Fondant

Fondant is that sweet dry, yet somehow chewy, excuse for frosting that  many professional cake decorators use.  From a whimsical point of view, bakers can make some of the most creative or beautiful cakes imaginable... such as these, via Cake Wrecks.

(Although Cake Wrecks usually focuses on disasters like these:)

(This is one of my favorite cake wrecks, as there is so much going on!  The misshapen baby, its giant feet, the beer bottles, and is it on a grill?!)

Anyways, back to my point. I was watching Ace of Cakes last night and Charm City Cakes had won an award which backhandedly implied that, while their cakes were impressive to look at, they did not taste amazing. Needless to say, the employees of Charm City Cakes were a tad offended. But isn't that what they do? Does anyone really enjoy the taste of fondant? I suspect very few people enjoy the tastes and textures of exceedingly dry frosting in their mouths. What people do enjoy are these artfully created cakes.
So what do you want?  Artistic vision? ...... Or taste?

Wow.


Photos source = Cake Wrecks

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Zesty Orange French Toast

Zesty Orange French Toast is the perfect weekend-morning recipe. It is not too time-consuming, yet yields a pretty impressive homemade breakfast or brunch.

You will need:

3 eggs
1/4 cup milk
1 orange
-- 1 Tbsp orange zest
-- juice from half of the orange
3-4 pieces of bread
¼ tsp cinnamon
cooking spray or butter
powdered sugar (optional)


1. In a bowl, whisk together 3 eggs, milk, orange juice, orange zest, and cinnamon.

2. Submerge pieces of bread in the egg mixture.

3. Melt some butter over the bottom of your skillet, or cover in cooking spray and turn stove top onto a medium heat.

4. When skillet is hot, turn one piece of egg-covered bread onto the pan and cook each side until slightly-browned.

5. Immediately dust with powdered sugar and serve.

This recipe can easily be doubled to feed more people, of course!

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Pop! Cupcakes

Pop! Cupcakes use your favorite soda in place of the water in any cupcake recipe or mix. I'm sure some combinations are amazing, such as root beer or cherry coke with vanilla frosting, creating a mock ice cream float.
I once had a Mountain Dew cupcake from a posh cupcake shop in a yuppie town in Wisconsin.  I can't remember the name of the town, but it would be happy at home on the 'Stuff White People Like' website.  Anyways, it sparked my imagination and I attempted to recreate the cupcake at home with shortcuts and cola.

Possible Variations (of which remain untested, bar the Vanilla Coke): Coca Cola, Vanilla Coke, Cherry Coke, Grape Soda, Mountain Dew, Dr. Pepper

You will need:
1 recipe vanilla cake batter yielding 24 cupcakes, prepared
1 1/4 cup Coca Cola

1. Prepare cupcakes according to recipe instructions, substituting the necessary water with just over 1 1/4 cup Coca Cola.

(For stronger cola taste, simply heat the cola on the stove.  This cooks off some of the excess water and creates more of a syrup.  Make sure there is at least 1 1/4 cup soda to add to the cake mixture.)

2. Bake as directed.

3. Frost with a complimentary frosting.  In this case, I frosted my Coca Cola-flavored Pop! Cupcakes with cream cheese frosting.


Cream Cheese Frosting
½ cup unsalted butter
8 oz. cream cheese (full fat)
2 tsp. vanilla
1 Tbsp milk
3 cups powdered sugar

1. With an electric mixer, whip room temperature-butter with cream cheese.
Note: Cream cheese should be somewhere between fridge-cold and room temperature for desired consistency.

2. Add clear vanilla extract and milk at the point of a butter/cream cheese paste.

3. Beat in 3 cups powdered sugar (or add to your desired sweetness/consistency).

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Tips for Picky Eaters! - How to enjoy fruit

 It is my experience that many who do not enjoy fruits take issue with the texture.

As mentioned in the last tip for picky eaters, you may benefit from blending your fruit to a pulp, and then further disguising aforementioned pulp...

