Dessert

Irish Cream Bundt Cake



Many of you asked for this recipe so here it is.  My Aunt Shirley gave it to me one Christmas folded inside of a Bundt pan.  She pulled it from allrecipes.com but had originally enjoyed it as a guest at a party.

~With Angela O'

Ingredients
Cake
1 cup chopped pecans
1 (18.25 oz) package yellow cake mix
1 (3.4 oz) package instant vanilla pudding mix
4 eggs
1/4 cup water
1/2 cup vegetable oil 
3/4 cup Irish cream liqueur

Glaze
1/2 cup butter
1/4 cup water
1 cup white sugar
1/4 cup Irish cream liqueur

Directions
1. Preheat oven to 325 degrees F (165 degrees C).  Grease and flour a 10-inch Bundt pan.  Sprinkle chopped nuts evenly over bottom of pan.

2. In a large bowl, combine cake mix and pudding mix.  Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur.  Beat for 5 minutes at high speed.  Pour batter over nuts in pan.

3.  Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.  Cool for 10 minutes in the pan, then invert on to the serving dish.  Prick top and sides of cake.  Spoon glaze over top and brush onto sides of cake.  Allow to absorb glaze, repeat until all glaze is used up.  

4.  To make the glaze:  In a saucepan, combine butter, 1/4 cup water and 1 cup sugar.  Bring to boil and continue boiling for 5 minutes, stirring constantly.  Remove from heat and stir in 1/4 cup Irish cream.

The Truth About Girl Scout Cookies

Girl Scout cookies go by different names in different parts of the United States.  Caramel deLites cookies are also known as Samoas.  Peanut Butter Patties are known as Tagalongs.  Peanut Butter Sandwiches are known as Do-si-dos.  Shortbreads are known as Trefoils.  The name Thin Mints are shared among the entire United States.


Girl Scout cookies are baked by two companies.  One is ABC Bakers, a subsidiary of Interbake Foods (The same family as Hostess) and the second is Little Brownie Bakers, a subsidiary of Keebler (which happens to be owned by Kelloggs).
So if you do the math, then it is obvious the formula will equal Girl Scout cookies all year long.  Just head to the grocery store and purchase Keebler's Grasshoppers which are a replica of the GS Thin Mints and Coconut Dreams are the GS Samoas/Caramel deLites.


ABC Bakers Girl Scout Cookie options, notice they are different from LBB

Photo Credit: ABC Bakers @ www.abcsmartcookies.com
Little Brownie Bakers Girl Scout Cookie options, notice they are different from ABC

Photo Credit: Little Brownie Bakers @ www.littlebrowniebakers.com

Both ABC Bakers and Little Brownie Bakers makes their own caramel recipe from scratch for to put in their Samoas & Caramel deLights.

Here is some great information from the Girl Scout Cookie website regarding the history and how the cookies first got started.

Early Years

Girl Scout Cookies had their earliest beginnings in the kitchens and ovens of our girl members, with moms volunteering as technical advisers. The sale of cookies as a way to finance troop activities began as early as 1917, five years after Juliette Gordon Low started Girl Scouting in the United States, when the Mistletoe Troop in Muskogee, Oklahoma, baked cookies and sold them in its high school cafeteria as a service project.
In July 1922, The American Girl magazine, published by Girl Scout national headquarters, featured an article by Florence E. Neil, a local director in Chicago, Illinois. Miss Neil provided a cookie recipe that had been given to the council's 2,000 Girl Scouts. She estimated the approximate cost of ingredients for six- to seven-dozen cookies to be 26 to 36 cents. The cookies, she suggested, could be sold by troops for 25 or 30 cents per dozen.
In the 1920s and 1930s, Girl Scouts in different parts of the country continued to bake their own simple sugar cookies with their mothers. These cookies were packaged in wax paper bags, sealed with a sticker, and sold door to door for 25 to 35 cents per dozen.


Pumpkin Cake & Cream Cheese Frosting

Everyone loves a great pumpkin recipe.  This one is pretty darn good!  Thanks Aunt Shirley for sharing.





