tag:blogger.com,1999:blog-88147634540236187412024-03-18T21:14:39.119-07:00Colette's BakeryColettehttp://www.blogger.com/profile/06622646196808119513noreply@blogger.comBlogger48125tag:blogger.com,1999:blog-8814763454023618741.post-82910396047659101312008-12-29T15:43:00.000-08:002008-12-29T18:24:20.562-08:00French Yule Log<span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: Verdana; font-size: 13px; font-weight: bold; line-height: 18px; ">This month's challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux.<br />They have chosen a French Yule Log by Flore from Florilege Gourmand</span><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: Verdana; font-size: 13px; font-weight: bold; line-height: 18px;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: Verdana; font-size: 13px; line-height: 18px;">All I can say about this months challange is that it took all day, but it DID taste delicious. </span></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: Verdana; font-size: 13px; line-height: 18px;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: Verdana; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family: -webkit-monospace; line-height: normal; white-space: pre-wrap; "><a href="http://www.flickr.com/photos/16703196@N08/3148633485/" title="HPIM0005 by mew_colette, on Flickr"><img src="http://farm4.static.flickr.com/3102/3148633485_32cccd2629.jpg" width="500" height="375" alt="HPIM0005" /></a></span><br /></span></div><div><span class="Apple-style-span" style="font-family: -webkit-monospace; font-size: 13px; white-space: pre-wrap;"><br /></span></div><div><span class="Apple-style-span" style="font-family: -webkit-monospace; font-size: 13px; white-space: pre-wrap;"><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: Verdana; line-height: 18px; white-space: normal; ">My favorite part was the mousse, the ganache and the praline feuliette. </span><br /></span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: Verdana; font-size: 13px; line-height: 18px;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: Verdana; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family: -webkit-monospace; line-height: normal; white-space: pre-wrap; "><a href="http://www.flickr.com/photos/16703196@N08/3148635379/" title="HPIM0008 by mew_colette, on Flickr"><img src="http://farm4.static.flickr.com/3117/3148635379_999047c59f.jpg" width="500" height="375" alt="HPIM0008" /></a></span><br /></span></div><div><span class="Apple-style-span" style="font-family: -webkit-monospace; font-size: 13px; white-space: pre-wrap;"><br /></span></div><div><span class="Apple-style-span" style="font-family: -webkit-monospace; font-size: 13px; white-space: pre-wrap;">My chocolate frosting gelatized before I got a chance to spread it all around the cake, so I ended up whipping my leftover cream and plopping it all around the cake to look like snow, then sprinkled powder sugar to add to the affect. It looks frost bitten in this picture, it was still very frozen when I snapped the shots.</span></div><div><span class="Apple-style-span" style="font-family: -webkit-monospace; font-size: 13px; white-space: pre-wrap;"><br /></span></div><div><span class="Apple-style-span" style="font-family: -webkit-monospace; font-size: 13px; white-space: pre-wrap;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: Verdana; font-size: 13px; line-height: 18px;"><br /></span></div>Colettehttp://www.blogger.com/profile/06622646196808119513noreply@blogger.com8tag:blogger.com,1999:blog-8814763454023618741.post-40766563387907966742008-10-29T05:08:00.000-07:002008-10-29T11:39:40.120-07:00Pizza Party!! This months darking bakers challenge was pizza! It was really a blast making this challenge. I invited two of my bestest friends, Sarah and Heather over and we tossed pizzas until we dropped them on the floor. (but still ate them anyway)<div><br /></div><div><br /></div><div>-AHEM- Video! Here's the video of me tossing the pizza. Sarah and Heather are in it first, then me. I'm with the long, plain, black sleeved shirt. MY VOICE SOUNDS NOTHING LIKE THAT. And notice the flour all over my pants. xD</div><div><br /></div><div><span class="Apple-style-span" style=" white-space: pre; font-family:Arial;font-size:10px;"><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/9zRsTVUaTio&hl=en&fs=1"><param name="allowFullScreen" value="true"><embed src="http://www.youtube.com/v/9zRsTVUaTio&hl=en&fs=1" type="application/x-shockwave-flash" allowfullscreen="true" width="425" height="344"></embed></object></span><br /></div><div><span class="Apple-style-span" style=" white-space: pre-wrap; font-family:-webkit-monospace;font-size:13px;"><a href="http://www.flickr.com/photos/24985722@N06/2983319933/" title="pizza3.jpg by faustina_raphael, on Flickr"><img src="http://farm4.static.flickr.com/3145/2983319933_a41106d948.jpg" width="500" height="375" alt="pizza3.jpg" /></a></span></div><div><span class="Apple-style-span" style=" white-space: pre-wrap;font-family:-webkit-monospace;font-size:13px;"><br /></span></div><div><span class="Apple-style-span" style=" white-space: pre-wrap;font-family:-webkit-monospace;font-size:13px;"><a href="http://www.flickr.com/photos/24985722@N06/2983323875/" title="pizza4.jpg by faustina_raphael, on Flickr"><img src="http://farm4.static.flickr.com/3243/2983323875_de10a0b6e8.jpg" width="500" height="375" alt="pizza4.jpg" /></a></span></div><div><span class="Apple-style-span" style=" white-space: pre-wrap;font-family:-webkit-monospace;font-size:13px;"><br /></span></div><div><span class="Apple-style-span" style=" white-space: pre-wrap;font-family:-webkit-monospace;font-size:13px;"><a href="http://www.flickr.com/photos/24985722@N06/2984172180/" title="pizza6.jpg by faustina_raphael, on Flickr"><img src="http://farm4.static.flickr.com/3254/2984172180_9a029bf72a.jpg" width="500" height="375" alt="pizza6.jpg" /></a></span></div><div><span class="Apple-style-span" style=" white-space: pre-wrap;font-family:-webkit-monospace;font-size:13px;"><br /></span></div><div><span class="Apple-style-span" style=" white-space: pre-wrap;font-family:-webkit-monospace;font-size:13px;">Sarah and Heather think I'm weird when I photograph my food...^_^;</span></div><div><span class="Apple-style-span" style=" white-space: pre-wrap;font-family:-webkit-monospace;font-size:13px;"><br /></span></div><div><span class="Apple-style-span" style=" white-space: pre-wrap;font-family:-webkit-monospace;font-size:13px;">Anyway, the main problem with my dough is that is wasn't wet enough (as in, the dough didn't have enough water), and it formed a crust in the fridge over night so it wasn't soft and didn't rise well. </span></div><div><span class="Apple-style-span" style=" white-space: pre-wrap;font-family:-webkit-monospace;font-size:13px;"><br /></span></div><div><span class="Apple-style-span" style=" white-space: pre-wrap;font-family:-webkit-monospace;font-size:13px;">BUT.</span></div><div><span class="Apple-style-span" style=" white-space: pre-wrap;font-family:-webkit-monospace;font-size:13px;"><br /></span></div><div><span class="Apple-style-span" style=" white-space: pre-wrap;font-family:-webkit-monospace;font-size:13px;">It tasted AWESOME. Everyone loved it, including myself. I'm definitely making it again and again and again.<br /></span><div><br /></div><div><br /><div><br /></div><div><br /></div></div></div>Colettehttp://www.blogger.com/profile/06622646196808119513noreply@blogger.com6tag:blogger.com,1999:blog-8814763454023618741.post-24074263569658535092008-10-10T10:36:00.001-07:002008-10-10T10:42:31.680-07:00Daring Bakers--EXTREMELY late! I feel terrible! I've seriously been neglecting my blog. I've been working more hours lately, I'm getting over a cold, school's started, and I was so busy sewing my costume for an anime convection until a few weeks ago. But this is gonna change! Not to mention, just until a few days ago my compter has been down so I wasn't able to find the pictures I took.<div><br /></div><div>Last months daring bakers challenge was Lavash Crackers. I didn't have the time or ingredients to make a dip, sojust salted crackers is what I made.