Better yet, turn your fruit into a smoothie!  Fruit is naturally sweet and can be combined with low-calorie ice cream for added creaminess.

Other ways to enjoy fruit include:
Use fruit to flavor your dishes.  For example, lemon or lime chicken.
For desserts, create a fruit reduction sauce and use as an ice cream topping (blueberries, raspberries, and strawberries are ideal for such an eventuality).
Make your own juice!  Squeeze those apples, lemons, and oranges!  If the pulp offends your palette, simply run the juice through a simple strainer or sieve.

Might I suggest trying cantaloupe or honeydew melon?
Scooping out the middle of a cantaloupe and filling it with sweetened granola is an amazing way to get a serving or two of fruit.  The texture and taste of the granola completely overpowers the texture and taste of the melon.

One last tip:
Think you've tried and hated every fruit in the book?  Strawberries?  Oranges?  Bananas?  THE HORROR.
Have you tried any more obscure or exotic fruits?  Personally, I've been looking for a reason to try a dragon fruit...

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Furros

Furros, as named by my lovely roomie, are fake churros.  No frying or hot oil involved!  This recipe is incredibly easy.  But be warned, furros are soooo addictive.  They will disappear quickly!

You will need:
1/2 package of puff pastry sheets
1 egg
Cinnamon
Granulated Sugar

1. Roll out the puff pastry dough to about 12x9 inches (30x23cm).

2. Cut pastry in half, from long end to long end.

3. Then cut into 1 inch strips, from short end to short end (creating two per row).  See pictures for clarification.

4. Brush entire surface with egg.

5. Sprinkle cinnamon and sugar generously over eggwash.

6. Gently place furros onto greased baking sheet.

7. Bake at 400°F (around 200 C) for 8-10 minutes.

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Concentrate Smoothies

Concentrate Smoothies are incredibly simple, with the focus being on 'Quick n Easy'!  Simply toss the following foodstuffs into your blender:
1/2 can concentrate juice
1/4-1/3 cup sugar (depending on the tartness of your chosen juice!)
3/4 cup milk (2% or whole, skim milk separates)
1/2 cup water
12 medium-sized ice cubs
2 tsp vanilla

My smoothie is Appraberry.  AKA Apple-Grape-Raspberry.




Giant smoothie bubble = funtimes... somehow.

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Sweet n Sour Lime Chicken

 
Sweet n Sour Lime Chicken has become a standard in my diet, as I try to create healthy asian-inspired dishes to curb my love of chinese take-out food.  Sweet n Sour Lime Chicken is quite sweet, with a fairly intense tart edge.  Therefore, I'm not actually sure how picky-eater friendly it is.  However... no bits! :D 

You will need:
3 medium skinless chicken breasts, cooked and cut into strips.
1/3 cup soy sauce (low-sodium recommended)
2 Tbsp lime juice
2 tsp Worcestershire sauce
1/3 cup honey
1/4 cup brown sugar
1/8 tsp cayenne pepper
1 1/2 Tbsp corn starch (corn flour)
...dissolved in 1/4 cup water

1. Cook the chicken however you see fit.  I like to cook mine for 10-15 minutes in the microwave at a medium heat, covered in a casserole dish with some water at the bottom (flip halfway through).

2. To prepare the sauce, simply combine soy sauce, lime juice, Worcestershire sauce, honey, brown sugar, and cayenne pepper.

3. Fill a small measuring cup with 1/4 cup water and add 1 1/2 Tbsp corn starch.  Stir until dissolved.  Add to sauce mixture.

4. Bring sauce to a low boil until the liquid thickens slightly, then remove from heat.

5. Add strips of chicken to the pot, and allow the chicken to marinate for 10-15 minutes.

6. Serve with rice and extra sauce.

Extra saucy mmmmmmmm ------------------->

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Vintage Cookbook Sexism

So, when I was looking through one of my mom's old cookbooks (Betty Crocker, 1969) I made several startling revelations.

See, apparently, one should check their man's egg preference before marriage.

Just remember, it behooves you to know how he likes his food done.  Otherwise, he may run off with the first diner chef he meets.

