29 Apr

Fluted Polenta Ricotta Cake

Posted by Michelle as Tarts and Galettes | 19 Comments

This week’s recipe selection comes to us from Caitlin over at Engineer Baker. I have to be completely honest – at first glance, this recipe didn’t seem all that appealing to me, but my mom and grandma thought it sounded fantastic, so I decided to make it and give it to them to enjoy. As I was putting the cake together, it smelled absolutely fabulous! Definitely a distinct Mediterranean aroma, and as it baked the smell only got better.

More about the cake and the recipe after the break…

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27 Apr

Daring Bakers: Cheesecake Truffles

Posted by Michelle as Candies and Confections | 46 Comments

And squares.

I love cheesecake. It’s my favorite dessert, and I will eat it in just about any form. Rolled in a ball and dipped in chocolate? Bring ‘em on!

More about the challenge, and the recipe, after the break…

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24 Apr

Wilton Course 1, Class 4

Posted by Michelle as Special Occasion Cakes | 0 Comments

I “graduated” last night from Wilton Course 1: Discover Cake Decorating. I had so much fun with this class, and was very pleased with my final cake:

When we learned “THE ROSE” last week in class, I was awful. I couldn’t remember which way to hold the tip or spin the flower nail and as a result, well, they weren’t the prettiest So I made a batch of icing for the sole purpose of practicing the rose. I probably made upwards of 40 roses just to practice, and it really did help, as I think I definitely improved! A closer look at the rose spray on my cake:

Last night, in addition to putting together our final cake, we also learned how to make sweet peas and leaves. I loved them both! The sweet peas are so cute and the leaves were a lot of fun to make. A close up of one of my sweet peas:

I have already signed up for Course 2 and will be starting in a few weeks. I can’t wait to learn all of the different flowers!

21 Apr

LiveSTRONG with Cheddar Corn Chowder

Posted by Michelle as Soups, Stews and Chili | 18 Comments

When I saw that winoesandfoodies.com was hosting the LiveSTRONG blogging event, I knew immediately that I wanted to participate. The only problem was trying to figure out what I wanted to make that was yellow! This blogging event is something a little extra special in the blogging community and was created to remember how cancer affects each and every one of us, to remember those loved ones that are no longer with us, support those still fighting, and celebrate with those who have won the fight.

The A Taste of Yellow blogging event invites food bloggers to make yellow food (and blog about it) to show our support for LiveSTRONG Day 2008, which is on May 13, 2008. My entry is submitted in memory of my dad, David, who lost his battle with cancer of the blood on April 4, 1999.

His story and Cheddar Corn Chowder after the break…

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17 Apr

Wilton Course 1, Class 3

Posted by Michelle as Special Occasion Cakes | 18 Comments

Ahh, the clown cake. I realize that I have great difficulty keep my tip straight up and down and as a result, my clown looks a little drunk. HA. My cake is kind of a mish mash of all the different techniques we learned last night – of course the clown, two different types of drop flowers, dots, and the shell border (oh and writing, since we learned that last week but I didn’t use it on last week’s cake). I wish I had more of a creative mind – the cakes that a couple of women made were just beautiful! I’ll have to work on that. Or just buy a book of ideas

Some more pictures:

(closer shot of my shell border)

(close ups of two drop flowers that I made)

15 Apr

Homemade Marshmallows

Posted by Michelle as Candies and Confections | 42 Comments

This week’s Tuesdays With Dorie recipe was chosen by Judy over at Judy’s Gross Eats. She chose homemade marshmallows, which were surprisingly quick and easy to make! I had just caught a segment on the Martha Stewart Show not too long ago on which they were making homemade marshmallows. It didn’t seem all that hard, but I probably would have never taken the initiative to try them myself if this Dorie recipe hadn’t been chosen, so thank you Judy!

These marshmallows turned out lighter and fluffier than any store-bought marshmallow that I have had in the past, and were completed with minimal effort. It took me less than 30 minutes from the time I started prepping the pan until the marshmallow mixture was poured in to set. That’s not too bad! I’m thinking that this year in place of my customary Christmas tins for friends and family, I might do some homemade cocoa mix with homemade marshmallows.

Be sure to check out the blogroll on the Tuesdays With Dorie blog to see all of the other marshmallow creations!

Last week: Fresh Orange Cream Tart
Next week: I am taking a pass on TWD and will be *attempting* a cake for our anniversary (that happens to fall on Tuesday) that mimics our wedding cake (at least in flavor!).

Marshmallow-making tips and the recipe after the break…

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10 Apr

Wilton Course I, Class 2

Posted by Michelle as Special Occasion Cakes | 20 Comments

For our second class we were to bring in a baked cake (either one high layer or two separate layers), a filling, a ton of icing, and all of our tools. We started out by learning and practicing stars, curved lines, tight zigzags, and writing in print and cursive.

