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Showing posts with label food. Show all posts
Showing posts with label food. Show all posts
Saturday, July 20, 2013
S'mores for Grownups: Gimme S'more..

I am obsessed with S'mores. I could eat them all the time ...of course I would probably give myself diabetes and hypertension, but I would defiantly enjoy it!Most of us do not have a bonfire in the
backyard to get the "authentic " fireside taste, but there are alternative ways to make them.

You can get a S'more Maker like the ones pictures ( you can purchase these and several different models from Amazon.com , thought I like Hershey's S'more maker the best). If you don't want to buy one, yoou can make your own with one sterno in a flower pot ( cut a piece of chicken wire to fit top) or put one sterno in the bottom of a mug and put an apple core utensil ( get one at dollar store or kmart  if you dont already have one ) on top to act as a grate.


 If all of that takes too much effort you can make them in the microwave ( just want them as it only takes a few seconds to melt) or turn on the broiler and set each marshmallow on a graham cracker and broil them until toasty. Then you can flip them over and get the other side toasted, and it will be just like a real campfire marshmallow!







The following are a view really good S'more variations


Pecan S'mores
To prep the pecans, you put pecans in a pan on the stove with a handful of brown sugar. Toast them up on medium heat until the sugar melts and then dump them on a sheet of greased parchment paper. Make some extras, they’re good for munching. 

 Nutella Banana Cream Pie
 Basically this chocolate is substituted for a nice slathering of Nutella. Add a few thinly sliced bananas and voila!

Coconut Cream Pie
Just use instant coconut pudding instead of the chocolate and throw in some sweetened shredded coconut.


French Silk

Just use instant or cooked chocolate pudding instead of the chocolate bar.



Strawberry Rhubarb Pie
Just use Strawberry jam ( not jelly) or any kind of jam you want ....Good variation of this is Grape Jam, Peanut butter and chocolate for a Peanute


Pretzel S'Mores
These are made with regular pretzels instead of 2 grahamcrackers. Thoough I suggest using the flat square pretzel shapes ( pic bottom right) or the reguarl Pretzel Crisps (pic top right) . Both of these you can get in a regular grocery store, though with the Prezel Crisps you may have to go to a specialty one like Whole Foods or Trader Jo's.


 If some of these are a little to "fancy" for you, then try the following updates to the traditional S'More.


Lemon Meringue Pie S’mores: Use lemon pudding or lemon curd, marshmallow & grahamcrackers..taste just like the pie.

Chocolate Covered Strawberry S’mores: Chocolate Grahamcrackers, strawberry marshmallow and dark chocolate.

Cinnamon Roll S’mores: Cinnamon Grahamcrackers, chocolate, cinnamon marshmallows and cream cheese frosting ( in can) in place of the chocoloate bar.

Instead of Graham Crackers, use:
  • Chocolate Graham Crackers
  • Thin Nabisco Chocolate Wafer
  • Jules Destrooper Butter Crisp or any wafer crisp ( I just prefer this brand)
  • Thin Brownies ( can bake a pan from box mix, just layer about 1/2 in thick)

 Instead of plain chocolate/ marshmallow filling, use:
  1. Andes Mint , marshmallow & wafter of choice
  2. Graham crackers, Strawberry slices and dark chocolate
  3. Peanut Butter, Marshmallow and thin Nabsisco Chocolate Wafters
  4. Graham crackers, a Reese's Peanut Butter Cup (or Nutella), sliced banana, and marshmallow.
  5. Gingersnaps ( instead of Graham crackers), a caramel-filled chocolate square, and marshmallow.
  6. Thin cookie ( store bought or homemade) of choice ( prefer Chocolate Chip or Oatmeal-Raisen), chocolate and marshmallow
  7. Peanut-butter cookies with Nutella, sliced banana, and marshmallow.
  8. Bounty or Mounds ( coconut middle) chocolate bar , marshmallows, wafers of choice

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Thursday, November 22, 2012
BUTTERMILK DOUGHNUTS

Who doesn't love a doughnut? When you say the word you either get visions of that Krispy Creme "Hot Glaze Doughnut" sign or Homer Simpson drooling over one while pretending to be at work.
There are may versions and ways to make doughnuts at home but the following from Eating Out Loud is one of my favorites:

{INGREDIENTS}:
2 eggs
1 1/2 cups sugar
5 1/2 Tablespoons butter
2 teaspoons baking powder
1 teaspoon nutmeg
2 teaspoons baking soda
2 cups buttermilk
4-5 cups flour

DIRECTIONS:
Beat eggs with sugar.
Add butter, baking powder, nutmeg, baking soda, buttermilk. Mix thoroughly.
Slowly add 4-5 cups of flour until well combined until it becomes somewhat stiff.
Chill the dough in the refrigerator for a few hours. Roll out the dough on a floured surface until 1/2 inch thick.
Cut out the doughnut shapes using an empty can and the end of a wooden spoon for the holes. Fry them in 375 degree oil until golden brown.
The recipe makes 3 dozen doughnuts, so you may want to cut it in half so you don't go into a diabetic coma.

