Our birthday dessert spread

Birthday desserts, ready to be eaten!

Birthday desserts, ready to be eaten!

A few weeks ago, it was that time again. Time for the husband and I to jointly celebrate our birthdays by inviting people over and providing waaaaaayyyyy more desserts than the group could possibly consume. Last year’s selections were a hit and this year was no exception.

The menu:

We had left overs of everything. Luckily I hid some of the extra banana cream pie that wouldn’t fit in the pie pan, because that pie pan was clean by the end of the night!

 

Blueberry crumble cake (bottom left), banana cream pie (top), chocolate crazy cake (bottom right)

Blueberry crumble cake (bottom left), banana cream pie (top), chocolate crazy cake (bottom right)

Chai cupcakes with cream cheese frosting

Chai cupcakes with cream cheese frosting

Fat free ginger cookies

Fat free ginger cookies

First time using this nice pie pan. Definitely need to make banana cream pie again.

First time using this nice pie pan. Definitely need to make banana cream pie again.

 

Crumbled graham crackers, sugar and mashed bananas made up the crust.

Crumbled graham crackers, sugar and mashed bananas made up the crust.

Crust ingredients mixed together

Crust ingredients mixed together

Crust pressed into pan and baked. The small white crocks were for the left over crust. The recipe made way too much for my pie pan.

Crust pressed into pan and baked. The small white crocks were for the left over crust. The recipe made way too much for my pie pan.

Cooking the cream filling.

Cooking the cream filling.

First layer of cream filling and first layer of bananas.

First layer of cream filling and first layer of bananas.

Second layer of cream filling and the final layer of banana slices. The pie then just had to set for hours in the fridge, so make this early if you decide to make it!

Second layer of cream filling and the final layer of banana slices. The pie then just had to set for hours in the fridge, so make this early if you decide to make it!

 

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Baking orange ginger cupcakes

Cupcakes for my birthday!

Cupcakes for my birthday!

I recently came across a recipe for these orange ginger cupcakes on Instructables that I just had to try. Conveniently, my birthday gave me a good excuse to bake something I wanted to eat, and then force my co-workers and softball teammates to eat it for me.

I edited the recipe a bit, to cut down on the butter of course. My next updates to this recipe will include using more orange zest and adding some chopped candied ginger to the batter. However, here’s the recipe I used for the pictured cupcakes. They were pretty good after all.

Ingredients – Orange ginger cupcakes

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 sticks (4oz) unsalted butter, softened
  • 1/2 cup unsweetened applesauce
  • 2 cups sugar
  • 4 large eggs
  • zest of 1 orange
  • 1/2 teaspoon ground ginger
  • 1 1/8 cup milk
  • 1/2 teaspoon vanilla

Ingredients –  Buttercream frosting

  • 6 tablespoons unsalted softened butter
  • 1 cup powdered sugar (you may end up adding more)
  • 1 tablespoon milk (you may need more)
  • 1/2 teaspoon vanilla

 

Steps – Cupcakes

  1. Cream the butter, sugar and applesauce together in a large bowl until fluffy.
  2. Mix the flour, baking powder, salt and ginger together in a smaller bowl and set aside.
  3. Add the eggs, one at a time and mix well between each.
  4. Add the orange zest and vanilla.
  5. Add the milk and dry ingredients mixture, alternating and mixing between the two until the batter is smooth.
  6. Since I didn’t have cupcake liners, I greased my cupcake pan well. Definitely grease the pan well if you do this and use a knife to loosen up the cupcakes when you try to remove them!
  7. Fill the cupcake holes 2/3 of the way full. You should get 22 – 24 cupcakes.
  8. Bake in a 350 degree oven for 20 – 22 minutes. The cupcakes are done when golden and they spring back when touched. Use the toothpick test if you’re not sure.
  9. Allow the cupcakes to cool for a few minutes before removing and putting on a cooling rack.

Steps – Frosting

  1. Once the cupcakes are cool, you’re ready to frost them!
  2. Cream the butter until nice and smooth.
  3. Add in half the powdered sugar.  Mix until well combined.
  4. Add the rest of the powdered sugar, the milk and vanilla and beat until smooth.
  5. If the frosting is too thick, add more milk. If it’s too thin, add more sugar.
  6. Frost your cupcakes! I like just a thin layer of frosting. If you like more, you may want to double this recipe.
Butter, applesauce and sugar mixed until fluffy.

