Mise en Place

EdenFantasys: Perfect for Valentines Day

2012-01-29T01:31:00.000-05:00

Did you know that EdenFantasys one of the top selling online adult shops. It makes sense due to their great customer service, easy ordering and private shipping. Low prices you can't beat for long lasting products. Not only does EdenFantasys sells sex toys but they also have a large variety of lingerie. Lingerie that is fashionable, classy, costume themed available in all sizes to small to plus. Not only do they sell romantic items they have a great line of beauty and heath products. Ranging from sexy makeups to great smelling lotions and perfume to entice your partner. EdenFantasys has revolutionized and brought sexy back to the bedroom.

Check out this cute lingerie that I am purchasing for Valentines Day. You will find something that suits your personality, I'm guaranteeing it!

Ganache Tartlets

2011-12-22T03:24:00.000-05:00

A sweet shortbread crust, filled with a creamy chocolate ganache.

Ganache: 15 (3in round tartlets)

16oz Dark Chocolate
1 1/4cup Heavy Cream
4tbsp Unsalted Butter
2tbsp Brandy

Directions:

Heat heavy cream, butter and brandy until a simmer.
Pour over chocolate in a bowl and allow to sit for 3 minutes.
After allowing it to sit, emulsify it by stirring the chocolate until it begins to thicken.

Tip: You can fold in whipped cream to make a whipped ganache consistency, to resemble a cream pie.

Shortbread Crust: 15 (3in round tartlets)

2cup Unsalted Butter (room temperature)

1cup Confectioners' Sugar

4cups All Purpose Flour

1/2tsp Baking Powder

1/4tsp Vanilla Extract

Directions:

Cream butter and confectioners' sugar until light and fluffy.
Sift flour and baking powder.
Blend into butter mixture, and add the vanilla. Mix until combined.
Portion into 15 (2 1/2oz) balls.
Roll out and place into tartlet shell.
Dock the tartlets and bake at 350 degrees until lightly browned.
Cool, then remove from tarlet form.

Assembly:

Take the cool shell and fill with the ganche.
Either plate it or platter it.
Serve with some chantilly cream and shaved chocolate.

Poached Pears

2011-12-22T02:38:00.000-05:00

Poached in a white wine, infused with citrus fruits and cinnamon sticks. Once dried filled with a nice cinnamon mascarpone cream.

Ingredients: Poaching Process

8 Bosch Pears

1/2cup Sugar

Nice Red or White Wine (fill 3/4 stock pot)

Citrus Fruit Slices (Oranges, Limes, Lemons)

Cinnamon Sticks

Tip: You can use anything to flavor your poaching liquid, some chefs just use a basic simple syrup (1:1 parts sugar to water)

Directions:

Peel the skin off the pairs and using a apple corer remove a small amount from the bottom of the pear, leaving the stem in. (Leaving the pear whole, you can see above in the red wine pears that you just remove a small portion.)
Add all the ingredients minus the pears to a large stock pot and heat. Do not bring to a boil!!!
Place pears into the hot liquid.
Simmer until fork tender. Do not allow the poaching liquid to boil, it may destroy the structure of the pear.
Cool pears and liquid to room temperature.
Remove pears and place on a paper towel to remove excess liquid.
Make filling.

Tip: It may take a few hours for it to become tender. If your in a hurry, cover the top in plastic wrap and simmer. Be sure to watch, making sure it wont boil.

Creamy Mascarpone Filling:

16oz Mascarpone Cheese (softened)

1/2cup Heavy Cream

Pinch Ground Cinnamon

1/2cup Confectioners' Sugar

Directions:

Whip Mascarpone until smooth.
Add in cinnamon and confectioners sugar.
In separate bowl whip heavy cream.
Fold in the whipped cream into the mascarpone mixture.
Place in a pastry bag with a medium round tip.

Wine Reduction Sauce:

Remaining Poaching Liquid

2tbsp Butter

Directions:

Heat poaching liquid to a simmer and reduce by half.
Add butter to reduced sauce and stir until well combined.
Spoon generously over plated pears.

Assembly:

Take dried poached pear and fill were you cored in the middle with your cinnamon mascarpone cream.
Place on a nice plate.
Generously spoon hot wine reduction over top.
Garnish with Chantilly cream and a light dusting of cinnamon.

The Slice™ Safety Cutter Review

2011-12-21T05:48:00.001-05:00

Claim:

The Slice™ Safety Cutter is the most versatile tool you'll ever own. Features a finger-friendly microscopic ceramic blade that's quick, easy and safe substitute for scissors. Perfect for scrap-booking, clipping recipes, coupons and news articles, removing shrink-wrap, opening CD's, DVDs, and plastic packaging, and more. Includes built in magnet key-ring hole.

My Review:

So when I received my product it was nicely packaged and showed no signs of breakage. I was excited to see what this small universal product could do. Its claims were very strong so I had a positive outlook from the start. I started using the cutter by opening envelopes and packaging. It opened my letters instantly, with no need to slide your finger across. In just in one quick swipe it was open. I wanted to test and see how it would do on the packaged item which had a lot of tape to secure it. Just like the letter it immediately whipped open. I was shocked because to open that package it would have taken 3-4 times with scissors and possible end up tearing the lid off.

Once I tested the basic items I wanted to try and connect it with my love cooking. I first tested it on something ease like a cherry tomato and it took some sawing to cut it but it did cut it. Then I tested it on chicken breast and removing the fat, it worked a lot better because it wasn't as firm as the tomato. Finally after sanitizing it (which it didn't rust) I wanted to test it on something I knew it could save me a lot of time. In my field I work with a lot of chocolate work. We need to use scissors/ exact-o knives to cut stencils for tuiles. I wanted to test and see if it could cut through or cardboard. The results, it worked so quickly I was amazed. I then moved on and tried testing it on small chocolate details. Cutting small chocolate to make a pattern to wrap around a cake or quick garnish. The Slice Safety Cutter- great for couponers worked wonders with my chocolate work.

I was so excited to review this item. It not only worked wonders with every day activities it works wonders with my task in my career. This is a great item and it is going to save me so much time with all my daily activities. I am so happy that this product lives up to its name and claim. I will defiantly recommend it to fellow friends and colleagues.

I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.

Mini Carrot Cakes

2011-11-29T04:13:00.000-05:00

These are great healthy little treats. Perfect for every season. Kids will love them as there afternoon snack or in their lunch boxes. My mini cakes are packed with great flavor that gives an illusion that they are not healthy. Perfectly paired with a cream cheese frosting or a simple dusting of confectioners' sugar.

Individual Carrot Cakes, piped with cream cheese frosting in different designs.

Yield: 16 Mini Cakes or 24 Cupcakes

Batter:

Sugar- 16oz

Vegetable Oil- 11.5oz

Vanilla Extract- 1tsp

Eggs- 6oz

Flour- 16oz

Cinnamon- 2tsp

Nutmeg- 1/2tsp

Ginger- 1/2tsp

Baking Soda- 2tsp

Salt- 1 1/4tsp

Carrot- 24oz (Grated)

Extras: (optional)

Raisins: 8oz

Golden Raisins- 3oz

Walnuts- 8oz (finely chopped)

Directions:

Whisk oil, sugar and vanilla together.
Gradually add egg, making sure it is fully incorporated after each addition.
Sift the remaining dry ingredients and add to above mixture until fully incorporated.
Fold in grated carrots and extras. I added all of them to mine.
Portion equally into cupcake liners or fancy mini cake liners.
Bake at 400 degrees for 10 minutes then reduce the heat to 350 degrees and bake until they come out clean with a toothpick. (aprox. 35 minutes)

Cream Cheese Frosting

Cream Cheese- 7oz

Unsalted Butter- 8oz

Vanilla- 1tsp

Confectioners' Sugar- 16oz

Extras: (optional)

Spices- Cinnamon, Nutmeg

Almond Extract

Directions:

Cream softened butter until lightened in color.
Then add in softened cream cheese and vanilla. Mix until well incorporated and fluffy.
Add sugar and beat until smooth and silky.
Fill into a pastry bag and pipe as desired. (Tornado shape, classic swirl, stars, ect)

Butter Cookies

2011-11-29T03:52:00.000-05:00

These delicious butter cookies are perfect with a cup of coffee or tea. They are also perfect petit four secs (small pastries that can be served plain right out of the oven) and can be turned into petit four demi secs (usually two petit four secs garnished with chocolate or sandwiched with marmalade).

Petit Four Sec

Butter cookie star baked with raspberry marmalade.

Plated butter cookies.

Yield- 24 Cookies (Depending on shapes and size)

Cookies:
Butter- 12oz
Sugar- 8oz
Eggs- 3oz
Pastry Flour- 28oz
Baking Powder- 1 1/2tsp
Vanilla- .25oz
Salt- pinch

Extras:
Sprinkles/Jimmies
Melted Chocolate
Marmalade or Jam (Raspberry or preferred kind.)

Directions:

Cream butter and sugar until fluffy.
Gradually add egg, making sure it is incorporated after each addition. (Make sure to scrap down sides)
Add sifted dry ingredients, mix until incorporated but not over-mixing it.
Place in a pastry bag with a star tip or round tip and pipe shapes and designs. (Tip: you can pipe stars and fill centers with marmalade and bake with it)
Bake at 350 degrees for 5-10 minutes, until LIGHTLY golden brown.
Allow to cool.
Then sandwich with jam, dip in chocolate and decorate to your hearts desire.

Quiche!

2011-11-12T23:05:00.001-05:00

A delicious savory egg based pie. It is perfect for breakfast, holidays or special occasions.

This quiche is the best. Its fluffy and creamy at the same time. Quiches are very versatile they can be made with a variety of ingredients, such as the classic american breakfast ingredients of bacon, sausage and ham or include farm fresh vegetables. The quiche above includes crispy bacon, farm fresh broccoli, a sharp white cheddar and gruyere cheese, and fresh rosemary and thyme.

A quiche is perfect for holiday traveling. It can be pre-made and reheated.

Crust

Ingredients:

All Purpose Flour- 1 1/4cup

Salt- 1/4tsp

Unsalted Butter- 7tbsp

Ice Water= 2tbsp

Directions:

Sift flour and salt.
Cut butter into small pieces. Then cut butter or blend with your hand the butter into the flour.
Once the flour and butter resemble coarse crumbs, make a well.
Add water and from the outside swirl in flour until combined.
Form into a dough disc and plastic wrap.
Refrigerate for an hour.
Roll out and place in a 9-inch pie tin or a tart tin. Make a fancy edge.
Dock with a fork an par-bake in a 375 degree oven for 10-12 minutes.

Filling

Ingredients:

Thick Cut Bacon- 8oz

Broccoli- 1cup

Eggs- 2each

Egg Yolks- 2each

Heavy Cream- 1 1/4cup

Gruyere- 1cup

White Cheddar- 1/2cup

Onion- 1/2

Thyme- 1tbsp

Rosemary- 1tbsp

Salt, White Pepper, Black Pepper- to taste

Directions:

Cook bacon until crisp. Then remove bacon and place on a rack. Begin to cook the onion in the bacon fat.
Whisk together eggs, egg yolks, onion, bacon, broccoli, cream, herbs and spices.
Place par-baked pie crust on a half sheet pan. On the bottom of the crust spread half of the each cheese.
Pour the egg mixture into the crust and place the remaining cheese on top.
Bake until the custard is golden brown and puffed up and the crust is golden brown, about 30-35 minutes.

MecaBrush Review!

2011-08-22T23:06:00.001-04:00

So I got a great chance to review for this uprising company called MecaBrush. Their products range from individual personalized decals to airbrushed shirts, bags and more. I am in love with this company now because I love airbrushed anything. I can get a license plate to decorate my car or get totes for my girls volleyball team. They have anything and everything to decorate your dorm, car, lockers, bedrooms. They have decals for every occasion, sport team and theme you could think of. I really love how they can personalize it for yourself. They have so many great gifts for teens, tween's and even creative college kids like myself. I got the flip flop decal from above. When I got them in the mail, I was surprised how quick they were shipped. It was in a nice sealed envelope and came with detailed instructions.

All you have to do is:

1. Clean the desired area. It can be placed from a range of things such as bike helmets, binders, jewelry boxes, windows, ect. I placed mine, on a stand up mirror.

2. Peel paper back.

3. Place on desired area, pressing firmly and squeegee to remove all air bubbles.

4. Wait 3 minutes and remove the tape.

Its that easy. For thousand's of designs and easy application. Your teen, tweens or children can decorate anything and everything. The company also threw in a I love blogging decal which melted my heart. It was so sweet and looks perfect on my car window.

As a special offer for all my blog followers MecaBrush they are giving you all a $1 off discount code off any order, use this promo code meca1264.

I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.

Vanilla Espresso Milkshake

2011-08-20T05:25:00.000-04:00

This is a quick pick me up milkshake, that is sure to get your day or night going. Its tasty and add's energy to your day. Many of us just go out and buy milkshakes, because its easier than making our own. But I enjoy making my own at home because I can make it to my liking. I can control the thickness and best of all I know exactly what is going into my milkshake. No wondering if there is excess sugar or additives.

Ingredients:

48oz Vanilla Bean Ice Cream

2 tbsp ground chocolate covered espresso beans

4oz half and half

Directions:

1. Place all in a blender.

2. Blend

3. Drink and Enjoy!

Its that easy.

It's been awhile... But I have a lot to share!

2011-07-02T02:29:00.000-04:00

Sorry its been a long time since I last posted. I was dealing with work, graduating high school, and prepping all my finances and class assignments for college in the fall. But let me tell you did I do some exciting things over the past few months. I placed top ten in Ohio pastry fccla event. And let me brag a little more, my vocational school doesn't have a pastry program so it was all self taught by myself. Also I place first in a decadent dessert contest. I got hired as an Michael Symon employee at his growing restaurants the B-Spot. And.... I know it just goes on, I worked a Five Star Sensation event that featured five star chefs from around the country. Wolfgang Puck was the honorary chair. I got to work side by side with him and Lydia shire, prepping for the event in the morning of the event. Then I got a future pastry chefs dream to be in the pastry tent. I worked side by side all night with Sherry Yard from Spago and Sally Camacho from WP24. It was a dream, I was quite nervous from the start but I got the hang of it. Sally made a dessert using liquid nitrogen to make a passion fruit foam, solidified. It was quite an amazing experience. It was better than Christmas any day! I can't wait to share more great experiences with my followers and friends. And share the recipes I learn while in culinary school :)

Breath of Angel by Karen Henley Review

2011-04-24T18:29:00.000-04:00

Breath of Angel

Karen Henley
June 21, 2011
Fantasy
Grade: B+

Review

I was offered to review Breath of Angel by Karen Henley. I was very excited because I am a huge mythical and fantasy nerd. I love reading books about immortal creatures.
I began reading the book and was very intrigued of how fast it went in the beginning. Though I think it went so fast because the author kept me reading by adding such detail and a creative story line. She started off with a priestess Melaia. She comes upon two immortal brothers that have destroyed a stairway to heaven and are determined to destroy every last stairway.
When I first started off reading I felt like I knew this storyline from the movie Dogma but as I began to read more and more it was much more in depth but still similar. As Melaia continues on serving her temple, she is challenged by her beliefs by realizing that all these myths of angels and immortals are a true reality. She is in a tricky situation that resides her between these two immortal brothers and saving the stair ways to heaven for the rest of the world.
This book is a fantasy lovers dreams. It has a intense rollercoaster plot that will keep you on the edge of your seats. It does get dull in some moments but overall its a great novel and a fantasy lover would be very pleased.

Garlic Gold Review

2011-04-24T18:02:00.001-04:00

I was offered to review a upcoming new products from the company Garlic Gold. When I first received my package of products I was baffled by how much thought they put into packaging. The used so many packing peanuts to protect the products from damage. Its thought like that, that makes the customer very impressed with the companies dedication.

Garlic Gold Products

What my package contained:

Sample bottle of their famous original Garlic Gold Oil
Sample packs of there Golden Nuggets (Garlic Gold, Italian Herb, Parmesan, Sea Salt)

I will start off with the Garlic Gold Oil. It has a strong infused garlic flavor and should be used sparingly. I used the oil to marinate my chicken, I finished off my macaroni and cheese with a little drizzle, made garlic bread and I also used it to make my own garlicky salad dressing. Overall it was a great product and stayed true to the name. I liked the organic ingredients and the fresh taste. However it was very strong so I advise if you cook with it to add a little so it doesn't overpower your dish.