I must admit I do love baking chocolate cake for the men in my life, and would totally have baked my Gran a cake !  I suspect she may have been up for a game of bridge with "the girls" as well....

Just one last one?  Important to read if you care about pleasing a man:

If you really care about pleasing your man, just make sure it's a PERFECT pie.  Or else.

 
Betty Crocker would also like you to know that this cookbook was tested on 1,300 homemakers, because a  homogeneous testing group is always the way to go!  And no one else has a use for this cookbook.

I'm sure there are more gems like these in that cookbook, but I don't fancy reading it cover to cover ;)

This is in no way knocking modern Betty Crocker, as I'm sure she's totally cool with being a career woman and men using her cookbooks these days, hehe.

The book is actually pretty awesome for recipes, seeing as it was written before everyone was obsessed with heart-healthy, high fiber, and specific flavor-crazes (ex. bacon, chipotle peppers).

There is also a recipe for a cat-shaped cake.  And you can safely bet that I will be making that sometime this summer!

Another suprising find?  How to prepare brains.  *shudder*  Apparently brains are good in croquettes and salads.

Lastly: Check out Betty throughout the years.  "1969 Betty" is hanging out on the back of this cookbook, but she is only my second favorite. 1927 Betty is genius.  1936 Betty looks as though she may murder you if you insult the chocolate cake that she, undoubtedly, made for her man.

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Cappuccino Crinkles - Recipe from Better Homes and Gardens "New Cookbook"

My first impression of these low fat Cappuccino Crinkles was that these bitesize cookies were not sweet enough.  However, the intensely dark chocolatey-coffee flavor won me (and many others!) over.  In fact, the cookie dough is so dark, it resembles tar before cooking!  If you prefer only sweet cookies, you may wish to add more sugar to this recipe (taken from Better Homes and Gardens New Cookbook).

Their recipe calls for:
1/3 cup butter or margarine
1 cup packed brown sugar
2/3 cup unsweetened cocoa powder
1 Tbsp instant coffee granules
1 tsp baking soda
1 tsp cinnamon
2 egg whites
1/3 cup low-fat vanilla yogurt
1 1/2 cups all purpose flour
1/4 cup granulated sugar



Paraphrased recipe:  Bake at 350 °F (approx 175 °C)

1. Beat butter or margarine for 30 secs.

2. Add brown sugar, cocoa, coffee, baking soda, and cinnamon and beat until combined.

3. Beat in egg whites and yogurt until combined.

4. Beat in flour.  If mixer stalls, finish mixing by hand, as dough becomes quite stiff.

5. Roll dough by the teaspoonful into tiny balls, then roll dough in a small bowl of granulated sugar.

6. Bake at 350 °F for 8-10 min, 2 inches apart on an ungreased cookie sheet.

These cookies are delightful with coffee or milk, just fyi. ;)

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Crab-topped Deviled Eggs

 
I would venture to say that these are not necessarily for picky eaters.  These Crab-topped Deviled Eggs are a party favorite.  This recipe creates some aesthetically pleasing results while offering a slightly different take on classic deviled eggs by topping them lightly with wisps of crab meat.   This recipe can obviously be made vegetarian by simply not adding the crab!

You will need: 
7 eggs
3 oz shredded crab meat
2 Tbsp mayo
1/2 tsp white vinegar
1 Tbps Dijon mustard
1/8 tsp salt
Pinch of pepper
2 ½ tsp lemon juice
Paprika





1. Place eggs in pot of water, making sure eggs are fully submerged.  Bring water to a rolling boil, then remove pot from heat.  Cover immediately and let stand for 24 minutes.  After 24 minutes have passed, remove eggs from pot and place in cold water to end cooking.

2. Remove egg shells (try tapping on shells to get each egg started).


3. Cut the eggs down the center (lengthwise) with a sharp smooth knife.


4. Remove yolks and place in a medium-sized bowl. Mash with a fork.


5. Using an electric mixer, mix the yokes with the mayo, white vinegar, Dijon mustard, lemon juice, salt, and a pinch of pepper until smooth and creamy.

