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Butterscotch and Pecan Cake

My husband rates this cake 4.5 stars out of 5. He originally said 11 out of 10! But he then said there is always room for improvement. I must admit, that with a dollop of cream, this cake was mouth-watering. It was sweet, without being icky-sweet. It was rich, without being overly filling. Even though this cake takes a long time to make, I highly recommend it!

Serves 12 to 14

Please note the icing can take up to 4 hours to harden on the cake. [NOTE: So if you are considering covering it with fondant, then make the cakes and icing the day before! However the cake is very sweet and the little fondant I put on top, so my figurines had somewhere to stand, was overly sweet.]

Ingredients

For the Cakes

·         Vegetable-oil cooking spray, for pans

·         3 3/4 cups all-purpose flour

·         1 1/4 teaspoons baking powder

·         3/4 teaspoon baking soda

·         2 1/2 teaspoons coarse salt

·         10 ounces (2 1/2 sticks) (285g)unsalted butter, softened

·         2 1/2 cups packed dark-brown sugar

·         4 large eggs, room temperature

·         1 tablespoon plus 1 teaspoon pure vanilla extract

·         1 1/4 teaspoons rum, preferably golden or dark

·         1 1/4 cups buttermilk, room temperature

For the Frosting

·         12 ounces unsalted butter (3 sticks) (340g), 1 stick left whole, 2 sticks cut into small pieces, softened

·         2 cups packed dark-brown sugar

·         1 cup heavy cream

·         1/2 teaspoon coarse salt

·         20 ounces (567g) cream cheese, softened

·         1/2 cup confectioners' sugar, sifted

For the Butterscotch Sauce

·         2/3 cup packed dark-brown sugar

·         3 ounces (85g) butter, cut into pieces

·         1/2 cup light corn syrup

·         1/4 teaspoon coarse salt

·         1/2 cup heavy cream

·         2 cups pecan halves, toasted and chopped, plus more halves for garnish

Directions

1.       Make the cakes: Preheat oven to 325 degrees (160° C). Coat three 8-by-2-inch round cake pans with cooking spray, line with parchment, and coat parchment. Whisk flour, baking powder, baking soda, and salt in a medium bowl.

2.       Beat butter and brown sugar with a mixer on medium-high speed until pale and fluffy, about 5 minutes. Beat in eggs, 1 at a time, beating well after each addition, then add vanilla and rum. Reduce speed to low. Add flour mixture in 2 additions, alternating with buttermilk. Raise speed to medium-high, and beat for 2 minutes. Divide batter among pans.

3.       Bake cakes until golden brown and testers inserted in centers come out clean, about 40 minutes. Transfer pans to wire racks, and let cool slightly. Invert cakes onto racks. Let cool.

4.       Make the frosting: Melt 1 stick butter in a medium saucepan over medium heat until dark golden brown, about 10 minutes. Add brown sugar, cream, and salt, stirring until sugar dissolves. Bring to a boil, whisking constantly, and cook for 3 minutes. Transfer to a mixer bowl, and let cool.

5.       With machine running, add remaining butter, a few pieces at a time, and beat on low until incorporated. Raise speed to medium, and beat for 2 minutes. In another bowl, beat cream cheese and confectioners' sugar on medium-high until fluffy and smooth, about 3 minutes. Add brown-butter mixture to cream cheese, and beat until smooth. Cover, and refrigerate until chilled, at least 2 hours (or overnight, beating on low speed before using).

6.       Make the butterscotch sauce: Mix sugar, butter, corn syrup, and salt in a small saucepan over medium heat, and cook, stirring, until sugar dissolves. Bring to a boil, and cook for 2 minutes. Remove from heat, and whisk in cream. Return to heat, and cook for 2 minutes. Let cool slightly.

7.       To assemble the cake: Trim tops of 2 cake layers and top and bottom of third (this will be the middle) to create flat exposed surfaces. Brush 1/4 cup plus 2 tablespoons butterscotch sauce on cut sides. Let cool. Spread 1 cup frosting on 1 layer, then place middle layer on top, sauce side down. Spread 1 cup frosting on middle layer, then place third layer on top, sauce side down. Spread 1 cup frosting on top and sides. Refrigerate until firm, about 1 hour.

8.       Using an offset spatula, spread remaining frosting on top and sides of cake. Press chopped pecans on sides, and garnish top with halves. Transfer cake to a serving plate or cake stand. Refrigerate until firm, at least 4 hours (or up to 2 days, covered).

RECIPE SOURCE:

http://www.marthastewart.com/356040/butterscotch-pecan-cake

PHOTOS: http://michelleslabyrinth.com.au/wordpress/pulp-fiction-cake-for-honey-bunny/

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Evans & Tate Classic Pink Moscato

   This is a light fruity drink. Very easy to drink, however lacked (for me) complexity. There are 4.7 standard (alcoholic) drinks to a bottle, so a good bottle to have with the girls on a Sunday afternoon.

