Glazed Poppy Seed Bread

I found this recipe on Pinterest and made some tonight without knowing that it was one of Ross' all time favorites! Score! Happy husband = happy wife!


Poppy Seed Bread 
Recipe adapted from Beneath My Heart (my additions indicated by *)

3 cups flour
1 1/2 t. baking powder
1 1/2 t. salt
2 1/4 cups sugar
3 eggs
1 1/2 cups milk
1 1/2 cups oil
1 1/2 T. poppy seeds
2 t. butter flavoring
2 t. vanilla
1 1/2 tsp almond extract*

Mix together the above ingredients and beat for two minutes.
Fill 5 or 6 mini-loaf pans 2/3 to 3/4 full.
Bake 1 hour at 350 degrees.

Glaze
3/4 cup sugar
1/4 cup orange juice
1 1/2 t. vanilla
1 tsp almond extract*
1/2 t. butter flavoring

Mix in a glass measuring cup. Pour over hot bread when removed from the oven. Let stand for 30 minutes.

Chocolate Eclair Cake

A friend of mine made this the other day and HOLY MOLY. It's so fab! And easy! And amazingly bake-free!


Chocolate Eclair Cake
adapted from allrecipes.com

1 sleeve graham crackers
2 packages instant vanilla pudding mix
2 cups milk
1 small tub of cool whip
1/2 can chocolate fudge frosting

Directions:

-Line the bottom of an 8x8 inch baking pan with graham crackers, doubling up where necessary.

-In a large bowl, combine the milk and vanilla pudding until no lumps remain. Fold in the whipped topping.

-Spread a layer of the pudding mixture over the graham crackers.

-Alternate the graham cracker and pudding layers up to the top of the pan.

-Microwave frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.

Photo source: mychocolatetherapy.blogspot.com

Butterbeer Cupcakes: Harry Potter Style

I can't wait to make these for my Harry Potter loving hubby! Honestly, I have no idea what Butterbeer is...I don't think I have ever even watched an entire HP movie (HP nerds gasp!), but I saw the recipe HERE and know that he will love it. I'll post pics once I get ambitious enough to make it, and by that I mean, as soon as the baby takes a super long nap because this looks like quite an involved recipe!

Butterbeer Cupcakes
Makes 18
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For the cupcakes:
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2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
3 large eggs
1 1/2 teaspoon vanilla
1 teaspoon butter flavoring
1/2 cup buttermilk
1/2 cup cream soda
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For the ganache:
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1 11-oz. package butterscotch chips
1 cup heavy cream
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For the buttercream frosting:
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1/2 cup (1 stick) unsalted butter, softened
1/3 cup butterscotch ganache
1 teaspoon vanilla
1 teaspoon butter flavoring
1/8 teaspoon salt
1 16-oz. package powdered sugar
Splash of milk or cream (as needed)
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For the cupcakes: Preheat the oven to 350 degrees and line cupcake pans with paper liners. Combine your flour, baking soda, baking powder, and salt in a bowl and set aside. In a large bowl, cream your butter until light and fluffy. Add your sugars and beat until well-combined. Beat in your eggs, one at a time, mixing well after each addition. Then beat in your vanilla and butter flavoring.
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Alternate adding your buttermilk, cream soda, and dry ingredients in batches until all are well incorporated. Fill each cupcake liner 3/4 full, then bake for 15 to 17 minutes until a tester inserted into the center comes out clean and cake springs back to the touch. Cool completely on wire racks.
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For butterscotch filling: In a double boiler (heat-proof bowl over a pot of simmering water on the stove), combine butterscotch chips and heavy cream and stir until completely combined and smooth. Cool to room temperature. Fill a squeeze bottle with ganache and insert into the center of each cupcake, squeezing until filling begins to overflow.
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For buttercream frosting: Cream butter in a large bowl until fluffy. Add in ganache, vanilla, butter flavoring, and salt and mix until well combined. Beat in powdered sugar 1 cup at a time until reaching desired consistency. Add milk or cream by the Tablespoon as needed. Frost cupcakes and top with a drizzle of butterscotch ganache.
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Sweet Potato Cake Bread

I made this the other night and Ross had no idea he was eating whole wheat flour and sweet potatoes! (This may or may not have been to do with the cream cheese icing on top)It tastes a whole lot like carrot cake and Ross couldn't get enough! Yay!

You need---

1 1/2 cups white sugar

1/2 cup vegetable oil

2 eggs

1 3/4 cups whole wheat pastry flour (I got mine at Sprout's)

1 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon pumpkin pie spice

1/3 cup water

1 cup cooked and mashed sweet potatoes

1/2 cup chopped pecans (optional)

Cream cheese icing (recipe follows)

How to make it--

-Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon, pumpkin pie spice and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts.

-Pour batter into well greased 9x5 inch loaf pan (or 2 small loaf pans). Bake at 350 degrees F for about one hour, or until toothpick comes out clean. This will not rise up as much as you would expect. It pretty much stays flat on top, not rounded.

-Let cool and top with cream cheese icing.

Cream Cheese Icing

You need--

1/2 stick room temperature butter

1/2 block cream cheese

2 cups powdered sugar

splash of vanilla extract


How to make it--

-Cream together butter, cream cheese and vanilla until smooth.

-Slowly add powdered sugar, mixing as you combine. Continue adding powdered sugar until desired consistency is reached. This may be slightly more or less than 2 cups.