Easter is the time to be grateful for our blessings, and our little way of showing thanks to all our valued readers is through a Tangerine and Pink Easter Party pack giveaway! Included in the pack are:

1. Scalloped Cupcake Wrapper
2. Cupcake Wrapper
3. Two Watermark Logos
4. Easter Card and Thank you Card
5. An Easter Egg Banner which can be made easily by using some ribbon and a hole punch
6. Cupcake Toppers

You can downloaded the pack for free over here (link to zip file Click on Link and download should begin). You can use most of these designs for any occasion and these are all psd layered files so your name and other details can be edited in the Watermark Logo. Orange and Lemond Curd Mascarpone Recipe Below. Enjoy and Happy Easter!

{Free Easter Card Printable}

{Free Editable Watermark or Logo}

{Free Square Favor Box Printable}

{Free Printable Tangerine and Pink Thank you Card}

{Free Easter Egg Banner Just Print and cut out the eggs, use a punch hole, and hang them from a ribbon}

{Free Tangerine and Pink Cupcake Toppers You can use lolly pop sticks}

{Free Scalloped Cupcake Wrappers}

{Free Tangerine and Pink Pillow Box Favor}

{ Homemade Crepe Purses filled with Lemond Curd and Mascarpone Cheese}

Crepe Recipe
Adapted from JENNYC819 via Allrecipes.com

Ingredients

1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
Directions

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Lemon Curd & Mascarpone Cheese Stuffing
Adapted from Joy of Baking

Lemon Curd: In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn’t form) and refrigerate for up to a week.

Makes 1 1/2 cups (360 ml).

Note: If you want a lighter lemon curd whip 1/2 cup (120 ml)

Lemon Curd Recipe:

3 large eggs

3/4 cup (150 grams) granulated white sugar

1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)

4 tablespoons (56 grams) unsalted butter, at room temperature

1 tablespoon (4 grams) finely shredded lemon zest

Note: Room temperature lemons provide more juice. After squeezing, strain the juice to remove any pulp. Zest is the yellow, sweet-flavored outer rind of the lemon. A zester or fine grater can be used to remove the rind. Cold lemons are much easier to grate. Grate lemons just before using as the zest will lose moisture if it sits too long. Fold in Mascarpone, Fill Crepes to create a purse satchel, finish with a fabulous ribbon, this is a wonderful new approach for an Easter Breakfast.

Easter is the time to be grateful for our blessings, and our little way of showing thanks to all our valued readers is through a Tangerine and Pink Easter Party pack giveaway! Included in the pack are:

1. Scalloped Cupcake Wrapper
2. Cupcake Wrapper
3. Two Watermark Logos
4. Easter Card and Thank you Card
5. An Easter Egg Banner which can be made easily by using some ribbon and a hole punch
6. Cupcake Toppers

You can downloaded the pack for free over here (link to zip file Click on Link and download should begin). You can use most of these designs for any occasion and these are all psd layered files so your name and other details can be edited in the Watermark Logo. Orange and Lemond Curd Mascarpone Recipe Below. Enjoy and Happy Easter!

{Free Easter Card Printable}

{Free Editable Watermark or Logo}

{Free Square Favor Box Printable}

{Free Printable Tangerine and Pink Thank you Card}

{Free Easter Egg Banner Just Print and cut out the eggs, use a punch hole, and hang them from a ribbon}

{Free Tangerine and Pink Cupcake Toppers You can use lolly pop sticks}

{Free Scalloped Cupcake Wrappers}

{Free Tangerine and Pink Pillow Box Favor}

{ Homemade Crepe Purses filled with Lemond Curd and Mascarpone Cheese}

Crepe Recipe
Adapted from JENNYC819 via Allrecipes.com

Ingredients

1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
Directions

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Lemon Curd & Mascarpone Cheese Stuffing
Adapted from Joy of Baking

Lemon Curd: In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn’t form) and refrigerate for up to a week.

