kdr*S: sweets

Showing posts with label sweets. Show all posts

Sweet Tooth

Thank you my dear friend Jezzy *wink* You really made my day with this sweet gesture. Theres nothing like a belated birthday gift that you didnt expect. I will post one of these tasty looking confections soon!

Stay Tuned :)

kdr*S | 3 comments

Extra- Ordinary Birthday Cake

So, my sister and Keesha's Birthdays are coming up... and I am so excited!!! I saw this cake while blog hopping and fell in LOVE. Its so pretty and a total must have!!! Now as you all know I cant bake but I always have a blast trying.

Ingredients

Makes one 9-inch-round six-layer cake

Vegetable shortening
3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, room temperature
2 1/3 cups sugar
5 large egg whites, room temperature
2 teaspoons pure vanilla extract
1 1/2 cups milk, room temperature
Red, orange, yellow, green, blue, and purple gel food coloring
Lemony Swiss Meringue Buttercream

Directions

Preheat oven to 350 degrees. Brush six 9-inch-round cake pans (or as many 9-inch cake pans as you have, reusing them as necessary) with shortening. Line bottom of each cake pan with parchment paper; brush again and set aside.
In a large bowl, whisk together flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Slowly add egg whites and mix until well combined. Add vanilla and mix until fully incorporated. Add flour mixture and milk in two alternating additions, beginning with the flour and ending with the milk. Mix until well combined.
Divide batter evenly between six medium bowls. Add enough of each color of food coloring to each bowl, whisking, until desired shade is reached. Transfer each color to an individual cake pan. Transfer to oven and bake until a cake tester inserted into the center of each cake comes out clean, about 15 minutes (working in batches if necessary).
Remove cakes from oven and transfer to a wire rack; let cool for 10 minutes. Invert cakes onto a wire rack; re-invert and let cool completely.
Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the purple layer on the cake plate. Spread a scant 1 cup buttercream filling over the first layer with a small offset spatula so it extends just beyond edges. Repeat process with blue, green, yellow, and orange layers.
Place the remaining red layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers). Refrigerate until set, about 30 minutes.
Using an offset spatula, cover cake again with remaining frosting.

From The Martha Stewart Show, April 2010

Read more at Marthastewart.com: Rainbow Cake - Martha Stewart Recipes

kdr*S | 1 comment

Valentine's Day Meal for Two

So, Last weekend my church family had a little ladies only- how to make a romantic meal for two- and how to give the proper massage- Pre-Valentines day party at chez moi. I gave a cooking class and my girl Sonja (a professional masseuse) was there to teach use to give a proper back massage.

We had so much fun laughing and chatting that we didnt get to the massaging part (no thanks of course to our veggie champagne)... The night was so much fun, full of laughter and food... what could have been better?

Menu

Flacky Pastry Pockets
stuffed with Portabella Mushrooms, Fresh Spinach, Sun-Dried tomatos and Cheese.

Oven Roasted Asparagus Spears
topped with Hawaiian Red Sea Salt, Fresh Black Cracked Pepper and lightly tossed in a good Extra Virgin Olive Oil

Molten Chocolate Lava Cakes
a chocolate lovers dream cake topped with homemade whipped cream (some was for the cake and some was for later "wink wink")

How to Make the Flacky Pastry Pockets and Molten Chocolate Cake:

(google images)

Pillsbury Crest Rolls
Fresh Portabella Mushrooms
Fresh Spinach
Sundried Tomato sause or Fresh
Cheese- you choice... Gruyere is my suggestion
NOTE: You can add chicken or Stake to your stuffed pockets

Roll out your Crescent Rolls. Make sure they are nice a flat. Use a rolling pin or glass of needed. The rolls have pre cut edges and one of them is straight down the middle... perfect for dinner for 2
Once they are flat add your Raw but clean mushrooms, spinach, sundried tomatos and cheese. Fold this full pouch over to meet the other side and seal with your fork and a little water. For all of you real cooks out there you can add an egg wash but Pillsbury Crest Rolls will normally bake with the perfect color and crisp.

