pancakes.  Wait for the bubbles to appear in the uncooked surface, then carefully squeeze a spiral of the cinnamon syrup onto the pancake.  I blame my carpal tunnel on my wavy lines.

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When it’s ready to be flipped, flip that sucker.  Be careful not to burn the now-very-sugary side.  This is kind of what it is supposed to look like when it’s cooked.  Mine look a little demented.  But they smelled amazing.

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When you’re ready to serve, drizzle your pancakes with any leftover cinnamon syrup and then spoon some of that glorious glaze over top.

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Nanaimo Bar Cupcakes

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Yup.  ANOTHER cupcake recipe.  If you think that’s ridiculous, you’re gonna laugh at what I have planned for Friday.  This recipe has been stored in my Evernote for forever, but I keep seeing the photos pop up on Facebook. I think it’s a not-so-subtle hint that I should probably make them.

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Start with 1 1/2 cups blanched slivered almonds (I used flaked) and mix them with 2 cups dessicated unsweetened coconut in a bowl.  Set that aside for now.

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Toast a wee pinch of the coconut and almonds (I popped mine in the toaster oven) and set that aside as well.

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Preheat your oven to 350°F and line a standard muffin tin with cups.  I like how cheery these are.

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In another bowl, whisk together 2 cups cake flour, 1 cup cocoa, and 1 1/2 teaspoon baking soda.

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In yet ANOTHER bowl, ideally the one in your electric mixer, cream together 3/4 room temperature butter, 1 1/2 cups brown sugar, and 1/2 cup granulated (white) sugar for about 3 minutes until pale and cohesive.

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Beat in 3 eggs, one at a time.  Ideally they are also room temperature.  Pour in 3 teaspoons vanilla while you’re at it.

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Now you can start adding your flour mixture in, alternating with 1 1/2 cup buttermilk until it’s all smooth and combined.

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Then you can fold in all your almonds and coconut.

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Scoop the batter into your cupcake cups until they’re’ about 3/4 full.  Now, the recipe didn’t tell me how many this made and so I assumed that it was only 12.

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I WAS WRONG.  AND I WAS OUT OF CUPCAKE LINERS.  So I used the last four I had, then put the rest of the batter in a disposable loaf pan.  I figured it’d make a nice cake to freeze.

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Anyway, bake your enormous number of cupcakes for 25-30 minutes, until a toothpick inserted in the centre cupcake comes out clean, then you can let them cool completely on a wire rack.

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The Nanaimo-bar-y-ness of the icing comes from using custard powder.  The custard is what makes a Nanaimo bar a Nanaimo bar. Nah-NYE-mo bar.  I love the word Nanaimo.  I may have a problem.

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Right.  Icing.  That’s what we were doing.

In the bowl of an electric mixer, whip together 1 cup room temperature butter, 2 teaspoons vanilla, 4 cups icing sugar, and 4 tablespoons custard powder.

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When that’s all combined, pour in as well about 3/4 cup whipping cream for smoothness.

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There, that’s lovely.

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Pipe it onto your cupcakes, and then sprinkle with the toasted almonds and coconut.  That’s it.

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Then you eat it and then it’s gone.  So satisfying.

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Banana Buttermilk Cupcakes

Happy birthday Doodle!

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In this country, buttermilk is only available at the larger grocery stores in 1-litre cartons.  So after we made buttermilk pancakes the other day, we had 3 1/2 cups of buttermilk left to deal with.  I know that some people drink it as a beverage, but I can’t quite bring myself to do that.

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I found this recipe from Canadian Living, and, as I happened to have some bananas handy, I figured I’d give it a try.

So.  Grab two nice soft bananas (not overripe, but sweet enough) and mash them up with a fork.  This will give you about 3/4 cup mashed banana.  And if it gives you more, then just roll with it.

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Preheat your oven to 350°F and line a standard muffin tray with cups.

With an electric mixer, cream together 1/2 cup butter and 3/4 cup packed brown sugar until they’re pale and fluffy.  If you think you’ve beaten them enough, just hold off for another minute or two.  Trust me, it’s worth it.

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Add in an egg.  I didn’t want to put this one in because the speckles were so pretty.

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Alas. So long, fella. You were a good egg.

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Now work in your banana, as well as 1 teaspoon vanilla.

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In another bowl, whisk together 1 1/4 cups all-purpose flour1/2 teaspoon baking powder, and 1/2 teaspoon baking soda.  Pour yourself 1/2 cup buttermilk.

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Add the flour slowly, alternating with the buttermilk.  You’ll want three additions of flour to two of the buttermilk.