Makes 1 1/2 cups (360 ml).

Note: If you want a lighter lemon curd whip 1/2 cup (120 ml)

Lemon Curd Recipe:

3 large eggs

3/4 cup (150 grams) granulated white sugar

1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)

4 tablespoons (56 grams) unsalted butter, at room temperature

1 tablespoon (4 grams) finely shredded lemon zest

Note: Room temperature lemons provide more juice. After squeezing, strain the juice to remove any pulp. Zest is the yellow, sweet-flavored outer rind of the lemon. A zester or fine grater can be used to remove the rind. Cold lemons are much easier to grate. Grate lemons just before using as the zest will lose moisture if it sits too long. Fold in Mascarpone, Fill Crepes to create a purse satchel, finish with a fabulous ribbon, this is a wonderful new approach for an Easter Breakfast.

Spring is one of my favorite times of the year where all the flowers start to bloom in all their glory. Usually, spring in Japan means cherry blossoms!

A cherry blossom is actually the flower of several varieties of trees from the Japanese Cherry, also known as “sakura”. The most popular cherry blossom in Japan is the Somei Yoshino. Its flowers are almost all white with a tinge of pink, like blushing cheeks. The flowers are in full bloom for only about a week and many people, locals and tourists alike, flock to ogle the majestic beauty of these wonderful trees. They are truly one of nature’s grandest spectacles.

Cherry blossoms are very much sought after, not just because of their beauty, but because of their edible blossoms and leaves. They are not to be mistaken for the trees that bear edible cherry fruits which belong to a completely different species. Cherry blossoms and leaves are used as a popular ingredient in Japan’s culinary world. The sakura leaves are called (sakura no ha) and they have a distinctive flavor that gives every dish an added depth.

My affinity to spring and cherry blossoms inspired me to share a simple but delicious recipe for cherry blossom petit fours (petit four is pronounced as peh-TEE foo-RH), if you’re going to make it, might as well get the pronunciation right. One of my pet peeves is not getting the pronunciation correct. For instance, “Hermès”, the brand associated with the luxury designer, should be pronounced “Air-Mehy” (the S is silent)” ” [ɛʁmɛs]” but some people pronounce it as Hermezzz “cringe” or some argue that it’s “ermèz”. But if one was referring to the Greek god Hermes, then the pronunciation should be HUR-meez. It makes me wonder why don’t people don’t just pronounce all words the way they are written. Rayt?! :)

So back to cherry blossom peh-TEE foo-RH! These are small sugary confections that are eaten after a meal. In Japan, most pastry shops serve (just a tad over bite sized desserts) called Petits fours secs. Petit four means “small oven” in French. The French thought the heat from the cooling ovens would go to waste, hence, they thought of baking small confections that would cook faster.

For the recipe, we used pourable fondant flavored with Cherry Blossom Extract, and a vegetable base shortening, (optional full fat), no artificial colors. We also made a batter with a natural cake recipe that was flavored with cherry blossom extract. We adjusted all the recipes to be as natural as possible. Using Ateco cutters is a wonderful technique to create perfect shapes for the petit fours cake or you can buy them, for example here are some sugar flowers from Wilton. For the fondant decorations, We used a Wilton flower cutout to top off our sweet and tempting creations.

As a special treat for all our subscribers, we are going to give away Cherry Blossom Extract! Just simply sign up for our regular newsletter e-mails and subscribe to our rss feeds via google reader.

Rules

{CONTEST CLOSED} Winner for this give away is “D” from East Of Eden Cooking. Choose by Random.org

1. Please sign up for our newsletter.
2. Subscribe to our feed via google reader.
3. Giveaway Closes on Monday 26th.
{Useful Products}

1. Green Leaf Powder (Sakura no Ha)
2. Ateco 9 Piece Petit Four Cutters
3. Nordic Ware Petit Four Pan
4. Petit Four Mould Assortment by Gobel

{Useful Tips}

1. If you like to buy products from Japan, Rakuten Ships internationally, however, some shops don’t, however Tenso will forward your packages to you.

