tag:blogger.com,1999:blog-71402618959137131052024-03-18T01:35:10.164-06:00FredelliciousFun ideas and tasty treats from the kitchen of Lauren FredellLaurenhttp://www.blogger.com/profile/00295635918782494860noreply@blogger.comBlogger43125tag:blogger.com,1999:blog-7140261895913713105.post-75208222422370340602012-09-05T23:22:00.001-06:002012-09-05T23:22:26.372-06:00Easy Cupcake Buttercream Rose TutorialHi friends! Thank you so much for being patient with me while I took a break from blogging! I recently took a quick poll on my <a href="https://www.facebook.com/Fredellicious">Facebook page</a> if you would rather have a cupcake or pirate ship tutorial. So, to please both sides, I have a sneak peek of the <a href="https://www.facebook.com/photo.php?fbid=518518744842042&set=a.226029590757627.74512.225800897447163&type=3&theater">pirate ship</a>, and here is the tutorial for the cupcake!<br />
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<a href="http://4.bp.blogspot.com/-2G46tgwCngE/UEgtuABhu_I/AAAAAAAAGkw/efYLpHh8teE/s1600/DSC_0235.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-2G46tgwCngE/UEgtuABhu_I/AAAAAAAAGkw/efYLpHh8teE/s400/DSC_0235.JPG" width="265" /></a></div>
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Pretty right? Just wait until you see how easy it is! </div>
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You'll want some cupcakes. and some <a href="http://fredellicious.blogspot.com/2011/06/my-favorite-buttercream.html">buttercream</a>. and a size 1M wilton decorating tip, with a bag.</div>
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I'll describe it first, then there is a video! </div>
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Put frosting in the decorating bag with tip. Hold the tip perpendicular to the cupcake in the middle. With even pressure, start piping, and swirl in a circle (I go counter clock-wise), until the whole cupcake is covered. Got it? yeah, I like videos too :)</div>
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<br /><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dyg4OMcQcKX1DRiSRe0qVH_q2KdBF3lZ3-GvjS71wPGpHXNv5VmN1qC77LCllzWb3hs3HcV73QPVn3y12I8Kw' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
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and there ya go! Good Luck!</div>
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<br />Laurenhttp://www.blogger.com/profile/00295635918782494860noreply@blogger.com2tag:blogger.com,1999:blog-7140261895913713105.post-168751618267244902011-11-16T16:03:00.001-07:002011-11-16T16:03:22.172-07:00Pumpkin Roll<p>Oh pumpkin roll. I love you. Might just be my favorite pumpkin treats yet. </p> <p><a href="http://lh5.ggpht.com/-B2VKsURtzes/TsRBKblXe8I/AAAAAAAAFM8/wEWEB3Q7n3M/s1600-h/DSC_0676%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0676" border="0" alt="DSC_0676" src="http://lh3.ggpht.com/-iv9pxFl4FGo/TsRBLS7x5KI/AAAAAAAAFNE/ZlM9hDRMcwU/DSC_0676_thumb%25255B1%25255D.jpg?imgmax=800" width="461" height="316"></a></p> <p>The morning after my friend and I made these, I had full intentions of eating a healthy breakfast. Until I was completely distracted by this pumpkin roll, so I ate some of it instead. Let me tell you, that was one delicious breakfast!! </p> <p>Looking at recipes online, I found that for the most part, they all seemed pretty similar. So, we tried 2 different recipes: same ingredients, 2 preparations. One where you just mix all the ingredients in a bowl, and where where you don’t. </p> <p>Believe me when I say that it is TOTALLY worth it to spend the extra time to prepare this recipe. So, that’s the recipe that I’m including. You won’t be sorry. This pumpkin roll is seriously good!! </p> <h3></h3> <h3><font size="5">Pumpkin Roll </font><font size="2"><font style="font-weight: normal">from <a href="http://www.tasteofhome.com/Recipes/Pumpkin-Cake-Roll-4">Taste of Home</a></font></font></h3> <h3></h3> <h3><font style="font-weight: normal" size="3">3 eggs, separated</font></h3> <h3><font style="font-weight: normal" size="3">1 C sugar, divided</font></h3> <h3><font style="font-weight: normal" size="3">2/3 C canned pumpkin</font></h3> <h3><font style="font-weight: normal" size="3">3/4 C flour</font></h3> <h3><font style="font-weight: normal" size="3">1 tsp baking soda</font></h3> <h3><font style="font-weight: normal" size="3">1/2 tsp cinnamon</font></h3> <h3><font style="font-weight: normal" size="3">pinch of salt</font></h3> <h3>Filling:</h3> <h3><font style="font-weight: normal" size="3">8 oz cream cheese, softened (1 package)</font></h3> <h3><font style="font-weight: normal" size="3">2 Tlbsp butter, softened</font></h3> <h3><font style="font-weight: normal" size="3">1 C powdered sugar</font></h3> <h3><font style="font-weight: normal" size="3">3/4 tsp vanilla extract</font></h3> <ul> <li><i></i> Line a jelly roll pan (15”x10”x1”) with parchment paper. Set aside. Preheat oven to 375 F</li> <li>In a large bowl, beat egg yolks on high speed until thick. Gradually add 1/2 C sugar and beat until lemony colored. </li> <li>Add pumpkin and beat on high until sugar is almost dissolved.</li> <li>In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. </li> <li>Fold egg whites into egg yolk mixture.</li> <li>Combine flour, baking soda, cinnamon and salt in a separate bowl, then gently fold into the pumpkin/egg mixture. Spread into prepared pan. <li>Bake for 10-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. <li>While cake is cooling, get another piece of parchment paper bigger than the cake, and dust it with powdered sugar. <li>Flip the cake onto the powdered sugar parchment paper, and peel off the parchment paper that the cake was baked in. <li>Roll up the cake, starting with the short side. Cool completely on a wire rack. <li>In a small bowl, beat the cream cheese, butter, powdered sugar and vanilla until smooth. <li>Once cake is cool, unroll the cake and spread filling evenly to within 1/2 in. of edges. Roll up again. Wrap in plastic wrap and chill until ready to eat. Dust with powdered sugar if desired.</li></ul> <p><a href="http://lh5.ggpht.com/-ZkHi9--BQjs/TsRBMvUO-fI/AAAAAAAAFNM/XAxRb9GkWPg/s1600-h/DSC_0672%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0672" border="0" alt="DSC_0672" src="http://lh6.ggpht.com/-SY55DHle7Jo/TsRBN40G4dI/AAAAAAAAFNU/vN0kLG8jbpY/DSC_0672_thumb%25255B1%25255D.jpg?imgmax=800" width="414" height="424"></a></p> <p>I want to add this to the list of required Thanksgiving dishes this year! </p> <p>p.s. Can you believe it’s only a week away?? Yeah, me either. </p> Laurenhttp://www.blogger.com/profile/00295635918782494860noreply@blogger.com4tag:blogger.com,1999:blog-7140261895913713105.post-42129858513992260932011-11-08T21:12:00.001-07:002011-11-08T21:12:56.746-07:00Harry Potter Treats<p>This summer, I was out of town basically the entire month before the final Harry Potter movie released to theatres. So, I didn’t make any totally awesome treats to put on the blog. However, that didn’t stop me from making some <a href="https://www.facebook.com/photo.php?fbid=250312478329338&set=a.241024489258137.77628.225800897447163&type=3&theater">butterbeer cookies</a> the night of release, and going to the see the movie with my sister that weekend. </p> <p>Pretty sure I cried like 6 times during the movie. It brought back everything that I loved about the book to the front of my memory. I love the Harry Potter books. I have fond memories reading/listening to them with my whole family growing up. We always pronounced Hermione Herm-ee-own. And then some of the siblings started sneaking the books to read ahead, so it would become a battle over who’s turn it was to use the book. Let me tell you, my mom’s hardback copies of those books are seriously loved. </p> <p>I even wrote a paper about the series in college (I think there were only 4 books out at that time). Good vs. Evil. I remember there being lots of controversy over the books, so I addressed that. I was really happy with the end result. My vote is definitely “good." I think the series teaches a lot about strength, standing for what you believe, friendship, family, loyalty, etc. I’d have to get the paper to remember all the details. </p> <p>Anyway……. I can’t lie. I’m sad there are not more books or movies to look forward to. I hope that it’s still cool to have Harry Potter birthday parties when my kids grow up a bit and start reading them. I even kind of wish I was having a HP party this weekend for myself and lots of friends and family! and of course buying the final movie and having a marathon! </p> <p>I’m sure someone is having a party, right?? well if you are, I have gathered some ideas for you! There are so many, but I’m putting together some of my favorites, that just look awesome.</p> <p>First off, is a whole <a href="http://justsweetandsimple.blogspot.com/2011/07/harry-potter-party.html">Harry Potter spread</a> from just Sweet and Simple. It even has links to printables and recipes. Doesn’t it look great?</p> <p><a href="http://lh5.ggpht.com/-7GZfM7iByw0/Trn9YYkWdEI/AAAAAAAAFHA/5cLfBH7-gFg/s1600-h/Harry%252520potter%252520party%2525201a%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="Harry potter party 1a" border="0" alt="Harry potter party 1a" src="http://lh3.ggpht.com/-PcHeLdAm6vU/Trn9Zv535xI/AAAAAAAAFHI/NLcYq9VnNSc/Harry%252520potter%252520party%2525201a_thumb%25255B5%25255D.jpg?imgmax=800" width="429" height="382"></a></p> <p><a href="http://www.ericasweettooth.com/2011/04/butterbeer-cupcakes.html">Butterbeer Cupcakes</a> from Sweet Tooth. I think these look uh-Mazing!<a href="http://lh6.ggpht.com/-pzdkdUx2V7w/Trn9bOn4i4I/AAAAAAAAFHQ/Cfe-wFTDFRE/s1600-h/butter1%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="butter1" border="0" alt="butter1" src="http://lh6.ggpht.com/-zjhhGmCO9No/Trn9c_HtOOI/AAAAAAAAFHY/2E-MpZKZF7w/butter1_thumb%25255B2%25255D.jpg?imgmax=800" width="283" height="408"></a></p> <p><a href="http://dineanddish.net/2011/05/almost-like-butterbeer-from-harry-potter/">Butterbeer</a> from Dine & Dish<a href="http://lh5.ggpht.com/-oNTo_NXUfFs/Trn9eOl73-I/AAAAAAAAFHg/tc4cM2h-Hqw/s1600-h/butterbeer-2%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="butterbeer-2" border="0" alt="butterbeer-2" src="http://lh3.ggpht.com/-mGy3iYnZCfs/Trn9fn9_0QI/AAAAAAAAFHo/gqXBHGw7qr8/butterbeer-2_thumb%25255B1%25255D.jpg?imgmax=800" width="255" height="391"></a></p> <p><a href="http://www.britta.com/hogwarts/recipes.html#pasties">Pumpkin Pasties</a> from Britta.com<a href="http://lh4.ggpht.com/-V7VBL1AF4iM/Trn9g9-7GrI/AAAAAAAAFHw/P9yTtpOTe-I/s1600-h/pasties%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="pasties" border="0" alt="pasties" src="http://lh6.ggpht.com/-sW4FGuIc0Sk/Trn9iSb7HQI/AAAAAAAAFH4/2hNCziYqJnk/pasties_thumb%25255B1%25255D.jpg?imgmax=800" width="299" height="268"></a></p> <p><a href="http://bakeat350.blogspot.com/2011/07/butterbeer-cookies-for-final-harry.html">Butterbeer Sugar Cookies</a> from Bake at 350. (these are the ones I made. SO good!!)<a href="http://lh6.ggpht.com/-3QizqB6qiW4/Trn9jk028TI/AAAAAAAAFIA/PKSsK5AptrE/s1600-h/HPbutterbeerglazestackclose%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="HPbutterbeerglazestackclose" border="0" alt="HPbutterbeerglazestackclose" src="http://lh5.ggpht.com/-W2ScaSKtXTs/Trn9k-uEKWI/AAAAAAAAFII/AI0bdT9xkwA/HPbutterbeerglazestackclose_thumb%25255B1%25255D.jpg?imgmax=800" width="337" height="233"></a></p> <p><a href="http://amybites.com/?p=1606">Golden Snitch Butterbeer cake pops</a> from amybites.<a href="http://lh3.ggpht.com/-u98KpSukECg/Trn9ml9zaxI/AAAAAAAAFIQ/79M7dZu1K8o/s1600-h/DSC_0725%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0725" border="0" alt="DSC_0725" src="http://lh6.ggpht.com/-D0kQENjaofI/Trn9nr0iGyI/AAAAAAAAFIY/wiTn-WpX5cs/DSC_0725_thumb%25255B1%25255D.jpg?imgmax=800" width="360" height="247"></a></p> <p>And I think my most favorite one of all:</p> <p>Harry Potter <a href="http://bakingdom.com/2011/07/hogwarts-hogwarts-hoggy-warty-hogwarts-cake.html">Vertical Layer Spice Cake</a> from Bakingdom.<a href="http://lh4.ggpht.com/--7QOhgjwoyg/Trn9pJMWoaI/AAAAAAAAFIg/_Nbs7JVE3r0/s1600-h/Hogwarts-House-Pride-Cake%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="Hogwarts-House-Pride-Cake" border="0" alt="Hogwarts-House-Pride-Cake" src="http://lh6.ggpht.com/-sfkb0G_3wfM/Trn9q1MVBUI/AAAAAAAAFIo/Mq5BkBhHBqo/Hogwarts-House-Pride-Cake_thumb%25255B1%25255D.jpg?imgmax=800" width="407" height="625"></a></p> <p>Please note that none of these pictures are my own, but from the website that I linked up. Aren’t those just some great ideas? I think I’m in love with butterbeer so much because butterscotch and cream soda? I don’t know, just sounds delicious. Someday I will make it to the Harry Potter amusement park and try the ‘real’ stuff!</p> Laurenhttp://www.blogger.com/profile/00295635918782494860noreply@blogger.com1tag:blogger.com,1999:blog-7140261895913713105.post-67493039500531064862011-11-06T10:05:00.001-07:002011-11-06T10:17:29.729-07:00Slanted Stripe Cake Tutorial<p>I’ve gotten lots of great feedback for my <a href="http://fredellicious.blogspot.com/2011/09/my-baby-turns-2.html">construction site cake</a>. Thank you so much for the nice things you’ve had to say!! I’ve also had some more questions on how exactly I cut those slanted layers. So, I’m doing a tutorial. I hope it helps!!</p> <p>I decided not to do the black and yellow again, because I wanted to see what it would look like in other colors! But it is perfect with black and yellow stripes for a construction cake.</p> <p><a href="http://lh3.ggpht.com/-RiSua7NOY9E/TrbBJtVqcgI/AAAAAAAAFGw/3B1Mx0Op96s/s1600-h/DSC_0989%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0989" border="0" alt="DSC_0989" src="http://lh6.ggpht.com/-vYZgXOuJmFg/TrbBKGS3uKI/AAAAAAAAFG4/FlcGXcV8SIc/DSC_0989_thumb%25255B4%25255D.jpg?imgmax=800" width="244" height="236"></a></p> <p>First things first, we gotta start with the recipe. When I made the construction cake, I had 4 layers total (2 <a href="http://fredellicious.blogspot.com/2011/09/my-baby-turns-2.html">chocolate</a>, 2 vanilla), enough to make 2 double layer cakes. I cut slanted layers in them all, and picked which ones I thought would look best. If you don’t want 2 full cakes, either cut both recipes in half, or just make this white cake recipe, and dye it 2 different colors.</p> <h3><font style="font-weight: normal"><font size="5"><font style="font-weight: bold">White Cake</font></font> <font size="2">(makes 2 8” layers)</font></font></h3> <h3><font style="font-weight: normal" size="2">Adapted from Cook’s Illustrated recipe I found at </font><a href="http://www.crumblycookie.net/2008/07/27/white-cake-comparison/"><font style="font-weight: normal" size="2">Crumbly Cookies</font></a></h3> <h3><font style="font-weight: normal" size="3">1 C milk, room temperature</font></h3> <h3><font style="font-weight: normal" size="3">3/4 C eggs whites (about 4), room temperature</font></h3> <h3><font style="font-weight: normal" size="3">1 1/2 tsp almond extract</font></h3> <h3><font style="font-weight: normal" size="3">1 1/2 tsp vanilla</font></h3> <h3><font style="font-weight: normal" size="3">1 3/4 C cake flour</font></h3> <h3><font style="font-weight: normal" size="3">1/2 C all purpose flour</font></h3> <h3><font style="font-weight: normal" size="3">1 3/4 C sugar</font></h3> <h3><font style="font-weight: normal" size="3">4 tsp baking powder</font></h3> <h3><font style="font-weight: normal" size="3">1 tsp salt</font></h3> <h3><font style="font-weight: normal" size="3">12 T (1 1/2 cubes butter), softened</font></h3> <ul> <li>Preheat oven to 350 degrees F, and prepare 2 8” pans with spray and wax paper. <li>In a bowl, combine milk, egg whites and extracts and whisk together with a fork. Set aside. <li>Sift both flours together, and add sugar, baking powder and salt. Mix together on low speed with a standing or hand mixer. <li>Add the butter a little bit at a time, and mix together until it’s all moist crumbs* <li>Reserve 1/2 C of the egg/milk mixture, and add the rest to the dry ingredients. <li>Mix on medium speed with a standing mixer, using a paddle (or high speed with a hand mixer) for 1 1/2 minutes. <li>Scrape sides of bowl, then add the rest of the milk mixture, and mix to combine, for at least 30 seconds.</li></ul> <p>**if you are adding color, be sure to add it before you start baking. I use gel colorings</p> <ul> <li>Divide evenly into 2 prepared pans, and cook for 22-25 minutes until a toothpick in the middle comes out clean. <li>Let cakes sit in pans for about 3 minutes, then invert onto wire racks, remove wax paper, then invert again to let cool completely.</li></ul> <p>*I don’t really understand what ‘moist crumbs’ are, but this is what mine looked like:</p> <p><a href="http://lh4.ggpht.com/-L0EB5TwcRAA/Tra97JMJHwI/AAAAAAAAE_c/5WLWfrBPz58/s1600-h/DSC_0940%25255B10%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0940" border="0" alt="DSC_0940" src="http://lh4.ggpht.com/-xxZLTL-LsOY/Tra97owrjyI/AAAAAAAAE_k/a7qMUTE410M/DSC_0940_thumb%25255B9%25255D.jpg?imgmax=800" width="178" height="244"></a></p> <p>Now that your layers are cooled all the way, they need to get frozen. </p> <p><a href="http://lh6.ggpht.com/-AuifgkOFgDQ/Tra98NKD7FI/AAAAAAAAE_s/gi3LkjUUWGM/s1600-h/DSC_0942%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0942" border="0" alt="DSC_0942" src="http://lh6.ggpht.com/-B0EnzGrJowk/Tra98oh17aI/AAAAAAAAE_0/XikX1hKL7GY/DSC_0942_thumb.jpg?imgmax=800" width="244" height="163"></a></p> <p>Loosely wrap each layer individually with plastic wrap, then place in the freezer for at least a couple of hours. I think mine were in the freezer for 4-5 hours before I took them out.</p> <p>*I made this tutorial at night, so I apologize for all the harsh flash lighting*</p> <p>The first step is to level the cakes, for 2 reasons: 1. so the cake is flat* across the top 2. so both layers are equal in height.