Monday, March 17, 2014
Thursday, February 20, 2014
I made a simple white cake covered in white fondant and just basically rolled different color fondants together to make the body and legs. Used cookie cutter (fondant cutter) letters to help me out. Bottom wasn't coming out the way I wanted, so I tried to fix up as much as I could with just tube frosting. Not the cleanest finish, but it worked. Then I just sprayed quickly with shimmer spray for cakes, gives it a festive touch.
Monday, October 8, 2012
Thursday, August 23, 2012
Friday, July 20, 2012
I know it's not the prettiest picture- but hey- we were roughing it ;)
This made four good sized packets.
- 3 boneless skinless chicken breasts, cubed
- 1 red onion, quartered
- 3-4 plum tomatoes, quartered
- 2 garlic cloves, minced
- salt, pepper, red pepper flakes, oregano, basil
- extra virgin olive oil
- You will need to triple layer the tinfoil packets- so each packet with be three layers thick of tinfoil.
- So size out three fairly big tinfoil sheets and layer them up. In the middle of the sheet put 1/4 of the chicken, onion, tomatoes and garlic.
- The spices listed were what I used- so about a pinch on each packet.
- Drizzle it all with a little olive oil.
- Then take the end closest to you and farthest from you and pull up like a tent. Fold/crimp and roll together the ends to create a seal and continue to roll them down until you reach the chicken. Then take the ends on the right and left and seal/crimp- then roll up like the first time. Here's an idea of what they would look like.
- Cook for about 30 minutes on a medium grill. I rotate my packets to the size with more heat then the side with lower heat. Keep the lid closed too.
- When they are done, be careful because they will obviously be hot and steam will escape when opened. I actually had forgotten how long they were cooking so I just opened one up to check if they were done- if it isn't pink you're good.
- Just unwrap the packet and go to town with a fork! I served with large store bought garlic knots.
Friday, July 6, 2012
Monday, June 4, 2012
My first recipe on my new blog! This blog differs a bit from my original because this one is for more decadent-I'm-not-counting-calories sort of recipes. Not like everything will be deep fried and containing buckets of butter but sometimes you need to indulge a bit.
This was adapted from a Martha Stewart recipe. I made a couple tweaks and used PB frosting instead of cream cheese.
PS: AP = all purpose flour. I also always use unsalted butter in my recipes.
Buttermilk Chocolate Cupcakes (12 cupcakes)
- 1/4 of quinoa flour (or any other flour you want- even A.P.)
- 1/2 cup of AP flour
- 1 tsp of baking powder
- 1/2 tsp of baking soda
- 1/2 tsp of salt
- 6 tbsp of unsweetened cocoa powder
- 3/4 cup of sugar
- 3 tbsp of canola oil
- 6 tbsp of butter milk
- 2 eggs
- Preheat an oven to 350 degrees F. Either spray a tin or line with cupcake cups.
- In a bowl add all the dry ingredients: the flours, baking powder, baking soda, salt, and cocoa powder. Whisk until combined.
- In another large bowl add the wet ingredients- sugar, oil, buttermilk and eggs. Whisk until combined.
- Add the dry to the west in three installments. Whisk each installment until combined and then repeat until everything is incorporated.
- Scoop an even amount into each cupcake tin- filling only about half way so as to not overflow when baking.
- Cook for about 20 minutes. Test doness with a toothpick- if the toothpick comes out clean they are done. Take out and let cool- meanwhile we can prep the frosting.
- 2 tbsp of unsalted butter, softened
- 3/4 cup of creamy peanut butter
- 3 tbsp of buttermilk
- 1 1/2 cup of powder (confectioners) sugar
- In a bowl whisk everything until combined and smooth. Then put into a piping bag or ziplock with end snipped off and decorate as desired.