I spent the last couple days at my aunt Sheryle's house making mints for my cousin's upcoming wedding. I found this recipe on allrecipes.com. It's technically a Christmas recipe, but we're using it as one of the mint options for the reception. The one thing that I learned is that these won't come out of the molds unless you dust the molds with edible glitter before pressing the candy into the mold.
1 (3 oz) package cream cheese, softened
1 tablespoon butter, softened
3 cups confectioners' sugar
2 drops peppermint oil*
any food coloring paste or powder (I used powder - available at cake decorating shops)
Directions:
1. In a large bowl, combine cream cheese, butter, and confectioner's sugar. Mix in peppermint oil. Color as desired with food coloring paste or powder, or leave white.
2. Roll mixture into small balls, then roll in granulated sugar.
3. Dust desired mold with edible glitter (available at cake decorating shops) and press ball into mold. Scrape excess and drop out of mold onto wax paper.
4. Allow to dry for about 2 hours, then freeze or refrigerate.
* You can substitute other flavors if you want. For instance, we did mint flavor for some, butter flavor for some, and cherry flavor for some.
Next week we'll be starting on the wedding cakes. Hopefully I'll post some pictures and some cool wedding cake tips.
Saturday, May 28, 2005
Monday, May 23, 2005
Coconut-Raspberry Layer Cake
My friend Brenda loves this cake....except for the raspberry part. So, I only put the raspberry preserves on one half of the cake. The recipe is a bit complex, but it's a fun one to make when you have time to relax and enjoy the process. You can also bake the layers ahead of time and freeze until you're ready to frost the cake. Just make sure to seal the layers in tons of plastic so they won't take on the flavor of your freezer and be sure to protect the layers so they don't get smashed. This recipe comes from a cookbook called "Perfect Cakes," by Nick Malgieri.
For the Batter:
2 1/4 cups cake four (spoon flour into dry-measure cup and level off)
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
1 1/2 cups sugar
2 teaspoons finely grated lemon zest
1/2 teaspoon lemon extract
1 1/4 cups milk
1/2 cup egg whites (from about 3-4 large eggs)
1. Position a rack in the middle of the oven and preheat to 350 degrees.
2. Sift the cake flour, baking powder, and salt onto a piece of parchment or wax paper.
3. In the bowl of a heavy-duty mixer, beat the butter and sugar with the paddle attachment at medium speed until light, about 3 minutes. Beat in the lemon zest and extract.
4. In a bowl, whisk together the milk and egg whites. Add one-third of the flour mixture and beat until smooth. Scrape down the bowl and beaters. Beat in half the egg white mixture until incorporated, then beat in another third of the flour mixture. Scrape down the bowl and beaters. Beat in the remaining liquid until absorbed, followed by the remaining flour mixture; scrape well after each addition.
5. Divide the batter between 2 9-inch cake pans, greased, and lined with parchment, and smooth the tops. Bake for about 30 to 35 minutes, until well risen and a toothpick inserted in the center emerges clean. Cool the layers in pans for 5 minutes, then invert onto racks to cool. Peel off the parchment paper.
Lemon Buttercream:
1/2 cup egg whites (from about 4 large eggs)
1 cup sugar
20 tablespoons (2 1/2 sticks) unsalted butter, softened
1/4 cup strained fresh lemon juice
1 teaspoon vanilla extract
1. To make the buttercream, whisk together the egg whites and sugar in the bowl of an electric mixer. Whisk over a pan of simmering water until the egg whites are hot and the sugar is dissolved.
2. Attach the bowl to the mixer and whip with the whisk until cool and increased in volume.
3. Switch to the paddle attachment and beat in the butter until smooth. Beat in the lemon juice and vanilla.
For the Finish:
1/2 cup seedless raspberry preserves
One 7-oz bag sweetened shredded coconut
Fresh raspberries and mint leaves for garnish if desired
1. To assemble the cake, slice each layer horizontally in half.
2. Place one layer on a cardboard round or platter and spread with one-third of the jam and one-quarter of the buttercream. Top with another layer and reapeat. Repeat with the third layer.
3. Place the last layer on top and spread the top and sides of the cake with the remaining buttercream. Press the coconut all over the outside of the cake.
4. Add some sprigs of mint leaves and some fresh raspberries to the top and around the sides of the cake if desired.
Serve at cool room temperature.
