Pumpkin Roll

In the middle of September Miata Guy and I brew our annual Pumpkin Spice Ale. This particular ale calls for  approximately 10lbs of caramelized pumpkin puree to be dumped into the wort. This year Miata Guy sent me to the store early in the brew to pick up more pumpkin puree. I could have sworn he said we needed 10 cans, while he swears he said he needed 4 more cans to make 10. Either way, we ended up with 16 cans, and to make things worse we only used 8 cans in the wort! With so many cans we began to explore different ways to bake and cook with pumpkin puree.

Curious to learn why I have never seen or tasted a homemade pumpkin roll before I set out to find a recipe and try my luck. On one of my trusted recipe websites I found a recipe that seemed relatively easy to make so I whipped up two rolls and sent each to a different location. Each location consisted of a unique set of what like to call my "guinea pigs." The results were astonishing. One roll never reached its final destination before being devoured by the transporters (no it wasn't Miata Guy or myself), while the second lasted 30 minutes against sleep deprived and overwhelmed veterinary students. People could not praise the roll enough! What? Personally, I thought it could use a touch more pumpkin pie spice, however I am still battling a runny nose. (Once my cold clears, I plan to make three more rolls one using the original recipe, one with an additional pumpkin pie spice, and one with adding cinnamon and nutmeg or allspice.)

Here's the recipe (Pumpkin Roll Cake)

My only suggestion thus far- The filling/icing recipe makes way more than you need even if you love lots of icing. I suggest to cut the recipe in half for a conservative amount of filling/icing, and cut the recipe to 1.5 if you prefer heaping amounts of filling/icing.

Step One- Preheat oven to 375 degrees F and line the bottom of a 11X17 inch jelly roll pan with parchment paper

Step Two- In a small bowl, mix together 3/4 cup flour, 2 teaspoons pumpkin pie spice, and 1 teaspoon baking powder and set aside












Step Two- In a large bowl, beat 4 egg YOLKS until frothy then add 1/2 cup white sugar.

(Be patient, it takes some time)











Beat for 3-5 minutes before adding 2/3 cup canned pumpkin and the flour mixture

*Only use canned pumpkin puree NOT pumpkin pie mix!











Step Three- In a different bowl, beat 4 egg WHITES until frothy, then add 1 Tablespoon lemon juice and continue beating for about 2 minutes. Add 1/2 cup sugar, and beat until soft peaks form.


Step Four- Sprinkle 1/2 cup ground pecan over the egg white mixture and gentle fold in.

I tried to put pecan pieces into Miata Guy's coffee grinder and ops, I made pecan butter, HA! There was so much moisture, yeah yeah I know If I took a physics class : )

So I placed the pecan pieces in a plastic bag and beat the hell out of them with a meat tenderizer. Worked much better!


Step Five- Gently fold in yolk mixture into egg white mixture.

Step Six- Spread into prepared jelly roll pan and bake 20-25 minutes.

Step Seven- Remove cake from the oven and gently loosen the cake edges from the pan. Carefully, turn the cake onto a cooling rack lined with a kitchen towel. Let the cake cool 3-5 minutes before slowly removing the parchment paper.

Step Eight- Starting at the short end, roll the cake roll up..... yes.... with the kitchen towel! Let the cake cool completely on a drying rack.

The towel is acting like the filling so as the cake dries it does not stick to itself.








Step Nine- In a large bowl, beat 1 package (8oz) cream cheese (softened), 4 squares (1 oz each) white chocolate melted, 1/3 cup caramel ice cream topping, then gently fold in 6 cups thawed frozen whipped topping.

Step Ten- Unroll the cake and spread some of the icing over the surface.

 Step Eleven- Re-roll the cake but not with the kitchen towel!














 Step Twelve- Using a serrated knife cut off both ends creating a clean and polished appearance!

Step Thirteen- Frost the outside and decorate! I used pecan halves and a shell border using tip 21.

Step Fourteen- ENJOY!

Seven Layer Tortilla Pie

For every Italian meal made in a week a Mexican meal must also be made is a pact Miata Guy and I shook hands on. If I had my way we would eating nothing but Italian dishes and soups, hence the reason for the pact since Miata Guy's favorite entrees are..... yes you guessed it Mexican.

