Friday, November 30, 2012

Friday's Scoop

So, I have had in mind for a while to start a regular Friday posting that sums up my past week. Now I have finally taken the initiative and here I am with the Inaugural Friday's Scoop! I guess I will blabber even more than I already do! Maybe share some pins? perhaps some of my Instagram pictures from the week? Let me know if you have any ideas as to what I should share in future Friday's Scoop! I would honestly love your input! is a formal welcoming.
Welcome to MollyCake's Friday Scoop!
"Oh, Hello there! Welcome!"
I will begin by sharing some of my favorite pins from recently!!

  1. Old Fashioned Crumb Cake via My Life as a Mrs.  This crumb cake couldn't appear to be easier! It uses yellow cake mix and a sinful crumb mixture, convenience and delicious! Can't wait to try it soon! Maybe for Christmas morning? 
  2. Lemon curd via King Arthur Flour Now I have made lemon curd the tedious way, sweating over the stove and trying to not over cook the eggs. It wasn't SO bad, but it was not the easiest process. Well, I can't wait to try this recipe from KAF because it's made in the microwave! 
  3. Salted Caramel Shortbread via How Does She? I tried making these over Thanksgiving, but my candy thermometer failed me and decided that it would go up very very slowly so instead of soft ball stage, it ended up at the hard-crack stage. Despite this failure, I do plan on getting a better candy thermometer and retrying the recipe again! (Any recommendations for a candy thermometer? I was thoroughly disappointed by my previous one.) 
You can follow me on Pinterest here! I would love to see your pins, who knows maybe they could end up on here?!

Here are some of my favorite Instagram pictures of the week!
Mozi loved her new duck on Thanksgiving, almost as much as the turkey she ate! 
"Why you wakin' me up?" 
I don't know if you can tell, BUT I LOVE MY DOGGIES! Hehe!
You can follow me on Instagram here! Come on I want to see those follower numbers go up up UP!

Well, I hope you enjoyed Friday's Scoop! Did you like it? Any ideas?

Thank you! Have a great weekend-go wild!

Monday, November 19, 2012

Pumpkin Honey Cornbread

Most people make cornbread from those little boxes found in supermarkets everywhere. Well I have this strange but vivid memory from when I was younger about those little boxes. I remember that I was making cornbread with my mom and I had opened the box and poured its contents in a bowl. Well, to my surprise there was a dead fly in it! Yuck! I have since tried to avoid those little boxes, but last year caved and tried the apple cinnamon muffins (no flies were found)! It probably was a freak accident that I got a bad box, I am prone to things like this. Anyways, back to cornbread, homemade cornbread is so delicious, while the boxed mixes are often dry and chalky.

Cornbread is a great addition to chili and other hearty meals, but it can also be a horrible if it is too dry and crumbly. Cornbread should be moist and have a delightfully dense crumb, you should not need to grab your nearest glass of water and gulp it down. 
This cornbread is perfectly moist and not too sweet, it is the perfect combination of honey, corn meal and pumpkin. I believe that using local raw honey made all the difference, you are able to taste the honey throughout the cake even though only one tablespoon is used! And if you are anything like me you will drizzle even more honey on top! 

 This cornbread will be making an appearance on my Thanksgiving table spread! You should make it part of your Thanksgiving celebration too! I can't make you make this, but I am telling you that you MUST make this as you will be completely addicted and may want to forgo the rest your Thanksgiving sides! Just kidding...maybe.
Clearly, I thoroughly enjoyed eating this while taking pictures!
The entire pan was gone in less than 24 hours....
Happy Thanksgiving!
Do you have any new recipes that you will be adding to your Thanksgiving table spread?

