Then I moved onto cutting out leaves out of fondant.
And then finally putting everything together!
I was going to make Nate wait until his birthday (tomorrow) to see the cake, but he begged and I said yes lol!
Friday, January 29, 2010
Nate's Birthday Cake!
I must say I am very proud of myself, today I made a two layer birthday cake for Nate! It's a poppy seed cake with a strawberry whipped cream filling and a vanilla meringue frosting. I started out this morning with mixing and baking.
Then I moved onto cutting out leaves out of fondant.
And then finally putting everything together!
I was going to make Nate wait until his birthday (tomorrow) to see the cake, but he begged and I said yes lol!
Then I moved onto cutting out leaves out of fondant.
And then finally putting everything together!
I was going to make Nate wait until his birthday (tomorrow) to see the cake, but he begged and I said yes lol!
Thursday, January 28, 2010
Rocky Road-Peanut Butter Candy Cups
Okay so today I am craving something sweet more than you know and I love peanut butter. So I thought I would post a recipe for Rocky Road-Peanut Butter Candy Cups. These little things are easy to make and they taste amazing!
11- ounce package peanut butter and milk chocolate chips
2 tablespoons creamy peanut butter
1 cup crispy rice cereal
1 cup miniature marshmallows
3/4 cup unsalted roasted peanuts, chopped
Melt peanut butter and milk chocolate chips in a large glass bowl. You can either do this with the bowl over a boiling pan of water on the stove ot in the microwave on high for one to 2 minutes or until melted, stirring every 30 seconds. Stir in peanut butter until well blended.
Stir in rice cereal, miniature marshmallows and chopped peanuts. Spoon mixture by heaping tablespoonfuls evenly into miniature paper candy cups.
Chill one hour or until firm.
And enjoy!!!!
11- ounce package peanut butter and milk chocolate chips
2 tablespoons creamy peanut butter
1 cup crispy rice cereal
1 cup miniature marshmallows
3/4 cup unsalted roasted peanuts, chopped
Melt peanut butter and milk chocolate chips in a large glass bowl. You can either do this with the bowl over a boiling pan of water on the stove ot in the microwave on high for one to 2 minutes or until melted, stirring every 30 seconds. Stir in peanut butter until well blended.
Stir in rice cereal, miniature marshmallows and chopped peanuts. Spoon mixture by heaping tablespoonfuls evenly into miniature paper candy cups.
Chill one hour or until firm.
And enjoy!!!!
Tuesday, January 26, 2010
Cinnamon Rolls
Today it's gloomy and rainy outside so I decided to do a recipe that would make it not feel so depressing. So CINNAMON ROLLS it is! Just the thought of them make me smile :) This recipe makes what I think are the BEST cinnamon rolls ever! The recipe is a little time consuming, but when it's dark and gloomy outside you've got the time.
1 cup milk
½ cup butter
1 cup water
1 tablespoon active dry yeast
1 cup white sugar
1 teaspoon salt
2 eggs
6 cups all-purpose flour
2 teaspoons ground cinnamon
2 cups dark brown sugar
½ cup butter, softened
2 cups confectioners’ sugar
1 (3 ounce) package cream cheese, softened
1 tablespoon butter, softened
½ teaspoon vanilla extract
3 tablespoons milk
Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the butter; stir until melted. Add water and let cool until lukewarm.
In a large bowl, combine the milk mixture, yeast, white sugar, salt, eggs and 2 cups flour; stir well to combine. Stir in the remaining flour, ½ cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Divide dough into two pieces. Roll each piece into a 12x9 inch rectangle.
In a bowl, stir together the cinnamon and brown sugar. Spread each piece with half of the butter, half of the brown sugar and cinnamon mixture. Roll up dough, using a little water to seal the seam.
Cut each roll into 12 slices using a very sharp knife or dental floss. Place rolls onto two 9x13 inch greased baking pans. Cover and let rise until almost doubled, about 1 hour. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Bake in preheated oven for 20 to 25 minutes until golden brown.