Tired of the generic tacos, burritos, fajitas, and enchiladas, I found this recipe. After a few tweaks here and there you have

Seven Layer Tortilla Pie (Original recipe adapted from Allrecipe.com)

Step One- Preheat oven to 400 degrees F

Step Two- Saute 2 cloves garlic and one chopped onion (We tried just adding the onion to the pie without sauteing it first and discovered it does not cook when the pie is baking in the oven)

Step Three- In a large bowl mix together 2 (15oz) cans pinto beans (drained, rinsed, and mashed), 3/4 cup salsa (check out our homemade salsa recipe!), and onion and garlic

Step Four- In a different bowl, mix together 1/4 salsa, 3 Tablespoon chopped cilantro, 1 (15oz) can black beans (drained and rinsed), 1/2 cup chopped tomatoes, and 1 can chopped green chiles.

Step Five- In a pie dish place one tortilla. Spread 3/4 cupish pinto bean mixture over the tortilla to within 1/2 inch of edge. Top with a 1/4 cup cheddar cheese, and cover with another tortilla. Spread with 2/3 cupish black bean mixture, and top with a 1/4 cup cheddar cheese. Repeat layering two more times. Cover the remaining tortilla, and spread with remaining pinto bean mixture and cheese.

Step Six- Cover with foil, and bake in oven for 40 minutes ish. Cut into wedges.

Step Seven- ENJOY

Baked Ziti

Miata Guy and I discussed or rather had a healthy argument during the entire preparation of this dish. Miata guy argues this dish is a watered down version of lasagna. Pointing out several differences, I argue baked ziti differs greatly from lasagna.  Lasagna noodles are 6 inches and flat while ziti is around an inch long and rod shaped. Lasagna contains Ricotta, Mozzarella, and Parmeasan cheese while baked ziti has Provolone instead of Ricotta. Also the spices and sauce differ slightly. The only similarity results when adding a meat which becomes optional to the chef.

Original recipe adapted from Allrecipes.com

Step one- In a large pot following package directions cook 1 lb ziti pasta until al dente; drain

Step two- In a large skillet over medium heat, brown 1 onion, 2-3 cloves garlic, and 1 lb lean ground beef. 

Step three- Add around 52ish oz of tomato sauce to skillet and simmer for 15 minutes. We prefer to use our homemade tomato sauce and added the following spices

- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1/2 teaspoon basil
- 1/2 teaspoon sage
- 1/2 teaspoon marjarom
- 1/2 teaspoon fennel seeds
- a pinch of pepper

Or I suppose you could use 2 (26oz) jars spaghetti sauce if you wanted

Step four- Preheat oven to 350F.

Step five- In a greased 9x13 baking dish layer the following ingredients

- half the ziti pasta
- 6 oz provolone cheese (sliced)
- 1 1/2 cups sour cream
- half the sauce mixture
- remaining ziti pasta
- 6 oz Mozzarella cheese (shredded)
- remaining sauce mixture
- 2 Tablespoons grated Parmesan cheese

Step six- Bake in preheated oven for 30 minutes or until all the cheese melts

Step seven- ENJOY!

This made about 4 meals each for Miata Guy and I.

Calories ~578     Total Fat ~ 25.3g     Cholesterol ~71mg

Yes, I know there are no photos! Miata Guy made this dish last and he can't do two things at once ; )

Yes, I could make this dish again and take photos this time................ stay tuned to reasons why this won't happen

Garlic Cheese Ball

Super easy, quick, and delicious makes this appetizer great for parties or any informal gathering. The cheese ball tastes great with any type of cracker whether wheat, original, or vegetable!

Original recipe adapted from Allrecipes.com

Step one- In a medium bowl combine

- 2 (8 ounce) packages Neufchatel cheese, softened
- 1/2 cup margarine
- 1 tablespoon prepared Dijon-style mustard
- 1 1/2 teaspoon minced garlic (fresh)
- 1 (1 ounce) package ranch dressing mix

yeah its that easy!

