Found this video on another blog. Hope you like it.
Tuesday, June 24, 2008
Friday, May 2, 2008
Charlotte
Every year at Christmas my grandma makes a Charlotte Russe. The way she prepares the Charlotte Russe is with a custard and ladyfingers on the outside.
Well this weekend we went to my grandma's for her big derby party she has every year. I found this recipe for a charlotte and thought she would be interested in it.
Her friends always make such great and decadent food for this party and I thought I should make something to go along with it all. This recipe was actually pretty simple to make. It tasted great but unfortunately I think it came out dry.
Orange Layer “Charlotte” with Buttercream Frosting and Berries
For the cake:
2 1/4 cups cake flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
9 Tbsp unsalted butter, room temperature
1 cup sugar, divided
3/4 teaspoons vanilla extract
3/4 cups whole milk
2 Tbsp Grand Marnier (I just used the juice from the orange I zested)
1 Tbsp Orange zest
4 large egg whites
For the frosting:
1 cup cream cheese, room temperature
1 cup unsalted butter, room temperature
2 lbs powdered sugar
2 Tbsp Grand Marnier(Used the OJ again)
1/4 tsp lemon extract
For assembly:
Ladyfingers (approx 36 for an 8-inch cake)
1/2 pint of blue berries
1/2 pint of raspberries
1/2 lb strawberries
Ribbon (approx 2 yards)
For the cake: Preheat oven to 350°F. Spray bottom and sides of two 8-inch diameter cake pans with 2-inch-high sides with nonstick spray. Line bottoms with parchment paper rounds; spray parchment. Dust pans with flour, tapping out any excess. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat butter and 3/4 cups sugar in large bowl until light and fluffy, about 3 minutes. Beat in vanilla, Grand Marnier, and orange zest. Add flour mixture in 3 additions alternately with milk in 2 additions, beating until well blended between additions. Using clean dry beaters, beat egg whites in another large bowl until foamy. With mixer running, gradually add remaining sugar. Beat egg white mixture until stiff glossy peaks form, about 3 minutes. Gently fold egg white mixture into batter in 3 additions. Divide batter between prepared pans; smooth tops.
Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on rack 10 minutes. Invert cakes onto rack; remove parchment paper, turn cakes over, and cool completely. Level the cake layers, if necessary.
For frosting: Cream cream cheese and butter on low until smooth. Turn the mixer off and add all powdered sugar at once. Turn mixer on “Stir” until the powdered sugar is mostly incorporated and increase speed to low. Add Grand Marnier and lemon extract; mix until smooth (approx 4 minutes). Thin the frosting with water or milk, if necessary (I added about a Tbsp of milk).
For assembly: Rinse the berries and pat dry. Cut the top from the strawberries and slice thinly. Spread approx 3/4 cup frosting on bottom layer, top generously with raspberries and blueberries, lightly pressing the fruit into the frosting. Top with second layer. Frost tops and sides of cake liberally.
Sift powdered sugar lightly over the top of the ladyfingers. Pipe a line of frosting onto the back of the ladyfingers and apply to the side of the cake, allowing about 1-inch of the cookies to stick up over the side of the cake. Press onto the cake. Arrange remaining blueberries, raspberries, and strawberries over the top of the cake, as desired. Tie with a ribbon. Refrigerate overnight if not serving the same day.
Notes: The amounts above are half the original recipe, which makes 2 10-in cakes.
Yields: 1 8-inch, 2-layer cake
Source: Adapted from Bon Appetit, June 2006
Well this weekend we went to my grandma's for her big derby party she has every year. I found this recipe for a charlotte and thought she would be interested in it.
Her friends always make such great and decadent food for this party and I thought I should make something to go along with it all. This recipe was actually pretty simple to make. It tasted great but unfortunately I think it came out dry.