</div><div><br /></div><div><span class="Apple-style-span" style="font-family: -webkit-monospace; font-size: 13px; white-space: pre-wrap; "><a href="http://www.flickr.com/photos/16703196@N08/2928969503/" title="aa.jpg by mew_colette, on Flickr"><img src="http://farm4.static.flickr.com/3287/2928969503_6aaf6f8970.jpg" width="500" height="375" alt="aa.jpg" /></a></span><br /></div><div><span class="Apple-style-span" style="font-family: -webkit-monospace; font-size: 13px; white-space: pre-wrap;"><br /></span></div><div><span class="Apple-style-span" style="font-family: -webkit-monospace; font-size: 13px; white-space: pre-wrap;"><a href="http://www.flickr.com/photos/16703196@N08/2929836396/" title="aaa.jpg by mew_colette, on Flickr"><img src="http://farm4.static.flickr.com/3238/2929836396_37dccd6107.jpg" width="500" height="375" alt="aaa.jpg" /></a><br /></span></div><div><span class="Apple-style-span" style="font-family: -webkit-monospace; font-size: 13px; white-space: pre-wrap;"><br /></span></div><div><span class="Apple-style-span" style="font-family: -webkit-monospace; font-size: 13px; white-space: pre-wrap;"><a href="http://www.flickr.com/photos/16703196@N08/2928964707/" title="aaaaa.jpg by mew_colette, on Flickr"><img src="http://farm4.static.flickr.com/3005/2928964707_80f6784f28.jpg" width="500" height="375" alt="aaaaa.jpg" /></a><br /></span></div><div><span class="Apple-style-span" style="font-family: -webkit-monospace; font-size: 13px; white-space: pre-wrap;"><br /></span></div><div><span class="Apple-style-span" style="font-family: -webkit-monospace; font-size: 13px; white-space: pre-wrap;">These crackers were delicious! I can't wait to make them again. </span></div><div><span class="Apple-style-span" style="font-family: -webkit-monospace; font-size: 13px; white-space: pre-wrap;"><br /></span></div><div><span class="Apple-style-span" style="font-family: -webkit-monospace; font-size: 13px; white-space: pre-wrap;">I'm sorry I haven't commented on anyone elses blogs!! This will change, I promise!</span></div>Colettehttp://www.blogger.com/profile/06622646196808119513noreply@blogger.com3tag:blogger.com,1999:blog-8814763454023618741.post-17837856091784765732008-08-05T05:16:00.000-07:002008-08-18T07:22:09.744-07:00Peanut Butter Cup BlondiesThere was a beautiful breeze blowing through my kitchen window on Sunday morning. Everyone in my family was taking a nape, leaving the house was quiet, with the exception of the birds chirping outside, the trees blowing in the wind, and the sound of the an occasional card driving by on this dead end road. It felt so much like autumn I think I should've been baking apple pie instead of blondies!<br /><br />These blondies are very moist, dense, soft but still chewy, with the wonderful taste of peanut butter and chocolate. I've used this blondie recipe before, and I stole the chocolate frosting recipe from my awesome friend "hollie". The difference? This time instead of nuts and chocolate chunks, put chopped Reeses peanut butter cups in the batter. No, it's not original at all, but it's extremely tastey!<br /><br /><a href="http://www.flickr.com/photos/16703196@N08/2731094429/" title="blondie1.jpg by mew_colette, on Flickr"><img src="http://farm4.static.flickr.com/3202/2731094429_6680f57efb.jpg" alt="blondie1.jpg" width="500" height="375" /></a><br /><br />I used a 12 oz. package of reeses minature peanut butter cups and chopped them however I liked. Usually fours, thirds and in half.<br /><br /><a href="http://www.flickr.com/photos/16703196@N08/2731095239/" title="blondie3.jpg by mew_colette, on Flickr"><img src="http://farm4.static.flickr.com/3120/2731095239_2b03a455cc.jpg" alt="blondie3.jpg" width="500" height="375" /></a><br /><br />Blondies (<a href="http://smittenkitchen.com/2006/11/blondies-for-a-blondie/">recipe found here, on SmittenKitchen</a>)<br /><br />one 12 oz. package of Reeses miniature peanut butter cups.<br />16 tablespoons butter (2 sticks) , melted<br />2 cup brown sugar (I used dark)<br />2 egg<br />2 teaspoon vanilla<br />2 Pinch salt<br />2 cup all-purpose flour<br /><br />Unwrap Peanut Butter cups and chop into pieces of either fours, thirds, or halfs.<br />Butter an 9x13 pan<br />Mix melted butter with brown sugar - beat until smooth. Beat in egg and then vanilla.<br />Add salt, stir in flour. Stir in chopped Reeses.<br />Pour and spread into pan. Bake at 350°F 20-25 minutes, or until set in the middle. (mine cooked a little longer than this)<br /><br />While baking, prepare frosting.<br /><br />Chocolate frosting:<br /><br />2/3 cup unsweetened cocoa powder<br />6 tbls. boiling water<br />1 stick butter<br />3 cups powder sugar<br />1 tsp vanilla extract<br /><br />add the cocoa powder and water in a medium bowl and stir into a soft mass. Add butter and blend to combine, about 30 seconds. Beat in powder sugar and vanilla on low speed until incorperated. Beat on medium speed until forsting lightens and is fluffy, about 2 minutes.<br /><br />Let Blondies cool the spread with forsting. WARNING: these won't last long!<br /><br /><a href="http://www.flickr.com/photos/16703196@N08/2731926140/" title="blondie 5.jpg by mew_colette, on Flickr"><img src="http://farm4.static.flickr.com/3083/2731926140_3623fdce3e.jpg" alt="blondie 5.jpg" width="500" height="375" /></a>Colettehttp://www.blogger.com/profile/06622646196808119513noreply@blogger.com5tag:blogger.com,1999:blog-8814763454023618741.post-77544012109763837722008-07-30T05:46:00.000-07:002008-07-30T18:13:36.206-07:00Daring Bakers and an award!Okay, so this months challenge was Filbert Gateau with Praline Buttercream. I was excited to find out this cake was from Carole Walter's "Great Cakes".<br /><br />To start, I made this cake on monday night. I had no idea I was making the cake, but I got an unexpected tip from work.<br /><br />so I picked up the ingredients at 4 and got to work at 6, after dinner. That's the last time I'm ever staring a daring baker project at 6 in the evening! By the time I was done I was ready to break down and cry myself to sleep. It was almost midnight, and nothing was going my way!<br /><br />When I woke up the next morning, I was feeling a little better and decorated the cake. The only pastry tip I have is very small, and it kept getting clogged. The big splatter on top were accidents because the butter cream came right out of the top and plopped right on my design...*sigh*<br /><br /><a title="db1.jpg by mew_colette, on Flickr" href="http://www.flickr.com/photos/16703196@N08/2716092187/"><img height="375" alt="db1.jpg" src="http://farm4.static.flickr.com/3042/2716092187_cf983559dc.jpg" width="500" /></a><br /><br /><a title="db3.jpg by mew_colette, on Flickr" href="http://www.flickr.com/photos/16703196@N08/2716092935/"><img height="375" alt="db3.jpg" src="http://farm4.static.flickr.com/3176/2716092935_bd0b56ebea.jpg" width="500" /></a><br /><br /><a title="db2.jpg by mew_colette, on Flickr" href="http://www.flickr.com/photos/16703196@N08/2716904440/"><img height="375" alt="db2.jpg" src="http://farm4.static.flickr.com/3213/2716904440_3b63ffec1a.jpg" width="500" /></a><br /><br />Taste review:<br />I didn't like it. I didn't hate it, but I didn't like it.<br /><br />My sister liked it! Maybe she has a more "adult palette"?<br /><br />My friend Heather didn't like it, so she brought it home to her mom<br /><br />My fron "Hollie" didn't like it very much but ate it anyway because she loves me. XD<br /><br />Needless to say, I won't be making this again! But I'm glad I tried, it was worth the experience!<br /><br />Luckily, "Hollie" brought over her peanut butter cup cheesecake! AMAZING. I'm seriously going to steel the recipe from her one of these days.<br /><br /><a title="db4.jpg by mew_colette, on Flickr" href="http://www.flickr.com/photos/16703196@N08/2716093737/"><img height="375" alt="db4.jpg" src="http://farm4.static.flickr.com/3091/2716093737_b85bd8f0ce.jpg" width="500" /></a><br /><br />EDIT:<br />Karen of Do Better awarded me with the smiles award! It made me very happy and definitely put a smile on my face!<br /><br />Characteristics for the Smile Award:<br />1. Must display a cheerful attitude. (not necessarily at all times–we are all human)<br />2. Must love one another3. Must make mistakes<br />4. Must learn from others<br />5. Must be a positive contributor to blog world<br />6. Must love life<br />7. Must love kids<br /><br />These are the rules:<br /><br />1. The recipient must link back to the award’s creator (<a href="http://www.thebabblingsofmere.blogspot.com/">http://www.thebabblingsofmere.blogspot.com/</a>)<br />2. You must post these rules if you receive the award.<br />3. You must chose 5 people to receive the award after receiving it yourself<br />4. You must fit the characteristics of the recipient of the award, as posted by Mere.<br />5. You must post the characteristics of a recipient.<br />6. You must create a post sharing your win with others.<br />7. You must thank your giver.<br /><br />Now I'm not sure if I can do this, but I want to award Karen with the same award! So I give the award to<br /><br />1. Karen of <a href="http://dobetter.wordpress.com/">Do Better</a>. She's an amazing baker and extremely nice. She has 2 children who take after her beauty and her family seems so loving.<br />2. My very own sister, Christina, of <a href="http://stuffbystina.blogspot.com/">Stuff By Stina</a>. She's beautiful, talented and of the nicest people I've met!! She's great with little kids and when she smiles the whole room glows. (sorry, that was cheesy...but true!)