You can eat them plain, add powdered sugar, add cinnamon and sugar. Or as Eating Out Loud suggests, a nice glaze:

SIMPLE GLAZE:1 1/2 cups powdered sugar
1 tsp vanilla
2-3 T milk

They divided the glaze into four bowls and then added
1 T raspberry preserves in one
1 T blueberry jam in another
Maple flavoring in the third
Generous amount of freshly ground cinnamon in the fourth bowl

*Each bowl will only glaze about 2 doughnuts, but it was done to try out the different flavors

*NO COOKIE CUTTER? TRY A CLEAN CAN
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Tuesday, January 10, 2012
Chicken & Waffles Cupcakes with Maple Syrup Frosting

Now when I first saw this recipe via Formal Fringe ,I thought this would rank down there with "Bacon Ice Cream" where it sounds good in theory, but never good in reality.This waffle-inspired yellow buttermilk cupcake is topped with maple syrup buttercream frosting and a mini helping of chicken and waffles....but more importantly the cupcake is infused with a shot of straight-up maple syrup right in the center.

Chicken & Waffles Cupcakes
(Cake adapted from Martha Stewart, with an original frosting recipe, makes 24 cupcakes)

For the buttermilk cakes:

  • 3 cups cake flour
  • 1 ½ cups all-purpose flour
  • ¾ teaspoon baking soda
  • 2 ¼ teaspoons baking powder
  • 1 ½ teaspoons coarse salt
  • 1 cup plus 2 tablespoons (2 ¼ sticks) unsalted butter, room temperature
  • 2 ¼ cups sugar
  • 5 large whole eggs plus 3 egg yolks, room temperature
  • 2 cups buttermilk, room temperature
  • 2 teaspoons pure vanilla extract
  • ½ cup maple syrup

For the maple syrup frosting & topping:

  • 8 tablespoons (1 stick) unsalted butter, softened
  • ½ cup maple syrup
  • 6 cups powdered sugar
  • 24 waffle pieces
  • 24 chicken nuggets
  • maple syrup to drizzle


Make the cupcakes:

  1. Preheat oven to 350°F.
  2. Line two cupcake pans with 24 cupcake liners.
  3. Sift or whisk together both flours, baking soda, baking power and salt.
  4. With an electric mixer on medium-high speed, cream together the butter and sugar until the mixture is pale and fluffy. Reduce the speed to medium and add the whole eggs one at a time, mixing well after each addition. Add the egg yolks and beat until thoroughly combined.
  5. Reduce speed to low and add the flour mixture in three parts, alternating with two additions of buttermilk. Be sure to mix well after each addition.
  6. Beat in the vanilla extract last.
  7. Pour the batter into liners, filling each cup about three-quarters of the way up.
  8. Bake for 20 minutes, or until they pass the toothpick test. Lift them out onto wire racks to cool.

With a food injector, inject roughly one teaspoon of maple syrup into the center of each cooled cupcake.

Make the frosting:

  1. In a small bowl, beat together the butter and syrup until blended. Gradually beat in the powdered sugar until the frosting is smooth. If the frosting is too thick, add just enough maple syrup or milk to thin out the consistency.
  2. Ice and decorate the cupcakes by piping a ring of frosting onto each. With a toothpick or wooden pick, skewer a chicken nugget and waffle piece together, then slide the pick into the top of the cupcake. Drizzle the top with a bit of maple syrup.

For the complete recipe and photo tutorial, go to Formal Fringe
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Monday, June 13, 2011
FROZEN WHITE HOT CHOCOLATE


























When ever you hear the words "frozen hot chocolate" you think of the famous Serendipity's in New York, but now some crafty person has figured out how to make them at home ( and for a lot less may we add ,lol)

Frozen White Hot Chocolate (adaped from epicurious)

6 half-ounce pieces of high quality white chocolate
2 Tbs half and half
1 envelope store bought hot chocolate mix
1 tablespoons sugar
1 1/2 cups milk
3 cups ice
Whipped cream (optional)
Chocolate shavings (optional)

{INSTRUCTIONS}
Place the white chocolate pieces and the half and half into a microwave safe bowl. Heat for 1 minutes, stopping to stir half way through. Continue to heat until melted and smooth. Add the cocoa and sugar, stirring constantly until thoroughly blended. Remove from heat and slowly add 1/2 cup of the milk and stir until smooth. Cool to room temperature.
In a blender place the remaining cup of milk, the room temperature chocolate mixture, and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a cup and top with homemade whipped cream and chocolate shavings.