Step two- Cover and refrigerate for 6-8 hours or overnight

Ok so maybe I wasn't very clear. The cheese ball is super quick to mix, but overall it does take awhile before it's ready.

Step three- ENJOY!

Makes about 3 cups ish

Halloween Cakes and Candy

Halloween Cakes and Candy Decorating 2011

 Wilton candy melts melted in wilton Halloween candy molds. To achieve multiple colors, the bottom layer was "brushed" on and frozen before adding addition colors/layers

 Chocolate cake with buttercream icing

Used the flat side of the basketweave tip to achieve the gauze wrapping effect











 
Chocolate cake with buttercream icing

Hair and eyebrows achieved with tip 233

4 layer vanilla cake with a homemade strawberry filling

Fingers and eyeballs were made with a finger and eyeball mold and fondant

BBQ Meatballs

These BBQ meatballs were a huge hit at our annual Halloween party. The meatballs can be assembled and refrigerated up to 24 hours prior to baking. In fact, Miata Guy made the raw meatballs the night before the party. Then prior to the start of the party he allowed the raw meatballs to come to room temperature while he mixed up the sauce. The right combination of spicy and sweet in this homemade sauce resulted in these meatballs disappearing very quickly!

The original recipe was taken from Allrecipe.com (BBQ Glazed Homemade Meatballs)

Step one- Lightly grease a medium/large baking dish and preheat oven to 375.

Step two-In a large bowl mix the following ingredients

- 1.5 pounds ground beef
- 1 egg, lightly beaten
- 1 cup quick cooking oats
- 6.5 oz evaporate milk
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 Tablespoon chili powder
- 1/2 cup chopped onion

Step three- Form into 1 inch balls and arrange in a single layer in the baking dish. Should be around 24ish meatballs

Step four- In a medium bowl mix the following ingredients

- 1 cup ketchup (don't worry the spices hide any hints that ketchup was the base in this sauce)
- 1/4 teaspoon minced garlic
- 1 cup brown sugar
- 1/4 cup chopped onion
- 1 Tablespoon liquid smoke flavoring (Don't skip this one! Seriously! Don't even think about!)

Step five- Pour/spread mixture evenly over meatballs

Step six- Bake in preheat oven for 60 minutes or until internal temperature reads greater than 160.

Step seven- ENJOY!

Nutritional Information (2 meatballs)

Calories 259     Total Fat 10.2g     Cholesterol 58mg     Sodium 484mg     Protein 12.6g   

Basil Pesto

A couple of weeks ago the temperature plummeted dangerously close to freezing. While the tomato and green pepper plants survived the near frost, the herbs were barely clinging on to life. We rushed the herbs we use most frequently inside and slowly warmed them. All the herbs were thriving 48 hours later except for the basil which was as dead as doornail. I felt extremely bummed, for I had big plans for the basil. After hearing my sad tale, a coworker brought me a 5 gallon bucket packed full of fresh, healthy, 4 foot tall basil plants! Her basil plot resides next to her brick house which she feels is the reason they survived the frost. Originally, "my big plans" were to dry the basil and mix it in with the sun-dried tomatoes. However now since I had such a large amount I decided to make some pesto!

This was my first time making pesto and because it was so easy and not all that time consuming I can't wait to make some more!

Step one- Pick all the healthy green leaves (big or small pick them all). Do you have any leaves with a brown spot? Just tear the bad spot off and keep the healthy green part. Discard the stems, and flowers.

Check out all the tall basil plants in the background!

All the basil!!!

Step two- Wash the basil under cold water

Step three- Gather remaining ingredients

- Minced garlic
- EXTRA VIRGIN olive oil
- Pine nuts
- Lemon juice

Step four-In a food processor or blender, chop the following ingredients:

              - 1/4 cup pine nuts
              - 3 garlic cloves
              - 1 tablespoon lemon juice
              - 1/4 cup olive oil








Step five- In small batch, add a total of two cups packed basil (REALLY pack as much basil as you can in each cup!)

Step six- Blend until mixture forms a thick paste













Step seven- Spoon into ice cube trays and freeze until harden (less than an hour).