<br />3. is <a href="http://motherbliss.blogspot.com/">Mother Bliss</a>. She has a wonderful family and I love reading about her life! She's a great baker and cook, and her kids are adorable.<br />4. is <a href="http://dailydelicious.blogspot.com/">Daily Delicious</a>! Everything she makes looks so incredibly delicious! I'd love to visit her house for tea one day.<br />5. is Christina of <a href="http://runningfoodie.blogspot.com/">She Runs She Eats</a>. She's an amazing athlete who knows good food! I lkove to read how she's doing and all her tips. Everything she posts looks great, wether she's eating it or making it herself!Colettehttp://www.blogger.com/profile/06622646196808119513noreply@blogger.com6tag:blogger.com,1999:blog-8814763454023618741.post-54195796693744440032008-07-16T05:04:00.000-07:002008-07-16T05:29:05.323-07:00Carrot CakeI wish I were about to show you some really beautiful cake, covered in fondant, with gum paste flowers, edible gold and other fancy decorations.<br /><br />But no.<br /><br />Here is a carrot cake. The same way My mom's been making it for years. This cake is heavy, dense, very filling (and satisfting) if you eat too much. The cake is so good you could eat it on it's own, without the frosting! Of course, I'd say the same thing about the frosting...I can't remember how many times I've licked the bowl out! It's creamy, rich, thick and smooth.<br /><br />But it's sloppy. The whole cake, whenever I make it, it looks sloppy. It's just not a naturally beautiful cake. But it's whats inside that counts, right?<br /><br /><a href="http://www.flickr.com/photos/24985722@N06/2673399365/" title="carrot2.jpg by faustina_raphael, on Flickr"><img src="http://farm4.static.flickr.com/3143/2673399365_9b96d04c71.jpg" alt="carrot2.jpg" width="500" height="375" /></a><br /><br /><a href="http://www.flickr.com/photos/24985722@N06/2673398387/" title="carrot1.jpg by faustina_raphael, on Flickr"><img src="http://farm4.static.flickr.com/3135/2673398387_19148e222d.jpg" alt="carrot1.jpg" width="500" height="375" /></a><br /><br /><a href="http://www.flickr.com/photos/24985722@N06/2673399029/" title="carrot3.jpg by faustina_raphael, on Flickr"><img src="http://farm4.static.flickr.com/3284/2673399029_a2d6e70960.jpg" alt="carrot3.jpg" width="500" height="375" /></a><br /><br /><span style="text-decoration: underline;"><a href="http://www.flickr.com/photos/24985722@N06/2674218364/" title="carrot5.jpg by faustina_raphael, on Flickr"><img src="http://farm4.static.flickr.com/3016/2674218364_986c521ef5.jpg" width="500" height="375" alt="carrot5.jpg" /></a></span><br /><br />This is one of my favorite cakes. My sister claims she could this off of this, eating nothing more. I tend to agree with her...(If we did, we'd all get really fat! )<br /><br />Carrot Cake recipe:<br /><br />2 1/2 cups of flour<br />2 tsp. baking soda<br />1 tsp. cinnamon<br />1 tsp. salt<br /><br />2 cups sugar<br />1 cup oil<br />2 tsp. vanilla extract<br />2 eggs<br /><br />2 cups shredded carrots<br />8 oz. crush pineapple (from a can)<br />1 cup rasins or walnuts (optional)<br /><br />Greese and lightly flour a 13 X 9 pan. *<br /><br />In a medium bowl, whisk together flour, baking soda, cinnamon and salt. Set aside.<br /><br />In a large bowl beat together sugar, oil, vanilla and eggs. Add the flur mixture and beat together just until combined. Do not over beat. Add the shredded carrots, crushed pineapple, and raisin/walnuts. Gently combine together,on very low speed with hand mixer for a few seconds or with a large wooden spoon.<br /><br />* My mom and I always double the recipe and use 2 9-inch pans. If you do this, you'll have a little leftover which can be baked in a loaf pan.<br /><br />Cream Cheese Frosting<br />8 oz. cream cheese, soft<br />2 1/2 cups powder sugar<br />6 tbls. butter, soft<br />1 tsp. vanilla<br /><br />Throw all the ingredients in a bowl and beat until smooth and creamy. Warning: powder sugar likes to fly out of the bowl and mess up all you counters and measurments. Be sure to use a large bowl, especially if doubled!Colettehttp://www.blogger.com/profile/06622646196808119513noreply@blogger.com5tag:blogger.com,1999:blog-8814763454023618741.post-13788702737460548822008-06-29T09:55:00.000-07:002008-06-29T10:42:28.595-07:00Daring Bakers -- Danish Braid!The Daring Baker have decided it's time for more yeast. This months challenge was a Danish Braid. I'm going to keep my post short. (I appoligize in advance for the crummy pictures. The lighting in my house was terrible at 9 PM)<br /><br /><a href="http://www.flickr.com/photos/24985722@N06/2620945591/" title="dan.jpg by faustina_raphael, on Flickr"><img src="http://farm4.static.flickr.com/3287/2620945591_c4f8930442.jpg" width="500" height="375" alt="dan.jpg" /></a><br /><br />I made my braid on Friday. I started around 10 AM and it finished baking at 9 PM. That wouldn't have bothered me so much, but the whole bottom of my braid was burnt. Pitch black. Thankfully that was the one part that burnt. The filling and the top stayed nice and fluffy/flaky. But nearly twelve hours and I burnt it!!<br /><br /><a href="http://www.flickr.com/photos/24985722@N06/2620942901/" title="dan5.jpg by faustina_raphael, on Flickr"><img src="http://farm4.static.flickr.com/3230/2620942901_386b4e0cae.jpg" width="500" height="375" alt="dan5.jpg" /></a><br /><br /><a href="http://www.flickr.com/photos/24985722@N06/2621766294/" title="dan4.jpg by faustina_raphael, on Flickr"><img src="http://farm4.static.flickr.com/3264/2621766294_4bdd131c04.jpg" width="500" height="375" alt="dan4.jpg" /></a><br /><br />It didn't seem like I had any problem doing the turns, but I'm not sure since this is my first time making anything like this.<br /><br />The filling was pineapple/cheese, and I got the recipe from Carole Walter's "Great Coffee Cakes, Sticky Buns, Muffins & More". I liked the filling a lot, but I should've added more. I added a crumb topping from the same book to the top.<br /><br /><a href="http://www.flickr.com/photos/24985722@N06/2620944965/" title="dan2.jpg by faustina_raphael, on Flickr"><img src="http://farm4.static.flickr.com/3087/2620944965_b726c0dd6e.jpg" width="500" height="375" alt="dan2.jpg" /></a><br /><br />Anway, as for why it burnt, I'm not sure. I didn't have any parchment paper so I wasn't able to use that one the pan. Instead I greased it with margarine. Is that the reason why?<br /><br />Please go to this months hosts blog for the recipe, as well as great pictures of the process!<br /><a href="http://sassandveracity.typepad.com/sass_veracity/2008/06/im-a-little-bot.html">Sass and Veracity</a> and <a href="http://whatscooking.us/2008/06/29/danish-braid/">What's Cooking</a>Colettehttp://www.blogger.com/profile/06622646196808119513noreply@blogger.com24tag:blogger.com,1999:blog-8814763454023618741.post-80525075089925715512008-06-13T04:31:00.000-07:002008-06-13T04:49:10.796-07:00The Bread Baker's Apprentice, French Bread<span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">On Wednesday I realized I had to make a pre-ferment so I could make French Bread the next day. Of course I realized it at quarter to 10 when So You Think You Can Dance was almst over, but like a good baker I got up an made it, because I really didn't feal like going to bed at midnight just so I could watch it and refridgerate it. </span><br /><span class="blsp-spelling-corrected"></span><br /><span class="blsp-spelling-corrected">I ended up going to bed a midnight anyway because I became hooked on a new anime called Toshokan Sensou....^^;;</span><br /><span class="blsp-spelling-corrected"></span><br /><span class="blsp-spelling-corrected">Anyway, I started at around 10 I think, and it was out of the oven around 3.