</p> <p><a href="http://lh3.ggpht.com/-HDgZXoKu7XI/Tra985pZQTI/AAAAAAAAE_8/4CCqf7gw5ys/s1600-h/DSC_0949%25255B5%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0949" border="0" alt="DSC_0949" src="http://lh5.ggpht.com/-8v5k162IJk8/Tra99fJB18I/AAAAAAAAFAE/OBWs7D6fekk/DSC_0949_thumb%25255B7%25255D.jpg?imgmax=800" width="179" height="244"></a></p> <p>I have a cake leveler, but if you don’t, you can definitely use a serrated knife. Just be careful to hold the knife level.</p> <p>*I didn’t make my cake exactly flat across the top. Because they sunk a bit in the middle, I decided I would rather have a small dip in the middle than taking more cake off:</p> <p><a href="http://lh5.ggpht.com/-gWbSQLnUP-8/Tra99iigCVI/AAAAAAAAFAM/4qkAKTCJASQ/s1600-h/DSC_0950%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0950" border="0" alt="DSC_0950" src="http://lh5.ggpht.com/-xcSU5Sl5ypw/Tra9-MWCG9I/AAAAAAAAFAU/qKuuNXWIx60/DSC_0950_thumb.jpg?imgmax=800" width="163" height="244"></a></p> <p>Now we can start making those slanted cuts!</p> <p>I used our bread knife, because it is serrated, and I seem to have better luck cutting cakes with a bread knife.</p> <p>I put my cakes on plates, because the plate turns easily on my counter.</p> <p>Place the tip of your knife about this far away from the edge of your cake: (don’t start cutting yet, just get the distance)</p> <p><a href="http://lh5.ggpht.com/-j0Ffo2O1SlI/Tra9-i_g-SI/AAAAAAAAFAc/fx4zfNmUbQE/s1600-h/DSC_0951%25255B5%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0951" border="0" alt="DSC_0951" src="http://lh3.ggpht.com/-wg5-GmTOmv0/Tra9_ECkg4I/AAAAAAAAFAk/ataQs0UOSh8/DSC_0951_thumb%25255B6%25255D.jpg?imgmax=800" width="441" height="372"></a></p> <p>now, tilt your knife to your desired angle, I believe mine was about 45 degrees, and then stick the knife into the cake at your angle, getting all the way through the cake</p> <p><a href="http://lh4.ggpht.com/-2mJuli-wQUg/Tra9_stTFnI/AAAAAAAAFAs/GGRYUjvWnGk/s1600-h/DSC_0953%25255B5%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0953" border="0" alt="DSC_0953" src="http://lh3.ggpht.com/-43XYC1l81aM/Tra-APdcCvI/AAAAAAAAFA0/ACuWFXxhDvw/DSC_0953_thumb%25255B6%25255D.jpg?imgmax=800" width="338" height="277"></a></p> <p>Cut the cake in a circle: staying as equal distance to the edge of the cake, and keeping the angle the same as best as you can around the whole cake. I do a couple of saw motions, then rotate the plate, saw, rotate etc. until you’ve gone all the way around.</p> <p>Once you make it all the way around the cake, lift up and edge of the cake from the plate:</p> <p><a href="http://lh6.ggpht.com/-OQLatiXPiPU/Tra-As9tIbI/AAAAAAAAFA8/46CV-UXkzH0/s1600-h/DSC_0954%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0954" border="0" alt="DSC_0954" src="http://lh6.ggpht.com/-xx0IFa-clfQ/Tra-A7f8YLI/AAAAAAAAFBE/T1_o99C1ugs/DSC_0954_thumb%25255B1%25255D.jpg?imgmax=800" width="330" height="227"></a></p> <p>Then slip the inside circle out: </p> <p><a href="http://lh3.ggpht.com/-5URvej4Q-rM/Tra-BUb_cQI/AAAAAAAAFBM/FvXgiiV1FiE/s1600-h/DSC_0955%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0955" border="0" alt="DSC_0955" src="http://lh4.ggpht.com/-wtyoeUpt0xo/Tra-B0zqXrI/AAAAAAAAFBU/-OeByjhHmjE/DSC_0955_thumb%25255B1%25255D.jpg?imgmax=800" width="375" height="258"></a></p> <p>It should come easily since the cakes are frozen, and they should be sturdy enough to not break. But be careful anyway.</p> <p>the inside ring should look like this:</p> <p><a href="http://lh6.ggpht.com/-qmTaMTAbRgs/Tra-Cd9-IAI/AAAAAAAAFBY/_P0FftmhLWU/s1600-h/DSC_0956%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0956" border="0" alt="DSC_0956" src="http://lh3.ggpht.com/-fmzVcOCw9jE/Tra-Ch_eaMI/AAAAAAAAFBk/ZZbZ4RkTyJE/DSC_0956_thumb%25255B1%25255D.jpg?imgmax=800" width="360" height="247"></a></p> <p>and the outside ring should look like this:</p> <p><a href="http://lh6.ggpht.com/-n3FxlMmnpcg/Tra-DBJncnI/AAAAAAAAFBs/zt-l6zIQt4A/s1600-h/DSC_0957%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0957" border="0" alt="DSC_0957" src="http://lh3.ggpht.com/-Z6Omw3LUcP8/Tra-Dq-i1xI/AAAAAAAAFB0/X5VORroXKrI/DSC_0957_thumb%25255B1%25255D.jpg?imgmax=800" width="366" height="251"></a></p> <p>**wow, I REALLY need to get some white plates…. I hope you can see it ok**</p> <p>After I cut them, I move the outside ring to another plate off to the side.</p> <p>Repeat the outer cut with the other color layer</p> <p><a href="http://lh3.ggpht.com/-ZYNxcTbNHMQ/Tra-ENbwNuI/AAAAAAAAFB8/tGKeACBs6Gk/s1600-h/DSC_0959%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0959" border="0" alt="DSC_0959" src="http://lh5.ggpht.com/-1cZm-4Yeshk/Tra-E1zztHI/AAAAAAAAFCE/gtk51JO_Nu8/DSC_0959_thumb%25255B1%25255D.jpg?imgmax=800" width="331" height="227"></a></p> <p>Now onto the smaller circles. For measuring, the first time around I used cardboard, but I don’t think that’s necessary. This time I just used parchment paper. I used my 6” pan to trace a circle on the parchment paper, cut it out just inside the line (so it was a little smaller than 6”), then placed it on top of the cake:</p> <p><a href="http://lh3.ggpht.com/-O84EIzJktb0/Tra-FjwWYuI/AAAAAAAAFCM/pVbTbf2vEWI/s1600-h/DSC_0960%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0960" border="0" alt="DSC_0960" src="http://lh4.ggpht.com/-uGA8U61esvQ/Tra-F38aYpI/AAAAAAAAFCU/JFHa30-MAfk/DSC_0960_thumb%25255B1%25255D.jpg?imgmax=800" width="319" height="219"></a></p> <p>then I took a small knife, traced around the parchment paper making a shallow line, so that I knew where I should be cutting:</p> <p><a href="http://lh6.ggpht.com/-AsJ0_emwqlE/Tra-GbWOXzI/AAAAAAAAFCc/OomsS1v4N6o/s1600-h/DSC_0962%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0962" border="0" alt="DSC_0962" src="http://lh4.ggpht.com/-zzDosrPRNdE/Tra-G1HeS3I/AAAAAAAAFCk/StcI7OTvvdI/DSC_0962_thumb%25255B1%25255D.jpg?imgmax=800" width="310" height="213"></a></p> <p>I tried to take a picture to show you the traced line, but it wasn’t showing up in the pictures. as long as you can see it, and know where you should cut, then you’re good to go.</p> <p>and then you cut again, this time following the line you just traced, holding the knife at an angle just like last time:</p> <p><a href="http://lh5.ggpht.com/-1C2ebfS24QY/Tra-HYAlKaI/AAAAAAAAFCs/2_F5-an_HqY/s1600-h/DSC_0965%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0965" border="0" alt="DSC_0965" src="http://lh3.ggpht.com/-qnHWZiXF8vo/Tra-HtbKbgI/AAAAAAAAFC0/W0ETjq6ImQY/DSC_0965_thumb%25255B1%25255D.jpg?imgmax=800" width="313" height="215"></a></p> <p>When you make the full circle, it should come out easily:</p> <p><a href="http://lh5.ggpht.com/-tz2a60L8kas/Tra-IBnunDI/AAAAAAAAFC8/a4lguqYjKgA/s1600-h/DSC_0968%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0968" border="0" alt="DSC_0968" src="http://lh5.ggpht.com/-9w782lS1wuI/Tra-Ija4gXI/AAAAAAAAFDE/weCAMAbf4Qs/DSC_0968_thumb%25255B1%25255D.jpg?imgmax=800" width="306" height="210"></a></p> <p>move the outside circle to another plate:</p> <p><a href="http://lh4.ggpht.com/-Va9pwOliJbw/Tra-JHUhkRI/AAAAAAAAFDM/_xLTVJmoSVY/s1600-h/DSC_0970%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0970" border="0" alt="DSC_0970" src="http://lh6.ggpht.com/-okSJYsAJ4GI/Tra-JQOiifI/AAAAAAAAFDU/2sKTgYehUXU/DSC_0970_thumb%25255B1%25255D.jpg?imgmax=800" width="311" height="214"></a></p> <p>then cut the other colored layer the same way, with the same 6” parchment paper circle, and move the outside ring to another plate.</p> <p>After that, we need 1 smaller circle. I decided to eye ball cutting the circle to be about 4”, and placed it on top of the cake:</p> <p><a href="http://lh6.ggpht.com/-6bDg5Q2zM10/Tra-KOhnZmI/AAAAAAAAFDc/Tcg5aDKQQl8/s1600-h/DSC_0971%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0971" border="0" alt="DSC_0971" src="http://lh4.ggpht.com/-szU-MmlSbZM/Tra-KQtMM8I/AAAAAAAAFDk/2tSS8RxtVE4/DSC_0971_thumb%25255B1%25255D.jpg?imgmax=800" width="303" height="208"></a></p> <p>trace around it with a knife, to make a shallow line to follow, and then cut with the bread knife just as on the others</p> <p>so after this cut, the outside circle should look like this:</p> <p><a href="http://lh6.ggpht.com/-avvVZybcURc/Tra-LKeHAJI/AAAAAAAAFDs/--n3590Jr3I/s1600-h/DSC_0976%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0976" border="0" alt="DSC_0976" src="http://lh5.ggpht.com/-Js4ZIczUu5Y/Tra-LcTl1PI/AAAAAAAAFD0/DvhE_FjD95I/DSC_0976_thumb%25255B1%25255D.jpg?imgmax=800" width="319" height="219"></a></p> <p>and the very inside should look like this:</p> <p><a href="http://lh6.ggpht.com/-34VxX97-8T8/Tra-MGfzCyI/AAAAAAAAFD8/cHKiCdp0gfA/s1600-h/DSC_0977%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0977" border="0" alt="DSC_0977" src="http://lh4.ggpht.com/-Nrzloz5iTTQ/Tra-MqBvOiI/AAAAAAAAFEE/OboimWpsHK4/DSC_0977_thumb.jpg?imgmax=800" width="244" height="163"></a></p> <p>Now cut the other color layer the same way! then you will have 2 insides:</p> <p><a href="http://lh3.ggpht.com/-o_IMUbjPDyo/Tra-NHO4NVI/AAAAAAAAFEM/rzkDzG1P0Lk/s1600-h/DSC_0978%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0978" border="0" alt="DSC_0978" src="http://lh3.ggpht.com/-N4FK7DCfROA/Tra-NgAi3nI/AAAAAAAAFEU/mQuTYOdscFI/DSC_0978_thumb.jpg?imgmax=800" width="244" height="163"></a></p> <p>Now we’re going to put it all together!!</p> <p><a href="http://lh5.ggpht.com/-tPWOnpkh81w/Tra-Nyh7zdI/AAAAAAAAFEc/UKw8wsLglOs/s1600-h/DSC_0979%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0979" border="0" alt="DSC_0979" src="http://lh5.ggpht.com/-9TgbtYIJW2k/Tra-OeylTXI/AAAAAAAAFEk/mQIdgLyIbgs/DSC_0979_thumb.jpg?imgmax=800" width="244" height="163"></a></p> <p><a href="http://lh4.ggpht.com/-3A92pZQr2Ds/Tra-OwkeppI/AAAAAAAAFEs/cVnqllRYzkU/s1600-h/DSC_0981%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0981" border="0" alt="DSC_0981" src="http://lh6.ggpht.com/-O6Kf5ehxPQk/Tra-PZYWz4I/AAAAAAAAFE0/wb1m1eqIH1A/DSC_0981_thumb.jpg?imgmax=800" width="244" height="163"></a></p> <p><a href="http://lh3.ggpht.com/-DS0N5z47cX8/Tra-PqD24NI/AAAAAAAAFE8/-Bcs4zWCLkg/s1600-h/DSC_0984%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0984" border="0" alt="DSC_0984" src="http://lh6.ggpht.com/-RKmx5O04jlc/Tra-QBA_4TI/AAAAAAAAFFE/nQ4MK5nc7y0/DSC_0984_thumb.jpg?imgmax=800" width="244" height="163"></a></p> <p>See the little gaps? It will be ok. Since we’re just judging the angles, I think that it would seriously be impossible to make this cake perfect. So, we’ll just run with imperfect!</p> <p>At this <a href="http://iammommy.typepad.com/i_am_baker/2011/02/vertical-layer-cake-tutororial.html">tutorial</a> where I got my idea from, she pours a simple syrup on top of the cake, wraps wax paper around it to get it to stick, and puts it back into the freezer. I don’t think this is a bad idea, but I didn’t do it. I just wrapped mine fairly tightly (not enough to distort the cake shape) in plastic wrap and threw it back into the freezer. This way the layers start to freeze together.</p> <p>Once they’re frozen again (a couple hours) you can start to decorate!</p> <p>(for this tutorial, I decided not to frost it, sorry! But you’ll get the idea how awesome it would look frosted, right??)</p> <p>Place the bottom layer on your serving platter and cover with frosting</p> <p><a href="http://lh5.ggpht.com/-V-gVEf-8bzc/Tra-Qgx4mFI/AAAAAAAAFFM/OZavYJNauvg/s1600-h/DSC_0983%25255B11%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0983" border="0" alt="DSC_0983" src="http://lh5.ggpht.com/-gesNkGstNmU/Tra-RM_mWvI/AAAAAAAAFFU/l2skA4KQla0/DSC_0983_thumb%25255B2%25255D.jpg?imgmax=800" width="244" height="163"></a></p> <p>Place the next layer on top:</p> <p><a href="http://lh3.ggpht.com/-6g6L6Zzo780/Tra-RUhzMkI/AAAAAAAAFFc/lAxL1OiTqYQ/s1600-h/DSC_0986%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0986" border="0" alt="DSC_0986" src="http://lh6.ggpht.com/-R_4HrczJK44/Tra-R9aASHI/AAAAAAAAFFk/htrG7AIn7Ms/DSC_0986_thumb.jpg?imgmax=800" width="244" height="163"></a></p> <p>frost entire cake how desired!!</p> <p>Then…. when you cut into it, it will look like this:</p> <p><a href="http://lh6.ggpht.com/-vyp2lB64UkI/Tra-SSUq3vI/AAAAAAAAFFs/XfSq5Ck-DWM/s1600-h/DSC_0989%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0989" border="0" alt="DSC_0989" src="http://lh6.ggpht.com/-NhPFGIXRy08/Tra-S-aEF5I/AAAAAAAAFF0/5oNqRlqzk4I/DSC_0989_thumb%25255B1%25255D.jpg?imgmax=800" width="348" height="239"></a></p> <p>(with frosting, it will look even better! and stay together better too)</p> <p><a href="http://lh3.ggpht.com/-TK_HHQZOuAQ/Tra-TlnGupI/AAAAAAAAFF8/9P-uVlvdM0c/s1600-h/DSC_0992%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0992" border="0" alt="DSC_0992" src="http://lh6.ggpht.com/-wKSqfRCKzIc/Tra-UcEWR1I/AAAAAAAAFGE/yUUNERjX_cc/DSC_0992_thumb%25255B1%25255D.jpg?imgmax=800" width="336" height="231"></a></p> <p>cut in half:</p> <p><a href="http://lh5.ggpht.com/-rAfe4w2luEE/Tra-UtYUs2I/AAAAAAAAFGM/4z4R6rniv5c/s1600-h/DSC_1000%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_1000" border="0" alt="DSC_1000" src="http://lh6.ggpht.com/-7j1ZvJYzmSk/Tra-VJ_jRNI/AAAAAAAAFGU/bmAVGqWj4vk/DSC_1000_thumb%25255B1%25255D.jpg?imgmax=800" width="321" height="221"></a></p> <p>and believe me when I say that no one is going to notice gaps, or that the lines aren’t perfectly matched, or any imperfection when they see a piece of cake that looks like this sitting on their plate!!</p> <p><a href="http://lh5.ggpht.com/-nSbfv3K_JbE/Tra-VTXZDBI/AAAAAAAAFGc/TgxE6du8oQY/s1600-h/DSC_1009%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_1009" border="0" alt="DSC_1009" src="http://lh5.ggpht.com/-7wmbBskWyPA/Tra-V26fmbI/AAAAAAAAFGk/402qvhSlE1c/DSC_1009_thumb%25255B1%25255D.jpg?imgmax=800" width="319" height="219"></a></p> <p>So, was this helpful? I’d love feedback! and, if you make a slanted stripes cake, I would LOVE to see it!! post a picture on my <a href="http://www.facebook.com/Fredellicious">Facebook</a> wall, or email me a picture!</p> Laurenhttp://www.blogger.com/profile/00295635918782494860noreply@blogger.com74tag:blogger.com,1999:blog-7140261895913713105.post-8566951540194487122011-11-04T15:41:00.000-06:002011-11-04T15:42:00.181-06:00Orange Ombre Butterfly Cake<p>October 30th is my daughter’s birthday. Let me tell you, it made for a pretty crazy Halloween weekend. (Did I mention we also had a church activity and family in town) It was totally crazy but so fun!!</p> <p>Both my older kids talk about what kind of theme/cake they want for their birthdays months before it actually happens. So, I usually wait until fairly last minute to be SURE that they won’t change their minds. </p> <p>My daughter picked a butterfly theme probably 4 weeks ago, and has stuck with it since. She also has told me several times that her favorite color is orange. Not pink. Orange. So, that’s what I ran with. </p> <p><a href="http://lh5.ggpht.com/-LSWcgBoN-AQ/TrRcCTz_JxI/AAAAAAAAE-E/xqsPo19kE44/s1600-h/DSC_07896.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0789" border="0" alt="DSC_0789" src="http://lh5.ggpht.com/-FjdPj9aHVMM/TrRcDHdwqYI/AAAAAAAAE-M/dMGyvJIVIw0/DSC_0789_thumb6.jpg?imgmax=800" width="410" height="597"></a></p> <p>I know that I had this <a href="http://talesfromtangerine.blogspot.com/2011/08/orange-creamsicle-cake.html">awesome cake</a> in the back of my head somewhere, giving me a jumping off point. Isn’t it cool?</p> <p>I didn’t frost the cake perfectly for 2 reasons: 1) I thought it was more whimsical and fun for the butterflies 2) hello, insanely easier to frost non-perfectly :) </p> <p><a href="http://lh6.ggpht.com/-Se_TKNtLxQQ/TrRcD4XGZnI/AAAAAAAAE-U/DoIPDfcqz4o/s1600-h/DSC_0797%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0797" border="0" alt="DSC_0797" src="http://lh4.ggpht.com/-8azPX4WfQ8U/TrRcEhOZSMI/AAAAAAAAE-c/naTx09IrpG0/DSC_0797_thumb%25255B1%25255D.jpg?imgmax=800" width="448" height="307"></a></p> <p>You can’t really tell from the above picture, but the frosting wasn’t super thick, so you could kind of see the tint of orange from underneath, because the inside looked like this:</p> <p><a href="http://lh4.ggpht.com/-RCx7Z6NnOGA/TrRcFu8JaSI/AAAAAAAAE-k/O70VvGCcsPs/s1600-h/DSC_0888%25255B11%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0888" border="0" alt="DSC_0888" src="http://lh4.ggpht.com/-Xv8YZCZaEQQ/TrRcGS26inI/AAAAAAAAE-s/hfRmA04je7I/DSC_0888_thumb%25255B11%25255D.jpg?imgmax=800" width="361" height="373"></a></p> <p>Love me some ombre! I wish I had kept the top layer white then graduated more, but oh well. I still think it looks so cool!</p> <p><a href="http://lh6.ggpht.com/-kdIfWu3stFE/TrRcHJSZR7I/AAAAAAAAE-0/OtuvYABuTDk/s1600-h/DSC_0912%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0912" border="0" alt="DSC_0912" src="http://lh6.ggpht.com/-0FYKKlC8Na8/TrRcH5AuVKI/AAAAAAAAE-8/634xAGJkCAA/DSC_0912_thumb%25255B1%25255D.jpg?imgmax=800" width="364" height="250"></a></p> <p> </p> <p><font size="5"><strong>Orange Ombre Butterfly Cake </strong></font>makes a 6 layer 8” cake</p> <p>I used this tried and true <a href="http://fredellicious.blogspot.com/2011/04/white-colorful-cake.html">white cake</a> recipe. Love it. Then divided it evenly into 6 different bowls. I believe it was approximately 1 C and 2 Tbsp in each bowl. </p> <p>Then I started adding color. At first I did just one drop in the first bowl, 2 drops in the 2nd etc, but it wasn’t near as vibrant enough as I wanted. So, then I decided to get the darkest color right first. I even added 1 drop of red to the darkest layer. and it turned way more red then I was thinking, so I adding probably 10 more drops of orange (remember it already had 6) to finally get the color I liked. A lot. Wow, I’m totally rambling. Basically, add colors to all of your bowls, until you get the colors that you like! Best part is, the cake cooks up the same color as the batter, so you don’t have to guess. Whatever color it is as batter, that’s how the cake will look.