4th of July Flag Cake

• 2 Red Velvet Cakes 8", cut
• 1 White Cake 8", Cut into 6" circle
• 1 Blue Velvet Cake 8 in"
• Butter-cream Frosting, 2 batches 
• Sprinkles, red & blue 

1. Torte (basically cut in half lengthwise) using a bread knife or a baking knife. Cut all of these cakes EXCEPT THE BLUE CAKE, so you have two thin red pieces & two thin white pieces. 

2. Frost the top of the one of the thin piece of red cake. Place the white layer on top of the red layer. Then place the other red layer on to the top of the white & frost the top.

3.  You need to cut out a 4 inch circle as a guide, in the blue layer (remember do not torte this tier). Place the outer ring on the top of the tree layers, red, white, red. Then cut out an inner 4 inch circle from the last red layer & the last white layer. Frost the 4 inch white layer & top it with the 4 inch red later. Place the inner circle into the blue ring with the red layer on top to continue the red & white patter. Since the blue layer is twice as think as the red & white the two layers together should match the height. Make sure to even out the top of the cake if necessary to keep the top flat.

4.  Crumb coat the cake, basically cover the cake with a thin layer of frosting & chilling the layers will help prevent messy crumbs and hold the whole thing together better.  You might also want to coat the inside of the hollowed out blue velvet circle layer to better hold the inner stripe layers to the outer blue cake after its cut.

5. Once the cake has chilled in the fridge for 20 minutes or so, frost the cake once again with a clean layer of frosting to cover the crumb layer. Then decorate with sprinkles, stars, or any other patriotic decorations.

 
Cutting the Cake
1.  Chill the cake. As long as you put a good coating of frosting on it the cake should not dry out.

2.  Use hot water and a hot clean knife. Between slices, clean the knife & rinse with very hot water.

3.  Make sure the knife is completely dry after dipping it in the hot water with each slice.

Plate Finished Product

Holiday Gingersnaps

HOLIDAY GINGERSNAPS
Printable Recipe

• 3/4 cup vegetable shortening(not butter flavor)
• 1 cup granulated sugar
• 1 large egg
• 1/4 cup molasses
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda 
• 1/4 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1 cup sparkle sugar 

1. With an electric mixer, beat shortening at medium speed until fluffy. Gradually add 1 cup granulated sugar, beating well. Then add egg & molasses; beat well.

2. In a separate bowl combine flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, clover, & allspice, stir well. Then add the flour mixture slowly, about 1/4 cup at a time, to the shortening mixture, beating at low speed after each addition until blended. 

3. Cover & chill 1 hour.

3. When ready to bake, use a cookie scoop or tablespoon sized spoon to scoop dough. Then shape into 1-inch balls & roll in sparkling sugar. Place 2 inches apart on ungreased baking sheets.

4. Bake at 375° for 9 to 11 minutes. Tops will crack. Remove to wire racks to cool completely.


Plate Finished Product  

STORY BEHIND THE DISH

A few years ago my friend asked me to join her mom's holiday cookie party. Not realizing to attend you must bake 12 dozen, 144, cookies to share at the party I said sure! Being the crazy person that I am, I decided to take on the challenge to the full effect and bake 4 different types of cookies for fun. Well that was not as fun as I thought it would be so now I just bring one

MODIFICATIONS 

There is not much that can be modified when following a baking recipe. I used milk chocolate chips but semi-sweet & dark chocolate chips do bake better. I just like milk chocolate.

Mini Apple Pies

MINI APPLE PIES

Printable Recipe

Ingredients For The Crust

• 1 cup flour
• 6 tablespoons cold butter, cubed
• 2 tablespoons ice water
• 1 teaspoon salt
• 1 teaspoon sugar

Ingredients For The Filling

• 2 to 3 apples
• ¼ cup sugar
• ¼ cup brown sugar
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 pinch of salt
• 1 tablespoon flour
• 1 teaspoon vanilla extract

Optional Crumb Topping 

• ½ cup all purpose flour
• ¼ cup granulated sugar
• ¼ cup brown sugar
• 1 teaspoon cinnamon
• 4 tablespoon cold butter, cut into small pieces

 Making The Crust

1. In an electric mixer or using a mixing bowl & a fork mix butter then add  flour & mix well. Next, add salt & sugar. Then add your ice water and mix well until a dough forms. Start with the 2 tablespoons of ice water, & if it isn’t coming together like a dough, add a little more.