</span><br /><span class="blsp-spelling-corrected"></span><br /><span class="blsp-spelling-corrected"><a href="http://www.flickr.com/photos/16703196@N08/2573848866/" title="french3.jpg by mew_colette, on Flickr"><img src="http://farm4.static.flickr.com/3108/2573848866_5e33625143.jpg" width="500" height="375" alt="french3.jpg" /></a></span><br /><span class="blsp-spelling-corrected"></span><br /><span class="blsp-spelling-corrected">When I pulled the bread out of the oven and saw it grinning it made me grin myself. This is the best I've done so far at cutting the dough before it bakes! </span><br /><span class="blsp-spelling-corrected"></span><br /><span class="blsp-spelling-corrected"><a href="http://www.flickr.com/photos/16703196@N08/2574610121/" title="bbbbb.jpg by mew_colette, on Flickr"><img src="http://farm4.static.flickr.com/3084/2574610121_46cb991b3f.jpg" width="500" height="375" alt="bbbbb.jpg" /></a></span><br /><span class="blsp-spelling-corrected"></span><br /><span class="blsp-spelling-corrected"><a href="http://www.flickr.com/photos/16703196@N08/2573028021/" title="french6.jpg by mew_colette, on Flickr"><img src="http://farm4.static.flickr.com/3135/2573028021_63027d4db8.jpg" width="500" height="375" alt="french6.jpg" /></a></span><br /><span class="blsp-spelling-corrected"></span><br /><span class="blsp-spelling-corrected"><a href="http://www.flickr.com/photos/16703196@N08/2575434788/" title="bbbb.jpg by mew_colette, on Flickr"><img src="http://farm4.static.flickr.com/3171/2575434788_e9c7324c69.jpg" width="500" height="375" alt="bbbb.jpg" /></a></span><br /><span class="blsp-spelling-corrected"></span><br /><span class="blsp-spelling-corrected"><a href="http://www.flickr.com/photos/16703196@N08/2573848342/" title="french4.jpg by mew_colette, on Flickr"><img src="http://farm4.static.flickr.com/3088/2573848342_61b45d34d8.jpg" width="500" height="375" alt="french4.jpg" /></a></span><br /><span class="blsp-spelling-corrected"></span><br /><span class="blsp-spelling-corrected">Of course my bread is still inconsistent, and the slashing looks better at the top of the one then on the rest of 'em, but it made me happy!</span>Colettehttp://www.blogger.com/profile/06622646196808119513noreply@blogger.com6tag:blogger.com,1999:blog-8814763454023618741.post-46189243701084033822008-06-10T04:16:00.000-07:002008-06-10T04:52:04.768-07:00I was tagged! =3I was tagged by Sarah from <a href="http://sweetendeavors.blogspot.com/">Sweet Endeavors</a>! This is my second time being tagged, first being on DeviantArt a long time ago .<br /><br />The rules: Each participant answers questions about himself. At the end of the post the participant tags 5 people. Their names are posted letting them know they’ve been tagged. They then have to read the participant’s blog. The tagged let’s the tagger know when he’s posted his answers.<br /><br />Ok, now for the questions -<br /><br /><strong>What was I doing ten years ago?</strong><br />Moving into a new house and my current one.<br /><br /><strong>What are five (non-work) things on my to-do list for today:<br /></strong><br />1. Go to the orthodontist and hopefully get the X-rays done so I can get rid of these braces!<br />2. Go to work, and not mess up at all<br />3. Draw!!<br />4. Post my vacation photos on this blog<br />5. Read more manga<br /><br /><strong>Snacks I enjoy:</strong><br /><br />1. Chocolate chipe cookies<br />2. apples<br />3. Cookies and cream ice cream<br />4. Oreos<br />5. Cinnamon buns!<br /><br /><strong>Things I would do if I were a billionaire:</strong><br />1. Go to Japan and Italy<br />2. Buy lots 'n lots of Super Dollfies<br />3. Start a bakery with my friend<br />4. Move to a large house in ocean city and bring my family with me<br />5. Get and awesome kitchen with tons of equipment and a pizza oven like they use<br /><br /><strong>Places I have lived:</strong><br />1. I've lived in about 4 or 5 different house before, where I'm not saying.<br /><br /><strong>Jobs I have had: (paid jobs?)</strong><br />1. I work with little kids in a place similar to Chukee Cheese<br />2. Irirsh dance assistant Teacher<br />I think that's it for paying jobs... Oh, I used to help my dad peel vinal off old signs so he could replace them and sometimes I'd get paid!<br /><br />Okay, now to tag people!! Sorry if this is a bother! Anyway, I tag-<br /><a href="http://motherbliss.blogspot.com/">Mother Bliss</a><br /><a href="http://dobetter.wordpress.com/">Do Better</a><br /><a href="http://runningfoodie.blogspot.com/">She Runs She Eats</a><br /><a href="http://dailydelicious.blogspot.com/">Daily Delicious</a><br />I can't think of anyothers, since I don't really know anyone on here!Colettehttp://www.blogger.com/profile/06622646196808119513noreply@blogger.com5tag:blogger.com,1999:blog-8814763454023618741.post-14844604833829349742008-05-28T14:51:00.000-07:002008-05-28T15:07:38.779-07:00Opera Cake!I'm on vacation right now and I realized today is the posting date!<br /><br />This months challenge was an Opera cake. Something I've wanted to make for a long time now. I really didn't think I'd get to make this challenge, seeing as how there were so many ingredients, and most of them were expensive.<br /><br />Looking though my pantry one day, I realized I had enough ingredients to make 1/4 of the recipe! So, I used what I had, and made one, cute little cake!<br /><br /><a href="http://www.flickr.com/photos/16703196@N08/2516172952/" title="opera5 by mew_colette, on Flickr"><img src="http://farm3.static.flickr.com/2103/2516172952_1ab900f3ff.jpg" alt="opera5" height="375" width="500" /></a><br /><br />I used pecans for the cake, and my favorite ceamcheese butter cream.<br /><br /><a href="http://www.flickr.com/photos/16703196@N08/2515350477/" title="opera11 by mew_colette, on Flickr"><img src="http://farm3.static.flickr.com/2098/2515350477_81ca29669b.jpg" alt="opera11" height="375" width="500" /></a><br /><br /><a href="http://www.flickr.com/photos/16703196@N08/2515348341/" title="opera2 by mew_colette, on Flickr"><img src="http://farm4.static.flickr.com/3235/2515348341_a179bf55b6.jpg" alt="opera2" height="375" width="500" /></a><br /><br />I didn't have anything for a glaze or mousse so I ended up making some strange orange/cream cheese curd-jello-thing, then whipped it up after setting it in the fridge.<br /><br />I want to try making this cake again when I can do the flavors I want!<br /><br />I apologize for the sloppy post! Blogging is not easy to do on vacation! ;-)Colettehttp://www.blogger.com/profile/06622646196808119513noreply@blogger.com8tag:blogger.com,1999:blog-8814763454023618741.post-75544397709599097952008-05-25T05:47:00.001-07:002008-05-25T06:18:33.199-07:00Greeting from the OC!Greetings from Ocean City! I'm on vacation right now and I'm having a blast! Every where you go there's the smell of funnel cake and salt water. They have some great food down here and I plan to try them all! (or at least a lot of them)<br /><br /><a href="http://www.flickr.com/photos/16703196@N08/2521223778/" title="donut10 by mew_colette, on Flickr"><img src="http://farm3.static.flickr.com/2346/2521223778_0aea99692b.jpg" width="500" height="375" alt="donut10" /></a><br /><br />I woke up this morning at 5:30 and after getting dressed, me and mom went for a walk with the dog. After mass, we went for donuts at my favorite donut shop, Dot's Pastry Shop. As we pulled up to the window I nearly died--they're hiring bakers for the summer! Oh, how I wish I lived here, and was skilled enough! I would just love to go into the back were they bake!<br /><a href="http://www.flickr.com/photos/16703196@N08/2520413957/" title="donut7 by mew_colette, on Flickr"><img src="http://farm4.static.flickr.com/3250/2520413957_dc630d91d5.jpg" width="500" height="375" alt="donut7" /></a><br /><br /><a href="http://www.flickr.com/photos/16703196@N08/2520384369/" title="donut6 by mew_colette, on Flickr"><img src="http://farm4.static.flickr.com/3164/2520384369_d7dbe790bc.jpg" alt="donut6" height="375" width="500" /></a><br /><br />So we got 2 dozen donuts and a bear claw.<br /><br /><a href="http://www.flickr.com/photos/16703196@N08/2520359803/" title="donut2 by mew_colette, on Flickr"><img src="http://farm4.static.flickr.com/3205/2520359803_30d15aa351.jpg" alt="donut2" height="375" width="500" /></a><br /><br /><a href="http://www.flickr.com/photos/16703196@N08/2520366077/" title="donut3 by mew_colette, on Flickr"><img src="http://farm3.static.flickr.com/2055/2520366077_d027bcde33.jpg" alt="donut3" height="375" width="500" /></a><br /><br />Jelly and creme filled powder donuts. Okay, the creme filled were amazing. SO much better then the ones you buy a Dunkin' Donuts, and I have nothing against DD!<br /><br /><a href="http://www.flickr.com/photos/16703196@N08/2521190124/" title="donut4 by mew_colette, on Flickr"><img src="http://farm4.static.flickr.com/3198/2521190124_0abec0eff5.jpg" alt="donut4" height="375" width="500" /></a><br /><br />The donuts here a really soft and almost melt in your mouth. The glazes and fillings are so sweet and delicious. It's no wonder they're packed on Sunday mornings!!<br /><br />Last night me, my brothers and my sister went on to the board walk and got some pizza. There ae so many shops to choose from: The famous Mack & Manco, Luigi's, and various others. We went for The 3 brothers Italy, they claim they make the world largest pizza! And boy, was it big!! One slice is really like 2! hat i love though is that it's not just big, it GOOD. I wasn't able to get a picture yesterday, but I'm sure we'll go back later in the week, so hang around for a picture!!