Garlic Mac & Cheese

Next I tried the Golden Nuggets. They are the consistency of the old time classic candy pop rocks but have a savory flavor. The nuggets were not as strong as the oil so I could cook with them a little more at ease. I used the garlic oil and the golden garlic nuggets for my garlic bread for Spaghetti Night. My family loved it so much, and no vampires were coming to our house that night. Then I was extremely excited to try the Golden Parmesan Nuggets. I decided to throw some into a light healthy popcorn for a cheesy garlic flavor. It enhanced that dull popcorn with so much punch and flavor with triple the less calories as if I used melted butter. I then used the Italian Herb nuggets for my burgers. I usually add Italian herb bread crumbs to my burgers for shape and flavor but when adding up the calories all those carbs add up so it was amazing to add a bit of the Italian herb nuggets and save a few calories from carbs. Finally the Sea Salt nuggets I sprinkled a few of them on top of our salads. Just for a little crunch. The Golden nuggets were definitely my favorite product I reviewed because they added so much flavor to my dishes with less calories than adding butter or other unhealthy alternatives.

I am very pleased with Garlic Golds products and as a chef I will use them in the future. Keep up the great work guys!

I received one or more of the products mentioned above for free using Tomoson.com created by WebBizIdeas a Minneapolis SEO and Web Design firm. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commissions 16 CFR, Part 255 Guides Concerning the Use of Endorsements and Testimonials in Advertising. Tomoson Product review & giveaway Disclosure.

Smores Pierogi's

2011-04-17T19:46:00.000-04:00

These are spin off the classic potato pierogi gone wild by making it a sweet. This recipe took about two weeks to perfect but here it is. Sorry there are no pictures my camera is currently broken but I will make them once its fixed and upload them. Enjoy this amazing recipe!

Ingredients:

Cream Cheese Pierogi Dough:

4 oz cream cheese, at room temperature
1/2 cup (1 stick) butter, at room temperature
2 tbsps cream or milk
1 1/4 cups flour, plus more for dusting work surface
1/2 tsp. salt

Smores Filling:

2 cups mini milk chocolate chips
1 1/2 cups marshmallow fluff
1/3 cup fine ground graham crackers
8 oz dark chocolate (melted)
1/2 cup heavy cream
2 cups mini marshmallows (melted)
Exra min marshmallows for garnish.

Preparation Instructions:

Dough:

1. Mix cream cheese and butter with cream or milk until well blended.
2. Add flour and salt, mixing well. Form into a ball, cover with plastic wrap and chill 30 minutes.
3. Once chilled roll out until 1/8 inch and using a 3 inch round cookie cutter cut the circles out.
4. Now its ready to fill.

Filling Pierogi's:

1. In the center of each dough circle place a tsp. of marshmallow fluff, chocolate chips, and graham crackers.
2. On the outside rim place water to seal the pierogi's.
3. Fold over the other half and crimp the edges with a fork.
4. Freeze for an hour.

Ganache:

1. Melt 8 oz of dark chocolate over double boiler.
2. Remove from heat and add heavy cream.
3. Whisking constanly until the chocolate ganache cools.
4. Pour into a squeeze bottle.

Melting Marshmallows:

1. Melt the marshmallows, into a liquid. (If doesnt thin to pour out squeeze bottle, thin down with water or crisco)

Cooking Pierogi's and Plating:

1. Freeze pierogi's for an hour.
2. Once frozen. Boil in simmering water for 4 minutes. Then allow to cool.
3. Once cooled deep fry until gold brown.
4. Place 3 pierogi's onto a plate and drizzle with melted ganache, and marshmallow sauce.
5. Toast mini marshmallows and garnish.
6. Serve hot.

Fruit Tarts

2011-03-27T15:36:00.000-04:00

Fruit Tart up and a close. You can really see the sugar work and how it gleams.

Different shapes and sizes of tarts.

Short Bread Crust
Yield: 20 Mini Tarts/One 10" Tart

Ingredients:

3/4 cup unsalted butter, room temperature
1/3 cup confectioners sugar
1 1/2 cups all purpose flour
1/4 teaspoon salt

Directions:

1. Blend ingredients to make a soft dough.

2. Pat into a mini tarts making sure that it is fully and thickly covered.

3. Prick crust well with fork.

4. Bake in 350 degree oven for 15minutes or until golden brown.

5. Allow to cool then remove from mold.

Cream Cheese Filling

Yield: 20 Mini Tarts/ One 10" Tart

Ingredients:

1 (8oz) Cream cheese, softened
1 (14oz) can Sweetened Condensed Milk
1/3 cup Lemon juice (Use juice from the lemon zested.)
1 Lemon (Zested)
1 tsp Pure Vanilla Extract

Directions

With an electric mixer cream the cream cheese until fluffy.
Add condensed milk, juice, zest and extract.
Allow to rest in refridgerator for 3-4 hours.
Stir and fill tarts.

Garnish:

You can garnish with your favorite fresh fruit.

Favorite cookie crumbs.

Sugar work, candy.

Cotton Candy Frosting!

2011-03-27T02:09:00.000-04:00

I made these cupcakes for a school function. The kids loved them so much. It was like a little piece of the carnival packed into a little cupcake.

Vanilla cupcake with a Cotton Candy Frosting.

Ingredients:

1 cup (2 sticks) unsalted butter, softened
6 to 8 cups Confectioners' Sugar
1/2 cup Milk
2 tsps Vanilla Extract
1 handful cotton candy (we used this prepackaged kind), plus another handful for garnish (optional)

Directions:
1.Place the butter in a large mixing bowl.

2.Add 4 cups of the sugar and then the milk and vanilla.

3.On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes.

4.Gradually add the remaining sugar, a cup at a time, beating well after each addition, until the icing is smooth enough and to be of good piping consistency.

5. Stir in the small pieces of cotton candy, stirring until incorporated. Allowing it to melt into frosting stir all together.

6.Divide half of butter cream and add few drops to one with blue food coloring making a sky blue. Add a few drops of red food coloring and mix thoroughly til it's a desired shade of pink.

7. Place pink frosting one side of pastry bag and blue on other side attached to a star tip. (In same pastry bag.)

8. Pipe in a circular motion, going around top of the cupcake twice and garnish with extra cotton candy or sprinkles.

St Patricks Day Feast

2011-03-17T01:55:00.000-04:00

Of course for St. Patrick's Day, our family makes a traditional Irish feast. We start our dinner off with a creamy spiked Cheddar Ale Soup. Then for the entree we serve a tender Corned Beef with Cabbage, Potatoes, and Carrots. Served with a Irish Soda Bread and dessert is a Guinness and Baileys cupcakes.

Cheddar Ale Soup

Cheddar Ale Soup
Yield: 6 Servings
Ingredients:

4 slices bacon
4 tbsp Salted Butter
1/2 cup onion, minced
1/4 cup carrot, minced
1/4 cup celery, minced
1 small bay leaf
1/3 cup King Arthur Unbleached All-Purpose Flour
1 (12oz) bottle Harpoon Celtic Ale
2 1/2 cups low-fat (1%) milk
1 (14oz) can chicken broth
1 tsp dry mustard
1 lb Seriously Sharp Cheddar, grated (about 4 cups)
Salt and fresh ground black pepper to taste

Directions:

In a skillet, cook bacon until crisp; crumble and set aside.
In a large saucepan over medium heat, melt butter; add onion, carrot, celery and bay leaf and cook, stirring often, until vegetables are translucent and softened, about 4 minutes.
Stir in flour and cook, stirring, about 3 minutes longer.
Gradually whisk in beer; when mixture is bubbling and thickened, whisk in milk, chicken broth and dry mustard.
Bring cheddar ale soup to a simmer, stirring often so it doesn’t scorch on bottom of pan.
Add cheese a handful at a time; stir until cheese is melted and soup is hot, but do not let soup boil.

Remove from heat, remove and discard bay leaf and season with salt and pepper. Serve topped with crumbled bacon.

Corned Beef and Vegetables.

Corned Beef

Yield: 6-8 Servings

Ingredients

2 quarts water
1 cup kosher salt
1/2 cup brown sugar
2 tbsps salt
1 cinnamon stick, broken into several pieces
1 tsp mustard seeds
1 tsp black peppercorns
8 whole cloves
8 whole allspice berries
12 whole juniper berries
2 bay leaves, crumbled
1/2 tsp ground ginger
2 lbs ice
1 (4 to 5 pound) beef brisket, trimmed
1 small onion, quartered
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped

Directions:

Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger.
Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F.
Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil.
Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

original recipe, here

Vegetables
Yield: 6-8 servings

1 head cabbage, chopped
3 carrots, diced
5 red skin potatoes, large diced
3 stalks celery, diced
1 tsp salt
additional salt and pepper to taste

Directions:

Steam cabbage with salt and pepper until tender.
Boil potatoes, celery, and salt in a qt of water. Cook until tender about 25-30 minutes.
Serve with some salt and pepper. (Even a little garlic if you prefer)

Traditional Irish Soda Bread

Irish Soda Bread

Yield: 6-8 Servings

Ingredients:

4 cups flour
1 1/2 tsps baking soda
1 tsp salt
1 tbsp sugar
1 3/4 cups well shaken buttermilk
2 tbsps melted butter

Directions:

Preheat oven to 375° F.
Mix the flour, baking soda, and salt into a large bowl and stir in sugar. Add buttermilk; stir just until dough is evenly moistened but still lumpy.
Transfer dough to a lightly floured pastry cloth or a well-floured surface and gently knead with floured hands about 8 times to form a soft, but slightly less sticky dough.
Halve dough and form into 2 balls. Pat out each ball into a domed 6-inch round on baking sheet. Cut a 1/2 inch deep X on top of each loaf with a sharp knife, then brush loaves with butter.
If scones are preferred, pat the dough into a 9-10” round and cut into 12 wedges.
Bake the loaves until golden brown and bottoms sound hollow when tapped, 35 to 40 minutes.
Transfer loaves to racks to cool completely.

Note: Scones should bake 20-25 minutes

Variation: For Barmbrack, add 1 1/2 tbsps caraway seeds and 1 cup raisins with the buttermilk.

Original recipe, here

Guinness and Bailey's Cupcakes.

Guinness and Baileys Irish Cream Cupcakes
Yield: 25 Cupcakes

Ingredients:

For the Guinness chocolate cupcakes:

1 cup stout (Guinness)
16 tbsp. unsalted butter
¾ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups sugar
1½ tsp. baking soda
¾ tsp. salt
2 large eggs
2/3 cup sour cream

For the Bailey’s ganache filling:

8 oz. bittersweet chocolate, finely chopped
2/3 cup heavy cream
2 tbsp. butter, at room temperature
2 tsp. Bailey’s Irish cream

For the Bailey’s buttercream frosting:

8 tbsp. unsalted butter, at room temperature
3-4 cups confectioners’ sugar, sifted
4-8 tbsp. Bailey’s Irish cream

Directions:

Cupcakes

Preheat the oven to 350° F.
Line two cupcake pans with paper liners. Combine the stout and butter in a medium saucepan over medium heat. Add the cocoa powder and whisk until smooth. Remove from the heat and allow to cool slightly.
In a large mixing bowl, combine the flour, sugar, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and sour cream to blend.
Add the stout-butter mixture and beat just to combine.
Mix in the dry ingredients on low speed just until incorporated.
Divide the batter evenly between the cupcake liners, filling them about 2/3 to ¾ full.
Bake until a toothpick inserted in the center comes out clean, about 17 minutes.
Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

Ganache

Place the chocolate in a heatproof bowl.
Heat the cream in a small saucepan until simmering, then pour it over the chocolate.
Let sit for one minute and then whisk until smooth. If the chocolate is not completely melted, place the bowl over a double boiler.
Add the butter and Bailey’s and stir until combined.
Set aside to let the ganache cool until it is thick enough to be piped.
Meanwhile, cut out a portion from the center of the cupcake using a apple corer.
Once the ganache has reached the correct consistency, transfer it to a piping bag fitted with a wide tip and pipe it into the cupcakes.

Frosting

Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 2-3 minutes.
Gradually add the powdered sugar until it is all incorporated.
Mix in the Bailey’s until smooth.
Add more if necessary until the frosting has reached a good consistency for piping or spreading.
Place into a pastry bag and using a start tip, pipe in a circular motion on top of cupcake.
Drizzle a little of chocolate ganache on top of frosting for design.

Original recipe, here

I hope you all enjoy these festive recipes, and have a safe, healthy and happy St. Patricks Day(:

Mozzerella Triangles

2011-03-13T21:37:00.000-04:00

A new twist on the classic stick.

Mozzerella Triangles Recipe:
Yield: 4-5 servings

Ingredients:

2 lbs. Fresh Mozzerella, cut into triangles
2 cups panko bread crumbs
1 cup italian bread crumbs
1 tbsp parsley
1 tbsp garlic powder
1 tsp salt and pepper
1 tbsp onion powder
3 eggs, whisked
2 cups flour

Directions:

Freeze the mozzerella triangles for 10 minutes.
Place frozen mozzerella into flour, then dredge into egg., then into the herbed breadcrumbs.
Place into a fryer at 350 degrees F. Cook until golden brown. About 5 minutes.
Serve with a home-made marinara.

Marinara Recipe
Yield: 4 cups

Ingredients:

2 (14.5 ounce) cans stewed tomatoes
1 (6 ounce) can tomato paste
4 tablespoons chopped fresh parsley
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons olive oil
1/3 cup finely diced onion
1/2 cup white wine

Directions:

In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
Simmer for 30 minutes, stirring occasionally.

Steak Rolls

2011-03-13T21:01:00.000-04:00

A perfect protein appetizer stuffed and cooked with flavorful Asian flavors. Skewered with a cute skewer and plated in a fancy plate adds a wonderful essence to a party or fancy occasion.

Steak Rolls Recipe
Yield: 25 pieces

Ingredients:

8 ounces flank steak (4 inch x 6 inch piece) or 8 thin sliced sirloin

Marinade

1 tablespoon soy sauce
1 teaspoon vegetable oil
freshly ground pepper

Sauce

1 tablespoon oyster sauce
1 tablespoon Chinese rice wine or dry sherry
2 cloves garlic, thinly sliced
¼ cup canned chicken broth

Filling

1 tablespoon vegetable oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1 carrot, cut into 2 inch matchsticks
½ red bell pepper, cut into 2 inch matchsticks
2 ribs celery, sliced thin on diagonal
1 tablespoon soy sauce
1 teaspoon sesame oil
12 chives, cut into 3 inches long
4 ounces enoki mushrooms
2 teaspoons vegetable oil
2 teaspoons butter

Directions:

Freeze steak for 30 minutes until partially frozen. Slice steak against the grain, on the diagonal, into 25 equally thin pieces. Use a meat mallet to pound each piece of meat to 1/8 inch thick. If using thin sliced sirloin, skip this step.
Combine marinade ingredients in a bowl and add meat slices. Let stand 15 minutes to 2 hours.
In a separate bowl, combine sauce ingredients.
To prepare filling, heat a wok or skillet over high heat. When hot, add vegetable oil, swirling to coat the sides. Add garlic and ginger and fry for 20 seconds. Add carrot, bell pepper, celery and stir fry for 1 minute. Add soy sauce, sesame oil and stir. Transfer to bowl and let cool.
To make the beef rolls, lay beef slices out with short side facing you. Equally divide chives, enoki mushrooms and vegetable mixture among the pieces of meat. Roll the beef up, over the filling and secure with toothpick.
Place a large skillet over medium-high heat. Add the vegetable oil and butter, swirling to coat bottom. When hot, add beef rolls, seam side down, not touching and pan fry for 1 minute, turn roll. Add sauce to the pan. Cover and simmer over medium heat until beef is just cooked through, 1-2 minutes.
Remove from pan. And replace toothpicks with a skewer. Plate.

Crab Cakes with a Lime Aioli

2011-03-13T20:40:00.000-04:00

These are a great appetizer to serve at parties and special events. These bite size treats are the perfect combo with the warm salty crab and the cool creamy lime aioli. The perfect crab cake duo.

