1.18.2010

randy's joker cakes.  

This post is quite awhile back...dave's day-dee had a birthday a couple weeks ago...january 8th i believe, and he told me one day he loved the Appleworks Dutch Country pumpkin rolls rolled up with cream cheese icing...so I baked him up moisty pumpkin cupcakes and filled them with rich cream cheese icing, and stuck 2 pictures of the joker in there, he went berz-erk.

4.07.2009

pumpkin cake & Babycakes.  

TyLea's birthday is on Saturday and she told me months ago to bake her up the pumpkin crumb cake from Veganomicon. I added raisins on her request. It baked up a big round cake and 4 muffins. really this cake is spectacticle.

i also really love babycakes bakery nyc today...i can't wait for the cookbook to come out on may 5th. party with adri! speaking of parties...my first party this year will be april 18th!
scones, veggie booty, cookies, ice cream berry popsicles, fruit, and frosting shots!

10.17.2008

my plans for halloween......  



Only 2 more weeks until Halloweeeeen. I discussed it a bit with TyLea last night, she has to work, but I was just thinking about it....last year Myke, Mom and I watched "The Shining". I am thinking this year, after TyLea gets off work, she could come here and we could all watch Hitchcock's "The Birds" and we could eat some pumpkin chocolate chip bars from martha stewart (which I really want to bake!!!)......I don't trick or treat anymore but I am really excited about halloween this year! I am going to goodwill tomorrow, so i may look for some clothes for a costume. Last year I was a hippy at Katie's party.
Here is the fine recipe from martha stewart for the punkin bars.....(veganized of course)

Pumpkin Chocolate Chip Squares.

Makes 24

  • 2 cups all-purpose flour (spooned and leveled)
  • 1 tablespoon pumpkin-pie spice
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/4 cups sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup canned pumpkin puree
  • 1 package (12 ounces) semisweet chocolate chips

Directions

  1. Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
  2. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
  3. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
  4. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.
*bars picture courtesy of marthastewart.com!!!