The End

My cake class is over.

Today is Christmas Eve.

Here is how my cake turned out.

Simple but beautiful!

Finale Cake

I've been loving my Wilton Cake Decorating class. I've definitely learned a lot.

I'm going to use my finale cake as a Christmas dessert.

The past two cakes I've made have just been one layer cakes, but for the finale cake I've decided to do a two layer cake.

Not only that, I've decided to fill the cake with a Chocolate-Hazelnut buttercream filling.

I think this will taste superb with the butter cake mix that I have used.

Here's the recipe for the Chocolate-Hazelnut buttercream filling.

You take the regular recipe and add some Nutella.

1 lb bag of powder sugar

1/2 c milk

1/8 - 1/4 tsp salt

1/2 tsp Vanilla

2 sticks butter, cut in 1/2 inch slices

1/2 c shortening

3/4 c Nutella

Using the whisk attachment on your electric mixer, mix the powdered sugar, salt, vanilla, and milk at low speed until smooth.

Add butter one slice at a time until incorporated.

Add shortening and whip at highest speed 10-12 minutes until volume increases by at least 50%.

I will let you know how it turns out in the end.

[pictures included - hopefully!]

Wilton Course One

Back in October [i think], I signed up to take Cake Decorating. It's always been something I've wanted to do because I enjoy making so many sweets. Well, yesterday, I spent a good 3 hours in the kitchen...standing...making that stupid buttercream icing. I think I made possibly the biggest baking mess I ever have so far in my life. I had powdered sugar EVERYWHERE!! Luckily it was an easy clean-up though. Making that silly icing seriously almost made me reconsider taking the class. I thought it was too much work making the icing [because the instructor made it look so easy when she demonstrated the process to us]. So, tonight marks night two of cake decorating. Hopefully, it'll be fun tonight and out weigh the enormous mess I made yesterday.

Pumpkin Cheesecake

My darling man, Mr. GrapeJuice, is not a huge fan of pumpkin pie.

...

But, he does love a good cheesecake.

So, instead of having pumpkin pie, I'm going to make pumpkin cheesecake.

{This is also my brother-in-law's favorite as well}

I found a great recipe via a Nashville food blogger named Ezra Pound Cake.

Easy Refrigerator Pumpkin Cheesecake
Courtesy of Whole Foods Market
Serves 8
Crust:

• 1 cup graham cracker crumbs
• 4 tablespoons (1/2 stick) unsalted butter, melted

Filling:

• 1 cup pumpkin purée (preferably 365 100% Pure Canned Pumpkin)
• 4 tablespoons (1/2 stick) unsalted butter, softened
• 2 (8-ounce) packages Neufchatel or cream cheese, softened
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup powdered sugar, sifted

1. Preheat oven to 400 degrees F. Use a long, thin rectangle of parchment paper or foil to line the inside edge of a 9-inch springform pan; set aside.
2. For the crust: In a medium bowl, combine graham cracker crumbs and melted butter. Press mixture into bottom of prepared pan and about 1/4-inch up the sides. Bake until golden brown and toasted, 7 to 8 minutes; set aside to let cool completely.
3. For the filling: In a medium bowl, beat pumpkin purée, remaining softened butter, cream cheese, vanilla, nutmeg and salt with an electric mixer until smooth. Reduce speed to medium low and add sugar 1/4 cup at a time; beat until smooth. Transfer pumpkin mixture to prepared pan, spreading it out evenly over the crust.
4. Cover and chill until set, about 6 hours, or overnight. Remove outer ring of pan. Cut into slices and serve.

I will probably also end up making an apple pie as well with my mom.

I'm still looking for a good recipe though!

Any thoughts?

Monkey Bread w/ Mr. GrapeJuice

I made monkey bread with Mr. GrapeJuice last night.

We made two for him to take to work.

They are celebrating Thanksgiving.

I seriously hope there is some left over so he can bring it home...

and I can eat some!

Photo : The Prepared Pantry

Yum!

Our Recipe

3 packages buttermilk biscuits [quartered]

mix cinnamon and sugar together [typically 1 Tbs cinnamon and 1/2 cup sugar]

1 stick of butter

Quarter biscuits

Toss in cinnamon sugar mixture

Place in bundt pan

Melt 1 stick butter

Pour remaining cinnamon sugar mixture into melted butter

Stir until well mixed

Pour on top of biscuits

Cook in oven for 30 minutes at 350 degrees

Let set for a few minutes

While still hot, dump onto plate or hard surface

Let cool

Eat & Enjoy!