German Rolls

December 5, 2019

IMG_0569Today I’d like to kick off the holiday cookie season by bringing you the recipe for a very unique cookie – The German Roll. Only slightly sweet, coated with a dusting of walnuts, this little delicacy is almost more bread-like than any cookie I’ve nibbled before. I was introduced to them by one of my best friends, John Richards.

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John was my “Man of Honor” when I married.

John’s grandmother would make these every year for Christmas. It was love at first bite for me! Each year I would send some of my Christmas cookies to Ohio with John when he went home for the holidays and then he would return with some of these elusive German Rolls for me.

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These cookies, pictured with the blue linens, were actually made by John’s Gramma in 2012.

I’ve never found their like. I have googled “German Rolls, German Christmas Cookies,” you name it, to no avail. Totally mysterious! I really wanted to get the recipe, so I asked John if his family would be willing to share. He was sure that they would, though he cautioned me that he thought the recipe might be somewhat difficult to recreate. You know, it was once of those recipes that had been passed down for years. One that the family matriarch had mastered; one that they could literally nail in their sleep. But to an outsider, it was full of inaccurate measurements like “a tablespoon” which didn’t mean the standardized tablespoon, but a particular wooden spoon that their husband had carved for them when they first married. And truly subjective instructions like “just mix it up until the dough looks right”. So, although we loved these cookies, we were a bit intimidated and took no action, but kept the idea of making them on the back burner.

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It has been several years now since we lost Cecilia Batya,  John’s Gramma. Today is actually the anniversary of her passing. You might have assumed she was German, you know what with the cookies being called “German Rolls”, but no. Cecilia, born Cecelia Smocer, was from Slovakia.

Cecelia picking flowers similar to those in her wedding veil

She immigrated with her family to the United States at the age of nine and settled into a small coal mining town in Pennsylvania. There she met and married Joseph Batya.

Cecelia and Joseph just before they were married

They had six children,

The family

The Batya Clan

followed by a dozen or so grandchildren and many great and great-great grandchildren by the time she passed at the age of 98 years. Cecelia learned the recipe from her mother, Bubbha. It is thought that she may have gotten the recipe from one of the German women in their local church, St. Hedwig. From what we hear, many folks in the town requested that Cecelia and her mother bake these cookies not only for Christmas but also for weddings and other celebrations.

Cecelia and Bubbha

Cecilia brought this recipe with her as the family migrated further west into Cleveland after the coal mines closed. She taught her three daughters Marguerite, Antoinette and Kathy how to make these German Rolls along with many other of the traditional Slovak dishes like Kolache and Bobalki.

The three sisters in Cleveland

John & his sister Heather have now taken on the Christmas cookie making mantle for the Batya clan and were determined to make German Rolls this year. Their Aunt Antoinette had written the recipe down for me several years ago, so we all got together one afternoon to give it a whirl. Now what I will say is this is a strange recipe! It taught me quite a lot! First of all, we had to find cake yeast. Apparently many stores only stock it around Christmas time and we knew that this recipe might take several times to master, so our efforts had begun in early November. No cake yeast in sight. Literally a cake yeast free zone. So I got busy trying to figure out the conversion so that I could use dry yeast. Scalding the milk was the next thing that I pondered. I was under the impression that when an old time recipe contained this step that it wasn’t really necessary. I thought that it was done in the days before pasteurization to make sure there wasn’t any bacteria present. Turns out, that when making a yeast bread, scalding the milk is actually an important step. The whey protein in milk can weaken gluten and prevent the dough from rising properly. Scalding the milk deactivates the protein so this doesn’t happen. It makes the milk a better food source for the yeast, so you get a quicker rise and fluffier product. The dough is smoother and retains moisture much better.

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And then, just when you think the rest of the recipe would be straight forward, you are instructed to wrap the cookie dough in a cheese cloth, submerge it in water and wait for it to float. What! I have never come across this in any other recipe. So I looked around online to see if I could find anything about this proofing method. I was able to find this reference from a book by Andrew Whitly entitled “Bread Matters”. He states that “an original method of judging proof is given in a famous Russian Cookbook and household manual from the 1860’s called “A Gift to Young Housewives” by Elena Molohkovets.” She wrote:

“After molding the dough made with fine flour, you may put the loaves in a bucket of water (the temperature of a river in summer) where they will lie on the bottom until they are fully proofed. When they float to the surface, put them straight into the oven…..Incidentally if you are proofing bread on the table, you can put a small test piece of dough into cold water; when it rises to the surface, you can put all your loaves into the oven.”

Weird right!!! But we did it and achieved flotation! Here is the photographic proof of the proofing!

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Success! From what I understand, if the dough doesn’t float, you are done for. Mission accomplished!

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We were quite happy with these little gems. And having made them ourselves, appreciated them all the more. I’m telling you, a German Roll (or two or so…) is absolute perfection with a nice cup of tea.

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So were these cookies exactly like Cecilia’s? Well they were very close. I don’t doubt that she was smiling down on us with great amusement as we tried to fill her cookie baking shoes, which of course, can not ever be done. Cecilia was such an amazing woman. The true matriarch of the Batya clan and very much beloved, she cemented the family together. We won’t see her like again. By recording her recipe for these German Rolls we have been able to capture some sweet memories and a tradition will continue to endure for new generations to come. We think Cecilia would definitely approve!

Cecelia toasting us all (1)

Cheers!

 

***If anyone out there reading this is familiar with these cookies – I would love to hear from you! Please leave me a comment.

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German Rolls

  • Servings: full batch 68 - 72 cookies, half batch 34 -36
  • Difficulty: moderate. yeast rise involved. will teach you new techniques!
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recipe from: The Batya Clan

Ingredients:

  • 1 lb. Crisco
  • 1 Cup scalded milk (heated to 180° F)
  • 1 ounce of Cake yeast (10.5 grams or 3 1/4 tsp + 1/8 tsp of dry yeast)
  • 6 Cups all-purpose flour ( add up to 1 additional cup as needed)
  • 1/2 Cup granulated sugar
  • 4 Eggs, beaten
  • 1 teaspoon salt

For the coating:

  • 4 Cups ground nuts (walnuts are traditional, but pecans or whatever you prefer)
  • 3/4 Cup sugar

Directions:

Preheat oven to 350°F. Line a cookie sheet with Parchment paper or lightly grease it.

Place four cups of the nuts of your choice in a food processor and pulse a few times until ground. Add 3/4 cup sugar and pulse to combine. Place in bowl and set aside.

Scald milk by heating to 180° F. Scalding deactivates the whey protein found in milk. This protein can weaken gluten and prevent the dough from rising properly. Allow milk to cool to lukewarm (between 98° – 105° F). Add yeast to milk and stir to dissolve.

