Cherry Chip 2010

Last year, I made a similar cake for Ella on her birthday. With this one, I incorporated layers of cherry vanilla cake (+ chocolate chips) with cherry buttercream frosting and chocolate whipped cream. Of the many cakes I made over the course of 2 weeks, this one disappeared the fastest.

Lemon Layer Cake

So I like to bake. Sue me! And it seems that I also have an inability to resist any request Ella makes of me. She really wanted a lemon cake for our family celebration. And since she is allergic to wheat I couldn't go the traditional route with my chosen recipe. Boy, was I happy to discover that one of my favorite Gluten/Wheat Free cookbooks had a recipe for one. (Gluten Free Baking Classics by Annalise Roberts). The cake is even on the cover of the cookbook. And for good reason. This was so incredibly moist and absolutely one of the best lemon cakes that I have ever had. Ella, well being 5, thought it was a little tart. But I am still going to be making this one again.

Hazelnut Crunch Cupcakes

This is a dessert that I have featured before. And it is, without question, one of my favorite all time cakes to make. Truth be told, I bust this out when I want to impress people. The flavors are complex... Hazelnut brickle on top of orange and chocolate crumbles, on top of mascarpone and whipped cream frosting, on top of dark chocolate cake. It is true treat. I took these to a house warming party for a work colleague. Several people thought that they were from a bakery. I guess the high brown cupcake wrappers threw them for a loop. I tell ya, you get the right packaging and people think you are downright FANCY!

(For recipe, see previous post below for Hazelnut Crunch Cake).

CUPCAKES!

As usual, our family celebrated our daughter's birthday with not one, but THREE cakes this year. I always like trying new ways to decorate the baked confections. This year, I thought about rolling out Starburst candies and cutting them into fun shapes to decorate her cake. But as I always seem to be running behind on time, I quickly realized that a simpler approach was needed. Somewhere I had seen a cupcake cookbook that used lollipops to adorn children's cupcakes. So I decided that this was the way to go. I got a lot of approval from the crowd. Truth be told, the suckers were store bought (thank you, Michael's!) But next time, I vow to make my own.

These were Cherry Chip Cupcakes with Cherry Buttercream. Lots of buzzin' was goin' on after these bad boys disappeared!

Cornflake Wreaths

My Grandma used to make these every single Christmas. They were my favorite treat that she made because they were so special. Now that I am looking for wheat/gluten free desserts to make for Ella, these couldn't be more perfect. And they are pretty easy to make.

Cornflake Wreath Recipe from Kellog's

Coconut "Snowballs"

When I was a kid growing up in the 70's and 80's there was a treat that we would get at the store, every year around Christmas. I cannot for the life of me, remember who made it or what it was called. But it was basically vanilla ice cream, rolled in shredded coconut. And then it came with a small candle that you were suppose to put in the middle and light it. Very festive! For the past couple of years I have been craving this dessert like crazy. So I decided to make my own version and was thrilled at how easy it was to do. (I guess my years working at an ice cream parlor continue to pay off!)

1 Pint of the best vanilla ice cream

1 cup shredded, sweetened coconut

Remove the ice cream from the freezer and let rest on the counter. Fill a shallow bowl with the coconut. With a #20 scoop or another trusted ice cream scoop, create a balls out of the ice cream, trying to keep them as round as possible. Gently roll each ball in the coconut and place on a cookie sheet covered in parchment. Repeat until you have run out of coconut (I was able to make about 6 snowballs). Stick the cookie sheet in the freezer and allow balls to harden for at least 30 minutes before serving.

Joyce's Joy Juice

This recipe came from a former co-worker of my Mom's. The ingredients were sloppily written on the back of an old envelope at what I am assuming was a very fun Christmas party. We have been making it, happily, now for close to thirty years. If you are looking for a warm drink to serve or bring to a holiday party, consider this. Spiking is only optional!

Joyce's Joy Juice

7 cups apple cider

5 cups orange juice

1½ cups fresh lemon juice

4 cups superfine sugar

3½ cups STRONG black tea

5 cups water

4 cinnamon sticks

1 tablespoon of whole cloves

1 (2") piece of fresh ginger, peeled and sliced

Combine all ingredients in a large stock pot. Bring to a boil and allow to simmer for approx. 30 minutes-1 hour, depending on taste and urgency.

Remove cinnamon, cloves and ginger.

Serve with brandy.