<br /><br />Oh yeah, turned 16 on Thursday! I have change my profile now.Colettehttp://www.blogger.com/profile/06622646196808119513noreply@blogger.com1tag:blogger.com,1999:blog-8814763454023618741.post-76665794455179965022008-05-16T19:29:00.000-07:002008-05-16T19:38:52.423-07:00Sweet Sixteen!Remember my friend Heather, the one me and Sarah made the Kit Kat cake for? Well, her late sweet sixteen party was tonight, and me and Sarah spent all night yesterday ( 5 1/2 hours! while all Heather did was lick the bowls out...) baking her 2 kit kat cakes and a zillion cupcakes to serve her guests. It was a blast! I wasn't able to get pics of the full cakes, but I have a few leftovers I got to bring home to my family!<br /><a href="http://www.flickr.com/photos/16703196@N08/2497731253/" title="ss2 by mew_colette, on Flickr"><img src="http://farm3.static.flickr.com/2140/2497731253_4575004f09.jpg" width="500" height="375" alt="ss2" /></a><br /><br />The cookies are white cake with Oreo crumbs baked into the batter, whipped cream frosting with Oreo in it. YUM!<br /><a href="http://www.flickr.com/photos/16703196@N08/2497731651/" title="ss by mew_colette, on Flickr"><img src="http://farm3.static.flickr.com/2091/2497731651_ce1e1bd218.jpg" width="500" height="375" alt="ss" /></a><br /><br />This time we made the cake rectangular so we could feed more people, more efficiently. Worked out nice!Colettehttp://www.blogger.com/profile/06622646196808119513noreply@blogger.com2tag:blogger.com,1999:blog-8814763454023618741.post-66538881059667444232008-05-11T18:04:00.000-07:002008-05-11T18:13:24.759-07:00Fudgy yummy brownies!I love Martha Stewart recipes. I often go to her site when looking for a recipe for a specific food. Usually I have a hard time finding one because her searching system stinks, but I found a excellent brownie recipe on there. They're called <span style="font-weight: bold;"><span style="font-style: italic;">Super-Fudgy Brownies</span></span> how could I not make them with a name like that??<br /><br /><a href="http://www.flickr.com/photos/16703196@N08/2485093300/" title="fudge by mew_colette, on Flickr"><img src="http://farm3.static.flickr.com/2386/2485093300_bfbbb87f5e.jpg" width="500" height="375" alt="fudge" /></a><br /><br />They're exactly as she says: moist, fudgy, delicious and chocolatey. Way better than the <a href="http://colettesbakery.blogspot.com/2008/04/no-pops-for-me.html">iced brownies</a> I tried.<br /><br />The only alteration to recipe were I used milk chocolate, because I didn't have semi-sweet, and I baked them for ony about 30 minutes, rather than 50-60! They probably would have been chocolate bricks if I'd waited any longer.<br /><br />So, go make them!! Recipe can be found <a href="http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=42c6d3e8bc6e1110VgnVCM1000003d370a0aRCRD&autonomy_kw=fudgy%20brownies&rsc=header_9">HERE.</a>Colettehttp://www.blogger.com/profile/06622646196808119513noreply@blogger.com4tag:blogger.com,1999:blog-8814763454023618741.post-85820103086695942142008-05-08T17:26:00.000-07:002008-05-08T17:35:25.098-07:00Buttermilk BiscuitsToday I made the Old-fashioned Buttermilk Biscuits from Carole Walters book. They're incredibly delicious! I spread mine with grape jelly and it tasted great, but would've been better with strawberry jam.<br /><br /><a href="http://www.flickr.com/photos/16703196@N08/2476546339/" title="bis by mew_colette, on Flickr"><img src="http://farm3.static.flickr.com/2264/2476546339_a7829449ab.jpg" width="500" height="375" alt="bis" /></a><br /><br /><a href="http://www.flickr.com/photos/16703196@N08/2476545071/" title="bis2 by mew_colette, on Flickr"><img src="http://farm3.static.flickr.com/2029/2476545071_8734e63bd5.jpg" width="500" height="375" alt="bis2" /></a><br /><br />Sicne you're only supposed to role the dough once, I rolled the scraps in melted butter then in a mixture of cinnamon, sugar, brown sugar and cocoa powder. But 'em in a pan and baked. I've seen stuff like this done before and have always wanted to make it. ^^<br /><br /><a href="http://www.flickr.com/photos/16703196@N08/2476545511/" title="bis3 by mew_colette, on Flickr"><img src="http://farm3.static.flickr.com/2203/2476545511_8964df9567.jpg" width="500" height="375" alt="bis3" /></a><br /><a href="http://www.flickr.com/photos/16703196@N08/2476545901/" title="bis4 by mew_colette, on Flickr"><img src="http://farm3.static.flickr.com/2410/2476545901_58be783127.jpg" width="500" height="375" alt="bis4" /></a>Colettehttp://www.blogger.com/profile/06622646196808119513noreply@blogger.com1tag:blogger.com,1999:blog-8814763454023618741.post-39061332128698035142008-05-03T11:57:00.000-07:002008-05-03T12:35:51.360-07:00Cinnamon Rolls...again!?Cinnamon rolls, again? Wait--this time it's a new recipe! And they came out wonderful! The dough is sweet and soft, very light and fluffy! Because they don't feel quite so much like a lump in your stomach it's the perfect excuse to eat more than one!<br /><a href="http://www.flickr.com/photos/16703196@N08/2461594461/" title="cinna2 by mew_colette, on Flickr"><img src="http://farm4.static.flickr.com/3187/2461594461_c114022ef1.jpg" width="500" height="375" alt="cinna2" /></a><br /><br /><a href="http://www.flickr.com/photos/16703196@N08/2461595047/" title="cinna3 by mew_colette, on Flickr"><img src="http://farm3.static.flickr.com/2161/2461595047_e85b405109.jpg" width="500" height="375" alt="cinna3" /></a><br /><br />The new recipe I tried was from Allrecipes.com The directions call for a bread machine, but I did it by hand since I don't have one.<br />Cinnamon Rolls II<br />(taken from allrecipes.com--recipe <a href="http://allrecipes.com/Recipe/Cinnamon-Rolls-II/Detail.aspx">HERE</a>)<br /> <ul><li>1 cup milk</li><li>1 cup water</li><li>1/4 cup butter</li><li>1 1/2 teaspoons salt</li><li>6 cups all-purpose flour</li><li>1 1/2 tablespoons active dry yeast (I used 1 Tbl. and 1 tsp. of instant yeast.)<br /></li><li>1/2 cup white sugar</li><li>2 eggs</li></ul>In a medium bowl, mix whisk together flour and salt, set aside. Place milk, water and butter in a sauce pan over medium heat. Bring the liquids to a warm (about 110-115 F) temperature, and swish the butter around to help it melt. Poor the mixture into a large bowl. Add the eggs, and whisk together. Add yeast and sugar, stir. If using active dry, the yeast should bubble. Then add the flour/salt. Using the dough hooks on a hand mixer (or other mixer) mix the dough together, and use the dough hooks to knead for about 5 minutes. Knead the dough on a floured counter for 2 minutes. You made need a bit extra flour.<br />Let the dough rise until doubled. Took me about 2 hours.<br />Precede as you would any other cinnamon roll.<br /><br />Cream cheese frosting<br />innabon-ish Frosting Recipe<br /><br />1 cup sugar<br />4 large egg whites<br />1 1/2 stick butter, room temperature<br />16 ounces cream cheese<br />1 tsp. vanilla extract<br /><br />Bring a pot of water to a simmer on the stove. Add egg whites and sugar to a large heatproof bowl. Place the bowl over the pot of water and whisk constantly until sugar dissolves, and mixture feel hot , about 3 minutes. Remove from heat beat til cool for 4 minutes, or until mixture turns white like thick marshmallow cream and it's slightly bigger. Add butter and beat till smooth, then add cream cheese, 4 ounces at a time, and beat until smooth, adding the vanilla with the last 4 ounces of cream cheese.Colettehttp://www.blogger.com/profile/06622646196808119513noreply@blogger.com4tag:blogger.com,1999:blog-8814763454023618741.post-44849554612535255002008-04-29T17:17:00.000-07:002008-04-30T04:52:23.287-07:00Chocolate Chip Cookie Pie :0It's a chocolate chip coookie. It's a pie. It's a chocolate chip cookie pie! (and it tastes almost like cake!)<br /><br />When I found this chocolate chip cookie pie <a href="http://bakerella.blogspot.com/2008/04/chocolate-chip-cookie-pie-oh-my.html">recipe</a> on <a href="http://bakerella.blogspot.com/">Bakerella</a>, I knew I had to make it. I love chocolate chip cookies. Believe it or not, I'm not a huge fan of pie, mainly because I'd rather have chocolate or cheese(cake!) than fruit. But chocolate chip cookie pie? That's my kind of dessert.<br /><br /><a href="http://www.flickr.com/photos/16703196@N08/2452389793/" title="Chocolate chip cookie pie by mew_colette, on Flickr"><img src="http://farm4.static.flickr.com/3101/2452389793_2544103899.jpg" alt="Chocolate chip cookie pie" height="500" width="397" /></a><br /><br />I still don't have chocolate chips, so I did the same method as my previous post and piped them by hand using fudge frosting.<br /><br /><a href="http://www.flickr.com/photos/16703196@N08/2453390072/" title="cookiepie by mew_colette, on Flickr"><img src="http://farm3.static.flickr.com/2371/2453390072_6d5afd3016.jpg" alt="cookiepie" height="375" width="500" /></a><br /><br />It doesn't look as good as Bakerella's, but it tastes amazing!!<br />I used this<a href="http://www.elise.com/recipes/archives/001127perfect_pie_crust.php"> recipe for the pie crust</a>. It's "yum-o!" >.