Crab Cakes Recipe
Yield: 6 servings

Ingredients:

1/2 pound lump crabmeat, drained
3/4 cup panko, divided
2 tablespoons fine, dry breadcrumbs
2 tablespoons sliced green onion
1 tablespoon finely chopped fresh flat-leaf parsley
1 1/2 teaspoons finely chopped fresh tarragon
1 1/2 teaspoons finely chopped fresh cilantro
1/4 teaspoon smoked paprika
1/8 to 1/4 teaspoon ground red pepper
1/8 teaspoon kosher salt
1 large egg white, lightly beaten
3 tablespoons heavy cream
2 tablespoons mayonnaise
1 tablespoon canola oil

Directions:

Combine crabmeat, 1/4 cup panko, and next 11 ingredients in a large bowl; mix with hands until fully incorporated.
Shape mixture into 8 cakes (about 2 tablespoons each). Carefully dredge patties in remaining 1/2 cup panko.
Heat oil in a large nonstick skillet over medium-high heat until hot. Add crab cakes; cook 2 minutes on each side or until golden. Top with Lime Aïoli and chives

Lime Aioli Recipe
Yield: 2/3 cup

Ingredients:

3 garlic cloves
2 large egg yolks
1 teaspoon grated lime rind
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup vegetable oil
1 tablespoon water

Directions:

Process garlic in food processor until minced.
Add yolks and next 4 ingredients; process until smooth.
With processor running, pour oil through food chute in a slow, steady stream, and process until blended. Add water to thin, if necessary.
Pipe ontop of crab cake.

To Die For Chocolate Mousse

2011-03-13T03:11:00.000-04:00

For a banquet, I made a classic chocolate mousse which is over top a vanilla creme fraiche.
Garnished with a squiggly tuile and fresh raspberries and mint.

Chocolate Mousse Recipe
Yield: Six to Eight Servings

Ingredients:

1 (6 oz.) pkg. semi-sweet chocolate pieces
2 1/2 tbsp. Kahlua (don't use more or it won't set up)
2 whole eggs
2 egg yolks
1 tsp. vanilla
1/4 c. sugar
1 c. heavy cream

Directions:

Melt together the semi-sweet chocolate pieces and the Kahlua over very low heat and set aside.
Whisk together until well blended whole eggs, egg yolks, vanilla, and sugar. (Should become very pale yellow and foamy, approx 2 mins)
Temper the egg by adding a little bit of chocolate, to bring to temperature. Then add remaining chocolate Kahlua mixture to the rest of eggs.
Whip heavy cream to a stiff peak.
Fold into the chocolate Kahlua batter.
Chill about 3 hours.
Place into a pastry bag with a start tip.
Makes about 5 champagne glasses. Pipe. Serve over top creme fraiche, berries, tuile and mint garnishes.

Tip: You can also use this basic mousse recipe to make a pie filling, form into individual molds and place a ganache over top, or just in a chilled champagne glass.

Vanilla Creme Fraiche Recipe
Yield: 2 cups

Ingredients:

1 to 2 tablespoons cultured buttermilk
2 cups heavy cream
1 Vanilla Bean Pod, deseeded

Directions:

Combine the buttermilk and cream, and vanilla bean in a saucepan and heat only to tepid (not more than 85 degrees).
Pour into a clean glass jar. Partially cover and let stand at room temperature (between 65 and 75 degrees) for 8 to 24 hours, or until thickened.
Stir and refrigerate at least 24 hours before using.
The cream will keep about 2 weeks in the refrigerator.

Tips: You can purchase already made creme fraiche in-store, if time is limited just add vanilla bean and it is as good as homemade.

Tuile Garnish:

Use basic recipe and any design you prefer.

Home-Made Creme Fraiche

2011-03-13T03:07:00.000-04:00

This adds a wonderful sauce to a simple or complex dessert. You can spoon it over top bread pudding or design it fancy on a plated dessert.

Creme Fraiche Recipe
Yield: Two Cups

Ingredients:

1 to 2 tablespoons cultured buttermilk
2 cups heavy cream (pasteurized, not ultra pasteurized or sterilized, and with no additives)

Directions:

Combine the buttermilk and cream in a saucepan and heat only to tepid (not more than 85 degrees).
Pour into a clean glass jar. Partially cover and let stand at room temperature (between 65 and 75 degrees) for 8 to 24 hours, or until thickened.
Stir and refrigerate at least 24 hours before using.
The cream will keep about 2 weeks in the refrigerator.

Tip: There are so many variations to creme fraiche. You can add vanilla bean, fruit puree, make a savory sauce anything your mind desires!

Tuile Cookie

2011-03-13T03:03:00.000-04:00

Just a basic cookie recipe. That can add a fun garnish to any dessert. It really adds a special something to your desserts.

Tuile Recipe
Yield: 1 dozen

Ingredients:

1/2 cup butter, softened
1 cup confectioners' sugar
4 egg whites
1/2 teaspoon vanilla extract
1 cup cake flour

Directions:

1. In a bowl cream the butter and sugar together on medium high speed. Beat in the egg whites, one at a time. Beat in the vanilla.

2. Lower the speed and add the flour mix until just combined. Do not over mix. Cover and chill for at least 1 hour.

3. Preheat oven to 325 degrees F.
4. Cut a small hole (about 3 1/2 inch diameter) in a thin piece of cardboard or plastic to serve as a template in forming the tuiles or using a template. Line a cookie sheet with parchment paper or a silicon mat and place the stencil on it. Using a spatula, place a small amount of the batter in the center of the hole of the stencil and spread it out evenly. Carefully lift the stencil off. Repeat for more cookies.

5. Bake at 325 degrees F for 8 to 10 minutes or until lightly brown around the edges. Remove from the oven and while still hot, remove them from the pan and place them either over a rolling pin, over a glass or in the hollows of an empty egg carton. (Immediately!)

6. Allow to sit a few minutes to harden and cool. Store in an airtight container.

Tip: There are many different alternative flavors of tuiles, such as chocolate and strawberry. The list of opportunities is available. Or if you want vanilla and just want a different color add food coloring.

Jello Brain

2011-03-12T18:42:00.000-05:00

I know its a little late for Halloween, but I was going through my camera and decided to share this savvy deco. We made a salmon colored jello and formed it into a brain mold, we then placed it on a silver platter over top a bed of lettuce with our little sign. Its just a little fun spook and is a huge children pleaser. Its great for parties (kids and work).

Don't mind the ice tea and ketchup(: But look at our pumpkin roll and cookie pie!

All you need to make this creative brain is:

A Box of Peach Gelatin
Brain Mold
Lettuce
Silver Platter
Construction Paper
Pen

Directions:

Make the peach gelatin according to the box. Pour into the brain mold and allow to chill overnight.
Meanwhile prep your display.
On your platter place lettuce along the outside. Once brain has cooled place over top lettuce.
Make a creative sign and place on or near the brain.

This is just the start to many more Halloween idea's and recipes.

Chocolate Panna Cotta with a Spiked Amaretto Whipped Cream

2011-03-10T17:55:00.000-05:00

For the same catering event we had to make another italian dessert and we decided, to make an Chocolate Panna Cotta with a spiked whipped cream. It was definetly the crowd's favorite chocolate dessert.

Recipe: Chocolate Panna Cotta with Amaretto Whipped Cream
Yield: 3-6 Servings

2 cups cold whole milk
1 cup granulated sugar
1 teaspoon pure vanilla extract
1 packet unflavored gelatin (2 1/2 sheets, sheet gelatin if you prefer)
4 eggs, lightly beaten
1 (12-oz) bag bittersweet chocolate chips
1/4 cup toasted sliced almonds
1 cup whipping cream
1 tablespoon confectioner’s sugar
1 tablespoon almond liqueur

Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish.
In a small saucepan, combine 1 1/2 cups of the milk, the granulated sugar, and the vanilla. Bring to a simmer and stir until the sugar is dissolved. Remove from the heat.
In a small bowl, sprinkle the gelatin over the remaining 1/2 cup of cold milk and let it dissolve for 2 minutes. Combine the cold milk and gelatin with the hot milk and sugar. Stir to dissolve the gelatin, about 5 minutes. (Heat the milk gently if the gelatin is not dissolving easily.)
If you prefer sheet gelatin, bloom in water. Then add the bloomed gelatin to the hot milk making sure dissolved and follow through step five.
When the gelatin is dissolved, temper the eggs by adding some of the hot milk into the eggs and bring it to em, whisking constantly to avoid scrambling the eggs. Then return to pan and cook for 3 minutes, whisking constantly.
Pour the mixture through a fine-mesh strainer into a large measuring cup or small pitcher.
Meanwhile, melt the chocolate over simmering water in a double boiler.
When the chocolate is melted, gradually combine the milk and egg mixture with the melted chocolate, stirring between each addition to create a smooth mixture.
Pour the mixture into the prepared dish. Sprinkle the top with the almonds. Place the casserole dish in a larger baking pan or roasting pan and add hot water to the larger pan until the water comes halfway up the sides of the casserole dish.
Place both pans in the oven and bake the panna cotta until the sides are firm and the center just jiggles slightly, about 1 hour.
Remove from the oven and let cool for at least 30 minutes. ( I prefer 4-5 hours for firmness)
Just before serving, whip the cream to soft peaks in a medium bowl using a whisk or electric hand mixer. Add the confectioners’ sugar and almond liqueur and whip to combine.
Spoon the panna cotta into individual serving bowls and using a pastry bag with a star tip the top with the almond whipped cream.

Almond and Lemon Biscotti with White Chocolate Drizzle

2011-03-10T17:42:00.000-05:00

I made this for a catering event. The theme was Italian food. I decided to make a classic Italian cookie Biscotti.

Recipe: Almond and Lemon Biscotti

2 cups all-purpose flour
3/4 cup cornmeal
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup sugar
3 large eggs
4 tablespoons grated lemon zest (from about 4 lemons)
3/4 cup coarsely chopped whole almonds
18 ounces white chocolate melts

Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper.
In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
In another large bowl, beat the sugar and eggs with an electric mixture until pale yellow, about 3 minutes. Mix in the lemon zest and then the flour, and beat until just blended. (The dough will be sticky). Stir in the almonds.
Let the dough rest for 5 minutes.
Divide the dough evenly into 2 equal mounds and place on the prepared baking sheet. With moist hands, space the dough evenly apart and form into 2 (9 by-3-inch) logs.
Bake for 35 minutes until lightly browned. Cool for 5 minutes.
Using a serrated knife, cut the logs crosswise into 3/4-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet.
Bake until the cookies are pale golden, about 25 minutes. Let cool completely.
Place the white chocolate melts in a medium bowl. Place the bowl over a pan of simmering water, making sure the bottom of the pan does not touch the water.
Stir until the chocolate is melted and smooth.
Using a spoon dip it into the white chocolate, and going back and forth drizzling over top cookie.
Transfer the drizzled biscotti to a wire rack, set over a baking sheet, until the chocolate has hardened.
Store in an airtight container

Best Sugar Cookie Cut-Out

2011-03-10T17:30:00.000-05:00

I know its a little late for christmas but this is a great idea for next year. My teacher made these stocking cookies for the entire class. Each stocking (all 75 of them) were individualized. Her hands hurt after decorating them but they turned out amazing!

Recipe: Sugar Cookie Cut-Out Recipe

Yield: Six dozen (varies on sizes)

1 cup butter, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
3 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 cup heavy whipping cream
1/2 cup colored sugar for decoration

Directions:

1.In a medium bowl, cream together the butter and sugar.

2. Stir in the eggs and vanilla.

3. Sift together the flour and baking powder, stir into the creamed mixture alternately with the heavy cream.

4. Cover dough, and chill for 2 to 3 hours, until firm. (Must do! Otherwise you will not have a flat cookie.)

5.Preheat oven to 350 degrees F. Grease cookie sheets.

6.On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes with cookie cutters.

7. Place cookies 1 inch apart on the prepared cookie sheets.

8. Bake for 12 to 14 minutes in the preheated oven, until bottoms and edges of cookies are light brown.

9. Remove from baking sheet and cool on wire racks. Store in an airtight container.

Bacon Cheesecake

2011-02-26T02:02:00.000-05:00

Everyone loves bacon! Its so salty and fattening, yet soooo delicious. It is so hard to resist a great piece of bacon. So I decided to add one of Americas favorite salty treats with one of the creamiest sweet treats.

Crust:

2 cups Low-Fat Graham Cracker Crumbs (cookie must be low-fat to avoid soggy crust)
2 Tbs. Butter, melted
2 Tbs. Sugar
1 tsp. Vanilla Extract
1/2 cup extra-crispy Bacon Crumbles
1/2 cup ground Almonds
Cheesecake:

24 oz. Cream Cheese, room temperature
1/2 cup Sugar
3 Large Eggs
1 cup Heavy Cream
1 Tbs. Lemon Juice
1 Tbs. Vanilla Extract
1 Tbs. Bourbon
Bacon Topping:
1 cup sugar
1 Tbs. water
3 Tbs. cold Bacon Fat (drained and chilled until solid after cooking the bacon)
1 Tbs. Butter
1/2 cup Heavy Cream
1/2 package of Semi-sweet Chocolate Chips
1/3 cup extra-crispy Bacon Crumbles

Directions:
1. Preheat oven to 350 degrees F. Begin to boil a large pot of water for the water bath.

2. Mix together the crust ingredients and press into the bottom of a 9 inch springform pan. (Use enough of the crust ingredients to make the crust 1/4 inch deep).
Tips:

Tap your crust with an empty drinking glass for an even texture. It should be fairly dry...the bacon will render some fat into the crust as it bakes, and anything else will result in the dreaded soggy-crust. Cover and store the extra crust crumbs in the refrigerator.

3. Combine cream cheese and sugar in a large bowl and cream together with a hand mixer until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.

4. Pour batter into prepared crust and tap the pan on the counter to remove air bubbles. If using a springform pan, place the pan into the center of the oven, and place 3 smaller cake pans around and under the cheesecake. Fill the empty cake pans with boiling water. If using a foil baking dish, insert into a larger cake pan and fill the outside, empty pan with boiling water.

5. Bake 45 to 55 minutes. The edges will be set, but the center will have alot of jiggle to it and will appear uncooked. Carefully run a knife around the edges to release the cake and avoid cracking. Without removing the cake, close the oven door and turn it off; let the cake rest for one hour. Remove it, cover, and refrigerate overnight.

After the cheesecake has cooled overnight, remove it from the spring form pan, press the remaining crust crumbs into the sides of the cheesecake, and place on your serving plate.

Make Bacon Caramel Sauce:

1. Stir together sugar and 1 tablespoon water in a shallow sauce pan. It should be dry and crumbly. Cook the sugar/water over medium-high heat. Gently stir the grainy sugar mixture into the sugar that is melting in the center of the pan.

2. Shake the pan rather than stirring after all the sugar has melted, and bring to a boil. Let boil until amber in color. Add the bacon grease and butter.

3. Remove from heat and stir in cream. Let the sauce thicken for 20 minutes, then pour over the top of your cheesecake, letting some pool in the middle.

Make Bacon Chocolate Drizzle:
1. Melt the chocolate chips in a medium-sized bowl over a double boiler. Stir.
2. Carefully fill a piping bag with the melted chocolate and decorate your cake. Sprinkle the bacon pieces onto the chocolate immediately. The chocolate will harden into a bacon-candy shell once cooled.

Pate a Choux: Sweet or Savory

2011-02-26T01:00:00.000-05:00

Pate a Choux is a basic pastry dough, that is easy to make. It needs few ingredients. Moisture is the key to this recipe because that is what provides the steaming while cooking allowing the pastry to puff up. This recipe can be made for either a sweet or savory dish. Sweets can vary from cream puffs, eclairs. While savory can vary from puff pastry boxes filled with a soup, or profiteroles.

Recipe: Pate a Choux

Ingredients:

1 cup water
3/4 stick butter (6 tbsp)
1 tbsp sugar plus 1/8 tsp salt (for sweet)
1 tsp salt (for savory)
5 3/4 ounces flour
4 large eggs and 2 whites

Directions:

Preheat oven to 425 degrees F.
Boil water, butter, and salt or sugar. Add flour and remove from heat. Work mixture together and return to heat. Continue working the mixture until all flour is incorporated and dough forms a ball.
Transfer mixture into bowl of a standing mixer and beat until all the steam has disapperred.
With mixer on stir or lowest speed add eggs, one at a time, making sure the first egg is completely incorporated before continuing.
Once all eggs have been added and the mixture is smooth put dough into piping bag fitted with a round tip. Pipe immediately which ever shape you desire long narrow ones for eclairs, golf ball circles for cream puffs or profiteroles, 2 inches apart onto parchment lined sheet pans.
Cook for 20 minutes with out opening the oven (if you open the oven you will lose desired puff), then turn the oven down to 350 degrees F, pierce the bottom with a paring knife or sides for eclairs and bake for 10 more minutes or until golden brown.
Place on a cooling rack and allow to cool.
You can then ganache, then fill with desired flavors.

