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How to Make Chocolate Cake with Chocolate and Peanut Butter Frosting

February 7, 2010 3 comments

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True to Dennis’s genuine love for all things chocolate and all things peanut butter, we made a chocolate cake with chocolate and peanut butter frosting for his birthday.

Okay, I’m actually using the pronoun “we” here very loosely.  It was more like “he” rather than “we”.  Dennis made his first two-layer chocolate cake from scratch and I was the assistant pastry chef and food stylist.  We used a basic chocolate cake recipe from Alice Waters’s The Art of Simple Food and a chocolate butter icing recipe from The Joy of Cooking.  We tweaked the icing recipe a little to make a decadent chocolate and peanut butter frosting instead.  The chocolate cake recipe is a great versatile recipe that can be used to make cakes in any format from sheet cakes to cupcakes.

Chocolate Cake with Chocolate and Peanut Butter Icing

For the chocolate cake, makes one 9-inch one-layer or multilayer round cake

4 oz unsweetened chocolate
2 cups cake flour
2 tsp baking soda
1/2 tsp salt
6 Tbsp cocoa powder
8 Tbsp (1 stick) butter, softened
2-1/2 cups brown sugar
2 tsp vanilla extract
3 eggs, at room temperature
1/2 cup buttermilk, at room temperature
1-1/4 cups boiling water

For the chocolate and peanut butter frosting, makes two cups of frosting

4 oz unsweetened chocolate, coarsely chopped
3 Tbsp unsalted butter
1/4 cup milk
1/2 cup peanut butter
1 tsp vanilla extract
3 cups confectioners’ sugar, sifted

Making the cake

Preheat the oven at 350 degrees F.

Butter two 9-inch cake pans and line the bottom with parchment paper. Butter the paper and dust the pan with flour or cocoa, and shake out the excess. Lining the pan with parchment paper makes removing the cake from the pan much easier.

Coarsely chop the unsweetened chocolate.  We used the Venezuelan chocolate El Rey Bucare that has 58.5% cocoa.  Place the coarsely chopped chocolate in a metal bowl and set the bowl over a pot of simmering water. The metal bowl should be big enough so that it sits on top of the pot without touching the water.

Melting Chocolate in a Metal Bowl over a Pot of Simmering Water

Turn off the heat. Stir the chocolate from time to time until completely melted and smooth. Remove the bowl from the pot and set aside the melted chocolate.

Melting Chocolate in a Metal Bowl over a Pot of Simmering Water

Sift together the cake flour, baking soda, salt, cocoa powder.

In a large bowl, beat the softened butter until creamy. Beat the butter either by hand or in a stand mixer. Beat in the brown sugar and vanilla extract. Then beat in the eggs, one egg at a time. When fully blended, stir in the melted chocolate. Add half of the dry ingredients to the mixture and combine. Stir in the buttermilk. Then stir in the rest of the dry ingredients. Gradually pour in the boiling water until completely blended. The batter will have a thin liquid consistency.

Pour the batter equally into the two cake pans and bake for 45 minutes or until a toothpick inserted into the center comes out clean. Place the pan on a cooling rack and allow the cake to cool completely.

Baking the Chocolate Cake

Run a knife around the edge of the pan to loosen the cake. Remove the cake from the pan and peel off the parchment paper. The cooled cake can be kept in the pan and stored if you are not using the cake the same day. Just make sure that it is tightly covered.

The recipe can also be used to make a sheet cake or cupcakes. For a sheet cake, prepare a half-sheet pan as mentioned above. Pour the batter, smooth the top, and bake for about 20 minutes. For cupcakes, bake for about 30 minutes. The recipe makes around 24 individual cupcakes.

Making the icing

Melt the chocolate the same way as previously. Place the coarsely chopped chocolate in a metal bowl and set the bowl over a pot of simmering water. Remove from heat. Add the unsalted butter, stir in the milk and the vanilla extract. Blend by hand or use a stand mixer. Gradually add the confectioners’ sugar and beat until smooth and spreadable. Add the peanut butter and mix until well blended.

