Step by step homemade baking recipes
Chocolate and peanut butter is one of my most favourite combinations! Whose isn’t it? All those people who yell at me in capital letters that they are allergic to peanut butter. I feel for you, I really do as I couldn’t imagine being without my addiction, but finding a substitution is probably something easier for you to do, than me. There is also this amazing thing called Google.
This recipe is a special one to me, as my girlfriend Melissa made it for us during a Christmas Cookie Exchange one year. Unfortunately, a number of years ago, she passed away. I felt so lucky being able to continue on using her Dad’s recipe for this creation. I know she would have loved it, and I appreciate my time that I got to spend with her, albeit too short.
You can make these traditionally by rolling the peanut butter mixture into balls, and dipping them into melted chocolate. But if you’re looking for an adorable Thanksgiving treat, you have to try these. They’re super simple, and the only thing that takes time is the setting of the chocolate. I address this in the video, but I chose to use melting wafers/almond bark as they set faster than regular chocolate.
It’s about time I learned how to cook a turkey I say!! A turkey made out of CAKE that is!
Somehow Canadian Thanksgiving has managed to sneak up on me. While learning how to cook a turkey for a big dinner is honestly on my list of things I want to learn how to do, this year will not be the year! Paul and I will be furiously filming this weekend in order to be prepped and ready to go to Buffer Festival next weekend in Toronto! I’ll give more updates on that later.
This 3D carved turkey cake is surprisingly easy. The hardest part is having the patience to ice the turkey legs and wings. I found that freezing the cake “pops” worked well, and gave me a bit more time before the cake became soft, and was a serious problem to cover in buttercream. Carving the turkey shape is simple, and again, if you’re having difficulty with that, try freezing the cakes before starting to cut them. You will definitely want to freeze them if you are using cake mixes. The cake mixes are much softer and lighter than homemade cakes (as a rule) so carving them is super challenging.
I found the cutest “Peas and Carrots” candy from Jelly Belly on a recent trip to the States. I haven’t looked for them in Canada, but I’m sure they can be ordered online. I found that they were the perfect addition to the cake, as adding some colour seemed to be a must. If you can’t find the peas and carrots, making them yourself out of fondant, candy or modeling chocolate is also a possibility.
Another way I found to add colour to the cake was the addition of the bed of “lettuce” on the serving plate. This again is an optional step, but I think it really adds to the overall presentation of the cake. I used a simple petal tip, but you could do without a tip, and simply spread it onto the cake.
Whether you’re with or without your family near or far, I hope you all have a great Thanksgiving weekend!!
Way back in October 2012, the Cranbrook Farmers Market hosted our annual Thanksgiving Market. What made this year so special was that local teens from the band The Good Ol’ Goats played for us at the bandstand!
They are currently in CBC Radio’s Spotlight search competition! They have made it through to the top 24 in Canada, but we here in Cranbrook are pulling for them to make it right to the end!! Paul and I really LOVE them, and have their CD in both of our vehicles.
Good luck guys (and gal)!! Cranbrook is routing for you!
I’ve got one more Fall video to show you! Please bear with me, it’s one of my favourite times of the year . . .Eeek!!
This is an idea that I saw on Pinterest . . . where did our ideas come from prior to Pinterest?? Seriously . . . did we have to use our brains and think like individuals or something? Phewf, glad that is over with.
To make this pumpkin shaped cake, what you’re going to need is a bundt pan, two batches of any flavour of cake batter and coloured buttercream (we have all of these videos up on our channel if you need recipes). Using the bundt pan, you’re going to bake each recipe of cake batter, let them cool, level them off, put them on top of each other, and then ice it like a pumpkin! Easy and cute!
Now, if that confuses you, just watch the video and it will all make sense. Enjoy!
One person on our YouTube channel suggested that you pipe a face on it to make it look like a jack-o-lantern . . . that would be so cute as well!
Pumpkin Pie, without a doubt is my favourite pie!! I’m always so excited when fall comes around, and I can find Pumpkin Pie everywhere!!
I knew there had to be a way to combine my love of pumpkin pie, with my love of cupcakes, and thanks to the glory of Pinterest, I did!! Hands down, the best part of this recipe is that the frosting is the pumpkin pie FILLING! Oh, it is to die for good!
Having the pumpkin pie filling as the frosting, as seemed to be confusing to some viewers on our YouTube channel…hopefully, you won’t find it confusing!! The filling component, that is baked in the beginning of the video, is cooled, and used as the frosting. I don’t think that is confusing. Seems simple enough to me, and hopefully to you too!
I hope you enjoy my tutorial video on How to Make Pumpkin Pie Cupcakes!