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Spoon that glorious banana-y-ness evenly into your 12 liners and bake for 20-25 minutes, until a toothpick inserted into the centre of the centre cupcake comes out clean.

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The recipe didn’t give me any options for icing (though the Pie and I think either a mild lemon icing or a mocha cream cheese, or even straight Nutella would work really well), so I decided to do a dusting of cinnamon sugar.

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In a small bowl, mix together 1/4 cup granulated sugar with 1 tablespoon cinnamon.

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In another bowl, melt 1/4 cup butter.

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While the cupcakes are still pretty hot, paint the tops with butter. Despite what the picture shows, it’s easier and tidier to do this while holding the cupcake upside down over the butter bowl. But I only have so many hands.

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Then dip each cupcake into the sugar so the tops are entirely coated.

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I actually coated each one once, then, after the butter had permeated the sugar a bit, dipped them again. Then I let them cool completely on a wire rack.  So tasty, with a nice crunchy top!

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Sexy Chocolate Cherry Cupcakes

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Check out these sexy puppies.  I made them as a killing-two-birds-with-one-stone for both Valentine’s Day and Mags’ and Papa John’s joint birthday.  So very very good.

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For the cupcakes, preheat your oven to 350°F and line a 12-capacity muffin tin with cupcake liners.  I used fancy schmancy pink polka dot ones.  Because I am that cool.

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Drain a 375mL jar of maraschino cherries, reserving the juice.  Let the cherries dry a bit on a paper towel before roughly chopping them.

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In a large bowl, whisk together 3/4 cup granulated sugar, 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1 1/2 teaspoons baking powder, and 1/2 cup fine cocoa.

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In a smaller bowl, whisk together 3 tablespoons cherry juice, 2 eggs, 3 teaspoons vanilla extract, 3/4 cup vegetable oil, 1/2 cup sour cream, and 1/2 cup milk.

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Add the flour mixture to the liquid and beat until smooth.

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Fold in the chopped cherries.

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Drop into cupcake cups until about 3/4 full and bake for 20-25 minutes, until a toothpick inserted into the centre of the centre cupcake comes out clean.  Let cool slightly in the pan and then remove to a rack to cool completely.

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I ended up having enough after my doubled recipe to make a wee sheet cake as well.

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For the ganache, in a double boiler, melt together 2 ounces chocolate (your choice) with 1/4 cup whipping cream.  Whisk until fully combined and chill for 30-40 minutes (any longer and you might have trouble spreading it).

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For the icing, we’re going with our old favourite.  Beat together 1 cup room temperature butter with 1 250g package room temperature cream cheese until fully combined and un-lumpy.

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Slowly add in about 2 cups icing sugar (more if you want it more stiff) and a few tablespoons cherry juice (from the jar of maraschinos).

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For the garnish, take 12 cherries, fresh or maraschino (but with stems if you can) and dip them in a couple ounces melted chocolate.

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Let those cool on a sheet of waxed paper until solid.

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To put it all together, take your cooled cupcakes and spread a little ganache on top as a chocolatey base.

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Chuck them in the fridge for a few minutes to set.

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Shove your cream cheese icing into a piping bag and squeeze it out all over your cupcakes.

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Save yourself some heartache and buy a decent bag, too.

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I’m sure you can do a more artistic job than this, but I’m also sure it will taste the same regardless.

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Top with a chocolate-dipped cherry and serve.  SO AWESOME.

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And here’s the sheet cake with the leftover icing.

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Rusty’s Diamond Cake

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It was Rusty’s birthday on the 4th and we cooked up a plan for a really epic baseball-themed cake.  The cake recipe itself came from Delish, because I needed a three layer cake in order to have enough batter to fill my 16″ pan.  As it stands, the batter was so good that I’m keeping the page bookmarked so I can actually follow the recipe at another time.

First thing’s first: preheat your oven to 350°F and then butter your cake pan.  This is my 16″ round pan. I got it at a cake store when I made the Ivy Vanilla Wedding Cake.  Once you’ve buttered it, line the bottom with parchment paper and butter that, too.

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Now, in a large bowl, using an electric mixer, cream together 1 cup softened butter and 3 cups packed brown sugar until they’re as fluffy as humanly possible.

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In a separate bowl, whisk together 4 large eggs and 2 teaspoons vanilla extract.

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Add the eggs to the butter and beat until it’s all incorporated.  Scrape the bowl down and give it a good beating for about a minute.

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In yet another bowl, sift together 3/4 cups cocoa powder, 1 tablespoon baking soda, and 3 cups flour.  Or you could whisk it with a fork, which is obviously what I did.  It’s all lies, what I tell you.  All of it.  LIES.

