Last Saturday was my daughter Isabel 12 birthday. She’s the one who opens the birthday season at home. Her, I, Pilar and Javier celebrate our birthdays on December and January in that order. So these months are filled with parties, family and friends.
This weekend Isabel wanted to celebrate her birthday with the family, so we invited over uncles, aunts, cousins and grandparents to join the festivities. This is the cake I made; adapting a recipe from Rachael Ray’s mag.
Besides the cake I made some sandwiches and this sausage rolls.
On Monday, she had a merienda with some school friends and for them I made chocolate muffins and white chocolate and macadamia nuts cookies. They had a really great time and Isabel was oh so so happy…
As you can see I’ve been busy in the kitchen; not so much on the computer though.
At school we are preparing a surprise theater for the kids (parents are the actors) and at the same time I’m trying to get everything ready for our trip to Panama for the holydays. So I haven’t had the time to seat down and write anything… Until today.
If you go to R.R. website, you will see that the recipe for this cake is quite simple, so there’s not so much for me to add, other than that Isabel wanted candies on her cake and that she’s not too keen on cotton candy, so I didn’t add it, but instead I went CRAZY with the candies.
For the sausages rolls, I used refrigerated puff pastry; bought some good quality sausages, roll them, cut, brush an egg wash and sprinkled some sesame seeds. Put them in the oven for 15 minutes at 350 ºF (180 ºC) et voilà!
Ingredients3 ½ tablespoons margarine at room temperature 115 g brown sugar 2 large eggs 115 g flour ½ teaspoon baking soda 25 g cocoa powder 125 g sour cream
Frosting125 g dark chocolate 2 TBSP icing sugar 150 ml sour cream White chocolate shavings (optional)
Prepare a multi muffin pan with paper cups. Preheat oven to 350 ºF (180 ºC).
In the bowl of your electric mixer, cream together margarine, sugar, eggs, flour, baking soda and cocoa. Add the sour cream and mix well.
Pour the mixture into the paper cups and bake for 20 minutes or until the muffins had risen and are firm. Let them cool over a wire rack.
For the frosting, melt the chocolate over a Bain Marie, let it warm a bit and then add sugar and sour cream. Beat until well combined. Spread the chocolate coating over the muffins and the white chocolate shavings. Refrigerate before serving.
Finally. I didn’t take photos of the cookies because, although they were delicious, they did not look that good… So I’ll leave that recipe for another day. But I’ll tell you I took it from “Taste of Home’s Best-Ever Christmas cookies & Candies”.