Monday, December 19, 2011

Times change, People grow up, Traditions adapt.

Being a freshman in college leads you to make many changes in your life. The most obvious of which were made aware to me before i even graduated from high school,  I realized the privilege of having my own room has diminished for the next 4 years, teachers constantly reminding me in class that "if you think this is hard, have fun at college", and lets not even begin thinking of the money! The further I get into college, the more those big life changes seem to fall into place, and I begin to realize the little things that i miss. While being stuck in Logan for  both the Thanksgiving and Christmas breaks these little things I miss are beginning to pile up, notably the tradition of making a gingerbread house.

*BACK STORY*
 12 years ago during recess I met a girl named Alex, that weekend we played barbies at her house and we have been best friends ever since.
*BACK STORY OVER*

During High school Alex and I made a  gingerbread house together  two years in a row, I know that when you hear the word tradition you think of a lot longer then two years, but it was one of those things that after the first year it  just stuck. 


Year #1:  A simple Victorian, I absolutely love looking back at this house and seeing how much I have progressed.  I was so proud of my royal icing railings, and Alex spent hours making those stained glass windows work ( four of the windows never worked, we had to put paper behind them!) 

Year #2: Definitely  a step up from our first house, but our ideas were bigger then our  time allotment and actual ability! If we would have focused on a smaller house it would have been cleaner and more detail oriented but after the two strait days of work  the improvement in structure and landscaping was undeniable and it felt amazing!!

This year was a huge a transition to actually doing this ALL BY MYSELF!  I started knowing that i would have to be realistic and practical, there was no way i could have pulled off a two story mansion all by my self! Especially when (this is a little embarrassing to admit) i didn't really do any of the structural stuff on the previous houses. 
I found a free pattern for a simple farm house on http://www.ultimategingerbread.com aka the best gingerbread house pattern EVER. They have a plethora of free and elaborate patterns that are reasonably priced.  After i found my pattern my lovely roommate helped me cut out the paper and assemble it with tape. a MUST for anyone making a house with more then 8 pieces, (frankly its not a bad idea if you have less then 8 pieces in my opinion) 

From then on it is simple, I made the gingerbread recipe Alex and I would use, and constructed my house. I helped with construction enough to know the process, so since my house was simple it went almost care free... I might have dropped a piece and glued it back together with royal icing... its probably fine right? right. 

Making the house and building it took approximately one day so obviously, day number two was my favorite. Day number two is when i discovered that sappy love movies are the ideal background to gingerbread decorationing. I would like to steer away from the house for a minute and say that very few things in life help your mental state as much as yelling at the t.v. when the characters aren't doing what you think they should. But outside of the mental health aspect, movies are a great way to get into the zone when you are halfing and then thirding 2 packages of wafer cookies (the roof). I dare to say that that process could drive someone insane. But yet i still love it!!! I think there's something wrong with me. 

Day number two also involved the creation of the dear, the chairs the trees (which were made out of gumdrops by the way! isn't that adorable!?) and the sugar  pond. It was a day of creative bliss. And I must say, I like the product. 

You can't even tell that the right side completely broke in half can you?!



I was terrified to pipe onto the house, but i faced the fear of possible ruining it with one simple squeeze and realized I don't think I could ever go back to plain walls.  

In the end it was donated to Primary Children's Festival of Trees, so it could go to a good cause, because there is no use for a gingerbread house like that in a college dorm room. 

P.S. Alex also kept her part of the tradition alive, just a couple hours away=) 

Recipes Used
Gingerbread (from Stacy Richards)
*note* this recipe is excellent for gingerbread houses because it cooks hard and smells amazing, but would make awful gingerbread men. 
                                                ¾ cup butter
                                                ¾ cup light brown sugar
                                                ¾ cup molasses
                                                5 ½ cups flour
                                                2 t. baking soda
                                                ½ t. salt
                                                2 t. ground ginger
                                                1 t. nutmeg
                                                ¼ t. allspice
                                                ¼ t. ground cloves
                                                ½ cup water
Instructions:             
Cream.  Add molasses and beat well.  Combine dry ingredients and add to molasses mixture alternately with water.  Mix well (using hands if necessary) until a soft dough is formed.  Turn dough out onto a lightly floured board and knead until not sticky.  Pat into a ball and wrap in plastic wrap or wax paper.  Refrigerate 1 to 2 hours.  Lightly grease cookie sheet (placed on a damp towel to prevent sliding) and roll dough out to 3/16 to 4/16 in. thickness.  Lightly dust patterns and cut, remove excess dough.  Bake at 350 for 10-15 min.  Remove from oven and quickly trim edges.  Let cool, if still soft return to oven.