</p> <p>These layers are not very thick, so it only took about 15-18 minutes to cook. </p> <p>After I baked the layers, and they cooled completely, I wrapped each one individually with plastic wrap and then put them in the freezer. This is a perfect trick so that you can make your cakes ahead of time. I made them Wednesday, and they stayed in the freezer until I frosted the cake on Sunday! Not having to worry about making the layers Saturday or Sunday was a huge stress relief. </p> <p>For the frosting, I wanted to continue the orange theme, so I used some orange <a href="https://www.lorannoils.com/c-10-bakery-emulsions.aspx">emulsion</a>. Seriously, this stuff is delicious. Delicious. The smell is so good, and added to the frosting, just made it taste like some fresh orange zesty goodness. Loved it. </p> <p><strong><font size="4">Orange Flavored </font></strong><a href="http://fredellicious.blogspot.com/2011/06/my-favorite-buttercream.html"><strong><font size="4">Butter Cream</font></strong></a></p> <h3><font style="font-weight: normal" size="3">1 lb butter, room temp <font size="2">(yes, that is 4 cubes……)</font></font></h3> <h3><font style="font-weight: normal" size="3">6 cups powdered sugar</font></h3> <h3><font style="font-weight: normal" size="3">2-3 tsp </font><a href="https://www.lorannoils.com/p-8345-orange-bakery-emulsion-natural-flavor.aspx"><font style="font-weight: normal" size="3">Orange Bakery Emulsion</font></a><font style="font-weight: normal" size="3">, or to taste <font size="2">(I found mine at Hobby Lobby)</font></font></h3> <h3><font style="font-weight: normal" size="3">3 Tbsp cream or milk </font></h3> <ul> <li>Beat butter, and then add the powdered sugar 1 cup at a time, mixing to combine before adding more, scraping sides as needed.</li> <li>Add flavoring, and if needed the milk 1 T at a time, to get the desired consistency.</li></ul> <p>To assemble cake:</p> <p>Remove layers from freezer, unwrap from plastic, and place bottom layer on desired serving platter.</p> <p>Spread a thin amount of frosting on layer. Because the layers are frozen, it makes it really easy to spread the frosting thin, without the cake falling apart.</p> <p>Continue building the cake, alternating between cake and thin frosting layers. After you put the top layer on, use remainder of frosting to frost the rest of the cake!</p> <p>Even though it might seem like a decent amount frosting, I *barely* had enough frosting to cover the cake. If you plan on decorating the cake with frosting, you’ll need to make more.</p> <p>Fondant butterflies</p> <p>To make the butterflies, I rolled out fondant, and used a little fondant cutter that I found at Michael’s. After that, I used a piece of foil to help them get their shape:</p> <p><a href="http://lh3.ggpht.com/-_e1D5lWLl90/TrRcIqI0nNI/AAAAAAAAE_E/ygbtbzKC6FA/s1600-h/DSC_0776%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0776" border="0" alt="DSC_0776" src="http://lh4.ggpht.com/-ZqYaQ8RwURs/TrRcJbCqQbI/AAAAAAAAE_M/CiyouxXjthw/DSC_0776_thumb%25255B6%25255D.jpg?imgmax=800" width="312" height="153"></a></p> <p> </p> <p>I had 3 rows, and I used some orange <a href="http://www.wilton.com/store/site/product.cfm?sku=pg_colormist">Wilton Color Mist</a> to get them 3 different shades of orange. *makes these ahead of time so that they have enough time to dry before you use them. Probably around 2-3 days at least.</p> <p> </p> <p>Thanks for stopping by! have a great day!</p> Laurenhttp://www.blogger.com/profile/00295635918782494860noreply@blogger.com6tag:blogger.com,1999:blog-7140261895913713105.post-57648080150306209762011-11-01T21:47:00.001-06:002011-11-01T21:47:35.213-06:00Caramel Apple Puff Pancake<p>I love breakfast food. Funny thing is though, not really for breakfast…. unless it’s a brunch. For the most part, I’m a cold cereal for breakfast type of girl. I LOVE cereal. I think maybe because I’m too impatient to cook a good breakfast. (even if it is easy….. I’m not a morning person…..) Cereal is very instant gratification.</p> <p>But breakfast food for lunch or dinner?!? I’m all in! This recipe makes a great lunch or dinner (or breakfast, if you’re so inclined!)</p> <p><a href="http://lh3.ggpht.com/-Xxvt_2EEyT4/TrC9OOKa94I/AAAAAAAAE8E/GkoRPAqM0XU/s1600-h/DSC_0571%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0571" border="0" alt="DSC_0571" src="http://lh4.ggpht.com/-eL0uLLa-tZA/TrC9OwYwoSI/AAAAAAAAE8M/nOBlZFmUzww/DSC_0571_thumb%25255B2%25255D.jpg?imgmax=800" width="456" height="319"></a></p> <p>I got this recipe from a friend probably 5 1/2 years ago. I’ve also heard it called things like German Pancake, or Dutch Babies. But this is what she called it, so it’s stuck with my family.</p> <p>It’s even easier if you don’t include apples, I’ve made it without several times, it’s great either way. It’s also good with maple syrup, but I like it even better with this caramel syrup!</p> <p>I hope you make this sometime this fall, it’s a great fall flavor combination! And if you like it as much as my family, you’ll make it again and again.</p> <h3><font style="font-weight: normal" size="3"><font style="font-weight: bold" size="5">Caramel Apple Puff Pancake</font> <font size="2">makes a 9”x13” pan</font></font></h3> <h3><font style="font-weight: normal" size="3">4-6 Tbsp butter</font></h3> <h3><font style="font-weight: normal" size="3">1-2 apples, peeled, sliced and cut into chunks <font size="2">(I’ve used several different kinds, I say use your favorite!)</font></font></h3> <h3><font style="font-weight: normal" size="3">6 eggs</font></h3> <h3><font style="font-weight: normal" size="3">1 1/2 C milk</font></h3> <h3><font style="font-weight: normal" size="3">1 C flour</font></h3> <h3><font style="font-weight: normal" size="3">3 Tbsp sugar</font></h3> <h3><font style="font-weight: normal" size="3">1 tsp vanilla</font></h3> <h3><font style="font-weight: normal" size="3">1/2 tsp salt</font></h3> <h3><font style="font-weight: normal" size="3">1/2 tsp cinnamon</font></h3><font size="3"></font> <ul> <li>Turn oven to 425 degrees.</li> <li>Slice the butter into 1 Tbsp and place in 9”x13” pan, place pan in oven to melt butter.</li> <li>Add the apples, and toss them a bit in the butter, put pan back in the oven and cook for 5 minutes.</li> <li>In a bowl, combine remaining ingredients and stir to combine. (Sometimes my flour gets really lumpy, and doesn’t mix in very well. If this happens, I use a whisk to try and mix it in, but I’ve never had this not turn out, so don’t worry too much if it doesn’t look completely smooth)</li> <li>Pull the pan out of the oven, pour batter over the top of the apples, and stick back in the oven for about 20 minutes.</li></ul> <p><a href="http://lh5.ggpht.com/-AbPnnJ5gRQQ/TrC9Pft7API/AAAAAAAAE8U/Fn_xxjHjdMA/s1600-h/DSC_0553%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC_0553" border="0" alt="DSC_0553" src="http://lh6.ggpht.com/-I7UeMe_vzuI/TrC9P3MSZ_I/AAAAAAAAE8c/0JB4_EafhVg/DSC_0553_thumb%25255B2%25255D.jpg?imgmax=800" width="157" height="112"></a><a href="http://lh4.ggpht.com/-q4wzoA4HbQQ/TrC9QWe6yaI/AAAAAAAAE8k/-MNeMEjbNx0/s1600-h/DSC_0554%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC_0554" border="0" alt="DSC_0554" src="http://lh4.ggpht.com/-7enLlTDkjEE/TrC9Q190IxI/AAAAAAAAE8s/YSy4932VFlE/DSC_0554_thumb%25255B2%25255D.jpg?imgmax=800" width="155" height="112"></a><a href="http://lh4.ggpht.com/-Kz6ndg-GFE4/TrC9RqSpF0I/AAAAAAAAE80/_mvTRASnDoc/s1600-h/DSC_0555%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC_0555" border="0" alt="DSC_0555" src="http://lh4.ggpht.com/-ZBSnaUY-c-k/TrC9RzNUP1I/AAAAAAAAE88/7qdCMbeXRAg/DSC_0555_thumb%25255B2%25255D.jpg?imgmax=800" width="156" height="112"></a><a href="http://lh6.ggpht.com/-Cv8oIjM0l_E/TrC9SQs8leI/AAAAAAAAE9E/cfk8xnnNqIo/s1600-h/DSC_0556%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC_0556" border="0" alt="DSC_0556" src="http://lh3.ggpht.com/-ZcZ94HgdBcI/TrC9Sz877bI/AAAAAAAAE9M/CdVzJBd6E4M/DSC_0556_thumb%25255B2%25255D.jpg?imgmax=800" width="157" height="113"></a></p> <p> butter slices melted butter added apples batter poured on top</p> <p><a href="http://lh3.ggpht.com/-6RtQUVr-zzQ/TrC9TZVtIlI/AAAAAAAAE9U/37k2HcYZZ9Q/s1600-h/DSC_0559%25255B6%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0559" border="0" alt="DSC_0559" src="http://lh5.ggpht.com/-LNkfY1W63i8/TrC9UZoXGSI/AAAAAAAAE9c/PtUSr0c11zY/DSC_0559_thumb%25255B6%25255D.jpg?imgmax=800" width="417" height="253"></a></p> <p> All done!! </p> <p>Isn’t that fun how it puffs up? It will deflate after you take it out and start cutting it, but it tastes good!</p> <h3><font style="font-weight: normal"><font size="5"><font style="font-weight: bold">Caramel Buttermilk Syrup</font></font> <font size="2">from </font></font><a href="http://www.ourbestbites.com/2009/06/buttermilk-caramel-syrup/comment-page-2/#comments"><font style="font-weight: normal" size="2">OurBestBites</font></a></h3> <h3><font size="2"><font style="font-weight: normal">(We had quite a bit left over from this recipe, but I was glad. It keeps in the fridge great, just reheat and use again! </font><strike><font style="font-weight: normal">or eat it cold with a spoon</font></strike><font style="font-weight: normal">)</font></font></h3> <h3><font size="3"><font style="font-weight: normal">3/4 C </font></font><a href="http://fredellicious.blogspot.com/2011/08/how-to-make-buttermilk.html"><font size="3"><font style="font-weight: normal">buttermilk</font></font></a></h3> <h3><font size="3"><font style="font-weight: normal">1 1/2 C sugar</font></font></h3> <h3><font size="3"><font style="font-weight: normal">1 stick real butter</font></font></h3> <h3><font size="3"><font style="font-weight: normal">2 Tbsp. corn syrup (Karo)</font></font></h3> <h3><font size="3"><font style="font-weight: normal">1 tsp. baking soda</font></font></h3> <h3><font size="3"><font style="font-weight: normal">1 tsp. vanilla</font></font></h3> <ul> <li> <h3><font size="3"><font style="font-weight: normal">Combine buttermilk, sugar, butter, corn syrup, and baking soda in a large pot. (Bigger than you might think, you don’t want it to boil over!)</font></font></h3></li> <li> <h3><font size="3"><font style="font-weight: normal">Turn heat to low to melt butter and mix all ingredients. </font></font></h3></li> <li> <h3><font size="3"><font style="font-weight: normal">Once ingredients are combined, turn heat up to medium high and bring to a boil.</font></font></h3></li> <li> <h3><font size="3"><font style="font-weight: normal">Reduce heat to medium low (make sure it keeps bubbling) and cook, stirring constantly for 8-9 minutes.</font></font></h3></li> <li> <h3><font size="3"><font style="font-weight: normal">When it’s done, it should be a nice golden-brown caramel-ish color.</font></font></h3></li></ul> <ul> <li><font style="font-weight: normal"><font size="3">Remove from heat and add vanilla.</font> </font></li></ul> <p>Drizzle over your puff pancake and enjoy!</p> <p><a href="http://lh3.ggpht.com/-OB68cQ3rrvg/TrC9U0bfS0I/AAAAAAAAE9k/sFp79KGOSh4/s1600-h/DSC_0570%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0570" border="0" alt="DSC_0570" src="http://lh5.ggpht.com/-AO2SYZJT1hc/TrC9VhGuD8I/AAAAAAAAE9s/1j8Y54yvtAM/DSC_0570_thumb%25255B1%25255D.jpg?imgmax=800" width="507" height="348"></a></p> Laurenhttp://www.blogger.com/profile/00295635918782494860noreply@blogger.com3tag:blogger.com,1999:blog-7140261895913713105.post-38110297424410568642011-10-25T22:54:00.001-06:002011-10-25T22:54:28.941-06:00Halloween Cut-Out Cupcakes<p>I’m not a huge pumpkin carver. I really don’t see the point honestly. My kids pick out the design, and they’re really excited about that. But….. they don’t like to scoop out the guts, and they’re too small to really carve, so it just comes back to me and my husband. I refuse to do the whole ordeal if my husband is out of town. </p> <p>I think decorating cupcakes is way more fun. Thankfully, I think my kids do too! We had so much fun last night, and I wanted to show you an easy, cute way to decorate some.</p> <p><a href="http://lh6.ggpht.com/-YI_QTuss2EY/TqeSZIBGRTI/AAAAAAAAE2U/hsTxgpm44XI/s1600-h/IMG_6759%25255B7%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_6759" border="0" alt="IMG_6759" src="http://lh3.ggpht.com/-CpFyXcAhs10/TqeSZuw9SfI/AAAAAAAAE2c/gKCSPlXuf84/IMG_6759_thumb%25255B10%25255D.jpg?imgmax=800" width="244" height="234"></a></p> <p>I started with a box mix, because that’s how I roll…. Betty Crocker Devil’s Food to be exact, but you could make your favorite chocolate cake recipe if you want! I also added some <a href="http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CDoQFjAA&url=http%3A%2F%2Fwww.amazon.com%2FAmericolor-Super-Black-Soft-Paste%2Fdp%2FB000Q6I5CS&ei=ToGnTunXAen20gGzppWEDg&usg=AFQjCNH34UVaNtElNm6_00VppgCRdFggAw">black coloring</a> BEFORE baking, because I like black as a Halloween color better than chocolate brown.</p> <p>For frosting, I made a double batch of <a href="http://fredellicious.blogspot.com/2011/06/my-favorite-buttercream.html">buttercream</a>, and separated it into 3 bowls. Then I used <a href="http://www.americolorcorp.com/">Americolor</a> regal purple, orange, and electric green. I think they were the perfect colors! (I got these colors at Hobby Lobby, but you can get them on Amazon as well)</p> <p>So, now that you have cooled cupcakes and colored frosting, let’s get to it!</p> <p align="center">1: Cut off the top of the cupcake. I did it right at the top of the cupcake liner.<a href="http://lh3.ggpht.com/-EC19k0MsOfQ/TqeSaJDfXvI/AAAAAAAAE2k/nWAUUVLZI7k/s1600-h/IMG_6749%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_6749" border="0" alt="IMG_6749" src="http://lh3.ggpht.com/-oFhizNvWQAA/TqeSam9VnuI/AAAAAAAAE2s/YpQkk6EY_Yg/IMG_6749_thumb%25255B4%25255D.jpg?imgmax=800" width="244" height="175"></a></p> <p align="center">2: Take the top you just cut off, and use a cookie cutter* to punch out a shape. <a href="http://lh4.ggpht.com/-n6KXgqU50vA/TqeSbGlcpiI/AAAAAAAAE20/L4xza7trxSg/s1600-h/IMG_6750%25255B2%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_6750" border="0" alt="IMG_6750" src="http://lh4.ggpht.com/-cr-3hm0sizg/TqeSboPGYeI/AAAAAAAAE28/ZyE_D5Gxzyc/IMG_6750_thumb.jpg?imgmax=800" width="244" height="164"></a></p> <p align="center">3: Frost the top of the flat cupcake.<a href="http://lh6.ggpht.com/-RcF6ek-D_88/TqeSb8dvM8I/AAAAAAAAE3E/zcKgwiWo7Ds/s1600-h/IMG_6752%25255B2%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_6752" border="0" alt="IMG_6752" src="http://lh5.ggpht.com/-6kcoNJmpon8/TqeScUNIJHI/AAAAAAAAE3M/JJuvs5cY_nA/IMG_6752_thumb.jpg?imgmax=800" width="244" height="164"></a></p> <p align="center">4: Place the top of the cupcake back on<a href="http://lh5.ggpht.com/-DC38r3Sj474/TqeSc_Je9LI/AAAAAAAAE3U/fRoA_oZcF3M/s1600-h/IMG_6753%25255B2%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_6753" border="0" alt="IMG_6753" src="http://lh5.ggpht.com/-rnYWflzRDpw/TqeSdSG46SI/AAAAAAAAE3c/Ddm57GlDQ2o/IMG_6753_thumb.jpg?imgmax=800" width="244" height="164"></a></p> <p align="center">5: If you want, fill in the cut out. (it adds more frosting which is a huge + in my book!<a href="http://lh6.ggpht.com/-MszZ0w70SsY/TqeSdj-UOEI/AAAAAAAAE3k/_n6rp05DXfo/s1600-h/IMG_6754%25255B2%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_6754" border="0" alt="IMG_6754" src="http://lh6.ggpht.com/-nTwWgea-xn4/TqeSeEZuj_I/AAAAAAAAE3s/fSiKfO1hK3g/IMG_6754_thumb.jpg?imgmax=800" width="244" height="164"></a></p> <p align="center"><font size="4"><strong>Ta-Da!</strong></font></p> <p><a href="http://lh6.ggpht.com/-FLPitQrrlzE/TqeSegwYKGI/AAAAAAAAE30/vu6uGgiz_BM/s1600-h/IMG_6759%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_6759" border="0" alt="IMG_6759" src="http://lh4.ggpht.com/-TTyhrUP8sAM/TqeSfLCccHI/AAAAAAAAE38/svoZEEspObk/IMG_6759_thumb%25255B5%25255D.jpg?imgmax=800" width="239" height="244"></a></p> <p>I love that they are flat across the top, and that it has a ring of color where you don’t expect it. </p> <p><a href="http://lh5.ggpht.com/-GVyqIjlZJNw/TqeSfaWwRSI/AAAAAAAAE4E/VD6UzaUg6e8/s1600-h/IMG_6769%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_6769" border="0" alt="IMG_6769" src="http://lh5.ggpht.com/-E70exd1lOpo/TqeSf4cGHrI/AAAAAAAAE4M/m7-DKOzFVt4/IMG_6769_thumb%25255B5%25255D.jpg?imgmax=800" width="372" height="168"></a></p> <p>I totally intended on taking some rocking pictures of them today. But…… the cupcakes got knocked off the counter, and were all pretty much destroyed. Such is life huh? </p> <p>Thankfully, my awesome mom, who took all the tutorial pictures, also took some of the finished cupcakes:</p> <p><a href="http://lh4.ggpht.com/--YoaedHfeXU/TqeSgWLjBoI/AAAAAAAAE4U/9ZaXjZTm4ys/s1600-h/IMG_6780%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_6780" border="0" alt="IMG_6780" src="http://lh6.ggpht.com/-O19596FKKEU/TqeSg16rKCI/AAAAAAAAE4c/6OEegCAEoWM/IMG_6780_thumb%25255B8%25255D.jpg?imgmax=800" width="602" height="370"></a></p> <p>I think that zombie one far right middle is my favorite. Love the purple ring of color, but with a green zombie, and purple eyes. And, thanks to my little brother who was totally creative and started using the cut outs as part of the decorations too! My kids followed his example, as you can see from the bottom row.</p> <p>I think we may have started a new Halloween tradition!</p> <p> </p> <p>Idea inspired from <a href="http://www.marthastewart.com/photogallery/your-best-valentines-day-desserts#slide_2">Martha</a>.</p> <p>*I used the same cutters as these <a href="http://fredellicious.blogspot.com/2011/10/halloween-cake-pops.html">cake pops</a>. I got them at Hobby Lobby. The brand is Sunny Side Up Bakery, but I was unable to find them online.</p> Laurenhttp://www.blogger.com/profile/00295635918782494860noreply@blogger.com3tag:blogger.com,1999:blog-7140261895913713105.post-66988223445389981612011-10-23T16:05:00.001-06:002011-10-23T16:05:19.604-06:00Candy Corn Popcorn Mix<p><a href="http://lh6.ggpht.com/-8KJHyex-JIA/TqSPk0bupJI/AAAAAAAAE1U/8pOuLrRI4qQ/s1600-h/DSC_0576%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0576" border="0" alt="DSC_0576" src="http://lh3.ggpht.com/-kSJ5JKRRr8E/TqSPldjJTeI/AAAAAAAAE1c/7yBRk7280jQ/DSC_0576_thumb%25255B1%25255D.jpg?imgmax=800" width="443" height="304"></a></p> <p>Remember how I love new seasonal products, like the <a href="http://fredellicious.blogspot.com/2011/10/pumpkin-spice-rice-krispie-treats.html?utm_source=BP_recent">pumpkin spice marshmallows</a>? Well…. I found these <a href="http://www.amazon.com/White-Chocolate-Candy-Corn-Ounce/dp/B005QOMSAK">new M&M’s</a>, and knew I needed to use them. That’s right, White Chocolate Candy Corn M&M’s. I think they’re really tasty!