1-2-3 Hockey: 6 of 39
We got a harebrained scheme to make s’more cakelets earlier this week, and finally saw the plan through to its delicious conclusion today. The base was graham sponge cake, the middle homemade marshmallow, and the top was a schmear of melted bittersweet chocolate. We also had the harebrained plan to cut the cakelets into seasonal shapes, specifically using the back-to-school cookie cutters in our collection. We cut one apple shape, and then a witch, a ghost, a tombstone and two coffins. So… not so much with the back-to-school. Heh.
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I first read “trombone” when you wrote “tombstone”. I thought that was a delicate sort of shape for a smore cakelet. Then I found myself wondering if the cake trombone slide worked. Then I realized I’m retarded.
Then I realized I’m retarded.
And then you posted it on the internet. Which is why we like you so much.
Mmmmmm, s’more cakelets. Now there’s an idea.
Doh! S’mores!
I’m sorry, were we talking about hockey? Seriously, graham sponge cake???? That sounds awesome and a bit obsessive.
I have a recipe for mini s’mores cheesecakes that needs to be pulled out after seeing this picture. YUM.
I made pumpkin scones this morning, and possibly cut them into football shapes because I’m getting excited about fall coming.
I was tempted to pipe the maple butter in the shape of the laces, but realized that was a bit crazy for a Saturday morning.
Okay, I was skeptical, but that looks DELICIOUS! :D
How about a hockey puck shape? Some people who go back to school play hockey, I hear. Not around here, of course. They’d probably lean more to Karen’s football shapes.
That sounds awesome and a bit obsessive.
I think that sums up IPB and the Irregulars pretty well.
Then I realized I’m retarded.
And then you posted it on the internet. Which is why we like you so much.
:^::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::: So true! (And we didn’t want to admit to the trombone shape, because we ashamed that the slide didn’t work.)
Karen, pumpkin scones in football shapes sound insanely perfect! I’m a bit disappointed that you didn’t pipe the maple butter (seriously, yummmmmmm…) in the laces. Sure, it’s Saturday morning, but is that really a good excuse? :P
And the best part about our s’more exercise here is that the graham sponge cake comes from a recipe for s’mores roulade. In which you roll the cake with chocolate ganache and a marshmallow fluff-esque filling. So we’re ever so creative, aren’t we, to pull out one element of an already s’moresy dessert just to make… another s’moresy dessert? Heh.
That sounds awesome and a bit obsessive.
I think that sums up IPB and the Irregulars pretty well.
HAHAHAHAHAHAHAHAHA! That should be our new little tagline above our banner!
That should be our new little tagline
Consider it done!
Pumpkin football scones sound deeeelish. I’ll have to convince my personal baker to give them a go. Hey, Schnookie, are you busy? Heh.
Here, in CasaHG, Autumnlonging and, more importantly, Hockeylonging are in full swing.
HG! Long time, no see! Autumnlonging hit me like a ton of bricks this morning. But I feel like that’s okay because by this time next week, I’ll have celebrated my birthday! Woo-hoo!
Autumnlonging hit me when I came back from HR and The Legend’s in BC because the air is crisp and cool and sweet AND we even had snow on the mountains one morning (the one I climbed too!). Hockeylonging hit me a few days ago with the buzz of the hoopla in Calgary with some random guys trying out for some team and then WHAP! Like a puck in the face – hockeylonging.
That’s right! Your birthday! I knew we were close on that! Happy birthday week!
Snow?!? That’ll do it!
So you’re saying it was a good trip out to BC then? :D (And happy belated birthday to you, HG!)
I know! The snow sighting was awesome.
It was a fab trip to BC! I love it there. I held a butterfly! I used a chainsaw!
(And thanks! I was spoiled big time by everyone. HR went bananas buying me quilting and scrapbooking things and Mr.A bought me a new camera.)
EEEEEE!! Quilting! Scrapbooking! NEW CAMERA!!! Sounds pretty darn awesome! I got a new camera for my 30th and it was pretty much the greatest birthday present ever!
I was just over at WYSU checking out the new camera!!! EEEEEEEEEEEEEEEEEEEEE!!!!!!!!!!!!! I daresay a new camera is MAYBE a bit better than using a chainsaw (but not much — I mean, that’s pretty badass… :P). Heh. I can’t imagine a more delightful combination than a new kitten and a new camera. I would break my computer with how many pictures I’d be taking. I’m so jealous!!! :D
It was all awesome. Being on holiday and not having a clue what day it was made my birthday turn up like a surprise!
All in all, it’s been a smashing summer and I’d like to thank Mother Nature for making it rain on my last weekend off.
Being on holiday and not having a clue what day it was made my birthday turn up like a surprise!