Recipe Adapted from Sky High: Irresistible Triple-Layer Cakes Cake Recipe Adapted from Smitten Kitchen.

For the cake

3/4 cup skinned pistachio nuts (optional, we used almonds instead)
1 2/3 cups sugar
2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
8 ounces unsalted butter, at room temperature
1/2 cup milk
1 teaspoon Cherry Blossom Extract
1 teaspoon of Vanilla Extract

Make the cake

1. Preheat the oven to 350°F (175°C). Butter three receptacle baking tins. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Put the almonds in a food processor. Add the sugar and pulse just enough to grind them finely.

3. Pour into a large mixing bowl and add the flour, baking powder, and salt. Blend with the mixer on low for 30 seconds. Add the butter, milk, and vanilla and, with the mixer on low, beat until completely incorporated.

4. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes. Add the beaten eggs in 2 or 3 additions, scraping down the sides of the bowl well and mixing only long enough to blend after each addition. Divide the batter among the 3 prepared pans.

5. Bake for about 25 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Allow the layers to cool in the pans for 10 minutes. Turn out onto wire racks, carefully peel off the paper liners, and let cool completely.

You can use your cake cutters for different shapes or use a squared petit four. We found that freezing the cake makes it easy to work with when using pourable fondant.

Marshmallow Fondant
Adapted from Cake Journal

Makes about 1 1/2 to 2 pounds

White marshmallows (16 oz)
Water (2 tbsp)
Icing sugar sifted (1 to 2 pounds)
Crisco (or natural vegetable shortening)
Heatproof bowl
Spoon
Sift
Food colors (natural) or cocoa powder
Flavouring optional

Note: you can of course use your kitchen mixer when mixing in the icing sugar. Just remember to grease the bowl and paddle attachment well with Crisco.

Pourable Fondant (optional)

White fondant
Abricot jam
Hot boiled water
Pastry brush
Tea spoon
Heatproff bowls
Optional: Flavourings and food colors.

Step 1: Brush the cakes with a thin coat of hot abricot jam. Let it dry.

Step 2: Place the fondant in a heatproff bowl and heat it gently in the microway oven for approx 1 min. It needs to be warm but dont let it boil. Give it a stir to get it smooth. It is important that you get the right consistency. If it gets too thick you will have difficulty and if it is too thin it will look transparent on the cake. Give it a few tries and you will find the right consistency. You can use boiled water, a tsp at a time, to thin it down. If it gets too cold gently reheat it in the microway oven a few sec.

Note: Store the cakes in cake boxes. NOT in the refrigerator because that will dissolve the poured fondant. Also air thight containers can make the fondant melting.

Recipe Tutorial Adapted from “Cake Journal“

Video Steps

1. Part One
2. Video Step Two (Poured Fondant Icing)
3. Step Three, dipping the petit four into fondant.

Photography Data:
Featured Photographer
Elisabeth Coelfen
ApertureFNumber: f/5.0
Make: Canon
Model: Canon EOS 5D Mark II
ExposureTime: 1/125
FNumber: 5/1
ExposureProgram: 3
ISOSpeedRatings: 100
MeteringMode: 5
Flash: 16
FocalLength: 50/1

Spring is one of my favorite times of the year where all the flowers start to bloom in all their glory. Usually, spring in Japan means cherry blossoms!

A cherry blossom is actually the flower of several varieties of trees from the Japanese Cherry, also known as “sakura”. The most popular cherry blossom in Japan is the Somei Yoshino. Its flowers are almost all white with a tinge of pink, like blushing cheeks. The flowers are in full bloom for only about a week and many people, locals and tourists alike, flock to ogle the majestic beauty of these wonderful trees. They are truly one of nature’s grandest spectacles.

