CRB's Birthday and October Happenings

Again, I've been slacking in my blogging!  Big things have been happening around here - as in CRB turning the big 3-0 this month!  We had a small football/bday/come-see-our-new-place shindig at the end of September, for which I took on my biggest baking challenge to date - I made Jupiter.  Yes, you read that correctly. And yes, I am slightly insane. :)  

It all started when he "liked" a picture on Facebook. The picture was posted on the Space.com website, and it originally came from an Aussie baker's blog, Cakecrumbs.  I jokingly commented/questioned if he would like that for his birthday cake, his mom seemed to think it was a cool idea, and so it was.  Challenge accepted!  I had to do a bit of research to find the recipe, and realized that all the measurements were in metrics. Ack!  So, after a bit of online searching and recalculating, I had a plan.  

This girl on Cakecrumbs really is amazing. Her recipe and instructions were spot on.  Here is what I did....

First, make the center core of Jupiter (which is a rock core, scientifically speaking, of course) as a chocolate mud cake.  It was a dense chocolate cake, baked in 1-cup glass prep bowls.

Step 1 - Jupiter's core

Next up was the layer of "liquid, metallic hydrogen".... well, let's just go with a white sponge cake.  

Put the rock/ice core in the white layer - hemisphere pan did the trick for this part.

Last layer, "molecular hydrogen"...so blue sponge cake works here.

Yes, it is a little well done. The crusty edges come off in the shaping process.

Ultimately, I baked 4 times - center, middle layer, then outer layer twice, since I didn't have two pans big enough for the blue outer layer. I was toast after 5 hours of baking, so I left the assembly and decoration for the next day.

I shaped both hemispheres, trying to get them as round as possible. Using my Grammy's buttercream frosting recipe, I used that as glue between the two halves, did a thin crumb coat, let that dry, then did a thicker smooth coat of icing.

Crumb coat
(please ignore the mess behind the cake! lol!)

After the smooth coat of frosting dried, I set to work on making Jupiter look like, well, Jupiter. I thinned some frosting with almond milk, and added some orange and brown gel icing coloring.  I then painted on the stripes and swirls of the largest planet.  And of course, the Great Spot too!

Ta da!

And what did the Birthday Boy think??

I think he likes it! (Photo credit to CRB's Mom, Judy)

And the inside (Again, thanks Judy for the pictures)

The next weekend, we had the Smuttynose half marathon.  The one where I wanted to PR.  Well, not in the cards for this girl.  I had an awful head cold for about two weeks prior to the race, didn't get much running in, and didn't feel 100% that day.  Oh yeah, and it was raining. Again. Just like last year.  

More to come on my October racing...which involved another few "first races" for a few of my friends. Stay tuned....

Summer in a Bowl

So, I haven't posted much about my forays in the kitchen lately.  And in truth, I haven't had many!  CRB (Chief Running Buddy) and I recently moved into a new place, and between running, work, packing, unpacking, etc, I hadn't much time. 

Now, I don't think I mentioned this to y'all, but I volunteer for Habitat for Humanity on the Family Selection Committee in my local affiliate.  They are a wonderful group of ladies with whom I have the pleasure of spending a few hours a month.  We haven't had a social activity in a while, so our co-chairwoman, Rosemary, invited us all to her gorgeous house for dinner last Friday night.  At the request of a few, I made a lemon raspberry trifle (aka, summer in a bowl).  It is so light, the perfect mix of sweet and tart.....just delicious!  Many thanks to my friend Laura P. who originally shared this recipe with me. Share the sunshine - pass it on!

 

 

The beauty of this dessert (besides the luscious layers) is that it comes together SO quickly.  My CRB even wandered into the kitchen while I was constructing this and commented on how fast I made it.  It is easy - angel food cake, raspberries (fresh and frozen), and a lemon cream mixture that makes it very tempting to lick the bowl....just sayin'...

 

 

Alrighty - without further ado, the recipe!

 

 

Lemon Raspberry Trifle

 



1 tsp lemon extract

1 - 14 oz. can of sweetened condensed milk

1 - 8 oz. lemon yogurt

2 tsp grated lemon peel

1/3 cup lemon juice

2 cups whipped topping (Cool Whip, or if you are like me, store brand!)

