tag:blogger.com,1999:blog-59034728767888871562024-03-13T08:36:25.701-04:00Just Outta the Oven!Myrnahttp://www.blogger.com/profile/05633051571180339453noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-5903472876788887156.post-53690859061764412442011-09-16T15:29:00.002-04:002011-09-16T16:23:58.019-04:00I'm still here!My 12 yr. old daughter, Camryn, also known as my PR person, advised me to let everybody know that I'm, indeed, not dead.<br />
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She noticed the date of my last post and gasped! "Mom, when will you work on your next post?"<br />
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Turns out that date coincided with the arrival and aftermath of Hurricane Irene, which sadly wreaked havoc in my area of Northern New Jersey. Even President Obama paid us a visit. We weathered things just fine and are thankful that our discomforts were few. I'm sorry I can't say the same for many of my neighbors.<br />
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The school year began without a glitch and we realized during the previous school year, classes began exactly the day after we moved into our new home! (Same neighborhood) So we celebrated our first year anniversary in grand style with milk and cookies=)<br />
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Just as I began working on my Fall and holiday cookies, allergies kicked in and flat on my back I went. I haven't visited my favorite bloggers to read their posts and 'Oh and Ah' over their creations and recipes in weeks. Sorry=( I will catch up when my face doesn't hurt so much.<br />
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So there. I hope Camryn is happy now. I heeded her advice and won't lose any sleep=D<br />
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I hope everyone is well, can't wait to show you what I've been working on!<br />
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Happy Baking,Myrnahttp://www.blogger.com/profile/05633051571180339453noreply@blogger.com8tag:blogger.com,1999:blog-5903472876788887156.post-41044507557944962972011-08-29T17:34:00.000-04:002011-08-29T17:34:59.370-04:00School Bus Cookies!<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-qx87yWweNbU/TlwFhXafWJI/AAAAAAAAF_E/RVpCc7nri_w/s1600/SchoolBusCookieFavors.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-qx87yWweNbU/TlwFhXafWJI/AAAAAAAAF_E/RVpCc7nri_w/s400/SchoolBusCookieFavors.jpg" width="400" /></a></div><br />
We have one glorious week of summer vacation left but we're starting to gear towards the beginning of the new school year. Enjoy my school bus cookies=)<br />
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Happy Decorating,Myrnahttp://www.blogger.com/profile/05633051571180339453noreply@blogger.com2tag:blogger.com,1999:blog-5903472876788887156.post-71854078124439946802011-08-22T12:26:00.001-04:002011-08-22T19:33:21.783-04:00Coffee Flan for Mama<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-6_puhQ6GXZg/TlJ7zKBJuaI/AAAAAAAAF-g/Fzg8hMc9nj8/s1600/Frosting+for+the+Cause+082.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-6_puhQ6GXZg/TlJ7zKBJuaI/AAAAAAAAF-g/Fzg8hMc9nj8/s640/Frosting+for+the+Cause+082.JPG" width="640" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">My mom is my biggest fan. There. I said it. And not because she’s my mom. Well…ok…maybe just a little because she’s my mom=)</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">She loves to sit at one end of the counter, throw me an impish smile and asks what that wonderful aroma is filling the air. Of course there isn’t anything baking=)</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">I’m guessing that fact throws her into panic mode and feels compelled to drop a not so subtle hint to ensure dessert at the end of our meals when either one of us is visiting!</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">She is a cook, not a baker. So the onus is on me to provide baked yummies!</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">So recently I made her a family favorite (amongst many favorites)…coffee flan! Very traditional, luxurious on the palate and super easy! </span></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: Arial;"> </span><b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;"> </span></b></div><div align="center" class="MsoNormal" style="text-align: center;"><b><span style="font-family: Arial;">Coffee Flan</span></b></div><div class="MsoNormal"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: Arial;">1 C sugar</span></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: Arial;">4 eggs</span></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: Arial;">1 C evaporated milk, undiluted</span></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: Arial;">14 oz (1 can) condensed milk</span></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: Arial;">¼ salt</span></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: Arial;">½ C very strong coffee, cooled to room temp</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-UqRs1dqY4Mo/TlJ8oa25kXI/AAAAAAAAF-k/RocEDzHroWs/s1600/Frosting+for+the+Cause+192.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-UqRs1dqY4Mo/TlJ8oa25kXI/AAAAAAAAF-k/RocEDzHroWs/s400/Frosting+for+the+Cause+192.JPG" width="400" /></a></div><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Preheat oven to 350 F.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Cook the sugar in a heavy sauce pan over <b style="mso-bidi-font-weight: normal;">low</b> heat and look for the sugar to melt into a gorgeous medium amber color, never dark.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-q-l14aU_6Ig/TlJ84p4RPlI/AAAAAAAAF-o/yH7SvE54u8w/s1600/100_9122.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-q-l14aU_6Ig/TlJ84p4RPlI/AAAAAAAAF-o/yH7SvE54u8w/s640/100_9122.JPG" width="640" /></a></div><br />
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</div><div class="MsoNormal"><span style="font-family: Arial;">Caramelizing the sugar correctly is key. If you kill this step you are guaranteed a bitter tasting flan. Ew. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">How do you do this? Keep an eye on the saucepan! There are no shortcuts!</span></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-8u26gdzJS8A/TlJ9ZwjkdQI/AAAAAAAAF-w/I3gqI1iRMAI/s1600/100_9124.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-8u26gdzJS8A/TlJ9ZwjkdQI/AAAAAAAAF-w/I3gqI1iRMAI/s640/100_9124.JPG" width="640" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Should the melted sugar become very dark in some areas, chances are you’ve burnt the sugar. Start over.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Once you’ve caramelized the sugar, immediately coat the bottom of your custard cups or mold and set aside.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-InbL-TlphtY/TlJ9suwGL9I/AAAAAAAAF-0/R3IQT0UxZm0/s1600/100_9130.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-InbL-TlphtY/TlJ9suwGL9I/AAAAAAAAF-0/R3IQT0UxZm0/s640/100_9130.JPG" width="640" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Whip up the rest of the ingredients in a blender; pour through a fine sieve and into your caramelized custard cups or mold.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-vA8VRHXnPKM/TlJ-CCDoHpI/AAAAAAAAF-4/bS6M3H5lJoc/s1600/100_9136.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-vA8VRHXnPKM/TlJ-CCDoHpI/AAAAAAAAF-4/bS6M3H5lJoc/s640/100_9136.JPG" width="480" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Bake inside bain-marie for 45-50 minutes smack in the middle of the oven.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-4rhOx8Tmnso/TlJ-iUPrByI/AAAAAAAAF-8/cwnaOx-exmU/s1600/Frosting+for+the+Cause+215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-4rhOx8Tmnso/TlJ-iUPrByI/AAAAAAAAF-8/cwnaOx-exmU/s640/Frosting+for+the+Cause+215.JPG" width="640" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Check that the outside of the flan is firm but the center is slightly wiggly, <i style="mso-bidi-font-style: normal;">that’s</i> when it is done. The flan will continue to cook a bit longer once you’ve removed it from the oven and out of the bain-marie ensuring the perfect consistency.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">If the center is firm, you’ve over baked your flan and it will have a tough, rubbery consistency. If the center is too wiggly, you’ll have a center that will sink once it has cooled.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Let the flan cool at room temp and then refrigerate for a minimum of 4 hours to overnight. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">When transferring to a plate or platter, run a knife along the edge of your mold, place your serving plate on top <i style="mso-bidi-font-style: normal;">then</i> turn over. You may have to run hot tap water on the mold to loosen the caramel. Ta-daa and there you have it, coffee flan!</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-rwbmYtcf80A/TlKALY1-isI/AAAAAAAAF_A/bKJfXUQRTDs/s1600/Frosting+for+the+Cause+087.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-rwbmYtcf80A/TlKALY1-isI/AAAAAAAAF_A/bKJfXUQRTDs/s640/Frosting+for+the+Cause+087.JPG" width="640" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Happy Baking,</span></div><div class="MsoNormal"><br />