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Saturday, April 30, 2011
Creme Egg Cupcake...is it too much?

Ever wanted to know what else you can do with those diabetes inducing Cadbury Creme Eggs? Well Zoey Cakes has put them in a cupcake and just in case it's not enough sugar for you, they have added icing.
Their Creme Egg Creation includes a chocolate cupcake with a creme egg baked in the center and then vanilla buttercream frosting and they have topped it off with a milk chocolate egg. Though a bite of this might put you into diabetic shock....I would still shove it in my mouth ;)
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Wednesday, April 20, 2011
Dulce de Leche Duos

If you like cookies and Dulce de Leche, then this reciepe is for you. Words cannot describe exactly how Dulce de Leche taste but it is sweetened condensed milk boiled for a long time until it's thick, dark with a caramel like consistency. With that being said, when I came across this reciepe from Beansy Loves Cake, I had to try and it is sooooo gooood!
Dulce de Leche Duos
by Dorie Greenspan from Baking From My Home to Yours

2 1/2 cups all-purpose flour
1 t baking soda
1/2 t salt
2 sticks (8 oz) unsalted butter, at room temperature
3/4 cups store-bought dulce de leche, plus more for filling
3/4 cup packed light brown sugar
1/2 cup sugar
2 large eggs

1.Position the racks to divide the oven into thirds and preheat the oven 350 degrees F. Line two baking sheets with parchment or silicone mats.
2.Whisk together the flour, baking soda and salt.
3.Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed until soft.
4.Add the 3/4 cup of dulce de leche and both sugars and continue to beat until light and fluffy, about 3 minutes. Add the eggs one at a time, beating for 1 minute after each addition. Don't be concerned if the mixture looks a little curdled- it will smooth out when the flour mixture goes in. Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the batter.
5.Spoon the dough onto the baking sheets, using a heaping teaspoon of dough for each cookie and leaving 2 inches between them.
6.Bake the cookies 10 to 12 minutes, rotating the pans from top to bottom and front the back at the midway point. The cookies should be honey brown with a light sugar crust, but they will still be soft, so remove the sheets from the oven but don't touch the cookies for another minute or two. Then, using a wide metal spatula, transfer the cookies to a rack to cool to room temperature.
7.Repeat with the remaining dough, making sure you cool the baking sheets before spooning the dough onto them.
8.When the cookies are completely cool, spread the flat bottoms of half the cookies with a small amount of dulce de leche, and sandwich with the flat sides of the remaining cookies.

Makes about 30 sandwich cookies

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Tip













Since Dulce de Leche is "heated" sweetened condensed milk, you can just make your own. I suggest you just buy it already made in the can , usually located in the isle with the sugar and regular condensed/evaporated milk. Now for those of you who like to DIY it, then you can make your own. There are several ways to do this. You can:

Take one or two cans of sweetened condensed milk and remove the labels. Put them in the bottom of a slow cooker/crock pot and fill it with water so the cans are covered by at least 2″ of water. Set it to low and let it cook overnight — eight to ten hours. In the morning, turn it off and let the cans cool in the water.

OR

Boil the sweetened condensed milk on the stove, just make sure to
  • Remove the paper label
  • Have a couple holes popped into the top (using a can opener). This is important as it helps prevent the can from exploding.
  • Placed in a small pot and water added until it is near (1/4 in. or about 1 cm) the top of the can.
  • Simmer water (not boiling) and hold there for three hours (for thick runny dulce de leche) or four hours (for solid dulce de leche). Water will need to be added over time as it cooks off.
  • Remove the can with tongs and allow to cool before opening.
  • Cooked in the can, the dulce de leche will have different consistencies - liquidy on top, dark and crusty on the bottom. Stir together in a bowl until it is uniform.


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Monday, November 15, 2010
HOMEMADE GIRL SCOUT COOKIES:SAMOAS

Don't you ever wish that Girl Scout Cookie Time came more than once a year, I know that I am not the only one , that buys enough to stick in the freezer for the whole year.I am obsessed with girl scout cookies....having been a girl scout myself as well as selling them when they were still $1.50 a box, I wait every year for them to come around.Sadly we live in a world now where its not longer safe to go door to door, so I usually have to catch them one Saturday (in season) in front of the grocery store. So now that I found a recipe for them, I no longer feel "stalkerish" looking for the little green uniformed girls outside of Trader Joe's.

