To celebrate all things ghoulish and creepy on Halloween, I decided to make eyeball cupcakes. Freaky, right?
If you don't have a frosting bag, you can probably use the gel decorating icing in the tube.
I got the idea from the blog Dinner: A Love Story.
Friday, November 4, 2011
On their wedding day, my dad asked my mom for only one thing. My dad told my mom that he had had a cake on all of his birthdays, and would like a cake on all of his birthdays to come. This year as a gift, I wanted to bake him his very own cake.
I finished the cake of with a dark chocolate caramel ganache, which was extremely rich. I prefer this recipe in cupcake form, but I want to try this again with more time.
I used this recipe.
It has taken me a long time to get this up here, but here they are, finally.
The other week for Cooking Club, the theme was fruit. I had a few frozen bags of peaches hiding in the back of my freezer just waiting to be used, so I found a recipe for Peach Crumble Bars.
The recipe starts with the crumble, which has a satisfying buttery flavor. Once you grease your pan, you have to press about half of the dough into the bottom to create a flat base layer.
I used frozen peaches, which worked just fine, though the recipe calls for fresh cut peaches. I love the combination of nutmeg with peaches in this recipe. The peaches go on top of the base.
Crumble the remaining half of the dough on top of the peaches.
I was expecting chunks of peaches in the final product, but during the baking process, they lost their shape and became softer. It wasn't bad, but I wish they had the texture of the peaches.
The original recipe uses a 9x13 inch pan, but I only had an 8x8. To accommodate the size difference, I cut the recipe in half, which worked out perfectly. While this was not my favorite outcome, I want to play with different fruits in the future and see if I can perfect the recipe.