For the Batter:
2 1/4 cups cake four (spoon flour into dry-measure cup and level off)
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
1 1/2 cups sugar
2 teaspoons finely grated lemon zest
1/2 teaspoon lemon extract
1 1/4 cups milk
1/2 cup egg whites (from about 3-4 large eggs)
1. Position a rack in the middle of the oven and preheat to 350 degrees.
2. Sift the cake flour, baking powder, and salt onto a piece of parchment or wax paper.
3. In the bowl of a heavy-duty mixer, beat the butter and sugar with the paddle attachment at medium speed until light, about 3 minutes. Beat in the lemon zest and extract.
4. In a bowl, whisk together the milk and egg whites. Add one-third of the flour mixture and beat until smooth. Scrape down the bowl and beaters. Beat in half the egg white mixture until incorporated, then beat in another third of the flour mixture. Scrape down the bowl and beaters. Beat in the remaining liquid until absorbed, followed by the remaining flour mixture; scrape well after each addition.
5. Divide the batter between 2 9-inch cake pans, greased, and lined with parchment, and smooth the tops. Bake for about 30 to 35 minutes, until well risen and a toothpick inserted in the center emerges clean. Cool the layers in pans for 5 minutes, then invert onto racks to cool. Peel off the parchment paper.
Lemon Buttercream:
1/2 cup egg whites (from about 4 large eggs)
1 cup sugar
20 tablespoons (2 1/2 sticks) unsalted butter, softened
1/4 cup strained fresh lemon juice
1 teaspoon vanilla extract
1. To make the buttercream, whisk together the egg whites and sugar in the bowl of an electric mixer. Whisk over a pan of simmering water until the egg whites are hot and the sugar is dissolved.
2. Attach the bowl to the mixer and whip with the whisk until cool and increased in volume.
3. Switch to the paddle attachment and beat in the butter until smooth. Beat in the lemon juice and vanilla.
For the Finish:
1/2 cup seedless raspberry preserves
One 7-oz bag sweetened shredded coconut
Fresh raspberries and mint leaves for garnish if desired
1. To assemble the cake, slice each layer horizontally in half.
2. Place one layer on a cardboard round or platter and spread with one-third of the jam and one-quarter of the buttercream. Top with another layer and reapeat. Repeat with the third layer.
3. Place the last layer on top and spread the top and sides of the cake with the remaining buttercream. Press the coconut all over the outside of the cake.
4. Add some sprigs of mint leaves and some fresh raspberries to the top and around the sides of the cake if desired.
Serve at cool room temperature.
Wednesday, May 18, 2005
Summer makes me think of garden-ripe tomatoes
I'm baking a Coconut-Lemon layer cake today for a friend's birthday...if it turns out I'll post the recipe.
Thought I'd share a recipe I came across two summers ago on Paula Deen's cooking show. The Food Network is just the best! I was a little weirded out by the thought of baking something with mayonnaise, but it was absolutely wonderful! I've made this several times now and it's becoming one of my favorites. It is high in fat, so it's not necessarilly something you'd want to make every night. I save it for company or a special treat.
Tomato Pie
4 tomatoes, peeled and sliced *
10 fresh basil leaves chopped **
1/2 c. chopped green onions
1 (9-inch) pre-baked deep dish pie shell
1 c. shredded mozzarella cheese
1 c. shredded cheddar cheese
1 c. mayonnaise
salt and pepper
Preheat oven to 350 degrees.
Place the tomatoes in a colander in the sink in one layer. sprinkle with salt and allow to drain for 10 minutes.
Layer the tomato slices, basil, and onion in the pie shell. season with salt and pepper. Combine the cheeses and mayonnaise. Spread the mixture on top of the tomatoes and bake for 30 minutes or until lightly brown. Serve warm. Makes 6 servings.
* A hint for peeling tomatoes: dip tomatoes in a pan of boiling water for about 1 minute. Immediately transfer to a bowl of ice water. Peelings will come off easily.
** You can use 1 teaspoon dried basil if you don't have fresh.
Thought I'd share a recipe I came across two summers ago on Paula Deen's cooking show. The Food Network is just the best! I was a little weirded out by the thought of baking something with mayonnaise, but it was absolutely wonderful! I've made this several times now and it's becoming one of my favorites. It is high in fat, so it's not necessarilly something you'd want to make every night. I save it for company or a special treat.