You can make Samoas ( or Carmel Delites as they are called) at home. Try them out... they are just as good as the real thing :)

HOMEMADE SAMOAS
yield about 3 1/2-4 dozen cookies.

{COOKIES}
1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
up to 2 tbsp milk

{TOPPING}
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
8 oz. dark or semisweet chocolate (chocolate chips are ok)

{INSTRUCTIONS}
make the cookies:
1. Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.

2. In a bowl, combine the flour, baking powder, and salt. In a second, larger bowl with an electric mixer, beat together the butter and sugar until light and fluffy. Reduce the speed to low and mix in the flour mixture until combined. Add the vanilla and combine. The dough should come together into a soft, not-too-sticky dough. If the dough isn’t coming together, add 1 tablespoon of milk at a time as needed, until the dough forms a ball. It’s possible you may not need to add any milk at all. If the dough is impossibly sticky, sprinkle with a bit of flour.

3. Divide the dough into 2 or 3 portions. Roll out each portion between large pieces of wax or parchment paper to a thickness of no more than 1/4 inch. Transfer the dough and parchment to the refrigerator to chill for 10 to 15 minutes.

4. Use a 1 1/2-inch cookie cutter to cut dough rounds. If you wish to make your cookies exact replicas of the original Samoa, cut a smaller hole in the center of each cookie using a knife, the end of the handle on a wooden spoon, or any other small round device that you can find in your kitchen. Transfer the rounds to the prepared baking sheets.

5. Bake the cookies for 10 to 12 minutes, until the bottoms are lightly browned and the cookies are set. Cool them for a few minutes on the baking sheet, then transfer the cookies to a wire rack to cool completely.

make the topping:
1. Reduce the oven temperature to 300°F ( 150°C). Line another baking sheet with parchment.

2. Spread the coconut evenly on the baking sheet and toast, stirring every 5 minutes, until the coconut is golden, about 20 minutes total. Cool the coconut on the sheet, stirring occasionally, until it cools to room temperature. Set aside.

3. Combine the caramels, milk, and salt in a large microwave-safe bowl. Heat on high power for 3 to 4 minutes, stopping to stir it a few times to ensure the caramels melt evenly. When the mixture is smooth, fold in the toasted coconut. Using a small metal offset spatula, spread the topping onto the cooled cookies, using 2 to 3 teaspoons per cookie. If the caramel becomes too firm to work with, reheat it in the microwave for a few seconds. Let the cookies set.

4. Place 8 ounces of the chocolate, coarsely chopped or broken into pieces, in a small microwave-safe bowl. Heat on high power in 45-second intervals, stirring to prevent scorching. Dip the base of each cookie into the chocolate, scraping it along the edges of the bowl to smooth it, and then place on parchment or wax paper to set. Transfer any remaining chocolate into a piping bag or a resealable plastic bag with one corner snipped off. If necessary, melt additional chocolate. Drizzle chocolate stripes on top of the cookies. Let the cookies set or, to hasten the process, transfer them to the refrigerator. Store them in an airtight container.

Note: These cookies are fairly time consuming to make, but if you take your time and have fun with them, the results will be worth it.

Variation: Rather than rolling out the dough and cutting individual cookies, you can save a few minutes with this bar cookie rendition. Just follow the instructions above, making the following adjustments:

For the cookies: Use only 3/4 cup (1 1/2 sticks) butter and omit the baking powder and the milk. After beating the butter with the sugar, beat in 1 egg and the vanilla extract. Reduce the speed to low, add the flour and salt, and combine until the mixture is crumbly and the consistency of wet sand. Press the mixture into a buttered 9-by-13-inch baking pan. Bake until the crust is set and the edges are lightly browned, 20 to 25 minutes. Let the cookie cool completely in the pan on a wire rack.

For the topping: After folding the coconut into the caramel, place dollops of the mixture on the cooled cookie crust and spread it into an even layer using a small offset spatula or, if the mixture isn’t too hot, lightly floured fingers. Let cool completely. Drizzle with the 8 ounces of melted chocolate as directed. If desired, melt the additional 4 ounces of chocolate and, after cutting the bars into individual cookies, dip the base of each cookie into the chocolate, scraping it along the edge of the bowl to smooth it, and then place the bars on parchment or wax paper to set.