</p> <p>The inside is white chocolate, and the candy coating seems to have a slight candy corn flavor. I think the flavors go well together.</p> <p>I’ve seen a couple of different popcorn mixes, like this <a href="http://www.inkatrinaskitchen.com/2011/09/monster-mash-popcorn-mix.html">Monster Mash one</a>, and decided that popcorn mix was the way to go with these M&M’s!<a href="http://lh3.ggpht.com/-sbk2-EmpDTk/TqSPlllYQPI/AAAAAAAAE1k/TZVhLDOo7K4/s1600-h/DSC_0589%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0589" border="0" alt="DSC_0589" src="http://lh5.ggpht.com/-xZ92NKnR5dU/TqSPmMcsKDI/AAAAAAAAE1s/SlGbTNsheFU/DSC_0589_thumb%25255B1%25255D.jpg?imgmax=800" width="255" height="391"></a></p> <p>I had my kids help me with this recipe, it’s easy, and fun, and they loved it.</p> <h3><font size="4" face="Coming Soon">Candy Corn Popcorn Mix </font></h3> <h3><font style="font-weight: normal" size="2">(this recipe makes quite a bit. and it’s fairly rich. feel free to cut it in half!)</font></h3><font style="font-weight: normal"></font> <h3><font size="3"><font style="font-weight: normal">8 cups popped corn, buttered and salted as you like </font></font><font style="font-weight: normal" size="2">(we used an air popper, you can definitely use bagged instead!)</font></h3> <h3><font size="3"><font style="font-weight: normal">1/2 C candy corn </font></font><font style="font-weight: normal" size="2">(or more as desired)</font></h3> <h3><font size="3"><font style="font-weight: normal">1/2 C candy corn M&M’s </font></font><font style="font-weight: normal" size="2">(or more as desired)</font></h3> <h3><font size="3"><font style="font-weight: normal">about 1/3 bag white candy melts </font></font><font style="font-weight: normal" size="2">(I used about 1/2 bag, it was a little too much)</font></h3> <h3><font style="font-weight: normal" size="3">Orange & Yellow candy melts to drizzle on top</font></h3> <h3><font size="3"><font style="font-weight: normal">As you can see, this is a very specific ratio recipe. Just kidding – it’s pretty much up to your liking! But this is a good place to start.</font></font></h3> <li>Take your popcorn and make sure all the seeds are out.</li> <li>In a separate bowl, combine candy corn and m&m’s.</li> <li>Melt white candy melts according to package instructions, and pour some on top of the candy. Mix until it’s all coated. <font size="2">(my idea for doing this is to make sure the candies don’t just sink the bottom, but get more incorporated…. I might be crazy)</font></li> <li>Add the coated candy to your popcorn, pour the rest of the candy melts, and mix it all to combine. </li> <li>Put into your serving dish. (bowl, platter, whatever you’re thinking)</li> <li>Drizzle with orange and yellow candy melts.</li> <li>If you want, throw it in the fridge to help it harden faster. We just started eating it :)</li> <p><a href="http://lh5.ggpht.com/-QwGFb5IqGSg/TqSPmRPXsZI/AAAAAAAAE10/1G_Kb-PEcCI/s1600-h/DSC_0574%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0574" border="0" alt="DSC_0574" src="http://lh5.ggpht.com/-f2PqaxuZRbQ/TqSPm4Zd7dI/AAAAAAAAE18/I8Z0fOwXFHQ/DSC_0574_thumb%25255B2%25255D.jpg?imgmax=800" width="359" height="250"></a></p> <p>Need a gift idea? How about this mix in a bag?</p> <p><a href="http://lh4.ggpht.com/-3Gq4ii0V0cU/TqSPnU0qVrI/AAAAAAAAE2E/VmplasT2fVw/s1600-h/DSC_0597%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0597" border="0" alt="DSC_0597" src="http://lh4.ggpht.com/-ABSBDaXiv9Q/TqSPnn7JOHI/AAAAAAAAE2M/U6ItaUYoVlY/DSC_0597_thumb%25255B1%25255D.jpg?imgmax=800" width="304" height="466"></a></p> <p>Pretty sure someone would be excited to get this! <font size="2">(unless of course they hate candy corn…… I know they exist, because Mr. Fredellicious is one of them!)</font></p> <p>Enjoy!</p> Laurenhttp://www.blogger.com/profile/00295635918782494860noreply@blogger.com2tag:blogger.com,1999:blog-7140261895913713105.post-62039045199860822902011-10-21T14:23:00.001-06:002011-10-21T14:23:07.744-06:00Halloween Cake Pops<p>My friend came over this past weekend we made some cake pops. I love cake pops, let me tell ya. </p> <p>We made lots of eyeball cake pops, and that night the kids and I took a bouquet of “eyepops” over to a neighbors house. So fun. My kids Loved hiding around the corner, then jumping out and yelling surprise! if you want to see a photo of the bouquet, jump on over to my <a href="https://www.facebook.com/photo.php?fbid=297706800256572&l=6d43cd2634">Facebook page</a>! Be sure to ‘like’ my page while you’re there!</p> <p>Well, after we made all those eyeballs, I couldn’t stop. I found some awesome little cookie cutters and I could only envision them as cake pops! Instead of rolling only balls, I used the cookie cutters to get the different shapes.</p> <p><a href="http://lh5.ggpht.com/-W_ThV2mOq44/TqHUh84UzDI/AAAAAAAAEyg/anI_g1jlJgQ/s1600-h/DSC_0540.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0540" border="0" alt="DSC_0540" src="http://lh6.ggpht.com/--Wan5LLRBUQ/TqHUiaRHSQI/AAAAAAAAEyo/dMfckUHJKho/DSC_0540_thumb.jpg?imgmax=800" width="573" height="392"></a></p> <p>My kids absolutely love them! My oldest was ecstatic that I let her pick one to take to school. She picked a jack-o-lantern: <a href="http://lh3.ggpht.com/-YmWjUnLARxg/TqHUijybhuI/AAAAAAAAEyw/Z4QxBf6YMgU/s1600-h/DSC_05075.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0507" border="0" alt="DSC_0507" src="http://lh4.ggpht.com/-2APISeVPyg4/TqHUjJkGrfI/AAAAAAAAEy4/IBNolr2f4E0/DSC_0507_thumb2.jpg?imgmax=800" width="317" height="221"></a></p> <p align="center">and since I love them all, I’m going to feature each one in a picture :)</p> <p align="center">The Eyeball:</p> <p align="center"><a href="http://lh5.ggpht.com/-IFTYKYyYWT4/TqHUjrpd5NI/AAAAAAAAEzA/bhZlFuUuRtA/s1600-h/DSC_05296.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC_0529" border="0" alt="DSC_0529" src="http://lh3.ggpht.com/-UjfXmd6wElU/TqHUj0fCJ4I/AAAAAAAAEzI/pR1MCkFa1XA/DSC_0529_thumb6.jpg?imgmax=800" width="303" height="250"></a></p> <p align="center">Cute Vampire <font size="2">(Inspired from </font><a href="http://www.confessionsofacookbookqueen.com/2011/10/cute-vampire-cupcakes-mccormick-giveaway/"><font size="2">Confessions of a Cookbook Queen</font></a><font size="2">):</font><a href="http://lh5.ggpht.com/-nw7tKGJjHtk/TqHUkQ4CUzI/AAAAAAAAEzQ/RJ8NlRYr3_s/s1600-h/DSC_05116.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0511" border="0" alt="DSC_0511" src="http://lh6.ggpht.com/-0Px113uwjuk/TqHUkvCindI/AAAAAAAAEzY/FKR9qMjlq2E/DSC_0511_thumb6.jpg?imgmax=800" width="307" height="253"></a></p> <p align="center">Witch’s Cauldron:</p> <p align="center"><a href="http://lh4.ggpht.com/-kC74mwRTk9c/TqHUlZctxBI/AAAAAAAAEzg/jrHPnpn_dgc/s1600-h/DSC_0471.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC_0471" border="0" alt="DSC_0471" src="http://lh3.ggpht.com/-z3u1xbhyIS0/TqHUlqMrR6I/AAAAAAAAEzo/kUItXF6IXS4/DSC_0471_thumb.jpg?imgmax=800" width="297" height="269"></a></p> <p align="center">Black Cat:<a href="http://lh5.ggpht.com/-PHcuHuYB9KA/TqHUmECXyWI/AAAAAAAAEzw/AHnodmThoRU/s1600-h/DSC_0499.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0499" border="0" alt="DSC_0499" src="http://lh6.ggpht.com/-s4Xid9EQiIs/TqHUms7yzxI/AAAAAAAAEz4/JRWjFjxYArQ/DSC_0499_thumb%25255B3%25255D.jpg?imgmax=800" width="292" height="215"></a></p> <p align="center">Witch’s Hat:<a href="http://lh3.ggpht.com/-rwfPO4D9ZBo/TqHUnHe1qEI/AAAAAAAAE0A/NcCj39expjk/s1600-h/DSC_05015.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0501" border="0" alt="DSC_0501" src="http://lh5.ggpht.com/-ty7eQBdd81Q/TqHUnlKFC7I/AAAAAAAAE0I/8t3yVYvXMEk/DSC_0501_thumb6.jpg?imgmax=800" width="299" height="246"></a></p> <p align="center">Candy Corn:<a href="http://lh6.ggpht.com/-MKg1TPI-Vn8/TqHUoCtoiVI/AAAAAAAAE0Q/cangzv6MRNE/s1600-h/DSC_05086.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0508" border="0" alt="DSC_0508" src="http://lh5.ggpht.com/-Mso5DPqEX-o/TqHUohrNgKI/AAAAAAAAE0Y/OvXT6s0_WRo/DSC_0508_thumb6.jpg?imgmax=800" width="286" height="299"></a></p> <p align="center">Bat:<a href="http://lh4.ggpht.com/-5U-3WQRHBvE/TqHUo17zUYI/AAAAAAAAE0g/UcGVwax_iSU/s1600-h/DSC_05224.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0522" border="0" alt="DSC_0522" src="http://lh5.ggpht.com/-cDkDnZwNGJU/TqHUpJ_PDpI/AAAAAAAAE0o/VEBK3EHcvAk/DSC_0522_thumb1.jpg?imgmax=800" width="311" height="214"></a></p> <p align="center">Zombie:<a href="http://lh4.ggpht.com/-WbZ6zqHtMmY/TqHUpnkEjTI/AAAAAAAAE0w/zE-Adn0tboQ/s1600-h/DSC_05485.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0548" border="0" alt="DSC_0548" src="http://lh5.ggpht.com/-FRQVvcrI9Ko/TqHUp2SopfI/AAAAAAAAE04/bGz3D-i0KLQ/DSC_0548_thumb5.jpg?imgmax=800" width="307" height="279"></a></p> <p align="center"><a href="http://lh4.ggpht.com/-YS9MbiRnAlI/TqHUqTYh3DI/AAAAAAAAE1A/XU9u-ZfeR9s/s1600-h/DSC_05035.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0503" border="0" alt="DSC_0503" src="http://lh3.ggpht.com/-FFR5kyToZlc/TqHUqmQP1zI/AAAAAAAAE1I/o6MfYH2lrBM/DSC_0503_thumb5.jpg?imgmax=800" width="541" height="337"></a></p> <p>They made my whole kitchen look halloween-y. I wish I could just leave them up for the rest of the month for decorations!! but..… they taste too good for that to be an option.</p> <h3>What I used:</h3> <h3><font size="3">Candy Melts:</font></h3> <li> <h3><font size="3"><font style="font-weight: normal">Black</font></font><font style="font-weight: normal"> - </font><font size="2"><font style="font-weight: normal">Wilton only sells them this time of year, so I suggest buying a bag or 2 if you see them! I found mine at Michaels. Walmart also carries them.</font></font></h3> <li> <h3><font size="3"><font style="font-weight: normal">Spooky Green –</font></font><font style="font-weight: normal"> </font><font size="2"><font style="font-weight: normal">also a Halloween exclusive color</font></font></h3> <li> <h3><font size="3"><font style="font-weight: normal">Orange – </font></font><font size="2"><font style="font-weight: normal">I started with orange, then added both a little red and orange candy dyes to get it this color. Make sure they are candy dyes that are oil based before adding it to your chocolate!</font></font></h3> <li> <h3><font size="3"><font style="font-weight: normal">Purple</font></font></h3> <li> <h3><font size="3"><font style="font-weight: normal">Yellow</font></font></h3> <li> <h3><font size="3"><font style="font-weight: normal">Red</font></font></h3> <li> <h3><font size="3"><font style="font-weight: normal">White</font></font></h3></li> <p>After I dipped each pop in the main color, I let them harden completely before adding details. The details are all candy melts that were melted in a disposable piping bag.</p> <p>For the candy corn, I used the hat cutter, then just cut off the edges. Then I dipped it 3 separate times to get the color layering.</p> <p>Oh, and I added a little shimmer dust to the witch’s cauldron brew.</p> <p>If you have any questions, Please ask!! I’d love to hear from you!</p> <p>Enjoy! Happy Almost Halloween!!</p> Laurenhttp://www.blogger.com/profile/00295635918782494860noreply@blogger.com2tag:blogger.com,1999:blog-7140261895913713105.post-39129247395880206872011-10-17T23:44:00.001-06:002011-10-17T23:44:49.580-06:00Football Cupcakes<p>First of all: I completely changed the blog! How do you like it? I’d love some feedback. And now onto some baking:</p> <p>One Saturday morning, I missed a couple of texts from a friend. By the time I read them, here’s the story I got: *basically* the cake they attempted for their son’s birthday didn’t turn out, the party was in 3 1/2 hours, could I make something, and then never mind, that’s not nearly enough notice. </p> <p>well, I’m not one to pass up making some treats. So I called her to find out exactly what she wanted, and that I would definitely make some football themed cupcakes! Perfect time of year for it! I had to think fast, and here’s what I came up with:</p> <p><a href="http://lh3.ggpht.com/-41nOlDJcDlQ/Tp0SSi43WrI/AAAAAAAAEyA/ZQaJMvdhwMs/s1600-h/DSC_0386%25255B9%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0386" border="0" alt="DSC_0386" src="http://lh5.ggpht.com/-kYJWxW_PMEQ/Tp0STBU_p_I/AAAAAAAAEyI/gTWa6MN11oY/DSC_0386_thumb%25255B6%25255D.jpg?imgmax=800" width="473" height="334"></a></p> <p>I started with this <a href="http://fredellicious.blogspot.com/2011/04/white-colorful-cake.html">white cake recipe</a>, in cupcake form. It makes exactly 36 cupcakes! </p> <p>Then I made a triple batch of <a href="http://fredellicious.blogspot.com/2011/06/my-favorite-buttercream.html">buttercream</a>, divided it and left some white, colored part brown and most green. (I did have a fair amount left over, but better too much than too little right?)</p> <p>I piped the grass with the Wilton grass tip #233, then the footballs with a #10, and the lacing with a #2.</p> <p>I was really happy with how they turned out! Thankfully, so was my friend :) <a href="http://lh4.ggpht.com/-ZeZwB-p62Bk/Tp0STg88_xI/AAAAAAAAEyQ/UUGo1tcYleI/s1600-h/DSC_0387%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0387" border="0" alt="DSC_0387" src="http://lh4.ggpht.com/-GgElpdVpjOo/Tp0SUEWi0cI/AAAAAAAAEyY/op3nlnN0phs/DSC_0387_thumb%25255B2%25255D.jpg?imgmax=800" width="471" height="322"></a></p> Laurenhttp://www.blogger.com/profile/00295635918782494860noreply@blogger.com6tag:blogger.com,1999:blog-7140261895913713105.post-40034135165825452952011-10-12T22:03:00.001-06:002011-10-12T22:03:14.978-06:00Pumpkin Spice Rice Krispie Treats<p>I love new seasonal foods. and I’m pretty sure they are getting better and more creative every year. Jet puffed marshmallows = some genius ideas!</p> <p>So, when I saw a bag of pumpkin spice marshmallows a week or so ago, I got kind of excited. I mean, pumpkin? Marshmallows? and they smell so good, I knew I needed to buy them. They even make my whole cupboard smell like fall! I decided to make some pumpkin Krispie Treats!</p> <p><a href="http://lh5.ggpht.com/-lhxv3pu1lvk/TpZi8b2l4VI/AAAAAAAAEr0/we8YSuAKxLM/s1600-h/DSC_0435%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0435" border="0" alt="DSC_0435" src="http://lh4.ggpht.com/-8bcdZgcI3ZQ/TpZi85n6mJI/AAAAAAAAEr8/GMtfOY8YfmQ/DSC_0435_thumb%25255B1%25255D.jpg?imgmax=800" width="464" height="324"></a></p> <h3><font size="5">Pumpkin Spice Rice Krispie Treats </font><font size="2"><font style="font-weight: normal">from the back of the bag :)</font></font></h3> <h3><font style="font-weight: normal">1/4 C (1/2 stick) butter</font></h3> <h3><font style="font-weight: normal">1 10 oz bag Pumpkin Spice Marshmallows</font></h3> <h3><font style="font-weight: normal">6 C Rice Krispies</font></h3> <ul> <ul></ul> <li> <h3><font style="font-weight: normal">Melt the butter in a non-stick sauce pan over low heat.</font></h3></li> <li> <h3><font style="font-weight: normal">Add marshmallows, and stir so they marshmallows are all coated with butter.</font></h3></li> <li> <h3><font style="font-weight: normal">Continue stirring until the marshmallows are all melted. <font size="3">(One time I got impatient and turned the heat up. I don’t recommend it. My treats were so crunchy, I could barely even cut them.)</font></font></h3></li> <li> <h3><font style="font-weight: normal">Stir in the rice krispies. <font size="3"> (I really like gooey treats, so I started with only 4 cups, but I ended up adding all six, and I thought they were perfect.)</font></font></h3></li></ul> <p><strong>to make them into pumpkins:</strong> </p> <p>I used a pumpkin shaped cookie cutter, and pushed some of the treat mixture into it to form a pumpkin. </p> <p>To make the face and stem, I used candy melts in disposable piping bags. I love using candy melts this way, because when I’m all done, I just save the bag with the candy melts in it until the next time I need that color. They harden, and then you just reheat when you need them, and you’re good to go! </p> <p>I did some faces in black, and also in brown, so you can see which way you like better. Which one do you prefer?</p> <p><a href="http://lh5.ggpht.com/-eim3II71XiA/TpZi9bHt30I/AAAAAAAAEsE/eO9yAhvP0TY/s1600-h/DSC_0417%25255B8%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC_0417" border="0" alt="DSC_0417" align="left" src="http://lh4.ggpht.com/-mc-KPkSZ92k/TpZi90l6-FI/AAAAAAAAEsM/SQmZoUx9gp8/DSC_0417_thumb%25255B8%25255D.jpg?imgmax=800" width="295" height="310"></a></p> <p align="right"><a href="http://lh6.ggpht.com/-YvnWd2n1HC8/TpZi-JEjRfI/AAAAAAAAEsU/Z6yKD7uS2oQ/s1600-h/DSC_0410%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC_0410" border="0" alt="DSC_0410" src="http://lh6.ggpht.com/-N7llCr2_kBE/TpZi-uMxBaI/AAAAAAAAEsc/DJyDQOetatE/DSC_0410_thumb%25255B1%25255D.jpg?imgmax=800" width="199" height="308"></a></p> <p>or how about without a face? For fall, instead of Halloween:</p> <p><a href="http://lh3.ggpht.com/-HE_0YVO_yd4/TpZi_HiYzOI/AAAAAAAAEsk/Uoa0yR01Oas/s1600-h/DSC_0430%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0430" border="0" alt="DSC_0430" src="http://lh5.ggpht.com/-Wu-nn3MBV9k/TpZi_vIky8I/AAAAAAAAEss/UdKzvR4xvfc/DSC_0430_thumb%25255B1%25255D.jpg?imgmax=800" width="360" height="252"></a></p> <p>I made some 3d pumpkins too. Just roll some treat into a ball, smoosh it flat a little bit, and add a stem. I used a mike n ike. </p> <p><a href="http://lh6.ggpht.com/-oJdstaRP2z4/TpZjAJKzGeI/AAAAAAAAEs0/1H94t_UNbV0/s1600-h/DSC_0421%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0421" border="0" alt="DSC_0421" src="http://lh4.ggpht.com/-tQAn3NaG5Co/TpZjAQQ0EdI/AAAAAAAAEs8/Yr58HqXvGEk/DSC_0421_thumb%25255B1%25255D.jpg?imgmax=800" width="445" height="311"></a></p> <p>the small pumpkin is made with cocoa krispies, I wanted to try it. I like normal better, but it was fun to try. </p> <p>See how many options there are with these? And the taste is the perfect fall twist to an old favorite!