Step eight- Remove from ice cube trays and divide into freezer bags. When ready to use remove desired amount of pesto from bag and thaw.

*Optional Add in desired amount of grated Parmesan cheese. (entire recipe calls for 1/4 cup)

**** Basil pesto will last 3-6 months in the freezer****

**** Pesto will last about one week in the refrigerator****

****Do NOT freeze pesto with cheese added. Cheese does not freeze well!****

Step nine- ENJOY!

Cilantro Pork

Cilantro, what it is? Cilantro is the leaf from a coriander plant. This leaf has some citrus undertones and brightens up many dishes. In Southern Asia, cilantro is used primary in chutneys and salads, while in Mexican dishes it is used primary in salsa and guacamole. Miata Guy and I know a few people whom "hate" cilantro. After doing some research on the interwebs, we learned that a minority of people are unable to taste all the flavor compounds, causing cilantro to taste soapy or like metal. If you decide to make this dish, cilantro is best to be brought fresh. I'm not even sure you can buy if dried or frozen, due to loss of aroma.

The following recipe, we feel, is best if marinated overnight and grilled the following day. The left over marinade can be gently boiled in a sauce pan on the stove to be used a dipping sauce during the meal. We usually pair this meal with a baked potato or white rice and a green vegetable such as green beans or broccoli.

1) In a large container or seal-able plastic bag mix the following ingredients


- 1 1/2 cups chopped fresh cilantro
- 1/2 cup packed brown sugar
- 1/2 cup soy sauce
- 3 Tablespoons honey
- 6 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground mustard

2) Then add 1 pork tenderloin or 6-8 pork chops. We usually half the recipe and make 4 pork chops (supper and lunch the next day).

3) Refrigerate overnight

4) Grill or bake pork in the oven at 350 degrees for approximately 25-40 minutes until the pork's internal temperature is 160-165 degrees. While pork cooks, marindade can be gently boiled to be used as a dipping sauce.

5) Let rest for approximately 5 minutes before serving.

6) Enjoy!

Final Course One Cake Decorating Class

Final decorating class, sad face, I've learned so much and can't wait for course 2. First, we practiced writing. I think I'm always going to have to use a template to ensure even spacing, same size, and writing straight across the cake. Next was the ribbon rose. I'm not sure I like the ribbon rose over the regular rose, looks a tad fake. The ribbon rose is difficult, but i think with practice it can be mastered quickly. It requires a stiffer frosting and mine was closer to a medium consistency. The class ended with us working on our final cake. I'm indifferent about my final product. The ribbon roses need some work, as does my writing. If more time was available I would have like to add some more roses to the left side of the cake. Overall, for being rushed and a perfectionist, it's an excellent cake. Miata Guy's coworkers loved the decorations as well as the taste!

ME WANT CUPCAKES! (Cake Decorating Basics Class 3 Update)

As mentioned in an earlier post, the third lesson looked like it would be go go go and oh boy was it. I quickly accomplished the drop flower and star flower with ease. But struggled slightly with the shell border, as I wanted to raise my tip instead of letting the icing do all the work. With a few minutes practice and some instruction from the teacher I managed to resist the urge to move the tip up. Next up was the rosette, which I feel resembles a small rose bud. The hardest part about this flower will be making sure each are all constant in size. We quickly moved on to the pom pom flower. This flower really doesn't look like a pom pom. In fact, the shaggy mum looks more like a pom pom. So I vote the pom pom be called hmmmm., the layered daisy. The appearance of the layered daisy is pretty but find it might be hard for it to be made on the cake, weeeeee lots of spinning. With limited time remaining in the class, we rushed to learn leaves, how to fill a cupcake and how to ice the cupcake. Icing a cupcake is done similar to the rosette but starting from the outside. Finally with just a few minutes left we learned shaggy mum. This flower is definitely not my favorite, much to sloppy looking, but it could make a great monster. Our final class, we will be working on the ribbon rose, writing, and completely our final cake. Miata Guy asked me to make the cake a russian imperial stout (refer to my second entry for the recipe.). I'm plan to ice the cake in chocolate frosting and decorating in red, orange, and yellow, Nice color palette for fall.

