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Wednesday, November 12, 2014

Gingerbread Acorns



In celebration of 

National Bundt Cake Day

I'm joining





~ Acorn Cakelets ~

Majestic and long lived, 

many varieties of oak trees grow in Texas.




And with oak trees

come an abundance of acorns!




Squirrels scurry about to

gather their store for the winter months,

but I, too, like to gather a few of these

icons of autumn for a festive natural touch.




Autumn is when I like to use one of my

favorite teapots with its acorn finial.




And white linen napkins embroidered

with acorns and rusty brown oak leaves.




The current arctic blast pushing

cold temps as far down as the southern states

has us enjoying a cozy fire in the living room.





And these little gingerbread acorn bites

are the perfect addition for afternoon tea.




I've set out two cups

with the hope that you will join me.




Care for a bit

of sugar with your tea?




This little hand carved box

is one of the treasures I found

on my recent trip to Paris.




I don't use sugar in my tea, but couldn't

leave these petite sugar packages behind.

They make the perfect tea time souvenir

from favorite Paris Tea Salons,

especially when served in the antique French box.




A recipe for spice cake made into

three-dimensional treats filled with a

cream cheese icing came with the cakelet pan.




More yummy and delicious 

bite sized treats!




~ Acorn Cakelets ~

Printable Recipe




If you are looking for a savory treat,

the cakelet pan is also perfect for 

mini cornbread bites to serve for Thanksgiving.




You can use a packaged mix

or mix up your favorite cornbread recipe.





Old Fashioned Gingerbread

1 cup butter, softened
1 cup sugar
2 eggs, well beaten
2 cups flour
1 tsp cinnamon
1 tsp ground cloves
1tsp ground ginger
1 cup dark molasses
1 tsp soda
1 cup boiling water

Cream butter and sugar.  Add eggs, flour, cinnamon, cloves, ginger and molasses.  Mix throughly.  dissolve soda in boiling water and add to batter.  Mix well.  Pour into greased 9"x11" pan and bake at 375 for about 30 minutes.  When cool, dust with powdered sugar.  ( This is a cake like gingerbread.)


The recipe calls fora  9"x11" pan to bake the gingerbread and serve it as a piece of cake.  To adapt the recipe to bake in the acorn cakelet pan, I fill each cakelet half full, about 1 tbs. of batter, and bake till a toothpick comes out clean.  About 10-15 minutes.  Let cool for about 15 minutes before removing from the pan.  Using a toothpick helps lift out the acorns.




I purchased my pan at William Sonoma several years ago, but these versatile pans are still available from a variety of sources on line.   Click the link above for Nordic Ware site.

National Bundt Cake Day
November 15, 2014

Joining




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