My New Blog

2011-02-23T00:43:00.000-05:00

There are two things that describe me cooking and music. So its quite obvious I would persue those in blogs. Im starting a new music blog. It is going to range from genres of music from classic rock to country, to pop to punk rock. One day I hope to own two things a bakery and a record label. But for right now im going to stick to blogging.

Stainless Steel Records : Please follow my new blog and leave a comment on a post and I will do the same(:

Easy Roasted Garlic Sabayon

2011-02-21T01:32:00.000-05:00

I made this simple garlic sabayon and serve it over grilled chicken. It makes an easy family dinner into a fancy gourmet dish.

Ingredients:

2 heads garlic, whole
8 egg yolks, beaten slightly
1/2 lemon juiced
2 cups white wine
1/2 cup cream, whipped to soft peaks
salt and white pepper to taste (if you dont have white pepper, black pepper is ok just messes with color)

Directions:

Heat the oven to 375 degrees F. Slice off the top 1/3 of the garlic head, drizzle some olive oil on the cut surface. Replace the top, and drizzle more olive oil over the outside of the garlic head. Wrap loosely in aluminum foil and roast for 30 minutes, until the skin in golden and crispy and the cloves inside are tender.

Remove, and when cool enough to handle, squeeze the heads to remove the roasted garlic pulp. Sieve the mixture into a bowl, add the lemon juice and stir in the egg yolks.

Place the yolk mixture into a large stainless steel bowl. Place the bowl over a pot of simmering water and whisk to thicken, regulating the heat by moving the bowl away from the water if it becomes too hot too fast; you don't want to end up with scrambled eggs.

When it reaches a ribbon-stage consistency, add the wine and continue whisking until thick. Remove from the heat and whick to cool slightly before folding in the cream. Season to taste.

Spoon over or place on plate in fancy design.

T ShirtPrinting.net Review

2011-02-16T23:41:00.001-05:00

T Shirt Printing Monkey Logo Tee Review

I was offered a wonderful opportunity to review a product from this company. They sent me a gray large t-shirt with this adorable monkey on it. I was excited to review this product because I have used many t-shirt screening shops and online stores before and they always have a downfall to the company. Either they are way too expensive, have to purchase in bulk, the ink comes off, or the fabric is really cheap. I was glad to see that when I got my t-shirt in the mail that it was durable fabric. I was also very pleased that the t-shirt could be washed several times in a row and not a single trace of the ink fading, falling off or stretching. I also really appreciated as a customer that the t-shirt was shipped nicely in a pouch. I actually tested the shipping and dropped the pouch into the water before opening it and no water got onto the t-shirt. This is a great trait of the company because it shows me that my product will not become ruined in the shipping process. The company also is very good at how fast I received my product. It was less than a week that it took to get from the company to my house. This is just a sample promotion logo, T Shirt Printing can take any design and and colors and personalize it for the employees custom t-shirts. This company is very reliable and provides a wondeful product. I am glad to review their products and share their products with my followers.

I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commissions 16 CFR, Part 255 Guides Concerning the Use of Endorsements and Testimonials in Advertising. Tomoson Product review & giveaway Disclosure.

Chunky Bling!!!!!

2011-02-13T17:03:00.000-05:00

This is a wonderful new sight that I stumbled upon. Jewelry Galore! From necklaces to rings to building your own watch. This is the perfect jewelry to get your mothers day gifts, which is right around the corner, or in my case for June, matching graduation jewelry for my friends and I. The have from crystal to pearl, and the best part it is inexpensive. Less than $10 for rings that are fashionably elegant and perfect for any occasion such as prom for a daughter, graduation, valentines day or just a fancy night out on the town. This sight has the jewelry for any special occasion, and with this chunky bling on your definitely sure to have people talking about you(: I am so pleased to be sponsored by such a great affiliation.

Fruit Soup with a Lemon Poppyseed Biscuits Recipe

2011-02-07T01:17:00.000-05:00

Even though its Winter I came upon an old recipe. Its a perfect soup for summer because it is a fresh palette cleanser. It is super good served hot! But I have been known to sneak into my fridge and grab a bite, so its not that bad cold either.

Ingredients: Stew

6 cups tropical fruit, like mango, papaya, passion fruit, pineapple, kiwi, and strawberries to add color. (Sliced Thinly)

1/2 cup Light Syrup, recipe follows.

1/4 cup Sugar

3 tbsp sweet butter, cut into cubes or softened

Salt

4 tsp fresh lemon juice

Directions:

In a large stockpot, add mixed fruit and sugar. Heat over medium heat until sugar is dissolved. Keep the fruit firm.
Add light syrup. Cook for about two minutes. Constantly shaking the pan to coat the fruit.
Add butter, lemon juice, salt. Swirl the pan for about another minute until well blended and dissolved.
Place the stew in bowls and place biscuits over top.

*If you don't want a dumpling you can serve this with a scoop of your favorite fruity sorbet or ice cream. Also this recipe can be done with any fruits as long as recipe is equivalent*

Ingredients: Light Syrup

1/2 cup sugar
1 cup water

Put the sugar and water in a pan.
Bring the water to a boil, stirring constantly, until all the sugar is dissolved.
Simmer 5 minutes, then let the syrup cool. Use as needed.

Ingredients: Lemon Poppy seed Biscuits

150g unsalted butter, softened
1 cup caster sugar
1 egg
2 cups plain flour
1 tsp baking powder
1 tbsp poppy seeds
1 tbsp finely grated lemon rind
1 tbsp lemon juice
icing sugar mixture, to serve

Directions:

Preheat oven to 350 degrees F. Line parchment on a sheet tray.
Using an electric mixer, beat butter and sugar until pale and creamy. Add egg. Beat to combine.
Sift flour and baking powder over butter mixture.
Add poppy seeds, lemon rind and lemon juice. Stir to combine. Roll level tablespoons of mixture into balls.
Place balls, 5cm apart, on prepared trays.
Bake, one tray at a time, for 12 to 15 minutes or until light golden. Cool on trays for 5 minutes.
Transfer to a wire rack to cool completely. Dust with icing sugar.
Serve over top the stew.*This recipe can be changed with any fruit (Orange, Passion Fruit, Pomegranate) as long as you keep measurements equivalent*

Top Chef: Just Desserts

2011-02-02T20:57:00.000-05:00

Dessert Fanatic? This show is my absolutely new favorite. It makes sense because I am an aspiring Pastry Chef to be(: This show takes you into the realms of advanced pastry arts. Its just not your typical cupcake and brownie show. The chefs in this show create fancy pastry and desserts and use unusual flavors to create extreme desserts. This series will probably go down as my favorite dessert show. I love the advanced and fancy desserts created throughout this series. If your interested in advanced desserts and want to impress your next party. I would highly suggest you watch this series.

Top Chef

2011-02-02T20:47:00.000-05:00

If you like good food this is the show for you. Unlike most cooking shows, this actually is a culinary show. The chefs create gourmet dishes, that need a advanced culinary background to create. Most viewers would not like this because they like to create what they are watching. I however quiet enjoy that this series isn't like any other cooking show. Its a chef's show. I love the various challenges the chefs must compete in, and the different genres of cooking that are all shown throughout each episode and each chef. This series is for a chef at heart. I am quiet pleased with the series and I think America can agree with me. Eight seasons of providing America with a culinary competition and a ton of advanced recipes.

Orange Dreamsicle Cake

2011-02-01T00:40:00.000-05:00

This cake is airy, and flavorful with a delicious explosion of orange.

Ingredients: Orange Dreamsicle Cake

2 cups all-purpose flour
1-1/2 cups sugar
3 tsps baking powder
1/4 tsp salt
7 eggs, separated
1/2 cup orange juice
1/2 cup vegetable oil
1/4 cup water
2 tsps vanilla extract
1 tbsp and 2 tsp grated orange peel
1/2 tsp cream of tartar

Directions:

Sift the flour, sugar, baking powder and salt into a large bowl; make a well in the center.
In another bowl, beat egg yolks until thicken and lemon-colored. Beat in the orange juice, oil, water, vanilla, and orange and lemon peels. Pour into well in dry ingredients; beat with a wooden spoon until smooth.
In a bowl, beat egg whites on medium speed until foamy. Add cream of tartar; beat until stiff peaks form. Gradually fold into batter.
Make two 8 inch parchment rounds place in 8 inch cake pans and lightly spray. Bake at 325*(Make sure if convection oven the fan is turned off otherwise it will deflate the cake) for 55-60 minutes or until a toothpick comes out clean.
Immediately invert cake; cool completely. Loosen cake from sides of pan; remove cake and place on a serving platter

Frosting: Fluffy Cream Cheese

1/4 cup Crisco Shortening
1/4 cup (1/2 stick) softened butter (can increase 1/2 cup butter if you prefer to skip shortening)

4 oz softened cream cheese
1/4 cup marshmallow fluff

1/2 tsp vanilla
1/2 tsp orange zest

1 lb (3 1/2 cups) confectioners sugar

1 tbsp water ( more or less as needed)

With electric mixer, beat shortening, butter, cream cheese and marshmallow fluff together in a large bowl until creamy. Scrape bowl.
Add vanilla and zest and beat again. Scrape bowl well.
On low speed, beat in half the confectioners' sugar. Scrape and beat in the remaining sugar, adding water as needed until the frosting is nice and fluffy. (some prefer to add milk to make consistency creamy)
Place into a pastry bag and decorate cake as desired.

Decorating Tips: I decorated my cake by first adding an homemade orange marmalade into the middle layer of the cake. I then stacked my layers and crumb coated the cake and then smoothed more frosting making it pretty(:. I then did a simple shell boarder around the bottom and top of the cake. I made some simple rosettes on the top of the cake and zested orange zest. On top of the rosettes you can either place a fresh orange slice, or use the same technique for the candied lemons to make candied oranges.

Words of the Day~ Broiling vs.Grilling

2011-01-31T01:14:00.000-05:00

Grilling and broiling are both dry-heat cooking methods that rely on heat being conducted through the air from an open flame. This type of cooking creates a browning reaction on the surface of the food, encouraging the development of complex flavors and aromas.

There is only one major distinction between broiling and grilling and that is?

Broiling- is cooked from a source above

Vs.

Grilling- is cooked from a source below

Tip: The surface of the food cooks very quickly with these methods. Making this type of cooking ideal for extremely tender cuts of meat, poultry or fish. Because of the extremely hot and dry nature of this cooking method, it is customary to marinate meats that will be broiled or grilled

Candied Lemons

2011-01-29T00:06:00.000-05:00

This is a simple technique that makes you look extremely professional. You can use the same technique with other fruits such as kiwis, oranges, the technique of candied fruit varies. So let your imagination go wild!

Ingredients:

1 lemon, thinly sliced
2 cups water to blanch lemon slices
1 cup water
1 1/2 cups granulated sugar

Thinly slice lemon (I used a deli slicer for perfect slices).
Blanch in 2 cups boiling water for 5 minutes; drain. In the same saucepan, stir together 1 cup water and 1 1/2 cups sugar; stir to dissolve sugar. Add blanched lemon slices and heat until the mixture starts to boil slightly. Reduce to simmer; simmer uncovered for 1 hour. Remove from heat.
Spray a cooling rack with non-stick spray and place individual lemon slices in a single layer to dry for up to 24 hours. Store in an airtight container separated with wax paper.

Note - the lemon infused sugar syrup can be used to make sorbet, ice tea, etc.

Lemon Buttercream

2011-01-28T23:57:00.001-05:00

Its tangy, sweet and a palette cleansing frosting that goes perfect with many cakes, cookies, and cupcakes!
Ingredients

1/3 cup butter, softened
3 cups confectioners sugar
4 1/2 tsps grated lemon zest
Dash of salt
1 tsp vanilla extract
1/4 cup lemon juice

1. Cream butter until light and airy and has a creamy texture.

2. Add the lemon zest, vanilla extract and salt to the butter. Mix until well blended.

3. Now add lemon juice and confectioners sugar alternating until well blended. (May need more confectioners sugar if theres to much liquid or add milk if too thick)

4. Place in a pastry bag with a tip and pipe.

Enjoy!

Classic Buttercream Frosting

2011-01-28T23:36:00.000-05:00

Buttercream frosting is just perfect to put ontop of a freshly baked cake, or pipe and decorate a cupcakes. There are many different variations of a Classic Buttercream frosting. This is my all time favorite recipe because it creates a smooth, creamy consistancy. It also has the perfect balance of sugar and isnt overly sweet or overly flavorless.

Directions:

1 cup butter (2 sticks or 1/2 pound), softened
3-4 cups confectioners (powdered) sugar, SIFTED
1/2 tsp table salt
1 tbsp vanilla extract
up to 4 tbsp milk or heavy cream

Instructions:

Beat butter for a few minutes with a mixer with the paddle attachment on medium speed.

Add 3 cups of powdered sugar and turn your mixer on the lowest speed until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for for 3 minutes.

If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.

Enjoy!

Iced Tea Cupcakes!

2011-01-28T23:13:00.001-05:00

So a bunch of my classmates and I decided to make Iced Tea Cupcakes for our one teacher who drinks Tea like it is going on a shortage. We joke around with her and hide her tea, so she believes she is going crazy always losing it. So it was only fitting that for her birthday we make her Iced Tea Cupcakes!!! So I tested out a few recipes and the tea cupcakes were just missing something. So then we decided to incorporate the lemon wedges to her drink and make an Lemon Iced Tea Cupcakes or what some may call Arnold Palmer Cupcakes.

As you can tell above is our cupcakes and ironically her glass of Iced Tea :) Happy Birthday Mrs. D!

Yield: Makes about 15-20 regular size cupcakes, 30-50 mini cupcakes, and one 9 inch cake round...

Ingredients: Cupcakes

1 cup milk
5 black tea bags
1 cups unsalted butter
2 cups sugar
4 large eggs
1/2 tsp grated lemon zest
1 tsps fresh lemon juice
2 1/2 cups all-purpose flour
3/4 tbsps baking powder
3/4 tsps salt

Directions:

In a small saucepan over medium heat, heat milk until hot to the touch. Place tea bags in hot milk, and let steep for 15 to 20 minutes. Remove and discard tea bags. Let milk cool.

Preheat oven to 350* F. Line pans with paper liners.

In a large bowl, beat butter and sugar at medium speed with an electric mixer until creamy. Beat in eggs, 1 at a time, beating well after each addition. Add 1/2 cup milk and tea mixture, lemon zest and lemon juice. Mix well.

In a medium bowl, combine flour, baking powder and salt. Gradually add dry mix into the wet ingredients.

Spoon batter evenly into prepared cupcake cups. Bake for 20 to 22 minutes, or until a wooden pick inserted in center comes out clean. Remove from pans, and cool completely on wire racks.

Once cooled frost or pipe icing onto the cupcakes

Frosting: Lemon Tea Icing

1 cups unsalted butter, softened
2 cups confectioners' sugar, divided
1/2 cup reserved milk/tea mixture
1 teaspoon fresh lemon juice
In a large bowl, beat butter at medium speed with an electric mixer until creamy. Gradually beat in confectioners' sugar alternately with tea/milk mixture slowly. Beat in lemon juice until creamy.
Also try just a simple lemon buttercream, or classic buttercream

Decorating Tips: Garnish with candied lemons, Decorate with fondant lemons and ice cubes and a straw, Or simply zest a lemon and top it off with garnish lemon zest.

(Sit down and enjoy your favorite drink converted into a dessert.)

Word of the Day~ Flambé

2011-01-28T22:26:00.000-05:00

Flambé- literally meaning "flamed"

French term that is a cooking procedure, in which alcohol is added to a hot pan, causing a combustion of a flame, that is quickly reduced after the alcohol begins to cook down.
Used by chefs as a visual demonstration, for table side service and catering events.
This became popular around the 19th century, discovered by Monte Carlo, while cooking crepes ignited his sauce on fire, then tasted it and noticed the different affect the combustion had on the flavor of his sauce.
Lighting food on fire is NOT flambéing. Igniting a sauce with alcohol in the pan changes the chemistry of the food because alcohol boils at 172 °F, water boils at 212 °F and sugar caramelizes at 320 °F. Ignition of all these ingredients combined results in a complex chemical reaction, especially as the surface of the burning alcohol exceeds 500 °F.
However, because taste is a very subjective sense, not everyone can discern a change in flavor as a result of flambéing.