Add more sugar, if needed, to thicken the consistency. According to the Joy of Kitchen, confectioners’s sugar icings tend to thicken on its own if left undisturbed for a few minutes. Also, it thickens if stirred over a bowl of ice water. Add more peanut butter if you prefer a more peanut buttery taste.

Make the icing just before using.

Assembling the Cake

Place the first layer on a cake pedestal. Using a carving knife, trim the top of the first layer to make it flat.

Assembling the Chocolate Cake

Evenly spread a generous layer of the icing on top of the cake using a metal spatula. Then place the second layer on top of the frosting.

Chocolate Cake with Chocolate and Peanut Butter Frosting

Generously coat the cake with the frosting using a metal spatula. The recipe for the frosting makes 2 cups, which we found to be just enough for a two-layer 9-inch cake.  If you prefer a cake more lavishly coated with frosting, adjust the ingredients proportionally to yield more.

The cake was amazing.  Rich and moist.  Dennis’s birthday, too was equally amazing.  Sweet sixteen. :-)

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Chocolate Cake with Chocolate and Peanut Butter Icing

How to Make Bacon Snickerdoodles

February 3, 2010 3 comments

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Inspired by Kitchenette’s delightful bacon snickerdoodles, I solicited the help of the Joy of Cooking for a basic snickerdoodle recipe and tweaked it a bit to accommodate the addition of some tasty salty bacon.

Bacon Snickerdoodles

For the dough, makes eighteen 3-inch cookies

1 cup all-purpose flour
1 tsp cream of tartar
1/2 tsp baking soda
1/8 tsp salt
6 Tbsp unsalted butter, softened
3/4 cup sugar
1 egg

For the cinnamon-sugar coating

1/8 cup sugar
2 tsp ground cinnamon

And of course, don’t forget the bacon.  A few strips will do.

Mix thoroughly the dry ingredients: flour, cream of tartar, baking soda and salt in a small bowl until well blended.

Using a wooden spoon, mix thoroughly the softened butter and sugar in a large bowl until it becomes a well blended paste. Add the egg and mix until well combined. Stir in the flour mixture. Stir it in incrementally so you won’t have flour all over the place. Mix thoroughly and set aside.

In a small bowl, combine the sugar and cinnamon for the coating.

Slice the bacon strips widthwise into 1/2-inch wide slices.

Shape the dough into 1-1/4-inch balls.  It’s a bit sticky so I ended up scooping the dough with a spoon instead of shaping it by hand.  Roll them in the cinnamon-sugar coating, and arrange about 2-3/4 inches apart on the cookie sheets. Place the bacon slices on top of each ball, right in the middle. Gently press down the bacon. This will flatten the dough a bit, but just a tiny bit.  Doing this makes sure that the bacon stays in the middle of the cookie as it bakes.  The first time I tried baking these cookies, I just laid the bacon strips on top of the dough without pressing it down gently. The bacon did not stay in the center and it flowed toward the edge of the cookie as it baked.

Bacon Snickerdoodles

Bake one sheet at a time, until the cookies are light golden brown at the edges, 12 to 14 minutes. Let the cookies stand briefly then place them on racks to cool.

Just a word of caution, they are truly addicting. It’s the sweetness of the cookie combined with the saltiness of the bacon that I love so much.

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Tasty Kitchenette Lunches in the Dogpatch

February 1, 2010 2 comments

Kitchenette is one of the many cool things about the Dogpatch.

Across the street from the old warehouses in Pier 70, Kitchenette serves tasty lunches out of a garage door along Illinois Street. Run by chefs who have worked with the likes of Thomas Keller and Alice Waters, the food is organic, local and delicious.

Kitchenette's Pastrami Sandwich

I’ve had memorable lunches at Kitchenette since we moved to the Dogpatch.   Their house smoked pastrami sandwich (Marin Sun Farms beef smoked over fig wood with apple-caraway mustard and braised cabbage) and their beef and pork polpette sandwich (meatballs in amatriciana sauce with parmesan cheese) are really yummy.

Kitchenette's Polpette Sandwich

But the most memorable by far is their bacon snickerdoodle.  I think it’s genius. It’s an excellent example of how bacon can make anything, like a simple snickerdoodle, extra special.