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</div>Myrnahttp://www.blogger.com/profile/05633051571180339453noreply@blogger.com4tag:blogger.com,1999:blog-5903472876788887156.post-43180118320342419782011-08-12T14:27:00.003-04:002011-08-12T14:45:23.437-04:00Making Ice Cream Cone Cake Pops with Kids Pictorial<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-vQGMJMLOEzc/TkVuoeGWpvI/AAAAAAAAF-Y/RNbr_IRiFok/s1600/August2011BlogPics+080.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-vQGMJMLOEzc/TkVuoeGWpvI/AAAAAAAAF-Y/RNbr_IRiFok/s400/August2011BlogPics+080.JPG" width="400" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Our summer has been a blur of BBQ’s, pool and lakeside gatherings. </span><span style="font-family: Arial;">Jordan</span><span style="font-family: Arial;">’s swim meets were exciting but have now come to a close and our big girl, Cammie, is all done with summer camp. Whew! Now what do I do with them?</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">With a short lull in between leaving for a much needed family getaway, my waterlogged girls were antsy for something to do other than their summer reading=D What better than to make cake pops like the wonderful, loaded with cuteness, <a href="http://www.bakerella.com/">Bakerella</a>! </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Angie’s <a href="http://www.bakerella.com/i-scream-you-scream-we-all-scream-for%E2%80%A6/">ice cream cone cake pops</a> has made fanatics out of us and I experienced the perfect <i style="mso-bidi-font-style: normal;">“Hey Ferb! I know what we’re going to do today!” </i>moment! I know, I know…way too many cartoons=)</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Because children want instant gratification and moms want peace, quiet and a relatively clean kitchen, I decided to skip making the cake balls and opted for donut holes. For you purist out there, sorry.</span></div><div class="MsoNormal"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">You’ll need:</span></b></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: Arial;">Donut holes</span></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: Arial;">Chocolate wafers in pink and chocolate brown</span></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: Arial;">(either Merkens or </span><span style="font-family: Arial;">Wilton</span><span style="font-family: Arial;">’s)</span></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: Arial;">Sugar cones</span></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: Arial;">Sprinkles</span></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: Arial;">Mini M&M’s </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-p3epBUN1JPg/TkVojO1o6yI/AAAAAAAAF9o/GjFmM9Zdp28/s1600/August2011BlogPics+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-p3epBUN1JPg/TkVojO1o6yI/AAAAAAAAF9o/GjFmM9Zdp28/s400/August2011BlogPics+005.JPG" width="400" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Saw 1/3 off the top of the sugar cones with a steak knife.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Melt the pink chocolate wafers.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">First, dip the rim of the sawed off sugar cone.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-x9RXA4htkUk/TkVpTtD6cEI/AAAAAAAAF9w/qufIxm5E19k/s1600/August2011BlogPics+061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-x9RXA4htkUk/TkVpTtD6cEI/AAAAAAAAF9w/qufIxm5E19k/s640/August2011BlogPics+061.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-U0eLGd8R5sU/TkVpzhLskxI/AAAAAAAAF90/YktQwIl1hkc/s1600/August2011BlogPics+062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-U0eLGd8R5sU/TkVpzhLskxI/AAAAAAAAF90/YktQwIl1hkc/s640/August2011BlogPics+062.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: Arial;">Then you place the donut hole on top to “adhere and set”.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-shp9CzIyEVY/TkVq6JSuw0I/AAAAAAAAF-A/NgELpQybjFE/s1600/August2011BlogPics+063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-shp9CzIyEVY/TkVq6JSuw0I/AAAAAAAAF-A/NgELpQybjFE/s640/August2011BlogPics+063.JPG" width="640" /></a></div><div class="MsoNormal"><span style="font-family: Arial;">My girls found it easier to spoon the melted chocolate over the donut hole as opposed to directly dipping it into the bowl.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-g42JgMibrGo/TkVrUGqPGBI/AAAAAAAAF-E/kV-a6hvA3gM/s1600/August2011BlogPics+064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-g42JgMibrGo/TkVrUGqPGBI/AAAAAAAAF-E/kV-a6hvA3gM/s640/August2011BlogPics+064.JPG" width="640" /></a></div><div class="MsoNormal"><span style="font-family: Arial;">While the pink chocolate is still soft, sprinkle on your sprinkles!</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-GnMbLn95UKk/TkVrm79SBRI/AAAAAAAAF-I/0Ysrgq_T-qw/s1600/August2011BlogPics+066.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-GnMbLn95UKk/TkVrm79SBRI/AAAAAAAAF-I/0Ysrgq_T-qw/s640/August2011BlogPics+066.JPG" width="640" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">And just as Bakerella recommends, place the cones at this point in the freezer for about 10-15 minutes to speed the hardening process along before applying the next layer of chocolate.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Melt the brown chocolate.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Now add a small amount of the melted chocolate over the top of the cone.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-nrjp7AHxwto/TkVsEpt9BSI/AAAAAAAAF-M/JaxVqoj-yxk/s1600/August2011BlogPics+068.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-nrjp7AHxwto/TkVsEpt9BSI/AAAAAAAAF-M/JaxVqoj-yxk/s640/August2011BlogPics+068.JPG" width="640" /></a></div><div class="MsoNormal"><span style="font-family: Arial;"><br />
</span></div><div class="MsoNormal"><span style="font-family: Arial;">Place mini M&M on top and you are all done!</span></div><div class="MsoNormal"><a href="http://2.bp.blogspot.com/-dtpuUwLe_ZA/TkVnK5NqOBI/AAAAAAAAF9k/876J9Klg09E/s1600/August2011BlogPics+075.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-dtpuUwLe_ZA/TkVnK5NqOBI/AAAAAAAAF9k/876J9Klg09E/s640/August2011BlogPics+075.JPG" width="640" /></a> <span style="font-family: Arial;">After eating a fair amount themselves, </span><span style="font-family: Arial;">Cam</span><span style="font-family: Arial;"> and </span><span style="font-family: Arial;">Jordan</span><span style="font-family: Arial;"> proudly presented an armful of these ice cream cone cake pops to their teenaged camp counselors and boy were they a happy bunch!!</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Oh yeah! I threw in a few of these for good measure! =D</span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-MRzEL9TTuhM/TkVzam9ZpBI/AAAAAAAAF-c/hqFmt0ttO78/s1600/Frosting+for+the+Cause+030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-MRzEL9TTuhM/TkVzam9ZpBI/AAAAAAAAF-c/hqFmt0ttO78/s640/Frosting+for+the+Cause+030.JPG" width="640" /></a></div><span style="font-family: Arial;"><br />
</span></div><div class="MsoNormal"><span style="font-family: Arial;">Ice cream cones and smiles,</span></div><div class="MsoNormal"><br />
</div>Myrnahttp://www.blogger.com/profile/05633051571180339453noreply@blogger.com6tag:blogger.com,1999:blog-5903472876788887156.post-22726426374947661882011-08-08T03:01:00.003-04:002011-08-08T20:50:02.177-04:00Mustang Bullit Car Cake Tutorial<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-sSzu-9IUw-E/Tj8t5YQ4oWI/AAAAAAAAF84/O6bfHiIBok4/s1600/carcake5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-sSzu-9IUw-E/Tj8t5YQ4oWI/AAAAAAAAF84/O6bfHiIBok4/s400/carcake5.jpg" width="400" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">This Mustang Bullit car cake was commissioned by a beautiful young bride for her fanatical Mustang GT collecting groom. The cake ordered was the groom’s favorite flavor, banana with vanilla bean butter cream, and it was modeled to match the car driven by Steve McQueen in the 1968 movie <u><i>Bullit</i>.</u></span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><u><span style="font-family: Arial;"><span style="text-decoration: none;"><br />
</span></span></u></div><div class="MsoNormal"><span style="font-family: Arial;">She swiped the collectable model from his trophy chest and I kept it in my possession for about 6 weeks. I was glad that it wasn’t one of the real Mustangs he had sitting in his driveway=D</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">This post is not so much a tutorial but a “get a clue “of how a car cake is constructed and decorated. I'll also share some of pearls of wisdom I begrudgingly gained. </span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><br />
<span style="font-family: Arial;"></span></div><div class="MsoNormal"><span style="font-family: Arial;">I’ll tell you from experience, it’s not quick and it’s not easy making car cakes! It takes planning, planning and more planning. Did I mention prepping? </span></div><div class="MsoNormal"><span style="font-family: Arial;"> </span></div><span style="font-family: Arial;"><br />