Word of the Day~ Mise en Place

2011-01-27T01:18:00.000-05:00

Mise en Place- literally meaning "putting in place"

French phrase meaning "everything in place", as into the setting up process.
Term used in professional kitchens for gathering and organizing ingredients.
Recipes are reviewed to check for necessary ingredients and equipment. Ingredients are measured out, washed, chopped, and placed in individual bowls. Equipment, such as spatulas and blenders, are prepared for use, and ovens are preheated.
Preparing the mise en place ahead of time allows the chef to cook without having to stop and assemble items, which is desirable in recipes with time constraints.
It also refers to the preparation and layouts that are set up and used by line cooks at their stations in a commercial or restaurant kitchen.

The concept of having everything in its place as in a kitchen is likely to have become a staple around the time of Auguste Escoffier, who is well known for his development of the brigade system of running a kitchen.

Sugar Sculpting 101: The Basics

2011-01-26T23:51:00.001-05:00

So I bet you have seen the t.v. shows, were they have chefs compete to make amazing sugar pieces. Well have you wonder how or where to start off at. Ever since I was little I was amazed by the technique of blowing glass, and now with the evolution of the sugar world you can do the same thing as sugar art. Below I just listed the basic steps to sugar work, it is a very hard and professional technique and should be done with caution!

HISTORY

Sugar artistry seems like a recent trend dates back to 3500 B.C. The first candy recipe was found in an Egyptian tomb. And the next dated event happened in 4000 B.C. when the islanders in Papua New Guinea cut sugarcane from the sap. Over the many centuries the renewal of the trend has been evolving for centuries. The next date in history for sugar artistry was the Ottoman Empire. Back then they created sugar figurines for celebrations, the figurines were usually of an animal or plant in nature. Sugar artistry then grew in the European royalty era of the middle ages. Kings and Queens would request the delicacy from the bakers of the kingdom. They would request beautiful sugar confections which lead to the sculptures and showpieces we know today, for there special events and coronation banquets. Over time many countries and centuries have evolved the art of sugar. The various techniques and skills are now a new trend for the Pastry Arts world.

WHAT IS SUGAR SCULPTING?

Sugar sculpting is an advanced technique used by Pastry Chefs to show the creative side. The chefs create sugar show pieces that are made from many different derivatives of sugar. They usually revolve around a theme such as nature or symbolistic meaning. These pieces are most likely did for competitive events, or displays for big events. There are many components to sugar sculpting that are show through these pieces. There is pulled, blown, pressed, rock and the list continues as the field becomes more and more advanced. There is much skill, technique and preparation involved with sugar sculpting and it takes many years to hone these techniques.

BASICS

The basic to sugar sculpting begins with the sugar. You take a sugar and possibly an acidic agent or non-sucrose ingredient and begin to cook it down to prevent crystallization. You cook the sugar down to what is called the "hard crack stage" which is around 300 degrees F. There are many stages of cooking sugar that makes different types of garnishes. I included a helpful table below to help, a beginner such as myself in the sugar world.

Stage Temperature Sugar concentrationthread (syrup) 230–233 °F 80%
soft ball (fudge) 234–240 °F 85%
firm ball ( caramel) 244–248 °F 87%
hard ball (nougat) 250–266 °F 92%
soft crack ( salt water taffy) 270–290 °F 95%
hard crack ( toffee) 295–310 °F 99%
clear liquid 320 °F 100%
brown liquid (caramel candy) 338 °F 100%
burnt sugar 350 °F 100%

It is very convenient and helpful to have a candy thermometer, though many chefs in the field can tell the phases by eye which is very talented. But for us newbies a thermometer never fails. Once the sugar is melted down the form it, pour it into molds. They usually go over it while it is still hot with a torch to remove any air bubbles. Then they set it aside and allow it to cool. (Use fans to speed up the process) Once the pieces are cooled they weld it on to other pieces with a torch. Sugar work is like glass, it is very hard and brittle and very very fragile. It must be worked with professionally and must be handled with care.

DIFFERENT TYPES/TECHNIQUES

Pulled Sugar... Let me just start off by saying you need hands of steel for this sugar artistry. Once the sugar is cooked, chefs pour the liquid onto a silicone mat. If you are going to add any color or flavoring you must do so know in this step. The sugar is folded into itself repeatedly, while the sugar is still flexible and cool enough to handle. Then the sugar is stretched to incorporate air which provides it bright lustery sheen. The sugar is then sculpted into various shapes, ribbons or ready for the next technique blown sugar. Be very careful with this technique because temperatures of the sugar can fluctuate. Most professional use a heat lamp to keep the temperature controlled.

Blown Sugar is very similar to the artistry of blowing glass. Once you finish the stage above the portion of the pulled sugar is placed onto a specialty rubber pump, which is tipped with metal. They are commonly hand pumps for sanitation and control reasons. While the sugar is being blown up the sugar is being sculpted by the chef. Creating unique shapes that eventually turn out to be things found in nature such as a animal or wild flower. Blown sugar is one of the sugars that cannot be quickly cooled by dipping it into water, chefs must use special fans to cool the sugar, making sure to rotate it so it cools evenly and does not come out of shape.

Casting sugar is the most common for big structural pieces to the showpiece. It is often used for the base or the middle portion of the showpiece. Studies have found that it produces a more sturdy and structural grounding rather than a blown or pulled sugar base. The technique is not very difficult. But that is based on that the sugar is cooking properly, and the sugar is cooled properly. The liquid sugar from above is poured into molds such as silicone or piping. If the piece is very large it can take several hours for it to dry making it very difficult to replace when time is of the essence.

Pastillage is a thick sugar paste, similar to the cake decorating worlds gum paste. It is molded into desired shape and dried. Pastillage hardens very quickly and is very hard to shape once dried. It is made differently then the liquid sugar above. It is made with gelatin, water and confectioner's sugar. The gelatin is what hardens the sugar. This is most commonly used for cakes and sugar artistry.

Pressed sugar is basic granulated sugar that is mixed with a minimal amount of water and is put under pressure. It hardens into a solid piece making it perfect for bases. In the professional world it is less often used because of the time to produce it and its lesser aesthetic value.

Rock Sugar is one of the newer advancements to the sugar sculpting world. The recipe is taking the liquid sugar from above and blending it with a small amount of royal icing, the heat from the sugar causes the air incorporated in the icing to rapidly expand causing the mixture to grow in volume. The mixture is quickly poured into a lined dish then placed into a blast chiller. The process is really scientific. The sugar mass that is produced has a volcanic texture and can vary in color based on the chefs sugar syrup selection. The often use this to make volcanic pumice in tropical showpieces and coral for underwater themes.

Spun Sugar is one of my favorites. It is one of the oldest techniques. It is made by having a simply sugar syrup and making long extremely thin strands. Chefs can use pretty much anything to make this technique work, a balloon, plastic wrapped toilet paper roll, forks. Once dried the spun sugar can make a fancy garnish for a plated dessert or a fancy cage or birds nest to place another dessert within it.

CLOSING STATEMENT
This is just the basics (Sugar Sculpting 101) of the art of sugar. There are many more levels and techniques of the field. Sugar Sculpting is a trait that most Pastry Chefs must practice in life. But to some it is an entirely a different field of Pastry. The technique and skill can take many, many years for a chef to hone them. Finally it takes much trial and error in sugar artistry. Don't expect to be perfect or a master at it on your first try. Desserts is spelled stressed backwards for for a reason it is not just a coincidence!

Another Helpful Site: I use my basic sugar recipe from this site and it also has other helpful tips and more advanced techniques.
The Fine Art of Confectionary

Welcome back Sous Chefs!

2011-01-26T23:33:00.000-05:00

I have neglected my blog because of school and work. But now that things are calming down in my busy life I am promising to be more active on my blog. I will be sharing the basics to the culinary and pastry world as I hone my skills in culinary school and gain my experience by working in the inudstry and culinary field.

WELCOME BACK CHEFS!

Digital Photo Frame Review

2010-08-24T17:25:00.001-04:00

When I got the digital photo frame from WholesaleKeychain.com , the first thing I admired was its mini key chain. It was a perfect addition to add to my car keys because I can show my pictures of family and friends in an easy accessible way without having to pull out my wallet pictures. The digital photo frame can display digital photos without a computer you can easily add on your pictures from camera to key chain. I love that it has a built in battery so all you have to do is charge it on the computer with a usb cable and not have to constantly buy batteries. I also enjoy the slide show feature wear it shows all my pictures in a perfect slide show that the whole family enjoys. This is the perfect gift for children, newlyweds, family, friends and its perfect for any occasion. The digital photo frame includes a clock, and has many designs that pleases everyone from hearts, apples, classic round, oval, or hexagon shaped key-chain. I especially admire the company's special engraving on the back you can engrave your name and all important info for a gift. This is the perfect mini key chain for a photo fanatic!

I received the product above to review. I was not compensated for my own views above. All my opinions on the product are my own.

Simply Salads:Jennifer Chandler

2010-07-04T19:23:00.000-04:00

I was very spectacle about this book when I first got it because I thought it would be all about diet salads but boy was I wrong!

When I first receive a cookbook I like to flip through it before I really read it in detail. As I began to flip the colors of the pages and the extremely beautiful pictures of the salads got my mouth watering! Each page in this book was perfectly designed by an artist from the simple layout of the recipes to the gratifying pictures of the salads!

In the beginning of the book the author summarizes the salad mixes, the basic equipment and food needed for perfect salad making and an overall lesson on how to wash, store and select salad blends. This great for the average cook because further on in the book she uses these blends into her recipes to save us time and money! As I read through the chapters Chandler divides the salads into chapters greens, poultry, meat, seafood, vegetables, fruit, (beans, grains, rice and pasta), slaw's, vinaigrette's and dressings this is very helpful because we cooks can find a simple meat salad and make it without having to look it up in the index. Each salad in this book has its own individual picture and a simple tip that can either be a substitution, or a time/money saving tip. Each salad recipe has a paragraph explaining what the salad is and how she was inspired to create it. Then she divides the salad from a perfectly paired dressing that goes with the salads. Overall the recipe layout is simple and easy for the average cook or chef!
Above: Wild Berry Salad which I added some toasted pine nuts and chicken too!

Since reading this book I made several salads from it, some of my favorites were Chicken Florentine Salad, BBQ Pulled Pork Salad, Greek Salad, and my all time favorite was the Wild Berry Salad which was crisp and refreshing for a hot summer day! The recipes in this book are very simple and and quick. They are written in three to four sentence paragraphs which saves us time! Overall this is a great cookbook and has many recipes for every season and every occasion and is a great way to get your greens into your kids without having to lose flavor!

Food Networks Cupcake Wars Review

2010-06-23T16:28:00.000-04:00

Food Network has a new series called Cupcake Wars. Competitors compete through three rounds which eliminates a competitor after each round. The competitors win a $10,000 check and the opportunity to share their winning showpiece at the theme of the show. The show is like a version of the Food Network Challenge. I am a huge fan of cupcakes as you may already know and I love the series aspect. But the show lacks a certain entertaining aspect. I love food challenge shows but the judges are not the best pick for the series and they can choose a better host. I believe that this show will last longer if they had a host such as Keegan or a celebrity chef. The show is a great idea but they produced the episodes before really thinking about the market. If they have judges that rotated like they do on FNC they would get better ratings. Also the themes for the show are kind of a generic ideas such as a Sea World if they had challenges that the public can actually participate in and take some of the cupcake ideas and make in their own homes. Food Network Challenge has not been beaten yet as the best food challenge show and I think they should not try and replace it and just keep making more ideas based off that show instead of more cooking competition shows!

Cool New Blog: Tiepedia

2010-06-15T17:19:00.000-04:00

Check out his blog:http://www.tiepedia.com/

I previously just ran into this site and found some really cute ideas for cakes for fathers day! The owner of the site Matt who is obsessed with neckties has the most creative cakes that include many techniques of neckties. His cakes arrange from buttercream, fondant, tiered, 3-d cakes. Not only does he have great cake ideas, he has great tips on how to tie a tie, shop for ties and all one needs to know about ties!

Keep up the great work Matt!

VitaTop and Costco Twitter Contest CLOSED

2010-05-21T21:41:00.001-04:00

Vitalicious Available in Costco Stores!

Vitalicious Deep Chocolate VitaTops are now available at Costco in Arizona, Southern California (San Diego area), Colorado, New Mexico, Nevada, Utah and across Canada. Starting May 27, they will be available in Connecticut, Delaware, Maryland, Massachusetts, New Jersey, New York, Pennsylvania, and Virginia. For an updated list, you can check out the store locator: http://www.vitalicious.com/store-locator.html. They will be gone in 4 to 6 weeks!

Vitalicious is celebrating by giving away a 3 month supply of VitaTops AND a year Executive Costco Membership! To enter, simply Tweet Vitalicious a picture of you and your VitaTop next to (or in) your local Costco.

Additional Information

All Tweets must mention Costco and include @VitaMuffin
Photos will be taken from Twitter and posted on Vitalicious' Facebook page
If you already have a membership, we'll reimburse you!
Sweepstakes ends May 31, 2010
Winner announced June 3, 2010
Click here for official sweepstakes rules
For more information, please visit http://www.vitalicious.com/costco.html.

GIVEAWAY: Win 24x36 Vinyl Banner w/ Grommets CLOSED

2010-05-15T13:24:00.001-04:00

The vinyl banners at Large Format Posters are excellent choice as event banners, sport banners, tradeshows, exhibits and retail graphics. This company uses UV protected inks that makes the printed output more durable. This can very well help you put across your marketing message.

I love LargeFormatPosters.com products. The quality and customer service is very professional. When I receive my products I am always pleased. The process to creating your banner is very simple you just upload a photo, customize it, and have the company go through processing and checking cropping of picture and they print and send it out to you.

RULES:
-This giveaway is open to US Residents Only
-Must be 18 or above to enter giveaway
-Must be a follower
-Leave Email in the comments
-Respond within 48 hours of my winning email
-Ends May 25, 2010

ENTRIES:
+2 for old follower
+2 for following on networked blogs
+5 for blogging about this giveaway (leave link)
+3 for following on twitter and tweeting giveaway can be done once a day (leave link)

Review/Giveaway: One Lucky Follower will win an Ocean Sinus Irrigation for themselves! CLOSED

2010-05-04T20:08:00.000-04:00

I wanted to let you all know out about another new item they are working on, which could be a great fit since this is the stuffy nose, sinus- and nasal-congested allergy season!

New OCEAN Complete® Sinus Irrigation is a unique two-in-one nasal irrigator and nasal moisturizer to help relieve nasal and sinus pressure/congestion, while keeping the nasal passages soothed and moist….with a simple switch of the little nozzle! And unlike antihistamines or steroids. OCEAN Complete® is drug free too!

There’s a special nozzle (orange tip) for easy-to-use nasal irrigation, and a unique mist applicator (white tip) for easy nasal moisturizing. Its unique, non-medicated salt blend formula is pre-mixed and ready-to-go for convenience -- similar to the action of a neti pot but without the mess and hassle.This product is not only for adults, Ocean has a complete kids collection and much more! Check out their Site!

Giveaway Rules:
-Must be a follower
-U.S. Only (no P.O boxes)
-Must leave email in comment otherwise disqualified
-Must respond within 48 hours of me emailing you have won, and respond leaving your address, full name and telephone number otherwise disqualified.
-Must complete Mandatory entry before extras.

Giveaway: One winner
Mandatory Entry: How will this product help your nose and sinus?

Extra:
+2 for being an old follower
+5 for blogging about this giveaway
+5 for following me on twitter and tweeting giveaway (can be done daily)
+3 for following me on facebook networked blogs
+2 for following Ocean on facebook here

Giveaway Ends: May 10th 2010 at 8 pm!

I received a Ocean Complete Sinus Irrigation for review purposes, my reviews are my opinion and I have not received any compensation for writing it.

Wilton Bakeware Giveaway

2010-04-24T22:48:00.000-04:00

Great giveaway at One Savvy Mom

Summer Sweet!

2010-04-24T18:11:00.000-04:00

Lemon Chiffon Cake with Blueberry Filling

This cake is refreshing and tasty which makes it perfect for summertime! The tangy and acidity of the lemon blends well with the tart and sweetness of the blueberry. This cake is not only tasty but it is beautiful presentation for the end of a perfect meal!