Butter, applesauce and sugar mixed until fluffy.

Orange for the zest. I really like this little zester - it catches the zest and is easy to hold.

Orange for the zest. I really like this little zester – it catches the zest and is easy to hold.

Batter after mixing in the eggs, and adding the zest.

Batter after mixing in the eggs, and adding the zest.

Mixing in the dry ingredients.

Mixing in the dry ingredients.

Finished batter.

Finished batter.

Cupcakes, pre-baking.

Cupcakes, pre-baking.

Cupcakes on the cooling rack.

Cupcakes on the cooling rack.

Frosting in the mixer.

Frosting in the mixer.

Yum!

Yum!

 

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It’s my birthday, I’ll make 4 cakes if I want to

Ok, it was my birthday last month. And then 7 days later, it was my husband’s birthday. To celebrate, we threw a party so that I could bake a cake (or four).

My selections for the evening:

Changes to the recipes:

This year I made the chocolate stout cake with a spiced porter instead of stout. It was in the kegerator after all. I always use store bought chocolate frosting on this cake.

Chai spice cupcakes were delicious and well worth the effort. I made a simple powdered sugar / milk glaze and reused the chai tea bags in the milk to give the glaze a bit of flavor.

This time, I made my honey apple oatmeal cake with store bought applesauce. It’s way better when you make your own applesauce. Or maybe I over cooked it. It was just a bit less moist than usual.

When I had the cinnamon coffee cake made by a friend, it was amazing and I couldn’t stop eating it. Got the recipe and of course didn’t get the same results my first try. The instructions talk about using firm butter in the topping, but really I think you are supposed to melt the butter first. I will have to try again.

Cake display

Chocolate spiced porter cake

A chai spice longhorn cupcake

Honey apple oatmeal cake

 

 

Cinnamon coffee cake... the cinnamon topping is supposed to sink into the cake.

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A friendship 10 years in the making

Ten years ago today, a very special kitten was born. Her name is Annie. Some 9 weeks after her birth, she adopted me on a hot summer day when I went into the Cuyahoga County Humane Society in Cleveland with a friend. As I walked by her cage, she reached her paw out at me so we stopped. My friend Deanna picked her up and we didn’t put her back down until after I completed the adoption forms, complete with a phone call to my father by the Humane Society to make sure I could bring home a kitten.  This would be the last time that Annie allowed me to carry her around willingly.

We dropped by the pet store and then ended up at my Dad’s house. As she played with us in the yard, we noticed that her spay incision appeared to be infected. I called the Humane Society who instructed me to bring her to the vet the next morning. That day she took a nap on my chest while I laid on the couch. This would also be the last time she ever napped on me while I wasn’t asleep.

At the vet the next day, I was informed that she was lucky I took her home when I did because she couldn’t have survived much longer with that infection.

When my Mom met Annie her exact words were “she’s homely, isn’t she?”. She’s the small one in the photo meeting my sister’s cat Spunky.  Luckily, her coat quickly grew in much nicer and she turned into a gorgeous kitty.

She moved between my parent’s houses with me that summer and then accompanied me to Oxford for my final year at Miami University. My roommate didn’t know what to think about cats at that time and now she has two herself.

Annie’s kittenhood was awesome. She loved her “mice babies”, to attack my plants, she could climb a ladder up into my crazy lofted bed, she regularly slept in the bathroom sink and she always helped me with my homework.  She would patiently ride in the car back and forth between my parent’s houses and Miami which was a four hour drive.

Annie and her “mice babies”:

Annie distracting me from homework:

Annie says this is cat torture:

After I graduated, she moved with me to Austin, riding shotgun in my Ford Focus while my Dad and sister drove my Dad’s truck with a trailer. She handled the drive well and quickly settled in to our new apartment.

We lived out a peaceful year in our apartment except for two things. The first was the introduction of my future husband in to her life. She didn’t really like to share me. The second was a tiny little kitten I rescued from the incredibly hot HEB parking lot. Annie was not amused and even though I had that kitten for no more than a week before finding her a home, Annie started licking a bald spot in the middle of her belly.

After that year, we moved in with a roommate who also had a female cat name Charlotte.  Annie and Charlotte were OK friends but Annie continued to make her bald spot larger.