Cake:

2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon ginger
½ teaspoon cloves
½ teaspoon nutmeg
4 eggs
1 cup vegetable oil  (I prefer corn oil)
2 cups sugar
1 can (15 oz) pumpkin
1 cup chopped English walnuts


Preheat oven to 350° . Sift flour, baking powder, salt, baking soda, and spices into a bowl. Add nuts.
In another bowl, combine eggs, oil, sugar and pumpkin. Mix and blend well until smooth. Add this mixture to the dry ingredients and mix well. Then spread evenly into a lightly greased 13 x 9 x 2 inch baking pan.
Bake 25 to 30 minutes. (In reality, you are going to have to bake for more than 30 minutes.  Mine took 47 minutes to be exact.)



Frosting:

1 (8 oz) package cream cheese
1/3 cup butter
1 Tablespoon milk
1 teaspoon vanilla
4 cups powdered sugar  (If you want more of a cream cheese flavor use only 2 to 3 cups powdered sugar)


Combine cream cheese, butter, milk and vanilla into a bowl. Mix well; add powdered sugar gradually, beating after each addition. After mixed well spread on slightly warm cake. Cool and cut.

Pie Challenge # 2: Peach Pie

Now that's a Peach Pie
Of course it is from scratch.  Now I did mess up the pie crust layout, but the flavor was not affected.  That teaches me not to leave my balls of dough sitting out!  Whoops!  Better next time.  Oh I love my Gramma's pie crust and I will never alter it's recipe for anyone or anything.  No matter who tells me what I should do instead...FORGET IT!  Gramma's pie crust is GRAMMA's pie crust.  I love Gramma and I love her pies.  Hehe.

 Bon Apetit!
Step 1: Get the real deal ingredients
Mixing up the ingredients for the filling

Gramma best kept secret....butter

Sprinkled with cinnamon

~Angela O'






Don't Mix the Kisses with the $3 Chocolate Bar

This is for my fellow kitchen ladies and gentlemen.  The ones who stand by my side in their love for the kitchen and entertaining.  The ones who put all their heart and soul into something that they have created. The ones who have decided to make that extra special treat with a $3 chocolate bar.  Those who have molded and spun that $3 chocolate bar into a spectacular confection of mousse, gourmet cupcakes, or what have you.

And when you know it is complete. In your heart you know there is no extra action needed, no added fluff, no ridiculous decoration, and certainly no outsider walking up and adding cheap-ass Hershey Kisses to the top because THEY had a vision.

~hugs & quiches,
angela o'

Smash Cake



My friend and former Drill Team co-member made a beautiful smash cake that I want to share with you.  What is a Smash Cake, you ask?  It is a 1st birthday cake that a one-year-old baby will truly get to enjoy.  How do they enjoy it?  They SMASH it!!

What a faboulous idea.  It can even be a smaller version of the cake that you serve at the birthday party.  Your choice.

Kristi you did a great job making this gorgeous cake!!
Post Smash ~ Photo Credit by Carrie Carpunky Photography



Post Smash




Pie Challenge #1: Strawberry Pie



This summer I have challenged myself to become a Pie Connoisseur, like my Gramma.  Gramma has always made the best pies in the world.  It is because of my Gramma that I am so picky and hold food to very high standards.  She has magic hands and wrists that make everything so delicious.

One of my favorite past times is making pies with Gramma.  She always let me cut the edge of the pie dough and make cinnamon rolls with the excess dough.  A.K.A. rugelachs which we didn't know what they were until 25 years later!  However, the last time I must have made a pie with Gramma was while I was in high school, I cannot remember for sure.  In two months I will be 30 and yet have never made a pie on my own. So hence my challenge.  I want to be like Gramma! So I am going to make tons and tons of pies this summer.  Starting with my very favorite pie, a midwestern favorite: Strawberry Pie.

A true Strawberry Pie does not have odd things in it like pudding or cake, it is a real fruit pie.  No pre-made gels are added to it.  It uses only fresh, handmade piecrust not store-purchased crust.  And for all of the Texans out there we are going to set the record straight...the crap that HEB call's strawberry pie at Mother's Day is NOT Strawberry Pie!!

