NancyCreative

April 10, 2012

Chocolate Malt Cake Pops from 175 Best Babycakes® Cake Pops Recipes

I think cake pops are cute and fun, so I was looking forward to reviewing this new cookbook, 175 Best Babycakes® Cake Pops Recipes (softcover) by Kathy Moore and Roxanne Wyss. Moore and Wyss are expert food consultants who develop recipes and test products like the Babycakes® Cake Pop Maker, which is designed to make cake pop-making quick and easy. The recipes in this book were especially created to be used with this cake pop maker, and there are all kinds of fun flavors you can make! The cake pops featured on the cover give you an idea of the many ways you can decorate cake pops. There are more ideas and some colorful photos inside to inspire you, too, along with helpful cake pop-making and decorating instructions. This book shows you how to do basic and not-so-basic things like coating the cake pops, decorating with sprinkles, adding decorative swirls and spirals, triple-dipping or marbleizing the pops, and making simple faces. Some of the yummy-sounding recipes include Caramel Cake Pops, Cream-Filled Chocolate Cake Pops, Chocolate Truffle Cake Pops, Root Beer Cake Pops, Almond Cream Cake Pops, and Classic Red Velvet Cake Pops.

The Babycakes® Cake Pop Maker not only makes cake pops–you can also bake doughnuts (or what many of us call donut holes), mini Ebelskivers, and cute little round biscuit and muffin bites! These would be great for brunch, showers, or parties. There are even recipes for savory nibbles you can serve as appetizers. So you can make lots of yummy things with this handy appliance!

If you’re not familiar with the Babycakes® Cake Pop Maker, here’s what it looks like…

It bakes 12 cake pops at a time in just 4 to 6 minutes, so it would be especially great for using in the summer months–you wouldn’t have to use your oven and heat up the kitchen. I don’t have this cake pop maker myself yet, but looking at all these recipes and ideas makes me want to try it out! When I get one, I think one of the first recipes I’ll try is the Chocolate Malt Cake Pops. So I thought I’d share that recipe with you. If you don’t have a cake pop maker, you might be able to make cupcakes with this recipe…I don’t know that for sure, but I don’t see why you couldn’t!

CHOCOLATE MALT CAKE POPS (from 175 Best Babycakes® Cake Pop Recipes)

Makes 26 to 28 cake pops

2/3 cup (150 mL) all-purpose flour

1/4 cup (60 mL) chocolate malted milk powder

1/2 teaspoon (2 mL) baking powder

1/2 teaspoon (2 mL) baking soda

Pinch of salt

3 ounces (90 g) semisweet chocolate, chopped

1/3 cup (75 mL) unsalted butter

1/4 cup (60 mL) packed brown sugar

2 Tablespoons (30 mL) granulated sugar

1 large egg, at room temperature

1 large egg yolk, at room temperature

1 teaspoon (5 mL) vanilla extract

2 Tablespoons (30 mL) sour cream

2 Tablespoons (30 mL) milk

1/4 cup (60 mL) finely chopped chocolate malt candies

Nonstick baking spray

In a small bowl, whisk together flour, chocolate malted milk powder, baking powder, baking soda, and salt. Set aside.

Place semisweet chocolate and butter in a large microwave-safe glass bowl. Microwave on High in 30-second intervals, stirring after each, until melted. Set aside to cool for 2 minutes.

Using an electric mixer on medium-high speed, beat brown sugar and granulated sugar into melted chocolate mixture. Add egg and beat well. Add egg yolk and beat well. Beat in vanilla. Reduce mixer speed to low and beat in one-third of the flour mixture. Beat in sour cream, then another one-third of the flour mixture, then milk. Beat in the remaining flour mixture. Stir in chopped candies.

Spray cake pop wells with nonstick baking spray. Fill each well with about 1 Tablespoon (15 mL) batter. Bake for 4 to 6 minutes or until a tester inserted in the center comes out clean. Transfer cake pops to a wire rack to cool. Repeat with the remaining batter.

If desired, attach sticks to cake pops.

TO DECORATE: Dip cake pops in melted chocolate candy melts, then immediately sprinkle with additional finely chopped chocolate malt candies. If not attaching sticks to cake pops, use the fork tool (or fork) to dip the cake pops, then place them on a wire rack over a sheet of foil or waxed paper to set.

