Fatty Bear’s Delights

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Sunday Sweet #4 January 31, 2010

Filed under: Breakfast — fattybear @ 5:02 pm
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If your Valentine’s day sweetheart is a pancake addict like me this recipe is certain to have them swooning at the breakfast table or in bed (breakfast in bed, oh so cozy, makes you wish all activities could be brought to bed). These pancakes are super rich and decadant so make sure you serve up a big glass of milk to go with them.

The recipe for these pancakes came to me in my sleep. Some people solve math problems in their sleep, I solve problems of wanting more delicious food to eat.  And I’m not alone in this whole solving problems in my sleep, no matter how bizarre it sounds, check out this article. I also find the shower to be a good place of inspiration, but I may be alone on this one 😉 Anyways, prior to going to sleep my foody consultant and muse Sir Awesome, also an amazing cook/baker, mentioned his triple chocolate orange cookies to me and furthermore there was discussion of pancakes. So it is no wonder that when I woke up this morning I instantly had a recipe in my head for Triple Chocolate Orange Pecan Pancakes. I figure if you can’t have the cookie instantly why not make it a pancake! So without further ado I give to you…

TRIPLE CHOCOLATE ORANGE PECAN PANCAKES!!!

Nothing says "I love you" like a pancake

INGREDIENTS:

1 cup pancake mix

1/2 cup vanilla soymilk or regular milk

1 egg

2 teaspoons orange zest

1 teaspoon orange extract

1/4 cup chopped pecans

1/4 cup milk chocolate chips

1/4 cup semi-sweet chocolate chips

1/4 cup white chocolate chips

DIRECTIONS:

Whisk together pancake mix, egg, milk, orange extract, and orange zest. Stir in chocolate chips and pecans.

Butter your griddle. I’m not going to tell you how large to make your pancakes, but if you make them about 1/3 cup size you will get 6 from this mix. To cook your pancakes cook it until the edges look firm and there are little bubbles starting to form in the center. Flip and finish cooking the other side.

To serve, I recommend butter and powdered sugar OR you can look back at the ricotta pancakes recipe and make that delicious honey syrup. To enhance the orangeiness add some orange zest to that as well. Don’t let that orange you use go to waste; peel it and use it as a side of fruit with your pancakes 🙂 Enjoy!

 

Sunday Sweet January 10, 2010

Filed under: Sweets — fattybear @ 9:51 pm
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Well, it’s a new year and I’ve rethought my approach to this blog since clearly my attempts at it last year majorly, majorly failed. So here is how I hope for it to work this year…

If you are anything like me you have hundreds of recipes you’ve been meaning to try, but always find some excuse not too and if you are like me you end up falling back on your dozen tried and true recipes. So this year is a year to trying new recipes! I’ve set a goal for myself to try at least 3 new recipes a week. I’m dedicating Sundays to sweets because I like baking and I think there should be something sweet in my life at least once a week. So to kick us off I present you with a recipe of my own making. It takes a lot of work but if you skip the filling part it’s not that bad. Without further ado…

CAPE COD CUPCAKES

A Cocktail In a Cupcake

Orange Cupcake

3/4 cup sugar

1/2 cup milk

juice of one navel orange, or 1/2 cup orange juice

1 egg

2 tablespoon orange zest

1 1/2 cup flour

1 package instant vanilla pudding

1 teaspoon baking soda

1 teaspoon baking powder


Cranberry Jelly Filling

2 tablespoon vodka

1/3 cup lime

enough water to make liquid 3/4 cup

3/4 cup sugar

1 bag 8 oz cranberry

Lime Buttercream Frosting

1 lb confectioner’s sugar ( about 3 1/2 cups if using 2lb bag)

1/3 cup butter, room temperature

1/3 cup shortening, room temperature

2 teaspoon rose’s sweetened lime juice

zest of one lime

1/4 teaspoon just white egg powder

2 tablespoon heavy cream

pinch of salt

water for adjusting consistency

ORANGE CUPCAKE

Preheat oven to 350 degrees farenheit. Put cupcake papers in the cupcake tin should make a dozen.