I made this yesterday on the Summer Solstice.  A perfect remembrance to all those Junes that Gramma, Paw-Paw, and I would sit eating Strawberry Pie at the kitchen table in Illinois.



Gramma got me my first rolling pin

Gramma always let me poke the holes in the pie dough.  My favorite task.



Getting ready to spread the cool whip


xoxo hugs and quiches,

~ Angela O'

A sneak peak at our pie dough cinnamon rolls


Ambrosia

Today was a perfect day for grilling outside with a couple of friends.  Nothing is a better compliment to food from the hot grill than the sweet cool taste of fluffy Ambrosia salad.  I have been eating this stuff since I was a kid and I still love it.  It makes about 10 to 12 servings and only takes 5 minutes to prepare.



INGREDIENTS:

1 - 11 oz can mandarin oranges, drained
1 - 8 oz can crushed pineapple, drained
2 cups sweetened shredded coconut
2 cups miniature marshmallows
1 - 8 oz container of cool whip, thawed
1/4 cup nut pecans
Marshino cherries (optional)

INSTRUCTIONS:

Gently fold all ingredients together using a spatula.  Cover and refridgerate until ready to serve.

Baileys Filled Guinness Cupcakes

Happy St. Patrick's Day everyone!  As promised here is the recipe I used to make the Bailey's Filled Guinness Cupcakes.  I fancied this cupcakes up by making the toppers with scrapbook paper, a circular punch, spray glue and Martha Stewart's peridot glitter.  The recipe credit does go to ABC's Good Morning America show.  

Bon Apetit!

~Angela O'




Difficulty: Easy
Prep & Cook Time: 60-120 min

Cupcake Base:
1 cup stout (Guinness)
16 tbsp. unsalted butter
3/4 cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups sugar
1 1/2 tsp. baking soda
3/4 tsp. salt
2 large eggs
2/3 cup sour cream

For the Baileys ganache filling:
8 oz. bittersweet chocolate, finely chopped
(*Angela used Ghirardelli 4oz milk choc and 4oz bittersweet)
2/3 cup heavy cream
2 tbsp. butter, at room temperature
2 tsp. Baileys Irish cream

For the Baileys butter cream frosting:
8 tbsp. unsalted butter, at room temperature
3-4 cups confectioners' sugar, sifted
4-8 tbsp. Bailey's Irish cream
 *Angela used 8tbsp of Bailey's and 1 tbsp of heaving whipping cream
Cooking Directions:

Preheat the oven to 350° F. Line two cupcake pans with paper liners. Combine the stout and butter in a medium saucepan over medium heat. Add the cocoa powder and whisk until smooth. Remove from the heat and allow to cool slightly. In a large mixing bowl, combine the flour, sugar, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and sour cream to blend. Add the stout-butter mixture and beat just to combine. Mix in the dry ingredients on low speed just until incorporated.

Divide the batter evenly between the cupcake liners, filling them about 2/3 to 3/4 full. Bake until a toothpick inserted in the center comes out clean, about 17 minutes. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely. To make the ganache filling, place the chocolate in a heatproof bowl.

Heat the cream in a small saucepan until simmering, then pour it over the chocolate. Let sit for one minute and then whisk until smooth. If the chocolate is not completely melted, place the bowl over a double boiler or give it a very short burst in the microwave (15-20 seconds). Add the butter and Baileys and stir until combined. Set aside to let the ganache cool until it is thick enough to be piped. Pipe the ganache and enjoy.  **I used the cupcake corer to fill the ganache inside the cupcake.  It was very clean, easy and quick way to do so.  I purchased my cuisinpro cupcake corer from Williams Sonoma for $5.00

***GMA failed to give any instructions for the frosting.   So I just used my stand mixer to cream the butter and 4 tablespoons Baileys together, then added confectioners' sugar approximately one cup at a time.  About half way through adding the confectioners' sugar I added the other 4 tablespoons of Baileys and on a whim added 1 tablespoon of heavy cream.  Beat well.  