</span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-PkLp_39nzs8/Tj8uXX675bI/AAAAAAAAF88/0bch71BuO20/s1600/carcake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-PkLp_39nzs8/Tj8uXX675bI/AAAAAAAAF88/0bch71BuO20/s400/carcake1.jpg" width="400" /></a></div><span style="font-family: Arial;">Carving is a slow and deliberate job. You begin with a big, stacked rectangular sheet cake and out of that block of cake should emerge a car. Funny, right?</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-h1FW3xHjDPc/Tj8ubQHP83I/AAAAAAAAF9A/g2oWom5ZWQ4/s1600/carcake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-h1FW3xHjDPc/Tj8ubQHP83I/AAAAAAAAF9A/g2oWom5ZWQ4/s400/carcake2.jpg" width="400" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">As I had mentioned in a <a href="http://justouttatheoven.blogspot.com/2011/06/purse-cake-tutorial.html">previous post</a>, a good and sturdy made-from-scratch cake is necessary for carving. Box mixes and sponge cakes will NOT work. Neither will recipes with nuts or chocolate chips as they tend to become “road blocks”, if you will, during the carving process. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Chunks of cake will come off with the nuts or chips embedded in your knife and then you’ll have to plaster it back on with butter cream creating an uneven surface. Not to mention, you would have created a really messy cake for the guest of honor to cut into it and serve. Huh-llo.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Be sure to have plenty of room in your fridge and freezer for the cake to rest between carving and applying butter cream layers, cause it’s going to be in there a lot. It took me two days!</span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Modeling chocolate was used for details. I really liked the way the tires turned out. Black modeling chocolate with silver dragees for spokes! Great medium to work with and eat!</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-xne75GRFCHk/Tj8vz6Iv58I/AAAAAAAAF9E/rcv5DyQM83E/s1600/carcake3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-xne75GRFCHk/Tj8vz6Iv58I/AAAAAAAAF9E/rcv5DyQM83E/s400/carcake3.jpg" width="400" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Needless to say, the chocolate in different colors should be ready and waiting before you to begin detailing your carved cake. A <i style="mso-bidi-font-style: normal;">‘How to make your own modeling chocolate’</i> tutorial is in the works by yours truly=) So look for it in future postings!</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Matching the color on the fondant was intimidating to me at the time. I learned, the hard way, to begin with a smaller amount of fondant, achieve the color you wish THEN add it to a larger amount of fondant. You have less waste if you mess up the color initially with a small amount rather than throwing out about 15 lbs of expensive fondant=(.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-mS5S7UJ-Nlo/Tj8wVPuUurI/AAAAAAAAF9I/LmTNy68Whc8/s1600/carcake4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-mS5S7UJ-Nlo/Tj8wVPuUurI/AAAAAAAAF9I/LmTNy68Whc8/s400/carcake4.jpg" width="400" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Another thing I learned during this process, the value of using a foam core board instead of a couple of cake rounds to place the cake on. When I removed the finished cake from the fridge, the weight was too much for flimsy corrugated cardboard rounds that were cut to size. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-zbo2FXYdZO8/Tj8wvV4w14I/AAAAAAAAF9M/4KHq79N3JLk/s1600/carcake6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-zbo2FXYdZO8/Tj8wvV4w14I/AAAAAAAAF9M/4KHq79N3JLk/s400/carcake6.jpg" width="400" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;"> Two very large and unattractive cracks developed at the bottom corners of the windshield. Great. I cut a piece of styrofoam, made it match the finished cake board and placed it under the hood of the car for extra support!</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-0Xc0uYRSZu8/Tj8wzNfgmVI/AAAAAAAAF9Q/4W6jMXHawMQ/s1600/carcake7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-0Xc0uYRSZu8/Tj8wzNfgmVI/AAAAAAAAF9Q/4W6jMXHawMQ/s400/carcake7.jpg" width="400" /></a></div><div class="MsoNormal"><span style="font-family: Arial;"><br />
</span></div><div class="MsoNormal"><span style="font-family: Arial;">Once I got to the wedding location, I used Duff's, the one and only Ace of Cakes, suggestion of coloring royal icing to match the fondant, filled the cracks and smoothed it out. Done.</span></div><div class="MsoNormal"><br />
</div><span style="font-family: Arial;"></span><span style="font-family: Arial;"></span> <br />
<div class="MsoNormal"><span style="font-family: Arial;">The bride was positively radiant and thrilled to surprise her groom! I wish I could have seen his reaction!</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-WxLuyraVaww/Tj8xIXpXV_I/AAAAAAAAF9U/uDK_g_QAzQs/s1600/carcake8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-WxLuyraVaww/Tj8xIXpXV_I/AAAAAAAAF9U/uDK_g_QAzQs/s640/carcake8.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Happy Decorating!</span></div><div class="MsoNormal"><br />
</div>Myrnahttp://www.blogger.com/profile/05633051571180339453noreply@blogger.com9tag:blogger.com,1999:blog-5903472876788887156.post-58323763465796145162011-07-25T03:00:00.002-04:002011-07-25T10:52:31.863-04:00Cherry Clafoutis<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-D9hQVNB44rI/TiyJWn36gdI/AAAAAAAAF7I/j4ytHxdAtZI/s1600/July2011+337.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-D9hQVNB44rI/TiyJWn36gdI/AAAAAAAAF7I/j4ytHxdAtZI/s400/July2011+337.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><span style="font-family: Arial;">Well.....it seems the moment I decided to embark on my blogging adventure a couple of months ago, the universe tuned in and decided to test my commitment to this new endeavor. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">A few weeks into this gig my laptop dropped dead on me and my camera, which was already acting up, didn’t want to take photos when I needed it to. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Writer’s block has come in the form of my family being home for summer vacation and blocking my train of thought every chance they get. First, I’m solicited to help look for flip flops, swim caps, pina colada flavored lip gloss or all-the-rage ‘crackle’ nail polish on a daily basis. *eye roll*</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Then the litany of questions that only children with endless possibilities on vacation can come up with:</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">“Can I have cotton candy for breakfast?”</span></div><div class="MsoNormal"><span style="font-family: Arial;">“No.”</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">“Can I bungee jump off the house?”</span></div><div class="MsoNormal"><span style="font-family: Arial;">“No.”</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">“Can I go to a 3 day sleepover party?”</span></div><div class="MsoNormal"><span style="font-family: Arial;">“No.”</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">“Can I climb up the flag pole and jump into the lake?</span></div><div class="MsoNormal"><span style="font-family: Arial;">“No.”</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">And this is why one kid is in summer camp and the other one has joined the local swim league.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">However, before my girls were sent off, we visited one of our favorite ‘pick your own fruit’ farm in </span><span style="font-family: Arial;">Warwick</span><span style="font-family: Arial;">, </span><span style="font-family: Arial;">NY</span><span style="font-family: Arial;">. Och’s Farm is a small family owned farm with a host of fruits, veggies and flowers for the pickin’ from spring straight into the harvest! </span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-fvjLHSIwzf4/TiyM_4DLg_I/AAAAAAAAF7U/gncrGBoHYsQ/s1600/July2011+289.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-fvjLHSIwzf4/TiyM_4DLg_I/AAAAAAAAF7U/gncrGBoHYsQ/s640/July2011+289.JPG" width="640" /></a></div><div class="MsoNormal"><span style="font-family: Arial;"><br />
</span></div><div class="MsoNormal"><span style="font-family: Arial;">We picked what seemed like bushels of berries, in particular, cherries. Aside from freezing half of our bumper crop for smoothies, I decided on baking cherry clafoutis as a reward for all of our hard work of eating our way thru the orchard=)</span></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-i_eAju7219s/TiyI0ACIdOI/AAAAAAAAF68/Y49Qs2crMeE/s1600/July2011+306.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-i_eAju7219s/TiyI0ACIdOI/AAAAAAAAF68/Y49Qs2crMeE/s640/July2011+306.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-RGKgS36iouE/TiyH7mnRduI/AAAAAAAAF6w/ZdvkbcpuoQ4/s1600/July2011+277.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-RGKgS36iouE/TiyH7mnRduI/AAAAAAAAF6w/ZdvkbcpuoQ4/s640/July2011+277.JPG" width="640" /></a></div><br />
<div class="MsoNormal"><span style="font-family: Arial;">Clafoutis has long become a mainstay of my ‘go to’ desserts when I need to make something sweet without a whole lot of fuss. </span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><span style="font-family: Arial;"><br />