Tomato Pie
4 tomatoes, peeled and sliced *
10 fresh basil leaves chopped **
1/2 c. chopped green onions
1 (9-inch) pre-baked deep dish pie shell
1 c. shredded mozzarella cheese
1 c. shredded cheddar cheese
1 c. mayonnaise
salt and pepper
Preheat oven to 350 degrees.
Place the tomatoes in a colander in the sink in one layer. sprinkle with salt and allow to drain for 10 minutes.
Layer the tomato slices, basil, and onion in the pie shell. season with salt and pepper. Combine the cheeses and mayonnaise. Spread the mixture on top of the tomatoes and bake for 30 minutes or until lightly brown. Serve warm. Makes 6 servings.
* A hint for peeling tomatoes: dip tomatoes in a pan of boiling water for about 1 minute. Immediately transfer to a bowl of ice water. Peelings will come off easily.
** You can use 1 teaspoon dried basil if you don't have fresh.
Tuesday, May 17, 2005
Another Incredible Dessert
While we're in the dessert mode, here's one of my favorites.
Creamy Banana Pudding
1 14 oz can sweetened, condensed milk
1 1/2 cups cold water
1 pkg instant vanilla pudding (I usually use the larger package)
1 pint (2 cups) whipping cream, whipped
24 (approx) vanilla wafers
4 bananas, sliced and dipped in lemon juice
1. Combine sweetened, condensed milk and water. Add pudding mix and stir well. Chill for 5 minutes.
2. Fold in whipping cream.
3. Pour 2 cups pidding into bottom of bowl. Layer bananas and wafers and pudding (3 layers) ending with pudding. Chill.
This is definitely the best banana pudding I've ever had. Though, who knows, I've heard that time changes things...
Enjoy!
Creamy Banana Pudding
1 14 oz can sweetened, condensed milk
1 1/2 cups cold water
1 pkg instant vanilla pudding (I usually use the larger package)
1 pint (2 cups) whipping cream, whipped
24 (approx) vanilla wafers
4 bananas, sliced and dipped in lemon juice
1. Combine sweetened, condensed milk and water. Add pudding mix and stir well. Chill for 5 minutes.
2. Fold in whipping cream.
3. Pour 2 cups pidding into bottom of bowl. Layer bananas and wafers and pudding (3 layers) ending with pudding. Chill.
This is definitely the best banana pudding I've ever had. Though, who knows, I've heard that time changes things...
Enjoy!
Jeanette's Nutmeg Feather Cake
This recipe is always a hit. I got it out of an old Better Homes and Gardens Cookbook. It's unique in that the feature of the cake is nutmeg.
1/4 c butter
1/4 c shortening
1 1/2 c sugar
1/2 t vanilla
3 eggs
2 c flour
1 t baking soda
1 t baking powder
2 t nutmeg
1/4 t salt
1 c. buttermilk or sour milk
Ok - I don't have any instructions written down. What I usually do is cream
the butter/shortening/and sugar. Then I add the vanilla and eggs and whip
until it's fluffy. Then I alternate between the dry ingredients and the
buttermilk/sour milk.
Oh, and don't overbeat - when I do this it tends to fall in the middle.
Bake in a greased pan at 350 for 30 minutes.
I usually frost with a buttercream frosting and dust with nutmeg. I’d post the recipe for the frosting but I usually just make it up. You should be able to find a good recipe in a cookbook or online. Or, in a pinch you can use a pre-made frosting too. Enjoy!
1/4 c butter
1/4 c shortening
1 1/2 c sugar
1/2 t vanilla
3 eggs
2 c flour
1 t baking soda
1 t baking powder
2 t nutmeg
1/4 t salt
1 c. buttermilk or sour milk
Ok - I don't have any instructions written down. What I usually do is cream
the butter/shortening/and sugar. Then I add the vanilla and eggs and whip
until it's fluffy. Then I alternate between the dry ingredients and the
buttermilk/sour milk.
Oh, and don't overbeat - when I do this it tends to fall in the middle.
Bake in a greased pan at 350 for 30 minutes.
I usually frost with a buttercream frosting and dust with nutmeg. I’d post the recipe for the frosting but I usually just make it up. You should be able to find a good recipe in a cookbook or online. Or, in a pinch you can use a pre-made frosting too. Enjoy!
Welcome to Cole-inary Artists!
In an effort to share recipes and other homekeeping ideas, experiences, and tips, we have started this blog. Our goal is to use this as a tool to keep in touch with our family and to share some of our family secrets with others. Please check back for our first post.
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