A view of the bald belly:

Annie and Charlotte tolerating one another:

After another year, I knew I would graduate soon but wasn’t sure what I would do after that so I moved in with my future husband and his cat Carston.  For some reason, Annie hated Carston. When not lounging on the outside porch she was busy licking more fur off, laying on top of the fridge or picking fights with Carston.

Oh the disdain:

Trapping Carston:

The next change in our lives was moving into our current house with the two cats in tow. Throughout all the changes, Annie remained my faithful friend, purring herself to sleep next to me every night. I think she thought better of it the day I brought home a puppy.  Molly, the puppy, was a crazy crazy puppy. The cats thought she was the most ridiculous thing ever. She would chase them. Carston would simply run away but Annie would jump up on to some furniture and then give Molly the loudest thump on the head you could imagine. It was really unfortunate that a vet talked me into having Annie’s claws removed as a kitten.

You can’t tell, but they’re both staring at the puppy:

Annie is confused about who goes in the dog crate:

Eventually Molly grew up and the cats became friends with her, even rubbing on her legs occasionally. The parade of foster dogs I helped find homes for weren’t the idea of fun to our cats. Soon after adopting Molly we found a homeless old cat with cancer that we took in. Luckily he was too old and senile to want to pester the other cats.

Annie says she’s going with us:

After my promise to my husband to stop fostering dogs and the death of the old cat (Buddy, we called him) I quickly adopted another kitten. Annie was incredulous. So incredulous in fact, she finally stopped licking her fur off (parts of her legs were bare by now) and it started growing back.  To this day she puts up a good show of hating Mojo, our new cat, but in secret I think she really likes him.

Mojo and Carston have fun:

Mojo and Molly become friends:

Annie decides she can share the dog bed with Mojo:

Even now, Annie still adores me. When she’s awake, she follows me around. When I sleep, she is almost always touching me. At 10, she still goes crazy for catnip filled toys. I’m glad she chose me.

Annie enjoys a cat bed I made:

The cats laugh at the dog getting her holiday photo taken:

Only to be tortured themselves:

Making stout into cake

Yes, I really did bake two cakes this week. The second one was for my husband’s birthday. This is the second time I’ve made this chocolate stout cake from use real butter.  Yes, the recipe really is in that blog post after you scroll past all of the pictures.

This year, I changed two things from what I did last year. I substituted half of the butter for applesauce to make the cake moister (which worked) and I used a milk chocolate icing that my husband bought rather than the fudge icing I used last year. I recommend the fudge icing. Both years I used Guinness in the cake because we happened to have some and it’s not fancy enough for my local beer snob to drink.

Guinness, butter, and applesauce, oh my!

Heating the stout and butter, and then after the butter melted, adding the applesauce:

Mixing in the cocoa powder:

Mixing eggs and sour cream:

Adding the chocolate mixture:

Ready for the oven!

Out of the oven!

First layer iced:

Done!

Making a breakfast birthday cake

I got to do some more baking recently for a coworkers birthday. This baking was special because the celebration had to be at 9:30 am.  So instead of a dessert cake, I came across this Cinnamon Apple Cake recipe from Cooking Light that is perfect for breakfast! Also, I was amazed by the insane number of outstanding reviews it had, so I knew I just had to try it. An added bonus is the fact that the cake is relatively low in calories.

My husband bought the largest organic Fuji apples I have ever seen so I ended up chopping up just two of them and still had way more than the 3 cups called for. To make apple chopping easy, I used my peeler / slicer / corer contraption from Williams Sonoma, given to me a few years back by my mother-in-law. That thing rocks if you bake with apples often!

So many apples…

Dry ingredients combined:

(P.S. My apple corer contraption is the same red as my Kitchen Aid mixer, another awesome baking gift from my mother-in-law)

Mmmm… apples all cinnamon’d up and ready for use!

Folded into the dough – I noticed this recipe seemed to have more apples than dough, which of course makes it delicious. Also, I used extra apples. I spread some on top too because I had so many. And maybe I ate a few of the chunks.

The cake was baked in my 9” springform pan and that worked out just fine. I think next time I will bake it for a bit longer because I don’t think it was quite cooked all the way. I subtracted the 5 minutes for my larger pan as the recipe suggested but I think that was too many.

It earned rave reviews from my coworkers (and myself). Definitely worth making again.