In a medium bowl combine flour, pudding mix, baking soda, and baking powder. Set aside.

In mixing bowl mix sugar, milk, orange juice, egg, and orange zest until well mixed and sunny yellow. Add the dry ingredients. Mix until all is combined and the batter looks thick and creamy. Pour into prepared cupcake papers. Cook for 20 minutes. Let cupcakes cool before filling with cranberry.

CRANBERRY JELLY FILLING

Combine liquids and sugar in a sauce pan and bring to a boil. Stir to dissolve the sugar. Once boiling add the cranberries. Stir occasionally boil until it becomes jelly like about 20 minutes. Let cool before filling pastry bag which should be fitted with a large star tip.

LIME BUTTERCREAM FROSTING

Beat butter and shortening until smooth. Scrap down sides of bowl. Add heavy cream, lime juice, zest, salt, egg white powder, and confectioners sugar. Beat on medium high speed. The correct consistency for the frosting should have it filling up the bowl (covering the sides of your mixing bowl). If it seems too thick add a little water at a time and if it is too liquidy add more confectioners sugar. BE CAREFUL! Frosting is very sensitive to the addition of liquid only add tablespoons at a time.

You may refrigerate the frosting for 1 week. Bring to room temperature before using. Or you can freeze the frosting for up to a month; again, bring to room temperature for use.


PUTTING TOGETHER THE CUPCAKES

To fill with the cranberry jelly pierce the center of the cupcake with the tip of the pastry bag filled with cranberry. Pump it full with the yummy stuff! It’s okay if it squirts out the top since you will be covering it with frosting.

For the frosting you can put it on with a spatula or you can pull out another pastry bag and tip and make it look decorative with a swirl of frosting.

The work is done!!! It’s time to kick up your feet and enjoy your hard work.

 

Dreamsicle Birthday Cake January 21, 2009

Filed under: Sweets — fattybear @ 2:20 pm
Tags: , ,

HAPPY BIRTHDAY SISTER!!!!

This one is just for you 🙂

This is an orange variation on the delectable Aunt J’s Chocolate Pudding cake. If you love that cake I am certain you will love this one too. And if you were like bummer that last cake was chocolate well now I have a non-chocolate version so you can be in on the cakey goodness. Just so you know, I used clementines instead of an ordinary orange for my cake. The clementines made great garnish, too (Don’t ya think?)

Dreamsicle Cake

Orange Dream

Orange Dream

INGREDIENTS:

1 box yellow cake

1 package vanilla pudding

1 bag white chocolate chips

1 teaspoon vanilla

2 eggs

1 3/4 cup milk

2 teaspoons orange zest

GLAZE:

1 cups powdered sugar

2 Tablespoons butter, melted

1 teaspoons orange zest

1 tablespoons orange juice

  1. Preheat oven to 350 degrees Fahrenheit. Grease bundt pan.
  2. Mix cake mix, instant pudding, milk, eggs, and zest.
  3. Stir in white chocolate chips
  4. Cook in oven for 35-45 minutes or until toothpick inserted in center comes out clean.
  5. Cool completely in bundt pan.

For Glaze:

  1. Beat together melted butter, powdered sugar, orange juice and zest until smooth. Add more juice if consistency is too thick. It is best to add the juice little by little, otherwise you play a back and forth game of more powdered sugar! more juice!
  2. Drizzle over cooled cake.

NOTE: If you prefer a vanilla glaze substitute juice for milk and orange zest for a teaspoon of vanilla extract. The original recipe for the glaze made a whooooole lot so that is why my cakes is coated. I cut the recipe I posted in half so don’t expect as much glaze as what is on the cake above.

Hope this cake makes all your cake dreams come true! Enjoy!