</span></div><div class="MsoNormal"><span style="font-family: Arial;">Fresh or canned fruit works equally well in this French comfort food that is reminiscent of bread pudding. I usually have all of the simple ingredients on hand and the blender comes in handy when whipping up the custard. </span></div><div class="MsoNormal"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">Cherry Clafoutis</span></b></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: Arial;">1C milk </span></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: Arial;">¼ C kirsch or </span><span style="font-family: Arial;">Cognac</span><span style="font-family: Arial;"></span></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: Arial;">2/3 C sugar (1/3C for batter and 1/3C for fruit)</span></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: Arial;">3 large eggs</span></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: Arial;">1 T vanilla extract</span></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: Arial;">1/8 t salt</span></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: Arial;">2/3 C all purpose flour</span></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: Arial;">3 C cherries, pitted if fresh, drained if canned</span></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: Arial;">¼ C powdered sugar for sprinkling</span></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: Arial;">8” or 9” buttered pie plate or baking dish</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Prepare fruit by adding 1/3 C of sugar and ¼ of kirsch or cognac to cherries and letting it macerate (or sit) covered for about an hour or so. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Preheat oven to 350 F. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">After the hour is up, drain the fruit. Take ¼ C of the macerating liquid and add with the remaining ingredients (except the fruit) into a blender.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Spread prepared cherries evenly over the buttered dish. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-qsZebtRVrV0/TiyJH0SeGyI/AAAAAAAAF7E/ogQMfsLSGBk/s1600/July2011+329.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-qsZebtRVrV0/TiyJH0SeGyI/AAAAAAAAF7E/ogQMfsLSGBk/s400/July2011+329.JPG" width="400" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;"> Then pour the batter over the fruit and bake about 50-60 minutes or until the clafoutis has puffed up and browned lightly. You can test the middle with a toothpick or knife.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-VmgAZKQwx7A/TiyJbUbqVaI/AAAAAAAAF7M/4Xf8tLvtKE4/s1600/July2011+331.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-VmgAZKQwx7A/TiyJbUbqVaI/AAAAAAAAF7M/4Xf8tLvtKE4/s400/July2011+331.JPG" width="400" /></a></div><div class="MsoNormal"><span style="font-family: Arial;"><br />
</span></div><div class="MsoNormal"><span style="font-family: Arial;">Be aware that it will sink as it cools. Sprinkle top of clafoutis with the powdered sugar right before serving. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-TV2WaQfWv0M/TiyHlpcgFlI/AAAAAAAAF6s/3lZfiXSJNh8/s1600/July2011+332.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-TV2WaQfWv0M/TiyHlpcgFlI/AAAAAAAAF6s/3lZfiXSJNh8/s400/July2011+332.JPG" width="400" /></a></div><div class="MsoNormal"><span style="font-family: Arial;"><br />
</span></div><div class="MsoNormal"><span style="font-family: Arial;">Ideally, it should be served warm. </span></div><br />
<div class="MsoNormal"><span style="font-family: Arial;">Nothing fancy here, just a homey full flavored dessert that’s bursting with succulent, juicy sweet cherries, fresh from farm to table!</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-D9hQVNB44rI/TiyJWn36gdI/AAAAAAAAF7I/j4ytHxdAtZI/s1600/July2011+337.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-D9hQVNB44rI/TiyJWn36gdI/AAAAAAAAF7I/j4ytHxdAtZI/s640/July2011+337.JPG" width="640" /></a></div><div class="MsoNormal"><span style="font-family: Arial;"><br />
</span></div><div class="MsoNormal"><span style="font-family: Arial;">Happy Baking!</span></div>Myrnahttp://www.blogger.com/profile/05633051571180339453noreply@blogger.com5tag:blogger.com,1999:blog-5903472876788887156.post-65940671218395996042011-06-30T15:59:00.000-04:002011-06-30T15:59:02.280-04:004th of July Cookies!<div style="text-align: center;">Just getting my brag on Thursday! </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Independence Day cookie favors for this weekend's BBQ!!</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-2ga76pY_7s4/TgzUUk4iuyI/AAAAAAAAF5M/vUYvbEv512g/s1600/4thofJulycookies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-2ga76pY_7s4/TgzUUk4iuyI/AAAAAAAAF5M/vUYvbEv512g/s640/4thofJulycookies.JPG" width="640" /></a></div><div style="text-align: center;"> So I'm keeping this post short and sweet, enjoy=)</div><div style="text-align: center;"> </div><div style="text-align: left;">Cookies and smiles, </div> Myrnahttp://www.blogger.com/profile/05633051571180339453noreply@blogger.com4tag:blogger.com,1999:blog-5903472876788887156.post-49179400914539403112011-06-24T12:17:00.003-04:002011-06-24T15:52:41.044-04:00Watermelon Cookies on the Last Day of School!<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial;"></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial;">This post is dedicated to a special group of kids! My daughter’s, Jordan, 4<sup>th</sup> grade class and their super teacher, Mrs. S=)</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-EILFw7bZ6_E/TgS0BJVUcuI/AAAAAAAAF28/-fGz44qcHGI/s1600/WatermelonCookies-June2011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" i$="true" src="http://1.bp.blogspot.com/-EILFw7bZ6_E/TgS0BJVUcuI/AAAAAAAAF28/-fGz44qcHGI/s320/WatermelonCookies-June2011.jpg" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial;">It’s the last day of school! Yahoo!! After the school bell rings for dismissal, guess what? You’re all officially 5<sup>th</sup> graders!!! O.M.G!!! So cool!</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial;">So you’re probably wondering how I made your watermelon cookies. Well here’s a little presentation to show you how I shaped and decorated your fancy cookies.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial;">Watch and listen closely:</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial;">Have your equipment ready! I used two cookie cutters, one, was a large round cutter and the other was a smaller, scalloped cutter. I rolled out the dough with a rolling pin and began to cut the dough with the large cutter first. Then I cut the round cookie dough in half. Now I had two half moon shaped cookies.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-13th0eqysyI/TgSterfJHYI/AAAAAAAAF2Q/uPCKuEQQe-Q/s1600/WatermelonCookies-June2011+001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" i$="true" src="http://2.bp.blogspot.com/-13th0eqysyI/TgSterfJHYI/AAAAAAAAF2Q/uPCKuEQQe-Q/s400/WatermelonCookies-June2011+001.jpg" width="400px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial;">Have you figured out how I made the teeth mark on the cookies? I was getting hungry and decided to nibble on the cookies before baking them. Just kidding!</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial;">I took the smaller scalloped cutter and cut out a small piece from the right side of the cookie. Then I baked the cookies for 18 minutes in the oven set at 350 degrees. If you ever want to bake out cookies have an adult do this part for you!</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-rpMWI9khpw8/TgSzkCmsUEI/AAAAAAAAF2g/btaaoFclBiU/s1600/WatermelonCookies-June2011+002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" i$="true" src="http://2.bp.blogspot.com/-rpMWI9khpw8/TgSzkCmsUEI/AAAAAAAAF2g/btaaoFclBiU/s400/WatermelonCookies-June2011+002.jpg" width="400px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial;">After they baked, I let them cool off before icing them. I began with icing that I colored with red and pink food color and then I let them dry before I began icing the watermelon rind in yellow green icing. That had to dry also.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-QHOATBX9Ydw/TgSzq2JCOiI/AAAAAAAAF2o/zH1FeO4b9fk/s1600/WatermelonCookies-June2011+004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" i$="true" src="http://4.bp.blogspot.com/-QHOATBX9Ydw/TgSzq2JCOiI/AAAAAAAAF2o/zH1FeO4b9fk/s400/WatermelonCookies-June2011+004.jpg" width="400px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-8HOB81W4d2Y/TgSztrqeIWI/AAAAAAAAF2s/llPcBD8UoXk/s1600/WatermelonCookies-June2011+005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" i$="true" src="http://1.bp.blogspot.com/-8HOB81W4d2Y/TgSztrqeIWI/AAAAAAAAF2s/llPcBD8UoXk/s400/WatermelonCookies-June2011+005.jpg" width="400px" /></a></div><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial;">I decided to paint the rind with a little more green food color to make it look more realistic.</span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ZluCt704Rog/TgSzxbEvIxI/AAAAAAAAF2w/Kuz9fvdx1KA/s1600/WatermelonCookies-June2011+007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" i$="true" src="http://2.bp.blogspot.com/-ZluCt704Rog/TgSzxbEvIxI/AAAAAAAAF2w/Kuz9fvdx1KA/s400/WatermelonCookies-June2011+007.jpg" width="400px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><country-region><place><span style="font-family: Arial;">Jordan</span></place></country-region><span style="font-family: Arial;"> reminded me to add a thin line of white to the rind, (what would I do without her? =)) and that’s what I did!</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-nj7rtB3_oVc/TgSz002QakI/AAAAAAAAF20/z85CmSQjTgs/s1600/WatermelonCookies-June2011+008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" i$="true" src="http://1.bp.blogspot.com/-nj7rtB3_oVc/TgSz002QakI/AAAAAAAAF20/z85CmSQjTgs/s400/WatermelonCookies-June2011+008.jpg" width="400px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