</p> Laurenhttp://www.blogger.com/profile/00295635918782494860noreply@blogger.com2tag:blogger.com,1999:blog-7140261895913713105.post-32733052609915715772011-10-05T16:23:00.001-06:002011-10-05T16:30:04.361-06:00Gender Reveal Cake Pops<p><a href="http://lh6.ggpht.com/-O1Yige3CBtw/TozYz1C2u6I/AAAAAAAAEpo/L4ccGLWp4ow/s1600-h/DSC_0393%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0393" border="0" alt="DSC_0393" src="http://lh5.ggpht.com/-z6XhUBsx568/TozY0cCXuSI/AAAAAAAAEps/cYwYORJQawg/DSC_0393_thumb%25255B1%25255D.jpg?imgmax=800" width="580" height="405"></a></p> <p>My pregnant friend had an ultrasound the other day. THE ultrasound, the one where you can find out the gender of the baby if you want. I convinced her to let me make her some cake pops, so that her whole family could find out at the same time. So instead finding out at the ultrasound, they had the technician write the gender on a paper, and stick it in an envelope. Envelope got delivered to me. I was the first one who got to read what the little paper said! </p> <p><a href="http://lh6.ggpht.com/-nUaKUWFa-U4/TozY0-GK1mI/AAAAAAAAEpw/KNCyHe-Cxls/s1600-h/DSC_0389%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0389" border="0" alt="DSC_0389" src="http://lh3.ggpht.com/-izm-jKLxAxU/TozY1YBBRnI/AAAAAAAAEp0/J0Dqb_ZCxGM/DSC_0389_thumb%25255B9%25255D.jpg?imgmax=800" width="400" height="443"></a></p> <p>At first, I wasn’t 100% certain on my decision to draw the question marks. But then my daughter saw them, and exclaimed, “Mom, those are just like mystery pop cakes! Like there is a big surprise in the middle!!” Um, actually, that’s exactly right. Thankfully, the customers liked them too!</p> <p>So are you dying to know what they’re having?? I even got it on video:</p> <div style="padding-bottom: 0px; padding-left: 0px; width: 448px; padding-right: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-top: 0px" id="scid:5737277B-5D6D-4f48-ABFC-DD9C333F4C5D:c2e02df6-4bdd-4820-a77d-237372cb8b52" class="wlWriterEditableSmartContent"><div id="d92669ca-aa94-4ba0-a218-2431b453490d" style="margin: 0px; padding: 0px; display: inline;"><div><a href="http://www.youtube.com/watch?v=qUPIV3mW9S8" target="_new"><img src="http://lh4.ggpht.com/-282ZN2PJrJQ/TozY1-8gXiI/AAAAAAAAEqE/M0-pEHkc1Q4/video7b4267e393fa%25255B19%25255D.jpg?imgmax=800" style="border-style: none" galleryimg="no" onload="var downlevelDiv = document.getElementById('d92669ca-aa94-4ba0-a218-2431b453490d'); downlevelDiv.innerHTML = "<div><object width=\"448\" height=\"277\"><param name=\"movie\" value=\"http://www.youtube.com/v/qUPIV3mW9S8?hl=en&hd=1\"><\/param><embed src=\"http://www.youtube.com/v/qUPIV3mW9S8?hl=en&hd=1\" type=\"application/x-shockwave-flash\" width=\"448\" height=\"277\"><\/embed><\/object><\/div>";" alt=""></a></div></div></div> <p>So exciting right? I love their family. and now they get another sweet girl.</p> <p><a href="http://lh4.ggpht.com/-LqCncecOxcs/TozY2YKCI9I/AAAAAAAAEp8/g9ELYUF8yHo/s1600-h/DSC_0398%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0398" border="0" alt="DSC_0398" src="http://lh5.ggpht.com/-PDvfs5z2-MA/TozY2zftE2I/AAAAAAAAEqA/ijXZh5CEsds/DSC_0398_thumb%25255B6%25255D.jpg?imgmax=800" width="358" height="452"></a></p> <p>Congratulations guys, and thank you for letting me be a part of it!!</p> Laurenhttp://www.blogger.com/profile/00295635918782494860noreply@blogger.com10tag:blogger.com,1999:blog-7140261895913713105.post-716280791173837062011-10-03T21:31:00.001-06:002011-10-03T21:39:42.116-06:00Pumpkin Mousse Cupcakes<p>I love pumpkin. Well….. Sweet pumpkin that is. Savory pumpkin, not so much. I tried to make pumpkin soup one time. Let me tell you, it was disgusting. I tasted it probably 5 times thinking it couldn’t possibly be as bad as the last bite. it was. That soup got dumped down the drain. </p> <p>Sweet pumpkin though?!? How can you go wrong? muffins, cakes, breads, cheesecakes, and don’t forget cupcakes: </p> <p><a href="http://lh4.ggpht.com/-czzU8UtDt0w/Top-FJjxpTI/AAAAAAAAEpM/DlR_OljrlXY/s1600-h/DSC_0372%25255B6%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0372" border="0" alt="DSC_0372" src="http://lh3.ggpht.com/-YFiIRV9cO7g/Top-F0e5_cI/AAAAAAAAEpQ/0yLcrZNOFqk/DSC_0372_thumb%25255B7%25255D.jpg?imgmax=800" width="439" height="544"></a></p> <p>These cupcakes were an instant favorite. I made them mini because I took them to a church activity, but I know that they would be delicious normal size as well. (and then you wouldn’t feel like you need to eat 5 either….)</p> <p><a href="http://lh5.ggpht.com/-z0AgUe537Z4/Top-GRj9-uI/AAAAAAAAEpU/CxZW3bBnT9o/s1600-h/DSC_0377%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0377" border="0" alt="DSC_0377" src="http://lh3.ggpht.com/-tCYXvWAucDo/Top-GyepSSI/AAAAAAAAEpY/W7lY_cOfikk/DSC_0377_thumb%25255B2%25255D.jpg?imgmax=800" width="467" height="335"></a></p> <p>I know you’ll love the filling. Pumpkin Spice Mousse. With some cream cheese frosting to top it off. </p> <p>So good.</p> <h3><font size="5">Pumpkin Mousse Cupcakes with Cream Cheese Frosting</font> </h3> <h3><font size="2">adapted from </font><a href="http://jamiecooksitup.blogspot.com/2010/11/pumpkin-mousse-cupcakes-and-giveaway.html" target="_blank"><font size="2">Jamie Cooks It Up</font></a></h3> <h3></h3> <h3><font style="font-weight: normal"></font> </h3> <h3><font style="font-weight: normal">Spice Cake, prepared according to package directions, either mini or standard size. <font size="2">(I used Betty Crocker)</font> </font></h3> <h3></h3> <h3> </h3> <h3>Mousse Filling</h3> <h3><font style="font-weight: normal">1 3.4 oz package Pumpkin Spice instant pudding mix <font size="3">(it’s a seasonal release!)</font></font></h3> <h3><font style="font-weight: normal">1 3/4 C half and half <font size="3">(I just made my own, mixing heavy whipping cream and 2% milk)</font></font></h3> <ul> <ul></ul> <li> <h3><font style="font-weight: normal">Pour milk into bowl or standing mixer, add pudding.</font></h3></li> <li> <h3><font style="font-weight: normal">Beat with a mixer until thickened, should take a couple of minutes.</font></h3></li></ul> <ul> <ul></ul></ul> <h3> </h3> <h3>Cream Cheese Frosting</h3> <h3><font style="font-weight: normal">1 8 oz package cream cheese, softened</font></h3> <h3><font style="font-weight: normal">1/4 C butter, softened</font></h3> <h3><font style="font-weight: normal">1 t vanilla</font></h3> <h3><font style="font-weight: normal">dash salt</font></h3> <h3><font style="font-weight: normal">3 1/2 C powdered sugar</font></h3> <h3><font style="font-weight: normal">1-2 T milk</font></h3> <ul> <ul></ul> <li> <h3><font style="font-weight: normal">Beat cream cheese and butter together.</font></h3></li> <li> <h3><font style="font-weight: normal">Add vanilla and dash of salt.</font></h3></li> <li> <h3><font style="font-weight: normal">Add the powdered sugar 1 C at a time, mixing well.</font></h3></li> <li> <h3><font style="font-weight: normal">Add milk if necessary to get the consistency that you want.</font></h3></li></ul> <p>To Assemble:</p> <p>Wait until the cupcakes are completely cool before filling. Prepare a pastry (or ziploc bag with the tip cut off) with a medium size round tip, and fill with mousse. Stick the tip into the top middle of the cupcake, and squeeze in filling, until you can feel/see the cupcake start to expand (if you want a lot of filling, like in the picture) A couple of mine even cracked on the top, but no worries because then you just cover it all up with a little dollop of frosting, I used a Wilton 1M start tip.</p> <p><a href="http://lh5.ggpht.com/-6m9KidJB19Y/Top-HX55bLI/AAAAAAAAEpc/tuLQlah32J4/s1600-h/DSC_0380%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0380" border="0" alt="DSC_0380" src="http://lh3.ggpht.com/-ruR8yJvOygY/Top-H0GZeSI/AAAAAAAAEpg/22s9AbO0qI4/DSC_0380_thumb%25255B1%25255D.jpg?imgmax=800" width="555" height="387"></a></p> <p align="center">I hope you enjoy these as much as we did!!</p> <p align="center"> </p> <p align="center">Also, I’m sharing this recipe over at <a href="http://everydaysisters.blogspot.com/2011/10/everyday-sisters-sharing-sundays-15.html">everydaysisters</a>! The theme is pumpkin recipes!</p> Laurenhttp://www.blogger.com/profile/00295635918782494860noreply@blogger.com3tag:blogger.com,1999:blog-7140261895913713105.post-2693206995197098122011-10-01T22:04:00.002-06:002011-10-03T21:41:47.815-06:00Candy Corn CupcakesSo, it’s October. That means that Halloween is almost here! I think Halloween is one of my favorite holidays to decorate/make treats for. The possibilities are endless!! I especially love that you can pick if you want things to be creepy or cute, depending on your mood. <br>I decided to make my first Halloween treat with a candy corn theme. I'm putting these in the cute category:<a href="http://lh6.ggpht.com/-fqs2eatLlxA/TofitACKoUI/AAAAAAAAEoA/zrZJE9Vqw8U/s1600-h/DSC_03571%25255B1%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0357" border="0" alt="DSC_0357" src="http://lh3.ggpht.com/-QkuiMdhjd1Y/Tofitv49a4I/AAAAAAAAEoE/tx7e_Kqz_ew/DSC_03571_thumb.jpg?imgmax=800" width="507" height="363"></a><br>cute and simple. But wait, there’s more:<br><a href="http://lh3.ggpht.com/-DKAwC_6WAmw/TofiuKNTX_I/AAAAAAAAEoI/3asSaUgm_zE/s1600-h/DSC_0368%25255B6%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0368" border="0" alt="DSC_0368" src="http://lh3.ggpht.com/-3yR6EhKqqAY/TofiunDRvEI/AAAAAAAAEoM/PmkgBGFK5zI/DSC_0368_thumb%25255B3%25255D.jpg?imgmax=800" width="509" height="378"></a><br>Since the inside is filled with frosting, I just wanted a little bit on top. I love how these turned out. And it’s easier than it looks, I promise.<br> <h3><span style="font-size: large">Chocolate Cupcakes</span> <span style="font-size: small">makes about 12</span> <span style="font-size: x-small"><span style="font-weight: normal">from </span></span><a href="http://www.ourbestbites.com/2008/09/chocolate-glazed-cupcakes-with-vanilla-creme-filling/" target="_blank"><span style="font-size: x-small"><span style="font-weight: normal">OurBestBites</span></span></a></h3> <h2><span style="font-size: x-small; font-weight: normal"><font size="2">note: I’m not against box mixes at all, but this technique needs something more dense. I do not recommend a box for these.</font></span></h2> <h3><span style="font-weight: normal">1 C Flour</span></h3> <h3><span style="font-weight: normal">1/4 C unsweetened cocoa powder</span></h3> <h3><span style="font-weight: normal">3/4 t baking soda</span></h3> <h3><span style="font-weight: normal">1/4 t salt</span></h3> <h3><span style="font-weight: normal">1/2 C granulated sugar</span></h3> <h3><span style="font-weight: normal">1/2 C firmly packed brown sugar</span></h3> <h3><span style="font-weight: normal">4 T unsalted butter, room temperature</span></h3> <h3><span style="font-weight: normal">1 large egg, room temperature</span></h3> <h3><span style="font-weight: normal">1 t vanilla extract</span></h3> <h3><span style="font-weight: normal">1/2 C lukewarm water</span></h3> <h3><span style="font-weight: normal">1/4 C </span><a href="http://fredellicious.blogspot.com/2011/08/how-to-make-buttermilk.html" target="_blank"><span style="font-weight: normal">buttermilk</span></a></h3> <ul> <li>Preheat oven to 350. Line standard muffin tin with liners. <li>Sift together flour, cocoa, baking soda and salt in a bowl. <li>Beat the sugars and butter together until light and fluffy. <li>Add the egg and vanilla and beat until combined. <li>Add the flour mixture alternating with the water and buttermilk, beginning and ending with the flour. <li>Mix to combine on low speed between each addition, scraping the bowl as needed. <li>Divide evenly into muffin tin and bake 15-18 minutes until toothpick inserted in the middle comes out clean. <li>Let cool for 5 minutes in pan, then remove and let them cool on a rack.</li></ul> <h3><span style="font-weight: normal"><span style="font-size: large; font-weight: bold">Candy Corn Filling</span> <span style="font-size: x-small">inspired from </span></span><a href="http://sugarturntable.com/?p=1401" target="_blank"><span style="font-size: x-small; font-weight: normal">The Sugar Turntable</span></a></h3> <h3><a href="http://fredellicious.blogspot.com/2011/06/my-favorite-buttercream.html" target="_blank"><span style="font-weight: normal">Buttercream</span></a><span style="font-weight: normal"> frosting</span></h3> <h3><span style="font-weight: normal">Gel food coloring: Orange and Yellow <span style="font-size: x-small">(I recommend </span></span><a href="http://www.americolorcorp.com/" target="_blank"><span style="font-size: x-small; font-weight: normal">Americolor</span></a><span style="font-size: x-small; font-weight: normal">)</span></h3> <h3><span style="font-weight: normal">Piping or ziplock bags</span></h3> <h3><span style="font-weight: normal">long thin knife <span style="font-size: x-small">(I think I used a ‘tomato knife’)</span></span></h3> <ul> <li>While the cupcakes are cooling, make the buttercream, then separate into 3 bowls. Color one bowl yellow, one bowl orange, and leave one white. Then put into piping bags. (I frequently use freezer ziplock bags with a small corner cut off.) <li>Once completely cool, unwrap a cupcake and flip it over. Insert the knife at an angle near the edge, so the point goes to the middle:<a href="http://lh6.ggpht.com/-kQycRB0tJFw/Tofiu187BCI/AAAAAAAAEoQ/5sIKHVQdGBo/s1600-h/DSC_0348%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0348" border="0" alt="DSC_0348" src="http://lh3.ggpht.com/--idx_Um9E0I/Tofivdv2jZI/AAAAAAAAEoU/hLJ1qLLnMKg/DSC_0348_thumb%25255B4%25255D.jpg?imgmax=800" width="244" height="239"></a> <li>Cut around the outside of the cupcake, keeping the point of the knife in the middle, to make a cone shape cut out:<a href="http://lh6.ggpht.com/-aUNaUO9I4_Q/Tofiv1rT1gI/AAAAAAAAEoY/NTHDTDRJ_lg/s1600-h/DSC_0350%25255B5%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0350" border="0" alt="DSC_0350" src="http://lh5.ggpht.com/-Ee5-P4QAX8g/TofiwP8NdLI/AAAAAAAAEoc/w7OpMKsyAzY/DSC_0350_thumb%25255B5%25255D.jpg?imgmax=800" width="333" height="238"></a> <li>Fill the middle of the cupcake in layers, starting with white, then orange, then yellow</li></ul> <div align="center"> <a href="http://lh3.ggpht.com/-Ws5C1crTU5s/Tofiwu_l9YI/AAAAAAAAEog/w2zU7sRWVRM/s1600-h/candy%252520corn%252520cupcakes%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="candy corn cupcakes" border="0" alt="candy corn cupcakes" src="http://lh6.ggpht.com/-cOJR0XHeF6o/TofixElipLI/AAAAAAAAEok/85ERkHqBr9U/candy%252520corn%252520cupcakes_thumb%25255B5%25255D.jpg?imgmax=800" width="505" height="146"></a></div> <ul> <li>Cut the triangle of the cone off, so that you only have a flat bottom of the cupcake:<a href="http://lh3.ggpht.com/-uq1OFQVoAnM/TofixuLhvkI/AAAAAAAAEoo/2m0jvPVITDY/s1600-h/DSC_0356%25255B5%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0356" border="0" alt="DSC_0356" src="http://lh6.ggpht.com/-6Gt4UWIyPew/TofizLWCEQI/AAAAAAAAEos/73YC3XJl6uk/DSC_0356_thumb%25255B5%25255D.jpg?imgmax=800" width="298" height="191"></a> <li>Place the flat piece of cupcake back in the bottom to hold the frosting in. <li>Chill cupcakes until ready to eat: this will help the colors stay layered while eating/cutting.</li></ul><a href="http://lh4.ggpht.com/-Wd2v2hqtvCM/TofizSBDtFI/AAAAAAAAEow/4HxLh6kKT0g/s1600-h/candy%252520corn%252520cupcakes1%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="candy corn cupcakes1" border="0" alt="candy corn cupcakes1" src="http://lh6.ggpht.com/-7OJgCNzaZdM/TofizyjDuWI/AAAAAAAAEo0/n4_g45I09bk/candy%252520corn%252520cupcakes1_thumb%25255B1%25255D.jpg?imgmax=800" width="312" height="513"></a><br>Happy October!!<br>I'm also linking up to a blog that is sharing all kinds of seasonal inspiration! Go check it out!<br><br> <div style="text-align: center"><a href="http://www.blogger.com/www.crumbssandchaos.blogspot.com"><img border="0" src="http://i979.photobucket.com/albums/ae274/crumbsandchaos/seasonalinspiration20.jpg"></a></div> Laurenhttp://www.blogger.com/profile/00295635918782494860noreply@blogger.com4tag:blogger.com,1999:blog-7140261895913713105.post-33928968947919783842011-09-27T22:47:00.001-06:002011-09-27T22:47:29.469-06:00Construction Birthday Treats: Oreo Truffles<p>Have you guys seen some of those birthday parties on the internet that are pretty much beyond incredible? If you haven’t, take a quick gander at <a href="http://karaspartyideas.blogspot.com/" target="_blank">Kara’s Party Ideas</a>. Uh-mazing.</p> <p>I really wanted to do a big production like that…. but, here’s my *very* scaled down version:</p> <p><a href="http://lh6.ggpht.com/-zRheTX7URuA/ToKm1_P871I/AAAAAAAAEmQ/DC5vtJz2lQ0/s1600-h/DSC_0272%25255B9%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0272" border="0" alt="DSC_0272" src="http://lh6.ggpht.com/-Yqi5INdPOlw/ToKm2fqafxI/AAAAAAAAEmU/Cr_5jmdXHSk/DSC_0272_thumb%25255B6%25255D.jpg?imgmax=800" width="455" height="323"></a></p> <p>That caterpillar, is scooping some oreo truffles!! I first saw the idea from this <a href="http://penandpaperflowers.blogspot.com/2011/07/real-parties-construction-party-amy.html" target="_blank">construction party</a>. These “boulders” were a fun addition to the party, and enjoyed by all. I mean, who wouldn’t love Oreos mixed with cream cheese, and dipped in chocolate?