Honey Lollipops

I made this for a tea party. It is messy to make, but very cute to stir one in a cup of hot tea for a little extra sweetness.

Ingredients

Cooking spray for the ice cube tray
Honey - 1/2 cup
Light corn syrup - 1/3 cup 
Granulated sugar - 1/2 cup
Water - 2 TBSP

Wooden honey wands 6 inches each, or lollipop sticks - 25

Steps

1. Prepare an ice bath with ice cubes and water in a metal bowl or pan or something your saucepan will fit into.

2. Spray the silicone ice cube tray with cooking spray.
3. In a medium saucepan stir together the honey, corn syrup, sugar, and water. Stir together until well incorporated. Attach the candy thermometer to the pan.
4. Bring to a boil over medium-high heat, then reduce the heat to medium so that the mixture stays at a rolling boil that is steady and not too vigorous.

5. Cook to 302°F, which is hard crack stage for candy. The moment the candy reaches temperature, plunge the bottom of the pan into the ice bath. Let the bubbling subside for 1-2 minutes.

6. Pour the candy into 25 cavities of the silicone tray, filling each about 3/4 full. Let stand 1-2 minutes, then cover with lid or double thickness of aluminum foil.

7. Insert the lollipop stick into each of the hexagons. After they are balanced, leave them alone to firm, about 2 hours.

8. Wiggle each wand end a little to loosen the honey pop from the mold. Transfer to a parchment or wax paper-lined baking sheet. Let stand 20 minutes to air dry.
10. Package each in cellophane and tie with ribbon, or store them in an airtight container in a cool dry place. If stored away from humidity, they will last two weeks or longer. These can be made up to a week ahead. Do not store these in the refrigerator. Keep them away from all forms of humidity.

Cream Cheese Pound Cake

Originally made for a DIY trifle ingredient — but it’s delicious all on its own, and people keep going straight for the cake. The recipe is from Sally's. 

Ingredients

Unsalted butter - 1 and 1/2 cups, softened to room temperature

Cream cheese - 8 oz block, softened to room temperature

Granulated sugar - 2 and 1/2 cups
Sour cream - 1/3 cup, at room temperature

Pure vanilla extract - 2 tsp
Egg - 6 large, at room temperature

Cake flour - 3 cups 
Baking powder - 1/2 tsp
Salt - 1/8 tsp
optional for serving: homemade whipped cream & fresh berries

Steps

1. Preheat oven to 325°F. Generously grease a 10-12 cup Bundt pan with butter or nonstick spray.
2. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula. Add the cream cheese and beat on high speed until completely smooth and combined, about 1 minute. Add the sugar and beat on high speed until combined, about 1 minute, then add the sour cream and vanilla and beat on high speed until combined and creamy. Scrape down the sides and up the bottom of the bowl with a silicone spatula.
3. On low speed, beat the eggs in 1 at a time allowing each to fully mix in before adding the next. Careful not to overmix after the eggs have been added. Once the 6th egg is combined, stop the mixer and add the cake flour, baking powder, and salt. Beat on medium speed *just* until combined. Do not overmix. Using a silicone spatula or sturdy whisk, give the batter a final turn to make sure there are no lumps at the bottom of the bowl. The batter will be a little thick and very creamy.
4. Pour/spoon batter evenly into prepared pan. Bang the pan on the counter once or twice to bring up any air bubbles. Bake for 75-95 minutes. Loosely tent the baking cake with aluminum foil halfway through bake time to ensure the surface does not over-brown. The key to pound cake is a slow and low bake time. Use a toothpick to test for doneness. Once it comes out completely clean, the pound cake is done. 
5. Remove cake from the oven and allow to cool for 2 hours inside the pan. Then invert the slightly cooled pound cake onto a wire rack or serving dish. Allow to cool completely.
6. Slice and serve with optional toppings like homemade whipped cream & fresh berries.

Cover leftover cake tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days. Wrap baked and cooled pound cake in 1-2 layers of plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Allow to thaw in the plastic wrap & foil overnight in the refrigerator, then bring to room temperature before slicing and serving.

Red Velvet Cupcakes

This is the red velvet cupcakes from Sally's Baking site. I made mini ones for a tea party. 

Ingredients

Egg - 2 large, room temperature and separated
Cake flour - 1 and 2/3 cups 

Baking soda - 1/2 tsp
Unsweetened cocoa powder - 4 tsp
Salt - 1/4 teaspoon 
Unsalted butter - 4 TBSP, softened to room temperature

Granulated sugar - 1 cup
Vegetable oil - 1/2 cup
Pure vanilla extract - 2 tsp
Distilled white vinegar - 1/2 tsp
Liquid red food coloring - to your preference, about 2 TBSP
Buttermilk - 1/2 cup, room temperature (replaced with 1/2TBSP lemon juice + 1/2cup milk)

cream cheese frosting for topping

Steps

1. Preheat oven to 350°F. Line a 12-count muffin pan or 48-count mini-muffin pan with cupcake liners. 
2. With a handheld or stand mixer fitted with a whisk attachment, beat 2 egg whites on high speed in a medium bowl until soft peaks form, about 2-3 minutes. Set aside.
3. Sift the flour, baking soda, cocoa powder, and salt together in a medium bowl. Set aside.
4. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy—about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Add the oil and beat on high for 2 minutes. 
5. Add 2 egg yolks and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the vinegar and the food coloring, until you reach your desired color.

6. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. Fold whipped egg whites into cupcake batter with a rubber spatula or wooden spoon. 

7. Spoon batter into cupcake liners filling 1/2 – 2/3 of the way full. Bake for 20-21 minutes for regular muffin, or 11-13 minutes for mini-muffins, or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Don’t overbake; your cupcakes will dry out. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.

8. Prepare cream cheese frosting. Frost cooled cupcakes immediately before serving.