<span style="font-family: Arial;">Next I added the watermelon seeds with black icing,</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-PZg3VyHmDmc/TgS6UoWTQ4I/AAAAAAAAF3U/fpfcXHVpSB8/s1600/WatermelonCookies-June2011+009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" i$="true" src="http://1.bp.blogspot.com/-PZg3VyHmDmc/TgS6UoWTQ4I/AAAAAAAAF3U/fpfcXHVpSB8/s400/WatermelonCookies-June2011+009.jpg" width="400px" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">And finally, the magical part, I added your names!</span></div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-0ejuHXno9ck/TgSz-Z9Nw4I/AAAAAAAAF24/Vxreacxjfd4/s1600/WatermelonCookies-June2011+010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" i$="true" src="http://4.bp.blogspot.com/-0ejuHXno9ck/TgSz-Z9Nw4I/AAAAAAAAF24/Vxreacxjfd4/s400/WatermelonCookies-June2011+010.jpg" width="400px" /></a></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">I had so much fun making these special cookies for you and I hope you like them too!</span></div></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-EILFw7bZ6_E/TgS0BJVUcuI/AAAAAAAAF28/-fGz44qcHGI/s1600/WatermelonCookies-June2011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" i$="true" src="http://1.bp.blogspot.com/-EILFw7bZ6_E/TgS0BJVUcuI/AAAAAAAAF28/-fGz44qcHGI/s400/WatermelonCookies-June2011.jpg" width="400px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial;">Have a great summer and we’ll see each other again in September!</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial;">Hugs and stuff, Mrs. C!</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div>Myrnahttp://www.blogger.com/profile/05633051571180339453noreply@blogger.com14tag:blogger.com,1999:blog-5903472876788887156.post-52321097088178364732011-06-21T12:48:00.005-04:002011-06-21T23:15:02.762-04:00Paletas…A Little Taste of my Childhood<span style="font-family: Arial;"></span><br />
<div class="MsoNormal"><span style="font-family: Arial;">My olfactory nerve seemed to have gone into overdrive. I found myself transported to my aunt’s kitchen smelling the sweet intoxicating perfume of ripe mangoes and pineapples as I was milling around my own kitchen. Just like that, I was a child again on a tiny tropical island looking to sink my teeth into a mango I had just rescued from some dastardly chickens. That was my job early in the mornings; gather the mangoes that fell off the tree overnight before the animals did. These were truly ‘free range’ chickens. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Most of my childhood summer breaks were spent with family on the vibrant and achingly beautiful </span><span style="font-family: Arial;">island</span><span style="font-family: Arial;"> of </span><span style="font-family: Arial;">Puerto Rico</span><span style="font-family: Arial;">. The airplane carrying a very tiny me would come into it's final descend and, depending on air traffic patterns, gave opportunity to have a bird’s eye view of </span><a href="http://www.google.com/search?hl=en&sugexp=ldymls&xhr=t&q=el+morro+puerto+rico&cp=9&qe=ZWwgbW9ycm8g&qesig=R2VaToLxiKwmitG_6pNemQ&pkc=AFgZ2tmOgGhQ86iU3fJIBAszlQ2AzV-cP35hKoSIS_Ir6HWQ4oPN1s6opXuBbeFex-HTFkNytAUTVZVuR4lxRVQmF7ITIrb4MA&bav=on.2,or.r_gc.r_pw.&biw=1016&bih=621&um=1&ie=UTF-8&tbm=isch&source=og&sa=N&tab=wi"><span lang="ES-PR" style="font-family: Arial;">El Morro</span></a><span style="font-family: Arial;">, one of Puerto Rico’s most enduring symbols. And just beyond, stretches of bursting coast line as far as my eyes could see. That view never got old.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Reluctantly, I snapped back to reality, picked up one of the mangoes on my counter and inhaled deeply. Yep. They were ripe and they had beckoned me. So I did as my aunt would have done with a bumper crop of super ripe fruit, I made <i style="mso-bidi-font-style: normal;">paletas</i>! Ice pops for you non-Spanish speaking folks! </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">She would give her little city-slicker niece a choice of either ice pops or <i style="mso-bidi-font-style: normal;">batidas </i>(fruit shakes). I usually opted for the icy jewels which she would make for me in </span><span style="font-family: Arial;">Dixie</span><span style="font-family: Arial;"> cups or ice cube trays. Yes, I would have to wait a bit til’ after lunch, but it was soooooo worth it. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">My girls feel the same way. After a few blistering days earlier this month, they were happy to come home after school to have a few of these waiting for them in the freezer=)</span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-3K9q0erE0Rw/TgDJv91w6HI/AAAAAAAAF2A/ptLWfG_c3d0/s1600/Paletas-June2011+009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-3K9q0erE0Rw/TgDJv91w6HI/AAAAAAAAF2A/ptLWfG_c3d0/s640/Paletas-June2011+009.jpg" width="640" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">Mango Paletas</span></b></div><div></div><div class="MsoNormal" style="text-align: center;"><br />
</div><div style="text-align: center;"></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Arial;">2 ripe mangoes, peeled and chopped</span></div><div style="text-align: center;"></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Arial;">1 C milk, any kind of milk: whole, evaporated, coconut, half and half</span></div><div style="text-align: center;"></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Arial;"> ¼ - ½ C sugar (or 7 oz. condensed milk)</span></div><div style="text-align: center;"></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Arial;">popsicle sticks</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Place all of the ingredients into a blender and blend. It’s ok if you have small chunks of fruit remaining; I think it tastes better this way anyway.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">As for the sugar, feel free to try other sweeteners like agave; it works well with this recipe. Keep in mind fruit tastes less sweet when frozen.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Pour into ice pop molds or </span><span style="font-family: Arial;">Dixie</span><span style="font-family: Arial;"> cups.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Freeze for about an hour or so, they should be slushy at this point and add the popsicle sticks.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Continue to freeze until solid about 4-5 hours.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Makes 10 paletas or 12 </span><span style="font-family: Arial;">Dixie</span><span style="font-family: Arial;"> cups ice pops!</span></div><div class="MsoNormal"></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;"><br />
</span></b></div><div class="MsoNormal"><span style="font-family: Arial;">What’s great about this recipe is you can use any fresh, ripe fruit you may have on hand and follow the same instructions above. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;"><b>Dairy Free Pineapple Paletas</b></span><br />
<span style="font-family: Arial;">One whole fresh pineapple, peeled, cored and chopped</span></div><div class="MsoNormal"><span style="font-family: Arial;">1 C coconut milk</span></div><div class="MsoNormal"><span style="font-family: Arial;">¼ - ½ C sugar</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;"><b>Banana Paletas</b> </span><br />
<span style="font-family: Arial;">2C chopped bananas</span></div><div class="MsoNormal"><span style="font-family: Arial;">1C evaporated milk</span></div><div class="MsoNormal"><span style="font-family: Arial;">¼ - ½ C sugar</span></div><div class="MsoNormal"><span style="font-family: Arial;">1t vanilla extract</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">One of my favorite ice pop flavors is coconut. You add a dash of cinnamon to the pop once you're ready to eat it for a little spice! Around the island this is known as ‘limber’. Ah, you need to say it with a Spanish accent=) However, I’ll share a quicker version that doesn’t require the time consuming task of splitting a real coconut and making your own coconut milk!</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;"><b>Coconut Paletas</b></span><br />
<span style="font-family: Arial;">1 can (13.5 oz.) coconut milk</span></div><div class="MsoNormal"><span style="font-family: Arial;">2/3C half and half</span></div><div class="MsoNormal"><span style="font-family: Arial;">7oz. condensed milk (half a can)</span></div><div class="MsoNormal"><span style="font-family: Arial;">1oz. pure coconut cream, softened</span></div><div class="MsoNormal"><span style="font-family: Arial;">1t vanilla extract</span></div><div class="MsoNormal"></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="ES-PR" style="font-family: Arial;">Buen Provecho!</span></div><div class="MsoNormal"><br />
</div>Myrnahttp://www.blogger.com/profile/05633051571180339453noreply@blogger.com5tag:blogger.com,1999:blog-5903472876788887156.post-69342046042048002742011-06-15T20:21:00.003-04:002011-06-25T15:59:45.507-04:00Tiffany Gift Box Cake with Fantasy Flower<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-O0qkrI2t5GQ/TdMUqF8GaVI/AAAAAAAAFco/1EdDE1BPsWo/s1600/Tiffany+Box+cake+with+Sugar+Flower+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-O0qkrI2t5GQ/TdMUqF8GaVI/AAAAAAAAFco/1EdDE1BPsWo/s400/Tiffany+Box+cake+with+Sugar+Flower+004.JPG" width="300" /></a></div><br />
Technical woes in the form of my laptop crashing and having to use the hubby's computer in the meantime until this whole sorted mess can be resolved. Not a happy camper=( So in the meantime, enjoy my sweet bridal shower cake in the form of a Tiffany Gift Box. Hope to be up and running back soon!<br />