<Colettehttp://www.blogger.com/profile/06622646196808119513noreply@blogger.com5tag:blogger.com,1999:blog-8814763454023618741.post-78887266016120660432008-04-27T14:38:00.000-07:002008-04-27T14:55:48.437-07:00No Pops For Me :(Due to some issues, I was unable to participate in this months challenge, Cheesecake Pops, but if you came here to see them, check out<a href="http://dobetter.wordpress.com/2008/04/27/cheesecake-pops/"> Karen's!</a> She did an amazing job on them and they're definitely worth checking out!!<br /><br />Anyway, so this is what I've been up to:<br /><br />Iced brownies. Too cakey for me and not fudgy enough. I thought I was making the ones Mom usually makes, turns out I was using the wrong recipe! Next time.<br /><br /><a href="http://www.flickr.com/photos/16703196@N08/2446400259/" title="aabak3 by mew_colette, on Flickr"><img src="http://farm3.static.flickr.com/2022/2446400259_881ae11255.jpg" alt="aabak3" height="375" width="500" /></a><br /><br />Homemade <a href="http://www.texasrollingpins.com/tortillarecipe.html">tortilla shells</a>! I didn't taste these, I made them for my brother. I was never of fan of soft tortilla! Next time I'll roll them thinner.<br /><br /><a href="http://www.flickr.com/photos/16703196@N08/2447225718/" title="aabak4 by mew_colette, on Flickr"><img src="http://farm3.static.flickr.com/2325/2447225718_72e229553b.jpg" alt="aabak4" height="375" width="500" /></a><br /><br />Cookies! With substitute chocolate chips. I made my favorite <a href="https://www.blogger.com/comment.g?blogID=8814763454023618741&postID=2022360027989040847">fudge frosting</a> (in comment) but used milk instead of water, then plopped them on a baking sheet and put them in the freezer while I made My favorite <a href="http://colettesbakery.blogspot.com/2008/02/new-favorite-recipe-of-old-time-classic.html">chocolate chip cookies.</a> The leaked a bit, but were incredibly delicious! Perfect for when you don't have chocolate chips!!<br /><br /><a href="http://www.flickr.com/photos/16703196@N08/2446401617/" title="aabak by mew_colette, on Flickr"><img src="http://farm4.static.flickr.com/3197/2446401617_c849ed8f14.jpg" alt="aabak" height="375" width="500" /></a><br /><br /><a href="http://www.flickr.com/photos/16703196@N08/2446399495/" title="aabak2 by mew_colette, on Flickr"><img src="http://farm3.static.flickr.com/2288/2446399495_660d445115.jpg" alt="aabak2" height="375" width="500" /></a><br /><br />Sadly, no pops, but next month I'll be ready and daring!<br /><a href="http://dobetter.wordpress.com/2008/04/27/cheesecake-pops/"><span style="font-weight: bold;"></span></a>Colettehttp://www.blogger.com/profile/06622646196808119513noreply@blogger.com3tag:blogger.com,1999:blog-8814763454023618741.post-86445424453916819362008-04-22T14:13:00.001-07:002008-04-22T16:08:25.533-07:00Pecan Upside-down Cake & Cream Cheese Frosting &I made a cake today! Pecan upside-down cake, with the best ever cream cheese frosting! Now, I love Cinnabon Cinnamon buns, and they have the best cream cheese frosting. It's light, fluffy, sweet but not too sweet, melts on top of the hot cinnabon and it's Oh so good!<br />So I wanted to duplicate that, and this time I've come the closest I've ever gotten, and it's delicious!<br /><a href="http://www.flickr.com/photos/16703196@N08/2435116606/" title="xxx by mew_colette, on Flickr"><img src="http://farm3.static.flickr.com/2189/2435116606_589612f912.jpg" alt="xxx" height="375" width="500" /></a><br /><a href="http://www.flickr.com/photos/16703196@N08/2434300945/" title="xxxx by mew_colette, on Flickr"><img src="http://farm3.static.flickr.com/2355/2434300945_f5b52a8817.jpg" alt="xxxx" height="375" width="500" /></a><br />The upside down part stuck a bit to the bottom of the pan, so it turned out a bit like brown sugar crumbs! =3<br /><a href="http://www.flickr.com/photos/16703196@N08/2434301463/" title="xxxxx by mew_colette, on Flickr"><img src="http://farm3.static.flickr.com/2401/2434301463_7d10e75e63.jpg" alt="xxxxx" height="375" width="500" /></a><br /><br />Cinnabon-ish Frosting Recipe<br /><br />1/2 cup sugar<br />2 large egg whites<br />1 stick butter, room tempature<br />6 ounces cream cheese<br />1 tsp. vanilla extract<br /><br />Bring a pot of water to a simmer on the stove. Add egg whites and sugar to a large heatproof bowl. Place the bowl over the pot of water and whisk constantly until sugar dissolves, and mixture feel hot , about 2 minutes. Remove from heat beattil cool for 4 minutes, or until mixture turns white like thick marshmallow cream and it's slightly bigger. Add butter and beat till smooth, then add cream cheese and beat until smooth.<br />Recipe frosts the top of two <span style="font-weight: bold;">9 inch</span> cakes.Colettehttp://www.blogger.com/profile/06622646196808119513noreply@blogger.com4tag:blogger.com,1999:blog-8814763454023618741.post-73338414945413343312008-04-21T05:23:00.000-07:002008-04-21T12:37:39.740-07:00Frozen Ricotta Cream Pie with Caramel SauceSaturday night I got home from work, thinking about this mixture of sweetened Ricotta that was sitting in the fridge. It was made as an attempt at cannoli filling for a cake, but was way to watery. ( I believe I needed to strain it some how) So, a random idea came and I tried it. I took a little bit of the mixture and but it in a small bowl, covered it, and froze it. a few hours later, I pulled it out and tasted it--and wow! It was like ice cream! It was very good.<br /><br />So then I wanted to make a dessert with it...and came up with a "Frozen Ricotta Cream Pie" (name courtesy of my sister)<br /><a href="http://www.flickr.com/photos/16703196@N08/2430018092/" title="crustcake by mew_colette, on Flickr"><img src="http://farm4.static.flickr.com/3230/2430018092_62054241e7.jpg" alt="crustcake" height="375" width="500" /></a><br />Very refreshing for the warm weather we've been having. Sadly it takes a whole night to set in the freezer, so no pie until Sunday!<br />Before freezing-<br /><a href="http://www.flickr.com/photos/16703196@N08/2429080899/" title="crusttpie2 by mew_colette, on Flickr"><img src="http://farm3.static.flickr.com/2286/2429080899_0742f9937e.jpg" alt="crusttpie2" height="375" width="500" /></a><br />and homemade caramel sauce!<br /><a href="http://www.flickr.com/photos/16703196@N08/2429204601/" title="crustcara by mew_colette, on Flickr"><img src="http://farm4.static.flickr.com/3287/2429204601_806e2eb33b.jpg" alt="crustcara" height="375" width="500" /></a><br /><br />and for sunday dinner, Dad was grilling again- this time Teriyaki Pork, and grilled vegetables<br /><span style="text-decoration: underline;"><a href="http://www.flickr.com/photos/16703196@N08/2429081585/" title="crustveg2 by mew_colette, on Flickr"><img src="http://farm4.static.flickr.com/3166/2429081585_e6273545f2.jpg" alt="crustveg2" height="375" width="500" /></a></span><br /><br /><span style="font-weight: bold;">Ricotta Cream Pie Recipe</span><br /><br /><span style="font-weight: bold;">Pie Crust</span><br /><span style="font-size:85%;">(pie crust taken from Great Coffee Cakes, sticky buns, muffins & more by Carole Walter)<br />This is a streusel recipe, used for a crust ^^<br /><br />9-10 tablespoon of butter<br />1 1/2 cup flour<br />1/4 plus 1/8 cup granulated sugar<br />1/4 plus 1/8 lightly packed brown sugar (light or dark)<br />3 Tablespoons cocoa powder<br />3/8 tsp. baking powder<br />3/8 tsp. salt<br />3/8 ground cinnamon<br /><br />In a saucepan over medium heat melt butter, taking care not to burn it, and set aside.<br />In a bowl, whisk together flour, sugars, cocoa, baking powder, salt and cinnamon.<br />use a fork and stir/toss until crumbs are formed. In a lightly greased pie dish, take crumbs and press into the dish until covered and crust is formed. Bake at 350 for 10 to 15 minutes. Crust will apear sof but will haren a bit once let to sit.<br /><br /><span style="font-weight: bold;">Ricotta Cream<br /></span>(warning-- as my recipes are imperfect, you may have a little leftover cream! it tastes great as just ice cream though)<br />24 ounces ricotta cheese<br />16 ounces confectioners sugar<br />4 tablespoon very soft butter<br /><br />Pour the Ricotta cheese into a large bowl and slowly beat in sugar. Taste as you add the sugar to see if you want more or less, or just follow the recipe. Beat in butter.<br />Poor the ricotta cream into baked pie crust, cover with plastic wrap and place in freezer over night. Keep frozen.<br /><br /><span style="font-weight: bold;">Caramel sauce recipe can be found here, with helpful pictorial.<br /></span>http://www.elise.com/recipes/archives/001979caramel_sauce.php<br />I suggest the version with the water, as I burnt my first batch without it, but not the second with it.