Friday, October 24, 2008
A few weeks ago my cute niece Jenny, at Jenny's Spot, tagged me to list 5 of my favorite things. So here they are...
1 - Cereal!!! Ok...let's be honest. I don't just "like" cereal, I am absolutely addicted to it. I have no food in my house right now but I don't feel a need to go to the store because I have cereal and milk. What are my favorites? Frosted Mini-Spooners (Original, Vanilla and Strawberry) and Life (Cinnamon and Honey-Graham). Mmmmm!
2 - Music! I love listening to my iPOD. What are my favorite songs? I really like Vive la Vida by Cold Play right now. But I'll be honest and make a huge confession...I have been listening to Christmas music on KOSY 106.5 since it started on Nov. 1. (I know...I'm pathetic!)
3 - My blue and red blankets from Bed, Bath, and Beyond. I can't remember what they are made of but they are the softest blankets in the whole entire world. I love them. My favorite thing is when my room is cold in the mornings but I am nice and toasty inside my sandwich of yummy blankets!
4 - Twilight. I love when the sun sets in the fall and winter. The light shines from the west and fills the room with a yellow light that makes everything look like it's been painted with gold.
5 - Color (as you can tell by this post). When I was little I had a huge collection of crayons. They always had to be in "rainbow" order. I think that's one of the reasons I love cake decorating and painting so much. You get to use lots and lots of fun colors!
These are just a few of my favorite things but there are many many more. Thanks for the fun tag Jenny. We will have to play again.
I tag Maria at Two Peas and their Pod.
Wednesday, September 10, 2008
I was asked to make a cake for the party at the last minutes so I knew it had to be quick and easy. M likes chocolate so I used Dorie Greenspan's infamous Devil's Food Cake smothered in a chocolate buttercream. The outside is decorated with Pirouette cookies.
M is getting married in the Grand Tetons National Park so I thought the rustic decorations were perfect! Congratulations M!!!
Friday, August 8, 2008
My tower fell down very soon after i took that last picture!!!
I figured it would take about 4 batches of RK Treats for the whole cake...boy, was I wrong!!!
It took 7 batches! That's 7 lbs. of marshmallows, 1 lb of butter, and 49 cups of Rice Krispies. (I had to run to the store at 9pm just to get a couple more bags of marshmallows!)
It's amazing what a little ribbon and a few flowers can do to make RK Treats look quite elegant!
Congratulations Lisa and Spencer!!!
Wednesday, July 9, 2008
Mmmm! Shrimp Cocktail!
Check out Maria's cute shoes...they are Damask!
Maria and friends!
Monday, June 23, 2008
It took 14 hours plus one catastrophe at 1:30 am in the morning...but it was so worth it! Maria loved it and that's all that mattered.
Wednesday, May 28, 2008
Next up: we tried a devils food cake with chocolate frosting. This cake has four different kinds of chocolate (cocoa, bittersweet, semisweet, and unsweetened). It has a dark, fudgey, moist interior spotted with chocolate chips which is perfectly contrasted by the fluffy chocolate frosting. (I took this cake to a ward party...hence the decorations.)
Sticking with the black and white theme. I made some chocolate crinkle cookies with chocolate chips and a dollop of raspberry jam in the middle. They were very rich...but absolutely delicious!
If you haven't hear, I am helping with my friend Maria's wedding. She is having a black and white theme so we thought these Black and White Stripe cookies might be good.
The dough was a chocolate/vanilla shortbread that was pressed together and then accurately sliced (this was pretty fun such I'm such a scientist at heart!).
The cookies looked oh so cute when they were finished...but the taste was very...blah!
These little appetizers were made for the cooking contest we had for FHE. The choux pastry was filled with a mixture of eggs, mayo, bacon bits, and Dijon mustard. They looked so cute when they were plated...but they were absolutely disgusting!!!
One Pot Chocolate Chip Cookies
By Abigail Johnson Dodge in The Weekend Baker
Makes 26 cookies
8 tablespoons (4 ounces/113 grams) unsalted butter, cut in 4 pieces
½ cup (4 ounces/113 grams) firmly packed light brown sugar
1/3 cup (2 ½ ounces/71 grams) granulated sugar
1 ½ cups (6 ¾ ounces/191 grams) all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 large egg
1 teaspoon pure vanilla extract
1 cup (6 ounces/170 grams) semisweet chocolate chips (feel free to substitute white chocolate or bittersweet chocolate chips)
½ cup (2 ounces/57 grams) coarsely chopped nuts (walnuts are my favorite – no need to toast), optional
1 – Position an oven rack on the middle rung. Heat the oven to 350 degrees (180 C). Line 2 cookie sheets with parchment or nonstick baking liners (I like the Silpat).
2 – Put the butter in a medium saucepan and set over medium heat, stirring occasionally, until the butter is melted. Slide the pan from the heat and add the brown sugar and granulated sugar. Whisk until no lumps remain. Set aside to let cool, about 5 minutes.
3 – In a medium bowl, combine the flour, baking powder, and salt. Whisk until well blended. Once the butter mixture has cooled, add the egg and vanilla and whisk until blended. Pour in the flour mixture and stir with a rubber spatula until blended. Stir in the chocolate chips and the nuts, if using.
4 – Using a small ice-cream scoop (about 1 2/3 inches/4.25 cm in diameter) or 2 tablespoons, drop scant 2-tablespoon mounds of the dough onto the prepared cookie sheets, arranging them about 1 1/2 inches (4cm) apart. (At this point, the loaded cookie sheets can be slipped into the freezer until the cookies are frozen, about 1 hour. Then transfer the cookies to heavy-duty freezer bags and freeze for up to 3 months. To bake, remove from the freezer, arrange on lined cookie sheets, and leave on the counter to thaw slightly while the oven heats.)
5 – Bake 1 sheet at a time (make sure to use a cooled sheet for the second batch until the cookies are light golden around the edges and puffed, about 12 minutes. If these cookies are over baked, the won’t come out chewy. Transfer the cookie sheet to a rack to cool for about 10 minutes. Using a spatula, lift the cookies from the sheet onto a rack and let cool completely.
Storage: Layer the baked and cooled cookies between parchment or waxed paper in an airtight container. They can be stored at room temperature for up to 5 days or in the freezer for up to 3 months. You don’t even need to thaw them completely. They’re just as delicious cold.
BIG Cookie Variation: Scoop 1/4 – cup portions and arrange 3 inches (7.75 cm) apart on prepared cookie sheets. Flatten the mounds slightly with lightly floured fingertips. Bake 1 sheet at a time until the cookies are light golden around the edges and puffed, about 13 minutes. Remove from the oven and let cool as directed for the regular sized cookies. Makes 10 cookies.
Thursday, March 13, 2008
For Maria's Christmas work party!
The rest of the cakes below were for a stake enrichment that Maria and I helped with when I was serving in the stake. We served over 200 women!!! How fun!!!