Shaggy mum or I prefer the pom pom

Pom Pom or I prefer the layered daisy

The above cupcakes were the only ones left! Miata Guy ate all the others before I remembered to snap some photos.

Tomato Sauce

Gooberface gave me several tomatoes one weekend when she came to visit. I debated what to make with all the tomatoes, and decided on tomato sauce. Last year, I made a Italian tomato sauce which worked great with spaghetti, lasagna, and other Italian dishes. However, there were many times I wished I had a tomato sauce without the Italian spice blend. So this year I made just a plain tomato sauce. With several tomatoes growing the garden, later in the season I will make a Italian tomato sauce.

1. Wash tomatoes

2. Remove core and blossom ends and cut into quarters

4. Place in a large saucepan and simmer for 20 minutes, stirring occasionally. Remove from heat and let cool slightly.

5. Puree tomatoes in a food processor and then strain puree to remove seeds and peels

6. Cook pulp in a large, uncovered saucepan over medium-high heat until the sauce thickens, stirring to prevent sticking.  Cook until volume reduces by half.

8. While the pulp is cooking prepare jars, bands, lids, and water bath canner. Fill canner with enough water that when jars are placed inside the canner they are covered with water by at least two inches. Bring the water to a boil. Fill a medium saucepan 2/3 full of water and bring to a boil.  Remove from heat and place lids in water until ready to use. Clean the jars and bands in hot soapy water, then rinse in warm water.  Keep jars and bands in hot water until ready for use.. If not, jars will crack and break. 

9. Add 1 tablespoon bottled lemon juice to each pint jar, and 2 tablespoons to each quart jar.

10. Ladle hot sauce into hot jars, leaving 1/2 inch headspace. Wipe the rim, place the lid, and screw the band on tight.

11. Place jars in the boiling water in canner and process 35 minutes for pints jars, and 40 minutes for quart jars.

 

12. Remove jars from and canner and let sit for 24 hours. Check to make sure the lids sealed by pressing down in the center of the lid. They should not pop. Label jars with name of product, date, and size.

13. Enjoy!

Meal Planning

Several people have asked how we pick our meals, how we open up our cupboards look around and come up with a fabulous meal. The answer is, we don't. I sit down about every two weeks and browse through cookbooks, and recipe websites such as allrecipes.com and foodnetwork.com. From there I pick between 6-10 recipes. The amount of recipes depends on the serving amount, and how many times we will be dinning at home. I try to pick recipes that serve at least 4, not only providing dinner for Miata Guy and I but also for our lunch at work the next day. After picking the recipes, I make a list of the ingredients the recipes call for and from there make my grocery store list. A little over a year doing this method and we love it for several reasons. When shopping at the store we know exactly what we need and are less likely to buy what we call spurge items. By purchasing only what we need we prevent duplicating items already at home, thus saving money and preventing spoilage. Before planning, we would get discouraged looking through cookbooks, for we would always be missing a key ingredient or two.  From picking meals to making my grocery store list it takes around 30-60 minutes.  Miata Guy and I decided never to have the same meal twice. While we may have the same dish every few months we try to change up the spices or sides. We are slowing creeping into trying different ethnic foods besides American, Mexican, and Italian.

If you don't want to plan meals, try having a fully stock panty to give you lots of options to choose from.
Here's what is in our pantry at the moment


- Alcohol (red and white dry wine, rum, beer...... yes some recipes call for beer)
- Balsamic glaze
- Breadcrumbs (plain and panko)
- Broth (chicken and beef, both low sodium)
- Beans (canned black, kidney, garbanzo, navy, and chili)
- Chili pasta and sauce
- Chipotle chiles in adobo sauce
- Cooking spray
- Extract (almond, vanilla, maple, banana, anise)
- Grain (oatmeal, quick cooking barley)
- Honey
- Jellies and Jams
- Ketchup
- Mayonnaise
- Mustard (plain, Dijon, and whole grain Dijon)
- Nuts (almonds, walnut, peanuts, pecans, hazelnut)
- Oil (canola, olive, vegetable)
- Pasta (spaghetti, lasagna, leguine, orzo, penne, and rotini)
- Pesto (basil)
- Relishes (dill and sweet)
- Rice (white and brown)
- Salad dressings
- Sauces (BBQ, chili, soy, Worcestershire)
- Spices (too many to name)
- Tomato products (crushed tomatoes, diced, paste, sauce)
- Vinegars (balsamic, cider, red wine, sherry, Marsala)