Lemon Chiffon Cake

7 eggs, separated

2 cups all purpose flour

1 1/2 cups sugar

3 teaspoons baking powder

1 teaspoon salt

3/4 cup water

1/2 cup canola oil

4 teaspoons grated lemon zest

2 teaspoons vanilla extract

1/2 teaspoon cream of tartar

2 tablespoons fresh lemon juice

1. Preheat oven to 325 degrees. Place egg whites in bowl and let stand at room temperature for 3o minutes.

2. In another bowl, combine flour, sugar, baking powder and salt. Whisk egg yolks, water, oil, lemon zest, and vanilla and add to dry ingredients until well blended. Add cream of tartar to egg whites and beat on medium speed until soft peaks form. Fold meringue mixture into batter.

3. Gently spoon into a lightly greased 10 inch cake pan. Bake cake on lowest oven rack 50-55 minutes or until the top springs back and tooth pick inserted comes out clean. Immediately invert cake and allow it to cool for and hour.

Blueberry Filling

1 pint fresh blueberries
1/4 cup caster sugar
2 tablespoons fresh lemon juice
1 1/2 teaspoon lemon zest
1 tsp fresh grated ginger

1. Puree blueberries in a blender or food processor and pass through strainer to remove any big pieces.

2. In a medium sauce pan, combined blueberry puree, lemon juice, zest, sugar and ginger. Bring to a gentle boil over medium heat stirring often for 20 minutes or until the preserves have thickened and reduced into half.

*Tip- to check the thickness of preserves place a small amount on saucer and put in freezer until cold. Drag your finger through it and if a clear path is made through preserve then it is ready.

3. Let the preserves cool before applying to cake. (Can be made up to 5 days in advance)

Lemon Buttercream

1/3 cup butter, softened

3 cups confectioners sugar

4 1/2 teaspoons grated lemon zest

Dash of salt

1 teaspoon vanilla extract

1/4 cup lemon juice

1. Cream butter until light and airy and has a creamy texture.

2. Add the lemon zest, vanilla extract and salt to the butter. Mix until well blended.

3. Now add lemon juice and confectioners sugar alternating until well blended. (May need more confectioners sugar if theres to much liquid or add milk if too thick)

Assembly

Cutting the Lemon Chiffon into layers- You need 3 cake layers. Using a serrated knife cut the cake into 3 even layers. Its okay if not perfectly even because you can hide it with filling and frosting.

Filling the Cake- Place the preserves in a pastry bag. Using the dam technique pipe near the outside of the cake with your buttercream icing. (this will not allow the blue preserves to show from the outside when you frost the whole cake) Now pipe a good even amount of preserves into the open circle and spread with offset spatula. Repeat on second layer.

Frosting the Cake- Apply a large amount of frosting to your cake and with a offset spatula spread evenly and remove excess. This is called a crumb coating. Chill in fridge for and hour or until frosting is hardened. Apply the rest of the frosting making sure to leave a little in a pastry bag with a star tip for decoration.

Decorating Cake- Pipe a star border by holding it at a 90 degree angle or make a shell border by holding tip at a 45 degree angle. Then pipe 12 rosettes at the top of the cake or apply a border also to the top of the cake. Place all sugared blueberries or lemons. I like to alternate but I showed you a picture of just all blueberries as my decoration. You could even take a vegetable peeler and curl lemon zest slices as a decoration.

ENJOY!!

Making Thankgsgiving dinner in April!

2010-04-23T19:04:00.001-04:00

Tonight we are going to have a wonderful Thanksgiving dinner. The funny thing is it is the end of April not November! On tonight's menu I am making a large roasted turkey breast with some caramelized onion mashed potatoes and my amazing spiced pumpkin apple cupcakes with spiced cream cheese frosting!

Mashed Potatoes and Caramelized Onions

2 1/2 pounds baking potatoes, (cut into even 1 1/2 inch chunks) note: I keep skins on!

1/2 heavy cream (brought to boil)

Salt

1 stick of butter (cut into small pieces at room temperature)

Fresh ground white pepper

Fresh ground nutmeg

1 tablespoon parsley (chopped)

2 tablespoons mashed garlic

2 tablespoons extra-virgin olive oil

1 large onion(any color white, red, yellow cut into 3/4 inch pieces)

2 tablespoons balsamic vinegar

Kosher salt

Freshly ground black pepper

1. Put potatoes in a saucepan filled with enough and lightly salted water to cover there surface well. Bring water to a boil then turn down heat to simmer briskly until fork tender. (About 15-20 minutes)

2. Meanwhile, put the cream in a saucepan and heat over low heat.

3. Once potatoes are done drain well and mash the potatoes until smooth the way you like it (note: I like the skins on my mashed potatoes so they will be a little chunky)

4. In a large skillet over medium heat, heat the oil. Add the onion and cook, stirring frequently until lightly browned for about 15 minutes. Stir in vinegar and allow to cook for one more minute. Add salt and pepper to taste and throw in garlic and take off heat.

5. Add butter and warmed cream into the mashed potatoes and stir until well blended. Add salt and pepper to taste. Spoon in the caramelized onions and garlic mixture into the mashed potatoes and stir until well blended.

Herbed Bacon Roasted Turkey Breast

1 whole turkey breast (5 1/2 to 6 pounds), rinsed and patted dry

5 thick-cut strips of bacon

1 1/2 tablespoons garlic (minced)

1 tablespoon freshed chopped sage

1 1/2 teaspoons chopped fresh rosemary

1 teaspoon fresh chopped oregano

1 teaspoon fresh chopped thyme

3 tablespoons unsalted butter, softened

2 tablespoons coarse salt

1 teaspoon fresh ground black pepper

1. Preheat oven to 375 degrees. Line a shallow roasting pan or baking dish with parchment paper lined aluminum foil.

2. Cook bacon until crisp in a medium skillet. Place cooked bacon on a paper towel and reserve 1 tablespoon bacon fat. Let bacon cool.

3. Finely chop bacon and add to a bowl with garlic, sage, rosemary, oregano, butter, thyme, 1 teaspoon salt and 1/2 teaspoon black pepper. Mix until a small paste forms.

4. Using your fingertips, gently loosen the skin on both sides of the breast so that it is separated from the flesh. Divide half of herbed paste and spread half of pasted between each half of the breast. Season the breast with remaining salt and pepper and brush skin withe the bacon fat.

5. Place turkey breast in pan and keep uncovered, until the thermometer inserted into the thickest portion of the breast reaches 165 degrees, about 1 hour to 1 hour 15 minutes. Remove turkey from oven and and let rest for 20 minutes before carving. Serve with pan drippings.

Spiced Pumpkin Apple Cupcakes

2 cups pumpkin

1 large apple (shredded)

3 cups unbleached all purpose flour

1/2 cup natural brown sugar

1 teaspoon salt

2 teaspoons baking powder

2 teaspoons cinnamon

1 teaspoon nutmeg

1 cup of raisins

1/2 cup maple syrup

2 eggs

1/2 cup buttermilk

1. Preheat the oven to 350 degrees.

2. Stir dry ingredients in a bowl (flour through nutmeg on list). Add raisins and stir until incorporated in flour mixture. Add maple syrup, eggs, pumpkin, apple and buttermilk and stir until completely mixed.

3. Place cupcake liners in muffin tins. Fill 3/4 of the batter into liners.

4. Bake cupcakes 15-20 minutes or until a toothpick inserted through center comes out clean. Let cupcakes cool before frosting.

Spiced Cream Cheese Frosting

1 stick of butter , softened

8 ounces cream cheese, softened

3 cups of powdered sugar (may need more to taste)

1-2 teaspoons vanilla

1 teaspoon nutmeg

1 teaspoon cinnamon

1 teaspoon all spice

Milk (If too thick)

1. Cream together butter and cream cheese until mixed and nice and airy. (Must be smooth, no lumps otherwise unable to pipe onto cupcake)

2. Add in spices. Slowly add powdered sugar and vanilla alternating until fully incorporated. May need to add milk if frosting is too thick.

3. Once it is smooth and light, fill 3/4 of frosting into a pastry bag with a star tip. With the remaining frosting split it into half with two bowls. In one, add orange food coloring until pumpkin orange. In other bowl add green until its a leaf green. In another pastry bag with a star tip add orange frosting. Finally in another pastry bag with a leaf tip add the green frosting.

4. Pipe the cupcakes with a white swirly design. In the center of each cupcake pipe a small orange ball to resemble a pumpkin. Then to finish off your design add the green leaf to the pumpkin.

ENJOY!

Fiesta Night!

2010-04-19T20:44:00.000-04:00

Mexican Spring Rolls

Servings 4 (Two Rolls)

8 oz lean ground meat (You could even use turkey, pork, chicken or even hot sausage or chorizo)

2 Packet of taco seasoning

2 Cup Mushrooms (Thinly Sliced)

2 Cup Onion (Small Diced)

1 Green Chiles (No Seeds)

1/2 cup shredded cheese (Colby or Mexican Cheese)

1 Cup Shredded Cabbage

1 Cup Black Beans

Salsa

Sour Cream

1.Preheat oven to 425 degrees.

2.In a saute pan brown the meat until the fully cooked and no red remains.

3.Drain the meat and add the seasoning (recommended water), mushrooms, chilies, onion. (May need extra water to your desire)

4.Saute until the veggies are tender and cooked fully.

5.Lay out wrappers and fill with meat mixture, cheese, cabbage. Wrap up wet and seal the corner and brush lightly with egg wash for nice browning.

6.On a lightly sprayed cookie sheet with foil, evenly spread the rolls.

7.Bake for 5 minutes and turn if desired, bake for another 5 minutes.

8.Top with sour cream and salsa.

Churros

Serving: Makes 2 dozen, 4 inch

1 Cup of Water

2 Tablespoons Brown Sugar

1/2 Teaspoon salt

1/3 Cup Butter

1 Cup White Flour

2 Eggs

1/2 Teaspoon Vanilla Extract

1/4 Cup Sugar

1 Teaspoon Ground Cinnamon (More depending on taste)

1. Preheat 1 1/2 to 2 inches of vegetable oil in a 10-12 inch frying pan to 375 degrees.

2. In seperate dish mix 1/4 cup sugar and cinnamon until evenly mixed.

3. In 3 qt saucepan add brown sugar, salt, water, butter and heat up until a good brisk boil.

4. Remove from heat and add flour. Stirring in flour until well blended. (Will require muscle)

5. Fill a pastry bag or a resealable bag with a large star tip.

6. Test your oil by piping a small amout of dough. The Churro should bubble up right away if not at right temperature you will get a soggy doughy churro as a result.

7. Pipe dough into oil in 4 inch strips and use your finger to cut off excess dough when piping a new churro.

8. Cook for about 1 minute (Can get 4-5 churros in pan dont overcrowd) then turn with slotted spoon and continue for another 1-2 minutes.

9.Remove Churros from oil and place on paper towel to remove excess oil.

10. While still warm roll the churro in cinnamon sugar mixture and serve hot.

GIVEAWAY: Win 101 Things I Learned in Culinary School (3 copies) CLOSED

2010-04-19T19:35:00.000-04:00

Louis Eguaras, a renowned chef at the Le Cordon Bleu at the California School of Culinary Arts, provides readers the terrific overview of what is truely involved in the preparation, cooking and plating of our meals. He also provides invaluable insights into just what is involved in making this one choosen profession.

The book features a wide range of illustrated lessons, from how to hold a knife properly.... to the history of food.... from food preparation and presentation.... to restaurant and hospitality management and, much more.

This book is insightful and is perfect for the curious home cook or for the aspiring culinary chef (like me). This book is highly attractive and is a perfect gift for birthdays, mothers day and holidays!!

Giveaway Rules:
-You must follow the mandatory entry before completing extra entries otherwise your comments will be deleted.
-You must leave your email address in your comments otherwise a new winner will be selected. -You have 48 hours to respond otherwise new winner is drawn.
-US ONLY, NO P.O Boxes
-MUST BE A FOLLOWER!

Mandatory Entry:
-What would you like to learn most about culinary arts? (Ex. Baking, Recipes, Professional, ect.)

Extra Entries:
- Old follower of my blog (publicly)
- +2 Follow me on Twitter (click button on sidebar and link back)
- +5 Post giveaway on blog (link back)
- +2 Post giveaway on sidebar (link back)
- +2 follow my blog on facebook networked blogs
-+5 Follow my email news feed (enter email in sidebar)

*Ends April 30*

Win a 25$ Gift card to Chef Tools at Cake Mom!!!!

2010-04-13T20:58:00.000-04:00

Win a $25 Gift Card at Cake Mom! You can use it towards great Chef and Baking Tools!

Win a product from Bored inc.

2010-04-11T15:44:00.000-04:00

Great giveaway at CakeMom for Bakeless Sunday!!!!

http://jamielz.blogspot.com/2010/04/bakeless-sunday-bored-inc-review-and.html

Deep Chocolate VitaTops (12 pack) 100 Follower giveaway! CLOSED

2010-04-07T20:54:00.000-04:00

Deep Chocolate VitaTops (12 pack) is now on sale at Costco in the Midwest!

They are on sale NOW but will be gone it 4-6 weeks!

Nothing can start the day off WORSE than a huge, fat-laden muffin with your morning cup of coffee. Cutting the fat and calories while packing flavor, Vitalicious Deep Chocolate VitaTops- convenient, healthy and delicious 100-calorie muffin tops- are a healthy way to indulge.

With no preservatives or artificial ingredients of any kind, Deep Chocolate VitaTops provide all the flavor of freshly baked muffins without all the sugar and fat. Only 100 calories, VitaTops contain 6g of fiber, 3g of protein, 8g of whole grains, and only 1.5g of unsaturated fat per 2 oz serving. AND THEY ARE ADDICTIVELYGOOD!!

For more information, please visit http://www.vitalicious.com/.

GIVEAWAY!

To celebrate my 100 follower mark and the arrival of VitaTops to Costco one lucky Cooking with Sammy Reader will win a 12 pack of Deep Chocolate VitaTops!!!!

*please read rules*

This is open to US residents only. You must complete the mandatory entry before completing the optional entries. Please leave me your email in your comment!!! Not following the rules will result in the comment not counting!

Mandatory Entry:

Browse through the VitaTops website and tell me which other product , besides Deep Chocolate VitaTops, that you would like to try.

Optional Entries:

+2 Follow my blog (publicly) a bonus 2 entries if old follower
+2 Follow me on twitter (click my button for link)
+5 Post Giveaway on your Blog (leave link)
+2 Post Giveaway in top of your sidebar (leave link)
+2 Follow my blog on facebook through networked blogs
+2 Tweet about this giveaway (can be done daily- leave link)
+1 Become a fan of Vitalicious on Facebook

The winner will be selected via random.org on 4/23/2010 and I will email you! You have 48 hours to respond to my email otherwise a new winner will be selected!

I recieved no compensation and the views expressed here are my own.

Winner is #7 Deepthi congrads!

Recipe: Marshmallow Fondant

2010-03-27T16:14:00.000-04:00

Marshmallow Fondant
I am not a huge fan of Wilton's box or powder fondant because it is horrible tasting and cracks. Not only does it crack but it ruins your whole cake while trying to place on top of crumb coat of buttercream. I do love Satin Ice Fondant because it applies smooth and is very tasty but it is very expensive. So I was trying to find a cheaper and tastier version of fondant and my sister told me about marshmallow fondant. I used this fondant of a cake competition and it was very tasty!!! It applied nicely but like all fondant it dries out quickly so you have to keep it covered when not using it. I also found out while making this fondant that you must add color in the gel stage because it is easier and makes a complete color for your fondant!

I am a beginner at cake decorating so the whole fondant experience was new to me. But if you are looking for a tastier and cheaper way to cover and decorate your cakes Marshmallow Fondant is the answer!!!

Marshmallow Fondant Recipe:

-1 package (16 ounces) of mini marshmallows
-2 tablespoons water
-1-2 pounds confectioners sugar (powder sugar)
-Crisco (as needed)
-Food coloring (optional)
-Flavoring (optional)

Steps:

1. Place marshmallows and water in a heat proof bowl place over double boiler or microwave for two minutes or until marshmallow and water is melted and totally incorporated.

2. Stir marshmallows until smooth. Then add in any flavorings or coloring as desired.

3. Now using a well greased spoon add in some of the sifted confectioners sugar mixing well until incorporated and begins to form a dough ball. Add confectioners sugar until dough ball has formed and all the marshmallow is incorporated.