NEED TO CONVERT THE MEASUREMENTS?

recipe courtesy of Baking Bites
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Thursday, September 23, 2010
no image



YES,Brookies....not quite a brownie, not quite a cookie...so they're BROOKIES!
These are brought to you via Bakarella, and the actual name is Congo Bars, but I prefer Brookies, lol. So head on over there for the recipe and tips on recipe,
(we have added basic recipe just in case link has problem)

BROOKIES RECIPE
____________________________________________________________

Congo Bars

2 3/4 cup all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter, softened
1 lb. light brown sugar (Oh my and thank you!)
3 eggs
1 teaspoon vanilla
11.5 ounce package milk chocolate chips1 cup chopped pecans (optional)

By mixer:

Sift flour, baking powder and salt in a large bowl. Set aside.
Combine butter and sugar using a mixer until blended.
Add eggs, one at a time to sugar mixture, mixing on low in between each addition.
Add vanilla and mix.
Add flour and mix until combined.
Stir in chips and then pecans.

By hand:

Sift flour, baking powder and salt into a large bowl. Set aside.
Stir brown sugar into softened (not melted) butter in another large bowl until butter disappears. You can use the back of your spoon to help incorporate the two together.
Add eggs one at a time to butter mixture and stir well after each egg.
Add vanilla, chocolate chips and nuts. Mix well.
Add dry flour mixture and stir until well combined.

Coat a 13 X 9 pan with non-stick spray and spread batter evenly into dish.
Bake at 350 degrees for 30 minutes or until top is golden brown. Make sure you don’t over bake.


UPDATE: Hey guys. Seems some of you are having mixed results. Most find these awesome, but some say they’re not done at 30 minutes. I’m starting to think my oven runs hotter than most. So, if the bars aren’t done at 30 minutes and the tops feel like they are getting too brown, then place a sheet of aluminum foil on top and bake a little longer. Use a toothpick to insert and check for "doneness" before removing from the oven. Also make sure you sifted the dry ingredients and used room temp butter, not melted. The batter should be thick like the photo above.

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Sunday, August 29, 2010
RAINBOW CAKE: A RECIPE

Rainbow Cake copy



I love those pretty little rainbow cakes :) and though I don't really have an occasion to make them I love seeing others interpretation of them , especially when they are done right.
There are a couple of different ways to make this rainbow cake. One being that you bake each color in a separate pan and the other one is pouring the different batter into the same baking
I prefer the layered seperate pan method (pictured above), but alot of people like the more "marled melted crayon" look like the one to the left. We have given you links to both methods so you can choose which one works better for you. I also think the pastel colors are prettier, which can be achieved by using a limited amount of food coloring...."a little dab will do ya".

Tender Crumb has a wonderful cake recipe that will be great for this layered rainbow cake ( just add the necessary food coloring for each layer)but be mindful of the amount of food coloring, you don't want the cake to be bitter.

Southern Coconut Cake
Makes an 8-inch triple layer cake
Recipe by Tender Crumb


For the cake:
5 large egg whites
½ cup of milk
2 teaspoons of vanilla extract
3 cups of cake flour
2 and 1/3 cup sugar
4 ½ teaspoons of baking powder
½ teaspoon of salt
2 sticks of unsalted butter (8oz.) at warm room temperature
1 cup unsweetened coconut milk
2 ½ cups of sweetened flaked coconut for garnishing cake

-Preheat the oven to 350F degrees. Butter the bottoms of three 8-inch round cake pans. Line the bottom of each pan with a parchment circle and butter the circle.
-Put the egg whites in a bowl and whisk slightly. Add the ½ cup of milk and the vanilla and whisk to mix thoroughly; set aside.
-In a large mixer bowl, combine the flour, sugar, baking powder, and salt. With the mixer on low, beat dry ingredients well in order to break up any lumps. Add the butter and coconut milk on low speed and beat just to combine. Raise the speed to medium and beat until light and fluffy about 2 minutes.
-Add the egg white mixture in 2 or 3 additions, scraping the sides of the bowl after each addition. Divide the batter among the pans.
-Bake for 30 minutes or until a cake taster inserted in the middle comes out clean. Allow the cakes to cool in their pans for 10 minutes. Then turn the cakes out and place on a wire rack to cool completely.
-To assemble the cake, place one layer, flat side up, on an 8-inch cake round. Cover this layer with 1 cup of the buttercream frosting. Spread it evenly all the way to edge of the cake. Then sprinkle ½ cup of shredded coconut on top. Add the second layer and repeat the process. Top with the final layer of cake and frost the top and sides of the cake.
-Place the remaining 1 ½ cups shredded coconut on a large baking tray. Pick up the cake and hold it on the palm of one hand over the tray. Using the other hand scoop up the coconut and press it to the sides of the cake. Continue with this process until the sides of the cake are covered. Set the cake on a serving plate and sprinkle any remaining coconut on top of cake. Chill cake for at least one hour to allow frosting to firm up a bit.