Cherry blossoms are very much sought after, not just because of their beauty, but because of their edible blossoms and leaves. They are not to be mistaken for the trees that bear edible cherry fruits which belong to a completely different species. Cherry blossoms and leaves are used as a popular ingredient in Japan’s culinary world. The sakura leaves are called (sakura no ha) and they have a distinctive flavor that gives every dish an added depth.

My affinity to spring and cherry blossoms inspired me to share a simple but delicious recipe for cherry blossom petit fours (petit four is pronounced as peh-TEE foo-RH), if you’re going to make it, might as well get the pronunciation right. One of my pet peeves is not getting the pronunciation correct. For instance, “Hermès”, the brand associated with the luxury designer, should be pronounced “Air-Mehy” (the S is silent)” ” [ɛʁmɛs]” but some people pronounce it as Hermezzz “cringe” or some argue that it’s “ermèz”. But if one was referring to the Greek god Hermes, then the pronunciation should be HUR-meez. It makes me wonder why don’t people don’t just pronounce all words the way they are written. Rayt?! :)

So back to cherry blossom peh-TEE foo-RH! These are small sugary confections that are eaten after a meal. In Japan, most pastry shops serve (just a tad over bite sized desserts) called Petits fours secs. Petit four means “small oven” in French. The French thought the heat from the cooling ovens would go to waste, hence, they thought of baking small confections that would cook faster.

For the recipe, we used pourable fondant flavored with Cherry Blossom Extract, and a vegetable base shortening, (optional full fat), no artificial colors. We also made a batter with a natural cake recipe that was flavored with cherry blossom extract. We adjusted all the recipes to be as natural as possible. Using Ateco cutters is a wonderful technique to create perfect shapes for the petit fours cake or you can buy them, for example here are some sugar flowers from Wilton. For the fondant decorations, We used a Wilton flower cutout to top off our sweet and tempting creations.

As a special treat for all our subscribers, we are going to give away Cherry Blossom Extract! Just simply sign up for our regular newsletter e-mails and subscribe to our rss feeds via google reader.

Rules

{CONTEST CLOSED} Winner for this give away is “D” from East Of Eden Cooking. Choose by Random.org

1. Please sign up for our newsletter.
2. Subscribe to our feed via google reader.
3. Giveaway Closes on Monday 26th.
{Useful Products}

1. Green Leaf Powder (Sakura no Ha)
2. Ateco 9 Piece Petit Four Cutters
3. Nordic Ware Petit Four Pan
4. Petit Four Mould Assortment by Gobel

{Useful Tips}

1. If you like to buy products from Japan, Rakuten Ships internationally, however, some shops don’t, however Tenso will forward your packages to you.

Recipe Adapted from Sky High: Irresistible Triple-Layer Cakes Cake Recipe Adapted from Smitten Kitchen.

For the cake

3/4 cup skinned pistachio nuts (optional, we used almonds instead)
1 2/3 cups sugar
2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
8 ounces unsalted butter, at room temperature
1/2 cup milk
1 teaspoon Cherry Blossom Extract
1 teaspoon of Vanilla Extract

Make the cake

1. Preheat the oven to 350°F (175°C). Butter three receptacle baking tins. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Put the almonds in a food processor. Add the sugar and pulse just enough to grind them finely.

3. Pour into a large mixing bowl and add the flour, baking powder, and salt. Blend with the mixer on low for 30 seconds. Add the butter, milk, and vanilla and, with the mixer on low, beat until completely incorporated.

4. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes. Add the beaten eggs in 2 or 3 additions, scraping down the sides of the bowl well and mixing only long enough to blend after each addition. Divide the batter among the 3 prepared pans.

5. Bake for about 25 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Allow the layers to cool in the pans for 10 minutes. Turn out onto wire racks, carefully peel off the paper liners, and let cool completely.

You can use your cake cutters for different shapes or use a squared petit four. We found that freezing the cake makes it easy to work with when using pourable fondant.

