Tuesday, May 31, 2011
Monday, May 30, 2011
Sunday, May 29, 2011
Saturday, May 28, 2011
Thursday, May 26, 2011
- 4 ounces bacon, chopped
- 2T. olive oil
- 2 chopped onions
- 2 tablespoons butter
- 2 tsp. kosher salt
- 1 tsp. black pepper
- 6 cups chicken stock
- 1 pound potatoes, peeled & chopped
- 1 pound frozen corn
- 1 cups half-and-half
- 1/4 pound cheddar cheese, grated
Wednesday, May 25, 2011
Sunday, May 22, 2011
1. BAKE A BOXED MIX FOR CUPCAKES BUT FILL A LITTLE LESS THAN HALF FULL. YOU NEED ROOM IN THE CUPS FOR THE GANACHE LATER! BAKE AS DIRECTED AND COOL.
1/2 cup heavy cream
8 ounces good semisweet chocolate chips
MICROWAVE THESE TOGETHER TO MELT. STIR UNTIL MELTED AND POUR ON TOP OF THE CUPCAKES. CHILL TILL FIRM.
3. MAKE BUTTERCREAM AND PIPE WITH 1M OR 2D TIP. IF YOU DON'T HAE TIPS, PUT IT IN A ZIPLOC-SNIP CORNER AND PIPE!
2 sticks butter (room temperature)
1 teaspoon pure vanilla extract
1 1b. powdered sugar
1-3 teaspoons HALF & HALF
Using a mixer, cream softened butter and vanilla until smooth.
Add sugar gradually, allowing butter and sugar to cream together before adding more.
If you want your frosting a little creamier, add a teaspoon of milk at a time and beat on high until you get the right texture.
4. IMMEDIATELY SPRINKLE THE TOPS WITH SPRINKLES SO THEY STICK. CUT PIXIE STICK SHORTER AND INSERT. TOP EACH WITH A HUGE GUMBALL!
Saturday, May 21, 2011
Friday, May 20, 2011
HOW CUTE ARE THESE?????
I'D SAY THE TRIFLE WAS QUITE A SUCCESS!
Thursday, May 19, 2011
Wednesday, May 18, 2011
Tuesday, May 17, 2011
Sunday, May 15, 2011
Saturday, May 14, 2011
Tuesday, May 10, 2011
Monday, May 9, 2011
Sunday, May 8, 2011
THE CROSS SECTION PICTURE!!!
3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
Confectioners’ sugar, for dusting
Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.
With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
Pour the marshmallow batter in an 9 by 13- pyrex that has been greased and dusted generously with confectioners sugar. Smooth the top of the mixture with damp hands. Allow to dry uncovered at room temperature overnight. Cut with cutters into squares or circles and use same cutter for the graham crackers. Dust with more confectioners sugar.
Saturday, May 7, 2011
PREHEAT OVEN TO 375. GREASE 9" TART PAN WITH REMOVABLE BOTTOM
IN DOUBLE BOILER MELT:
4 OUNCES BITTERSWEET CHOCOLATE CHIPS
1 STICK BUTTER
ONCE MELTED, REMOVE FROM HEAT AND ADD:
ADD 1/2C. UNSWEETENED COCOA POWDER AND WHISK TO COMBINE. ADD IN ONE CHOPPED UP TOBLERONE BAR.
BAKE FOR 25 MINUTES. COOL IN PAN ON A RACK FOR 5 MINUTES AND REMOVE FROM PAN.
SERVE WITH A HUGE TOBLERONE TRIANGLE ON TOP!