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Happy Baking!Myrnahttp://www.blogger.com/profile/05633051571180339453noreply@blogger.com6tag:blogger.com,1999:blog-5903472876788887156.post-16722985332387890902011-06-08T03:01:00.003-04:002011-06-16T12:43:14.415-04:00Purse Cake Tutorial<div class="MsoNormal"><span style="font-family: Arial;">There’s nothing like the “wow” factor of an artfully presented cake. Purse cakes hit the cake scene a few years back and show no signs of slowing down. I’ve given classes on this simple purse cake style to beginners for the last year and a half and decided to share this tutorial with the bloggy world. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-YM2biUiCL44/S70fpfvBLnI/AAAAAAAABTg/HWUGmUF8-NA/s1600/Feb2010+014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-YM2biUiCL44/S70fpfvBLnI/AAAAAAAABTg/HWUGmUF8-NA/s320/Feb2010+014.jpg" width="240" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">When I began planning this lesson a while back, I approached it as if I were a beginner baker and decorator. I didn’t want to make such a large cake that would require additional structural support like dowels. A small cake that easily yielded 6-10 servings was in order. Usually a beginner will be baking a cake for immediate family or close friends not for a crowd of 20 or 30.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Most newbies will not make a cake from scratch. So out came the cake box mix, canned frosting (eww) and your typical non stick 8” round cake pans. It certainly helped with troubleshooting and “trouble” was certainly the operative word here. Talk about spazzing out. It’s no wonder folks give up on going that extra mile to create something special.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">It’s very difficult to shape a cake with a box mix. Way too spongy and soft for carving; even after I froze the layers. Forget about canned frosting, it’s designed to be smooth and creamy and never sets up firm enough to withstand carving. And that’s before you tackle icing with fondant. Please. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Dark non stick baking pans are a nightmare. It’s very easy to over bake, shrink and dry out your cakes when using non stick, especially in convection ovens. When you think about it, these types of pans are unnecessary when you can easily use cooking spray oil with flour in it already. That, with a piece of parchment in a regular baking pan, almost guarantees you can pop those babies out perfect every time.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">So back to the drawing board I went, rolled up my sleeve and started fresh. First things first, I started with a <a href="http://www.prestoflour.com/Portals/TheArtOfBaking/portal.aspx?tabid=14&rid=507&crumbs=false">1-2-3-4 cake recipe</a> baked from scratch, made a batch of my favorite Swiss meringue buttercream and used 8” <i>aluminum</i> baking pans. That’s it. This is all it takes to make a tasty and memorable cake and one that can stand up to sculpting! </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-O3o24mjBWYc/S70feV5YeiI/AAAAAAAABR0/vk2F_XZlEGw/s1600/Feb2010+003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-O3o24mjBWYc/S70feV5YeiI/AAAAAAAABR0/vk2F_XZlEGw/s400/Feb2010+003.jpg" width="400" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">On average, it takes about an additional 15 minutes to make a cake from scratch than from a box, so go the distance. Think beyond the box mix, the results are dizzingly delicious and infinitely better. Feel free to roll your eyes, I can’t see you anyway.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Once your cakes are baked and cooled to room temperature, wrap tightly in plastic wrap and freeze or refrigerate for 5-8 hours or overnight. Cakes should be very firm to begin carving, shaping and sculpting. This is a good rule of thumb for ANY kind of sculpted cake.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">As for filling and icing, any buttercream recipe that contains well, <i>butter,</i> not shortening, will set up firmly and be sturdy enough to sculpt with once you’ve chilled your iced cake. Now is not the time to add fresh fruit , whipped cream or pudding as a filling to a cake that will be shaped into, oh I don’t know, let’s say a <a href="http://cakelava.blogspot.com/2009/06/perfect-flush-sams-toilet-cake.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+blogspot%2FglZo+%28cakelava%29">toilet bowl</a>.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Remember…sculpted cakes need structure not fluff.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Now we’re off to a seriously good start. Get a ruler and an exacto knife or scissors. Measure and cut a cake board or foam core board into a piece that measures 3 in. x 8 in. Set aside.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Next, using the same ruler and a long serrated knife, measure and cut your cake layers into the same dimension as your cake board. Save the “half moon” shaped scraps, you’ll need them.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-8GgHBZURn5Q/S70ffHAT-DI/AAAAAAAABR8/D6aYEv3Kmc4/s1600/Feb2010+006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-8GgHBZURn5Q/S70ffHAT-DI/AAAAAAAABR8/D6aYEv3Kmc4/s400/Feb2010+006.jpg" width="400" /></a></div><div class="MsoNormal"><span style="font-family: Arial;"> </span></div><div class="MsoNormal"><span style="font-family: Arial;">Attach one layer of cake on the board with a dab of buttercream and begin to fill bottom layer of cake with buttercream filling.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-2VGQPSffGAM/S70fftaZvVI/AAAAAAAABSA/ha-CHmqUh8c/s1600/Feb2010+008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-2VGQPSffGAM/S70fftaZvVI/AAAAAAAABSA/ha-CHmqUh8c/s400/Feb2010+008.jpg" width="400" /></a></div><div class="MsoNormal"><span style="font-family: Arial;"> </span></div><div class="MsoNormal"><span style="font-family: Arial;">Add the next layer of cake and top with buttercream once again.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-cr35Gpp90Ls/S70fgomr5GI/AAAAAAAABSI/bshpX-01H7I/s1600/Feb2010+010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-cr35Gpp90Ls/S70fgomr5GI/AAAAAAAABSI/bshpX-01H7I/s400/Feb2010+010.jpg" width="400" /></a></div><div class="MsoNormal"><span style="font-family: Arial;"> </span></div><div class="MsoNormal"><span style="font-family: Arial;">Take the two left over scrap pieces of cake and place on top of the second layer of buttercream.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-vCxQfWrdkV8/S70fgwSenlI/AAAAAAAABSM/fU0pmkSU_gM/s1600/Feb2010+011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-vCxQfWrdkV8/S70fgwSenlI/AAAAAAAABSM/fU0pmkSU_gM/s400/Feb2010+011.jpg" width="400" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Here’s where the fun begins, sculpting! I got the idea for the shape from one of my daughter’s “fashion” purses and I say that loosely.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">With a smaller serrated knife (think steak knife) simply follow the curvature of the half moon layer and gently cut down at a slanted angle. I can do this by eyeballing the cake, however, you may want to make a little template from construction paper, slap it against the cake and carve from there. Cut the other side of the cake and you should have two sloped sides that mimics the sides of a pyramid. Following me? </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Begin to carve the top of the cake into a concave shape. Once you’re done, the top of the cake should look like the bottom of a bowl. Did I lose you? Just look at the photos!</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-roZ4MTNV1Qo/S70fhcBEWzI/AAAAAAAABSQ/shti_N-vVAU/s1600/Feb2010+012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-roZ4MTNV1Qo/S70fhcBEWzI/AAAAAAAABSQ/shti_N-vVAU/s400/Feb2010+012.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-4GnDRiTIkt8/S70fh3hgY7I/AAAAAAAABSU/irkPXO3A-2s/s1600/Feb2010+013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-4GnDRiTIkt8/S70fh3hgY7I/AAAAAAAABSU/irkPXO3A-2s/s400/Feb2010+013.jpg" width="400" /></a></div><div class="MsoNormal"><span style="font-family: Arial;"> </span></div><div class="MsoNormal"><span style="font-family: Arial;">At this point you can tweak the shape of your cake by gently carving and sculpting tiny piece by piece if you wish. Also, trim away any excess cake board to fit the new shape of the cake.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Crumb coat your entire cake, including the cake board, with a thin layer of buttercream to seal in any pesky crumbs and place in the fridge for about 10-20 minutes to set the icing before adding your fondant.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Fondant is fun to use for sculpted cakes. It may not be everybody’s favorite icing but you can achieve a better looking finished cake than you would with just icing. Make sure your area is clear of any renegade cake pieces, crumbs and just general clutter. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Roll out the fondant just as you would cookie dough. Turn the fondant around a few times while you’re rolling to avoid sticking and ensure even thickness. I roll fondant to about ¼ inch thick, roll it gently onto a rolling pin then carefully unroll it over the cake. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Starting on top of the cake, quickly but gently smooth the surface of the cake with the fondant on all four sides. Being heavy handed will NOT help you at this point in the game. Pop any air bubbles that develops with a pin prick.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">When the cake and cake board is entirely covered with fondant and smoothed out, cut away any excess fondant at the base of the cake with a pizza cutter, paring knife or exacto knife leaving a straight edge.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">In front of you lies a blank canvas ready to be decorated any way you wish!</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-BJZU40UVNQE/S70fmDyUmHI/AAAAAAAABTA/sUJG-2qmpZQ/s1600/Feb2010+017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-BJZU40UVNQE/S70fmDyUmHI/AAAAAAAABTA/sUJG-2qmpZQ/s400/Feb2010+017.jpg" width="400" /></a></div><div class="MsoNormal"><span style="font-family: Arial;"> </span></div><div class="MsoNormal"><span style="font-family: Arial;">I opted for purple luster dust applied with grain alcohol and a paint brush in a checkerboard pattern because at the time I was preparing for a spring class.