Cream cheese buttercream frosting
12 ounces of cream cheese, slightly chilled
1 stick of butter plus 6 tablespoons of butter (7 ounces) unsalted butter at room temperature
1 cup of confectioners sugar, sifted after measuring
2 teaspoons vanilla extract
1 cup granulated sugar
¼ cup of water
3 egg whites

-Place the cream cheese in the bowl of a mixer and beat on medium speed until slightly fluffy and smooth. Add the butter 1-2 tablespoons at a time, mixing until smooth. Add the confectioner’s sugar and vanilla and mix until fluffy. Set aside at room temperature while buttercream is made.
-Combine the granulated sugar and water in a small heavy saucepan and bring to a boil over medium heat, stirring to dissolve sugar. Continue to cook without stirring until the syrup reaches the softball stage 228 degrees F on a candy thermometer.
-Meanwhile, place the egg whites in mixer bowl and have the mixer ready to go. When the syrup is ready, turn the mixer on med-low and begin mixing the egg whites. Slowly add the hot syrup to the whites taking care not to pour onto the beaters, it may splash. When all the syrup is incorporated, raise the speed on the mixer to med-high and beat the egg whites until mixture has cooled and stiff meringue forms.
-With the mixer on low, begin adding the cream cheese mixture by the spoonful. When all is incorporated, raise the speed to medium and whip until frosting is smooth and fluffy.
________________________________________________________________

For those of you who want the easiest way to make this cake as well as what I call the "marbled" version , head on over to this tutorial by Omnomican. She made her lovely rainbow cake with the box mix and the "one pan/all color" method. Take note of the special FAQ's at the bottom of her post, which addresses common issues one has with baking this cake. I do want to reiterate one though..... the more food coloring you use,the bitter it will be. A little goes a long way so have an easy hand when making your colorful concoction.

There are actually several recipes and methods that you can use to make these rainbow cakes, but if you are not a great baker you can still achieve this witha minimum of work. Just take the regular box cake, decide what method (layer or marled) to make and add the appropriate food coloring. You can then just buy regular canned frosting to frost the cake. The following are some that I think are good. Look them over and use the ones that work best for you.
REMEMBER: IF YOU ARE DOING THE LAYERED VERSION TO BAKE THE LAYERS THIN, SINCE YOU ARE STACKING SEVERAL TOGETHER....YOU DON'T WANT THE CAKE TO BE TOO TALL.

GREAT RAINBOW CAKE RECIPES:

Martha Stewart Rainbow Cake: Good ole' Martha has done it again, take note of the great lemon buttercream icing recipe as well.
Baked Bree- This is a 4th of July , red and blue cake, but it can be adapted for the Rainbow cake.

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Monday, August 23, 2010
FOODS YOU SHOULD HAVE IN CASE OF EMERGENCY

I know that this is a little "off topic" from the blog, but I found this so interesting when I came across it. Since natural disaster can occur at any time, it never heurst to be prepared in an emergency. Most people think of the staples(batteries, candles, flashlight and so forth) but there are certain foods that the food scientist at Washington State University say you should keep in your pantry for these emergencies.
The following items are good for several reason, one of the biggest reasons is that they have lengthy expiration dates, so you can stash them away for long periods of time. Just make sure to make a list of everything in your stockpile and check expiration dates every 6 to 12 months to keep things fresh. And don’t forget to have a can opener on hand at all times--all that food won’t be of any use if you can’t open it.

LIST OF FOODS TO KEEP FOR EMERGENCIES:
• Peanut butter A great source of energy, peanut butter is chock-full of healthful fats and protein. Unless the jar indicates otherwise, you don’t have to refrigerate after opening.If you don't like peanut butter, there is also almond butter, but all of this is moot if you are allergic to nuts :P

• Whole-wheat crackers Crackers are a good replacement for bread and make a fine substitute in sandwiches. Due to their higher fat content, whole-wheat or whole-grain crackers have a shorter shelf life than their plain counterparts (check the box for expiration dates), but the extra fiber pays off when you’re particularly hungry. Consider vacuum-packing your crackers to prolong their freshness. I suggest that handheld pump one that doesn't require batteries, and is located in the aisle with the foil and zip lock baggies.

