Tag Archives: Desserts

TWD: Gingerbread Baby Cakes & A Cookbook Giveaway

It’s Tuesdays With Dorie and this week we baked Gingerbread Baby Cakes from Dorie Greenspan’s book, Baking With Julia.  I’m excited about posting this recipe along with a my second book giveaway for Christmas!  Read your way to the end of the post to find out how YOU can win Dorie Greenspan’s best seller, BAKING From my house to yours.

For many bakers, gingerbread is synonymous with Christmas holiday baking.   However for me this was November baking because right now my kitchen is missing counter tops and a back splash! Have I ever mentioned my Chief Culinary Consultant is awesome in the kitchen?  He dismantled my stove, sink, and tiled kitchen counters with precision leaving the place very clean at the end of each day.  Wow, I love a man in the kitchen! 🙂

BEFORE the Chief tore up the kitchen I had one last baking session.   In anticipation of these little baby cakes I ordered mini springform pans from Amazon.   They arrived and I was ready to go!  There are four pans in the set.  The recipe calls for 8 mini 4″ pans.  These are 4 1/2″ round.  I made 5 little cakes and one slightly larger cake in a 6″ pan I already owned.  (In case you need these little pans I put a link at the end of this post).  I’ve never made homemade gingerbread cake or cookies.  Once I made a box cake mix and it turns out it is nothing like the homemade version. Homemade is denser, tastier, and fills the entire house with the fragrance of chocolate-coffee-ginger.  This recipe calls for espresso powder.  I can’t find it within 100 mile radius of my little corner of the world.  Next stop …  Amazon.  In the meantime, I pulverized instant coffee granules for a decent replacement.
Dry ingredients are mixed into the wet ingredients of whipped butter and sugar. Fresh ginger is added — standard making the cake stuff.
However, the result is anything but standard.  Aren’t these little mini springform pans just the cutest?  The cakes bake at 350 degrees F.  Mine took about 25 minutes but that will vary based on the size of your pan.  After cooling these are divine served with a big ‘ol dollop of whipped cream!
  Our host for this recipe is Karen of Karen’s Kitchen Stories.  Karen will post the recipe. Click HERE to check out gingerbread baby cakes from some of our other bakers!

Do you want to win the cookbook, BAKING, from my house to yours?

How to Enter

To enter to win, simply leave a comment on this post.

You can receive up to FOUR additional entries to win by doing the following:

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Deadline: Sunday, December 9, at 11:59pm CST.

Winner: The winner will be chosen at random using Random.org and announced at the top of this post on Monday, December 10, 2012. If the winner does not respond within 24 hours, another winner will be selected.

Disclaimer: This giveaway is sponsored by Pray Cook Blog, My Daily Bread Body and Soul.  Good luck!

Merry Christmas and keep on cooking!
~Blessings, Catherine

What’s Cookin’ – My Make-It Wish List

Walk Through The Bible In One Year
Week 23 reading plan Psalm 40 through 80

Click on the colored link to read each day’s scripture.
Monday Psalm 40-46, Tuesday Psalm 47-54,
Wednesday Psalm  55-61, Thursday Psalm 62-68,
Friday Psalm 69-73, Saturday Psalm 74-77,
Sunday Psalm 78-80

Happy July!  How was the weekend in your neck of the woods?  For the second week in a row we have kids and grandkids visiting!  That makes for lots of laughter and good times around here.  It also means a fair bit of cooking on my part and cleaning up on the part of my sous-chef dish-washing mom.  The weather map shows HOT all over the country and while we are in triple digits here our air conditioner decided to take a vacation 🙁  We quickly decided The Lost Sea Caverns, at 56 degrees, is the perfect place to spend a day.  These huge caverns are located in Sweetwater, TN (off I-75 between Chattanooga and Knoxville).  The hike down is about 3/4 mile and at the bottom of the cavern is the largest cave lake in the United States.  We toured the lake by boat and had lots of fun.  I highly recommend this as a fun and educational tour stop.