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-5GhlGm-60jY/S70fmoPMCNI/AAAAAAAABTI/k3ib4rawCiY/s1600/Feb2010+019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-5GhlGm-60jY/S70fmoPMCNI/AAAAAAAABTI/k3ib4rawCiY/s400/Feb2010+019.jpg" width="400" /></a></div><div class="MsoNormal"><span style="font-family: Arial;"> </span></div><div class="MsoNormal"><span style="font-family: Arial;">Once I was done painting, I made the “flap” of the purse by rolling and cutting out a sage green piece of fondant using a 6” cake board as a template. I then strategically placed it on top of the cake.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-onNxPRZioEc/S70fnAt7OdI/AAAAAAAABTM/KlQrbmGWppY/s1600/Feb2010+020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-onNxPRZioEc/S70fnAt7OdI/AAAAAAAABTM/KlQrbmGWppY/s400/Feb2010+020.jpg" width="400" /></a></div><div class="MsoNormal"><span style="font-family: Arial;"> </span></div><div class="MsoNormal"><span style="font-family: Arial;">I then “glued” the cake with royal icing on another cake board covered with decorative aluminum foil. Using royal icing, I outlined the edges and bottom of the cake and used it to glue fondant daisies I had cut out with cookie cutters.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-HPtGngpDWKE/S70fn5XSYQI/AAAAAAAABTU/3IVlqoHgXP4/s1600/Feb2010+002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-HPtGngpDWKE/S70fn5XSYQI/AAAAAAAABTU/3IVlqoHgXP4/s400/Feb2010+002.jpg" width="400" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">As for the handle of the purse, I opted for wired ribbon. Why? Well, I didn’t want to overwhelm the beginner with another medium, like gum paste, which has to be shaped, preferably with a mold and dried out for a few days to a week before placing on the cake. A pretty, textured ribbon can add extra color and whimsy to your finished cake just as easily and quickly.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">The idea is to make a sweet little cake for your little girl or granddaughter or just for fun for a girls’ night out without having a nervous breakdown=D.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-YM2biUiCL44/S70fpfvBLnI/AAAAAAAABTg/HWUGmUF8-NA/s1600/Feb2010+014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-YM2biUiCL44/S70fpfvBLnI/AAAAAAAABTg/HWUGmUF8-NA/s640/Feb2010+014.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">So there you have it! I hope my written instructions are somewhat clear. I have the gift of the gab and it’s a lot easier for me to verbally instruct and answer questions as they come up in class. Let me know what you think and if you have any additional ‘pearls of wisdom’ please share them! =)</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Happy Baking!</span></div>Myrnahttp://www.blogger.com/profile/05633051571180339453noreply@blogger.com10tag:blogger.com,1999:blog-5903472876788887156.post-72139773305745941322011-06-01T11:51:00.002-04:002011-06-16T12:50:45.430-04:00Spring's Celebrations<div class="MsoNormal"><span style="font-family: Arial;">I. Am. Tired. A good tired, I guess. Aside from spring’s soggy arrival, it has also been busy for cookies, cakes and celebrations. Three birthday celebrations in a row in my household alone! So I will leave you with a few photos of what keeps me busy in the spring and I’ll get back to work=)</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Hope you like them!</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-vKusU2T24fg/S70cktYNJLI/AAAAAAAAA5Q/DBV0WbGV3Cg/s1600/Nov09ChocPillowCake+040.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-vKusU2T24fg/S70cktYNJLI/AAAAAAAAA5Q/DBV0WbGV3Cg/s400/Nov09ChocPillowCake+040.jpg" width="400" /></a></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-CUlc5JFo1Rg/TeZeQlqXFUI/AAAAAAAAFf4/BA3LUwiyCAo/s1600/100_8590.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-CUlc5JFo1Rg/TeZeQlqXFUI/AAAAAAAAFf4/BA3LUwiyCAo/s400/100_8590.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-QQ-70tuo08Y/TFGr_HiCeZI/AAAAAAAAFLE/reTH7vbCiGY/s1600/CommunionCake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-QQ-70tuo08Y/TFGr_HiCeZI/AAAAAAAAFLE/reTH7vbCiGY/s400/CommunionCake.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-7vtOc3YMqnY/TFGsA8MnTrI/AAAAAAAAFLU/LFu2VfP3VE8/s1600/DrSeussCookieFavors.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-7vtOc3YMqnY/TFGsA8MnTrI/AAAAAAAAFLU/LFu2VfP3VE8/s400/DrSeussCookieFavors.jpg" width="400" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Happy Baking!</span></div>Myrnahttp://www.blogger.com/profile/05633051571180339453noreply@blogger.com7tag:blogger.com,1999:blog-5903472876788887156.post-77341934685038459662011-05-25T11:01:00.000-04:002011-05-25T14:19:42.402-04:00Tupelo Honey spiked Granola<div class="MsoNormal"><span style="font-family: Arial;">Let’s face it…it isn’t easy having healthy “alternative” snacks readily available for kids after school for all 180 days of the school year. My girls practically pole vault into the kitchen from the bus stop inhaling anything that’s seems even remotely edible. That doesn’t resemble a vegetable, of course. </span></div><div align="right" class="MsoNormal" style="text-align: right;"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Given the amount of cookies and cakes I bake out regularly, it would be all too easy for them to pick on cake scraps and cookie rejects. Those manage to wind up in the garbage can before they get home.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">One of my regular standbys is homemade granola. A big ol’ jar hangs out, along with plump, dried fruit and mini chocolate chips, on the counter ready to be nibbled on, added to yogurt, cottage cheese or cereal. No excuses!</span></div><div class="MsoNormal"><span style="font-family: Arial;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-uGQKeoYzPs4/TdMSj6neCoI/AAAAAAAAFe8/TzPUf1ogpK0/s1600/FoodBlog+249.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-uGQKeoYzPs4/TdMSj6neCoI/AAAAAAAAFe8/TzPUf1ogpK0/s400/FoodBlog+249.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-HGIPpJJobFE/TdMShnqfxxI/AAAAAAAAFe4/x5LD4T-lZtQ/s1600/FoodBlog+214.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div class="MsoNormal"><span style="font-family: Arial;">My favorite recipe is adapted from Ina Garten’s <u>The Barefoot Contessa Cookbook</u>. Sweetening the oat and coconut mixture with </span><span style="font-family: Arial;">Tupelo</span><span style="font-family: Arial;"> honey is a bit of a luxury, but it’s been a wet, soggy and gloomy spring. The honey’s soft, clear caramel color combined with it’s sublime notes of melon, crème brulee, butter and dried pears makes being water-logged bearable.</span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Qx4Mri0_oV4/TdMSeipwqnI/AAAAAAAAFfI/RqoM4TgvgS8/s1600/FoodBlog+184.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-Qx4Mri0_oV4/TdMSeipwqnI/AAAAAAAAFfI/RqoM4TgvgS8/s400/FoodBlog+184.JPG" width="400" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">I’ve also gone the agave and brown sugar syrup route and it’s turned out equally delish.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Adding a variety of nuts, pumpkin, sunflower and sesame seeds along with sliced almonds is the way to go. Cutting the amount of shredded coconut in half and substituting unsweetened, desiccated coconut works as well. Dried mangoes, papaya and pineapples have become a tropical mainstay in our kitchen, but dried cherries are still, well, the berries!</span></div><div class="MsoNormal"><span style="font-family: Arial;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Steaw1NqJhQ/TdMSjkpdGoI/AAAAAAAAFbg/aPQUsZB0gXk/s1600/FoodBlog+253.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-Steaw1NqJhQ/TdMSjkpdGoI/AAAAAAAAFbg/aPQUsZB0gXk/s400/FoodBlog+253.JPG" width="400" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Word of caution, be sure to turn the granola during baking time to ensure even baking and avoid over browning. The granola bakes to perfection in about 25 minutes in my oven; 20 minutes <i>less</i> than the recommended baking time by Ina. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Oh, yeah…and keeping the granola and any dried fruits in separate containers will guarantee the oat mixture will remain crisp and crunchy every time you reach for it. Especially when you want to eat it with homemade yogurt, fresh fruit and that extra dollop of Tupelo honey=)</span></div><div class="MsoNormal"><span style="font-family: Arial;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-HGIPpJJobFE/TdMShnqfxxI/AAAAAAAAFe4/x5LD4T-lZtQ/s1600/FoodBlog+214.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-HGIPpJJobFE/TdMShnqfxxI/AAAAAAAAFe4/x5LD4T-lZtQ/s400/FoodBlog+214.JPG" width="300" /></a></div><div class="MsoNormal"><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:ApplyBreakingRules/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:UseFELayout/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 10]> <style>
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</style> <![endif]--> <div class="MsoNormal" style="margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: Arial;"> <b>Homemade Granola</b></span></div><div class="MsoNormal" style="margin-left: 0.25in;"><br />
