Cont... April

CB Mint Cake

1 box betty crocker super moist white cake mix

1 ¼ cup water

1/3 cup vegetable oil ( try using applesauce for even healthier version)

3 egg whites

2 1/2tsp. mint extract

2 drops green food coloring

Directions:

Heat oven to 350 for shiny metal or glass pan, 325 for a dark of nonstick pan. Coat 9x13 inch pan with baking spray. Make cake mix using water, oil, egg whites and mint extract.

If you want the cake to have a green marble effect:

Reserve 1 cup of batter. Stir 3 drops green food coloring into reserved batter, set aside. Pour remaining batter into pan.

Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with metal spatula or knife in s-shape curves in one continuous motion. Turn pan ¼ turn; repeat cutting into swirls design. You don't have to do this step, but it makes it cuter when you cut into the cake and there's green and white swirls everywhere.

Bake 28 to 33 minutes or until toothpick comes out clean. COOL COMPLETELY, about one hour.

Topping

1 jar Hershey’s hot fudge topping ( we only used about 1/3 of the jar )

1 (8 oz) container Cool Whip

Carefully spread fudge topping evenly over cake. I like to place it in the fridge so that the fudge is set up well before you add the next layer.

Spread whipped topping mixture evenly over fudge topping. Freeze cake for about 30 min.

Side of Cake

Almond granola

Toasted coconut

Apply granola and toasted coconut on the side and along top edge of cake. I put the cake bake in the freezer until it was 30 min before serving.

Fruit

Mango

Strawberries

Blueberries

Kiwi

orange peel

Garnish with fruit 30 min before serving.

April=Birthday Cakes

One word that would describe the month of April...hmmmmm....

BIRTHDAYS!

Olive Garden Black Tie Mousse Cake

Here is a copycat recipe for...

Menu description:

Black Tie Mousse Cake

Rich layers of chocolate cake, dark chocolate cheesecake and creamy custard mousse.

Layer 1 Chocolate cake "crust":

1/2 Cup butter, softened

1 Cup sugar

3 eggs

1 Teaspoon vanilla

1/3 Cup Dutch baking cocoa

1/2 Cup flour

Preheat oven to 350. Lightly grease bottom only of a 9 inch springform pan. In medium bowl cream butter and sugar. Add eggs, beating well after each addition; add vanilla and mix well. Add flour and cocoa and mix well toc ombine. Batter will be stiff. Spread in pan. Set aside

Layer 2 Baked Chocolate cheesecake:

8 Ounces Philadelphia cream cheese, softened

1/2 Cup ricotta cheese

3/4 Cup sugar

1 Ounce unsweetened chocolate, melted and cooled

2 eggs

1 Tablespoon flour

In large bowl cream cheeses with sugar until smooth. Add small amount to melted chocolate and combine well, add chocolate mixture and beat until well combined. Add eggs and flour and beat well. Smooth over top of cake batter in pan. Bake at 350 for 25-30 minutes or until cheesecake isset in center. Cover with foil during last 10 minutes to prevent over browning. Remove from oven and cool.

Layer 3 Italian mousse:

3/4 c. heavy whipping cream

12 oz marscapone or Philadelphia cream cheese, softened (or 6 oz of each)

1/4 c. sugar

1/2 tsp. vanilla

1 T. cold water

1 T. boiling water

1 tsp. unflavored gelatin

Beat cream until stiff. In seperate bowl beat cream cheese with sugar and vanilla until smooth. Combine with cream and fold to combine. In small bowl soften gealtin in cold water for about 1 minute. Pour boiling water over gelatin and stir to dissolve gelatin. Cool five minutes. Fold into cheese mixture until just combined. Spread mixture over baked cheesecake layer and chill well ( freeze the cake at this point works well and makes spreading the final layer easier).

Layer 4 Dark chocolate/white chocolate ganache:

10-12 oz (1 bag) dark chocolate (Guitard double chocolate chips work great) or semi-sweet chocolate chips

1 c. heavy whipping cream

2 T. butter

1/4 c. Guitard white chocolate chips

1 1/2 c. Nestle mini chocolate chips

Heat cream and butter over low heat until just boiling (may also microwave). Place dark chocolate chips in large bowl. Reserve 2 T. cream mixture. Pour cream mixture over chips and let set about 2 minutes, or until chips begin to melt. Stir to combine. Repeat for white chips using reserved cream mixture. melted . Let cool slightly until spreading consistency. Using a sharp knife gently run blade around edge of cake to loosen. Remove cake sides from pan and place bottom with cake on serving plate or stand. Spread frosting over top and sides. Drizzle white chocolate lightly over top. Using a knife or toothpick run it lightly over top to swirl to create desired effect. Press mini chips into frosting on sides until completely coated to create a "crust". Top edges with mousse frosting. Chill well and serve. Serves 12-16.

Mousse frosting:

1/2 heavy whipping cream

1/4 c. powdered sugar

1/8 c. baking cocoa

1/8 tsp. vanilla

Combine all ingredients and whip until peaks form. Pipe generously around cake top edge, and center.

This is an original Meemo's Kitchen recipe include and post full and

Wales Chocolate Strawberry Cake

Working on typing up the recipe.

Finally it's warm again! Time to branch out!

Tropical Picnic Bread ( mango, orange, banana bread)

Tropical Picnic Bread ( mango, orange, banana bread)

Ingredients

3 large eggs

1/2 cup of oil

2.cups all purpose flour

1/2 whole wheat

2 1/2 c sugar

1 tsp baking powder

1 tsp baking soda

1 tsp ground ginger

1 tsp ground cinnamon

1/4 tsp salt

1/2 c (packed) light brown sugar

1 fresh mango

2 Tb orange zest

Topping:

1/4 cup of oats

1/8 cup brown sugar\

1/8 cup sugar\

1/2 Tb honey\

a few crushed walnuts\cf2 \

Directions

Center a rack in the oven and preheat the oven to 350 degrees Spray the loaf pan with non-stick spray. Put the pan on an insulated baking sheet or on two regular baking sheets stacked one on top of the other. (This extra insulation will keep the bottom of the bread from overbanking).

Whisk the eggs and oil together.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, spices and salt. Rub the brown sugar between your palms into the bowl, breaking up any lumps, and then stir it in. Pour the wet ingredients over the dry, switch to a sturdy rubber spatula or wooden spoon and mix until blended the batter will be very thick (really more like a dough than a batter) and not easily mixed, but persevere, it will soon come together. Stir in the mango, raisins, and zest. Scrape the batter into the pan and smooth the top with a rubber spatula.

Mix together Topping ingredients and sprinkle along the top on the batter.

Bake the bread for 1.5 hours, or until it is golden brown and a thin knife inserted into, the center comes out clean. (If the bread looks as if it’s getting too brown as it bakes, cover it loosely with a foil tent). I did this at 45 minutes. Transfer the pan to a rack and cool for 5 minutes before running a knife around the sides of the pan and unmolding Invert and cool to room temperature right side up on the rack.

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

******Bowl-a-thon*****

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.

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

Directions

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.

From Martha Stewart Weddings, Winter/Spring 1998 | Subscribe and Save 32%!

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

Christmas Dessert Sushi
Printable Recipe

Ingredients:
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

Directions:
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

volcano cake

volcano cake