• Nuts and trail mixes Stock up on these high-energy foods—they’re convenient for snacking and healthful. Look for vacuum-packed containers, which prevent the nuts from oxidizing and losing their freshness.

• Cereal Choose multigrain cereals that are individually packaged so they don’t become stale after opening.

• Granola bars and power bars Healthy and filling, these portable snacks usually stay fresh for at least six months. Plus, they’re an excellent source of carbohydrates. “You can get more energy from carbohydrates without [eating] tons of food,” Andress says.

• Dried fruits, such as apricots and raisins In the absence of fresh fruit, these healthy snacks offer potassium and dietary fiber. “Dried fruits provide you with a significant amount of nutrients and calories,” Swanson says.

• Canned tuna, salmon, chicken, or turkey Generally lasting at least two years in the pantry, canned meats provide essential protein. Vacuum-packed pouches have a shorter shelf life but will last at least six months, says Diane Van, manager of the USDA meat and poultry hotline.

• Canned vegetables, such as green beans, carrots, and peas When the real deal isn’t an option, canned varieties can provide you with essential nutrients.

• Canned soups and chili Soups and chili can be eaten straight out of the can and provide a variety of nutrients. Look for low-sodium options.

• Bottled water Try to stock at least a three-day supply--you need at least one gallon per person per day. “A normally active person should drink at least a half gallon of water each day,” Andress says. “The other half gallon is for adding to food and washing.”

• Sports drinks, such as Gatorade or Powerade The electrolytes and carbohydrates in these drinks will help you rehydrate and replenish fluid when water is scarce.

• Powdered milk Almost all dairy products require refrigeration, so stock this substitute for an excellent source of calcium and vitamin D when fresh milk isn’t an option.

• Sugar, salt, and pepper If you have access to a propane or charcoal stove, you may be doing some cooking. A basic supply of seasonings and sweeteners will improve the flavor of your food, both fresh and packaged.

• Multivitamins Supplements will help replace the nutrients you would have consumed on a normal diet.

So take a look in your pantry and see if you are prepare for an emergency. It doesn't have to be a natural disaster to be an emergency, it could be a local power outage, or something small that makes normal living hard.For more information and the whole article go to Real Simple Stockpile. While you're there, take a look at "How to prepare for emergency"
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Monday, July 5, 2010
SUGAR COOKIE FAVORS: A TUTORIAL

This lovely cookie favor is from Hello Frosting, makers of customized edible icing decals .You can bake your own sugar cookies with the recipe they supplied or use your own if you have a great one.
Then you can literally just wrap them in Glassine or Cellophane bags and tie with Striped Twistie Tie or Twine . This is a great and simple way to package your products....Go on over to Hello Frosting Cookie Favors for full tutorial!
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Sunday, February 21, 2010
HOT CHOCOLATEY GOODNESS!

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With it being so the winter season, I love a nice cup hot cocoa.So when I came across a recipe that combines two of my favorite things, cocoa and chai tea as well as one with cocoa and peanut butter, I was ecstatic!
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{Chai Spiced Hot Chocolate}
Yields 1 serving

Ingredients

1 envelope (.55 oz each) Chocolate Hot Cocoa Mix
3/4 cup hot (not boiling) water
1 chai spiced tea bag
Whipped Topping
Ground cinnamon, optional

Directions
Place cocoa mix into a cup. Gradually stir hot water into mix until blended. Add tea bag. Let stand 1 to 2 minutes, based on desired strength of chai spice. Remove tea bag and discard.
Top with a serving of whipped cream. Sprinkle with cinnamon, if desired. Serve immediately.

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{Chocolate Peanut Butter Hot Chocolate}
Yields 1 serving

Ingredients
1 envelope (.55 oz each) Chocolate Hot Cocoa Mix
3/4 cup hot (not boiling) water
1 tablespoon Creamy Peanut Butter
Whipped Topping
Chocolate sprinkles, optional

Directions
Place cocoa mix into a cup. Add peanut butter. Gradually stir hot water into mix until blended.
Top with a serving of Reddi-wip. Add chocolate sprinkles, if desired. Serve immediately.
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There is also a variation of the peanut butter hot cocoa recipe from "The Chocolate Peanut Butter Gallery", a site dedicated to peanut butter and chocolate lovers. It combines Peanut Butter and Nutella with hot chocolate and damn, it is good. The original recipe called for Jif Smooth peanut butter, but I only eat natural peanut butter and I think it gave it a better taste than the processed kind. The funny thing about this recipe is that there is no other chocolate element other than the nutella

{Peanut Butter Nutella Hot Chocolate}

modified from Hot Chocolate by Michael Turback
Yields 1 serving

Ingredients
3/4 cup whole milk
1 1/2 Tbsp Nutella
1 1/2 Tbsp smooth peanut butter

Directions
In a small saucepan over medium-low heat, bring the milk to a simmer. Add the Nutella and stir with a wooden spoon until thoroughly blended. Pour into a mug and garnish with a dollop of whipped cream. Serve immediately.