As far as fresh ingredients, it depends on the recipes, but usually we have

- Fresh fruits and vegetables
- Garlic (minced)
- Lemons and Limes
- Butter (Imperial and non salted)
- Cheese (depends on what the recipes call for, but we usually always stock cheddar, Mozzarella, and Parmesan)
- Milk (skim, half and half, and light whipping cream)
- Sour cream
- Plain Yogurt
- Eggs
- Meat (depends on the recipes, but we usually always have chicken, hamburger, pork, and salmon or tilapia in the freezer)
- Frozen fruits and vegetables

Hope this helps!

Cake Decorating Class 2 Update

The second basic cake decorating class proved to be just as awesome as the first. I love how the instructor can give the other student and I so much personal attention. The atmosphere is very relaxed and never rushed. To start the class, we took our 8 inch cake and leveled the top. We torted the cake, which means cut the cake in half in order to add a filling. I decided just to add some icing in the center versus pudding or pie filling. Next time, I would like to try making a chocolate cream filling. Yum! Then we frosted the cake. I am so thankful to now know how to frost a cake to prevent crumbs from showing. I can frost a cake quickly with ease to create a smooth clean finish. Next we learned and practiced the different bag positions, pressure control, curving lines, tight zigzags, and dimensional decorating. Finally, we decorated our cake. I love the idea of tracing your "pattern" on wax paper with piping gel, then transferring the image on the cake. This provides a guide which disappears as you pipe your design.

The dimensional decorating technique was done with round tip 12. The sprinkle looking dots are done with round tip 3.

I can't wait for next weeks class. We will be learning so much, drop flowers, rosettes, shell borders, the pompom flower, leaves, filling and icing a cupcake, and the shaggy mum! Wow! I can't wait.

Lasagna

Lasagna is our favorite meal to bake when we invite friends or family over for dinner. We found this recipe on allrecipes.com and after a few tweaks here and there..... perfection! This particular recipe is one we highly encourage you add and subtract amounts of ingredients to fit your own taste palette. The following recipe with our tweaks lends towards the sweeter side from the mild italian sausage and increased amount of basil. Fresh Mozzarella and Parmesan cheese along with the sauce makes a perfect blend to make your mouth water and you wanting more than one piece.

Original Recipe from Allrecipes.com World's Best Lasagna

1. In a large saucepan, or dutch oven, cook

-1 lb Italian sausage (we used mild but if you like a spicier taste we suggest trying hot Italian sausage)
-3/4 lb ground beef
-1/2 cup minced onion
-2 garlic cloves, crushed

over medium heat until browned. Drain any excess grease.

2. Stir in

- 2 medium chopped tomatoes or 1 (28 oz) can crushed tomatoes
- 2 (6 oz) cans tomato paste
- 2 (6.5 oz) cans canned tomato sauce----- we use our own homemade tomato sauce
- 1/2 cup water

3. Season with

- 4 tablespoons fresh basil
- 1/2 teaspoon fennel seeds
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/4 ground pepper
- 1 teaspoon oregano
- 2 tablespoons chopped fresh parsley

*if following the original recipe, we found 1 tablespoon salt was too much, as was 2 tablespoons sugar

4. Simmer, covered, for around 90 minutes, stirring every once in awhile
* To increase the flavors we make the sauce the night before so the spices have time to marinate in the refrigerator overnight.