</p> <p><a href="http://lh6.ggpht.com/-BZKk3T3t8a8/ToKm2gpVVTI/AAAAAAAAEmY/hE_f2Pr-lsQ/s1600-h/DSC_0275%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0275" border="0" alt="DSC_0275" src="http://lh6.ggpht.com/-LWcnkccfZL0/ToKm3PYXTCI/AAAAAAAAEmc/t194b4xe5Dw/DSC_0275_thumb%25255B6%25255D.jpg?imgmax=800" width="431" height="319"></a></p> <h3><font style="font-weight: normal"><font size="5"><font style="font-weight: bold">Oreo Truffles</font></font><font style="font-weight: bold"> </font><font size="2">recipe adapted from </font></font><a href="http://www.kraftrecipes.com/recipes/easy-oreo-truffles-95085.aspx" target="_blank"><font style="font-weight: normal" size="2">Kraft</font></a><font style="font-weight: normal"> <font size="3">makes around 48 1-inch truffles</font></font></h3> <h3><font style="font-weight: normal">8 oz Cream Cheese, <font size="3">softened</font></font></h3> <h3><font style="font-weight: normal">1 16 oz pkg. Oreo Cookies, <font size="3">finely crushed (should make about 4-1/4 cups), divided</font></font></h3> <h3><font style="font-weight: normal">Candy Melts <font size="3">(I used chocolate, but I think vanilla might be even better, more of a contrast of flavors)</font></font></h3> <ul> <li>Mix cream cheese and 4 cups of the cookie crumbs together until combined.</li> <li>Shape mixture into balls, chill. ( I did different sizes to go with the whole ‘boulder’ theme)</li> <li>Melt your candy melts according to package directions.</li> <li>Dip chilled balls into chocolate to coat, then sprinkle with remaining crumbs.</li> <li>Let set up in fridge until ready to serve (about an hour).</li></ul> <p><a href="http://lh5.ggpht.com/-B53JbDViCbw/ToKm3s3Y1MI/AAAAAAAAEmg/f9eOoV1jYsI/s1600-h/DSC_0298%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0298" border="0" alt="DSC_0298" src="http://lh6.ggpht.com/-fZX5TKlJvK8/ToKm4CTPOBI/AAAAAAAAEmk/4mTaK5GttaY/DSC_0298_thumb%25255B4%25255D.jpg?imgmax=800" width="505" height="385"></a></p> Laurenhttp://www.blogger.com/profile/00295635918782494860noreply@blogger.com8tag:blogger.com,1999:blog-7140261895913713105.post-46139778317020748352011-09-19T22:19:00.001-06:002011-12-16T16:58:25.627-07:00Construction Birthday Cake<p>When my now middle child turned 2 (youngest at the time), I kind of had a melt down. I was in complete denial that my baby was growing up. And it made sense to me why mothers like to baby their youngest for so long. </p> <p>But, this time around, I’m doing a lot better! I was actually really excited to make a cake, and help him celebrate. We’ve even been practicing how to say ‘two!’ and hold up 2 fingers.</p> <p>I debated for a long time what kind of cake to make. He is all about any kind of big vehicles. Construction, garbage, emergency, big pickups, etc. My sister-in-law helped me look online to find some inspiration. We found <a href="http://www.apartystyle.com/2011/05/construction-cake.html" target="_blank">this</a>, and I was totally inspired.</p> <p><a href="http://lh4.ggpht.com/-arvEpYaCfGw/TngUT9LM6jI/AAAAAAAAElw/rN2-xlL0ATk/s1600-h/DSC_0260%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0260" border="0" alt="DSC_0260" src="http://lh5.ggpht.com/-njPW06xjPbA/TngUUV4LTKI/AAAAAAAAEl0/PJCR1kPOkRs/DSC_0260_thumb%25255B1%25255D.jpg?imgmax=800" width="330" height="512"></a></p> <p><a href="http://lh6.ggpht.com/-8A6W_lwG28I/TngUU6DKeYI/AAAAAAAAEl4/W19WYx-R0KU/s1600-h/DSC_0261%25255B6%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0261" border="0" alt="DSC_0261" src="http://lh5.ggpht.com/-8bZZ-7j9icw/TngUVfFPaxI/AAAAAAAAEl8/3zVwlnBtxzI/DSC_0261_thumb%25255B6%25255D.jpg?imgmax=800" width="391" height="511"></a></p> <h3><font size="5">Construction Cake</font> <font style="font-weight: normal">2 layer 8” cake</font></h3> <h3><font style="font-weight: normal" size="3">With a serrated knife, I cut out a part of the cake, flipped it over on top, so it looked like the excavator was digging a hole. Then I frosted the whole cake. I put crushed up Oreos in the hole and on top of the mound. I also added some of </font><a href="http://www.walmart.com/ip/Candy-Store-Candy-Milk-Chocolate-Rocks-12-oz/10451715" target="_blank"><font style="font-weight: normal" size="3">these rocks</font></a><font style="font-weight: normal" size="3">. The cones and orange circles are made out of fondant. I used cookie cutters for the squares of the cones, and also the circles. The tops of the cones I hand shaped.</font></h3> <h3></h3> <h3>Frosting: <font style="font-weight: normal" size="3">I made a triple recipe of </font><a href="http://fredellicious.blogspot.com/2011/06/my-favorite-buttercream.html" target="_blank"><font style="font-weight: normal" size="3">my favorite buttercream</font></a><font style="font-weight: normal" size="3">, and added chocolate! </font></h3> <h3><font style="font-weight: normal" size="3">3 sticks (1 1/2 C) butter softened</font></h3> <h3><font style="font-weight: normal" size="3">4 1/2 cups powdered sugar</font></h3> <h3><font style="font-weight: normal" size="3">2 tsp vanilla</font></h3> <h3><font style="font-weight: normal" size="3">12 oz chocolate</font></h3> <ul> <ul><font size="3"></font></ul> <li> <h3><font style="font-weight: normal" size="3">Chop your chocolate (unless you’re using chocolate chips) and melt in a double boiler. Set aside to cool.</font></h3> <li> <h3><font style="font-weight: normal" size="3">Cream butter, and add powdered sugar 3/4 C at a time, mixing to combine before adding more, scraping sides as needed.</font></h3> <li> <h3><font style="font-weight: normal" size="3">Mix in vanilla, and cooled chocolate. </font></h3></li></ul> <p>As much as I loved the outside of this cake, I think the inside was my favorite:</p> <p align="left"><a href="http://lh4.ggpht.com/-lxiBjxdY_0E/TngUVxMkqkI/AAAAAAAAEmA/xHfbK-QdBX8/s1600-h/DSC_0289%25255B5%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0289" border="0" alt="DSC_0289" src="http://lh3.ggpht.com/-YvsbxloDKp0/TngUWGXevUI/AAAAAAAAEmE/0tSn1E7t5jk/DSC_0289_thumb%25255B5%25255D.jpg?imgmax=800" width="507" height="325"></a>so, isn’t that cool??? I can’t lie, it turned out even better than what I was hoping. It was totally an experiment. I got my inspiration from <a href="http://iammommy.typepad.com/i_am_baker/2011/02/vertical-layer-cake-tutororial.html" target="_blank">this tutorial</a>, but made my cuts slanted, so it would look like construction tape. Making it 2 layered made it even better, and it was the perfect touch to this construction cake!!</p> <p align="left">**I made a <a href="http://fredellicious.blogspot.com/2011/11/slanted-stripe-cake-tutorial.html">picture tutorial</a> on the slanted stripes if you want more details!**</p> <p align="left">I made 2 cakes: one chocolate and one <a href="http://fredellicious.blogspot.com/2011/11/slanted-stripe-cake-tutorial.html">vanilla</a>. The vanilla I dyed yellow with gel coloring, and the chocolate, I used black cocoa! It makes the cake totally black. It also smells like Oreos. But, if you can’t or don’t want to get black cocoa, just use the recipe with normal cocoa, and use black gel coloring. </p> <p align="left">Also, I made both recipes as is, so I had 4 layers, enough for 2 double layer cakes. I cut them both, and then picked which ones I thought would look better. If you don’t want that much cake, either make a half batch of each recipe, or, make the vanilla recipe and dye it 2 different colors.</p> <h3 align="left"><font size="5">Chocolate Cake Recipe</font> <font size="2"><font style="font-weight: normal">makes 2 8” layers</font></font></h3> <h3 align="left"><font style="font-weight: normal" size="2">found this recipe at </font><a href="http://engineerbaker.blogspot.com/2011/06/oreo-ice-cream-cake.html"><font style="font-weight: normal" size="2">Engineer Baker</font></a></h3> <h3 align="left"><font size="3"><font style="font-weight: normal">1 1/3 C flour</font></font></h3> <h3 align="left"><font size="3"><font style="font-weight: normal">1 2/3 C sugar</font></font></h3> <h3 align="left"><font size="3"><font style="font-weight: normal">1/2 C cocoa <font size="2">(see note above for details of cocoa)</font></font></font></h3> <h3 align="left"><font size="3"><font style="font-weight: normal">1 1/3 tsp baking soda</font></font></h3> <h3 align="left"><font size="3"><font style="font-weight: normal">2/3 tsp salt</font></font></h3> <h3 align="left"><font size="3"><font style="font-weight: normal">2/3 C oil</font></font></h3> <h3 align="left"><font size="3"><font style="font-weight: normal">2/3 C sour cream</font></font></h3> <h3 align="left"><font size="3"><font style="font-weight: normal">1 C water</font></font></h3> <h3 align="left"><font size="3"><font style="font-weight: normal">4 tsp vinegar</font></font></h3> <h3 align="left"><font size="3"><font style="font-weight: normal">2 eggs</font></font></h3> <h3 align="left"><font style="font-weight: normal"><font size="3">1/2 tsp</font> <font size="3">vanilla</font></font></h3> <ul> <li> <div align="left">Preheat oven to 350 degrees F and prepare your pans with spray and wax paper.</div> <li> <div align="left">Sift together the flour, sugar, cocoa powder, baking soda, and salt. Whisk to combine.</div> <li> <div align="left">Add the oil and sour cream – this will be thick!</div> <li> <div align="left">Gradually beat in the water. </div> <li> <div align="left">Add vinegar and vanilla and blend.</div> <li> <div align="left">Whisk in the eggs and beat until will blended, scraping sides of bowl as needed.</div> <li> <div align="left">Divide evenly into 2 prepared pans, and bake 25-30 minutes, or until a toothpick inserted in the center comes out clean.</div> <li> <div align="left">Let sit for 10 minutes, then invert onto wire rack, remove wax paper, and invert again onto a wire rack to let cool completely. </div></li></ul> <p align="center"><a href="http://lh5.ggpht.com/-EnnQ3zg-M0k/TngUWgZ2S_I/AAAAAAAAEmI/K_hRj8jDmoM/s1600-h/DSC_0278%25255B5%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0278" border="0" alt="DSC_0278" src="http://lh5.ggpht.com/-KIHvhgzDivk/TngUXOaA5QI/AAAAAAAAEmM/sQxs6_gICew/DSC_0278_thumb%25255B5%25255D.jpg?imgmax=800" width="361" height="493"></a>HAPPY BIRTHDAY to my sweet little guy!</p> Laurenhttp://www.blogger.com/profile/00295635918782494860noreply@blogger.com217tag:blogger.com,1999:blog-7140261895913713105.post-67598953714132862162011-09-14T22:59:00.001-06:002011-09-15T09:11:56.835-06:00Lemon Pies with Vanilla Wafer Crust<p>While I was shopping with my mom at Sprout’s one time, she directed me to their vanilla wafers, and told me how delicious they are. and they were on sale. So, of course, I bought myself a bag. </p> <p>These little cookies were delicious! But every time I ate one, I kept thinking how they needed something to go with them. These cookies needed to compliment something else delicious. I wanted to make them into a crust. And then I figured it out. Lemon. Light, refreshing, summery lemon. It was perfect.</p> <p><a href="http://lh3.ggpht.com/-iekkfpThk0w/TnGGL5savFI/AAAAAAAAEi4/A98RhFxrang/s1600-h/DSC_0124%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0124" border="0" alt="DSC_0124" src="http://lh3.ggpht.com/-iA73YeEn2kk/TnGGME0hWpI/AAAAAAAAEi8/VZ2UZvz_UN0/DSC_0124_thumb%25255B1%25255D.jpg?imgmax=800" width="467" height="326"></a></p> <p>The sweet whipped cream, the tangy lemon pudding, and then the buttery, crunchy crust. So good.</p> <p><a href="http://lh5.ggpht.com/-PCtTk773CyA/TnGGMkuF-0I/AAAAAAAAEjA/16STAF3sdaE/s1600-h/DSC_0106%25255B5%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0106" border="0" alt="DSC_0106" src="http://lh6.ggpht.com/-6vKVCFtJfVk/TnGGNIKQPQI/AAAAAAAAEjE/75trLRGa5yk/DSC_0106_thumb%25255B5%25255D.jpg?imgmax=800" width="312" height="424"></a></p> <h3><font size="5">Lemon Pie</font> <font size="2">adapted from </font><a href="http://www.dana-made-it.com/2008/07/recipe-lemon-cream-pie.html" target="_blank"><font size="2">MADE</font></a> <font size="3">Makes about 6 little pies or 1 normal size pie</font></h3> <h3><font size="3">Crust:</font> </h3> <h3><font style="font-weight: normal" size="3">about 40 vanilla wafer cookies</font></h3> <h3><font style="font-weight: normal" size="3">2 Tblsp Butter, melted</font></h3> <h3><font size="3">Filling:</font></h3> <h3><font style="font-weight: normal" size="3">1 cup Sugar</font></h3> <h3><font style="font-weight: normal" size="3">3 Tbsp. Cornstarch</font></h3> <h3><font style="font-weight: normal" size="3">1/4 cup Butter, melted</font></h3> <h3><font style="font-weight: normal" size="3">1 Tbsp. Lemon Zest</font></h3> <h3><font style="font-weight: normal" size="3">1 cup Milk</font></h3> <h3><font style="font-weight: normal" size="3">1/4 cup fresh Lemon Juice</font></h3> <h3><font style="font-weight: normal" size="3">3 egg Yolks, slightly beaten</font></h3> <h3><font style="font-weight: normal" size="3">1/2 cup Sour Cream</font></h3> <ul> <li>Zest and juice lemons. <li>Combine sugar and cornstarch in a saucepan. <li>Add remaining ingredients, except for the sour cream. <li>Cook over medium heat until thickened, stirring constantly. (I know it’s kind of vague, but when it’s thickened, it won’t drip off the spoon, but more glop. If that makes it less vague….) <li>Remove from heat and let cool. (I transferred it into a different bowl to help cool faster) <li>While it’s cooling, make the crust(s): crush vanilla wafers until desired size. Add butter and stir to combine. Divide evenly into serving dishes, and refrigerate (Put them in the fridge so that the crust gets nice and crunchy) <li>Once filling is cooled, stir in sour cream. Chill until ready to serve. <li>Spoon over the crust, and top with <a href="http://fredellicious.blogspot.com/2011/09/sweetened-whipped-cream.html" target="_blank">sweetened whipped cream</a></li></ul> <p><a href="http://lh6.ggpht.com/-dUVYjI7TUyE/TnGGNsU2-TI/AAAAAAAAEjI/h2ATCe4gPA8/s1600-h/DSC_0118%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0118" border="0" alt="DSC_0118" src="http://lh5.ggpht.com/-s8PCyxdBdzA/TnGGObdq9VI/AAAAAAAAEjM/B381gouP5m4/DSC_0118_thumb%25255B1%25255D.jpg?imgmax=800" width="478" height="334"></a> Laurenhttp://www.blogger.com/profile/00295635918782494860noreply@blogger.com0tag:blogger.com,1999:blog-7140261895913713105.post-82834668446626598002011-09-11T11:28:00.001-06:002011-09-11T11:28:37.284-06:00Chocolate Cake with Ganache filling and Raspberry buttercream<p align="left">My parents celebrated their 30th wedding anniversary last Sunday. Isn’t that awesome? and they’re pretty awesome too. <a href="http://lh5.ggpht.com/-W6SIh9ByK18/Tmzvr7fph3I/AAAAAAAAEgs/FdArcqcvOAo/s1600-h/DSC_0158%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0158" border="0" alt="DSC_0158" src="http://lh3.ggpht.com/-jaH-cFXvVqU/TmzvslhQySI/AAAAAAAAEgw/PeTTI6QYdD4/DSC_0158_thumb%25255B5%25255D.jpg?imgmax=800" width="317" height="466"></a></p> <p>I asked my dad if I could make a cake to help with the celebration. He told me he considered just getting one from Costco. Wha???? Not that I’m against Costco (I love that store in fact…) But, I’m always needing reasons to make totally awesome cakes, and I can’t think of a better reason than to celebrate my parents being together for 30 yrs. </p> <p><a href="http://lh5.ggpht.com/-z7jxAvtFV98/Tmzvs_w5YAI/AAAAAAAAEg0/PGwayvfPaGA/s1600-h/DSC_0156%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0156" border="0" alt="DSC_0156" src="http://lh5.ggpht.com/-fwLt90FavrY/TmzvtUzbxAI/AAAAAAAAEg4/0iLFt3THb0g/DSC_0156_thumb%25255B1%25255D.jpg?imgmax=800" width="385" height="269"></a></p> <p>I even had something already picked out that I wanted to create.</p> <p><a href="http://lh4.ggpht.com/-Bl96ln_VTF8/Tmzvt_QAr8I/AAAAAAAAEg8/t8pq0Q0H_tk/s1600-h/DSC_0153%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0153" border="0" alt="DSC_0153" src="http://lh5.ggpht.com/-_SNn0x7I--w/TmzvuipKLtI/AAAAAAAAEhA/lY5uGSa6xl8/DSC_0153_thumb%25255B1%25255D.jpg?imgmax=800" width="253" height="392"></a></p> <p>Remember this <a href="http://fredellicious.blogspot.com/2011/08/chocolate-raspberry-cake.html" target="_blank">chocolate raspberry cake</a>? I loved the flavor combo, so when I saw this <a href="http://sweetapolita.com/2011/03/dark-chocolate-raspberry-buttercream-cake-with-ganache-drizzle/" target="_blank">beauty</a>, I knew what I wanted to do.</p> <p><a href="http://lh3.ggpht.com/-YYyxDRp1whM/TmzvvEfW2YI/AAAAAAAAEhE/VTNXX2idFLs/s1600-h/DSC_0168%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0168" border="0" alt="DSC_0168" src="http://lh5.ggpht.com/-He1XmsyEHj8/TmzvvSUzEVI/AAAAAAAAEhI/TBXlLCTsveE/DSC_0168_thumb%25255B1%25255D.jpg?imgmax=800" width="341" height="238"></a></p> <p>I loved eating this cake. It was moist, the ganache layer added just an edge of rich chocolate, all covered in a rich and smooth raspberry buttercream. My favorite was getting some of each flavor in a bite.</p> <p><font size="5">Chocolate Cake</font> <font style="font-weight: normal" size="3">adapted from </font><a href="http://sweetapolita.com/2011/03/dark-chocolate-raspberry-buttercream-cake-with-ganache-drizzle/" target="_blank"><font style="font-weight: normal" size="3">Sweetapolita</font></a> <font style="font-weight: normal">Makes 1 jelly roll/half sheet cake</font></p> <h3><font style="font-weight: normal">2 3/4 cups all-purpose Flour</font></h3> <h3><font style="font-weight: normal">2 2/3 cups Sugar</font></h3> <h3><font style="font-weight: normal">2 3/4 teaspoon Baking Soda</font></h3> <h3><font style="font-weight: normal">2 3/4 teaspoon Baking Powder</font></h3> <h3><font style="font-weight: normal">1 cup Cocoa Powder <font size="3">(I used Dutch process cocoa from Sprouts and it was delicious)</font></font></h3> <h3><font style="font-weight: normal">1 3/4 teaspoons Salt<img border="0" alt="" src="http://www.assoc-amazon.ca/e/ir?t=sweetapolita-20&l=as2&o=15&a=B000GUOA8W" width="1" height="1"></font></h3> <h3><font style="font-weight: normal">2/3 cup vegetable Oil</font></h3> <h3><font style="font-weight: normal">1 1/8 cups </font><a href="http://fredellicious.blogspot.com/2011/08/how-to-make-buttermilk.html" target="_blank"><font style="font-weight: normal">buttermilk</font></a></h3> <h3><font style="font-weight: normal">1 cup hot Water <font size="3">(I just did hot from tap, probably around 120 degrees)</font></font></h3> <h3><font style="font-weight: normal">2 teaspoons Vanilla</font></h3> <h3><font style="font-weight: normal">4 Eggs</font></h3> <h3><font style="font-weight: normal" size="2">*this recipe is kind of like a box mix, except you make the powder part. But then you just dump everything else in. easy*</font></h3> <ul> <li>Butter the bottom of a jelly roll/half sheet pan (13”x18”x1”) and line it with either parchment or wax paper. Preheat oven to 350.