Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts

Sunday, May 9, 2010

Happy Mother’s Day!!!

What a beautiful Mothers’ Day we had here in Idaho!!! Spring has finally sprung. The weather was warm and sunny which we haven’t had yet this year.

We had a yummy ham dinner at my sister’s house. I didn’t bring my camera so I can’t share any pictures. But I did take one picture before I left of this…

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Strawberry Shortcake Trifle. This was my contribution for our dinner. It was as good as it looks—very rich and creamy. Do you want the recipe? It is such a great thing to bring to gatherings because it looks so impressive but is quite easy to make.

Choose a type of cake and fruit(s) you would like. This one is angel food cake with strawberries. For this one, I also added a layer of Danish Desert. For my niece’s wedding shower, I used tropical fruits—bananas, kiwis, pineapple and strawberries.

Pudding:
8 oz pkg cream cheese, softened
4 cups heavy whipping cream
2 4 oz pigs white chocolate instant pudding mix

I use a Kitchen Aid mixer for this recipe. If you don’t have one you will wish you did (*giggle*).

Whip cream cheese until softened and fluffy. Add about 1 cup of the whipping cream to help soften the cream cheese. After that is nice and fluffy, add the remaining whipping cream and the pudding mix. Continue to whip it for several minutes (my mom thought I had turned it to butter) until the consistence of pudding or mousse. Stop half way through and scrape the sides and bottom of the mixer with a spatula. (I think this is one of the yummiest things I have ever eaten!)

If you are using a regular cake, cut into cubes. With the angel food cake, I just tore the cake into pieces. Place a layer of cake in the bottom of a clear glass bowl. Top with a layer of the fruit you have chosen. (I added the Danish Dessert after this layer.) Now add ½ of the pudding and then repeat the layers. Garnish with a little fruit so everybody knows what’s inside!!!

Now that I’ve made you all hungry, I’ll let you go let you get a snack!!!

Blessings,

Christine

Wednesday, October 28, 2009

A Chirper Recipe

Please Scroll Down for My Flutterby Wednesday Post

For the Chirper Challenge we are joining forces with a new challenge blog, Creative Cookbooking. Creative Cookbooking is the brain child of Debbie Sherman.

Here’s what she has to say. “Creative cookbooking is scrapbooking your recipies! It's about sharing and creating your own personal cookbook. The best part about doing this is, every recipe in your book has been tried and tested by you! The next best thing is you love every recipe in this cookbook!!!

Our Chirper / Creative Cookbooking challenge is to create a recipe page (any size you wish-mine is 8x8) featuring your favorite pumpkin treat. Please include a picture of the dish and the recipe on your page as well as a Cricut cut. The Creative Cookbooking challenge is to include any die cut, not specifically Cricut. So those who aren’t lucky enough to own a Cricut, you can play along too!

09-10-28 (2)I shouldn’t have done this, but I tried a new recipe for my pumpkin treat. It turned out OK but not the best I’ve had.

Do you remember the day that I spent at the pumpkin patch with “the Aunt’s”? This is why I wanted to go. I wanted to personalize this page with a picture of them “hunting” for pumpkins!

I cut the title using the Lyrical Letters cartrudge. I used the George cartridge to cutout 5 ovals, about 6 “ each for the pumpkin. I chalked in red around the ovals and aranged them to look like a pumpkin. I’d seen this done but hadn’t tried it. I think it worked out great.

When you pull on the pumpkins green ribbon stem . . .

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. . . the recipe comes out.

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I made picks for the cupcakes using the pumpkin and spider cuts from the Doodlecharms cartridge. I tied a little yellow ribbon (that reminds me of a song-hehe) around each one for extra decoration.

Thanks for stopping by to take a look at my project. I love the Creative Cookbooking challenge and definately plan to participate again. However, I have to catch up on a few challenges – favorite soup and bread, favorite main dish and favorite Halloween dessert or cookie. I think I’ll just combine the favorite Halloween dessert with the favorite pumpkin treat challenge. It works for me anyway!!!

If you would like to participate in the Chirper Challenge, you can go to the challenge blog and see all of the DT projects before you get started!

Blessings,

Christine

Tuesday, April 14, 2009

Carrot Cake with No Bunny

Doesn't this look yummy!!! It is!

I've still got a few pieces left if you want to come over.

This is the best carrot cake I've ever eaten. The recipe actually comes from a buffet restaurant. I've enjoyed it there but it is even better when you make it at home. I was going to make it into a bunny rabbit cake for Easter. The recipe only makes one layer and I forgot to buy enough carrots to double the recipe so we didn't get our bunny this year. It's a tradition that we had when we were kids. My Mom always made it when we were kids and I took it up again several years ago. Oh well, I'll make a bunny next year. Here's the recipe.

Chuck-A-Rama Carrot Cake (adapted by me)

1 1/2 cups sugar
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup walnuts, chopped
3/4 cup raisins
1/3 cup salad oil
2 eggs
1 teaspoon vanilla
3 1/4 cups carrots, shredded

Peel and shred the carrots. (The recipe says to use a 1/16 in shredder but my food processor doesn't have one so I shred on the regular blade.) I just washed and didn't peel the carrots this time and it turned out great.

Place the first 5 ingredients in a large mixing bowl and whisk to aerate and mix. Stir in the walnuts and raisins. Add the remaining ingredients and mix by hand until well blended. It will be very thick at first but the carrots break down quickly and it becomes thinner but still quite thick.

Place mix into a greased round 9 inch cake pan and bake at 350 degrees for 45 minutes or until done. Let cool and frost with cream cheese frosting.

As you can see, I baked it in a rectangular pan. When I make it as a round cake, I bake it in two round cake pans so I will have layers. That way, you get more frosting with each bite! (hehe) If you cook it in two pans, decrease the time a bit.

This is what it looks like when it comes out of the oven. I wish I would have taken a picture before putting it in the oven. It doesn't look very good at this point but you won't be disappointed!

Cream Cheese Frosting

1 pound cream cheese
1/2 pound margarine (I use butter)
1 3/4 pounds powdered sugar
2 teaspoons vanilla

Place first 2 ingredients in a bowl and bring to room temperature then beat until smooth. Scrape the bowl with a rubber spatula. Add remaining ingredients and beat until light and fluffy.

Okay, I don't use a recipe to make frosting. This is how I do it.

I put about a 1/2 stick of butter and an 8 ounce package of cream cheese in a bowl and wait until they come to room temp. Since I usually forget to take it out of the fridge, I place them in the microwave for a bit until they are soft. I add a teaspoon of vanilla and a couple of splashes of milk and whip it with the Kitchenaid mixer until it's fluffy. Then I add about a half of a two pound bag of powder sugar to it. Before I turn on the mixer, I place a kitchen towel over the the mixer so p. sugar doesn't puff out all over the kitchen. I turn on the mixer and whip till fluffy adding a little milk or more powdered sugar if needed. As you can see, I add some chopped walnuts to the top. One of these times I'll get energetic enough to decorate with little piped carrots.

You have to follow a recipe when baking but I seldom actually follow a recipe for anything else. I take a look at the recipe and then make it my own.

I hope everyone likes this cake as much as I do. Now I'm going to get myself a piece of the leftover cake!

Blessings,