Halloween Cookies

I love Halloween. That being said I did these cookies last year for my husbands office. I sold them at $ 1 a cookie. Most of the time being spent putting detail into the cookies with the chocolate that coats them.

Vegan Cake

This cake was done for a military personnel leaving their job post to return home. She is a Vegan. The challenge came for me to make an all Vegan cake. Well it worked. I make a vanilla and lemon cake with lemon butter cream frosting. Because of it being military which is near and dear to me, I only charged them $50. I went to the store and sought out all the vegan products to create this cake. I admit the decorating is a little rough. The frosting is hard to work with, and even for times the recipe times 4 it didn't make a whole lot of frosting.

Fresh Fruit Tarts

These are one of my favorites to make. I love making the pretty designs with fresh fruit. I have two to show off below for customers. One is with a traditional vanilla pastry cream and the second is with a white chocolate mousse. I ran out of boxes for delivery so I used a pizza box to hold my second one. Both tarts are glazed with a peach glaze to give them that pretty shiny look.

Savory Muffin Recipe

I love this recipe because it is so versatile. You can clean out the fridge and put it into this muffin. Its a great breakfast muffin that is great for those on the go..  So I am sharing this with you..

Savory Muffin

Parsley                   1 tbsp
Gruyere, grated       2 5/8 oz  ( you can use any kind of cheese)
Ham,small dice        4 oz
Eggs                       7 oz about 4 eggs
Mustard                  1 1/4 oz
Butter,soft               3 1/8 oz
Salt                         1 tsp
Pepper                   1/4 tsp
Bread flour             5 1/4 oz
Baking Powder      1/2 oz

Bring all the ingredients to room temperature. Warm the butter to soften it or let it sit on the counter for an hour.
Mince the parsley,and prepare the ham and cheese.You can add vegetables as well just make sure that they are cut small and sauteed before adding them.
Combine all of the wet ingredients
Combine all dry ingredients
Add dry ingredients to wet ingredients and fold them in 3/4 of the way. Then add the cheese, ham and  any other add in. Mix until just incorporated.
Scoop into greased /papered pans/ muffin tins
Bake at 375 for 15 or until done. Stick a tooth pick and see if the center comes out clean .

Jalapeno Corn Muffin Recipe

This is for my friend Tara who has been asking if I had a good recipe for corn muffins.

Jalapeno Corn muffins

Yellow corn meal             12 oz
All Purpose Flour             12 oz
Sugar                               3 oz
Baking Powder                1 tbsp
Baking Soda                    1 tsp
Salt                                  1 tsp
Buttermilk                         24 fl oz
Eggs                                 6 eggs
Olive Oil                          8 fl oz
Corn Kernels                    6 oz
Cheddar cheese, grated    6 oz
Diced Jalapeno                4 oz

Directions
Stir together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
Stir together the buttermilk, eggs and oil.
Combine the dry and liquid ingredients. Mix only until just incorporated.
Gently fold in the corn, cheddar cheese and jalapenos*peppers.
Portion the batter into greased muffin cups filling 3/4 full.
Bake at 375 until the centers of the muffins have a bounce back when lightly pressed. About 20-25 minutes.

*(With the Jalapeno peppers, roast them first and take the skin off. They have a better flavor if they are roasted then mixed in. Let them cool before you put them in the batter. You don't want to put hot peppers into the batter.