4. Now turn out the fondant dough ball onto a greased work surface with your hands greased and begin to knead the dough. Continue to add the confectioners sugar a little at a time until the marshmallow fondant isn't sticky.

5. If not using fondant right away apply Crisco to some plastic wrap and place the fondant in it. Then place it in an air tight bag in the refrigerator.

*tips- If fondant becomes to hard place it in the microwave for a few seconds to make it pliable. If it becomes to sticky and more confectioners sugar until able to roll.*

300 Follower giveaway @ Book Blab!

2010-03-27T14:22:00.000-04:00

To celebrate her reaching 300 followers she is giving away a $50 book depoistory gift card! As she reaches another 100 followers it goes up to $75 and if she reaches a whopping 500 followers its $100 gift card!!
Thank you Book Blab and once again Congrads on 300!

Review: The 3 Day Cleanse by: Zoe Sakoutis, Erica Huss

2010-03-27T13:36:00.000-04:00

Praise:

The 3 Day Cleanse has been praised in huge fashion magazines such as Elle, Vogue and even Everyday with Rachael Ray.Review

Review:

At first I was very cautious about this program because the title included the word "cleanse". Before reading this book my definition of "clenase" was to rid away impurities by starving yourself for 3 days and only drinking water. But as I read through the book they gave me their definition of "cleanse" and I found out you didnt have to starve yourself!!! Amen! The books slogan is drink fresh juice, eat REAL food, and back into your skinny jeans. This book gives you scientific facts and statistics about dieting and the effects of what certain foods do for you. The book includes a step-by-step plan for the cleanse and how to prepare before and after you cleanse to get back into your old pants asap! This book has over 100 recipes from juices to entrees and even desserts which is very helpful when you are having a craving for something sweet. This book is not a "Diet" book it is tool to help you lose excess body fat that is retained in water and give you confidence to lose your weight and body fat in a healthy organic natural way. This book gives tips to help keep your self on track and not give in to urges that you may regret the next day. And one of the best things is that it is set up for people wiht busy lifestyles!!! The 3 Day Cleanse helps;

-Boost immune system

-Alleviate allergies and PMS (Natural way to reduce PMS finally!!!!)

-Reset your metabolism

-Improve your mood and sex drive

-Clear up skin

As you can read this book helps huge problems for women and men and is a great all natural program. This isn't a diet book it is a help your self book to make your confidence rise and to make you feel better about yourself. This book is amazing and I am already seeing results!!!!

*I recieved a copy of The 3 Day Cleanse in exchange for a review on my blog and social networks. My opinions are mine and I recieved no compensation for them.*

Review: Wii Fit

2010-03-27T12:15:00.000-04:00

Review:
I love this product! It is a great way to get your excercise in, but in a fun way. You get to complete exercise tasks why playing games such as hulla hooping or a 5k race against friends and family. This is an innovative way to lose weight and build muscle while lossing excess body fat and reducing your BMI. This is a great way to teach children about diet and nutrition. This system helps keep you on track by reminding you of your deadline and managing your weight to doing certain activities to help your problem areas. This system includes;

-Wii Fit game and board
-Your own Personal Electronic Trainer
- Fun Activites for you and your family
-Great Workouts and Yoga Games

This system is advanced and has tons and tons of accessories that can help you lose weight and fight body fat. This is a great system for stay at home moms and people who dont have time to go to the gym. Not only is it inexpensive it allows one to workout without steping outside (great for rainy/snowy days). This system is very helpful and I already lost 5 pounds in one month!!!!!

Review: Animal Crossing Lets go to the City Wii game

2010-03-27T11:54:00.000-04:00

Review:

This is a fun game that is great for kids and adults. You create your own little village were your neighbors are different kind of animals. You go around your village and you can fish, plant trees, shop, decorate your house, dig up fossil or help your neighbors in fun tasks which you can get money or items for your house. This game is safe and educational for kids because they can learn basic math when shopping and learn about nature and science as you catch different species of fish. Animal Crossing is a cute game that is perfect for a rainy day!

Winner for Say Your One of Them

2010-02-21T15:46:00.000-05:00

The winner is #16 Rheanna! Congrads you have 48 hours to respond to my email or a new winner will be drawn!

New Micro-Crystal Benzoyl Peroxide Proactiv Review/Giveaway

2010-02-21T14:39:00.000-05:00

Win a Complete Proactiv system!

About Proactiv:

Proactiv Solution is the world's best selling acne system, is a leader in acne prevention and treatment formulated to offer consumers the opportunity of a lifetime of smooth, clear, healthy-looking skin. Now with new micro-crystal benzoyl peroxide, Proactiv utilizes Combination Therapy to directly target the root causes of acne- bacteria, oil production, and dead skin build up- and heal and soothe acne prone skin. Proactiv clears exisisting blemishes, soothes inflammation and redness, and helps to prevent new breakouts from occuring. Proactiv Solution has a complete line of products beyond the 3-step system, including moisturizers and sunscreens, spot treatments and body washes formualted specifically for acne prone skin!

My Review:

I was so excited to review their new product because I have tried the original Proactiv before and it irritated my skin. After contacting the company they said to return the set and they will send me the Sensitive Proactiv that is used for people who have irritable skin. This product irritated my skin also so I sent it back. But FINALLY my skin met its match to this new faster and safer way to kill acne! The new Proactiv Micro-Crystal Benzoyl Peroxide system! This product soothed my skin while giving my acne a deep pore cleansing which helped reduce redness in just a few hours. I was amazed how this new product and make such a difference in my faces complexion. I have struggled with acne all my life and have used many medicines, creams and potions but nothing has seemed to work. But after just a few days of using this new product my acne was almost completely gone and my pores have shrunked. This product is amazing and for all of you out there with acne problems this new product just might be your countenaces (face) savior!!

Giveaway: One winner will recieve a whole new Micro-Crystal Proactiv System (RETAIL VALUE: 29.95)

-US Only

-Must be a follower

-Leave your Email in the comment

Mandatory Entry: Go to the Proactiv website. Tell me which celebrities story inspired you the most and why?

Extra Entries:

+2 for new follower

+3 for old follower

+3 for following me on twitter

+2 for tweeting this giveaway (leave link)

+5 for sharing blogging a post about this giveaway (leave link)

+5 for referring a friend (they must leave your name in comment)

Giveaway ends: March 21, 2010

Winner must respond within 24 hours of receiving my email otherwise a new winner will be drawn from Random.org

*I received a new Proactiv system for free in order to write a honest and fair review about their product.*

Winner of the 18x24 Poster

2010-02-21T13:23:00.001-05:00

The winner is #3 Carmen!

Country Bobs All Purpose Sauce Review/Giveaway CLOSED

2010-02-19T21:22:00.000-05:00

Country Bobs Sauce: "It was 1968 when Country Bob Edson perfected his steak sauce recipe and he called it an all purpose sauce because it was more than just a steak sauce. Country Bobs All Purpose sauce has remained the flagship item since 1982 when Country Bob, Inc. was established."

Country Bob Online website offers a vast variety of recipes and a huge variety of all natural and gluten free sauces!

My Review: Country Bobs all purpose sauce is best natural sauce that I used for all my foods. I use this sauce on burgers, baked beans, steak, chicken, marinating, turkey, steamed vegetables and much more. This sauce is tangy and sweet with a background hint of a smokey flavor. This sauce isnt loaded with a bunch of preservatives that makes your product loaded in calories. Country Bobs All Purpose Sauce is a all natural and a healthy alternative choice from the fatty A1 and BBQ sauce. I am huge fan and now a loyal customer to Country Bobs sauces. Thank you Country Bob for a natural, healthy and delicious sauce!
I made an 6oz chicken breast and marinated in the Country Bob All Purpose Sauce for 30 minutes. Then I grilled the chicken and basted it with more of the Country Bob All Purpose sauce several times and then it was time to eat. I paired it off with a loaded baked potatoe! This sauce made the chicken so moist and tangy I was so impressed!!

Giveaway:

-One Lucky winner will receive a bottle of Country Bobs All Purpose sauce!

-U.S. Only

-Ends: March 1,2010

-Must be a Follower to win!!

Mandatory Entry: Go to the Country Bobs online website and tell me which recipe you like the best! Here Leave your EMAIL in comment!

Extra Entries
+1 new follower
+3 old follower
+2 for following me on Twitter
+5 for blogging about giveaway (Leave link in comment)
+5 for tweeting this giveaway (Leave link in comment)
+2 for entering my other giveaways (tell me which one)

I received a bottle of Country Bobs All Purpose Sauce for free in exchange to give an honest and fair review!

OnlinePosterPrinting Giveaway: Win a 18x24 Poster Print for One Winner

2010-02-15T19:59:00.000-05:00

OnlinePosterPrinting is one of my favorite companies! They produce amazing quality products and have a fast service. One of my favorite products I recieved was their digital photo enlargement and their digital photos on posters! The company has a easy way to upload an image that you wish to have on the poster. After uploading an image, I recieved a email showing me what my poster would look like after printing. After approving the image they sent me an email with my products shipping information and in a few short business days I had a wonderful poster to decorate my room!

I was amazed by the quality and I knew I would be a regular customer!

Giveaway:

One Lucky winner will recieve an 18x24 Poster Print for one (1) Winner!

Paper Stock: High Gloss or Semi Gloss

Specifications: 1 Business Day Turnaround

Shipping: Free UPS Ground Shipping

Shipping Eligibility: Limted to US residents only

Ends: February 19, 2010

Winner will be drawn from random.org and the winner will have 24 hours to respond from my email other wise a new winner will be selected!

Mandatory Entry: Tell me what you would do if you won this poster!
Must be a follower and leave your email address in the comment or you will be disqualified!

Extra Entries:
+1 for new follower
+3 for old follower
+2 for following me on twitter (leave link)
+1 for following my group Books for Bakers
+5 for posting on blog (leave link)
+5 for posting on other social network (Twitter,Facebook,ect.) (leave link) * can be done daily*
+5 for referring a friend (Friend must leave your name in comment to recieve extra entries)

Giant Fortune Cookie Giveaway!!

2010-02-06T15:00:00.001-05:00

@ Sugar Pop Ribbons

http://sugarpopribbons.blogspot.com/2010/01/lady-fortunes-review-and-giant-fortune.html?showComment=1265486394703_AIe9_BGklu-C5YJMipOYAfUeFAx7z-9zjIr3f_VQ8mdgQ5BB9Zc15r8WdF08RbR7RlUnOS-nZpHwK-odEVDGht0SQ8dqAPqXMdpqTDsOt5S1YcCg8x_QK1wMxLYw_-k_1TR6JlLKji1snFZ3JbzhQAQ1TpeT5wllmdun941AYLGi_vpuQ_OVKtTzy1W1fKxaSTPLt3ux3DiCELmzD141S578LPf1tjqjd1aWZatsnqbO875WfpXH_9P2T6CP2ANVNYXhESpYWiyA#c483322542558699571

Mega Book Giveaway @ Teens Read and Write

2010-02-06T14:03:00.000-05:00

http://www.teensreadandwrite.com/2009/01/our-next-megabook-giveaway-is-finally.html

Win a home made apron a@ Live well, Laugh often, Love much

2010-01-31T15:30:00.000-05:00

Win One!!!
http://fromcathywithlove.blogspot.com/2010/01/my-200th-post-apron-giveaway-and.html

My First Givaway: Say your one of them audio book by Uwem Akpan CLOSED

2010-01-30T16:52:00.000-05:00

My very first giveaway!!!

Say your one of them Audio Book by Uwem Akpan

Description: Each story in this juilantly acclaimed collection pays tribute to the wisdom and resilience of children, even in the face of the most agonizing circumstances.

A family living in a makeshift shanty in urban Kenya scurries to find gifts of any kind for the impending Christmas holiday. A Rwandan girl relates her family's struggles to maintain a facade of normalcy amid unspeakable acts. Through the eyes of childhood friends, the emotional toll of religious conflict in Ethiopia becomes viscerally clear.

The Author:

Uwem Akpan was born and reared in Nigeria. He was ordained as a Jesuit priest in 2003 and recieved his MFA in creative writing from the University of Michigan in 2006. For more information, visit http://www.sayyoureoneofthem.com/.

Review: This book is an emotional and brillant piece of work. This is a award winning book and is apart of the Oprahs 2009 selection Book Club! The audio is a three hour long book of life, adventure and the times in Nigeria. This book is about the life of a family that lives in urban Kenya that struggles with the environment around them. This book is an emotional rollercoaster that deals with the problems of these families and really makes us be thankful for everything we have in life. This books makes us realize that life is not always perfect and this audio book will make you be grateful. This audio book will open a whole new world to your eyes!!

Giveaway: One winner will win the Say your one of them Audio Book by Uwem Akpan. Since I will be sending it out its US ONLY sorry!

* I will draw for the winner on February 21 2010.

Rules:

-You must be a FOLLOWER to enter (if not just hit the button)

-If you win you must respond within 48 hours from when I email you otherwise a new person will be choosen from Random.org .

-You must leave your EMAIL address in your comments.

*If any of these rules are not followed all your entries will be disqualified!!!*

Extra Entries: (leave all entries in same comment)

+1 for following

+2 for being a old follower

+1 for getting the word out (Twitter, sidebar, ect) must leave link

+5 for actual post must leave link

+5 for referring someone (They must leave your name in post)

Spaghetti & Meatball cupcakes

2010-01-29T17:19:00.001-05:00

Made these Spaghetti and Meatball cupcakes its so creepy that they look so real. My mother says she can never eat Spaghetti with out thinking of these cupcakes!!! I made them with a simple butter cream frosting and homemade cake but you can use a regular cake mix if you would like. These cupcakes are simple and a great way to get your friends talking!!
Butter Yellow Cake Recipe: makes about 2 dozen
-1 cup unsalted butter
-2 cups sugar
-1 1/4 teaspoon vanilla extract
-4 eggs
-3 cups sifted cake flour
-1 tablespoon baking powder
1/2 teaspoon salt
-1 cup milk
-yellow or white cupcake liners

Directions:
Preheat the oven to 350 degrees F. In a mixer cream the butter until light and fluffy. Add the sugar and continue to cream together. Gradually add the vanilla and eggs and mix in well. Sift together the dry ingredients, then mix into the butter mixture alternating with the milk. Pour the batter into the cupcake liners about 3/4 full. Bake until puffed and firm and airy in the center and light golden brown on top about 20-25 minutes long.( I like to rotate my pan half way through the cooking time to make sure all the cupcakes get even cooking and golden exterior.) Let the cupcakes cool for about 8-10 minutes and then take out of the pan. Wait until they are fully cooled to frost!
p.s these cupcakes can be frozen for up to 3 months

Almond Butter Cream Frosting: 2 1/3 to 3 cups medium consistency buttercream
-1/2 cup shortening
-1/2 cup salted butter, room temperature
-1 tablespoon Almond extract
- 2 tablespoon milk
-4 cups of powdered sugar
-1 tablespoon meringue powder ( This will stabilize your buttercream)

Directions:
With a mixer cream together shortening, almond extract, butter. Sift together your meringue powder and powdered sugar. With ONE cup at a time add the powdered sugar mixture to the butter mixture. The butter cream should look dry and then add in your milk and beat at a medium speed!

Decorations:
-1/8 tsp cocoa powder
-Yellow Butter cupcakes
-Buttercream frosting
-Yellow food coloring
-1 jar of low sugar strawberry preserves
- Ferrerro Rocher Chocolates (1 per cupcake)
- white chocolate (to garnish as cheese!)

Tint the buttercream frosting with a few drops of yellow food coloring and cocoa powder. Mix the frosting until a pale yellow frosting occurs that looks like spaghetti noodles. Add frosting to a bag with a Wilton 233 tip. On a platter add all cupcakes closely together. Pipe like crazy throughout wholes and all of the cupcake leaving a bit to hang off the side and on the platter. In a bowl add the Ferrerro Rocher chocolates and strawberry preserves and mix until well combined. Add one meatball to each cupcake and a few on the platter spoon on a little preserves to look like sauce. Using a fine grater grate the white chocolate all of the cupcakes and Serve!!!

Win a South of France gift basket at New age Mama!!!

2010-01-24T12:35:00.000-05:00

Win a decadent body gift basket from New age mama!
http://newagemama.blogspt.com/2010/01/south-of-france-natural-body-care.html

Check out South of France
http://goodhealthnaturalproducts.com/products.com/products.html

Win a $10 Amazon Giftcard!