<br /><span style="font-weight: bold;"></span><span style="font-weight: bold;"></span><br /><br /></span>Colettehttp://www.blogger.com/profile/06622646196808119513noreply@blogger.com2tag:blogger.com,1999:blog-8814763454023618741.post-83447374823001159742008-04-16T17:37:00.000-07:002008-04-16T17:52:42.169-07:00What do you do when you have no food in the house?You throw flour, water, salt and yeast in a bowl until you have a wet, sticky dough...and make no-cheese pizza, because you have no cheese.<br /><a href="http://www.flickr.com/photos/16703196@N08/2420084400/" title="pizza3 by mew_colette, on Flickr"><img src="http://farm4.static.flickr.com/3053/2420084400_eafb05a26b.jpg" width="500" height="375" alt="pizza3" /></a><br /><a href="http://www.flickr.com/photos/16703196@N08/2420085758/" title="pizza by mew_colette, on Flickr"><img src="http://farm4.static.flickr.com/3030/2420085758_452426ec30.jpg" width="500" height="375" alt="pizza" /></a><br /><a href="http://www.flickr.com/photos/16703196@N08/2420083904/" title="pizza2 by mew_colette, on Flickr"><img src="http://farm3.static.flickr.com/2219/2420083904_959bf84156.jpg" width="500" height="375" alt="pizza2" /></a><br /><a href="http://www.flickr.com/photos/16703196@N08/2420084772/" title="pizza4 by mew_colette, on Flickr"><img src="http://farm3.static.flickr.com/2210/2420084772_30120bde69.jpg" width="500" height="375" alt="pizza4" /></a><br />I love how airy the crust was!!<br /><br />And thogu we have no food, Dad brought home cookies someone gave him from work<br /><a href="http://www.flickr.com/photos/16703196@N08/2420085342/" title="pizza5 by mew_colette, on Flickr"><img src="http://farm3.static.flickr.com/2114/2420085342_11a9df1f54.jpg" width="500" height="375" alt="pizza5" /></a><br />Yumm....Colettehttp://www.blogger.com/profile/06622646196808119513noreply@blogger.com3tag:blogger.com,1999:blog-8814763454023618741.post-42973373042613078732008-04-11T04:30:00.000-07:002008-04-11T04:49:03.166-07:00Chocolate pound cake and the Foodie Blogroll~Yesterday I wanted something sweet. I've had a cold for the past few days and couldn't go to work on Wednesday, so I needed some cheering up. Nothing says "get better!" like Chocolate cake. <span style="font-style: italic;">With cheesecake filling</span>. <span style="font-weight: bold; font-style: italic;">And streusel toping</span>.<br /><a href="http://www.flickr.com/photos/24985722@N06/2404834762/" title="chocochee4 by faustina_raphael, on Flickr"><img src="http://farm4.static.flickr.com/3161/2404834762_81f0af878e.jpg" alt="chocochee4" height="375" width="500" /></a><br /><br />Okay, so I took the recipe for Black and White Pound Cake from Great Coffee Cakes, and instead of turning less than half the batter chocolate, I doubled the stuff you add to the vanilla batter and made most of it chocolate. Most, because I didn't have the stuff to triple it. I than took 8 ounces cream cheese, 1 egg, half cup sugar and beat it all together. I thought I needed something, so I added some of the leftover vanilla batter to it. Then, in a spring form pan I put 2/3 of the chocolate batter, all the cheesecake batter, then the remaining chocolate batter. When it only had 5 minutes left in the oven I put on Carole's chocolate streusel topping. It was a <span style="font-style: italic;">very good cake</span>.<br /><a href="http://www.flickr.com/photos/24985722@N06/2404007887/" title="chocochee3 by faustina_raphael, on Flickr"><img src="http://farm4.static.flickr.com/3173/2404007887_fbde507fed.jpg" alt="chocochee3" height="375" width="500" /></a><br /><br />The batter was so good I could eat it like pudding!<br /><br /><a href="http://www.flickr.com/photos/24985722@N06/2404007511/" title="chocochee2 by faustina_raphael, on Flickr"><img src="http://farm3.static.flickr.com/2168/2404007511_d8e14e5873.jpg" alt="chocochee2" height="375" width="500" /></a><br /><br />Speaking of batter, I had enough leftover for a whole vanilla pound cake! It don't look so pretty, but it tastes good! I took it out 5 minutes later than I wanted do to my scatter brain.<br /><a href="http://www.flickr.com/photos/24985722@N06/2404836758/" title="poundcake2 by faustina_raphael, on Flickr"><img src="http://farm4.static.flickr.com/3156/2404836758_77473176bc.jpg" alt="poundcake2" height="375" width="500" /></a><br />And I wanted to say I've joined the foodie blogroll! You can join by following the link on the side of my blog.Colettehttp://www.blogger.com/profile/06622646196808119513noreply@blogger.com5tag:blogger.com,1999:blog-8814763454023618741.post-64218993259229863362008-04-07T06:14:00.000-07:002008-04-07T11:20:28.346-07:00Kit Kat Kake: Happy Birthday to Heather!This is the Kit Kat Kake that me and my friend Sarah made, for Heather.<br /><a href="http://www.flickr.com/photos/24985722@N06/2393621410/" title="kitkatcake5 by faustina_raphael, on Flickr"><img src="http://farm4.static.flickr.com/3146/2393621410_c8739b1fdf.jpg" alt="kitkatcake5" height="375" width="500" /></a><br />Inside it's filled with chocolate buttercream and crushed Kit Kats:<br /><a href="http://www.flickr.com/photos/24985722@N06/2393622832/" title="kitkatkake2 by faustina_raphael, on Flickr"><img src="http://farm4.static.flickr.com/3118/2393622832_6165937cf2.jpg" alt="kitkatkake2" height="375" width="500" /></a><br /><br />Me and Sarah had a blast making this cake. Things really do come out better when from the heart. The cake is chocolate cake, filled with chocolate buttercream and crushed Kit Kats, topped with chocolate fudge icing and with Kit Kats "glued" to edges with more buttercream.<br /><br />The cake was one of the best cakes I've ever had. My only regret is I only got a small piece because there were a lot of kids. (brought it to a youth get-together at my church) but the most important thing is Heather absolutely loved it.<br /><a href="http://www.flickr.com/photos/24985722@N06/2395969702/" title="bcparty5 by faustina_raphael, on Flickr"><img src="http://farm4.static.flickr.com/3244/2395969702_cb777edd0e.jpg" alt="bcparty5" height="375" width="500" /></a><br /><span style="text-decoration: underline;"><a href="http://www.flickr.com/photos/24985722@N06/2395135833/" title="bcparty4 by faustina_raphael, on Flickr"><img src="http://farm3.static.flickr.com/2346/2395135833_f9dbecfe3e.jpg" alt="bcparty4" height="375" width="500" /></a></span><br />She's so adorable! <3<br /><br />The buttercream was SOO yummy in the middle!! And the cake was so fudgy! I always thought I didn't like chocolate cake but I've changed my mind. It's only the boxed cake mix that I don't like.(I love yellow and white box mixes)<br /><br />Edit:<br />What do you do with leftover buttercream? Spread it on an Oreo, of course!<br /><a href="http://www.flickr.com/photos/24985722@N06/2396678488/" title="oreo by faustina_raphael, on Flickr"><img src="http://farm3.static.flickr.com/2368/2396678488_60ce2b1919.jpg" width="500" height="375" alt="oreo" /></a><br /><a href="http://www.flickr.com/photos/24985722@N06/2396677780/" title="oreo2 by faustina_raphael, on Flickr"><img src="http://farm3.static.flickr.com/2312/2396677780_d0ba158224.jpg" width="500" height="375" alt="oreo2" /></a><br />Yumm....perfect afternoon snack :)Colettehttp://www.blogger.com/profile/06622646196808119513noreply@blogger.com6tag:blogger.com,1999:blog-8814763454023618741.post-77901476269536725722008-04-06T14:21:00.000-07:002008-04-06T14:29:05.358-07:00Dinner Now, and Birthday Cake laterIt was pretty warm today so Dad got out the grill and started some ribs. He let me season 'em and help glaze them. Not without supervision, of course.<br /><a href="http://www.flickr.com/photos/24985722@N06/2393143157/" title="grill2 by faustina_raphael, on Flickr"><img src="http://farm4.static.flickr.com/3160/2393143157_aaf5255fdc.jpg" width="500" height="375" alt="grill2" /></a><br /><br />Daddy grilling. Isn't he cute?<br /><a href="http://www.flickr.com/photos/24985722@N06/2393973640/" title="grill3 by faustina_raphael, on Flickr"><img src="http://farm4.static.flickr.com/3064/2393973640_7cc8fdc9e3.jpg" width="500" height="375" alt="grill3" /></a><br /><br />My Awesome Fluff-ball friend Sarah came over to help me bake a a birthday cake for my friend Heather (who is also Sarah's sister, she's a year older than Sarah.) She's turning 16 on Wednesday! Her favorite candy is Kit Kat, and she's obsessed with chocolate. We baked all day and I think we came up with a good cake. Will post tonight, after we've all tried it. Kit Kats and chocolate cake...where can you go wrong?