Marshmallow Fondant
Adapted from Cake Journal

Makes about 1 1/2 to 2 pounds

White marshmallows (16 oz)
Water (2 tbsp)
Icing sugar sifted (1 to 2 pounds)
Crisco (or natural vegetable shortening)
Heatproof bowl
Spoon
Sift
Food colors (natural) or cocoa powder
Flavouring optional

Note: you can of course use your kitchen mixer when mixing in the icing sugar. Just remember to grease the bowl and paddle attachment well with Crisco.

Pourable Fondant (optional)

White fondant
Abricot jam
Hot boiled water
Pastry brush
Tea spoon
Heatproff bowls
Optional: Flavourings and food colors.

Step 1: Brush the cakes with a thin coat of hot abricot jam. Let it dry.

Step 2: Place the fondant in a heatproff bowl and heat it gently in the microway oven for approx 1 min. It needs to be warm but dont let it boil. Give it a stir to get it smooth. It is important that you get the right consistency. If it gets too thick you will have difficulty and if it is too thin it will look transparent on the cake. Give it a few tries and you will find the right consistency. You can use boiled water, a tsp at a time, to thin it down. If it gets too cold gently reheat it in the microway oven a few sec.

Note: Store the cakes in cake boxes. NOT in the refrigerator because that will dissolve the poured fondant. Also air thight containers can make the fondant melting.

Recipe Tutorial Adapted from “Cake Journal“

Video Steps

1. Part One
2. Video Step Two (Poured Fondant Icing)
3. Step Three, dipping the petit four into fondant.

Photography Data:
Featured Photographer
Elisabeth Coelfen
ApertureFNumber: f/5.0
Make: Canon
Model: Canon EOS 5D Mark II
ExposureTime: 1/125
FNumber: 5/1
ExposureProgram: 3
ISOSpeedRatings: 100
MeteringMode: 5
Flash: 16
FocalLength: 50/1

We will be giving away the “Gingerbread Food Picks”. GIVEAWAY IS NOW CLOSED

When and Where Invitations offers a unique way to capture your guests’ attention with stylish and innovative custom-made three-dimensional invitations. These can give your guests a sneak preview about how fun and exciting your party will be.

When and Where Invitations is the brainchild of Amanda Richardson from Cincinnati, Ohio. Amanda explains, “we are a small company that focuses on unique touches to make a wedding spectacular.  Invitations that come in a box with a touch of handmade, makes our company stand out from all the others. We focus on quality, not quantity so the bride that is only inviting 25 people to her wedding, can still get the look and feel she desires without having to pay for 50+ invitations.” Aside from invitations for weddings, other occasions include bridal showers and birthday parties.

The company also has a new line that is sure to be a hit, called “Party Collections.” They are essentially a Party in a Box type with that extra creative touch that Amanda is known for. They include carefully thought out favors, table decor and food decor such as party picks. Holiday Party Sets are currently in great demand, such as the irresistible Reindeer Party Set and the quaint Holiday Open House Party Set.

In celebration of the holidays, Where and When Invitations is offering an exclusive giveaway for one lucky reader! How cool is that? One adorable Gingerbread House Kit is up for grabs and you can read the mechanics here.

All these invitations and Party Collections come in a variety of price ranges and you can choose from many to fit your budget. Whatever item and design you choose, it is sure to have been made with impeccable quality.

You can check out all the gorgeous three-dimensional invitations and eye-catching party sets by visiting their website at www.wandwinvites.com. They also have and Etsy shop at http://www.etsy.com/shop/whenandwhereinvites.

To enter, please

1. Comment and tell us your most memorable holiday, and why.
2. We’d love it if you could like us on Facebook.
3. We would be delighted if you added us to your blogroll = )

As we near the end of November those of us who live in climates with four seasons begin to say farewell to the farmers markets. Over the warmer months we’ve met many vendors selling wide varieties of fresh produce. But, of course, produce is not the only thing that you will find; honey, beeswax candles, soaps, alpaca wool and that is just that start of it.