2010-01-19T17:26:00.000-05:00

http://www.msslaydbug.com/2010/01/giveaway-win-one-of-two-10-amazon-giftcards.html#comment-6a00d834533a689e20120a7ee9957970b

Win Yu-Bu Skin Products @ Its My Life

2010-01-17T13:23:00.000-05:00

http://freebies4meandu.blogspot.com/2010/01/giveaway-yu-be-skin-car.html

Win 9 great dvd's at Suburb Sanity!

2010-01-17T13:09:00.001-05:00

http://surburbsanityreviews.blogspot.com/

Win Vinyl Princess

2010-01-10T22:46:00.000-05:00

http://peaceloveandpat.blogspot.com/2000/12/contest-175-followers-contest-vinyl.html

Win Healty Bread in Five Minutes a Day At Chocolate & Croissants

2010-01-10T16:02:00.000-05:00

http://chocolatandcroissants.blogspot.com/2010_01_01_archive.html#7522441846399245111

No One Gets Out Alive: Biography of Jim Morrison Review

2010-01-09T14:13:00.000-05:00

Author: Jerry Hopkins and Danny Sugarman
Pages: 424
Published: Grand Central Publishing, 1995
Genre: Biography, Music
Overall Grade: B-
This book is the story of the complex singer slash philosopher Jim Morrison lead singer of The Doors. This book explains the life of the brilliant and charismatic Jim Morrison. In the beginning it explains how Jim became rebellious living in a military family and goes through his college years were he began drink more and more. After dropping out of school Jim Morrison excessive drinking turned into more and more drugs. This book shows America the how this rock icon we came to love lived behind the scenes. This book has exclusive interviews and pictures with all the band mates. This book also goes through the start and end of The Doors musical career. This book is a classic for music lovers. This is a book that takes you back through time and remember the time period. If you love The Doors this is a great book for your collection.

The Soul of a Chef: Journey Towards Perfection Review

2010-01-09T13:44:00.000-05:00

Author: Michael Ruhlman

Pages: 384

Published: Penguin Group, 2001

Genre: Cooking

Cover Score: B+

Overall Grade: A-

This book is a one of a kind experience that gives you the behind the scenes features of prominent chefs in the industry. Once I began reading this book I could not put it down because it was that amazing. This book starts off going throughout the challenging Certified Master Chef (CMC) exam which is a ten day, sixteen hour exam that test some of the best chef in the world. This exam is an intense exam that test a chefs knife skills, cooking methods, restaurant management and service side skills. As Michael studies the new group of chefs going through this test he describes the challenges through all ten days. This book is not only about the CMC exam Michael Ruhlman talks about the rising star Michael Symon (Iron Chef) and his popular restaurant Lola in Cleveland, Ohio. Michael Rulhman talks to Michael Symon about opening his restaurant and the experiences before that. He also talks about what it takes to be a chef and how hard he worked to be the chef he is today. Michael Rulhman also talks to the very famous Thomas Keller the proprietor of the famous French Laundry in Napa Valley. This book is an amazing read for anyone in the food industry or just one who loves to cook. This book shows the behind the scenes footage of the food industry and show how determination and hard work can make you successful.

The Cupcake Queen

2010-01-06T12:33:00.000-05:00

Author: Heather Hepler
Pages: 242
Published: Dutton, 2009
Genre: Contemporary fiction
Cover score: A
Overall Grade: B-
"When her mother moves her from the city to a small town to open up a cupcake bakery Pennys life isn't what she expected. Her father has stayed behind, and Mom isn't talking about what the future holds for their family. And then theres Charity, the girl who plays mean tricks daily. There are also bright spots in Hogas Hollowalike Tally, an expert in Rock Paper Scissors, and Marcus, the boy who is always running on the beach. But just as it looks like Penny is settling in, her parents ask her to make a choice that will turn everything upside down again. A sweet novel about love, creativity and accepting life as unexpected turns."

This book is filled with drama, humor and has witty dialogue. The main character Penny can relate to many teenagers who parents go through divorce or separation. Pennys character goes through many challenges while moving to this sophisticated small town from New York City. Pennys life is hectic and dramatic but this new town eventually changes her. Pennys character is relateable to any child who has moved and this book is relateable to anyone who has had many unexpected turns in life. One can tell while reading this book that the author has put experiences from their life into this novel. This is a compelling novel that allows one to think about life and the obstacles we face everyday!

Win Fallen

2010-01-03T11:02:00.000-05:00

http://maryinhb.blogspot.com/2009/12/giveaway-fallen-by-lauren-kate-ends.html

Huge Giveaway at Bless their Hearts Mom

2010-01-02T18:18:00.000-05:00

http://blesstheirheartsmom.blogspot.com/2009/12/recipe-weekend-book-reviewgiveaway-ciao.html

Huge Book giveaway at The Book Wars

2010-01-01T23:19:00.001-05:00

http://thebookwars.blogspot.com/2010/01/your-choice-new-years-contest.html

Huge Giveaway at Park Avenue Princess

2009-12-19T16:09:00.001-05:00

She is giving away the finest pearl jewelry. From Pearl distrubuters.
http://www.pearldistributors.com/ and http://aparkavenueprincess.blogspot.com/2009/12/pearldistributorscom-luxurious-lavender.html. Check it out before it is too late.

Bookshelf Giveaway!

2009-11-24T20:16:00.001-05:00

http://themindfulmusingsbookblog.blogspot.com/2009/11/bookcase-giveaway.html

Christmas Book Giveaway!!

2009-11-24T20:10:00.000-05:00

Forever Christmas by Christine Lynxwiler and Christmas Dreams by Rebecca Germany, Mary Hawkins, Veda Boyd Jones and Melanie Panagiotopoulos! Hurry before its to late!!
http://collettaskitchensink.blogspot.com/2009/11/christmas-book-giveaway-3.html

Make-Ahead Meals for Busy Moms by Jane Doiron

2009-10-03T16:02:00.000-04:00

This cookbook is a must have for any mom or college student out there. This book contains mouth watering appetizers to perfect pastry's. This book does what it says's IT WILL SIMPLIFY YOUR LIFE! This book has the best techniques for many different foods like breading the chicken or making a simple sauce. This book has many Italian cuisines that is to die for. My all time favorite recipe Italian recipe for Chicken Parmesan. I have made this recipe at least three times since getting this book you will love it. The best part of the book is how to MAKE A DAY AHEAD and how to FREEZE. This is amazing because instead of eating your leftovers the next day you can freeze many of the recipes up to 3 months. Busy moms can make ahead the meals and then one night when its hectic take it out and put it in the oven. I also LOVE the zucchini apple bread recipe. It is perfect for an after school snack for all ages. If you take spaghetti sauce out of a jar you have to try this homemade recipe in this book. It makes the jar sauce look like a baby this sauce is amazing. The only problem I have with the book is that cover isn't that interesting it doesn't catch my attention as well. If I were to walk into a bookstore I would probably just walk right past it. But other then the cover this book is amazing. You will love everything in it from the helpful hints in the beginning all the way to the best pastry confections in the back of the book. Calling all moms out there this is the quick delicious cook book for your busy lifestyles!

Great contest

2009-09-27T12:10:00.000-04:00

The Book Wars is having a great contest to win a signed copy of Boy Toy by Barry Lyga so if you would like to enter here is the link: The Book Wars

Review:The Bon Appetit Cookbook by Barbara Fairchild

2009-08-14T15:24:00.000-04:00

This is a new cookbook from Americas favorite food and entertaining magazine. In this cookbook there is over 1,200 delicious easy-to-make recipes that you will enjoy with your family. This cookbook is very easy to use and very accessible for anyone. Thing that i like about this book is that you can go into your freezer and take some things out of the pantry and then look up a recipe in the index and your are ready to make a extremely delicious dinner! There is 60 appetizing illustrations that will make your mouth water. In this cookbook you do not have to be a Professional chef to make a delicious dinner of meal for entertaining. This book is a great wedding gift for the new couple. I love how the author added specialized headnote's that have clear explanations about techniques and tips about cooking. I also love the individual chapters which is great for entertaining. If I'm having everyone over for a holiday brunch I can just open up the breakfast chapter and whisk away into my kitchen. The recipes in this book will certainly impress your guest and friends. The only problem that I have with this book is that the recipes are a little to short and there isn't step by step illustrations of how to make your product. And another negative about this book is that I'm a person who loves to see what each recipe looks like when its done and this book only has 60 out of the 1,200 recipes shown which is a down side. But if your a person who loves cooking and entertaining this is the cookbook for you!

Review: The Essential Baking Cookbook by Bay Books

2009-08-14T15:04:00.000-04:00

"At the heart of cooking is baking. Nothing else quite matches the pleasure gained from making your own bread or a light and fluffy cake. Exploring the recipes and traditions that have been passed down through many generations, the essential baking cookbook is a wonderful source book for cooks of all levels. Recipes are provided in a clear and simple format, with beautiful photography, and included everything from sweet and savoury biscuits, warm breakfast muffins and scones to crunchy meringues and luscious cakes. Much more than a cookbook, this book is a perfect reference for anyone who loves cooking."

This is a wonderful book for inspiring pastry chefs. This book gives you the basic, intermediate and advance recipes that you will make your own. What I really like about this book is that it shows you pictures if you had an error in the kitchen. These pictures show if its undercooked, overcooked, missing and ingredient and the list goes on. This cookbook shows the diverse flavors of baking it shows how to make a chocolate torts to passion fruit pies. Another aspect is the author added in little side bar notes that tell you were the food comes from or little historical facts. Many of the recipes are very easy to create and taste extremely delicious. But some of the recipes in this book are not very simple, they can take over a day and half to make. This book on average would be for an intermediate bakers because some for the complex recipes. But if you put your mind to it you can create what ever your heart desires!If you are interested in going into the Pastry field this book is a must have as the techniques will help you in your career!

Review: Hello, Cupcake by Karen Tack & Alan Richardson

2009-08-13T23:19:00.000-04:00

This is a fun and cute book. You don't have to be a professional to create amazingly playful cupcakes. Even Paula Deen says "these cupcakes are gonna tickle your funny bone. I can't wait to make them"! In this books no baking skills or fancy equipment required! Such a diverse range of cupcakes to create it varies from penguins to t.v. dinners to a plate of spaghetti and meatballs. The thing that I love about this book is how easy it is to make a personalized batch of cupcakes. The main key to this book is easy, fast and creative cupcakes. You use everyday items such as m&m candies to mini doughnut holes to create and decorate your cupcake. This book also has many delicious recipes for cupcakes and even some fast recipes that use cake mixes for the stay at home mom! In the beginning of the book it gives specific instructions for the basic piping job out of canned frosting. It also shows the easy construction of the cupcake with step by step instructions. In each recipe the author shows the construction and decorating for each type of cupcake which I found very helpful, that I didn't have to flip from the recipe to the front of book. This book is kid friendly and a great way to get in the kitchen with your children and decorate. These cupcakes are a great bonding experience and anyone can make them. Hands down there is nothing wrong with this book and I would suggest it to anyone!!

Recipes

2009-07-11T19:10:00.000-04:00

Spaghetti & Meatball Cupcakes
Marshmallow Fondant
Thanksgiving Dinner: Mashed Potatoes and Carmelized Onions, Herbed Bacon Turkey Breast, Spiced Pumpkin Apple Cupcakes with Spiced Cream Cheese Frosting
Fiesta Night: Mexican Spring Rolls, Churros
Summer Sweet: Lemon Chiffon Cake with Blueberry filling and Lemon Buttercream

Contact

2009-07-11T19:09:00.000-04:00

Samantha Schaffer
Emails: PastryChefSam5@yahoo.com, Fourevermandm@aol.com
Social Networks: Book Blogs on Ning, The Product Review Place, Twitter, Facebook

Giveaways

2009-07-11T19:08:00.000-04:00

Country Bob All Purpose Sauce Closed
Online Poster Printing Closed
Proactiv System Closed

Reviews

2009-07-11T19:07:00.000-04:00

Hello Cupcake Cookbook
The Essential Baking Cookbook
Bon Appetit Cookbook
Make Ahead Meals for Busy Moms
The Cupcake Queen
Soul of a Chef: Journey Towards Perfection
No One Gets Out Alive Biography of Jim Morrison
Say your one of them
Country Bob All Purpose Sauce
Proactiv System
Online Poster Printing
Animal Crossing City Wii
Wii Fit
The 3 Day Cleanse

Mise en Place

EdenFantasys: Perfect for Valentines Day

Ganache Tartlets

Poached Pears

The Slice™ Safety Cutter Review

Mini Carrot Cakes

Butter Cookies

Quiche!

MecaBrush Review!

Vanilla Espresso Milkshake

It's been awhile... But I have a lot to share!

Breath of Angel by Karen Henley Review

Garlic Gold Review

Smores Pierogi's

Fruit Tarts

Cotton Candy Frosting!

St Patricks Day Feast

Mozzerella Triangles

Steak Rolls

Crab Cakes with a Lime Aioli

To Die For Chocolate Mousse

Home-Made Creme Fraiche

Tuile Cookie

Jello Brain

Chocolate Panna Cotta with a Spiked Amaretto Whipped Cream

Almond and Lemon Biscotti with White Chocolate Drizzle

Best Sugar Cookie Cut-Out

Bacon Cheesecake

Pate a Choux: Sweet or Savory

My New Blog

Easy Roasted Garlic Sabayon

T ShirtPrinting.net Review

Chunky Bling!!!!!

Fruit Soup with a Lemon Poppyseed Biscuits Recipe

Top Chef: Just Desserts

Top Chef

Orange Dreamsicle Cake

Words of the Day~ Broiling vs.Grilling

Candied Lemons

Lemon Buttercream

Classic Buttercream Frosting

Iced Tea Cupcakes!

Word of the Day~ Flambé

Word of the Day~ Mise en Place

Sugar Sculpting 101: The Basics

Welcome back Sous Chefs!

Digital Photo Frame Review

Simply Salads:Jennifer Chandler

Food Networks Cupcake Wars Review

Cool New Blog: Tiepedia

VitaTop and Costco Twitter Contest *CLOSED*

GIVEAWAY: Win 24x36 Vinyl Banner w/ Grommets *CLOSED*

Review/Giveaway: One Lucky Follower will win an Ocean Sinus Irrigation for themselves! *CLOSED*

Wilton Bakeware Giveaway

Summer Sweet!

Making Thankgsgiving dinner in April!

Fiesta Night!

GIVEAWAY: Win 101 Things I Learned in Culinary School (3 copies) *CLOSED*

Win a 25$ Gift card to Chef Tools at Cake Mom!!!!

Win a product from Bored inc.

Deep Chocolate VitaTops (12 pack) 100 Follower giveaway! *CLOSED*

Recipe: Marshmallow Fondant

300 Follower giveaway @ Book Blab!

Review: The 3 Day Cleanse by: Zoe Sakoutis, Erica Huss

Review: Wii Fit

Review: Animal Crossing Lets go to the City Wii game

Winner for Say Your One of Them

New Micro-Crystal Benzoyl Peroxide Proactiv Review/Giveaway

Winner of the 18x24 Poster

Country Bobs All Purpose Sauce Review/Giveaway *CLOSED*

OnlinePosterPrinting Giveaway: Win a 18x24 Poster Print for One Winner

Giant Fortune Cookie Giveaway!!

Mega Book Giveaway @ Teens Read and Write

Win a home made apron a@ Live well, Laugh often, Love much

My First Givaway: Say your one of them audio book by Uwem Akpan *CLOSED*

Spaghetti & Meatball cupcakes

Win a South of France gift basket at New age Mama!!!

Win a $10 Amazon Giftcard!

Win Yu-Bu Skin Products @ Its My Life

Win 9 great dvd's at Suburb Sanity!

VitaTop and Costco Twitter Contest CLOSED

GIVEAWAY: Win 24x36 Vinyl Banner w/ Grommets CLOSED

Review/Giveaway: One Lucky Follower will win an Ocean Sinus Irrigation for themselves! CLOSED

GIVEAWAY: Win 101 Things I Learned in Culinary School (3 copies) CLOSED

Deep Chocolate VitaTops (12 pack) 100 Follower giveaway! CLOSED

Country Bobs All Purpose Sauce Review/Giveaway CLOSED

My First Givaway: Say your one of them audio book by Uwem Akpan CLOSED