Mix flour and crisco together, as you would do for pie dough. You can do this by hand, or in a food processor. Add sugar and salt to the mixture. If dough seems too rich, add up to one cup of flour to firm it up.

Add yeast mixture and beaten eggs to flour mixture. Mix well, until a smooth dough is achieved. No serious kneading is necessary. Again, this can be done by hand, or in a stand mixer.

Fill a large dough rising bucket or Dutch oven or bowl half-full of cool water.

Form dough into a large ball and place in the center of a cheesecloth (or you can use a flour sack kitchen towel). Twist the ends of the cloth loosely around the ball and place it in the water. Add more water to almost cover dough ball.

Soak the dough in water until it becomes boyant, about 1 1/2 hours but no longer.

When ready, put hand under dough ball and undo the cloth, letting the water drain a bit. Flip dough gently onto a large platter.

Drop hearty tablespoons of dough (I used a Tablespoon (size#40) cookie dough scoop – link below- so that all the cookies are uniform) onto the nut/sugar mixture. The dough will likely be sticky, but if you coat it a bit before rolling a shaping,and use a light touch, it works pretty well.

Roll into approximate 8″ strand. Tie it into a loose single loop knot, leaving enough dough (about 2″ at each end) to wrap around the strand one wore time. bring one end around and down through the center and the other end around and up through the center.

Transfer the German Rolls to a parchment lined cookie sheet and bake for 15- 20 minutes or until lightly browned.

Enjoy!

***I’m told by the Batya clan that these cookies freeze well!

Links for helpful Kitchen Tools & Ingredients for German Rolls

Cuisinart Pro-Classic Food Processor

Kitchen Aid Artisan Stand Mixer

6 Quart Dough Rising Bucket

SAF Instant Yeast

OXO Good Grips Medium Cookie Scoop

Cheesecloth


Guinness Chocolate Cake with Baileys Buttercream Frosting

March 17, 2019

 

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Woo-hoo! Today is St. Patrick’s Day!!! It is here, it is here! But this year I am parting with tradition a bit. I have always shared a cupcake recipe for my last post of my St. Patrick’s Day blog-a-thon. However, today you are getting a full-sized cake! And when I say full sized, I mean it. This Guinness Chocolate Cake with Baileys Buttercream Frosting is a whopper!

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Kind of like my waist size after I gobbled it all up…but whatever! It was completely worth every inch it added as well as every additional minute I spent in the gym afterwards working it off. This imposing cake features a layer of silky, dreamy Baileys swiss meringue buttercream nestled between two big, tall layers of moist, rich and intensely chocolatey cake which has been frosted with a decadent chocolate ganache. The Baileys Buttercream makes another appearance as the garnish on top of the cake. A chocolate lovers bliss I tell you!

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Even the Husband, who doesn’t really go in for chocolate desserts, couldn’t get enough of it. He must have asked me a dozen times to make sure I saved this recipe. This Guinness Chocolate cake will definitely make an impression!

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So I do apologize for not sharing a cupcake recipe. Once I made this cake and got my first little taste of it, I just couldn’t wait to share it with you. I suppose you could make it into cupcakes if you wished, but I gotta admit I am a fan of the stature of this full sized decadent delight!

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Well it looks like I’ve gotta get going…my blogging is done for a while. I’ve got some Patrick’s Day festivities to attend to. So see you in a week or so, Lá Fhéile Pádraig Sona Daiobh (Happy St. Patrick’s Day)!

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Guinness Chocolate Cake with Baileys Buttercream Frosting

  • Servings: 1 (excuse my french ) - Big Ass Cake, 16 servings or so depending how you slice it
  • Difficulty: moderate - nothing too difficult, but lots of steps!
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recipe adapted from: King Arthur Flour

Ingredients:

For the Cake

  • 2 cups stout or dark beer, such as Guinness
  • 2 cups (4 sticks) unsalted butter
  • 1 1/2 cups Dutch-process cocoa
  • 4 cups all-purpose flour
  • 4 cups sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons salt
  • 4 large eggs
  • 3/4 cup sour cream

For the external Chocolate Ganache frosting

  • 1 pound bittersweet or semisweet chocolate, chopped
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract

For the internal Baileys Buttercream frosting

  • 2 Extra – Large Egg Whites
  • 3/4 Cups Sugar
  • 1 Cups (2 sticks) Butter, cut into 1/2 inch cubes, cool but not cold
  • 1/8 tsp Salt
  • 2 Tablespoons Baileys Irish Cream

Directions:

Preheat the oven to 350°F. Grease and flour three 8″ or two 9″ cake pans, and line them with parchment paper circles. Be sure your 9″ pans are at least 2″ deep.

For the cake: Place the stout and butter in a large, heavy saucepan, and heat until the butter melts. Remove the pan from the heat, and add the cocoa powder.

Whisk until the mixture is smooth. Set aside to cool to room temperature.

Whisk together the flour, sugar, baking powder, and salt in a large bowl; set aside.

In a large mixing bowl, beat together the eggs and sour cream.

Add the stout-cocoa mixture, mixing to combine.

Add the flour mixture and mix together at slow speed. Scrape the sides and bottom of the bowl, and mix again for 1 minute.

Divide the batter equally among the prepared pans.

Bake the layers for 35 minutes for 8″ pans, or 45 to 50 minutes for 9″ pans, until a cake tester inserted into the center comes out clean. Remove the cakes from the oven and cool on a rack for 10 minutes before turning the cakes out of their pans and returning to the rack to finish cooling completely before frosting.

For the Ganache frosting: Place the chopped chocolate in a large heatproof bowl. Bring the cream to a simmer in a heavy, medium-sized saucepan.

Pour the hot cream over the chocolate and stir until the mixture is completely smooth.

Stir in the vanilla. Refrigerate until the icing is spreadable, stirring occasionally, about 2 hours.

For the Baileys frosting:

In a medium bowl, whisk the egg whites and sugar together. Set the bowl over a pan of simmering water but do not let the water touch the bottom of the bowl. Heat the mixture until the sugar is completely dissolved and the color is milky white, about 2-3 minutes.

Transfer the egg mixture to the bowl of an electric mixer fitted with the whisk attachment, and beat on medium-high speed (start slowly at first) until smooth and fluffy, about 5 minutes. Remove the whisk attachment and replace with the paddle attachment. Add the cubed butter and beat on medium-high speed (start slowly at first) until smooth and fluffy, about 5 minutes. If the buttercream looks like it is breaking, don’t worry, it will eventually come together.

Add the salt and Baileys Irish Cream and beat for 5 seconds to combine.

To assemble: Trim one cake layer to have a flat top, if necessary (otherwise the layer will crack when you place it upside down on your cake plate).

