Biscuits from scratch

 We received some sausage gravy mixes for Christmas last year, and decided to try them out. What better way than with biscuits? This is a recipe I found online recently here that turned out pretty well for us.

Biscuits
2 c flour
4 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
2 Tbsp butter
2 Tbsp shortening (or just 4 Tbsp of one or the other)
1 c buttermilk, chilled (or 1 c milk with 1 Tbsp lemon juice)

1. Preheat oven to 450°F.
2. Combine flour, baking powder, baking soda, and salt.
3. Add cool butter and shortening. Mix in with a fork or with your fingers (taking care not to melt the fats) until it reaches a consistency like peas or looks like crumbs.
4. Add buttermilk. Mix. It will be VERY sticky.
5. Pour out onto a well-floured surface and cover dough with flour. Knead around, folding dough in on itself a few times. 
6. Spread out until about 1" thick. Cut circles from dough. I used a 3" cup to do so.
7. Place on a baking sheet and bake for 15-20 minutes. Biscuits will turn a golden brown color and should rise a bit.

Homemade Bran Muffins

With two full days on campus each week for both of us, it gets challenging to try to come up with at least somewhat healthy food to take with us. Sandwiches get soggy; we do not have a spare moment to microwave leftovers. One food item that holds up pretty well, tastes good, and sustains us is the bran muffin.

I found the following recipe online a while back and decided to try it. You can find it in its original form here.

It was not as easy as I thought it would be to find wheat bran. Apparently they do not carry it at Walmart, which is where we do a lot of our shopping. We finally found some at Smith's, in the cereal aisle. I found it in a display with other "Bob's Mill" special mixes and cereals (which is where I was looking at Walmart, but to no avail). It is helpful to know that it looks like sawdust :o)

Bran Muffins
1 1/2 c wheat bran
1 c buttermilk (or 1 c milk plus 1 Tbsp lemon juice or 1 3/4 Tbsp cream of tartar)
1/3 c vegetable oil
1 egg
2/3 c brown sugar
1/2 tsp vanilla
1 c flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 c raisins (the next time I make these, I think I may try adding Craisins for a twist)

1. Preheat oven to 375°F and prepare muffin tin by placing liners or greasing cups.
2. Mix wheat bran and buttermilk (or substitution) and let stand 10 minutes.
3. Mix wet ingredients in another bowl.
4. Mix dry ingredients in a third bowl. Then, combine everything and add raisins.
5. Pour into muffin tin, filling cups about 2/3 full. You should be able to fit all of the batter into 12 regular-sized muffin tin wells.
6. Bake 15-20 minutes.

Birthday Cake 2010

For Thomas' birthday this year, I put together this fancy little cake, the recipe for which I originally found here.

Although it looks beautiful, my opinion on the first day was that the cake was too dry. This may have something to do with the fact that I baked it in the morning before work, left it out to cool, and completed the assembly several hours later. However, letting it sit in the fridge for a few days (covered) has improved it. At any rate, if you love chocolate and, more importantly, peanut butter, this cake is for you!

Reese's Cake

Chocolate Cake:
2 cups all-purpose flour

½ cup unsweetened cocoa powder

½ tsp. baking powder
½ tsp. baking soda

½ tsp. salt

2 sticks unsalted butter, at room temperature
 (I used margarine)
1 ½ cups sugar
2 large eggs

2 large egg yolks
1 tsp. vanilla extract
1 cup buttermilk (I substituted 1 3/4 Tbsp cream of tartar with 1 cup of milk)
4 oz. bittersweet chocolate, melted and cooled (optional) (I used chocolate chips)

1. Preheat oven to 350°F. Grease & flour two round cake pans using shortening and then dusting with flour.
2. Combine dry ingredients (flour through salt). Set aside.
3. Mix the other ingredients (butter through vanilla) in a large mixing bowl. Add dry ingredients and buttermilk alternately. Fold in melted chocolate last.
4. Pour into cake pans.
5. Bake for 26-30 minutes. Use the toothpick test to ensure they are done before removing them from the oven.
6. Tip out onto wire racks. The original recipe suggests using a knife to loosen the edges; mine were very loose already so I did not bother.
7. Cool before decorating.

Peanut Butter Frosting:
(The original recipe as found on the website referenced above says to use 1 1/2 to 2 batches of the frosting. I made 1 1/2 just in case, but ended up with too much. You should have plenty with just one batch)
1 cup powdered sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature (I used margarine)
3/4 teaspoon vanilla extract
1/4 teaspoon salt
1/3 cup heavy cream

1. Mix ingredients from powdered sugar through salt in a bowl with an electric mixer until creamy.
2. Add cream and mix until frosting is "light and smooth" - or, in other words, it looks like something you would want to use to frost a cake.... 

Assembly:

1. Place one cake round on a plate, cake tray, or whatever you want it to remain on.
2. Cover the top with frosting.
3. I used some crushed Reese's Peanut Butter Cups as a filling in the center; after mashing them with a potato masher, I sprinkled the pieces on top of this layer.
4. Put a little bit of frosting on the surface of the other cake that you want to face the center. Place it frosting side down onto the other cake, making sure it is centered.
5. Continue frosting the cake by covering all exposed surfaces of the cakes with your peanut butter frosting.
6. To finish, you can cut some more Reese's Peanut Butter Cups in half and arrange them on the cake. I also crushed some more candies and sprinkled them on the top of the cake.
7. Serve with ice cream of your choice.... or not :o)

using a paper towel to grease cake pan

cake pans, greased & floured

Cream of Tartar + Milk = substitution for buttermilk

Everything for the cake!

Melted chocolate chips and cake batter

Cakes cooling

Frosting ingredients

Frosting... not mixed yet

Peanut Butter Frosting

Reese's Peanut Butter Cups

A potato masher works very well to mash Reese's

Cake 2 ready to be placed on top of Cake 1

Finished Product.

Yum!

oxox