Excerpted from 175 Best Cake Pops Recipes by Kathy Moore and Roxanne Wyss © 2012 Robert Rose Inc.www.robertrose.ca Reprinted with permission. All rights reserved.

Have you made cake pops before? What’s your favorite flavor?

6 Comments

Filed under Cakes/Coffecakes, Cookbooks, Food and Recipes, Food Presentation, Other Desserts

Tagged as baking, Cake balls, Cake Pops, dessert

April 8, 2012

Greek-Style Turkey Burgers and Tomato-Feta Salad with Olives

Not long ago, I made a seasoned turkey burger for the first time, and I really liked it! A little later, I came across several different Greek-style turkey burger recipes. Since I love most Greek food, I definitely wanted to try this idea out! I created my own recipe, inspired by the other recipes I had found. These turkey burgers are yummy and healthy. Chopped black olives, feta cheese, and some herbs and spices are mixed in with the ground turkey, adding to the juiciness and savory flavor of these burgers. They taste great topped with Tzatziki (which I made about a week ago as a veggie dip), red onion slices, and tomato slices. You can also top the burger with mayo instead of Tzatziki.

They’re easy to make, and you can make the Tzatziki ahead of time, even the day before, to save time. I also served the burgers with a simple Tomato-Feta Salad, and that recipe is included below.

GREEK-STYLE TURKEY BURGERS (makes 4-6 burgers)

1 pound ground turkey
1 cup crumbled feta cheese
1/2 cup chopped black olives
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon onion powder
1/2 teaspoon garlic powder
dash of black pepper
Tzatziki (or mayo), tomato slices, red onion slices, and lettuce, if desired, for toppings

If you want to top the burgers with Tzatziki, make it before preparing the burgers so the flavors in the Tzatziki can blend together…get the recipe here. Or use mayonnaise as a topping instead of Tzatziki.

Combine all ingredients above in a large bowl. Blend them together well (using your hands is easiest) and form into four patties, a little more than 1 inch thick. These make four big patties, so if you want smaller ones, divide the mixture into 5 or 6 patties.

Grill burgers in a non-stick or oiled pan or rack (the cheese will make the burgers stick to your cooking surface, so be sure to oil your surface). Grill until burgers are desired doneness–depending on the size of your burgers, grilling time will be about 8-12 minutes.

Serve on whole wheat rolls or buns and top with Tzatziki (or mayo), tomato slices, and red onion slices. Add some lettuce too, if you want. Or serve the burgers in a pita pocket with Tzatziki, tomatoes, onions, and lettuce. One recipe suggested using Tahini instead of Tzatziki, and I think that would be a good topping on these burgers, too.

TOMATO-FETA SALAD WITH OLIVES (makes 1 serving; multiply recipe by number of servings needed)

1 medium to large-sized tomato, sliced
1 Tablespoon chopped black olives
1-2 Tablespoons crumbled feta cheese
dash of Balsamic vinegar

Arrange tomato slices on plate and sprinkle with olives and crumbled feta cheese. Add a dash or two of Balsamic vinegar. That’s it! It’s a super-easy, delicious tomato salad! If you don’t like Balsamic vinegar, you can drizzle some lemon juice or olive oil (or both) over the tomatoes, olives, and feta cheese.

Enjoy these turkey burgers! Do you like Greek food, too? What’s your favorite Greek dish?

5 Comments

Filed under Food and Recipes, Healthy Eating, Main Dishes, Salads and Dressings, Sandwiches

Tagged as Balsamic vinegar, Feta, Greek cuisine, Olive, olive oil, Tomato, Tzatziki

April 7, 2012

A Living Hope

Praise be to the God and Father of our Lord Jesus Christ! In His great mercy He has given us new birth into a living hope through the resurrection of Jesus Christ from the dead, and into an inheritance that can never perish, spoil or fade.

I PETER 1:3-4 (NIV)

New International Version (NIV) Copyright© 1973, 1978, 1984, 2011, by Biblica

Praying you have a joyful, hope-filled Easter!

Fun Springtime Treats from Martha Stewart

I always find great ideas on Martha Stewart’s website and thought I’d share some really fun, yummy-looking decorating ideas I saw the other day (all photos are from marthastewart.com). These treats are perfect for Easter and all through the spring season. Maybe you’ll have a chance to try some of these ideas out this weekend!