My Day With A French Pastry Chef




One bleak and foggy January Sunday I decided it was finally time to wake up at the crack of dawn, okay well dawn hadn't even broke yet.  It was 5:00 am when I sleepily rustled out of bed only a few weeks ago just so that I could leave the house by 5:30 am to witness french pastry art in the making.  I arrived 4 minutes early and already a french-born Austinite in a chef's coat was rolling out pastry dough with seriously rhythmic sway.  How he performed such edible magic every morning I could not tell you.   

 Since September 2012, I've intended to premiere this one-on-one pastry post but a few details had to be worked out as it was my first interview session.  Ever.  So I do apologize for my crazy videographing.  I now understand why journalists bring along a crew.  In the meantime, John and I spent many Saturday mornings trekking up to the Barton Creek Farmer's Market to enjoy our favorite danishes.  The number one danish in our book and the one we introduced to our many friends, Allison Kate Lemp and Tracy Cook was the ever spectacular Spinach & Gruyere pastry.  Ridiculously delicious.  One bite into this mouthful of heaven and I instantly knew that I had to incorporate this pastry chef into my life whether it was with weekly trips to his bakery or with catered brunches for various events.   Just to embark upon ten minutes of what it could be to sit on a Parisian patio meant that it had to be shared with everyone.  And in what better American city than Austin to have a one-hand-held dish with spinach and gruyere, where you are free be yourself in whatever style you choose.  Heck we have a clothing optional park and beach for those who don't know.  Now that is some French inspiration.



I was very fortunate to spend time with Chef Loic at Cinnamon's Bakery.  I have studied french language, have french in my heritage and like many other stateside ladies my heart melts the moment the word's Eiffel Tower, Arc de Triomphe, croissant, or macaron is mentioned.  So when I got the invitation to wake up super early I jumped on it.  Why not witness the magic of pastries filled with mushrooms, pumpkin, almond, and chocolat?! Oh and I can't forget the Texas favorite the Big Pig, his twist on the Czech kolache. 
"French Pig.  Born with class." ~ Chef Loic Duchesne

 It was nice to hear that the Chef appreciates the logic I live by.  I say bring on the creme and butter everyday.  My Take:  I wholeheartedly believe that the main reason many people in the United States suffer from obesity and such chronic illnesses is due to all of the preservatives and fillers they consume every single day.  I like more simple foods with less ingredients which is why I enjoy hand-making my dishes such as the Alfredo sauce to top my pasta.  I prefer the true and fresh flavors of food commonly practiced in European methods instead of the overabundance of the sugars and fillers that many american restaurants and bakeries use today.  I was thrilled to hear the chef's take on it.

Pictured below is a sweet special he has introduced for Valentine's Day.   The heart-shaped, rose flavored, pale pink macarons are served in a handcrafted white chocolate shell.  I got the honor to try one...and they really do taste like roses.  They were so good that I am craving one as I write this.   Many of you know that I am picky to the extreme when it comes to anything flavored, and these rose macarons surpassed my judgement.  




. . . and this is what became of one young french child who was on summer break with nothing to do many decades ago.  Him and his mom looked through the newspaper classifieds and found a pastry apprenticeship so he wouldn't sit around the house bored.



One week before I headed to the bakery for my scheduled one-on-one time Austin360 produced an article about Chef Loic.  They provided a good look into his background as a pastry chef.  You can check out the link below.

 http://www.austin360.com/news/entertainment/dining/french-pastry-chef-thinks-beyond-dessert-trends-at/nTyDS/

cinnamonsbakery.com
UPDATE ON 1/1/2014
Very unfortunate news reached my ears in December 2013 as I took one of my dearest friends to the Barton Creek Farmer's Market to enjoy the chef's pastries.  Chef Loic was struck with sudden illness in October 2013 and immediately passed away.

Valentine's Fondant Cake



Sharing a pretty fondant cake I made February of last year in hopes to spread some inspiration for many this year.  Believe it or not this was the very first time I had ever touched fondant, thanks to Jennifer at Make It Sweet.  I am looking forward to all of the fun decorating and treat creating for this Valentine's Day.  Oh gosh if only I knew a grade school teacher in Austin, TX that I could make something for their classroom.  I'll pretend that the silly crackdown on vetoing classroom holiday parties in the United States doesn't exist.