Man, that is the best. :D I’m so glad your summer’s been such a good one! Of course, I think we’re all ready for summer to be over now and for fall and hockey to start. Right, hockey and fall gods? RIGHT???
I’m so ready for hockey. And guess what will make this season’s game more enjoyable? Why, the new camera of course!
Ciao summer!
It took me a moment to realize why a new camera would make hockey more enjoyable. I was like, “What, so you can take better pictures of the TV? Oh, wait…” :P
I could set up the camera on the tripod, use the continuous shutter and make a spot-motion movie of the game on TV…
I’m verklempt. A quote of mine made the banner.
Ummm….
where would one find this graham sponge cake recipe?
HG, that’s a great idea! That way we can all watch the game (sort of) together! :P
I’m verklempt. A quote of mine made the banner.
Hee hee! It’s definitely something to put in your girl graduate book (as Boomer’s stepdad used to say). :D
And I’m in the middle of simmering some barbecue sauce, so next time I go through the kitchen to stir it, I’ll bring back the graham sponge cake recipe and post it here for you. (It’s from “In The Sweet Kitchen” by Regan Daley, if you happen to have that in your own cookbook collection.)
Okay, here’s the graham sponge cake recipe:
INGREDIENTS:
4 large egg yolks, at room temperature
1 cup granulated sugar
1/3 cup flavorful unpasteurized honey, such as wildflower or orange blossom, but not buckwheat
1/4 cup water
1/4 cup mild-flavored vegetable oil, such as canola
1/4 cup unsalted butter, melted and cooled
1/2 cup graham flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
6 large egg whites, at room temperature
1/8 teaspoon cream of tartar
MAKE THE CAKE:
1. Preheat the oven to 350 degrees (F). Butter a 12 3/4 x 17 1/2 inch jelly roll pan and line the bottom with parchment paper. Butter the paper and set the pan aside.
2. In a large mixing bowl, beat the egg yolks with 1/2 cup of the granulated sugar just to combine. Add the honey, water, vegetable oil and cooled melted butter, and stir well.
3. Into a small bowl, sift the graham flour, all-purpose flour, baking soda, baking powder and salt together, pressing out any lumps. Add the bran left in the sifter from the graham flour to the mixture. Gradually stir the dry ingredients into the egg yolk mixture a little at a time, stirring each addition in until the batter is smooth before adding another.
4. In a very clean bowl with a clean, grease-free whisk or beaters, whip the egg whites with the cream of tartar until very soft peaks form. Gradually sprinkle in the reserved 1/2 cup granulated sugar, whipping constantly. The finished meringue should be firm and glossy, and hold stiff peaks. Stir a spoonful of the meringue into the batter to lighten it, then fold in the remaining meringue in three additions. Don’t overwork this batter, or it won’t have the lightness and tenderness to roll properly.
5. Scrape the batter into the prepared pan and spread it evenly with a rubber spatula. Bake the cake in the center of the oven for 15 to 20 minutes, turning the pan once during baking. The top of the cake should be golden brown and spring back when very lightly touched in the center, and the sides should have just started to pull away from the sides of the pan.
(What follows is instructions for how to cool the cake if you’re making the s’mores roulade it goes with. If you’d like the rest of the recipe, let me know. It is a truly outrageous dessert. :D)
THANK YOU!
You’re welcome! :D
Okay, here’s the graham sponge cake recipe:
Hey there, Diet! How would you like to meet Temptation?
Hey there, Diet! How would you like to meet Temptation?
:^:::::::::::::::::::::::::::::::: And just think — I left out the chocolate ganache and marshmallow fluff elements. :P
And just think — I left out the chocolate ganache and marshmallow fluff elements. :P
*stomach rumbles* I hate you. But only because I don’t have enough sugar to make marshmallows in the house ;)
I know that feeling all too well. We ran out of sugar last weekend, and as soon as it was gone, there were suddenly a million sweets I wanted to make. It was terrible!
I know how you feel! I ran out of flour when I was making cinnamon rolls on Thursday, and couldn’t roll out the second batch for fear of it sticking to the countertop. So it sat there, making me feel guilty. And then Herdis came in and demanded I make cupcakes because she really, really needed a pick-me-up, if not 12 of them, and I couldn’t! It was bad.
You know, we wouldn’t have these problems if we were better at predicting the necessary inventory. But it’s probably better for everyone’s asses that we aren’t…
That s’more cake looks yummy.
But it’s probably better for everyone’s asses that we aren’t…
:^::::::::::::::::::::::::::::::::::::: I think my ass is beyond hope, but that might be in part because of the giant canisters of chocolate chips I keep on the counter… :D