From the top, right to left, there are cute Butterfly Cupcakes with pretzel wings, candy-coated chocolate heads, and licorice antennae; Lollipop Cupcakes with mounds of buttercream covered in sprinkles, taffy leaves, and lollipop flowers; Chrysanthemum Cupcakes with beautiful buttercream flowers; Coconut Nest Cupcakes with chocolate egg candies; and Spring Cupcakes decorated with flowers using jellied citrus slices for the petals. And I had to include these bunny-shaped sugar cookies…I thought they looked so cute with the ribbon tied around each bunny’s neck!

If you don’t have time to bake, here are a few fun ways you can package candy…

…make these fun Envelope Bunnies or Jelly Bean Carrots! So cute!

I just had to include this item too…it’s not edible, but it’s definitely eye candy and very pretty…

Delicate flower arrangements in eggshells…really sweet!

Hope these ideas have inspired you! What’s your favorite Easter or springtime treat?

6 Comments

Filed under Candy and Confections, Cookies/Bars/Brownies, Cupcakes, Food and Recipes, Food Gifts, Food Presentation, Seasonal, Spring/Easter

Tagged as Easter, Spring

April 2, 2012

Tzatziki (Greek Yogurt-Cucumber Dip)

I recently made this Greek dip, Tzatziki, and was instantly hooked on it as soon as I tasted it! I adapted this from a recipe I found at About.com, which explains that this very healthy dip or sauce is often served “…on the side with warm pita bread triangles for dipping, and is also used as a condiment for souvlaki” (small pieces of meat and veggies grilled on a skewer). You can also use it as a dip for raw veggies and crackers, or as a sauce for grilled meats and cooked veggies. It’s very easy to make and a perfect cool, creamy recipe for summer!

TZATZIKI

2 to 3 Tablespoons olive oil
1 Tablespoon vinegar or lemon juice
2 to 3 cloves garlic, finely minced
dash of salt and pepper to taste (optional)
1 cup plain Greek yogurt (drain or strain any excess liquid from yogurt)
1 cup light sour cream (or substitute another cup of Greek yogurt)
2 cucumbers, peeled, seeded, and diced
1 to 2 Tablespoons finely chopped fresh dill or 1 to 2 teaspoons dried dill (start with the lower amount and then add more dill if you want a stronger dill flavor)
sprig of fresh dill for garnish (optional)

In a medium-size bowl, combine olive oil, vinegar or lemon juice, minced garlic, and salt and pepper if desired. Mix until well combined. In another medium bowl, blend the yogurt with the sour cream, using a whisk (you can omit this step if you’re substituting another cup of plain Greek yogurt for the sour cream). Add the olive oil mixture to the yogurt-sour cream mixture (or yogurt) and mix well. Add the diced cucumbers and dill, and blend everything well. Chill for at least 2 hours before serving. Just before serving, garnish with a sprig of fresh dill if desired. (NOTE: You can store this in the refrigerator 2 to 3 days; stir mixture before serving).

I like using Tzatziki as a sauce over sliced cucumbers. Have you made Tzatziki before? How do you like to use it?

12 Comments

Filed under Appetizers/Snacks, Food and Recipes, Healthy Eating, Sauces/Toppings/Gravies, Spreads and Dips

Tagged as appetizers, dill, Everyday, olive oil, Sour cream, Tzatziki, Yoghurt

April 1, 2012

Hosanna!

And a very great multitude spread their garments in the way; others cut down branches from the trees, and strawed them in the way. And the multitudes that went before, and that followed, cried, saying, Hosanna to the Son of David: Blessed is He that cometh in the name of the Lord; Hosanna in the highest.

MATTHEW 21:8-9 KJV

If you’re wondering what “Hosanna” means, I found a great explanation here. Hosanna comes from the Hebrew words Hoshiya na! (“Save now!” or ”Save, please!”), an expression the people would use when asking a king to help or save them in times of trouble (see 2 Samuel 14:4 and 2 Kings 6:26). Over the centuries, Hosanna gradually became an expression of hope and exultation: “Salvation! Salvation! Salvation has come!” The crowd of people shouting Hosanna in the verse above were recognizing Jesus as their Savior and Deliverer, the prophesied Messiah. And believers use it now as an expression of praise and gratitude to God and His Son Jesus for the gift of Salvation.