Line the edges of a serving plate with parchment or waxed paper to keep it clean, and then place the layer upside down on top. Spread 2/3 cup of the Baileys Buttercream over just the top of the layer.

Top with another cake layer, top side down. 

Spread the chocolate ganache frosting to cover the top and sides of the cake. Remove the parchment or waxed paper. 

Place remaining Baileys Buttercream frosting in piping bag and pipe onto the top of the cake. Garnish with chocolate candies if desired.

Enjoy!

Useful links for Kitchen Tools & Ingredients for Guinness Chocolate Cake with Baileys Buttercream Frosting:


Nutella Star Bread

February 5, 2019

 

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So I gotta ask….are there any Nutella fans out there? Cause let me tell you I love me some Nutella! I did actually didn’t even know it existed until I was living in Ireland and my friend Theresa had a jar. I watched with amazement as she spread it over her toast. I was like “What! You can eat chocolate on toast!” I had no idea it was a thing. Yup, love at first bite. And I love bread as well. So making this Nutella Star Bread was a no brainer for me!

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It is not by chance that I’m blogging a recipe which features Nutella today. Today February 5th is World Nutella Day. This celebration of all things Nutella was started in 2007 by Sara at Ms. Adventures in Italy and Michelle at Bleeding Espresso as a day to celebrate, get creative with and most importantly, to EAT Nutella.

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A couple of years ago, the founders have transferred Nutella Day to Ferrero the company who owns that most beloved spread. Take a peek at their Facebook page and see how folks are celebrating the day! I love Nutella so I usually try to participate with a Nutella laden recipe every year. One of my favorite Nutella creations was this Nutella, Double Chocolate & Banana Tart which was quite stunning if I do say so myself.

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And there was the amazing Nutella Chocolate Chip Babka:

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And for quite a few years I was on a cookie streak. I made some Nutella Sea Salt Stuffies:

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And there were these irresistible Salted Peanut Butter & Nutella Sandwich Cookies – sweet salty bliss I tell you!

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I was still loving the salty / sweet thing when I blogged about  Salted & Malted Nutella Caramel Chocolate Chip Cookies. These cookies feature silky, decadent Nutella, creamy caramel, nostalgic malted goodness and rich chocolate chips, all rolled up together in a crunchy chewy salted cookie.

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But let me get back to talking about the recipe I’m sharing today: Nutella Star Bread. I found this recipe on the King Arthur Flour blog. The folks at King Arthur made it with a Cinnamon Sugar filling, which is delicious as well. That Christmas-y version is a staple around here come December.  So being very familiar with the recipe, I thought it would be quite easy to swap out the cinnamon sugar for Nutella, what with it being World Nutella Day and all. Worked like a charm!

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Visually stunning, everyone is always super impressed and thinks it must be soooo difficult to make. Truth be told it is pretty easy. It just involves making up an easy yeast dough, dividing it into 4 parts and rolling them out to 10″ circles and then a little layers, cutting and twisting of the dough.

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And I must say this treat isn’t all looks, this decadent, Nutella stuffed bread practically melts in your mouth!

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So what are you waiting for?! Grab you a jar of Nutella and dive right in! Great as a dessert, for breakfast or with a cup of tea or coffee, you just can’t beat this time-tested comfort food treat. So get your Star Bread baking and have a Happy Nutella Day!

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Nutella Star Bread

  • Servings: one star loaf - about 8 servings
  • Difficulty: easy
  • Print

recipe slightly adapted from: King Arthur Flour

Ingredients:

  • 241 grams (2 cups) all-purpose flour
  • 46 grams (1/4 cup) potato flour or instant mashed potato flakes
  • 35 grams ( 1/4 cup) nonfat dry milk
  • 198 grams to 227 grams (3/4 cup + 2- 4 Tablespoons) lukewarm water, enough to make a soft, smooth dough
  • 57 grams (1/4 cup) unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons instant yeast
  • 25 grams (2 Tablespoons) sugar
  • 1 teaspoon salt

For the filling:

Nutella Hazelnut Spread ( I used about 1/2 of 13 oz. jar)

Directions:

First, measure the flour by gently spooning it into a cup, then sweeping off any excess. Or better yet, measure the weight of the ingredients using a handy-dandy kitchen scale. It is much more accurate than the using cups measurement systmen. Next, sift the flour, potato flour, and dry milk through a strainer; this is an important step to prevent lumps in the dough. (If you’re using instant mashed potatoes rather than potato flour you can skip this sifting step.)

To make the dough: Combine all of the dough ingredients and mix and knead — by hand, mixer, or bread machine — to make a soft, smooth dough.

Place the dough in a lightly greased bowl, cover, and let it rise for 60 minutes, until it’s nearly doubled in bulk.

Divide the dough into four equal pieces – again a kitchen scale really comes in handy here. Shape each piece into a ball, cover the balls, and allow them to rest for 15 minutes.

On a lightly greased or floured work surface, roll one piece of dough into a 10″ circle. Place the circle on a piece of parchment and carefully spread the Nutella over it, leaving approximately 1/4″ – 1/2″ bare dough around the perimeter.

Roll out a second circle the same size as the first, and place it on top of the filling-covered circle. Repeat the layering process — Nutella spread, dough circle — leaving the top circle bare.

Place a 2 1/2″ to 3″ round cutter in the center of the dough circle as a guide. With a bench knife or sharp knife, cut the circle into 16 equal strips, from the cutter to the edge, through all the layers.

Using two hands, pick up two adjacent strips and twist them away from each other twice so that the top side is facing up again. Repeat with the remaining strips of dough so that you end up with eight pairs of strips.

Pinch the pairs of strips together to create a star-like shape with eight points. Remove the cutter.

Transfer the star on the parchment to a baking sheet. Cover the star and let it rise until it becomes noticeably puffy, about 45 minutes.

While the star is rising, preheat the oven to 400°F.

Brush the star with a thin coat of the beaten egg. Bake it for 12 to 15 minutes, until it’s nicely golden with dark brown cinnamon streaks; the center should register 200°F on a digital thermometer.

Remove the loaf from the oven and allow it to cool for about 10 minutes before serving. Dust with confectioners’ sugar and serve warm or at room temperature.

Store any leftover bread, well wrapped in plastic, at room temperature for several days. Freeze for longer storage.

Enjoy!

Nutella Star Bread brought to you by: Runcible Eats (www.leaandjay.com)

Useful links for Kitchen Tools & Ingredients for Nutella Star Bread:

Oxo Good Grips Stainless Steel Food Scale

Kitchen Aid Artisan Series 5 Qt. Stand Mixer

SAF Instant Yeast

Thermapen Instant Read Thermometer by Thermoworks

6 Quart Dough Rising Bucket

Whole Milk Powder or here from King Arthur

 

 

 


Black Velvet Frankenstein Cupcakes

October 26, 2018

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So woooo-hooo! This year I am on it! I am actually blogging about a Halloween recipe, prior to the actual date of the holiday. Last year I didn’t get my Halloween Cupcakes up on my blog until November, so quite an improvement. Now just look at these adorable Frankenstein Cupcakes I have for you this year!