Wilton's Royal Icing
(dries as hard as a rock. This house stood up a two and a half hour car ride in my passenger seat with out any damage what so ever. ) 
3 Tbs meringue powder (I know it's expensive, but it's SO worth it)
4 cups powdered sugar
6 Tbs warm water

Instructions: mix ingredients together and beat until stiff peaks form. Make sure to keep it covered with a damp towel so it doesn't stiffen before it's use. This stuff will keep good for at least a month refrigerated in an air tight container. 





Wednesday, October 12, 2011

A Chocolate Sort of Day

Have you ever had one of those days where is just feels like your world is just completely crashing down on you? Well of course you have! Everyone has. I'm not trying to sound like i'm special and other people don't have crappy times, but life really sucks right now. Like seriously, i'm talking a sweat pants, ponytail, not talk to anyone (that is really saying something  for me) sort of a day.

You can probably tell from the theme of my blog that baking is well... what i do. So obviously, when i'm so stressed/confused i simply HAVE to turn to cake. duh, cake cures everything right? So during all of my classes today i have been fantasizing about what i am going to do because when your in a mood like this you cant make and just any run of the mill sheet cake. i'm talking a GOOD cake. A eat one piece and feel morbidly obese cake. A triple layered chocolate oreo cake.

I started with the chocolate cake that i talked about in my last post. I really was dead serious when i said I loved it, plus i had my heart set on a good cake and I knew that this would give me a good result. However, i did realize that i need to get a little bit more recipe experience so i can have options for different ingredients, textures, or flavors, so next time I will have a different recipe. I promise!

I made the cakes into three layers, wow, just like the previous post! man i need to mix it up a little! I just really love the appearance of a triple layer chocolate cake ok? judge me if you want to. But besides the cake and amount of layers the cakes the two cakes are complete opposites! I felt like being a little whimsical and didn't want to be constrained to a recipe so i just kind of winged most of the rest. I already had a cup of whipping cream (why? i'm not really sure...) but i made some whipped cream and folded half of a box of chopped up walmart brand oreos, which by the way taste the EXACT same (oh the things you find out as a poor college student)  and let it refrigerate for about a half hour so the cookies got a little soggy and delicious and easy to spread.

I didn't have the patience to freeze the cakes completely before filling and frosting them so a crumb coat was really important to make sure the plethora of crumbs this cake supplied were tightly sealed into the frosting. Because, quite frankly there are few things that bug me more about a cake then having chocolate cake show through the frosting.

the cake after filling it. gosh dangit someday i will make the sides of a cake even!

after the crumbcoating. no crumbs are escaping that=)

After the crumb coat was completely chilled I frosted in completely with vanilla frosting (which is the only thing wrong with this cake in my opinion) Now it was time for decorating.  Usually i pipe my decorations, but today i just couldn't do it, i needed to change things around a little. After thinking about what i had in my pantry and coming to copes that i had NOTHING i realized i had a half a package of cookies right in front of me! I turned my creativity on, crushed them and pressed them on the side of the cake, which also kind of hid my crooked sides. kind of... 

I really enjoyed how the crumbs turned out, i think it looks good in a "i didn't really put that much effort into making it look good, but it still looks good" sort of a way. Although, next time i might try legitimate crumbs instead of the chunks i used. 

For the top, i copy catted a cake i saw on pinterest... once again, judge me if you want to. 

the inside looked pretty good too i guess =) 

All in all the cake was just what i wanted, meaning it made me feel super fat after one bite and it got my mind off my bad day but i would suggest some frosting changes if any of you want to make it for yourself. The vanilla frosting recipe i used, however great it is just didn't really blend very well and kind of took away from the cookies and cream theme i wanted it to have.  But don't get me wrong, it tasted good, just not how i planned on it tasting. I will find a whipped cream frosting to pair with this cake that will make it the ultimate cake within the next week and post it up for ya!

Unfortunately I dont really have any recipes to post up with this cake, for the chocolate cake recipe reference my last post and the filling was simply a cup of whipped cream, a splash of vanilla and a spoonful of sugar whipped until really stiff with oreos folded in. I'll give ya the vanilla frosting recipe with a cake that it tastes better with.