Frosting:
Combine confectioner’s sugar, cream cheese, butter and vanilla. Add milk gradually until frosting reaches a spreading consistency.
Spread over warm (but not hot) cinnamon rolls.
Everytime I make these cinnamon rolls everybody seems to love them. And let's just say they don't last long!
1 cup milk
½ cup butter
1 cup water
1 tablespoon active dry yeast
1 cup white sugar
1 teaspoon salt
2 eggs
6 cups all-purpose flour
2 teaspoons ground cinnamon
2 cups dark brown sugar
½ cup butter, softened
2 cups confectioners’ sugar
1 (3 ounce) package cream cheese, softened
1 tablespoon butter, softened
½ teaspoon vanilla extract
3 tablespoons milk
Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the butter; stir until melted. Add water and let cool until lukewarm.
In a large bowl, combine the milk mixture, yeast, white sugar, salt, eggs and 2 cups flour; stir well to combine. Stir in the remaining flour, ½ cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Divide dough into two pieces. Roll each piece into a 12x9 inch rectangle.
In a bowl, stir together the cinnamon and brown sugar. Spread each piece with half of the butter, half of the brown sugar and cinnamon mixture. Roll up dough, using a little water to seal the seam.
Cut each roll into 12 slices using a very sharp knife or dental floss. Place rolls onto two 9x13 inch greased baking pans. Cover and let rise until almost doubled, about 1 hour. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Bake in preheated oven for 20 to 25 minutes until golden brown.
Frosting:
Combine confectioner’s sugar, cream cheese, butter and vanilla. Add milk gradually until frosting reaches a spreading consistency.
Spread over warm (but not hot) cinnamon rolls.
Everytime I make these cinnamon rolls everybody seems to love them. And let's just say they don't last long!
Monday, January 25, 2010
Dinner & Dessert!
Chicken Enchiladas with homemade corn tortillas and Zucchini Oat Bread for Dessert!
Corn Tortillas
2 cups of Maseca Corn Masa Mix
1/2 teaspoon salt
1 1/4 cups water (If the dough is a little crumbly then add 1 tablespoon of water at a time until desired consistency)
Mix all ingredients together and divide into 16 equal balls. Cover balls with a damp paper towel to keep them from drying out while you press the tortillas.
Then use a tortilla press (or rolling pin, although a tortilla press is the easiest way) to flatten dough into a nice round tortillas.
Grill on a skillet or non-stick frying pan for about 40 secs a side or until golden brown.
Chicken Enchiladas
4 chicken breasts, diced
3-4 tablespoons fresh cilantro, chopped
3-4 tablespoons fresh parsley, chopped
1 can green enchilada sauce
3-4 cups of cheese(Depending on how much cheese you like you can add more or reduce)
Preheat oven to 350 degrees.
Season chicken with a little bit of salt and pepper and fry in a skillet until cooked (you can also bake the breasts in the oven instead).
Mix chopped cilantro, chopped parsley and green sauce together. Divide mixture and mix half with half of the cheese and set the other half aside for drizzling the top of the enchiladas.
Take one tortilla at a time and put some chicken and a little sauce/cheese mixture inside, roll up and place in pan. Continue this until pan is full. Then pour remaining sauce over top and sprinkle with rest of cheese.
Now cover and bake for 20 minutes or until cheese is melted.
Zucchini Oat Bread
1½ cups sugar
2¼ tsp. ground cinnamon
2½ cups all-purpose flour
1 cup rolled oats
1 tsp. baking powder
¾ tsp. salt
½ tsp. baking soda
3 eggs
1 cup applesauce
¼ cup butter, melted
1 tsp. vanilla
2 cups shredded, unpeeled zucchini
1 cup chopped walnuts or pecans
Preheat oven to 350 degrees. Lightly coat a 9x5x3-inch loaf pan with cooking spray; set aside.
Combine 1 tablespoon of the sugar and ¼ tsp. of the cinnamon; set aside.
Combine flour, oats, baking powder, salt, baking soda, and remaining cinnamon; set aside.