5. Cook 12 lasagna noodles in boiling water for 8-12 minutes. Drain and rinse in cold water.

6. In a medium mixing bowl combine 16oz ricotta cheese with one egg, 2 tablespoons parsley, 1/2 teaspoon salt.

7. Preheat oven to 375 degrees F

8. Assemble lasagna

-spread 1 1/2 cups meat sauce in the bottom of a 9X13 inch pan
-arrange 6 noodles lengthwise over the meat sauce
-spread half the ricotta cheese mixture on top of the noodles
-top with 1/4 lb mozzarella cheese sliced or shredded and 1/4 cup grated Parmesan cheese
-Spread 1 1/2 cups meat sauce
-arrange last 6 noodles lengthwise
-spread remained ricotta cheese mixture
-top with 1/4 lb mozzarella cheese sliced or shredded and 1/4 cup grated Parmesan cheese
-Top with remained meat sauce mixture
-Top with remainder 1/4 lb mozzarella cheese sliced or shredded and 1/4 cup grated Parmesan cheese

9. Cover with foil.
*Make sure foil does not touch the cheese, or spray foil with with cooking spray to prevent cheese from sticking.

10. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes or until cheese is lightly browned and sauce is bubbling.

11. Cool for 15 minutes before serving.

12. Enjoy!

Calories 448     Total Fat 21.3g     Cholesterol 84mg

Cake Decorating Attempts and Class One Update

In summer 2010, six months into my first career job I discovered the darkness of second shift. The sunshine could not brighten my spirits as I ate every meal alone. I needed more to do than training and walking the dog while I waited to go to work as everyone else came home. I can't remember the reason I was at the craft store, but as I strolled down the clearance aisle like I normally do, the cake decorating student kit caught my eye. At the local 4-H fair growing up the cakes always intrigued me but Gooberface always deterred me  After finding the other items I came in for I returned to the kit. After an intense internal heated self debate I purchased the kit.

After reading the information book, I started practicing on the practice board. I self taught myself the basic techniques the best I could. Below are the cake, cookie, cupcake, and candy decorating attempts I have made over the past year.

First Cake

*3 layer russian imperial stout
with chocolate ganache


*buttercream frosting tinted green for rope border made from tip 21

*buttercream frosting writing done with tip 3

Second Cake

*4 layer german chocolate cake with Coconut Frosting between the layers.

*buttercream frosting tinted leaf green

*flowers made from royal icing tinted pink and purple and tip 16

*buttercream frosting rope border done with tip 21

*buttercream frosting flower centers and beading done with tip 3

Third Cakes

*vanilla cakes

*buttercream frosting and cookie icing

*The skull I covered with the star tip 16

Sugar Cookies

*buttercream frosting

*Decorating done with star and round tips

3 layer yellow cake with white butterceam frosting between the layers

*white buttercream frosting

*trees made from royal icing and buttercream icing

CupCakes

*The hearts are part of a pound cake that I divided and cut into hearts with a cookie cutter.

*I tinted buttercream frosting and then melted it slowly in the microwave.

*I dipped the pound cake in the melted tinted frosting

Cupcakes and Buttercream Frosting

*Roses are made from fruit chews.
Steams are made from Jolly Ranchers and Mike N Ikes

4 Layer German Chocolate cake

*Homemade Coconut Frosting between the layers and on the top of the cake.

*Chocolate Buttercream Frosting

*Shell Border with tip 21

White Mini Cupcakes

*White Buttercream Frosting

*Eggs made from White Chocolate

*Yolks are made from tinted Lemon Curd

Annie's Graduation Cake

*butter cake with teal buttercream frosting between the layers

*fondant on top spray painted black

*The photo was taken before the misting color completely dried

Miata Guy's Graduation Cake

*2 layer yellow cake

*white buttercream frosting

*buttercream frosting tinted old gold and piped with tip 21 to make the rope borders

Miata Guy's Second Graduation cake

*chocolate cake with buttercream frosting between the layers.

*Topped with white fondant









From now until the end of the year I am working third shift. Hooray! With my evenings open, I signed up for a cake decorating class at Michaels. With two beginner decorating classes I, fortunately, am in a class with just one other person while the other class has ten people. WooHoo, semi private lessons! The first class was awesome!

New Tips Learned
-Importance of icing consistency
-Never fill the bag more than about a cup
-You can use pie filling or pudding as a filling between your cake layers
- Definition of torting
-Awesomeness of the cake lifter
-How to properly make Icing

I can't wait for the second class, and I will post pictures of my cake soon after the class!