It is at the farmers market in Fredericksburg, Virginia that we met the folks who are Walnut Hollow Workshop. Their booth was the epitome of what a farmers market mean. “Walnut Hollow is a small, family run farm located in Caroline County, VA. At their booth you will find a variety of products, including eggs, honey, beeswax, and handmade wooden bowls, spoons, cutting boards, and rolling pins, all made from natural and locally grown materials and wood. All unique hand carved pieces are carved by Sy Jarvis using hand tools; he does not spin wood on a lathe or use power tools. You’ll also find beautiful bouquets of cut flowers and sometimes peacock feathers from the peacocks on their farm. “

On the rare occasion you will find Sy Jarvis sitting on a chair, tools at his side, carving any number of items. He is a fine craftsman. Because Jarvis may be working elsewhere on market day it is usually his wife and children that typically tend the booth. They are not only beautiful, but pleasant and down to earth. We get to the farmers market as often as possible, but when we are unable to go it is just really nice to know that Walnut Hollow Workshop is there, at their booth.

We would like to offer you a beautifully hand carved cutting board, made by Jarvis, and homemade wood wax as our give away this month. This cutting board is simple and beautiful. No two cutting boards made are the same and it is fun to see the different shapes and sizes. We like to imagine that each piece of wood carved has its own personality, giving the cutting board its look.

The cutting board we picked out was one of the longer ones available. With the holiday season many of us will put out crackers and cheese for guests. Crackers, cheese, grapes displayed on this cutting board will create a beautiful focal point on your buffet table. The cutting boards are guaranteed for life, but believe us; they are fairly indestructible…unless, of course, you burn it. (It happens. Take our word for it.) Take care of your board, use the wax and it will last a lifetime.

If you would like more information regarding other hand carved products please contact Walnut Hollow Workshop by calling 540-368-2998 or by emailing walnuthollowworkshop@gmail.com. Also, check out their Facebook page.

In order to enter the giveaway:

1. Please add us to your blogroll (we’d love it) (let us know you did)
2. Please Like us on Facebook
3. Tweet and Post about it on Both Twitter and Facebook

Whoopee for whoopie pies. The popularity of whoopie pies is on the rise. We’ve been making our own for years and are now seeing the trend grow. You can create many varieties of whoopie pies from the always popular chocolate with buttery marshmallow filling to sweet strawberry pies with a creamy, subtle strawberry filling.

Autumn is now upon us. Soon, if not already, we will smell the aroma of fireplaces taking the chill out of the air. We will see leaves turning gold and red. And of course, we will seek out pumpkins. If each month had a flavor October and November would have to share. There is no other time in the year when pumpkin is so revered. It is the flavor of the season with all the warm inviting spices that go with it. Why not a pumpkin whoopie pie with a cream cheese filling! Oh, yum! The only thing that will make that combination better is if the pies were shaped like pumpkins.

Thanks to Crate and Barrel that is just what you can make: pumpkin shaped whoopie pies.

“Bake up seasonal pumpkin-shaped whoopie pies in autumn’s favorite flavors. Nonstick pan recreates the classic East Coast treat that food historians believe originated in Pennsylvania’s Amish country. Lore has it that farmers would shout “Whoopie!” when they found one of the sandwiched sweets in their lunch pails.”

We would like to share our enthusiasm for whoopie pies by offering this adorable Crate and Barrel Pumpkin Whoopie Pie Pan as our give away for October. Do you have a favorite whoopie pie flavor? Let us know in the comment section and we will enter you into the giveaway. If you’ve never had a whoopie pie, it is high time you tried one! Tell us if you’ve never eaten a whoopie pie and we will enter you into the giveaway, too! Those outside the US will receive an Amazon gift certificate.

How to enter:

1. Please add our link to your blog roll & let us know you did by commenting
2. Re-tweet This on Twitter & let us know you did by commenting
3. Like us on Facebook & let us know you did by commenting.
4. Tell us your favorite Whoopie Pie Flavor
5. Tell us if you have ever eaten one, and what your experience was.

