Rainbow Cake For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring For Frosting/Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened 2 teaspoons pure vanilla extract 1 pound best-quality white chocolate, melted and cooled Preheat oven to 350 degrees. Prepare your cake pans by first liberally buttering the pans, then line the bottoms with parchment paper rounds. Butter the rounds and set aside. Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended. Divide batter evenly between six medium bowls. Let cakes rest in pans for 3 minutes.
Peanut Butter Mousse in Tuile Cookie Spoons Recently a friend asked me to bake for an upcoming party she's having, so I've been researching all kinds of bite-sized dessert canapés. One recipe that caught my attention is from BHG; a rich mousse that is served in the bowl of a teaspoon. The mousse sounds inviting, but I'm not sure I want to commit a good portion of flatware to the project (32 spoons!). The idea of a disposable plastic spoon came to mind, but for a single bite - well, that would be environmentally unsound and just too wasteful. Then, it came to me suddenly. Edible spoons! Do they exist? I've wanted to try stencil paste (or tuile batter) for some time, and now I had the perfect opportunity! The tuile batter recipe comes from my new favorite cookbook, Le Cordon Bleu Complete Cooking Techniques. I'm happy to say that the stencil paste is very uncomplicated. These bake for only a short time. ...and onto the curve of a rolling pin. The hardened spoons will have a crisp texture. My one complaint? With love, P.S.
rolled paper flowers {tutorial Welcome to flower week – five days of simple and delightful flower projects. I could probably do three weeks of flowers because there are so many different ways to create them, but I’ve limited it to five of my current favorites. Before we get started, let me make a few disclaimers: 1. 2. 3. Okay, so let’s begin. Here’s what you’ll need: :: paper {either cover or text weight} :: florist wire :: scissors, pencil, glue gun STEP ONE: cut irregular circle This circle is approximately 8 inches, but you can do any size you wish. STEP TWO: cut spiral Start at the outside edge and cut in a spiral fashion to the center. I like a sort of bumpy shape so that the petals end up a bit irregular If you aren’t so sure about your cutting skills, feel free to draw your spiral before cutting. To add a little interest to my bouquet, I used a variety of yellow scrapbook papers {my favorite is that yellow dot} STEP THREE: roll your blossom start at the outside edge and coil tightly STEP FOUR: release coil
Margarita Cupcakes • Masshole Mommy Hey, there’s wrong with a little booze in your cupcakes every now and then, right? Admittedly, I’m not much of a baker, but every now and then I can pull off something that’s just pure awesomeness. Hence these amazing margarita cupcakes. They’re a little bit of work, but trust me, these are well worth it. PS – if any of you actually make this recipe, please let me know how much you liked them. Ingredients: For the Lime Cupcakes 3 cups flour1 Tbsp of baking powder1/2 teaspoon of salt1 cup (2 sticks) of unsalted butter - softened2 cups of sugar4 eggs3 limes, zested and juiced (remember – it’s worth all the work)1/2 teaspoon of vanilla1 cup of buttermilk1/4 cup of tequila For the Tequila-Lime Buttercream Frosting 1-2 Tbsp of Tequila3 cups + 3 Tbsp of confectioner’s sugar1 cup unsalted butter at room temperature1/8 teaspoon of salt1 Tbsp of lime juice1/4 cup of granulated sugargreen food coloring (optional -but you should totally do it because it makes them look awesome) Here’s what you do:
Cinnamon Sugar Pull-Apart Bread I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face. It’s not fair. You don’t deserve this sort of torture. This bread hits all the comfort spots in my soul. I’m sorry and you’re welcome and I love you. Let’s start at the beginning. I did this all without the use of a stand mixer and dough hook. This dough can be made and left to rise , then refrigerated overnight for use in the morning. This is the dough just before it’s left to rise. After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour. This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight. I worked with my dough right away. I can’t even deal. I sliced the dough, vertically, into six long strips. After 30 minutes in the oven… oh man…. bread heaven. Makes: one 9x5x3-inch loaf
Vertical Layer Cake Tutorial I really need to preface this tutorial with... I am sorry. I am SURE there are easier ways to do a Vertical Layer Cake. But I was being a brat for my birthday. I wanted real cake, and not sponge cake. I wanted two different flavors. I wanted massive amounts of frosting. Hence, I bucked every traditional mold I had seen for a vertical layer cake and made my own. Sorry. The second time making the cake I was surprised by how quickly everything went. Huh. Anywho... Here is an important step... I then placed the cut parts together. The reason I do this is: 1. 2. 3. If you have a 5in deep cake pan and can successfully bake a 5in cake then just do that! Now! We will begin to cut out our layers! I simply used a cardboard cake round as my guide. I am now going to cut off the outside circle. Place the template back on the cake. Follow the template as close as you can. You are going to do this with BOTH cakes. Now I cut off another circle and started the process again. Do this to both cakes. 1. 2. 3.