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Grab 1 1/2 cups sour cream and alternate adding that with the flour to the batter until they’re all gone.

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Finally, while mixing, slowly add in 1 1/2 cups hot water to the mix.

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Smooth your batter into your cake pan and bake for about 35 minutes, until a toothpick inserted in the centre comes out clean.  For some reason I don’t understand, a giant cake takes just as long to bake as three little ones.  Let the cake cool almost all the way in the pan before tipping it out onto a cooling rack.

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While that’s doing its thing, you can whip up some icing.  Despite the ill-fated nature of Rusty’s birthday cake last year, we have found that the icing recipe for that thing is the best one out there.  Because of the size of this cake, I doubled it, and only had a little left over.

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So.  In a bowl, cream together 2 250g packages plain cream cheese (room temperature — very important) and 2 cups butter.

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Then, bit by bit, and using a flour shield if you’ve got one, add in 6 cups icing sugar.

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Beat that until it’s all mixed and lovely.  Add more sugar if necessary.

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I scooped out a small amount of plain icing to use in drawing bases and baselines.

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Another chunk I dyed astroturf green with some gel food colouring (this stuff will give you the bright colours that are lacking with traditional liquid food colouring, which you can see in the background of the first photo).

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And then another hunk I coloured brown with some gel food colouring and a touch of red liquid stuff, to emulate the clay.

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Then I took a look at my cake.  I cut off two “corners” to form the shape traditionally associated with a baseball field.

Rusty's Diamond Cake 19

Then I traced a bit of a design with the back of a knife to indicate where the infield went, and crumb coated the sides of the cake with brown icing. Later on, when I had extra icing, I piped more brown around the edges to finish it off.

Rusty's Diamond Cake 21

I shoved the icing into Ziploc bags and cut off the corners to do my piping, because all my cake decorating stuff is still in storage.  Here is the initial layout of the clay infield.

Rusty's Diamond Cake 22

After smoothing it out (I “raked” it later with a fork), I started on the grass, which I wasn’t going to flatten.  I wanted it to look like it had been groomed.

Rusty's Diamond Cake 23

Continuing with the outfield.

Rusty's Diamond Cake 24

Then the infield and pitcher’s mound, which is raised (by dint of extra icing).

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Here I took a break to sample my wares.

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With the Pie’s instruction, I drew on the bases and base lines.  They’re not accurate (because I’m not good at listening and the Pie isn’t good at giving useful instructions), but it’s a cake.  Sue me.  This is the view from home plate.

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The Pie insisted on adding that plastic baseball.  Rusty loved (and ate) the whole thing.  Except the baseball. I hope.

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Rum Balls

Rum and Glue Balls

Cait and I made these last year for her contribution to our annual potluck extravaganza.  The recipe is a little fuzzy, because we decided to ignore what we were told.  And we also decided to take a shot of rum for every step we did in the recipe.  It’s all kind of a blur.

Rum and Glue Balls
Me and the Captain.

Start with your dry ingredients. First we used a food processor to grind up about 1 1/2 to 2 cups blanched almonds. Cait had to climb up on the counter again to get the processor down. Her kitchen requires acrobatics.

Rum and Glue Balls

You could use 1 1/2 to 2 cups almond meal for convenience’s sake.

Rum and Glue Balls

Rum and Glue Balls

Whisk together with about 2 cups icing sugar.

Rum and Glue Balls

Take a shot.

Rum and Glue Balls

In a haze, melt about 8oz chocolate in a double boiler or heatproof bowl set over a pot of barely simmering water.

Rum and Glue Balls

While you wait, take pictures of whatever dogs are handy. I swear that it was Ruby who kept moving, not me.

Rum and Glue Balls

Let the chocolate cool a bit, and then add to it about 2/3 cup dark rum — you could use spiced if you like — and 2 teaspoons vanilla. Give ‘er a stir.

Rum and Glue Balls

Pour the rummy chocolate into your icing sugar/almond mix and whisk thoroughly.

Rum and Glue Balls

Chuck that in the fridge for a few minutes to solidify a bit.

Rum and Glue Balls

Take a scoop of this goodness and roll it in your hands to form a ball.

Rum and Glue Balls

Set each completed ball on a sheet of waxed paper.

Rum and Glue Balls

Dip each finished ball into more rum, then roll in chocolate sprinkles.

Rum and Glue Balls

Set the finished balls on the waxed paper to dry, then seal in an airtight container at room temperature for up to a week.

Rum and Glue Balls

Now that is one tasty indulgence.