2. Wrap dough in saran wrap and leave in the fridge for 30 minutes.

3. Remove dough from fridge. Save 1/4 of the dough to the side for the top crust. With a rolling pin, roll the rest of the dough between two pieces of parchment paper, roll out the dough fairly thin. Use a cup or small bowl with a larger diameter than the pan circles to cut out circles from the dough.

4. Place into an ungreased cupcake tin, removing any excess dough & even out the top.

Making The Filling

1. Peel, dice, core, & chop 2-3 apples. Using 3 apples makes a bit more than needed.

2. Mix together the sugar, brown sugar, cinnamon, nutmeg, salt, flour, & vanilla extract. 

Then, mix in your chopped apples.

3. Poke the base of the dough with a fork once or twice. 

Then spoon in the apple filling to reach the top of the dough.

Option 1 The Crumb Topping

Combine the flour, granulated sugar, brown sugar, & cinnamon in a medium bowl. Add the butter, & cut it into the flour mixture with a fork or your fingers, until they are small crumbs. 

Optional: Roll out the extra dough & use a mini cutter to cut out an apple or a leaf.

Option 2 The Lattice Topping

1. Using the remaining dough, roll out into a thin rectangle. Using a pizza cutter cut thin, 1/4 inch, stripes, the diameter of your mini pies. Then lay the lattice pieces in both directions over the pies.

Bake The Pies

1. Place the cupcake tin in the center rack & bake at 375 degrees for about 35-40 minutes, or until they start to brown on the top. Let cool for 5 minutes before your remove them from the tins, place on a cooling rack. Serve with some homemade whipped cream.

Plate Finished Product

STORY BEHIND THE DISH

I love baking for the holidays & apple pie is always a fall favorite! My Dad has always been the apple pie fan of the family, but as the years go by it's starting to win me over. This is no skinny dish, but everything is good in modification :)

MODIFICATIONS

  This is not really a flexible recipe but there are two options provided. One, a crumb topping which is more like a dutch apple pie & two a lattice topping which is more the American tradition. Personally I like the crumb best, but they are both delicious. You can also add a bit of fresh lemon juice or lemon peel in the mixture to a little zing. Or you can sweeten it up by adding some golden raisins.

Mini Pecan Pies

 MINI PECAN PIES
Printable Recipe

Pie Crust 

• 6 oz cream cheese 
• 1 cup butter, softened 
• 2 cups flour 

 Pie Filling

• 1/4 cup butter, softened
• 1 1/2 cups packed brown sugar
• 2 eggs
• 2 teaspoons vanilla 
• 1 3/4 cups pecans, chopped 

(Preheat oven to 325 degrees & grease 24 tart tins or muffin cups and set aside).

Making Crust

1. In a medium mixing bowl cream together cream cheese & 1 cup butter until light & fluffy. Blend in flour, 1/2 cup at a time, forming a smooth dough.

 

2.  Roll into 30 equal balls & press one into each greased tin so it lines the 

bottom & sides, like a pie crust. 

3. Or you can roll out the crust & use a cutter or cup to cut out circles.

Make Filling 

1. In a medium mixing bowl cream together 1/4 cup butter & sugar until light and fluffy. Beat in eggs & vanilla until thoroughly blended.

2. Chop pecans into small-medium pieces.

 

3. Fill each lined tin 3/4ths full. Mixture will rise as it bakes.

4. Top each pie with a spoonful of chopped pecans & sprinkle some brown sugar on top. 

5. Bake for 25 minutes at 325, or until lightly browned. Let cool in tins, then use the end of a table knife to flip each tart out of its tin. 

Plate Finished Product 

STORY BEHIND THE DISH

I love baking for the holidays & pecan pies are my Mom's favorite! I personally have never been a huge fan of pecan pies but there tiny treats are amazing. This is no skinny dish, but everything is good in modification :) 

MODIFICATIONS

  If you do not like pecans or have a nut allergy, you can always top with brown sugar & rolled oats as you would for a standard apple crisp topping.