Tuesday, November 9, 2010
Saturday, July 10, 2010
Read more at Marthastewartweddings.com: Fortune-Cookie Favors: Fortune-Cookie Recipe
Christmas Dessert Sushi
1/2 cup jasmine rice
1 1/3 cups (11 ounces) light coconut milk
6 tablespoons granulated sugar
1/2 teaspoon salt
2 tablespoons butter, softened
1 tablespoon milk
1/4 teaspoon vanilla
2 tablespoons cocoa powder
5 tablespoons all-purpose flour
1 1/2 ounces quartered strawberries (2-3 medium strawberries)
1 1/2 ounces kiwi, sliced into long rectangular strips (3/4 of a medium kiwi)
1/3 cup semisweet chocolate chips, melted
Combine rice, coconut milk, 2 tablespoons sugar, and 1/4 teaspoon salt in a small saucepan and heat over medium-high heat, stirring regularly, until the mixture boils. Reduce heat, cover and simmer for 15 to 20 minutes, or until liquid is absorbed and rice is tender and sticky. Remove from heat and cool to room temperature.
Meanwhile, mix butter and remaining 4 tablespoons sugar in a medium bowl until creamed. Add milk, vanilla, and cocoa powder and mix until smooth; stir in flour and remaining 1/4 teaspoon salt.
Roll chocolate dough into a 12-inch log and place down the middle of a large sheet of waxed paper. Place another piece of waxed paper on top of the log and use a rolling pin to roll the log into a 12×6-inch rectangle. Remove top sheet of waxed paper.
Spread room temperature coconut rice on top of chocolate dough rectangle in a 12×5.5-inch rectangle, leaving a 1/4-inch border on both long sides of the rectangle. Line up quartered strawberries horizontally down the center of the coconut rectangle. Line up sliced kiwi below the line of strawberries. Roll up dough into a cylinder like a “sushi roll” by lifting up waxed paper and sealing the ends of the dough together. Roll the roll on the counter and press together firmly. Remove waxed paper from the roll and cut into 16 dessert sushi pieces with a sharp knife. Fill in any gaps with extra fruit, if needed.
Place melted chocolate into small soy sauce containers. Serve dessert sushi with chocolate “soy sauce” and eat with chopsticks! Makes 8 servings.
Nutrition: 209 calories, 10.6g fat, 1.3g fiber, 2.7g protein per serving
Monday, May 24, 2010
Saturday, January 9, 2010
Serving Size 20 ish
I made two sheet cakes and covered them with chocolate hard glaze. ( save some of the glaze for decorating ) Once the glaze was some what hard I put the lime frosting on top of one of the sheet cakes and flipped the second cake on top. Once this was done I placed the cake back in to the refrigerator to cool and set. After all of the chocolate had hardened I cut the cake in to the sail boat shape and placed it in the shape. After moving the cake I covered it with the remaining frosting and outlined it with the reaming chocolate glaze.
Key Lime Honey Cake
This is a very moist, light and clean tasting cake; balances out the lingering taste in your mouth after a heavy dinner. Honey and key lime cake recipe >>
Difficulty: Moderately Easy
I doubled the recipe in order to make 2 sheet cakes
- Step 1
Gather and prepare the following items for the honey and key lime cake recipe:
-- Ingredients --
(For the Cake)
* 1/2 cup butter or margarine, softened / butter preferred
* 1-1/6 cup white sugar
* 2 large eggs
* 2 teaspoons grated key lime zest
* 1-1/2 cups all-purpose flour
* 1-1/2 teaspoons baking powder
* 1/4 teaspoon baking soda
* 1/4 teaspoon salt
* 3/4 cup key lime juice
* 4 tablespoons pure honey
* 2 to 3 drops green food coloring, optional
- Step 2
- - Make the Cake --
Lightly grease a cake pan. Set aside.
Sift together the baking powder, baking soda, flour, and salt. Set aside.
Beat together using electric mixer on high speed the butter (margarine, if using) and 3/4 cup of the sugar. Beat until light and fluffy.
Fold in the egg yolks (reserve the whites) one at a time to the above mixture. Stir in lime zest. Add green food coloring (optional, if you want your cake a pretty lime green color). Add sifted flour mixture, alternating with 1/2 cup lime juice, beating to form batter. Add honey, and egg whites to the cake batter.
Pour batter into prepared cake pan. Bake for 38 minutes at 350°F or until a toothpick inserted in the center comes out clean.
Cool cake for 15 minutes in pan on wire rack.
Chocolate hard glaze
Place all ingredients in a pot. Heat slowly steering the whole time
Key Lime Cream Cheese Frosting:
I doubled this recipe to make sure I plenty of frosting. Next time I am going to not put in the totally amount of confectioners sugar. I thought the frosting was a little to liquidity.
8 oz cream cheese softened (230 grams)
8 tablespoons butter (114 grams) — salted
3 ¼ cups confectioners’ sugar (442 grams) 1 box
1 teaspoon vanilla extract
1 tablespoon lime juice
In a mixer cream together cream cheese and butter. Add sugar and vanilla, then beat in the lime juice – beating and scraping sides of bowl all the while.