<br /><span style="font-weight: bold;">Just look at this for now:</span><br /><a href="http://www.flickr.com/photos/24985722@N06/2392790843/" title="Kitkatkake1 by faustina_raphael, on Flickr"><img src="http://farm4.static.flickr.com/3166/2392790843_304435bf5f.jpg" width="500" height="375" alt="Kitkatkake1" /></a>Colettehttp://www.blogger.com/profile/06622646196808119513noreply@blogger.com2tag:blogger.com,1999:blog-8814763454023618741.post-50344971459943376302008-04-02T17:16:00.000-07:002008-04-02T18:20:38.768-07:00No Knead Bread: Fast, easy & funI love bread. If someone asks me what my favorite food is, I'll either answer pizza or bread. I could live off nothing but bread if I had to, and I'd gladly do it. My favorite thing is the crust, so I always ask for the end of the loaf.<br /><br />Another thing I love about bread, is the ingredients for great bread are so simple! The past two days we had barely anything to eat in the house, so I've made bread.<br /><br />And now about the new recipe I found!<br /><br /><a href="http://www.flickr.com/photos/24985722@N06/2380565541/" title="crusty3 by faustina_raphael, on Flickr"><img src="http://farm4.static.flickr.com/3140/2380565541_c232823287.jpg" alt="crusty3" height="375" width="500" /></a><br />Monday I wasn't feeling so well. Whenever I moved my head I felt dizzy, but I really felt like some fresh bread without all the work. Then I found the recipe for "simple crusty bread" on the NY times website and gave it a try. It came out beautifuly! Super fast and easy, barley any work on my part.<br /><br />On Tuesday I was in a hurry getting ready for work, but my mom was making marinara sauce and noodles for dinner and I knew we needed some bread to go with it. I made it again and it was even better this time around! I mixed it and let it rise for about 4 hours, then had my brother place it in the fridge while I was at work. When I got home, I pulled it out, shaped it, and let it rise again for about an hour and a half. Delicious, crusty bread, perfect for when you're in a hurry. (especially when you have no food in the house!)<br /><a href="http://www.flickr.com/photos/24985722@N06/2380565993/" title="crusty4 by faustina_raphael, on Flickr"><img src="http://farm3.static.flickr.com/2330/2380565993_cc6165b473.jpg" alt="crusty4" height="375" width="500" /></a><br /><br /><a href="http://www.flickr.com/photos/24985722@N06/2380564983/" title="crustydinner by faustina_raphael, on Flickr"><img src="http://farm3.static.flickr.com/2328/2380564983_f450e843fb.jpg" alt="crustydinner" height="375" width="500" /></a><br /><br /><a href="http://www.nytimes.com/2007/11/21/dining/211brex.html?_r=3&oref=slogin&oref=slogin&oref=slogin"><span style="font-weight: bold;">The recipe can be found by click this sentence. </span><span class="italic"><br /></span></a>Colettehttp://www.blogger.com/profile/06622646196808119513noreply@blogger.com3tag:blogger.com,1999:blog-8814763454023618741.post-43245156712177503232008-03-30T10:35:00.000-07:002008-03-31T05:14:48.843-07:00The Perfece Cake, period.<a href="http://www.flickr.com/photos/24985722@N06/2358480917/" title="dbcakethis by faustina_raphael, on Flickr"><img src="http://farm3.static.flickr.com/2402/2358480917_04b7411537.jpg" alt="dbcakethis" height="375" width="500" /></a><br />Boy was I shocked to start visiting peoples blogs, only to realize today was the day to post the daring baker's challenge!<br /><br />Well, I'm sure you know by now this months recipe Is the Perfect Party Cake, hosted by Morven.<br /><br />The original recipe is a 4 layer white cake, with raspberry jam filling and white buttercream frosting, with a hint of lemon. Our hostess, Morven, let us take are creativity and do what we wanted with the cake. I was really excited since it didn't sound quite like my sort of cake.<br /><br />I decided to keep the white cake, eliminating the lemon and using just vanilla extract, I then brushed each layer with a simple syrup spiked with a little rum. On each layer I used pastry cream and cover that with chocolate ganache. I added cocoa powder and melted semi-sweet and milk chocolate to the buttercream to make it chocolate, since cake isn't the same without chocolate frosting. (unless it's cream cheese, which was my second idea I never got to try)<br /><br /><a href="http://www.flickr.com/photos/24985722@N06/2358463271/" title="DBcake by faustina_raphael, on Flickr"><img src="http://farm4.static.flickr.com/3028/2358463271_72d1e4ff20.jpg" alt="DBcake" height="375" width="500" /></a><br /><a href="http://www.flickr.com/photos/24985722@N06/2373858165/" title="dbnow by faustina_raphael, on Flickr"><img src="http://farm3.static.flickr.com/2004/2373858165_2d9461a3e4.jpg" alt="dbnow" height="375" width="500" /></a><br /><br />Thanks SO MUCH Morven!!<br /><br />Original recipe:<br /><span style="font-size:85%;">Perfect Party Cake:<br /><strong>For the Cake</strong><br /><br /><strong>2 1/4 cups cake flour</strong> (updated 25 March)<br />1 tablespoon baking powder<br />½ teaspoon salt<br />1 ¼ cups whole milk or buttermilk (I prefer buttermilk with the lemon)<br />4 large egg whites<br />1 ½ cups sugar<br />2 teaspoons grated lemon zest<br />1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature<br />½ teaspoon pure lemon extract<br /><br /><strong>For the Buttercream</strong><br />1 cup sugar<br />4 large egg whites<br />3 sticks (12 ounces) unsalted butter, at room temperature<br />¼ <strong>cup</strong> fresh lemon juice (from 2 large lemons)<br />1 teaspoon pure vanilla extract<br /><br /><strong>For Finishing</strong><br />2/3 cup seedless raspberry preserves stirred vigorously or warmed gently until spreadable<br />About 1 ½ cups sweetened shredded coconut<br /><br /><strong>Getting Ready</strong><br />Centre a rack in the oven and preheat the oven to 350 degrees F. Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.<br /><br /><strong>To Make the Cake</strong><br />Sift together the flour, baking powder and salt.<br /><strong>Whisk together the milk and egg whites in a medium bowl.</strong><br />Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant.<br />Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.<br />Beat in the extract, then add one third of the flour mixture, still beating on medium speed.<br />Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.<br />Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients.<br />Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated.<br />Divide the batter between the two pans and smooth the tops with a rubber spatula.<br />Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean<br />Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners.<br />Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).<br /><br /><strong>To Make the Buttercream</strong><br />Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes.<br />The sugar should be dissolved, and the mixture will look like shiny marshmallow cream.<br />Remove the bowl from the heat.<br />Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes.<br />Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth.<br />Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes.<br />During this time the buttercream may curdle or separate – just keep beating and it will come together again.<br />On medium speed, gradually beat in the lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla.<br />You should have a shiny smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside briefly.<br /><br /><strong>To Assemble the Cake</strong><br />Using a sharp serrated knife and a gentle sawing motion, slice each layer horizontally in half.<br />Put one layer cut side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper.<br />Spread it with one third of the preserves.<br />Cover the jam evenly with about one quarter of the buttercream.<br />Top with another layer, spread with preserves and buttercream and then do the same with a third layer (you’ll have used all the jam and have buttercream leftover).<br />Place the last layer cut side down on top of the cake and use the remaining buttercream to frost the sides and top.<br />Press the coconut into the frosting, patting it gently all over the sides and top.<br /><br /><strong>Serving</strong><br />The cake is ready to serve as soon as it is assembled, but I think it’s best to let it sit and set for a couple of hours in a cool room – not the refrigerator. Whether you wait or slice and enjoy it immediately, the cake should be served at room temperature; it loses all its subtlety when it’s cold. Depending on your audience you can serve the cake with just about anything from milk to sweet or bubbly wine.<br /><br /><strong>Storing</strong><br />The cake is best the day it is made, but you can refrigerate it, well covered, for up to two days. Bring it to room temperature before serving. If you want to freeze the cake, slide it into the freezer to set, then wrap it really well – it will keep for up to 2 months in the freezer; defrost it, still wrapped overnight in the refrigerator.</span>Colettehttp://www.blogger.com/profile/06622646196808119513noreply@blogger.com15