6. Spoon mixture into the center of the egg whites.  Or, for a professional look, spoon mixture into a pastry bag (or a sturdy plastic bag with one of the tips cut off and pipe into the center of the egg whites.

7. Loosely drop pieces of crab on top. If crab is lumpy, cut into smaller thin strips.  A tiny sprinkling of lemon juice brings out the flavor of the crab.

8. Dust eggs with paprika.

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Vanilla Watermelon-Themed Cupcakes

You will need:
One box white instant-cake mix (to get pure white coloring)
Red or Pink food coloring
Green food coloring
----
1 cup butter (two sticks)
4 cups powdered sugar
2 tsp clear vanilla
Black decorating gel
1/4 cup skim milk



NOTE: Set out butter ahead of time to bring to room temperature.

1. Mix cake batter according to package instructions.  Be sure to use the egg whites recipe to keep the cake snow-white.

2. Pour 1 1/2 cake mix in small bowl.  Add green food die (dyes vary in intensities, so use your own judgement for the shade of color).

3. Set aside 1-2 Tbsp white batter in case you run out of dye for one color, as it is very difficult to make all cupcakes identical.

4. Dye remaining cake mix pink using a small amount of red food dye or pink dye.

5. Line cupcake tins with 20-24 WHITE liners.  (White allows the watermelon effect to be seen through the wrapper).

6. Divide pink batter between the cupcakes.

7. Divide the green batter between the cupcakes, dropping a plop of batter on top of the pink.  Then go back and smooth the green layer to the edge using a small spoon, spatula, or finger!

8. Bake at the recommended temperature and for the recommended amount of time, according to the package.

Vanilla Buttercream Frosting:
1 cup butter (two sticks) - room temperature
4 cups powdered sugar
2 tsp clear vanilla
1/4 cup skim milk
Black decorating gel

1. With an electric mixer, cream the butter.

2. Add milk and vanilla.

3. Add powdered sugar and beat, one cup at a time, until smooth.

4. Frost cupcakes and use the black decorating gel
to make 'seeds' for your watermelons.

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Birthday-Anniversary-Graduation-Party / Family-Get-Together

It is rare that I am presented with so many foods to choose from!  Which is why I think yesterday's family get-together bbq is blog-worthy. 
Now onto the noms.... om nom nom:

 ^^^Mom's key-lime cake with buttercream frosting.

    ^^^ The double sandwich. Complete with BBQ chicken and a mushroom burger.

<--My dear brother, nomming one of my cupcakes. 

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Party!

We're having a family get-together to celebrate various birthdays, anniversaries, and my graduation today, which is lovely.  It also means, LOTS OF FOOD.
It is always a hodge-podge with these things.  In lacking a theme, it is a cookout and fruit party?  I, however, am not in charge.  And my dear mother has been running around crazy with her new job.  So a cookout and fruit themed party shall do.  Stay tuned for recipes!

Menu

Cut Veggies and Dip

Fruit Salad

Coleslaw

Potato Salad

Taco Chips and Salsa

Homemade Bean Dip

Deviled Eggs

Cocktail Meatballs

Baked Beans

BBQ Chicken, Hot Dogs, Brats, and Burgers

Sandwich Buns

Soda, Coffee, Beer, Cooler

Birthday Cake (homemade lime cake with buttercream frosting)

Ice Cream

Watermelon-themed Vanilla Cupcakes
Low Fat Cappuccino Crinkle Cookies

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Sugar-High Pie

Sugar-High Pie is less of a recipe, and more of a dumping ground for all of your favorite sweets.  What would your Sugar-High Pie have in it?

My pie has:
A mini graham cracker crust to contain the noms
A layer of melted marshmallow
A gummi worm snaking around the side
Chocolate Chunk Cookie Dough ice cream
Mini M&Ms
Topped off with a peppermint patty

Now excuse me, while I run in circles after having consumed one.  okbye!

Don't ask me why there is a lamp in the middle of the kitchen, hehe

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