Kitchenette's Bacon Snickerdoodle

Kitchenette’s lunch-to-go menu changes everyday, so its best to check out what’s for lunch the day before on their blog and tweets.  They are cash only.

Lelenita’s Nicaraguan Tres Leches (Three Milk) Cake in Bernal Heights

January 13, 2010 2 comments

If you find making your own tres leches is a bit daunting there’s a Nicaraguan bakery in Bernal Heights that makes this seriously delicious sweet treat.  Check out Lelenita’s Cakes.

Nicaraguan Tres Leches at Lelenita's in Bernal Heights

Lelenita’s makes delightful tres leches cakes and other Nicaraguan baked treats like the Pio Quinto, a Nicaraguan rum cake with walnuts and dark rum.

Many people believe that tres leches, a popular Latin American cake, originated from Nicaragua.  There are actually two types of tres leches.  One is the deliciously moist traditional sponge cake soaked in a glaze made of three types of milk, and the other is a sponge cake with a fruit filling, usually strawberry, which is not soaked in a milk glaze and is less sweet.  Both are topped lavishly with meringue instead of the more common whipped topping.  Meringue actually makes their cakes truly Nicaraguan.  But if meringue is not your thing, Lelenita’s can bake you a cake with either a vanilla or chocolate flavored whipped topping.  They also make delicious and detailed decorated cakes for weddings and all occasions.

A slice f Lelenita's Tres Leches.
Lelenita’s Cakes is in Bernal Heights.
3743 Mission Street
San Francisco, CA 94110
415.282.2253

Milk is the New Chocolate: How to Make Tres Leches (Three Milk) Cake

January 12, 2010 6 comments

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Homemade Tres Leches

For my birthday this year, Dennis graciously offered to bake me a tres leches cake. I’m actually very proud of Dennis and very proud of myself, too since I feel responsible for converting him. You see, Dennis is, or rather was, a strict chocolate only for dessert person. He loves chocolate and chocolate alone. But I have successfully managed to convince him that there is so much good stuff besides chocolate. Don’t get me wrong, I love chocolate, too. But I also love carrot cake, pineapple upside down cake and I love tres leches.

Tres leches or Pastel de Tres leches is “three milk cake” in Spanish. It is a sponge cake or butter cake soaked in, you guessed it right, three types of milk: evaporated milk, condensed milk and heavy cream. The cake is very popular in many parts of Latin America. A popular variation is adding cajeta or sweetened caramelized milk, which makes it cuatro leches, or “four milk cake”.

Making tres leches at home requires a bit of a time commitment. You need to bake the cake and then leave the cake refrigerated overnight to let it soak in the milk glaze before topping it with whipped cream. The recipe is taken from Alton Brown’s Good Eats.   Note that the measurements are very precise, for instance, it’s 6 3/4 ounces cake flour, not 7 but 6 3/4 ounces by weight.  Dry ingredients are by weight.  Liquids are by volume.  Note also that the recipe calls for a standard mixer.  It will make things easier but a big bowl and some brawn will be fine, too.

For the cake

vegetable oil to coat the baking pan
6 3/4 ounces (by weight) cake flour
1 tsp baking powder
1/2 teaspoon kosher salt
4 ounces unsalted butter, room temperature
8 ounces (by weight) sugar
5 whole eggs
1-1/2 tsp vanilla extract

For the milk glaze

1 12-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
1 cup half-half

For the whipped topping

2 cups heavy cream
8 ounces (by weight) sugar
1 tsp vanilla extract

Making the Cake

Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.

Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.

Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine.

Mixing butter, sugar, eggs and vanilla in a standard mixer

Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly.

Evenly spread tres leches batter in a metal pan.

Do not panic if there appears to be a very small amount of batter.  It will rise and it will soak in the milk glaze later.

Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.

Tres leches cake fresh out of the oven.

Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork.  Allow the cake to cool completely and then prepare the glaze.

Poke the top of the cake with skewers.

Making the glaze

Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake.

Pour the milk glaze over the cake.

Refrigerate the cake overnight. The tray will feel very heavy because of the milk glaze. Really heavy.

