September 9, 2011
I am soo proud of this mickey mouse cake!
First, I drew up a sketch of the way I wanted the cake to look and then I started brain-storming on how it could be done. Duff’s cake fondant really helped me get this job done. His products are great to work with and aren’t bad tasting.
Enjoy the photos of Brody’s 1st Birthday cake 🙂
September 9, 2011
Mickey Mouse Chocolate Cupcakes with Chocolate frosting
To recreate these delicious little cupcakes, simply make chocolate cupcakes and chocolate icing (using your favorite chocolate frosting recipe). I used red cupcake liners and hot glued white circles onto the liners (left over circles from my three-hole punch worked great!) Add mini-oreos for mickey mouse ears and chocolate sprinkles for some fun. Enjoy!
July 29, 2011
Happy 1st Birthday Brody!
May 3, 2011
Philadelphia ready-to-eat cheesecake filling
Good quality dipping chocolate
- Wash strawberries and pat dry. Remove the stems from the berries. Using a small paring knife, core the center of each berry.
- Fill a plastic baggie with the cheesecake filling. Fill each berry with cheesecake.
- Line a small baking sheet with wax paper.
- In a microwave-safe bowl, melt dipping chocolate at 30-second intervals until chocolate is smooth and creamy. Dip each strawberry into chocolate. Lay on baking sheet.
- Fill a second plastic baggie with chocolate and drizzle over the berries in a pretty design.
- Chill. Bring to room temperature before serving. Store in a sealed plastic container in the refrigerator.
December 2, 2010
Banana Nut Bread Recipe
1 cup walnuts or pecans, toasted and coarsely chopped (optional)
1 3/4 cups all-purpose flour
3/4 cup granulated white sugar
1 teaspoons baking powder
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
1/2 cup unsalted butter, melted and cooled
3 ripe large bananas, mashed well (about 1-1/2 cups)
Directions for Banana Bread:
Preheat oven to 350 degrees F and place oven rack to middle position.
Butter and flour (or spray with a non stick vegetable spray) the bottom and sides of a 9 x 5 x 3 inch loaf pan. Set aside.
Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely.
In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. Set aside.
In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla.
With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.) Scrape batter into prepared pan.
¼ cup all-purpose flour
1/3 cup firmly packed light brown sugar
2 tablespoons unsalted butter, chilled, cut into small pieces1/3 cup walnuts or pecans, finely chopped, untoasted
In a small bowl, combine flour and brown sugar. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs. Stir in nuts. Sprinkle streusel topping evenly over the batter BEFORE baking.
Place in oven set at 350 degrees. Bake for 55-60 mins until bread is golden brown and a toothpick inserted in the center comes out clean. Place on a wire rack to cool and then remove the bread from the pan.
Powdered Sugar Glazed topping:
1 tbsp. butter
1 c. powdered sugar
1/2 tsp. vanilla
1 1/2 to 2 tbsp. milk
1/8 tsp. salt
Put butter in 2 cup glass measure cup. Cook on high for 30 seconds or until melted. Add all ingredients. Starting with 1 1/2 tablespoons milk, add more only if needed to get glaze consistency. Drizzle over cool cake. Yields: About 1/2 cup.
Serve warm or at room temperature.
This bread can be frozen.
Makes 1 – 9 x 5 x 3 inch loaf.