cake feature and big news

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The other day, these cakes were featured on the Broke Ass Bride blog.  These are very basic wedding cakes, but didn't you hear?  Simple is in.  Also, it doesn't take much more than smooth fondant and fresh flowers to create a beautiful look.

Most importantly, I will be starting to offer Denver Metro dessert catering soon!  Everything from wedding cakes, to cupcakes, to pie or doughnut tables - the sky's the limit.  So if you're having a wedding, or shower, or get together with your friends, and you live locally, give me a shout using the contact button on the nav bar!

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Until after our wedding, there might not be a lot going on here, but stay tuned for sugary goodness soon after!

LP

Wednesday, August 13, 2014

apple butter and pecan cinnamon rolls

apple butter and pecan cinnamon rolls #cinnamonrolls #lizzypancakes

Well, happy Friday and happy August.  Both exciting things, I'd say.  To commemorate this particularly sparkly date I am giving you these: apple butter and pecan cinnamon rolls.  Now, I've got to be completely honest with you.  I have been on Whole 30 for a little over a week so I did not get to partake in this magic, but the people I foisted these upon 'mmmmmm'ed enough that I'm confident you'll like them too.

Friday, August 1, 2014

triple chocolate ice cream cake

triple chocolate ice cream cake!

A few days ago, it was apparently National Ice Cream Day.  The only objection I have is that you don't need a holiday, you should be eating that shiz every day.  A bowl of ice cream a day keeps the doctor away.  Or attractive suitors.  I always mix those two up.

This is a super easy ice cream cake that anyone with a spring form pan can make.  If given a choice, I always opt for chocolate on chocolate on chocolate, which is exactly what I've done here.  Here's how I made it.

INGREDIENTS
10 tablespoons unsalted butter
1 1/4 cups granulated sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder, a little extra for dusting
1/4 rounded teaspoon Kosher salt
1 teaspoon vanilla extract
2 large eggs, straight out of the fridge cold
1/2 cup all-purpose flour
8 or 9 inch spring form pan

DIRECTIONS
Position an oven rack in the lower third of the oven and heat to 325 degrees F. Grease a 8 or 9 inch round (I used 8) and dust with cocoa powder.

Combine butter, sugar, cocoa powder and the salt in a medium, microwave safe bowl. Microwave on medium for 20 seconds.  Give it a stir to make sure it's smooth.  I had to microwave it for another 10 seconds to get it smooth.

Remove the bowl from heat and set aside for 3 to 5 minutes until it is only warm, not hot.

Using a stand mixer, stir in vanilla. Then add eggs one at a time, beating well after each one.

When the batter looks thick, shiny and well blended, add the flour and mix on medium-low until fully incorporated, then beat on medium high for 15-20 seconds. Spread evenly in your cake pan.

Bake 20 to 25 minutes or until a toothpick can be inserted into the center and come out clean. If after 25 minutes the toothpick doesn't come out clean, keep checking at 5 minute intervals until it does.

Cool completely on a cooling rack.  While you're doing this, take your ice cream out of the freezer.  You want it to be malleable  but not liquid.  Scoop it out onto the cooled brownie and smooth the top as best you can.  Leave the cake pan in the freezer for at least 3 hours.

Once it is frozen completely, go about making this chocolate ganache (best ever).  Let the ganache cool completely (you can speed this up by sticking it in the refrigerator and stirring it every few minutes), remove the ice cream cake from your spring form pan and pour the ganache over the top.

Apparently, I recommend you do it haphazardly without any consideration of how it looks.  Then add some spranks and serve it immediately!

ice cream cake!

So go show ice cream that you love it.  Whether it's grabbing some froyo with your family, or going all out and making this circular dream boat here.

LP

Thursday, July 24, 2014

fruity pebble marshmallow treats

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We all have those foods we eat when we need comfort and just don't give a crap about our figure.  My list of those foods is quite long, including white cheddar mac and cheese, Poptarts of any flavor, guacamole, and, you guessed it, Fruity Pebbles.  It has been my favorite cereal since I understood the concept of cereal and that's a love affair no fading metabolism can extinguish.

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We all know and love marshmallow treats (also known as Rice Krispy Treats when you're using that cereal).  They are easy and gooey and amazing.  What could be better?  Not much.  I took generic brand rice puffs, and mixed them with fruit pebbles and this was the result.  Guys, I'm not kidding, these things are the bomb.com.

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INGREDIENTS
time: it takes about 30 minutes from start to finish
serving: one 9x13 pan of krispies
1/4 cup butter
1 bag of mini marshmallows (about 4 cups)
2 cups of puffed rice cereal
3 cups of Fruity Pebbles

DIRECTIONS
In a medium saucepan over medium heat, melt the butter.  One the butter is melted add the marshmallows and stir constantly until smooth and melted.  It takes about 3-4 minutes.

Mix together your cereals in a large bowl, pour the melted mixture over the cereal and mix until totally combined.  Stir gently so you don't break all the cereal.

