Okay, so before your eyes roll out of your head either from desire or the desire to run into the woods never to be heard or seen from again, hear me out. Yes, everything is Pumpkin Spice flavored, this recipe included. Yes, it’s overwhelming if you’re just not that into it. BUT…
Apologies in advance to all the Pokemon fans out there who just squealed with glee. This is not a cake in the shape of a Pokeball. This is, in fact, a cake you poke. It is also moist, delicious, and the easiest freaking thing you will ever bake in your life, making it the perfect recipe for the busy lead up to MAGFest.
The chill is back in the air, my friends and Thanksgiving (at least here in the US) is just around the corner! While most folks dive straight for the pumpkin pie and whipped cream, I thought I’d bring something new to the family table this holiday….
Because there weren’t any thanksgiving themed albums released that I was aware of, and let’s face it… this album is delicious!
Let’s get straight to the nut cuttin’… mincing… chopping. Whatever. You’re gonna chop the crap outta those walnuts. Most packages of walnuts do not come finely chopped. You get a rough chop if you’re lucky. This is going to be the most time-consuming part of the cookies.
To get a good even fine chop, make sure you are cutting from multiple direction and gathering your nuts back together pretty regularly. Also, don’t try to chop everything at once, as that will lead to what is technically known as “a big friggin’ mess”. I portioned my walnuts into six small piles before grabbing my kitchen knife.
Next you’re going to want to beat your sugar and butter together in a large bowl. Keep on beating it until everything is smooth and creamy (giggity).
Add your egg and your molasses and beat everything smooth once again. Go ahead and set this aside for now.
In a smaller bowl, combine your flour, baking soda, ginger, cinnamon, cloves, and salt. Gradually add this mixture to your wet ingredients. I usually try to add about 1/4 at a time, fully incorporating the flour in between.
Now for spooning (who doesn’t like a good spoon session?). Mix in your package of white chocolate chips and set your bowl in your fridge for about 20 minutes. Cooling the mixture will help you shape it in a bit.
Roll the dough into 1 inch (3 cm) balls and then roll in the walnuts. Once your balls are coated (*snicker*), place them on an ungreased baking sheet. Bake for 9 – 11 minutes at 375*F or 190*C. I baked mine for 10 minutes and the edges were crunchy and the middle was chewy.
I was surprised at how delicious these were, as I’m not usually a fan of walnuts. However, once the nuts were toasted, the warm crunch was a welcoming texture among the gooey, sweet, spicy cookie.
Enjoy my friends! I invite you to come on over to the Chip Mom Facebook page to share your successes, challenges, and recipes. And remember, Mama loves you!
Greetings to one and all ChipWINizens joining us for this wonderful “Pumpkin Spice” edition of Stoking the Forge. This month, my attention turns to the heavily spiced late August release by aliceffekt, ‘Damoiseau + Canalx’.
And that is the end of that gag.
aliceffekt is the alias of the interactive developer Devine Lu Linvega, a globe-trotting adventurer possessing multiple artistic talents, predominantly focused on drawing, programming and musical expression.
‘Damoiseau + Canalx’ was a side project for aliceffekt, worked on while his next full release was coming together. He described it as an exploration of industrial and darkstep in the spirit of his previous release, ‘Blam, Le Passage Sacrilege‘.
The circumstances of production really captured my attention. ‘Damoiseau + Canalx’ was recorded as it was played live at the final AMP event at Passport in Montreal. It was released as it was played that night, displaying an unwavering self-assurance in his skill that I respect.
The music itself is as murky and percussive as one would expect from anything sporting labels like “industrial” and “dark”. That just serves as a nice bit of backdropping, and isn’t the end-all definition of this release. Each track has its own defining characteristics that demand a closer look, so let’s get down to it!
Greetings Chipkids and Baking Enthusiasts! Now, every once and a while I get antsy for something new in the kitchen. Every once and a while, I like to challenge myself. Every once and a while… my kitchen explodes:
“What happened, Mama? What did you do to your kitchen!” Well, my dears, let me tell you a little story about…
8 oz of Mini Marshmallows
2 Tbsp of water
1/2 tsp of vanilla
1 lb of powdered sugar (about 4 Cups)
Box of cake mix
Capacity to tolerate messiness
I wanted to make picture perfect mushroom caps so I decided to finally dive in and try that one thing that has always intimidated me in the kitchen: fondant. It was an…. interesting experience. It was also successful!
