Campfire Scout's Dream Cake

Have you ever had to cancel a campfire due to disagreeable weather?
This magnificent creation from Sweetapolita will wow and win over scouts of all ages and make them forget all about camping

Campfire Delight: 6-Layer Belgian Chocolate & Toasted Marshmallow Cake
Yield: One 6-layer, 8-inch round cake

Ingredients

For the Chocolate Layer Cake:

• 2-1/2 cups + 1 tablespoon (330 g) all-purpose flour
• 3 cups (600 g) granulated sugar
• 1 cup + 1 tablespoon (135 g) Cacao Barry Extra Brute Cocoa Powder (or similar premium brand)
• 1 tablespoon (15 g) baking soda
• 1-1/2 teaspoons (7.5 g) baking powder
• 1-1/2 teaspoons (12 g) salt
• 3 eggs, at room temperature
• 1-1/2 cups (360 mL) buttermilk, room temperature
• 1-1/2 cups (360 mL) strong black coffee, hot
• 3/4 cup (180 mL) vegetable oil
• 1-1/2 tablespoons (22.5 mL) pure vanilla extract

For the Malted Belgian Chocolate Frosting:

• 1 lb butter (4 sticks)(2 cups)(454 g), at room temperature
• 4 cups (500 g) icing sugar (confectioners' or powdered), sifted
• 3/4 cup (75 g) Ovaltine Classic (brown in colour)
• 1 tablespoon (15 mL) pure vanilla extract
• pinch of salt
• 8 oz (250 g) quality Belgian chocolate, chopped, melted and cooled
• 1/2 cup (120 mL) whipping (35% fat) cream
• For the Toasted Marshmallow Frosting:
• 16 large white marshmallows
• 1 cup (125 g) icing sugar (confectioners' or powdered), sifted
• 1 cup butter (227 g)(2 sticks), at room temperature
• 1/2 teaspoon (2.5 mL) pure vanilla extract
• 1 jar (213 g) marshmallow cream (such as Marshmallow Fluff)

Instructions

For the Chocolate Layer Cake:

1. Preheat oven to 350° F. Prepare three 8" round cake pans (butter, line bottom with parchment paper, butter paper, dust with flour).
2. In bowl of electric mixer, sift all dry ingredients. Combine eggs, buttermilk, coffee, oil and vanilla in a measuring cup and beat lightly with a fork.
3. Add milk mixture to the dry ingredients mix for 2 minutes on medium speed (you may need the plastic splash-guard that comes with mixer). Divide batter evenly among prepared pans. (Batter will be thin.)
4. Bake for 20 minutes and rotate pans in oven. Continue to bake until toothpick or skewer comes almost clean (a few crumbs), about 12 more minutes. Cool on wire racks for 20 minutes then gently invert onto racks until completely cool.
5. For the Malted Belgian Chocolate Frosting:
6. In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed for about 1 minute.
7. Add malt powder, vanilla and salt, and beat on low until well combined. Add the melted chocolate and beat on medium speed until smooth (about 2 minutes).
8. Add whipping cream and beat on med-high speed for another minute.
9. Best used right away.

For the Toasted Marshmallow Frosting:

1. Place marshmallows on cookie sheet lined with parchment paper and sprayed with nonstick cooking spray. Place on lower rack of oven, and broil marshmallows until nice and brown on top, between 30-60 seconds. Remove pan from oven and gently turn the marshmallows over, and broil until they are golden brown. (Be sure to keep an eye on them--they burn very quickly.)
2. In an electric mixer fitted with paddle attachment, combine butter and icing sugar on low until blended, about 1 minute. Add vanilla and mix on med-high for about 3 minutes.
3. Add marshmallow cream and toasted marshmallows, and mix on lowest setting for about 1 minute.
4. Assembly of the Campfire Delight Cake:
5. On an 8"inch round cake board (or cake plate), put a small dollop of frosting. Cut your 3 cake layers each once horizontally with a long, serrated knife, so you have a total of 6 layers.
6. Place your first layer face-up on the board (or plate) and cover with an even layer of the Toasted Marshmallow Frosting, leaving about 1/2" around the edge. Place another cake layer face-up and repeat with Malted Belgian Chocolate Frosting.
7. Repeat until you come to your final layer, which you will place face-down. If you find the cake too soft and unstable, put in refrigerator for a few moments to firm it up, then resume.
8. Frost entire outside of cake with remaining Malted Belgian Chocolate Frosting.