Grease a 9x13 inch pan and dump the mixture into the pan.  Press flat and even all the way into the corners of the pan.  Let the pan rest in the freezer for 10-12 minutes and you're done!

I also added a colored glaze on top to make it more festive.  That was 1 1/2 cups confectioners sugar, 2  1/2 tbsp milk, 1 tsp vanilla, 1 tbsp melted butter.  I added blue dye, but you can use whatever color you want!

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Forgot to make something for a party?  You can throw these together in almost no time.  These are a hit 100% of the time.  It's science.

LP

Monday, July 14, 2014

Mericuh

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Happy almost Fourth of July!  Fireworks are downright dangerous here in Colorado, but we'll be cooking out, wearing shorts, and lovin' on good old America all day tomorrow.  If you're supposed to be going to a BBQ and bringing something I really suggest this.  It is not all that difficult, but it looks like it is.  You'll be the hero of the party.

I made this cake because someone challenged me to cake off the other day, with this Food52 recipe.  It wasn't difficult, but you have to follow the directions very closely.  As a side note, I used my own frosting recipe instead of the one posted by Food52, because I know it's a crowd pleaser.  Why fix it if it ain't broke, ya know?  So here is my frosting recipe:

INGREDIENTS
1 1/2 cups heavy cream, divided
1 stick salted butter, softened to room temperature
1 1/2 cups powdered sugar
1 1/2 tsp vanilla extract

DIRECTIONS
Place a metal mixing bowl (not a stand mixer bowl, unless you have two), plus your mixer whisk attachment in the freezer for about 10 minutes. Remove from freezer and add 1 1/4 cups heavy cream. Beat on high until a stiff whipped cream forms, about a minute.

Set whipped cream in the fridge while you prepare the rest of the frosting.

In the bowl of your mixer, beat butter, vanilla, and 1/4 cup heavy cream until smooth and combined. Reduce the speed to medium low and add the powdered sugar in small parts until completely mixed. Increase mixer speed to high and beat until light and fluffy.

Remove whipped cream from fridge and using a rubber spatula, gently fold the buttercream into the whipped cream until it's fully combined and there are no streaks.

Tip: Before cutting this cake, chill it in the freezer for about 15 minutes.  That way when you slice it, you'll have a pretty good chance of getting a pretty piece!

I hope you all have fun tomorrow and don't forget to think a little about our awesome country.  Then eat hot dogs.

LP

Thursday, July 3, 2014

Elbow Grease Cookbook

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This cake. Magic converged around this cake. The flowers bloomed in my yard, the frosting came out perfect and cake was soft and sweet. Unfortunately, this particular cake is reserved for my cookbook Elbow Grease.  The book came to a screeching halt when I decided to plan a wedding in under 6 months, but I'm back into the swing of things.

The entire idea behind Elbow Grease is that anyone can bake anything they want, with a little effort and some good instructions.  I know it's hard to believe since I have a blog about it, but I'm not particularly gifted at baking.  It really is just about that little extra effort.

I'll keep updating you lovely people on the progress of the book and I of course will still be posting recipes here for you to enjoy.  I've got an amazing cake on deck for July 4th!  After all, America is awesome and it deserves an awesome cake.

Ta, pretties.

Thursday, June 26, 2014

basic white sandwich bread

sandwich bread!
Is there anything better than a delicious sandwich?  The answer is no, if you were still thinking about it.  We've been trying to do and make more things at home since our budget is way more limited lately, and making a couple of loaves of bread a week seemed like a good place to start.

You'll see that this recipe has rendered duck fat in it.  I try to avoid meat altogether, but we had leftover schmaltz (duck fat) from Thanksgiving that was otherwise just going to sit in the fridge.  If you don't like the idea of duck fat, or have nowhere to buy it, you can use butter or standard lard.  Even shortening if that's your jam!

basic white bread

INGREDIENTS
2 (.25 ounce) packages active dry yeast
3 tablespoons white sugar
2 1/2 cups warm water
3 tablespoons duck fat, lard, or butter, softened
1 tablespoon salt
6 1/2 cups bread flour

DIRECTIONS
makes 2 loaves, either in a 9x5 bread pan, or free form, as seen in my pictures

In a large bowl, with a dough hook attachment, dissolve yeast and sugar in warm water. Stir in duck fat, salt and two cups of the flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.  The longer the better!

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp dish rag and let rise in your microwave until doubled in volume, about 1 hour.

Deflate the dough (I like to punch it right in the middle, just cause it's satisfying to punch things sometimes) and turn it out onto a lightly floured surface. Divide the dough into two equal pieces with a knife and leave them in their half circle shape, unless you're putting them in a greased 9x5 to bake. If you're making free form loaves, place the loaves on a baking sheet and cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.

Bake at 375 degrees F for about 30-35 minutes or until the top is golden brown and the loaf sounds hollow when tapped.

Important: Wait until the bread is 100% cool before cutting to get really clean slices!

basic white bread

So go make your own bread, it is so satisfying.

LP

Thursday, June 19, 2014