COMC-with-OBI-and-BCG

What exactly does that mean? Well, it's the shortest way I could come up with to describe this cake. It's a chocolate orange marble cake with orange buttercream icing and a bittersweet chocolate ganache. As I mentioned last month, I'm in charge of the once-a-month office birthday cake. This month, Mikey requested a marble cake and I was like, "seriously?? how booooring"...which of course led him to give me crap about it and in the end he said, "fine, do what you want, I guess it must be YOUR birthday every month...sheesh". Mikey and I jokingly fight with each other at least once a day. He's like the annoying brother I never had. Oh wait, that's right, I had three. Only difference is that they grew up and no longer annoy me. Sorry, Mikey. :)

Anyhow, in the end I caved to his request...well, kind of. He asked for marble cake with white icing. I just took the liberty of creating whatever marble cake I wanted, with icing that was "almost" white in color...so I think that counts. I can't really tell you if it turned out yet. I'll let you know the feedback tomorrow. I also was completely worn out from baking (I had to make 2, so it took a while), so I apologize for the crappy pictures. It's a miracle I took any.

I'll be posting the recipe on my tasty kitchen recipe book sometime tomorrow, so I'll post the link when it's up. Basically, the quick rundown is that I made an orange cake using your basic cake ingredients as well as buttermilk and fresh orange rind. I spread 2/3 of the batter into 2 pans and then added a mixture of melted bittersweet chocolate, water, butter and soda to the remaining 1/3. I dropped spoonfulls of the chocolate/orange batter onto the orange and swirled away with a knife. Baked. Cooled.

While the cake cooled, I made the orange buttercream frosting using butter, egg yolk, powdered sugar, orange juice and fresh orange rind. I frosted the top of the bottom half, covered with a can of drained, crushed mandarin oranges. Placed the remaining cake on top and finished icing. Big fan of the frosting...I think it turned out great. Spreads on perfectly and sets nicely with a bit of a shiny coat.

I placed the cake in the fridge to allow the icing to completely set, then started on the chocolate ganache. I combined bittersweet chocolate, butter, heavy cream, a little rum and some vanilla for an added kick. Mostly bitter, but goes so well with the sweetness of the orange buttercream. Once it was completely melted and combined, I allowed it to cool and then began pouring it on the top-center of the cake, allowing it to drizzle down the sides as it pleased. Garnished with a few mandarin oranges and leftover orange peel and viola! I hope it turns out well...you just never know when you throw an idea together, but it's a great way to test out new things (especially since I'm getting paid to do it! :)). I'll let you know how it goes!

Pumpkinfudge

I did not want to get out of bed this morning. It was warm and cozy and I could tell it was not going to be that way once I stepped foot outside of the covers. I also really didn't want to give up my cozy spot for the option of running, but I did, and in the end I'm always glad I did. After we got back from running I cut up the pumpkinfudge that I made last night, and true to my nerdy nature, I took some photos.

It all started when my roommate was in NYC this weekend (so jealous) for a service project and made a quick pit stop at Dylan's Candy Bar. They were giving out samples of their seasonal pumpkin fudge, and when she tried it...well, she knows my love for fall and all things "fall baking", so she brought me back a piece. It was so good...and so "festive"...that I knew I needed to tackle it myself.







Festivefallfudge
(that's what I'm calling it for all the people that refuse to try anything pumpkin)

2 1/2 cups white sugar
2/3 cup evaporated milk
3/4 cup canned pumpkin
1 teaspoon ground cinnamon
7 ounces marshmallow creme
2 tablespoons butter
1 cup white chocolate chips
1 teaspoon vanilla extract

In a 3qt saucepan over medium heat, combine sugar and milk, stirring occasionally until it comes to a boil. Add pumpkin and cinnamon, continue to boil. Stir in marshmallow creme and butter. Once mixture has returned to a rolling boil, set timer for 18 minutes and allow to remain at a constant boil...stirring periodically.

Meanwhile, line 8.25x11 casserole dish with tinfoil (or 9x9 if you want thicker fudge, 9x13 if you want thinner fudge).

After 18 minutes, remove from heat and add white chocolate chips and vanilla, stirring until chips are completely dissolved. Pour into tinfoil lined pan and allow to sit overnight until completely solid. Cut into shapes or squares as desired. Enjoy!

Strawberry Shortcake Cake

Every month we have a little birthday celebration at the office and typically purchase a cake from Publix or Costco. During September we had a fun little party and someone mentioned wishing I had made something rather than the cake being purchased. I thought that was sweet. So, the office took a vote and now rather than buying a cake every month, they're just giving me the money they would normally spend and I'm making whatever they ask for! It's kinda fun because I love a new challenge! I just hope none of them completely bomb. This month's request was a "strawberry shortcake" cake. I made a vanilla sour cream cake and threw in a hint of almond flavoring just for an added kick. Then I cut each of the 2 cakes into 2 pieces, making 4 layers altogether. I cut up a box of strawberries and covered them in sugar, allowing them to soak for about 30 minutes before putting them in the food processor and chopping them a little more finely. After that I spread the chopped strawberries & juice on the top of each "cut" layer, allowing the juices to soak into the cake. I popped all the layers into the freezer to harden just a little bit. Then, I made a cream cheese butter icing that I spread on top of the strawberry layer before stacking the layers on top of each other. Finally...coated the remainder of the cake in the icing, decorated with another box of strawberries, and viola! Strawberry Shortcake Cake. I would take pics of the inside, but I figure it's not good etiquette to cut out a piece of the cake before delivering it :). I regret the dots of icing, but other than that it turned out okay. More than anything, I just hope it tastes good. I work with an office full of men and I'm pretty sure when it comes down to it - how it looks is the least important :).

Caramel Apple Strudel

The apple baking has begun. Why you ask? Because my roommate bought me a fancy-schmancy apple peeler/slicer/corer for Christmas last year and I've been waiting for "apple season" to use it! I seriously want to peel/slice/core apples all day long I love it so much!

You can find the full recipe here, but if you want the step-by-step photos (because I'm a nerd that way and really enjoy taking baking pictures)...then keep reading.

After peeling/slicing/coring the apple, chop into bite-size pieces.
Set aside.

Caramel...mmm...click on link to the recipe to find out how to make this pan of deliciousness.

After emptying caramel into a glass measuring cup, place sliced apple in same saucepan, adding in 1/4c. of the caramel sauce and 1/2t. cinnamon. Cook until tender.

And this, my friends, is what tender looks like.

Roll crescent dough onto greased cookie sheet, sealing all the seams with a fork. Spread apple mixture within 1/2" of the edge and sprinkle with chopped pecans.

Roll up, starting with the short edge. Firmly seal edges. Brush with beaten egg and sprinkle with cinnamon & sugar mixture.

Bake 15-20min. or until deep golden brown. Cool slightly before drizzling with remaining caramel and garnishing any way you like! Enjoy!