The giveaway will end on Wednesday, October 19th.  We will announce the winner on the next day.

While you are waiting for the results of the giveaway why not try making our favorite whoopie pie recipe:

Chocolate Whoopie Pies
Ingredients for “cake”

2 cups all-purpose flour
½ cup Dutch-process cocoa powder
1 ½ teaspoons baking soda
½ teaspoon salt
1 cup milk
1 teaspoon vanilla
1 stick ( ½ cup) unsalted butter, softened
1 cup sugar
1 large egg

Ingredients for filling

1 stick (1/2 cup) unsalted butter, softened
1 1/4 cups confectioners’ sugar
2 cups marshmallow cream such as Marshmallow Fluff
1 teaspoon vanilla

Directions Preheat oven to 350°F.

Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together milk and vanilla in a small bowl.

Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and milk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.

Spoon tablespoon sized mounds of batter about 2 inches apart onto 2 buttered large baking sheets. Bake until tops are puffed and cakes spring back when touched, 10 to 12 minutes. Let cool completely.

For the filling

Beat together butter, confectioners’ sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.

Assemble pies:

Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.

NOTE: For an easier time with the batter us a small ice cream scoop (or any size to your liking) to portion each cake evenly. Fill the whoopie pie by piping the filling instead of spreading with a knife.

Giveaway is now Closed…

“Mom, why can’t I have an Easy Bake Oven!? I am the only girl who doesn’t have one!!” If you were in my house when I was a child you would hear this question at least once a week. My mother’s logic was that it was a messy toy. Why did I need an Easy Bake Oven when I could use the real one? As a 42 year old woman I still haven’t let go of the disappointment. Once a gadget junkie, always a gadget junkie. As a child my need for an Easy Bake Oven went deeper than the need to keep up with my peers. I am a born kitchen gadget junkie. I admit it. I still haven’t found a self help group for this affliction and my family has not had an intervention (yet), so I carry on with my obsession.

This past summer one of my favorite new kitchen gadgets became the Babycakes Cupcake Maker . It became my go to gadget when my family felt like cakes or brownies. Of course, nothing surpasses the freshly baked cake from the oven, but in a pinch the Babycakes Cupcake Maker was a life saver. I’ve used it to bake brownies, cupcakes and even pineapple upside-down cakes. The Babycakes Cupcake Maker is easy to clean and it does not require a lot of space. It comes in many fabulous colors and, most importantly, it is user friendly. It has definitely assuaged that little empty feeling of never having owned an Easy Bake Oven. Babycakes Cupcake Maker is just a fun gadget that makes me feel like a little girl again.

The Babycakes Cupcake Maker is such a fantastic gadget that my partner at myFudo and I would love to share it with you.  Please enter our give away: Comment on this post by telling us your favorite kitchen gadget. We’d love to hear about what you cannot live without!  Also, please check out our 2011 Christmas Card Exchange.

Winner will be announced one week from today, Wednesday, September 28th.

Rules

1. Please Follow Us on Twitter and Tweet the Giveaway then come back and let us know you did.
2. Please Like our Page on Facebook, then please come back and let us know you did.
3. Those living outside the US you’ll win an Amazon gift certificate.

Brown Sugar Pound Cake -Pineapple Upside-Down Cake
This Brown Sugar Pound cake recipe comes from Martha Stewart. I love it with pineapples and so have used it to make pineapple upside-down cake. It adds that little something special.

Ingredients for Cake
1 pound (3 1/4 cups) all-purpose flour
1 tablespoon coarse salt
4 sticks softened unsalted butter, plus more for pans
2 cups packed dark-brown sugar
1 teaspoon pure vanilla extract
9 large, room-temperature eggs
2 tablespoons butter
½ cup brown sugar

Pineapple, cut into very thin, 1 inch rounds.
1. Combine flour and 1 tablespoon salt in a bowl. Cream 4 sticks butter and dark-brown sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
2. Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated.
3. In a bowl cream together the 2 tablespoons butter and ½ cup brown sugar until light and fluffy.