</li> <li>Sift all dry ingredients into a large bowl (I used my standing mixer bowl).</li> <li>Add all wet ingredients and mix on medium for 2 minutes with paddle attachment, scraping the sides as needed. (I know that a hand mixer would work fine too)</li> <li>Mine seemed really airy after mixing, so if yours does too, turn it to low for another minute or 2.</li> <li>Pour into prepared pan, batter will be fairly runny. </li> <li>Bake for 25-30 minutes, until toothpick comes out with just a few moist crumbs attached. Cool in pan on a wire rack.</li></ul> <h3><font size="5">Raspberry Swiss Meringue Buttercream</font> </h3> <h3><font size="2"><font style="font-weight: normal">(for better step by step instructions look </font></font><a href="http://fredellicious.blogspot.com/2011/07/swiss-meringue-buttercream.html" target="_blank"><font size="2"><font style="font-weight: normal">here</font></font></a><font size="2"><font style="font-weight: normal">)</font></font></h3> <h3><font style="font-weight: normal">1 1/3 C Egg Whites (I used 9 egg whites, it was slightly under, but totally fine)</font></h3> <h3><font style="font-weight: normal">2 C granulated Sugar</font></h3> <h3><font style="font-weight: normal">pinch of Salt</font></h3> <h3><font style="font-weight: normal">3 C (6 sticks) butter cut into 1T bits, at room temp</font></h3> <h3><a href="http://fredellicious.blogspot.com/2011/06/seedless-raspberry-jam.html" target="_blank"><font style="font-weight: normal">seedless raspberry jam</font></a><font style="font-weight: normal">, to taste (maybe 1/3-1/2 C)</font></h3> <ul> <li>Combine egg whites and sugar in a double boiler over simmering water.</li> <li>Stir and cook until all the sugar is dissolved, candy thermometer reading about 150</li> <li>Whip the egg/sugar mixture on high until it is smooth and glossy, and the bowl and frosting feel room temperature, no longer warm. (my kitchen was really hot that day, so this took a super long time –like probably 20 minutes. I eventually stuck an ice pack around the bottom of the bowl to help it cool down faster, and that worked great.)</li> <li>Turn mixer to low and add the bits of butter 1 T at a time, letting it incorporate before adding more.</li> <li>Once all the butter is added, turn the mixer to med-high and let mix until it comes together.</li> <li>Add the raspberry jam a little bit a time, letting it incorporate before adding more.</li></ul> <h3>Whipped Ganache Filling <font style="font-weight: normal" size="2">(for better step by step instructions look </font><a href="http://fredellicious.blogspot.com/2011/09/chocolate-ganache-x3.html" target="_blank"><font style="font-weight: normal" size="2">here</font></a><font style="font-weight: normal" size="2">)</font></h3> <h3><font style="font-weight: normal">8 oz chocolate, chopped </font></h3> <h3><font style="font-weight: normal">1/2 C heavy whipping cream</font></h3> <ul> <li>Put chocolate in bowl.</li> <li>Heat cream over stove over medium heat until almost boiling. </li> <li>Pour cream over chocolate and let sit for a few minutes.</li> <li>Stir together cream and chocolate until all chocolate is melted and it is smooth.</li> <li>Let sit until set up and no longer runny (throw it in the fridge to make it go faster)</li> <li>Once set up, whip until light and fluffy. </li></ul> <p><font size="2">*you will want to whip this as close to when you use it as possible, otherwise it might get too hard to spread easily*</font></p> <p><strong><font size="4">Assembling & Decorating the Cake</font></strong></p> <p>You will want plenty of time to assemble this cake. I wouldn’t recommend trying to rush it.</p> <ul> <li>The cake needs to be chilled, so either put it in the fridge for several hours, or in the freezer for 1/2-1 hour. Cut the cake into 4 equal parts:</li></ul> <p><a href="http://lh4.ggpht.com/-Yof-t_MujyQ/Tmzvv7EED7I/AAAAAAAAEhM/CXearxSeiHw/s1600-h/cake%252520cutting%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="cake cutting" border="0" alt="cake cutting" src="http://lh3.ggpht.com/-tabHOGuv0bs/TmzvwYA9VoI/AAAAAAAAEhQ/pVkymXYIz8c/cake%252520cutting_thumb%25255B5%25255D.jpg?imgmax=800" width="367" height="148"></a></p> <ul> <li>The illustration on the left will give you more of a long, skinny rectangle, the one on the right is not as long and skinny. I did the one on the right. </li> <li>Place one of the quarters onto your serving tray. My cooking sheet does not have straight sides, so I cut the edges to make them straight up and down. </li> <li>Level layer if needed, and frost with desired amount of whipped ganache. Repeat with next layers alternating between buttercream and whipped ganache, and place the top layer upside down.</li> <li>Place in the freezer for 15-30 minutes, I promise this will help you frost faster and easier.</li> <li>Frost the top of the cake with desired amount, and just a thin layer of frosting all way around the sides. You’ll be adding ruffles, so you want it to be thin, it will just help the ruffles stick better.</li> <li>For the ruffles, use a petal tip (I used Wilton #104).</li> <li>Hold the piping bag at a 90 degree angle, as close to the cake as possible, with the wide part of the tip next to the cake, the skinny part farther from the cake.</li> <li>Make a back and forth motion as you work your way up the cake, layer upon layer.</li> <li>Do ruffles all the way around the sides, until it’s all covered.</li></ul> <p>Because of the ruffles, there is a lot of frosting on this cake. So be sure to cut big enough on the first slice</p> <p><a href="http://lh6.ggpht.com/-uVwDZvtTS20/Tmzvw83uYqI/AAAAAAAAEhU/dBAAvFsxgUY/s1600-h/DSC_0164%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0164" border="0" alt="DSC_0164" src="http://lh3.ggpht.com/-51_BbpdKjFw/TmzvxPa6ITI/AAAAAAAAEhY/xvDOMyFXBL8/DSC_0164_thumb%25255B5%25255D.jpg?imgmax=800" width="244" height="232"></a></p> <p>otherwise you might have a person who’s slice is half frosting :) But it worked out, he just added another slice on top of that one.</p> <p>Happy thirty years to my wonderful parents!</p> Laurenhttp://www.blogger.com/profile/00295635918782494860noreply@blogger.com9tag:blogger.com,1999:blog-7140261895913713105.post-33277372308277907302011-09-06T17:06:00.001-06:002011-09-06T17:06:09.910-06:00Chocolate Ganache x3<p>If you have not heard of ganache yet, I think you will be in for a treat today. Chocolate+cream=yum. and that’s all it is, just 2 ingredients. Can’t get much easier, right? </p> <p>I’m going to show you not only how to make it, but also 3 different ways to use it! I love this recipe because it’s versatile, and easy to alter the level of dark flavor, while still staying consistently delicious. </p> <ul> <h3><font size="5">Chocolate Ganache</font></h3> <h3><font size="2"><font style="font-weight: normal">this is a ratio recipe, 2:1 but I’ll also include an example with exact amounts.</font></font></h3> <h3><font style="font-weight: normal">2 parts chocolate</font><font style="font-weight: normal">: (chocolate chips, a bar, or a combination)</font> </h3> <h3><font size="2"><font style="font-weight: normal">*use the chocolate you like best (milk, semi or bittersweet), but remember that you’re adding cream, which essentially makes it more ‘milky’ Play around, mix some, see which combination you like best*</font></font></h3> <h3><font style="font-weight: normal">1 part heavy whipping cream</font></h3> <h3></h3> <h3> </h3> <h3><font size="3">For example:</font> </h3> <h3><font style="font-weight: normal">1 C or 8 oz chocolate (I used two 3.5 oz bars and a handful of chips)</font></h3> <h3><font style="font-weight: normal">1/2 C heavy whipping cream</font></h3> <ul></ul> <li> <h3><font style="font-weight: normal">If you have a chocolate bar, coarsely chop it. Chocolate chips are fine as is:</font></h3></li> <ul></ul> <h3><a href="http://lh6.ggpht.com/-TvZ-WqYSgEA/TmanTGrfEfI/AAAAAAAAEfQ/59pmwx1mLJ0/s1600-h/DSC_0126%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0126" border="0" alt="DSC_0126" src="http://lh6.ggpht.com/-EPg4KjMR7xA/TmanTV8WLOI/AAAAAAAAEfU/Xy3WULK4gzI/DSC_0126_thumb%25255B1%25255D.jpg?imgmax=800" width="275" height="193"></a></h3> <ul></ul> <li> <h3><font style="font-weight: normal">Set your cream in a small pot on the stove over medium heat.</font></h3></li> <li> <h3><font style="font-weight: normal">Place your chocolate in a bowl large enough to hold both chocolate and cream.</font></h3></li> <li> <h3><font style="font-weight: normal">Watch your cream. When it starts to get foamy around the edges and bubbling like it’s almost about to boil, take it off the heat and pour it over your chocolate:</font></h3></li> <ul></ul> <h3><a href="http://lh5.ggpht.com/-G4GzJ8utPi8/TmanUNtaOmI/AAAAAAAAEfY/0figlrm4nXg/s1600-h/DSC_0131%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0131" border="0" alt="DSC_0131" src="http://lh3.ggpht.com/-GgwqEqUm7sY/TmanUV0T1pI/AAAAAAAAEfc/ytWWRfSPs1c/DSC_0131_thumb%25255B1%25255D.jpg?imgmax=800" width="275" height="193"></a></h3> <ul></ul> <li> <h3><font style="font-weight: normal">Stir the mixture to coat all the chocolate and then let it sit for a few minutes.</font></h3></li> <li> <h3><font style="font-weight: normal">Stir your mixture to help it combine, and keep stirring until all the chocolate is melted:</font></h3></li> <ul></ul> <h3><a href="http://lh4.ggpht.com/-GJAkGrFCok4/TmanU05aAjI/AAAAAAAAEfg/DM_QTSUySok/s1600-h/ganache%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="ganache" border="0" alt="ganache" src="http://lh6.ggpht.com/-_65uyjDwcqM/TmanVVhaWII/AAAAAAAAEfk/d0tqO1_oCuk/ganache_thumb%25255B8%25255D.jpg?imgmax=800" width="661" height="193"></a></h3> <ul></ul> <li> <h3><font style="font-weight: normal">If you have a few stubborn pieces of chocolate that are refusing to melt, you can toss it in the microwave for 10-15 seconds then stir some more.</font></h3></li></ul> <p>Now that it’s made, here are the three ways you can use it:</p> <p>#1 use it right away. It’s nice and runny, and is perfect if you want the drizzle look:</p> <p><a href="http://lh6.ggpht.com/-cIoTQTM_o9Q/TmanV6QUHHI/AAAAAAAAEfo/Hs0Ukm9UISE/s1600-h/DSC_0633%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0633" border="0" alt="DSC_0633" src="http://lh5.ggpht.com/-bRN2XVocIFo/TmanWJIi6lI/AAAAAAAAEfs/eG-rO7WnfWU/DSC_0633_thumb%25255B1%25255D.jpg?imgmax=800" width="236" height="366"></a></p> <p> </p> <p>#2 let it sit until it starts to set up. If you’re in a hurry, you can throw it in the fridge, but I like to cover it with plastic wrap then forget about it for an hour or so. Once it’s set up, it will look like this:</p> <p><a href="http://lh5.ggpht.com/-XqU_TbzvYsI/TmanW2pvKGI/AAAAAAAAEfw/s7O2A2sDOq0/s1600-h/DSC_0143%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0143" border="0" alt="DSC_0143" src="http://lh5.ggpht.com/-EILMykOr-Ys/TmanXHW2kkI/AAAAAAAAEf0/8aeE2kkDSgk/DSC_0143_thumb%25255B1%25255D.jpg?imgmax=800" width="383" height="268"></a></p> <p>um, that looks delicious. and it is. This is great for piping pretty chocolate decorations, or even frosting a whole cake.</p> <p>#3 make some whipped ganache. After it has set up (in #2) you can beat it until it’s light and fluffy:</p> <p><a href="http://lh3.ggpht.com/-aeauHrt03OE/TmanXkiiOcI/AAAAAAAAEf4/qbOOOmARjc4/s1600-h/ganache1%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="ganache1" border="0" alt="ganache1" src="http://lh3.ggpht.com/-rb4BLZDEUGw/TmanYAHQdcI/AAAAAAAAEf8/y1yxTUaIcV4/ganache1_thumb%25255B6%25255D.jpg?imgmax=800" width="698" height="213"></a></p> <p>the color changes the more you whip it. Whipped ganache is currently one of my favorite cake fillings.</p> <p> </p> <p>Have fun! Get creative! You honestly probably can’t go wrong with chocolate and cream!</p> Laurenhttp://www.blogger.com/profile/00295635918782494860noreply@blogger.com2tag:blogger.com,1999:blog-7140261895913713105.post-5390927149809654602011-09-05T22:18:00.001-06:002011-09-05T22:18:59.668-06:00Sweetened Whipped Cream<p>I have a confession. Heavy whipping cream is a staple in my house. Yup….. it no longer is a, “There is a special occasion treat that requires whipping cream, I’ll add it to my list,” but a “Oh no, we’re almost out of cream and milk, we need to go to the store. Now.” It stays fresh for a long time, and I use it often enough that it’s worth keeping on hand. </p> <p>I really love being able to make my own whipped cream. It’s super easy! and so delicious. It will transform your waffles. or pie. or hot chocolate. or cupcakes. or whatever you’re planning to put it on! </p> <ul> <h3>Sweetened Whipped Cream</h3> <h3><font style="font-weight: normal" size="3">1 Cup heavy whipping cream</font></h3> <h3><font style="font-weight: normal" size="3">1/4-1/3 Cup powdered sugar*</font></h3> <h3><font style="font-weight: normal" size="3">1/2 tsp vanilla</font></h3> <h3><font style="font-weight: normal" size="3">*just depending on how sweet you want it. </font></h3> <ul><font size="3"></font></ul> <li> <h3><font style="font-weight: normal" size="3">Put cream in a bowl, and begin to whip on medium high with either a standing or hand mixer.</font></h3></li> <li> <h3><font style="font-weight: normal" size="3">When it gets to super soft peaks:</font></h3></li></ul> <ul> <ul><font size="3"></font></ul> <h3><a href="http://lh5.ggpht.com/-MmIxSGuqFIk/TmWfK3ZIB1I/AAAAAAAAEeo/_8FJ7Ll-Nks/s1600-h/DSC_0093%25255B9%25255D.jpg"><font size="3"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC_0093" border="0" alt="DSC_0093" src="http://lh3.ggpht.com/-fFrBNPBd4Yw/TmWfLFrNFqI/AAAAAAAAEes/8jvTaIRkt0U/DSC_0093_thumb%25255B3%25255D.jpg?imgmax=800" width="312" height="227"></font></a></h3> <ul><font size="3"></font></ul> <li> <h3><font style="font-weight: normal" size="3"> scrape down the sides, and add the sugar and vanilla. </font></h3></li> <li> <h3><font style="font-weight: normal" size="3">Whip on medium-high until your desired consistency!</font></h3></li></ul> <ul><font size="3"></font></ul> <blockquote> <h3><a href="http://lh3.ggpht.com/-drhisIqcv1I/TmWfLn9fMTI/AAAAAAAAEew/zmeDnk1eGjA/s1600-h/DSC_0101%25255B5%25255D.jpg"><font size="3"><a href="http://lh3.ggpht.com/-drhisIqcv1I/TmWfLn9fMTI/AAAAAAAAEe0/X06glVmVm_k/s1600-h/DSC_0101%25255B6%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC_0101" border="0" alt="DSC_0101" src="http://lh4.ggpht.com/-64iVEC4aRxY/TmWfMsS0lyI/AAAAAAAAEe4/vCVldvnk5x4/DSC_0101_thumb%25255B9%25255D.jpg?imgmax=800" width="346" height="269"></a></font></a> </h3></blockquote> <h3><font style="font-weight: normal" size="2">(note: this is really stiff. probably even whipped it a bit too long. But, it still tasted fabulous. I have yet to mess this recipe up!)</font></h3> Laurenhttp://www.blogger.com/profile/00295635918782494860noreply@blogger.com0tag:blogger.com,1999:blog-7140261895913713105.post-32813053306566420552011-08-24T14:36:00.001-06:002011-08-24T14:36:07.820-06:00Apple Cake Pops<p>It’s back to school time! This is our first official school year, I dropped off my oldest this morning for her first day of kindergarten. She was absolutely beyond excited, we’ve been counting down for over week. I wanted to make it a special day, so that each year my kids will hopefully look forward to back to school, instead of dreading it. </p> <p><a href="http://lh5.ggpht.com/-lHh0MA-GoGE/TlVgmIWLrPI/AAAAAAAAEcA/1lGneZyg3nk/s1600-h/DSC_0051%25255B6%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0051" border="0" alt="DSC_0051" src="http://lh5.ggpht.com/-o4isgbzE0L0/TlVgou-ZrYI/AAAAAAAAEcE/toiI9V_zWqE/DSC_0051_thumb%25255B6%25255D.jpg?imgmax=800" width="436" height="398"></a></p> <p>My kids LOVE ‘pop cakes’ (that’s what they call em) so they were very excited to see some apple ones. Not sure if they made the connection with apples=school, but oh well. I’m actually not even positive I know why apples=school, but it seems like they do. It was the perfect little treat for my daughter’s first lunch at school. My daughter also shared with her new teacher while I was dropping her off, and my almost 2 yr old tried to grab the cake pop back from the teacher :)</p> <p><a href="http://lh6.ggpht.com/-L1BjlFsDYr0/TlVgpGls7MI/AAAAAAAAEcI/jR5DSFj5wFk/s1600-h/DSC_0050%25255B11%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0050" border="0" alt="DSC_0050" src="http://lh4.ggpht.com/-x15bgMH7GVY/TlVgp9YjrhI/AAAAAAAAEcM/tiAkJd9Gzzk/DSC_0050_thumb%25255B11%25255D.jpg?imgmax=800" width="495" height="389"></a></p> <h3>Apple Cake Pops <font size="2">(inspired from </font><a href="http://www.bakerella.com/candy-apples/" target="_blank"><font size="2">Bakerella</font></a><font size="2">)</font></h3> <h3><a href="http://fredellicious.blogspot.com/2011/04/cake-pops-and-bites.html" target="_blank">basic cake pop tutorial</a></h3> <h3><font size="3"><font style="font-weight: normal">baked cake + 3/4 C whipping cream</font></font></h3> <h3><font size="3"><font style="font-weight: normal">lollipop sticks</font></font></h3> <h3><font size="3"><font style="font-weight: normal">red candy melts</font></font></h3> <h3><font size="3"><font style="font-weight: normal">pretzel sticks (the straight ones): break off an end to stick in for the stem</font></font></h3> <h3><font size="3"><font style="font-weight: normal">green candy melts (or green leaf shaped sprinkles of some kind)</font></font></h3> <ul> <ul></ul> <li> <h3><font style="font-weight: normal" size="3">Instead of rolling the cake mixture into round balls, try to make them shaped more like an apple. I did thinner on bottom, and fatter on top, with an indent where the pretzel stick would go. I also poked a hole in the middle of the indent with a lollipop stick. </font></h3></li></ul> <ul> <ul><font size="3"></font></ul> <h3><font style="font-weight: normal" size="3">I made my own leaves with green candy melts: </font></h3> <h3><a href="http://lh3.ggpht.com/-BoEw8ucYKQM/TlVgqn-TnmI/AAAAAAAAEcQ/5-Cae7tldO0/s1600-h/DSC_0062%25255B5%25255D.jpg"><font size="3"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0062" border="0" alt="DSC_0062" src="http://lh4.ggpht.com/-BhZp7JLn7MQ/TlVgrN5mJGI/AAAAAAAAEcU/WEPDy5mdmSE/DSC_0062_thumb%25255B2%25255D.jpg?imgmax=800" width="325" height="233"></font></a></h3> <ul><font size="3"></font></ul> <li> <h3><font style="font-weight: normal" size="3">melt green candy melts in a disposable piping bag, cut off the tip, then pipe leaves onto wax paper. After the candy melts harden, they come right off. It was fun practicing piping, and since I made so many I got to pick my favorites. </font></h3></li> <li> <h3><font style="font-weight: normal" size="3">After they are chilled, dip them into melted red candy melts, and stick in the pretzel and leaf before the red candy hardens.