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And these cupcakes aren’t only cute…no siree! They are absolutely delish! The cupcake portion is a decadent Black Velvet cupcake, which is so moist it practically melts in your mouth and it is frosted with Swiss Meringue Buttercream Frosting, which is my all time favorite frosting. Unlike American or Simple Buttercream icing which can be very heavy and taste somewhat greasy – this frosting is perfectly sweet light and fluffy.

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Halloween is my favorite holiday! I mean, think about it…You get to dress weird, drink booze and eat candy for dinner. In fact all of that fun stuff is encouraged. How could you go wrong on such a day! Halloween actually has Irish origins. Our modern Halloween celebrations are derived from the Celtic holiday of Samhain. Samhain was Celtic New Year. It was a harvest festival which marked the dying of the sun-god and a turning to the colder, dormant half of the year. On this night, the Celts believed the veil between the worlds of the living and the dead was at its lowest point. The dead could more easily travel back over to our side, and if we weren’t careful, we could accidentally wander over in to their world and be trapped-a good reason to stay close to home and bonfires, no doubt! This belief likely gave rise to our Halloween legends of ghosts, ghouls and witches wandering about on this night in particular. I’ve posted some great Halloween recipes in past years ranging from the historically based traditional recipes such as:

Soul Cakes (Traditional Halloween/ Samhain)

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Yeasted Irish Barmbrack Bread (traditional Halloween/Samhain)

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Irish Tea Barmbrack with a Whiskey Honey Glaze (traditional Halloween/Samhain)

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To the more whimsical offerings such as:

White Chocolate Mummy Pretzels

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Halloween Cookies & Cream Owl Cupcakes

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Mini Mummy Brownie Bite Cupcakes

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As well as some wonderful boozy libations to kick your celebrations into high gear:

Fireball Cider Cocktail

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Roasty Toasty Cocktail

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And last year’s Halloween treat which combined whimsical and boozy altogether with these adorable – I mean terribly frightening – Itsy-Bitsy Tipsy Spider Cupcakes.

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But let me get back to what’s on the Halloween treat menu this year: Black Velvet Frankenstein Cupcakes.

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I was inspired to make these when I saw Your Cup of Cake’s blog featuring them. You should definitely take a look at her blog before you decorate these little monsters. She has a video that shows exactly how she did it. However, she used a different cupcake for her cake portion, as well as a different frosting. I really adore these Black Velvet Cupcakes. Not only are they the perfect darkest of dark shade of black, but they simply taste amazing. And I’ve already told you how I love Swiss Meringue Frosting, so smooth and silky! So I made a few changes to the ingredients to suit my taste, but credit Your Cup of Cake for the perfect design!

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All if all, these cupcakes are pretty easy to make. Decorating them is a bit fiddly. Getting the frosting smoothed to the correct shape for the Frankenstein head took some attention. The candy scars took a bit of time the way I did them, but I like the taste of white chocolate better than that gel frosting you find in a tube in the supermarket. Unwrapping all of the Rolo candies was a bit of a pain….But just look at these little monsters! The end, without a doubt, justifies the means here. Folks will go mad for these and you’ll be the belle of the Halloween ball! Sooo…I’ve actually given you enough time this year…what are you waiting for? Get into your laboratory – errr kitchen – and create a batch of these Black Velvet Frankenstein Cupcakes today! Happy Halloween!!!

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Black Velvet Frankenstein Cupcakes

  • Servings: 18 cupcakes
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recipe: Frankenstein Design by Your Cup of Cake, Black Velvet Cupcake recipe: Craftsy

Ingredients:

For the cupcakes:

  • 1½ cups butter (room temperature)
  • 2 1/2 cups superfine sugar
  • 1 – 2 teaspoons black gel food color
  • 2 eggs
  • 1 teaspoon vanilla bean paste
  • 2½ cups cake flour
  • 2 tablespoons baking cocoa powder (dutch process)
  • 2 pinches of salt (approx. 1/8 teaspoon)
  • 1 cup buttermilk
  • 2 teaspoons of white vinegar (distilled)
  • 1½ teaspoons baking powder

For the frosting:

  • 5 large (150 grams) egg whites
  • 1 1/4 cups (250 grams) granulated sugar
  • 3 sticks (340 grams) unsalted butter, at room temperature, cut into cubes
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon fine salt
  • green gel food coloring

For the decorations:

  • Wilton googly candy eyes – unless you want to make eyes with Ghirardelli white chocolate melts and M&M’s as described below.
  • Rolo Candy
  • Chocolate Jimmy Sprinkles
  • Ghirardelli White Chocolate Candy Melts
  • Red gel food color

Directions:

For the Cupcakes:

Preheat the oven to 350° F and fill the wells of a cupcake pan with liners. Set aside.

In the bowl of a stand mixer, cream the butter and sugar together until it is light and fluffy. Add black food color until desired shade is reached. Remember – once baked the cupcakes will have a darker color. My batter looked more grey than black, but once baked the cupcakes were very dark.

Add the eggs one at a time, beating well after each addition. Add the vanilla paste and mix to incorporate.

In a separate bowl, mix the flour, cocoa and salt together.

Add the dry ingredients to the butter mixture in thirds, adding buttermilk between each addition. Mix until just combined.

In a small bowl, mix the baking powder and vinegar together. It will bubble and fizz. Add it to the batter and mix until just incorporated.

Using an ice cream scoop or 1/4 cup scoop, fill the lined cupcake tins.

Bake for  20 – 25 minutes

Cool completely on wire rack.

For the Frosting:

Wipe the bowl of an electric mixer with paper towel and lemon juice or vinegar to remove any trace of grease. Make a double boiler by placing the mixer bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water.

Add the egg whites and sugar to the bowl, whisking constantly but gently, until temperature reaches 140°F, or until the sugar has completely dissolved and the egg whites are hot.

Attach the bowl to the mixer fitted with the whisk attachment and begin to whip until the meringue is thick, glossy, and the bottom of the bowl no longer feels warm, about 7 to 10 minutes.

Switch over to paddle attachment and, with mixer on low-speed, add the butter cubes, one at a time, until incorporated. Continue beating until it has reached a silky smooth texture. If the buttercream curdles simply keep mixing and it will come back to smooth. If the buttercream is too thin and runny, refrigerate for about 15 minutes before continuing mixing with paddle attachment until it comes together. Add the vanilla and salt, continuing to beat on low speed until well combined.