Orange Layer “Charlotte” with Buttercream Frosting and Berries
For the cake:
2 1/4 cups cake flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
9 Tbsp unsalted butter, room temperature
1 cup sugar, divided
3/4 teaspoons vanilla extract
3/4 cups whole milk
2 Tbsp Grand Marnier (I just used the juice from the orange I zested)
1 Tbsp Orange zest
4 large egg whites
For the frosting:
1 cup cream cheese, room temperature
1 cup unsalted butter, room temperature
2 lbs powdered sugar
2 Tbsp Grand Marnier(Used the OJ again)
1/4 tsp lemon extract
For assembly:
Ladyfingers (approx 36 for an 8-inch cake)
1/2 pint of blue berries
1/2 pint of raspberries
1/2 lb strawberries
Ribbon (approx 2 yards)
For the cake: Preheat oven to 350°F. Spray bottom and sides of two 8-inch diameter cake pans with 2-inch-high sides with nonstick spray. Line bottoms with parchment paper rounds; spray parchment. Dust pans with flour, tapping out any excess. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat butter and 3/4 cups sugar in large bowl until light and fluffy, about 3 minutes. Beat in vanilla, Grand Marnier, and orange zest. Add flour mixture in 3 additions alternately with milk in 2 additions, beating until well blended between additions. Using clean dry beaters, beat egg whites in another large bowl until foamy. With mixer running, gradually add remaining sugar. Beat egg white mixture until stiff glossy peaks form, about 3 minutes. Gently fold egg white mixture into batter in 3 additions. Divide batter between prepared pans; smooth tops.
Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on rack 10 minutes. Invert cakes onto rack; remove parchment paper, turn cakes over, and cool completely. Level the cake layers, if necessary.
For frosting: Cream cream cheese and butter on low until smooth. Turn the mixer off and add all powdered sugar at once. Turn mixer on “Stir” until the powdered sugar is mostly incorporated and increase speed to low. Add Grand Marnier and lemon extract; mix until smooth (approx 4 minutes). Thin the frosting with water or milk, if necessary (I added about a Tbsp of milk).
For assembly: Rinse the berries and pat dry. Cut the top from the strawberries and slice thinly. Spread approx 3/4 cup frosting on bottom layer, top generously with raspberries and blueberries, lightly pressing the fruit into the frosting. Top with second layer. Frost tops and sides of cake liberally.
Sift powdered sugar lightly over the top of the ladyfingers. Pipe a line of frosting onto the back of the ladyfingers and apply to the side of the cake, allowing about 1-inch of the cookies to stick up over the side of the cake. Press onto the cake. Arrange remaining blueberries, raspberries, and strawberries over the top of the cake, as desired. Tie with a ribbon. Refrigerate overnight if not serving the same day.
Notes: The amounts above are half the original recipe, which makes 2 10-in cakes.
Yields: 1 8-inch, 2-layer cake
Source: Adapted from Bon Appetit, June 2006
Tuesday, April 29, 2008
Cheesy Chicken Roll- ups
This recipe was delicious and extremely easy! It's from my Kraft food and family magazine.
8 flour tortillas
1/2 cup salsa
2 cups shredded cooked chicken
1 cup Shredded Colby & Monterey Jack cheese
2 cups lettuce
1 targe tomato, chopped
Preheat oover to 350
Top each tortilla with salsa and chicken. Fold in opposite sides of each tortilla, then roll up burrito style.
Arrange tortillas seam side down, in 8 inch square baking dish. Sprinkle with cheese.
Bake 15 min. or until cheese is melted. Sprinkle with lettuce and tomato.
8 flour tortillas
1/2 cup salsa
2 cups shredded cooked chicken
1 cup Shredded Colby & Monterey Jack cheese
2 cups lettuce
1 targe tomato, chopped
Preheat oover to 350
Top each tortilla with salsa and chicken. Fold in opposite sides of each tortilla, then roll up burrito style.
Arrange tortillas seam side down, in 8 inch square baking dish. Sprinkle with cheese.
Bake 15 min. or until cheese is melted. Sprinkle with lettuce and tomato.
Sunday, April 27, 2008
Who Am I Casting Crowns
My husband showed me this video the other day. I thought it was pretty awesome!
Saturday, April 5, 2008
Biscuits and Gravy
A week ago I went to a cooking class offered by my husband's aunt and uncle's appliance store. The theme of the night was diner food. We learned some great recipes and it all tasted SO good! Biscuits and Gravy was one of the many recipes we learned. Chad loves biscuits and gravy so I knew I would have to make this for him. The biscuits turned out great. I also didn't ruin the gravy which I was so nervous about.
Buttermilk Biscuits
Servings:12
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
4 tablespoons of butter
1 cup buttermilk (full fat)
1/3 cup yogurt
1 egg
Preheat oven to 450
In a medium size bowl sift the flour, baking powder, baking soda and salt.
Using a box grater, grate the butter on top of the dry ingredients and using your hands cut the butter into the flour.