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The Doctor Has Pie... Your Argument is Invalid!

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Wrigley's Extra Dessert Delights Sugarfree Gum Apple Pie

Can you believe it? But it actually tastes like Apple Pie :-)

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Banrock Station Pink Moscato

This one was a getting a little on the sweet side for me. Very fruity. It's still going down very well though, and you can have a few glasses as the bottle is only 3.6 standard drinks! :-)

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Yellowglen Bella Pink Moscato [Sparkling]

A lovely pink Moscato! This one went down really well, so I recommend it! I gave it 3.5 stars just because I thought the Brown Brothers Vintage was better :)

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Brown Brothers Vintage Moscato Rosa Sparkling

I've been enjoying some Moscato recently, but keep forgetting which ones I like and which I don't. So I thought I would save pictures and rate them.

The first one I tried was Brown Brothers Vintage Moscato Rosa Sparkling and it was delicious! I wanted to rate it 5/5 stars, but thought I better leave room in case I find something even better.

Highly recommend this bottle of sparkling, for an afternoon drink, a drink while cooking... or just because :)

Bought the below Bottle Top Hat in Sonoma wine country in California. I love it!

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Watched Tangled with my family and this brief scene showed up.

No one understood why I laughed. 

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http://www.facebook.com/WildsageMiniatureFood

How cute are these pies! They are polymer clay ones - beautiful raspberry, apple or blueberry pies.

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Dean, I have pie :)

And Sam, cake is not the same thing as pie!!!

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Little Ham and Cheese Quiches

I rate this recipe 4 stars. It was extremely easy, light and fluffy and very tasty. I did substitute two ingredients; I used whole grain mustard and parsley instead of American mustard and chives respectively.

Ingredients

•             2 sheets ready-rolled frozen shortcrust pastry, partially thawed

•             2 eggs

•             1/2 cup Dairy Whip Whipped Cream

•             1 tsp American mustard

•             125g sliced ham, finely chopped

•             100g (1 cup) cheddar cheese, grated

•             1 tbs finely chopped chives

Method

Step 1

Preheat oven to 200°C. Grease 2 patty pan trays. Using a 6.5cm round pastry cutter, cut 20 circles from the pastry. Line prepared trays with pastry rounds.

Step 2

Whisk eggs, Dairy Whip and mustard in a bowl until combined. Add ham, cheddar and chives. Season with salt and pepper. Spoon 1 tablespoonful of mixture into each pastry case. Bake for 10 minutes or until pastry is golden and the filling is set. Transfer to a wire rack to cool.

RECIPE SOURCE:

http://www.taste.com.au/recipes/8273/little+ham+cheese+chive+quiches

PHOTOS: http://michelleslabyrinth.com.au/wordpress/afternoon-tea-at-michelles/

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Cherry Pie Cups

I rate this recipe 5 stars. I used my cherry cobbler recipe (http://michelleslabyrinthpies.tumblr.com/post/43494942351/cherry-cobbler-recipe) instead of the can of pie filling and the cherry cup pies were amazing!

  Ingredients

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

1 can (21 oz) cherry pie filling

Directions

Step 1 - Heat oven to 425°F. Remove crusts from pouches; unroll on work surface. With 3 1/2- or 4-inch round cutter, cut 6 rounds from each crust; discard scraps.

Step 2 - Fit rounds into 12 ungreased muffin cups, pressing in gently. Spoon about 2 tablespoons pie filling into each crust-lined cup.

Step 3 - Bake 14 to 18 minutes or until edges are golden brown and filling is bubbly.

RECIPE SOURCE: http://www.pillsbury.com/recipes/cherry-pie-cups/42a265fe-5501-41db-95b6-59c765e3938f

PHOTOS: http://michelleslabyrinth.com.au/wordpress/afternoon-tea-at-michelles/

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Chocolate Peppermint Slice

I rate this recipe 4.5 stars. Very easy to make and extremely yummy!! I have been thinking about peppermint slice for many years, but haven't seen it in any shops. So I am so glad I make this recipe :-)

Ingredients

Biscuit Base

2 x 200g packets Mint Slice biscuits

75g butter, melted

Filling

2 cups icing sugar mixture

50g copha

1/4 cup milk

1/2 teaspoon peppermint essence

Topping

180g dark chocolate, chopped

25g butter

180g white chocolate, chopped

Green food colouring

Method

Step 1

Grease an 18cm x 28cm (base) slice pan. Line base and sides with baking paper, allowing 3cm overhang on all sides.

Step 2

Process biscuits until finely chopped. Add butter. Process until just combined. Spread over base of prepared pan. Cover. Refrigerate for 30 minutes.