Add green food coloring gel to frosting until it reaches desired hue.

If you would like to make this frosting ahead of time, keep in airtight container in refrigerator for up to one week or in the freezer for up to 2 months. Let come to room temperature and rewhip in the mixer with the paddle attachment before using.

When you are ready to assemble the cupcakes, place frosting in pastry bag fitted with a large round tip & pipe a swirl of frosting on top of each cupcake. Use a knife or offset spatula to flatten the frosting. Turn the cupcake upside down and press into a bowl/plate filled with chocolate Jimmy sprinkles. Press on the eyes (see note below) and use an extra sprinkles to make the eyebrows and mouth . Use Rolo candies to make the bolts. You could also use chocolate chips, bits of a Tootsie Roll or maybe even a mini marshmallows. Press the bolts into the side of his head. Put on a little “stitch” (You can use red store-bought frosting, I used a gel food color to color Ghirardelli white candy melts.

I used Wilton Candy eyes on these Frankenstein cupcakes, mostly because I was a bit pressed for time. There is certainly nothing wrong with those candy eyes, and they don’t really taste bad, but for more tasty eyes you can melt some of the Ghirardelli white candy melts. Place the melted candy into a piping bag and then pipe out little white eyes onto parchment paper. Place M&M candies into the white chocolate before it hardens to make the “iris” of the eye and voila – There you have it – tasty candy eyes. For the “stitches” I colored the white chocolate with red gel food color and then piped it onto parchment paper. Once it hardened, I transferred the stitches to the Frankensteins.

Enjoy!

Black Velvet Frankenstein Cupcakes brought to you by: Runcible Eats (www.leaandjay.com)

Links for helpful Kitchen Tools & Ingredients for Black Velvet Frankenstein Cupcakes:
Wilton Mini Candy Eyes 
Wilton Large Red Candy Eyes
King Arthur Double Dutch Process Dark Cocoa Powder
Ghirardelli White Candy Melts
Wilton Icing Color – Gel Food Color

 


Skúffukaka – Icelandic Chocolate Cake

August 24, 2018

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I can’t believe that I didn’t experience Skúffukaka until our 7th visit to Iceland, considering it is a traditional dessert. Indeed nearly every Icelandic family has their own version of the recipe, complete with closely guarded secret ingredients. Basically it is a dark chocolate cake with chocolate frosting, sprinkled with coconut flakes. It isn’t fancy per se – in fact skúffukaka means “oven pan cake” or “baking tray cake”. They have a similar version of this recipe in Sweden which is called Kärleksmums (love-yums), but folks in Iceland are pretty practical, so they’ve decided to call it Baking Tray Cake. But don’t let its rustic name put you off, this cake is delicious! I was served my first slice at The Garage Apartments by our lovely host Anna. The Husband and I didn’t know we were eating Skúffukaka at the time, we just knew we loved it!

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The Skúffukaka baked for us by our lovely host Anna at the Garage Apartments.

Anna served us wonderful baked goods every day of our visit. The first being that amazing Varmahlíð Apple Cake that I told you about in my previous blog. I was able to search around the internet and figure out that the chocolate cake she served was called Skùffukaka and then I researched a recipe, which I will share here with you today.

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But let me also take this opportunity to both tell you more about that fantastic trip to Iceland that the Husband and I went on last September as well as alert you to a new feature on my blog. If you look up at the top navigation bar, there is now a “travels” section you can choose. I have organized all of our travel posts here. So it will be much easier to find that trip we took to Prague way back in 2013, should you be searching. These posts not only feature a delicious dish that we experienced on our trip, but are also chock full of lovely pictures and recommendations with links for hotels, restaurants, guides, shops etc, should you be inspired to visit the destination yourself. But back to this Iceland trip from 2017. After we had so much fun on the South Coast, we headed towards the East Fjords. The East Fjords are really a hidden gem in Iceland. Well, I guess they aren’t really hidden. They are right there in plain sight. They are just often overlooked by tourists. Most visitors don’t venture that far from Reykjavik and the Golden Circle. That, and the fact that only roughly 3% of Iceland’s population lives in this area of the country, ensures you will be able to experience some peaceful, beautiful isolation.

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On our way north-east, we stopped by the stunning  Jökulsárlón. Actually we stopped by on our way north and then again when we came back south. We just can not get enough of its breathtaking beauty.

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Jökulsárlón is a large lake which was formed by a glacier. It is located in southeast Iceland, on the edge of Vatnajökull National Park. Bits of the Vatnajökull glacier break off (calve) into the lake, forming icebergs. These icebergs float around until they melt enough to fit through the narrow opening of the lake and drift out into the ocean,

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though some do wash up on the nearby black sand beach, known as Diamond Beach.

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The first time we visited it was in December of 2013. It was really chilly that day, I’m talking like 12°F (-11°C). We braved the temps as long as we could, but we were pretty dang cold! So visiting in September was quite a different experience. It was sunny and warm both days. We really lucked out!

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A couple of seals swimming about

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Once we were able to finally tear ourselves away from Jökulsárlón, we continued on our northeast journey, taking a bit of time out to soak up the beauty that is Vestrahorn. Vestrahorn is one of the most photographed mountains in Iceland. It is located on the Stokksnes peninsula. One of Iceland’s earliest settlement farms was located in this area. The 454 meter high Vestrahorn mountain rises up from the lava dune strewn shore line. Truly a photographer’s paradise!

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We spent the night in an adorable little cabin

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where we were lucky enough to see a quick glimpse of the Northern Lights through the clouds.

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The next day we continued on towards Seyðisfjörður where we would be spending several days. On the way, zigzagging along the fjords on route 1, we saw many sleepy fishing towns surrounded by rugged mountains and dramatic coastlines. When we reached Egilsstaðir, we ventured off the ring road, up and over the Fjarðarheiði mountain pass, descending down into charming Seyðisfjörður (population 675). Nestled at the end of the fjord and surrounded by often snow peaked mountains and cascading waterfalls, picturesque Seyðisfjörður delights. Populated by many artists, musicians and craftspeople, this friendly town feels so welcoming.

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On our second day there we set off on a hike to see Tvísöngur, the sound sculpture created by german artist Lukas Kühne.

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This concrete structure consists of five interconnected domes, each with its own resonance that corresponds to a tone in the five tone harmony of traditional Icelandic singing.

After exploring the structure, we continued hiking on the Tvísöngur loop which took us up onto a plateau where we were treated to a bird’s eye view of the town and the fjord.

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Later that night we were delighted when the Northern Lights again made an appearance.

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After leaving Seyðisfjörður we headed south again, stopping at the Fosshotel Glacier Lagoon where the Aurora put on an amazing show. It was so intense, it was actually difficult to get a good picture because rather than a wispy trail of green against the black sky, the entire sky turned green.

