Bittersweet and the little soap company

cinnamon day

 

It's the start of something BIG!

Feeling it anyway. The beginning of what's to come and the end of kicking back. Those words more than likely make absolute no sense to you.

It's busy manufacturing time here at Bittersweet Soap & Apothecary. Orders are being filled and supplies are being ordered. I'm gearing up for what shall be the busiest season yet. Thousands upon thousands of soap bars sit in the apothecary cabinets awaiting their wraps. Every time the mention of that word, I'm reminded of my amazing Grandmother Lola. She would say that word when referring to a coat or jacket. I always thought it to be an odd word to describe one's outer wear. However, I liked the word because it was old fashioned and simply because my Grandma was the only one that said it. You can read more soulful family stories if you want. Click on Grandma Lola in the little search box.

I'm in the middle of kicking back, and the beginning of full speed ahead.

It feels good to kick back every now and then.

Last night my family was screaming for Applesauce Cake. Begging, would be a  more descriptive word.

I gave in! Always do. Mainly because I was craving the cake too! Ha!!!

This time of year, memories begin to stick in my mind. One of which that stands out is my moms amazing Applesauce Cake with Caramel Icing. She learned to make the cake from her mother, I learned from her. I later found out from my Aunt Vivian, (you've read about Aunt Viv., haven't you?) Search box, Aunt Vivian....

Anywhoo...

Aunt Vivian emailed me awhile back after I posted the cake recipe that this cake was her favorite and she always requested it for her mother, my grandmother Christine, to make for her birthday. Now, I'm even more fond of the spicy cake.

Are you really starting to crave some Applesauce Cake? Okay. I'll share my family's recipe.

Applesauce Cake With Caramel Frosting

 

Ingredients

Cake

• 1 cup butter, softened
• 2 cups sugar
• 2 eggs
• 4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 2 cups applesauce
• 1 (15 ounce) packages raisins if desired. I don't put them in the cake.
• 1 cup pecans, chopped or nuts of your choice

Frosting

• 1 cup brown sugar, firmly packed
• 1/4 cup butter
• 1 tablespoon butter
• 1/4 teaspoon salt
• 1/4 cup milk. I use cream.
• 1 1/2 cups powdered sugar

Directions

1. Cake:.
2. Cream the butter (1 cup) for the cake; gradually add 2 cups sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.
3. Combine flour and next 6 cake ingredients in a bowl. Add to the creamed mixture alternately with the applesauce, beginning and ending with the flour mixture. Mix after each addition,

 

Directions

4. Stir in raisins and pecans.
5. Pour batter into a greased and floured 13x9x2 inch baking dish. Bake at 325 degrees for 65 to 70 minutes, or until a wooden pick inserted in the center comes out clean. Let cool completely in the pan on a wire rack before frosting.
6. Frosting:.
7. Combine the brown sugar, butter, and salt in a saucepan. Bring to a boil over medium heat, stirring constantly.
8. Add milk; cook over low heat 3 minutes, stirring occasionally. Remove from heat, and let cool.
9. Add powdered sugar, and beat with a wooden spoon to spreading consistency.

 

Happy Fall!

 

 

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Sunday Muffins

Okay sweets, on the muffin scale I would rate these cinnamon sugared nutella stuffed muffins a fat 10!

I made mine with whole wheat flour which made them even more dense & rich> The next time I make them I'm going to use unbleached flour instead of the whole wheat. 

I found the recipe on Pinterest and then followed the link to this wonderful foodie blog.  Don't you just love the vast number of foodie site blogs? I have found some incredible recipes while on my travels to and thro'. 

Enjoy caring and sharing end of summer days.

Jill 00

as honey

 

Finally cooling off in my neck of the woods and the cooler temperatures are inspiring some baking.

 
I have been making this yummy decadent toffee bar cake for many years. I tried seareching for the recipe on the Internet, but couldn't find the same recipe. The original recipe was taken from a vintage 1970 Avon cookbook. It's listed in my cookbook too!

Toffee Bar Cake

1/4 cup sugar

1 tsp. cinnamon

2 cups flour

1 cup sugar

1 1/2 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

1 tsp. pure vanilla extract

1 cup sour cream

1/2 cup butter

2 large eggs

1/4 cup chopped nuts

3 coarsely crushed chocolate candy bars

1/4 cup melted butter for top

Combine cinnamon and 1/4 cup sugar, set aside.

Combine remaining ingredients EXCEPT nuts, candy and melted butter. Blend on low speed until moistened. Beat at medium speed for 3 minutes. Spoon half of the batter into a greased and floured  10 inch bundt pan. Sprinkle with 2 T. of cinnamon sugar mixture. Spoon remaining batter into pan. Top with remaining cinnamon sugar, nuts and crushed candy bar. Pour melted butter over the top. Bake in a 325 degree oven for about 45 minutes or until tooth pick inserted comes out clean. Allow to cool for 15 minutes. Remove from pan and dust with powdered sugar. Serves 16 

Enjoy caring and sharing days.

Warmly,

Jill 00 (two hugs are better than one)

Twisty Cinnamon Bliss

Maybe it was cutting all those bars of cinnamon scented soap, or possibly the cooler Automne air, or simply  that my mouth watered for the gooey twisty cinnamon treats. Probably the latter my friends, but in any case, what a joyful change in pace from the Bittersweet holiday manufacturing. Actually, a good friends Dad passed away and I made the rolls for their family, but I made sure there were extra!

I couldn't find my regular recipe. No matter though, most sweet dough recipes are very similar. I always add extra butter, cinnamon and sugar and top them with rich cream cheese icing. I mean come on, if your going to bake these ooey gooey treats do it up right!

I seem to be partial to boxes lately while packaging Bittersweet. I'm working on the packaging for the Holiday Milly Kit and finished the packaging for the Cinnamon Savon Sticks.  

I'm gradually adding Holiday creations to the web site.

Once the prototypes are designed, it's time to begin the little assembly lines. I am offering so many new things this season, the wrapping and packaging will take a good deal of time. There is a pattern to my crazy production line work. For every step there is a  process. I might possibly hire an elf to help speed up the holiday production line.

Blogging offers me some down time to sit and relax and eat one, two, of those cinnamon rolls.

Enjoy caring and sharing holidays.

Happily,

Jill 00 (Two hugs are better than one)

Cinnamon Rolls

There is something mystical about cinnamon rolls, I think.

Every year, never the same time, I have this overwhelming urge to make them.

My mother made the best mouth watering gooey Cinnamon rolls. I have tried to duplicate them but every time I make them  for some reason, even though they are good, they aren't the same.

Last night I woke up in the middle of the night, guess what? Cinnamon rolls on- the- mind at two-o'clock in the morning.

I found a new recipe on the Internet that I think might be similar to my moms. It was a 1959 recipe that sounds good... They are rising as I type....

To be continued.....

Well, I think I  finally found a good recipe.. Just the right amount of gooey cinnamon dripping down the side. The rolls taste so so yummy.. My kitchen smells so so good.. I am going to ice them with rich cream cheese icing.. Does It get any better? Finally, my obsessive passion with cinnamon rolls is over until next year....

Lennis & Patrick will love them..... A special treat when they get home.

Happily, Jill 00