After we got warmed up we leveled the top of the cake and then torted it (I made an 8×3 cake so that I could practice both the leveling and torting). I think my favorite part of this class, even more than the decoration, was creating a cake that was so level and straight with layers so even. Who knew a $3 cake leveler could do so much?! Once the cakes were torted, we piped a “dam” barrier around the outside of the bottom layer and then filled it (I used raspberry jam). We put the top layer on and iced the entire cake. Wow, a turntable can make a world of difference! Hello smooth sides!

We did not have to make the “Rainbow Cake” as we were able to bring in cookie cutters to imprint a design of our choice onto the cake and fill it in. I chose a spring-like flower, and then practiced my tight zigzag around the top border and a crinkled star around the bottom border.

(I had some bad lighting when I came home last night and the cake didn’t last until today without a sliver being taken out of it, but you can envision an entire cake )

Next week we make the “Clown Cake” and learn and practice the… duh duh duh… ROSE!

I’m loving this class and can’t wait until next week! I’m actually toying with the idea of making a cake JUST to decorate between now and then

09 Apr

I am a Hero… A CUPCAKE HERO

Posted by Michelle as Cupcakes | 0 Comments

This was my first month entering the Cupcake Hero event over at quirky cupcake because, well, truth be told, I don’t consider myself very good at being creative in the kitchen. I can follow a recipe to a T, but when it comes down to creating something on my own I don’t feel very confident in my abilities (or my creativity). So imagine my shock when I open the round up and see that I’ve actually won!

The cupcake that I submitted was an Ambrosia Cupcake. This was created to adapt the popular salad that includes fruit cocktail, miniature marshmallows, coconut, and Cool Whip. We always had it a lot growing up, and it was one of the first things that I thought of when I thought of marshmallows!

I’m so very excited to get a tshirt with the ubiqitous Cupcake Hero logo on it, and will be sure to model it for everyone!

Head on over to the Cupcake Hero roundup to see what 51 (awesome turnout!) other people did with marshmallows and cupcakes!

08 Apr

Fresh Orange Cream Tart

Posted by Michelle as Tarts and Galettes | 37 Comments

My first tart, hooray! I am in awe of the beauty of the fluted buttery crust!

This week’s Tuesday With Dorie recipe was chosen by Mary of Starting From Scratch. Her choice was The Most Extraordinary French Lemon Cream Tart; however, with so many people not necessarily having a taste for lemons, we were given an alternate choice – the Fresh Orange Cream Tart. Since I am not a huge fan of lemon, I went for the Fresh Orange Cream Tart.

This tart can easily be described as a creamsicle wrapped up in a buttery shortbread crust. The first part of this tart involved making the cream. A number of people had noted problems with getting the cream up to 180 degrees, but I used a metal bowl and hit 180 degrees in just about 10 minutes, as the recipe indicated. After heating the cream, the butter is whirred in, in more of an emulsion type of procedure. A quick taste confirmed that this was a silky smooth and perfectly orange mixture.

The dough for this tart was nothing short of amazing. Using a food processor to combine it the key was to have patience. Some said that their dough turned out crumbly and dry. After adding the egg it did appear to be dry and course, but after about five of the 10 second pulses, the sound changed (as Dorie indicated it would) and the dough clumped up. It didn’t form a cohesive ball, but clumped together enough to be able to be rolled out very nicely.

The tart had a nice, light flavor to it, was nice and creamy, and I just can’t say enough about that crust! I typically prefer richer desserts over citrus ones, but this was a nice change of pace and I’d love to fill that tart crust with some luscious chocolate!

I did try to brush the tart with the boiled down apple jelly, but it was just too much for my delicate cream. You can see some imperfections on the surface, and that’s where I tried to lightly brush it on, but I chose to just skip it as it seemed to be too much for the surface.

The Tuesdays With Dorie group is nearing 125 members, so be sure to head on over to the blog and check out everyone’s lemon and orange tarts!

Next week: Marshmallows
Last week: Gooey Chocolate Cakes

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01 Apr

Gooey Chocolate Cakes

Posted by Michelle as Cakes | 39 Comments

Wow, another successful Dorie recipe (not that I am the least bit surprised). I was treated to two in one week, with the Daring Baker’s Perfect Party Cake earlier in the week, and these Gooey Chocolate Cakes for dessert on Sunday. Thanks to Leigh of Lemon Tartlet for choosing such a fabulous recipe!

I scaled this recipe into one-third of the original and made them in two individual 6-oz. ramekins (the smallest size I have). I have a “standard” molten lava cake recipe that I have been using for years, but I have to say, I think these have it beat. I am not as big of a fan of the runny middle that is characteristic of the classic lava cake, and as a result usually end up overbaking mine so as to firm it up a little. Dorie’s recipe is absolutely perfect because the middle is just as the name implies – Gooey! It’s very soft and, well, gooey, yet not runny. I am in love!

You really have to be a chocolate lover to appreciate these cakes (no problem with that in this house!). There is just a smidge of flour and sugar in the recipe, so be prepared for the total onslaught of bittersweet chocolate flavor. These pair perfectly with ice cream and some fresh berries.