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Our final adventure on this action packed trip was going on a glacier walk on Svínafellsjökull glacier in Skaftafell National Park with Icelandic Mountain Guides. They showed us how to use crampons and ice axes and then off we went.

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Svínafellsjökull glacier is where the scenes that took place “beyond the wall” in Game of Thrones were shot.

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So I’m sure you must be really inspired now to plan your own adventure in Iceland. Please take a look at the helpful links below if you need some assistance in planning. And do whip up some moist and decadent Skúffukaka while pouring over maps and booking sights. With a slice of that chocolatey goodness and mug of coffee, hepped up on all that sugar and caffeine, there’ll be no stopping you!

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Skúffukaka

  • Servings: 24
  • Difficulty: easy
  • Print

recipe adapted from: Belle -ÆÐISLEG SKÚFFUKAKA

Ingredients:

For the Cake:

  • 280 grams sugar
  • 125 grams butter- room temperature
  • 1 teaspoon vanilla extract
  • 3 eggs – room temperature
  • 200 grams flour
  • 1 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 50 grams natural unsweetened cocoa
  • 1 teaspoon cinnamon
  • 100 ml milk

For the Frosting:

  • 130 grams salted butter, room temperature
  • 1 egg
  • 250 grams confectioner’s sugar
  • 1 Tablespoon unsweetened cocoa
  • 1 teaspoon vanilla extract
  • 100 grams dark chocolate, melted
  • 2 Tablespoons cream
  • 1 -2 Tablespoon strong coffee – cooled
  • coconut flakes to sprinkle over the cake

Directions:

For the Cake;

Preheat the oven to 355° F (180°C).

Butter and flour one 9X9″ baking tray.

In a bowl sift together the flour, baking soda, salt, cinnamon and cocoa. Set aside.

In the bowl of a stand mixer, cream the butter and sugar together for 1 -2 minutes. Add the eggs, mixing well after the addition of each egg. Add the vanilla extract. Mix on medium high-speed for 6 -7 minutes until light and fluffy.

Add the dry mixture to the butter & sugar. Mix until just combined.

Add the milk and mix until just combined.

Scrape the batter into the prepared baking tray and spread evenly. Bake for 30 – 40 minutes or until a toothpick inserted into the center comes out clean.

Set on a wire rack to cool before frosting.

For the Frosting:

In the bowl of a stand mixer, mix the butter and egg together until combined. With the mixer on low-speed, add the confectioners sugar slowly, 1/4 cup  at a time, mixing well after each addition. Add the cocoa and vanilla. Add the melted and cooled chocolate and continue mixing.

Mix in the cream and 1 – 2 Tablespoons of the cooled coffee to taste. Continue mixing until the frosting is smooth. If the icing is not the correct consistency for frosting the cake you can either add a bit more confectioner’s sugar or refrigerate for a short time to allow it to set.

Spread frosting over the cooled cake. This recipe makes a good amount of frosting, so you may not use all of it on the cake. Add as thick a layer of frosting as you prefer. Sprinkle with coconut flakes.

Enjoy!

Skúffukaka brought to you by: Runcible Eats (www.leaandjay.com)

Links for Helpful Kitchen Tools & Ingredients for Skúffukaka:

Kitchen Aid Artisan Stand Mixer

Oxo Good Grips 7 Piece Nesting Measuring Beaker Set

OXO Good Grips Stainless Steel Food Scale

Links for Planning your vacation in the East Fjords Iceland:

Accommodation:

Bragdavellir Cottages: located 10km from Djúpivogur, just off of Route 1, these cottages are clean, cozy and offer a fantastic view. Our only regret is that we had just one night’s stay.

Lónsleira Apartments: located in Seyðisfjörður these apartments are perfection! Stylishly furnished, sparklingly clean with amazing location and view!

Fosshotel Glacier Lagoon: We loved this hotel! So chic and stylish, not only are the rooms beautiful, but it is also located between Jökulsárlón and Skatafell National Park, two amazing destinations. We can not wait to visit again!

Restaurants/Bars:

Íshúsið Pizzeria: Located in Höfn, right on the harbor, this friendly pizzeria serves up some outstanding pies! We stopped on our way north and again on the way back south.

Kaffi Lára – El Grilló Bar: Located in Seyðisfjörður. Warm and friendly, you will love relaxing in this local bar/restaurant. Everything we tried here was very good, burgers to barbecue, but there was one standout item….they serve the BEST baked potatoes I have ever eaten. I kid you not. One night when we were there, we saw a couple who had just finished their meal. The lady ordered a slice of pie for dessert and her companion ordered another baked potato! Amazing!!!

Tours:

Icelandic Mountain Guides: Want to go on a glacier adventure? Contact these professionals! They won’t let you down!

Rental Cars:

Blue Car Rental: We ALWAYS rent our car from Blue Car Rental. Friendly Icelandic company, well maintained, newer, quality vehicles – they’ve never let us down and at this point we have rented from them on six different visits and have had excellent experiences every time. The price they quote on their website has all of the insurance included so there are no surprizes when you show up at their rental desk. Highly recommend!


Varmahlíð Apple Cake

August 12, 2018

 

 

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Last September the Husband and I went on an amazing trip to Iceland. It was our 7th time visiting and we just can’t get enough of the place! Indeed since this trip we have visited again in February 2018 and are planning another visit this Fall! But let me not get ahead of myself. I’m just going to tell you about the September 2017 visit right now. Believe me, there be more to come. So last September, we were mostly focused on visiting the East Fjords, but we did spend some time revisiting the South Coast. Although we had been there several times, there were still plenty of things in the area that we hadn’t experienced. I first encountered this Varmahlíð Apple Cake

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at The Garage Apartments, which are an absolutely wonderful base of operations if you are visiting that area of the country.

P1010297 (1)These lovely modern rustic apartments are found in former old garage that is located on a family farm belonging to Anna & Siggi. This picturesque homestead is nestled right up to the foot of the mountain topped by the Eyjafjallajökull glacier, under which the famous air traffic interrupting volcano resides.

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Varmahlíð actually means “warm hill”. There is another Varmahlíð in North Iceland. With all the geothermal activity on the island it is easy to see why there would be more than one place known as Varmahlíð. But here I’m referring to an area on the South Coast near the Ejyafjallajökull volcano.

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Siggi’s family has been living on this land for over 200 years. Now Anna & Siggi are operating a “gentleman’s farm” on the site as well as managing several apartments for Iceland’s ever-expanding tourist market.