Looking for the edible glitter used on this cake?  Order Disco Dust from my amazon affiliate link below.  Using this link to place will give a portion of the proceeds to this blog.




Vintage Hostess Twinkies Recipe


I just found this recipe card in my recipe stash.  I must have obtained this when I was in high school as that was when I very first started my collection, during Interior Design class.  For all those out there who are holding on to their very last Hostess Twinkies here is a recipe for you.  Please enjoy your last bites.  I have never been one to like Hostess products but now that they are bankrupt I do hanker for a ding dong (frozen of course).  Guess I will have to eat a Frosty Delight from Aldi's, which we haven't had since high school!  Sticking with the theme!



Christmas Eve or Evening Mimosa


I know that a mimosa is typically served in the early day either at breakfast, brunch or for lunch while enjoying the company of friends or preparing a meal.  Instead I made a special twist on this drink so that we could serve it in the evening by replacing the orange juice with Italian soda.  I used the Central Market Organics Frutta d'Isola for this cocktail treat and it went over wonderfully after the beautiful Christmas Eve dinner that Mrs. Mary Ellen Doyle made for us (Roast Beef, Asparagus  Mashed Potatoes, Wine, etc etc).  Please enjoy!!  It was delicious and next time we had better bring more than one bottle!  Fill equal parts or less to taste preference.

Merry Christmas,

The O'Mahony Family

No Bake Cookies

This photo is compliments of the internet!
I am sharing with you a recipe that was very popular in the late 1980's, something that was one of my very favorites.  I was 6 years old the first time I remember my mom making them in our apartment kitchen.  I kept going for more and I vaguely recall my mother stopping me each time saying she did not want me to get sick!  Well, my recipe went missing for a few years and I couldn't locate it online at the time.   I finally found it last winter and after making them, again I kept wanting to return for more cookies.

Please make them for all of your Christmas guests.  They will love.


What You Need:
  • 2c Sugar
  • 1/4c Cocoa
  • 1/2c Milk
  • 1/4c Margarine
  • 1t Vanilla
  • Pinch of Salt
  • 1/2c Peanut Butter
  • 3c Quick Oatmeal
Instructions:

 Mix sugar, cocoa, milk and margarine in pan on stove.  Cook over medium heat until it boils.  Remove from heat for one minute.  Add vanilla, salt, peanut butter and oatmeal.  Drop by teaspoonfuls on waxed paper.  Let Cool.
Okay I'll be honest...I took pictures but I didn't post them because they don't do justice.  Just make the cookies and try them for yourself.

Hand-Dipped Pretzel Rods





Today I made hand-dipped pretzel rods for a cookie exchange.  The process was a lot of fun but did require a lot of patience and detail.  They were a hit tonight and someone even placed an order with me to make them as their gifts to give this week.  What a great night I had with everyone at Lori Post's house.  Thank you so much for your dear hosting!  As always you were wonderful.

What you need:
*Pretzel Bags with Ties
*Pretzel Rods
*Dipping Chocolate - White, Milk Choc, etc
*Decorative Toppings - Andes Mint Chips, Peppermint Chips, M&M minis, Hand-Dyed Coconut Flakes, 
*Icing Bag to Drizzle Chocolate, optional 
*Wax Paper

To Do:
1.  Assemble all of your decorations on flat surfaces ussing cookie trays, serving trays, pizza trays, etc.  Put down sheets of wax paper on the trays, then place your toppings on the wax paper. 




2.  If you are going to hand-dye coconut do that first because you will need to have time to toast and cool down.



3.  Lay down sheets of wax paper on your counter or table so that you can put your dipped pretzels on them to dry. 


4.  Melt your chocolate, either in microwave or double-boiler depending on what type of chocolate you have purchased.  Make sure you get a good chocolate that is not too waxy and tempers properly.  It is a little more money but in the end you will be thankful for how your pretzels turn out.  I use the A'Peels by Guittard Chocolate Co which require no tempering and can be heated in the microwave.  I purchase them from the Austin bake shop, Make It Sweet.