With all sorts of July 4th celebrations going on I decided I would share foodie pictures and links from MY FOODIE WISH LIST.  This is my on-going list of things I really want to make but haven’t done so yet.  I will include a link so if you get to it before me you will have the recipe 🙂

I am so darn hot at this moment that when I saw Vanilla Lemonade I wanted to jump right up and make it. I didn’t, so now it is a definite on my Make-It Wish List! This recipe was sent to Laurie at Simply Scratch from one of her readers. Thanks to both of you for sharing!

For the 4th of July who wouldn’t like some southern fried chicken?  I know I would and Mary at Deep South Dish definitely knows how to serve this up!

Oh for cute! From The Brown Eyed Baker we get Red, White and Blue Firecracker Popsicles. They look as refreshing as they do cute!

I am thinking I could do this all day long sharing the kazillions of cool recipes on the net.  But it has left me feeling a bit hungry and restless for my kitchen.  This week is Tuesdays With Dorie and we are serving up biscotti!  I hadn’t made it before now and you will see my first try results on Tuesday!  In the meantime, stay cool, have a fun holiday week and many blessings!  ~ Catherine

Turning My Diet Upside Down — Topsy Turvy Apple Pie

“Listen to advice and accept discipline, and at the end you will be counted among the wise. Many are the plans in a person’s heart, but it is the LORD’s purpose that prevails.” Proverbs 19:20-21 NIV

I was surfing through Facebook one day and landed on some pictures from my friend and school mate, Helen Abbott Feller.  She posted a picture of a friend holding a Topsy Turvy Apple Pie.  I had never heard of such a pie and it looked delicious!  I couldn’t wait to get my hands on a recipe.  Helen said “Topsy Turvy Apple Pie…. Mmmmmm… thank you Ruby!!” and I say “thank you Ruby” too!  I found the recipe and tucked it away for just the right moment in time.  As you know from my Banoffee Pie recipe I was on a dessert kick last week.  I decided that Topsy Turvy Apple Pie would make a perfect chaser to the Banoffee Pie.  After all, this was FRUIT — I figured I couldn’t get much healthier than that 🙂  I made the pie and believe me, my pictures do not do justice for this creation.  Just imagine brown sugar, corn syrup, butter and pecans for the first layer.  Add a pie crust and fill it up with autumn’s fresh apple bounty. After baking, the pie gets inverted onto the serving plate, transforming the sticky, gooey, sweet bottom crust into a caramelly ( I know, it’s not a real word),  nutty topping.  I was just coming off a Banoffee Pie high and then this popped out of the oven and the weekend was off to a roaring start!  Nothing says “fall” like apples, pecans, and caramel.  I hope you will have a chance to give this Topsy Turvy pie a try.  Your family will love you for it!

Topsy Turvy Apple Pie
Glaze and Crust:

  • 1/4 cup packed brown sugar
  • 1 tablespoon butter, melted
  • 1 tablespoon corn syrup
  • 1/2 cup pecan halves, chopped
  • 1 box Pillsbury® refrigerated pie crust,  softened as directed on boxFilling:
    • 2/3 cup granulated sugar
    • 2 tablespoons all-purpose flour
    • 1/2 teaspoon ground cinnamon
    • 4 cups thinly sliced, peeled apples

    Topping:   Whipped cream (optional)

  1. Heat oven to 425 degrees F. Spray 9-inch glass pie plate lightly with cooking spray.  Mix brown sugar, butter and corn syrup.  Spread evenly in bottom of pie plate. Arrange pecans over mixture.  Place one pie crust over mixture in the pan.
  2. In small bowl, mix granulated sugar, flour and cinnamon. Arrange half of the apple slices in crust-lined pie plate. Sprinkle with half of sugar mixture. Repeat with remaining apple slices and sugar mixture. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
  3. Place pie on sheet of foil on middle oven rack in oven or on a pie ring; bake 8 minutes. Reduce oven temperature to 350 degrees F; bake 35 to 45 minutes longer or until apples are tender and crust is golden brown.
  4. Immediately run knife around edge of pie to loosen. Place serving plate upside down over pie; turn serving plate and pie plate over. Remove pie plate. Serve warm or cool with whipped cream.

Bake-Off® Contest Winner

Topsy Turvy Apple Pie  recipe was submitted to the Pillsbury Bake-Off Contest by Donald Gaard   Kensington, Minnesota
Bake-Off® Contest 03, 1951