Shannon Ruth=)






Monday, October 10, 2011

Lets Get This Started...


Alright, so this weekend was family weekend here at Utah State, and boy was it just great! We finally won a freaking football game, got to see my parents and i finally got around to starting this blog! Well I bet you can tell with the beginning of this that my post that my parents came down, and most people in my circumstance wouldn't be that excited about this considering that i only live like an hour away from my hometown and my parents have found excuses to come up here almost every week so it's not like i miss them or anything but i just love introducing my parents to all my great friends up here and showing them that I actually can manage myself a little ya know? 

So, I was thinking about something nice to do for them while they were here and suddenly it hit me! My mom's birthday is in two days and i almost forgot to make her a cake! alright, now it's time for a background story, there is nothing better in life then a homemade cake, let alone a homemade BIRTHDAY cake. There is just something so comforting knowing that someone loved you enough to spend hours making a cake to celebrate your entrance into this world and i like giving people that feeling a whole lot. Especially my motha. So i made her her favorite, a German Chocolate Cake, only a little different to make it a little more fun for me =) 

I started with my FAVORITE chocolate cake recipe. seriously i have yet to find a better one. I use the Hersheys "Perfectly Chocolate" Cake Recipe, seriously. its fabulous. I know what your thinking, Shannon, the German in german chocolate cake comes from the cake! i know, but this is one of those little alterations i made to make it more fun. Plus, i have never met a single person who likes german chocolate cake better then a real chocolate cake. the difference is just not comparable. Well, i made the cake into my 8 inch circle  cakes that i found in the DI last week  
I know, they look disgusting (every time my roommate sees them she is repulsed)  but i promise they are clean! plus the set was only a dollar! and they have that magnificent tab that swipes around the pan and gets your cakes out beautifully! they are pretty high on the list of my favorite things in my kitchen. 

Next I searched through my favorite blogs/websites for a coconut-pecan frosting that sounded good, because  i have never made anything close to that sort of thing and i found one i'm pretty sure i trusted from Joyofbaking.com and set to work! and can i say delicious. i could have eaten the whole pan-full in one sitting.  

To assemble the cake I leveled layers and froze them like any other cake, used the nutty-frosting as a filling between the layers and frosted the top with it. and this is where my other german chocolate curve ball comes in. I frosted the sides of it with a cooked fudge frosting. I wasn't really sure if it was going to be to much, but every time i eat this kind of cake i always find myself wishing for a little bit of traditional cake, and boy. that risk payed off! 

I'm still working on getting the sides and borders to my cakes strait, but hey, I think it turned out pretty well. 
Especially When you cut into it!!! look at how beautiful those layers are! and nobody can even imagine how much that super this layer of frosting on the side helped. 
I think it's fair to say she was pleased with her present=) love ya motha!

Recipes I Used 
Hershey's Perfectly Chocolate Cake Recipe (strait from the hershey website)
  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY'S Cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Heat oven to 350°F. Grease and flour two 9-inch round baking pans. 
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. 
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (it took about 32 minutes in my 8 inch pans)

Cococut Pecan Frosting  (from Joyofbaking.com)
1 1/4 cups (125 grams) pecans
1 cup (200 grams) granulated white sugar
1 cup (240 ml) evaporated milk(can also use light or heavy cream)
3 large (60 grams) egg yolks, lightly beaten
1/2 cup (113 grams) unsalted butter, cut into pieces
1/8 teaspoon salt
1 1/2 cups (150 grams) sweetened flaked coconut
1/2 teaspoon pure vanilla extract

Preheat the oven to 350degreesF (177 degrees C). Place the pecans on a baking sheet and bake for about 8-10 minutes or until lightly browned and fragrant. Remove from oven, let cool, and then coarsely chop.
In a medium saucepan, combine the sugar, milk, egg yolks, butter, and salt. Cook over medium heat, stirring constantly, and when the mixture begins to boil and thicken, remove from heat. Stir in the chopped pecans, coconut, and vanilla extract. Let cool until spreadable.


Cooked Fudge Frosting  (from ME)
1 cup frosting
1/4 cup butter
1/4 cup cocoa
1/2 cup evaporated milk
t tbs corn syrup
1/8 tsp salt
mix everything in a heavy saucepan over medium heat, let boil for about 6-8 minutes. (i know this sounds crazy, but trust me, it's the only way to do it) cool completely and add powdered sugar until desired consistency. 
enjoy!
Shannon Ruth=)