Here is your Good Day Columbia GDC Morning WACH for Monday October 28, 2013:
The big party today was in the kitchen, as Kim Mitchell from Daisy Cakes joined us with some fun Halloween treats that won??t trick you!
Here are the details and shopping list:
1/2 cup raisins
1 1/2 cups self-rising flour
1 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup canola oil
1/2 cup canned solid 100% pure pumpkin
2 large eggs
1/2 cup chopped pecans
Preheat oven to 350 degrees. Grease 12-16 1/2-cup muffin cups. Place raisins in small bowl. Pour enough boiling water over to cover. Let stand 5 minutes. Drain raisins. Whisk together eggs, oil, pumpkin and sugar. Carefull fold in flour, cinnamon and nutmeg. DO NOT OVERMIX. Add raisins and nuts just until combined.
Divide batter among prepared cups. Bake until tester inserted in center of muffins comes out clean. About 25 minutes. Cool slightly on rack.
Pumpkin Cake x2
Your favorite pound cake recipe. You will need to cakes...one for the top and one for the bottom to make a full-size pumpkin.
Cool completely. You can also freeze the cakes in order to make them easier to ice so that you don't get crumbs in your icing.
If necessary, cut the tops off the cakes to make the middles smooth and the edges touch.
Butter cream icing:
1 cup unsalted butter (2 sticks), room temperature
1 box powdered sugar
1 tablespoon vanilla extract
4 tablespoons (approximately) whole milk or whipping cream
Yellow and red food coloring 1 drop of red and 2 drops of yellow into your milk to determine the shade of orange you like.
In bowl of electric mixer, cream the butter until smooth. Add the powdered sugar and vanilla. Make sure the mixer is on the lowest speed setting and combine the sugar, vanilla and butter. Gradually add the milk/food coloring mixture a tablespoon at a time. Do not make the icing too thin or it will not stay on your cake.
The stem is made with an ice cream cone painted with green food coloring.
The face can be decorated with black icing purchased in the grocery store.
Inside-out Caramel Apples
2 cups brown sugar
1/2 cup heavy cream
2 tablespoons butter
2 tablespoons light corn syrup
1 teaspoon vanilla extract
Chocolate sauce (if desired)
Cut apples in half and remove enough apples to make a cupped area to hold the caramel. Squeeze a little lemon juice over the apple to prevent it from turning dark.
In a heavy sauce pan, combine the brown sugar, heavy cream, butter and corn syrup. Cook over medium heat, stirring constantly until it reaches 230 degrees. This should take about 10-12 minutes. Remove from heat. Stir in vanilla. Pour into prepared apples and chill until firm...about 3-4 hours.
Cut into wedges and drizzle w/ chocolate sauce.
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