 

1 angel food cake

1 package frozen raspberries

2 pints fresh raspberries

 

Combine the first six ingredients (extract through whipped topping) in a medium-sized bowl.

Thaw frozen raspberries and combine with one pint of fresh raspberries.  Sweeten to taste, if desired (I usually don't add any sugar, since I like the tart/sweet mix).

Cut the angel cake into 1" cubes and arrange one layer on the bottom of a trifle bowl.

Spoon half of the lemon cream mixture on top of the cake.  Spread evenly.

Spoon fresh/thawed raspberries for the next layer.

Repeat layer of angel cake and lemon cream.

Top with pint of fresh raspberries, and toasted coconut or powdered sugar, if desired.

 

TIP: If you are assembling this the day before serving, do a layer of cake, thin layer of lemon cream, raspberries, another thin layer of lemon cream, then angel cake, remaining lemon cream, and raspberries. This way the angel cake doesn't soak up all the juice from the raspberries.

 

 

 

I made this before raspberries were *really* in season, and if you live in the northeast like I do, fresh raspberries are SO expensive. So I bought 3 - 6 oz. packages of fresh raspberries and two packages of frozen.  Two fresh went in with the frozen, and the last package of fresh went on the top.  I also use low fat yogurt and whipped topping, but feel free to do whatever suits your taste! 

 

I hope you enjoy this bowl of summer....I know it was a hit over here!

 

Mangia!

 



 

A 30th birthday cupcake!

So, it's been a few weeks since I posted (and baked!) and I wanted to catch up.  My posts have been mainly baked goods, so before you think that all I do is bake and eat sweets, I AM going to post pictures today too!  I hadn't snapped many pics lately, and this weekend I took a stroll around the local reservoir and experimented a bit with my trusty image catcher! 

But first - sweet deliciousness!  My sis-in-law (to be) turned 30 last weekend, and while she and my brother were away attending their first (of many) wedding of the season, I was the puppy-sitter for my adorable, furry, four-legged nephew. We walked, played, got into mischeif, and I managed to fit in some baking for them to come home to. 

I channeled my Great Grammy Conlon for this one. I used her from-scratch chocolate cake recipe.  Now Gram passed when I was a senior in high school, and at her services, the relatives made sure that everyone got a copy of Gram's chocolate cake recipe.  That's the thing in my family - recipes are our memories. Memories of cooking in someone's kitchen, laughing, getting flour everywhere.  Yeah, it sounds like a Lifetime movie, but these are our memories. See, my mom can sew and cook like no one's business, and my grandmother is an amazing craftwoman with a pair of knitting needles.  I feel badly that I never perfected either of these crafts.  Then a cousin said something to me - "Gram would be proud of you, you know? Keeping up with the baking...and gardening."  Then it hit me - that's what I am carrying down and passing on.  My Great Gram's love for baking and gardening.  And I am ok with that.

Ok, ok...without further adieu - Gram's Chocolate Cake recipe (in cupcake form) with espresso buttercream frosting.  Behold.....

The cake mix...secret ingredient: sour milk (milk + vinegar). Shhhhh...

I made them a little oversized.



Frosted, with espresso buttercream and ready for a little somethin'...

...like a little decoration and some burgandy chunks. Yup. I'll eat 'em!

Viola!

The Joys of Easter!

One of the most vivid memories I have from my childhood is going to my grandparents' house on Easter and realizing that the Easter Bunny stopped there too!! Oh, the joy of devouring Peeps, jelly beans, chocolate eggs, and the list goes on! Part of the Easter celebration always included a Peep Cake, baked by my grandmother. She would make an angel food cake, frost the top with her homemade buttercream frosting, and LOADS of Peeps. Every variety and color was represented - along with many jelly beans, chocolate eggs, and any other confection that would send all of us kids into a sugar high for days.

This year, I made something similar - Peep cupcakes! I used Pillsbury Funfetti cake mix (I cheated, I know!) and Grammy's homemade buttercream frosting. Then, I topped each cupcake with a Peep (traditional yellow chicks and a more modern green bunny) and some jelly beans.



Little Peep Cakes