Bake for about 10-13 minutes in a 350 degree oven. Once you put your Pockets in the oven, toss in your Asperigus spears and they normally take about the same about of time.

While they are baking you can start making your Molten Chocolate Lava Cakes

(Picture and some of the recipes from The Pioneer Women)

5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 stick salted butter
2 large eggs
2 large egg yolks
1 cup powered sugar
1 teaspoon vanilla extract
Large pinch of salt
1 cup all-purpose flour
3 tablespoons of Heavy Cream or Milk

Melt your chocolate and butter together in the microwave... it only take about 20 seconds... add more time and stir as you go.

Once its melted add your sugar (stir), flour (stir), cream (stir) eggs (stir), vanilla and salt (stir)... Now I know that it seems like there is a lot of stirring going on but its more of a blend... you dont wanna over blend your batter.

Spray your custard cups and add your batter.

By the time you have your batter mixed up its time to take out your dinner.

Place your cakes on a cookie sheet and back for 8-10 minutes. When you check them, they should be cake like on the outside and bouncy feeling on the inside.

Making homemade whipped cream is the easiest/fanciest thing ever.
Add Heavy Cream to a Cold dish, about a 3 tablespoons of powered sugar and mix with a blender until you see your soft peaks form... dont blend to long... if so you will make butter. (I know that from experience)

Thank you ladies for coming over... I hope that you all enjoy these recipes and enjoy a very happy and romantic Valentines Day with your love.

SN: Please forgive me for not taking any good pics of my own... we were so busy taking and laughing that eating was first on my mind and taking pictures was second... unfortunately it was to late to get a good shoot that wasnt half eaten.

kdr*S | 3 comments

Best Peanut Butter Sandwich

So, when reviewing a restaurant, if they have an item on their menu that is creamy, crunchy, salty, sweet and savory all at the same time NORMALLY that dish gets a big gold star from me. Well that is just what I have in my Peanut Butter and Banana Sandwich. What makes this old classic perfect is that I added a few fabulous ingredients to kick it up a notch. Once your bread is toasted, which is key to having the perfect peanut butter and ANY sandwich you need to rub just a little bit of Kosher or Sea salt into the firmly toasted bread. I used some Red Hawaiian Sea Salt that I picked up from Earth Fare along with some Local Honey to just make it perfect. NOW, if you are having a diet cheat day spread a thin layer of butter on that outside of your bread and heat it in a non-stick skillet until brown... I promise this sandwich is restaurant worthy.

In other news... Congratulations: 3psofme.blogspot.com for being our Cinderella Shoe Winner. Please email us your full name and address.

In other news, we will be participating on Kendi's Winter 30 for 30 Challenge. If you are interested please click on the link above and sign up.

kdr*S | 3 comments

Sweet and Simple

So here it is day 2 1/2 of being snowed in. Dont get me wrong Im thrilled that I dont have to go to work but the downside is that I cant just run to the store whenever I get the hankering for something.
For instance I have had a taste for something chocolately and sweet for the past few days but I dont have enough cocoa powder to make a WHOLE cake. What to do????

Insert Chocolate Mug Cake Here:

4 tbsp. All Purpose Flour
4 tbsp Sugar
2 tbsp baking cocoa powder
pinch of salt
1 egg
3 tbsp milk
3 tbsp oil
1 tsp vanilla
chocolate chips

In mug, mix flour, sugar, salt and cocoa powder thoroughly. Add egg and mix again. Add remaining ingredients and combine. Place on a small plate and microwave on high for 3 minutes. It will rise so dont be disturbed when it does. Let it cool for about 2 minutes. Serve with ice cream or whipped cream. Drizzle with chocolate syrup. Its even tasty by itself! All you need is 5 minutes :)

I hope you'll try it!