</div><div class="MsoNormal" style="margin-left: 0.25in;"><span style="font-family: Arial;">4 C old-fashioned rolled oats</span></div><div class="MsoNormal" style="margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: Arial;">1 C sweetened, shredded coconut</span></div><div class="MsoNormal" style="margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: Arial;">1 C unsweetened desiccated coconut</span></div><div class="MsoNormal" style="margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: Arial;">1 C sliced almonds</span></div><div class="MsoNormal" style="margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: Arial;">1 C mixed chopped nuts, such as walnuts, pecans and cashews</span></div><div class="MsoNormal" style="margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: Arial;">1C mixed pumpkin, sunflower, and sesame seeds</span></div><div class="MsoNormal" style="margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: Arial;">¾ C vegetable oil</span></div><div class="MsoNormal" style="margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: Arial;">½ C good honey</span></div><div class="MsoNormal" style="margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: Arial;">1 ½ C small diced dried mangoes or any favorite dried fruit</span></div><div class="MsoNormal" style="margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: Arial;">1C dried cherries or cranberries</span></div><div class="MsoNormal" style="margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: Arial;">1C bittersweet chocolate chips or carob chips</span></div><div class="MsoNormal" style="margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: Arial;">1C any additional nuts of your liking</span></div><h2><span style="font-family: Arial; font-size: 12.0pt;">You will need</span><span style="font-family: Arial;">:</span></h2><h2><span style="font-family: Arial; font-size: 12.0pt; font-weight: normal;">A 13 x 18 x 1 in. sheet pan or cookie tray.</span></h2><div class="instruction"><span style="font-family: Arial;">Preheat the oven to 350 degrees F.</span></div><div class="instruction"><br />
</div><div class="instruction"><span style="font-family: Arial;">Toss the oats, coconut and nuts together in a large bowl.<span style="mso-spacerun: yes;"> </span>In a smaller bowl, whisk together the oil and honey.<span style="mso-spacerun: yes;"> </span></span></div><div class="instruction"><br />
</div><div class="instruction"><span style="font-family: Arial;">Pour over the oat mixture and mix together with a wooden spoon or with your hands. (Great time to get your kids to “help” create a healthy snack by getting their hands in the mix!)</span></div><div class="instruction"><br />
</div><div class="instruction"><span style="font-family: Arial;">Pour the mixture into the pan or tray, spreading evenly.</span></div><div class="instruction"><br />
</div><div class="instruction"><span style="font-family: Arial;">Bake.<span style="mso-spacerun: yes;"> </span>Stir occasionally to ensure even baking and browning about 25 minutes.</span></div><div class="instruction"><br />
</div><div class="instruction"><span style="font-family: Arial;">Once removed from the oven, bring to room temp and then transfer and store to an airtight container. </span></div><div class="instruction"><br />
</div><div class="instruction"><span style="font-family: Arial;">Keep granola and dried fruits in separate containers to ensure oat mixture remains crunchy, crispy and good for about a week.</span></div></div><div class="MsoNormal"><br />
<span style="font-family: Arial;">Happy Baking!</span></div><div class="MsoNormal"><br />
</div>Myrnahttp://www.blogger.com/profile/05633051571180339453noreply@blogger.com5tag:blogger.com,1999:blog-5903472876788887156.post-22239592695945961852011-05-18T13:53:00.000-04:002011-05-20T11:59:12.069-04:00S'mores Cupcakes for Frosting for the Cause<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-IRSb4LVI5R0/TdMYEDv9x2I/AAAAAAAAFeA/D10ob3-ENBc/s1600/Frosting+for+the+Cause+257.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-IRSb4LVI5R0/TdMYEDv9x2I/AAAAAAAAFeA/D10ob3-ENBc/s640/Frosting+for+the+Cause+257.JPG" width="480" /></a></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial;">Buried under <i>a lot</i> of snow back in January of this year, I visited one of my favorite <a href="http://daydreamerdesserts.com/">blogsites</a> and the post read 'Frosting of the Cause'. Once I was done reading, I followed the link and stayed on the site to read some of the other entries and decided what a great cause and how can I <a href="http://www.frostingforthecause.com/join-us/">join the cause</a>?</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial;">Canadian blogger, <a href="http://vanillabeanbaker.wordpress.com/">Paula</a>, has put together, <a href="http://www.frostingforthecause.com/">Frosting for a Cause</a>, a blogsite for bloggers and bakers to help raise funds for breast cancer awareness. Having had my own mom experience the shock of being diagnosed with breast cancer and surviving it, I felt it was a no brainer. <a href="http://www.frostingforthecause.com/2011/04/myrnas-smores-cupcakes/">April 29<sup>th</sup></a> was my assigned date to come up with a recipe and tutorial to post on this special site. In return, I then needed to donate the baked goods to a local cancer organization, hospital or hospice and pledged $25 to a cancer organization of my choice.</span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial;"><br />
</span><span style="font-family: Arial;"></span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial;">The funny thing about living in the Northeast is how not trusting souls are around here. When I dropped off the cupcakes at my local hospital's Comprehensive Breast Center, they were received rather suspiciously. It was like a scene out of <u><i>Good Fellas</i></u> with Joe Pesci at the helm.</span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial;"><br />
</span><span style="font-family: Arial;"></span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial;"><b>Joe</b>: So.....Why do you wanna drop off cupcakes? <b> </b></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial;"><b> Me</b>: Because...yadda, yadda, yadda...Frosting for the Cause...yadda...cancer...yadda...blog.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial;"><b>Joe</b>: <i>Blooog?</i><b> </b> (Best wise guy accent)</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial;"><b>Me</b>: Yes. Blog. Did I stutter? </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial;">A lot of staring on behalf of both parties at this point. <b> </b></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial;"><b>Me:</b> Please enjoy them! <b> </b></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial;"><b>Joe:</b> Enjoy them? Enjoy them how?</span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial;"><br />
</span><span style="font-family: Arial;"></span></span></div><div class="MsoNormal"><span style="font-family: Arial;"><span style="font-size: small;">Trust me, the whole thing was ridiculous.</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;"><span style="font-size: small;">Happy Baking!</span></span></div><div class="MsoNormal"><span style="font-family: Arial;"><span style="font-size: small;"> </span></span></div><div class="MsoNormal"><span style="font-family: Arial;"><span style="font-size: small;"> </span></span></div><div class="MsoNormal"></div>Myrnahttp://www.blogger.com/profile/05633051571180339453noreply@blogger.com5tag:blogger.com,1999:blog-5903472876788887156.post-21824878483627641402011-05-17T17:29:00.000-04:002011-05-17T17:29:45.379-04:00Old and New Recipes<div class="MsoNormal"><span style="font-family: Arial;">So it begins. With much fear and trembling, I’ve joined the blogosphere=)<span style="mso-spacerun: yes;"> </span>I guess I was a voyeur for far too long.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">During the beginning of the year, I had a catharsis of sorts.<span style="mso-spacerun: yes;"> </span>Could have been the record number of snow days we experienced here in the Northeast, who knows.<span style="mso-spacerun: yes;"> </span>However, over the past 4 years I’ve indulged in viewing and reading an insurmountable number of blogs and, on occasion, commenting. <span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Beautiful images have always drawn me in, from food blogs, my favorite, to crafty and gardening sites. Taking a peek at the daily lives of like minded bloggers, laughing at their humorous posts and reviewing recipes have made me feel like I am a part of a community. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Over the years I’ve collected a ridiculous amount of cookbooks, a disproportionate amount being about baking. I will be sharing the "keepers"</span><span style="font-family: Arial;"> from old cookbooks and certainly rocking new ones to see if they can stand up to the old ones! <span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-fHZ_omwGl2M/TdLoKm3gXkI/AAAAAAAAFYs/hDmxKLfEB7g/s1600/FoodBlog+063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-fHZ_omwGl2M/TdLoKm3gXkI/AAAAAAAAFYs/hDmxKLfEB7g/s320/FoodBlog+063.JPG" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;"><span> <br />
</span></span></div><div class="MsoNormal"><span style="font-family: Arial;">I’ve already started to dust off some of these relics and it was like visiting old friends. Remembering what holidays and occasions I first baked them out and also remembering when I was about 20 lbs. lighter, le sigh.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Thanks for joining me!</span></div>Myrnahttp://www.blogger.com/profile/05633051571180339453noreply@blogger.com0