Refrigerate the cake overnight.

Making the whipped topping

Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick.  The topping can also be made without a standard mixer. It can be done with just a large bowl, a whisk and a lot of stamina.  It’s more difficult but it can be done.

Heavy cream, sugar and vanilla whisked until thick.

Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.

Spread the topping evenly over the cake.

For a more festive tres leches, add some color by sprinkling candy sprinkles generously over the whipped topping.

Candy Sprinkles and Whipped Topping.

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It may appear daunting to make tres leches at home but let me assure you that the rewards are great and tasty. It’s creamy. It’s moist. It’s sweet. It’s seriously delicious.

Homemade Tres Leches

12 Round Shaped Sweet Treats for Good Luck: A New Year’s Tradition

December 29, 2009 6 comments

Every New Year’s Eve, it has been my mom’s tradition to gather 12 round fruits to bring us good luck in the coming year.  It has to be twelve, she says, one for each month of the new year.  And it has to be round-shaped for prosperity, abundance and wealth.  So she buys grapes, oranges, melons and even watermelons to ring in the new year.

This year, I’m starting my own tradition. I’m gathering 12 round shaped sweet treats to welcome the New Year!  These are my San Francisco favorites culled from past blogs plus teasers for future posts.  It’s definitely not a comprehensive list since I can only cram twelve.  And I guess, that’s what the New Year is for, a whole new year to try new tasty treats!  Send me a note and let me know what’s on your list.

And by the way, I define round shaped very loosely here.  It can be spherical or circular in shape or served in a spherical or circular container.

Fried Dough.

1. Dynamo Donut’s maple glazed bacon apple doughnut. “The saltiness of the little chunks of crispy bacon complements the sweetness of the maple glaze very well, which makes the maple glazed bacon apple an instant favorite.”

Dynamo Donuts Maple Glazed Bacon Apple

2. I Preferiti di Boriana’s bomboloni. Italian doughnuts filled with chocolate ganash and tossed in sugar. Pure bomboloni bliss.

Bomboloni with Chocolate Ganache

Street Sweets

3. Creme Brulee Cart’s Cap’n Crunch Creme Brulee. “But as he sprinkled colorful Cap’n Crunch pieces on my cup, for some reason, I got so excited. I knew I was in for a sweet treat!”

Cap'n Crunch Creme Brulee

4. Wholesome Bakery’s Sweet Potato Pie. Healthy baby sweet potato pies that actually taste great.  No need for sugar since the sweetness of the sweet potato shines.

Wholesome Bakery Sweet Potato Pie

I Scream for Ice Cream

5. Bi-Rite Salted Caramel Ice Cream. “One of the best things in life is real good ice cream. And Bi-Rite Creamery’s artisanal ice cream is beyond good.”

Bi-rite Ice Cream

6. Humphry Slocombe’s Ice Cream. Yes, you read it right: salt-n-peppa ice cream. Crazy, one-of-a-kind and out-of-this-world, yummy flavors are what makes Humphry Slocombe truly special.

Humphry Slocombe Ice Cream

Cupcake Heaven

7. Kara’s Cupcakes. “A pink box full of Kara’s pumpkin spice cupcake, moist carrot cupcake, and banana cupcake with caramel filling, all topped with Kara’s silky smooth cream cheese frosting, makes me extremely crazy, stupid happy.”

Kara's Cupcakes

8. Baked’s Red Velvet Cupcake. This small bakeshop in Potrero Hill is a real neighborhood find with baked treats like cookies, peanut brittle, and delightful red velvet cupcakes.

Baked's Red Velvet Cupcake

Filipino Finds

9. House of Silvanas Bakeshop’s Ube Silvanas. “They are best enjoyed frozen. The crunchy wafers and the yummy buttercream just delightfully melt in your mouth.”

Ube Silvanas

10. Hilda’s Hopia. Hilda’s Filipino favorite bean filled pastry is flaky, buttery and sweet.

Hilda's Hopia
Breakfast Bites

11. Dottie’s Pumpkin Chocolate Chip Pancakes. “The neighborhood may be dicey and the wait may be long but breakfast at Dottie’s is always a treat. The food is simply scrumptious.”