To make the fondant:
Start by putting your marshmallows
in a large bowl and then microwaving them for 30 – 60 seconds. This puffs them up and gets them melty.
Stir the marshmallows until they are smooth and then slowly add your water and vanilla, they will change consistency quite a bit! MAGIC!
Gradually beat in 3/4 of your powdered sugar. It was all well and good for me up until this step. Toward the end of your additions, the mixture will get VERY stiff. I think I ruined the alignment on my electric mixer.
[Picture removed out of respect for the Mixer that left us too soon.]
This is where it gets sticky. Use the butter to coat your hands. COAT YOUR HANDS. You will need it!
Cover the surface of your dough with a bit of your reserved powdered sugar. Use your buttery hand to scoop up the sticky mess in your bowl and fold it over the powdered sugar. Press down to mix it in. Repeat this process until your dough is mold-able and much less sticky. DON’T BE AFRAID TO RE-BUTTER YOUR HAND AT THIS STAGE.
Cover a flat kitchen surface with a generous amount of powdered sugar and turn your not-quite-fondant out onto it.
Sprinkle the surface of the fondant with powdered sugar and continue to kneed it for 5 – 10 minutes, using more powdered sugar as needed to keep it from sticking to your hands or the surface. It will become smooth and soft. When it is no longer sticky, you’re done!
Wrap it in cling wrap and let it set in the fridge over night.
Day 2 starts simply.
Take your fondant out of the fridge so that it can come to room temperature.
While the fondant is warming up, prepare your boxed cake mix as cupcakes according to the package directions. Most common cake mix requires 2 or 3 eggs, and some oil and water.
Line your cupcake pan with papers and fill up with the cupcake batter.
Bake according to the package.
When the cupcakes are cool, place a large dollop of frosting on top. This will support your fondant mushroom cap!
Sprinkle more powdered sugar on a flat kitchen surface. Kneed your fondant until it is soft and pliable. Then, using a rolling pin, roll out your fondant until it is about 3/8 of an inch thick.
Using a small plate (I actually used the lid to my frosting!), trace circles into the fondant to place over your cupcake.
Smooth and shape the fondant into a mushroom cap shape as you place it on top of the cupcake. Trim any excess with kitchen scissors.
When all of your cupcakes are covered. Melt some butter in a shallow dish (about a Tbsp) and add your food coloring. Create any kid of mushroom you’d like! I went with One Ups, so I chose green.
Using a small paintbrush, you can color on your mushroom spots using your butter-paint!
Allow your paint to dry and you have your Mario Mushrooms! If you’re feeling extra industrious, you can color and tape mushroom faces to your cupcake papers.
And that concludes my crazy experiment! Delicious!
Happy eating, all! And remember: Chip Mama loves ya! <3
Hey everybody! It’s Mama’s birthday! And like any birthday, it deserves baked goods. Today, as a present to myself, I tried out a brand-spanking-new recipe that I’d never attempted before but have been lusting after ever since I knew they existed. I’m talking about:
2 cups flour
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground cloves
1 cup white sugar
1/2 tsp vanilla
1 cup mashed banana (or 2 medium bananas)
1/2 cup chopped walnuts
2 small bowls
1 large bowl
Gather ye all thost needith.
In the smaller bowl, combine flour, cinnamon, cloves, salt, and baking powder. Set aside.
Using your electric mixer, blend the butter until it becomes smooth and creamy. I like to set my butter out so that it comes to room temperature while I get everything ready. It makes this step a lot quicker (takes about 30 seconds).
Add sugar and whip till its fluffy! Add eggs and vanilla and blend again until everything is smooth. It’s always a good idea to use your spatula to scrape the sides down after each step, to make sure you’ve got access to all the bits you need to blend!
In a small bowl, squish your banana into paste with a fork. You will add about a third of the dry goods, mix, then a third of the banana, mix, then dry and mix, then banana and mix, etc. etc. until its all been blended into your batter.
Use a small spoon to plop spoonfuls onto a greased cookie sheet (I used my silicone baking mat because I’m fancy), spacing them about 2 inches apart. I’m a big fan of the classic 3 by 4 grid.
Bake in the oven at 375 degrees for 10 minutes! Let sit on a rack until completely cool. You can frost these morsels if you wish, but you don’t have to! Unfrosted is perfect for someone who isn’t into things that are super sweet; frost to satisfy your every sugary craving!
And now, my dear chipkiddos, Chip Mama is gonna go have a birthday cider or two. Have a great night and keep on baking!