Tuesday, February 28, 2012
My oldest daughter celebrated her 8th birthday this past weekend. She loves penguins and picked out this cake. The "recipe" was found in this month's issue of "Family Fun" but was simply an "ice cream cake". Peyton wanted "real cake"; so I did my best to make it work. We baked a 9 X 13 for the base. Then, the igloo was one Pampered Chef 4 cup batter bowl and one cupcake for the entrance.
We baked the 9 X 13 first. While that was cooling, I baked the batter bowl cake and cupcake 25 degrees cooler, so that the batter bowl cake would cook through evenly. I think it took almost an hour. Then I let those cool. After all three were cool, I placed the igloo and cupcake on the 9 X 13, using a toothpick to secure the entrance to the rest of the igloo. I covered with frosting and used a toothpick to draw the lines on the igloo to look like blocks of ice.
I sprinkled with clear cake sprinkles to add the look of shimmering snow. The pond is blue gel topped with blue sprinkles.
The Penguins are Milano cookies with 3 sides dipped in melted chocolate. I laid them on wax paper to set. Then, I piped on frosting features (eyes % beak). We placed them on the cake, using toothpicks to prop them up.
Overall, I am happy with how it turned out.
Monday, February 13, 2012
Have you tried the McCormick Recipe Inspirations? AWESOME! They pre-measure out the spices you need and have a small list of additional ingredients. SOOOOO convenient. My husband LOVED this salmon.
IF you buy the Recipe Inspiration kit, this will be included:
2 tsp. toasted sesame seeds
1 tsp. minced garlic
1 tsp. minced onions
3/4 tsp. ground ginger
1/2 tsp. crushed red pepper (optional...we did not use)
You will need to supply:
1/3 c honey
1/3 c green onion
2 Tbl. soy sauce
2 pounds salmon fillets
Mix honey, green onions, soy sauce and all the spices except red pepper in small bowl until well blended. Stir in red pepper to taste, if desired. Place salmon in 13 X 9 inch baking dish. Spoon honey mixture evenly over salmon.
Roast salmon in preheated 375 degree oven 20 minutes or until fish flakes easily with a fork, basting occasionally with honey mixture.
I'm back! Sorry for my lack of posts, but I started The 17 Day Diet and was limited in what I was "allowed" to eat for the first two cycles. Also, my husband spent 2 weeks in Africa, therefore me and the girls were living on Mac & Cheese, chicken nuggets, cereal, and oatmeal. But now I'm back with many new recipes to post!
While my husband was away, a dear friend was thinking of us and sent a sweet care package to entertain the girls and I. Included were some cookbooks. This cake is definitely post worthy. YUM!
This recipe was from Pillsbury Down-home Cooking & Baking.
1 c brown sugar
1/4 c butter, softened
1 c flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg (I omitted)
1/4 tsp salt
2 c chopped apples (I left the peeling on)
Beat brown sugar with butter until light and fluffy. Add egg. Add try ingredients. Stir in apples. Spread batter in greased 8 inch square pan. (Batter will be thick). Bake 25 to 35 minutes in 350 degree oven. (We needed 35 minutes).
Meanwhile, make CINNAMON BUTTER SAUCE...
1/3 c butter
2/3 c sugar (I used brown)
1/3 c half & half (I used milk)
1/2 tsp cinnamon
Combine all sauce ingredients in small saucepan. Heat over medium heat until butter melts and sauce is hot, stirring frequently. Serve warm sauce over warm cake.