Dottie's Pumpkin Chocolate Chip Pancakes

12. Tartine’s Bread Pudding with Apples. There are so many tasty treats to try at Tartine (and a lot of alliterations, too); from delicious croissants and tarts to amazing bread pudding.

Tartine's Cup of Bread Pudding with Apples

House of Filipino Sweet Treats

December 23, 2009 1 comment

Just right outside the city is the House of Silvanas Bakeshop.  This tiny bakeshop in Filipino-town Daly City truly lives up to its name: it’s the House of amazing Filipino sweet treats, from food for the gods to polvoron.

House of Silvanas

Food for the gods are tasty candy bars made of dates and walnuts.  Polvoron, on the other hand, is powdered milk candy, which is basically toasted flour, sugar, butter and powdered milk.  I fondly remember enjoying making polvoron with my mom growing up in Manila.  She would mix all the ingredients and toast them in a huge wok and I would mold them into oval-shaped candies.  But I remember getting too frustrated though when I tried wrapping them in delicate Japanese paper.

But the real reason to make the trip to this bakeshop are their deliciously crunchy and creamy silvanas.

House of Silvanas

A silvana is a layer of buttercream sandwiched between two cashew-meringue wafers, coated with cookie crumbs.  For those who grew up in the Philippines, it’s the cookie version of Sans Rival, a rich Filipino cake with layers of meringue, cashews and buttercream.  It comes in truly Filipino flavors: ube or purple yam, buko pandan or coconut and mango. And there’s chocolate, mocha and strawberry, too.  They are best enjoyed frozen. The crunchy wafers and the yummy buttercream just delightfully melt in your mouth.

The House of Silvanas is a bit of a trek from the city but it’s well worth the trip.  Just a note though that the bakeshop is in a rather inconspicuous location, tucked away in a shopping center.  The obvious landmark to watch out for is a weathered sign that says bake shop to your right along Gellert Boulevard.

Homemade Bibingka for the Holidays

December 20, 2009 11 comments

A true Filipino Christmas is never complete without the beloved bibingka.

Bibingka is a native rice cake topped with cheese and salted egg baked over hot coals in a clay oven and served with butter, sugar and grated coconut.  It is very popular during the Holidays but it’s virtually available back home anytime of the year.

I grew up enjoying this sweet treat, which brings back so many memories of Christmases past.   Since I have this strong urge to indulge and, disappointingly, I could not find a decent place in the city that makes them, I decided to make bibingka myself.  It’s technically not from scratch since I planned on using  store-bought rice cake mix but I figured, I would use banana leaves, which would bring the level of complexity a few notches higher.

And so I drove to Manila Oriental Market, my newest discovery in the city.  It’s a huge Filipino supermarket that sells pretty much all things Filipino, from notorious duck eggs to freshly baked pan de sal.  I got myself a White King bibingka mix, eggs and butter.  We had confectioner’s sugar at home and so I was fine. And I also bought frozen banana leaves for under a buck.  I thought about getting salted eggs and coconut to grate but I decided to keep it simple for now.

Here are the ingredients.

1 250 g pack White King bibingka mix
1/2 cup confectioner’s sugar
3 eggs
1 cup water
4 tbsp melted butter

Beat 3 eggs, add the rest of the ingredients and mix until smooth. Pour the mixture into ramekins lined with banana leaves. Top with slices of cheese. Fairly simple, right? I used four 5-inch ramekins and topped the cakes with a really sharp cheddar cheese.

Ramekins lined with banana leaves

Bibingka mix in ramekins lined with banana leaves

Preheat the oven at 450F and bake for 10 to 15 minutes. The White King box says it’s okay to broil but don’t. I broiled my cakes on my first try and burned them! Apple pie déjà vu!

Brush with some butter and serve hot.

Bibingka Fresh Out of the Oven

I was pleasantly surprised at how good it tasted, seriously. Dennis enjoyed it a lot, too. He got a kick out of the banana leaves, which I must say made it even better. Well, next time I want to try it with salted eggs and some grated coconut. Or better yet, I want to try the real thing. It’s time to plan a trip back home.