Steak au Poivre - The Showstopper I have a comment on this comment, then I have a comment for the OP. To Amy: Removing to foil is simply a way to keep the steaks warm whilst resting (FOR 5 MINUTES AT LEAST… ALWAYYYS!). When the OP says remove to foil, he/she doesn’t mean to wrap them tightly. To the OP and to anyone else who decides to try ‘flambe’: It is important to note: When you add cognac or any other high proof liquour to a hot pan, then ignite, you are not burning the alcohol itself, per se. - Never light alcohol while there is an open flame/heat source. - Notice how in the OP, they remove the pan from the stove and then light. - Keep a heavy lidded pan nearby, just in case things Do go awry (if you follow the first 2 tips, they won’t) - Always have at least an ABC rated fire extinguisher within arm’s reach I would like to add on a personal note, I LOVE steak au poivre. As far as the recipe goes, I would recommend spooning off all but a tablespoon of fat from the pan, before deglazing with the cognac.
10 great science fiction novels that have been banned @djscruffy: And that's why you're a heathen and should be burned at the stake. @djscruffy: In defense of public schools, I would suggest that the reason many of these books are challenged so often is that they're frequently included in school curriculums and libraries. I grew up in a state that, according to these links, engaged in book-burning less than a decade before my birth. That makes me shudder. I suppose I've wandered a bit. @djscruffy: To be fair, it's not usually the schools that want to ban the books, but the few overprotective parents who make wild assumptions about the books we try to teach. Most of us really try to teach the kids to think, rather than becoming nice little automatons.
Cheesecake Recipes - Easy Cheesecake Recipes at WomansDay.com Whipped, mixed, baked or frozen, at one point or another, most of us have lingered in our love affair with cheesecake. Here, we have 15 suggestions that might pull you back into a dangerous remission, glistening in all their creamy glory. We've got something for everyone, from raspberry-swirled to peanut butter-flavored; from no-bake fruitcake to bite-size bars; from tiramisu to pie. Go ahead—but don't say we didn't warn you. Recipes: Caramel Macchiato Cheesecake Mocha Cheesecake Bars Layered Pumpkin Cheesecake Orange-Chocolate-Swirl Cheesecake Bars Brownie Cheesecake Mini Peanut Butter Cheesecakes Tiramisu Cheesecake Triple Chocolate Cheesecake Almond Cheesecake with Three Sauces No-Bake Berry-Orange Cheesecake Pie Raspberry Cheesecake Bars Cappuccino Cheesecake Cherry Cheesecake Pie Mango, Lime, and Ginger Cheesecake Lemon Cheesecake
Nutella Mug Cake Bring Your Child's Favorite Characters to Life with These Disney-Themed Lunches Healthy Mickey-Shaped PB&J Muffins: A Breakfast the Whole Family with Love A Yummy Instant Pot Chicken and Rice Recipe Even the Pickiest Eaters Will Love This 3-Ingredient Coffee Fudge Is the Best Morning Pick-Me-Up Absolutely Amazing DIY Birthday Cakes! Parenting.com has a fabulous birthday cake gallery/tutorial that is nothing short of AMAZING! Each of the 31 cakes in this gallery comes with step-by-step instructions on how you can recreate it at home. There’s some serious creativity & resourcefulness going on here! Pictured at top: Castle cake – featuring ice cream cone turrets…SWEET! Pictured below: Pirate Ship and Soccer Ball cakes. This Lion cake design is adorable too… especially the chow-mein noodle “mane”! More favorites pictured below: Purse Cake with Giant Tootsie Roll handle, Train Birthday Cake – Engine (also check out the entire train cake) ,Ladybug cupcakes, Snake cupcakes, Dump Truck cake, ridiculously clever French Fries cake (toasted pound cake slices with red frosting dip!) Click here for a thumbnail view of all 31 cakes!
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