In a small bowl combine the buttermilk, yogurt and egg. Pour the wet ingredients on top of the dry mix and carefully stir just to combine, over mixing will yield tough biscuits.
Using a scoop or spoon drop the dough onto a lightly greased cookie sheet and for about 15 minutes until nicely browned. (I baked mine about 12 minutes as the bottoms started to become dark.)
Sausage Gravy
Servings:4
1 pound pork sausage. sage works well
3 tablespoons butter
1/3 cup flour
1 quart milk (I used about 2 1/2 cups)
black pepper and salt to taste
In a large pan over medium low heat fry the sausage until fully cooked trying not to brown it too much. When the sausage is cooked add the butter and cook until melted, dust with the flour turn the heat to low and cook for about 5 minutes. Slowly add the milk about one cup at a time until you have achieved your desired thickness. Season heavily with the pepper and salt if desired.
Thursday, April 3, 2008
Chicken Piccata
So like I said in an earlier post I needed to go through my google recipes. This recipe I have been wanting to try for awhile I just never did. I have always thought this chicken recipe sounded good but most recipes were made with some type of wine. Since I don't drink wine I thought it pointless to buy a bottle to cook for just this recipe. I also am afraid if I ever did cook with wine I would blow my kitchen up somehow!I was so happy when I found this didn't require any wine. This chicken was extremly simple and I always have the ingredients on hand and of course it tasted wonderful!
I was so hungry I scarfed it down and forgot to take a picture!
I found the recipe from here.
Chicken Piccata
Source: Allrecipes.com
Ingredients-
4 skinless, boneless chicken breasts
1 egg
3 tablespoons lemon juice
1/4 cup all-purpose flour
1/8 teaspoon garlic powder
1/8 teaspoon paprika
1/4 cup butter
2 teaspoons chicken bouillon powder
1/2 cup boiling water
Directions-
1. In a small bowl, beat the egg together with 1 tablespoon of the lemon juice. Set aside.
In a shallow bowl or dish mix together the flour, garlic powder and paprika. Dip the chicken in the egg/lemon mixture, then in the seasoned flour.
2. In a large skillet, melt butter/margarine and brown the coated chicken pieces.
3. Dissolve the bouillon in the boiling water, then add the remaining 2 tablespoons of lemon juice. Pour liquid into skillet. Cover and let simmer for 20 minutes, turning chicken pieces after 10 minutes, until chicken is tender. Garnish as desired and serve.
I was so hungry I scarfed it down and forgot to take a picture!
I found the recipe from here.
Chicken Piccata
Source: Allrecipes.com
Ingredients-
4 skinless, boneless chicken breasts
1 egg
3 tablespoons lemon juice
1/4 cup all-purpose flour
1/8 teaspoon garlic powder
1/8 teaspoon paprika
1/4 cup butter
2 teaspoons chicken bouillon powder
1/2 cup boiling water
Directions-
1. In a small bowl, beat the egg together with 1 tablespoon of the lemon juice. Set aside.
In a shallow bowl or dish mix together the flour, garlic powder and paprika. Dip the chicken in the egg/lemon mixture, then in the seasoned flour.
2. In a large skillet, melt butter/margarine and brown the coated chicken pieces.
3. Dissolve the bouillon in the boiling water, then add the remaining 2 tablespoons of lemon juice. Pour liquid into skillet. Cover and let simmer for 20 minutes, turning chicken pieces after 10 minutes, until chicken is tender. Garnish as desired and serve.
Saturday, March 29, 2008
Birthday treat!
My sister-in-law just celebrated her 21st b-day! I decided I would make her something she really enjoys! She loves carrott cake. This was the first cake I have made from scratch and it was really easy. I don't know why I ever thought it wouldn't be! I made her cupcakes so that she wouldn't have to eat a huge cake and eat it quickly so that it wouldn't go bad. I iced about 6 cupcakes and gave her the rest to freeze!I found this recipe from all recipes. It had a ton of reviews which gave many different tips. I did change the recipe as a a lot of the reviews said to do 1 cup brown sugar and 1 cup sugar. I also added a tbp. more of vanilla. I don't
care for carrott cake so I didn't try it but I hope she approves!
I don't have any pictures as the two I took came out blurry :(
Carrott Cake III
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
care for carrott cake so I didn't try it but I hope she approves!
I don't have any pictures as the two I took came out blurry :(
Carrott Cake III
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
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