Notes
*To create the swirled frosting effect, place chilled cake with thin layer of frosting on a piece of wax paper on a cake turntable, and add remaining frosting to create a fairly smooth finish with a medium palette knife (straight, not offset). Then, with your dominant hand, hold palette knife with a medium-firm pressure at about a 45° angle starting at bottom of cake, and with your other hand slowly spin turntable while keeping your palette knife against cake at at all times, then gradually directing the palette knife upwards until you get to the top. Finish with same technique on top. If you aren't happy with your attempt, this frosting is so satiny, that you can smooth it over and try again.

[malted chocolate frosting adapted from Williams-Sonoma]

Fangy, Filled Fun at the Breakfast Table

Delight the little life-suckers under foot with Jam-Filled Vampire Pancakes.
[from BakingBites.com]

"I suspect that vampires aren’t big breakfast-eaters. They’re probably more of the midnight snack type. This is precisely why I was inspired, as I was looking for a late-night snack during an evening of pre-Halloween scary movie watching, to make these vampire pancakes. These are buttermilk pancakes made with a red, raspberry jam filling that oozes out when you cut in for a bite. 

The pancakes are quite easy to make. You start with a fairly standard pancake batter with a little bit of vanilla extract thrown in and pour some onto a preheated griddle. Next, you add a dollop of raspberry (or other red-colored) jam to the center of the pancake as it cooks. It’s a good idea to try and spread out the jam as you place it on the pancake, even putting several little dollops. At this stage, the pancake batter is too delicate to stand up to being spread with jam, and it’s really nice if the jam fills up as much of the pancake as possible. Top the jam with some more batter to cover it completely and cook as you would a regular pancake. 

When the pancakes were fresh off the griddle and the jam was still warm, they were moist and tender, with a nice ooze to the filling. You can taste the vanilla and buttermilk in the pancakes alongside the jam. These pancakes were sweet enough that they didn’t need any additional syrup or toppings before serving, but whipped cream might be a nice touch if you want to serve a little on the side. 

I used the same technique that I’ve used on my Vampire Cupcakes and Vampire Cookies to add bite marks to these pancakes before serving. I’m sure that any vampires out there would approve, even if they might prefer a different flavor of filling for their portion."

Ingredients

• 1 1/4 cups all purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tbsp sugar
• 1 1/2 cups buttermilk
• 1 large egg
• 1 tbsp vegetable oil
• 1 tsp vanilla extract approx 1/3 cup red jam of your choice

Directions

1. In a large bowl, whisk together flour, baking powder, salt and sugar. 
2. In a small bowl or large measuring cup, whisk together buttermilk, egg, vegetable oil and vanilla. 
3. Pour into dry ingredients and stir until just combined. 
4. Preheat a lightly greased griddle or frying pan to medium-high. 
5. When a drop of water skitters on the surface, it is ready. 
6. Drop a scant 1/4 cup of batter onto the griddle. 
7. Place about 3 tsp jam in the center of the pancake. 
8. Cover with a bit more pancake batter – just enough to hide the jam. 
9. Cook until first side is golden, then flip and brown the second side. 
10. To make vampire bites, use a toothpick to make fang marks and mark each with a drop of jam. 
11. Serve immediately. 