</font></h3></li> <ul><font size="3"></font></ul> <h3><a href="http://lh4.ggpht.com/-Yiok_psMmGk/TlVgriXAtbI/AAAAAAAAEcY/4QdpLk2PWis/s1600-h/DSC_0063%25255B6%25255D.jpg"><font size="3"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0063" border="0" alt="DSC_0063" src="http://lh5.ggpht.com/-QcVWRX3l8Vs/TlVgse9GVzI/AAAAAAAAEcc/0w7x5CSMFQ4/DSC_0063_thumb%25255B6%25255D.jpg?imgmax=800" width="278" height="371"></font></a></h3> <h3 align="center"><font style="font-weight: normal" size="3">There you go! I hope everyone has a smooth transition during this busy time of year!!</font></h3></ul> <p><a href="http://lh5.ggpht.com/-mIezJhd2Ox8/TlVgtIoPxYI/AAAAAAAAEcg/ZEjXL_I7Tic/s1600-h/DSC_0060%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0060" border="0" alt="DSC_0060" src="http://lh3.ggpht.com/-iTGaeD7NYsc/TlVgto0zErI/AAAAAAAAEck/GLcQePyIRnA/DSC_0060_thumb%25255B1%25255D.jpg?imgmax=800" width="495" height="346"></a></p> Laurenhttp://www.blogger.com/profile/00295635918782494860noreply@blogger.com8tag:blogger.com,1999:blog-7140261895913713105.post-26252808596112593102011-08-22T15:36:00.001-06:002011-08-22T15:36:08.908-06:00How to make “Buttermilk”<p>The only time I ever have real buttermilk in my house is when my husband isn’t traveling, and he feels like making some mean, from scratch, buttermilk pancakes. Yeah, not so often. But, I have some recipes that call for buttermilk, so….. what’s a girl supposed to do? Make a special trip to the store for a quart of buttermilk only to use 1/2 C? I don’t think so. This is WAY easy, and you’ll never know the difference in your baked goods! I got this tip from my Better Homes and Gardens cookbook, they call it sour milk.</p> <h3><font size="5">Sour Milk</font> <font size="3">(substitute for buttermilk)</font> <font size="2">makes 1 cup<a href="http://lh3.ggpht.com/-4u6xZ77UHKk/TlLLxstSYrI/AAAAAAAAEbw/jb86vjus6YY/s1600-h/buttermilk%25255B6%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: right; border-top: 0px; border-right: 0px; padding-top: 0px" title="buttermilk" border="0" alt="buttermilk" src="http://lh4.ggpht.com/-5987IzDFRAw/TlLLyDkhIDI/AAAAAAAAEb0/ltlNAwhHP54/buttermilk_thumb%25255B4%25255D.jpg?imgmax=800" width="321" height="566"></a></font></h3> <h3><font style="font-weight: normal" size="3">1 Tblsp distilled white vinegar</font></h3> <h3><font style="font-weight: normal" size="3">almost 1 Cup milk</font></h3> <h3></h3> <li> <h3><font style="font-weight: normal" size="3">Pour 1 Tablespoon vinegar into a 1 Cup measurer.</font></h3></li> <li> <h3><font style="font-weight: normal" size="3">Add enough milk to fill the cup measurer to the top.</font></h3></li> <li> <h3><font style="font-weight: normal" size="3">Stir the mixture to combine, then let sit for 5 minutes before use.</font></h3></li> <p>Done.and.done. Wasn’t that easy?</p> <h3><font style="font-weight: normal" size="3">If you don’t need a whole cup, just adjust the recipe:</font></h3> <h3><font style="font-weight: normal" size="3">for 1/2 C, pour in 1/2 T vinegar, and fill to 1/2 C with milk.</font></h3> Laurenhttp://www.blogger.com/profile/00295635918782494860noreply@blogger.com1tag:blogger.com,1999:blog-7140261895913713105.post-19227194686267876172011-08-14T18:22:00.001-06:002011-08-14T18:22:08.967-06:00Chocolate & Raspberry Cake<p>Last summer my husband and I were in downtown Seattle, and we stopped in a cute little bakery. I remember I got a couple little handmade chocolates, and he got a pile of raspberries, covered in chocolate. and he loved it. We’ve talked about it a couple of times since then.</p> <p>So, when I asked him what cake he wanted for his birthday, I wasn’t super surprised that he asked for a chocolate layer cake with raspberry drizzle of some kind. and I remembered a cake that both <a href="http://andthenitmakesarecipe.blogspot.com/2010/06/chocolate-raspberry-ganache-cake.html" target="_blank">my cousin</a> (she has some great step by step photos) and my mom have made and both loved. I showed him the pictures from the <a href="http://17andbaking.com/2009/04/19/chocolate-raspberry-ganache-cake-17-and-baking-turns-17/" target="_blank">original maker</a> and he gave the stamp of approval. </p> <p><strong><font size="4">Chocolate Raspberry Ganache Cake</font></strong> <font size="2">Makes a three layer 8″ cake</font><br>2 cups all-purpose flour<br>2 1/2 cups sugar<br>3/4 cup unsweetened Dutch cocoa powder<br>2 teaspoons baking soda<br>1 teaspoon salt<br>1 cup canola oil<br>1 cup sour cream<br>1 1/2 cups water<br>2 tablespoons distilled white vinegar<br>1 teaspoon vanilla extract<br>2 eggs<br>Raspberry Ganache (recipe follows)<br>1 cup <a href="http://fredellicious.blogspot.com/2011/06/seedless-raspberry-jam.html" target="_blank">raspberry jam</a> (I recommend seedless!) <ul> <li>Preheat oven to 350 degrees, and prepare three 8” cake pans with parchment paper and either a flour spray (like baker’s joy) or butter and dust with cocoa. <li>Sift the flour, sugar, cocoa powder, baking soda and salt in a large bowl and mix together to combine. ( I did this in my standing mixer, with the paddle attachment) <li>Mix in the oil and sour cream (it will be thick!) then gradually beat in the water. <li>Mix in the vanilla and vinegar, then beat in the eggs until batter is combined. (now the batter will be fairly runny. I was a little nervous, but it turned out great) <li>Evenly divide the batter into your 3 cake pans, bake for 30-35 minutes until toothpick comes out clean. Let cool in pans for 20 minutes, then flip onto cooling racks and cool completely. <li>While your cakes are cooling make the raspberry ganache (recipe is down the page a little bit) <li>Once you have all the ingredients, you can start assembling. Cut your cakes to be level if you want. <li>Lay one layer of cake on a plate, and cover the top with 1/3 C raspberry jam. Spread some of the ganache on top of the jam. <li>Repeat with the 2 other layers, including jam on the top.</li></ul> <p> *I spread the ganache on top of the jam while it was still fairly warm/runny, then waited until it was more firm to ice the rest of the cake.</p> <ul> <li>Spread ganache around the outside of the cake.</li></ul> <p><a href="http://lh5.ggpht.com/--NBfFmdiE2M/Tkhmqb4v3WI/AAAAAAAAEZo/QPFkjQYBzoc/s1600-h/DSC_0609%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0609" border="0" alt="DSC_0609" src="http://lh5.ggpht.com/-LWdawOV-rz0/Tkhmq9Pd5sI/AAAAAAAAEZs/KT52B4ds_YE/DSC_0609_thumb%25255B8%25255D.jpg?imgmax=800" width="357" height="411"></a></p> <p align="center">I love that you can see the yummy raspberry jam swirling throughout the top!</p> <p><strong><font size="4">Raspberry Ganache</font></strong></p> <p>15 oz chocolate, chopped *<br>2 cups raspberries (fresh or frozen)<br>1 C (2 sticks) butter, cut into pieces</p> <p>*What kind of chocolate depends on what you like. If you like dark, get bittersweet. If you like milk, get semisweet, or even sweeter. I prefer milk chocolate, so I would recommend somewhere around a 50% cocoa (you can mix and match chocolates to get what you like)</p> <ul> <li>Bring a small amount of water to simmer in a medium saucepan over medium heat. </li> <li>While the water is heating, microwave the raspberries in 30 or 60 second intervals, stirring and mashing with a fork in between. Once it becomes more of a liquid than berries, pour through a mesh sieve. You should get between 1/3-2/3 C raspberry sauce. Set aside.</li> <li>Make a double boiler: place the chopped chocolate and the butter in a heatproof bowl and set over the saucepan. The bowl should not touch the water. Stir until the chocolate and butter melt.</li> <li>Add the raspberry sauce, and stir to combine.</li> <li>Take off heat, and let cool until it’s thick enough to spread, stirring once in a while.</li></ul> <p align="center"><a href="http://lh4.ggpht.com/-b_0H40lYfVo/TkhmrbBmeAI/AAAAAAAAEZw/CIXBop0QSN4/s1600-h/DSC_0611%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC_0611" border="0" alt="DSC_0611" src="http://lh4.ggpht.com/-ORmY3xqX0FE/TkhmsEADx8I/AAAAAAAAEZ0/wVLuPz4uhZI/DSC_0611_thumb%25255B5%25255D.jpg?imgmax=800" width="572" height="291"></a></p> <p align="center">This cake is seriously moist. and delicious. and thank goodness my husband enjoyed it too.</p> Laurenhttp://www.blogger.com/profile/00295635918782494860noreply@blogger.com3tag:blogger.com,1999:blog-7140261895913713105.post-55664173915220067052011-08-10T16:28:00.001-06:002011-08-10T16:28:31.686-06:00Buster Bars<p><a href="http://lh5.ggpht.com/-_zBlDoVIgnc/TkMGBSyARLI/AAAAAAAAEZQ/xdeXRSav47s/s1600-h/DSC_06256.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0625" border="0" alt="DSC_0625" src="http://lh3.ggpht.com/-Gy8x2uEwD7U/TkMGBzNImBI/AAAAAAAAEZU/ZAb5JRnVDCE/DSC_0625_thumb6.jpg?imgmax=800" width="532" height="376"></a></p> <p>in other words: oreo/ice cream/gooey chocolate goodness layer dessert. With peanuts on top.</p> <p><a href="http://lh3.ggpht.com/-CAxy0qtxGK0/TkMGCdsWGkI/AAAAAAAAEZY/uNxNHCz-tbg/s1600-h/DSC_06284.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0628" border="0" alt="DSC_0628" src="http://lh4.ggpht.com/-QSPu6D0UDUE/TkMGC8qJBCI/AAAAAAAAEZc/VpRpus_-ff8/DSC_0628_thumb1.jpg?imgmax=800" width="450" height="314"></a></p> <p>This recipe is an old family favorite. My younger brother requested it for his birthday, instead of cake, for as many years as I can remember. We all love it. Who doesn’t love an oreo crust? with a sauce tastes almost like a chocolate/caramel. and with the salted peanuts on top, oh man. I promise you’re in for a treat.</p> <h3>Buster Bars <font size="2"><font style="font-weight: normal">makes a 9”x13” pan</font></font></h3> <h3><font size="3"><font style="font-weight: normal">1 package Oreos (I used about 40 cookies from a Costco pack)</font></font></h3> <h3><font size="3"><font style="font-weight: normal">1 cube butter, melted</font></font></h3> <h3><font size="3"><font style="font-weight: normal">1/2 gallon vanilla ice cream (or enough ice cream to make a layer), softened slightly</font></font></h3> <h3><font size="3"><font style="font-weight: normal">1 cube butter</font></font></h3> <h3><font size="3"><font style="font-weight: normal">1 can evaporated milk (not sweetened condensed)</font></font></h3> <h3><font size="3"><font style="font-weight: normal">1 C milk chocolate chips</font></font></h3> <h3><font size="3"><font style="font-weight: normal">2 C powdered sugar</font></font></h3> <h3><font size="3"><font style="font-weight: normal">Spanish peanuts</font></font></h3> <ul> <li>Crush all the Oreos to a fine crumb and mix together with the melted butter. Spread across the bottom of a 9”x13” pan (that can go in the freezer) <li>Once the ice cream is easy to work with, slab (not scoop) it to form a layer on top of the Oreo crust. Freeze until firm. <li>While freezing, melt cube of butter and chocolate chips in a pan over medium heat. Add evaporated milk and powdered sugar, turn heat to medium-high, and bring to boil. Boil for 8 minutes, stirring constantly. Let cool. <li>After the sauce is cooled, pour over the ice cream layer. (if you’re too anxious, it will totally melt the ice cream, you want to make sure the ice cream is frozen, and the sauce is cooled.) <li>Sprinkle with the peanuts, then throw it back into the freezer until it’s firm. (or, until you just can’t wait any longer to eat it.)<a href="http://lh3.ggpht.com/-0P_LacauGf8/TkMGDDT_diI/AAAAAAAAEZg/ajN2ob9B6_Y/s1600-h/DSC_0631%25255B6%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0631" border="0" alt="DSC_0631" src="http://lh6.ggpht.com/-Nsv9p4UwqyY/TkMGDo18eoI/AAAAAAAAEZk/F6QRGP02QNY/DSC_0631_thumb%25255B6%25255D.jpg?imgmax=800" width="440" height="454"></a></li></ul> Laurenhttp://www.blogger.com/profile/00295635918782494860noreply@blogger.com7tag:blogger.com,1999:blog-7140261895913713105.post-85353544263632454512011-08-06T22:54:00.001-06:002011-08-06T22:54:51.490-06:00Macaroni & Cheese<p>I mostly just enjoy making treats, but there are a couple of dishes that I like to make, and this is one of them. I also love to eat this. it is delicious. </p> <p>I got this recipe from my sister-in-law. She made it for me one night after I had my first baby, and it think it was one of the best things I have ever eaten. I love pasta anyway, but this cheese to pasta ratio, with a crunchy breadcrumb top is just the best.</p> <p><a href="http://lh5.ggpht.com/-BISoEpJqI4U/Tj4ai7TnVZI/AAAAAAAAEYw/XY2MjwXwBrw/s1600-h/DSC_0023%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0023" border="0" alt="DSC_0023" src="http://lh6.ggpht.com/-9twRFUYLDzU/Tj4ajWeWbmI/AAAAAAAAEY0/VajBvmHJpPs/DSC_0023_thumb%25255B1%25255D.jpg?imgmax=800" width="411" height="287"></a></p> <p>Since then, it has been a special dinner in our family, reserved for birthdays and other occasions. But my family has grown to love it so much, that it has moved up the ranks and is now in our regular dinner rotation. My kids don’t even like mac n’ cheese from a box anymore, they always request this. I can’t say that I blame them.</p> <h3>Macaroni & Cheese</h3> <h3><font size="3"><font style="font-weight: normal">3 Tblsp butter</font></font></h3> <h3><font size="3"><font style="font-weight: normal">3 Tblsp flour</font></font></h3> <h3><font size="3"><font style="font-weight: normal">2 1/2 C milk <font size="2">(my vote is the fattier the better. I’ve never used skim, but I’m sure it would be ok)</font></font></font></h3> <h3><font size="3"><font style="font-weight: normal">1 lb. sharp cheddar cheese <font size="2">(I always buy my cheese from Costco, we like the extra sharp)</font></font></font></h3> <h3><font size="3"><font style="font-weight: normal">1/2 lb. colby cheese </font></font></h3> <h3><font size="3"><font style="font-weight: normal">1 Tbslp dijon <font size="2">(I use this:</font></font></font><a href="http://lh5.ggpht.com/-6P1vdLCNlPk/Tj4aj28Xo4I/AAAAAAAAEY4/pqgT4V4sav0/s1600-h/DSC_0033%25255B6%25255D.jpg"><font size="2"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC_0033" border="0" alt="DSC_0033" src="http://lh3.ggpht.com/-fIWaCWdc7So/Tj4akRFzDCI/AAAAAAAAEY8/9sxqir3vmAM/DSC_0033_thumb%25255B6%25255D.jpg?imgmax=800" width="102" height="118"></font></a><font style="font-weight: normal" size="2">. It’s our favorite)</font></h3> <h3><font size="3"><font style="font-weight: normal">pinch+ of cayenne pepper</font></font></h3> <h3><font size="3"><font style="font-weight: normal">salt and pepper to taste <font size="2">(I’ve started using white pepper, I like it.)</font></font></font></h3> <h3><font size="3"><font style="font-weight: normal">1 lb noodles <font size="2">(pick your favorite. I usually use curly elbows, but we’ve made it with penne as well.)</font></font></font></h3> <h3><font size="3"><font style="font-weight: normal">2 Tblsp butter melted</font></font></h3> <h3><font size="3"><font style="font-weight: normal">3/4 C panko bread crumbs</font></font></h3> <ul> <li>Cut the cheese into 1/2” cubes, and start a pot of water to boil for the pasta.</li> <li>Preheat over to 350 and butter a 2 qt baking dish</li> <li>Melt 3 T butter in a pot over med-low heat.</li> <li>Add the flour, turn to med-high heat and cook for two minutes, stirring constantly. </li> <li>Slowly add the milk, whisking constantly and cook until thickened.</li> <li>At some point during this, add the pasta to the boiling water to cook according to package directions.</li> <li>Add about 2/3 of the cubed cheeses to your sauce, and cook over low heat until cheeses are melted.</li> <li>Stir in dijon, cayenne and s&p.</li> <li>After draining the pasta, stir together pasta, cheese sauce, and remaining cheese cubes in the 2 qt dish.</li> <li>Melt 2 T butter and mix with the panko crumbs. Sprinkle over top of noodles.</li> <li>Bake uncovered for 30-40 minutes until golden brown on top and bubbling.</li></ul> <p><a href="http://lh3.ggpht.com/-ZwuJkk87O5A/Tj4ak-SFW8I/AAAAAAAAEZA/50D7Y5Y3ggQ/s1600-h/DSC_0020%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0020" border="0" alt="DSC_0020" src="http://lh5.ggpht.com/-dco_afKFrDs/Tj4aleVZZcI/AAAAAAAAEZE/xA0Ge6DbVKc/DSC_0020_thumb%25255B1%25255D.jpg?imgmax=800" width="356" height="249"></a></p> <p>I love that you don’t melt all the cheese cubes into the sauce. Instead, they all melt while baking, so while you’re eating it, you get extra little pockets of gooey cheese. Yum.</p> <p><a href="http://lh6.ggpht.com/-el2CfQBccXs/Tj4amH0bYKI/AAAAAAAAEZI/AYAk3sLowSA/s1600-h/DSC_0028%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0028" border="0" alt="DSC_0028" src="http://lh5.ggpht.com/-4OZZ6TtJv0g/Tj4amtRss9I/AAAAAAAAEZM/2Oi2Rk20qEw/DSC_0028_thumb%25255B1%25255D.jpg?imgmax=800" width="400" height="280"></a></p> <p>This dish is also great for reheating, so don’t worry if there are leftovers, it will taste great the next day too!!</p> Laurenhttp://www.blogger.com/profile/00295635918782494860noreply@blogger.com3