Tuesday, November 9, 2010

Where there's a Williams there's a way

Congrats to the Andy and Sarah on their new life together.

Here are some pic of their wedding cake I got to help make.

It's all from scratch including the fondant and painting the design.

Thanks Nancy for letting me take part in creating such a breath taking cake. I can't wait for the next one!!

Bowler's Delight


Saturday, November 13 · 7:00pm - 10:00pm

This event is a way for Cornerstone Student Fellowship to fundraise for the organization and enjoy a night of bowling and fellowship.

Saturday, July 10, 2010

Fortunate Birthday-asian theme b-day

Makes 50

  • 5 tablespoons unsalted butter
  • 4 large egg whites
  • 1 cup superfine sugar
  • 3/4 cup plus 1 tablespoon all-purpose flour
  • 3 tablespoons Dutch cocoa
  • Pinch salt
  • 3 tablespoons heavy cream
  • 1/2 teaspoon pure almond extract
  • 1/2 teaspoon pure vanilla extract
  • 50 paper fortunes


  1. Heat oven to 400 degrees. In a small saucepan over low heat, melt butter; set aside.
  2. In the bowl of an electric mixer, combine the egg whites and sugar, and beat on medium speed until frothy, about 30 seconds. Add the flour, cocoa, and salt, and beat until combined. Add the melted butter, cream, almond extract, and vanilla extract, and beat until combined, about 30 seconds.
  3. Drop a heaping teaspoon of batter onto a Silpat baking mat fitted in a baking pan, or use a nonstick baking sheet. Repeat with the remaining batter, spacing dollops at least 5 inches apart. Using the back of a tablespoon, spread each one into a 4-inch circle. Place baking pan in oven, and bake the favors until the edges darken slightly, about 5 minutes.
  4. Transfer the baking pan to a heat-resistant surface. Working quickly, slide an offset spatula under a cookie, and flip it over. Roll the cookie into a loose tube, and insert a paper fortune into the middle so that both the edges extend from the cookie. Using your index finger, make an indentation in the center of the tube, then pinch each end together with your other hand. Repeat the rolling-and-folding process with remaining cookies. Store in an airtight container up to 1 week.

Read more at Marthastewartweddings.com: Fortune-Cookie Favors: Fortune-Cookie Recipe

Christmas Dessert Sushi
Printable Recipe

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

Cost: $2.92 total

Monday, May 24, 2010

volcano cake

volcano cake

At Home Ice Cream Parlour:

At Home Ice Cream Parlour:

The first annual ice cream and movie night to help celebrate our hard working greeters.

For the fun parlour labels check out: http://www.eatdrinkchic.com/post.cfm/diy-ice-cream-parlour-make-your-own-sundaes-buffet-concept-for-wedding-or-party

Saturday, January 9, 2010

Chime Cake (Chocolate and Lime)

Chime Cake

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

  1. 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
  2. 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.

Monday, January 4, 2010

Curried Chicken Salad

I started my new year of with making a recipe out of the new cookbook I got "Fix-it and Enjoy-It Healthy Cookbook" consisting of 400 great stove-top and oven recipes. I started of with the Curried Chicken Salad.
This salad makes about 10 main dish servings, but i cut it in half and added in apple, carrots, and did not add in toasted slivered almonds.

The dish is a great fresh start to a new year with only 252 cal per serving!

Curried Chicken Salad

1cup fat free mayonnaise
3/4 cup plain non-fat yogurt
2 Tb honey
1 Tb lemon juice
1 1/2 Tb curry powder
6 cup chopped cooked chicken, cooled
3 cup halved red grapes
3/4 cup toasted slivered almonds
3/4 cup diced celery
Romaine lettuce.