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Located exactly between the two famous waterfalls Skógafoss

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and Seljalandfoss,

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You can walk behind Seljalandfoss for an alternate view!

these exceptional apartments are the perfect central location for taking in all the South Coast of Iceland has to offer. We of course visited the waterfalls, not our first visit but they never seem to get old. We spent some time on the black sand beach near Vik

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and visited the plane wreck at Sólheimasandur.

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Next we travelled out to the breath-taking Westman Islands (Vestmannaeyjar).

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Once there we met the adorable Tóti, Vestmannaeyjar’s famous puffin

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and saw the whole town turn out to rescue baby pufflings at night (for more info on the pufflings and Westman islands (see Iceland links below). We went on an exciting rib safari tour around Heimaey.

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The Famous Elephant rock

Drank some local beer at the Brothers Brewery,

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visited the Eldheimar museum which documents the story of the surprise 1973 eruption of the volcano which caused the roughly 5,00 locals to flee on fishing boats in the middle of the night to the safety of the mainland. The eruption, which lasted for 5 months, buried 1/3 of the town in lava and destroyed over 400 houses and businesses. The resilient islanders did return and rebuilt the thriving community you will find today. Fascinating stuff! You really should consider visiting.

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One of the recently uncovered houses which had been buried by lava & ash during the eruption.

And if all the gorgeous scenery hasn’t convinced you, we had the best meal we have ever had in Iceland, which is saying something because the food there is fantastic. The restaurant is Slipurinn. Located in an old machinery shop this family owned eatery features seasonal local sourced dishes often including herbs and seaweed foraged right there on the island. Simply divine food in a friendly and casual environment. Don’t miss it!

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The Husband and I atop the newly formed volcano – Mt. Eldfell

Back on the mainland, we hiked the magnificent Fimmvörðuháls trail, a big accomplishment for us. This challenging 13 mile hike took us up over a mountain (approximately 3,600 feet elevation), past 22 waterfalls,

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past the still warm lava fields from the most recent eruption,

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between two glaciers,

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over the Kattarhryggur (cat’s spine)

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and down the other side through Goðaland (the land of the Gods),

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finishing in Thorsmork (Thor’s Forest).

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It was just jaw dropingly gorgeous and occasionally somewhat terrifying! – Narrow paths with steep drop-offs are not for the faint of heart!

And not only was the Garage Apartments location ideal for all our explorations, but Anna was also such an amazing host, so friendly, warm and welcoming. Her spacious apartments were stylishly decorated, sparklingly clean

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and filled with thoughtful little touches,

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Adorable mice on the bed side table!

and as if all of that was not enough, she served us scrumptious freshly home-baked desserts every day! This delicious Apple Cake was one of them.

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This particular Iceland trip was chock full of activities and I can not tell you how happy we were to come back to find home baked treats waiting for us. What a pleasant surprize! Moist and tender and not too sweet, it was just perfect with a nice hot mug of tea. Anna kindly shared the recipe with me, which I will now share with you.

 

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I must admit, I had to do a few conversions before baking this cake. I don’t have any measuring devices marked with deciliters – but I was able to figure it out pretty quickly. I baked the cake in an 8X8″ pan, but you could also use a 9X9″ – just make sure you adjust the baking time.

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And if you are planning a trip to Iceland anytime in the future and want to visit the South Coast, you’ll know exactly where you should book your accommodation. As a matter of fact, the Husband and I are taking our parents to Iceland this fall. It will be their first trip so we will be playing tour guides for them. And guess where we’ll be staying…That’s right! We are very much looking forward to our upcoming stay at the cozy Garage apartments. For further Iceland recommendations, see my guide at the bottom of this post. In the meantime, try this recipe and enjoy a slice of Varmahlíð Apple Cake while you plan your upcoming adventure.

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Varmahlíð Apple Cake

  • Servings: 9 pieces
  • Difficulty: easy
  • Print

recipe from: Anna, owner of the Garage Apartments

Ingredients:

  • 200 grams soft salted butter
  • 2.5 Deciliter Sugar (1 cup + 1 Tablespoon)
  • 3 eggs
  • 1 Deciliter Cream (100 ml)
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 4 -5 green apples – sliced

Directions:

Preheat oven to 355° F (180°C)

Place the flour and baking powder in a medium bowl and mix to combine. Set aside.

Cream the butter and sugar together until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Add the cream and vanilla. Stir to combine.

Add the flour/baking powder mix to the batter. Mix until just combined.

Place the batter in a buttered deep 8X8″ baking pan and top with the apples. ( I sprinkled the top of my cake with cinnamon sugar, but this was not included in Anna’s recipe. If you love cinnamon like I do, just mix 1/4 cup sugar with 2 teaspoons of cinnamon and sprinkle over the apples before baking.)

Bake for 45 -50 minutes or until a toothpick inserted into the middle comes out clean at 355°F (180°C).

Enjoy!

Varmahlíð Apple Cake brought to you by: Runcible Eats (www.leaandjay.com)

Links for Helpful Kitchen Tools & Ingredients for Varmahlíð Apple Cake:

Kitchen Aid Artisan Stand Mixer

Oxo Good Grips 7 Piece Nesting Measuring Beaker Set

OXO Good Grips Stainless Steel Food Scale

Links for Planning your vacation in Iceland:

I have tons of links, as well as some lovely photos, and delicious Icelandic recipes in previous blogs that I have written about our adventures in Iceland. For some inspiration take a look at:

December 2012 Visit to the South Coast & Reykjavik featuring White Chocolate Skyramisu

December 2013 Visit to the South Coast, Jökulsárlón & Reykjavik featuring Kanilsnúðar

July & December Visit to the Snaefellsnes Peninsula, The Westfjords & Reykjavik featuring Ástarpungar aka Love Balls 

Here is a fun video that show you some of the beauty Iceland has to offer, which will surely get you excited for any upcoming Iceland visit. And it will teach you a few words in Icelandic as well. It is known as “The Hardest Karaoke Song in the World”! Sing along to Inspired by Iceland’s “A – Ö of Iceland”.

If you enjoyed this video, take a look at Inspired By Iceland’s site. They have great little videos showing you gorgeous scenes from each area of Iceland, while teaching you a few more Icelandic words along the way.

Westman Island links:

To Buy tickets on the Herjólfur Ferry as well as read about all the things to see and do take a look at: Visit Westman Islands.

Hotel Vestmannaeyjar – Great accommodation on the Islands.

Stofan Bakhús – Great bakery! Got the best kanilsnúðars there that I have ever had in Iceland! We also got some great sandwiches to take on a hike. Everything there looks delicious. Go be tempted!