I thought this would be a great time to tell you about a song I like called Hosanna. It’s by the Canadian group Starfield, from their CD I Will Go. Filled with hope and praise, it really expresses the meaning of the word Hosanna. Click here to listen to it.

Hope you are enjoying a beautiful, restful Palm Sunday!

Linked to Think on These Things.

5 Comments

Filed under Inspirational Thoughts, Music, Seasonal, Spring/Easter

Tagged as Hosanna, Palm Sunday

March 28, 2012

Carrot Cupcakes from 150 Best Cupcake Recipes

Have you ever noticed that cupcakes seem to make just about everyone smile with delight? Kids and adults alike can’t seem to resist these cute and tasty treats! That’s probably why there are so many popular bakeries that specialize in cupcakes…like Sprinkles, Magnolia Bakery, Primrose Bakery, and Polkadots.

Whether or not you live near a cupcake bakery, it’s always fun making your very own cupcakes. That’s why I wanted to review 150 Best Cupcake Recipes, by celebrity chef Julie Hasson…how could you not get excited about 150 yummy recipes to try out? This softcover cookbook includes some full-color photos that will make you want to start baking cupcakes right away! There are all kinds of flavors to choose from…Chocolate Raspberry Cupcakes, Apple Crisp Cupcakes, Cherry Almond Poppy Seed Cupcakes, Cappuccino Cupcakes and more, in addition to 25 delicious-sounding vegan recipes. I thought I’d try out the Carrot Cupcakes because I love carrot cake and the book mentions that this recipe “…has all the wonderful attributes of a large cake packed into a pint-size treat.” And that is very true…eating one of these Carrot Cupcakes is like eating a cute little miniature carrot cake…they’re very dense and moist, and topped with a super-yummy cream cheese frosting. Because the cupcakes are rich and dense, the tops aren’t very rounded…

…but that’s nothing a scoop or swirl of cream cheese frosting can’t take care of!

I recommend making these in a non-stick muffin pan, since the cupcake edges rise enough to touch the rims of the muffin cups–a non-stick pan will make it easier to remove the cupcakes without breaking any of the top edges of the cupcakes.

Hope you get to try this recipe out…happy cupcake-making!

CARROT CUPCAKES (from 150 Best Cupcake Recipes)

Makes 12 cupcakes

1 cup (250 mL) all-purpose flour

1 teaspoon (5 mL) baking soda

1 teaspoon (5 mL) ground cinnamon

Pinch of salt

1 cup (250 mL) granulated sugar

1/2 cup (125 mL) canola oil

2 eggs

1 (8-ounce/227 mL)) can crushed pineapple in juice, drained well

1 cup (250 mL) packed grated carrots

1/2 cup (125 mL) loosely packed sweetened flaked coconut*

Cream Cheese Icing (see recipe below)

Preheat oven to 350˚F (180˚C). Line a muffin pan with paper liners.

In a small bowl, whisk together flour, baking soda, cinnamon, and salt.

In a large bowl, whisk together sugar, oil, and eggs until smooth. Add pineapple, carrots, and coconut, beating until mixed. Add flour mixture, beating just until blended.

Scoop batter into prepared pans. Bake in preheated oven for 22 minutes or until golden brown and tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting.

NOTE: These cupcakes freeze well. Wrap them individually in plastic wrap and freeze in an airtight container for up to 2 weeks.

*VARIATION: Substitute 1/2 cup (125 mL) raisins for the coconut.

CREAM CHEESE ICING

4 ounces (125 g) cream cheese, at room temperature

1/2 cup (125 mL) unsalted butter, at room temperature

Pinch of salt

2 1/4 cups (550 mL) confectioner’s (icing) sugar, sifted

In a bowl, using an electric mixer on medium-high speed, beat together cream cheese, butter, and salt until creamy. With mixer on low speed, beat in confectioner’s sugar, 1/2 cup (125 mL) at a time so that the sugar doesn’t fly all over the place. Increase speed to medium-high and beat until light and fluffy.

Spread frosting over cooled cupcakes and refrigerate until ready to serve, or for up to 1 day.

NOTE: Because cream cheese is perishable, be sure to keep your frosted cupcakes refrigerated until you’re ready to eat them.

This frosting will keep in an airtight container in the refrigerator for up to 3 days. Before using, let stand at room temperature for 15 minutes to soften enough to spread.