Homemade Bibingka

By the way, I was completely surprised to find out that bibingka is a close relative to the Indian dessert bebinca, a pudding made of flour, sugar, butter and coconut milk. The dessert is also popular in Portugal and Mozambique.

On Frying Bananas and Making Banana-cue

December 16, 2009 2 comments

I was so excited to see saba bananas the other day at this Filipino grocery store I recently discovered in the city.  The first thing that came to mind: I can fry them and make banana-cues!

Saba Bananas

Banana-cues are deep-fried bananas with caramelized sugar on a stick.  It’s one of my favorite after-school snacks growing up.  Instead of frying them after slicing or mashing like they do in Latin America, Filipinos deep-fry their saba or Philippine plantains whole and then stab a bamboo stick through them to make them a little more handy.

I actually have never made banana-cues before since my mom, of course, made them for us and they’re ubiquitous back home.  Apparently, it’s really simple to do: heat a wokful of oil, roll the bananas in brown sugar and deep-fry them. It’s easier said than done, I guess.  After burning a couple bananas in my first try, I managed to get the sugar nicely caramelized with the rest of the batch.

They were not perfect but they were truly homemade.

Saba Bananas Coated with Brown Sugar

Banana Que

On Making Pie Crust from Scratch

December 1, 2009 8 comments

Making pie crust from scratch isn’t too hard.  Okay, scratch that.  Watching Dennis make pie crust from scratch isn’t too hard.  But seriously, it’s one of those things that seem too laborious, too tedious to do but it’s actually not.

The Awl has an awesome recipe for homemade pie crusts and here is a documentary in photos of the flaky buttery goodness that Dennis made over Thanksgiving.

A few key things to remember: flour, butter and water must be chilled before making the dough.   Mix 1-1/2 cups of flour, a few pinches of salt, a smidge of sugar, 2 sticks of butter, and about a cup of cold water into a lumpy dough with chunks of butter.  Do not mix it thoroughly. Let the dough rest in the freezer for at least about half an hour before rolling it.

Clean your counter thoroughly and spread a generous amount of flour all over it.  Flatten your dough four to six inches wide, fold it in on itself and roll it out using a clean bottle with no labels or, of course, a rolling pin if you have one. If it’s too dry and it breaks a lot, fold it back in on itself and glue back bits and pieces with some water.  If it’s too soft, which means it’s too wet, put some more flour.  Continue rolling and turning for a few more times until it’s dish size.

While Dennis was busy rolling the dough, my friend Alvin and I were busy making the apple filling.  Seriously, peeling, coring and slicing 2-1/2 pounds of apple (5 to 6 large ones) into 1/4 inch thick slices is the more tedious part of the entire apple-pie-making exercise compared to making the crust.  We used Pink Lady apples because Dennis thought they were pretty but also because we wanted a sweeter apple pie.  Granny Smiths, Jonathan, Jonagold and Pippin are great choices for a sweet-tart apple pie but stay away from Gala, Red Delicious and Golden Delicious apples because they tend to become too mealy.  From the Joy of Cooking,  mix the apples with 3/4 cup sugar, 3 tablespoons all-purpose flour, 1/2 teaspoon cinnamon, a pinch of salt.  Let it rest for 15 minutes an pour the filling into the bottom crust.  Add 2 tablespoons of unsalted butter, cut into small pieces, on top of the apple filling.  Cover the pie with the top crust and sprinkle with sugar and cinnamon.

Bake for 30 minutes at 425F. Slip a baking sheet under the pie, reduce the temperature to 350F and bake until the apple feels tender when a knife is poked through a steam vent, 30 to 45 minutes more.

Baking was actually the most exciting part of the day.  I guess for some reason Dennis added much more butter than what the recipe called for and it melted, spilled out of the pie and burned inside the oven.  While smoke enveloped the entire loft and the smoke detector madly went off, we tried frantically to save the apple pie!  After all the rolling, peeling, and coring we had to do, we were determined not to let too much butter ruin the day!   In the end, we persevered.  And seriously, butter is always a good thing.

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