Tuesday, December 7, 2010
Friday, November 19, 2010
What you'll need:
1\3 cup of butter
1\3 of vegetable shortening
3\4 cup peanut butter
1 Tsp of pure vanilla
4 cups of sifted confections sugar
4-6 tablespoons of milk
Cream together the softened butter & shortening.
then add the peanut butter and vanilla. add one cup at time of icing sugar. its will start to look very dry after a few cups but don't worry once you add the milk it will all be good. So then gradually add your milk.
you can refrigerate up to 2 weeks. make sure you cover up your unused portion so it does not dry out. If you put in the fridge to keep,make sure you re whip it before icing your cake.
Then topped with my favorite all time Candie...
Thursday, November 18, 2010
I don't get to bake everyday. But, I now have a blogging addiction I thought I would keep myself and my readers happy with a tip of the day. Hopefully you can find some things helpful and as for "me" is a great learning tool to pick up tips myself. Now my decorating brainstorms are written down So I can stay more organized instead of having little messy notes scribbled all over my fridge door.
Make a portfolio..Stay Organized
Cake decorating can be overwhelming. You have holidays coming up, customers requesting their dream cake designs, you get random ideas for your next cake pop in your head(which happens all the time for me). But then I forget because I never write down my idea.
You get a idea or request*** write it down, or sketch it on paper. So when it comes down to make and bake time your visual will become more clear, simple and stress free.
plan out everything! Flavour, filling, icing types, techniques you want to learn to try and sketch it out and print off researched instructions on how too's for new attempts.
after you have made your amazing creation, take pictures and put them in an album. It may only be cake or cookies to other non decorators, but to you... it is a accomplishment! nothing is more rewarding than looking back at your decorating attempts.
Thursday, November 11, 2010
how to puree:
Steam veggies to get them soft
then chopped up tiny and put in a blender or food processor to puree,
then off to the freezer in portions to slip in the next family meal.
Tip for mama's with babies** use a ice cube tray and fill with different puree's and thaw out and warm up for your babies next meals. Tastes way better than the canned stuff.
Last night I had a smirk on my face during supper time watching my family eat their entire plate of Beef skillet pasta. I snuck some pureed Carrots into the sauce and nobody noticed. Mission accomplished Now I can sleep tight knowing my plan worked and my little ones are filled with vitamins. Love this book!!
Wednesday, October 6, 2010
1 cup (250 mL) butter, softened
3/4 cup (175 mL) packed brown sugar
1/2 cup (125 mL) granulated sugar
1 teaspoon (5 mL) vanilla
1 2/3 cups (400 mL) all-purpose flour
1/3 cup (75 mL) cocoa
1 teaspoon (5 mL) baking soda
1/2 teaspoon (2 mL) salt
1 package (250 g) CHIPITS® Special Dark Chocolate Chips
1 1/4 cups (300 mL) coarsely chopped pecans
Friday, October 1, 2010
Monday, September 27, 2010
1\2 can of pure pumpkin,
1 cup of packed brown sugar,
1 Tsp Ground cinamon,
1\4 tsp Ground ginger,
1\2 tsp nutmeg
1\4 tsp salt,
3\4 evapourated Milk
1 unbaked pie shell (9inch)
Beat eggs lightly in a medium bowl.
Add pumpkin, sugar, cinamon, nutmeng, ginger & salt. Stir until well combined.
pour filling into shell and bake at 425 degrees 15 minutes. Then reduce temp to 350 and continute baking for 30-35 min or until knife inserted comes out clean. Cool.
If you want to make 2 pies----use a full can of pumpkin and double all ingredients.
**Eat with cool whip is a must**
Sunday, September 26, 2010
1 1/4cups flour, all-purpose
1 tablespoon baking powder
2 1/2cups raisin bran cereal
1cup of milk
1/3cup of honey
3tablespoons vegetable oil
Stir together flour, baking powder and salt.
Set aside in large mixing bowl, stir together raisin bran cereal, milk and honey.
Let stand 1 to 2 minutes or untl cereal is softened.
Add egg and oil beat well.
Add flour mixture, stirring only until combined.
Portion batter evenly into 12 greased 2-1/2 inch muffin pan cups.
Bake at 400 degrees for 18 to 20 minutes or until lightly browned.
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter
1 cup *Chocolate Chips
1.Heat oven to 350
2.Combine and mix all ingredients together in a large mixing bowl.
3.Place batter in a greased bread pan (bottom only) or in muffin tins.
4.Bake 40 to 50 minutes or until wooden pick inserted in center comes out clean.
5.Cool for 10 minutes then remove from pan. Complete cooling on a wire rack.
Makes one Loaf
Friday, July 16, 2010
Monday, July 12, 2010
Thursday, July 8, 2010
Butter Cookies decorated with Royal Lemon Icing. These will be used as their Favors for their guest. 50 + cookies later and we have "A lot" of wedding cakes.
Congrats to Mark & Dana...All the best on your special day!
It is really hard to see in the picture....but each cookie is detailed & hand painted on with Silver Pearl Dust.
Monday, July 5, 2010
Wednesday, June 30, 2010
Tuesday, June 29, 2010
1/2 c. milk
1/4 c. vegetable oil
1 1/2 c. whole wheat flour
1/2 c. honey
2 tsp. baking powder
1/2 tsp. salt
1 c. blueberries
Heat oven to 400 degrees. Line muffin tin and muffin cups. Beat egg; stir in milk and oil. Mix in remaining ingredients except blueberries just until flour is moistened. Batter should be lumpy. Fill muffin cups 2/3 full and bake about 20 minutes or until golden brown. Makes 12 muffins.