*PS : I do know that "Chocolatey" is not an actual word, lol *

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Monday, January 25, 2010
Chocolate Transfer Cupcake Favors
























When I came across the recipe for Chocolate Transfer Sheet Cupcakes from Sweet and Saucy, I thought they were cute as well as they also looked so yummy. What a great party favor to get or give...you eat the dessert then take home the cup.

Transfer sheets, or "transfers" (the patterns that are decorating the top of the chocolate disc in the picture) are sturdy but flexible plastic sheets coated with a mixture of cocoa butter and FDA approved food coloring and etched with repetitive designs, such as golden swirls. They come in a wide variety of designs and colors. Some transfer sheets have a single color, like gold.

The following are some resource links for this
item, but of course you may know some in your local area.

{TRANSFER SHEETS}:
Amazon Transfer Sheets
Fancy Flours
Country Kitchen Sweetheart
Sugar and Craft


{CUPS}:
Target ( the local $1 bin in the housewares section)
Dollar Stores
Family Dollar




photo courtesy of Sweet and Saucy
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Sunday, December 13, 2009
ONE OF THE WEIRDEST COMBOS CREATED!

As I was perusing the web, looking for something, I came across this...Peanut Butter & Jelly Mac and Cheese!....yes, that is what I said!. The lovelies over at Merriment Design created (and won recognition for this this peanut-butter-infused creamy cheddar cheese sauce topped with crunchy grape jelly breadcrumb crust which placed 4th out of 19 chefs who were contestants in the sMACdown Charity Mac and Cheese Competition benefiting the Organic School Project Organization. Although alot of people may and do think this combination is weird, that is what they said about cheese on a slice of apple pie or a fried peanut butter and banana sandwich. It really is for those who like a salty sweet combination, so for those of you who are adventurous enough to try this, here is the recipe.










{Peanut Butter Mac and Cheese Ingredients:}
1 pound elbow macaroni
2 tablespoons butter (for macaroni)
3 tablespoons unsalted butter (for cheese sauce)
3 tablespoons flour
3 cups whole milk
1 cup half-and-half
4 tablespoons smooth natural peanut butter
2-8oz bricks of sharp yellow cheddar cheese, shredded
2-8oz bricks of mild white cheddar cheese, shredded
Salt to taste
Enough butter to butter your baking pan










Make the peanut butter mac and cheese
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Bring a pot of water to a boil. Add the macaroni and cook 7 minutes or until al dente. Drain and cool immediately with cold water. Return to a pot.

Melt the butter in a large, deep skillet over medium heat. Whisk in the flour and cook for about 1-2 minutes, stirring constantly to keep lumps from forming. Gradually whisk in the milk and simmer, whisking often, until the mixture is smooth, about 10 minutes. Stir in 4 cups of cheese until melted. Stir in the peanut butter; feel free to use a bit less or a bit more according to how subtle or strong you’d like it to be (NOTE: I used a blend of mild and sharp cheddar cheeses so if you’re using more mild cheeses use a bit less and if you’re using more sharp cheeses use a bit more). Season with salt to taste.










Add 2 tablespoons of butter to the macaroni to coat. Add the cheese sauce to the macaroni, stir well.
















Pour macaroni into a greased 3-quart baking dish and top with jelly breadcrumb topping (see recipe below). Bake for 30 minutes in a 350 degree oven or until hot and bubbly.











Grape jelly crunchy breadcrumb topping
4-5 cups fresh homemade bread crumbs (see directions below)
4-8 tbsp butter (depending on your taste)
1/4 cup grape jelly


















Place bread piece/slices on an ungreased baking sheet in a single layer to dry out. Bake in a 300F oven for 10-15 minutes; turn them over about halfway so they dry evenly. Remove from oven and let cool. Tear dried bread into smaller pieces and place in your food processor; chop into course breadcrumbs.










Melt butter in a medium, deep skillet. Add breadcrumbs and toast just until lightly brown. Add in grape jelly, allow to melt, and stir to coat. Continue to toast until starts to get crunchy. Remove from heat and set aside. Put on top of mac and cheese before baking.


photos and recipe courtesy of Merriment Design
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