 Serves 3-4

Pudding in Paradise

This tropical island deliciousness is sure to make waves. Not only is it an instant vacation, but just about the most whimsical dessert in the Pacific. [source: TasteOfHome.com] 

Prep: 30 min. + chilling
Yield: 12-16 Servings

Ingredients 

• 3 packages (3 ounces each) berry blue gelatin 
• 2 cups boiling water 
• 2-1/2 cups cold water 
• 4 tablespoons fish-shaped gummy candies, divided 
• 2 cups cold milk 
• 1 package (3.4 ounces) instant vanilla pudding mix 
• 1 medium lime 
• 2 cinnamon sticks 
• 1 round wooden toothpick 
• 2 tablespoons graham cracker crumbs 
• 6 whole allspice 
• 1 disposable cup (2-ounce size) 
• Fresh blueberries and additional gummy candies, optional 

Directions 

1. In a bowl, dissolve gelatin in boiling water. Stir in cold water. Pour into a 6-cup ring mold coated with cooking spray. Add 2 tablespoons gummy candies. Chill for 1 hour. Stir in remaining candies. Chill for 1-2 hours or until set. 
2. In a bowl, whisk milk and pudding. Cover and chill until ready to use. 
3. To make palm tree leaves, cut lime in half; remove and discard pulp. Place lime halves, cut side down, on a cutting board. With a pencil, sketch five leaves from bottom to top on each half. Cut out leaves, leaving center intact; make little cuts to create a palm leaf appearance. To create a base for the trees, turn disposable cup upside down; cut two small slits in the bottom. Insert a cinnamon stick in each slit for tree trunks. Break toothpick in half. Insert pointed ends into center of lime halves; insert broken ends into cinnamon sticks. 
4. Unmold gelatin onto 12-in. serving platter. Place cup in the center of gelatin ring. Spoon vanilla pudding over cup, filling center of ring. Sprinkle with graham cracker crumbs for sand. Place allspice at base of trees for coconuts (discard allspice before serving). 
5. Garnish with blueberries and additional gummy fish if desired. 

Nutritional Facts 
1 serving (1 each) equals 78 calories, 1 g fat (1 g saturated fat), 4 mg cholesterol, 118 mg sodium, 16 g carbohydrate, trace fiber, 2 g protein.

The Mouse's Mint Julep Recipe

INGREDIENTS

• 1 cup sugar
• 3 tsp lime juice concentrate
• 3 cups club soda
• 6 Tbsp creme de menthe syrup (not liqueur)
• 6 oz thawed lemonade concentrate
• mint leaves
• pineapple slices
• maraschino cherries
• bamboo skewers

METHOD
Dissolve sugar into club soda. Add lime juice and lemonade and bring to a boil. Remove from heat and add creme de menthe. Chill.

To serve, combine 3 parts syrup to 5 parts water. Add mint, and skewer two pineapple slices and a cherry. Serve chilled (add ice cubes if necessary).

Makes approximately 2/3 gallon

Peanut Butter Pumpkin Puppy Treats

This weekend PetSmart is holding a 3-day Pet Adoption to find homes for furry friends in need of family.  Here is a little seasonal something to give to a four-legged love muffin of your choosing


Ingredients

• 2 1/2 cups whole wheat flour
• 2 eggs
• 1/2 cup canned pumpkin
• 2 tablespoons peanut butter
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Whisk together the flour, eggs, pumpkin, peanut butter, salt, and cinnamon in a bowl. Add water as needed to help make the dough workable, but the dough should be dry and stiff. Roll the dough into a 1/2-inch-thick roll. Cut into 1/2-inch pieces.
3. Bake in preheated oven until hard, about 40 minutes.

Nutritional Information 
Amount Per Serving  Calories: 56 | Total Fat: 1.3g | Cholesterol: 17mg


from AllRecipes.com

Halloween Appetizer Treats: Deviled Eyeballs

Ingredients:

• 1 dozen hard boiled eggs 
• Mayonnaise
• 24 green olives with pimentos
• Pinch of Dry Yellow Mustard
• Salt to taste
• Toothpicks
• Red Food Coloring (paste is best)

Directions:

1. Cut the eggs in half lengthwise. Scoop out the yolks into a bowl. Set whites aside for a moment.
2. Mash egg yolks with fork. Mix in mayonnaise, onion powder, mustard and salt. Stir well. Place 1 teaspoon of mixture in each half of egg whites.
3. Push a green olive into the center of the egg yolk mixture, making sure the red pimento is "looking" out.
4. Dip toothpick in red food coloring and make "red veins" in the yolk mixture.

