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
Wednesday, May 11, 2011
STEP 1: MAKE THE SHORTBREAD
2 cups flour
1/2 cup sugar
2 sticks softened butter
Beat all of the above in a kitchen aid mixer with the paddle until dough forms. Press into a 9x13 pan (i used a pyrex) that you have lined with nonstick foil. Bake at 350 for 25 minutes till just lightly golden. Cool in the fridge & make your brownies.
Step 2: Brownies
Combine in a bowl:
1 2/3c. sugar
1 1/2 sticks melted butter
1 1/3c. flour
3/4c. cocoa powder, unsweetened
1/2tsp. baking powder
Stir together and spread evenly on top of the chilled shortbread crust and bake about 25 minutes or until brownies look done. (can use a toothpick to test) Place pan in fridge again until firm. Once firm, make your caramel.
Step 3: Caramel
Unwrap 1 bag of Kraft caramels (14 ounces) and microwave in a bowl along with 3T. heavy cream until melted. Stir smooth and pour on top of the chilled brownies. Yes, return this to the fridge once again! A little comical but worth it! Once completely chilled-this will not be 5 minutes later but more like an hour. Yikes, I said it!!! In fact, I even let mine chill overnight. If you choose to do that, cover the pan with foil.
Step 4: Chocolate Bath
Remove the bars from the pan by holding the foil overhang. Use a nice sharp knife to cut the bars into the desired sizes. I went with rectangles but you can do squares or small bars. Melt the chocolate of your choice and fully dip each bar. (I used milk chocolate but semisweet or dark would be delish too...or a combo!) Lay on wax paper to set and chill. (sorry, no chocolate measurement, I kind of just melt more as I go)
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!