5.  Then dip!  Dip pretzel into chocolate, tap pretzel and drizzle off excess chocolate back into dipping bowl.  You will need to let the chocolate cool on the pretzel slightly before rolling in the toppings.  Otherwise, all of the toppings will fall off the hot chocolate.  You may also choose not to roll in topping and instead drizzle a contrasting color of chocolate on top.  


6.  Let cool well, then bag individually.
  

Tips:
*You will need about 20 to 25 pretzel bags for one bag of pretzel rods.
* Use a tall and narrow bowl or large mug that you can easily dip the pretzel into rather than have to lay down and scoop chocolate in.
*Bag pretzels individually to keep toppings on and to keep presentation in tact.  Also a better way for those receiving to pick up.

 

Made-to-Order Breads & Baked Goods from Angela O'

Thanks to the Texas revising the Texas Cottage Food Law late last year I am now able to sell my foods.  Of course it is not legal to sell anything that must be refrigerated so my famous gourmet holiday cheese ball, pies and other confections are out of the equation but I am happy to offer my other goodies!!

Some of the baked goods I offer are:

Pumpkin Bread
Pumpkin Bundt
Zucchini Bread
Vanilla-Zucchini Bread
Banana Nut Bread
Banana Chocolate Chip Bread
Irish Soda Bread
Cookie Varieties & More

Loaves typically run between $5.00 to $6.75 depending on the variety


The law only requires that the food must be for sale at my home so in order for this to be followed one of the three options must be chosen by my customer my customer.  1) My customer can choose to visit my home and place the order, 2) My customer may choose to visit my home and pay for the order, or 3) My customer may choose to pick up the order from my home.

Just comment or send me an email if you are interested.  
angelam.omahony@gmail.com

Annie's Cafe & Bar



 I am lucky enough to have been graced with this wonderful place.  My style it is of course.  A bit of French and modern grace, Annie's Cafe & Bar is such a treat.  I can enjoy a posh drink with friends, a nice dinner with my husband or a beautiful brunch during the day.  Annie's was listed as one of Austin360.com Best Places to Brunch in 2011.  

 Annie's Cafe & Bar offers catering services as well.  I have indeed acquired them to produce food for a Tiffany Blue Brunch this weekend.  The menu will include Ham & Gruyere Quiche and Fritata and Chocolate-Filled Croissants.


Love the old French country doors.


A peak of the oven


The Brioche French Toast


The delicious food


A Real Cup of Fruit!



As of August 2012 my husband will have lived Austin for 2.5 years and Annie's Cafe & Bar is the very first place he has received a perfectly delicious cup of cappuccino.


A great summer spot however I can't wait to enjoy myself under Annie's roof this fall.  Mmmmm, I'm already envisioning a warm beignet.

 Your Famous,
~ Angela O'






Sourced from www.anniescafebar.com:
Annies Café & Bar is a modern Brasserie in the heart of downtown Austin. Inspired by the bustling bistros and great sidewalk cafés of Europe, owners Love Nance and Sherry Jameson reinvigorated the legendary Day Building at 319 Congress and created a space not only for dining but for meeting, drinking and enjoying life.
In 2008, longtime Austinites Nance and Jameson lost their lease after running the popular lunchtime café and bakery then known as Apple Annies for 26 years. They recreated the café as Annies and moved it to Congress Avenue, the Main Street of Texas. Annies quickly became a favorite with everyone from morning joggers wanting fresh omelets to legislators insisting on Annie's famous meatloaf to locals enjoying perfectly prepared treasures from that morning's trip to the farmer's market. Longtime Apple Annies patrons and newcomers alike discovered Annies as the perfect place to sit, sip and enjoy the revitalization of downtown Austin.
Annie's menu is filled with seasonal farm-to-market food prepared in simple, innovative ways. The café bustles with energy from early mornings, when the irresistible smell of fresh baguettes fills the restaurant, to the noon hour, when business people flock to Annies for a quick healthy lunch, to late nights, when regulars gather round the zinc bar for Austin's finest creative craft cocktails or decadent deserts.
Stop by and see why Annies is downtown Austin's homegrown favorite.

 Check out the website for yourself!!


www.anniescafebar.com


319 E Congress Ave
Austin, TX 78701