Monday, May 31, 2010
Chocolate Blini's - CWF
I was thinking blini's were like crepes or blinzes but they're more like pancakes, only a little smaller. I was excited about making this recipe. The topping possibilites are endless! Also, it looks easy enough maybe this one will be a success? I haven't had the best luck with some of Chef Payard's recipes.
I halved the recipe and ended up with at least 10 blini's. The recipe says you may need to flatten the batter with the back of a spoon after you put it in the pan. Not my batter. My blini's were flat on their own. Something about me and folding in egg whites, I can never seem to keep their height. The instructions were to cook these on low. I turned them up a little because I didn't feel like they were getting done. Other than not being as puffy as pancakes, this recipe turned out great. I topped mine with nutella and sliced strawberries. YUM!!
This delicious recipe was chosen by Linda at Diva Weigh. You can find the links to all of the other Chocolate With Francois bakers here! I can't wait to see what everyone did with their blini's.
Sunday, May 30, 2010
No SMS - The Last Kid on the Block - Cake Pops
About now you might be asking, what does this have to do with Cake Pops? I’ve had Cake Pops bookmarked since I started blogging and have never gotten around to making them. Thanks to Bakerella, cake pops are everywhere on the blogsphere. I feel like the last kid on the block or in the blogsphere to blog about cake pops.
If you’ve been following my blog the past few weeks, you know I am taking cake decorating classes. Three of the four weeks of class we baked and decorated a cake. Before decorating, you slice off the rounded top of the cake to make it flat and level. What to do with those cake tops? You can’t throw away the perfectly good cake top. It makes a cute cake top cake. I froze the tops from the other two weeks in anticipation of finally making cake pops.
I took the easy way out on this batch and used canned frosting. I think next time, I will make homemade for an even more delicious flavor. I am taking cake decorating classes at Michael’s. I took advantage of the coupon and bought Wilton chocolates for melting. Since this chocolate already had little colored sprinkles in it, I skipped the decorating.
Cake pop’s are easy and fun to put together. The only challenge is getting the cake to stay on the stick while dipping the chocolate. I ended up dipping my sticks in chocolate, putting them in the cake ball and refrigerating for an hour or so before dipping. It seemed to help, although I still had a few casualties. My family and coworkers loved these. I am looking forward to making them again. There's so many fun possibilities.
Cake Pops
Recipe adapted from Bakerlla
1 13X9 baked cake (box cake mix or from scratch … any flavor)
1 can cream cheese frosting
1 package dark chocolate melts
1 package colored or white melts
wax paper
lollipop sticks
sprinkles or something similar for top of cake pop
Styrofoam block (Very important!)
Bake your cake and let it cool completely. Take your cake and place it in a large bowl and crumble into the finest pieces possible (This is very, very important).
Mix in the frosting. Put in the refrigerator for about an hour or the freezer for about 20 minutes. (This helps a lot with the consistency) Roll into balls of your desired size - usually about 1" balls work best. Melt your chocolate and stir it well. I added a little parfin. I always add this to my Peanut Butter Balls. It gives them a nice sheen and the chocolate dries nicely. Add your decorations to the cake pop while the chocolate is still wet. Place into a styrofoam block to let dry. Enjoy!!!
Saturday, May 29, 2010
Happy Birthday Pink Saturday!
In honor of it's second birthday, Pink Saturday is featured in the current issue of Artful Blogging. There have been as many as 800 different bloggers participating in Pink Saturday! Amazing!!!
Thanks to Beverly of How Sweet the Sound, the founder and talented hostess of Pink Saturday.
This is the cake from my last class of Wilton Cake Decorating Course 2. Happy Birthday Pink Saturday!
One Year Ago Strawberry Rhubarb Crisp.
Thursday, May 27, 2010
Spring Vegetables Stir Fry
Loosely adapted from Emeril Lagasse
1/4 cup chicken stock
2 tablespoons mirin
1 teaspoon honey
1 1/2 teaspoons cornstarch
1/4 teaspoon salt
1 tablespoon sesame oil
1/2 pound baby bok choy, trimmed and julienned
1/2 pound asparagus, trimmed and cut into 1-inch pieces
4 small Spring onions, sliced
1/4 pound of snow peas
Directions
In a small bowl, combine the chicken stock, mirin, honey, cornstarch and salt, and stir until smooth. Set aside. Place a wok over medium heat. Add the sesame oil and when hot, add the vegetables and stir-fry until crisp-tender, about 2 - 3 minutes. Add the stock mixture to the vegetables and stir to coat.
Cook, stirring, until the vegetables have absorbed most of the sauce and are moist and tender, 3 to 5 minutes.
Wednesday, May 26, 2010
In My Garden
I love this time of year. Everything is starting to bloom. Last Spring while staying at the Sonoma Mission Inn, both Tim and I fell in love with their snake grass around the pool. We asked our landscaper friend Lynn where to find it. He suggested the Elkhorn River bottoms. One Sunday, Tim and Mike went in search of snake grass. We'd heard it was notorious for spreading, so we decided against planting it in the ground. During the wet periods of the summer, it grew well. As the summer grew hotter and dryer, it began to dry up and wilt. At the end of the summer, Tim put the pot in our outside storage area. The snake grass spent our long, cold winter outside. This Spring, as the plants began to sprout, so did our snake grass.
More pictures from our garden...
One Year Ago Sunday Morning Frittata.
Monday, May 24, 2010
Chocolate Spice Bread - Modern Baker Challenge
This cookbook could easily be one of those coffee table books we all love. It’s a large, beautiful hardback. The recipes are concise and easy to follow. Nick gives some hints and extra tips for each recipe. I can read a cookbook like a novel. I sat down one night, thumbed through the first section and used those great little post it note tabs to mark the recipes I wanted to try. Being the total chocolate lover, the first recipe had to be the Chocolate Spice Bread.
I am not sure why but I don’t own any metal bread pans. I think they were old and didn’t make the move from KC to Omaha. I used a glass baking pan of approximately the same size. Because I was baking in glass, I set the oven at 325. Nick cautions in this recipe not to bake it too long or it will be dry. I checked the bread at 25 minutes and it was still very wet. I checked it every five minutes and at 45 minutes it was done. Unfortunately, I think it was overdone. Maybe I need to start pulling my breads out when they’re ALMOST done? The flavor of this bread is delicious. My concern was the spice flavor would be too heavy but it’s not. The chocolate blends nicely with the spices. This bread, like a lot of quick breads, is best eaten on the day it is made. It dries out quickly. Since mine was a little too dry to begin with, it was really dry on day three. I froze the leftovers, thinking maybe I will add it to the next batch of cake pops? I hate to throw things away!!! This bread has lots of possibilities. You could add nuts, chocolate chips, raisins, sunflower seeds. I will be making this one again!
Stop by The Modern Baker Challenge to see the other bakers thoughts on this bread.
Sunday, May 23, 2010
Butterscotch Pralines - SMS
Once I got back with the thermometer and gathered the ingredients, the recipe went together easily. I think my mixture was too thick. I went ahead and spooned them out onto the parchment paper. I don't really think they look like pralines. Tim said they're good but needed a few more nuts.
This week's SMS was chosen by Tess of Cooking Chemist. Check out her blog, she has some great recipe ideas. You can find the links to the other SMS gals here.