Pumpkin Honey Cornbread 
1/4 cup melted butter, unsalted
1/3 cup white granulated sugar
1 TBS honey (local raw is best)
1 egg
1/4 tsp baking soda
1/4 cup buttermilk
1/4 cup pure pumpkin puree
1/4 tsp salt
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
Preheat the oven to 350 F, grease or spray with cooking spray an 8 or 9 in. round baking dish.
In a medium bowl, stir together the sugar, butter and honey. Whisk in the egg, then whisk in the baking soda, buttermilk and pumpkin.
In a separate bowl mix together the salt, flour and cornmeal. Add the flour mixture to the wet ingredients, stir ONLY until the flour has disappeared.
Pour the batter in the prepared baking dish and bake for 25 minutes, the top should be golden brown and a toothpick should come out clean when inserted. If toothpick does not come out clean, bake for five more minutes.

An original recipe from The Comfort of Cooking

Also don't forget to follow me on Instagram!

Friday, November 9, 2012

Chocolate Sugar Cookies with a Milk Chocolate Drizzle and Heath

The Hurricane has gone, and the Nor'easter has passed, I came through with very little damage except for the minor inconvenience of no power. I hope that those of you in the storms' paths are safe as well! After a few days in the dark, I finally was able to make cookies. While without power, I was constantly on Pinterest on my phone, and was finding all of these great recipes. I was so sad that I was not able to make any of them because I had nothing in my fridge and no power to cook with, it was a hopeless cause. So, I was so excited when the power came back on, but I had the hardest time deciding which recipe to bake! I am horrible at decision making, so this process took a while! 
Here are some hurricane pictures of the damage around me, it pales in comparison with those in New York and New Jersey, my heart goes out to those of you in those states! 

This large "branch" was feet from hitting my neighbors house! 
 Now, back to the food! Yesterday I made my decision and decided to make Sweetapolita's Chocolate Sugar Cookies. I had originally had in mind to decorate them with royal icing, but I got very tired (as usual) and opted against that. Instead I decided why not up the chocolate factor and add a little crunch by way of Heath bar? Sounded excellent! 

Some got the chocolate overload treatment, others a
 sprinkle of sanding sugar, and some were left plain. 
Rosie at Sweetapolita has created a great recipe that is simple to whip up and is sure to impress! My mother loved them and could not stop eating them! Good thing this recipe makes a MASSIVE amount of cookies, no joke you could feed your neighborhood! I still have half of the dough in my fridge for another day...maybe just after I finish this post? :)
My favorite were the ones with Heath and chocolate!
Hope you enjoy!
P.S. I finally am on Instagram, follow me and get insight into my wacky life! You can follow me by clicking the logo on the left-hand side of the page! 

Chocolate Sugar Cookies 
6 cups of all-purpose flour spooned and leveled
1 1/4 C unsweetened cocoa powder
1 tsp Kosher salt
2 C (4 sticks) unsalted butter, softened
2 C sugar
1 C packed light brown sugar
3 eggs, straight from the fridge
2 tsp vanilla extract

Sift together the cocoa powder and flour. Stir in the salt and set this bowl aside. 
Cream the butter and both sugars in the bowl of an electric mixer for about 5 minutes, it should become light and fluffy. Beat in the eggs and vanilla until just combined. 
In small increments, mix in the flour mixture. I eventually had to knead in the rest of the flour because it was overflowing out of my mixer! 
Once the dough is combined thoroughly, cover with plastic wrap and chill in the fridge for at least 45 minutes. 
Remove some of the dough from the bowl and roll out between pieces of parchment, under my parchment I used my silicone pie rolling mat, until you achieve an even thickness. Place the rolled dough in the freezer for 15 minutes. 
Preheat the oven to 350 F, line cookie sheets with parchment. 
Remove dough from the freezer and cut with any cookie cutters you please. Place cut dough on parchment in the freezer for 15 more minutes (makes the cookies keep their shape). 
Bake for 14- 16 minutes (the longer they are in the freezer the longer the cooking time). Cool on cookie sheets for 10 minutes, then transfer to wire rack. 
Decorate how ever you feel, I just melted chocolate chips in the microwave and used a fork to fling it over the cookies (so professional of me :)).