On puffins: If you travel to the Westman Island at the end of August/beginning of September there is a good chance you will see baby puffins (pufflings) being rescued by the local children. At this time of year, the pufflings leave their nests but get confused by the lights of the town and rather than flying out to sea, they end up flying into town. The children go out at night with flashlights to find them. They take them home in cardboard boxes for the night. The next morning they take them to the Saeheimar Aquarium to be measured and weighed and the children can have their pictures taken with their little charges as well. Once done, the kids take the little birds to the shore and release them back into the wild during daylight hours so that they won’t become confused. We were lucky enough to be there when this was happening and it was unforgettable!

*On a sad note: Tóti the Puffin passed away in July. He was a great ambassador for Vestmannaeyjar and brought joy to many. The Husband and I are so glad we were able to meet him. He will be sorely missed.

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Interested in hiking the Fimmvörðuháls Trail? See here:

If you are interested in hiking the Fimmvörðuháls Trail, you can go all on your own. However, we strongly recommend going with a guide.  Weather at  the top of the mountain is very unpredictable and many tourists have ended up having to call ICE-SAR to be rescued. Don’t let this happen to you! We absolutely love the tour company Midgard Adventure and have gone out with them on many exciting adventures. They not only provided us with a knowledgeable and engaging guide but when we descended down into Thorsmork after our epic 9 – 10 hour hike, the folks from Midgard had grilled some hot dogs and were waiting for us with a cooler of beer as well as other snacks. It was just perfection! Check out their other tours as well. They are an amazing company! And they now offer cozy accommodation as well. Take a look at their basecamp where you can find a restaurant, cafe and bar as well.

 

 

 

 


Butterfly Cakes (aka Fairy Cakes) filled with Strawberry Jam & Topped with Baileys Whipped Cream

March 17, 2018

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Woo-hoo! Today is St. Patrick’s Day!!! And as per usual, the last post of my St. Patrick’s Day recipe run features a cupcake. Well, not an American style cupcake, but what is known as a Butterfly Cake or also sometimes as a Fairy Cake in Ireland. Butterfly Cakes consist of a light Victoria sponge style cake that has a circle carved out that top, the resulting hollow has been filled with jam, topped with whipped cream and then had the halved top circle reinserted so as to resemble butterfly or fairy wings. Then the whole shebang is dusted with confectioners sugar. Butterfly Cakes are staples at children’s birthday parties. What I’ve got for you today is the adult version. My whipped cream is heavily laced with Baileys. Yup…these Butterflies are a wee bit tipsy!

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And I did say that you might see that delicious homemade Strawberry Jam that I mentioned in my very first post this St. Patrick’s Day season – Theresa’s Prize-Winning Scones with Strawberry Jam & Clotted Cream. And it has indeed made an appearance again filling these adorable little butterfly gems. The recipe for that Strawberry Jam comes from my friend Theresa’s cookbook Fruit on the Table: Seasonal Recipes from the Green Apron Kitchen.

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Theresa runs, The Green Apron, which is an artisan preserve company. She grows much of the fruit and vegetables she uses in her preserves at her family’s orchards at Derryclough and in the walled vegetable garden at her parents 18th Century castle, Glenwilliam.

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Her award-winning preserves are made in small batches by traditional methods using locally sourced, organic produce where possible and without artificial preservatives, colours or setting agents.

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Theresa definitely knows her way around a jam jar. Every single creation of hers that  I have tasted has been exquisite and her Strawberry Jam is no exception. Simply divine! So I knew that it would be the perfect filling for these Butterfly Cakes.

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It is strange that as popular as these lovely treats are in Ireland, they never really made it across the pond to the States. American cupcakes generally are piled high with very sweet buttercream frosting. Now don’t get me wrong. I love cupcakes, pretty much all of them. But I will say that my least favorite of all of the frostings is American Buttercream. It is often grainy and toothachingly sweet. As I’ve said in many previous posts, Swiss Meringue Buttercream is the way to go. If that is the frosting you’ve got, go ahead and pipe a mini mountain onto each cake! The Husband, who really doesn’t care much for chocolatey type sweets, but loves any fruit based dessert, thought these treats were the bees knees. Not too sweet and just bursting with jam and fresh cream. I’m sure the Baileys presence didn’t hurt either! A delight on St. Patrick’s Day but a great recipe to have in your arsenal for use the entire year through.

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Well it looks like I’ve gotta get going…my blogging is done for a while. I’ve got some Patrick’s Day festivities to attend to. So see you in a week or so, Lá Fhéile Pádraig Sona Daiobh (Happy St. Patrick’s Day)!

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Butterfly Cakes (aka Fairy Cakes) filled with Strawberry Jam & Topped with Baileys Whipped Cream

  • Servings: 12
  • Difficulty: easy
  • Print

Ingredients:

For the Cupcakes:

  • 1 3/4 Cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 large egg whites
  • 3/4 Cup buttermilk
  • 1/2 cup (8 tablespoons, 1 stick) unsalted butter
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla bean paste (can substitute vanilla extract)

For the topping:

  • strawberry jam – I just made up a batch! See the recipe here. or use store bought if you are short on time
  • 1 cup (8 oz.) heavy whipping cream, whipped
  • 2 Tablespoons confectioners sugar
  • 1 -2  Tablespoon Baileys (optional)
  • confectioner’s sugar for dusting

Directions:

Line cupcake tin with liners. Preheat the oven to 350°F (175°C)

Whisk flour, baking powder and salt together. Set aside.

Whisk egg white and buttermilk together in small bowl. Set aside.

In bowl of a stand mixer with paddle attachment beat butter until pale and creamy. Slowly add the granulated sugar, scraping down the bowl as needed and continuing to beat until mixture is light and fluffy. Add vanilla paste and beat until combined. Add the flour mixture in 4 additions alternating with the buttermilk/egg mixture, beating only until just combined.

Using 1/4 cup scoop, divide batter evenly among cupcake wells. Bake for 20 minutes, or until a toothpick inserted shows a few moist crumbs.

Cool cupcake tin on wire rack for 5 minutes and then remove cupcakes from pan to finishing cooling on rack.

When ready to decorate, cut out the center of each cupcake, angling the knife at a 45° angle. The piece you remove should look like a cone. Cut the cone top of the cupcake in half so as to resemble butterfly wings. Fill the hollowed out part of the cupcake with strawberry jam. Top the jam with a dollop of Baileys whipped cream, or you can pipe the cream on as I did. Place the “wings” upright at an angle in the cream.

Dust generously with confectioners sugar.

Enjoy!

Butterfly Cakes brought to you by Runcible Eats (www.leaandjay.com)

Links for helpful Kitchen Tools & Ingredients for Butterfly Cakes filled with Strawberry Jam & Topped with Baileys Whipped Cream:

Fruit on the Table: Seasonal Recipes from the Green Apron Kitchen

Kitchen Aid Artisan Stand Mixer

Oxo Good Grips Ice Cream Scoop

Oxo Good Grips Baker’s Dusting Wand


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