(http://www.halloweenhowl.com/halloween-appetizers-eyeballs.shtml)

Low Fuss, High Fun, No-Bake Buckeyes

No-bake peanut butter treats with chocolate coating..... mmmmmmm
The holidays are THE time for baking, and kids wanna be part of the foodie fun.  Here is a quick and easy recipe to whip up some holiday cheer. After all, November is National Peanut Butter Month... yea! 


Ingredients

• 3/4 cup Peanut Butter 
• 1/2 cup butter, softened
• 1/2 teaspoon salt
• 2 cups confectioners' sugar
• 1-1/4 cups semisweet chocolate morsels (1-1/4 cups = 7-1/2 oz)
• 1 tablespoon vegetable shortening

Directions

1. Blend peanut butter, butter, salt, and confectioner's sugar together in a medium bowl with an electric mixer on low speed. Mixture will be stiff. Line sheet pan with wax paper. Roll peanut butter mixture into small, bite-size balls, about 3/4-inch round. Refrigerate until set, about 30 minutes.
2. Place morsels and shortening in top of double boiler with simmering water in the bottom. Melt ingredients over medium-low heat; blend well. Remove from heat.
3. Insert wooden pick into top of chilled peanut butter ball. Dip into melted chocolate, leaving only the top 1/4 of peanut butter ball uncovered for typical "buckeye" appearance. Place coated side on prepared sheet pan. Repeat until all pieces are coated. Refrigerate until chocolate is set, about 30 minutes. Place in airtight container; keep refrigerated until ready to serve.

from the Peter Pan company

Flutter-By Cupcakes

Butterfly Cupcakes 

Ingredients

• 1 quantity basic cupcakes (see recipe below)
• 1 cup raspberry jam
• 300ml thickened cream, whipped
• icing sugar mixture, to decorate

Directions

1. Preheat oven to 180°C/160°C fan-forced oven. Line two 12-hole, 1/3 cup-capacity muffin pans with paper cases. Make basic cupcakes (see below)
2. Using a sharp knife, cut a 2cm-deep x 3cm-wide piece from top of each cake. Cut tops in half. Spoon 2 teaspoons jam into each hole. Spoon cream over jam. Arrange cake tops over cream to form wings. Dust with icing sugar. Serve.

Yield
24

Notes

• For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Bake for 15 to 17 minutes.
• Stand cakes in pans for 2 minutes. Transfer to a wire rack to cool.

Basic Cupcake Recipe

Ingredients

• 200g butter, softened
• 1 3/4 cups (370g) caster sugar
• 2 tsp vanilla bean paste
• 4 eggs
• 2 3/4 cups (405g) self-raising flour
• 1 cup (250ml) milk

Butter Frosting

• 200g butter, softened
• 6 cups (900g) icing sugar mixture
• 1/2 cup (125ml) milk

Directions

1. Preheat oven to 180°C. Line 24 1/3 cup (80ml) muffin pans with patty cases.
2. Cream the butter, sugar and vanilla bean paste with an electric mixer. Add the eggs, one at a time, and beat until just combined. Add the flour and milk in alternate batches and stir with a wooden spoon until just combined.
3. Spoon mixture evenly among the patty cases. Bake for 15-20 minutes or until cooked through. Remove from oven and transfer to a wire rack to cool completely.
4. For the frosting, use an electric mixer to beat the butter until very pale. Gradually add the icing sugar while beating. Add the milk and beat until well combined.
5. Divide frosting into small bowls and colour. Use a small palette knife or round-bladed knife to spread the icing.