In a large mixing bowl beat eggs with an electric mixer on medium speed for 2 minutes or until foamy. Add remaining sugar, the applesauce, butter and vanilla. Gradually add the flour mixture, beating on low speed just until combined.
Spoon mixture into pan and top with the cinnamon and sugar mixture.
Bake for 1 hour 20 minutes or until a wooden pick inserted near center comes out clean.
Cool for 10 minutes.
Remove from pan and enjoy!
Corn Tortillas
2 cups of Maseca Corn Masa Mix
1/2 teaspoon salt
1 1/4 cups water (If the dough is a little crumbly then add 1 tablespoon of water at a time until desired consistency)
Mix all ingredients together and divide into 16 equal balls. Cover balls with a damp paper towel to keep them from drying out while you press the tortillas.
Then use a tortilla press (or rolling pin, although a tortilla press is the easiest way) to flatten dough into a nice round tortillas.
Grill on a skillet or non-stick frying pan for about 40 secs a side or until golden brown.
Chicken Enchiladas
4 chicken breasts, diced
3-4 tablespoons fresh cilantro, chopped
3-4 tablespoons fresh parsley, chopped
1 can green enchilada sauce
3-4 cups of cheese(Depending on how much cheese you like you can add more or reduce)
Preheat oven to 350 degrees.
Season chicken with a little bit of salt and pepper and fry in a skillet until cooked (you can also bake the breasts in the oven instead).
Mix chopped cilantro, chopped parsley and green sauce together. Divide mixture and mix half with half of the cheese and set the other half aside for drizzling the top of the enchiladas.
Take one tortilla at a time and put some chicken and a little sauce/cheese mixture inside, roll up and place in pan. Continue this until pan is full. Then pour remaining sauce over top and sprinkle with rest of cheese.
Now cover and bake for 20 minutes or until cheese is melted.
Zucchini Oat Bread
1½ cups sugar
2¼ tsp. ground cinnamon
2½ cups all-purpose flour
1 cup rolled oats
1 tsp. baking powder
¾ tsp. salt
½ tsp. baking soda
3 eggs
1 cup applesauce
¼ cup butter, melted
1 tsp. vanilla
2 cups shredded, unpeeled zucchini
1 cup chopped walnuts or pecans
Preheat oven to 350 degrees. Lightly coat a 9x5x3-inch loaf pan with cooking spray; set aside.
Combine 1 tablespoon of the sugar and ¼ tsp. of the cinnamon; set aside.
Combine flour, oats, baking powder, salt, baking soda, and remaining cinnamon; set aside.
In a large mixing bowl beat eggs with an electric mixer on medium speed for 2 minutes or until foamy. Add remaining sugar, the applesauce, butter and vanilla. Gradually add the flour mixture, beating on low speed just until combined.
Spoon mixture into pan and top with the cinnamon and sugar mixture.
Bake for 1 hour 20 minutes or until a wooden pick inserted near center comes out clean.
Cool for 10 minutes.
Remove from pan and enjoy!
Sunday, January 24, 2010
Poppy Seed Muffins
I absolutly LOVE to bake and cook, but recently I have been in a real baking/cooking mood, maybe it's because I have been depriving myself of all these delicious foods. I'm not quite sure why, but it seems as though all I want to do is BAKE! Aww, the joys of making sure I fit into my wedding dress :)
So today I decided to make Poppy Seed Muffins because I know Nate, my fiance loves them!
1-1/2 cups butter, softened(room temp. works the best)
1 cup sugar
2 eggs
8 oz. plain yogurt
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon poppy seeds
1/2 teaspoon salt
1/4 teaspoon baking soda
In a large bowl cream together butter and sugar until fluffy. Then beat in eggs, yogurt and vanilla.
In another bowl combine flour, poppy seeds, salt and baking soda. Stir into creamed mixture just until combined.
Fill paper muffins cups 3/4 full and bake at 400 degrees for about 18 minutes.
Nate just loved these, however, I haven't tried them yet, Got to fit into that dress in a few months!!!! So we will just have to take his word for it!
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