Assembly
1. Plug in the Babycakes Cupcake Maker.
2. Place a dab of the brown sugar/butter mixture into the bottom of each Babycakes mold (do not over do it or the mixture will ooze out during baking).
3. Place a pineapple round in each mold.
4. Using a tablespoon, add the cake batter on top of the pineapple. Only fill ¾ of the mold as it will overflow.
5. Bake for about 8 minutes.

You will have enough batter to make 2 dozen small cakes, perhaps a few more. You can bake directly in the Babycakes Cupcake Maker or you can use paper liner cups (that come with the Cupcake Maker).

The Babycakes Cupcake Maker becomes extremely hot. Please be aware of this when putting your second batch into the molds.

Chocolate Cupcakes with Seven Minute Frosting
This is my go-to recipe for a chocolate cake on the fly and an impressive, but easy frosting.

Ingredients
2 cups all-purpose unbleached flour
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter
2 cups plus 2 tablespoons sugar
3/4 cup cocoa powder
2 teaspoons pure vanilla extract
3 large eggs, at room temperature
1 1/4 cups water
1/4 cup milk

1. Plug in Babycakes Cupcake Maker.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
3. In a standing mixer fitted with the paddle attachment, beat the butter at medium speed until smooth. Increase the speed to high and slowly add the sugar. Continue beating until light.
4. Scrape down the sides of the bowl with a rubber spatula and then add the cocoa powder and vanilla.
5. With the mixer running at medium-low speed, add the eggs, one at a time, beating for 1 minute between each addition.
6. Combine the water and milk in a saucepan and bring just to a boil. Remove from the heat.
7. With the mixer at low speed, add the flour mixture, about a 1/4 cup at a time. Carefully pour the hot liquid into the batter. Remove the bowl from the mixer and, using a large rubber spatula, finish combining the batter until smooth.
8. Spoon the batter into the Babycakes mold, filling ¾ of the way.
9. Bake approximately 5 minutes.

Seven Minute Frosting
Another Martha Stewart recipe, this frosting is so light and fluffy that it will please even those who claim they don’t like frosting.

Ingredients
1 cup plus 1 tablespoon sugar
1 teaspoon light corn syrup
4 large egg whites, room temperature

1. Put 1 cup sugar, the corn syrup, and 1/2 cup water into a small heavy saucepan over medium heat. Cook, stirring occasionally, until mixture just begins to simmer and sugar has dissolved, about 6 minutes. Wash down sides with a wet pastry brush to prevent crystals from forming. Raise heat to medium-high. Cook, without stirring, until a candy thermometer reaches 235 degrees.
2. Meanwhile, put egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form. Gradually add remaining tablespoon sugar, and beat until peaks are fluffy but still soft. Slowly pour in hot sugar syrup down side of bowl. Raise speed to high, and beat until mixture has cooled and stiff peaks form, about 7 minutes. Use immediately.

Welcome to our first give away. To celebrate Labor Day we are happy to present this chic lunch bag hand created by Nana Brown using Michael Miller’s fabulous “Ironworks” print. “This reusable lunch bag holds large food containers, cutlery, drink bottles, fruit, snacks, and anything else you want to bring along. The bag is 100% cotton fabric on the outside, lined with Insulbrite® and has an inside nylon, water repellent lining. Approximate Measurements: 12″W (at top) x 7.5″W (at bottom) x 9″H x 5″D Top zipper closure – Handles are approximately 15″ long”

To enter:

1. Comment on this post, telling us what you pack for lunch for yourself or your family. We will enter your name in a random drawing. The winner will be announced on Friday, September 9th. Please check back with us to see if you are the winner!

2. Please like us on Facebook then let us know you did.

3. Please Follow us on Twitter and re-tweet this post, and let us know here by commenting.

Thank you so much!