Welcome To the Freak Show!
For the Blog Carnival giveaway, one commentor will win their choice of cookbooks. One freakin winner will be able to choose between Biscuit Bliss by James Villas or Cupcakes From the Cakedoctor by Ann Byrn. Both are brand new books and you can see my reviews below. Please leave a comment and tell me which book you would prefer and around midnight at the end of the blog hop on May 8th, the winner will be randomly chosen. Thank you for visiting my blog and I hope you will come back soon! Thank you also to the ladies at Pure Imagination Blog, Candaces Book Blog, Book Swarm and Reading Angel for hosting this Hop!
This book makes my mouth water! I love biscuits! I will list one of my favorite biscuit recipes here. It is for Angel Biscuits. If you have never tasted an Angel biscuit, you must try this because they taste like they are straight from Heaven. This recipe says these books are often called Brides Biscuits because using double leavening can guarantee them to be feather light. (the first taste I had of these was at a Bridal Breakfast in Natchez Ms and I embarrased myself because I couldn't stop eating them!)
Ingredients:
1 envelope active dry yeast
1/4 cup warm water
2 1/2 cups all purpose flour
2 TBS sugar
1 1/2 tsp baking powder
1/2 teaspoon baking soda
1/2 tsp baking soda
1/2 tsp salt
1/2 cup chilled vegetable shortening
1 cup buttermilk
1. In a small bowl, combine the yeast and warm water, stir and set aside to proof.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the shortening and cut in with a pastry cutter or rub with your fingers until the mixture is mealy. Add the yeast mixture and buttermilk and stir with a fork until soft, sticky dough forms.
3. Transfer the dough to a lightly floured work surface, form into a ball, roll out 1/2" thick and cut out more rounds. Arrange the rounds close together on a baking sheet, cover with a clean kitchen towel and let rise in a warm area about 1 hour.
4. preheat oven to 400 degrees.
5. Bake the biscuits in the center of the oven till golden brown, 12 to 15 minutes.
Some of the other recipes in this book are, Cloud Biscuits, Cathead Biscuits, Butter ogurt Biscuits, Stovetop Biscuits, Cheddar BiscuitsOrange Cream Scones and many more.
Makes about 20 biscuits.
This great book is full of cupcake ideas and they are all easy to make! It also has icing recipes and muffin recipes. There are Wedding Day Cupcakes, Ice cream cone cupcakes, Monster Monkies, Groundhog Day Cupcakes, Lemonade Angel Cupcakes and oh so many more. This will be a great book for anyone with children, while at the same time being great for anyone with a sweet tooth. Here is recipe from the book for :
Key Lime cupcakes
These are part Pie and Part Cupcake
Ingredients
1 large lime, scrubbed for 1 tsp zest and 2 Tbs juice
4 large eggs
1 pkg(18.25 ounces) plain yellow cake mix
1 pkg(3.4 ounces vanilla instant pudding mix
1 1/4 cups water
1/3 cup vegetable oil
1 tsp coconut flavoring
Filling
1 can (14 ounce) sweetened condensed milk
1/3 cup key lime Juice
Coconut Meringue
1/4 tsp cream of tarter
Reserved 3 large egg whites1/2 tsp coconut flavoring
1/3 cup granulated sugar
1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Line 24 cupcake cups with paper liners. Set the pans aside.
2. Prepare the cupcake batter; zest the lime and cut and juice and reserve 2 Tbs of juice. Separate 3 of the eggs, place whites in a large bowl and the yolks in another.
3. Add the remaining egg, cake mix, pudding mix, water, oil, coconut flavoring and lime zest and juice to the yolks. Blend with electric mixer on low for 30 seconds. Increase speed to medium and beat 2 minutes more. spoon or scoop 1/4 cup batter into each lined cup, filling 2/3 full. Place in oven.
4. Bake until golden, 18-22 minutes. Remove the pans and place on wire racks to cool 5 minutes. Increase oven to 450 degrees.
5. Prepare filling. Place condensed milk and key lime juice in a small bowl and stir to combine. Spoon mixture into a pastry bag with medium tip. Press tip 1/4 inch into top center of each cake and squeeze about 1 Tbs into each cooked cupcake.
6. Prepare Meringue. Add the cream of tarter to the reserved egg whites and beat with electric mixer on high until frothy, about 45 seconds. Add the coconut flavoring and 1 Tbs of sugar at a time, until the whites form stiff peaks. Spoon 2 Tbs meringue onto neach cupcake and swirl. Place them in the oven and bake until golden, 5-6inutes. Serve at once or cool 10 minutes.
Makes 24 Cupcakes
Don't forget to leave a comment stating which cookbook you would like to win! This giveaway is open to all, I will mail the book internationally!