Step 3

Make filling: Place icing sugar, copha and milk in a microwave-safe bowl. Microwave on medium (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until mixture is smooth and sugar has dissolved. Stir in essence. Using a spatula, spread mixture over prepared base. Refrigerate for 1 hour or until set.

Step 4

Make topping: Place dark chocolate and butter in a microwave-safe bowl. Microwave on medium (50%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Set aside for 5 minutes to thicken. Place white chocolate in a microwave-safe bowl. Microwave on medium (50%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Transfer half the white chocolate to a bowl. Tint 1 portion white chocolate green with food colouring. Spread dark chocolate mixture over filling. Spoon remaining white chocolate into a snap-lock bag. Snip off 1 corner. Pipe lines of chocolate, in a criss-cross pattern, over dark chocolate mixture. Repeat with green chocolate. Run a skewer through topping to create marbled effect.

Step 5

Refrigerate for 4 hours or until set. Cut into squares. Serve

RECIPE SOURCE:  http://www.taste.com.au/recipes/26799/chocolate+peppermint+slice

PHOTOS: http://michelleslabyrinth.com.au/wordpress/afternoon-tea-at-michelles/

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This is terrific!!!!!! I am so going to use this on my next pie blog! Check out http://michelleslabyrinth.com.au/wordpress/

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I love pie (and Pushing Daisies) and I especially love Supernatural!

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Lamington Cheesecake Recipe

I give this recipe 4.5 stars! It was super easy and extremely quick to make. It also tasted yummy, even a few days later! I thought it tasted even more yummy, because the chocolate/coconut infused into the cream cheese mixture.

Note: This is basically a Vanilla Cheesecake recipe and I have added Lamingtons as I had a request from my husband for a Lamington dessert. So leave out the Lamington parts if you want an easy Vanilla Cheesecake :)

Ingredients

180g digestive biscuits, crushed into fine crumbs 75g butter, melted 500g full fat cream cheese (Philadelphia is good) 100g icing sugar 200ml double cream 1 tsp of vanilla essence

5-6 Lamingtons

Method

1. Grease and line a deep, round cake tin. (oops I forgot to do this! No wonder I couldn't get all of the pie crust out!) 2. Add melted butter and digestive biscuit crumbs together and mix thoroughly. 3. Place butter and biscuit mixture into prepared tin, sugar together pressing down firmly and evenly, until flat. Place in the refrigerator until set (about 30 mins).

4. Beat cream cheese and icing sugar together until well mixed. 5. Add vanilla essence and carefully fold in double cream. (Do not add cream all at once). 6. Break up 1-2 Lamingtons (I used mainly the chocolate/coconut part and some sponge. I didn't use all of the sponge in the middle), and fold into cream mixture.

7. Slice 4-5 Lamingtons and layer over the pie base. When slicing the Lamingtons I ensured there was some chocolate on one side so I could cover the pie base with chocolate showing (see picture below). I didn't use all of the sponge in the middle.

8. Empty cream mixture into cake tin, spreading evenly, and set in the fridge for about an hour. 9. Enjoy!

Serves: 8 Preparation time: 20 mins Cooking time: mins

SOURCE OF VANILLA CHEESECAKE RECIPE: http://utterlyrecipes.com/recipes/vanilla-cheesecake-recipe/

PHOTOS: http://michelleslabyrinth.com.au/wordpress/easy-as-pie/

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Blackberry Custard Pie Recipe

  I rate this pie 4.5 stars. It was beautiful just out of the oven (although the blackberries were very hot!!), but it was absolutely mouthwatering after it had been in the fridge a few hours. I ended up eating most of the pie myself as I did not want to share it!!

For the pie shell I used the recipe at the following website: http://allrecipes.com/recipe/basic-flaky-pie-crust/detail.aspx

Ingredients:

·   1 (9 inch)deep dish pie shells, unbaked

·   1/2 cup sour cream

·   2 eggs

·   1/3 cup flour

·   1/4 cup butter

·   3 cups blackberries

·   1 cup sugar

·   1/2 cup flour

·   1/2 cup sugar

Directions:

1.     Preheat oven to 350 degrees.

2.     Place berries into the pie shell.

3.     Beat the 2 eggs together, then add the sour cream, 1 cup of sugar, 1/3 cup of flour. Pour over the berries.

4.     Combine the butter, 1/2 cup of sugar, and the 1/2 cup of flour to make a crumble topping. Sprinkle crumble onto the top of the pie.

5.     Bake for 50-55 minutes

RECIPE SOURCE: http://www.food.com/recipe/blackberry-custard-pie-252517

PHOTOS: http://michelleslabyrinth.com.au/wordpress/easy-as-pie/